tag:blogger.com,1999:blog-40450005844067508712024-03-13T07:40:29.865-05:00Stir It Up, Little Darlin'"Your recipe, darlin, is so tasty..."Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-4045000584406750871.post-81111325539728012782017-05-21T11:41:00.005-05:002017-05-21T11:46:53.186-05:00Nopalito Chicken Stew (Whole30)<div style="text-align: left;">
I adapted this from a recipe I found on a <a href="https://www.chowhound.com/post/nopales-jar-420801" target="_blank">Chowhound thread</a> when I was looking for something exciting to do with a big jar of nopalitos (sliced and boiled cactus pads) I had in the pantry. </div>
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I'm currently on the Whole30 nutrition plan (no dairy, grains, sugars, alcohol, additives, sulfites, etc) so I was happy to find this recipe would fit in with my diet. </div>
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The original recipe writer said her family would cook this down until there was not much liquid left and eat in tortillas- kind of like carne guisada. Since I can't have tortillas on Whole30, I made it into a stew.</div>
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It would also be good with beef or pork subbed in for the chicken, or with more veggies like potato, corn, or zucchini added in.</div>
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Toppings could vary as well for those not abiding by Whole30: sour cream, cheese, tortilla chips, etc. </div>
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This could be done in a slow cooker by browning the chicken and onions first, then adding in the rest of ingredients and cooking on low for about 8 hours or high for about 4. It could be done in the Instant Pot as well by doing the same, but adding less broth and using the "stew" function.</div>
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<a href="http://2.bp.blogspot.com/-cuaeEmlRrCw/WSG4ZXEpPwI/AAAAAAAAAWI/mGe-wWhOkV0nqvvieXTM5tnpV64s8HfcQCK4B/s1600/FullSizeRender.jpg" imageanchor="1"><img border="0" height="400" src="https://2.bp.blogspot.com/-cuaeEmlRrCw/WSG4ZXEpPwI/AAAAAAAAAWI/mGe-wWhOkV0nqvvieXTM5tnpV64s8HfcQCK4B/s400/FullSizeRender.jpg" width="295" /></a></div>
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<b>Nopalito Chicken Stew </b> </div>
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Servings: about 6</div>
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<b>Ingredients</b>:<br />
1 or 2 lbs boneless chicken thighs, cut into chunks<br />
1/4 tsp garlic powder<br />
1/4 tsp cumin<br />
1/4 tsp smoked paprika (optional)<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
1 1lb, 14oz jar nopalitos<br />
1 20 oz can tomatillos<br />
1 6 oz can tomato paste<br />
1 large onion, roughly chopped<br />
<span style="text-align: center;">1 4 oz can chopped green chilies; OR 2 chopped chipotles in adobo</span><br />
1 medium tomato, chopped (optional)<br />
2 cloves garlic, minced<br />
1 tsp ground cumin<br />
1 tsp chipotle paste (omit if using canned chipotles)<br />
2 cups chicken broth (more or less for desired consistency)<br />
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Optional toppings Whole30 compliant: chopped cilantro, diced avocado, diced radish, chopped jalapeno, chopped green/red onion.<br />
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<b>Instructions</b>:<br />
Toss chicken in garlic powder, cumin, paprika, salt & pepper. Brown in heavy-bottomed dutch oven (or similar).<br />
Once browned, add onion and cook until soft. Drain & rinse nopalitos, and add to the pot. Drain the tomatillos and add to the pot. Once tomatillos are in the pot, gently break them up (or they will squirt you in the face) with a spoon or cut them up with kitchen shears.<br />
Add tomato paste, chilies (and adobo if using), garlic, cumin, and chipotle paste,. Stir to combine, then add broth to cover the items in the pot. Stir, turn down heat to a very low simmer, cover and simmer for about 35-40 minutes.<br />
Serve in bowls with desired toppings.<br />
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Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-77658273334043446922017-04-25T16:44:00.000-05:002017-04-25T16:51:02.677-05:00Italian Farro Salad<div class="p1">
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Farro is a nutritious, whole, ancient grain that you can read more about <a href="https://authoritynutrition.com/farro-benefits/" target="_blank">here</a>.<br />
This is a super tasty, and versatile salad. If you can't find farro, you could use barley, quinoa, or brown rice in its place.<br />
If you're on Whole30, use riced cauliflower in place of farro and this salad will be completely compliant (just check your dijon label). </div>
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Add feta cheese, or avocado for some extra excitement!</div>
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<span class="s1"><a href="http://1.bp.blogspot.com/-nKXjIV2R_hg/WP_A8Qku_CI/AAAAAAAAAV0/zZDTqG0mHSAQQCm9quvL88DODulRm2PbwCK4B/s1600/IMG_8204.JPG" imageanchor="1"><img border="0" height="400" src="https://1.bp.blogspot.com/-nKXjIV2R_hg/WP_A8Qku_CI/AAAAAAAAAV0/zZDTqG0mHSAQQCm9quvL88DODulRm2PbwCK4B/s400/IMG_8204.JPG" width="400" /></a></span></div>
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<span class="s1">1 c uncooked farro, cooked according to package directions.</span></div>
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<span class="s1">1 cup chopped cucumber</span></div>
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<span class="s1">1 cup quartered grape tomatoes</span></div>
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<span class="s1">2 green onions, sliced</span></div>
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<span class="s1">1/4 cup chopped kalamata olives</span></div>
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<span class="s1">1/4 c diced pickled carrots (or plain)</span></div>
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<span class="s1">big handful of arugula leaves, roughly chopped (add just before serving)</span><br />
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<span class="s1">Combine all of the above in a large bowl.</span></div>
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<span class="s1">Vinaigrette:</span></div>
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<span class="s1">1/4 c olive oil</span></div>
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<span class="s1">1/8 c balsamic vinegar</span></div>
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<span class="s1">1/8 c apple cider vinegar</span></div>
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<span class="s1">1 tsp dijon mustard</span></div>
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<span class="s1">1/2 tsp Italian seasoning</span></div>
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<span class="s1">1/2 tsp onion powder</span></div>
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<span class="s1">1-2 garlic cloves, minced</span></div>
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<span class="s1">Salt and pepper to taste </span><br />
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Shake all of the above in a jar. About 30 mins before serving, drizzle as much vinaigrette as you deem necessary over the salad and toss. Toss the arugula </div>
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</style>Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-52905395858996486502016-10-06T13:41:00.000-05:002016-10-06T13:41:17.915-05:00Curry in a Hurry<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I've only recently (as in the last few years) developed a taste for curries, but now I can't get enough. Curries are so versatile and quite easy to throw together and "use what ya got" once you get the hang of it.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When I first started researching how to make curries, I was intimidated by the vast lists of spices and other ingredients involved. So I started looking into pre-made curry pastes. I read labels and weeded out a lot of brands with too many additives, msg, or fillers. I tried Thai Kitchen (the most prevalent brand found at a standard grocery store) and found it bland and disappointing. Then I discovered the <a href="https://www.amazon.com/s/ref=nb_sb_ss_c_1_6?url=search-alias%3Daps&field-keywords=maesri+curry+paste&sprefix=maesri%2Caps%2C217" target="_blank">Maesri</a> line of curry pastes and upon trying their "Karee" paste for the first time, I was sold.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here is my basic formula for curry using Maesri paste:</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lb Protein + 4-6 cups chopped Veggies + 1 can Curry Paste + 1 14oz can Coconut Milk + 1-2 cups water/stock</span><br />
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<a href="http://3.bp.blogspot.com/-Gs7zbP1RPyo/V_aZW3D3UZI/AAAAAAAAAUY/mDox5O38d7I2BPtPzAMMkRkHu7W9_Y3wACK4B/s1600/FullSizeRender-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://3.bp.blogspot.com/-Gs7zbP1RPyo/V_aZW3D3UZI/AAAAAAAAAUY/mDox5O38d7I2BPtPzAMMkRkHu7W9_Y3wACK4B/s400/FullSizeRender-1.jpg" width="306" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">-Cut protein into chunks, brown in a hot skillet with coconut oil, remove from pan & set aside.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> (You can pre-season the meat a bit if desired, but most of the pastes are salted already so be careful. I most often use boneless, skinless chicken thighs, but you can use anything- pork, shrimp, tofu, paneer... really, anything!)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">-Put entire can of curry paste in hot skillet with a little coconut oil and saute a couple minutes until fragrant (adjust amount for how much you're making)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">-Add vegetables, saute for about 10 minutes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> (I always use onion, garlic, carrots, and either sweet potato or butternut squash, and then whatever I have on hand- eggplant, zucchini, mushrooms, greens, you name it.)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">-Add meat back in, coconut milk, and about the can's worth of water or stock. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> (I like to have enough liquid to just cover the meat & veggies.) </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">-Let simmer until veggies are tender (or longer for more flavor).</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve over basmati or brown rice (I mix quinoa in sometimes), top with chopped cilantro (or thai basil, or both!). And for an occasional treat, I serve it with Trader Joe's garlic naan from their freezer section. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This makes at least 6 servings (but it is even better leftover)!</span><br />
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<br />Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-48246056225246096072016-09-15T10:24:00.003-05:002016-10-06T13:42:58.571-05:00A Bid Farewell to Summer: Zucchini, two waysI recently loaded up on zucchini, trying to get my fill while it's still in season here in Central Texas. It may still feel like summer, but fall is drawing near and soon we will be loading our plates with root vegetables and cole crops.<br />
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My 7 month old enjoyed eating whole chunks of soft, steamed zucchini slices and homemade purees like one I made with zucchini, black beans, sweet potato, and cumin.<br />
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I often go simple when it comes to zucchini, like cutting lengthwise and grilling, or slicing and sautéing with onion & garlic. This time, feeling adventurous, I looked up some recipes and found two that I will definitely make again.<br />
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The first was a chocolate zucchini bread (see this post for a slightly healthier of version <a href="http://lildarlin.blogspot.com/2012/08/chocolate-zucchini-bread.html" target="_blank">Chocolate Zucchini Bread</a>). I used this recipe as my guide:<br />
<a href="http://www.realmomnutrition.com/2016/07/25/chocolate-zucchini-bread/">http://www.realmomnutrition.com/2016/07/25/chocolate-zucchini-bread/</a><br />
Changes: I used less sugar, greek yogurt instead of regular, cacao powder instead of cocoa, 63% dark chocolate chips, coconut oil instead of vegetable, and added 1 tsp vanilla extract.<br />
This moist, dense, but not too heavy, cake---errr, bread, was excellent on it's own, but the night I made it we also happened to have some Caramel Salt Lick ice cream from our favorite local shop <a href="http://www.ilikelick.com/" target="_blank">Lick Honest Ice Creams </a> so we threw a scoop (or two) on top of the bread. Oh. My. Goodness.... that was heaven!<br />
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The next recipe I made was a Zucchini-Tomato-Rice Gratin (YES! I finally got to use my Le Creuset gratin dish). I used this recipe:<br />
<a href="https://smittenkitchen.com/2012/07/zucchini-tomato-and-rice-gratin/">https://smittenkitchen.com/2012/07/zucchini-tomato-and-rice-gratin/</a><br />
The recipe seems to have a lot of steps, but it's really not that difficult. And once you get the steps down, there is a lot of room for adjustment/substitutions. It would be especially easy using leftover rice instead of making it fresh. I let my zucchini and tomatoes roast a bit longer than the recipe states- until the zucchini was golden and the tomatoes were starting to shrink down. I also let the onions caramelize instead of covering/steaming as the recipe instructs. I did not have fresh thyme on hand, so I used dried, but I would just omit if I don't have fresh in the future. I added fresh basil which was an excellent addition.<br />
I served this alongside roasted salmon and asparagus which all went wonderfully together!<br />
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<br />Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com2tag:blogger.com,1999:blog-4045000584406750871.post-46348389667562843292015-08-07T10:04:00.000-05:002015-08-07T10:06:25.749-05:00Cool (as a) Cucumber-Avocado Soup<h3 style="text-align: center;">
<a href="http://2.bp.blogspot.com/-GUTQ4cCTVTo/VcTIDS-j6aI/AAAAAAAAAR8/ECKRGVJQbrg/s1600/cuke-avosoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-GUTQ4cCTVTo/VcTIDS-j6aI/AAAAAAAAAR8/ECKRGVJQbrg/s320/cuke-avosoup.jpg" width="320" /></a></h3>
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<span style="color: #274e13;">(adapted from Mike Hennessy's recipe served at the former Side Oats Cafe in Menard, TX)</span></div>
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<span style="color: #274e13;">2-3 large cucumbers (peeled, seeds scooped out if large)</span></div>
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<span style="color: #274e13;">2 large or 4 small avocados</span></div>
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<span style="color: #274e13;">1/2 c chopped onion (more or less to taste)</span></div>
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<span style="color: #274e13;">2.5 c plain yogurt </span></div>
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<span style="color: #274e13;">1.5 c heavy cream (or 1/2 & 1/2 for a lighter version)</span></div>
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<span style="color: #274e13;">3 c cold water (more or less to desired consistency)</span></div>
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<span style="color: #274e13;">1 T chicken stock concentrate (or bouillon cube. I use <a href="http://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00415IRQO/ref=sr_1_6?s=grocery&ie=UTF8&qid=1438958954&sr=1-6&keywords=better+than+bouillon+organic" target="_blank">Better Than Bouillon Organic Chicken Base</a>)</span></div>
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<span style="color: #274e13;">2 tsp lemon pepper</span></div>
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<span style="color: #274e13;">1 tsp ground black (or white) pepper</span></div>
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<span style="color: #274e13;">1/2 tsp cajun seasoning (like Tony Chachere's)</span></div>
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<span style="color: #274e13;">1 T apple cider vinegar</span></div>
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<span style="color: #274e13;"><br /></span></div>
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<span style="color: #274e13;">Place all ingredients in blender. Blend until smooth. Serve chilled.</span></div>
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<span style="color: #274e13;"><br /></span></div>
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<span style="color: #274e13;">Optional: Add fresh herbs like dill, basil or cilantro. Reserve some diced avocado & cucumber to top each bowl. If you don't have/don't want to use chicken stock base, just use your favorite seasonings to taste, or add a dash of liquid aminos. Also delicious with a bruschetta tomato topping.</span></div>
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<span style="color: #274e13;"><br /></span></div>
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<br />Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-3138171668170493602013-11-01T12:04:00.001-05:002015-08-07T10:06:53.344-05:00Herb Roasted Chicken & Vegetables<div class="separator" style="clear: both; text-align: center;">
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<div style="margin-bottom: 0in;">
<b>Herb Roasted Chicken & Vegetables</b><br />
1 whole chicken (I used a small 2.5
pounder)</div>
<div style="margin-bottom: 0in;">
1 lemon</div>
<div style="margin-bottom: 0in;">
2 T melted butter</div>
<div style="margin-bottom: 0in;">
2 T olive oil</div>
<div style="margin-bottom: 0in;">
¼ c fresh chopped herbs (I used
parsley, basil, thyme & sage)</div>
<div style="margin-bottom: 0in;">
3 garlic cloves, minced</div>
<div style="margin-bottom: 0in;">
3-4 carrots, cut in 2 in lengths (split
lengthwise if they are fat carrots)</div>
<div style="margin-bottom: 0in;">
3 celery sticks, cut in 2 in lengths
</div>
<div style="margin-bottom: 0in;">
10 (or so) fingerling potatoes cut in
half lengthwise</div>
<div style="margin-bottom: 0in;">
1 onion, chopped</div>
<div style="margin-bottom: 0in;">
1 T parsley</div>
<div style="margin-bottom: 0in;">
Salt, Pepper, Garlic Powder, Onion
Powder, Tony's Cajun Seasoning
</div>
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<div style="margin-bottom: 0in;">
Preheat oven to 425</div>
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Put all veggies in a bowl and toss with
1 Tbsp olive oil, 1 T parsley, and a sprinkle of each seasoning.</div>
<div style="margin-bottom: 0in;">
Make sure chicken is at room
temperature & that you've removed giblets if there are any.
</div>
<div style="margin-bottom: 0in;">
Drizzle 1 T olive oil, the melted
butter, and juice of the lemon all over the chicken (save the
squeezed lemon).</div>
<div style="margin-bottom: 0in;">
Shake some salt & pepper into the
cavity & add the squeezed lemon pieces + any extra herb pieces
(such as the stems).</div>
<div style="margin-bottom: 0in;">
Sprinkle the entire chicken with each
seasoning. Rub it in good.</div>
<div style="margin-bottom: 0in;">
Then pat on the minced herbs &
garlic. Loosen the skin on the breasts of the chicken by sliding your
fingers in and make sure some seasonings, herbs and oil get in there.
Rub those herbs & garlic all over the chicken.</div>
<div style="margin-bottom: 0in;">
Tie the legs together with kitchen
twine. Tuck the lil wings in toward the body so they don't burn.</div>
<div style="margin-bottom: 0in;">
Spray or oil a roasting pan and put a
small layer of the veggies down.
</div>
<div style="margin-bottom: 0in;">
Place the bird breast side down on the
veggies. Disperse the rest of the veggies around the chicken.</div>
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</div>
<div style="margin-bottom: 0in;">
Roast for 30 minutes, then flip the
bird breast side up and roast another 30-40 minutes. (adjust time to
size of bird)</div>
<div style="margin-bottom: 0in;">
Let rest with a lid or foil tent over it for 10-15 minutes before carving.</div>
<div style="margin-bottom: 0in;">
<br /></div>
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<a href="http://4.bp.blogspot.com/-4r7AevIgKo0/UnPe_d3SUoI/AAAAAAAAANs/3JDvGoO1TBI/s1600/photo-16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-4r7AevIgKo0/UnPe_d3SUoI/AAAAAAAAANs/3JDvGoO1TBI/s320/photo-16.JPG" width="320" /></a></div>
<div style="margin-bottom: 0in;">
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<br />Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-84274328343936812932013-02-15T12:49:00.002-06:002015-08-07T10:07:10.708-05:00Coconut-Citrus Roasted Carrots<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jrer9rJGEeg/UR5-mbmRTOI/AAAAAAAAALk/R4xu66ASvBc/s1600/carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-jrer9rJGEeg/UR5-mbmRTOI/AAAAAAAAALk/R4xu66ASvBc/s320/carrots.jpg" width="320" /></a></div>
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<br /></div>
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<span style="color: orange; font-size: large;">Coconut-Citrus Roasted Carrots</span></div>
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<span style="color: #783f04; font-family: Verdana, sans-serif;">Here's a rundown on how I made these cute lil itty bitty roasted carrots (you could use any sized carrots, just note that the cute factor will be affected).</span></div>
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<span style="color: #783f04; font-family: Verdana, sans-serif;">Leaving some of the greens attached gives a fun crunch to the dish and their slight bitterness counters the sweetness of the carrots nicely. </span></div>
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<span style="color: #783f04; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Verdana, sans-serif;">Take one bunch of washed carrots w/greens. </span></div>
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<span style="color: #783f04; font-family: Verdana, sans-serif;">Cut the greens off, leaving a few inches attached. (I like to save the greens for juice or pesto)</span></div>
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<span style="color: #783f04; font-family: Verdana, sans-serif;">Toss carrots in a Tbsp or so of coconut oil (melt it if it's solidified), about a Tbsp of orange juice (or grapefruit), sea salt & fresh cracked pepper.</span></div>
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<span style="color: #783f04; font-family: Verdana, sans-serif;">Roast at 375 for 30 mins or until they look like the picture & are tender (but not soft).</span></div>
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<span style="color: #783f04;"><br /></span></div>
<br />Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-38002925301846927212013-02-15T12:23:00.000-06:002015-08-07T10:07:41.642-05:00Valentine-Inspired "Beet-heart" Salad<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm not big on Valentine's Day- I'm one of those who thinks you should show people you love how much you care every day of the year. But, my sweetheart had been out of town a few days and I missed him while he was gone, so I decided to do a lil something special for dinner- nothin' too crazy.</span><br />
<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So, I used what I had on hand, a few ingredients from the garden and whipped up this fun little salad that I am calling the "Beet-heart Salad." That's because the stars of the show are beets and artichoke hearts, but for added lovey dovey-ness I cut the roasted beets into heart shapes... I just couldn't help myself.</span><br />
<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Below are instructions on how to make your very own "Beet-heart Salad" for your sweetheart! (It looks lengthy, but that's just 'cause I babbled... it's really quite easy!)</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UGm8-pPXSsY/UR5y9mUjB9I/AAAAAAAAALU/B2cEXkaBQYM/s1600/beetheart+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-UGm8-pPXSsY/UR5y9mUjB9I/AAAAAAAAALU/B2cEXkaBQYM/s320/beetheart+salad.jpg" width="320" /></a></div>
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<br /></div>
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<b><span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's whatcha need: </span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 medium beets</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 c quartered artichoke hearts</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">a couple handfuls of salad greens</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(I used some red-tipped lettuce & pretty red-veined sorrel from my garden)</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tbsp (more/less) goat milk feta cheese (or any other feta)</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Dressing:</u></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp fresh orange juice</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp Dijon mustard</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp sherry vinegar (or white wine vinegar)</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp lemon thyme (from my garden- can use dried thyme if fresh unavailable)</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 Tbsp olive oil</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 clove minced garlic</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">sea salt + cracked pepper (to taste)</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<b><span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's whatcha do:</span></b></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Roast the beets:</u></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat oven to 375, wash beets, rub 'em down with a lil oil </span><span style="color: #990000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(I use coconut, you could also use olive), sprinkle with a lil salt, wrap 'em in foil. </span></div>
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<span style="color: #990000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bake for 30-40 mins or until they start to feel soft- not too soft though!</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(This should be done ahead of time if you want a cold salad. Could even do it up to a couple days ahead. I was in a hurry, so they were still a lil warm and it was good that way too.)</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Make the dressing:</u></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put all dressing ingredients in a dressing bottle or jar w/lid & shake, shake, shake.... shake, shake, shake... shake yo boo---ottle. </span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Cut out the hearts:</u></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let the beets cool. I repeat- let the beets cool!!</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Rub the skin off the beets w/your hands (your hands will turn a lovely shade of fuschia, but hey it's festive!)</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now, you can either cut notches out of the entire beet so that when cut into slices they all resemble hearts, or you can cut slices first and then shape them into hearts with kitchen shears. I used both methods not really coming to a conclusion as to which worked best- so do what you want!</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u>Assemble salad:</u></span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Toss salad greens in a little dressing just to lightly coat. </span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place a bed of greens on each plate. </span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Toss the artichoke hearts in a lil dressing. </span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Arrange them on the bed of greens all pretty-like.</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Toss the beet-hearts in a lil dressing.</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Arrange them on the artichokes (for contrast) even prettier-like.</span></div>
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkle feta over each salad like it's magical fairy dust. ('cause it pretty much is)</span></div>
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<br />Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-13552260491446527502012-11-11T16:48:00.001-06:002016-09-15T10:33:30.800-05:00(Award-winning) Mini Butternut Squash Cheesecakes w/Gingersnap crust<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FaaNhF9vZLo/UKAql56rIEI/AAAAAAAAAK8/YmWwy95PlFM/s1600/butternut.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-FaaNhF9vZLo/UKAql56rIEI/AAAAAAAAAK8/YmWwy95PlFM/s320/butternut.jpeg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Mini Butternut Squash Cheesecakes
w/Gingersnap crust</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
(I use a mini cheesecake pan for this
recipe, but you could use a muffin pan w/liners if you don't have cheesecake pan available)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Yield: approx 36 mini cheesecakes</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Crust:</div>
<div style="margin-bottom: 0in;">
2 cups ground gingersnap cookies (pulse in food processor until crumbs)</div>
<div style="margin-bottom: 0in;">
4 tbsp brown sugar</div>
<div style="margin-bottom: 0in;">
4 tbsp melted butter</div>
<div style="margin-bottom: 0in;">
2 tbsp maple syrup</div>
<div style="margin-bottom: 0in;">
½ tsp ground cinnamon</div>
<div style="margin-bottom: 0in;">
¼ tsp ground nutmeg</div>
<div style="margin-bottom: 0in;">
¼ tsp ground cloves</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Filling:</div>
<div style="margin-bottom: 0in;">
2 – 8 oz packages of cream cheese,
softened</div>
<div style="margin-bottom: 0in;">
3 cups butternut squash puree*</div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
¾ c sour cream or plain greek yogurt</div>
<div style="margin-bottom: 0in;">
½ c half and half</div>
<div style="margin-bottom: 0in;">
3 eggs</div>
<div style="margin-bottom: 0in;">
3/4 c brown sugar</div>
<div style="margin-bottom: 0in;">
4 tbsp maple syrup</div>
<div style="margin-bottom: 0in;">
1 tsp cinnamon</div>
<div style="margin-bottom: 0in;">
¼ tsp ground ginger</div>
<div style="margin-bottom: 0in;">
¼ tsp ground nutmeg</div>
<div style="margin-bottom: 0in;">
¼ tsp ground cloves</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Preheat oven to 350 degrees. Lightly
spray the insides of the pan.</div>
<div style="margin-bottom: 0in;">
In a medium sized bowl, mix crust
ingredients with a fork. Scoop about a tbsp of crust mix into each
cup in the pan and press crust down using a spoon or a pestal.</div>
<div style="margin-bottom: 0in;">
In separate bowl mix the filling
ingredients with a hand blender/mixer until smooth. Spoon about 1 ½
tbsp of filling into each cup.</div>
<div style="margin-bottom: 0in;">
Place pan in the oven and bake for 30
minutes. Remove from oven and let cool (the cakes will puff up and
then deflate). Once they deflate and are cool enough to touch,
carefully push them up out of the pan and place each cake on a
cooling rack.
</div>
<div style="margin-bottom: 0in;">
Repeat process for two more batch.</div>
<div style="margin-bottom: 0in;">
Let cakes cool completely then serve or
refrigerate.</div>
<div style="margin-bottom: 0in;">
<br />
Top with whipped cream & sprinkled cinnamon or <a href="http://lildarlin.blogspot.com/2012/11/habanero-cranberry-sauce.html" target="_blank">habanero-cranberry sauce</a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
*About 2 large whole butternut
squashes. Cut squash in half lengthwise, place cut side down in a
baking dish and cover halfway with water, bake at 400 degrees for
40-50 minutes or until pierced easily with a fork. Remove, let cool,
scoop squash out of shell and puree in food processor.</div>
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<a href="http://1.bp.blogspot.com/-HW4qghyN3Kk/UKAbmjmKkoI/AAAAAAAAAKU/bc8MjFV9u-s/s1600/cransauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-HW4qghyN3Kk/UKAbmjmKkoI/AAAAAAAAAKU/bc8MjFV9u-s/s320/cransauce.jpg" width="320" /></a></div>
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Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-88908907480279320052012-11-11T15:56:00.002-06:002015-08-07T10:08:39.949-05:00Habanero-Cranberry Sauce<br />
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<a href="http://2.bp.blogspot.com/-RVEmF_RaZlQ/UKAoo_4bJ-I/AAAAAAAAAK0/PT4Js3bC-PI/s1600/cransacue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-RVEmF_RaZlQ/UKAoo_4bJ-I/AAAAAAAAAK0/PT4Js3bC-PI/s320/cransacue.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">2 cloves garlic, minced</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">2 habaneros, seeds removed, minced (can
adjust to desired heat level)</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">1 12 oz package cranberries</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">1 tsp fresh ginger, grated (or ground ginger if fresh is unavailable)</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">¼ c sugar</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">¼ c honey</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">¼ tsp turmeric</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">¼ tsp cinnamon</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">1 tsp apple cider vinegar</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">1 tsp salt</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">juice of 2 oranges plus pulp</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;">1 tsp zest of the orange peel</span></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: left;">
<span style="color: #660000;"><br />
</span></div>
</div>
<div style="margin-bottom: 0in;">
<span style="color: #660000;">Saute garlic and habaneros for 5
minutes, then add cranberries and saute until they begin to pop. Add
remaining ingredients except orange zest. Simmer for about 30
minutes- if too thick, add water. Blend with immersion blender, food
processor or blender to desired consistency.</span><br />
<span style="color: #660000;"><br /></span></div>
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Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-31347709066626070742012-08-10T18:46:00.001-05:002012-08-10T18:51:06.095-05:00Eggplant-Portobello Parmesan<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #4c1130;"><br /></span></div>
<span style="color: #4c1130;">1 large eggplant, sliced into 1/2 inch discs</span><br />
<span style="color: #4c1130;">1 portobello mushroom cap, stem removed, sliced into long strips</span><br />
<span style="color: #4c1130;">2 eggs, lightly beaten</span><br />
<span style="color: #4c1130;">1 tablespoon water</span><br />
<span style="color: #4c1130;">1 cup whole-wheat panko (Japanese breadcrumbs)</span><br />
<span style="color: #4c1130;">1/4 cup grated fresh Parmigiano-Reggiano cheese</span><br />
<span style="color: #4c1130;">1 jar pasta sauce of your choice</span><br />
<span style="color: #4c1130;">1/2 c chopped fresh basil</span><br />
<span style="color: #4c1130;">3/4 c shredded Italian cheese</span><br />
<span style="color: #4c1130;">1/2 pkg whole wheat thin spaghetti</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">Place eggplant slices in a colander and sprinkle salt over, let sit for about 1 hour then rinse the salt off and pat dry. (This pulls excess water out of the eggplant and helps it not have the sour taste they can sometimes have.)</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">Preheat oven to 375°.</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">Combine eggs and 1 tablespoon water in a shallow dish.</span><br />
<span style="color: #4c1130;">Combine panko, 1/2 of basil, 1/4 cup Parmigiano-Reggiano, and a little salt, pepper & garlic powder in a second shallow dish.</span><br />
<span style="color: #4c1130;">Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere. Place eggplant 1 inch apart on baking sheet coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once halfway through.</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">Meanwhile, saute the mushroom slices in a nonstick skillet for just a few minutes each side, season with a little salt, pepper, & garlic powder.</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">Cook spaghetti according to package for aldente, then toss with 1/3 of the jar of spaghetti sauce. Cover & set aside.</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">To assemble, spoon 1/2 cup pasta sauce in bottom of a casserole dish coated with cooking spray. Layer eggplant slices over pasta sauce. Sprinkle with a little more seasoning if desired. Then lay a few slices of portobello over each slice of eggplant. Pour remaining pasta sauce over everything, then sprinkle the shredded cheese & remaining basil over all. Cover tightly with aluminum foil & bake at 375° for 15 minutes. Remove foil & bake at 375° for 10 more minutes or until sauce is bubbly and cheese melts. Let cool a few minutes then serve over pasta.</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">This recipe could easily be doubled. It made about 5 regular servings, but you'll be wanting leftovers, so plan accordingly ;)</span><br />
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<a href="http://3.bp.blogspot.com/-O-Bjah-9VDQ/UCWcnWIizAI/AAAAAAAAAJo/FFreS3Lvx9s/s1600/EggplantParm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-O-Bjah-9VDQ/UCWcnWIizAI/AAAAAAAAAJo/FFreS3Lvx9s/s320/EggplantParm.JPG" width="239" /></a></div>Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-14976263665717699102012-08-09T17:03:00.000-05:002012-08-09T17:07:03.956-05:00Chocolate Zucchini Bread<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">So this is the first time I've tried making zucchini bread and it was a surprising success. </span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">Even after I altered the recipe a bit (which I know can often lead to ruin when it comes to baking). </span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">In this case it didn't, which really helped my baking confidence because I've almost thrown in the towel too many times thinking I am NOT a chemist! I am a cook and I don't like to measure stuff! But every now and then I want something baked and so I keep trying.</span><br />
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">I found the original recipe here:</span><br />
<a href="http://www.simplyrecipes.com/recipes/chocolate_zucchini_bread/"><span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">http://www.simplyrecipes.com/recipes/chocolate_zucchini_bread/</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #660000;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #660000;">The original recipe makes 2 loaves, but I didn't want to make 2 loaves of something I may not even like, so I cut the recipe in half.</span></span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">Here's the recipe w/ the changes I made:</span><br />
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">2 cups grated zucchini </span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">1 1/4 cups <strike>all purpose flour </strike> organic whole wheat flour</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><strike>1/4</strike> 1/3 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">1 teaspoons baking soda</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cinnamon</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">3/4 cups granulated white sugar</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">1 egg</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><strike>6 Tbsp unsalted butter, melted</strike> 3 Tbsp melted light butter & 3 Tbsp coconut oil</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon<strike> instant coffee granules </strike> fresh ground coffee (not instant)</span><br />
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon almond extract (kept this amount same as original 'cause I like the extra almond flavor)</span><br />
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">1 Place the freshly grated zucchini in colander in the sink to let it release excess moisture, or in a colander over a bowl if no room in the sink.</span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">2 Preheat oven to 350°F, with a rack in the middle. Spray a 9x5 in loaf pan.</span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">3 Vigorously whisk together the flour, cocoa, baking soda, salt and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.</span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. Add the melted butter, coconut oil, coffee and almond extract. Beat until smooth.</span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 batches, stirring to combine after each addition.</span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">6 Work quickly, pouring the batter into the prepared loaf pan. Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pan and let cool completely on a rack.</span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly.</span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">Yield: 1 loaf.</span></div>
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<br /></div>Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-13753212417717882312012-07-26T21:54:00.000-05:002012-07-29T20:08:26.293-05:00Creamy Seafood Linguine<br />
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<a href="http://3.bp.blogspot.com/-G8CtFDtJQ0Q/UBICHdXlXeI/AAAAAAAAAII/FfktsnwRWdg/s1600/SeafoodLing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="seafood linguine" border="0" height="320" src="http://3.bp.blogspot.com/-G8CtFDtJQ0Q/UBICHdXlXeI/AAAAAAAAAII/FfktsnwRWdg/s320/SeafoodLing.jpg" title="seafood linguine" width="320" /></a></div>
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<b><span style="color: #bf9000;">Ingredients:</span></b></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">4 cloves garlic </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1/2 cup onion </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">2 Tbsp butter</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1 Tbsp olive oil </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1 1/4 c seafood stock</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">2/3 c & 1/2 c grated parmesan </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1/3 block of Neufchatel cheese </span></div>
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<span style="color: #7f6000;">2 T chopped fresh basil </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">3 T chopped fresh parsley</span></div>
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<span style="color: #7f6000;">1/2 a fresh lemon </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1 set of crab claws or 1 can crab meat</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1/2 pound of large shrimp</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1 Tbsp butter </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">2 c sliced baby portabella mushrooms</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">2 c fresh baby spinach </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1/2 pkg whole grain linguine </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1 medium tomato </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">1/2 tsp garlic powder </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">creole seasoning, salt, pepper</span></div>
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<span style="color: #bf9000; font-family: Georgia;"><b>Sauce:</b></span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Saute <b>3 cloves minced garlic</b> & <b>1/2 cup minced onion</b> in <b>2 Tbsp butter</b> & <b>1 Tbsp olive oil </b>until soft</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Add<b> 1 c seafood stock </b>(or you can just use water you boiled the crab in) and <b>1 c milk </b>(I used unsweetened almond)</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Gently boil until it reduces and starts to thicken</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Slowly stir in <b>2/3 c freshly grated parmesan </b>(I also used some pecorino-romano b/c I had it on hand), then <b>1/3 block of Neufchatel cheese</b> (lowfat cream cheese) cut in small pieces.</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Let the cheeses melt into the sauce</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Add about <b>1 T chopped fresh basil</b> and <b>1 T chopped fresh parsley</b></span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Squeeze in <b>1 tsp fresh lemon juice</b></span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Season to taste with creole seasoning, fresh cracked black pepper & sea salt</span></div>
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<b><span style="color: #bf9000;">Crab:</span></b></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Steam <b>1 set of crab claws </b>in a little crab boil (if you have it) and salted water for about 10 minutes. </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Let cool, pick crab meat from claws, set aside. </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">(Or use one can of crab meat if fresh is unavailable.)</span></div>
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<span style="color: #7f6000;">Fold crab into sauce just before mixing sauce w/pasta.</span></div>
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<span style="color: #bf9000;"><br /></span></div>
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<b><span style="color: #bf9000;">Shrimp:</span></b></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Toss <b>1/2 pound of large shrimp</b> (peeled & deveined) in <b>1 Tbsp melted butter</b>, <b>1 Tbsp chopped fresh parsley</b>, <b>1 clove minced garlic</b>, <b>creole seasoning</b>, <b>s & p</b>, squeeze<b> juice from 1/4 lemon</b> on it.</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Best to let them marinate for 15 min-30 min.</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Heat a dry nonstick skillet. place shrimp in skillet, not touching each other & cook on high enough heat that it sears/browns them w/out burning. They only need a couple minutes on each side.</span></div>
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<span style="color: #7f6000;">Set shrimp aside, cutting into bite sized pieces when cool.</span></div>
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<b><span style="color: #bf9000;">Veggies:</span></b></div>
<div style="font-family: Arial; font-size: 13px;">
<span style="color: #7f6000;">(Using pan that the shrimp was in)</span></div>
<div style="font-family: Arial; font-size: 13px;">
<span style="color: #7f6000;">Deglaze pan with <b>1/4 c seafood stock</b>, picking up all the stuck on yumminess the shrimp left behind.</span></div>
<div style="font-family: Arial; font-size: 13px;">
<span style="color: #7f6000;">Add to pan <b>2 c sliced baby portabella mushrooms </b>and sauté until they start to brown, then add <b>2 c fresh baby spinach </b>and continue to sauté until it wilts.</span></div>
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<b><span style="color: #bf9000;">Pasta:</span></b></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Boil in salted water <b>1/2 pkg whole grain linguine</b> according to package directions for aldente. (mine was 7 minutes)</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Drain pasta, toss with the mushrooms/spinach mixture and shrimp in a tall casserole or bowl w/a lid.</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Pour the sauce/crab mixture over the pasta & gently fold it in.</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Sprinkle <b>1/2 c grated parmesan</b> on top of it all.</span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Let it sit covered for about 5 minutes or so (while you eat a salad ;) to let the noodles soak up some of the sauce.</span></div>
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<b><span style="color: #bf9000;">Topping:</span></b></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Toss <b>1 diced medium tomato</b> w/ <b>1 Tbsp each fresh basil & parsley</b>, a little <b>creole seasoning</b> & <b>garlic powder</b>. Set that in the fridge until ready to serve so it's nice & cold. </span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 13px;">
<span style="color: #7f6000;">Top each bowl of pasta with a spoonful of this once you're ready to serve.</span><br />
<span style="color: #7f6000;"><br /></span></div>
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<a href="http://4.bp.blogspot.com/-FKqyZfjEmeY/UBICmXTnFDI/AAAAAAAAAIQ/6seKPqYy-lw/s1600/seafoodlinguine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="seafood linguine" border="0" height="239" src="http://4.bp.blogspot.com/-FKqyZfjEmeY/UBICmXTnFDI/AAAAAAAAAIQ/6seKPqYy-lw/s320/seafoodlinguine.jpg" title="seafood linguine" width="320" /></a></div>
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<a href="http://pinterest.com/hannahsim86/"><img src="http://passets-lt.pinterest.com/images/about/buttons/follow-me-on-pinterest-button.png" width="169" height="28" alt="Follow Me on Pinterest" /></a>Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-57302079455575969342009-08-02T19:30:00.008-05:002009-08-02T21:07:35.902-05:00Photo continuation of DC/Baltimore trip<div align="left"> </div><p><a href="http://3.bp.blogspot.com/_dFhvbW13iFk/SnY99hhMlbI/AAAAAAAAAFk/g_GRb7yQ5Ro/s1600-h/DC+Trip+439.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365544133237446066" border="0" alt="" src="http://3.bp.blogspot.com/_dFhvbW13iFk/SnY99hhMlbI/AAAAAAAAAFk/g_GRb7yQ5Ro/s320/DC+Trip+439.JPG" /></a> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p><br /><br /><br /><a href="http://4.bp.blogspot.com/_dFhvbW13iFk/SnY99SBCj5I/AAAAAAAAAFc/b3lf_AwjTss/s1600-h/DC+Trip+438.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 267px; FLOAT: left; HEIGHT: 346px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365544129076039570" border="0" alt="" src="http://4.bp.blogspot.com/_dFhvbW13iFk/SnY99SBCj5I/AAAAAAAAAFc/b3lf_AwjTss/s320/DC+Trip+438.JPG" /></a><br /><br /><br /><br /><br /></p><p> </p><p> </p><p> </p><p> </p><p> </p><p><br /> </p><div align="center"><a href="http://4.bp.blogspot.com/_dFhvbW13iFk/SnY99OS7kfI/AAAAAAAAAFU/r5mXFtThqwk/s1600-h/DC+Trip+422.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 338px; FLOAT: left; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365544128077337074" border="0" alt="" src="http://4.bp.blogspot.com/_dFhvbW13iFk/SnY99OS7kfI/AAAAAAAAAFU/r5mXFtThqwk/s320/DC+Trip+422.JPG" /></a></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><br /></div><br /><p align="right"><a href="http://4.bp.blogspot.com/_dFhvbW13iFk/SnY99OS7kfI/AAAAAAAAAFU/r5mXFtThqwk/s1600-h/DC+Trip+422.JPG"></a></p><br /><br /><br /><p align="center"> </p><p align="center"> </p><p align="center"> </p><p align="center"> </p><p align="center"> </p><p align="center"> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 356px; DISPLAY: block; HEIGHT: 344px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365542701211683858" border="0" alt="" src="http://2.bp.blogspot.com/_dFhvbW13iFk/SnY8qKzpjBI/AAAAAAAAAFM/SSR7Y2_FUJo/s320/DC+Trip+238.JPG" /></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 378px; DISPLAY: block; HEIGHT: 249px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365542690251390546" border="0" alt="" src="http://3.bp.blogspot.com/_dFhvbW13iFk/SnY8ph-gvlI/AAAAAAAAAE8/S_jlesEAApI/s320/DC+Trip+190.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 408px; DISPLAY: block; HEIGHT: 251px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365542694744886690" border="0" alt="" src="http://2.bp.blogspot.com/_dFhvbW13iFk/SnY8pyt2DaI/AAAAAAAAAFE/jzFrDJLnrG8/s320/DC+Trip+191.JPG" /><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 496px; DISPLAY: block; HEIGHT: 305px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365542693380075602" border="0" alt="" src="http://3.bp.blogspot.com/_dFhvbW13iFk/SnY8ptocsFI/AAAAAAAAAE0/hZSQFhJ65wU/s320/DC+Trip+074.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 520px; DISPLAY: block; HEIGHT: 326px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365542688676640274" border="0" alt="" src="http://1.bp.blogspot.com/_dFhvbW13iFk/SnY8pcHD9hI/AAAAAAAAAEs/e2uexkq0ajQ/s320/DC+Trip+071.JPG" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 326px; DISPLAY: block; HEIGHT: 361px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365541321338423474" border="0" alt="" src="http://2.bp.blogspot.com/_dFhvbW13iFk/SnY7Z2YOiLI/AAAAAAAAAEk/Mi4rQjwbGfE/s320/DC+Trip+057.JPG" /></div><p align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 435px; DISPLAY: block; HEIGHT: 289px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365541317406539794" border="0" alt="" src="http://1.bp.blogspot.com/_dFhvbW13iFk/SnY7ZnuywBI/AAAAAAAAAEc/77LAj5Qu5mA/s320/DC+Trip+034.JPG" /></p><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 350px; DISPLAY: block; HEIGHT: 378px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365541308814596290" border="0" alt="" src="http://1.bp.blogspot.com/_dFhvbW13iFk/SnY7ZHuUGMI/AAAAAAAAAEM/MdI1gWB-TdI/s320/DC+Trip+026.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 357px; DISPLAY: block; HEIGHT: 370px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365540645766370162" border="0" alt="" src="http://2.bp.blogspot.com/_dFhvbW13iFk/SnY6yhrTE3I/AAAAAAAAAD8/hDMTCB4pouA/s320/DC+Trip+023.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 386px; DISPLAY: block; HEIGHT: 396px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365541314255478306" border="0" alt="" src="http://3.bp.blogspot.com/_dFhvbW13iFk/SnY7Zb_hXiI/AAAAAAAAAEU/FG0OBziUwrM/s320/DC+Trip+027.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 348px; DISPLAY: block; HEIGHT: 372px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365541302872363554" border="0" alt="" src="http://4.bp.blogspot.com/_dFhvbW13iFk/SnY7Yxlk0iI/AAAAAAAAAEE/tWKrHsDBY8A/s320/DC+Trip+024.JPG" /></div>Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-5394562112110914252009-07-24T13:08:00.004-05:002009-08-02T21:09:34.202-05:00Golden Beets: farmer's market treasure<a href="http://3.bp.blogspot.com/_dFhvbW13iFk/Smn5IMobHQI/AAAAAAAAAD0/llE-UrbpHz0/s1600-h/beet_golden.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 252px; FLOAT: right; HEIGHT: 182px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362090750586330370" border="0" alt="" src="http://3.bp.blogspot.com/_dFhvbW13iFk/Smn5IMobHQI/AAAAAAAAAD0/llE-UrbpHz0/s320/beet_golden.jpg" /></a><br />The lady I'm staying with stopped at the Fairfax, VA farmer's market Wednesday and picked up these delicious golden beets.<br /><br />Okay, so this isn't a picture of the exact beets I had... we devoured them before the thought of taking a picture entered my mind. What can I say, I think with my stomach sometimes. But these look just like 'em.<br /><br />Anyhoo, I wanna state for the record that I just recently developed the taste for beets.<br />Okay, maybe I've had the taste for them, but I just recently allowed myself to actually ADMIT that I like beets. (I had to have at least ONE vegetable I didn't like!)<br />I used many of the usual reasons for not liking them; they taste like dirt, they stain, they're boring, blah, blah, blah.<br />But, last semester while creating a self portrait of myself made entirely of food, (will post that later) I bought a can of beets to use in the masterpiece- thinking that I should use things I wouldn't mind throwing away afterward. While working on the artwork, I just happened to try a nibble. Much to my surprise, I actually had another. And maybe a couple more... After all these years of hating beets, had I really just enjoyed them? And out of a can at that?<br /><br />So my initial thought when Davi brought home the fresh beets was, "oh... beets... eh, I think I'll pass."<br />Then I remembered! Hey! I like beets now!<br />We were on a time crunch that night, so just sliced one up raw and threw it in our dinner salad. It was earthy, slightly sweet and had a nice crisp crunch to it. Best of all, it didn't stain my hands like red beets do!!<br /><br />The next night, also using them raw, I made a beet salad w/ heirloom tomatoes and mozzarella (was going to use feta, but we were out). Here is an approximation of what I did:<br /><br />3 small golden beets, thinly sliced<br />1 med. heirloom tomato (one I used was a Cherokee purple)<br />1/2 c. cubed mozzarella<br />1/3 c. thinly sliced purple onion<br />1 Tbsp. fresh parsley, chopped<br />1 tsp fresh lemon thyme, chopped<br />1 Tbsp lemon juice<br />3 Tbsp white wine vinegar<br />1 Tbsp balsamic vinegar<br />1 Tbsp olive oil<br />1 tsp paprika<br />1 tsp garlic powder<br />1 tsp ground mustard seed<br />salt & fresh ground pepper<br /><br />Toss all ingredients except mozzarella together and let meld for a while, then add mozzarella right before serving. (If you put it in too early, the vinegars and acids will start to break it down making it all gooey.)<br /><br />Don't know if anyone is growing these back in Texas, but I will definitely be keeping an eye out for them at my local farmer's market!Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-8289548595467439792009-07-20T10:38:00.006-05:002012-02-18T15:09:21.904-06:00coinciding ads=annoying song in my headA Manwich commercial with it's catchy island-like jingle....<br />
A Facebook ad for Adam Sandler's new movie, Funny People.....<br />
Me seeing these ads within a few seconds of each other.<br />
What does this all mean?<br />
It means I, my friend, am stuck with <a href="http://www.youtube.com/watch?v=E_-KbstEG4E">"Lunch Lady Land"</a> in my head all morning.<br />
"Schloppy joe, schlop, schloppy joeeee..."<br />
It's worse than the dreaded morning oldy. (I started the day with "I think I Love You" after seeing David Cassidy on Good Morning America.)<br />
The oldy didn't make me hungry.<br />
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"Navy beans, navy beans, navy beans...."Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0tag:blogger.com,1999:blog-4045000584406750871.post-22388497894377520622009-07-15T09:40:00.016-05:002009-08-02T21:11:30.385-05:00Summer grubbin'<span style="font-family:georgia;">I'd originally intended on this blog to be more recipe/cooking focused, but considering my circumstances this summer, I've broadened the subject to food in general. (I've only been home for about two weeks this summer, so I haven't been doing much cooking.)</span>
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<br /><div><div><div><div><span style="font-family:georgia;">In late May/early June I travelled with my art class from <span id="SPELLING_ERROR_0" class="blsp-spelling-error">SFA</span> in <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Nacogdoches</span>, TX to Baltimore, MD, Washington, DC and Alexandria, VA. During this trip I had some pretty good grub. Although it has been a little while since the trip, I'm thought I'd sum it up here with some of the culinary adventures.</span> <span style="font-family:georgia;"></span></div><div></div><div><strong><span style="color:#ff6600;"><span style="font-family:georgia;">Baltimore, MD</span>:</span></strong>
<br /></div><div>Day one is a sad one to report. Because I was with a group, I had little say in where we ate. On the way to the airport we stopped in at the dreaded <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">McDonald's</span> for some breakfast. Later, after arriving in Baltimore and getting settled in our hotel, the only place within walking distance (walking in the rain distance) was, yep you guessed it, <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">McDonald's</span>. Devastated, repulsed and <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">reluctant</span>, I forced down a <span id="SPELLING_ERROR_5" class="blsp-spelling-error">McPoo </span>burger and <span id="SPELLING_ERROR_6" class="blsp-spelling-error">McLimp</span> fries. Later, as I reflected on my day of having had <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">McDonald's</span> food twice in one day, I cried myself to sleep.
<br /></div><div>On a lighter note, the next day held promise. We were going to the Lexington Market Square.
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<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358702916274922674" border="0" alt="" src="http://3.bp.blogspot.com/_dFhvbW13iFk/Sl3v6SVqpLI/AAAAAAAAACk/v_g4_MKR8LY/s320/DC+Trip+079.JPG" />Here I had plenty of yummy options, with no <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">McDonald's</span> in sight.
<br /></div><div><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358721032783221410" border="0" alt="" src="http://1.bp.blogspot.com/_dFhvbW13iFk/Sl4AYzl1UqI/AAAAAAAAADc/vl0IYRWcN9E/s320/DC+Trip+070.JPG" /></div><p align="right">After walking through the place numerous times, I finally decided to get something true to Baltimore.
<br />Crab.
<br />Not just crab, but crab cakes and Maryland crab chowder.</p><div>Being the poor college student that I am, I opted for the regular crab cake and a bowl of soup instead of the award-winning lump crab cake, as tempting as it was, I needed more substance for my buck. <a href="http://2.bp.blogspot.com/_dFhvbW13iFk/Sl3xHfNJvII/AAAAAAAAACs/9-rglAU0d4k/s1600-h/DC+Trip+073.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358704242578799746" border="0" alt="" src="http://2.bp.blogspot.com/_dFhvbW13iFk/Sl3xHfNJvII/AAAAAAAAACs/9-rglAU0d4k/s320/DC+Trip+073.JPG" /></a> </div><div></div><div>Luckily, a classmate didn't finish her lump crab cake so I helped her out. My regular crab cake tasted like a fish stick in comparison to the moist, tender, lumpy ball of goodness she had. I don't know how it stayed together in the fryer, it was so moist. The large lumps of meat easily detached themselves from the mold with the slightest prick of the<span id="SPELLING_ERROR_9" class="blsp-spelling-corrected"> fork. I could taste that there was</span> mayonnaise and mustard in the mix, creating a smooth, creamy texture contrasting<span id="SPELLING_ERROR_10" class="blsp-spelling-error"> immen</span>s<span id="SPELLING_ERROR_11" class="blsp-spelling-error">ely wit</span>h my dry, bready regular crab cake .</div><div></div><div>The chowder left much to be desired. It tasted like they just tossed flaked crab meat into some canned vegetable soup- and not even good canned vegetable soup. Needless to say, I was a little disappointed with my order. </div><div>Should have had the $13 crab cake. </div><div<span id="SPELLING_ERROR_12" class="blsp-spelling-error">>Little d</span>id I know that Faidley's Seafood is known only for their lump crab cakes.
<br /></div><div><span style="color:#cc0000;">Here are some of the other vendors located in Lexi</span><span style="color:#cc0000;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358711496441722530" border="0" alt="" src="http://3.bp.blogspot.com/_dFhvbW13iFk/Sl33tt819qI/AAAAAAAAADE/NaKyNjqKAnk/s320/DC+Trip+063.%3Cspan%20class=" /></span><span style="color:#cc0000;">ngton Market:</span></div><a href="http://4.bp.blogspot.com/_dFhvbW13iFk/Sl352sBKD6I/AAAAAAAAADM/1VCbhSlBuI4/s1600-h/DC+Trip+078.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358713849565024162" border="0" alt="" src="http://4.bp.blogspot.com/_dFhvbW13iFk/Sl352sBKD6I/AAAAAAAAADM/1VCbhSlBuI4/s320/DC+Trip+078.JPG" /></a>
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<br /><a href="http://4.bp.blogspot.com/_dFhvbW13iFk/Sl33Y18ZT6I/AAAAAAAAAC8/QgSjgjTbtI8/s1600-h/DC+Trip+069.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358711137810075554" border="0" alt="" src="http://4.bp.blogspot.com/_dFhvbW13iFk/Sl33Y18ZT6I/AAAAAAAAAC8/QgSjgjTbtI8/s320/DC+Trip+069.JPG" /></a><a href="http://2.bp.blogspot.com/_dFhvbW13iFk/Sl33NOnWgHI/AAAAAAAAAC0/v6JBk93tPqI/s1600-h/DC+Trip+064.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358710938274267250" border="0" alt="" src="http://2.bp.blogspot.com/_dFhvbW13iFk/Sl33NOnWgHI/AAAAAAAAAC0/v6JBk93tPqI/s320/DC+Trip+064.JPG" /></a>
<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358718294982944594" border="0" alt="" src="http://1.bp.blogspot.com/_dFhvbW13iFk/Sl395cfYZ1I/AAAAAAAAADU/kP8CVNS5XDc/s320/DC+Trip+076.JPG" />
<br />The only other culinary excitement in Baltimore was when we found the Charm City Cakes building where the Food Network show "Ace of Cakes" is filmed. One of the girls loves the show and just couldn't go home without a souvenir. </div><div>
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<br /><a href="http://1.bp.blogspot.com/_dFhvbW13iFk/Sl4B3_91gMI/AAAAAAAAADk/tV1z01XLKbk/s1600-h/DC+Trip+002.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5358722668192694466" border="0" alt="" src="http://1.bp.blogspot.com/_dFhvbW13iFk/Sl4B3_91gMI/AAAAAAAAADk/tV1z01XLKbk/s320/DC+Trip+002.JPG" /></a>
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<br />Little Darlin'http://www.blogger.com/profile/02433197315767223739noreply@blogger.com0