tag:blogger.com,1999:blog-28202762426636074202024-03-05T00:24:13.039-08:00A Happy Taste!A food blog full of words and photos and party and love and frustration and laughter!Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.comBlogger216125tag:blogger.com,1999:blog-2820276242663607420.post-9743615710185875142013-06-18T11:52:00.002-07:002013-06-18T16:24:36.442-07:00Homemade Copycat: Trader Joe's Harvest Salad<div class="separator" style="clear: both; text-align: center;">
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Oh, hi! After a major break from blogging, I'm finally back. And this time, I have a bachelor's degree! Pretty cool, huh? I've been really freaking busy writing IEPs and creating interventions for students and interning full-time in a 1st and 2nd grade classroom. Whew! I get exhausted just thinking about all that work. It feels great to be done and to have a little free time for blogging and exercising and holding babies.<br />
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The other big change around here is that I am eating meat again. And I'm not eating gluten. Or grains. Or legumes. I eat some dairy and corn (as you'll see in the recipe below) but am not going too overboard.<br />
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I'm cuckoo bananas for salad right now. We make it at least twice a week and eat it for dinner, then have the leftovers for lunch. This salad comes from a ready to eat container of salad I tried at Trader Joe's last week called Harvest Salad with Grilled Chicken. I was a little skeptical of the creamy Dijon dressing I saw in the package at first, but I instantly fell in love with it once it touched my tongue. It tasted just like the dressing my mom makes for Chopped Salad! I was able to get that recipe from her and it's what I used to make the homemade version.<br />
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This recipe has quite a bit of prep work, but it comes together easily if these ingredients are the kind of things you have ready in your fridge. Hard boiled eggs, steamed green beans, and a few chunks of leftover grilled chicken all happened to make their way into my life this past week, so this salad was a go.<br />
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Here's how to make it! I really hope you do. The dressing recipe makes about 1 1/2 cups; enough to dress 8 salads. That means you'll make it once for you and your loved ones, fall in love, and have enough dressing to make it again the following week!<br />
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<u>Harvest Salad with Dijon Dressing</u><br />
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<b>To make the dressing, you'll need:</b><br />
1 egg yolk<br />
1 tablespoon water<br />
2 tablespoons minced garlic<br />
1 tablespoon Dijon mustard<br />
1/2 teaspoon salt<br />
1 teaspoon coarse black pepper<br />
1/2 teaspoon dry mustard<br />
2 teaspoons dry oregano<br />
1/2 teaspoon sugar<br />
1/3 cup red wine vinegar<br />
2 tablespoons lemon juice<br />
1 cup olive oil<br />
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1. Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds. Whisk it. Microwave for another 5 seconds. Whisk it. Microwave another 5 seconds. Whisk it. Keep the plate over the bowl and let the yolk sit for 1 minute.<br />
2. In a food processor or blender, combine the egg, garlic, Dijon, salt, pepper, dry mustard, sugar, red wine vinegar, and lemon juice. Process to blend.<br />
3. Slowly add the olive oil with the motor running. I like to pour from as high as my arm will go, creating a thin stream of oil that emulsifies beautifully with the other ingredients.<br />
4. Cover and refrigerate dressing until ready to use.<br />
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<b>To make the salad, you'll need:</b><br />
1 head of lettuce, such as red leaf<br />
1 cup chicken, such as TJ's organic chicken tenders<br />
1/2 pound green beans<br />
1 cup corn<br />
4 eggs<br />
1 tomato<br />
1/4 cup sharp white cheddar cheese, such as TJ's Canadian extra sharp white cheddar<br />
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1. Chop up your lettuce. Divide evenly in four dishes.<br />
2. Grill your chicken. Season lightly with salt and pepper. Let it cool. Cube.<br />
3. Steam beans. Or roast them, if you're fancy. Cool.<br />
4. Steam corn. Cool.<br />
5. Hard boil the eggs. Slice in half. I like my hard boiled eggs fairly yolky. <b style="text-align: center;">Here's my method for hard boiling:</b><span style="text-align: center;"> </span><span style="text-align: center;">Put eggs in pan. Cover eggs with cold water. Turn on burner. Once boiling, set timer for 5 minutes and 55 seconds. Ding! Place eggs in ice water bath. Peel once cool enough to handle.</span><br />
6. Slice tommy the tomato.<br />
7. Cube cheese.<br />
8. Now arrange everything as gorgeously as you are capable of atop the lettuce. Drizzle with spoonfuls of the Dijon dressing. Sprinkle eggs with black pepper. Sit outside with a fork and a glass of ice water and fall in love with this salad.<br />
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<br />Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-7496474517678715732012-11-05T12:15:00.001-08:002012-11-05T12:15:46.837-08:00Pumpkin Smoothie<div class="separator" style="clear: both; text-align: center;">
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I've been making this pumpkin smoothie every week for the past couple of weeks. The recipe is easy, vegan, and gluten free! If you don't have cacao nibs, a tablespoon of semisweet chocolate chips works well too; you just may have to blend for a bit longer.</div>
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<u>Pumpkin Smoothie</u><br />
Recipe adapted from my friend <a href="http://pppinemartin.tumblr.com/">Liz</a><br />
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1 cup pumpkin puree<br />
1 banana<br />
1 cup coconut milk<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
1/4 teaspoon ginger<br />
1 tablespoon cacao nibs<br />
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Blend all ingredients in a blender. Makes one divine smoothie.Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-31859725050801835502012-09-07T09:48:00.003-07:002012-09-07T09:48:26.553-07:00Tofu BLTs<div class="separator" style="clear: both; text-align: center;">
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Check this out: <b>fake bacon</b>! I am thrilled with how these sandwiches turned out.<br />
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Gather your ingredients for making BLTs. You'll need tofu, bread, tomatoes, lettuce, mayo, oil, and some special seasoning salt.<br />
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Begin by slicing the tofu super thin. I used a ruler to make sure each slice was thin enough. Ruler sponsored by Premarin estrogen tablets, thank you very much.<br />
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Lay the sliced tofu on paper towel to dry.<br />
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Douse these puppies in special seasoning salt! For reals, lay it on pretty thick. I used nearly two tablespoons on these.<br />
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Now heat up a pan with some oil and cook 'em up!<br />
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Lay them on another paper towel for some chill time.<br />
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Now build a sandwich! You won't be disappointed with these. They taste strangely similar to bacon and have lots of crunch, thanks to those thin slices and that Premarin ruler. It always comes through just when you need it!<br />
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<u>Tofu BLTs</u><br />
Adapted from the <a href="http://www.penzeys.com/">Penzeys Spices</a> catalog<br />
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1 pound extra firm tofu<br />
2 tablespoons Mitchell Street seasoning<br />
2-4 tablespoons vegetable oil<br />
Bread for toasting<br />
Ripe tomatoes<br />
Lettuce<br />
Mayo and mustard<br />
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1. Remove tofu from package and pat dry with a paper towel. Slice with a cheese slicer or knife about 1/8" thick; about 20 to 24 slices of tofu. Lay the tofu on another paper towel and blot dry.<br />
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2. Heat 2 tablespoons of oil in a large pan over medium heat.<br />
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3. Season the tofu with Mitchell Street seasoning pretty heavily on one side. Once the oil is hot, lay the tofu in the pan and sprinkle the other side with more seasoning. Cook 4-5 minutes and flip carefully.<br />
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4. Cook another 4-5 minutes on the other side. Transfer immediately to a paper towel lined plate.<br />
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5. Make your sandwich with remaining ingredients and eat the heck out of it!<br />
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The seasoning I used for this recipe is called Mitchell Street. I purchased it from a <a href="http://www.penzeys.com/">Penzeys</a> store here in Seattle. You can find a store near you or order from them online! The seasoning is a combination of:<br />
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salt<br />
pepper<br />
paprika<br />
sugar<br />
garlic<br />
onion<br />
dill weed<br />
lemon peel<br />
cardamom<br />
citric acid<br />
natural smoke flavor<br />
allspice<br />
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I bet <a href="http://www.baconsalt.com/">Bacon Salt</a> would work well on these too.<br />
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Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com2tag:blogger.com,1999:blog-2820276242663607420.post-40131792455494049852012-08-28T15:53:00.001-07:002012-08-28T15:55:01.576-07:00Meal PlanningHowdy folks! Today we're going to take a real intense look inside my brain. I'm going to show you how Charlie and I have conquered our weekly dinner schedule ... by <b>meal planning</b>! This is one of the greatest tools I've acquired in the last year. It's made a huge impact on the way we eat, the intentional time we spend together, and has made grocery shopping super efficient. Watch and be amazed.<br />
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<b>Step One</b>: Write down the days of the week. Simple enough. We always do our shopping on Sundays so it works out nicely.<br />
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<b>Step Two</b>: Check your calendar! We had dinner on the island and a wedding this week, so I wrote those in. No cooking nights!<br />
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<b>Step Three</b>: Gather recipes! Go to town! Open up every possible resource. I scour cookbooks, open every tab of my bookmarked recipes, and look through ones I've saved on my computer. An added bonus, now that we've been meal planning for nearly a year, is the accrued meal plans from previous weeks. Charlie likes to look through these for ideas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLR17XaYTZRSTYU2B_eMNaDk2RYf_Q9X017EwAID-W1Ku6kEB01CR2mf5nOGfgykr0y9Bqe9En9OmcY_YFimK8Ct9yjSDytaSAij_8LVy8vZJn6aNdwwujjdMpjvkmCQjK2vSVlTUCIagS/s1600/Summer+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLR17XaYTZRSTYU2B_eMNaDk2RYf_Q9X017EwAID-W1Ku6kEB01CR2mf5nOGfgykr0y9Bqe9En9OmcY_YFimK8Ct9yjSDytaSAij_8LVy8vZJn6aNdwwujjdMpjvkmCQjK2vSVlTUCIagS/s640/Summer+004.JPG" width="640" /></a></div>
<b>Step Four</b>: Write down your meals! You don't want to tofu two nights in a row, no sirree. Make sure you don't have two nights of Mexican or pasta or ... you get the idea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdLMKWYjXbjnxF1zmRNemcZypPKCZLSjNj8AbvX5SHP7jc5qUjCsxGCh4nbG5uunTfqrZlOMbDwSpn_9bCKmqg7VlbGbniiwx0HyfQphcupSqOr9E5xcrfLgnO4VV5TXI7KCP8GBbvSwX/s1600/Summer+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdLMKWYjXbjnxF1zmRNemcZypPKCZLSjNj8AbvX5SHP7jc5qUjCsxGCh4nbG5uunTfqrZlOMbDwSpn_9bCKmqg7VlbGbniiwx0HyfQphcupSqOr9E5xcrfLgnO4VV5TXI7KCP8GBbvSwX/s640/Summer+047.JPG" width="640" /></a></div>
Boom! You've gotcherself a menu! Let's celebrate with ...<br />
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<b>Step Five</b>: Making a grocery list. Look at each night's menu individually. Check your fridge and pantry for the ingredients you have already. Write down the ones you need. Your grocery list may end up looking something like this:<br />
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With or without the bones.<br />
<br />
Now you are ready to take your list to the store, purchase ingredients, and make all sorts of wonderful planned meals. I really don't know how we'd do it without this menu. We eat the food we buy and don't waste the way we have in the past. It has worked wonders for us! I hope you try it and like it too.<br />
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By the by, Tracy has some awesome meal planning tips over at <a href="http://homefries.com/2012/03/14/adventures-in-meal-planning/">Homefries</a>. Check it!Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com9tag:blogger.com,1999:blog-2820276242663607420.post-71015555510318864802012-08-22T11:10:00.000-07:002012-09-03T20:53:04.711-07:00Brown Butter Plum Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8ZaDw_71loPMpMrNfUe5COTZM0_NYeL3NyGRtV3AbT7mL13q1C-Sc0QmzW1_rRsZnG7WVLZdWWu9Opp0ADL5gbIylammf7i6vuiSglu9yJ49EHZ8aTwi15rLTHyb_R-D1v_SqR-TbSjf/s1600/Summer+Lake+Chelan+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8ZaDw_71loPMpMrNfUe5COTZM0_NYeL3NyGRtV3AbT7mL13q1C-Sc0QmzW1_rRsZnG7WVLZdWWu9Opp0ADL5gbIylammf7i6vuiSglu9yJ49EHZ8aTwi15rLTHyb_R-D1v_SqR-TbSjf/s640/Summer+Lake+Chelan+004.JPG" width="640" /></a></div>
I made a cake for you.<br />
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I made it a long time ago and am finally taking time to write about it.<br />
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I ate all of it! It was delicious. Sorry for not saving you any.<br />
<br />
(Not sorry.)<br />
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This is a cake I make all the time. It's definitely my go to summer cake.<br />
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Bob adores this cake. Any five year old that scarfs down brown butter is a real homie in my book.<br />
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Here's the stuff you need!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnQxGfRmCjJ2nTRf1l3ZGYsfg4c4Fg8FuAgvgVRM1kH0WlFsdeTrJ_6_xUfQtgZVNKKNceios19nRdLV3_pqTEunXyMnHUdvbmzo3PfvAaZMWDcT3itKI374aXQEUzd9_l8mdczMSLBzR/s1600/Summer+Lake+Chelan+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnQxGfRmCjJ2nTRf1l3ZGYsfg4c4Fg8FuAgvgVRM1kH0WlFsdeTrJ_6_xUfQtgZVNKKNceios19nRdLV3_pqTEunXyMnHUdvbmzo3PfvAaZMWDcT3itKI374aXQEUzd9_l8mdczMSLBzR/s640/Summer+Lake+Chelan+001.JPG" width="640" /></a></div>
Browned butter, flour, sugar, plums, baking powder, cinnamon, and milk. So easy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuj__zdvqyWGnU2YHVj8is4e948NDeYZv8DoWGdJeUlo73f3-RZYBdX5BBSoeRa4AqrpV-k2qS1MtB0g6n1H6xixL_DI4TKejM7QK5nr14u8p4XjaL9jTh9AJ08WV6Cs8gn1fwsUHaFph/s1600/Summer+Lake+Chelan+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuj__zdvqyWGnU2YHVj8is4e948NDeYZv8DoWGdJeUlo73f3-RZYBdX5BBSoeRa4AqrpV-k2qS1MtB0g6n1H6xixL_DI4TKejM7QK5nr14u8p4XjaL9jTh9AJ08WV6Cs8gn1fwsUHaFph/s640/Summer+Lake+Chelan+002.JPG" width="640" /></a></div>
Put some plums in a nice pan. Don't be like me though! This is WAY too many plums!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFZ8cvKjR_bzrABO8c-HYNqROF1EIE96RPqNmi0DZK1D0YXftkIcrCrPM_Kqqo7i8I_tTv1WhGzFpo7I2OXFp3BIpvbwMhJ-gvw1HZWl3qMu5TAzo8H7x6J45JK1d8brZ9qCWcUO2Mg37/s1600/Summer+Lake+Chelan+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFZ8cvKjR_bzrABO8c-HYNqROF1EIE96RPqNmi0DZK1D0YXftkIcrCrPM_Kqqo7i8I_tTv1WhGzFpo7I2OXFp3BIpvbwMhJ-gvw1HZWl3qMu5TAzo8H7x6J45JK1d8brZ9qCWcUO2Mg37/s640/Summer+Lake+Chelan+003.JPG" width="640" /></a></div>
Dry ingredients get mixed together.<br />
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Wet ingredients also get mixed together, but the photo of that turned out gross looking, so you'll just have to believe me.<br />
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Put it in the oven for baby and me!<br />
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Look at all that crumbly cake goodness! Mmm baby!<br />
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<u>Brown Butter Plum Cake</u><br />
Adapted with a heavy hand from <a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=sr_1_1?ie=UTF8&s=books&qid=1282547399&sr=8-1">The Pioneer Woman Cooks</a> by Ree Drummond<br />
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1 stick salted butter, browned<br />
1 cup granulated sugar <br />
1 cup flour <br />
1 1/2 teaspoons baking powder <br />
1/4 teaspoon cinnamon<br />
1/2 teaspoon salt <br />
1 cup milk <br />
3 medium ripe plums sliced into eight slices<br />
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Preheat oven to 350 degrees F. Spray a nice square cake pan and arrange your plums in the bottom. Be sure not to overcrowd the pan. Doing so will result in a soupy cake!<br />
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In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon and salt. Whisk in the milk. Whisk in the melted butter. Add the batter to the prepared square pan. <br />
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Bake for 35 minutes, until slightly golden and bubbling. Remove pan when a cake tester inserted in the center comes out clean. <br />
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Serve slightly warm with vanilla ice cream. Store covered, at room temperature for two or three days.Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-86520455670383386372012-08-18T16:39:00.000-07:002012-08-18T23:11:30.815-07:00What We Ate: Vacation at the LakeHere are some of the delicious foods we concocted on our most recent jaunt to Lake Chelan. I didn't document everything, as much of our time was spent soaking up sun, swimming, and enjoying the company of family. So nice to set the camera down for a little while and just <i>live</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3uRsRJ39z2zr3PfoyZ7Ayo1slzKMfnuGS55RIomMv6-vPWgEmM5rUMVHZRFCSIjho0NcMIhzDJZdLiYG3lk-bgd4xfO0gGbqaY6u1rRtDB7I6E3D-E7OnlrnwcHG-JKTKp2NJFCGfCfB/s1600/Summer+Lake+Chelan+067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3uRsRJ39z2zr3PfoyZ7Ayo1slzKMfnuGS55RIomMv6-vPWgEmM5rUMVHZRFCSIjho0NcMIhzDJZdLiYG3lk-bgd4xfO0gGbqaY6u1rRtDB7I6E3D-E7OnlrnwcHG-JKTKp2NJFCGfCfB/s640/Summer+Lake+Chelan+067.JPG" width="640" /></a></div>
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Breakfast pizza: A frozen cheese pizza baked with asparagus, then topped with a fried egg, fresh chives, and green onion.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidChDHUDvONTSBLVaH4R1invIYt5tMnPFKpwkguZwBlGcSKPyEBmkwe6ZpTZGXvub2HmaJbUXvJqNBiJ2lSzDj-l8-x1SEu1elYloK6Ay4Ytb8W36QHYZrYvV5leYNca_PHFg5RNSPswAV/s1600/Summer+Lake+Chelan+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidChDHUDvONTSBLVaH4R1invIYt5tMnPFKpwkguZwBlGcSKPyEBmkwe6ZpTZGXvub2HmaJbUXvJqNBiJ2lSzDj-l8-x1SEu1elYloK6Ay4Ytb8W36QHYZrYvV5leYNca_PHFg5RNSPswAV/s640/Summer+Lake+Chelan+038.JPG" width="640" /></a></div>
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Salted Chocolate Pretzel Toffee sprinkled over vanilla ice cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjrPKZn-Ok1kJ5OD0aes9t3DJaPbujAgbuNmOgjiqNI11Mgr-tj3AL9itamu1v29eZLkMYEXhwH14JsEhlkFyv3uCjVbvl70lddP3VJX-xMinGa1ftLL7Arlwh1iohr1AXDRSyBps1nKu/s1600/Crack+Bark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjrPKZn-Ok1kJ5OD0aes9t3DJaPbujAgbuNmOgjiqNI11Mgr-tj3AL9itamu1v29eZLkMYEXhwH14JsEhlkFyv3uCjVbvl70lddP3VJX-xMinGa1ftLL7Arlwh1iohr1AXDRSyBps1nKu/s640/Crack+Bark.jpg" width="640" /></a></div>
Also known as <a href="http://www.ezrapoundcake.com/archives/18367">Crack Bark</a>! Please use responsibly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZHqpoSkpUT6p_cA-3S-286GliNIiTphm4E7NCJXHeBuv3BefO8BBeb2e7WqNDtC6lpVBUL0u-VYOHnMzxEq9AMmzhZgleAKA3lV1Yx10tmbsVVCkAG3nLUE4gUcjYvYq7XBEieVC8TYa/s1600/Summer+Lake+Chelan+074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZHqpoSkpUT6p_cA-3S-286GliNIiTphm4E7NCJXHeBuv3BefO8BBeb2e7WqNDtC6lpVBUL0u-VYOHnMzxEq9AMmzhZgleAKA3lV1Yx10tmbsVVCkAG3nLUE4gUcjYvYq7XBEieVC8TYa/s640/Summer+Lake+Chelan+074.JPG" width="640" /></a></div>
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Here's the <a href="http://www.shutterbean.com/2011/herbed-ricotta-bruschetta/#">Herbed Ricotta Bruschetta</a> I made before the trip, then served again and again throughout the week!</div>
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Other delicious foods we made:</div>
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<a href="http://www.mountainmamacooks.com/2012/01/quick-and-easy-salsa/">Restaurant Style Salsa</a></div>
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<a href="http://joythebaker.com/2011/10/black-bean-and-sweet-potato-tacos/">Sweet Potato Tacos</a></div>
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<a href="http://www.shutterbean.com/2011/kale-salad-toasted-coconut-sesame-oil/">Kale and Coconut Salad</a></div>
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<a href="http://www.shutterbean.com/2012/mexican-popcorn/">Mexican Popcorn</a></div>
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After you've perused these favorites, you should totally check out my <a href="http://pinterest.com/alliscience/tried-and-true-recipes/">Tried and True Recipes board</a> on <a href="http://pinterest.com/alliscience/">Pinterest</a>. It's full of recipes I love to use over and over again.</div>
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<span style="font-size: x-small;"><i>This post was inspired by the awesome What We Ate posts done by my friend Kate over at <a href="http://mipiacekate.com/">Mi Piace Kate</a>.</i></span></div>
Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com4tag:blogger.com,1999:blog-2820276242663607420.post-80154511269498969782012-08-02T21:09:00.000-07:002012-08-02T22:19:37.226-07:00I'm Not Dead<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEubd8hFi-kHH8FAwyiBU0KIQtN8jNHJH4SbtvGALBAD0HZwFWImxcpVs28I8j48yBrdBukorUnwP-SOt7t589FDvzoLXslIcVty8b8GEdu9D0q05sQQN9gXmzbAdO2TuyXDvrZB8_8Jn/s1600/Alli+Hand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEubd8hFi-kHH8FAwyiBU0KIQtN8jNHJH4SbtvGALBAD0HZwFWImxcpVs28I8j48yBrdBukorUnwP-SOt7t589FDvzoLXslIcVty8b8GEdu9D0q05sQQN9gXmzbAdO2TuyXDvrZB8_8Jn/s640/Alli+Hand.jpg" width="640" /></a></div>
<br />
Yikes! I haven't updated this dear, darling blog in nearly two months. Sorry folks. I'm not dead ... not yet, at least.<br />
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I've been drowning in schoolwork this summer and dabbling in some travel as well. Summer school ended yesterday, and tomorrow I am heading across the mountains to spend some much needed time with my family, including my newborn niece.<br />
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To be clear, that's not my newborn niece, that's my best friend, Kelly. I recently visited her in California, where we traveled with our significant others to the desert and stayed in a rainbow hotel.<br />
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It was epic and beautiful and just the recharge I needed.<br />
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I'll be back soon, I promise. I haven't stopped creating in the kitchen, I've just stopped documenting it. It's been a nice break. In the meantime, you can follow me on <a href="http://instagram.com/">Instagram</a>, if you swing that way. My username is <b>alliwri</b>. I have no idea how to link to that here, though.<br />
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See you real soon!<br />
<div style="text-align: center;">
<span style="font-size: xx-small;">All photos courtesy of my dear friends Kelly and Sam.</span></div>Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com2tag:blogger.com,1999:blog-2820276242663607420.post-86317441526045138442012-06-05T16:41:00.001-07:002012-06-05T16:56:21.610-07:00Brown Butter Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8yIvBsgoUBwfZiczWwi9iMQEDCSfvyiPib1PIzSWyKjX7T5BogzPVfPt_M4qsLj-M4ETaKyo_JV_5SlDdyje3Lg8NCqpv8GXaL1qqhxDsRCO5NLCHwiDXTE6z1ggIntcRUBR07aW3OBq/s1600/Spring+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8yIvBsgoUBwfZiczWwi9iMQEDCSfvyiPib1PIzSWyKjX7T5BogzPVfPt_M4qsLj-M4ETaKyo_JV_5SlDdyje3Lg8NCqpv8GXaL1qqhxDsRCO5NLCHwiDXTE6z1ggIntcRUBR07aW3OBq/s640/Spring+033.JPG" width="640" /></a></div>
It's been a few weeks since I wrote about <a href="http://ahappytaste.blogspot.com/2012/05/how-to-make-almond-milk.html">making almond milk</a> and since then, I bet you've been thinking, "What the heck should I do with this little jar of mulched almonds I've been saving?"<br />
<br />
So glad you asked!<br />
<br />
I tried making these muffins from <a href="http://joythebaker.com/">Joy the Baker</a> for Easter. I liked them, but found the topping to be too sweet. This time around, I've incorporated almonds into the topping and reduced the sugar significantly. I also added coconut spread into the topping, which gives just a hint of coconut flavor to the muffin. YUM!<br />
<br />
I use<a href="http://www.uncleharrys.com/store/"> Uncle Harry's</a> Coconut Spread. If you can't find this amazing treat, coconut oil will work too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgCT_Qiq4aqlm4MGfb11fLLmYhmOUkYirI7JeOm15cJdYDlSH2SkHFXhDAafT5bw6i5sHx-F4KITjk3sSLOVbPVab2gGkbpHfO54x7eBMvOqjoAtrsK0ienIayKSt1I_Ojil19R7Cl0_A/s1600/Spring+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgCT_Qiq4aqlm4MGfb11fLLmYhmOUkYirI7JeOm15cJdYDlSH2SkHFXhDAafT5bw6i5sHx-F4KITjk3sSLOVbPVab2gGkbpHfO54x7eBMvOqjoAtrsK0ienIayKSt1I_Ojil19R7Cl0_A/s640/Spring+017.JPG" width="474" /></a></div>
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Creamy goodness!</div>
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I added more blueberries than the recipe calls for; almost 3 cups. I just love blueberries!<br />
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Here's the topping. I blended it with a fork, which worked well.</div>
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Divide the batter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LtJHCN5cRzpDoh7aJ7U82qQJiyK3RSCNaLd_Hd-cZAvrG4-k4-MKETtnqEctZ-Ztyto24chAxU1I5n8A9jrpH7RDg_c9NzgG1woxqAQB3EshjbJc70hJY0YlOFHoDzKWdbyOvPKWSknF/s1600/Spring+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LtJHCN5cRzpDoh7aJ7U82qQJiyK3RSCNaLd_Hd-cZAvrG4-k4-MKETtnqEctZ-Ztyto24chAxU1I5n8A9jrpH7RDg_c9NzgG1woxqAQB3EshjbJc70hJY0YlOFHoDzKWdbyOvPKWSknF/s640/Spring+026.JPG" width="640" /></a></div>
Top with almond delight!<br />
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Bake it up!<br />
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Crunchy! Brown butter and almond heaven!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKU6nHJ7_EiOWAtM_fkrXW_PQWx4FA05CKru4d1gVBHdX1vgnYawqOp_4ZNtUT7ieni6i_mZtmyRbr0RB6D1bpviWLKd0m_UqgfE-BGH0d5BOPZRzRaORBLwto9IwxSFgFi8wReLOOTvW/s1600/Spring+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKU6nHJ7_EiOWAtM_fkrXW_PQWx4FA05CKru4d1gVBHdX1vgnYawqOp_4ZNtUT7ieni6i_mZtmyRbr0RB6D1bpviWLKd0m_UqgfE-BGH0d5BOPZRzRaORBLwto9IwxSFgFi8wReLOOTvW/s640/Spring+041.JPG" width="640" /></a></div>
Devour!<br />
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Whoa! Blueberry overload!<br />
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<span style="font-family: inherit; font-size: small;"><u>Brown Butter Blueberry Muffins</u></span><br />
<span style="background-color: transparent; font-family: inherit;">Adapted from the</span><span style="background-color: transparent; font-family: inherit;"> </span><a href="http://www.amazon.com/gp/product/1401310605/ref=as_li_ss_tl?ie=UTF8&tag=joythebak00-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1401310605" style="background-color: transparent; color: #3a9e9a; font-family: inherit;">Joy the Baker Cookbook</a><br />
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<div style="background-color: white; line-height: 20px;">
<strong><span style="font-family: inherit;">For the muffins:</span></strong></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">7 tablespoons butter </span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1/3 cup milk</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1 large egg</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1 large egg yolk</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1 teaspoons pure vanilla extract</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1 1/2 cups all-purpose flour</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">3/4 cup granulated sugar</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1 1/2 teaspoon baking powder</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">3/4 teaspoons salt</span></div>
<div style="background-color: white;">
<span style="font-family: inherit;"><span style="line-height: 20px;">2 cups fresh blueberries (I did a little more </span></span><span style="line-height: 20px;">because</span><span style="font-family: inherit;"><span style="line-height: 20px;"> I am cuckoo for Cocoa Puffs)</span></span></div>
<div style="background-color: white; line-height: 20px;">
<strong><span style="font-family: inherit;"><br /></span></strong></div>
<div style="background-color: white; line-height: 20px;">
<strong><span style="font-family: inherit;">For the topping:</span></strong></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">3 tablespoons coconut spread</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1/2 cup mulched almonds (saved from your most recent batch of <a href="http://ahappytaste.blogspot.com/2012/05/how-to-make-almond-milk.html">almond milk</a>!)</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1 teaspoon flour</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">1 teaspoon sugar</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">Preheat oven to 375 degrees. Spray muffin pan. Set aside.</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">To make the muffins, melt butter in a small saucepan over medium heat. Keep an eye on the butter. It will melt, froth and begin to crackle. That’s the water cooking out of the butter. The crackling will subside and butter will begin to brown fairly quickly. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty. Immediately pour hot putter into a small bowl or it will continue to cook and possibly burn in the hot saucepan. </span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">Whisk together flour, sugar, baking powder and salt (if using) in a medium bowl. </span></div>
<div style="background-color: white; line-height: 20px;">
Whisk milk, egg, yolk and vanilla until combined. Add brown butter and whisk to combine.
</div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">Add the milk mixture all at once to the flour mixture and stir gently to combine. Gently but thoroughly fold in the blueberries. Divide batter among prepared muffin cups.</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">To make the topping: combine all the ingredients in a bowl and combine with a fork until crumbly. Sprinkle topping evenly over the muffin batter in cups.</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">Bake 18-20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature.</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: inherit;">Muffins will last, at room temperature in an airtight container, for up to 3 days. </span></div>Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com2tag:blogger.com,1999:blog-2820276242663607420.post-53375138229367636282012-05-28T14:53:00.000-07:002012-05-29T12:56:23.002-07:00Coffee Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzBZZ28yAJBj-vVfbMUkh7sTrNeZ1SiS_5qcp0MxJLHD4KhlH9ifFHaqHavCbe-8KmSAvllpGN6gWSyFuEGm-flRsJgfL33HtshrckGbAxnf-tKChPucmJt-Qi0xPBDOky_h8VUfe6PoE/s1600/Spring+Blog+Delaney+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzBZZ28yAJBj-vVfbMUkh7sTrNeZ1SiS_5qcp0MxJLHD4KhlH9ifFHaqHavCbe-8KmSAvllpGN6gWSyFuEGm-flRsJgfL33HtshrckGbAxnf-tKChPucmJt-Qi0xPBDOky_h8VUfe6PoE/s640/Spring+Blog+Delaney+015.JPG" width="640" /></a></div>
When I saw this recipe for coffee syrup, I knew it was something I had to try. Since then, I've made it four times! Now that it's (finally) warm out, iced coffee really hits the post in the morning. Or the spot. Whichever you prefer.<br />
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You really can drink this iced coffee anytime. No judgement!<br />
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Start with water, sugar, freshly ground coffee, and vanilla.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYq7vAfMjnO4ilszhy9RH1a3AehTeHP_pd_YzagFeLKV39KL1NdqniwjCu_G_8gWO33AmBhrD2LWPS-qcvkQ4hiWeedAHsmnpjyedTvcRtNYI5kv-I9v5XLjNDgoZHQ_i7E3kSpf_PCGm/s1600/Spring+Blog+Delaney+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYq7vAfMjnO4ilszhy9RH1a3AehTeHP_pd_YzagFeLKV39KL1NdqniwjCu_G_8gWO33AmBhrD2LWPS-qcvkQ4hiWeedAHsmnpjyedTvcRtNYI5kv-I9v5XLjNDgoZHQ_i7E3kSpf_PCGm/s640/Spring+Blog+Delaney+003.JPG" width="640" /></a></div>
Boil the sugar, vanilla, and the water. Stir it a little ... to encourage it!<br />
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Stare at the coffee. Mmm, coffee! (I'm on day 3 of a cleanse right now, so this is extra torturous!)<br />
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Once your sugar and water has boiled for a bit, add the coffee.<br />
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It's gonna boil like crazy! Adjust the temperature if needed. For safety.<br />
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Let it boil!<br />
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The boiling times may vary for you. On my bunk electric coil apartment stove, I let it boil a bit longer. On my boss' crazy divine Viking gas stove, I go a little short with the boil. Whatever you've got, you want to achieve a slight caramelization with the sugar and water. It took some practice, but I finally found that sweet spot, and trust me, once you taste this syrup, you will keel over. And die! JUST DIE!<br />
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Now that your whole apartment smells nutty and warm and complicated, you gotta let the syrup cool down. I know, more torture.<br />
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I put the syrup outside to cool down, not only because it cools faster, but also because the coffee smell was super intense! My nose holes needed a break.<br />
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Finally, you strain it. Then it's time to make an iced coffee!</div>
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Put some ice in a cup.</div>
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Add the coffee syrup.<br />
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Top with milk! Hmmm ... perhaps some <a href="http://ahappytaste.blogspot.com/2012/05/how-to-make-almond-milk.html">almond milk</a>?<br />
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Stare at your beautiful drink.<br />
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Sip!<br />
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<u>Coffee Syrup</u><br />
Adapted from <a href="http://www.amazon.com/Get-It-Ripe-Cooking-Living/dp/1551522349">Get It Ripe</a> by Jae Steele<br />
<br />
3 cups filtered water<br />
1 teaspoon vanilla extract<br />
1/2 cup sugar<br />
1 cup ground coffee<br />
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1. Combine the water, vanilla, and sugar in pot on high heat and bring to a boil. Boil for 5 minutes.<br />
2. Add the ground coffee to the boiling liquid, stir, and allow to boil for another 4 minutes. Watch the pot closely, mine almost boiled over.<br />
3. Remove from heat and allow the syrup to cool. Once cool, strain into a clean jar and store in the fridge.<br />
4. Serve over ice with your favorite nondairy milk.Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com6tag:blogger.com,1999:blog-2820276242663607420.post-9555819137323634682012-05-15T13:03:00.002-07:002012-05-15T13:03:14.121-07:00How to Make Almond MilkSome days I just have to put down the homework and do the things I really want to do. Today that meant making the bed first thing in the morning, running around Greenlake, and returning home to make a fantastic kale, pineapple, lemon, and green apple juice. Other days this might mean eating cheese crackers, texting with my best friend for three hours straight, and staring at my freshly painted fingernails. It really can vary.<br />
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I've been practicing some pretty radical self care for the last year. More and more, the running/juicing/organizing Alli dominates over the cheese cracker/glitter polish crazed Alli.<br />
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But I still chronically text with my best lady.<br />
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I started making my own almond milk about a month ago. It took some enlightenment and encouragement from <a href="http://soanywaysitsniceitsgood.blogspot.com/">my dear friend Kirsten</a>, but I finally got this one down. I'll never go back to buying this stuff! <br />
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Homemade almond milk is a delight. It goes well with black teas, hot coffee, and morning oatmeal. I still occasionally buy cow's milk for recipes where almond milk just sounds a little off. But I'm aiming to eventually get to a place where I can rely solely on the organic, filtered, crazy delicious homemade stuff.<br />
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Told ya I was into radical self care.<br />
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Start with raw, organic almonds.<br />
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Soak the almonds in just enough filtered water to cover them.<br />
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Leave them overnight. In the morning, they will look like this. Milky. Gross.<br />
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Drain the almonds.<br />
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Blender them up! Drizzle maple syrup and sea salt in with the filtered water.<br />
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While the blender blends, get your filter system ready. I use a mesh strainer fitted with a mighty square of cheesecloth. I've thought about investing in a nut bag (NUT BAG!) but I've found that this works just as well.<br />
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Pour!<br />
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Squeeze! You're left with an awesome little bundle of mulched almonds, perfect for adding to oatmeal, muffins, or whatever your heart desires.<br />
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Store the milk in a lidded glass container in the refrigerator. I use a clean coffee press and it works well!<br />
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<br />
<u>Almond Milk</u><br />
Adapted from <a href="http://www.amazon.com/Get-It-Ripe-Cooking-Living/dp/1551522349">Get It Ripe</a> by Jae Steele<br />
<br />
1/2 cup raw organic almonds (imperative that they are raw)<br />
3-4 cups filtered water, plus more for overnight soak<br />
Pinch of sea salt<br />
Splash of maple syrup<br />
<br />
1. Covered almonds with filtered water and soak overnight.<br />
2. In the morning, drain the almonds.<br />
3. Put almonds, the 3-4 cups of filtered water, salt, and maple syrup in a blender.<br />
4. Blend on high for two minutes.<br />
5. Prepare to drain by place a sieve lined with cheesecloth over a glass container. Pour the contents of the blender through the sieve situation.<br />
6. Cover the almond milk. Store in the refrigerator for up to a week. Give it a gentle shake before serving.Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com2tag:blogger.com,1999:blog-2820276242663607420.post-14600809355553340152012-05-02T11:00:00.000-07:002012-05-02T11:00:03.419-07:00Favorite Moosewood DessertsThe grand finale of favorites for you: three of my favorite Moosewood desserts!<br />
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To start us off: <a href="http://ahappytaste.blogspot.com/2010/03/rice-pudding.html">Stovetop Rice Pudding</a>. I made this with soy milk and agave syrup, but you could go the traditional, non-hippie route and try some cow's milk and cane sugar. The cinnamon in this recipe is perfect and the raisins plump up as the pudding cooks. I just love that.<br />
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Next: <a href="http://ahappytaste.blogspot.com/2010/02/polenta-pie-and-danish-cherries.html">Danish Cherries</a>! An absolute must over a bowl of vanilla ice cream. I distinctly recall having two servings of this dish ... no regrets. I love cherries: cherry crisp, cherry juice, cherry yogurt, all of it!<br />
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Here's my very o<span style="font-family: inherit;">wn <i style="background-color: white; line-height: 19px;">pièce de résistance</i><span style="background-color: white; line-height: 19px;"> for you: <a href="http://ahappytaste.blogspot.com/2010/02/lemon-blueberry-pound-cake.html">Lemon Blueberry Pound Cake</a>! Yea yea yea, it didn't flip out of the bundt pan perfectly, but who cares?! It tasted delicious and was a comfort to my family on the day my niece was born.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br /></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;">Flash forward two years later and my niece is a healthy, happy little lady. Over the weekend we made fresh pineapple juice together in our tiny apartment kitchen. As we pressed the pineapple wedges down into the juicer she hollered, "Charlie! Come look!" The sincerity and excitement of childhood will always bring a smile to my face.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br /></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;">I look forward to making this cake with you someday soon, Aubrey Clare!</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 19px;"><br /></span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 19px;"><u>Lemon Blueberry Poundcake</u></span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 19px;">Adapted from Mollie Katzen's <a href="http://astore.amazon.com/httpwwwgetcoo-20/detail/1580081304">New Moosewood Cookbook</a></span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">Butter and flour for the pan</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 pound (4 sticks) butter, softened</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">3 cups sugar</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">6 eggs</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">4 cups flour</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 tablespoon baking powder</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1/2 teaspoon salt</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 cup milk</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">2 teaspoons lemon extract</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1/4 cup fresh lemon juice</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 teaspoon fresh grated lemon zest</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">2 cups fresh blueberries</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1. Preheat oven to 350 degrees. Butter and flour the bottom and side of a bundt pan.</span></span><br />
2. In a large bowl, cream together butter and sugar with an electric mixer at high speed until light and fluffy.<br />
3. Add eggs, one at a time, beating well after each. Set aside.<br />
4. Sift together the dry ingredients in a separate bowl. Mix together the milk, lemon extract, and lemon juice. Add dry and wet alternately to the butter mixture, beginning and ending with the dry. Fold the blueberries in with the last addition of dry ingredients. Mix by hand: just enough to blend thoroughly without excess beating.<br />
5. Spread the batter into the prepared pan. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a plate. Cool completely before slicing.<br />
<br />
<u>A Happy Taste Notes</u><br />
The pound cake took much longer to bake than the recommended 50 to 60 minutes. Ovens vary, so plan accordingly.<br />
This is a fusion of two pound cake variations: lemon and blueberry. There is also a Mocha Swirl Pound Cake recipe in the New Moosewood Cookbook. Interested? Email me at alliwri (at) gmail (dot) com and I'll share the recipe with you!Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-80796997795116625212012-04-25T12:19:00.000-07:002012-04-25T14:21:13.752-07:00Favorite Moosewood EntréesI couldn't choose just three favorites from the entrées section of the New Moosewood Cookbook. There were too many gems!<br />
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The first recipe I chose ... <a href="http://ahappytaste.blogspot.com/2010/03/zucchini-crusted-pizza-and-lowfat-ranch.html">Zucchini Crusted Pizza</a>! Aaaah, I love this pizza. It's a refreshing change from a normal pizza crust and an excellent way to use up extra zucchini from your garden! If only I had a garden ...<br />
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In a similar vein ... here is <a href="http://ahappytaste.blogspot.com/2010/01/cauliflower-cheese-pie.html">Cauliflower Cheese Pie</a>. This is like a fancy quiche. So regal, so delicious. Even if you don't like cauliflower, just try this! I guarantee you will be a convert. It's tender and flavorful in this dish.<br />
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I made <a href="http://ahappytaste.blogspot.com/2010/01/calzones-with-spinach-cheese-filling.html">Calzones with Spinach Cheese Filling</a> with Charlie on Vashon Island early into this project. They were incredible! There's a dash of red pepper flakes in the filling which gives the calzones the perfect amount of heat.<br />
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Here's my all-time favorite from the entrées section of the New Moosewood Cookbook. <a href="http://ahappytaste.blogspot.com/2010/03/lasagne-with-italian-tomato-sauce.html">Lasagna</a>! There are two parts to this recipe: making the sauce, then making the lasagna. Are you ready? You sure? Here we go!<br />
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<u>Lasagne with Italian Tomato Sauce</u><br />
Adapted from Mollie Katzen's <a href="http://astore.amazon.com/httpwwwgetcoo-20/detail/1580081304">New Moosewood Cookbook</a><br />
<br />
Have ready:<br />
One batch of Italian Tomato Sauce<br />
12 lasagna noodles, uncooked (I promise it works!)<br />
2 cups ricotta cheese<br />
1 pound grated mozzarella<br />
1/2 cup grated Parmesan cheese<br />
A 9 x 13 inch pan<br />
<br />
<u>Italian Tomato Sauce</u><br />
2 tablespoons olive oil<br />
2 cups chopped onion<br />
1 medium bell pepper<br />
2 medium zucchini, diced<br />
1 cup broccoli, chopped<br />
1 cup cauliflower, chopped<br />
1 heaping handful of fresh spinach<br />
2 teaspoons basil<br />
1 teaspoon oregano<br />
1 teaspoon thyme<br />
1 1/2 teaspoon salt<br />
2 14.5 ounce cans diced tomatoes<br />
1 6 ounce can tomato paste<br />
1 tablespoon honey<br />
1/2 teaspoon black pepper<br />
6 cloves garlic, minced<br />
1/2 cup freshly minced parsley<br />
<br />
1. Heat the olive oil in a Dutch oven or kettle. Add onion, bell pepper, zucchini, broccoli, cauliflower, spinach, herbs, and salt. Saute over medium heat until the onion is very soft, about 8 minutes.<br />
2. Add tomatoes, tomato paste, honey, and black pepper. Use a spoon to break up the tomatoes into bite sized pieces. Bring to a boil, then lower the heat and simmer, partially covered, for 20 to 30 minutes.<br />
3. Add garlic and cook about 10 minutes more. At this point, the sauce can simmer for several hours. Add the parsley at the last minute.<br />
<br />
Now you are ready to assemble the lasagna!<br />
<br />
1. Preheat the oven to 375 degrees.<br />
2. Spread a little sauce over the bottom of the pan.<br />
3. Cover with a single layer of noodles, using 1/3 of them. Break as necessary to fit.<br />
4. Place mounds of ricotta here and there. Use half.<br />
5. Add 1/3 of the sauce followed by<br />
6. 1/2 of the mozzarella, randomly scattered then<br />
7. Another 1/3 of the noodles, and<br />
8. The remaining ricotta followed by<br />
9. Another 1/3 of the sauce, which gets covered by<br />
10. The remaining mozzarella.<br />
11. Add every last noodle, and<br />
12. The final sauce.<br />
13. Sprinkle the Parmesan over the top.<br />
<br />
Bake for 45 minutes. Cover loosely with foil toward the end of the baking if it is getting too brown. Let stand for ten minutes before serving.<br />
<br />
<u>A Happy Taste Notes</u><br />
This is a recipe that requires a great deal of <a href="http://en.wikipedia.org/wiki/Mise_en_place">mise en place</a>. Get every last bit together before starting your sauce and lasagna.<br />
Live out your wildest veggie fantasies with the sauce. Sometimes I add kale or roasted garlic or fresh grape tomatoes. Check and see what's sneaking around in your crisper. Anything goes!<br />
I have never cooked the noodles for this recipe. I promise it works to assemble with the uncooked noodles. It's so cool!<br />
This lasagna also freezes well. Early this week I enjoyed a slice for lunch that I had kept in the freezer for about two months. Amazing!Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com3tag:blogger.com,1999:blog-2820276242663607420.post-9436638180665844452012-04-18T11:16:00.000-07:002012-04-18T11:16:00.448-07:00Favorite Moosewood Baked Things and SandwichesThe Baked Things and Sandwiches section of The New Moosewood Cookbook is the slimmest. There are just a smattering of simple ideas here, nothing too fancy or complicated. This is a good thing, because I am easily intimidated by words like <b>yeast</b> and <b>kneading</b> and <b>baby's bottom</b>. Actually, that last one is pretty fantastic.<br />
<br />
The recipes in this section are a wild conglomerate of simple open faced sandwiches, breads to serve with dinner, and fun lunch ideas. I loved them all. Having to choose just three wasn't easy, but I think I found a well rounded bunch to showcase the many delights of this section.<br />
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First up, <a href="http://ahappytaste.blogspot.com/2010/03/focaccia.html">Focaccia</a>! The link to the blog post has less than ten words in it ... sorry about that. The bread is studded with rosemary and the directions felt super fool proof: let it rise, lay it on a pan, and bake it. The bread is moist and flavorful. It would totally work as an accompaniment to an Italian feast or as a sandwich bread for a yummy panini. Mmm, makes my mouth water!<br />
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The next recipe I chose as a favorite is <a href="http://ahappytaste.blogspot.com/2010/10/broccoli-and-friends.html">Broccoli and Friends</a>. This is an open face sandwich that I <i>devoured</i>. It was so stinkin' good! Do you ever go through phases of eating a really specific food morning, day, and night? Whenever this happens to me, I assume it is because my body needs said food. In this case, I couldn't get enough broccoli, and cooking it up with cheese and sourdough sent my taste buds over the moon.<br />
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And here it is folks, my favorite recipe from the Baked Things and Sandwiches section: <a href="http://ahappytaste.blogspot.com/2010/06/summer-vegetable-soup-and-custardy.html">Popovers</a>! This was my first attempt at popovers and I totally fell in love. They are easy to make and come out light and fluffy every time.<br />
<br />
<u>Custardy Popovers</u><br />
Adapted from Mollie Katzen's <a href="http://astore.amazon.com/httpwwwgetcoo-20/detail/1580081304">New Moosewood Cookbook</a><br />
<br />
2 to 3 tablespoons melted butter for the pan<br />
2, 3, or 4 large eggs<br />
1 1/4 cups milk<br />
1 1/4 cups flour<br />
1/2 teaspoon salt<br />
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1. Preheat oven to 375 degrees. Brush the insides of 12 muffins cups with melted butter.<br />
2. Beat together the eggs and milk in a bowl. Add the flour and salt, and beat with a whisk until reasonably well blended. It's fine if the batter has a few lumps.<br />
3. Fill each muffin cup about 1/2 full. Bake 25 minutes if using 2 eggs, 30 for 3 eggs, 35 for 4 eggs. Try to refrain from opening the oven during baking.<br />
4. Remove the popovers from the pan immediately, and prick each with a fork to let the steam escape. (This helps them hold their shape.) Serve as soon as possible, either pan or with butter and jam.<br />
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<u>A Happy Taste Notes</u><br />
I make these with two eggs every time. I always lean towards fewer eggs in all of my baked goods.<br />
These taste the best on the same day they are made.<br />
<br />Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com2tag:blogger.com,1999:blog-2820276242663607420.post-32075478003823796152012-04-11T09:54:00.000-07:002012-04-11T09:54:00.471-07:00Favorite Moosewood Sauces and Dips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetJW045L5vJgkVMz1iZmQFH_UBT7UEI1ZDFMP94L-L6OFTZVJDzNXTdfm5Srd8FbZPBVfIlWFFhDQXHjuNL2gDJ2wt0PNtqcoCTPO4kw2cleL6PCaXAPpwtN242_aOyAqbP_NwsTVPA5G/s640/Moosewood+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetJW045L5vJgkVMz1iZmQFH_UBT7UEI1ZDFMP94L-L6OFTZVJDzNXTdfm5Srd8FbZPBVfIlWFFhDQXHjuNL2gDJ2wt0PNtqcoCTPO4kw2cleL6PCaXAPpwtN242_aOyAqbP_NwsTVPA5G/s640/Moosewood+011.JPG" width="640" /></a></div>
<span style="color: #222222;">Choosing a few favorites from the sauces and dips section of the New Moosewood Cookbook was no easy task. There are so many to choose from! I think this round up of favorites covers a wide spectrum of flavors. My very favorite from this section was </span><a href="http://ahappytaste.blogspot.com/2010/09/eggplant-and-peppers-in-spicy-chinese.html">Chinese Peanut Sauce</a><span style="color: #222222;">, but we'll get to that in a minute.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyyA8M-FMWo8KvhY3GVRmFDioVI7SemfGQbN9FbPfXTn8heErzbtsnDbepaUhxXsWeKt6C-GYqa1_UvN3Dry2MjXAzTM2SFUpzUDprnd9daxn-At6THqtQJiog69AUupEvKHlGtAUWZcZ/s640/Lake+Chelan+2010+Moosewood+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyyA8M-FMWo8KvhY3GVRmFDioVI7SemfGQbN9FbPfXTn8heErzbtsnDbepaUhxXsWeKt6C-GYqa1_UvN3Dry2MjXAzTM2SFUpzUDprnd9daxn-At6THqtQJiog69AUupEvKHlGtAUWZcZ/s640/Lake+Chelan+2010+Moosewood+030.JPG" width="640" /></a></div>
<span style="color: #222222;">First up, <a href="http://ahappytaste.blogspot.com/2010/08/nachos-sauce-mango-salsa-and-guacamole.html">Mango Salsa</a>! I'm a little cuckoo bananas for mangoes. This recipe was flavorful and addicting. But you can't feel that bad about eating it. Pair this salsa with <a href="https://www.juanitasfinefoods.com/index.cfm">my favorite tortilla chips</a> and I am one happy camper.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT27iodHwW7kEg0AA1NhsDirCggfQdoUwv3QrEJe6KI2HfL9kUQ-_bEelcGMJ_4sI1s9_9f-pnK2EeyRrUEv1Tp3EkKO7DBpwrJe7Xt2o17mBqEGB_qFnfCwXIF_0qp1F7Cc3_r1qyES_5/s640/Moosewood+Winter+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT27iodHwW7kEg0AA1NhsDirCggfQdoUwv3QrEJe6KI2HfL9kUQ-_bEelcGMJ_4sI1s9_9f-pnK2EeyRrUEv1Tp3EkKO7DBpwrJe7Xt2o17mBqEGB_qFnfCwXIF_0qp1F7Cc3_r1qyES_5/s640/Moosewood+Winter+004.JPG" width="640" /></a></div>
<span style="color: #222222;">Next up is<a href="http://ahappytaste.blogspot.com/2011/01/marinara-variation-of-italian-tomato.html"> Italian Tomato Sauce</a>. I make this constantly! I use a whole batch when I make <a href="http://ahappytaste.blogspot.com/2010/03/lasagne-with-italian-tomato-sauce.html">lasagna</a>, a half batch when I make <a href="http://ahappytaste.blogspot.com/2011/01/marinara-variation-of-italian-tomato.html">spaghetti casserole</a>. It is the kitchen sink recipe of tomato sauces, as you can essentially put any veggies you've stocked up on into the sauce. It's a great way to sneak in some extras! I found that stirring in some chopped broccoli gave the sauce a nice texture, almost like that of ground beef.</span><br />
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<span style="color: #222222;">Now here's my favorite of the sauces and dips section. This peanut sauce is intense!</span><br />
<span style="color: #222222;"><br /></span><br />
<span style="font-family: inherit;"><u style="color: #222222;"><span style="background-color: rgba(255, 255, 255, 0.917969);">Chinese </span><span style="background-color: white;"><span class="il" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial;">Peanut</span> <span class="il" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial;">Sauce</span></span></u></span><br />
<span style="font-family: inherit;">Adapted from Mollie Katzen's <a href="http://astore.amazon.com/httpwwwgetcoo-20/detail/1580081304">New Moosewood Cookbook</a><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">10 minutes to prepare</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">Makes 1 potent cup</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1/2 cup </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222;">peanut</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"> butter</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1/2 cup hot water</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">2 tablespoons soy </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222;">sauce</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">2 tablespoons sugar</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">3 cloves garlic, minced</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1 teaspoon cider vinegar</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">2 tablespoons cilantro</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">cayenne, to taste (I used about a 1/2 teaspoon)</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">salt, to taste (if the </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222;">peanut</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"> butter is unsalted)</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1. Place </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222;">peanut</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"> butter in a small bowl. Add the hot water and stir patiently with a small spoon or whisk until uniformly mixed.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">2. Stir in the remaining ingredients and mix well.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">3. If refrigerating, be sure to cover tightly. Let the </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222;">sauce</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"> come to room temperature before serving.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><br /><u>A Happy Taste Notes</u><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">I put this </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222;">sauce</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;"> on plain noodles and it was divine. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">The other night we had it with roasted eggplant and red bell peppers and it was also delicious.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">Charlie loves to make Swimming Rama with this sauce by adding fresh spinach and serving it over angel hair pasta or rice.</span></span>Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com2tag:blogger.com,1999:blog-2820276242663607420.post-24524594587542039432012-04-04T14:46:00.000-07:002012-04-04T14:46:00.284-07:00Favorite Moosewood Salads<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErAvdZHstgxGJ_qs3bj7nwiux9pmpTVxlki7MSPSZxmbpwQH1zo7vXKe8Lg1ATiqkCAWj49Yx_GJ7s39hD0W5aXv5OOs7ZNro64vCsr-zfkTcmSD1OTSb0iz4ChHgLa4u6rF6RoaO0Bx3/s640/Moosewood+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErAvdZHstgxGJ_qs3bj7nwiux9pmpTVxlki7MSPSZxmbpwQH1zo7vXKe8Lg1ATiqkCAWj49Yx_GJ7s39hD0W5aXv5OOs7ZNro64vCsr-zfkTcmSD1OTSb0iz4ChHgLa4u6rF6RoaO0Bx3/s640/Moosewood+002.JPG" width="640" /></a></div>
It was hard to choose just one recipe to post as my favorite from the salad section of the New Moosewood Cookbook. The recipes are so varied and unique! <br />
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Ultimately I chose something that was memorable and different for me: <a href="http://ahappytaste.blogspot.com/2010/05/kristinas-potato-salad.html"><b>Kristina's Potato Salad</b></a>. For years I have stuck with the same potato salad recipe that I store up in my noggin. It's pretty basic: potatoes, hard boiled egg, mayo, mustard, and pickles. Trying out the recipe allowed me to explore the other options out there. Be warned though, there is a lot of chopping for this recipe. Give yourself some time for all of the prep work!<br />
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Other favorite salads:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDCHqMbOb41G35lNA5H0c79cCLZ3fEbzsFkVuOqhn98ralR4v-BhXbhgKP1cQlSTRHWvB7rimtDCvu7bcDzfrIgNKna_RbqIesvrGDD5zrfS_KbFjlWI0CVkpTcc-PtFogZa4CrhGyE0g/s640/Moosewood+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDCHqMbOb41G35lNA5H0c79cCLZ3fEbzsFkVuOqhn98ralR4v-BhXbhgKP1cQlSTRHWvB7rimtDCvu7bcDzfrIgNKna_RbqIesvrGDD5zrfS_KbFjlWI0CVkpTcc-PtFogZa4CrhGyE0g/s640/Moosewood+001.JPG" width="640" /></a></div>
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This is <a href="http://ahappytaste.blogspot.com/2010/03/thai-salad-and-whole-wheat-pitas.html">Thai Salad</a> ... in which we enjoyed the best of both salad worlds: lettuce and potato! With a delicious peanut dressing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFnfLGNtTN5zD4cIZal-N3Vfxsz7YwcS2F87jnlBW8WwHKeyAqtqeC-ElEgGX2dFFwTpyLoBk5bF-qxlM_6z26naScWk9N9TSp6LxKfrJnoln8BMFRM17U0kqdAmrKqVS7-OrYuGGBnGx/s640/Baby+Shower+Moosewood+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFnfLGNtTN5zD4cIZal-N3Vfxsz7YwcS2F87jnlBW8WwHKeyAqtqeC-ElEgGX2dFFwTpyLoBk5bF-qxlM_6z26naScWk9N9TSp6LxKfrJnoln8BMFRM17U0kqdAmrKqVS7-OrYuGGBnGx/s640/Baby+Shower+Moosewood+022.JPG" width="640" /></a></div>
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<a href="http://ahappytaste.blogspot.com/2010/04/warm-salad.html">Warm Salad</a>! Once you get over the weird name (it took me a while) you can enjoy a nutrient rich, flavorful salad. So green!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkHIqVgQPoNJH8WAtYRpk4nP3AuJGce-qhYYaFwBKe2xni2nVTK33ufQD9m4syroxqLBDFBrUMRlc1o7KXJ1xBullAlIbx6ae3q2keYbFwIsYuZV5PYEZVg2XOUSgJIQHROLaQKgEGTKu/s640/February+Moosewood+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkHIqVgQPoNJH8WAtYRpk4nP3AuJGce-qhYYaFwBKe2xni2nVTK33ufQD9m4syroxqLBDFBrUMRlc1o7KXJ1xBullAlIbx6ae3q2keYbFwIsYuZV5PYEZVg2XOUSgJIQHROLaQKgEGTKu/s640/February+Moosewood+002.JPG" width="640" /></a></div>
Lastly, <a href="http://ahappytaste.blogspot.com/2010/02/tofu-salad.html">Tofu Salad</a>. Tofu and veggies marinated in a garlicky sauce. YUM!<br />
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<b>Kristina's Potato Salad</b><br />
Adapted from Mollie Katzen's <a href="http://astore.amazon.com/httpwwwgetcoo-20/detail/1580081304">New Moosewood Cookbook</a><br />
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6 medium potatoes (about 3 pounds), boiled until tender<br />
2 hard boiled eggs, chopped<br />
1 medium bell pepper, diced<br />
3 to 4 finely minced green onions<br />
1 small cucumber, minced<br />
1 cup finely minced parsley<br />
1/4 cup fresh minced dill<br />
1 to 2 teaspoons salt (to taste)<br />
fresh black pepper<br />
1/4 to 1/3 cup cider vinegar<br />
1 to 2 teaspoons dry mustard<br />
1 to 2 teaspoons dry tarragon leaves<br />
1 to 2 tablespoons prepared horseradish<br />
1/2 cup mayonnaise<br />
1/2 cup sour cream<br />
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Combine everything in a giant bowl, chill, and serve!<br />
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<u>A Happy Taste Notes</u><br />
When making this potato salad, be sure to gather all of your ingredients first. Use a clean cutting board and a sharp knife and go to town! There is A LOT of chopping but it is totally worth it.<br />
If you don't like mayo or sour cream, you could leave out one, the other, or both. Without them, the potato salad will have a sort of vinaigrette on it, which sounds darn tasty to me.Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com4tag:blogger.com,1999:blog-2820276242663607420.post-8152109396935286212012-03-28T14:04:00.000-07:002012-03-28T21:48:40.755-07:00Favorite Moosewood Soups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8qw2BaPMqJTRtYHq73yJTRgvgzArvrR7M4h4u5cAJunh79IhRjj80gvl7-RhFmYC5dGWfO68Jz_GPfbcp56_02YSjjMeVfyO1ozr-hFG0pIXQMlbZCK7XpU4wLL61iC3Al9yhE8ENHS0/s1600/Cauliflower+Cheese+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8qw2BaPMqJTRtYHq73yJTRgvgzArvrR7M4h4u5cAJunh79IhRjj80gvl7-RhFmYC5dGWfO68Jz_GPfbcp56_02YSjjMeVfyO1ozr-hFG0pIXQMlbZCK7XpU4wLL61iC3Al9yhE8ENHS0/s640/Cauliflower+Cheese+Soup.JPG" width="640" /></a></div>
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My all-time favorite Moosewood soup was <b><a href="http://ahappytaste.blogspot.com/2010/04/cauliflower-cheese-soup.html">Cauliflower Cheese Soup</a></b>. It was creamy and filling and easy to make. In fact, if you have an immersion blender, this soup is a breeze! You could easily adapt this soup and cook the veggies in chicken or veggie stock instead of water. My friend <a href="http://thenorensx3.blogspot.com/">Melyssa</a> tried this recipe out and used thyme instead of dill, which I will definitely do next time!<br />
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Other Moosewood soups I loved:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRWq8U5pSdM4a0xCjrqM_jAuUCm8Irb3J0CrEq9jBIPMGg6esC_TfByxfOAdm6aiKxidTyEoO-5Z6iYGcKwyIQtOxHeI2hls2SwC7TAQ8D-SnI1aIc71qFFaHRaDFnsMAykBfDYsq8lFk/s1600/Minestrone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRWq8U5pSdM4a0xCjrqM_jAuUCm8Irb3J0CrEq9jBIPMGg6esC_TfByxfOAdm6aiKxidTyEoO-5Z6iYGcKwyIQtOxHeI2hls2SwC7TAQ8D-SnI1aIc71qFFaHRaDFnsMAykBfDYsq8lFk/s640/Minestrone.JPG" width="640" /></a></div>
A classic recipe for <a href="http://ahappytaste.blogspot.com/2010/04/minestrone.html">Minestrone</a>. Highly adaptable!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMc90KCHzqlTBtGdVZZoa30cjtpida6SWeKz9ny532Fy3Ng2qAWCgDRtmpkzVfDdHgl47xLu-IXbUcVgE6uZO8ki87oNhuKWR4X7tlD6visy16X5ACLZG7LnMrAR0ZiSu2cDxicnOywVz9/s1600/Mushroom+Barley+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMc90KCHzqlTBtGdVZZoa30cjtpida6SWeKz9ny532Fy3Ng2qAWCgDRtmpkzVfDdHgl47xLu-IXbUcVgE6uZO8ki87oNhuKWR4X7tlD6visy16X5ACLZG7LnMrAR0ZiSu2cDxicnOywVz9/s640/Mushroom+Barley+Soup.JPG" width="640" /></a></div>
Here's <a href="http://ahappytaste.blogspot.com/2011/01/mushroom-barley-soup.html">Mushroom Barley Soup</a>. This soup totally surprised me as a winner. So savory and comforting!<br />
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<a href="http://ahappytaste.blogspot.com/2010/04/split-pea-soup.html">Split Pea Soup</a>! If you're not a vegetarian, add some ham. If you are a vegetarian, don't you dare do that!<br />
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<span style="font-family: inherit;"><b style="color: #222222;"><span style="background-color: rgba(255, 255, 255, 0.917969);">Cauliflower Cheese </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Soup</span></b></span><br />
<span style="font-family: inherit;"><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">Adapted from Mollie Katzen's <a href="http://astore.amazon.com/httpwwwgetcoo-20/detail/1580081304">New Moosewood Cookbook</a></span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222;">1 </span><span style="background-color: rgba(255, 255, 255, 0.917969);">medium-large potato , peeled and diced (about 2 to 3 cups diced)</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">1 large cauliflower, cut or broken into florets (put aside two cups of florets)</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">1 medium carrot, peeled and chopped</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">3 medium cloves of garlic, peeled</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">1 1/2 cups chopped onion</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">1 1/2 tsp. salt</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">4 cups water</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">2 cups (packed) grated cheese (plus extra for garnishing each serving)</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">3/4 cup milk (lowfat OK)</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">1 tsp. dill (or thyme)</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">black pepper, to taste</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">1. Place potato, cauliflower (except for the 2 cups reserved), carrot, garlic, onion, salt, and water in a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor, and transfer to kettle or Dutch oven (Note from Alli: I just transferred back to the same saucepan I cooked everything in initially).</span><br style="background-color: rgba(255, 255, 255, 0.917969);" /><br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969);">2. Steam the reserved cauliflower pieces until just tender. Add these to the puree along with all remaining ingredients. Heat gently, and served topped with a little extra cheese.</span> </span><br />
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<span style="font-family: inherit;"><u>A Happy Taste Notes</u></span><br />
<span style="font-family: inherit;">Use thyme instead of dill in this recipe if you are not a dill fan.</span><br />
<span style="font-family: inherit;">The vegetables can simmer in vegetable stock for more flavor.</span><br />
<span style="font-family: inherit;">I used cheddar for this recipe, but </span>Gruyere<span style="font-family: inherit;"> or Swiss would work well too!</span>Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-70974774391883906942012-03-24T17:16:00.000-07:002012-03-24T19:52:30.066-07:00Moosewood: Completed!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBm9a_gorgNvB_Uwn0e03c-FRQv5aPJ4J-PqtBKCAKQtG8P3JBHw6a0MnfwQzw9LTbg5XipT5OnsqWiODTzInP6YvdIfvv0mVnTiGePqd22Jh8zi5S8nPyVf9dHafm3V0Z1_KVCkBLbXaH/s1600/IMG_2789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBm9a_gorgNvB_Uwn0e03c-FRQv5aPJ4J-PqtBKCAKQtG8P3JBHw6a0MnfwQzw9LTbg5XipT5OnsqWiODTzInP6YvdIfvv0mVnTiGePqd22Jh8zi5S8nPyVf9dHafm3V0Z1_KVCkBLbXaH/s640/IMG_2789.JPG" width="640" /></a></div>
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Darn straight, I decorate my list of goals. And let me tell you, it felt mighty fine to cross off that last task. </div>
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Don't get me wrong, I loved cooking the Moosewood Cookbook. But some weeks it became a chore. I felt uninspired in the kitchen. I was incredibly busy with schoolwork. I had picked a recipe that, well, just didn't sound that appetizing. But I'm so glad I stuck with it! </div>
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After two years, it is finally completed. When I began, I was living with my parents, toying with the idea of going back to school, and was excitedly awaiting the arrival of my sweet niece. Now I've got my own groovy apartment, am studying special education in a crazy delicious program, and have an amazing 2 year old niece with another on the way. I am grateful and thankful and feel lucky everyday.</div>
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Here is my collection of ripped up scratch paper, used as makeshift bookmarks for recipes I was about to make, in the process of making, or needed to blog about. One of these is a note from my acupuncturist ("Eat walnuts! Vitamin B supps!"), another from a sign I attached to a huge platter of cookies I made ("Peanut Butter Cookies and Chocolate Chip Cookies!").</div>
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Don't worry, I had a serious ceremony when these transitioned into the recycle bin. Thank you, scraps of paper, for guiding me through this cookbook. I would have been an unorganized fool without you!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAkCwusAZQSTkC_0LlIfqpci-xydJMtU_xA-gpvkr8KYK_jppO2WFFILoSrI3L5HMFxstZ_obU11cQ8yHJWJvC9v6jhMxJNIDN5Bo54z7tPt5ZwzFkAYNHlhO-zQZIfIvM62jM_O0YXvW/s1600/IMG_2782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAkCwusAZQSTkC_0LlIfqpci-xydJMtU_xA-gpvkr8KYK_jppO2WFFILoSrI3L5HMFxstZ_obU11cQ8yHJWJvC9v6jhMxJNIDN5Bo54z7tPt5ZwzFkAYNHlhO-zQZIfIvM62jM_O0YXvW/s640/IMG_2782.JPG" width="640" /></a></div>
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Thank you to the awesome bloggers who have cheered me on and inspired me along the way. I will never forget your comments, questions, inspiring photography, and camaraderie.<br />
<a href="http://catonann.blogspot.com/">Caton</a><br />
<a href="http://soanywaysitsniceitsgood.blogspot.com/">Kirsten</a><br />
<a href="http://mipiacekate.com/">Kate</a><br />
<a href="http://www.shutterbean.com/">Tracy</a><br />
<a href="http://joythebaker.com/">Joy</a><br />
<a href="http://mylittleartichoke.blogspot.com/">Ainsley</a><br />
<a href="http://www.sweettarteblog.com/">Rachel</a><br />
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And to everyone who let me cook in their kitchen: Allowing me to come in, make a gigantic mess, and talk endlessly about food was some sort of a therapy for me. Thank you for taking this journey with me.<br />
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There's a whole lot of you, but you each deserve a thank you: Mom, Dad, Susan, Steve, Weave, Chelle, Stephanie,
Evan, Adrienne, Dianna, Renee, Randy, Josh, Diva, Frank, Brien, Sylvie, Charlie, Kelly,
Sam, Doug, Lisa, Jenna, and Bob. <b>Thank you!</b><br />
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<b>Mom</b>: Thank you for allowing me into your pristine canteen. Thank you for your guidance, your patience, for scrubbing pans and loading the dishwasher. Thank you for assisting so intensely with <a href="http://ahappytaste.blogspot.com/2010/02/zuccanoes.html">Zuccanoes</a> when I <a href="http://ahappytaste.blogspot.com/2010/02/sliced.html">cut my finger off</a>. You are the kindest, coolest mama around.<br />
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<b>Dad</b>: Thank you for eating my triumphs and failures. Thank you for saying things like, "You could serve this at an auction!" and <a href="http://ahappytaste.blogspot.com/2010/06/apple-crisp.html">writing me nice notes</a>. You motivated me to keep going when I felt like giving up. And lastly, thank you for eating <a href="http://ahappytaste.blogspot.com/2011/04/stuffed-cabbage-with-cashew-ginger.html">things that were gross</a>. That was really nice of you.<br />
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<b>Charlie</b>: Thank you for being my partner in kitchen crime, my dining mate, and most importantly, my friend. Thank you for helping me with so many of these recipes. <a href="http://ahappytaste.blogspot.com/2010/01/calzones-with-spinach-cheese-filling.html">From the very beginning</a>, you were eager to help! You stood by my side doing the mundane tasks I have a hard time with, like grating cheese and kneading dough. I totally love you and look forward to cooking one million more meals with you in our tiny apartment kitchen.<br />
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<b>Mollie</b> <b>Katzen</b>: Hey! Thank you for writing such a wonderful vegetarian cookbook. The handwritten recipes, the beautiful drawings, and the candid way in which you write made it an absolute joy to cook your book. I look forward to cooking from <a href="http://astore.amazon.com/httpwwwgetcoo-20/detail/1580081266">The New Enchanted Broccoli Forest</a> in the near future.<br />
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To the rest of you, whoever you are, thank you for reading. In the next week or so, I'll be sharing three of my favorite recipes from each section of the New Moosewood Cookbook. I've had a lot of fun picking these out and am excited to share some actual recipes with you now that I am done.Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com9tag:blogger.com,1999:blog-2820276242663607420.post-58220310482201112002012-03-23T19:17:00.002-07:002012-03-23T19:17:41.668-07:00Multi-Bean SaladHere it is! The final Moosewood dish! I can't believe I did it. I thought I had one more dessert to go, but boy was I wrong. I started gathering ingredients earlier today, then realized it was something I already made. Silly me! I AM DONE! This is it!<br />
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I simplified the recipe for <b>Multi-Bean Salad</b> by using canned beans. I chose red kidney beans, cannellini beans, and green beans. Doing so sped up the process of making this dish by one thousand!<br />
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I started by draining and rinsing the beans and putting them in a large bowl. Then I made the dressing: olive olive, minced garlic, lemon juice, and a mighty glug of red wine vinegar. I chose to use the food processor to mince the remaining ingredients: celery, red onion, parsley, and a red bell pepper.<br />
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Here's everything piled up in a mixing bowl, what a sight!<br />
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Mincing everything in the food processor made the veggies and herbs a little mulchy ... and juicy. Here's everything all mixed up.<br />
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I was worried, with all that juice, that the flavors wouldn't stick to the beans. But upon closer examination with my fingers and tongue, it turns out, they did!<br />
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I am looking forward to trying this recipe the way Mollie suggests it: with some hot rice and shredded cheese mixed up in a bowl. Mmm.<br />
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I'll be back later in the weekend with a proper wrap up. XO!Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com2tag:blogger.com,1999:blog-2820276242663607420.post-2929375370894886002012-03-21T11:09:00.002-07:002012-03-21T11:09:46.418-07:00Gingery Marinated Chick Peas<div class="separator" style="clear: both; text-align: center;">
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Here it is, the third to last recipe from the New Moosewood Cookbook, my friends! I have been putting off making these <b>Gingery Marinated Chick Peas</b> because, well ... I don't really like garbanzo beans. After my five-year old charge said he'd eat them, I decided it was time to do it.<br />
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Olive oil, lemon juice, garlic, fresh ginger, red wine vinegar, and some minced red onion go into a bowl with garbanzo beans. The hardest part of making this was letting the beans marinate ... so simple! <br />
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Bob tried a spoonful of these beans and said, with a nonchalant shrug, "Pretty good."<br />
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<br />Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-48612412017586905752012-03-13T12:38:00.002-07:002012-03-13T12:49:01.420-07:00Spinach and Carrot Purées<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzElVgCX9bVpE8ipanQTj32PgLzLRQtGODg3jPaRosYj1tpMdmPqpZJLKTDS5MkrxJir6__QqwYcLKiouYyjLu4G4cfZ9X4jQksW6vQDt9u1-qUKY14uUDMoGhxnWh4JqDJOddSjNPEkk7/s1600/Winter+Moosewood+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzElVgCX9bVpE8ipanQTj32PgLzLRQtGODg3jPaRosYj1tpMdmPqpZJLKTDS5MkrxJir6__QqwYcLKiouYyjLu4G4cfZ9X4jQksW6vQDt9u1-qUKY14uUDMoGhxnWh4JqDJOddSjNPEkk7/s640/Winter+Moosewood+020.JPG" width="640" /></a></div>
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Wow, what a wild and weird winter it has been. Contrary to popular belief, I did not die, nor did I lose my favorite limbs (ahem, my legs) in a terrible sea accident, or get swallowed whole by one of my school instructors.<br />
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That last one almost happened though.<br />
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Truth is, I've been busy. Really fucking busy. Can I say fucking here? I think I just did. I finally set aside some time this morning to make two wondrous Moosewood recipes: <b>Spinach</b><span style="font-family: inherit;"><b> and Carrot Pur</b><em style="background-color: white; font-style: normal; line-height: 16px;"><b>ées</b>. Previously, I have made </em></span><a href="http://ahappytaste.blogspot.com/2010/11/comprehensively-stuffed-squash-with.html">beet purée</a><em style="background-color: white; font-style: normal; line-height: 16px;"> and </em><em style="background-color: white; font-style: normal; line-height: 16px;"><a href="http://ahappytaste.blogspot.com/2011/10/stuffed-eggplant-with-red-pepper-puree.html">red pepper purée</a>.</em><em style="background-color: white; font-style: normal; line-height: 16px;"> Both were marvelous. If I really had my life together, I could have made all four of these pur</em><span style="background-color: white;"><i style="font-style: normal; line-height: 16px;">ées at once, and lined them all up. Deep purple, bright red, spring green, and sassy orange. Granted, that'd only really be good for the photo </i><span style="line-height: 15px;">opportunity</span><i style="font-style: normal; line-height: 16px;"> and the four fresh pur</i></span><span style="background-color: white;"><i style="font-style: normal; line-height: 16px;">ées would likely go bad in the </i><span style="line-height: 15px;">refrigerator</span><i style="font-style: normal; line-height: 16px;">. It's a glamorous fact of food blogging, folks!</i></span><br />
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<span style="background-color: white;"><i style="font-style: normal; line-height: 16px;">Let's hop to it. Isn't it fascinating how a giant handful of spinach cooks down to nearly nothing? I think so. After cooking the spinach on the stove, I whirled it up in the food processor with some cold, filtered water.</i></span><br />
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<span style="background-color: white;"><i style="font-style: normal; line-height: 16px;">I added some garlic, salt, and pepper to it. And that was it! Spinach pur</i></span><i style="background-color: white; font-style: normal; line-height: 16px;">ée!</i></div>
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<i style="background-color: white; font-style: normal; line-height: 16px;">Next up: carrot pur</i><i style="background-color: white; font-style: normal; line-height: 16px;">ée. This one required some roasting time in the oven for the carrots. While they roasted, I put the other ingredients in the food processor: garlic, dill, cumin, and a little lemon juice. After they came out of the oven, the carrots cooled on my cutting board. </i></div>
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<i style="background-color: white; font-style: normal; line-height: 16px;">Whenever given the opportunity, my friends, we must play with our food.</i></div>
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<i style="background-color: white; font-style: normal; line-height: 16px;"><a href="http://www.youtube.com/watch?v=GDeqc8sTLpc">Why the face?!</a></i></div>
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The carrots got whirred around with a squeeze of fresh orange juice too. Simply magical.</div>
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I think you'll really enjoy these vegetable pur<i style="background-color: white; font-style: normal; line-height: 16px;">ées. I'm planning to use them on all sorts of things: baked potatoes, fresh steamed veggies ... maybe I'll even dip a cracker or two in these fancy mashers. </i></div>
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<i style="background-color: white; font-style: normal; line-height: 16px;">It's gonna get wild around here.</i></div>
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<i style="background-color: white; font-style: normal; line-height: 16px;"><br /></i></div>Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-85136656917767122762012-02-27T15:41:00.002-08:002012-02-27T15:41:33.345-08:00Tofu Mayonnaise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkTEE6fp2-dklu28fZE59lBQ2k_NPxoxJKC3LoCjOIiNWDjbcHTiYojilc-JmMUXhGviZ66os0OO9B6lBjAThgbKh33DI03ISZ-VM7-osVwsPGXBdouV8NYhdHp4qQXwT28OTBvciuO3e/s1600/Moosewood+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkTEE6fp2-dklu28fZE59lBQ2k_NPxoxJKC3LoCjOIiNWDjbcHTiYojilc-JmMUXhGviZ66os0OO9B6lBjAThgbKh33DI03ISZ-VM7-osVwsPGXBdouV8NYhdHp4qQXwT28OTBvciuO3e/s640/Moosewood+005.JPG" width="640" /></a></div>
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It's been an uphill battle for me to try and complete the many salad dressings and sauces in the New Moosewood Cookbook. Through this process I have discovered one big thing: I don't really use salad dressing or sauces that often. Thankfully, I am nearly done with these recipes. Every time I make one, I try to do a half recipe.<br />
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Now, <a href="http://ahappytaste.blogspot.com/2011/10/plain-fake-mayo-and-horseradish-sauce.html">I've made something similar before</a>, but I felt like I should make this particular recipe too.With this <b>Tofu Mayonnaise </b>I decided to spice it up a little bit by adding adobo sauce with chipotle peppers. I think it really helped masked any sort of tofu flavor that might sneak through.<br />
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I simply stirred the chipotle sauce in after making the mayo.<br />
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The result is a super smoky, spicy, tastes-fancier-than-it-actually-is condiment for your sandwich, fries, or even just a dip for fresh veggies!Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com2tag:blogger.com,1999:blog-2820276242663607420.post-29061113063484385072012-02-24T17:13:00.001-08:002012-02-24T17:13:29.828-08:00Tomato Chutney<div class="separator" style="clear: both; text-align: center;">
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I made <b>Tomato Chutney</b> earlier this week and have been enjoying it nearly everyday since. It was very easy to make! Basically, you chop up tomatoes, add sugars, vinegar, and spices, and put it in a pan.<br />
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Then you let it cook into oblivion! It turns into a lovely sauce. Not quite a jam, more like ketchup than anything, really. <br />
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We've been enjoying this chutney on some really simple breakfast sandwiches with a <a href="http://www.shutterbean.com/the-perfect-fried-egg/">perfect fried egg</a> and spinach.Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-15157607707231552242012-02-15T23:09:00.000-08:002012-02-16T09:36:15.294-08:00Swiss Chard<div class="separator" style="clear: both; text-align: center;">
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This recipe for <b>Swiss Chard</b> was like a simple, quick version of the Moosewood <a href="http://ahappytaste.blogspot.com/2010/04/warm-salad.html">Warm Salad</a>. It was great! Just a quick chop on some rainbow chard to begin.<br />
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Then I swished it around a hot pan with some garlic, tossed it with balsamic vinegar, salt, and pepper, and ate it! It was delicious with my breakfast. I added a few <a href="http://ahappytaste.blogspot.com/2012/02/marinated-mushrooms.html">Marinated Mushrooms</a> to the plate too.<br />
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Roll that vibrant yolk footage!<br />
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Mmm.Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-78930832261480877342012-02-15T16:53:00.000-08:002012-02-16T09:36:53.340-08:00Marinated Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJdOgoOtrEIcxzIbVlDgN0C3vE7JTjvE5lWBsuAT3_mbkr_fkhI-zJDxotRlFXCEasCi4pSP4N-XEo9vikPoaGytLKk1NyGf3fDB0oaqTLhuP9sNDVfqmLsUXXFB8DKHXjDC9z3eI6_RS/s1600/January+Moosewood+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJdOgoOtrEIcxzIbVlDgN0C3vE7JTjvE5lWBsuAT3_mbkr_fkhI-zJDxotRlFXCEasCi4pSP4N-XEo9vikPoaGytLKk1NyGf3fDB0oaqTLhuP9sNDVfqmLsUXXFB8DKHXjDC9z3eI6_RS/s640/January+Moosewood+021.JPG" width="640" /></a></div>
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These <b>Marinated Mushrooms</b> were easy to make and taste delicious! I had them this morning with my breakfast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFsYKTSSVFYG5PV3aAo8UiLd4z5SSCJ2y_FKXIHfcHv3zDgnwJYElzH4I-2UaaBuMxtPRR4JAheURnm1W1819yyoFPY70_CscXucU7daq6jw8uCYfjDHmrCQzqaUcnDBz8hWQumv36OYf/s1600/January+Moosewood+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFsYKTSSVFYG5PV3aAo8UiLd4z5SSCJ2y_FKXIHfcHv3zDgnwJYElzH4I-2UaaBuMxtPRR4JAheURnm1W1819yyoFPY70_CscXucU7daq6jw8uCYfjDHmrCQzqaUcnDBz8hWQumv36OYf/s640/January+Moosewood+012.JPG" width="640" /></a></div>
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I started by cooking the mushrooms in a dry saucepan with the lid on. After about 15 minutes of cooking, I added them to the marinade: olive oil, lemon juice, salt, pepper, and thyme. I look forward to trying these on homemade pizza soon!Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0tag:blogger.com,1999:blog-2820276242663607420.post-57413204735182062192012-02-06T15:09:00.000-08:002012-02-06T15:09:00.769-08:00Spicy Eggplant Relish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKQv04KpNGF_L351bvs88Q1xTD5vP-lrAH4CBc5by_HnK6YkBvizJ9iHyCLlp7892QghYY-dxHMCQxLlHnxJ9iFZSuIxLrxoUnQBM1qkdx8btKIjeuYjaGOPIXeJvwDOWkCiVj0fOQwFM/s1600/Winter+Moosewood+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKQv04KpNGF_L351bvs88Q1xTD5vP-lrAH4CBc5by_HnK6YkBvizJ9iHyCLlp7892QghYY-dxHMCQxLlHnxJ9iFZSuIxLrxoUnQBM1qkdx8btKIjeuYjaGOPIXeJvwDOWkCiVj0fOQwFM/s640/Winter+Moosewood+005.JPG" width="640" /></a></div>
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I have to admit, I never thought the eggplant in this dish would dwindle down to fit in this little bowl! <b>Spicy Eggplant Relish</b> has a whole eggplant, bell pepper, onion, garlic, and lots of delicious spice. The veggies cook down for over a half an hour, making them incredibly soft and tender. I even mashed the relish a little more at the end to make it a little smoother.<br />
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It is used as an accompaniment to curry, which is exactly what I used it for. I made a veggie and tofu tikka masala and this relish went fantastically with it! <br />
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Enjoy this shadowy photo of the spread. A wonderful Indian meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p2yaUGOfEpbFpGfUcBFvTjZRWlpx-rFqIPmrlFxbt6F4luB9cTLYfg7-YPDF7SpAlA6RAFys4NTTRfm_TXozx04eIuJm8HBOYPIqW67x1CZLB3MayQJUeTkWNHXU1rhwW9hOQotdtcPx/s1600/Winter+Moosewood+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p2yaUGOfEpbFpGfUcBFvTjZRWlpx-rFqIPmrlFxbt6F4luB9cTLYfg7-YPDF7SpAlA6RAFys4NTTRfm_TXozx04eIuJm8HBOYPIqW67x1CZLB3MayQJUeTkWNHXU1rhwW9hOQotdtcPx/s640/Winter+Moosewood+008.JPG" width="640" /></a></div>
<br />Allihttp://www.blogger.com/profile/07829190888054724792noreply@blogger.com0