tag:blogger.com,1999:blog-90001114941554215322024-03-13T14:46:57.769-07:00Chop, Slice, Dice, Whisk and Voila!Learning to cook one step at a time.Cindyhttp://www.blogger.com/profile/16908703307184171780noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-9000111494155421532.post-56416932623945287872011-10-27T08:19:00.000-07:002011-10-27T08:22:10.433-07:00It's almost the end of the year!I've been bad. I haven't blogged like I intended to do every other day. Life took over and I got really busy. During the process of having a busy life, I got ENGAGED! That's going to be the topic of many posts now as well as cooking. Here's one of the crafty items I started last night. It's simple and to the point. I love it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-61ty2Im3_TE/Tql2qnhosNI/AAAAAAAABCM/ZWVHf7pADoc/s1600/Photo0427.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-61ty2Im3_TE/Tql2qnhosNI/AAAAAAAABCM/ZWVHf7pADoc/s320/Photo0427.jpg" alt="" id="BLOGGER_PHOTO_ID_5668192080559124690" border="0" /></a><div class="blogger-post-footer"><script type="text/javascript">
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<br />I've been a bad cook lately. Not really finding anything for inspiration and just "stir-frying" things together in my fridge. BUT I have something awesome that will get me motivated now! Daniel got me a NOOK color so that I can read in bed without a lamp AND best of all, read recipes without leaving crumbs in my keyboard. He surprised me with it after hearing me say, "Wouldn't it be great to have one of these in the kitchen to read and reference recipes with the swipe of your finger?" This is proof that men can be great listeners sometimes ;)
<br />
<br />Coming up:
<br />- Zuppa Toscana copycat recipe
<br />- Steak marinade
<br />
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<br />
<br />Here's to the weekend!
<br />- Seeing my familia
<br />- Planning my Big Bear and Oregon trip (only 20 some days left till we go)
<br />- Resting it up!
<br />
<br />Hope you have a fabulous one ;).
<br />
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<br /></div><div>Ingredients:</div><div>- Fresh fruits (kiwi, strawberries, nectarines, plums, blueberries and more)</div><div>- Apricot jam</div><div>- Frozen pie crust</div><div>- Cream cheese</div><div>- Sugar</div><div>
<br /></div><div>Directions:</div><div>1. Prepare the pie crust as directed on the box.</div><div>2. Allow the pie crust to cool after baking. As it cools off, cut round fruits into slices and place them on the side.</div><div>3. Take about 1/2 cup of cream cheese and mix in 3 tbsp of sugar. Keep stirring until the sugar is mixed in really well.</div><div>4. Spread the cream cheese mixture on the pie crust.</div><div>5. Arrange the fruit on top of the cream cheese mixture as you like it.</div><div>6. Take about 1/4 cup of apricot jam and half 1/4 cup of water and simmer it on medium low until the jam starts to become liquidy. If the jam is still separated from the water, take a spoon and whisk the water and jam together until it combines. Once it's well mixed, take a brush and brush the jam mixture on top over the fruit. Voila! Enjoy :)</div><div>
<br /></div><div>Other accomplishments this weekend:</div><div>
<br /></div><div>I made a birthday banner that I can use year round for everybody's birthday. I had a blast going to Jo-Anns to pick out the fabric though it was quite a difficult choice to make. </div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-r5F69a1hB5E/Tkij0EGsUbI/AAAAAAAABBM/QlTPY0cNkSE/s320/Photo0384.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5640938648131883442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-SxRNB7U4q3g/Tkik_agTRMI/AAAAAAAABBc/Q8742Rxvah0/s320/Photo0386.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5640939942635062466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">Being put to use outside at the bbq birthday party we hosted!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I went to a really great flea market in town to see some furniture that could country-fy my home to change it from the modern home it is today. I was so glad that I didn't carry more than 20 dollars in cash or else I would have gone home with more than I could handle. What I had in mind was a wagon for my garden, a pitcher to hold my fresh cut flowers and new vintage type furniture. I went home with a great wooden red wagon (to be pictured later), a pitcher and a picnic suitcase. All of these great finds added up to $12! Woo hoo!</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><a href="http://4.bp.blogspot.com/-0LxxTj-qrYk/TkilUF8F6-I/AAAAAAAABBs/3eXFvgmFJaU/s1600/Photo0383.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-0LxxTj-qrYk/TkilUF8F6-I/AAAAAAAABBs/3eXFvgmFJaU/s320/Photo0383.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5640940297891736546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><div style="text-align: center; "></div></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Pitcher in use :D with my to be made table runner underneath it.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Here's to more crafty weekends to come!</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div>
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<br />
<br /><a href="http://img4.realsimple.com/images/0905/table-runner-final_300.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 183px; height: 218px;" src="http://img4.realsimple.com/images/0905/table-runner-final_300.jpg" alt="" border="0" /></a>I'm going to make you proud Martha Stewart!
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It's been so cold that I actually use the space heater, wear my Snuggie (don't judge), wear socks to bed (usually don't), layer myself in three or more blankets and I have no urge to go out let alone go outside (what can I say, I have sensitive skin). The best remedy to get through the Winter blues is by making more soup. So far this year, I've made three. This is quite the accomplishment considering hat we are only on day 13 in 2011. Let's hope that this momentum continues throughout the year. Anyway, I don't know why I made this soup especially since I'm not the biggest fan of tomatoes. Oddly enough, I do have a soft spot in my heart from tomato bisque,V8 and salsa. Tomato bisque and grilled cheese sandwiches with sourdough bread ... I'm in heaven. This definitely is the COMFORT meal of the month!<div><br /></div><div>Roasted Tomato Basil Soup (6-8 servings)</div><div>From <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html">Ina Garten</a></div><div><br /></div><div>Ingredients</div><div>- 3 lbs ripe plum (aka Roma) tomatoes cut in half lengthwise</div><div>- 1/4 cup plus 2 tbsp olive oil</div><div>- 1 tbsp salt</div><div>- 1 1/2 tspn black pepper</div><div>- 2 cups chopped yellow onions (about 2 onions)</div><div>- 6 garlic cloves, minced</div><div>- 2 tbsp unsalted butter</div><div>- 1/4 tspn crushed red pepper flakes</div><div>- 1 (28 ounce) canned plum tomatoes with their juice (I used regular diced tomatoes in a can)</div><div>- 4 cups fresh basil leaves </div><div>- 1 tspn fresh thyme leaves (I left this out)</div><div>- 1 quart chicken stock or water ( I used chicken stock)</div><div><br /></div><div>Directions:</div><div>1. Preheat the oven to 400 degrees F.</div><div>2. Toss the tomatoes with1/4 cup of olive oil, salt and pepper. Spread them out on a baking sheet and roast for 45 minutes.</div><div>3. 15 minutes before the tomatoes are done roasting, saute the onions, garlic, 2 tbspn of olive oil, butter and red pepper flakes in a large stockpot for 10 minutes over medium heat. Once th onions start to turn brown, add the canned tomatoes, basil, thyme and chicken stock. </div><div>4. Remove the roasted tomatoes from the oven and add it to the pot. Also add any liquid that is left on the baking sheet into the pot.</div><div>5. Bring the pot to a boil and allow it to simmer uncovered for 40 minutes. </div><div>6. Take the soup off the food mill and use the coarsest blade. I don't have such equipment so just took a fork and stabbed all the tomatoes until they were broken up into smaller chunks. It made the soup less chunky but still chunky enough. You can probably also put it in a blender. </div><div><br /></div><div>7. Get some tasty sourdough bread and American cheese and grill it on the skillet. Cut it diagonally across and serve it with a bowl of soup. Sandwiches taste better when they are cut diagonally :) Really! </div><div><br /></div><div>Enjoy! </div><div><br /></div><div>Review:</div><div>This soup is so good!!! The one thing downside of it is that it is a bit acidic. It lingers in your mouth just a little after sipping the soup and I think this is because of the tomatoes' acidity. Not really sure how one can make it less acidic but I would suggest eating more bread or grilled cheese sandwiches because more carbs are awesome anyway. <div><br /></div><div>Updates on my goals:</div></div><div>- I baked for the first time in forever. I didn't even break out the whisk this Christmas! Oh the madness! The recipe is from Joy the Baker. If you go to her link (below), please excuse my poor decorating skills here. She did an amazing job with all the sprinkles and perfect glaze. You must know, I am just learning how to make glaze. :l </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_OcwnHzjs_zk/TS-GAVqknDI/AAAAAAAAA3Q/723Bs0yUiqk/s320/Photo0092.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5561811405199678514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 297px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><a href="http://www.joythebaker.com/blog/2010/10/chocolate-glazed-baked-doughnut-muffins/">Chocolate Glazed Baked Doughnut Muffins</a></span></div><div style="text-align: center;"><br /></div><div>- Lethal legs class numero uno kicked me in the butt today but I shall survive! Lunges and squats are not a girls best friend.</div><div>- I ran for ten minutes last night. Yes 10. That's good enough for me :)</div><div><br /></div><div>Life's good!</div><div class="blogger-post-footer"><script type="text/javascript">
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Yay!<br /><br />Another inspiration for making this recipe came from the book "Alone in the kitchen with an eggplant" that I'm currently reading. As I mentioned earlier last month, I want to read more books about other people's adventures in cooking. This book is actually composed of many short essays from people just like you and me. They are people who work, who go to school, who are married or who are single. They write about how they cook for themselves and try their best to cook for themselves when their significant other is gone or they don't have the company of their friends. Sounds strange that an entire book could have essays relative to cooking for yourself but as I was reading it, I said to myself "I can totally relate." When you're home alone, do you really put the effort into cooking a a nice meal for yourself or do you pull out the canned goods and PB & J? I put the effort into cooking only if I'm entertaining someone other than myself - I definitely fall into the category of keeping it simple when I'm alone (I've had countless quesadillas/grilled cheese sandwiches/ham and cheese sandwiches alone). Sad sad sad. After reading a few of these essays, I was motivated to cook something nice for myself for once. I was going to put something together that would take time, not just 30 seconds of microwaving. Alas, this is the reason why the lasagna recipe is on my blog. Ta-da!<div><br /></div><div>Ingredients (enough to make 2 lasagnas with 6 servings each - I ended up making only one lasagna though so cut this in half if you want that):</div><div>- Cooking spray</div><div>- 3 cups chopped onions (I would use a quarter less because it's a little too onion like)</div><div>- 10 cups fresh spinach</div><div>- 3/4 cup shredded sharp provolone cheese (I used jack)</div><div>- 1/2 cup chopped fresh flat-leaf parsley (I omitted this)</div><div>- 1 teaspoon salt</div><div>- 1/2 teaspoon black pepper</div><div>- 2 eggs</div><div>- 1 (15 ounce) carton fat-free ricotta cheese </div><div>- 3 cups diced and peeled butternut squash (Trader Joes has it already prepared)</div><div>- 6 cups marinara sauce</div><div>- 12 oven-ready lasagna noodles</div><div>- 1 cup fresh Parmesan cheese grated (the smell is so intense)</div><div><br /></div><div>Directions:</div><div>- Preheat the oven to 375 degrees. Heat a large pot on medium-high heat with some cooking spray. Add the onions. Saute until it is tender.</div><div>- Add spinach, saute until the spinach wilts. Turn the heat off and set the pot aside.</div><div>- Combine provolone, parsley (omitted), salt, pepper, eggs and ricotta cheese in a large bowl.</div><div>- Place squash in a microwave safe bowl. Cover and cook on high for 5 minute or until tender with a fork.</div><div>- Coat the bottom and sides of an 8 inch baking dish with cooking spray. Spread 1/2 cup of marinara sauce in the bottom of one prepared dish. You are going to start layering ingredients on top of each other.</div><div>-Arrange two noodles over sauce (if you cut the recipe in half, adjust the noodles accordingly). </div><div>- Spread one cup of the cheese mixture over the noodles. </div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_OcwnHzjs_zk/TONNY7x5SVI/AAAAAAAAA2c/r43r2TZ5yC0/s320/IMG_7794.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540357057355008338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>- Arrange 1 1/2 cups squash over the cheese mixture.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TONOGpJA_vI/AAAAAAAAA2k/9pOpUquWtHA/s320/IMG_7795.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540357842625691378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div>- Spread 3/4 marinara sauce over the squash.</div><div>- Arrange 2 noodles over the sauce.</div><div>- Arrange 1 cup cheese mixture over the noodles.</div><div>- Arrange 1 1/2 cups of the onion/spinach mixture over cheese mixture. </div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TONOUEgjUTI/AAAAAAAAA2s/IH0cShMvQu8/s320/IMG_7797.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540358073310466354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>- Spread 3/4 cup of marinara over the spinach mixture.</div><div>- Add 2 noodles over the sauce. </div><div>- Spread 1 cup sauce evenly over noodles (if you see too much sauce, you might want to cut back). </div><div>- Sprinkle the top with parmesan cheese. Begin the same process for the second dish.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_OcwnHzjs_zk/TONOUdgHFTI/AAAAAAAAA20/O_chS2JaVK0/s320/IMG_7798.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540358080019502386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>- Cover the pan with foil.</div><div>(You will notice that there might be more ingredients left on the side than in the dish. You can eyeball it and try to add more ingredients and layer any way you want. The directions are just providing some guidelines.)</div><div><br /></div><div>- Bake for 30 minutes covered and then 30 minutes uncovered. 60 minutes total.</div><div><br /></div><div>Enjoy!!! Sorry no final product photos because I ate it. LOL. :D</div><div><br /></div><div><b>To come -</b></div><div>Slow cooker recipes (I got a slow cooker - one of the coolest birthday presents ever! Thanks Fran!)</div><div>Thanksgiving side dishes - I'm actually going to make them from scratch as I only have to feed 5 people :)<br /></div><div class="blogger-post-footer"><script type="text/javascript">
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Before going to the show, we wanted to have dinner and I called my friend who lives in LA to ask her what restaurant we should check out. She mentioned this cute little place called Cha Cha Chas. This place is known for its sangrias and interesting twist on Latin foods. While browsing the menu there, Daniel and I saw something that we just had to try. It sounded so different, so interesting and a little bit weird. It was their guava and goat cheese quesadilla. It was SO tasty! I loved the combination of the tart- like cheese with something so sweet - the guavas. The combination was like heaven on your pallet. So there is a reason why I'm talking about this quesadilla that I ate about two years ago. I went to the Irvine farmer's market this weekend and bought myself some fresh goat cheese that traveled all the way from Mojave, CA. The vendors infused the goat cheese with garlic, chives and different flavors but we ended up taking home the cucumber flavored one. It's so refreshing you can just eat it by the spoonful! Anyway, I had plenty of tortillas left over and goat cheese that I thought "Hey why not make some of the those fruity little quesadillas?" I went to Bristol Farms and bought figs. I couldn't remember that Cha Cha Chas actually used guavas and kept thinking I ate fig and goat cheese. Well, as I went online to see if there was a recipe I could use, I found out that the ingredient was indeed guava and not fig but I had three figs now so I had to use them. No biggie! I've come to terms with substituting things in recipes because sometimes everything is not available (guavas are not in season right now anyway). Here's the recipe:</span><br /><br /><span class="Apple-style-span" style="font-size: small;">Ingredients</span><br /><span class="Apple-style-span" style="font-size: small;">- Goat cheese (I used fresh goat cheese but you can use those prepackaged logs in the store)</span><br /><span class="Apple-style-span" style="font-size: small;">- Flour tortillas</span><br /><span class="Apple-style-span" style="font-size: small;">- Figs or guavas</span><br /><br /><span class="Apple-style-span" style="font-size: small;">Directions</span><br /><span class="Apple-style-span" style="font-size: small;">- Take the back of your spoon and spread the goat cheese evenly onto one half of the tortilla.</span><br /><span class="Apple-style-span" style="font-size: small;">- Cut open the figs and scoop out the flesh and spread it with the back of your spoon on top of the goat cheese. It will become mushy together but that's how you want it.</span><br /><span class="Apple-style-span" style="font-size: small;">- Fold the tortilla in half and place it on the skillet. Heat it to your liking. I like it crispy and slightly brown.</span><br /><br /></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TNHoY7zBOnI/AAAAAAAAA2M/FGprtg-olbQ/s320/IMG_7759.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5535460932081236594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TNHosOHspnI/AAAAAAAAA2U/tP210DSGZvk/s320/IMG_7766.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5535461263417321074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></span></div><div><span class="Apple-style-span" style="font-size: small; ">That's it! Even though I didn't use guavas, the figs were still sweet enough to give it a lightly sweetened taste. I think next time I'll have to scoop more of the flesh out and make my tortilla more pink on the inside. Since guavas have a bit of a stronger taste than figs, I would highly recommended doing the guava version since it'll give a sweeter fruitier taste. In one tortilla, I use whole cut figs, the other I squished the figs into jam. :)</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /><span class="Apple-style-span">So the quesadillas were just an appetizer for my dinner last night. The main course was mahi mahi and whole wheat cous cous. I marinated the mahi mahi with a pesto and garlic chili paste that I bought at another farmer's market so I didn't make it myself (therefore no recipe). It was so tasty! I tried just one fish fillet with the marinade and the other I left plain with just some pepper and lime juice. I placed it on the grill and in the mean time, I made this aioli sauce that was on the fish package from Trader Joe's. I really like garlic and sometimes mayo, even though it's not healthy, so this was something nice to try on the fish. I can't entirely remember the recipe but I believe it was one part mayo (tbsp), one part lemon juice, some pepper and small piece of garlic (chopped up). Use a spoon and just really whip up the mayo with the liquid and then add the two last ingredients. Make sure that the garlic is chopped up finely or else you'll be biting into big chunks. Bon appetit!</span></span></span><br /></div><div class="blogger-post-footer"><script type="text/javascript">
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When I lived on campus at UCSD, my Wednesdays (and maybe the occasional extra day) consisted of me going to have some cheese enchiladas at the Mexican restaurant. Not chicken, beef or anything else - just cheese. It was my comfort food and it always brought a smile to my face :). I didn't try any fancy recipe but instead tried tweaking two recipes that I found on two of my ingredients - the back of a mozzarella cheese bag and the back of Trader Joe's enchilada sauce bottle. While my enchiladas didn't come out as saucy as the ones I usually get at Mexican restaurants, they were still tasty. Since I try not to add too much sauce (an entire bottle seems a little overboard) I try to lighten up my dishes by using only 3/4 or 1/2 of what the recipe asks for. I also try to make my dish look a little more colorful by using the blue corn organic tortillas instead of the plain corn tortillas. Unfortunately blue tortillas and red sauce do not add up to purple enchiladas. Nonetheless, still tasty and somewhat colorful.</span><div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">The other day I tried making flour tortilla enchiladas and the texture was ... interesting. Daniel thought I had made him some kind of a lasagna. It wasn't terrible but the corn tortillas are needed for just the right texture. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">My own version of enchiladas (my first recipe?)</span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-size: small;">Package of corn tortillas (medium size)</span></div><div><span class="Apple-style-span" style="font-size: small;">Medium onion</span></div><div><span class="Apple-style-span" style="font-size: small;">1 chicken breast (I actually made chicken enchiladas, not cheese!)</span></div><div><span class="Apple-style-span" style="font-size: small;">1 bag of shredded cheese (jack or mozzarella)</span></div><div><span class="Apple-style-span" style="font-size: small;">Enchilada sauce (I like the Trader Joe's brand but anything else can work)</span></div><div><span class="Apple-style-span" style="font-size: small;">Cilantro (optional)</span></div><div><span class="Apple-style-span" style="font-size: small;">Chives (optional)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Recipe:</span></div><div><span class="Apple-style-span" style="font-size: small;">- Cook the chicken thoroughly (thank you George Foreman!) and allow it to cool for about 15 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;">- While the chicken is cooling, dice half the onion (about half a cup). Place it in a bowl and pour half a cup of enchilada sauce into the onion bowl. </span></div><div><span class="Apple-style-span" style="font-size: small;">- Take half a cup of cheese and mix it in to the onion bowl.</span></div><div><span class="Apple-style-span" style="font-size: small;">- Shred the chicken by peeling it into thin strands. Place the strands into the onion bowl.</span></div><div><span class="Apple-style-span" style="font-size: small;">- Use a fork and mix all the ingredients in the onion bowl together to make sure that everything is coated in the red sauce.</span></div><div><span class="Apple-style-span" style="font-size: small;">- Spray an 8 x8 oven dish with cooking oil. Pour a little of the enchilada sauce into the dish and spread it out (by tilting the dish back and forth or using a spatula).</span></div><div><span class="Apple-style-span" style="font-size: small;">- Preheat the oven at 350 degrees Fahrenheit.</span></div><div><span class="Apple-style-span" style="font-size: small;">- Take one tortilla at a time and scoop a spoonful of the onion bowl mix into it. Make sure that it doesn't clump in one area but is spread out along the tortilla in a line down the center. It is up to you how stuffed you want your enchilada.</span></div><div><span class="Apple-style-span" style="font-size: small;">- Roll the tortilla up to create a small burrito and place it flap side down into the oven dish.</span></div><div><span class="Apple-style-span" style="font-size: small;">- Continue to do this until all of your mix is gone or until you fill up the entire oven dish.</span></div><div><span class="Apple-style-span" style="font-size: small;">- Once you've got them all lined up in the dish, pour half a cup of enchilada sauce over the rolls to get them all covered with the sauce.</span></div><div><span class="Apple-style-span" style="font-size: small;">- Sprinkle cheese over the enchiladas (as much as you'd like).</span></div><div><span class="Apple-style-span" style="font-size: small;">- Place it in the oven for about 10 minutes (or until the cheese is completely melted and just the way you like it). Enjoy!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TL90vGJeWnI/AAAAAAAAA1g/aMHskoEpoYk/s320/IMG_7596.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530267219887282802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="font-size: small;">For dessert or a snack after try the Chex Mix muddy buddies </span><span class="Apple-style-span" style="font-size: small;"><a href="http://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860&CategoryId=447">recipe</a>.</span><span class="Apple-style-span" style="font-size: small;"> It's so fast and easy (though probably not healthy) to make! Part of my goal this month and until the end of the year is to make some snacks for my co-ed softball team. My first snack were the muddy buddies. I usually don't like uber sweet things but this was good. I love Chex cereal in general - sans sugar- but with the chocolate and peanut butter melted all over, it was so hard to resist! Plus it makes for a great treat for an entire week! Since I don't have as much time to make as many sweet now, having a sweet treat that lasts for a while is quite nice. Snacks are important to me everyday now that I'm in the classroom. Something about walking around to the students for two hours straight makes me a very hungry person at around 10:00 am everyday. Anyway, here are some snapshots. Enjoy!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="http://4.bp.blogspot.com/_OcwnHzjs_zk/TL93-doRlnI/AAAAAAAAA14/ubqS8c6HyPk/s1600/IMG_7749.JPG"><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TL93-S8isYI/AAAAAAAAA1w/BPhcTCWbaZM/s320/IMG_7745.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530270779555623298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TL93-doRlnI/AAAAAAAAA14/ubqS8c6HyPk/s320/IMG_7749.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530270782423406194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 16px;"><br /></span></span></span></div></div><div class="blogger-post-footer"><script type="text/javascript">
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Well, sort of. I'm currently reading a book called "The Sharper Your Knife, the Less you Cry" and it's made me a little French food fanatic. The book is a lot like Julie and Julia; the only difference is that this author sets out on a journey to Le Cordon Bleu to learn how to be a chef and doesn't try to Master the Art of French cooking book. While J&J was somewhat comedic, this book makes going to culinary school sound like a terrifying experience - it kind of scares me to even consider culinary school. I've given pastry school some thought after going to the Culinary Institute in Napa Valley this summer but after reading a few chapters in this book, I think I'd rather make my kitchen my classroom and stay here where no one is breathing over my shoulder or critiquing my food. Also, no one will make me pluck a fish's eyeball out with a paring knife. Yeah... this book can get kind of descriptive at times. Other than the terrifying details of what it's like to be trained by top French chefs, this book has some great recipes that the author learned while learning to be a master chef in France. I never knew how time consuming French cooking could be until I skimmed all of the recipes in this book. Not only does it require a lot of time for preparation, it also requires a lot of time for slow cooking either on the stove or in the oven. I guess it's true that great food does take time! Lucky for me I found some time between classes, life and everything else to make a wonderful steak recipe :) </span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Boeuf en Croute Champignons ave Sauce Vin Rouge (for four) from Kathleen Flinn</span></span></b></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Red-wine sauce recipe - To drizzle on the steak or on the mashed potatoes </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 cup dry red wine </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2 ounces stew meat or beef trimmings</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 tbsp olive oil</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 cup chopped onions</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 cup chopped celery</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 cup chopped carrots</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Parsley stems (I didn't include this)</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon dried thyme</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 tbsp flour</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 cup brown beef stock</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 tbsp butter</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">salt, pepper</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1. Reduce the wine by half in the small saucepan over medium-high heat. Reducing means to just heat the wine until it reduces in amount. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2. While the wine is reducing, sear the beef in oil in another pan on medium-high heat.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">3. Add onions, celery and carrots and stir until softened (3 minutes) then add thyme and flour. Stir to coat the ingredients with the flour.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">4. Add the reduced red wine and beef stock and bring to a boil. Skim the foam off the top and reduce to heat. Let simmer for half an hour while you finish the other part of the recipe.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Mushroom-Crusted Steaks recipe</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">8 ounces mushrooms, sliced</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2 tbsp butter</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 cup bread crumbs or panko (I used half and half)</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 tbsp parsley (I left this out)</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Salt and pepper</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">4 beef-tenderloin fillets (about 6 ounces each)</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 tbsp olive oil</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1. Preheat the oven to 400 degrees.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2. Saute the mushrooms in the butter over medium heat until browned. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">3. Strain the mushrooms and chop it finely together with the bread crumbs, parsley, teaspoon of salt and black pepper mixed in.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">4. Season the meat with salt and pepper on both sides. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">5. Heat the oil over high heat in a skillet and sear each side of the steak for 2 - 3 minutes.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">6. Remove the steak from the pan to a cookie sheet lined with foil or parchment. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">7. Press the mushroom mixture on top of each steak and place the cookie sheet in the oven. Turn the oven to broiler mode. Broil the steaks until the mushroom coating gets brown and the meat firms to medium-rare (about six minutes).</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TKqQlML_KeI/AAAAAAAAA0w/YHwxRig1g74/s320/IMG_7489.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5524386861524396514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">8. Remove the red wine sauce from the stove and strain the veggies and beef out of the sauce. I saved the veggies and beef for another dish but you can discard it. Return the sauce to the saucepan and stir in a knob of butter to finish. Serve the sauce alongside the meat.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">For the mashed potatoes, I peeled three potatoes, chopped them into small cubes, and boiled them on high until they were tender (about 20 minutes). Remove the potatoes from the water and mash it with a fork in a serving bowl. Pour in a little heavy whipping cream and garlic bits to soften it up. Pour the sauce on top like gravy and enjoy!</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">###</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Review: If you like your steak rare to medium, this process of cooking the steaks in the oven works really well! The mushroom topping gives the steak so much flavor and texture. The meat cuts really nicely too and is easy to chew (who wants tough steak anyway?). Definitely a do-again type of recipe. </span></span></div><div><div><br /><div><br /></div><div><br /></div></div></div><div class="blogger-post-footer"><script type="text/javascript">
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I don't know what the berries tasted like before I put them into the mix but I'll say they are excellent ingredient for your every day dessert. </span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">I also want to add that I now understand why blackberries (or any kind of berry) are so expensive in the market. I was poked by thorns left and right while picking these berries; there definitely isn't a way to mechanize this method of picking berries because it would only ruin the ripe berries. I'm guessing that the berry industry charges high rates because their workers have to work hard to pick all of these. The next time you have a berry, think about it! Also think about the idea of farm to table meals. I went to this awesome restaurant in Napa (Long Meadow Ranch) where they bring all of their home grown ingredients directly to your table in a magnificent dish. I felt like I was doing the same thing by picking these berries and bringing them directly home to eat. Oh how great it feels to know where your food is coming from!</span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Here are some fun pictures from the berry picking extravaganza:</span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_OcwnHzjs_zk/TH3VrMukldI/AAAAAAAAAzQ/ATTZqlzqddc/s1600/IMG_7366.JPG"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TH3VrMukldI/AAAAAAAAAzQ/ATTZqlzqddc/s320/IMG_7366.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511796457099007442" style="cursor: pointer; width: 240px; height: 320px; " /></span></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Oh look how they hang </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><a href="http://4.bp.blogspot.com/_OcwnHzjs_zk/TH3VrMukldI/AAAAAAAAAzQ/ATTZqlzqddc/s1600/IMG_7366.JPG"></a> </span></span><a href="http://1.bp.blogspot.com/_OcwnHzjs_zk/TH3V-HXd1QI/AAAAAAAAAzY/ZKUa49JPvnA/s1600/IMG_7353.JPG"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TH3V-HXd1QI/AAAAAAAAAzY/ZKUa49JPvnA/s320/IMG_7353.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511796782077433090" style="cursor: pointer; width: 320px; height: 240px; " /></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span><a href="http://4.bp.blogspot.com/_OcwnHzjs_zk/TH3WRrZCmLI/AAAAAAAAAzg/Cq4XwL98Ej0/s1600/IMG_7386.JPG"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TH3WRrZCmLI/AAAAAAAAAzg/Cq4XwL98Ej0/s320/IMG_7386.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511797118165227698" style="cursor: pointer; width: 320px; height: 240px; " /></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> Colorful pink to brown colored eggs Yee-haw it's tractor riding!</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">My friend made a delicious Japanese donburi dish with eggs, mushrooms and onions over chicken katsu with the fresh eggs. I'm glad we didn't have to worry about consuming these eggs. All they eat are some corn seeds and fruit and they have plenty of room to move around and be clean and safe.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">So on to the recipe. Thanks to </span></span><a href="http://www.joythebaker.com/blog/2008/04/black-raspberry-muffins/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Joy the Baker</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> for posting a great recipe for muffins.</span></span></div></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Blackberry Muffins - Yields about 8 small sized muffins</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- 3 Tbsp of unsalted butter</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- 1/6 cup of milk - I used 1% low fat milk</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- 1 large egg</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- 1/2 tspn of vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- 3/4 cup of all-purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- 3/8 cup of sugar ( I mixed half white and brown sugar) - The measurements are weird because I cut everything in half but for you to imagine, it's half of 3/4 of a cup.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- 1/2 tspn of baking powder</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- Pinch of salt</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- 3/4 cup of berries - black, blue or red. Your choice.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Directions:</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- Place your oven rack in the upper third part of your oven and preheat it to 375 degrees. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- Prepare your muffin pan with liners or spray it with canola oil.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- Melt the butter in the microwave for about 20-30 seconds. Make sure that it's not too hot and then start whisking in the milk, egg and vanilla until it is a milky smooth mixture.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- In another bowl, whisk together flour, sugar, baking powder and salt. Slowly combine the wet mixture into the dry ingredients. Once combined, start folding in the berries.</span></span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_OcwnHzjs_zk/TH3a88rKq4I/AAAAAAAAAz4/vTBuga9LeWg/s1600/IMG_7455.JPG"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TH3a88rKq4I/AAAAAAAAAz4/vTBuga9LeWg/s200/IMG_7455.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511802259585543042" style="cursor: pointer; width: 200px; height: 150px; " /></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- Divide the batter evenly among the muffin cups ~ 8. Bake for about 20 minutes on the upper rack. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- After they turn golden brown, take out the muffins and let them cool for 15 minutes. After it has cooled down, remove the muffins from the pan. They should easily come out if you sprayed enough oil.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">- Enjoy! They're so great warm :)</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_OcwnHzjs_zk/TH3bPPSUeoI/AAAAAAAAA0A/5aSkD5uKkl0/s1600/IMG_7456.JPG"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TH3bPPSUeoI/AAAAAAAAA0A/5aSkD5uKkl0/s320/IMG_7456.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511802573819247234" style="cursor: pointer; width: 320px; height: 240px; " /></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span><a href="http://1.bp.blogspot.com/_OcwnHzjs_zk/TH3bYmITNNI/AAAAAAAAA0I/y2mX43UjjSI/s1600/IMG_7457.JPG"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TH3bYmITNNI/AAAAAAAAA0I/y2mX43UjjSI/s320/IMG_7457.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511802734570058962" style="cursor: pointer; width: 320px; height: 240px; " /></span></span></a></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">I really enjoyed this recipe because it combined something tangy with something bread-y. It's not that sweet and it's perfect as a very light snack. It's also beautiful in color (look at that purplish color!) I can't wait to enjoy this with some milk.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></div></div><div class="blogger-post-footer"><script type="text/javascript">
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I love to have tea time in the morning, late afternoon and evenings but this time it's in dessert! I have a list of desserts with tea as an ingredient (like chai tea cupcakes) but this isn't about that. It's about matcha green tea mochi baby cakes with red bean paste (say that ten times fast!). I wanted to make something unique/special because it was Daniel's moms birthday and I wanted him to take home a nice little surprise for his family. At first I didn't think it would be possible to make something with matcha because I wasn't sure where I would get the powder. I read on </span></span><a href="http://happyhomebaking.blogspot.com/"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Happy Home Baking </span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> (a great blogger who focuses on some Asian dessert specialties) that you can get the powder on Amazon but there wasn't enough time for it be delivered. If you live next to a Mitsuwa or another Japanese market, you can easily find it there in the tea aisle. It's about $7.00 for a small can that is 1.5 ounces. I can't believe it's that pricey for a small ounce of it but it's definitely worth it. It smells so great when you pop open the can - so fresh! Plus you can get quite a few tablespoons out of a can. </span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ok so on to the recipe. Since I only bought matcha and red bean paste (also at the Japanese market), I thought I could make matcha pound cake but I didn't actually have a bread pan. I had to think of something else using these two items as the main ingredients and found </span></span><a href="http://kitchenmeditation.blogspot.com/2010/08/matcha-mochi-cupcakes-with-anko-red.html"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Kitchen Meditation</span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> (ommm) which came to the rescue. At first I was a little hesitant because she mentioned the ingredient Mochiko which I've used to make mochi before. It was a sticky messy situation and I didn't want to touch it ever again but somehow it made its way back into my life. With only two hours before I had to get going, I decided this recipe would do and the final product did look pretty good. I have to say, the taste was also pretty good ;)</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ingredients for 12 mini (cup) cakes:</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- </span></span><span class="Apple-style-span" style=" line-height: 20px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 2/3 cup Mochiko</span></span></span></div><span class="Apple-style-span" style=" line-height: 20px; "><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- 1/2 tsp salt</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- 1 1/2 tsp baking powder</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- 1/2 cup sugar</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- 1 tbsp (or more) matcha</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- 1/4 cup egg beaters</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- 1/3 cup melted butter</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- 1 cup soy milk (she used Almond)</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- 1 cup Anko (red bean paste) - I just eyeballed the amount I would put into each cake.</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Directions:</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- Preheat the oven at 350 degrees.</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- Melt the butter in the microwave (approximately 30 seconds) then set aside for cooling. I learned that if you don't let the butter cool down and you mix it with the eggs, you create an unsettling scramble affect that is startling. Scary but fixable.</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- In one large bowl, mix together the flour, salt, baking powder, matcha and sugar.</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- When the butter has colled down, mix it together with the egg and milk in another bowl. </span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- Slowly stir the wet ingredients into the dry ingredients and mix until it becomes on giant green batch of sticky batter.</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- Spray a muffin pan with cooking spray and spoon the batter into each cup at about 1/3 full. </span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- Scoop about 1 to 1/2 tsp of red bean paste into each cup in the middle of the batter. </span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- Top the remainder of the batter (about half a tablespoon full) on top of each cup. I shook the pan to make sure that the batter covered up the red bean paste and made each cup look smooth on top.</span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">- Bake for about 25 minutes and as Daniel would say, "</span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ita daki mas</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">!" which means "I'm ready to eat". </span></span></div><div class="separator" style="clear: both; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">How were they?</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">I don't usually like the texture of mochi but when it's in a cake like form, it's a little more bearable. I like the subtle green tea taste and the sweet little surprise in the middle. This is an entirely new thing I tried and I must say, I enjoyed it. The cakes aren't soft nor crumbly when bitten but it's lightly chewy and softly dense. Weird way to describe it but it's just a weird kind of (cup)cake. I don't really want to call it a cupcake because it really just reminds me of a brownie bite. Small size without any frosting so I don't think it can really be categorized as a cupcake. But it is refreshing and different. Hope you try it sometime!</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/THyIsC9dVkI/AAAAAAAAAzI/3PiIgyINgu8/s320/IMG_7408.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511430334284912194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Thanks to my awesome sous chef Daniel for being the BEST photographer ever :) and my inspiration for writing in my blog.</span></span></div><div><br /></div><div class="blogger-post-footer"><script type="text/javascript">
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This is one soup that Daniel's been craving and one that we haven't had it in a while (I'm talking years) , so why not try it out? I also got new ramekins which came with my creme brulee set (from Christmas!) so I had to put them to use. Semi-new kitchen gadgets need to be played with more often! Anyway, I had a few onions laying around and bottle of red wine so into the pot they go to make this delish soup.</span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">French Onion Soup I - From Allrecipes.com by Chefbuzz</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:small;">Ingredients </span></b><span class="Apple-style-span" style="font-size:small;">(Warning - This is supposed to make about 4 servings but it filled quite a plenty ramekins):</span></div><div><span class="Apple-style-span" style="font-size:small;">-2 tbsp of butter </span></div><div><span class="Apple-style-span" style="font-size:small;">-2 onions (yellow), thinly sliced - warning, one may get teary eyed as a result :)</span></div><div><span class="Apple-style-span" style="font-size:small;">-1/2 teaspoon granulated sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">-1 1/2 teaspoons all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size:small;">-1 1/4 cups of water</span></div><div><span class="Apple-style-span" style="font-size:small;">-1/4 cup of red wine </span></div><div><span class="Apple-style-span" style="font-size:small;">-1 can condensed beef broth (10.5 ounces) - This is where I made the mistake. DO NOT buy regular beef broth. It needs to be concentrated.</span></div><div><span class="Apple-style-span" style="font-size:small;">-1 French baguette (get it fresh from Henrys!)</span></div><div><span class="Apple-style-span" style="font-size:small;">Slices of white cheese (they recommend Swiss, I bought Provolone)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:small;">Directions</span></b><span class="Apple-style-span" style="font-size:small;">:</span></div><div><span class="Apple-style-span" style="font-size:small;">- Melt the butter in a large saucepan. After it has melted, stir in the sugar and let it semi-dissolve. Then add the onions and cook them over medium heat for about 10 minutes or until it gets brown.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="http://3.bp.blogspot.com/_OcwnHzjs_zk/TGoI0MQaG8I/AAAAAAAAAxw/tA_1LOQr6IE/s320/IMG_7109.JPG" /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">- Add flour and stir until it is well blended with the onions and pan juices. Add water, wine and beef broth. Heat the mixture until it is boiling then reduce to low heat. Cover the soup and let it simmer for 10 minutes. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TGoJbGwgh5I/AAAAAAAAAx4/gBfUIntdCnQ/s320/IMG_7112.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">It looks a bit odd but then it'll change into this familiar soup color</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TGoJvQr7X6I/AAAAAAAAAyA/qr7uDEIhFMc/s320/IMG_7114.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">- While the soup is simmering, cut the French bread into 1 inch thick slices. Toast the bread at 325 degrees until it starts turning slightly brown ( I love toasted bread!). Keep them in the oven until the soup is ladled into the ramekins.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TGoKbofK7eI/AAAAAAAAAyQ/b9L5mJtgqwA/s320/IMG_7110.JPG" /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">- When the soup is ready, ladle it into the ramekins and place a slice of bread on top of each bowl. It might not fit (since ramekins are tiny) so just cut the bread in half. Then take a piece of cheese and place it right on top of the bread. Place the soup bowls on a cookie sheet for proper handling.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="http://1.bp.blogspot.com/_OcwnHzjs_zk/TGoKNL3AYvI/AAAAAAAAAyI/rWE1jrE60qQ/s320/IMG_7115.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="http://4.bp.blogspot.com/_OcwnHzjs_zk/TGoK9qzZIII/AAAAAAAAAyY/IcWzTjc0E_M/s320/IMG_7123.JPG" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">- Place the bowls into the oven and bake them at 425 degrees for 10 minutes. Once the cheese starts to burn a bit and melt beautifully over your bowl, it's ready! Bon appetite! </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">###</span></div><div style="text-align: left;"> </div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">A été la soupe magnifique? Eh...</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">While I was hoping that this soup would taste like the one that they have at Mimi's Cafe (they make it so good!), it didn't turn out like it because of the poor choice I made in my beef broth selection. If a recipe says to get something condensed, there must be a reason for it (more sodium!). :) I think the best part of the soup, sadly, was the toasted bread with yummy cheese! While I didn't enjoy the soup so much because it lacked a bit of saltiness and because my stomach was overwhelmed with onions, Daniel really enjoyed it (or so he said..). Haha. He actually ate two whole ramekins and slurped up every bit of it! :) Lesson learned: Next time I'll add more sodium and get condensed beef brother instead of the all organic, better-for-your-health broth. ;)</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">And on to the entree that I made that has no relevance at all to French Onion Soup. Since soup was not going to be enough for dinner, I decided to look up another recipe - allrecipes.com is so great - and found </span><a href="http://allrecipes.com/Recipe/Sweet-and-Spicy-Stir-Fry-with-Chicken-and-Broccoli/Detail.aspx"><span class="Apple-style-span" style="font-size:small;">Sweet and Spicy Stir Fry with Chicken and Broccoli</span></a><span class="Apple-style-span" style="font-size:small;">. YUM! I haven't actually followed a recipe for an Asian dish but this one looked super easy, I had all the ingredients and it looks healthy! SCORE! </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><b><span class="Apple-style-span" style="font-size:small;">Ingredients</span></b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 3 cups of chopped broccoli</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1 tbsp of olive oil</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 2 skinless, boneless chicken breast halves cut into 1 inch strips</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1/4 cup sliced green onions (or more)</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 4 cloves of garlic, thinly sliced</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1 tbsp of hoisin sauce (aka plum sauce)</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1 tbsp chile paste (I just used the chili pepper flake paste)</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1 tbsp low sodium soy sauce</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1/2 tspn ground ginger</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1/4 tspn crushed red pepper (Thank you Pizza Hut for giving me this...)</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1/2 tspn salt</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1/2 tspn black pepper (or to your taste)</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- 1/8 cup of chicken stock</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><b><span class="Apple-style-span" style="font-size:small;">Directions</span></b><span class="Apple-style-span" style="font-size:small;">:</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- Steam the broccoli until it is tender but firm. I did this by putting it in a bowl of water and microwaving for about 1 minute. It works just fine.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- Heat the oil in a skillet over medium heat and saute the chicken, green onions and garlic until the chicken is cooked thoroughly (not pink and no juices).</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"><img src="http://3.bp.blogspot.com/_OcwnHzjs_zk/TGoQXVsx5_I/AAAAAAAAAyo/bLUcwUA_usY/s320/IMG_7117.JPG" /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">- Stir the hoisin sauce, chile paste and soy sauce into the skillet. Season everything with ginger, red pepper, salt and black pepper. Add the chicken stock and simmer for 2 minutes. Finally, add the broccoli and mix it around into the sauce mixture. Serve over rice and you're DONE!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"><img src="http://3.bp.blogspot.com/_OcwnHzjs_zk/TGoRHSjZF2I/AAAAAAAAAyw/wZDgaZ5tDwU/s320/IMG_7118.JPG" /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"><img src="http://3.bp.blogspot.com/_OcwnHzjs_zk/TGoR5i-sWUI/AAAAAAAAAy4/pXkwP6U-HYY/s320/IMG_7119.JPG" /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;">I really liked this dish. It was so flavor and the chicken was not dull at all. The seasons really coated everything well and I liked how the broccoli added a bit of a crunch to the dish. I especially loved all the chile I added to the dish which made it so spicy and tasty. It's a little like having Panda Express in your own kitchen. I will definitely make this again!</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 25px; "><span class="Apple-style-span" style="font-size:small;"> </span></span></span></div><div><br /></div><div class="blogger-post-footer"><script type="text/javascript">
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I have only two spoons, three forks, one large mixing bowl, one spatula and a few plates/bowls/bake ware. I'd love to have a bazillion other gadgets but I'm content with what I have now as I have been able to make many recipes that I've wanted to. The only thing is that I've never had a tart pan so I wasn't able to make all these awesome tart recipes that I've read online. I decided that Daniel's dad's birthday was a great occasion to finally get one and make him something yummy and fun. I must also mention that while in Brazil, Daniel and I had an awesome slice of apple pie and it got me thinking about baking all kinds of apple-y sweets like pie and tarts since I've never done it before. Seriously, I didn't stop thinking about making a pie from the moment we took a bite out of that slice (it's a weird thing I have about certain recipes; I become a bit obsessed). I came home and bought a tart pan right away. </span><div style="color: rgb(0, 0, 0);font-family:verdana;"><span style="font-size:100%;"><br /></span></div><div style="color: rgb(0, 0, 0);font-family:verdana;"><span style="font-size:100%;">I found a recipe on Smitten Kitchen by Alice Waters for an <a href="http://smittenkitchen.com/2007/11/simplest-apple-tart/">Apple Tart</a> and tried my hand at it.</span></div><div style="color: rgb(0, 0, 0);font-family:verdana;"><span class="Apple-style-span" style="color: rgb(34, 34, 34); letter-spacing: 1px; line-height: 14px;font-size:100%;" ><p><em>Dough: </em><br />1 cup unbleached all-purpose flour<br />1/2 teaspoon sugar<br />1/8 teaspoon salt<br />6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces<br />3 1/2 tablespoons chilled water</p><p><em>Filling: </em><br />2 pounds apples (Golden Delicious or another tart kind), peeled, cored (save peels and cores), and sliced (I used Golden Delicious and Granny Smith Apples)<br />2 tablespoons unsalted butter, melted<br />5 tablespoons sugar</p><p><em>Glaze:</em><br />1/2 cup sugar (I used about 1/4 cup of sugar so it made my glaze really water but still enough to make the tart sweet)</p><p>Directions:<br /></p><p>MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend with a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas. (Mine did not look anything like peas... but it still turned out just fine).<br /></p><p>DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers (mine did not fall through my fingers but felt just right), until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush (or sprinkle it evenly with your hands - no fancy tools needed ;))<br /></p><p>PLACE dough in a lightly greased 9-inch round tart pan. Heat oven to 400 degrees F.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_OcwnHzjs_zk/TESOs_YX5rI/AAAAAAAAAv0/WDKQR4AZn0U/s800/DSCN9351.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 580px; height: 435px;" src="http://lh3.ggpht.com/_OcwnHzjs_zk/TESOs_YX5rI/AAAAAAAAAv0/WDKQR4AZn0U/s800/DSCN9351.JPG" alt="" border="0" /></a></p><p>OVERLAP apples on dough up to the sides of the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals. (The funny thing is that I forgot to look at the pictures on Smitten Kitchen so my apple slices were huge! But it still tasted good).</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_OcwnHzjs_zk/TESOsrUVqHI/AAAAAAAAAvw/VGX_O45N0BA/s800/DSCN9352.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 603px; height: 452px;" src="http://lh4.ggpht.com/_OcwnHzjs_zk/TESOsrUVqHI/AAAAAAAAAvw/VGX_O45N0BA/s800/DSCN9352.JPG" alt="" border="0" /></a></p><p>BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples.<br /></p><p>BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.</p><p><br /></p><p>MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.</p><p>REMOVE tart from oven and let cool at least 15 minutes.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_OcwnHzjs_zk/TESOZrhLt2I/AAAAAAAAAvk/ppYSi1nkZjw/s800/DSCN9355.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 554px; height: 415px;" src="http://lh6.ggpht.com/_OcwnHzjs_zk/TESOZrhLt2I/AAAAAAAAAvk/ppYSi1nkZjw/s800/DSCN9355.JPG" alt="" border="0" /></a></p><p>BRUSH glaze over tart, slice, and serve.</p><p>###</p><p>What did it taste like?! </p><p>Honestly, I have no idea. I didn't get a chance to try it since it was headed up to Irvine with Daniel for his dad's birthday. I took the opportunity to stay at home and rest since I was going through withdrawals from my vacation! But according to Daniel, it was really good! The dough was perfect (my first dough ever from scratch) and the apples had a nice little sweetness to it that wasn't overwhelming to his taste buds. He usually doesn't like anything too sweet (neither do I) so I knew that it must have been the right amount of sugar. I can't wait to use my tart pan again soon!<br /></p><p><br /></p></span></div><div class="blogger-post-footer"><script type="text/javascript">
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The three daily meals consist of the following:</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Breakfast (Cafe de mana)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Espresso - the strongest you can ever have.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Fresh fruits</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Carbs - sweet to savory pastries like pao de queso (cheese bread), pastel de frango (deep fried chicken bake), pastel de carne (beef bake) and other types of empenadas.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Lunch </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Fresh juice (just ice and fruit blended into one sweet concoction) </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Um salgado favor - more empenadas</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- Plato de carne y frijoles y arroz (plate of beef, beans and rice) with enough salt you will need for the rest of the year.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Dinner</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">- This could range depending on the restaurant you go to. Their dishes feature a lot of massa (pasta), pizza, seafood, beef, chicken and pork.<br /><br />While in Rio de Janeiro Brazil, I stayed in an apartment and tried to cook whenever possible since I was eating out almost everyday for the past 2 weeks in Salvador Bahia. Daniel and I went to the grocery store and tried to purchase some things that were different and exotic to the local area. There were some great fruits like passion fruit (maracuja), pineapple (that's actually white), papaya ( I don't like this but Daniel does) and cherimoya (another thing I don't eat). While some of the fruits were appealing, the meats were something I tried to stay away from because they didn't look much like what we have here. They hung on racks with flies hovering over all of them and they look salted to death. I stuck to things that I knew I couldn't really get sick from like bread, deli meats (that's already cooked and prepared for me :)) and basic vegetables (carrots and corn; I didn't eat the corn though because it was the strangest texture ever). Since I didn't cook as much while I was there for almost a month, I was ready to get back into my kitchen and make some comfort foods for myself like soup :).<br /><br />I went on a little bit of a soup frenzy, finding every kind of soup recipe there is to see what I could make over the next couple of weeks. I was really set on looking for a pumpkin soup recipe because I had one of the best pumpkin soups in Brazil that Daniel fell in love with so I wanted to try and recreate it. I didn't have much luck since it isn't pumpkin season and most of the recipes called for canned pumpkin. I decided that I wanted to make something more fresh and similar to pumpkin soup such as butternut squash. I found this great recipe from that was delish. If you like pureed soup, this one is for you. It's sweet and super easy to make. Enjoy!<br /><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Summer Squash Soup </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Adapted from Gourmet, September 2006 </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">3 tablespoons unsalted butter</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1/2 a medium onion diced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Dash of salt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 bag of butternut squash (already cut and prepared; 1 lb) from Trader Joes. Slice into smaller chunks.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 carrot, peeled and thinly sliced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">2 cups chicken broth</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br />Melt butter in a medium to large pot over light to medium heat. Cook onions with the dash of salt in melted butter. Stir onions until it is softened (about 4 minutes).</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh6.ggpht.com/_OcwnHzjs_zk/TESOZLzVfiI/AAAAAAAAAvc/gW38L19wG9A/s512/DSCN9357.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Add squash, carrots and stock and bring it to a boil.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh6.ggpht.com/_OcwnHzjs_zk/TESOYqMbOrI/AAAAAAAAAvU/YwUqn9g7jl4/s640/DSCN9359.JPG" /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh4.ggpht.com/_OcwnHzjs_zk/TESOFT2q8DI/AAAAAAAAAvQ/TqFgKvhc1xU/s640/DSCN9360.JPG" /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh5.ggpht.com/_OcwnHzjs_zk/TESOE4iNTBI/AAAAAAAAAvI/jfskKXPHRME/s640/DSCN9361.JPG" /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Reduce the heat, partially cover the pot with a lid and let it simmer for about 20 minutes (until the squash is mushy with a fork). </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Remove the lid and soup from the heat and allow the soup to cool down for about 10 minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Pour half of the soup mixture into a blender and blend it smooth. Pour the pureed soup into a serving bowl. Continue blending the remainder of the soup in the pot and pour it into the serving bowl. All done! Serve in smaller bowls for everyone. If the soup is too thick for you, thin it out with water or more broth.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh4.ggpht.com/_OcwnHzjs_zk/TESOENwncBI/AAAAAAAAAxI/1kU2yl3CTG4/s512/DSCN9363.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I need a better camera. Seriously...</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">###</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Here is another soup that I made the following day. It sounded so interesting to me because it mixed two items that I really like: chorizo and sweet potato (aka yam). It was unfortunate that my taste buds were not working that day because I came down with a cold. My taste buds disappeared but I was still able to smell the amazing chorizo cooking right in front me. It was kind of a sad day but I'm glad that others got to enjoy it. My sister liked it and Daniel just kept saying "Yum! Yum!". I asked him if this was a 'must do it again soup' and he said "Definitely!" That's going to be our new rating scale. Instead of doing a 4 star out of 5, we are going to say "Let's make that again" or "Let's not make that again". In other words, it's a pass or fail rather than a letter grading system ;). </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Sweet Potato and Sausage Soup</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Adapted from Bon Appetit, October 2007</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 and 1/2 tbsp of olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">7 ounces of chorizo sausage (about half of what usually comes in a package)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 medium onion, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 large garlic clove (or more to your taste), minced</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1 pound of red-skinned sweet potatoes ~ 1 potato, peeled, quartered into small pieces (about 1/4 inch)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">1/2 pound of white-skinned potatoes ~ 2 small potatoes, peeled, quartered into small pieces (about 1/4 inch)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">3 cups of low-salt chicken broth</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Handful of fresh spinach</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">(In case you're wondering, all ingredients for this soup cost less $8.00 total!)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Heat a tablespoon of oil in a medium to large pot over medium heat. Add the chorizo and wait until it fully cooks through (about 7 minutes). I kind of mashed up the chorizo in the pot with my spatula as it was cooking so that it separated into 1/4 inch chunks.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh3.ggpht.com/_OcwnHzjs_zk/TESNgNGyW5I/AAAAAAAAAus/AY2yFR4DzqE/s640/DSCN9339.JPG" /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Transfer the sausage to a separate plate and keep the pot going on the stove. Add the onions, garlic and cook them until they are translucent. Make sure to stir often as it may stick to the oil that is left behind by the chorizo.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh6.ggpht.com/_OcwnHzjs_zk/TESNgQOkFWI/AAAAAAAAAuw/p4hMJWSP3A0/s640/DSCN9340.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Add all potatoes (red and white) and cook until it starts to soften. Make sure to stir often. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Add broth and allow the mixture to come to a boil. As it boils, use a spatula to scrape the bottom of the pot to get the chorizo bits, garlic and onions from the bottom to move around the pot. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Reduce the heat to medium-low, cover and simmer until the potatoes are soft (about 20 minutes). Stir the soup occasionally to prevent anything from sitting in one place too long.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Use a potato masher to mash some of the potatoes in the pot (I just used my fork and mashed some chunks against the side of the pot). </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Add the chorizo to the soup. Stir in the spinach and simmer just until it starts to wilt (about 3 minutes). Season the soup with salt and pepper. Divide the soup into smaller boils and enjoy.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh6.ggpht.com/_OcwnHzjs_zk/TESPJVHM8_I/AAAAAAAAAwQ/cdlOdSl16ew/s640/DSCN9345.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="http://lh6.ggpht.com/_OcwnHzjs_zk/TESPek5HdZI/AAAAAAAAAwY/RI2Qj83HjYA/s640/DSCN9347.JPG" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><br /></div><div class="blogger-post-footer"><script type="text/javascript">
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The last time I blogged was on Cinco de Mayo... getting to my goal of 100 soups this year might almost be impossible but I'm going to be optimistic and say that I can reach my goal of 50 :). This is definitely a belated Mother's Day posting as I was not able to post the cake the that I made for my grandma and my mom. I decided that since my mom doesn't like tangible gifts like jewelry, shirts that say "I love mom" or "World's Best Mom", or picture frames with my sisters and me in (she has tons already), a cake would be a nice little gift. We can share it with the family and sit around the dining room table enjoying our family time while feasting on dessert. I got this recipe from Joy the Baker and was really excited about it because 1) it is a vegan cake and 2) it uses avocados :). I love avocados but in a cake, not so much. It is much better when it is in guacamole. This was an interesting recipe and one that I just had to put to the test. It got many great reviews for tasting almost like a flour-less chocolate cake (not one of my favorite desserts) so I just had to try it. I had everything I needed at home so I took a crack at it.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_OcwnHzjs_zk/TAZ_cwUiLsI/AAAAAAAAAtA/rdl2ZshA-04/s320/strawberries.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478206128726879938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><a href="http://www.joythebaker.com/blog/2009/07/vegan-chocolate-avocado-cake/"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Vegan Chocolate Avocado Cake</span></span></a></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Courtesy of Joy the Baker</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">For the cake:</span></span></b></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:arial;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 17px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 18px; "></p><p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">3 cups all-purpose flour</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">6 Tablespoons unsweetened cocoa powder</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon salt</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons baking powder</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons baking soda</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 cups granulated sugar</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 cup vegetable oil </span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup soft avocado, well mashed, about 1 medium avocado</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 cups water</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 Tablespoons white vinegar (I used juice of a lime)</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons vanilla extract</span></span></p><p class="MsoNoSpacing"><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Baking the cake:</span></span></b></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Sift together all of the dry ingredients except the sugar (add this after you mix the wet ingredients together)</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Mix all the wet ingredients together in a bowl, including the super mashed avocado.</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Add sugar into the wet mix and stir.</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Pour batter into a greased cake tins. Bake the cake for 30 to 40 minutes (until a toothpick inserted comes out clean).</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Let the cakes cool for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.</span></span></p> <p class="MsoNoSpacing"><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Avocado Buttercream Frosting </span></span><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">from Alton Brown *I would recommend only making half of this recipe so that you can taste the frosting. Many have said that they don't like it because it is too sweet. I actually reduced the amount of sugar by almost 1/4-1/2 cup so that it wasn't too sweet.</span></span></span></b></p> <p class="MsoNoSpacing"><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">For the frosting:</span></span></b></p><p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">8 ounces of avocado meat, about 2 small to medium, very ripe avocados</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons lemon juice</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 pound powdered sugar, sifted</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon vanilla extract</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Peel and pit the soft avocados. Avoid any brown spots on the avocado.</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Whisk the avocado meat with the lemon juice until it becomes smooth. Joy recommends a stand alone mixer but I have a hand mixer. It works just as well.</span></span></p> <p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. Store it in airtight container in the refrigerator if you are not using it right away. Keep in mind that it might brown due to the avocados exposure to oxygen. Mine turned a ghastly brown color. </span></span></p><p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">***</span></span></p><p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">I think the cake was edible but it is not something I am willing to try again. It was a little too dense for me and as I said before, flour-less chocolate cake is not my style. Even a cup of milk didn't help me get through this cake but I hope you get a chance to try it and like it :).</span></span></p><p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Updates on my plants:</span></span></p><p class="MsoNoSpacing"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Currently I'm working on growing some herbs, a bell pepper plant, avocado tree and pineapple plant. So far, only the herbs (I should really say herb since only one seed sprouted) and the bell pepper plant has succeeded (it's grown 3 inches!). Sadly, I have to wait many months to a year before I see any progress in the pineapple plant and ten years before I see the fruits of the avocado tree. I'm glad that I started the process early though so that in the future, it'll be a tree where I can hang my hammock. :) </span></span></p> <p class="MsoNoSpacing"><o:p><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></o:p></p><p></p></span></div><div class="blogger-post-footer"><script type="text/javascript">
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My friend Christy and I usually go to El Torito for their $1 tacos on Tuesday but I decided that making tacos (and margaritas) at home would be tastier and much more fun. I dropped by my local Henry's and picked up all the items I need to start a fiesta at home. Before going to the market, I researched some Food Network recipes to learn how to make oven baked fish tacos. Unfortunately, no recipes of this type existed on their site as most of the recipes recommended deep frying your beer battered fish. First, I didn't want to buy beer as I don't drink beer at home on a regular basis. Secondly, deep frying is not something you want to do on top of an electric burner. It just doesn't have the same effect as deep frying on an open fire. Third, deep frying is so unhealthy!!!<br /><br />So the search continued and I found a recipe by Bobby Flay that definitely made my mouth water the moment I started reading the ingredients. CILANTRO and ground CHILI always makes me drool a little. Did you know that some people don't like cilantro because of a 'soapy' taste they get from it? Apparently there is a chemical in the cilantro plant that gives some people's taste buds the taste of soap... I'm glad my taste buds aren't bubbling up from the soap-like chemicals. So I went to the grocery store and went looking for mahi-mahi and was unable to find it. I asked the deli person if they could recommend a fish similar to mahi-mahi and they recommended two fish: swordfish and shark. I was not mentally prepared to touch any of those two fish so decided to try a new fish that I've never tried before called staie (sp?) that is similar to Tilapia.<br /><br /><a href="http://www.foodnetwork.com/recipes/bobby-flay/fish-tacos-recipe/index.html">Fish Tacos<br /></a>Courtesy of Bobby Flay<br /><br />Ingredients:<br />- 1 pound of fish (such as mahi mahi or tilapia)<br />- 1/4 cup of canola oil<br />- 1 lime, juiced<br />- 1 tbsp of chili powder (I used regular chili powder/ Flay asked for ancho)<br />- 1 jalapeno seeded and chopped<br />- 1/4 cup chopped fresh cilantro (or as much as your taste buds want)<br />- 8 (or more) flour tortillas<br /><br />For your garnish:<br />- Small white cabbage (cut it into thin slices)<br />- Hot sauce ( I love Tapito/ Cholula)<br />- More cilantro<br />- Red onions (nicely chopped)<br /><br />Directions(with some edits by me):<br />- Whisk together the canola oil, lime juice, chili powder, jalapeno and cilantro in a dish - I used a food container so that I could shake the fish while it was marinating inside.<br />- Wash your fish and place it in the marinade. Let your fish marinate for 15 to 20 minutes. (Give it a little shake so you can coat all sides of the fish.)<br />- Remove the fish from the marinade and place it onto a hot grill, flesh side down (I had flesh on both side because the skin was already removed so I would recommend turning it). Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork (basically the meat falls right off). *Note- I used a George Foreman grill and my fish was cooked through in 9 minutes.<br /><br />- Once you've taken the fish off the grill, slice it up with a fork on a dish and it is ready to be served. Warm your tortillas on a hot skillet or in the microwave before wrapping some of that fish in it.<br />- Add your favorite garnish and done!<br /><br />Another tasty garnish is guacamole. Here is an easy 1-2-3 step to making guacamole:<br /><br />Ingredients:<br />- One ripe avocado<br />- 1/4 of an onion (red or yellow)<br />- Half a roma tomato (squeeze the juice out)<br />- Salt and pepper<br />- Chili powder<br />- Juice of one lime<br /><br />Directions:<br />- Peel the avocado and scoop its meat into a bowl.<br />- Finely chop the onion and tomato and pour it into the avocado bowl.<br />- Sprinkle the chili powder, salt and pepper into the bowl and squeeze the juice.<br />- Take your spoon and mash all the ingredients together.<br /><br />Taste Bud Analysis:<br />Christy, Daniel and I loved the dish! The fish was not dry at all. It was vibrant with so many flavors. It was not overwhelming lime-like, salty or spicy - it was just really fresh. Topping it off with some guacamole (just a little), fresh lime juice and cabbage made it extra tasty. I would not recommend putting too much guac on your taco because that would hide the taste of your fish. The cabbage gave the taco some of the crunchiness texture that you usually get when you eat a beer battered fish taco without the extra calories/fat/oil. While some people don't like eating cabbage, I would recommend trying it as a raw garnish. By slicing the cabbage into thin slices, you don't get the usual bitterness of raw cabbage.<br /><br />Have a fun, safe and tasty <span style="font-weight:bold;"><span class="Apple-style-span" style="color:#FF0000;">CINCO </span>DE <span class="Apple-style-span" style="color:#009900;">MAYO</span></span>!<div class="blogger-post-footer"><script type="text/javascript">
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