tag:blogger.com,1999:blog-49131089550801154152024-03-05T05:46:49.559-06:00The Dilettante Chefthe college student who chooses dinner parties over frat parties.Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-4913108955080115415.post-51721230704978079492013-04-06T16:30:00.000-05:002013-04-06T16:23:11.214-05:00Tzatziki Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWX64wqibXhzaoZUMcbFJ_G8mNJL77FWBrcncOIFTXaOVhFCR2s4CGgL6CgsMN18GivX_R-PdwB-BNUkg9DsqvaQrxivniF_vEu8Bhic1-HuJI6P_CLOWqHMEkNuf2FszvF2y9JFsjFVCa/s1600/Photo+Apr+06,+1+49+16+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWX64wqibXhzaoZUMcbFJ_G8mNJL77FWBrcncOIFTXaOVhFCR2s4CGgL6CgsMN18GivX_R-PdwB-BNUkg9DsqvaQrxivniF_vEu8Bhic1-HuJI6P_CLOWqHMEkNuf2FszvF2y9JFsjFVCa/s640/Photo+Apr+06,+1+49+16+PM.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pita with tzatziki, tomato, cucumber, and zuchini</td></tr>
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So, funny story; when I initially posted this recipe two years ago, I included instructions on how to strain regular plain yogurt to make Greek yogurt. Back then, Greek yogurt wasn't something found in all grocery stores.... Now folks can't get enough of it, to the point that <a href="http://www.npr.org/blogs/thesalt/2012/11/21/165478127/why-greek-yogurt-makers-want-whey-to-go-away" target="_blank">producers are paying to get rid of the waste product</a>. The operations manager in me is totally fascinated by the business-aspect of the food industry, sorry for nerding out... Anyhow, regardless of the environmental and economical impact of Greek yogurt, tzatziki is delicious, and I recommend spreading it liberally on most edible surfaces.<div>
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<li>1/2 cup Greek yogurt</li>
<li>1/4 cup sour cream</li>
<li>1/2 english cucumber, grated or julienned</li>
<li>1 Tbs fresh lemon juice</li>
<li>2 tsp fresh dill, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 Tbs olive oil</li>
<li>1/2 tsp salt</li>
<li>Pepper to taste</li>
</ul>
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Mix everything together and refrigerate for an hour to allow the flavors to mix.</div>
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Yields 1 cup</div>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-20088956632799961892013-03-24T22:59:00.002-05:002013-03-25T18:58:00.175-05:00Spagetti Aglio et Olio<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 15px;">I have an impressive capacity for Food Network. I can watch it, without ever getting tired. Heck, I've watched the same episode multiple times in one day. Don't judge. Conveniently, E doesn't seem to mind. Every now and again, he even plops down and enjoys it too. And sometimes, he sees a recipe and is like "OMG we need to have this for dinner. Tonight." This was one of those recipes. He's a total pasta guy, so this was right up his alley. And while I'm totally not a pasta girl, this was absolutely delicious. And, I'll let you in on a secret, it's even better left over. Seriously, the extra time the noodles get hanging out with the garlicky, cheesy goodness just amplifies the tastiness. </span></span></div>
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<li><span style="background-color: white; line-height: 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pound dried spaghetti</span></span></li>
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<li><span style="background-color: white; line-height: 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup olive oil</span></span></li>
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<li><span style="background-color: white; line-height: 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">8 large garlic cloves, cut into thin slivers</span></span></li>
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<li><span style="background-color: white; line-height: 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon crushed red pepper flakes</span></span></li>
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<li><span style="background-color: white; line-height: 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup minced fresh basil</span></span></li>
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<li><span style="background-color: white; line-height: 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup grated Parmesan cheese, plus extra for serving</span></span></li>
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<li><span style="background-color: white; line-height: 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt</span></span></li>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/spaghetti-aglio-e-olio-recipe/index.html" target="_blank">Food Network</a></span></div>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-72177502931479264492013-03-24T22:43:00.000-05:002013-03-24T22:43:31.871-05:00Spring Roll in a Bowl<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTyuBS6K0ZDK3Ip5LR2f5x5SJOCgKEiMJ4Nek3nUgNYfevdOxPd62hYgo8SixSRlPO4sgQ8xUrsF4HuDeIv8aJC6cBvZXCgMQdMuZPfUWAlWAbwimcrk5IchMhHTrpjkS1KOVE2S67pzT/s1600/spring+roll+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTyuBS6K0ZDK3Ip5LR2f5x5SJOCgKEiMJ4Nek3nUgNYfevdOxPd62hYgo8SixSRlPO4sgQ8xUrsF4HuDeIv8aJC6cBvZXCgMQdMuZPfUWAlWAbwimcrk5IchMhHTrpjkS1KOVE2S67pzT/s640/spring+roll+bowl.jpg" width="640" /></a></div>
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Some food speaks for itself.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxS1vr-7deRKirrexJkleq3otmjbMkj7MZ72nnJjxlx6FAVUFtEBKZCZsugvV1G4ehZMWuuBZ3leMYfJ1beh3wKasxOopXvMeuurhCdhUlD9mcV_rg9-uxUDskQdmx8rZho5JEPx5XgoC/s1600/Photo+Mar+10,+8+52+38+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxS1vr-7deRKirrexJkleq3otmjbMkj7MZ72nnJjxlx6FAVUFtEBKZCZsugvV1G4ehZMWuuBZ3leMYfJ1beh3wKasxOopXvMeuurhCdhUlD9mcV_rg9-uxUDskQdmx8rZho5JEPx5XgoC/s640/Photo+Mar+10,+8+52+38+PM.jpg" width="640" /></a></div>
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But in case you like words... how about delicate rice noodles, topped with crisp carrots, cucumber, fresh mint, cilantro, and thai basil with a rich peanut sauce finished with crunchy, salty peanuts? </div>
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Peanut sauce:</div>
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<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span> natural-style creamy <span itemprop="name">peanut butter</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span> <span itemprop="name">water</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">hoisin sauce</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 tablespoons</span> freshly squeezed <span itemprop="name">lime juice</span> (from about 1 medium lime)</span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 teaspoons</span> <span itemprop="name">soy sauce</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon</span> granulated <span itemprop="name">sugar</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 teaspoons</span> <span itemprop="name">chile-garlic paste</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1 minced thai chili</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1</span> medium <span itemprop="name">garlic</span> clove, mashed to a paste</span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">toasted sesame oil</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1 tsp fish sauce</span></span></li>
<li style="line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1/4 cup crushed, roasted peanuts</span></span></li>
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<span style="line-height: 23.99147605895996px;">Tofu kebab:</span></div>
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<li><span style="line-height: 23.99147605895996px;">1 tablespoon soy sauce</span></li>
<li><span style="line-height: 23.99147605895996px;">2 tablespoon hoisin sauce</span></li>
<li><span style="line-height: 23.99147605895996px;">1 teaspoon sesame oil</span></li>
<li><span style="line-height: 23.99147605895996px;">1 kiwi, mashed (optional)</span></li>
<li><span style="line-height: 23.99147605895996px;">2 cloves minced garlic</span></li>
<li><span style="line-height: 23.99147605895996px;">1 teaspoon honey</span></li>
<li><span style="line-height: 23.99147605895996px;">8 ounces tofu, in 1" cubes (Chicken is also a tasty sub)</span></li>
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<span style="line-height: 23.99147605895996px;">Bowl ingredients:</span></div>
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<li><span style="line-height: 23.99147605895996px;">Rice noodles, cooked according to package instructions, drained and cooled (enough for two people, how much you want is up to you...)</span></li>
<li><span style="line-height: 23.99147605895996px;">2 medium carrots, shredded or julienned </span></li>
<li><span style="line-height: 23.99147605895996px;">1/2 English cucumber, seeded, peeled and julienned</span></li>
<li><span style="line-height: 23.99147605895996px;">Mint, cilantro, and thai basil, chiffonade (ed....? what's the past tense of chiffonade...?)</span></li>
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<li><span style="line-height: 23.99147605895996px;">Mix the tofu kebab marinade ingredients in a bag and add tofu. Marinate at least 30 minutes, and up to overnight. </span></li>
<li><span style="line-height: 23.99147605895996px;">Heat oven to 400°F. Skewer the cubes of marinated tofu, and bake on a foil covered sheet pan for 20-25 minutes, or until crisp around the edges. (If using chicken, reduce the time to 12-15 minutes.)</span></li>
<li><span style="line-height: 23.99147605895996px;">While the kebabs bake, mix all peanut sauce ingredients. Add more water if the mixture is thicker than preferred.</span></li>
<li><span style="line-height: 23.99147605895996px;">Top your noodles with peanut sauce, veggies, herbs, and peanuts. Serve with hot tofu.</span></li>
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<span style="line-height: 23.984375px;">Notes:</span></div>
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<ul style="text-align: left;">
<li><span style="line-height: 23.984375px;">Makes enough sauce and tofu for about 2 people, so plan noodles accordingly</span></li>
<li><span style="line-height: 23.984375px;">This recipe is kind of a Vietnamese-Thai fusion approach. If you prefer strictly vietnamese, use a more traditional <a href="http://thedilettantekitchen.blogspot.com/2012/03/vietnamese-chili-lime-sauce.html" target="_blank">chili lime sauce</a> instead.</span></li>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-55212601984372353952013-03-24T19:58:00.000-05:002013-03-24T19:58:35.346-05:00Kung Pao Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
I have a long list of guilty pleasures....<br />
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<li>Trashy reality shows, like The Bachelor and The Million Dollar Matchmaker. </li>
<li>Heavily caffeinated anything (Monster Kaos, anyone??)</li>
<li>Impractical shoes</li>
<li>Ben and Jerry's Phish Food</li>
<li>Rihanna. And Demi Lovato. Their songs rank amongst the top 25 most played on my iTunes. I sing along. Don't judge.</li>
<li>Takeout Chinese food</li>
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Unfortunately, eliminating the guilt in garbage TV, ice cream, and Rihanna is out of the picture, but I can eliminate the guilt in Chinese food. Everything delicious in kung pao chicken is encompassed in this tasty recipe, without the guilt of deep fat frying usually involved with takeout. (+ without the mess. score.) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHqkUomqrbeDzeeUcB6GN9yKoENsIj0zU8WoNkfbmcLSLDNeqU-C88O2LqHIt1t80nIS7JFjsBzAqQMbG3lGkNoVZEpMB2r7gn0G1ZNB71MZtYVSwvAqxFJcAxvkCKDVQBaFqxOcvvse5/s1600/kung+pao+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHqkUomqrbeDzeeUcB6GN9yKoENsIj0zU8WoNkfbmcLSLDNeqU-C88O2LqHIt1t80nIS7JFjsBzAqQMbG3lGkNoVZEpMB2r7gn0G1ZNB71MZtYVSwvAqxFJcAxvkCKDVQBaFqxOcvvse5/s640/kung+pao+chicken.jpg" width="640" /></a></div>
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For the chicken/marinade:<br /><ul style="text-align: left;">
<li>2 lbs boneless, skinless chicken breast, cubed</li>
<li>2 Tbs white wine </li>
<li>2 Tbs soy sauce </li>
<li>2 Tbs sesame oil </li>
<li>2 Tbs corn starch dissolved in 2 Tbs water</li>
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For the Sauce:</div>
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<li>2 Tbs white wine </li>
<li>2 Tbs soy sauce </li>
<li>2 Tbs sesame oil </li>
<li>2 Tbs corn starch dissolved in 2 Tbs water</li>
<li>2 Tbs hot chili paste</li>
<li>2 thai chilis, minced</li>
<li>2 tsp distilled white vinegar</li>
<li>4 tsp brown sugar</li>
<li>8 green onions, chopped</li>
<li>2 Tbs minced garlic, or about 4 cloves</li>
<li>1 (8 ounce) can water chestnuts, drained and chopped</li>
<li>1/2 cup roasted peanuts, chopped</li>
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<ol style="text-align: left;">
<li>Mix marinade ingredients in a large ziplock bag (or dish) and add chicken. Shake to coat, and pop in the fridge for 30 minutes.</li>
<li>Meanwhile, whisk together the sauce ingredients in a small bowl, except water chestnuts and peanuts.</li>
<li>Once chicken is finished marinating, heat a lightly oiled large skillet or wok over medium-high heat. Drain marinade, and add chicken to the hot pan. Cook 7-10 minutes, until chicken juices run clear. Add water chestnuts. Pour sauce over, and stir until sauce has thickened, about 4 minutes. Add peanuts, and cook 2-3 more minutes, stirring to coat.</li>
<li>Serve immediately over steamed rice.</li>
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Yields 4-5 servings.</div>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com2tag:blogger.com,1999:blog-4913108955080115415.post-8398410347122955612013-03-24T14:53:00.000-05:002013-03-24T19:17:57.598-05:00Fluffy Banana Waffles<div dir="ltr" style="text-align: left;" trbidi="on">
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In case fluffy, crisp banana waffles weren't enough... I speckled them with chocolate chips, and topped them with sweet maple syrup, fresh bananas, and chocolate covered almond with coarse sea salt. I'd call that a good morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zEXT-W4_-ZONsZdXICpe9jF6ylSxUIEjMgrPdjz2aFFbJECw52f-PyXOcpp6w3segx8SfpDP5oc2lZYIyHnZ3iztztEshtoLYseR2w8yvu0l8nMVoUALRfdbTrB7GQcQe0LeaC-X5CUA/s1600/banana+waffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zEXT-W4_-ZONsZdXICpe9jF6ylSxUIEjMgrPdjz2aFFbJECw52f-PyXOcpp6w3segx8SfpDP5oc2lZYIyHnZ3iztztEshtoLYseR2w8yvu0l8nMVoUALRfdbTrB7GQcQe0LeaC-X5CUA/s640/banana+waffles.jpg" width="640" /></a></div>
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<ul style="color: black;">
<li class="plaincharacterwrap ingredient">
2 cups all-purpose <span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="background: none repeat scroll 0% 0% transparent; font-size: inherit; font-weight: inherit;">flour</span></li>
<li class="plaincharacterwrap ingredient">
1 teaspoon salt</li>
<li class="plaincharacterwrap ingredient">
4 teaspoons baking powder</li>
<li class="plaincharacterwrap ingredient">
2 tablespoons white sugar</li>
<li class="plaincharacterwrap ingredient">
2 eggs, separated</li>
<li class="plaincharacterwrap ingredient">
1 1/2 cups warm almond milk (regular milk is fine)</li>
<li class="plaincharacterwrap ingredient">
1/3 cup coconut oil, melted (melted butter or margarine, or vegetable oil will work)</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon <span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background: none repeat scroll 0% 0% transparent; font-size: inherit; font-weight: inherit;">vanilla</span> extract</li>
<li class="plaincharacterwrap ingredient">2 ripe bananas, mashed</li>
<li class="plaincharacterwrap ingredient">Optional: chocolate chips, toffee bits</li>
</ul>
<ol>
<li><span class="plaincharacterwrap break">
In a large bowl, mix together<b> flour, salt, baking
powder</b> and <b>sugar</b>; set aside. Preheat waffle iron to desired temperature.
</span></li>
<li><span class="plaincharacterwrap break">
In a separate bowl, beat the <b>egg whites</b> to soft peaks. Stir the <b>milk</b>, <b>beaten egg yolks</b>, <b>coconut oil</b> and <b>vanilla</b> together in another bowl. Pour the milk mixture into the flour mixture; beat
until blended, add <b>banana</b> and <b>chocolate chips </b>(if using) then gently fold in <b>egg whites</b>. </span></li>
<li><span class="plaincharacterwrap break">
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. </span></li>
</ol>
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Notes:</span><br />
<ul>
<li><span class="plaincharacterwrap break">These make great leftovers- toss two in a sandwich bag, and freeze them. Simply pop them in a toaster, and voila! Breakfast in like 3.2 seconds :)</span></li>
<li><span class="plaincharacterwrap break">You can sub plain applesauce for some of the oil, but waffles really do need some oil to to crisp up</span></li>
</ul>
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Yields ~12 waffles</span></div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-84100844695197661572013-03-23T23:06:00.000-05:002013-03-24T23:06:46.792-05:00Blackening Spice Mix<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYgTbM9B-8O6Be6cilxU8EKRhZ3dZXXlDDYvEeSLG6OsrUgysz45y1x0zl1JYLXZ7FpIIjcZPSKzLIO6SJ77qUdNrn20UA0CcJLuiC6ScVl6jE9MV_XHELdPoWtSSz_Xb2hRFmt3xhKUj/s1600/Photo+Mar+21,+9+15+38+PM.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYgTbM9B-8O6Be6cilxU8EKRhZ3dZXXlDDYvEeSLG6OsrUgysz45y1x0zl1JYLXZ7FpIIjcZPSKzLIO6SJ77qUdNrn20UA0CcJLuiC6ScVl6jE9MV_XHELdPoWtSSz_Xb2hRFmt3xhKUj/s400/Photo+Mar+21,+9+15+38+PM.jpg" width="300" /></a></div>
<span style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Blackening Spice Rub</span><br />
<span style="background-color: white;"><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1 tablespoon granulated garlic</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1 tablespoon freshly cracked black pepper</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1/2 tablespoon salt</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">2 teaspoons ground cumin</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">2 teaspoons granulated onion</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1 teaspoon cayenne pepper</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1 teaspoon Italian seasoning</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1 teaspoon paprika</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1/2 teaspoon chili powder</span></span><br />
<span style="background-color: white;"><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.</span><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><br style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">Recipe from <a href="http://www.foodnetwork.com/recipes/guy-fieri/cajun-chicken-alfredo-2-recipe/index.html?oc=linkback" target="_blank">Guy Fieri</a>.</span></span></span></div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-78954824139362638642013-02-19T19:40:00.000-06:002013-02-19T19:40:09.404-06:00Gourmet Hawaiian Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7JiFd8r6ygYvaQle_aqe-HdmTePJLW4tVKp3DsIaSNy2IJKxMwId5qbsSTJNp3jw3nnttikIy2iS9ifa5JUaKW7yT_P4h_BGZwI-z-gsI7-kBTrlBSt7cUJFuYKF8VPnGSMp0GIN-w65/s1600/Photo+Feb+01,+8+20+15+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7JiFd8r6ygYvaQle_aqe-HdmTePJLW4tVKp3DsIaSNy2IJKxMwId5qbsSTJNp3jw3nnttikIy2iS9ifa5JUaKW7yT_P4h_BGZwI-z-gsI7-kBTrlBSt7cUJFuYKF8VPnGSMp0GIN-w65/s400/Photo+Feb+01,+8+20+15+PM.jpg" width="400" /></a></div>
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Awhile back I had the most delicious hawaiian pizza at a restaurant in town, Farm Bloomington. So I called them up the other day to check if it was still on their menu. It wasn't. The girl that answered the phone didn't even know what pizza I was asking about. <i>Blasphemy</i>. So that left me only one option... make my own. What made Farm's pizza so deliciously memorable was the presence of macadamia nuts. That nutty, fatty crunch really brings a lot to a pizza. Seriously, nuts on pizza- try it. Also, since I generally find Canadian bacon disturbing, I subbed pancetta-- a substitution I would highly recommend. Overall, this is a pretty killer pizza-- I guess I can forgive Farm for taking it off their menu.<br />
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Ingredients</div>
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<ul style="text-align: left;">
<li>14-19 oz. Pizza dough (<a href="http://thedilettantekitchen.blogspot.com/2012/12/five-minute-crusty-white-bread.html" target="_blank">I use the 5-minute Artisan Crusty White Bread recipe</a>)</li>
<li>1/4 cup pizza sauce of choice (I use jar sauce, don't judge...)</li>
<li>Cheeses (from most to least): Fresh mozzarella, fontina, + parmesan</li>
<li>1/2 cup fresh pineapple, cubed (you can use canned, I won't judge if you don't judge my jarred sauce... but I am an advocate for the fresh stuff...)</li>
<li>1/4 cup macadamia nuts, chopped</li>
<li>2-3 thin slices pancetta, cooked</li>
<li>1 Tbs olive oil</li>
<li>1 Tbs cornmeal</li>
</ul>
<div>
Directions</div>
</div>
<div>
<ol style="text-align: left;">
<li>Heat your oven + cast iron or pizza stone to 500°.</li>
<li>Roll out your pizza dough on a floured surface. Remove your preheated pan, and sprinkle with cornmeal. Put your dough into the pan, and brush with olive oil. Bake for 7-10 minutes.</li>
<li>Remove pre-baked crust, and top with sauce, cheese, pineapple, nuts, and pancetta. Bake for an additional 10-12 minutes. Keep an eye on the macadamia nuts-- if those get too dark they'll taste very bitter.</li>
<li>This makes killer left overs. I know... this isn't a direction... but really... save some for breakfast. You'll thank me.</li>
</ol>
</div>
</div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-89741046898833151862013-02-17T20:44:00.001-06:002013-02-17T20:44:33.300-06:00Brussels Sprout, Grape, + Goat Cheese Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNQKF1t7wN4zIbaceyiArGTdiUmRqpa_w_ZMwjVJZ8jeIdtut_Ucnt6ZSrSXDRQKPw9zJq1ciwJokSm2M0a9f2RypikdH_1_1gZ9k6wfTZE5f6YhKMUKzL6cLe4ibMEEo2hW5nda98AZC/s1600/Photo+Feb+08,+8+07+53+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNQKF1t7wN4zIbaceyiArGTdiUmRqpa_w_ZMwjVJZ8jeIdtut_Ucnt6ZSrSXDRQKPw9zJq1ciwJokSm2M0a9f2RypikdH_1_1gZ9k6wfTZE5f6YhKMUKzL6cLe4ibMEEo2hW5nda98AZC/s640/Photo+Feb+08,+8+07+53+PM.jpg" width="640" /></a></div>
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This isn't so much of a step-by-step recipe, but a list of ingredients that taste quite lovely together :)<br />
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For crust: 14-19 oz. Pizza dough (<a href="http://thedilettantekitchen.blogspot.com/2012/12/five-minute-crusty-white-bread.html" target="_blank">I use the 5-minute Artisan Crusty White Bread recipe</a>).<br />
Bake the crust without toppings for 8-10 minutes in a 500°F oven.<br />
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Sauce: 5-7 cloves of <a href="http://www.simplyrecipes.com/recipes/roasted_garlic/" target="_blank">roasted garlic</a> + 3 Tbs apricot preserves + 1 tsp balsamic vinegar + salt to taste<br />
Mash it all together.<br />
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Spread the sauce over the crust, then add some <b>shredded parmesan</b>, <b>brussels sprouts</b>, <b>halved grapes</b>, <b>pine nuts, goat cheese</b> and another drizzle of <b>balsamic</b>.<br />
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Bake for another 10-12 minutes, or until brussels sprouts are roasted and crust is golden.</div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-54954500453272247582013-02-17T19:19:00.000-06:002013-02-17T19:19:09.114-06:00Greek Yogurt Cornbread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZy4BC99i5j7mTSnWno-hdhpH-0lTNXGWo88N8TNaFm2shyphenhyphenjSquzr2ml620y-ZMPNbcFBlEj-S4jVzEhTaE8hmKZq9Mw2409ZmTsxSbiI7Zs-f87wojoWUTr4HEshRZDXMEmZmNNzfXsQ/s1600/Photo+Feb+16,+5+50+57+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZy4BC99i5j7mTSnWno-hdhpH-0lTNXGWo88N8TNaFm2shyphenhyphenjSquzr2ml620y-ZMPNbcFBlEj-S4jVzEhTaE8hmKZq9Mw2409ZmTsxSbiI7Zs-f87wojoWUTr4HEshRZDXMEmZmNNzfXsQ/s400/Photo+Feb+16,+5+50+57+PM.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">This 20° weather as of late has really made me crave comfort food. Hence, chili and cornbread. This cornbread just tastes really great, and the addition of the Greek yogurt makes for a very moist, rich cornbread. Perfect for sopping up every last flavorful bite of chili.</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: inherit;">1 cup all-purpose flour</span></li>
<li><span style="font-family: inherit;">1 cup cornmeal</span></li>
<li><span style="font-family: inherit;">1/4 cup white sugar</span></li>
<li><span style="font-family: inherit;">1/2 tsp baking powder</span></li>
<li><span style="font-family: inherit;">1/2 tsp baking soda</span></li>
<li><span style="font-family: inherit;">1/2 tsp salt</span></li>
<li><span style="font-family: inherit;">1 egg, lightly beaten</span></li>
<li><span style="font-family: inherit;">1 cup Greek yogurt</span></li>
<li><span style="font-family: inherit;">1/3 cup milk</span></li>
<li><span style="font-family: inherit;">2 Tbs olive oil</span></li>
<li><span style="font-family: inherit;">1 Tbs butter</span></li>
</ul>
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<ol style="background-color: white; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: inherit;">Preheat oven and cast iron pan to 400 degrees F.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: inherit;">Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, yogurt, milk, and olive oil in a small bowl. Fold egg mixture into flour mixture until just moistened. </span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: inherit;">Remove the heated cast iron pan from the oven, and add the butter. Rotate to coat the bottom. Pour in the cornbread batter.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: inherit;">Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.</span></span></li>
</ol>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com2tag:blogger.com,1999:blog-4913108955080115415.post-72920141086494334212013-02-17T19:02:00.000-06:002013-02-17T19:02:14.676-06:00Lightened Up Dark Chocolate Crème Brülée<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMg6nQdL3EocBubO0nwh9xKXYG140pEi91jss0WJY0EpxdkNUFhYiP8z-57cFyYTfgtL683jeRHI7gNAq6dwHpqfyO7NWtdoetCP7QfuKzs6d0QUGg6KxibY_VM2Z7GoDwEypDUo1RCoGe/s1600/Photo+Feb+17,+4+06+03+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMg6nQdL3EocBubO0nwh9xKXYG140pEi91jss0WJY0EpxdkNUFhYiP8z-57cFyYTfgtL683jeRHI7gNAq6dwHpqfyO7NWtdoetCP7QfuKzs6d0QUGg6KxibY_VM2Z7GoDwEypDUo1RCoGe/s400/Photo+Feb+17,+4+06+03+PM.jpg" width="400" /></a></div>
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This year for Christmas, my sister-in-law gave E and I a kitchen torch. It is pretty much the greatest thing ever. I come up with every excuse possible to torch something, from deeming the pineapple on my pizza not caramelized enough, to addressing the unmelted corners of cheese on burgers. If you don't have a kitchen torch, you should probably go get one. Stat. And start torching things. Immediately. </div>
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<span style="font-family: inherit;">My first order of torch business was a traditional cr</span><span style="background-color: white; font-family: inherit;">è</span><span style="font-family: inherit;">me brülée, </span>because<span style="font-family: inherit;"> isn't that what one makes with a torch? Well it was wonderful, but when the primary ingredients are heavy cream and egg yolks, it's not something I will be making often. Sorry E. I then stumbled upon this lovely recipe-- dark chocolate </span><span style="font-family: inherit;">cr</span><span style="background-color: white; font-family: inherit;">è</span><span style="font-family: inherit;">me brülée without any heavy cream. I'll be honest, it is not as luxuriously creamy as traditional </span><span style="font-family: inherit;">cr</span><span style="background-color: white; font-family: inherit;">è</span><span style="font-family: inherit;">me brülée and the chocolate formed a bit of a separated layer on top, but it was good enough I'd make it again. Plus, how can you dislike </span><span style="font-family: inherit;">cr</span><span style="background-color: white; font-family: inherit;">è</span><span style="font-family: inherit;">me brülée you don't have to feel terribly guilty about?</span></div>
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<span style="font-family: inherit;">Ingredients</span></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: inherit;">2 cups 1% low-fat chocolate milk</span></li>
<li><span style="font-family: inherit;">3.5 oz bittersweet chocolate, chopped</span></li>
<li><span style="font-family: inherit;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: inherit;">4 large egg yolks, lightly beaten</span></li>
<li><span style="font-family: inherit;">1/8 teaspoon salt</span></li>
<li><span style="font-family: inherit;">6 teaspoons sugar</span></li>
</ul>
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<span style="font-family: inherit;">Equipment</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: inherit;">6 4-ounce ramekins</span></li>
<li><span style="font-family: inherit;">Kitchen torch</span></li>
<li><span style="font-family: inherit;">9x13" pan</span></li>
<li><span style="font-family: inherit;">Candy thermometer</span></li>
<li><span style="font-family: inherit;">Medium saucepan</span></li>
</ul>
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<span style="font-family: inherit;">Directions:</span></div>
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<div style="background-color: white; margin-bottom: 1em;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; margin-bottom: 1em;">
<span style="font-family: inherit;">1. Preheat oven to 300°.</span></div>
<div style="background-color: white; margin-bottom: 1em;">
<span style="font-family: inherit;">2. Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat; add chocolate, stirring occasionally, until chocolate melts. Stir in extract.</span></div>
<div style="background-color: white; margin-bottom: 1em;">
<span style="font-family: inherit;">3. Combine egg yolk and salt in a small bowl; stir well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide mixture evenly among 6 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.</span></div>
<div style="background-color: white; margin-bottom: 1em;">
<span style="font-family: inherit;">4. Bake at 300° for 40 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins, and chill at least 4 hours or overnight.</span></div>
<div style="background-color: white; margin-bottom: 1em;">
<span style="font-family: inherit;">5. Sift 1 teaspoon sugar evenly over each custard. Holding a kitchen torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized. Serve custards immediately.</span></div>
<div style="background-color: white; margin-bottom: 1em;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; margin-bottom: 1em;">
<span style="font-family: inherit;">Recipe from <a href="http://www.myrecipes.com/recipe/dark-chocolate-crme-brle-10000001980216/">My Recipes</a>.</span></div>
</div>
</div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-78160573319307294582013-01-16T20:20:00.000-06:002013-01-16T20:20:50.089-06:00Healthy Caesar Salad Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8Hmqfujei1olkBbFueH8_NRrf2TjylUOBSqF_x2DYG6GwPl4O6RdYg1fLFD-gel_WCJ7166UBewCgfofXhp54Z3O4ecegrVSm3C_tEYtaKt9oEoVdWt2zIFJNNSajT2Ge-9VT_LUdhEk/s1600/cesaer.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8Hmqfujei1olkBbFueH8_NRrf2TjylUOBSqF_x2DYG6GwPl4O6RdYg1fLFD-gel_WCJ7166UBewCgfofXhp54Z3O4ecegrVSm3C_tEYtaKt9oEoVdWt2zIFJNNSajT2Ge-9VT_LUdhEk/s640/cesaer.png" width="640" /></a></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;">Like my Snapware? I keep it classy up in here... For instance tonight me & E ate our salsa verde chicken enchiladas on paper plates. We even used coated paper plates with gaudy flowers on the edges, which nearly requires we break out the </span></span><span style="line-height: 18px;">stemware. We're pretty impressive. Really though... </span></span><span style="background-color: white; line-height: 18px;">I actually do have nice serving bowls and platters, but those are reserved for when we have dinner guests. Therefore, when I'm making myself Caesar salad for tomorrow's lunch it will be in Snapwear, and I <i>will</i> photograph it. Hopefully one can look past the Snapwear to appreciate the deliciousness of Caesar and the fact that this dressing doesn't deliver fat content in the double-digits. That way, if you like to eat some lettuce with your dressing, you don't need to feel guilty about it :) </span></div>
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<ul style="text-align: left;">
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">1/3 cup Greek yogurt </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">1 Tbs olive oil </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">1 Tbs grated Parmesan cheese, (plus 1-ounce for sprinkling over the top; optional.) </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">2 tsp Worcestershire Sauce </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">1 small clove garlic, minced </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">Juice of ½ lemon </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">2 chopped anchovy fillets or 2 tsp anchovy paste</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">1/8 tsp sea salt </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18px;">freshly ground pepper, to taste</span></li>
<li><span style="line-height: 18px;">optional: 1 tsp water</span></li>
</ul>
<span style="line-height: 18px;"><br /></span>
<span style="line-height: 18px;">Directions: In a small bowl, whisk everything together. If you want a more viscose dressing, add the water. Refrigerate for about thirty minutes to allow the flavors to meld. Serve over romaine lettuce.</span><br />
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<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrgd4i1L-k2dphcWecItQuF0lczIS4GNWPwOLAzz7buytb9Be2b5N08Wx9iwSbdDVPtMFQoxmC6Tpa-mEOLXiuhbajk0oi-wlUQK7sFTrBKRPW69LOBNNQvZ2XO7YToZiYAv6PHvMy9zX/s1600/cesaer2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrgd4i1L-k2dphcWecItQuF0lczIS4GNWPwOLAzz7buytb9Be2b5N08Wx9iwSbdDVPtMFQoxmC6Tpa-mEOLXiuhbajk0oi-wlUQK7sFTrBKRPW69LOBNNQvZ2XO7YToZiYAv6PHvMy9zX/s640/cesaer2.png" width="640" /></a></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="text-align: left;">
<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">Yields enough dressing for about 2 heads of romaine, or salad for four.</span></span></div>
<div style="text-align: left;">
<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="text-align: left;">
<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">Adapted from <a href="http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/CAESAR_ON_THE_LIGHTER_SIDE" target="_blank">Jamie Oliver's Food Revolution</a></span></span></div>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-76539372355371532442013-01-03T22:09:00.000-06:002013-01-16T18:36:36.090-06:00Lemon Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnFtXtbHUijDt4yuvS1S5hEZhHjvzDUZzqPOUf89pgmNMXdYfOA05wVtv9Ot0W91Z6x6C9BKHEo3lv_bhjjA4uRn7XLD7QdNIb2i4uEed91W-g_ijhv7DdIqGOwmI25cnsY1AtZEY1nXK/s1600/lemonchicken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnFtXtbHUijDt4yuvS1S5hEZhHjvzDUZzqPOUf89pgmNMXdYfOA05wVtv9Ot0W91Z6x6C9BKHEo3lv_bhjjA4uRn7XLD7QdNIb2i4uEed91W-g_ijhv7DdIqGOwmI25cnsY1AtZEY1nXK/s640/lemonchicken2.jpg" width="640" /></a></div>
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The sir in my life is trying to eat healthier, so we have been eating a <b>lot</b> of salad. Today, in celebration of Thursday, we decided it was time to fry something. (But it's totally justified because we ate it with like a gallon of steamed veggies...) If you have more discipline than I do, feel free to sub in baked chicken. My baked <a href="http://thedilettantekitchen.blogspot.com/2011/01/healthyer-sweet-sour-chicken.html" target="_blank">sweet & sour chicken</a> (less the chinese five spice) would work great with this lemon sauce. </div>
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<span style="font-family: inherit;">Chicken:</span></div>
<ul style="text-align: left;">
<li><span style="font-family: inherit;">3 chicken breasts, cubed</span></li>
<li><span style="font-family: inherit;">1 egg </span></li>
<li><span style="font-family: inherit;">1/4 cup corn starch</span></li>
<li><span style="font-family: inherit;">1/4 cup flour</span></li>
<li><span style="font-family: inherit;">1/4 cup panko bread crumbs </span></li>
<li><span style="font-family: inherit;">1/2 tsp garlic powder</span></li>
<li><span style="font-family: inherit;">1 tsp salt</span></li>
<li><span style="font-family: inherit;">1/4 tsp white pepper </span></li>
<li><span style="font-family: inherit;">Vegetable oil (~3 cups, depending on the size of your pan)</span></li>
</ul>
<div style="text-align: left;">
<br /></div>
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<span style="font-family: inherit;">Sauce:</span></div>
<ul style="text-align: left;">
<li><span style="font-family: inherit;"><span class="abc">1 1/2 cup <span itemprop="ingredients">water</span></span><span class="abc"> </span></span></li>
<li><span style="font-family: inherit;"><span class="abc">1/2 cup <span itemprop="ingredients">lemon juice</span></span><span class="abc"> </span></span></li>
<li><span style="font-family: inherit;"><span class="abc">3 1/2 tablespoons light <span itemprop="ingredients">brown sugar</span></span><span class="abc"> </span></span></li>
<li><span style="font-family: inherit;"><span class="abc">3 tablespoons <span itemprop="ingredients">cornstarch</span></span><span class="abc"> </span></span></li>
<li><span style="font-family: inherit;"><span class="abc">3 tablespoons <span itemprop="ingredients">honey</span></span><span class="abc"> </span></span></li>
<li><span style="font-family: inherit;"><span class="abc">2 teaspoons <span itemprop="ingredients">chicken bouillon granules</span></span><span class="abc"> </span></span></li>
<li><span style="font-family: inherit;"><span class="abc">1/4 teaspoon <span itemprop="ingredients">ginger</span>, or more if desired</span></span></li>
</ul>
<div style="text-align: left;">
<br /></div>
<ol style="text-align: left;">
<li><span style="font-family: inherit;"><span class="abc">In a shallow dish, beat the <b>egg</b>. In another dish, combine the <b>corn starch, flour,</b> <b>bread crumbs, garlic powder, salt, </b>and <b>white pepper.</b> Coat the <b>chicken </b>cubes first in egg, then lightly in the cornstarch/flour/breadcrumbs mix. The chicken doesn't have to be heavily coated, you want to see some chicken through the breading.</span></span></li>
<li><span style="font-family: inherit;"><span class="abc">Heat <b>oil</b> in a large pot to 350°. Set aside a plate covered in paper towel. Fry the chicken in batches, about 5 minutes, until golden brown. Remove from oil, and let rest on the paper towel to absorb excess oil. Allow the oil to rest between batches and reach 350° again.</span></span></li>
<li><span style="font-family: inherit;"><span class="abc">In a small saucepot, combine all the sauce ingredients except the corn starch and 1/2 cup of warm water. Heat the saucepan until the sugar has dissolved and a boil is about to break. </span></span><span style="font-family: inherit;"><span class="abc"><span style="font-family: inherit;"><span class="abc">Mix corn starch and water, to form a slurry. </span></span>Stir in cornstarch slurry and bring to a boil for about five minutes, or until sauce reaches desired consistency.</span></span></li>
<li><span style="font-family: inherit;"><span class="abc">Pour the sauce over the chicken and serve immediately. Steamed veggies and rice make a great compliment.</span></span></li>
</ol>
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<span style="font-family: inherit;"><span class="abc"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWdIstF8sV1mon2d11OvQ0B8AyW-mfCxuk0ZQEfbcZiYIazhST3jrdKu8a38ywkOVyydFkQQpkeoU8Nt3Ae_trKBJAPaNdGZFJHIr_L8w_DhX2c612NYRWSgxcfyqRwklRMCITIXklLRv/s1600/lemonchicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWdIstF8sV1mon2d11OvQ0B8AyW-mfCxuk0ZQEfbcZiYIazhST3jrdKu8a38ywkOVyydFkQQpkeoU8Nt3Ae_trKBJAPaNdGZFJHIr_L8w_DhX2c612NYRWSgxcfyqRwklRMCITIXklLRv/s640/lemonchicken.jpg" width="640" /></a> </span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span class="abc"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span class="abc">Yields 4-5 Servings.</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span class="abc"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span class="abc">Sauce recipe from <a href="http://www.cdkitchen.com/recipes/recs/284/Chinese_Lemon_Chicken38791.shtml" target="_blank">CDKitchen</a></span></span></div>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-77109306196053264812012-12-30T17:06:00.000-06:002012-12-30T17:08:15.867-06:00Five Minute Crusty White Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYGphHzWPBDMTA4QFmjZDOV2NZZ6XBFhg8zfg1NnaWlLpY31pWED52CopJpp1xnKMufOyy-J2x6YaQ7R9ZR1Cez-kcV-dEi3YTC2FjV3GEczg09A0nE4VLY3eSb_SSjDcf0s7YvE5zAvG/s1600/whitebread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYGphHzWPBDMTA4QFmjZDOV2NZZ6XBFhg8zfg1NnaWlLpY31pWED52CopJpp1xnKMufOyy-J2x6YaQ7R9ZR1Cez-kcV-dEi3YTC2FjV3GEczg09A0nE4VLY3eSb_SSjDcf0s7YvE5zAvG/s640/whitebread.jpg" width="640" /></a></div>
<strike> I am not a baker. </strike> <i>I am a bad baker.</i> I mess up practically every baked good that involve more than adding water, oil, and eggs to a mix. It's a sad fact I have come to accept. This recipe, however, is virtually impossible to mess up. It is <b>fantastic</b>. And fast, and delicious.<br />
<br />
Not only is it simple, but versatile too. I make standard loafs, bread bowls, pizza crust, bread sticks, and so much more from this simple dough I keep in my fridge.<br />
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Ingredients:<br />
<div style="text-align: left;">
<span id="volume_or_weight"><span id="w_ingredients" style="display: inline;"><span id="IngredientSet"></span></span></span></div>
<ul class="ingredient-list">
<li id="IngredientLine">24 ounces lukewarm water (3 cups)</li>
<li id="IngredientLine">32 ounces unbleached all-purpose flour (<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">6 1/2 to 7 1/2 cups)</span></span></span></li>
<li id="IngredientLine">1 tablespoon salt</li>
<li id="IngredientLine">1 1/2 tablespoons instant yeast<span id="Instructions"> </span></li>
</ul>
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<div style="text-align: left;">
<span id="volume_or_weight"><span id="w_ingredients" style="display: inline;"><span id="IngredientSet"></span></span></span></div>
<ol style="text-align: left;">
<li><span id="volume_or_weight"><span id="w_ingredients" style="display: inline;"><span id="IngredientSet"><span id="Instructions"></span><span id="Instructions">Combine
all of the ingredients in a large mixing bowl (at least 6 quart capacity). Mix everything together to make a very sticky, rough dough. That's it. Awesome, right?</span></span></span></span><span id="Instructions"> </span></li>
<li><span id="Instructions">Next, let the dough rise.</span><span id="Instructions"> Cover the bowl or bucket, and let the dough rise at room temperature
for 2 hours. Then refrigerate it for at least 2 hours, or for up to
about 7 days. The longer you keep it in the
fridge, the tangier it'll get; if you chill it for 7 days, it will
taste like sourdough. Over the course of the first day or so, it'll
rise, then fall. That's OK; that's what it's supposed to do.</span></li>
<li><span id="Instructions"> </span><span id="Instructions">When you're ready to make bread, sprinkle the top of the dough with
flour; this will make it easier to grab a hunk. Grease your hands, and
pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece,
if you have a scale. It'll be about the size of a softball, or a large
grapefruit.</span><span id="Instructions"> Plop the sticky dough onto a floured work surface, and round it into a
ball, or a longer log.</span><span id="Instructions"> </span></li>
<li><span id="Instructions">Place the dough on a piece of parchment (if you're going to use a
baking stone); or onto a lightly greased or parchment-lined baking
sheet. Sift a light coating of flour over the top; this will help keep
the dough moist as it rests before baking.</span><span id="Instructions"> </span></li>
<li><span id="Instructions">Let the dough rise for about 45 to 60 minutes. It won't appear to rise
upwards that much; rather, it'll seem to settle and expand. Preheat your
oven (and baking stone, if you're using one) to 450°F while the dough
rests. Place a shallow metal or cast iron pan (<b>not glass, Pyrex, or
ceramic</b>) on the lowest oven rack, and have 1 cup of hot water ready to
go.</span><span id="Instructions"> </span></li>
<li><span id="Instructions">When you're ready to bake, take a sharp knife and slash the bread 2 or 3
times, making a cut about 1/2" deep. The bread may deflate a bit;
that's OK, it'll pick right up in the hot oven.</span><span id="Instructions"> </span></li>
<li><span id="Instructions">Place the bread in the oven, and carefully pour the 1 cup hot water
into the shallow pan on the rack beneath. It'll bubble and steam; close
the oven door quickly. </span></li>
<li><span id="Instructions"> </span><span id="Instructions">Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.</span><span id="Instructions"> Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.</span></li>
</ol>
<span id="Instructions"> </span><span id="Instructions"> </span><br />
<span id="Instructions">Notes:</span><br />
<ul style="text-align: left;">
<li><span id="Instructions">To make pizza crust, roll about 1/4 of the recipe to approximately 1/2" thick, bake on a preheated pizza or cast iron stone at 500°F. Bake the crust for about 7 minutes. Add sauce and toppings and cook an additional 10-15 minutes.</span></li>
</ul>
<div>
<span id="volume_or_weight"><span id="w_ingredients" style="display: inline;"><span id="IngredientSet"></span></span></span><br />
<br />
Recipe yields 3-4 loafs.<br />
<br />
Recipe from <a href="http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe#reviews" target="_blank">King Arthur Flour</a>.</div>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-65308396965414994112012-12-18T23:01:00.000-06:002013-01-19T23:05:16.777-06:005 Cheese Pizza with Honey, Prosciutto, & Truffle Oil (Copy Cat Finch's Dordogne Pizza)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Jn2cTkDYqum9nBqwsCcsYAZLqyIDKfLGWKU2U2kFRn0MJyWKgsIFeGKMDndFCVigJLD7RpcvsfDFrebGYQGA5Wfiv0JpspR_f1lnbvMiwQ9POxcEW87EK9trbtu_WM0GXESqE_j5lu11/s1600/pizza.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Jn2cTkDYqum9nBqwsCcsYAZLqyIDKfLGWKU2U2kFRn0MJyWKgsIFeGKMDndFCVigJLD7RpcvsfDFrebGYQGA5Wfiv0JpspR_f1lnbvMiwQ9POxcEW87EK9trbtu_WM0GXESqE_j5lu11/s640/pizza.png" width="640" /></a></div>
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There are many things I love about Bloomington: the gorgeous landscape, the culture, the diverse (temperamental...) climate, the architecture, and most of all the food. Bloomington boasts some absolutely delicious local restaurants; so knowing that my time here is waning, I've taken a greater interest in copying my favorite dishes. Imitation is the sincerest form of flattery, no? <br />
One of my absolute favorite menu items in town is from Finch's Brasserie, a <span class="st">restaurant that 'features local and organic products from area farms and cheese artisans'. They have a really great seasonal menu, but I pretty much can't resist ordering my favorite pizza every time. It's called The Dordogne, named after a region in France. Their version has four cheeses, truffle honey, and prosciutto. While my recipe isn't exactly the same (Anyone know where to find truffle honey in Bloomington?), the flavor is all there.</span><br />
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<ul style="text-align: left;">
<li><span class="st">14-19 oz. Pizza dough (<a href="http://thedilettantekitchen.blogspot.com/2012/12/five-minute-crusty-white-bread.html" target="_blank">I use the 5-minute Artisan Crusty White Bread recipe</a>)</span></li>
<li><span class="st">2 Tbs truffle oil (or you can sub mushroom oil if that's more accessible)</span></li>
<li><span class="st">2 Tbs honey (more or less to taste)</span></li>
<li><span class="st">Fresh Mozzarella, Fontina,</span><span class="st"><span class="st"> goat, </span>Parmesan, and Romano cheeses. The amount is up to you, dependent on cheesiness preferences. I did however use them from most dominant to least dominant based on the order above, lots of mozzerella, and pretty light on the Romano.</span></li>
<li><span class="st">3-5 slices prosciutto, cut into 1" strips</span></li>
</ul>
</div>
<span class="st"></span><br />
<ol style="text-align: left;">
<li><span class="st">If necessary, allow pizza dough to rise. </span></li>
<li><span class="st">Heat oven as hot as it goes (without turning on the broiler) usually around 500°F. Place cast iron pan or pizza stone in the oven to warm up. Roll out the <b>dough</b> until it is about 1/2" thick. </span></li>
<li><span class="st">Carefully remove the hot stone from the oven, and transfer pizza dough. Brush pizza dough with 1 Tbs <b>truffle oil</b>, pierce with a fork all over (so it doesn't turn into one giant huge bubble). Place into the heated oven for about 7 minutes, or until beginning to turn golden on the edges. </span></li>
<li><span class="st">Remove pizza crust from oven. Drizzle crust with <b>honey</b>, layer<b> </b>on the <b>prosciutto</b>, and top with <b>cheeses</b>. Brush remaining oil on crust. Bake an additional 10-15 minutes (depending on how dark you like your crust).</span></li>
<li><span class="st">Remove from oven, and if desired drizzle with additional honey or truffle oil. </span></li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKETv_UytexPfQN1wtZn11Wo52SUQreXGBwZXoF6msWAWh7GHIQlWp1bJ8SOGKFac6Q2XTgMSEUvtCaexEnySz_ofWE_2i-ddfc6t-LpW7aW2RvPl_NJW90e7uLs8moPlFAuqzvXJzH-N/s1600/pizza2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKETv_UytexPfQN1wtZn11Wo52SUQreXGBwZXoF6msWAWh7GHIQlWp1bJ8SOGKFac6Q2XTgMSEUvtCaexEnySz_ofWE_2i-ddfc6t-LpW7aW2RvPl_NJW90e7uLs8moPlFAuqzvXJzH-N/s400/pizza2.png" width="400" /></a></div>
<br />
<span class="st">Serves 2-4.</span><br />
<div>
<div>
<span class="st"><br /></span>
<span class="st"><br /></span></div>
</div>
</div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-69202570466324326972012-12-18T22:14:00.002-06:002012-12-18T22:14:48.126-06:00Turkey Enchiladas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndOGQTkuwxnN9OUOn75bH-Jt_Ly_OX3jWFF81t97po5FGXsyL_YVQJ6K26dY3Udaj6QzkX4LHMDyu-6FWAwCdfJaGRkqIdgKWJWW8F92ASscvhMg5_CWi1I24cFyUITO4tDkYus4yuBxG/s1600/Enchiladas.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndOGQTkuwxnN9OUOn75bH-Jt_Ly_OX3jWFF81t97po5FGXsyL_YVQJ6K26dY3Udaj6QzkX4LHMDyu-6FWAwCdfJaGRkqIdgKWJWW8F92ASscvhMg5_CWi1I24cFyUITO4tDkYus4yuBxG/s640/Enchiladas.png" width="640" /></a></div>
<ul>
</ul>
These enchiladas taste really good. What makes'em better is that you can make them way ahead, and then refrigerate or freeze them, and just bake'm off right before you need to eat. It's kind of like Stoufer's <strike>lasanga</strike> lasagna, only tastier, and easier to spell.<br />
<br />
<a name='more'></a><br />
<ul>
<li>1 Tbs vegetable oil</li>
<li>1 onion, chopped</li>
<li>2 cloves garlic, finely chopped</li>
<li>1 lb ground turkey</li>
<li>3 cups shredded cheese*</li>
<li>2 10oz cans of red enchilada sauce</li>
<li>1/4 cup drained sliced pickled jalapeños, chopped**</li>
<li>1/2 cup fresh cilantro, chopped</li>
<li>12-14 6" corn tortillas</li>
</ul>
<ol>
<li>In a large skillet heat <b>oil</b> over medium high heat. Add <b>onion</b> and cook about 5 minutes, until lightly browned. Add<b> garlic</b>, and cook until fragrant. Add <b>turkey</b> and cook until no longer pink, 5-7 minutes. Stir in 2 cups <b>cheese</b>, 1/2 cup <b>enchilada sauce</b>, <b>jalapeños,</b> and <b>cilantro.</b> </li>
<li>Heat oven to 400°F. </li>
<li>Microwave <b>tortillas</b>, wrapped in a moist paper towel, until pliable, about 1 minute. Put 1 can <b>enchilada sauce </b>in a shallow bowl, and coat a tortilla in sauce. Fill with 1/4 cup filling, and roll tightly. Place seam-side down in a 13- by 9-inch baking dish. Repeat until filling is gone. Top with remaining <b>enchilada sauce </b>and <b>cheese.</b> </li>
<li>Cover the baking dish with foil, and bake 10 minutes, remove the foil and bake until cheese is melted, about 5 minutes. Or after removing the foil you can broil them for a couple minutes for a bubbly, golden finish.</li>
</ol>
<br />
Notes:<br />
<ul>
<li>*I like using a mix of Chihuahua brand cheese and sharp cheddar.</li>
<li>**If you prefer milder heat, sub in canned green chiles. </li>
<li>The enchilada sauce you use matters--if it tastes gross alone, it probably won't taste much better mixed with everything else...</li>
<li>In order to bake them off later, simply follow instructions 1 & 3 and then cover tightly and refrigerate for up to 2 days, or freeze. If they have been refrigerated, bake for about 20 minutes covered, and then 5 uncovered. If frozen, bake 35 minutes covered, and 10 minutes uncovered. </li>
</ul>
<br />
Yields 4-6 servings. </div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-71692903231908479202012-12-02T19:27:00.000-06:002012-12-02T19:27:13.353-06:00Strawberry Ginger Non-Dairy Soft Serve<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvy72piy-VnguLvfxkJIo3Qo4o4vMdWA9jvjlKBj28k0go6wPsRFUuE8lYBLM2Q4lKG7shUBVsfYZMkJTvB1Bz0EbjX1Pj2q-cwrhAF6-cZyY94zfmgGBuBiluDk0AUdRb2U8MfgwotYV/s1600/strawberry+ginger+softserve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvy72piy-VnguLvfxkJIo3Qo4o4vMdWA9jvjlKBj28k0go6wPsRFUuE8lYBLM2Q4lKG7shUBVsfYZMkJTvB1Bz0EbjX1Pj2q-cwrhAF6-cZyY94zfmgGBuBiluDk0AUdRb2U8MfgwotYV/s640/strawberry+ginger+softserve.jpg" width="640" /></a></div>
<section class="recipe-ingredients" style="text-align: left;">After making the most delicious chewy chocolate chip cookies yesterday, and eating three of said cookie as I cooked dinner this evening... I couldn't justify a terribly decadent dessert. I could however, justify a delicious serving of strawberry ginger 'soft serve'... or maybe two servings :)</section><section class="recipe-ingredients" style="text-align: left;"></section><section class="recipe-ingredients" style="text-align: left;"><a name='more'></a><br /><ul>
<li>3 cups (447 g) frozen unsweetened strawberries</li>
<li>2 Tbs <a href="http://www.abesmarket.com/ginger-spread-3pk.html#outofstock" target="_blank">ginger spread</a> or candied ginger </li>
<li>1 cup (240 ml) non-dairy milk</li>
<li>1/4 tsp xanthum gum </li>
</ul>
</section>
<section class="recipe-directions" style="text-align: left;">
<ol>
<li><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_0">Place <b>strawberries</b>, <b>ginger spread</b>, and <b>non-dairy milk</b> into the blender in that order.</span></li>
<li><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_1">Turn the blender on low.</span></li>
<li><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_2">Turn machine on and slowly increase speed to high.</span></li>
<li><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_3">Use the tamper to press ingredients into the blades.</span></li>
<li><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_3">Add <b>xanthum gum</b>. </span></li>
<li><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_4">In about 30-60 seconds, the sound of the motor will change and four mounds should form.</span></li>
<li><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_5">Stop machine. Do not over mix or melting will occur. Serve immediately.</span></li>
</ol>
<span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_5"> </span><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_5"> </span><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_5">Notes:</span></section><section class="recipe-directions" style="text-align: left;"><ul style="text-align: left;">
<li><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_5">You'll need to use a mega blender like a Vitamix or Blendtec to get an ice cream consistency, if you don't have one these ingredients still make a delicious smoothie.</span></li>
</ul>
<span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_5"> </span><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_5"> </span></section><section class="recipe-directions" style="text-align: left;"><span id="MainContentPlaceholder_content_0_rptContainer5_lblDirections_5">Yields 4 1 cup servings. </span>
</section></div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-82966079244779835632012-12-02T10:29:00.000-06:002012-12-02T10:29:25.624-06:00Better than Nestle Toll House Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Dp5IYmOFy4mGP_py_5Ju7idKPZqnCmb-pcmaBZs2EktvSGCwpTkLoF0RLLLlfAgUdPsNzt7Gz2t5sVk6LQBbgWsfiogiLYFppH7MVAEGIK4UfgkzB1torDjwZcyk8Q_LqDCmg3x2ckE0/s1600/chewy+chocochip+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Dp5IYmOFy4mGP_py_5Ju7idKPZqnCmb-pcmaBZs2EktvSGCwpTkLoF0RLLLlfAgUdPsNzt7Gz2t5sVk6LQBbgWsfiogiLYFppH7MVAEGIK4UfgkzB1torDjwZcyk8Q_LqDCmg3x2ckE0/s640/chewy+chocochip+cookies.jpg" width="640" /></a></div>
<br />
Sometimes at 9:00 at night, you just really need a chocolate chip cookie. And sometimes you have so many dishes in the sink and your kitchen is such a mess you can't actually bake cookies until your kitchen is clean, two hours late. By which point you're tired and hungry and eat far more than that singular chocolate chip cookie you intially desired. Whoops. It's okay though, these cookies are so satisfying they justify the calories (or so I tell myself), and so satisfying that you might want to eat 17. But I won't tell if you do.<br />
<br />
<a name='more'></a><ul style="text-align: left;">
<li>2/3 c. butter </li>
<li>2/3 c. shortening </li>
<li>1 c. granulated Sugar
</li>
<li>1 c. Brown Sugar </li>
<li>2 eggs </li>
<li>2 tsp. vanilla
</li>
<li>3 c. all-purpose flour </li>
<li>1 tsp. baking soda </li>
<li>1 tsp. salt</li>
<li>Semi-sweet or dark chocolate chips</li>
</ul>
<br />
<ol style="text-align: left;">
<li>Heat oven to 375. </li>
<li>Cream <b>sugars</b>, <b>butter,</b> and <b>shortening</b>. Add <b>egg </b>and<b> vanilla.</b> </li>
<li>Mix in <b>flour,</b> <b>baking soda</b>, and <b>salt</b>. Stir in <b>chocolate chips</b> (I use about 1 1/2 cups of coarsely chopped dark chocolate) Drop by rounded tablespoonfuls onto an ungreased cookie sheet. </li>
<li>Bake until light gold on top, 8-10 minutes.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjXKlnWz7G-f9_S68cPFECaVJYzgLslDF8dHIUDudFrmdBIXMtidA8t2Zi-eanHwCFjq4Ear2PK8HQ3EgfGjuTwgWLBj9QDSwMqVSJ8cQNYk_buLy4pAPBUymi1Mxzl9fW_w9z1NkYZjn/s1600/chewy+chocochip+cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjXKlnWz7G-f9_S68cPFECaVJYzgLslDF8dHIUDudFrmdBIXMtidA8t2Zi-eanHwCFjq4Ear2PK8HQ3EgfGjuTwgWLBj9QDSwMqVSJ8cQNYk_buLy4pAPBUymi1Mxzl9fW_w9z1NkYZjn/s640/chewy+chocochip+cookie.jpg" width="640" /></a></div>
<br />
<br />
Notes:<br />
<ul style="text-align: left;">
<li>Remove the cookies from the oven when the edges barely start to brown. Then leave them a few minutes on the cookie sheet to finish baking. If you remove them once completely golden and crackled on top, they'll end up a little too crunchy.</li>
</ul>
Yields 3 dozen cookies. </div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-7579413581271734552012-11-15T23:00:00.000-06:002012-11-16T17:31:44.660-06:00Vegetable Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GSfg1I5jex798PsZAh_AySGWHiNBXuSfoFQIT4FFVO0FBX9CMVL1G88tE0oW78obTJFnCOQ4VJHy7fTqJup8AHkvDoDqLsABR4gXvOndqXB-DmlU9gdsjhs25BodtuEC-Vugw-QGTk7l/s1600/vegefriedrice.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GSfg1I5jex798PsZAh_AySGWHiNBXuSfoFQIT4FFVO0FBX9CMVL1G88tE0oW78obTJFnCOQ4VJHy7fTqJup8AHkvDoDqLsABR4gXvOndqXB-DmlU9gdsjhs25BodtuEC-Vugw-QGTk7l/s640/vegefriedrice.png" width="640" /></a></div>
<ul style="font-family: inherit;">
<li><span style="font-size: 100%;">3 cups already cooked rice</span></li>
<li><span style="font-size: 100%;">1/2 Tbs vegetable oil</span></li>
<li><span style="font-size: 100%;">2 Tbs Soy sauce</span></li>
<li><span style="font-size: 100%;">1 tsp sesame oil</span></li>
<li><span style="font-size: 100%;">1 tsp roasted red chili paste </span></li>
<li>1 clove garlic</li>
<li><span style="font-size: 100%;">2 Eggs</span></li>
<li><span style="font-size: 100%;">1 1/2 cups diced veggies (I like carrots, bell peppers, green peas, and water chestnuts) </span></li>
</ul>
<ol style="font-family: inherit;">
<li><span style="font-size: 100%;">Heat 1 tsp vegetable oil in a large saute pan over medium heat. Scramble <b>egg</b>, add to pan, and cook until no longer wet. Set aside in a bowl. </span></li>
<li><span style="font-size: 100%;">Heat <b>vegetable oil</b> in the same pan over medium-high heat.</span></li>
<li><span style="font-size: 100%;">Add your choice of <b>vegetables</b> (minus frozen peas if you're using them) and saute until 3-4 minutes, until cooked but still crisp.</span></li>
<li><span style="font-size: 100%;">Add <b>garlic, </b></span><span style="font-size: 100%;">1 Tbs </span><span style="font-size: 100%; font-weight: bold;">soy sauce</span><span style="font-size: 100%;">, and </span><span style="font-size: 100%; font-weight: bold;">chili paste</span><span style="font-size: 100%;">. Stir until chili paste is incorporated<br />
<b></b></span></li>
<li><span style="font-size: 100%;">Add </span><span style="font-size: 100%; font-weight: bold;">rice</span><span style="font-size: 100%;"> and additional </span><span style="font-size: 100%; font-weight: bold;">soy sauce.</span><span style="font-size: 100%;"> Stir fry until rice become a shade of brown.</span></li>
<li><span style="font-size: 100%;">Add the cooked egg and <b>green peas</b>.</span></li>
</ol>
<div style="font-family: inherit;">
<span style="font-size: 100%;">Notes:<br />
</span></div>
<ul style="font-family: inherit;">
<li><span style="font-size: 100%;">Meat or tofu can be added. I recommend using already cooked beef, shrimp, or chicken, or browning the tofu separate. Add the meat with the egg and peas.</span></li>
<li><span style="font-size: 100%;">The amount of soy sauce is completely up to you. My soy sauce is aged to salty ridiculousness so I usually use less than 2 Tbs. If you like it strong, use more than 2 Tbs.</span></li>
</ul>
</div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-42203233718275249342012-11-12T19:25:00.000-06:002012-11-12T19:25:26.131-06:00Creamy Poppyseed Pasta Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8aLmo6CimTsgkVv9EnUYC5aFTVUhVL9UbgeyBlF85JZva3UFtYr_iEDAc7kvcKV79ir4f0uF9fjGcE5_HVAChkufmv5Fmaes6Jz21y1UwK75nEibIsBUzt622bpf3yiNbqJAOYrcshi7/s1600/pastasalad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8aLmo6CimTsgkVv9EnUYC5aFTVUhVL9UbgeyBlF85JZva3UFtYr_iEDAc7kvcKV79ir4f0uF9fjGcE5_HVAChkufmv5Fmaes6Jz21y1UwK75nEibIsBUzt622bpf3yiNbqJAOYrcshi7/s640/pastasalad.png" width="548" /></a></div>
Today, I tried to shoot photos of the process of making this pasta salad... this is what I ended up with. Hungry Jenna is not Patient Jenna.... And apparently hungry Jenna also speaks in the third person. There are so many reasons I shouldn't be hungry. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRGRvknXYDD2C4qUBjqLG_ZVF0vfIxUmE6fyZuFdBGHb5AIEAeJ_OKJXNUCvh_1f5NhWL8vKbks02mjmmRnck1MMA_yF5zEmgksuxc_IVlSZFnrMkFoijBBjmmD6W-eMgUrP3qPyk0Asm/s1600/Photo+Nov+12,+7+11+10+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRGRvknXYDD2C4qUBjqLG_ZVF0vfIxUmE6fyZuFdBGHb5AIEAeJ_OKJXNUCvh_1f5NhWL8vKbks02mjmmRnck1MMA_yF5zEmgksuxc_IVlSZFnrMkFoijBBjmmD6W-eMgUrP3qPyk0Asm/s320/Photo+Nov+12,+7+11+10+PM.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to make this pasta salad</td></tr>
</tbody></table>
<br />
<br />
<a name='more'></a><br />
Creamy Poppyseed Dressing<br />
<ul>
<li>1/2 cup <a href="http://thedilettantekitchen.blogspot.com/2012/03/homemade-mayonnaise.html" target="_blank">real mayonnaise</a></li>
<li>1/2 cup Greek yogurt </li>
<li>2 Tbs powdered sugar</li>
<li>1 Tbs apple cider vinegar</li>
<li>1/2 Tbs poppy seeds</li>
<li>1 Tbs water</li>
<li>1 tsp kosher salt</li>
</ul>
Pasta Salad<br />
<ul>
<li>1 lb bow tie pasta</li>
<li>1 cup diced, cooked chicken or turkey</li>
<li>1/2 medium yellow onion, diced <span style="font-size: xx-small;">(I omit this because I passionately dislike raw onion... and more passionately dislike onion breath...)</span></li>
<li> 2 stalks celery, chopped</li>
<li>1/3 cup pine nuts, toasted</li>
<li>1/2 cup dried cherries</li>
</ul>
<ol>
<li>Cook <b>pasta </b>according to package directions. Drain, rinse with cool water, and set aside to cool.</li>
<li>In a small bowl, combine dressing ingredients, mix well.</li>
<li>Once pasta is cool, add <b>turkey</b>, <b>onion</b>, <b>cherries</b>,<b> celery</b>, and <b>pine nuts</b>. Add dressing, stir well and serve. Keeps well in the fridge for about a week.</li>
</ol>
Notes:<br />
<ul>
<li>Toasted slivered almonds can be subbed for pine nuts. </li>
<li>To make the dressing dairy-free you can use 1 cup mayo and no yogurt.</li>
<li>Champagne vinegar can be used in place of apple cider vinegar.</li>
</ul>
</div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-84945679765902894092012-11-11T17:27:00.000-06:002012-11-11T17:27:00.998-06:00Cranberry Cornmeal Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglG-ZjB5t2XHwCOUgbY3YES57_QTNx04muDGr_bR0aZ0JM-d7uWsVPzH0FnIfbJR7N1FejDkFSMtErOyux2EP9Ij25pVfkS66tFTkvULN7ClLdnkHStQ0IV7_j_pghfE6_9d_Uj8Kdt6jb/s1600/cranberry+pancakes+main.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglG-ZjB5t2XHwCOUgbY3YES57_QTNx04muDGr_bR0aZ0JM-d7uWsVPzH0FnIfbJR7N1FejDkFSMtErOyux2EP9Ij25pVfkS66tFTkvULN7ClLdnkHStQ0IV7_j_pghfE6_9d_Uj8Kdt6jb/s640/cranberry+pancakes+main.png" width="478" /></a></div>
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One of my favorite undergrad memories was when a roommate decided to make pancakes. She offered me pancakes as well, and of course I accepted. Who declines pancakes?! Well, thirty minutes later I had a plate of beautiful, golden brown pancakes sitting in front of me waiting to be devoured. I eagerly dug in, only to discover that while lovely, these pancakes we raw in the middle; ooey-gooey, runny, raw. One bite in, we both stopped, exchanged glances, and burst out laughing. So much for pancakes that day...<br />
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These pancakes are much different than those oozey ones. They have a crispy outside and subtly sweet flavor, punctuated by tart cranberries. I wish I could take all the credit for the idea, but alas, I cannot. A cute little restaurant in Chicago, called The Bongo Room, is where I first ordered cranberry cornmeal pancakes. It's been a good while since I had those, but I think these come pretty close to measuring up :)<br />
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<ul style="text-align: left;">
<li>1 cup all-purpose flour</li>
<li>3/4 cup cornmeal</li>
<li>2 Tbs sugar</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1 1/4 cups milk</li>
<li>2 eggs</li>
<li>3 Tbs oil</li>
<li>1/2 cup fresh cranberries chopped, or 1/2 cup drained, reconstituted dried cranberries </li>
</ul>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y6PO4qNY_dleUbqLMz-JpLVX6LkH8n084OznwvElqneClwcX9CvRXMOPG_hoOik3X3TSR0AivAmocVV3t4dg0QPhDMHB_lXxJCZcmj-MwMI3UftqGevbR0oL2I998wgZZHOb4P13pFbb/s1600/cranberry+pancakes.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y6PO4qNY_dleUbqLMz-JpLVX6LkH8n084OznwvElqneClwcX9CvRXMOPG_hoOik3X3TSR0AivAmocVV3t4dg0QPhDMHB_lXxJCZcmj-MwMI3UftqGevbR0oL2I998wgZZHOb4P13pFbb/s320/cranberry+pancakes.png" width="320" /></a>
<li><span class="plaincharacterwrap break">Whisk <b>flour</b>,
<b>cornmeal</b>, <b>sugar</b>, <b>baking powder</b>, <b>baking soda</b>, and <b>salt</b> in a large bowl.
Whisk <b>milk,</b> <b>eggs</b> and <b>oil</b> in a separate large bowl. Stir the
liquid mixture into the dry mixture until blended and smooth. Stir in <b>cranberries</b>.</span></li>
<li><span class="plaincharacterwrap break">Heat a
lightly oiled griddle or skillet over medium-high heat (~350°F). For each
pancake, pour 1/3 cup batter on griddle and cook until browned, about 1
1/2 minutes. Flip and cook until browned on the other side, about 1
minute. Continue with remaining batter.</span></li>
</ol>
<span class="plaincharacterwrap break"> Notes:</span><br />
<ul style="text-align: left;">
<li><span class="plaincharacterwrap break">You can judge when a pancake is ready to flip by the bubbles. You want the edges to have fairly concentrated bubble, and as soon as the center begins developing air pockets, that pancake is ready to go!</span></li>
<li><span class="plaincharacterwrap break">These are tasty with a cranberry sauce as well. I used about 1/2 cup dried cranberries, 1/4 cup water, and a dash of vanilla. Heat on high until it begins to boil & thickens a bit, and then stir in an 1/8 tsp xanthum gum to thicken it a bit. If you have fresh cranberries, the xanthum gum won't be necessary, but you'll probably want a Tbs or so of sugar, agave, honey, etc.</span></li>
</ul>
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Yields about 10 1/3 cup pancakes.<br />
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</div>
Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-77568779976015408692012-11-09T17:56:00.001-06:002013-01-03T20:48:42.232-06:00Copy Cat Panda Express Orange Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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There is this game I play, all by myself, every day on my way home from work--it's incredibly fun. It's called <b><i>See if you can come up with something good for dinner based on only what's in your house, before you pass the last grocery store</i></b>. Ever heard of anything that sounds funner? It consists of scouring recipes/Pinterest at stoplights, and perpetually reminding myself that while I call salad dinner, the sir in my life does not. Yesterday I planned on having sandwiches for dinner, but then I realized I didn't have satisfactory bread on hand, or really anything to make it more exciting than bread, meat, & lettuce. And, while an average sandwich like that is acceptable for lunch, I have this notion that a sandwich for dinner needs to be <i>exciting</i>. Like <i>fancy cheese, avacado, arugula, heirloom tomato</i>-<i>exciting</i>. So alas, if I made sandwiches I would have to go the the grocery, and lose my game (which I do on pretty much a daily basis.... but I was feeling motivated yesterday!) Thus, orange chicken was born. It consists of mostly pantry staples (and because of my inexplicable affinity for Asian food, I had it all on hand...) and comes together pretty quickly. Plus, it earned a high-five from the sir, so you know it's good.<br />
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<li>1 lb boneless skinless chicken, chopped into bite sized pieces</li>
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<li> 1 egg</li>
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<li> 1 1/2 tsp salt</li>
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<li> 1/2 tsp white pepper</li>
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<li>1/2 tsp granulated garlic (garlic powder)</li>
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<li> 1/2 cup cornstarch</li>
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<li> 1/4 cup flour</li>
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<li>Enough oil to fill a large pot at least three inches ~5 cups (use a high temp oil, such as vegetable, canola, peanut, or coconut) </li>
</ul>
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For the Sauce:<br />
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<ul>
<li> 1 Tbs gingerroot, minced</li>
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<li> 1 tsp garlic, minced</li>
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<li> 1/2 tsp crushed hot red chili pepper or 1 tsp <a href="http://www.vitacost.com/thai-kitchen-roasted-red-chili-paste?csrc=GPF-PA-737628006007&ci_sku=737628006007&ci_gpa=pla&ci_kw={keyword}&gclid=CIODs4W3v7MCFcxAMgodAgcAlA" target="_blank">red chili paste</a> (seriously obsessed with this stuff)</li>
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<li> 1/4 cup water (warm)</li>
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<li>1 Tbs corn starch </li>
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<li> 1/2 tsp sesame oil</li>
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<li> 1 1/2 Tbs soy sauce</li>
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<li> 5 Tbs honey, agave, or corn syrup</li>
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<li> 6 Tbs rice wine vinegar</li>
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<li> 1 orange, zest of (or 1 tsp orange extract)</li>
</ul>
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Optional Garnishes:
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<ul>
<li>1/4 cup green onion, chopped</li>
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<li>Toasted sesame seeds </li>
</ul>
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<ol><br />
<li>In a large pan, heat your <b>oil</b> to 375°F. </li>
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<li>In a large zip-lock bag (one you realllly trust) add your <b>egg</b>, zip, and shake to scramble. Add <b>chicken pieces</b> and shake again to coat the chicken evenly in egg. Carefully, discard excess egg mixture, while leaving the coated chicken in the bag. </li>
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<li>In a medium bowl, mix together the <b>corn starch, flour, salt, white pepper</b>, and <b>granulated garlic</b>. Slowly add mixture to chicken in bag, periodically resealing the bag and mixing the chicken. Your chicken does not need to be coated heavily, or uniformly, just ensure that there aren't any completely naked pieces of chicken.</li>
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<li>Fry your chicken in batches, 3-4 minutes or until deep golden brown. Remove to a paper towel lined plate, to absorb excess oil. </li>
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<li>In a small saucepan over medium heat, add your <b>sesame oil</b>. Add <b>ginger</b>, <b>garlic</b>, and <b>red chili</b>. Sautee for 1-2 minutes, until fragrant. Add <b>rice wine vinegar</b>, <b>soy sauce</b>, <b>agave</b>, and <b>orange zest.</b> Cook over medium heat until it begins to bubble.</li>
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<li>In a small bowl, mix your 1/4 cup warm <b>water</b> and <b>corn starch</b>. Stir into the saucepan, and continue to cook until thickened. </li>
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<li>Turn your stove off, and stir the chicken in until well coated. Garnish with <b>green onion</b> and <b>sesame seeds</b> and serve over steamed rice.</li>
</ol>
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Yields 4 servings.<br />
<ol><br /></ol>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-22885708428253132372012-11-05T22:37:00.000-06:002012-11-05T22:37:45.937-06:00Healthy Pumpkin Breakfast Cookies<div class="separator" style="clear: both; text-align: center;">
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I get really excited about Fall, because it means beautiful foliage, and <i><b>pumpkin everything</b></i>. So, the other day I had this streak of brilliance and decided I needed to make non-dairy pumpkin yogurt. While in theory, it was an awesome idea, I failed epically. But upon my culinary defeat, I had an extra cup of pumpkin to use and alas these cookies were born, and far from a culinary defeat they were. Plus, who doesn't love the notion of eating a cookie (or four) for breakfast--and at only about 50 calories a cookie, you totally can.</div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBSQeL-IqB7ztMQs74wop7Qqbf3JBu4JASpmS0BsJo0VsoPQtjJMgR79USA2zdIQ_h5TzNVK4Nx4X_7Ap92NaWcO4jU8WsFg47zjEsglLWJ8P_yum7f04Y5BpTZzuaw85wDW9Wm_A6Tjg/s1600/breakfast+cookies.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBSQeL-IqB7ztMQs74wop7Qqbf3JBu4JASpmS0BsJo0VsoPQtjJMgR79USA2zdIQ_h5TzNVK4Nx4X_7Ap92NaWcO4jU8WsFg47zjEsglLWJ8P_yum7f04Y5BpTZzuaw85wDW9Wm_A6Tjg/s640/breakfast+cookies.png" width="640" /></a>
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<ul>
<li>1 cup almond butter</li>
<li>1 cup pureed pumpkin</li>
<li>1/2 cup pure maple syrup or raw honey</li>
<li>3 eggs </li>
<li>1 tsp vanilla</li>
<li>1 tsp baking soda</li>
<li>1 1/4 Tbs pumpkin pie spice</li>
<li>1/2 tsp salt</li>
<li>2 cups quick cook oats</li>
<li>1 cup dark chocolate chips</li>
<li>1/2 cup flaked, unsweetened coconut</li>
</ul>
<ol>
<li>Heat the oven to 350°. </li>
<li>In a large bowl, mix the almond butter, pureed pumpkin, maple syrup, eggs, vanilla, baking soda, salt, and pumpkin pie spice with an electric mixer.</li>
<li>Stir in the oats, chocolate chips, and coconut. If it still seems too sticky to handle, stick it in the fridge about 10 minutes.</li>
<li>With a large spoon or cookie scoop, drop heaping tablespoons onto a greased cookie sheet. Flatten slightly. Bake 12-15 minutes or until golden brown.</li>
</ol>
Notes:<br />
<ul>
<li>Feel free to half this recipe--it makes a LOTT as is. </li>
<li>These cookies won't spread much at all, so feel free to pack'em on the cookie sheet.</li>
<li>Lining the cookie sheet with a silpat works wonders.</li>
<li>Store these babies in the fridge for prolonged life. Without keeping them in the fridge they will go a little funky on you after three days (well they did in my hot, clammy kitchen). </li>
<li>Get creative with your mix-ins; if you don't like coconut, toss in some pecans or slivered almonds. & If you like coconut, you can still toss in some nuts or seeds.</li>
<li>These freeze pretty well- just take them out the night before and pop them in the fridge, or microwave until defrosted. </li>
<li>Adapted from <a href="http://preppypaleo.blogspot.com/2012/09/paleo-pumpkin-breakfast-cookies.html" target="_blank">The Preppy Paleo</a>.</li>
</ul>
Yields about 4 dozen cookies. Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-8554580132998072512012-10-22T21:01:00.001-05:002012-10-22T21:22:18.846-05:00Creamy Honey Mustard Dressing<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfMMlBCJgFTX_xP9Zl9CVdqW-_lzmo86M1Bnt9A5ayhX7EfAbjgIyniT9_x8R1e1CNQ5agGoGUzxFtqppj2t_NKfhRvQwBozMMl8-bLU7SUTzSqNknco4b8acbhY1ggEBO_IPG67EMmnK/s1600/HMDII.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfMMlBCJgFTX_xP9Zl9CVdqW-_lzmo86M1Bnt9A5ayhX7EfAbjgIyniT9_x8R1e1CNQ5agGoGUzxFtqppj2t_NKfhRvQwBozMMl8-bLU7SUTzSqNknco4b8acbhY1ggEBO_IPG67EMmnK/s400/HMDII.jpg" width="298" /></a></div>
So, I have this sister-in-law and <i>she's magic</i>. Seriously. I like ANYTHING she feeds me, even things that have spent decades on my list of least favorite foods. She's converted me to mayonnaise (although I still won't spread it on a sandwich), mustard (which I eagerly spread on sandwiches), enchiladas, pasta salad, and a bunch of foods I previously considered offensive for one reason or another. This conversion isn't a small feat either, I was the pickiest child in the world. I basically lived on refried beans and plain noodles as a kid--gourmet, I know.<br />
Ever since I discovered mustard is actually really good, I've been finding ways to include it in everything and even made my own (which despite the simplicity of making mustard was a total fail, <i>4 entire cups of total fail </i>that are still sitting in my fridge, to be precise...). My new favorite use for mustard, however is this creamy, tangy, sweet and surprisingly healthy salad dressing. Its great on lettuce (or should I say with lettuce... I practically use a 1:1 ratio...), as a dressing for pasta salad, or as a veggie dip. You should probably try it :)<br />
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<ul>
<li>1/4 cup Greek yogurt</li>
<li>1 Tbs honey</li>
<li>1 1/2 Tbp mustard (the condiment, not the powder)</li>
<li>Salt & pepper to taste</li>
<li>1 tsp water (optional)</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVXThoHcUX1mhxd1iASpaG0eKQVXWGYNWzCfacm3u_xza5FyP_78u4Ib1cr8yVyFYMs-e1VJUJV-pqV8Y116Gq6LB3u7nO8sDiiElTLCcXRzAM8dzQSCsOzvicwv67-asYrtmu1mNF4KU/s1600/honey+mustard+dressing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVXThoHcUX1mhxd1iASpaG0eKQVXWGYNWzCfacm3u_xza5FyP_78u4Ib1cr8yVyFYMs-e1VJUJV-pqV8Y116Gq6LB3u7nO8sDiiElTLCcXRzAM8dzQSCsOzvicwv67-asYrtmu1mNF4KU/s400/honey+mustard+dressing.jpg" width="298" /></a>In a small bowl, whisk together the first 3 ingredients. Salt & pepper to taste. If desired, add a bit of water to thin.<br />
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Notes: <br />
<ul>
<li>I like it quite mustardy, if you don't use, just 1Tbs of mustard. </li>
<li>I like using spicy brown mustard, but use whatever you like best. </li>
<li><b>You can make this vegan by using agave and plain soy yogurt. You won't need the water if you are using non-Greek yogurt.</b></li>
<li>Use fat-free yogurt for a fat-free dressing, and again, no water is necessary because the yogurt is already thinner.</li>
<li>I haven't kept this more than 2-3 days in the fridge, but it lasted just fine for that duration.</li>
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Yes, I have caved & Instagram</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g5EcYV-iYg_h7cr5pKZYXus_WRxwYOyKtfKLH-CO_yotY6w2T4spMb8MmJQW6yijpjqNsvWXNqmKD9lE9AnmgcDZ3iMta9CzxFvucerwaJZ8be8N_te5LTJE7nm-zdg7i3j7kjTVxDY5/s1600/HMDIII.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g5EcYV-iYg_h7cr5pKZYXus_WRxwYOyKtfKLH-CO_yotY6w2T4spMb8MmJQW6yijpjqNsvWXNqmKD9lE9AnmgcDZ3iMta9CzxFvucerwaJZ8be8N_te5LTJE7nm-zdg7i3j7kjTVxDY5/s640/HMDIII.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arugula with dried cherries, goat cheese, honey roasted almonds, and this honey mustard dressing.</td></tr>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-92064513928523370862012-09-16T18:28:00.001-05:002012-09-16T18:28:19.565-05:00Creamy White Bean & Artichoke Dip<div class="separator" style="clear: both; text-align: center;">
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I'll write something exciting later... I have dishes to wash.<br /><ul>
<li>1/3 cup mayonnaise*</li>
<li>3/4 cup canned white beans</li>
<li>1 clove garlic</li>
<li>1/2 shallot, quartered</li>
<li>1/2 Tbs apple cider vinegar</li>
<li>1/4 tsp Kosher salt</li>
<li>1/8 tsp ground mustard</li>
<li>1/8 tsp white pepper</li>
<li>14 oz can artichoke hearts, drained</li>
<li>1/4 cup sliced pickled jalapeños, drained</li>
</ul>
<ol>
<li>Put everything except the artichoke hearts and jalapeños in a food processor or blender and zap until creamy. Add the <b>artichokes</b> and <b>jalapeños</b> and pulse until they are incorporated, but still offer a bit of texture.</li>
<li>Serve with pita chips, tortilla chips, celery sticks, or other veggies. Keeps about a week in the fridge, although the jalapeño flavor will strengthen.</li>
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Notes:<br />
<ul>
<li>I generally use great northern beans, because it's what I always have in my pantry. Cannellini beans will yield the creamiest dip.</li>
<li>If you like a milder heat, a 4oz can of green chilis can be subbed for the jalapeños.</li>
<li> If you plan on using the dip immediately, you can sub in Greek yogurt for the mayonnaise, it simply won't last as long in the fridge.</li>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com0tag:blogger.com,1999:blog-4913108955080115415.post-24017402311480360332012-09-16T17:07:00.000-05:002012-09-16T17:07:01.214-05:00I Know This Isn't a Recipe...<div class="separator" style="clear: both; text-align: center;">
But it's totally food-related. I swear.</div>
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So, this last weekend I headed back to St. Louis for a bridal shower. It was the first bridal shower I have ever been to, and it coincidentally was also my own. </div>
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The outpouring of kindness was completely overwhelming. I received so many kind gifts and sincere wishes, many from people whom know my family more than me personally. It was such a wonderful day. Not to mention, I got so many kitchen goodies, I can barely keep my composure thinking about it. <i>Seriously</i>, wedding showers are way better than birthdays-- nobody sings to you, you're not getting any older, and everything you get is incredibly useful [and often kitchen-related :) ]. </div>
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While I haven't been posting a ton of new recipes just yet, I have certainly been cooking, <i>a lot. </i>The recipes should follow soon. Until then, you can look at all the pretty things I got for my kitchen. They make me giddy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FWhjnJzkdKtDRVFOAmpUeFeN4xPpu9Pw3BylDUJ5ODqMAxyla3xYTc6Ciq0lOlq5IhcugYNkMbqNiNWWDj_E8fj8rruiExnlRgwXNRQJuBBn6flJsN-hgMPEvBYsRY1sW0limbBLOGDZ/s1600/shower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FWhjnJzkdKtDRVFOAmpUeFeN4xPpu9Pw3BylDUJ5ODqMAxyla3xYTc6Ciq0lOlq5IhcugYNkMbqNiNWWDj_E8fj8rruiExnlRgwXNRQJuBBn6flJsN-hgMPEvBYsRY1sW0limbBLOGDZ/s640/shower.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjw67JUkPBpAvTVZNw992_doOz4ulLLHu2-WBJAfRu5P-GtvwjCAKhX9-BMYRbR3v5XWFUzf3PXU23LDINt2KugNi8eoS1WgA-FNFIZrZNS0T7_5g6yOQBMHEB8bvrhYVGpg4qulA3ILe0/s1600/shower+stuff.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjw67JUkPBpAvTVZNw992_doOz4ulLLHu2-WBJAfRu5P-GtvwjCAKhX9-BMYRbR3v5XWFUzf3PXU23LDINt2KugNi8eoS1WgA-FNFIZrZNS0T7_5g6yOQBMHEB8bvrhYVGpg4qulA3ILe0/s640/shower+stuff.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New whisks, mixing bowls, spice bottles, a Vitamix, glasses, bowls, a mandolin slicer, cutting boards... that's just the beginning of the list!</td></tr>
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Jenna R.http://www.blogger.com/profile/02150374917334696510noreply@blogger.com1