tag:blogger.com,1999:blog-29245502161948670582024-03-10T15:09:27.949-07:00pass the peas, pleasecamiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.comBlogger1007125tag:blogger.com,1999:blog-2924550216194867058.post-13122524029569486562024-02-28T18:44:00.000-08:002024-02-28T18:44:47.556-08:00taiwanese meefun<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJik05EfCZXwurxi5OFOoOr5uxzQE6Psq5QpZdu_xRElxJRRrCw14o_b4gEg6SUrVTbZifcXlYtS9mY90u83kFEf6LqWx-qSjG_a5usLzw5FKWhvOwwbYnCiF03r3OkSQmXwRt__r9eKSvaYuSwEO9Kh-P9JNnRzOhyphenhypheniK2Yu7puYpSFpkhIt5Wca8_czZA/s4032/IMG_9092.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJik05EfCZXwurxi5OFOoOr5uxzQE6Psq5QpZdu_xRElxJRRrCw14o_b4gEg6SUrVTbZifcXlYtS9mY90u83kFEf6LqWx-qSjG_a5usLzw5FKWhvOwwbYnCiF03r3OkSQmXwRt__r9eKSvaYuSwEO9Kh-P9JNnRzOhyphenhypheniK2Yu7puYpSFpkhIt5Wca8_czZA/w205-h154/IMG_9092.jpg" width="205" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">I loved all the veggies in this dish. It was especially good with kimchi...but I'm starting to enjoy kimchi with just about anything with these sorts of ingredients.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>taiwanese meefun</b> (New York Times Page-A-Day Calendar)</span></div><div style="text-align: left;"><span style="font-family: georgia;">5 ounces dried rice vermicelli</span></div><div style="text-align: left;"><span style="font-family: georgia;">4 dried shiitake mushrooms</span></div><div style="text-align: left;"><span style="font-family: georgia;">5 tablespoons olive oil (I scaled WAY back)</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 eggs, lightly beaten</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 large shallots, thinly sliced (I used green onion)</span></div><div style="text-align: left;"><span style="font-family: georgia;">kosher salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 large carrot, cut into thin matchsticks (about 2 1/2 cups)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 small green cabbage, shredded (about 2 1/2 cups)</span></div><div style="text-align: left;"><span style="font-family: georgia;">8 ounces baked tofu, cut into think matchsticks (about 2 cups) (I made baked tofu cubes)</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 tablespoons soy sauce</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon ground white pepper (I used 1/2 teaspoon ground black pepper)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 cup fresh cilantro roughly chopped</span></div><div style="text-align: left;"><span style="font-family: georgia;">chile oil, for serving</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Heat 1 tablespoon oil in a large deep skillet over medium heat. Add beaten eggs, swirl to create an even layer and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Return the skillet to the stove and raise heat to medium high. Add a little oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Add carrot, season with salt and cook, stirring frequently, until softened but still crisp. Add cabbage and cook stirring frequently, until slightly wilted.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Add tofu, soy sauce, drained noodles and 1 cup water, and cook stirring frequently until the noodles absorb the water, 5 to 6 minutes. Season with salt and pepper and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-8262273097842670702024-02-28T18:33:00.000-08:002024-02-28T18:33:01.667-08:00crispy baked tofu<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92WXzX_l9TGtpdjfAB6fZVJSK2setdA_G0_-cN-9kJbsmgx07hYTNLM2f00hGmPB4icTjGsR2JJPOrLKt_jXSCm2zH_CpVIzLei1N8Qh2yL9hBTiwAKK_hBVGjKzwz_qNOBqw3W_tQ0XnTqjTw8iVuQdpkHhrjhvhVph6TbLeiYWQYgCZSR_gU7gQADuP/s4032/IMG_9086.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92WXzX_l9TGtpdjfAB6fZVJSK2setdA_G0_-cN-9kJbsmgx07hYTNLM2f00hGmPB4icTjGsR2JJPOrLKt_jXSCm2zH_CpVIzLei1N8Qh2yL9hBTiwAKK_hBVGjKzwz_qNOBqw3W_tQ0XnTqjTw8iVuQdpkHhrjhvhVph6TbLeiYWQYgCZSR_gU7gQADuP/w188-h141/IMG_9086.jpg" width="188" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">I found this recipe because I needed to make baked tofu to go into a different recipe I was making (Taiwanese Meefun). This recipe was great! I love that I now how how to make it so I can throw it into stir fries and other dishes and the tofu won't crumble to bits.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>crispy baked tofu</b> (<a href="https://cookieandkate.com/how-to-make-crispy-baked-tofu/">cookie & kate</a>)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 block (12-15 ounces) organic extra firm tofu</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon extra-virgin olive oil</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon soy sauce</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon cornstarch</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Preheat oven to 400 degrees and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.</span></div><div style="text-align: left;"><span style="font-family: georgia;">To prepare the tofu, drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows. </span></div><div style="text-align: left;"><span style="font-family: georgia;">Line a cutting board with paper towels then arrange the tofu in an even layer on the towels. Fold the towel over the cubed tofu then press gently to help the tofu drain. Let the tofu rest for at least 10 minutes up to 30 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and soy sauce. Toss to combine. Sprinkle the starch over the tofu and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing tofu halfway, until the tofu is deeply golden on the edges. Use as desired.</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-35815835640390311682024-02-27T12:50:00.000-08:002024-02-27T12:50:22.304-08:00slow-cooker cauliflower, potato and white bean soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcT8WYhq1dVDfbyetwfZo2mxV_fdE6s_A-ELz60xZpXVPHrEtsVGC9fxL459e4BEJlMzmtS_wbPSVY5SYmoFifZ8zZy-euCfJyLcCJ2d1WDI-CETJ0in4ME-xP9RejF0BQ9P2VeQXLhYetUL-cDeAFZetrt0ZVOASJfymrVARqcjYCBuE5mL3gR7d8a6_/s4032/IMG_9059.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcT8WYhq1dVDfbyetwfZo2mxV_fdE6s_A-ELz60xZpXVPHrEtsVGC9fxL459e4BEJlMzmtS_wbPSVY5SYmoFifZ8zZy-euCfJyLcCJ2d1WDI-CETJ0in4ME-xP9RejF0BQ9P2VeQXLhYetUL-cDeAFZetrt0ZVOASJfymrVARqcjYCBuE5mL3gR7d8a6_/w235-h177/IMG_9059.jpg" width="235" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">This soup is creamy and delicious. My kids couldn't easily guess what was in the soup. Carrots was one of the guesses. Garbanzo beans was another guess. Good guesses but incorrect.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>slow-cooker cauliflower, potato and white bean soup</b> (New York Times Page-A-Day Calendar)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 pound Yukon gold potatoes, peeled and cut into 1 to 2-inch chunks</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 pound cauliflower, chopped into bite-sized florets and stems</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 (15-ounce) cans cannellini beans, drained</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 yellow onion, minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 garlic cloves, smashed and minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 1/2 cups vegetable stock</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 tablespoons unsalted butter (I used 1 tablespoon)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 sprig fresh thym</span><span style="font-family: georgia;">e or 1/2 teaspoon dried thyme</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon garlic powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">course kosher salt and black pepper</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon lemon juice</span></div><div style="text-align: left;"><span style="font-family: georgia;">8 ounces sour cream (1 cup at room temperature) dang- I forgot this part</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 cup chopped chives</span></div><div style="text-align: left;"><span style="font-family: georgia;">shredded cheddar cheese for serving</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">In a slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, thyme, garlic powder and 1 1/2 teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, puree the ingredients. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper and shredded cheddar.</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-50722524539358576142024-02-23T17:13:00.000-08:002024-02-23T17:13:02.633-08:00roasted vegetables for vegetable sandwiches<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7ZXe9pwzSa0z60Sb4uvO2lSRpU7i-FnAuXyCEsFjPyeh9TMPbN_cMn3Vhyphenhyphenfbkmujg5_Znc4CwgUQYAH96Uo5qqzyIRsSXEZYNd_zGFpgx_keWTtgVRoj5erLyeGG7wC8UrQHyLX9swkzZheT-P5cP73jGYmu0WXmdiX3KcKYSCfCNkAK3bpgqHoRSj3P/s4032/IMG_9013.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7ZXe9pwzSa0z60Sb4uvO2lSRpU7i-FnAuXyCEsFjPyeh9TMPbN_cMn3Vhyphenhyphenfbkmujg5_Znc4CwgUQYAH96Uo5qqzyIRsSXEZYNd_zGFpgx_keWTtgVRoj5erLyeGG7wC8UrQHyLX9swkzZheT-P5cP73jGYmu0WXmdiX3KcKYSCfCNkAK3bpgqHoRSj3P/w237-h178/IMG_9013.jpg" width="237" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx60s_Fiq-xGlGg3ztH3CTqdMOL0qwmTwBKmuI7TGUAlW0GH4GneA-kAt4g5elC1JtdWjHMdb1WIGaiCdp-0AW_eawPYvHLWo2uMqq29x7XOqdL1MXmYNjwhIy9C9PNS29r8OX6DVQijIOIzejkelRylEwWbk7sbuhYqCkixDI6aoGQnAwqG7Z_1rMhdVB/s4032/IMG_9012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx60s_Fiq-xGlGg3ztH3CTqdMOL0qwmTwBKmuI7TGUAlW0GH4GneA-kAt4g5elC1JtdWjHMdb1WIGaiCdp-0AW_eawPYvHLWo2uMqq29x7XOqdL1MXmYNjwhIy9C9PNS29r8OX6DVQijIOIzejkelRylEwWbk7sbuhYqCkixDI6aoGQnAwqG7Z_1rMhdVB/w236-h177/IMG_9012.jpg" width="236" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span style="font-family: georgia;">Hall of fame. These roasted veggies are perfect for a roasted veggie sandwich. Toast some ciabatta bread, smear with basil or tomato pesto, pile on the veggies and top with some cheese. You can even melt the cheese.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><b>roasted vegetables for vegetable sandwiches </b>(adapted from <a href="https://www.eatingwell.com/recipe/251993/roasted-vegetable-sandwiches/">Eating Well</a>)</span></div><div><span style="font-family: georgia;">1 zucchini, thinly sliced</span></div><div><span style="font-family: georgia;">1 red bell pepper, cored, seeded and thinly sliced</span></div><div><span style="font-family: georgia;">1 green bell pepper, cored, seeded and thinly sliced</span></div><div><span style="font-family: georgia;">1 onion, sliced</span></div><div><span style="font-family: georgia;">2 teaspoons extra-virgin olive oil</span></div><div><span style="font-family: georgia;">2 cloves garlic, minced</span></div><div><span style="font-family: georgia;">1/2 teaspoon salt</span></div><div><span style="font-family: georgia;">1/4 teaspoon pepper</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Preheat oven 450. Toss vegetables with oil, garlic, salt and pepper . Put on a prepared baking sheet. Roast the vegetables until tender and starting to brown, 30 to 35 minutes. Let cool.</span></div>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-20979058189483205392024-02-23T15:43:00.000-08:002024-02-23T15:43:14.984-08:00silky zucchini soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0-BydNl9635m1up9a-cPQWEt1PQCJYjKIabICsanM-rjlYGX7jmla3bRKT6_X7DrKbRVGYnA1PLAbKQomkGbyDkMU0SbwvF18aYjJlwqaQB2S5lanabJxNj-EoQSJqQLBF6XQteN7ii_niCucw4iSKt1HqMqXw2fS8MkEBAo_K_RzqsVUkNWgd8MYhKe/s4032/IMG_8997.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0-BydNl9635m1up9a-cPQWEt1PQCJYjKIabICsanM-rjlYGX7jmla3bRKT6_X7DrKbRVGYnA1PLAbKQomkGbyDkMU0SbwvF18aYjJlwqaQB2S5lanabJxNj-EoQSJqQLBF6XQteN7ii_niCucw4iSKt1HqMqXw2fS8MkEBAo_K_RzqsVUkNWgd8MYhKe/w224-h168/IMG_8997.JPG" width="224" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">Hall of Fame. This soup really is silky and delicious. What made this mild, delicious soup even better was some fresh dill that I am growing in my very own kitchen. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>silky zucchini soup</b> (<a href="https://www.foodandwine.com/recipes/silky-zucchini-soup">food & wine</a>)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon butter</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons extra-virgin olive oil (I used 1 tablespoon)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 small onion, finely chopped (I used 3 tablespoons dried onion)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 garlic clove, thinly sliced (I used minced garlic)</span></div><div style="text-align: left;"><span style="font-family: georgia;">kosher salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">freshly ground pepper</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 1/2 pounds zucchini, halved lengthwise and sliced 1/4-inch thick (I used 5 medium zucchini)</span></div><div style="text-align: left;"><span style="font-family: georgia;">2/3 cup vegetable stock</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 1/2 cups water (I used 2 cups)</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Working in two batches, puree the soup in a blender until it's silky-smooth.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Return the soup to the saucepan and season with salt and pepper. Serve it either hot, garnished with fresh dill.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><br /></div><p></p><p></p><div style="text-align: left;"><br /></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-39712566953489238822024-02-05T18:43:00.000-08:002024-02-05T18:43:25.047-08:00carmelized brussels sprouts pasta with toasted chickpeas<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOin7RcsEkbb3iiKxfvVjn018KPMvajz0jyXVU1oqOUXHD4E6NfauCX3n2H35cNZyoXqaHAuybmDqnqwL1N7b-s2ZMJhhxbPDO3y9y_fiAAkDwis5tkaa2HV7E5JOBJ9Pm8gX1LX3qj_bLtYyVtm0XP4wKYyqw3MTTR9wnSoe4f8W8PjNNKZMY0w73AEV9/s4032/IMG_8398.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOin7RcsEkbb3iiKxfvVjn018KPMvajz0jyXVU1oqOUXHD4E6NfauCX3n2H35cNZyoXqaHAuybmDqnqwL1N7b-s2ZMJhhxbPDO3y9y_fiAAkDwis5tkaa2HV7E5JOBJ9Pm8gX1LX3qj_bLtYyVtm0XP4wKYyqw3MTTR9wnSoe4f8W8PjNNKZMY0w73AEV9/w227-h170/IMG_8398.JPG" width="227" /></a></div><br /><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">My girls loved this pasta and thought it was so boujee. I have to say it made me want to eat a big plate of carmelized brussels sprouts! This dish had a fun combination- chickpeas, brussels sprouts, capers, lemon juice, parmesan and chives. That's a lot of flavor.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>carmelized brussels sprouts pasta with toasted chickpeas</b> (NYTimes cooking calendar)</span></div><div style="text-align: left;"><span style="font-family: georgia;">kosher salt and black pepper</span></div><div style="text-align: left;"><span style="font-family: georgia;">6 tablespoons extra-virgin olive oil (I cut way back)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 (15 ounce) can chickpeas, rinsed and patted dry</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons unsalted butter (I halved it)</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 garlic cloves, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 pound brussels sprouts, trimmed and very thinly sliced (about 5 cups)</span></div><div style="text-align: left;"><span style="font-family: georgia;">8 ounces dried tagiatelle pasta</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 cup freshly grated Parmesan, plus more for serving</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons drained capers</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons lemon juice</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon red pepper flakes</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 cup chopped fresh chives</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Bring a pot of salted water to a boil.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Meanwhile, in a Dutch oven or large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Add the butter, garlic, and 2 tablespoons of the oil to the Dutch oven and cook, stirring until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly carmelized, about 10 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and parmesan.</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-86494831004080885972024-02-05T18:32:00.000-08:002024-02-05T18:32:43.551-08:00roasted tomato tart with ricotta and pesto<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2W4mCrbtWt3CZim2yHgJgvkpIGd3hoc1ZV7ddKrTT2NnwJCV1_ustnmI2lyKe8R9wIGu7EIgqhRQLOlLTpzFFqIG6mapbUNYOs6P5gJ6rU_zm8DKwpkVZnlVGmbqlNs4qDDQacmcUT0_lkXhglcY1w1t3n_p8X2SyaJQ5U2yIGXvaMetyryiEoDQVhiS/s4032/IMG_8256.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2W4mCrbtWt3CZim2yHgJgvkpIGd3hoc1ZV7ddKrTT2NnwJCV1_ustnmI2lyKe8R9wIGu7EIgqhRQLOlLTpzFFqIG6mapbUNYOs6P5gJ6rU_zm8DKwpkVZnlVGmbqlNs4qDDQacmcUT0_lkXhglcY1w1t3n_p8X2SyaJQ5U2yIGXvaMetyryiEoDQVhiS/w216-h162/IMG_8256.JPG" width="216" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">This recipe was an instant Hall of Fame recipe and it opened by eyes to many ideas of how to utilize puff pastry. I already have plans to serve this at my daughter's Galentine's party this weekend.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>roasted tomato tart with ricotta and pesto</b> (New York Times cooking calendar)</span></div><div style="text-align: left;"><span style="font-family: georgia;">4 small, multicolored tomatoes sliced 1/4-inch thick (I used many more)</span></div><div style="text-align: left;"><span style="font-family: georgia;">kosher salt and black pepper</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 sheet packaged puff pastry, thawed (about 7 ounces)</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 tablespoons creme fraiche or sour cream (I used 1/4 cup or more ricotta cheese)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 small red onion, very thinly sliced</span></div><div style="text-align: left;"><span style="font-family: georgia;">red pepper flakes</span></div><div style="text-align: left;"><span style="font-family: georgia;">3/4 cup ricotta</span></div><div style="text-align: left;"><span style="font-family: georgia;">store bought pesto for drizzling</span></div><div style="text-align: left;"><span style="font-family: georgia;">extra virgin olive oil for drizzling</span></div><div style="text-align: left;"><span style="font-family: georgia;">fresh basil leaves, for garnish</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9 by 11 inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2 inch border. Using a pastry brush, coat the center of the puff with ricotta, leaving the border unbrushed.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Sprinkle tomatoes with red pepper flakes. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil and serve warm or at room temperature.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-13173517895233053062024-02-05T18:22:00.000-08:002024-02-05T18:22:00.124-08:00mattar paneer (peas and paneer in spiced tomato gravy)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YMNqqDcJ28JgpTE9Kgf4Xia3dKFHSZECLijIsLaw7KSy2FQl8e2HP86SzdcLaaw6W1mLDAqC6wYHvHDavfI6WHvol7-XPTtWjRUBdlnZhFP6p2wo2OnsO-NIot7U3ugrl9UzsXudcsL43K9C9_ija6_gLP1kIyOG9YlAAh4VJ081zWALj_WPn8qddyAQ/s4032/IMG_8415.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YMNqqDcJ28JgpTE9Kgf4Xia3dKFHSZECLijIsLaw7KSy2FQl8e2HP86SzdcLaaw6W1mLDAqC6wYHvHDavfI6WHvol7-XPTtWjRUBdlnZhFP6p2wo2OnsO-NIot7U3ugrl9UzsXudcsL43K9C9_ija6_gLP1kIyOG9YlAAh4VJ081zWALj_WPn8qddyAQ/w198-h149/IMG_8415.JPG" width="198" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">This dish was really delicious and comforting. My husband declared it Hall of Fame. I wasn't quite expecting that- I think that makes 3 Hall of Fame dinners in the course of a week. This new calendar cookbook has brought some joy back into cooking. I served grilled chicken on the side for those who wanted it.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>mattar paneer </b>(New York Times Cooking calendar)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 cup neutral oil (I used about a tablespoon)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry.</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 medium yellow onion, finely chopped</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon freshly grated ginger</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon freshly grated garlic</span></div><div style="text-align: left;"><span style="font-family: georgia;">3/4 teaspoon kashmiri or other red chile powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon cumin</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 teaspoon turmeric powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 medium plum tomatoes, finely chopped</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon sea salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons cashew butter</span></div><div style="text-align: left;"><span style="font-family: georgia;">8 ounces frozen or fresh green peas (about 1 3/4 cups)</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 tablespoons heavy cream (I used 2 tablespoons)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon garam masala</span></div><div style="text-align: left;"><span style="font-family: georgia;">rice, for serving</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Heat oil in large frying pan or medium wok on high for 30 seconds. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.</span></div><div style="text-align: left;"><span style="font-family: georgia;">In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Add chile powder, cumin seeds and turmeric, and stir until fragrant about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice.</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-34319442098626537042024-02-01T08:19:00.000-08:002024-02-01T08:19:11.282-08:00crispy potatoes for potato tacos<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s0FLEVIVuO5Pux9QF7Qp5wxyLAMfzFoFOxHNNuiPsjLlu0s5y4mZjbaePu-l-fvRzse2v5zoyGkORG0h5AgoVXsg-sLmlq5lZR7Urw-V5zfyasULWLbIer7TQlmSk0Lpfv1rN3a8K7oTS3Bttod1deMFfa9sR1O4_ZUWwj_78GsY-ivhZ8AugQFwnf9g/s4032/IMG_8144.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s0FLEVIVuO5Pux9QF7Qp5wxyLAMfzFoFOxHNNuiPsjLlu0s5y4mZjbaePu-l-fvRzse2v5zoyGkORG0h5AgoVXsg-sLmlq5lZR7Urw-V5zfyasULWLbIer7TQlmSk0Lpfv1rN3a8K7oTS3Bttod1deMFfa9sR1O4_ZUWwj_78GsY-ivhZ8AugQFwnf9g/w201-h151/IMG_8144.JPG" width="201" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">My kids really like the spicy potato tacos at Taco Bell so we recreated them at home! They are best in the taco versus a stand alone side dish. This was a winner!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>crispy potatoes for potato tacos</b> (<a href="https://iheartvegetables.com/crispy-potato-tacos/">i heart vegetables</a>)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 1/2 pounds russet potatoes, cut into 1/2" pieces</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons cornstarch</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon smoked paprika</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon garlic powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 teaspoon onion powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 teaspoon cumin</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon olive oil</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>for the sauce for the tacos:</i></span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons mayonnaise</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon chipotle chili adobo sauce, finely chopped</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon lime juice</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Preheat oven to 450 degrees.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Line a baking sheet with parchment paper and set it aside.</span></div><div style="text-align: left;"><span style="font-family: georgia;">In a large bowl, toss the potatoes with the cornstarch and spices until the potatoes are evenly coated.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Spread the potatoes on the prepared baking sheet in a single layer.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Drizzle with the olive oil and toss to coat the potatoes evenly (or add the oil to the bag and toss with the potatoes and spices).</span></div><div style="text-align: left;"><span style="font-family: georgia;">Bake for 15 minutes, then flip the potatoes and continue to bake for 10-15 minutes until the potatoes are crispy.</span></div><div style="text-align: left;"><span style="font-family: georgia;">While the potatoes are cooking, whisk together the mayonnaise, chipotle chilis and lime juice.</span></div><div style="text-align: left;"><span style="font-family: georgia;">To make potato tacos, fill a flour tortilla with potatoes then top with shredded cheddar cheese, thinly sliced iceberg lettuce and chipotle sauce</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-89594311065409359612024-01-31T08:07:00.000-08:002024-01-31T08:07:37.503-08:00thai curry soup with silken tofu and herbs<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44nxDzG4QEh7v1kNvzXq2WlXKqZD8nANMblX4qX7aaH70OBn4v1ryNqiNmd-qLYeTpqh1dC5h6qd2nH-v0Jof1G0-wnqImYOH0m3ClpHvSr9KSt5OjizSg81nd_-9Zo2UrYazu3Dj36f9NJbMHIxGWt3foc2_T7eu_I1ggPJ2I-T7FYxjkdcin1mKHh87/s4032/IMG_8197.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44nxDzG4QEh7v1kNvzXq2WlXKqZD8nANMblX4qX7aaH70OBn4v1ryNqiNmd-qLYeTpqh1dC5h6qd2nH-v0Jof1G0-wnqImYOH0m3ClpHvSr9KSt5OjizSg81nd_-9Zo2UrYazu3Dj36f9NJbMHIxGWt3foc2_T7eu_I1ggPJ2I-T7FYxjkdcin1mKHh87/w203-h152/IMG_8197.jpg" width="203" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spicy, creamy and herby. My favorite things. This soup was SO good that my daughter asked what kind of witchcraft it was. :) My husband declared it Hall of Fame. We'll be enjoying this one again for sure. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>thai curry soup with silken tofu and herbs</b> (The New York Times Cooking Page-a-Day Calendar)</div><div style="text-align: left;">2 (14 ounce) packages silken tofu, drained</div><div style="text-align: left;">2 tablespoons oil (I used 1 tablespoon)</div><div style="text-align: left;">2 shallots, peeled and minced</div><div style="text-align: left;">3 garlic cloves, peeled and sliced</div><div style="text-align: left;">1 (1-inch piece ginger, scrubbed and grated)</div><div style="text-align: left;">3 tablespoons red curry paste</div><div style="text-align: left;">1 (14 ounce) container fresh cherry tomatoes</div><div style="text-align: left;">1 quart vegetable stock</div><div style="text-align: left;">1 (13.5 ounce) can full fat coconut milk</div><div style="text-align: left;">salt</div><div style="text-align: left;">1/4 cup soy sauce</div><div style="text-align: left;">freshly ground black pepper</div><div style="text-align: left;">1 1/2 cups mixed fresh herbs such as cilantro, basil and dill (I used cilantro and basil)</div><div style="text-align: left;">2 scallions, thinly sliced</div><div style="text-align: left;">1 lime, cut into wedges for squeezing</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pat the tofu blocks dry with a clean paper towel. Cut each block into 3 slices.</div><div style="text-align: left;">Heat a medium Dutch oven of heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.</div><div style="text-align: left;">Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.</div><div style="text-align: left;">While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4-5 pieces. Season each bowl with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.</div><div style="text-align: left;">Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing. </div><div style="text-align: left;"><br /></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-75611823602242892092024-01-28T08:47:00.000-08:002024-01-28T08:48:04.201-08:00korean vegetable pancake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxsfBxgSgdwKvnmg6I0UQISLFTuQIfde1NSChziw3KUdACwh9dblcc2tGhhxc7ukVPDmL993R92KzQ8K7mAUkx2s1O4ZZx0XgEPsVCjWiVSQZbUuB4RE_dFp0mtTzdHs0a1SfBIxf1Y0BaZGNN86s4km6gKRgkyKbyLwa9a0QyGMK8uqyYLNHNi5T78Vr/s4032/IMG_8102.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxsfBxgSgdwKvnmg6I0UQISLFTuQIfde1NSChziw3KUdACwh9dblcc2tGhhxc7ukVPDmL993R92KzQ8K7mAUkx2s1O4ZZx0XgEPsVCjWiVSQZbUuB4RE_dFp0mtTzdHs0a1SfBIxf1Y0BaZGNN86s4km6gKRgkyKbyLwa9a0QyGMK8uqyYLNHNi5T78Vr/w212-h159/IMG_8102.JPG" width="212" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">One of my college roommates used to make these vegetable pancakes and they were SO good. This is a great recipe! Our family loves these.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>korean vegetable pancake </b>(maangchi.com)</span></div><div style="text-align: left;"><span style="font-family: georgia;">serves:2</span></div><div style="text-align: left;"><span style="font-family: georgia;">for a large 12-inch pancake</span></div><div style="text-align: left;"><span style="font-family: georgia;">about 2 1/2 to 3 cups of sliced vegetables:</span></div><div style="text-align: left;"><span style="font-family: georgia;">4 green onions, cut 1" long</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/3 cup leek, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 cup zucchini matchsticks</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 jalapeno, sliced</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 ounces white onion, sliced</span></div><div style="text-align: left;"><span style="font-family: georgia;">few mushrooms, sliced</span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>also for the pancake:</i></span></div><div style="text-align: left;"><span style="font-family: georgia;">3/4 cup all purpose flour</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">3/4 cup water</span></div><div style="text-align: left;"><span style="font-family: georgia;">vegetable oil</span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>for the dipping sauce:</i></span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon soy sauce</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 teaspoons white vinegar</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon korean hot pepper flakes (gochugaru)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon toasted sesame seeds</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Make the dipping sauce by combining dipping sauce ingredients.</span></div><div style="text-align: left;"><span style="font-family: georgia;">To make the batter, combine the green onion, leek, zucchini, jalapeno, mushrooms and onion. Add the flour, salt, and 3/4 cup water. Mix it well with a wooden spoon.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Heat up a large nonstick skillet over medium high heat. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Turn down the heat to medium. Cook 4-5 minutes until the bottom turns crunchy and light golden brown. Grab the handle of the skillet and twirl in around so the pancake moves and is cooked evenly underneath.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Turn or flip over the pancake.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Increase the heat to medium high and add 1-2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Cook for 3-4 minutes until both sides turn light golden brown.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Flip it over one more time and cook another 2 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Serve right away with the dipping sauce.</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-86300983277380282362024-01-17T12:06:00.000-08:002024-01-17T12:06:57.868-08:00coconut red curry with tofu<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlAqgGgFY96-U4-ol1NzUDu8nCLooEAmCFEErwBqmQi7z5KVW5NoRiGaNQRJsaq559z6Ka2LDhK_FxX74rHmRQuqMcsLdaFQ2X8Tt4ySrtmhSrMIaDYknQC1nCKnulrNfMckGX5_OZbMg6a1zuy-aC6m8spROecIUmlqJbSThntwgYKE1ZO51zC0itOot/s4032/IMG_7939.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlAqgGgFY96-U4-ol1NzUDu8nCLooEAmCFEErwBqmQi7z5KVW5NoRiGaNQRJsaq559z6Ka2LDhK_FxX74rHmRQuqMcsLdaFQ2X8Tt4ySrtmhSrMIaDYknQC1nCKnulrNfMckGX5_OZbMg6a1zuy-aC6m8spROecIUmlqJbSThntwgYKE1ZO51zC0itOot/w209-h156/IMG_7939.jpg" width="209" /></a></div><br /><p></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">I was given a recipe calendar for Christmas and made the goal of cooking one recipe per week from it. This curry is very good. In fact, my husband thinks it's the best curry I've made yet. I thought the spice level was perfect; nice and spicy.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>coconut red curry with tofu</b> (The New York Times Cooking Page A Day Calendar 2024)</span></div><div style="text-align: left;"><span style="font-family: georgia;">14 ounces extra firm tofu</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon oil</span></div><div style="text-align: left;"><span style="font-family: georgia;">1-inch ginger root, peeled and minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 small onion, minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 garlic cloves, minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 serrano peppers, seeded and thinly sliced</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons chopped cilantro</span></div><div style="text-align: left;"><span style="font-family: georgia;">8 ounces cremini mushrooms, quartered</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon sea salt, more to taste</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 tablespoons prepared red curry paste</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 cup unsweetened coconut milk</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 teaspoons Asian fish sauce</span></div><div style="text-align: left;"><span style="font-family: georgia;">zest and juice of one lime (I did not use the zest)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 cup snow peas</span></div><div style="text-align: left;"><span style="font-family: georgia;">basil and/or cilantro leaves, for garnish</span></div><div style="text-align: left;"><span style="font-family: georgia;">brown or white rice, for serving (I cooked brown rice noodles)</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Cut tofu into a-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Heat oil in a large skillet over medium high heat. Add ginger, onion, garlic, chile and cilantro and saute until tender, about 5 minutes. Add mushrooms and saute until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Serve warm with brown rice and scattering of torn basil and/or cilantro leaves on top.</span></div><p><br /></p><p><br /></p><p><br /></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-18598716683486879762023-12-30T12:47:00.000-08:002023-12-30T12:47:25.595-08:00favorite coleslaw<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-bIbeBd5Im0JgJK0xEAVamemPnBRHQ-jasNKLg-a1tinPRgA0yFeckpIyx5Y05ixRQrXN71qCXZT9s345eDo4FzGvPM_WNne8LntQU3IJxEgJRR3Rj_vpqM13ipwnH0X5W0oXNdCJBS264mMBIxDViTHCm2kv5zWKPU3RabBFuUja2RjJQUghG015qcb/s4032/IMG_7625.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-bIbeBd5Im0JgJK0xEAVamemPnBRHQ-jasNKLg-a1tinPRgA0yFeckpIyx5Y05ixRQrXN71qCXZT9s345eDo4FzGvPM_WNne8LntQU3IJxEgJRR3Rj_vpqM13ipwnH0X5W0oXNdCJBS264mMBIxDViTHCm2kv5zWKPU3RabBFuUja2RjJQUghG015qcb/w188-h141/IMG_7625.jpg" width="188" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div style="text-align: left;"><span style="font-family: georgia;">I love this recipe because it's great as a slaw to go with Mexican food or Asian food. The other night we made beef bulgogi which is Korean and this paired wonderfully with it- the spicy beef with the tangy slaw. Extremely versatile- great in a sandwich wrap too.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>favorite coleslaw</b></span></div><div style="text-align: left;"><span style="font-family: georgia;">16 ounce bag of sliced cabbage mix</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons white wine vingegar (rice vinegar works well too)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon sugar</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 cup mayonnaise</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 cup sour cream</span></div><div style="text-align: left;"><span style="font-family: georgia;">black pepper to taste</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 bunch green onion, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 cup fresh cilantro, diced</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">In a medium bowl, combine vinegar, sugar, mayo, sour cream and black pepper. Add the bag of cabbage mix and combine. Add the sliced green onion and fresh cilantro and mix until combined. Store in the refrigerator until ready to eat. (Tastes best after a couple hours)</span></div>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-55145980957555115272023-12-20T15:26:00.000-08:002023-12-20T15:26:29.776-08:00homemade mac & cheese<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5ge588l-FeyEYphavMqR8hUll9r_7CIQ_o3Qmp0UBJL2n_Fn3-N7uaXPrIpk9IapJVADETS-9eUYkDggk6KWBKhV8yaCl1I_WDeHAYOKnXsBm0DdRBV7zHuBdxebBA8vHOjujfBcX9a-W-Rl0wKyoOKiRTu1m_e6MLgccHU74b79LqqJxYepbpVRvW5x/s4032/IMG_6310.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5ge588l-FeyEYphavMqR8hUll9r_7CIQ_o3Qmp0UBJL2n_Fn3-N7uaXPrIpk9IapJVADETS-9eUYkDggk6KWBKhV8yaCl1I_WDeHAYOKnXsBm0DdRBV7zHuBdxebBA8vHOjujfBcX9a-W-Rl0wKyoOKiRTu1m_e6MLgccHU74b79LqqJxYepbpVRvW5x/w219-h164/IMG_6310.JPG" width="219" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">My 16-year old hosted a Friendsgiving and invited her friends to bring side dishes, drinks and desserts and I was amazed by what they brought. Her friend Mason brought homemade mac & cheese and it was so good I asked his mom for the recipe. I have made it since and adjusted it ever so slightly.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>homemade mac & cheese</b> (my friend Jenny)</span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Make a white sauce with:</i></span></div><div style="text-align: left;"><span style="font-family: georgia;">3 tablespoons butter</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 cup flour</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>Blend in a Vitamix:</i></span></div><div style="text-align: left;"><span style="font-family: georgia;">3 cups milk</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 cup cottage cheese</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon chicken bouillon (I used vegetable flavored)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon lemon pepper (didn't have so I used 1 tablespoon Mrs. Dash and some salt to taste</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Add milk and cottage cheese mixture to the white sauce. Boil 1-2 minutes. Remove from heat and stir in 2 cups shredded cheddar cheese.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Boil 3 cups macaroni. Drain.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Pour pasta into a 9x13 glass dish. Pour white sauce over the top. Top with more shredded cheddar cheese.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Bake at 350 degrees until cheese melts, about 30 minutes.</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-85242407955693256702023-11-26T18:54:00.000-08:002023-11-26T18:55:09.019-08:00sheet pan pecan pie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZfHyKOq1cPQNbudG-9y2Ch6MpkGBrE75EuFWDD4W6WKBeOLEP0i18p5bp7dOXK7wEYaJ12XVTPwqn-l1aUgSKgDK4I9IczmhUFe-f_L2oYevzIzUr0Jwp3Khg5HBkj16cQX4lewtB7GxLlp2E1Ej8t_5apVxmX11dllzgP0Wb2t8tqryb7Juh5IG0eCS/s4032/IMG_6395.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZfHyKOq1cPQNbudG-9y2Ch6MpkGBrE75EuFWDD4W6WKBeOLEP0i18p5bp7dOXK7wEYaJ12XVTPwqn-l1aUgSKgDK4I9IczmhUFe-f_L2oYevzIzUr0Jwp3Khg5HBkj16cQX4lewtB7GxLlp2E1Ej8t_5apVxmX11dllzgP0Wb2t8tqryb7Juh5IG0eCS/w215-h161/IMG_6395.JPG" width="215" /></a></div><br /><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">My mom made these delicious pecan pie bars for Thanksgiving. I love the idea of bars versus a pie.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>sheet pan pecan pie</b></span></div><div style="text-align: left;"><span style="font-family: georgia;">2 refrigerated pie crusts, room temperature</span></div><div style="text-align: left;"><span style="font-family: georgia;">6 large eggs</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 cup light corn syrup</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 cup brown sugar</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 cup unsalted butter, melted</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon vanilla extract</span></div><div style="text-align: left;"><span style="font-family: georgia;">4 cups pecan halves</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Preheat oven to 350 degrees. Line a 12x17-inch baking sheet with parchment paper.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Overlap pie crust edges and roll into an approximately 13x18-inch rectangle (slightly bigger than baking sheet so the crust reaches up the sides of the pan). Place pie crust on prepared baking sheet and crimp pie edges. Place in freezer while preparing filling.</span></div><div style="text-align: left;"><span style="font-family: georgia;">In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter and vanilla. Stir in pecans.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Take crust out of freezer and pour filling into crust.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Carefully transfer to oven. Bake for 45 to 50 minutes or until center is set and crust is golden.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Cool completely and cut into squares.</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-82776213768409449302023-10-29T14:18:00.002-07:002023-10-29T14:18:10.477-07:00apple dutch baby<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwNMGG02ZHfWJJtPjvExcFMAXhh2rH1UOQja4yrawmQEZ9-YEMk6xBTah63KwVlQgVwx97Fo9cAc2BhQBuiEKrZh-TTw2bWcuERuie414ddx93cTK_Cz9D5o6BdtHJmZ5UqpyGwnnLwjaM28wwr2r4R6MJeu9aLEbh4XjP1TLz3saNYpQ_LXsBTxP6yuR/s4032/IMG_5679.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwNMGG02ZHfWJJtPjvExcFMAXhh2rH1UOQja4yrawmQEZ9-YEMk6xBTah63KwVlQgVwx97Fo9cAc2BhQBuiEKrZh-TTw2bWcuERuie414ddx93cTK_Cz9D5o6BdtHJmZ5UqpyGwnnLwjaM28wwr2r4R6MJeu9aLEbh4XjP1TLz3saNYpQ_LXsBTxP6yuR/w148-h197/IMG_5679.jpg" width="148" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">I woke up this morning with this recipe in mind and I've never made one or eaten one before. This was a great recipe and made an excellent fall breakfast. The family enjoyed it! </span></div><div style="text-align: left;"><span style="font-family: georgia;">(Next time I'll dust a little powdered sugar on top.)</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>apple dutch baby</b> (<a href="https://www.yourhomebasedmom.com/apple-dutch-baby/#wprm-recipe-container-53078">leigh ann wilkes</a>)</span></div><div style="text-align: left;"><span style="font-family: georgia;">4 tablespoons butter</span></div><div style="text-align: left;"><span style="font-family: georgia;">2-3 gala apples, sliced thin</span></div><div style="text-align: left;"><span style="font-family: georgia;">3/4 cup flour</span></div><div style="text-align: left;"><span style="font-family: georgia;">3/4 cup milk</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 teaspoon baking powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon sugar</span></div><div style="text-align: left;"><span style="font-family: georgia;">4 eggs</span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>cinnamon topping</i></span></div><div style="text-align: left;"><span style="font-family: georgia;">1/3 cup sugar (I used 1/4 cup)</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 teaspoons cinnamon</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Preheat oven to 400 degrees. Place butter into a 12" cast iron frying pan and place in the oven to melt butter.</span></div><div style="text-align: left;"><span style="font-family: georgia;">In a bowl combine the flour, baking powder, sugar, salt, milk and eggs.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Place the sliced apples into the bottom of the pan on top of the melted butter. Pour egg mixture over apples.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Bake in oven for 20-25 minutes until golden brown.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"> </span></div>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-38015688039777113452023-10-27T13:08:00.001-07:002023-10-27T13:08:07.352-07:00pico de gallo<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBMtb4pL0nauELPXY0T2ig4gQ6Rnir16ZA9MUCn7uIK_HBf60QDm-NIkW1HGMPMAtnk4CXd2TO0vNN_7pcneMLzjJcLlBp2thaXF-58NwG3hPjaKvC_2T9UYw1paOm6V7t-M5IHlul_bWATLZKj-pLLPD60VY-d4m3FJJ6CnEYT9jmNQ1yrP_Qqtg7tiQ/s4032/IMG_5619.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBMtb4pL0nauELPXY0T2ig4gQ6Rnir16ZA9MUCn7uIK_HBf60QDm-NIkW1HGMPMAtnk4CXd2TO0vNN_7pcneMLzjJcLlBp2thaXF-58NwG3hPjaKvC_2T9UYw1paOm6V7t-M5IHlul_bWATLZKj-pLLPD60VY-d4m3FJJ6CnEYT9jmNQ1yrP_Qqtg7tiQ/w191-h143/IMG_5619.jpg" width="191" /></a></div><br /><p></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">My family and I LOVE this salsa. I have made dozens of batches of this pico de gallo since mid-summer. It runs out and I make more. I used to use fresh jalapenos and a couple teaspoons of lemon juice but now I used pickled jalapenos and skip the lemon juice and loving it. Either way is a win.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>pico de gallo</b></span></div><div style="text-align: left;"><span style="font-family: georgia;">7 roma tomatoes, diced into small pieces</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 medium onion, minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 cup pickled jalapenos, minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 large handful of fresh cilantro, stems removed and minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Combine all ingredients. It's as simple as that!</span></div>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-44945409874505258372023-10-23T10:30:00.002-07:002023-10-23T10:30:09.912-07:00pancakes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFE3vijF9Zlo4t8FctB5G_13qTD8NLpW2GEyezJZTtefJiJImk4hcl4bvYfPpDQbn91a9QUSxjo1T1zokvsqBD1jKCPXbTaA7e2nEgCIgo4eUsCe7yChWDJMn4hshbzUl5FSBL5RBiP4wgnroHHa9QymIWI6LjJgxCHRyr9ImYoJOK3-sBfQNV29Oe7Wj/s4032/IMG_4788.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFE3vijF9Zlo4t8FctB5G_13qTD8NLpW2GEyezJZTtefJiJImk4hcl4bvYfPpDQbn91a9QUSxjo1T1zokvsqBD1jKCPXbTaA7e2nEgCIgo4eUsCe7yChWDJMn4hshbzUl5FSBL5RBiP4wgnroHHa9QymIWI6LjJgxCHRyr9ImYoJOK3-sBfQNV29Oe7Wj/w210-h158/IMG_4788.JPG" width="210" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">This is my go-to pancake recipe and it's FINALLY on my blog. I can stop taking out the Betty Crocker cookbook every time and instead pull it up my phone. Yay. I like to add a little bit of vanilla and cinnamon to the recipe.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>pancakes</b> (Betty Crocker's 40th Anniversary Edition Cookbook)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 egg</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 cup flour</span></div><div style="text-align: left;"><span style="font-family: georgia;">3/4 cup milk</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon granulated or packed brown sugar (I usually use half that)</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons vegetable oil</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon baking powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">optional: teaspoon of vanilla and generous sprinkling of cinnamon</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">Beat egg with hand beater in medium bowl until fluffy. Beat in remaining ingredients.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Heat skillet to 375 degrees. Grease griddle with butter. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-36545595356211323272023-08-27T18:29:00.004-07:002023-08-27T18:29:37.403-07:00mexican white beans<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QZifjX-BaOfTfjneRDvIAB5X1vbb_E4m-2TbYuepLqXaOmbj0OI4I9MMrk59ifEiHX4pKaz2RepgXQ-KO7IUL-_Q5pSJydnbxBufMj5HYkkpuQpeWFce_vWFGh2TpHoGXs5poSSDAympxuH_K2p30kTYKBMb9ga9X8vjwQ9PvxIJv8Rn2m0YIiG3yoft/s4032/IMG_4196.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QZifjX-BaOfTfjneRDvIAB5X1vbb_E4m-2TbYuepLqXaOmbj0OI4I9MMrk59ifEiHX4pKaz2RepgXQ-KO7IUL-_Q5pSJydnbxBufMj5HYkkpuQpeWFce_vWFGh2TpHoGXs5poSSDAympxuH_K2p30kTYKBMb9ga9X8vjwQ9PvxIJv8Rn2m0YIiG3yoft/w213-h160/IMG_4196.JPG" width="213" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">These beans are DELICIOUS!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>mexican white beans</b> (recipe inspired by <a href="https://aglutenfreeplate.com/mexican-white-beans/">a gluten free plate</a>)</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 cans white beans (I used cannellini, one can drained and one can with juices)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 white onion, minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 jalapeno pepper, seeded and diced (or 2 tablespoons sliced marinated jalapenos, diced)</span></div><div style="text-align: left;"><span style="font-family: georgia;">4 cloves garlic</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon black pepper</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 teaspoons oregano</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon cumin</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">vegetable oil</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Heat a large pan over medium heat. Add the onion, jalapeno and garlic and cook for 10 minutes until onion is soft. Add the beans and spices and lower the heat so the beans can simmer at least ten minutes. For more flavor let them simmer for up to 25 more minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Serve with cilantro lime rice. Yum!</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-65617324687776287962023-08-18T19:19:00.001-07:002023-08-18T19:19:30.468-07:00cilantro jalapeno sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UVerUqcTvQ1nts80F59elBa8oB84WxYy-3HlwIGCvv6HfcrkPxS4KGJySjL0ScV9Rzbd2g-Zal1e_3usA-uYT0Du99dC988qGtAIUEiM2I7RyNDz1hs9WsLYnRGtpRQf7c2D6gWptkgGRiITps8olSFjlXvrIBd8sdKuaugXcSWW35QRYeGfVVSUWiuP/s4032/IMG_4026.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UVerUqcTvQ1nts80F59elBa8oB84WxYy-3HlwIGCvv6HfcrkPxS4KGJySjL0ScV9Rzbd2g-Zal1e_3usA-uYT0Du99dC988qGtAIUEiM2I7RyNDz1hs9WsLYnRGtpRQf7c2D6gWptkgGRiITps8olSFjlXvrIBd8sdKuaugXcSWW35QRYeGfVVSUWiuP/w144-h192/IMG_4026.jpg" width="144" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">One of my daughters and I love this sauce and we use it in different ways. It's one of those sauces that we're going to have to always have on hand.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>cilantro jalapeno sauce</b> (adapted from fifteenspatulas)</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 jalapenos, stems removed and roughly chopped (seeded if you want a mild sauce)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 bunch fresh cilantro, leaves removed and chopped</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 1/2 tablespoons minced garlic</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 cup mayonnaise (I used half light mayo and 1/2 light sour cream)</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons fresh lime juice</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon sea salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 teaspoon freshly ground black pepper</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Place everything in a blender and blend on high for 30 seconds.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Store in the refrigerator for up to two weeks.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><p><br /></p><p><br /></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-32447570433832939062023-08-08T13:23:00.002-07:002023-08-08T13:23:18.848-07:00red pepper asparagus soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFOrpyzMpzdYDCrBxvXoRb_imFDnymWGyZW7fQhFcpKMNO7eD9uoxzBE51TxQG9qMD8Ki-xwdFYx-FzjDfMgFQDKltxRQD-At85SfMb2KZ23bo2whaP2Pod52U_0BjPP_dl7hXEzD6j_R81W-g1cATGztDMh_k3aLiJm2pftmJfjGkMnHcMjSjDzmInRE/s4032/IMG_3767.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFOrpyzMpzdYDCrBxvXoRb_imFDnymWGyZW7fQhFcpKMNO7eD9uoxzBE51TxQG9qMD8Ki-xwdFYx-FzjDfMgFQDKltxRQD-At85SfMb2KZ23bo2whaP2Pod52U_0BjPP_dl7hXEzD6j_R81W-g1cATGztDMh_k3aLiJm2pftmJfjGkMnHcMjSjDzmInRE/w204-h153/IMG_3767.JPG" width="204" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div style="text-align: left;">My daughter chose this recipe and we made it together. My husband declared it Hall of Fame! It's a very mild but delicious soup and even more delicious served with a really crusty bread.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>red pepper asparagus soup </b>(slightly adapted from cookbook: Land O Lakes Recipe Collection)</div><div style="text-align: left;">2 tablespoons butter</div><div style="text-align: left;">1 1/2 pounds (about 5 cups) asparagus, ends trimmed, cut into 1/2-inch pieces</div><div style="text-align: left;">2 medium (1 cup) red potatoes, peeled and coarsely chopped</div><div style="text-align: left;">1 leek (3/4 cup), rinsed, thinly sliced (or substitute with 3/4 cup thinly sliced onion)</div><div style="text-align: left;">1 medium (1 cup) red bell pepper, coarsely chopped</div><div style="text-align: left;">1 teaspoon finely chopped fresh garlic</div><div style="text-align: left;">2 (14 ounce) cans vegetable broth</div><div style="text-align: left;">1 tablespoon balsamic vinegar or soy sauce</div><div style="text-align: left;">1 tablespoon finely chopped fresh basil leaves (or substitute 1 teaspoon dried basil leaves)</div><div style="text-align: left;">2 cups traditional or fat free half and half</div><div style="text-align: left;">1 teaspoon salt</div><div style="text-align: left;">1/4 teaspoon ground pepper</div><div style="text-align: left;">fresh basil or dried basil for sprinkling</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Melt butter in a 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, leek, bell pepper and garlic. Cook, stirring occasionally, until asparagus is crispy tender (10-12 minutes).</div><div style="text-align: left;">Stir in broth, balsamic vinegar and 1 tablespoon basil. Continue cooking until asparagus is tender (10-12 minutes). Remove from heat; cool 10 minutes.</div><div style="text-align: left;">Stir in half and half, salt and pepper.</div><div style="text-align: left;">Place 2 cups soup in a 5-cup blender container. Cover; blend until very smooth. Repeat with remaining soup, 2 cups at a time. Place soup in a 4-quart saucepan. Cook over medium heat until soup is heated through (8-10 minutes).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-21340221197052422872023-08-01T12:26:00.003-07:002023-08-01T12:26:27.655-07:00quick and easy pork tacos<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZolchQ0CTeWCJWgEAJYf5ZFtZXjbyiuBiJ-UJ9qjcT-xkm1sgCKLlxL6AclGDXSjhs7cYUvPxDKCNmf_QSM4CfZjx7O0Zs020Ij4Nk_pK4tRAcRydy9F0rTdd8hUJDuGC58od7Wmag7vfdJcJ_V3IsThUjhPzbF75-a_itLGe4n8gJQb-KveAY3jlMjmP/s4032/IMG_3560.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZolchQ0CTeWCJWgEAJYf5ZFtZXjbyiuBiJ-UJ9qjcT-xkm1sgCKLlxL6AclGDXSjhs7cYUvPxDKCNmf_QSM4CfZjx7O0Zs020Ij4Nk_pK4tRAcRydy9F0rTdd8hUJDuGC58od7Wmag7vfdJcJ_V3IsThUjhPzbF75-a_itLGe4n8gJQb-KveAY3jlMjmP/w215-h162/IMG_3560.jpg" width="215" /></a></div><br /><p></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">I wish I'd found this recipe sooner. This pork turns out so flavorful and tender! Delicious!</span></div><div style="text-align: left;"><span style="font-family: georgia;">All I did was top my taco with my daughter's fresh tomatillo salsa to give both new recipes a try. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>quick and easy pork tacos</b> (<a href="https://www.slenderkitchen.com/recipe/pork-tacos">slenderkitchen</a>)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 pound pork tenderloin, cut into small pieces </span></div><div style="text-align: left;"><span style="font-family: georgia;">4 tablespoons lime juice</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 tablespoon honey</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons taco seasoning</span></div><div style="text-align: left;"><span style="font-family: georgia;">oil for the pan</span></div><div style="text-align: left;"><span style="font-family: georgia;">corn tortillas</span></div><div style="text-align: left;"><span style="font-family: georgia;">toppings: cilantro, tomatillo salsa, diced onions etc. </span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Add the pork to a bowl with the lime juice, honey and taco seasoning. Let marinate 15-30 minutes. Do not marinate longer or the pork will break down in the lime juice.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Remove the pork from the marinade and pat it dry with paper towels. This will help get it crispy.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Heat a cast iron skillet over medium-heat. Add a drizzle of olive oil. Add the pork in a single layer and let it sear and brown for 2-3 minutes. Stir and repeat until the pork is cooked through, about 5-8 minutes total. Pork tenderloin cooks really quickly and gets dry if cooked too long.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Assemble the tacos with warmed corn tortillas, cilantro and your favorite toppings.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-46247986305282669022023-06-28T10:50:00.001-07:002023-06-28T10:50:07.169-07:00heath toffee brownies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCZ2ulDU99iK6xqqjJAKHtsTD2pi2g73zF8vbAj23qhs_alW02rM0bjSQ235WEJw0DYzDxOLgHC9vOwZa7o2ouRhq7ni6p-rrTdk20CaoRBJ1RZM2djB9cplm7cHQYsKar6uIC-F08bfUYKBdADw9hfvHgIPE9B1LYVK_vOuT_NqTmSd_j8T6i8yoc7JY/s4032/IMG_2528.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCZ2ulDU99iK6xqqjJAKHtsTD2pi2g73zF8vbAj23qhs_alW02rM0bjSQ235WEJw0DYzDxOLgHC9vOwZa7o2ouRhq7ni6p-rrTdk20CaoRBJ1RZM2djB9cplm7cHQYsKar6uIC-F08bfUYKBdADw9hfvHgIPE9B1LYVK_vOuT_NqTmSd_j8T6i8yoc7JY/w139-h185/IMG_2528.JPG" width="139" /></a></div><br /><p></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">These are awesome! I made them last week when I needed to take dessert to a family dinner and a second time yesterday. They go fast!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>heath toffee brownies</b></span></div><div style="text-align: left;"><span style="font-family: georgia;">1 box family size brownie mix</span></div><div style="text-align: left;"><span style="font-family: georgia;">handful of mini chocolate chips (if you have them)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 bag Heath toffee bits</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Prepare an 8x8 pan with cooking spray. Mix brownie mix according to package directions. Throw in a handful of mini chocolate chips if you have them. Pour into the pan and bake according to package directions.</span></div><div style="text-align: left;"><span style="font-family: georgia;">When you take them out of the oven, pour the package of Heath toffee bits over the brownies and spread them evenly over the brownies. Press the toffee bits down a bit. Wait for the brownies to cool for an hour or two. Cut into 16 pieces and enjoy!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-23861279348632016042023-06-03T13:20:00.004-07:002023-06-03T13:20:21.372-07:00easy broccoli cheese soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwxnFplWLu-PHtp36-K4_UGMBSl8hvcRpGiiHzDu1-ZMvjDyHBaZ4We0u7u9SbZsWm5GcuTL6ij8PaF7rkSriW63OkbeoX78CsS6SDe2V0O9ZN366hBVs_eQ539mK_6_yyPr6nQYuf76gz-BOZ_WOO0ZJSp8q6pg1FZvqwhap57GZ98fQoiKjXRpAnA/s4032/IMG_2089.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwxnFplWLu-PHtp36-K4_UGMBSl8hvcRpGiiHzDu1-ZMvjDyHBaZ4We0u7u9SbZsWm5GcuTL6ij8PaF7rkSriW63OkbeoX78CsS6SDe2V0O9ZN366hBVs_eQ539mK_6_yyPr6nQYuf76gz-BOZ_WOO0ZJSp8q6pg1FZvqwhap57GZ98fQoiKjXRpAnA/w193-h145/IMG_2089.jpg" width="193" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">My kids are each taking a turn to make dinner this week. My oldest child living at home made this easy broccoli cheese soup and I think it's our new favorite version.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>easy broccoli cheese soup </b>(adapted from cafe delites)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/3 cup butter</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 yellow onion (she used 3 tablespoons dehydrated onion instead)</span></div><div style="text-align: left;"><span style="font-family: georgia;">4 cloves garlic, finely chopped or minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/3 cup flour</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 cups vegetable stock</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 cups milk</span></div><div style="text-align: left;"><span style="font-family: georgia;">3/4 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon cracked black pepper</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 teaspoon mustard powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon garlic powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 pound broccoli florets, cut into small pieces (we used two 12-ounce bags frozen broccoli florets)</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 cups sharp cheddar cheese</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Melt the butter in a large pot over medium heat. Fry the onion until fragrant. Add the garlic and cook for another minute. Whisk in the flour and cook for a few minutes or until golden brown.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Reduce heat to medium-low and slowly pour in the vegetable stock and milk, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, mustard powder and garlic powder. Stir and allow to thicken for about 5 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Add the broccoli and gently simmer for 20 minutes. Mix in cheese and stir until just combined. </span></div><div style="text-align: left;"><span style="font-family: georgia;">Enjoy!</span></div><p></p>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0tag:blogger.com,1999:blog-2924550216194867058.post-58366737201729675252023-05-29T16:15:00.003-07:002023-05-29T16:15:24.023-07:00grilled chicken for street tacos or salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwwFQXn94ophgl7Noh5EcQaE2ev_neI6rKO1JWOdbV1-YCbgZ8DTTkTpgxHPc-_Dn07IgyjNfATrRJ161gQ1HPJj6e6CLoOOiIjFSNvbinVckN3GZVK6L-ZvzFPkOZ9o0u-Yr4SHz6n71h450kPEkg3h71db9r54LI7gR09pY6kRbDS7HId0Czt2JEw/s4032/IMG_1949.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwwFQXn94ophgl7Noh5EcQaE2ev_neI6rKO1JWOdbV1-YCbgZ8DTTkTpgxHPc-_Dn07IgyjNfATrRJ161gQ1HPJj6e6CLoOOiIjFSNvbinVckN3GZVK6L-ZvzFPkOZ9o0u-Yr4SHz6n71h450kPEkg3h71db9r54LI7gR09pY6kRbDS7HId0Czt2JEw/w217-h163/IMG_1949.JPG" width="217" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">We had an assortment of street tacos for dinner but I chose to make a salad. This chicken is great and I made enough for leftovers which means lots of yummy salads in the coming days.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><b>grilled chicken for street tacos or salad</b> (<a href="https://tastesbetterfromscratch.com/grilled-chicken-street-tacos/">tastes better from scratch</a>)</span></div><div style="text-align: left;"><span style="font-family: georgia;">1.5 pounds boneless skinless chicken thighs or breasts</span></div><div style="text-align: left;"><span style="font-family: georgia;"><i>marinade:</i></span></div><div style="text-align: left;"><span style="font-family: georgia;">4 tablespoons orange juice</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 tablespoons apple cider vinegar</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 1/2 tablespoons fresh lime juice</span></div><div style="text-align: left;"><span style="font-family: georgia;">3 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 1/2 tablespoons chipotle chili powder</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 teaspoons dried Mexican oregano</span></div><div style="text-align: left;"><span style="font-family: georgia;">2 teaspoons paprika</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/4 teaspoon ground cinnamon</span></div><div style="text-align: left;"><span style="font-family: georgia;">1 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: georgia;">freshly ground black pepper</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;">Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken and refrigerate for at least 1 hour or up to over night.</span></div><div style="text-align: left;"><span style="font-family: georgia;">Preheat grill. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once. Transfer chicken to a plate and allow to rest before chopping into small pieces.</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div>camiehttp://www.blogger.com/profile/13508352353067095334noreply@blogger.com0