tag:blogger.com,1999:blog-78665495241318325932024-02-12T09:35:59.782-05:00The Kitchen HolidayGluten free cooking to soothe and enliven your senses. Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-7866549524131832593.post-42962478285447884952014-01-21T09:33:00.004-05:002014-01-21T09:33:59.186-05:00Crustless Broccoli Cheddar Quiche <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Saturday morning. Pouring rain. Of course I had no choice but to have friends over for brunch and mimosas. There was much needed girl talk and a whole lot of lounging. In retrospect it was even more special because it was the weekend before one of my favorite couples got engaged; it's crazy how quickly things can change. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We all worked together to make brunch happen - I cooked quiche, bacon, and potatoes, Maurya brought the champagne, and Kristin made her famous blueberry muffins (not gluten-free, but totally worth it). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I opted for quiche because I could make it before my guests arrived and pop it in the oven whenever I was ready. To make it gluten free I simply opted out of making a crust, and it went over well. Omitting the crust makes it simpler and emphasizes the egg and flavors of whatever fillings you use, and is also way easier to put together. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I started by cutting a small head of broccoli into small florets and steaming them in the microwave for several minutes. I drained them on a paper towel and then chopped them up. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While that was cooking, I chopped half an onion and sautéed it in a little butter for a few minutes to soften it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Next I mixed both in a pie pan and topped it with some shredded cheese. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">OK, a lot of shredded cheese. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To pour over the broccoli and cheese, I beat together six eggs with some cream, salt, and pepper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I poured the egg mixture over the fillings and baked it in the oven. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And voila! The quiche gets nice and brown and puffs up beautifully. I served it in hot slices with a glass of mimosa. Super simple yet really delicious, this is going to stay in rotation on weekend mornings! As a bonus, this holds up well as a leftover, too, either re-heated in the oven or just eaten cold.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Crustless Broccoli Cheddar Quiche (Gluten-Free)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Serves 6-8 </i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small head broccoli, cut into florets</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ small onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup cheddar cheese, grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees. Place the broccoli florets into a medium microwave safe bowl along with a splash of water. Cover with plastic wrap and microwave on high for 5 minutes. Remove broccoli to paper towel. Sauté onions in melted butter over medium high heat for 4-5 minutes or until onions are soft. Remove from heat and set aside. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Roughly chop the broccoli and place in a buttered 8 or 9 inch pie pan. Add the onions and mix lightly. Top with cheese. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, beat the eggs until combined. Add the cream, salt, and pepper and mix. Pour egg mixture over broccoli, onions, and cheese, pressing on filling with a spoon as necessary so that the egg mixture is even. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 35-45 minutes or until quiche is lightly browned and set (the eggs should not jiggle or appear wet). Serve hot or at room temperature. </span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com2tag:blogger.com,1999:blog-7866549524131832593.post-16557757510023600642013-11-26T15:06:00.001-05:002013-11-26T15:06:54.913-05:00Simple Cranberry Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial,Helvetica,sans-serif;">For years, I was a fanatic of store-bought, canned, cranberry sauce. The more it was shaped like a can, the better. I tried whole-berry sauce on Thanksgiving when I was about 8 years old and knew that it wasn't for me. Not surprisingly, I've come along way since 1993. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I never realized this before, but homemade cranberry sauce is incredibly easy and simple. I made it last weekend for Friendsgiving before heading to Connecticut for real Thanksgiving, and it was a hit. Of course, I don't have a single picture of the actual event to share with you, because I was so busy running around getting dinner ready for 13 people. Dinner itself was great - we had a fire in my new fireplace and everyone chipped in with some really phenomenal dishes. We really outdid ourselves, if I do say so myself. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Luckily, I was able to capture a few snapshots of the actual cooking process though, so here we go: </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">First, rinse one bag of cranberries in a colander. As you're rinsing, pick through them and discard any that are gross. You know, mushy, wrinkly, discolored. Drain the good ones and set them aside.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a medium saucepan</span>, <span style="font-family: Arial,Helvetica,sans-serif;">combine the water and sugar and bring it to a boil, stirring constantly (sugar burns easily!). Stir until all the sugar is dissolved, then add the cranberries. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Simmer the cranberries for 10 - 12 minutes, until all the cranberries have popped. You can actually hear and see them splitting! I highly recommend an apron at this point, and maybe wear an oven mitt on your stirring hand. Exploding cranberries are hot. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">The cranberries will split, get all foamy, and then become a nice sauce. Once you have achieved a thick, smooth mixture, remove it from the heat. Keep in mind that the sauce will thicken as it cools, so it's OK if it's a little on the watery side. Stir in the orange zest. Pour it all into a pretty bowl and let it cool. Serve it at room temperature. </span><br />
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<u><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Simple Cranberry Sauce</span></span></u><br />
<i><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Adapted from <a href="http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-102583" target="_blank">Gourmet, November 1999</a></span></span></i><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 6-8</span></span></span><br />
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1 cup water</div>
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1 cup sugar</div>
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12-oz bag fresh or frozen cranberries (3 cups)</div>
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1/2 teaspoon freshly grated orange zest</div>
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<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. Thoroughly rinse, drain, and pick over the cranberries. Set aside. </span></span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2. In a medium saucepan, combine the water and sugar. Bring to a boil, stirring constantly until sugar is dissolved. </span></span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3. Add the cranberries and simmer for 10 - 12 minutes, or until all of the cranberries have popped, forming a smooth, red sauce. Stir in the orange zest.</span></span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serve at room temperature, or chill for a more gelatinous sauce. </span></span></span><i><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></i>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-89166551661779797222013-11-15T07:36:00.001-05:002013-11-15T07:36:56.739-05:00Gluten Free Apple Crumb Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMN1P5-0F55KpDy3HYxf0LJNvf0NOLzohFasZkxf_2KcFG01s117hBZN4KMAxtgnyS3TdWaCB0einqMAS6dR24U0ih7kLdPkxnUFpIK1FhrlJU1TH7x2TA-LPyKXLkyVDysMwivZ7hBmE/s1600/IMG_7385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMN1P5-0F55KpDy3HYxf0LJNvf0NOLzohFasZkxf_2KcFG01s117hBZN4KMAxtgnyS3TdWaCB0einqMAS6dR24U0ih7kLdPkxnUFpIK1FhrlJU1TH7x2TA-LPyKXLkyVDysMwivZ7hBmE/s320/IMG_7385.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I’m back! I didn’t mean to leave, and definitely for not this long, but it’s been a crazy past few months and blogging fell by the wayside. It started with a coworker leaving and having to cover <i>two </i>positions until just a few weeks ago. All while I studied for the GMAT, took the GMAT, and applied to business school (keeping my fingers crossed!). Needless to say, I've had more fun summers. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oh, and I moved. After five years in my tiny studio, I made the leap to a rowhouse on Capitol Hill. I have two awesome roommates and am SO enjoying having actual <i>space</i>. We have a dining room, normal-sized kitchen, working fireplace, a huge basement (hello, storage!), and a backyard. The neighborhood is perfect for me right now - more quiet and residential yet still right in the middle of everything. There are even families here. Like, with actual small children. We have mums on our stoop. There were trick-or-treaters on Halloween. I can't get enough. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Speaking of my normal-sized kitchen, I’ve slowly been learning my way around, getting organized, and finding my new rhythm. In the chaos of moving, I barely cooked for over a month. </span><span style="font-family: Arial, Helvetica, sans-serif;">I couldn’t jump back to The Kitchen Holiday with some rushed weeknight meal, so this weekend I concocted a perfect fall, gluten free dessert. It’s not too sweet and has a nice blend of oats, nuts, and fruit, so you can, you know, eat it for breakfast (I won't pretend this didn't happen. Twice.).</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">First we'll tackle the crust. Instead of a thin pastry crust, I opted for a hearty, oat-ey, almond crust. </span><span style="font-family: Arial, Helvetica, sans-serif;">Start by making oat flour. Pour ½ cup of gluten free oats into the food processor and blend on high until they've reached a flour consistency. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjeT4347tDZI3WQ92meWkoVL-8c83BLl1WaH1Usfc57XGyYrQgM9BJS7_4EIM07XCvnRvvrIHp8r6wJ5c3JakVleFOFMxGCqw607ECEErIceL9Z75iL7spoNpLT9H2zk4LqsmZ5ngxYc/s1600/IMG_7326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjeT4347tDZI3WQ92meWkoVL-8c83BLl1WaH1Usfc57XGyYrQgM9BJS7_4EIM07XCvnRvvrIHp8r6wJ5c3JakVleFOFMxGCqw607ECEErIceL9Z75iL7spoNpLT9H2zk4LqsmZ5ngxYc/s320/IMG_7326.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIMsDj8YSHiTZ2eYp8nQaL6f-S9umCvhvhecsk_Qz0OPRj63w47-qLl76dGVD4C4m7wt46ZCNsRjkHWfH7WXovC63gxMJWFkO5FY5QKGOw2EUNrlANRQaLQJLBmTrc7uFvyT5n5AqaqM/s1600/IMG_7331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIMsDj8YSHiTZ2eYp8nQaL6f-S9umCvhvhecsk_Qz0OPRj63w47-qLl76dGVD4C4m7wt46ZCNsRjkHWfH7WXovC63gxMJWFkO5FY5QKGOw2EUNrlANRQaLQJLBmTrc7uFvyT5n5AqaqM/s320/IMG_7331.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the flour into a separate bowl and prepare the other crust ingredients: coconut oil, maple syrup, oats, salt, and almonds.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAy2idV23OlZRGkeMwtM_J3o6n6AlgDepS7B7qDmOLx5tayBV9Py9KPCbKAifcporquKobtHbqr0xj6Kn1keQkoqa553ElgrY5bJX72JG-pNN5okyqgiT0I4jedxZChfriqaVxnK9DJTs/s1600/IMG_7340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAy2idV23OlZRGkeMwtM_J3o6n6AlgDepS7B7qDmOLx5tayBV9Py9KPCbKAifcporquKobtHbqr0xj6Kn1keQkoqa553ElgrY5bJX72JG-pNN5okyqgiT0I4jedxZChfriqaVxnK9DJTs/s320/IMG_7340.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the almonds to the food processor and blend them until they look like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dxyBshKoS3nnfBcDermIOd-9ZAnCE_5YzgK9MpX4T79xmopT7cTbTVVDIG5Bm2wBz7B5CoQFDosX3SRfUYyOZXBOMDmBIqJHEPmz5DgodZEkFUxaJPO6okG4q7flzfqfsvLh48kon3Q/s1600/IMG_7342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dxyBshKoS3nnfBcDermIOd-9ZAnCE_5YzgK9MpX4T79xmopT7cTbTVVDIG5Bm2wBz7B5CoQFDosX3SRfUYyOZXBOMDmBIqJHEPmz5DgodZEkFUxaJPO6okG4q7flzfqfsvLh48kon3Q/s320/IMG_7342.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the oat flour, salt, coconut oil, and maple syrup, and blend them until they stick together. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1gEbqDI3n5rl7FucPNx4SQNx8SvDDZVUfA_1Jq0zLemtgZxU_Z6uiGnchOK3S3f2y4w4E-PmaDdTZQ5Ueu5f1EoN4XsghCWU1JyNZyvd6mthn51VG-QIjeWagjQZ3OfxukzAkMqNzG8/s1600/IMG_7344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1gEbqDI3n5rl7FucPNx4SQNx8SvDDZVUfA_1Jq0zLemtgZxU_Z6uiGnchOK3S3f2y4w4E-PmaDdTZQ5Ueu5f1EoN4XsghCWU1JyNZyvd6mthn51VG-QIjeWagjQZ3OfxukzAkMqNzG8/s320/IMG_7344.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the remaining oats and blend they're just combined into the "dough," but not so much that the oats are all chopped up.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhkLAJXL8gjvsUVU5KIIi6_YIVJapATg3TBrDhSHQA6OiVZTfhNWPRf3mgR099GPS14WqC6fCyuJHPEJD2CLyaS9araszpijg2ePtIPvLVOvhvaUnPrDJQn3rzOQ8bVStzb5j7miITWE/s1600/IMG_7346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhkLAJXL8gjvsUVU5KIIi6_YIVJapATg3TBrDhSHQA6OiVZTfhNWPRf3mgR099GPS14WqC6fCyuJHPEJD2CLyaS9araszpijg2ePtIPvLVOvhvaUnPrDJQn3rzOQ8bVStzb5j7miITWE/s320/IMG_7346.JPG" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAh3kWCRZNtloRaiEtH7jWrt1A4grrAO1BkqAwialy2wSg3qV2BKQytjpVu3EyxmlqDjCWbe8MRyJ2vjG-UvFE7CzLyESGz6HbR6iEI68BEL0K_YG09RnZoRvgz6ZF1xpGRqtxtWAICcA/s1600/IMG_7349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Press the dough into a pie plate with your fingers. If your fingers stick to the dough, just get them a little wet. I used a shallow 9 inch pie pan because I was worried there wouldn't be enough dough, but there was more than enough. It easily would have fit into my deep dish pan.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTuQRzCKvLRecGf-lXttlnn9q1lWcCbrHnwserEM0uoHmonNgHjnX841Rn-xZC7u-g3m807UbaeP7qSdKGzelH6wKeymGHz4rhRAjagfi96wv3gQF7Ze_btJE-wOwL5_qTV4ywauL7KI/s1600/IMG_7351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTuQRzCKvLRecGf-lXttlnn9q1lWcCbrHnwserEM0uoHmonNgHjnX841Rn-xZC7u-g3m807UbaeP7qSdKGzelH6wKeymGHz4rhRAjagfi96wv3gQF7Ze_btJE-wOwL5_qTV4ywauL7KI/s320/IMG_7351.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next we'll make the filling. We'll use 5 medium sized apples, sugar, spices, and gluten free flour (I used gluten free baking mix). My apples were left over from some that my parents grew in their yard (I'm starting to think it's closer to a homestead than a yard, actually) and some I received in my farm share over the summer. They weren't the prettiest on the outside, but once I peeled them they were just fine.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaimY-BszJZDxACgqxz6Bn-MBGV-j9KNagMvxrSMRgj_17h8a6s-wBAQvwGXbK7k0_bMMvoIrR6LnHeOH7Yj_0orS56rZGlTbXfCHZWemesnywm8Ky18s_wJr1dZyskvDfeJAy0NHjwq8/s1600/IMG_7354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaimY-BszJZDxACgqxz6Bn-MBGV-j9KNagMvxrSMRgj_17h8a6s-wBAQvwGXbK7k0_bMMvoIrR6LnHeOH7Yj_0orS56rZGlTbXfCHZWemesnywm8Ky18s_wJr1dZyskvDfeJAy0NHjwq8/s320/IMG_7354.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80rBHpv1Dk7DfEWtaAhyphenhyphenN3y_lQg3lQ96Bu47kd0XW-eL0t5Ty_UJGUMs9q3zcco7jdb5Giv3lknZ_jW5jMtNvIE5D9rtkvQFn3JmWWAwHRQRFiNdQD_lD25S5R_mQBju3oNttkAUTpLQ/s1600/IMG_7359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80rBHpv1Dk7DfEWtaAhyphenhyphenN3y_lQg3lQ96Bu47kd0XW-eL0t5Ty_UJGUMs9q3zcco7jdb5Giv3lknZ_jW5jMtNvIE5D9rtkvQFn3JmWWAwHRQRFiNdQD_lD25S5R_mQBju3oNttkAUTpLQ/s320/IMG_7359.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Peel and core the apples and then slice them very thinly into a large bowl.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVB9_7Vhoryq8pzhRpPuSPMUAiG_06A0_xPjNUwIRAOYAb1VpwAkojcTAE5mm-Z3ahkyDp3HC561VDn8w8SJwvoLGsJ8k4H1mn8BcFw1bxhIWBZEIwUD1CApMwyyeUGIiv4cPyJCjizt0/s1600/IMG_7360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVB9_7Vhoryq8pzhRpPuSPMUAiG_06A0_xPjNUwIRAOYAb1VpwAkojcTAE5mm-Z3ahkyDp3HC561VDn8w8SJwvoLGsJ8k4H1mn8BcFw1bxhIWBZEIwUD1CApMwyyeUGIiv4cPyJCjizt0/s320/IMG_7360.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the sugar, flour, and spices. I used cinnamon, nutmeg, and cloves, but you could also just use cinnamon if you prefer. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0j-jYYPDpeA4MB8dos-f8p1VVRL2m3fjoZdBhYp91YoQHmUEz5Iu3rdKzJ9vYJV7bytv1q5yW4uFGL80PLr_MBFLlWKeSBJjxXuErfI2LRyST8ZR38nEJGlTK3uzruBbQYXAdyFwD2Dg/s1600/IMG_7361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0j-jYYPDpeA4MB8dos-f8p1VVRL2m3fjoZdBhYp91YoQHmUEz5Iu3rdKzJ9vYJV7bytv1q5yW4uFGL80PLr_MBFLlWKeSBJjxXuErfI2LRyST8ZR38nEJGlTK3uzruBbQYXAdyFwD2Dg/s320/IMG_7361.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toss it all together and pour the fruit into our awesome shell.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjagbnKwHtDidvZncWnIZwvoc7v9WoaK_lOI53zUqhdE0go747w-oC10jruSi-AH7zi-X09TC1E_SW9J8zYZxuRBAtslyx5FkxrQyO4Km9DKGhEmYXKh7ejjR_gOThpO7mTp8gtNMRO8/s1600/IMG_7368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjagbnKwHtDidvZncWnIZwvoc7v9WoaK_lOI53zUqhdE0go747w-oC10jruSi-AH7zi-X09TC1E_SW9J8zYZxuRBAtslyx5FkxrQyO4Km9DKGhEmYXKh7ejjR_gOThpO7mTp8gtNMRO8/s320/IMG_7368.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally, we'll make the crumb topping. I used gluten free flour, white and brown sugar, pecans, oats, salt, and butter. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4n33T5Z_9J_NEKfKd2ppgwkz_z6XYrnmc8x81NCH4OmEdlTQtPaWzeQ_Y4vkK6N1E-9w56bmnT5syuwQl6jYmyBKx_I8IPhykjiroEYFL-PP0gfZRkFClqKRjMsY1ygqmg4QjZff8e-k/s1600/IMG_7370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4n33T5Z_9J_NEKfKd2ppgwkz_z6XYrnmc8x81NCH4OmEdlTQtPaWzeQ_Y4vkK6N1E-9w56bmnT5syuwQl6jYmyBKx_I8IPhykjiroEYFL-PP0gfZRkFClqKRjMsY1ygqmg4QjZff8e-k/s320/IMG_7370.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Using a pastry blender, mix all the ingredients until the butter is the size of small pebbles. It will all melt together in the oven to a crispy goodness. If you don't have a pastry blender, you can always use two sharp knives instead. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKeh7g5p_wzMeLzyQn1FuTUkILLbss5r5ACHoCDnyaV127PSrPrJ3_PSJ_Iaw2xz4WnJiiYR1fH2peEv7DYPG2YDXp2wsUc-FiK-J9h6k10w86bGvjRGJpdyE3rb73543ohMG7Fgk6kc/s1600/IMG_7372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKeh7g5p_wzMeLzyQn1FuTUkILLbss5r5ACHoCDnyaV127PSrPrJ3_PSJ_Iaw2xz4WnJiiYR1fH2peEv7DYPG2YDXp2wsUc-FiK-J9h6k10w86bGvjRGJpdyE3rb73543ohMG7Fgk6kc/s320/IMG_7372.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the topping over the apples. The apples will cook down quite a bit in the oven, so don't worry about it being too high. You'll have to carefully add the topping, but it will all come together nicely. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdGhKNj__5_dP77EjwrJXk5j6KsWAsiQsg-QQIEGe33TXDew7glUPVqjpzigj-6aD3op4FFLIO7ueup5reFYSpkcEFGe9YDVL0vFDAtBWSwbVj5TAE_qqwrV4W6paEQmDeOG_xJYU2R4/s1600/IMG_7374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdGhKNj__5_dP77EjwrJXk5j6KsWAsiQsg-QQIEGe33TXDew7glUPVqjpzigj-6aD3op4FFLIO7ueup5reFYSpkcEFGe9YDVL0vFDAtBWSwbVj5TAE_qqwrV4W6paEQmDeOG_xJYU2R4/s320/IMG_7374.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 400 degrees for 40-45 minutes, or until the crumb topping is golden brown and the apples are soft. As you can see, the edges of my crust got a little too brown, so I'd recommend cutting strips of foil and placing them over the edges of the crust while your pie cooks. Either way though, it will still be delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHMAk0SOwisy2sbH2mtk_MuSZoMGULM-c6wIWwSiq3QstjXMW3RatDIK_oUrvVYsmAQoC_rxdAzxZJ2RijNo8lLILcWRA2hR-JMyH3fqdvGiCLBi49QGTtKTyX1xgfQAwsxMzQKt136E/s1600/IMG_7376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHMAk0SOwisy2sbH2mtk_MuSZoMGULM-c6wIWwSiq3QstjXMW3RatDIK_oUrvVYsmAQoC_rxdAzxZJ2RijNo8lLILcWRA2hR-JMyH3fqdvGiCLBi49QGTtKTyX1xgfQAwsxMzQKt136E/s320/IMG_7376.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eat it right away while it's warm, possibly with a scoop of vanilla ice cream. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHhIFPeDL2zp60SAq3_ygPHFpjmuwD8Wseqjr2VHUbqs23FtO6Gax2epPFpLU6DtE-57ixuVgmP3e6jA51Ya-1As_A4n6dJgUo7ouzgxZ70TePGc4AkPpjT0iqHSsRtqW6Wg0jW5AuUE/s1600/IMG_7387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHhIFPeDL2zp60SAq3_ygPHFpjmuwD8Wseqjr2VHUbqs23FtO6Gax2epPFpLU6DtE-57ixuVgmP3e6jA51Ya-1As_A4n6dJgUo7ouzgxZ70TePGc4AkPpjT0iqHSsRtqW6Wg0jW5AuUE/s320/IMG_7387.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The great thing about this crust is that it gets better after it sits for a while. Immediately after baking I found it to be a little on the dry side, but the next day, after all the delicious apple juices have soaked through, the pie was even better. I think this will depend on how juicy your apples were. Mine weren't very juicy, but if yours are, the crust might be perfect as soon as it comes out of the oven. Let me know how it goes!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlzzm-W-RfI_R7e2-s-ZNzJQMABTG0U0CNnzekO22j3FPYxorL0aXlqJFdg1SkbyV2V1PBnlMY-rNvp3SDNNPQ6-YOCy-_joU0IOohJM4TV7f9DeLYaq6Q0z0V6mOnz7de0r2m3t6U7g/s1600/IMG_7382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlzzm-W-RfI_R7e2-s-ZNzJQMABTG0U0CNnzekO22j3FPYxorL0aXlqJFdg1SkbyV2V1PBnlMY-rNvp3SDNNPQ6-YOCy-_joU0IOohJM4TV7f9DeLYaq6Q0z0V6mOnz7de0r2m3t6U7g/s320/IMG_7382.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'll definitely be making this come Thanksgiving, but if I'm being honest I'll probably be making this continuously throughout the season. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><u>Gluten Free Apple Crumb Pie</u></span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;"><i>Adapted from <a href="http://ohsheglows.com/2013/10/24/3-layer-almond-coconut-chocolate-bars-3/" target="_blank">Oh She Glows</a>, <a href="http://thepioneerwoman.com/cooking/2010/08/raspberry-crisp/" target="_blank">The Pioneer Woman</a>, and the <a href="http://www.amazon.com/Better-Homes-Gardens-New-Cookbook/dp/0553577956" target="_blank">Better Homes and Gardens New Cook Book</a></i></span><o:p></o:p></span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Crust<o:p></o:p></span></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¾ cups whole almonds<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ cups gluten free rolled oats<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup coconut oil<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons maple syrup (or other liquid sweetener)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon fine grain sea salt<o:p></o:p></span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Filling<o:p></o:p></span></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4-5 medium apples<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup sugar<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon ground cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons gluten free flour (such as gluten free baking mix)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Topping</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup gluten free baking mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">⅛ cup granulated sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">⅛ cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup pecans, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dash of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¾ stick of butter, cut into pieces</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the crust</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Blend ½ cup oats in a food processor until the consistency of flour. Remove to a separate bowl. Add the almonds to the food processor and blend until they resemble coarse sand. Add the oat flour, salt, oil, and syrup and blend until combined. Add the remaining one cup oats and blend until just combined. Pour into 9 inch pie pan and press into the sides. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the filling</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Peel, core, and slice the apples. Mix in a large bowl with sugar, spices, and flour and toss until combined. Pour into prepared pie pan.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the topping</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients into a medium bowl and mix with a pastry blender until the butter resembles small pebbles. Carefully pour over apples.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cover the edges of the pie with foil. Bake at 400 degrees for about 45 minutes, or until the topping is browned and the apples are soft. Cool slightly before serving. </span></div>
Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-69817555169920217982013-04-30T10:14:00.004-04:002013-04-30T10:14:59.322-04:00Spring Vegetable Risotto + weekend visit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1dFP7q6bdMeJnz7qcwpJ_Ex6Ah6bGmb9w4Q-YkOH8y8t2wi88RcfDBU0VLYKAG3iGdhVDUbgz45x10iF3I6ZNyv2R7ZRBsEyBz_lYulwCb8W-4McJer1-TCp0PhmQrsKOXrYhAM9zfg/s1600/IMG_6973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1dFP7q6bdMeJnz7qcwpJ_Ex6Ah6bGmb9w4Q-YkOH8y8t2wi88RcfDBU0VLYKAG3iGdhVDUbgz45x10iF3I6ZNyv2R7ZRBsEyBz_lYulwCb8W-4McJer1-TCp0PhmQrsKOXrYhAM9zfg/s400/IMG_6973.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nothing makes a leisurely weekend better than a good friend to share it with. A couple weekends ago, my good friend Rebecca came to visit from New York and we had a fabulous time. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Rebecca is my oldest friend. We've been friends ever since we met at a family BBQ when I was 11, and despite a multitude of huge life changes, different schools, different cities, and plain old growing up, we've continued to be incredibly close. We might not keep in touch on a daily basis, but we manage a visit to each other's adopted cities at least every 3 months. And when we do see each other, it's all the more sweet because we pick up right where we left off and get to catch up on <i>everything </i>that's happened since we last visited. It's quite therapeutic. I'm lucky to have a lot of great friends in my life, but there's no substitute for years of history, and Rebecca and I have that.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">We jumped right into her visit with happy hour at <a href="http://www.thepigdc.com/" target="_blank">The Pig</a> followed by cooking and wine in my kitchen and dinner on the roof. I decided on a spring vegetable risotto, as it was just the right balance of light and seasonal vs warm and comforting. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Risotto is a time consuming dish to make, but not at all difficult. Sure, you have to stir it frequently for about 20 minutes as you add liquid, but it doesn't take much skill or labor. Simply prepare the vegetables first and set them aside, then cook the rice. Add the vegetables back in along with lots of butter and parmesan cheese, and you have risotto! This recipe is topped with a poached egg (because they really do make everything better), which adds a delicious sauciness from the yolk and also some protein, since there isn't much in the rest of the dish. (For the best directions on how to poach an egg, see <a href="http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/" target="_blank">Deb's instructions</a>, of course.) You can easily skip the poached egg if you prefer, especially if you're serving this as a side dish (to chicken, perhaps?)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The only unfortunate thing about the lovely time I had with Rebecca was that we didn't take any pictures as we made the risotto (I blame all the chatting and wine). But do no fear! Detailed directions are included below. Enjoy! Preferable outside with a glass of wine and a good friend :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Spring Vegetable Risotto</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Spring-Vegetable-Risotto-with-Poached-Eggs-51154950" target="_blank">Bon Appetit, April 2013</a></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups frozen peas, cooked (or 2 cups fresh peas, shelled and cooked)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 cups low-sodium chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons unsalted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 pound mushrooms (crimini or chanterelle - I used crimini, which are just baby bellas)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large leeks, white and pale greens only, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 fennel bulb, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 garlic cloves, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups arborio rice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup dry white wine (<a href="http://www.thekitchenholiday.com/2012/05/what-my-twenties-are-teaching-me.html" target="_blank">Three Wishes</a> works perfectly here)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bunch spinach, torn into smallish pieces</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chives, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups parmesan cheese, shredded (plus more for topping)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium saucepan, heat the broth, covered, over medium-high heat until it's just below a simmer. Turn the heat to low, keeping covered, so that it stays warm.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice or halve the mushrooms, depending on their size. Aim for bite-sized pieces. In a large saucepan, melt 1 tablespoon of butter over medium heat and add the mushrooms. Cook for several minutes and remove from pan; set aside. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the same pan, melt another tablespoon of butter and heat two tablespoons of olive oil over medium heat. Add the leeks and fennel and cook for 3-4 minutes. Add the garlic and cook for 1-2 minutes more, or until the vegetables are soft. Stir in the rice and cook for 1-2 minutes. Add the wine and stir to combine. Stir occasionally until most of the wine is absorbed by the rice. Add 1 cup of the heated broth and stir occasionally until most of the broth is absorbed. Continue to add the broth in 1/2 cup increments, stirring frequently but not constantly, until the rice is soft and cooked through (taste test to check!), about 20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the mushrooms, spinach, chives, parmesan cheese and remaining two tablespoons of butter and stir to combine. The spinach will wilt. Remove the pan from the heat; add salt and pepper to taste. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Top with a poached egg if desired and serve immediately.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Note: Risotto reheats well and lasts for several days in the refrigerator. Portions can also be frozen and enjoyed later. Simply defrost and heat in the microwave. </span></div>
Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com6tag:blogger.com,1999:blog-7866549524131832593.post-78085650125963561412013-04-16T07:33:00.000-04:002013-04-16T11:29:39.158-04:00Gluten Free Peanut Butter Banana Pancakes<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">I've had this post planned for a while, but of course no one could have expected that yesterday's horrible events in Boston would occur. Before I go into the food post, I want to say that my heart goes out to the people in Boston. I'm so grateful that no one I knew who was running or watching the race was affected and that there are such amazing first responders and medical staff in the city to take care of the victims. I hope we can all focus on the positive and show that love can prevail in the face of terror. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's been about two months since I've gone gluten free, and so far it's been going pretty well. What I at first thought would be a very difficult diet change has actually turned out to be very manageable (with the exception of beer!). There are so many alternatives to gluten-full foods, and I don't just mean the processed frozen foods you can buy at the grocery store. Sure, I've tackled baking with gluten-free baking mix, coconut flour, rice flour, and xantham gum, but I've realized that there are also plenty of recipes that don't use flour at all. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Like these pancakes I made last weekend. It's no secret that I <a href="http://www.thekitchenholiday.com/2011/11/pumpkin-spice-pancakes.html" target="_blank">love to make pancakes</a>. I've basically been making them since I was tall enough to see over the stove, so the thought of never again enjoying them on a relaxing weekend morning was kind of devastating. Thankfully, my <a href="http://www.featherspirit.com/" target="_blank">sister</a> went gluten free years ago and has been my guide through this process. She shared a gluten free pancake recipe with me that doesn't use any sort of flour, gluten or otherwise. In fact, they only have three ingredients. <i>Three!! </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eYb58o9CKELeAfI5N5fq5WkdgiEWjWJwO98bYsqYh_kCUomKPoLh1dHL5gwQwSSbY5etZ4oxye-2Dv7Itu-ykpeSFObZpWjMUC77jT_sJMm9GhxJ6FqYgmug66-Zgsypv4xefrfIOso/s1600/IMG_6876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eYb58o9CKELeAfI5N5fq5WkdgiEWjWJwO98bYsqYh_kCUomKPoLh1dHL5gwQwSSbY5etZ4oxye-2Dv7Itu-ykpeSFObZpWjMUC77jT_sJMm9GhxJ6FqYgmug66-Zgsypv4xefrfIOso/s320/IMG_6876.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;">That's right - all you need for these pancakes are peanut butter, bananas, and eggs. It's mind blowing how simple they are and that this will actually turn into a pancake, but trust me here - you won't be disappointed. They're light and fluffy and perfect with a little butter and syrup. Or nutella :) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">To make 1-2 servings, you'll need two of each - two bananas, two eggs, and two spoonfuls of peanut butter. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">To start, mash the bananas in a small mixing bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Beat the eggs and add those them to the banana along with the peanut butter. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Whisk or mash the ingredients together until it forms a smooth batter. How much you have to whisk may vary depending on what kind of peanut butter you used. I used freshly ground peanut butter that had been in the fridge, so it was pretty firm and needed a lot of mashing. If you use something super smooth, like Skippy, it will come together more easily. You could really use any kind of nut butter, such as almond butter, if you prefer. Once it's mixed, it will look something like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N9A0AOb9XCDsoUuEEJW1udaSIQdjdyYHkPkUTwRY94lSOr4O1znJ6qCnKM7WFqQnKfiMC5m5Sh0VkkWimwCM6OxcHkdxCs7-zeIpwtVA-H-bzTrdzoisLUFxWfcsCwVjulO60SxDX2U/s1600/IMG_6882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N9A0AOb9XCDsoUuEEJW1udaSIQdjdyYHkPkUTwRY94lSOr4O1znJ6qCnKM7WFqQnKfiMC5m5Sh0VkkWimwCM6OxcHkdxCs7-zeIpwtVA-H-bzTrdzoisLUFxWfcsCwVjulO60SxDX2U/s320/IMG_6882.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">It will look kind of watery, but stay with me!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Melt some coconut oil or butter in a large pan over medium-high heat. You'll know that the pan is hot enough when cold water sprinkled on the pan "dances." I check this by wetting the tips of my fingers with cold water and spraying it onto the pan. If the water hops off the pan, then it's hot enough. If not, increase the heat a bit. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Pour about two tablespoons of batter onto the pan for each pancake. I find it helpful to keep them on the small side, since they are fairly delicate. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This would be the perfect time to add chocolate chips if you're using them! Really, I don't know what I was thinking NOT using them. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cook them for a few minutes on this side and then flip them. You'll know they're ready to be flipped when the edges start to firm up and you start to see bubbles popping in the center of the pancake.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cook them for a few minutes on this side and then remove them from the pan. I like to keep them on an oven safe plate in a warm oven while I continue to make the rest of the pancakes. This amount of batter makes about 8-9 pancakes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Serve them piping hot with butter and syrup, or your favorite topping. Enjoy! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOydb0co-GzUoTzLpxVkXCkHS5RGV8xfas8j10IxFSRc0S1x0JiqW0PwzCfka9WKnlYrH1y3BgSPsq1SJiZ0E-XhTl-hBq9DD4DOIJXiP3X_i1hCGbsXGqKNCtV4cVjLknvclDFzVWfk/s1600/IMG_6897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOydb0co-GzUoTzLpxVkXCkHS5RGV8xfas8j10IxFSRc0S1x0JiqW0PwzCfka9WKnlYrH1y3BgSPsq1SJiZ0E-XhTl-hBq9DD4DOIJXiP3X_i1hCGbsXGqKNCtV4cVjLknvclDFzVWfk/s320/IMG_6897.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Gluten Free Peanut Butter Banana Pancakes</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://www.themogulmom.com/2012/09/5-paleo-breakfast-recipes/" target="_blank">The Mogul Mom</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Serves 1-2</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;">2 bananas, mashed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons peanut or almond butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">In a small mixing bowl, mix the bananas, nut butter, and eggs. Melt 1 tablespoon coconut oil or butter in a large frying pan over medium-high heat. Pour 2 tablespoons batter into the frying pan to form 1 pancake; continue to fill pan. Cook for several minutes or until the edges begin to firm up and bubbles pop in the center of the pancake. Flip and cook for several minutes on the other side. Remove from the pan. Serve hot, with butter and syrup. </span><br />
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<span style="font-family: Arial;"><span id="goog_56203306"></span>Shared on <a href="http://shared%20on%20slightly%20indulgent%20tuesday/" target="_blank">Slightly Indulgent Tuesday<span id="goog_56203307"></span></a></span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com2tag:blogger.com,1999:blog-7866549524131832593.post-80219761797663995402013-04-12T07:22:00.001-04:002013-04-12T07:22:09.209-04:00Friday Food Finds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpL4j5eIleVp8FLzRnpJpPCLVV7xxZm2VL1cpA7gZPQrhp5e2R6Rm_IC7VrjywU1Pn7l4AenpaDIP-eTmvTLxNEsUkAVrMurBxTAMwhv3raIng7PrnJ5ru8LRLsZuAOnl2h50wqb4zOM/s1600/IMG_6943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpL4j5eIleVp8FLzRnpJpPCLVV7xxZm2VL1cpA7gZPQrhp5e2R6Rm_IC7VrjywU1Pn7l4AenpaDIP-eTmvTLxNEsUkAVrMurBxTAMwhv3raIng7PrnJ5ru8LRLsZuAOnl2h50wqb4zOM/s640/IMG_6943.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The cherry blossoms are finally here, the weather is warm, and my one of my closest friends is visiting this weekend. All seems OK with the world. Happy Friday.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.sproutedkitchen.com/home/2013/4/9/spicy-lentil-summer-rolls-travel-snacks.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+sproutedkitchen+%28sprouted+kitchen%29" target="_blank">Spicy Lentil Summer Rolls</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://thepioneerwoman.com/cooking/2013/04/edna-maes-sour-cream-pancakes/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29" target="_blank">Sunday Morning Pancakes</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.roostblog.com/roost/a-spring-salad.html" target="_blank">A Spring Salad</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://kitchenhealssoul.blogspot.com/2013/04/toasted-maple-sesame-nuts.html" target="_blank">Toasted Maple Sesame Nuts</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://ohsheglows.com/2013/04/08/black-bean-and-potato-nacho-plate/" target="_blank">Black Bean and Potato Nachos</a></span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-33070021075767844782013-04-09T08:17:00.002-04:002013-04-09T08:17:53.701-04:00Chia Fresca + Cherry Blossom<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVDDKtnU6ZaxLFJZ0oyWflK9c0K3G5EfYjlGmXD4YyQc8WdL6w2VjZs1MooYlqSuPWW7xtYKwIcbEakWw3oNdArOIWVoFVwfrqg6ujHtaE9cApi5B7pFU8hZnO2fBttbUgUSOdGbr67M/s1600/IMG_2303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVDDKtnU6ZaxLFJZ0oyWflK9c0K3G5EfYjlGmXD4YyQc8WdL6w2VjZs1MooYlqSuPWW7xtYKwIcbEakWw3oNdArOIWVoFVwfrqg6ujHtaE9cApi5B7pFU8hZnO2fBttbUgUSOdGbr67M/s320/IMG_2303.jpg" width="239" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strike>Spring</strike> Summer has finally arrived in DC. Exactly two weeks ago yesterday, it was in the 30s and snowing. <i>Snowing.</i> Today, we enjoyed sunny, 80 degree weather. Tomorrow the high will push 90. After an unseasonably cold spring, this warm weather has helped the cherry blossoms come out of hibernation and show us their beautiful blooms. And thank goodness, because cherry blossom season means running season, and the flowers make for such nice scenery. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkn6xb9_vqwpWpCwLcp5HW0vvcKZzGTdmi9-pR3t-sY5emwuFgvZxeuNP819pIzecCfh00IY4xORi29-3nHyHaMJUZydhze3vRsPELl6W2nyKF4aoQppo3T_vNy66gpDXU5vtjj0S4_s/s1600/IMG_2301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkn6xb9_vqwpWpCwLcp5HW0vvcKZzGTdmi9-pR3t-sY5emwuFgvZxeuNP819pIzecCfh00IY4xORi29-3nHyHaMJUZydhze3vRsPELl6W2nyKF4aoQppo3T_vNy66gpDXU5vtjj0S4_s/s320/IMG_2301.jpg" width="239" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This weekend I <a href="http://www.thekitchenholiday.com/2012/04/cherry-blossom-brunch.html" target="_blank">once again</a> completed the Cherry Blossom 10-miler, a road race that's part of the annual Cherry Blossom festival. Last year's race was my first long-distance road race, and once I felt the high of crossing the finish line, I was hooked. This year's race was a bit more difficult. My training went smoothly enough until I came down with a terrible cold about two weeks before the race. During that two weeks, the most I could muster was a 2.5 mile run that did not go very well. Thankfully, my previous training and lots of rest paid off, my lungs and legs cooperated, and I completed the race only minimally slower than last year. My results weren't impressive by any means, but finishing is winning, right??</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To help keep me healthy and strong during my training, I started making Chia Fresca, a delicious beverage suspended with chia seeds. I first heard about it in "Born to Run" by Christopher McDougall. It's a book explaining the idea that human's bodies are made to run long distances, more so than any other animal. The first hunter-gatherers even hunted their prey by chasing them on foot until they collapsed. To me, there's something so encouraging about this idea. Running long distances may be difficult at first, but it shouldn't be approached as something foreign and strange to our bodies - we were born to do it. And doesn't that take away a lot of the fear and confusion about running?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Specifically, "Born to Run" is about an indigenous people in Mexico, the Tarahumara, who are epic runners. They can run for days, and one of their secrets is drinking this concoction. According to McDougall:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">"...a tablespoon of chia is like a smoothie made from salmon, spinach, and human growth hormone. As tiny as those seeds are, they're superpacked with omega-3s, omega-6s, protein, calcium, iron, zinc, fiber, and antioxidants...Chia was once so treasured, the Aztecs used to deliver it to their king in homage. Aztec runners used to chomp chia seeds as they went into battle, and the Hopis fueled themselves on chia during their epic runs from Arizona to the Pacific Ocean."</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Not only is chia crazily good for you, but it tastes great in Chia Fresca. To make it, combine 1 tablespoon chia seeds and 1/4 cup of water in a sealable container. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBEPrbSuu8TQ_U4Wn6-6MiC_H2o3uxBjIOSSFo3LN6WSXXLIofNT4EXGghGKZj8y99RexdUDy_8qRWMV-nmHlTxeLnMZGw7hnUE90T8tjcMqxyR7o4Ssn3CvR37IgEy3AS453g7mr41c/s1600/IMG_6872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBEPrbSuu8TQ_U4Wn6-6MiC_H2o3uxBjIOSSFo3LN6WSXXLIofNT4EXGghGKZj8y99RexdUDy_8qRWMV-nmHlTxeLnMZGw7hnUE90T8tjcMqxyR7o4Ssn3CvR37IgEy3AS453g7mr41c/s320/IMG_6872.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Close the lid tightly and shake the seeds to break up any clumps. No one wants a mouthful of clumpy chia, so don't forget this step! Let it soak for at least ten minutes or as long as overnight (refrigerating it if it's the latter). When it's done, it will look like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8moOd4i0A3EaHVz9GHS8W6EOWgKcT6mAXdhrKbQx3eArFma1TEAIaJdy1F2qQw9EX3cVUjUyR8db1sfHgxgwWhoIT-ePBx7C8lJxfdgWMOxDPiAb12SE1T-wcmb0pWpIfsnrE7L8qDJg/s1600/IMG_6907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8moOd4i0A3EaHVz9GHS8W6EOWgKcT6mAXdhrKbQx3eArFma1TEAIaJdy1F2qQw9EX3cVUjUyR8db1sfHgxgwWhoIT-ePBx7C8lJxfdgWMOxDPiAb12SE1T-wcmb0pWpIfsnrE7L8qDJg/s320/IMG_6907.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The chia seeds will have soaked up most of the water and a thick gel will have formed. Don't worry about adding too much water - it's totally fine to eyeball it. If there's too much, you'll just have less water to add later, so no big deal.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now take a large glass and squeeze a generous sized slice of lemon or lime into it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16urWBXe2GF6ZLAs55RwneEUQiQlqUUQ_uncaAY3N9T-UU9EN70E5dbSlXWyaaLH6KryNlNlKrvNzOyw41desHYubxiwcfirYlhXJ_fuyWs4vxlQqWBrm5clx6w5kFIZqlo4li0WUvfA/s1600/IMG_6910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16urWBXe2GF6ZLAs55RwneEUQiQlqUUQ_uncaAY3N9T-UU9EN70E5dbSlXWyaaLH6KryNlNlKrvNzOyw41desHYubxiwcfirYlhXJ_fuyWs4vxlQqWBrm5clx6w5kFIZqlo4li0WUvfA/s320/IMG_6910.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add a teaspoon or two of honey, and then pour in the chia seeds:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx994FJAoCzXk4kzT18tGxCxAg-FaWPyp2V1Yp3upDC7l0WDp6r7kPbW2Pq87h4UbEGv__AAmfwE944Zv31l3Y-WVfu1Savavdpn2wtETXX5z9K0Ga5oN_aoNAOM-v5Nj6CBSIxnSVsKs/s1600/IMG_6911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx994FJAoCzXk4kzT18tGxCxAg-FaWPyp2V1Yp3upDC7l0WDp6r7kPbW2Pq87h4UbEGv__AAmfwE944Zv31l3Y-WVfu1Savavdpn2wtETXX5z9K0Ga5oN_aoNAOM-v5Nj6CBSIxnSVsKs/s320/IMG_6911.jpg" width="213" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Note here that I went a little overboard with the amount of chia seeds in this one. If you really only use one tablespoon of seeds, you'll probably have a little less than what's pictured here. I guess I need to stop being lazy and start measuring!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now stir that baby like crazy. It takes a while for the honey to incorporate itself into the rest of the drink, but it will eventually. Once it's mostly incorporated, fill the rest of the glass up with water (or sparkling water (my personal favorite) or coconut water). Stir it a bit more, and voila! A delicious energy drink (McDougall calls it "home-brewed Red Bull.") So good, and so easy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_2JWhyphenhyphen51Yg9IDjrsyQntIrT0TZcn3FHAQwgk7J3POxYIncQccietZOZgTndMPfyIAMGjxKbIrndTwnEtG4mnUqmZV-DtJtYpTp0lz7GnRoKbLFk90mHKlHlIUymSRivSYuTSPkcGi1c/s1600/IMG_6914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_2JWhyphenhyphen51Yg9IDjrsyQntIrT0TZcn3FHAQwgk7J3POxYIncQccietZOZgTndMPfyIAMGjxKbIrndTwnEtG4mnUqmZV-DtJtYpTp0lz7GnRoKbLFk90mHKlHlIUymSRivSYuTSPkcGi1c/s320/IMG_6914.jpg" width="207" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A couple notes: The chia seeds don't completely dissolve, so it does have a bit of texture. If you're a person who has an issue with texture, this might be weird at first, but give it a try! Also, the seeds might separate after a few minutes, but a quick stir will bring it back together. I've found that this happens less with sparkling water. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy, and start running! </span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com5tag:blogger.com,1999:blog-7866549524131832593.post-60312014326804097912013-04-04T09:51:00.001-04:002013-04-04T09:51:54.364-04:00Sweet Potato, Black Bean, and Kale Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0a49G6nuUa766pIvsP_e1BgiptOIJ9C0J0dgHJ1DBsAMiu93go9_K1SKuV6Lyis_s6gk5inffUIlfBLJ67Os3M_FI-W0OnYzEf_DQUULIQfdYiRm2yAXLphDGE6_s9Xetm9OV6bTkew/s1600/IMG_6767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0a49G6nuUa766pIvsP_e1BgiptOIJ9C0J0dgHJ1DBsAMiu93go9_K1SKuV6Lyis_s6gk5inffUIlfBLJ67Os3M_FI-W0OnYzEf_DQUULIQfdYiRm2yAXLphDGE6_s9Xetm9OV6bTkew/s640/IMG_6767.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spring weather can be so weird. One day it's warm and you only need a light jacket, but the next it's snowing and windy and you need your puffy winter coat once again. This spring in particular seems colder than ever, which might be due to actual temperature or might just be due to my decreasing tolerance to chill. Last year, it seemed like my training for the Cherry Blossom 10 mile race was much warmer than that of this year; I've been wearing multiple layers for the past few weeks. Plus, after years of living in the South, my blood has definitely thinned and I'm so much more sensitive to cold than my New England upbringing should allow. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">With such fickle weather, hearty cold weather dishes hardly seem appropriate, yet light warm weather dishes don't fit the bill either. Enter: cold weather tacos. Inspired by GP's March Goop "One Pan Meals," these sweet potato, black bean, and kale tacos strike just the right balance between comfort food and light fare. They're spritzed with lime juice, served in warm tortillas, and topped with sour cream and avocado, so they have all the great aspects of a taco, yet encompass the soft, warm characteristics of comfort food, so they're perfect for a cool day. </span><br />
<span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">To make them, peel and cube a sweet potato into bite size pieces. Heat olive oil in a large pan over medium-high heat and add the cubes of sweet potato. Stir occasionally, and cook until soft and slightly browned. Add a can of black beans, drained and rinsed, and cook until warmed. Season with sumac (if you have it - this can easily be skipped if you don't), cumin, salt, and pepper. </span><br />
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<span style="font-family: Arial;">Prepare several stalks of kale by rinsing it, tearing off the stems and large veins, and ripping it into small pieces. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add a couple extra tablespoons of olive oil to the pan and add the kale to the sweet potato/black bean mixture. Stir occasionally until the kale has cooked down. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Continue stirring until the kale is completely wilted.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve the mixture in a warm tortilla. Squeeze a wedge of lime over the ingredients and top with a dollop of sour cream and slice of avocado.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">One thing I like about this dish is that it can be eaten as a taco or you can enjoy only the filling in a bowl if you prefer. I did this with leftovers, but still topped it with lime, sour cream, and avocado. Delicious and so portable. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy, and start preparing for warmer weather!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Sweet Potato, Black Bean, and Kale Tacos</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://www.goop.com/journal/make/215/one-pan-meals?utm_source=goop+issue&utm_campaign=02a5004702-Goop_Issue_215_07_03_2013&utm_medium=email#kale-skillet" target="_blank">Goop</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">2 small sweet potatoes, peeled and cubed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can black beans, rinsed and drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 handfuls kale</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 tablespoons olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of sumac</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Small tortillas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 avocado</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">In a large saucepan, heat 2-3 tablespoons olive oil over medium-high heat. Add the sweet potato and cook about 10 minutes, stirring frequently. Add black beans and cook for 5 minutes longer. Season with sumac, cumin, salt, and pepper. Meanwhile, rinse the kale, remove all stems and large veins, and tear into bite size pieces. Once sweet potato and black beans are done, add an additional 1-2 tablespoons olive oil to the pan and add kale. Stir occasionally until kale is completely wilted. Serve taco mixture on warm tortillas, squirted with lime and with a dollop of sour cream and slice of avocado.</span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com4tag:blogger.com,1999:blog-7866549524131832593.post-1294864752111772552013-03-26T09:52:00.001-04:002013-03-26T09:52:20.593-04:00Sunday Night Potluck<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Washington, DC has a reputation as a transient city. People come and go, a quick stop in the long journey of their career. Luckily, after almost 5 years in the city, I've been on the positive side of this trend and have been fortunate to have loads of friends join me. When I first moved to DC back in 2008, I had just three acquaintances here, but due to lots of convincing a little luck, I've had a number of good friends relocate here. </span><span style="font-family: Arial, Helvetica, sans-serif;">In addition to luring friends to DC, I've also made some of my closest friends during my time here. We have an awesome group and are SO good at making plans for fun activities. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Unfortunately, last summer began the negative side of this flux of people in my social circle and people began leaving for grad school, campaigns, and to be closer to family. Everyone is doing such amazing stuff that you can't be anything but happy for them, but it's just not the same in DC without them!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This past week my friend Aubrey was back in DC, on spring break from Oxford. It was so nice to have everyone back together, so I had everyone over for a potluck dinner. I made roasted garlic hummus with veggies, <a href="http://www.thekitchenholiday.com/2013/02/sweet-potato-quinoa-fritters.html" target="_blank">Quinoa Sweet Potato Fritters</a>, and <a href="http://www.thekitchenholiday.com/2013/03/juicy-orange-vanilla-cake.html" target="_blank">Juicy Orange Vanilla Cake</a>. It was a great way to catch up, drink some wine, and share a delicious meal. We ended with a [rousing] game of Cranium. The perfect way to end the weekend.</span><br />
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Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com2tag:blogger.com,1999:blog-7866549524131832593.post-46464894267186480242013-03-22T08:37:00.001-04:002013-03-22T08:38:02.718-04:00Friday Food Finds<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6exdPs8VPoOkxFJTce9DIg5Xjxr87FjIhqP0usMArjFaHY6wdmx7KXK10ntn4dCTi9RR-OUJKNRrKoiPXZOugIHVMsqBNTsC6As9notLWQ9QfnvYYv5xFoJTr-Zi6bSmqA9_L8ePR480/s1600/IMG_2222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6exdPs8VPoOkxFJTce9DIg5Xjxr87FjIhqP0usMArjFaHY6wdmx7KXK10ntn4dCTi9RR-OUJKNRrKoiPXZOugIHVMsqBNTsC6As9notLWQ9QfnvYYv5xFoJTr-Zi6bSmqA9_L8ePR480/s320/IMG_2222.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Oscar</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Because thank goodness there are food bloggers that had their shit together this week and actually posted new recipes:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Can't get enough <a href="http://smittenkitchen.com/blog/2013/03/coconut-bread/" target="_blank">coconut</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.amateurgourmet.com/2013/03/chicken-tagine-with-preserved-lemons-and-olives.html" target="_blank">Moroccan</a> at home</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Easter <a href="http://joythebaker.com/2013/03/hot-cross-pancakes/" target="_blank">breakfast</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">All the <a href="http://www.sproutedkitchen.com/home/2013/3/19/to-feed-and-be-fed.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+sproutedkitchen+%28sprouted+kitchen%29" target="_blank">reasons why</a> I love to entertain</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I'd make these <a href="http://thepioneerwoman.com/cooking/2013/02/thai-chicken-wraps/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29" target="_blank">wraps</a> with lettuce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://ohsheglows.com/2013/03/21/sunshine-spread/" target="_blank">Sunshine Spread</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Trying to keep her <a href="http://cupcakesforbreakfast.com/2013/03/20/head-above-water/?utm_source=rss&utm_medium=rss&utm_campaign=head-above-water&utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=cupcakesforbreakfast" target="_blank">head above water </a>and still blogging more food than I am</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy weekend!</span><br />
<br />Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-6422169432833896962013-03-15T08:11:00.000-04:002013-03-15T08:11:42.514-04:00Friday Food Finds<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">This has been a crazy week. The week following the beginning or end of daylight savings time is always difficult for me - although it's only an hour difference, somehow I'm greatly affected. Thankfully, it's now light out after work, which makes a world of difference. Based on the buds on some of the trees outside, like this one I found last Saturday, spring really is right around the corner. I'm so ready for it to be warm.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Actual peppermint patties melted into <a href="http://thepioneerwoman.com/cooking/2013/03/peppermint-patty-cake/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29" target="_blank">cake batter</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><a href="http://www.simplebites.net/celebrating-my-irish-heritage-through-food-cheesy-irish-soda-scones/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SimpleBites+%28Simple+Bites%29" target="_blank">Cheesy Irish Soda Scones</a> for my favorite holiday</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Another <a href="http://ohsheglows.com/2013/03/11/green-powerhouse-pesto-plate/" target="_blank">festive dish</a> that's green AND healthy</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>{French} <a href="http://joannagoddard.blogspot.com/2013/03/the-best-french-omelet-youll-ever-have.html" target="_blank">Omelets</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Because I just can't get enough <a href="http://kitchenhealssoul.blogspot.com/2013/03/glazed-carrot-cake.html" target="_blank">cake</a> these days</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Happy weekending!</span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-40422818456617751302013-03-12T08:23:00.000-04:002013-03-12T08:23:11.100-04:00Juicy Orange Vanilla Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GyFX0P8wcD3LZ9qMZXKK2Uax8Q7RvaaBTwJM7Xe43HRyVlyA73clkjW2OEZy7U-HE0Mr-kp3zHrzkWztlMsYQqNlRn11C6x5saa5LhLZEstI-4YTv50lY7ZQqifS1IDO_J0ptMkRMEU/s1600/IMG_6746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GyFX0P8wcD3LZ9qMZXKK2Uax8Q7RvaaBTwJM7Xe43HRyVlyA73clkjW2OEZy7U-HE0Mr-kp3zHrzkWztlMsYQqNlRn11C6x5saa5LhLZEstI-4YTv50lY7ZQqifS1IDO_J0ptMkRMEU/s320/IMG_6746.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been keeping a secret from you. Ironically, it started right around the time of <a href="http://www.thekitchenholiday.com/2013/02/simple-crusty-bread.html" target="_blank">this post</a>. It started off as an experiment, so I didn't want to say anything until I got some results. But after three weeks, it's become pretty obvious that I need to eliminate gluten from my diet. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The transition hasn't been as difficult as I expected. It's so different than simply avoiding carbs, because you can still eat things like rice, potatoes, quinoa, and lentils. Food itself wasn't even the thing I missed the most - it's beer! Luckily, my favorite DC bar, <a href="http://www.churchkeydc.com/" target="_blank">Churchkey</a>, has an extensive gluten free (GF) beer list, and I've found a couple that actually taste like beer. I've started to branch out into GF baking as well, having invested in a couple GF flours. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This weekend I made Summer's Juicy Orange Vanilla Cake, and it was delicious. It's made with orange zest and soaked in fresh squeezed orange juice, so it's perfect for late winter when fresh fruit options are limited. It's also tastes rich with plenty of vanilla, and has just a hint of coconut. Plus, it's sweetened with only honey, so no refined sugar here. You can make it GF using coconut and brown rice flour, but you could easily sub in regular flour instead. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is super easy and can be whipped up in no time. It's definitely going to be in frequent rotation in my kitchen!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcjYhUqLBfyeoP5kM697OC3NYLWqOPG0hM0H7C4pAknY63ovw0jDx_yOEOnlIku43lasg4NbTGYjo4OsXUr4h2qfXdl7F_1kH8RhvvLG8kTR-CVRaqqfoLMrOhUE42N7N3hIFqWnWMFs/s1600/IMG_6743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcjYhUqLBfyeoP5kM697OC3NYLWqOPG0hM0H7C4pAknY63ovw0jDx_yOEOnlIku43lasg4NbTGYjo4OsXUr4h2qfXdl7F_1kH8RhvvLG8kTR-CVRaqqfoLMrOhUE42N7N3hIFqWnWMFs/s320/IMG_6743.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Juicy Orange Vanilla Cake</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://summerharms.blogspot.com/2013/03/juicy-orange-vanilla-cake.html" target="_blank">Summer Harms</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup coconut oil or butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup full-fat coconut milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 tablespoons honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 teaspoons vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 oranges, zested and juiced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup coconut flour*</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup brown rice flour*</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">*1/2 cup all-purpose flour can be substituted for coconut and brown rice flour if desired</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Melt the coconut oil or butter in a small saucepan over low heat. Add the coconut milk and honey and stir to combine; remove from heat. In a medium mixing bowl, whisk together the eggs, vanilla, and orange zest. Add the coconut oil/honey mixture and whisk to combine. Sift the coconut flour through a fine mesh strainer and stir it into the prepared ingredients. Add the brown rice flour, baking powder, and salt and whisk to combine (a whisk may be necessary to eliminate clumps). Pour the batter into a greased 8x8 or similar pan and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cool the cake in the pan on a rack. Using a fork, poke holes over the surface of the cake and pour the orange juice evenly over it. Cover and refrigerate; serve cold. </span><br />
Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com6tag:blogger.com,1999:blog-7866549524131832593.post-31570538255253114522013-03-08T08:21:00.001-05:002013-03-08T08:21:37.165-05:00Friday Food Finds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNm6ZXytZ7-A2Z4SiAKY2QtCTHBoaWYcTSfEpMMBA9YL4wf2k8yohGuBWSc94CGMHHbwv9Is4je5wokbcCpsw43U7Z_frLhMSRX0LwydpKmnjxpXcW3OuVYf7lcgKwWiix_1iHagyVC_8/s1600/IMG_2178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNm6ZXytZ7-A2Z4SiAKY2QtCTHBoaWYcTSfEpMMBA9YL4wf2k8yohGuBWSc94CGMHHbwv9Is4je5wokbcCpsw43U7Z_frLhMSRX0LwydpKmnjxpXcW3OuVYf7lcgKwWiix_1iHagyVC_8/s320/IMG_2178.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy Friday! I'm sure you're all looking forward to the weekend as much as I am. Tomorrow I'm running a St. Patrick's Day themed four mile race out in Virginia to help me prepare for this year's <a href="http://www.thekitchenholiday.com/2012/04/cherry-blossom-brunch.html" target="_blank">Cherry Blossom</a>. My after work training has given me some great views of the Lincoln Memorial at twilight, but I'm definitely ready to spring forward on Sunday and have a little more sunlight in the evening! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, I'm starting a new series called "Friday Food Finds" in which I share recipes from the blogosphere that caught my eye throughout the week. Hopefully you'll find some inspiration and treat yourself to a kitchen holiday this weekend!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Grains are a great way to beef up <a href="http://themermaidchronicles.blogspot.com/2013/03/brown-rice-salad.html" target="_blank">winter salads</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A <a href="http://www.sarahwilson.com.au/2011/10/yes-chocolate-nut-balls-so-healthy-you-can-eat-em-for-breakfast/" target="_blank">great way</a> to satisfy a sweet tooth, in a healthy way</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Good bacon good....<a href="http://www.simplebites.net/winter-salad-inspiration-recipe-ceasar-wedge-salad-with-bacon/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SimpleBites+%28Simple+Bites%29" target="_blank">salad</a>?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.sproutedkitchen.com/home/2013/2/27/coco-banana-date-shake.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+sproutedkitchen+%28sprouted+kitchen%29" target="_blank">Coco Banana Date Shake</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A tex-mex <a href="http://thepioneerwoman.com/cooking/2013/03/beef-fajitas/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29" target="_blank">meat fix</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Deb's <a href="http://smittenkitchen.com/blog/2013/03/french-onion-tart-uk-cookbook-release/" target="_blank">french onion tart</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Happy weekending!</span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com2tag:blogger.com,1999:blog-7866549524131832593.post-74452301274806408332013-03-06T07:49:00.003-05:002013-03-06T07:49:38.359-05:00Perfect Pot Roast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEBu9OC4shv5AF3AKhUniYBFG_43XxqmtJqxN5VQoAQhYLTsPmfzoq4G1wY3s2EcOj_n0VQVLTDzSOVm9Qq2y7RNmlnD02O6Zs8bq3IZoPY7nL9ukroNTG45626UaN-hrgG5WXqipG1E/s1600/IMG_6707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEBu9OC4shv5AF3AKhUniYBFG_43XxqmtJqxN5VQoAQhYLTsPmfzoq4G1wY3s2EcOj_n0VQVLTDzSOVm9Qq2y7RNmlnD02O6Zs8bq3IZoPY7nL9ukroNTG45626UaN-hrgG5WXqipG1E/s320/IMG_6707.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was never a huge fan of red meat. My dad is
a meat and potatoes guy, and growing up I remember him being so excited to
grill up steaks for dinner. My mom was awesome at making us a homemade
dinner each and every night, and you could always rely on it being some
combination of meat, starch, and vegetable. Once I ventured out on my
own, I found that I ate meat much less frequently - my diet focuses mainly on
other sources of protein, like fish, beans, nuts, quinoa, and lentils. I think
it was a combination of price, ethical and environmental concerns, and a lack
of understanding of how to cook red meat that kept me away. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">A few years ago a friend told me about the <a href="http://www.dadamo.com/"><span style="color: #0025e5;">blood-type diet</span></a>,
in which your blood type determines the types of foods your body needs.
According to my blood type, I should be a vegetarian, so I embarked on a
month long experiment to eliminate meat from my diet. I only lasted three
weeks, at which point I was craving meat so much I would have done anything for
a burger. I hadn't noticed any benefit to avoiding meat, and my body was
very clearly telling me that it wanted it. Instead of cutting meat out
completely, I decided that it was better to incorporate meat into my diet in a
healthy, responsible way. I primarily eat chicken or fish and enjoy red
meat only occasionally. When I do buy meat, I make sure it's
ethical, humane, and environmentally responsible, even if it means spending a
bit (or, let's face it, a lot) more. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Since I've embraced meat as a legitimate part of my
diet, I've branched out a bit more in ways to prepare it. Appropriately,
I've gone to <a href="http://thepioneerwoman.com/cooking/"><span style="color: #0025e5;">The Pioneer Woman</span></a> for many of these
ideas, since she does live on a ranch and all. After seeing her episode
where she makes pot roast for her family's Sunday dinner, I knew I had to make
it right away. I had always thought of pot roast as an inedible meal from
the 1950s, but Ree's version was so moist and tender that I was converted.
This dish cooks in the oven at a very low temperature for several hours,
so when it's done you can literally flake the meat away with a fork. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">When you go to the grocery store, the cut of meat
you need to look for is chuck roast. For reasons that I will probably
never understand, they're not labeled as "pot roast." According
to Ree, you should look for a cut that has lots of fat marbled throughout to
get the best flavor. I repeat, fat is good in this case! <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Another important choice is the pot you're going to
use. It has to be able to go from the stove to the oven, so a dutch oven
is your best bet. But I don't own one, so I used a big stock pot that's
oven safe at low temperatures. It worked, but the high sides made it difficult
to flip the roast over. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To start, liberally salt and pepper your roast on
each side, like so:</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial;">Pour 2 - 3 tablespoons of olive oil into the pan
and heat it on the stove over medium to medium-high heat. Once it's VERY
hot, almost to the point of smoking, place the roast in the pan to sear it.
Let it brown for about one minute, then flip to sear the other side and
let that brown for another minute. It's important to have the heat very
high while you do this so that the meat will brown quickly without cooking the
middle of the roast. Remove the roast from the pan and set it on a
plate. It will look something like this:</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now prepare the vegetables. Halve and peel two onions.</span></div>
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<br />
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<span style="font-family: Arial;">Add more oil to the pan if necessary and add the
onions to brown them as well:</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
<!--EndFragment--><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfcO0gW-10Z5rdyNbnKr_14JM6Ng-9PZpMtVVuU2809ljicWbQDHhkmZRVTU0nSMpwrRufKEp2j4BUE80Q-0yvfwixK6HRvivRprI_zw1AkES2XOZihxwoxpBuh1awM_1D0yL7cKYGvI/s1600/IMG_6679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfcO0gW-10Z5rdyNbnKr_14JM6Ng-9PZpMtVVuU2809ljicWbQDHhkmZRVTU0nSMpwrRufKEp2j4BUE80Q-0yvfwixK6HRvivRprI_zw1AkES2XOZihxwoxpBuh1awM_1D0yL7cKYGvI/s320/IMG_6679.JPG" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Once they're nice and brown, remove the onions and set them aside. </span><br />
<br />
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<span style="font-family: Arial;">Do the same for the carrots. You can use
about 6 - 8 whole carrots sliced in large pieces, or one bag of baby carrots.
I used baby carrots, since I forgot to pick up normal ones. It
worked out well, as it meant I didn't have to do any slicing!</span><span style="font-size: 16pt;"><o:p></o:p></span></div>
<!--EndFragment--><br />
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<span style="font-family: Arial;">Remove the carrots from the pan and set them aside
in a bowl. Take one cup of beef broth and add it to the pan to deglaze
it. Scrape up any brown bits so they can add their delicious flavor.
</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Return the roast, carrots, and onions to the pan
along with 2-3 cups of beef broth and some rosemary and thyme. You should
really use fresh herbs, but if, like me, you forget to buy them at the store,
you can use dry herbs in a pinch. I used about one tablespoon of each.
The broth should cover the roast about halfway. </span><span style="font-family: Arial; font-size: 16.0pt; mso-bidi-font-family: Arial;"> </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
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<!--StartFragment-->
<div class="MsoNormal">
<span style="font-family: Arial;">Cover the pan and put it in the oven at 275
degrees. For a 3 pound roast, cook for about 3 hours, and for a 4 - 5
pound roast, about 4 hours.</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Once it's done, the roast will practically fall
apart when you pick it up. Very carefully, place it on a cutting board.
I use one with grooves along the edge, to catch any juices. </span><span style="font-size: 16pt;"><o:p></o:p></span></div>
<!--EndFragment--><div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Using two forks, flake the roast into bite size pieces. You might encounter some areas of fat, which you can just discard. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove the vegetables and broth and set them aside in separate dishes.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serve the meat and vegetables over mashed potatoes, with the juices poured over everything. Enjoy!</span><br />
<br />
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<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Perfect Pot Roast</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/" target="_blank">The Pioneer Woman</a></i></span><br />
<br />
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<br />
<div class="MsoNormal">
<span style="font-family: Arial;">1 3-4 pound chuck roast</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2-4 tablespoons olive oil</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 onions, peeled and halved</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Arial;">6-8 carrots or one bag baby carrots</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3 - 4 cups beef broth</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Arial;">3 sprigs fresh thyme, or 1 tablespoon dried</span><o:p></o:p></div>
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<span style="font-family: Arial;">3 sprigs fresh rosemary, or 1 tablespoon dried</span><o:p></o:p></div>
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<span style="font-family: Arial;">Salt and pepper to taste</span><o:p></o:p></div>
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<span style="font-family: Arial;">Preheat oven to 275 degrees. Generously season each side of the
roast with salt and pepper. Heat 2 tablespoons olive oil in a dutch oven
or oven-safe pan over medium to medium high heat. Add the roast, and
sear each side for 1 minute, then remove and set aside. Add the onions
for 1 minute or until brown, and set aside. Repeat for carrots.
Pour one cup beef broth into the pan to deglaze it, stirring to scrape
the bottom of the pan. Turn off the heat and return the roast, onions,
and carrots to the pan. Add the thyme and rosemary, and enough beef broth
to cover the roast half way. Cover the pan and bake for 3 hours for a 3
pound roast or 4 hours for a 4-5 pound roast. Remove roast, carrots, and
onion from pan. Serve over mashed potatoes, with broth on the side. </span><span style="font-family: Arial; font-size: 16.0pt; mso-bidi-font-family: Arial;"> </span></div>
<!--EndFragment-->Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com1tag:blogger.com,1999:blog-7866549524131832593.post-34018294583168648772013-02-26T07:21:00.002-05:002013-02-26T07:21:58.006-05:00Sweet Potato Quinoa Fritters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYw9QHH4PwmvFRY4p8cB0o8hMv28h9RHkV6w8mLcepxnT7sS95LEeZXyw8CpBLG30FyQODeYNe0jxyd8yLtB07Rd0llcuPzzNn7kWBo4GUfsQ93vteqhc1GzbpNVBO-IkKAsDV-Kz4rI/s1600/IMG_6659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYw9QHH4PwmvFRY4p8cB0o8hMv28h9RHkV6w8mLcepxnT7sS95LEeZXyw8CpBLG30FyQODeYNe0jxyd8yLtB07Rd0llcuPzzNn7kWBo4GUfsQ93vteqhc1GzbpNVBO-IkKAsDV-Kz4rI/s320/IMG_6659.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It finally got me. The flu. You hear in the news about how it's spreading so badly this year, but I just assumed I'd be OK. There I stood in my coworker's office last week, telling her how great it is that I don't get sick as frequently as I used to. That was my downfall. Two days later, I made it through only a morning of work before I was forced to go home to my couch. Thankfully it was a fairly mild strain, and I was back in action soon enough. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While I hated feeling crappy and missing work and social engagements, the silver lining was that it forced me to slow down. I read a new book, caught up on my DVR, and took lots of naps. One day when I was feeling especially energetic I made myself lunch. I find that lunch is such a luxurious meal to eat at home because so frequently you grab a bite on the run, sit at your desk and keep working while you eat, or are out at a restaurant. When you actually have time to fix yourself something healthy and eat it right away, not reheated two days later, and enjoy it in the comfort of your own home, lunch can be an incredibly enjoyable meal.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When I lived in Spain, we'd return home during siesta each afternoon, eat lunch with our host family, take a nap, and then continue about our day. Each day had an amazing rhythm and allowed you to enjoy even a weekday lunch.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On this day that would have been glorious had I not been ill, I made myself one of my favorite quick dishes - sweet potato quinoa fritters. They're full of protein and nutrition and incredibly tasty. And you can serve them any number of ways. They're great plain and sprinkled with sea salt, or you could squirt them with some fresh lemon juice and top them with plain yogurt or sour cream. They're great cold or reheated. And like so many things, they'd be awesome leftover with a poached egg on top!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the fritters, you'll need quinoa, a small sweet potato, eggs, breadcrumbs, green onion, feta cheese, and canola oil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is a great way to use up leftover quinoa you may have in the fridge. I always say I'm going to make a big batch at the beginning of the week to use in salads and as a side dish, but rarely take the initiative. If you're more on the ball than I am, then you already have cool quinoa to use. If not, put 1 cup quinoa and 2 cups water in a medium saucepan, along with 1/2 teaspoon salt, and bring it to a boil. Turn the heat down to low and let it simmer for 15-20 minutes, or until the quinoa is soft and fluffy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the quinoa is cooking, prepare the green onions by chopping them finely and peel and grate the sweet potato.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the quinoa is cooked, set it aside to cool slightly. Stirring it will help some of the heat leave more quickly. Then, in a large bowl, mix together all of the ingredients, along with 1/2 a teaspoon of salt and ground black pepper to taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-G6_eIjzOIy5hEAyviEOKKce7OLGHXPqidF4qZFIz-iCATrmu55RhsFH7r3ClMR28ZJ3G6NelsnWC-wW0ja7Pjm8rjnpmxUmZ43SzE2bj09W9Ye3y3dWQRtQKIwDKCFyNcMPdJGL1Yg4/s1600/IMG_6625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-G6_eIjzOIy5hEAyviEOKKce7OLGHXPqidF4qZFIz-iCATrmu55RhsFH7r3ClMR28ZJ3G6NelsnWC-wW0ja7Pjm8rjnpmxUmZ43SzE2bj09W9Ye3y3dWQRtQKIwDKCFyNcMPdJGL1Yg4/s320/IMG_6625.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now it's time to cook the fritters. In a large frying pan, heat a couple tablespoons of oil over medium high heat. Once it's hot and the oil is shimmering, drop about 3 tablespoons of the quinoa mixture onto the pan to form one fritter. It's important to wait until the oil is hot, or else the fritters will just absorb all the oil, and no one needs that.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWW3dTf_jB9VimetkMI070GwOjXLR-BFQihgrEx8IhTcWhoeTqL4cI2bsd3iwAg0315JVBoM3LRAvmf0zNF7K1OE5L3zM7kHJ4EtFLgFFB1HYbRw0xi3ohzxQB9K-Rm9E8WNrzbMaTqus/s1600/IMG_6631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWW3dTf_jB9VimetkMI070GwOjXLR-BFQihgrEx8IhTcWhoeTqL4cI2bsd3iwAg0315JVBoM3LRAvmf0zNF7K1OE5L3zM7kHJ4EtFLgFFB1HYbRw0xi3ohzxQB9K-Rm9E8WNrzbMaTqus/s320/IMG_6631.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook the fritters on this side for 3-4 minutes, or until they're nice and browned. It helps to turn them halfway through so that they brown evenly; you can lift up a corner with a spatula to check for brown-ness. Then flip! Carefully, so that you don't splash yourself with oil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_w65QMjpA69nIjcRX2xXuOzq3vAq9R_VjCiy3yzlCX4IoQrBp5KBsSo7KRgi7r54kifKX8xnGED4Rpp8Hs16wTla2BUOu5TIQZpyjGJyBd0Q6gCC1caoBdl6UXzVcMjz7x1l8ESed3Y/s1600/IMG_6637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_w65QMjpA69nIjcRX2xXuOzq3vAq9R_VjCiy3yzlCX4IoQrBp5KBsSo7KRgi7r54kifKX8xnGED4Rpp8Hs16wTla2BUOu5TIQZpyjGJyBd0Q6gCC1caoBdl6UXzVcMjz7x1l8ESed3Y/s320/IMG_6637.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once they're evenly browned on each side, take them out of the pan and let them drain on some paper towel. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">And that's it! Enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Sweet Potato Quinoa Fritters</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://www.cannellevanille.com/gluten-free/a-craving-for-quinoa-and-sweet-potato-cakes/" target="_blank">Canelle et Vanille</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup uncooked or 3-4 cups cooked quinoa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small sweet potato, peeled and grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 green onions, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, lightly beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup feta cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup bread crumbs (toast a slice of gluten free bread and blend in food processor to make this meal gluten free)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ground black pepper to taste </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Canola oil for frying</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook quinoa according to package, if necessary. Set aside to cool. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In large bowl, mix together all ingredients except oil and stir lightly to combine. Heat 2-3 tablespoons canola oil in a large frying pan over medium high heat. Drop 3 tablespoons of quinoa mixture onto pan to form one fritter; continue to fill pan. Cook on each side 3-4 minutes or until browned. Set on paper towel to drain. Enjoy immediately.</span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com1tag:blogger.com,1999:blog-7866549524131832593.post-69265772069672928782013-02-21T08:48:00.001-05:002013-02-21T08:48:56.692-05:00Sesame-Spiced Turkey Meatballs and Smashed Chickpea Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Like so many food blog lovers, I was anxiously awaiting the release of the <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X" target="_blank">Smitten Kitchen Cookbook</a> last fall. Deb's blog is arguably one of the best out there, so I could not wait to try her new recipes in her long-awaited cookbook. Lucky for me, Deb's book tour swung through DC, so we got to see her at Politics and Prose. So exciting and inspiring!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">She still has a few <a href="http://smittenkitchen.com/events/" target="_blank">appearances</a> to go, hopefully near you! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Her cookbook does not disappoint. I want to try ALL the recipes (and will one day!), but one in particular stood out. A friend told me she made this for her boyfriend, and that it was so good they just stared at each other with wide eyes. With that, it became the first of Deb's recipes that I made. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It takes two steps: first the meatballs, then the chickpea salad. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Start with the meatballs:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare the ingredients: ground turkey, breadcrumbs, water, spices, egg, and sesame seeds. The original recipe calls for Aleppo pepper, but I used regular ground black pepper. I also used store bought bread crumbs instead of making my own.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">First, toast the sesame seeds. Spread them in an even layer on a cookie sheet and bake at 350 degrees for 5 to 10 minutes. It doesn't take very long, so be sure not to burn them!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, mix all of the ingredients lightly with a fork.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Line a baking sheet with foil or parchment paper. Wet your hands, and form the turkey mixture into small meatballs, about 1 1/2 inches (golf ball sized, according to Deb). Place them on the baking sheet. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat several tablespoons of canola or vegetable oil in a large skillet over medium high heat. Add the meatballs, leaving some room between them and working in batches if necessary. Brown them on all sides, turning until completely browned.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once browned, move the meatballs back onto the baking sheet. Bake them in the oven at 400 degrees for 10 - 15 minutes and then set them aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, make the smashed chickpea salad. In a large bowl, mix two cans of chickpeas, rinsed and drained, or 1 3/4 cups cooked chickpeas, sliced green olives, spices, lemon juice, and garlic. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mash it with a potato masher, large fork, or pastry blender until it's coarse but not mushy, like this:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now usually I hesitate buying special ingredients for a recipe and try to get by with what I already have in my pantry, like the pepper. This salad calls for a spice called sumac though, which I splurged for because the taste really makes the dish. According to Deb, it's "a dark-red ground powder that tastes almost like a sour paprika and is used a lot in Middle Eastern cooking." I was intrigued, and it was worth it! Sumac adds a nice, dynamic flavor to this otherwise simple salad, and I really liked it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next, drizzle the salad with olive oil and sprinkle with more sumac to make it look pretty. Serve it cold or room temperature, topped with the turkey meatballs. The cool salad and warm meatballs work SO well together. Plus, it works well re-heated as leftovers, too. Make sure you only heat up the meatballs, though. Enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Sesame-Spiced Turkey Meatballs and Smashed Chickpea Salad</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from the <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X" target="_blank">Smitten Kitchen Cookbook</a></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Meatballs</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound ground turkey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cups breadcrumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg, beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground coriander</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon Aleppo or black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon red pepper flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons toasted sesame seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Canola oil to coat pan</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees. In a medium bowl, lightly mix all ingredients until just combined. Heat several tablespoons oil in a large pan. With wet hands, form 1 1/2 inch meatballs and brown in pan, turning occasionally. Place on a baking sheet and bake for 10 - 15 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Chickpea Salad</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cans chickpeas, rinsed and drained, or 1 3/4 cups cooked chickpeas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup sliced green olives</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground sumac, plus more for garnish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons freshly squeezed lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Option: Chopped fresh parsley</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, combine everything but the olive oil and mix to combine. Using a potato masher, large fork, or pastry cutter, smash the mixture until coarse but not mushy. Drizzle with olive oil and toss. Garnish with additional ground sumac. Serve with Sesame-Spiced Turkey Meatballs. </span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com2tag:blogger.com,1999:blog-7866549524131832593.post-57319861136829435162013-02-19T09:39:00.000-05:002013-02-19T09:39:19.387-05:00Simple Crusty Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I love making homemade bread. It seems like something that should be difficult, intimidating, and labor intensive, but it's really very easy. It does takes several hours from start to finish, but the amount of labor involved really only takes about 15 minutes. The rest is simply rising and baking, allowing you to go about your day. It smells wonderful as it bakes, and there's nothing better than biting into bread still warm from your own oven.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">A friend of mine first introduced me to this recipe at a dinner party. She served it warm, with garlic infused olive oil and I fell in love. It's rustic and crusty, yet soft inside. Perfect for dipping into <a href="http://www.thekitchenholiday.com/2013/02/white-bean-sausage-and-greens-soup.html" target="_blank">this soup</a>, eating with a smear of butter, or even slicing and making into garlic bread. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">The crazy thing is that you only need <i>four</i> ingredients: flour, water, yeast, and salt.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Start with lukewarm water. It should be warm to the touch but not at all scalding. Add the yeast and salt and let it sit for 5 minutes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Slowly stir in the flour until a sticky dough forms. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Transfer the dough into a greased bowl so it won't stick to the sides when it comes time to take it out.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cover the bowl with a towel and let the dough sit at room temperature for 2 - 5 hours.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJD9V_DeeaqoBQLcsVoPJREihmbIzi5_4ZeDxcBpTCOjmFOAZCRTRdF33KsYKyMmEtqBIlSEmq3MzrVLjbytvLGc5kcE2OMIjKjbpPUhxiLnS9jiJdfNe_zIAYrhHzknSEdNGuQEaBpg/s1600/IMG_6560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJD9V_DeeaqoBQLcsVoPJREihmbIzi5_4ZeDxcBpTCOjmFOAZCRTRdF33KsYKyMmEtqBIlSEmq3MzrVLjbytvLGc5kcE2OMIjKjbpPUhxiLnS9jiJdfNe_zIAYrhHzknSEdNGuQEaBpg/s320/IMG_6560.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">After the dough has risen, it will look something like this. Mine didn't rise very well, which might be attributable to yeast that was not very active or the fact that the salt was added early in the bread-making process (<a href="http://www.kingarthurflour.com/professional/documents/salt.pdf" target="_blank">this article</a> does a good job explaining the purpose of salt in bread making, if you want to get nerdy with me). At this point you can either bake the dough or store it in the fridge for up to two weeks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DeIeOIh04pyH4jZ4UpZvwb9yKmnj9AMJLUooasJaRQE7UsbHJoEcpXlqFR-EKWYhIDYdDz7KAm0j8qkW-CVeNBDpFIOqrhyAsAC-BoAua1K4lyu19Xk3D6jSFg2erngTZFdkROtY0gg/s1600/IMG_6564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DeIeOIh04pyH4jZ4UpZvwb9yKmnj9AMJLUooasJaRQE7UsbHJoEcpXlqFR-EKWYhIDYdDz7KAm0j8qkW-CVeNBDpFIOqrhyAsAC-BoAua1K4lyu19Xk3D6jSFg2erngTZFdkROtY0gg/s320/IMG_6564.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">There are a few options for how to bake the bread. I cut the dough in half and shaped it into small loaves on a greased cookie sheet, like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLnqkacGZc4-AmpXv7DfCRaVJFBP3tx0XaZ6_RwiHYN4EIrURbXmIbqQBZ1C717a4ksH5xxdhtdqkA3d1Xd5dOyXdkf_Ofr2u4wAcnmBm5a9K6YUOgH61VBHNz5DwVIL2PxAXd46-4iY/s1600/IMG_6566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLnqkacGZc4-AmpXv7DfCRaVJFBP3tx0XaZ6_RwiHYN4EIrURbXmIbqQBZ1C717a4ksH5xxdhtdqkA3d1Xd5dOyXdkf_Ofr2u4wAcnmBm5a9K6YUOgH61VBHNz5DwVIL2PxAXd46-4iY/s320/IMG_6566.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">You could also make one big loaf and bake it on a cookie sheet or in a bread pan. Alternatively, you can follow the <a href="http://www.nytimes.com/2007/11/21/dining/211brex.html?ref=dining&_r=0" target="_blank">original instructions</a> if you have a pizza stone.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle dough with a small amount of flour and score the top with a sharp knife.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place a pan in the bottom of the oven with a couple of inches of water in it to aid in baking the dough. Bake the dough in a 450 degree oven for 20-25 minutes for two small loaves. When it's finished it will be brown and firm to the touch, like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XNUtScZ9CmOH_l4ZUSgFhPQSHcbjIlExPdptZSmw0IPzh1Hztr9XqGvx1Uure_fzB1N_JjtxDQt7pi3QyQmU6cye7crVSW9uI6qAh7HtnaVl5LJT9L7yXLltr4IEiZXw-Z4gyyN39mU/s1600/IMG_6594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XNUtScZ9CmOH_l4ZUSgFhPQSHcbjIlExPdptZSmw0IPzh1Hztr9XqGvx1Uure_fzB1N_JjtxDQt7pi3QyQmU6cye7crVSW9uI6qAh7HtnaVl5LJT9L7yXLltr4IEiZXw-Z4gyyN39mU/s320/IMG_6594.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Slice and enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFpPZZPLC77_r1GRe6-wnFGL5bvbxSb4BSvA16Fyc60Rj7TVwGrT6KRXVA0IbbeP5UTCypPz8-gHatklqZyXfMVU0RZbkdBgnCPVNhBkpVyChxVANWvJsLnSX4PKPfE0Q1jM5MjJ0QTc/s1600/IMG_6608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFpPZZPLC77_r1GRe6-wnFGL5bvbxSb4BSvA16Fyc60Rj7TVwGrT6KRXVA0IbbeP5UTCypPz8-gHatklqZyXfMVU0RZbkdBgnCPVNhBkpVyChxVANWvJsLnSX4PKPfE0Q1jM5MjJ0QTc/s320/IMG_6608.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Simple Crusty Bread</span></u><br />
<em><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Adapted from <a href="http://www.nytimes.com/2007/11/21/dining/211brex.html?_r=0" target="_blank">New York Times</a></span></em><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups lukewarm water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 teaspoons (one packet) yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 teaspoons salt </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 1/4 cups flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Pour the water into a large bowl and sprinkle in the yeast and salt. Let sit for 5 minutes. Gradually stir in the flour until a sticky dough is formed. Transfer the dough into a greased bowl and let stand, covered, for 2 - 5 hours. Divide the dough in two and form into two loaves on a greased cookie sheet. Bake in a 450 degree oven for 20 - 25 minutes, along with a second pan with 1-2 inches of water. </span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-34558075172113672262013-02-12T08:04:00.000-05:002013-02-12T08:04:00.336-05:00White Bean, Sausage, and Greens Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTdquSMt3M6g3YxgzMkQbl7BNYXOd9k6US2GSqqmoopI6R9dT3LE49N0tgjtauqAPdyKEbr_V5Ti6bgiCP34NTnpKhiULxJmsJDYM8ViPpQXgbXFVF4u_1nIr7BWEh5_wGwSYSQMy1vw/s1600/IMG_6612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTdquSMt3M6g3YxgzMkQbl7BNYXOd9k6US2GSqqmoopI6R9dT3LE49N0tgjtauqAPdyKEbr_V5Ti6bgiCP34NTnpKhiULxJmsJDYM8ViPpQXgbXFVF4u_1nIr7BWEh5_wGwSYSQMy1vw/s320/IMG_6612.JPG" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">I'm back! To all of you lovely readers out there, Happy Hanukkah, Merry Christmas, Happy New Year, Inauguration Day, MLK Day, and all the other big events that I've missed over the past couple months. I've been incredibly busy, but things have settled down to a dull roar and I'm beyond excited to get back to sharing some new dishes with you. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">It's the heart of winter here on the east coast, which of course means comfort food. Unfortunately Nemo missed DC, but there's the possibility for some snow later in the week. Really, all I want is another Snowpocalypse, because I'm SO good at being snowed in. Either way, this time of year definitely calls for lots of soup. This version is hearty and healthy, and vibrant and full of color to perk up a dark winter day. It's also a great excuse to eat a couple of slices of freshly baked bread (which I'll share soon)! </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Start with some vegetables: carrots, celery, onion, and garlic. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucnfbLEyiRYrPoHwSj21WzhhuxC-cdiD0oLAPSpIqFLXzk-ucE6cBsYDj0AVfjm0u80rZrE2LZt1Gd4EnOTLCuHhdJ0phLTU8njQjknMH2oIcBl2CcelhhcdzjrbzpE4C5xUQ575QeYs/s1600/IMG_6567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucnfbLEyiRYrPoHwSj21WzhhuxC-cdiD0oLAPSpIqFLXzk-ucE6cBsYDj0AVfjm0u80rZrE2LZt1Gd4EnOTLCuHhdJ0phLTU8njQjknMH2oIcBl2CcelhhcdzjrbzpE4C5xUQ575QeYs/s320/IMG_6567.JPG" width="320" /></a></div>
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Dice them up, and sauté in olive oil in a large saucepan. Save the garlic for the last minute of sautéing. Season with salt, pepper, and red pepper flakes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8zTauTxnOE32J7JiPXWC-u62PMAe-l3iwh9uS1NZwDdw7WkSHqpE85r5EhqbgdH6hglvrAMPqrMDjlMYTIO997JNwJ5-kL5FdywWipHNkl6dQ0XRAVYbyTvX2kPi_RIfukQTSRQHMKs/s1600/IMG_6570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8zTauTxnOE32J7JiPXWC-u62PMAe-l3iwh9uS1NZwDdw7WkSHqpE85r5EhqbgdH6hglvrAMPqrMDjlMYTIO997JNwJ5-kL5FdywWipHNkl6dQ0XRAVYbyTvX2kPi_RIfukQTSRQHMKs/s320/IMG_6570.JPG" width="320" /></a></div>
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Next, peel and cube a butternut squash. Fresh is best, but I actually used frozen, which I do not recommend unless it's the only option. In my case, there were absolutely no butternut squashes available in the store so I bought a bag of frozen squash. I found that it got soft and mushy once it was cooked though, so the extra work of a fresh squash is definitely worth it if it's available. </div>
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Add the squash and some thyme (fresh if you have it, but dried is OK too). Sauté for three more minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMns-ibCdYgkDKF3wfXuRsFnZuEJwvW4OvhRzFsTk1_9lj26xqm-ZPyOFBuc2FLbM7iSTrCb07c-4w3JpfZraGGjCfUxIsZmZnxb8DjBo-WDTPMlH6XEDJliIVZbhvksiGCqmLtl8vCqQ/s1600/IMG_6576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMns-ibCdYgkDKF3wfXuRsFnZuEJwvW4OvhRzFsTk1_9lj26xqm-ZPyOFBuc2FLbM7iSTrCb07c-4w3JpfZraGGjCfUxIsZmZnxb8DjBo-WDTPMlH6XEDJliIVZbhvksiGCqmLtl8vCqQ/s320/IMG_6576.JPG" width="320" /></a></div>
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Now add the liquid: one carton of chicken broth and a can of diced tomatoes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBYvCL8-pGh_cUyyTsKG47pfM_s0gaNEB5I1GF1CdV5oCzrHUD5qwPhA2-ZPihrA5jny9k5bnRqL9tm-nmr4uwDeO2MhIj6sYw8FV5MgqoPeh5fDmF3lphZcBJIrpbumFaqwkXEdPgf8/s1600/IMG_6577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBYvCL8-pGh_cUyyTsKG47pfM_s0gaNEB5I1GF1CdV5oCzrHUD5qwPhA2-ZPihrA5jny9k5bnRqL9tm-nmr4uwDeO2MhIj6sYw8FV5MgqoPeh5fDmF3lphZcBJIrpbumFaqwkXEdPgf8/s320/IMG_6577.JPG" width="320" /></a></div>
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Bring the soup to a boil, then lower the heat and simmer, uncovered, for at least 15 - 30 minutes. The longer it cooks, the more the flavors develop. You can also add additional liquid here (1-2 cups of water) depending on how much broth you prefer. I chose not to add any extra, since I'm not a huge fan of broth and like my soup to be almost stew-like.</div>
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While it's simmering, prepare the greens, beans, and sausage. You can use any type of greens you prefer - collard, kale, swiss chard, or anything similar. I used dinosaur kale. Rinse it off, cut out the stems, and cut it into bite size pieces. </div>
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Drain and rinse the beans. I used Great Northern beans, but you can use Cannellini or Navy instead. <a href="http://www.cookthink.com/reference/988/Cannellini_beans_vs_Great_Northern_beans_vs_Navy_beans" target="_blank">This</a> is a good explanation of the difference between the three.</div>
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Halve and slice three to four chicken sausages and sauté in small pan to lightly brown.</div>
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When the soup is done simmering, add the sausage and beans and stir.</div>
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Next, add the greens. The greens will wilt once they're heated, so slowly stir to incorporate them into the soup.</div>
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Season with additional salt and pepper to taste, and then it's ready to serve! With some warm crusty bread, of course. </div>
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This soup reheats and freezes well. Freeze individual portions in a Ziploc freezer bag and defrost in the fridge before reheating.</div>
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<span style="font-size: large;"><u>White Bean, Sausage, and Greens Soup</u></span></div>
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<span style="font-size: x-small;"><i>Adapted from <a href="http://www.simplyscrumptioussf.com/2010/10/white-bean-sausage-and-greens-soup.html" target="_blank">Simply Scrumptious</a></i></span></div>
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1 yellow onion, diced</div>
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3 carrots, sliced</div>
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4 stalks celery, sliced</div>
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4 garlic cloves, finely chopped</div>
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1 small butternut squash, peeled and cubed</div>
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1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme</div>
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4 cups chicken broth</div>
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1 can diced tomatoes</div>
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1 can white beans, drained and rinsed</div>
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4 cups greens, chopped</div>
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3 - 4 cooked chicken sausages, sliced</div>
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Red pepper flakes</div>
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Salt and pepper to taste</div>
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Olive oil</div>
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<ul>
<li>Saute onion, carrots, and celery in olive oil for 5 minutes. Season with salt, pepper, and red pepper flakes. Add garlic and cook for 1 minute longer. Add butternut squash and thyme and sauté for 3 more minutes.</li>
<li>Add broth, diced tomatoes, and 1 - 2 cups water and bring to a boil. Lower the heat and simmer for 15 - 30 minutes. </li>
<li>Add the white beans and sausage and cook for 10 minutes. Add the greens and stir until greens are wilted. </li>
<li>Season with additional salt and pepper to taste. Serve hot with crusty bread. </li>
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Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com2tag:blogger.com,1999:blog-7866549524131832593.post-79211823919851000832012-12-12T09:15:00.000-05:002012-12-12T09:15:38.742-05:00To be continued...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEKk7vsgNQqop2Oxb6hcYPlCKVFLNyzsx-_X0G0vl35fLfU8NILuNRwBazk1831KMMB2DJNptlQPNJ5O7FzCNu50xB1C8eI__Lxc7LuIvLlwAEWLGE0n8SkH6mJN-oCkReCBqRQrXuO0/s1600/Christmas+Kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEKk7vsgNQqop2Oxb6hcYPlCKVFLNyzsx-_X0G0vl35fLfU8NILuNRwBazk1831KMMB2DJNptlQPNJ5O7FzCNu50xB1C8eI__Lxc7LuIvLlwAEWLGE0n8SkH6mJN-oCkReCBqRQrXuO0/s320/Christmas+Kitchen.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>Photo <a href="http://pinterest.com/pin/106890191127582654/" target="_blank">via</a></i></span></td></tr>
</tbody></table>
Happy holidays everyone! This post is very overdue and I apologize for my radio silence lately. Over the past few months I've been working on a personal project and am finally hitting the home stretch! I've missed sharing the new recipes I've tried lately, but promise to be back in early 2013 with some fun new ideas. <br />
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While I buckle down, I hope everyone's kitchen's are looking as lovely and peaceful as this one. In the meantime, here are a few recipes from last year to get you inspired for the season! <br />
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<a href="http://www.thekitchenholiday.com/2011/12/easy-peppermint-bark.html" target="_blank">So simple yet so festive</a><br />
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<a href="http://www.thekitchenholiday.com/2011/12/cranberry-coconut-macaroons.html" target="_blank">Gluten free</a><br />
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<a href="http://www.thekitchenholiday.com/2011/12/lemon-sugar-cookies.html" target="_blank">Beautiful and sure to impress</a><br />
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See you all in January!Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-39150885398829842422012-10-23T08:17:00.000-04:002012-10-23T08:17:03.768-04:00How To: Roast a Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPZzIKirpfZmABgy30wYU4RZ_ZKNY3rKQrzfZGxTUNZ2EfA96VJC9SMOzuYe-ktulbVOqFP3oFoV9NLHbFKZZ_BfQZBwm7_LUiiRG3GnwlUi2Empy_dDFACfol3Qzxf5urJFYPpSvHJk/s1600/IMG_5414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPZzIKirpfZmABgy30wYU4RZ_ZKNY3rKQrzfZGxTUNZ2EfA96VJC9SMOzuYe-ktulbVOqFP3oFoV9NLHbFKZZ_BfQZBwm7_LUiiRG3GnwlUi2Empy_dDFACfol3Qzxf5urJFYPpSvHJk/s320/IMG_5414.jpg" width="232" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To anyone who is intimidated by cooking an entire chicken, stop! Yes, it may seem strange to cook the entire chicken, rather than have each piece pre-cut for you. Sure, boneless-skinless chicken breast is healthy, but when chicken is cooked in its entirety, with skin and bones, white meat and dark meat, the result is incredibly tasty and aromatic. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">AND INCREDIBLY EASY! So easy it shouldn't be allowed, like you're cheating somehow. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Plus, your kitchen will smell like it's a holiday, but really it will just be Sunday. That's my favorite day to roast a chicken, so I have leftovers to last me through the week. After I cook the chicken and eat some for dinner that night, I cut off the rest of the meat and save it for lunches and quick dinners throughout the week. Of course, there are a plethora of recipes that utilize leftover chicken, but you don't even have to go that far. Eat it plain, put it on a salad, a sandwich, or make chicken salad. Super easy. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a basic recipe for roasting a chicken, a good starting place, but it's infinitely adaptable. I have yet to branch out though, because this version is so delicious I just haven't felt the need to change it! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To start, line a large roasting pan (I use a 13 x 9 baking pan) with aluminum foil and spray it with cooking spray. Prepare the chicken by first removing the giblets - extra parts of the chicken stored in a little bag in the cavity of the chicken. Depending on where you buy the chicken, the giblets may have already been removed (Whole Foods removes them but Costco does not, for example). Next, rinse the chicken under cold water and pat it dry with paper towels. Place it in the roasting pan. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And wash your hands frequently throughout the process, please. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73h_zh4uauqQ8R4o0j0gsdB7Cfg2BUEz7knkmZIpmxxlybOaTLnus183pcBlzewwxnaZdUefJyTRl_QUhDZg_GHjKtQp9WyVVPF-RJz-zQ3UOmSD0g3Dj6Kq7FFSwiiRD3sD0uA1OJfs/s1600/IMG_5388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73h_zh4uauqQ8R4o0j0gsdB7Cfg2BUEz7knkmZIpmxxlybOaTLnus183pcBlzewwxnaZdUefJyTRl_QUhDZg_GHjKtQp9WyVVPF-RJz-zQ3UOmSD0g3Dj6Kq7FFSwiiRD3sD0uA1OJfs/s320/IMG_5388.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a perfect instance in which you should do as I say and not as I do. There should really be a couple of inches on each side of the chicken, so make sure you use a big enough pan. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now pour a few tablespoons of olive oil over the chicken and spread it around with your hands. Next, generously sprinkle salt and pepper over the entire chicken.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6y8FsCy2Yv30aQ-A0fVfPPRSuRoaNyNW94CXvHaNYMU7Y3s0INP6-DMgtUWNEVUVR1eyKkSXrHdavn6x-W7gzmqXAYmdxd88A-XT_zTMm1BlTkhpigYrGH5ON8A0KVHBU7Dpk-VcyC4/s1600/IMG_5399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6y8FsCy2Yv30aQ-A0fVfPPRSuRoaNyNW94CXvHaNYMU7Y3s0INP6-DMgtUWNEVUVR1eyKkSXrHdavn6x-W7gzmqXAYmdxd88A-XT_zTMm1BlTkhpigYrGH5ON8A0KVHBU7Dpk-VcyC4/s320/IMG_5399.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now you're going to stuff some aromatics into the cavity of the bird. This recipe calls for garlic and lemon. Take a whole head of garlic (or as much garlic as you have on hand, if you don't have an entire head - it still works) and cut it in half crosswise, so the each clove is cut down the middle. Cut a whole lemon in quarters. Stuff as much garlic and lemon into the cavity as will fit. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXE0AR-FdU87hgbcGNczX5EathbDZfGrOT48QO00I3eZ8kBgwjE3Z_eJwC9SU6WuLzARKEE5YVzgqRv9hI88s8HQi7ntPpS7CmGEAOHGtH039dcGi8iW8IzCaxTcaOOKlq2ZhO-FAxw7c/s1600/IMG_5396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXE0AR-FdU87hgbcGNczX5EathbDZfGrOT48QO00I3eZ8kBgwjE3Z_eJwC9SU6WuLzARKEE5YVzgqRv9hI88s8HQi7ntPpS7CmGEAOHGtH039dcGi8iW8IzCaxTcaOOKlq2ZhO-FAxw7c/s320/IMG_5396.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To avoid burning, you need to tie the legs together. This also holds in the aromatics. Cut a few inches of kitchen twine (which you should be able to find in the grocery store) and tie the legs. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtuVN5oXrLSftv4DJ1pVLrwEnIJ-lhR8H-hjI0zp013Zrgy2lIOuNSlKtxU0COHQixYnah6PuaHT4nlHs2RNXozczT6uJsm3eZm_gsJ2lXxZTI7ruaSfU_4Y7uSTiPBREahfNFUYBZFDg/s1600/IMG_5397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtuVN5oXrLSftv4DJ1pVLrwEnIJ-lhR8H-hjI0zp013Zrgy2lIOuNSlKtxU0COHQixYnah6PuaHT4nlHs2RNXozczT6uJsm3eZm_gsJ2lXxZTI7ruaSfU_4Y7uSTiPBREahfNFUYBZFDg/s320/IMG_5397.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake the chicken at 425 degrees for about 1 hour and 15 minutes. You'll know it's done when the juices that run out of the chicken are clear. The best place to test this is between the leg and the thigh. Once it's done, remove from the oven and "tent" foil over it to retain the heat. Let it stand like this for 10 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9PL8GoukN-SqIqZgbn88mN-qlRdZanBXbVkVtmdhP-i3eFvMoSFwTK4pdO7pj-Vuzv0Y5WR6DTtQLfJCIeuGhmTfr_2Z_QinzVdoFPjHgv7ADDqkZMLGTS1IjmhdFfCkgzmR3zyTV0A/s1600/IMG_5404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9PL8GoukN-SqIqZgbn88mN-qlRdZanBXbVkVtmdhP-i3eFvMoSFwTK4pdO7pj-Vuzv0Y5WR6DTtQLfJCIeuGhmTfr_2Z_QinzVdoFPjHgv7ADDqkZMLGTS1IjmhdFfCkgzmR3zyTV0A/s320/IMG_5404.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once it's done, you're left with a beautifully browned chicken.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you're entertaining, you could put the entire chicken on a platter and cut it at the table. If it's just a normal Sunday night, I recommend cutting it on a platter with a groove on the sides to catch the juices. No one wants chicken juice all over their kitchen. Start by removing the wings, then the drumsticks and thighs (which are below the drumsticks). Then you can slice off the breast. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then it's time to enjoy it with your favorite sides! And get ready to make it again soon, because this is sure to be a new go-to recipe.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Simple Roasted Chicken</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768" target="_blank">Barefoot Contessa, How Easy Is That?: Fabulous Recipes and Easy Tips</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 4-5 pound chicken</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, quartered</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 whole head of garlic, cut in half crosswise </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 425 degrees.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Line a medium roasting pan with aluminum foil and spray with cooking spray. Remove the giblets from the inside of the chicken, rinse the chicken, and pat dry with paper towel. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the chicken in the roasting pan and rub with olive oil. Sprinkle generously with salt and pepper. Stuff the lemon and garlic in the cavity of the chicken and tie the legs with cooking twine. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the chicken in the oven and bake for approximately 1 hour and 15 minutes, or until the juices are clear when the chicken is pierced with a knife. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove from the oven and tent with aluminum foil for 10 minutes. Carve and serve. </span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com2tag:blogger.com,1999:blog-7866549524131832593.post-58343158152356213962012-10-11T08:40:00.001-04:002012-10-11T10:15:26.982-04:00Pumpkin Walnut Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-WvKPJSK5TsI13xGSELME_DFU3MgkoEfYvWiNIOhQAC8jIZyMLFPwUodw8tLKla-X7XDOXOpGUYPD6xqLJdtp12iljfM0doO2pmfZdH0DxPT3WNT02KGuuxxKsszwcTheJTNFZogtMY/s1600/IMG_5378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-WvKPJSK5TsI13xGSELME_DFU3MgkoEfYvWiNIOhQAC8jIZyMLFPwUodw8tLKla-X7XDOXOpGUYPD6xqLJdtp12iljfM0doO2pmfZdH0DxPT3WNT02KGuuxxKsszwcTheJTNFZogtMY/s320/IMG_5378.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you've known me during the fall, you know that I love pumpkin. I'll take it in my <a href="http://www.blogger.com/blogger.g?blogID=7866549524131832593#editor/target=post;postID=5699246485052324815" target="_blank">pancakes</a>, coffee, chili, <a href="http://www.blogger.com/blogger.g?blogID=7866549524131832593#editor/target=post;postID=716805113860240832" target="_blank">pies</a>, and, most importantly, beer. Like <a href="http://shipyardbrewing.blogspot.com/2012/09/shipyard-pumpkinhead-now-available-in.html" target="_blank">this one</a>, which took me 3 full years to find in DC. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">There are two types of pumpkin to cook with - canned or fresh. For canned pumpkin, I broke down and bought an enormous pack from Costco. For fresh pumpkin, you simply bake a sugar/pie pumpkin and scoop out the flesh (more detailed instructions in <a href="http://www.blogger.com/blogger.g?blogID=7866549524131832593#editor/target=post;postID=716805113860240832" target="_blank">this post</a>). You can then freeze it in 1-cup increments in small freezer bags to pull out whenever you need it. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">This year, pumpkin picking just hasn't been in the cards, so it's been canned pumpkin all the way. Which makes it very easy to whip up a quick batch of pumpkin walnut muffins on a work night. They make your kitchen smell like fall and are wonderful fresh or grilled in the morning. I even had to give some away to friends so that I wouldn't eat them all myself. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">To start, melt the butter in a small bowl in the microwave and let it cool. Completely forget to take a picture of it. Next, prepare the walnuts by chopping them finely on a cutting board. I made the mistake of not chopping them finely enough, which caused some of the larger pieces to burn in the oven. I recommend chopping them quite coarsely. Set them aside for later.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxj_4EeUGd2ZI9rVO7XU10TH4dpJaz_5N7yu9AzaRYIw0TS56pUDbS78X6PtoLLDduUPFn2EIpaO7VQ4tj9MCqD5KDqlCjxWWtxGqswo9Z52_wG2CeJynBfGvidBzKvMOOkD4IN22vUE/s1600/IMG_5303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxj_4EeUGd2ZI9rVO7XU10TH4dpJaz_5N7yu9AzaRYIw0TS56pUDbS78X6PtoLLDduUPFn2EIpaO7VQ4tj9MCqD5KDqlCjxWWtxGqswo9Z52_wG2CeJynBfGvidBzKvMOOkD4IN22vUE/s320/IMG_5303.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Now mix all of the dry ingredients together in a large bowl. About the flour: The recipe calls for 1 cup white and 1 cup white whole wheat flour. I used 1 cup white, 3/4 cup whole wheat, and 1/4 cup wheat germ. The recipe is pretty forgiving, so use whichever flour you prefer (or whatever you have on hand). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2flRQmjAjT4TjNUAXeRx0OLF-t6YCCtouZxTAOp93vvRn4_dLWUHM7fg285UaG7sGceAqFkTNkI2M1vwXdJF7RU5bMxAT8Rj9JTvQf_0B9RW8YX6NSRXxWE2atX2p06jat-Y62_MvsI/s1600/20120930-172923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2flRQmjAjT4TjNUAXeRx0OLF-t6YCCtouZxTAOp93vvRn4_dLWUHM7fg285UaG7sGceAqFkTNkI2M1vwXdJF7RU5bMxAT8Rj9JTvQf_0B9RW8YX6NSRXxWE2atX2p06jat-Y62_MvsI/s320/20120930-172923.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Now mix all the wet ingredients together, including the cooled butter. This is why it's important to let it cool - you don't want hot butter mixed in with the egg. Make a well in the center of the dry ingredients and pour all of the wet ingredients in, mixing well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OzPqOV4oxY9qK3GmpJsCANZgfoPcVaMZqDXb3iDnUkV-HZNqH1TKRNBsGBDtuCG1VYgdoX9Yk1lxZ8J3XGZiZ6RV3lVIzDGCC0gRA4e3bJiz8poYuYpnvLtepY1rlePnOTLAj-K4xr4/s1600/Pumpkin+Walnut+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OzPqOV4oxY9qK3GmpJsCANZgfoPcVaMZqDXb3iDnUkV-HZNqH1TKRNBsGBDtuCG1VYgdoX9Yk1lxZ8J3XGZiZ6RV3lVIzDGCC0gRA4e3bJiz8poYuYpnvLtepY1rlePnOTLAj-K4xr4/s320/Pumpkin+Walnut+Muffins.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">If you're using raisins or chopped dates, now would be the time to fold them in. I didn't have any on hand, so I skipped them, but I think they would add a great sweetness and extra moisture. You can't go wrong either way, though. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Next you're going to prepare the muffin tin. Here you have a few choices - a muffin tin lined with cupcake papers or sprayed with cooking spray, or silicone baking cups. I used silicone baking cups and sprayed them with cooking spray. These little guys are the greatest - they're super cute, the muffins pop right out of them after they're cooked, and they're reusable. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Using a large spoon, drop enough batter into each cup to fill it almost to the top. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Here's where the walnuts come in. Using your fingers, sprinkle the chopped walnuts over the batter. Press them into the batter so that they don't fall off later </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake them in a 400 degree oven for 20-25 minutes. You'll know they're done when you insert a toothpick into the center and it comes out without any batter stuck to it. Let them cool for a few minutes, then transfer them to a rack to cool even more. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">You can serve them right away when they're still warm, or they'll keep for several days in an airtight container. You could probably wrap them well and freeze them, but I can't attest to the success of this method. They're best enjoyed with a hot cup of coffee or a cold glass of milk. Happy fall!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Pumpkin Walnut Muffins</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Pumpkin-Walnut-Muffins-14500" target="_blank">Gourmet</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Yield: 12 muffins</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup cooked pumpkin (canned or fresh)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup milk or buttermilk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons unsulfured molasses</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup white whole wheat flour, all-purpose flour, or your flour of choice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon grated nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup packed brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup chopped pitted dates or chopped raisins (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup finely chopped walnuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees. In a small bowl, melt the butter and set aside to cool.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, mix together the flours, baking powder, cinnamon, ginger, cloves, nutmeg, salt, baking soda, and brown sugar. In a smaller bowl, mix together the butter, pumpkin, milk, eggs, molasses, and vanilla. Make a well in the dry ingredients and pour the wet ingredients in. Mix until well incorporated, then fold in the dates. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Prepare muffin tins using paper liners or cooking spray. Drop spoonfuls of batter into each cup to fill them approximately 3/4 high. Sprinkle walnuts over the batter, pressing them in so that they stick. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for several minutes before removing from the muffin tin. </span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-57959077173336420522012-10-10T10:01:00.001-04:002012-10-10T10:01:55.520-04:00Can't Get Enough: Pumpkin<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">This pretty much sums up my eating habits lately. Is any one else as obsessed with putting pumpkin in everything as I am? What have been your favorite pumpkin recipes this season? More pumpkin love to come tomorrow....</span><br />
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<span style="font-family: Arial; font-size: xx-small;">Photo via <a href="http://scoutmob.com/washington-dc/scoutfinds/4508?referrer=email_dailyfinds&utm_source=DC%3A+Scoutfinds&utm_campaign=7f6656726f-2012-10-10%2Bdc%2Bdf%2Bpie%2Bsisters&utm_medium=email&mc_cid=7f6656726f&mc_eid=38f2104e88" target="_blank">Scoutmob</a></span><br />
Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com1tag:blogger.com,1999:blog-7866549524131832593.post-27543742631288335932012-10-09T09:02:00.000-04:002012-10-09T09:02:15.896-04:00Happy Trails Adventure Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I originally made these cookies over the summer for a day of white water rafting and stand up paddleboarding. It was obviously going to be the most adventurous day of the season (I mean, we did a ropes course that was 65 feet high), so I wanted to bring a snack that was not only delicious, but would provide lots of energy and keep us going (and not falling) for a while. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Angela's Happy Trails Adventure Cookies were the perfect recipe. They're pretty healthy as far as cookies go - no added oil and mostly vegan - and are packed with nuts and seeds that would provide lots of protein and nutrients. Plus, using gluten free oats would make them gluten free. They were fairly quick and easy to make, so it left me just enough time to get my packing done for the trip. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While it might not be water sports weather any longer, I still wanted to share this recipe because they'd be great for lots of outdoor fall activities that are sure to be on your calendar soon. Like pumpkin picking and hiking! Here, a few pictures from a trip to Harpers Ferry, WV last fall. And yes, I think they'd be perfect for a few miles on the AT!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Happy Trails Adventure Cookies</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://ohsheglows.com/2012/06/20/happy-trails-adventure-cookies/" target="_blank">Oh She Glows</a></i></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Yield: 14-16 cookies</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup walnuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup + 1 Tablespoon oat flour (blended rolled oats)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup + 2 Tablespoons rolled oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon fine grain sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon ground flax seed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup maple syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tablespoon vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup dried sweetened cranberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons pepita (pumpkin) seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 Tablespoons chocolate chips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Prepare the walnuts: Toast the walnuts on a baking sheet at 325 degrees for 6-8 minutes, stirring once. Allow them to cool for several minutes. Chop them in a food processor (or by hand) until they resemble small crumbs. Set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Increase the oven temperature to 350 degrees. In a large bowl, mix the oat flour, rolled oats, cinnamon, salt, baking soda, and ground flax seed. In a smaller bowl, combine the syrup, honey, and vanilla. Pour the wet ingredients into the dry ingredients and mix well. Fold in the cranberries, pepitas, and chocolate chips. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Form the cookies with wet hands (dip them in water frequently to avoid the dough sticking to your hand) using approximately 2 Tablespoons of dough. Firmly squeeze the dough together and place on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes, or until cookies begin to brown and are set. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Can be stored in an airtight container for several days, if they last that long. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0tag:blogger.com,1999:blog-7866549524131832593.post-20041108600244125402012-10-03T06:00:00.000-04:002012-10-03T14:53:30.116-04:00African Curried Coconut Soup<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I'm back! After taking a pretty lengthy hiatus from The Kitchen Holiday, I'm happy to report that I'm back in the kitchen and ready to share some new recipes. Since June, my summer got pretty hectic with lots of travel, work, and studying for the GMATs (so glad those are over!), that I just didn't have time to take any pretty photos or get any non-business themed writing done. Now that things have settled down to a dull roar, I'm so excited to be back in this space and to share some new food ideas with you! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Since we skipped right over the second half of summer and have reached the official beginning of fall, I've found myself craving warm, comfort food. Sure, maybe it's still 80 degrees outside some days and I may or may not have worn shorts this weekend, but despite all that, my body is recognizing the change in the air and is ready to quiet down and embrace the season. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">To ease into autumn, I found a new soup that's light enough to be appropriate for this in-between time of the year. This African Coconut Curried Soup is full of flavor, packs a little kick, and is satisfying with hearty chickpeas and brown rice. Plus, it's gluten free and vegan. I made a big batch on a Sunday so that I had leftovers to eat for lunch throughout the week, and it tasted great reheated.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">To start, cook the rice. You can use white or brown, whichever is your preference. You could probably even substitute some other kind of grain if you wanted to, like barley or quinoa. In a small saucepan, combine 1/2 cup of rice and 1 cup of water. Bring it to a boil, then lower the heat and simmer for 30-40 minutes for brown rice, or 20 minutes for white rice. Fluff the rice with a fork and set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Next, prepare the vegetables. Finely chop the onion, seed and chop the bell pepper, and, *very important*, remove all the seeds and the white flesh from the hot pepper and then finely dice it. I don't handle spicy food very well, so I wanted to make sure the hot pepper was diced pretty small so that I didn't get any surprise spicy bites!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now you're ready to actually make some soup! In a large pot, heat the canola oil over medium heat. Add the peppers and onion and cook them for about 5 minutes, or until they're soft.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">While the vegetables are cooking, peel and chop the garlic. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Add the garlic to the vegetables and cook for one minute longer. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Now for the easy part - you just need to throw the majority of the remaining ingredients into the pot. Add vegetable broth, chickpeas, a can of diced tomatoes, curry powder, salt, and pepper. Stir it all together, then increase the heat to bring it to a boil. Once it boils, turn the heat down to low, cover, and simmer for 10 minutes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">After the 10 minutes are up, add the coconut milk and rice. The recipe calls for you to wait to add these ingredients since coconut milk can separate if you boil it, and you don't want the rice to overcook. That being said, I totally screwed that up and boiled the coconut milk and everything was fine, so don't sweat it. It sure does look pretty though!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Stir everything together, cover it again, and heat over low to medium heat for 5-10 minutes longer. You can serve the soup immediately, but it also tastes great as leftovers, as I can attest to after eating it for lunch for 4 days in a row. It's also freezable, if you want to have some variety in your week. Your choice! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy, and sit back as the weather starts to get colder!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><b>African Curried Coconut Soup</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Adapted from <a href="http://www.epicurious.com/recipes/food/views/African-Curried-Coconut-Soup-with-Chickpeas-352349" target="_blank">The Tropical Vegan Kitchen</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Yield: 4 servings</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons canola oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium red bell pepper, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 hot pepper (jalapeno or similar), seeded and finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, peeled and finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups low-sodium vegetable broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 15-ounce can chickpeas, rinsed and drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup diced tomatoes (canned or fresh)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon curry powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ground black pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 14-ounce can light coconut milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup rice (white or brown)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cook the rice according to instructions and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">In a large pot, heat canola oil over medium heat. Add the onion, bell pepper, and hot pepper and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Add the vegetable broth, chickpeas, tomatoes, and spices into the pot and bring to a boil. Lower heat and simmer for 10 minutes. Add the coconut milk and rice and cook over medium heat for 10-15 minutes longer, avoiding bringing the soup to a boil. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Serve immediately, refrigerate in an airtight container for 3-4 days, or freeze for several months. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com4tag:blogger.com,1999:blog-7866549524131832593.post-83088916643473610672012-06-29T11:24:00.001-04:002012-06-29T11:24:20.927-04:00Happy Weekending!<div class="separator" style="clear: both; text-align: center;">
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I'm off to Charlotte for the weekend with some of my favorite <a href="http://fashionsgreatesthits.blogspot.com/" target="_blank">adventurers</a> and will get to try stand up paddle boarding for the first time! Hopefully everyone will stay cool if they're affected by this heat wave (it's supposed to be 105 in Charlotte tomorrow??) and eat lots of popsicles. <br />
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I made <a href="http://ohsheglows.com/2012/06/20/happy-trails-adventure-cookies/" target="_blank">these</a> cookies to give us energy while we try our hand at SPB, kayaking, and zip lining. They're turned out wonderfully, so I'll be back next week to share them with you.<br />
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In the meantime, have a great weekend!<br />
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<span style="font-size: xx-small;">Photo <a href="http://thumbs.dreamstime.com/thumblarge_422/1248472470LT0JgJ.jpg" target="_blank">via</a>.</span>Rachelhttp://www.blogger.com/profile/11568203439823890729noreply@blogger.com0