tag:blogger.com,1999:blog-81176146061417902642024-03-05T18:23:53.568-05:00Tonia's KitchenblankUnknownnoreply@blogger.comBlogger219125tag:blogger.com,1999:blog-8117614606141790264.post-29114579341025741412013-09-25T22:28:00.001-04:002013-09-25T22:28:14.804-04:00Can Green Really Mean Red?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSmLlu6iKvhlqBCNcVeCyZ0y8y2t0Dd7Lrkt7Xka_e9o_hzvBuChEszyZEs-gDXsr_zudB4SfCam1rbZ_jQMAFhOKOLAmN5eso1i4DiKVOL0ximn5N7JRcXMxR_i4XGlZQrAZao5MEn2q/s1600/KITCHEN+CURES+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSmLlu6iKvhlqBCNcVeCyZ0y8y2t0Dd7Lrkt7Xka_e9o_hzvBuChEszyZEs-gDXsr_zudB4SfCam1rbZ_jQMAFhOKOLAmN5eso1i4DiKVOL0ximn5N7JRcXMxR_i4XGlZQrAZao5MEn2q/s320/KITCHEN+CURES+cover.jpg" width="238" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: lime;">Green</span> means <span style="color: red;">red</span>....in a healthy way. In this edition of Tonia's Daily Dish, we'll talk about the merits of green Chlorophyll and how it boosts red blood cells. Peggy Kotsopolous, or Peggy K. for short, joined Tonia on Tuesday's broadcast of <i>Tonia's Kitchen </i>to talk about her book <i>Kitchen Cures,</i> and specifically the more </span><span style="font-family: 'Trebuchet MS', sans-serif;">Chlorophyll</span><span style="font-family: 'Trebuchet MS', sans-serif;"> you eat, the more red blood cells you have in your body, and the more energy you have.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">So how can you eat more </span><span style="font-family: 'Trebuchet MS', sans-serif;">Chlorophyll? Eat more greens to start, or as Peggy K. recommends, use a supplement known as Chlorella, which is found in algae. To find out more...visit Peggy's website <a href="http://www.peggyk.com/" target="_blank">www.peggyk.com</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-34206938198862531362013-09-17T18:45:00.001-04:002013-09-17T18:46:41.183-04:00Thai Butternut Squash Soup-In Less Than A Hour!<span id=":kj"><a class="e" href="https://mail.google.com/mail/u/0/?ui=2&ik=9436460c9a&view=att&th=14126db7aa318dea&attid=0.1&disp=inline&safe=1&zw" target="_blank"><img alt="Moosewood Restaurant.jpg" class="hv" src="https://mail.google.com/mail/u/0/?ui=2&ik=9436460c9a&view=att&th=14126db7aa318dea&attid=0.1&disp=thd&zw" /></a></span><br />
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 20pt; mso-bidi-font-family: Archer-Semibold;">From the Moosewood Favorites Cookbook-</span><br />
<span style="color: #ee4500; font-family: Century Gothic;"></span><br />
<span style="color: #ee4500; font-family: "Century Gothic","sans-serif"; font-size: 20pt; mso-bidi-font-family: Archer-Semibold;">Thai Butternut Squash Soup<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular; mso-bidi-font-size: 10.5pt;">A velvety soup, that colors your place setting with vibrant orange and bright green. This seasonal broth yields a vibrant as well—
spicy, sweet, and tangy all at the same time.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Archer-Medium; mso-bidi-font-size: 9.5pt;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Medium;">Yields 9 cups<o:p></o:p></span><br />
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Medium;">Time: 55 minutes<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">2 tablespoons vegetable oil<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">2 cups chopped onions<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">2 garlic cloves, chopped<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">1 teaspoon salt<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">1 tablespoon peeled and grated fresh ginger<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">1 teaspoon Thai curry paste, or more later to taste<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">1 butternut squash (about 2</span><span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 6.5pt; mso-bidi-font-family: Archer-Book;">1</span><span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">⁄</span><span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 6.5pt; mso-bidi-font-family: Archer-Book;">2 </span><span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">pounds), peeled, seeded, and
chopped (6 cups)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">3 cups water<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">1 lime <o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">one 14- ounce can unsweetened coconut milk<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">2 cups baby spinach, cut into chiffonade</span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">sugar as needed<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 6.5pt; mso-bidi-font-family: Archer-Book;">1</span><span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">⁄</span><span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 6.5pt; mso-bidi-font-family: Archer-Book;">4 </span><span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;">cup chopped fresh cilantro
(optional)</span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 9.5pt; mso-bidi-font-family: Archer-Book;"><span style="color: orange;">Directions<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">Warm the oil in a covered soup pot on medium- low heat. Add the
onions, garlic, and salt and cook until the onions have softened, about 10
minutes. Stir in the ginger and curry paste and cook for a minute or two more.
Add the squash and water and bring to a boil. Reduce the heat and simmer until
the squash is tender, 15 to 20 minutes.<o:p></o:p></span><br />
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">While the squash is cooking, zest and juice the lime. Add about a
teaspoon of zest and 1 tablespoon of the juice to the pot. When the squash is
tender, stir in half of the coconut milk. In a blender or food processor, purée
the soup. Be careful, hot soup can erupt!<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">Return the puréed soup to the pot and reheat.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">Taste for sweetness, spice, salt, and tang. Depending on the
sweetness of your squash, a spoonful of sugar may bring the soup to life. Add
more lime juice and/or curry paste to taste. Stir in the chiffonade of spinach
and the cilantro, if using, and cook just until the spinach has wilted.<o:p></o:p></span></div>
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<i><span style="color: #ee4500; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: Archer-SemiboldItalic;"><o:p> </o:p></span></i></div>
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<i><span style="color: #ee4500; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: Archer-SemiboldItalic;">VARIATIONS<o:p></o:p></span></i></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">• Add 1 or 2 keiffir lime leaves to the pot while the squash is
simmering. Remove and discard before puréeing.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">• Substitute lemon zest and juice for the lime.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">• Although butternut is the easiest winter squash to peel, other
winter squashes can be used. Or, to save time, substitute three 12- ounce
packages of frozen winter squash for the fresh, or use the precut fresh squash
cubes that many supermarkets offer.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">• Replace the squash with sweet potatoes.<o:p></o:p></span></div>
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<i><span style="color: #ee4500; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: Archer-SemiboldItalic;"><o:p> </o:p></span></i></div>
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<i><span style="color: #ee4500; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: Archer-SemiboldItalic;">SERVING AND MENU IDEAS<o:p></o:p></span></i></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">Serve the soup topped with chopped scallions and pan- fried tofu
cubes, or cubed Thai Baked Tofu. </span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;"></span> </div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;"><span style="background-color: orange;">Additions:</span></span></div>
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<span style="color: black; font-family: "Century Gothic","sans-serif"; font-size: 12pt; mso-bidi-font-family: DanteMTStd-Regular;">Finely chopped
Thai basil would add a tasty compliment. Thai Noodle Salad
would also make a delicious addition as a side dish, when coupled with this soup.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-75087999673315658212013-08-19T12:52:00.001-04:002013-08-21T09:42:41.870-04:00This week on Tonia's Kitchen<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">We start the week talking Indian food with Chef Raghavan Iyer. His new book, Indian Cooking Unfolded, is a great resource to learn to cook Indian food.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvhQYVH3M_1iUjTJIpHKszyUwyiWdctc602MthfQAdNcyalETW4uFu7PUhMQ5esTlc54tSaEfPlR1LwX6SxmtQJtNySBuOi4jB6DLWCkDlxSkD8h66mKeHAbf2i7cyht2CvI_-JwmW12n/s1600/iyer.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvhQYVH3M_1iUjTJIpHKszyUwyiWdctc602MthfQAdNcyalETW4uFu7PUhMQ5esTlc54tSaEfPlR1LwX6SxmtQJtNySBuOi4jB6DLWCkDlxSkD8h66mKeHAbf2i7cyht2CvI_-JwmW12n/s1600/iyer.gif" /></span></a></div>
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<span style="font-size: large;">Monday - August 19th</span><br />
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Today we talked about a delicious recipe using potatoes and split peas.<span style="font-size: large;"><br /></span>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #e60000; font-family: "Times New Roman","serif"; font-size: 27pt;">Smoky Yellow <a href="https://www.blogger.com/null" name="_GoBack"></a>Split Peas<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #f15757; font-family: "Times New Roman","serif"; font-size: 13pt;">Tamatar Chana Dal<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><span style="color: #ff6600; font-family: "Times New Roman","serif"; font-size: 56.5pt;">D</span></b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt;">als are a cornerstone of India’s meals since they are an
inexpensive way of infusing proteins, fiber, and bodybuilding nutrients into
one’s diet, vegetarian or otherwise. Common to fi nd, yellow split peas are easy
to cook and do not require any presoaking. The spicing techniques in this
recipe hail from the southeastern region of India where roasting spices to
yield nutty-hot fl avors is key to creating a layered experience. I have
simplified the number of spices used but have kept the authenticity in terms of
assertiveness and balance. Oh, and best of all, no added fat! For the foldout
meal I have chosen a rice pilaf to accompany the dal, but for an everyday meal,
be sure to have some steamed white rice (page 27) to absorb all that saucy
goodness.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Vegan <o:p></o:p></span></div>
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</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt;">Gluten Free<o:p></o:p></span><br />
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<span style="color: #ff6600; font-family: "Times New Roman","serif"; font-size: 9pt;">Makes 6 cups; serves 6<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">1 pound potatoes, russet or<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">Yukon Gold<o:p></o:p></span></div>
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</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">1 cup yellow split peas<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 6pt;">1</span></b><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">⁄</span></b><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 6pt;">4 </span></b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">teaspoon ground turmeric<o:p></o:p></span></div>
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</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">2 to 4 dried red cayenne chiles<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">(like chile de árbol), stems<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">discarded<o:p></o:p></span></div>
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</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">1 tablespoon coriander seeds<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">1 teaspoon cumin seeds<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">1 medium-size tomato, cored and<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">diced<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">2 tablespoons fi nely chopped fresh<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">cilantro leaves and tender stems<o:p></o:p></span></div>
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</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">1</span><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 6pt;">1</span></b><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">⁄</span></b><b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 6pt;">2 </span></b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">teaspoons coarse kosher or<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">sea salt<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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</div>
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</span><br />
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<span style="color: #e60000; font-family: "Times New Roman","serif"; font-size: 27pt;">1 </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">Peel the potatoes and cut them into <b>ó</b>-inch cubes. Transfer
the cubed potatoes to a bowl large enough to hold them. Add enough cold water
to cover the potatoes to prevent them from oxidizing and turning black.<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><span style="color: #e60000; font-family: "Times New Roman","serif"; font-size: 27pt;">2 </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">Place the split peas in a mediumsize saucepan. Add water to cover
and rinse the peas, rubbing them between your fingertips (I just use the
fingers of one hand to do this). The water will become cloudy and may have some
debris like the odd skin from the peas (even though they are skinless) or dust
from the packaging. Drain this water. Repeat 3 to 4 times until the water, upon
rinsing the peas, remains clearer. Add 4 cups water to the pan with the peas
and let it come to a boil over medium-high heat. You will see some foam rise to
the surface; scoop it out and discard it.<o:p></o:p></span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #e60000; font-family: "Times New Roman","serif"; font-size: 27pt;">3 </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">Drain the potatoes and add them with the turmeric to the peas,
stirring once or twice. Reduce the heat to medium-low and cover the pan. Cook
the mélange, stirring occasionally, until the peas are tender but still firm
looking and the potatoes are cooked 20 to 25 minutes.<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #e60000; font-family: "Times New Roman","serif"; font-size: 27pt;">4 </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">Meanwhile, heat a small skillet over medium-high heat. Once the
skillet feels hot (when you hold the palm of your hand close to the bottom of
the skillet you will feel the heat), usually after 2 to 4 minutes, add the
chiles, coriander, and cumin. Toast the spices, shaking the skillet every few
seconds, until the chiles blacken and smell smoky hot and the seeds turn
reddish brown and smell incredibly aromatic (nutty with citrus undertones), 1
to 2 minutes. Immediately transfer the spice blend to a blender and plunk in
the tomato. Puree, scraping the insides of the blender as needed, to make a
smooth, reddish brown paste with a smoky aroma that is sure to knock your socks
off.<o:p></o:p></span></div>
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</span><br />
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<span style="color: #e60000; font-family: "Times New Roman","serif"; font-size: 27pt;">5 </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">Once the peas are cooked, add the tomato and spice paste to the
pan. I usually pour some of the liquid from the peas into the blender and
process it for a brief second to make sure I get every last bit of the tomato
paste, and then pour it back into the pan. Stir in the cilantro and salt.<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #e60000; font-family: "Times New Roman","serif"; font-size: 27pt;">6 </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt;">Increase the heat to medium-high and let the dal boil vigorously,
uncovered, stirring occasionally, until the fl avors mingle and the sauce
thickens slightly, 12 to 15 minutes. If you would like the sauce to be thicker,
mash some of the peas and potatoes with the back of your spoon. Serve the dal
warm.<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #333333; font-family: "Times New Roman","serif";"><span style="font-size: small;">1 Once you’ve cubed the potatoes, rinse the peas in water,
draining them <o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #333333; font-family: "Times New Roman","serif";"><span style="font-size: small;">2 Scoop out and discard any foam as the peas come to a boil.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="font-size: small;"><span style="color: #333333; font-family: "Times New Roman","serif";">3 Add the potatoes and the turmeric to the peas.</span><span style="color: black; font-family: "Times New Roman","serif";"><o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #333333; font-family: "Times New Roman","serif";"><span style="font-size: small;">4 Cook the potatoes and peas, stirring occasionally, until the
potatoes and<o:p></o:p></span></span></div>
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</span><br />
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<span style="color: #333333; font-family: "Times New Roman","serif";"><span style="font-size: small;">peas are tender.</span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span></span><br />
<span style="font-size: large;">******************************************</span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Tuesday - August 20th</span><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Times New Roman;">
Basmati rice is so delicious and easy to work with. Try this recipe for a quick side dish.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #ff4db3; font-family: "Times New Roman","serif"; font-size: 27pt;">Sweet-Scented Pilaf<o:p></o:p></span></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #ff94d2; font-family: "Times New Roman","serif"; font-size: 13pt;">Masala Pulao<o:p></o:p></span></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><b><span style="color: #ff6600; font-family: "Times New Roman","serif"; font-size: 56.5pt;">P</span></b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt;">erfuming oils with whole spices has been classic to north Indian
cuisine for thousands of years (no, I am not exaggerating). Western cultures
call it blooming (or </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt; mso-themecolor: text1;">tempering) but we call it tadka. Whatever the
nomenclature</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt;"> </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt; mso-themecolor: text1;">for this technique, the results play a
pleasing game with</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt;"> </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt; mso-themecolor: text1;">your palate of
how-much-can-you-eat-without-stopping.</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt;"> </span><a href="https://www.blogger.com/null" name="_GoBack"></a><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt; mso-themecolor: text1;">Give in and savor the pilaf as a side to any main dish, salad,
soup, or even a starter. It makes an elegant bed for the Ultimate Chicken Curry
and Smoky Yellow Split Peas in our foldout menu.</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 11.5pt;"><o:p></o:p></span></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">
<span style="font-family: Times New Roman; font-size: small;">
</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 5.5pt; mso-themecolor: text1;"><o:p> </o:p></span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: small;"><span style="mso-spacerun: yes;"> </span>LACTO-VEGETARIAN<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: small;">(VEGAN IF YOU USE OIL)<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="font-size: small;"><span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;">GLUTEN FREE</span><span style="color: black; mso-themecolor: text1;"><o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #ff6600; font-family: "Times New Roman","serif";"><span style="font-size: small;">Makes 3 cups<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #ff6600; font-family: "Times New Roman","serif";"><span style="font-size: small;">(serves 6 as a side)<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">1 cup Indian or Pakistani white<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">basmati rice or long-grain white<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">rice<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">2 tablespoons ghee, homemade<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">(page 31) or store-bought, or<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">canola oil<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">1 teaspoon cumin seeds<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="font-size: small;"><b><span style="color: black; font-family: "Times New Roman","serif";">1</span></b><b><span style="color: black; font-family: "Times New Roman","serif";">⁄</span></b><b><span style="color: black; font-family: "Times New Roman","serif";">2 </span></b><span style="color: black; font-family: "Times New Roman","serif";">teaspoon whole cloves<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">6 green or white cardamom pods<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">2 fresh or dried bay leaves<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">2 cinnamon sticks (each about<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">3 inches long)<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">1 small red onion, cut in half<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">lengthwise and thinly sliced<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Times New Roman","serif";"><span style="font-size: small;">1 teaspoon coarse kosher or sea salt<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="font-size: small;"><span style="color: #ff4db3; font-family: "Times New Roman","serif";">1 </span><span style="color: black; font-family: "Times New Roman","serif";">Place the rice in a medium-size bowl. Fill the bowl with enough
water to cover the rice. Gently rub the slender grains between the fingers of
one hand, without breaking them, to wash off any dust or light foreign objects
(like loose husks), which will float to the surface. The water will become
cloudy. Drain this water. You don’t need a colander for this; I just tip the
bowl over the sink to pour off the water, making sure the rice stays in the
bowl. Repeat this 3 or 4 times until after you rinse the grains the water
remains relatively clear. Now fill the bowl halfway with cold water and let the
rice sit at room temperature until the kernels soften, 10 to 15 minutes, then
drain the rice.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="font-size: small;"><span style="color: #ff4db3; font-family: "Times New Roman","serif";">2 </span><span style="color: black; font-family: "Times New Roman","serif";">Heat the ghee in a mediumsize heavy pot or saucepan over
medium-high heat. Once it appears to shimmer, sprinkle in the cumin, cloves,
cardamom, bay leaves, and cinnamon sticks. The spices will sizzle, turn reddish
brown, crackle, and scent the air with sweet aromas in 30 seconds to 1 minute.
Add the onion and stir-fry the slices until lightly brown around the edges, 3
to 5 minutes.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="font-size: small;"><span style="color: #ff4db3; font-family: "Times New Roman","serif";">3 </span><span style="color: black; font-family: "Times New Roman","serif";">Add the drained rice to the spiced onions, tossing them gently to
coat the rice. Add 1ó cups of cold water and the salt. Stir the rice once or
twice to incorporate the ingredients. Bring the water to a boil, uncovered,
still over medium-high heat and let boil without stirring, until the water has
evaporated from the surface and craters are starting to appear in the rice, 5
to 8 minutes.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="font-size: small;"><span style="color: #ff4db3; font-family: "Times New Roman","serif";">4 </span><span style="color: black; font-family: "Times New Roman","serif";">Now (and not until now) stir once or twice to bring the partially
cooked layer of rice from the bottom of the pan to the surface. Cover the pan
with a tight-fitting lid and reduce the heat to the lowest possible setting.
Let the rice steep for 8 to 10 minutes (8 if you are using an electric burner,
10 for a gas burner). Then turn off the heat and let the pan stand on that
burner, undisturbed, for 5 minutes.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="font-size: small;"><span style="color: #ff4db3; font-family: "Times New Roman","serif";">5 </span><span style="color: black; font-family: "Times New Roman","serif";">Uncover the pan, fluff the rice with a fork, and serve. You may
choose to remove the cloves, bay leaves, cardamom pods, and cinnamon sticks
before you serve the rice. I usually leave them in since they continue to
perfume the rice and just instruct the folks eating the rice to watch for those
whole spices and eat around them.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><span style="color: #333333; font-family: "Times New Roman","serif";"><span style="font-size: small;">1 Place the rice in a bowl and have all your ingredients prepped.<o:p></o:p></span></span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #333333; font-family: "Times New Roman","serif";"><span style="font-size: small;">2 Fill the bowl with enough water to gently rinse the rice,
separating the grains with your fingers.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: #333333; font-family: "Times New Roman","serif";"><span style="font-size: small;">3 When the water gets cloudy, gently rinse the grains without
breaking the slender grains.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="font-size: small;"><span style="color: #333333; font-family: "Times New Roman","serif";">4 O</span><span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;">nce the rice is ready, sprinkle the whole
spices into the hot ghee and allow them to sizzle.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: small;">5 Quickly add the sliced red onion to the
sizzling spices to prevent them from burning.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: small;">6 Stir-fry the medley to coat the onion with
ghee.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: small;">7 Allow the onion to brown around the edges.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: small;">8 Add the rice and fresh water to the pot and
cook until most of the liquid evaporates from its surface and craters start to
appear.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: small;">9 Once cooked, uncover the pan and fluff the
rice to release any pent-up steam.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 22pt; mso-themecolor: text1;"><span style="font-size: small;">Extra Credit<o:p></o:p></span></span><br />
<span style="font-family: Times New Roman; font-size: small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: small;">The whole spices used here are some of the
spices most commonly used in versions of garam masala. Here they are left
whole, gently infusing the nutty clarified butter with subtle aromas and
tastes—great proof that in northern India not all garam masalas are ground.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><br />***************************</span>
</span><span style="font-size: large;">
Wednesday - August 21st<span style="font-family: Verdana, sans-serif;">-</span></span><span style="font-size: large;">
</span><br />
<br />
This is a perfect dish for your weekend brunch. Turmeric has such great health benefits along with providing a nice spice to normal hash browns. Enjoy!<br />
<br />
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<span style="color: #00cdff; font-family: "Times New Roman","serif"; font-size: 31pt;">Turmeric Hash Browns<o:p></o:p></span></div>
<br />
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<span style="color: #ff6600; font-family: "Times New Roman","serif"; font-size: 55.5pt;">I </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.5pt;">am not lying when I say this is one recipe I succumb to every
Saturday or Sunday for breakfast. Not having potatoes piled into the beautiful
ceramic bowl given to me by my friend Richard Bresnahan, a potter of national
and international renown, is cause for panic and a quick trip to the store. For
you see, I am a self-confessed potatoholic. I need them, I want them, and I
covet them with unabashed lust. In India we were not privy to this tuber prior
to the sixteenth century and we thank the Spanish and the Portuguese settlers
for that gift from the New World. Now, no meal in India is replete without the
inclusion of potatoes in some shape, size, or form. These shredded wonders
incorporate one spice (turmeric) and two fl avorings (cilantro and chile) to
yield a golden-colored, perfumed, and pleasingly hot cake that is crisp on the
outside and mois</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-themecolor: text1;">t inside.<o:p></o:p></span></div>
<br />
<br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: x-small;">VEGAN<o:p></o:p></span></span></div>
<span style="font-size: x-small;">
</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;"><span style="font-size: x-small;">GLUTEN FREE<o:p></o:p></span></span></div>
<br />
<span style="color: #ff6600; font-family: "Times New Roman","serif";">Serves 4 as a side or 2 as a breakfast<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif";">2 pounds russet or Yukon Gold potatoes<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif";">(see Extra Credit)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<b><span style="color: black; font-family: "Times New Roman","serif";">1</span></b><b><span style="color: black; font-family: "Times New Roman","serif";">⁄</span></b><b><span style="color: black; font-family: "Times New Roman","serif";">2 </span></b><span style="color: black; font-family: "Times New Roman","serif";">cup fi nely chopped fresh cilantro leaves and<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Times New Roman","serif";">tender stems<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Times New Roman","serif";">1</span><b><span style="color: black; font-family: "Times New Roman","serif";">1</span></b><b><span style="color: black; font-family: "Times New Roman","serif";">⁄</span></b><b><span style="color: black; font-family: "Times New Roman","serif";">2 </span></b><span style="color: black; font-family: "Times New Roman","serif";">teaspoons coarse kosher or sea salt<o:p></o:p></span></div>
<br />
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<b><span style="color: black; font-family: "Times New Roman","serif";">1</span></b><b><span style="color: black; font-family: "Times New Roman","serif";">⁄</span></b><b><span style="color: black; font-family: "Times New Roman","serif";">2 </span></b><span style="color: black; font-family: "Times New Roman","serif";">teaspoon ground turmeric<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Times New Roman","serif";">1 habanero chile, stem discarded, and<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif";">fi nely chopped (do not remove the seeds;<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif";">see Extra Credit)<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Times New Roman","serif";">2 tablespoons canola oil<o:p></o:p></span></div>
<br />
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<span style="color: #00cdff; font-family: "Times New Roman","serif";">1 </span><span style="color: black; font-family: "Times New Roman","serif";">Peel the potatoes. Shred them in a food processor using the
shredding attachment or by scraping them against the large holes of a box
grater. Pile the potato shreds into a medium-size bowl. Mix in the cilantro,
salt, turmeric, and chile. Because you are dealing with the heat of a habanero,
use a spoon to do the mixing.<o:p></o:p></span></div>
<br />
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<span style="color: #00cdff; font-family: "Times New Roman","serif";">2 </span><span style="color: black; font-family: "Times New Roman","serif";">Heat the oil in a large nonstick skillet or well-seasoned cast
iron pan over medium-high heat. Once the oil appears to shimmer, spread the
turmeric-colored potatoes in the skillet in an even layer that is about 2
inches deep. The sizzle as soon as the potatoes hit the skillet is a good sign
that the skillet is the right temperature. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif";">Reduce the heat to medium and cook the potatoes covered, without
stirring, until they are nice and crispy brown on the underside, 10 to 12
minutes. Turn the thick patty over using 2 spatulas and brown the second side
the same way, 10 to 12 minutes.<o:p></o:p></span></div>
<br />
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<span style="color: #00cdff; font-family: "Times New Roman","serif";">3 </span><span style="color: black; font-family: "Times New Roman","serif";">Serve the potatoes immediately to experience the crispy exterior
and the soft interior.<o:p></o:p></span></div>
<br />
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</div>
<br />
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<span style="color: black; font-family: "Times New Roman","serif"; mso-themecolor: text1;">Extra Credit<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt; mso-themecolor: text1;">• A combination of turnips and rutabagas,
instead of or in addition to the potatoes, adds a deeper dimension (keep in
mind the total amount for the recipe is 2 pounds). Using sweet potatoes adds a sugariness
that markedly offsets the habanero chile’s capsaicin (the chemical that gives
chiles their characteristic heat). If you really want to take the easy way out,
buy preshredded potatoes from the refrigerated section of your supermarket. I
won’t judge, I promise.<o:p></o:p></span></div>
<br />
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</div>
<br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 9pt; mso-themecolor: text1;">• The Cubans may be known for their infamous cigars
but let’s not lose sight of their other gift to the world—that addictive member
of the capsicum family called the habanero (which means “from Havana”). Potent,
perfumed, pungent, the habanero may sometimes be labeled as a Scotch bonnet,
even though the latter is a different variety of the same species. It is widely
available among the chiles and the peppers in the vegetable bins of neighborhood
grocery stores. It is the second hottest cultivated chile and with a reputation
to hurt so good. Please be advised to use disposable gloves while chopping it.
The habanero's fruity aromas are unmistakable as soon as you cut it open.
Discard the veins and seeds if you wish a gentler heat. Serranos or jalapeños
are okay alternatives but keep in mind they don’t possess that fragrance I so
adore.<a href="https://www.blogger.com/null" name="_GoBack"></a><o:p></o:p></span></div>
<span style="font-size: large;"><br /></span>
******************************************************************<span style="font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Chef Kevan Vetter - McCormick Spice Kitchens</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<b><br /></b><span style="font-family: Verdana; font-size: large;">Thursday - August 22nd</span><br />
<br />
<span style="font-family: Verdana;">Chef Vetter joins me to talk about using a variety of wood chips to enhance your grilling adventures. Pecan wood is one of his favorites and might be yours if you give it a try.</span><br />
<span style="font-family: Verdana;"><br /></span>
<span style="font-family: Verdana;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/Aug22GrillWoodChips.mp3" target="_blank">Listen to the interview.</a></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><br />Friday - August 23rd</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; text-align: center;">Chef Vetter shares a quick and easy marinade.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<br />
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<br /></div>
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<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-48722693725088486472013-01-30T07:49:00.002-05:002013-08-21T10:51:59.926-04:00Apple-Fennel Guacamole Recipe by Rick Bayless<br />
<div class="separator" style="clear: both; text-align: center;">
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Turn up the volume on guacamole by swapping out onion in favor of apple and fennel.<br />
<br />
Skeptical?<br />
<br />
Listen to <b>Rick Bayless</b> describe how it's done and take a look at the recipe below.<br />
<br />
This is the kind of guacamole to put on a dressed-up table with lots of
fresh vegetables for dipping, maybe some garlic toasts or grilled pita,
even some rustic tortilla chips. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Recipe: Apple-Fennel Guacamole</b><br />
<b>Yield:</b> about 3 cups<br />
<b><br /></b>
<b>Ideas for serving: </b>My favorite way to serve it as a condiment with grilled chicken or fish on an Indian summer afternoon sitting in my backyard. Which happens far too infrequently.<br />
<br />
However, with the Superbowl this weekend - why not try it out on your friends and guests. <br />
<br />
<b>Ingredients: </b> <br />
<br />
<ul>
<li>1medium fennel bulb, stalks and fronds cut off</li>
<li>1 tablespoon olive oil</li>
<li>Salt</li>
<li>½ medium apple (a crisp-texture one like Granny Smith works good here), peeled, cored and cut into ¼-inch pieces</li>
<li>2 tablespoons lime juice</li>
<li>3 ripe, medium-large avocados</li>
<li>1 generous teaspoon chopped fresh thyme leaves</li>
<li>1 large serrano or 1 small jalapeño, stemmed, seeded (if you wish) and finely chopped</li>
</ul>
<b>Preparation:</b><br />
<br />
Heat the oven to 350 degrees. Cut the fennel bulb in half, then cut each half in 3 wedges. Lay them in a single layer in small baking dish, drizzle them with olive oil, measure in ¼ cup water, sprinkle with ½ teaspoon salt, cover with foil and slide into the oven. Bake until the fennel is tender, about 1 hour. Cool. Remove the fennel to a cutting board, pull off any exterior layers that seem fibrous, cut out and discard the pieces of core that hold each wedge together, then chop the remainder into tiny pieces—the tinier the better here.<br />
<br />
While the fennel is cooking, scoop the apple into a bowl, sprinkle it with the lime juice and toss to combine. Refrigerate until you’re ready to use it. Mash the avocado flesh in a large bowl: Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Scoop out the pit, then scoop the flesh from each half. With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash the avocado.<br />
<br />
Add the thyme, chopped green chile, apples (including all the lime juice) and half of the chopped fennel to the avocado, and stir to combine. (Refrigerate the remaining fennel to add to a salad or pasta dish.) Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until serving time.<br />
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When you’re ready for the guacamole, scoop it into a serving dish and sprinkle with the cheese.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-55565251036767495532013-01-29T07:27:00.000-05:002013-08-21T10:52:19.829-04:00Pan Fried Onion Dip by Marlene Koch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePqT287vnXm-rVx7xypuidXg32oYAMrDVj07wE7PXm3RrkPksbnQzSQfVvD18L0-5kTUQHOptJvkkSAmyWAfWWeAhxY4s-e-4md94X4_FN_xAR6d-9mOtZQ5sgu5w4N4ncFWm5BygHEW6/s1600/eat-more-of-what-you-love.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePqT287vnXm-rVx7xypuidXg32oYAMrDVj07wE7PXm3RrkPksbnQzSQfVvD18L0-5kTUQHOptJvkkSAmyWAfWWeAhxY4s-e-4md94X4_FN_xAR6d-9mOtZQ5sgu5w4N4ncFWm5BygHEW6/s1600/eat-more-of-what-you-love.jpg" /></a></div>
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Today Marlene Koch, Author of <a href="http://www.amazon.com/Eat-More-What-You-Love/dp/0762445890/">Eat More of What You Love</a>, talks about her <b>Pan Fried Onion Dip</b>. This is a healthier version of the traditional onion dip. We made this for a recent party we had - it was a huge hit. A must try recipe! If you want to cook healthy for your family and guests without losing taste, this is your go-to cookbook.<br />
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Tune in below and listen to Marlene discuss her Pan Fried Onion Dip recipe.<br />
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<br />
<b>Recipe: Pan Fried Onion Dip</b>
<br />
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<br />
<b>Ingredients:</b><br />
<ul>
<li>1 tsp. canola oil </li>
<li>3 cups roughly chopped or sliced onions </li>
<li>1 tsp. brown sugar </li>
<li>3 tbsp. light tub-style cream cheese </li>
<li>3 tbsp. light mayonnaise </li>
<li>1 cup light sour cream </li>
<li>1 tsp. dried minced onion </li>
<li>3/4 tsp. reduced-sodium soy sauce </li>
<li>1/4 tsp. Worcestershire sauce </li>
<li>1/4 tsp. salt </li>
<li>1/4 tsp. pepper
<b> </b></li>
</ul>
<br />
<b>Directions:</b><br />
Heat the oil in a medium non-stick skillet over medium high heat. Stir in the onions, lower the heat to medium, cover, and cook for 10 minutes, stirring occasionally.<br />
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Stir in the brown sugar and continue to cook for another 7 to 10 minutes, stirring periodically, until onions are deep golden brown. Remove from heat.<br />
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In a medium bowl, mix the cream cheese and mayonnaise. Add the sour cream and then the remaining ingredients, including the warm caramelized onions.<br />
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Serve immediately, or place dip into a serving dish, cover, and put in refrigerator for 30 minutes to meld flavors and serve as a cool dip.<br />
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<b>Some notes:</b> Make sure you onions are deep golden brown; mine could have used a little more time in the skillet.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-35588375469737932232013-01-25T09:34:00.001-05:002013-08-21T10:53:40.089-04:00Quinoa Burger by Carolyn Hemming<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCTJT-r6-iiD1E4XovjB14M4DDkQan_BY8NOD_KkgMF2uE6sZIEgX14qY0N7CGoY1dxU500qN7yryGVA5wLasnkVRFaNMPHiIcJW3_RkY28PH63xjHHmPZYwcV2vx4qChVriRoBJbtbu_/s1600/Better+Burger-325-282.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCTJT-r6-iiD1E4XovjB14M4DDkQan_BY8NOD_KkgMF2uE6sZIEgX14qY0N7CGoY1dxU500qN7yryGVA5wLasnkVRFaNMPHiIcJW3_RkY28PH63xjHHmPZYwcV2vx4qChVriRoBJbtbu_/s320/Better+Burger-325-282.jpg" width="320" /></a></div>
This burger is better! A meatless, meat-lover’s burger, this is a full-flavour burger with the perfect combination of toasted pecans, mushrooms, aged cheddar, herbs and of course, red quinoa. These burger patties hold together well for freezing and make for a quick and easy meal option.<br />
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Today Carolyn Hemming, Author of Quinoa Revolution talks about her <b>Quinoa Burger</b>. Made with using red quinoa, grape seed oil, diced onions, cheddar cheese, rolled oats, pecans and more.<br />
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<b>The Better Burger - Quinoa Burger</b><br />
<b>~ </b>
<i>From Quinoa Revolution by Carolyn Hemming
</i>
<b>~</b><br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 cup (250 mL) water </li>
<li>½ cup (125 mL) red quinoa </li>
<li>1 Tbsp (15 mL) grape seed oil or vegetable oil </li>
<li>1 cup (250 mL) diced onions </li>
<li>2 cups (500 mL) finely chopped cremini or white button mushrooms </li>
<li>1 tsp (5 mL) minced garlic </li>
<li>¾ tsp (3 mL) dried marjoram </li>
<li>¼ tsp (1 mL) dried oregano </li>
<li>2/3 cup (150 mL) shredded reduced-fat aged cheddar cheese </li>
<li>½ cup (125 mL) toasted pecans, chopped fine </li>
<li>1/3 cup (75 mL) rolled oats, quick cooking (gluten free if required) </li>
<li>1 large egg </li>
<li>1 Tbsp (15 mL) sodium-reduced soy sauce or tamari (gluten-free if required)
</li>
</ul>
<b>Preparation: </b><br />
Preheat the oven to 350°F (180°C) degrees and line a baking sheet with parchment or lightly grease.<br />
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Combine the water and quinoa in a small saucepan. Bring the water to a boil, cover and reduce the heat to a simmer for 15 minutes. Remove the pan from heat. Let sit covered for 10 minutes. Fluff with a fork and cool.<br />
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Heat the oil in a sauce pan on medium heat. Sautee the onions for about 5 minutes or until the onion is starts to become soft and transparent. Add the mushrooms, garlic, marjoram and oregano, sautéing for another 5 minutes until the mushrooms are tender. Set aside to cool.<br />
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Mix together in a medium-sized bowl, the quinoa, mushroom mixture, cheese, toasted pecans, oats, egg, and soy sauce.<br />
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Using a ½ cup (125 mL) measure, scoop mixture on to the parchment and form into 1-inch (2.5 cm) thick patties leaving 1-inch (2.5 cm) between (should make 8 to 9 patties). Bake for 27 to 30 minutes. Remove from the oven and serve.
<b>Note:</b> These burgers can also be cooked in an oiled fry pan or on a barbecue baking sheet.<br />
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<b>PER SERVING:</b> Energy 150 calories; Protein 7 g; Carbohydrates 13 g; Dietary Fiber 2 g; Fat 9 g; Sugar 2 g, Cholesterol 25 mg; Sodium 130 mg.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-75047530615626004272013-01-24T08:26:00.002-05:002013-08-21T10:54:00.720-04:00Red Velvet Waffles with Beet Juice by Carolyn Hemming<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qPX_CrIejKJ5MiAPD4QVgYD7FHZ3e4uxysajxdZI6OhGO4brteH2ZcjqoYhbuzQk89Gkt6R1Bzg8fOphVbuaR5IxO1k6mH8RNsDtVaQKzzyj6oN6ypb6kHitw449KHPG4ulAi250d9sw/s1600/Red+Velvet+Waffles-315-302.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qPX_CrIejKJ5MiAPD4QVgYD7FHZ3e4uxysajxdZI6OhGO4brteH2ZcjqoYhbuzQk89Gkt6R1Bzg8fOphVbuaR5IxO1k6mH8RNsDtVaQKzzyj6oN6ypb6kHitw449KHPG4ulAi250d9sw/s1600/Red+Velvet+Waffles-315-302.jpg" /></a></div>
Shhh. No one will guess these velvety waffles are sweetened with nutritious pureed red beets. Extra delicious with served with the optional Lemon Cream Cheese Topping.<br />
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Today Carolyn Hemming, Author of Quinoa Revolution talks about her <b>Red Velvet Waffles</b>. Made with beet juice, cocoa powder, using quinoa flour (typically sold right beside the quinoa seeds in your grocery store).<br />
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<b>Red Velvet Waffles</b><br />
<b>~ </b>
<i>From Quinoa Revolution by Carolyn Hemming
</i>
<b>~</b><br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>2-3 small beets </li>
<li>2 cups (500 mL) water </li>
<li>2 cups (500 mL) quinoa flour </li>
<li>¼ cup (60 mL) cocoa powder </li>
<li>4 tsp (20 mL) baking powder </li>
<li>3 Tbsp (45 mL) organic cane sugar (or white sugar) </li>
<li>¼ tsp (1 mL) salt </li>
<li>2 large eggs, beaten </li>
<li>1¼ cup (310 mL) 1% or 2% milk </li>
<li>¼ cup (60 mL) vegetable oil </li>
<li>1 tsp (5 mL) pure vanilla extract </li>
</ul>
<b>Lemon Cream Cheese Topping (optional)</b><br />
<ul>
<li>½ cup (125 mL) light cream cheese </li>
<li>½ cup (125 mL) low fat plain yogurt </li>
<li>1 Tbsp (15 mL) pure maple syrup </li>
<li>¼ tsp (1 mL) pure vanilla extract </li>
<li>½ tsp (1 mL) lemon zest
</li>
</ul>
<br />
<b>Preparation: </b><br />
In a medium saucepan, bring the beets (with skins on) and water to a boil. Lower temperature to medium heat and continue to cook the beets until tender. Save and set aside the red cooking juice. Rinse beets under cool water and gently remove the skin with your fingers. Chop beets into large chunks and place in a food processor. Puree until smooth and set aside to cool.<br />
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Combine the flour, cocoa, baking powder, sugar and salt in a large bowl. In a separate, medium bowl, whisk together the eggs, milk, oil, vanilla, ¼ cup (60 mL) of pureed beets and 1 cup (250 mL) of the red beet juice saved from cooking. Blend well and set aside.<br />
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<b>Lemon Cream Cheese Topping (optional):</b> In a medium bowl, whip the cream cheese, yogurt, maple syrup, vanilla and lemon zest. Set aside.
Grease or lightly spray a waffle iron with cooking oil and preheat it. Pour the batter onto the waffle iron according to the manufacturer’s instructions and close. Remove the waffles when the lid lifts open easily, about 5 to 6 minutes. Serve with lemon cream cheese topping (if using) or butter and maple syrup. Waffles will keep in the refrigerator for up to 2 days in a sealed container. Reheat in a slice toaster or toaster oven.<br />
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<b> PER SERVING:</b> Energy 390 calories; Protein 12 g; Carbohydrates 49 g; Dietary Fiber 8 g; Fat 17g; Sugar 11 g, Cholesterol 75 mg; Sodium 200 mg.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-84449872946212722852013-01-23T08:30:00.000-05:002013-08-21T10:54:31.513-04:00Braciota, Italian Style Pot Roast by Mary Ann Esposito<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28A1rL8WmCAUgiETup-dgw8rCsJFtSydUwHPll7Im3gNBdU-SPyeF20f32h7wpWbN0N-QIHto_N3h-qv0egqZWQc0Yptux2pKVMjQoDML1h_fHyxgb8_li7kxDA6I25VyqKKFgyYg0SvZ/s1600/ciao-italia-family-classics256-300.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28A1rL8WmCAUgiETup-dgw8rCsJFtSydUwHPll7Im3gNBdU-SPyeF20f32h7wpWbN0N-QIHto_N3h-qv0egqZWQc0Yptux2pKVMjQoDML1h_fHyxgb8_li7kxDA6I25VyqKKFgyYg0SvZ/s1600/ciao-italia-family-classics256-300.jpg" /></a></div>
<blockquote>
Mary Ann Esposito is the author of 12 books on the art of Italian cooking. Through the <i>Ciao Italia</i> TV show, Mary Ann has taught millions of fans how to cook delicious, authentic Italian dishes. Her books show us how to make a quick meal with just five ingredients; she's helped us get dinner on the table in just 30 minutes; and she has encouraged us to slow down and take it easy in the kitchen while recreating the rich aromas of Italy.</blockquote>
Today Mary Ann discusses her <b>Braciota -Italian Style Pot Roast</b>. <br />
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<b>Braciota -Italian Style Pot Roast</b><br />
<b>~ </b>
<i>From Ciao Italia-Family Classics by Mary Ann Esposito
</i>
<b>~</b><br />
<br />
<b>Ingredients:</b>
<br />
<ul>
<li>2 ½ tsp. salt </li>
<li>1 tsp. black pepper </li>
<li>2 tsp. dried oregano </li>
<li>One 2 ½ lb. boneless chuck roast </li>
<li>2 TBLSP extra virgin olive oil </li>
<li>1 med. Onion, coarsely chopped </li>
<li>1 large carrot, coarsely chopped </li>
<li>2 garlic cloves </li>
<li>1 cup dry red wine </li>
<li>One 28 oz. can crushed plum tomatoes </li>
<li>1 sprig rosemary </li>
<li>2 sprigs basil </li>
<li>2 sprigs flat leaf parsley
</li>
</ul>
<br />
<b>Preparation: </b><br />
<br />
Mix the salt, pepper & oregano together and rub all over the roast. Set aside. Heat the oil in a large skillet and brown the roast well on all sides. This is a really important step because it locks in juices and flavor.<br />
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Transfer the roast to the slow cooker or heavy-duty oven roaster. In the same skillet used to brown the roast, cook the onion, carrot & garlic until the mixture is soft, then add them to the slow cooker or Dutch oven.<br />
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Combine the wine and tomatoes in a bowl and add to the slow cooker or Dutch oven.
Tie the rosemary, basil & parsley together with kitchen twine and add to the slow cooker or Dutch oven. Mix the ingredients well. Cover and cook in slow cooker for 4 to 5 hours on high or 6 to 8 hours on low. For the Dutch oven, cover with heavy aluminum foil and cook 3 to 4 hours or until fork tender.<br />
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When cooked, transfer the meat to a cutting board, cover and allow to rest for 20 minutes. Cut the meat into slices and return them to the slow cooker or Dutch oven just to reheat. Serve hot with some of the sauce. The sauce is also good over pasta or rice.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-82643210319586434482013-01-22T07:52:00.000-05:002013-08-21T10:55:50.548-04:00Beef Stew Val d’Aosta Style by Mary Ann Esposito<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28A1rL8WmCAUgiETup-dgw8rCsJFtSydUwHPll7Im3gNBdU-SPyeF20f32h7wpWbN0N-QIHto_N3h-qv0egqZWQc0Yptux2pKVMjQoDML1h_fHyxgb8_li7kxDA6I25VyqKKFgyYg0SvZ/s1600/ciao-italia-family-classics256-300.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28A1rL8WmCAUgiETup-dgw8rCsJFtSydUwHPll7Im3gNBdU-SPyeF20f32h7wpWbN0N-QIHto_N3h-qv0egqZWQc0Yptux2pKVMjQoDML1h_fHyxgb8_li7kxDA6I25VyqKKFgyYg0SvZ/s1600/ciao-italia-family-classics256-300.jpg" /></a></div>
<blockquote>
Mary Ann Esposito is the author of 12 books on the art of Italian cooking. Through the <i>Ciao Italia</i> TV show, Mary Ann has taught millions of fans how to cook delicious, authentic Italian dishes. Her books show us how to make a quick meal with just five ingredients; she's helped us get dinner on the table in just 30 minutes; and she has encouraged us to slow down and take it easy in the kitchen while recreating the rich aromas of Italy.</blockquote>
Today Mary Ann discusses her <b>Beef Stew Val d’Aosta Style</b>. <br />
<br />
<br />
<br />
<br />
<br />
<b>Beef Stew Val d’Aosta Style</b><br />
<b>~ </b>
<i>From Ciao Italia-Family Classics by Mary Ann Esposito
</i>
<b>~</b><br />
<br />
<b>Ingredients:</b>
<br />
<br />
<b>MARINADE</b><br />
<ul>
<li>2 cups dry red wine </li>
<li>1 whole bay leaf </li>
<li>10 whole cloves </li>
<li>¼ tsp freshly grated nutmeg </li>
<li> ½ tsp ground cinnamon </li>
<li>1 tsp fine sea salt </li>
<li>Freshly ground black pepper
<b> </b></li>
</ul>
<br />
<b>STEW</b><br />
<ul>
<li>2 lbs. stew beef, cut into 1 inch cubes </li>
<li>¼ cup unbleached all purpose flour </li>
<li>4 TBLSP (1/2 stick) unsalted butter</li>
<li>2 med. Onions, chopped </li>
<li>4 to 6 cups hot beef broth
<b> </b></li>
</ul>
<br />
<b>SOFT POLENTA</b><br />
<ul>
<li>2 cups whole milk </li>
<li>1 cup heavy cream </li>
<li>½ cup white or yellow stone-ground cornmeal
<b> </b></li>
</ul>
<br />
<b>Preparation: </b><br />
<br />
To make the marinade, in a bowl, combine the wine with the bay leaf, cloves, nutmeg, cinnamon, salt & pepper. Place the meat in a a rectangular glass dish and pour the wine mixture over the meat. Cover and refrigerate overnight.<br />
<br />
When ready to make the stew, drain the meat; dry the pieces on paper towels, and toss in the flour.<br />
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Heat the butter in a Dutch oven or a heavy-bottomed, 2 quart pot. Brown the meat pieces well then transfer them with a slotted spoon to a dish. Add the onions to the pot and cook until they wilt. Return the meat to the pot and season with salt and pepper. Pour in enough beef broth just to cover the meat, and cook over medium-low heat until the meat is fork-tender. To make the polenta, in a heavy bottomed, 2 quart saucepan, combine the milk and cream off the heat. Whisk in the cornmeal until it is smooth. Place the saucepan over med.-low heat and cook the mixture, stirring often, until it is smooth and bubbly, 8 to 10 min. Remove the pan from the heat and stir in the butter, cheese, parsley & nutmeg.<br />
<br />
When the stew is ready, scoop some of the polenta into each bowl and top with some of the stew and its juices.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-57526047341084138892013-01-21T09:00:00.000-05:002013-08-21T10:56:21.586-04:00Stuffed Baked Fish by Mary Ann Esposito<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28A1rL8WmCAUgiETup-dgw8rCsJFtSydUwHPll7Im3gNBdU-SPyeF20f32h7wpWbN0N-QIHto_N3h-qv0egqZWQc0Yptux2pKVMjQoDML1h_fHyxgb8_li7kxDA6I25VyqKKFgyYg0SvZ/s1600/ciao-italia-family-classics256-300.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28A1rL8WmCAUgiETup-dgw8rCsJFtSydUwHPll7Im3gNBdU-SPyeF20f32h7wpWbN0N-QIHto_N3h-qv0egqZWQc0Yptux2pKVMjQoDML1h_fHyxgb8_li7kxDA6I25VyqKKFgyYg0SvZ/s1600/ciao-italia-family-classics256-300.jpg" /></a></div>
<blockquote>
Mary Ann Esposito is the author of 12 books on the art of Italian cooking. Through the <i>Ciao Italia</i> TV show, Mary Ann has taught millions of fans how to cook delicious,
authentic Italian dishes. Her books show us how to make a quick meal with just five ingredients; she's helped us get dinner on the table in just 30 minutes; and she has encouraged us to slow down and take it easy in the kitchen while recreating the rich aromas of Italy.</blockquote>
Today Mary Ann discusses her Stuffed Baked Fish Bundles recipe with spinach, capers, sun dried tomatoes, onions and olive oil. <br />
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<br />
<br />
<br />
<br />
<b>Stuffed Baked Fish Bundles – Involtini di Pesce al Forno</b><br />
<b>~ </b>
<i>From Ciao Italia-Family Classics by Mary Ann Esposito
</i>
<b>~</b><br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 16oz. bag of fresh spinach, washed & stemmed</li>
<li>2 TBLSP extra virgin olive oil</li>
<li>1 med. Onion, peeled, minced</li>
<li>2 TBLSP salt packed capers, well rinsed/minced</li>
<li>4 sun dried tomatoes, packed in olive oil, drained/chopped</li>
<li>Salt & Pepper</li>
<li>8 Flounder fillets</li>
</ul>
<br />
<b>Preparation: </b><br />
Place the spinach in a pot, cover, wilt down over medium heat. Drain in a colander, pressing on the leaves to release their water. Transfer the spinach to a cutting board and chop. Set aside.<br />
<br />
Pour 2 TBLSP of the oil in a sauté pan and place over medium heat. Add the onions and cook until they soften and begin to take on some color. Stir in the capers and sun –dried tomatoes. Add the spinach and mix well. Season to taste with salt and pepper.<br />
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Preheat the oven to 350. Brush a 12x9 inch casserole dish with the remaining tablespoon of olive oil. Divide and spread the filling mixture evenly on top of each of the flounder fillets, then starting at one end, roll each fillet up like a jelly roll and place in the prepared casserole dish.<br />
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Bake for 8 to 10 minutes, or just until the fish turns white and flakes easily when poked with a fork. Serve the involtini hot with the pan juices spooned over the top.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-70977632282367453662013-01-04T14:23:00.002-05:002013-08-21T10:57:37.302-04:00"Sweet Earth" - Chocolate Mousse with Chocolate Cookie Crumbles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-E25JYx2KnAr9IT9X8i2j_wl5A2Xm1L2mNTbc5bzy0S7Ll5AO3LDk8sDiex6pbZ5xoLdUUuVuXaB0lxy1D0EqjfmOGc8DIaG43tvQpQBlbachwR8itk0vyjg1ubrExpwyio8bNi02zrO/s1600/DaisyMorning.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-E25JYx2KnAr9IT9X8i2j_wl5A2Xm1L2mNTbc5bzy0S7Ll5AO3LDk8sDiex6pbZ5xoLdUUuVuXaB0lxy1D0EqjfmOGc8DIaG43tvQpQBlbachwR8itk0vyjg1ubrExpwyio8bNi02zrO/s1600/DaisyMorning.jpg" /></a></div>
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In today's show, Daisy Martinez, star of the Food Network's <i><b>Viva Daisy!</b> </i>discusses how to prepare and make <b>"Sweet Earth" - Chocolate Mousse with Chocolate Cookie Crumbles</b>.<br />
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Daisy is also author of her latest cookbook, <b>Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes.</b><br />
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This is the one "must try" recipe in the book - delicious sweet and perfect combination of coffee, cinnamon and rum. Served in little flower pots with crushed chocolate wafers on top. Daisy says, "Latin food is fun, sexy, colorful and healthy." <br />
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<b>Ingredients:</b><br />
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<b>Mousse:</b><br />
<ul>
<li>1 (12-ounce) bag bittersweet chocolate chips </li>
<li>1 1/2 tablespoons instant espresso powder </li>
<li>2 tablespoons dark rum </li>
<li>1 teaspoon vanilla extract </li>
<li>Pinch salt </li>
<li>1/2 cup water </li>
<li>3 eggs, separated </li>
<li>1 cup sugar </li>
<li>1 cup heavy whipping cream </li>
<li>2 packets chocolate cookies, crushed (recommended: Oreo Crisps) </li>
<li>Edible flowers, with stems if possible
<b> </b></li>
</ul>
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<b>Directions</b><br />
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Mix chocolate, espresso powder, rum, vanilla, salt, and 1/2 cup water in a large heatproof bowl. Set over a pot of simmering water and whisk until melted. Set aside.<br />
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In a separate bowl, using a hand mixer, beat the egg yolks with 1/2 cup of the sugar until you can scrape the bottom of the bowl clean, about 2 minutes. Fold about 1/3 of the chocolate mixture into the yolks with a rubber spatula, then fold the egg mixture into the chocolate remaining in the bowl. Set aside.<br />
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Wash the beaters and bowl thoroughly and dry them. Whip the egg whites with the remaining 1/2 cup sugar until they hold soft peaks when the beaters are lifted. Fold 1/3 of the whites into the chocolate mixture with a rubber spatula. Once incorporated, fold the remaining whites.<br />
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In a clean bowl, beat the cream until it holds firm peaks. Fold the cream into the chocolate mixture 1/3 at a time using a rubber spatula. Divide the mousse among 8 dessert cups. Chill at least 2 hours or up to overnight.<br />
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Put the cookies in a heavy sealable plastic bag. Whack them with a rolling pin to break them up into coarse pieces, then crush them into fine crumbs.<br />
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Top each dish of mousse with crumbled chocolate cookies to resemble "soil". Finish with edible flowers. Standing them straight up by inserting the stems into the mousse.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-1520452337300586362013-01-01T13:12:00.001-05:002013-01-14T16:08:40.830-05:00Baked Apple Recipe<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenHZya2jxVvIfa1TkpY77S8zVo3vH540e5x-YNYb5JzPdjf1rG9qIJaaQAPk0YAQsOqDNHkbThRyfG9Rwty29gFnC7a-41k1rPVVlleUNUFtg2bgk5GaRsO_fMN-PkfxHFCIy0fhoE-CO/s1600/baked-apples-michele-scicolone.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenHZya2jxVvIfa1TkpY77S8zVo3vH540e5x-YNYb5JzPdjf1rG9qIJaaQAPk0YAQsOqDNHkbThRyfG9Rwty29gFnC7a-41k1rPVVlleUNUFtg2bgk5GaRsO_fMN-PkfxHFCIy0fhoE-CO/s1600/baked-apples-michele-scicolone.jpg" /></a>Finally a cookbook that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. <a href="http://michelescicolone.com/">Michele Scicolone</a>, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food.
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Today she shares one of her favorite recipes from "The Italian Slow Cooker," featuring a fall favorite: baked apples! Listen as Michele talks about how to turn apples, apricot stuffing and raisins into a delightful baked apple dish.<br />
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<embed flashvars="audioUrl=http://www.creativevoicemedia.com/Jeff/TuesdayJan01BakedApplesweb.mp3" height="27" quality="best" src="http://www.google.com/reader/ui/3523697345-audio-player.swf" type="application/x-shockwave-flash" width="400"></embed><br />
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<a href="http://www.creativevoicemedia.com/Jeff/TuesdayJan01BakedApplesweb.mp3" target="_blank">Having trouble? Click here to listen to the interview.</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-18710304158385892042012-12-30T13:35:00.000-05:002013-01-01T13:46:44.065-05:00Dairy Free Salmon Dip<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74cjohtDLXkNB3uaDafSSFvwV8_64VEwluSELLPQr7IitlfDbyoAmGJqqD0C8k-PIyXx5Rqi9zd_BtecOUx139_R00_BF-1CfRRL9oSUms1lRV1ZxurNSt149bxhc7pEv-Un9yn_XVc_b/s1600/elegant-dairy-free-entertaining.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74cjohtDLXkNB3uaDafSSFvwV8_64VEwluSELLPQr7IitlfDbyoAmGJqqD0C8k-PIyXx5Rqi9zd_BtecOUx139_R00_BF-1CfRRL9oSUms1lRV1ZxurNSt149bxhc7pEv-Un9yn_XVc_b/s1600/elegant-dairy-free-entertaining.jpg" /></a>Patricia Fine, Dairy Free Cookbook Author shares one of her favorite appetizers from her book, "Elegant Dairy-Free Entertaining". This creamy dairy-free smoked salmon dip is impressively free of diary products, satisfying and surprisingly easy to prepare. Be sure to save a little for yourself because your guest will love this dip and - it won't last long!
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Patricia shares one of her favorite dairy free recipes from "Elegant Dairy-Free Entertaining" featuring a favorite appetizer dish: Dairy Free Smoked Salmon Dip! Listen as Patricia explains how to prepare this wonderful appetizer.<br />
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<embed flashvars="audioUrl=http://www.creativevoicemedia.com/Jeff/MondayDec31Salmondipweb.mp3" height="27" quality="best" src="http://www.google.com/reader/ui/3523697345-audio-player.swf" type="application/x-shockwave-flash" width="400"></embed><br />
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<a href="http://www.creativevoicemedia.com/Jeff/MondayDec31Salmondipweb.mp3" target="_blank">Having trouble? Click here to listen to the interview.</a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-1131452806483617732012-12-21T14:06:00.000-05:002013-08-21T10:55:13.196-04:00Salted Caramel Brownies<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpu3Qw77VrmNI1rfILtL3ddnSigpOqKGNNT_x_uBSvCBJjtoJmKxyfXidTspYa1CR2ATZsIF_VtvYTOFVgObI-vqeybaabE4v4iu2bL2QN8OxBee71g14pFRsEVvZI8Kji8b7x3u1KQfhm/s1600/Salted+Caramel+Brownies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpu3Qw77VrmNI1rfILtL3ddnSigpOqKGNNT_x_uBSvCBJjtoJmKxyfXidTspYa1CR2ATZsIF_VtvYTOFVgObI-vqeybaabE4v4iu2bL2QN8OxBee71g14pFRsEVvZI8Kji8b7x3u1KQfhm/s1600/Salted+Caramel+Brownies.jpg" /></a>This week is Christmas Cookie Week featuring recipes from <a href="http://myrecipes.com/">myrecipes.com</a>.</div>
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In today's show Food Editor, Holly Grainger, discusses the the rich, indulgent flavors, of these layered caramel brownies dusted in sea salt. They are a definite crowd-pleaser.<a href="http://www.myrecipes.com/recipe/salted-caramel-brownies-50400000115182/" target="_blank">Salted Caramel Brownies</a>.<br />
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These were amazing! Anything that adds sea salt to chocolate is sure to be winner!
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<u><b>Highlights </b></u><br />
<ul>
<li>Rich, indulgent, layered caramel brownie that tastes anything but light.</li>
<li>The secret to these brownies lies in the caramel, sea-salt topping.</li>
<li>If you’re in a hurry, make a store-bought brownie and then top with our topping.</li>
</ul>
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<b>Ingredients:</b>
<b> </b><br />
<b>Brownies:</b><br />
<ul>
<li>3.38 ounces all-purpose flour (about 3/4 cup) </li>
<li>1 cup granulated sugar </li>
<li>3/4 cup unsweetened cocoa </li>
<li>1/2 cup packed brown sugar </li>
<li>1/2 teaspoon baking powder </li>
<li>6 tablespoons butter, melted </li>
<li>2 large eggs </li>
<li>1 teaspoon vanilla extract </li>
</ul>
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<b>Cooking spray
Topping:</b><br />
<ul>
<li>1/4 cup butter </li>
<li>1/4 cup packed brown sugar </li>
<li>3 1/2 tablespoons evaporated fat-free milk, divided </li>
<li>1/4 teaspoon vanilla extract </li>
<li>1/2 cup powdered sugar </li>
<li>1 ounce bittersweet chocolate, coarsely chopped </li>
<li>1/8 teaspoon coarse sea salt</li>
</ul>
<b>Preparation:</b><br />
<ol>
<li>Preheat oven to 350°. </li>
<li>To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. </li>
<li>To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set. </li>
<li>Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares. </li>
</ol>
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Maureen Callahan, Cooking Light
SEPTEMBER 2011Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-67600575541105108302012-12-20T13:39:00.000-05:002012-12-20T13:39:46.690-05:00Pecan Squares<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsh59zildxdHvbzBlC874cr6CCLXiPrCP90TTRM8PkdrkNPQaO5_rhGqiaqnNBhZKph23kgHLnr2pJlHpW8sQaK73sriuKLxW_KsOTOEutG4qo2znQNYnTgO8wBhsz_uc6PHvoB9cGrS-k/s1600/pecan-squares.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsh59zildxdHvbzBlC874cr6CCLXiPrCP90TTRM8PkdrkNPQaO5_rhGqiaqnNBhZKph23kgHLnr2pJlHpW8sQaK73sriuKLxW_KsOTOEutG4qo2znQNYnTgO8wBhsz_uc6PHvoB9cGrS-k/s1600/pecan-squares.jpg" /></a>This week is Christmas Cookie Week featuring recipes from <a href="http://myrecipes.com/">myrecipes.com</a>.</div>
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In today's show Food Editor, Holly Grainger, discusses how to prepare and make <a href="http://www.myrecipes.com/recipe/pecan-squares-10000001023670/" target="_blank">Pecan Squares</a>.<br />
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If you like the taste of pecan pie, you'll love this easy alternative. Serve the squares with vanilla ice cream for an over-the-top dessert.
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<u><b>Highlights </b></u><br />
<ul>
<li>If you like the taste of pecan pie but want to make something easy and handheld, try these pecan bar cookies.</li>
<li>The bar cookies are baked in a 9x13 baking pan so you make a crispy cookie crust (similar to a pie crust) using flour, powdered sugar, and butter. Bring brown sugar, honey, butter, cream and pecans to a boil, pour over the crust and bake—so easy!</li>
</ul>
<embed flashvars="audioUrl=http://www.creativevoicemedia.com/Jeff/ThursdayDec20PecanSquaresweb.mp3" height="27" quality="best" src="http://www.google.com/reader/ui/3523697345-audio-player.swf" type="application/x-shockwave-flash" width="400"></embed><br />
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<a href="http://www.creativevoicemedia.com/Jeff/ThursdayDec20PecanSquaresweb.mp3" target="_blank">Having trouble? Click here to listen to the interview.</a><br />
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<b>Ingredients:</b><br />
<ul>
<li>2 cups all-purpose flour </li>
<li>2/3 cup powdered sugar </li>
<li>3/4 cup butter, softened </li>
<li>1/2 cup firmly packed brown sugar </li>
<li>1/2 cup honey </li>
<li>2/3 cup butter </li>
<li>3 tablespoons whipping cream </li>
<li>3 1/2 cups coarsely chopped pecans
</li>
</ul>
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<b>Preparation:</b><br />
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Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.<br />
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Bake at 350° for 20 minutes or until edges are lightly browned. Cool.<br />
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Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.<br />
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Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.<br />
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Judy Russell, Birmingham, Alabama Southern Living
NOVEMBER 2004
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-85013001199922607522012-10-01T05:30:00.000-04:002012-10-01T20:23:45.773-04:00Boston Celebrates Its First Seafood Festival<br />
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<a href="http://bostonseafoodfestival.org/wp-content/uploads/2012/09/BostonPierSeafoodFest_Header_900x275_Carla1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="121" src="http://bostonseafoodfestival.org/wp-content/uploads/2012/09/BostonPierSeafoodFest_Header_900x275_Carla1.jpeg" width="400" /></a></div>
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Considering Boston's long fishing history, it's hard to believe the city has never had a seafood festival. At last, seafood fans can finally feel the love at <a href="http://bostonseafoodfestival.org/" target="_blank">Boston's 1st Annual Seafood Festival</a>, starting this Saturday. Chris Edleman, seafood specialist, is helping to inaugurate the event with a little champagne, jazz, and wine tastings at the <a href="https://www.fundraise.com/boston-seafood-festival/sustainable-seafood-gala" target="_blank">Sustainable Seafood Gala</a> on the 5th. Hear Chris' mouthwatering description of the festival below.<br />
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<span style="font-size: small;"><a href="http://www.creativevoicemedia.com/Bruce/MondayOct1BostonSeafood.mp3" target="_blank">Click here to play the interview</a>. </span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-20527861819760025982012-09-28T10:00:00.000-04:002012-09-30T11:08:11.285-04:00Light Up Dinner with Torchio Pasta <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PxfeN14IxVg/UGD-VppzIUI/AAAAAAAABGQ/jRwuqUi5xfs/s1600/about-new.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-PxfeN14IxVg/UGD-VppzIUI/AAAAAAAABGQ/jRwuqUi5xfs/s200/about-new.jpg" width="190" /></a></div>
Pasta fans are discovering the joy of <a href="http://www.italianpastas.co.uk/sites/default/files/torchio_info.jpg" target="_blank">Torichio </a>-- tiny noodles shaped like the base of a torch. Torichio-bearer Jeff Buerhaus is a big fan. The chef and owner of Portland, Maine's beloved eatery, <a href="http://www.waltersportland.com/" target="_blank">Walter's</a>, features the unique pasta in the restaurant's signature dish -- flourishing it with lobster, pancetta, and a lemon-basil butter. Listen to him describe how he makes the dish's rich, smoky sauce -- and why the spiral-shaped Torichio makes the perfect fit.<br />
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<embed flashvars="audioUrl=http://www.creativevoicemedia.com/toniaskitchen/mp3/FridaySept28TorchioPastaWalters.mp3" height="27" quality="best" src="http://www.google.com/reader/ui/3523697345-audio-player.swf" type="application/x-shockwave-flash" width="400"></embed>
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<span style="font-size: x-small;">Having trouble? Click <a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/FridaySept28TorchioPastaWalters.mp3" target="_blank">here </a>to play the interview.
</span>Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-83649605816199906002012-09-27T10:00:00.000-04:002012-09-27T10:00:07.182-04:00Cookbook author Mark Bittman shares how to make vegetarian chili with Cinnamon<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HPs2wrHeycY/UGD8t6_YB8I/AAAAAAAABGA/_kJrrbMrrAY/s1600/bittman_hp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HPs2wrHeycY/UGD8t6_YB8I/AAAAAAAABGA/_kJrrbMrrAY/s1600/bittman_hp.jpg" /></a></div>
Mark Bittman is one of America’s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist and blogger for the New York Times, where he is also the New York Times Magazine’s lead food writer. Mark has authored more than a dozen cookbooks, including How to Cook Everything, How to Cook Everything Vegetarian (both also available as apps), and Food Matters. If your a chili fan, I bet you've never thought of trying cinnamon in your chili!<br />
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<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="http://1.bp.blogspot.com/-coCfp1ErEZE/UGD8_6VeA1I/AAAAAAAABGI/1kOlFZwsIIw/s1600/bookcover_htcev.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-coCfp1ErEZE/UGD8_6VeA1I/AAAAAAAABGI/1kOlFZwsIIw/s200/bookcover_htcev.png" width="178" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/ThursdaySept27Vegchili.mp3" style="font-size: x-large;" target="_blank">(Interview) Cookbook author Mark Bittman shares how to make vegetarian chili with cinnamon</a><br /><br /><div style="text-align: left;">
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<span style="font-size: small;"><b>Chili non Carne</b> - <i>A recipe of Mark Bittman</i></span></div>
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<span style="font-size: small;">Makes 6 to 8 servings</span></div>
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<span style="font-size: small;">Time: About 2 hours, largely unattended</span></div>
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<span style="font-size: small;">Chili means different things to different people; I think of it as slow-cooked red beans seasoned with cumin and chiles, though some insist that chili should be made with meat and few or even no beans. To me, at that point you've entered the realm of cassoulet, though the second variation includes meat. Other beans you can use: red or pink beans are traditional, but you can also use cannellini or other white beans alone or in combination.</span></div>
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<span style="font-size: small;">1 pound dried pinto beans, washed, picked over, and soaked if you like</span></div>
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<span style="font-size: small;">1 whole onion, unpeeled, plus 1 small onion, minced Salt and freshly ground black pepper</span></div>
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<span style="font-size: small;">1 cup bean-cooking liquid, vegetable stock, or water 1 fresh or dried hot chile, seeded and minced, or to taste (optional)</span></div>
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<span style="font-size: small;">1 teaspoon ground cumin, or to taste (optional)</span></div>
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<span style="font-size: small;">1 teaspoon minced fresh oregano leaves or 1/2 teaspoon dried oregano (optional)</span></div>
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<span style="font-size: small;">1 tablespoon minced garlic</span></div>
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<span style="font-size: small;">Chopped fresh cilantro for garnish</span></div>
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<span style="font-size: small;">1. Put the beans in a large pot with water to cover and bring to a boil over high heat, skimming the foam if necessary. Add the whole onion. Adjust the heat so the beans bubble steadily but not violently and cover loosely.</span></div>
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<span style="font-size: small;">2. When the beans begin to soften (30 minutes to an hour, depending on the type of bean and whether or not you soaked the beans), season with salt and pepper. Continue to cook, stirring occasionally and adding water if necessary, until the beans are quite tender but still intact (about as long as it took them to begin to soften).</span></div>
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<span style="font-size: small;">3. Drain the beans, reserving the cooking liquid if you choose to use it. Discard the onion and add all the remaining ingredients except the cilantro. Turn the heat to medium and bring to a boil. Cover and turn the heat down to low.</span></div>
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<span style="font-size: small;">4. Cook, stirring occasionally and adding more liquid if necessary, until the beans are very tender and the flavors have mellowed, about 15 minutes. Taste, adjust the seasoning, and garnish with cilantro. Serve with rice, crackers, or tortilla chips and bottled hot sauce.</span></div>
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<span style="font-size: small;">Chili with Tomatoes.</span></div>
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<span style="font-size: small;">This simple addition makes a big difference; you might also add 1/4 teaspoon or so of ground cinnamon: Substitute 2 cups peeled, seeded, and chopped tomato (canned is fine; don't bother to drain) for the bean or other liquid. Cook carefully, adding a little more liquid if needed. Top with freshly grated cheddar or other semihard cheese if you like.</span></div>
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<span style="font-size: small;">Chili con Carne.</span></div>
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<span style="font-size: small;">Try this with the preceding variation: While the beans are cooking, put 1 tablespoon neutral oil, like grapeseed or corn, in a large skillet over medium heat. Add 1 pound hand-chopped or ground beef, pork, turkey, or chicken and cook, stirring, until the meat has lost its color, about 10 minutes. Season the meat with salt, pepper, and about 2 teaspoons chili powder, or to taste. Stir it into the beans along with the other ingredients.</span></div>
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<span style="font-size: small;">White Chili.</span></div>
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<span style="font-size: small;">Substitute any kind of white beans for the pinto beans. In Step 3, when you discard the onion, stir in 2 cups shredded or chopped cooked chicken (grilled is terrific).</span></div>
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<br />Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-46551901140538453822012-09-26T10:00:00.000-04:002012-09-26T10:00:05.813-04:00Executive Chef Mark Sapienza shares a tomato lover's recipe for Panzanella Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vI6AqbeH6sY/UGD7cFQjQTI/AAAAAAAABFw/VGCnLPy2pTk/s1600/179158891397437142_iK0ZDuPs_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-vI6AqbeH6sY/UGD7cFQjQTI/AAAAAAAABFw/VGCnLPy2pTk/s200/179158891397437142_iK0ZDuPs_b.jpg" width="142" /></a></div>
Boston native, Executive Chef Mark Sapienza, loves to feature tomatoes in the New England cuisine he creates at Cafe Fleuri. Today he shares his recipe for Panzanella Salad!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/WednesdaySept26Pennzanellasalad.mp3" target="_blank">(Interview) Executive Chef Mark Sapienza shares a tomato lover's recipe for Panzanella Salad</a></span></td></tr>
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<br />Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-41588776090340512682012-09-25T10:00:00.000-04:002012-09-25T10:00:02.317-04:00Cookbook author Michele Scicolone shares one of her recipes that features a fall favorite: Baked Apples!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EyDwSk1-Wy0/UGD5VVTMEbI/AAAAAAAABFc/JF7NEG84N6M/s1600/michele-scicolone1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-EyDwSk1-Wy0/UGD5VVTMEbI/AAAAAAAABFc/JF7NEG84N6M/s200/michele-scicolone1.jpg" width="149" /></a></div>
Finally a cookbook that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Today she shares one of her favorite recipes from "The Italian Slow Cooker," featuring a fall favorite: baked apples!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-srgVQ9qhq18/UGD5yJn2N1I/AAAAAAAABFk/uvJGTLFJvSY/s1600/9780547003030_hres.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-srgVQ9qhq18/UGD5yJn2N1I/AAAAAAAABFk/uvJGTLFJvSY/s320/9780547003030_hres.jpg" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/TuesdaySept25BakedApples.mp3" target="_blank"><span style="font-size: large;">(Interview) Cookbook author Michele Scicolone shares one of her recipes that features a fall favorite: Baked Apples!</span></a></td></tr>
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<br />Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-90346211281775016222012-09-24T10:00:00.000-04:002012-09-25T09:26:47.043-04:00Cindy Hatcher from Cooking Magazine talks about the Cooling Light Taste Test Awards<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--u--HHYqjso/UGBbsd2vS2I/AAAAAAAABEc/-cwDhD0FNBE/s1600/Screen+shot+2012-09-24+at+9.09.19+AM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--u--HHYqjso/UGBbsd2vS2I/AAAAAAAABEc/-cwDhD0FNBE/s1600/Screen+shot+2012-09-24+at+9.09.19+AM.png" /></a></div>
There are tens of thousands of products on supermarket shelves; Cooking Light Magazine helps you pick the best—in both taste and nutrition. After booting out foods that don't fit our nutrition standards, products are served to a Cooking Light staff tasting panel for blind taste tests. <br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/MondaySept24CookingLight.mp3" target="_blank"><span style="font-size: large;">(Interview) Cindy Hatcher from Cooking Magazine talks about the Cooking Light Taste Test Awards</span></a></td></tr>
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<br />Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-80447594744125368922012-09-21T10:00:00.000-04:002012-09-21T10:00:01.618-04:00Cookbook author and Chef, Randy Evans shares his recipe for Lemon Spice Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Omjz52eT2MU/UFZeUy6VX7I/AAAAAAAABDc/wYCrOGRIMLE/s1600/Houston_Haven_Chef_Randy_Evans_WB_2010-0297.jpg_693_471_0_80_1_50_50.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-Omjz52eT2MU/UFZeUy6VX7I/AAAAAAAABDc/wYCrOGRIMLE/s320/Houston_Haven_Chef_Randy_Evans_WB_2010-0297.jpg_693_471_0_80_1_50_50.jpeg" width="320" /></a></div>
Documenting the kitchen of the restaurant Brennan's of Houston, Chef Randy Evans allows readers to observe the line cooks, dishwashers, and salad and pastry chefs as they prepare an exciting revival of classic dishes and Texas Creole cuisine with a twist in his cookbook, "The Kitchen Table." Today Randy shares his recipe for Lemon Spice Cake.<br />
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<tr><td style="text-align: center;"><span style="font-size: large; margin-left: auto; margin-right: auto;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/FridaySept21Lemonspicecake.mp3" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-8kneFc_qkZ8/UFZebPF-qLI/AAAAAAAABDk/zD-ZfN_QxCs/s1600/51DUwp7-CSL._SL500_AA300_.jpeg" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/FridaySept21Lemonspicecake.mp3" target="_blank">(Interview) Cookbook author and Chef, Randy Evans shares his recipe for Lemon Spice Cake</a></span></td></tr>
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<br />Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-23821332365049341582012-09-20T10:00:00.000-04:002012-09-20T10:00:04.547-04:00The Food Networks Giada De Laurentis shares a quick and easy dinner idea: Beef Tenderloin with Gorgonzola sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wBgqj1VJi2c/UFZcjVQe9_I/AAAAAAAABDM/MzwogCMUIV8/s1600/gdl2012-49_600.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-wBgqj1VJi2c/UFZcjVQe9_I/AAAAAAAABDM/MzwogCMUIV8/s200/gdl2012-49_600.jpeg" width="200" /></a></div>
Struggling with what to make for dinner tonight? From the Food Network, Giada De Laurentis with a recipe for Beef Tenderloin with Gorgonzola Sauce.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/ThursdaySept20GorgonzolaBeef.mp3" target="_blank">(Interview) The Food Networks Giada De Laurentis shares a quick and easy dinner idea: Beef Tenderloin with Gorgonzola sauce.</a></span></td></tr>
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<br />Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-64744687873011885182012-09-19T10:00:00.000-04:002012-09-19T10:00:06.082-04:00 New York Times Best Seller author, Sherryl Woods on Southern Cooking<div class="separator" style="clear: both; text-align: center;">
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With two other careers to her credit before becoming a novelist and four states in which she's lived for extended periods of time, New York Times Best Seller author Sherryl Woods has collected friends and memories, along with way too much unnecessary junk. Her specialty is authentic Southern cooking and today she shared some tips from her cookbook "The Sweet Magnolias Cookbook."<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/WednesdaySept19SweetMagnolia.mp3" target="_blank">(Interview) New York Times Best Seller author, Sherryl Woods on Southern Cooking</a></span></td></tr>
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<br />Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0tag:blogger.com,1999:blog-8117614606141790264.post-8689173821847216262012-09-18T10:00:00.000-04:002012-09-18T10:00:07.191-04:00Dolce Italiano cookbook author, Gina DePalma dishes up her Polenta Cookies<div class="separator" style="clear: both; text-align: center;">
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“Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques.” Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York’s most coveted reservation since it opened eight years ago with DePalma as pastry chef. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Today she shared her recipe for Polenta Cookies.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><a href="http://www.creativevoicemedia.com/toniaskitchen/mp3/TuesdaySept18PolentaCookies.mp3" target="_blank">(Interview) Dolce Italiano cookbook author, Gina DePalma dishes up her Polenta Cookies</a></span></td></tr>
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<br />Michaelhttp://www.blogger.com/profile/17450663913215265871noreply@blogger.com0