tag:blogger.com,1999:blog-58347340252852829962024-03-15T18:10:27.607-07:00Dinner PlaceCooking for One and Sometimes MoreAlycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-5834734025285282996.post-63015548899467351372016-01-22T10:04:00.003-08:002016-02-03T10:39:07.416-08:00Dinner Place is Done!<div class="separator" style="clear: both; text-align: center;">
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We've been cooking together for quite a while and it was all due to my daughter Emily's saying one day, "Why don't you blog recipes for one?" And that's exactly what happened.</div>
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I loved it, but have found that I perhaps have said all I need to say about the subject--at least here.</div>
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I gave it nearly year -- just to make sure -- and know now that I'm committed to writing in just one blogging spot:</div>
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<a href="http://moretimeatthetable.com/">moretimeatthetable.com</a></div>
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Most of you have read my other blog, and while you can always read through the recipes here on Dinner Place, I hope you'll truly spend more time at my other table! I do occasionally blog a cooking-for-one recipe on More Time, so come on over--do.</div>
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I'm so appreciative of your support over the years and I've loved cooking with you. Thank you, thank you!</div>
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Happy Cooking,</div>
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Alyce</div>
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P.S. You can also buy my book on amazon:</div>
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<a href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1453485750&sr=8-1&keywords=soups+%26+sides+for+every+season">SOUPS & SIDES FOR EVERY SEASON</a></div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com5tag:blogger.com,1999:blog-5834734025285282996.post-79927040565540696982015-02-13T06:04:00.000-08:002015-02-13T06:19:42.794-08:00Valentine's Meal for One<br />
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<span style="font-size: large;"><span style="color: #4c1130;"> </span><span style="color: #cc0000;"> Happy Valentine's Day to You!</span></span></h2>
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<span style="font-size: large;">Here's a menu you can make just for you with great leftovers. </span>I've posted it before, but it's worth cooking again!<span style="font-size: large;"> </span>This post features big double lamb chops that are grilled first and then finished in the oven; a piquant tapenade tops them at the table. Meantime, you'll oven-roast large, whole carrots laced with ground cumin. There's a make-ahead green bean salad you'll fix again and again and I also give suggestions for wine and tiny, light desserts. Don't want leftovers? Cut the amounts in half for a one-time dinner. Don't want to eat alone? Invite a friend or neighbor; there's plenty. </div>
<span style="color: white;">.</span><br />
<span style="font-size: large;">Start with a beautiful sparkler </span>that needn't cost much. I heartily recommend a New Mexico sparkling wine such as <a href="http://gruetwinery.com/">Grue</a><span style="color: #351c75;">t </span>rather than splurging on French champagne. Despite all, I've found sparklers do keep a day two. Or, if you'd like, choose a half-bottle of a very special sparkling wine from the wine shop. Add<span style="font-size: small;"> some of the</span> tapenade with baguette or crackers or a bowl of great potato chips--my favorite sparkler pairing. Stay away from cheese; fresh vegetables would work wonderfully. Just stick with something light; lamb is loving, but filling.<br />
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<span style="font-size: small;"><br /></span><span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: black;"><span style="font-size: large;">If you're cooking for just you,</span><span style="font-size: small;"> open the wine, <a href="http://www.pandora.com/station/play/2312508339850570542">turn on the music</a>, set the table, and enjoy a beautiful night. Afterward, get out that novel you've been meaning to read and take it to bed with you along with the last glass of wine or put on a great movie you've been saving. You could write letters or cards to a few people you adore; make yourself post them in the morning. Whatever you do, have fun<span style="font-size: small;"> cooking and taking care of<span style="font-size: small;"> yourself!</span></span></span></span></span></span></span></span><br />
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<span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: black;"><br /></span></span></span></span></span><span style="color: black;">Start with the salad, which can be made ahead or right before you cook the chops and carrots:</span><br />
<h2>
<span style="color: #38761d; font-size: large;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: black;">Make-Ahead Green Bean Salad with Cream Shallot Dressing</span></span></span></span></span><span style="font-size: large;"> serves 2</span></h2>
<span style="font-size: small;"><i>This recipe calls for you to blanch the beans and fresh peas briefly in boiling water, drain, and cool quickly in an ice bath. You can also cook them, separately, in the microwave for 2-3 minutes with just a couple of tablespoons of water in a microwave-safe covered bowl.</i></span><br />
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<ul>
<li><span style="font-size: small;">2 cups fresh haricots verts or green beans, trimmed, blanched, cooled in ice bath, and drained</span></li>
<li><span style="font-size: small;">1 cups fresh green peas (or frozen), blanched, cooled in ice bath, and drained</span></li>
<li><span style="font-size: small;">1/2 cups sliced celery</span></li>
<li><span style="font-size: small;">1/ 4c each diced red bell pepper, yellow bell pepper</span></li>
<li><span style="font-size: small;">1/4 cup thinly-sliced carrots</span></li>
<li><span style="font-size: small;">1/4 cup chopped Italian parsley</span></li>
<li><span style="font-size: small;">1 cups mixed salad greens</span></li>
<li><span style="font-size: small;">Juice of 1/2 lemon</span></li>
<li><span style="font-size: small;">pinch sea salt</span></li>
<li><span style="font-size: small;">pinch fresh ground pepper</span></li>
</ul>
<span style="font-size: small;">Dressing: 2T minced shallots, 2T lemon juice, 1 cup half and half, 2T finely minced flat-leaf parsley, 1/4 tsp each sea salt/ fresh ground pepper, 1 tsp grated lemon zest, 2 drops Tabasco. Place all ingredients in a jar with a tightly-fitted lid and shake vigorously when making and just before dressing salad. </span><br />
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<li><span style="font-size: small;"> Early in day or <span style="font-size: small;">up to <span style="font-size: small;">o</span></span>ne day ahead: Mix all salad ingredients---except lemon juice-- together in a large bowl. Cover tightly with plastic wrap and refrigerate. </span></li>
<li><span style="font-size: small;">When ready to serve, add lemon juice and toss well. Drizzle with dressing and toss again. Taste and re-season. (You'll have leftover dressing. Store in refrigerator 2-3 days.)</span></li>
</ol>
<span style="font-size: small;"><i>Note: This salad is loosely based on one from the book <a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X/ref=sr_1_6?s=books&ie=UTF8&qid=1333571278&sr=1-6">SALAD FOR DINNER</a> by Patricia Wells, who is one of my favorite cookbook authors.</i></span><br />
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<h2>
<span style="font-size: small;">Pan-grilled Double Lamb Rib Chops with Tapenade and Oven-Roasted Rosemary Carrots</span></h2>
<b> 2 servings</b><br />
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<b> <span style="font-size: small;">A. Up to two days ahead, make tapenade and store tightly covered in the refrigerator:</span></b><br />
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small;">Tapenade- Chopped olives, garlic, parsley and anchovies. Great with sliced baguette or crackers, too.</span></td></tr>
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<ul>
<li><span style="font-size: small;">1 cups pitted kalamata olives</span></li>
<li><span style="font-size: small;">1 anchovy</span></li>
<li><span style="font-size: small;">1/4 cup chopped Italian flat leaf parsley</span></li>
<li><span style="font-size: small;">1 garlic cloves, chopped</span></li>
<li><span style="font-size: small;">2 tablespoons olive oil </span></li>
<li><span style="font-size: small;">1 1/2T red wine vinegar</span></li>
<li><span style="font-size: small;">2 teaspoons fresh lemon juice</span></li>
<li><span style="font-size: small;">Pinch fresh ground pepper</span></li>
<li><span style="font-size: small;">Pinch of crushed red pepper</span></li>
<li><span style="font-size: small;">salt, if needed, to taste </span></li>
</ul>
<span style="font-size: small;">Process all ingredients in a food processor fitted with the metal blade. Taste and adjust seasonings. Store, well-covered, in refrigerator until needed. Serve in a bowl on the table so you (or a guest) can help yourself or spoon a bit on each chop if you like. </span>You'll have enough to serve for a starter with crackers or baguette.<br />
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<b>B. For chops and carrots ( recipe, see below) -- about 45 minutes before dinner time.</b><br />
<ul>
<li><b> <span style="font-size: small;"></span></b><span style="font-size: small;">4</span><span style="font-size: small;"> double lamb rib chops at room temperature</span></li>
<li><span style="font-size: small;"> olive oil</span></li>
<li><span style="font-size: small;"> kosher salt and coarsely ground black pepper</span></li>
<li><span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: blue;"><span style="color: blue;"><b> </b></span></span></span></span></span></span>6-8 long, thin carrots, peeled and trimmed</li>
<li>Olive oil</li>
<li>Kosher Salt and fresh ground pepper</li>
<li>1T finely minced fresh rosemary</li>
</ul>
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<span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: blue;"><span style="color: blue;"><b> </b><span style="font-size: small;"><span style="color: black;">Preheat oven to 400 degrees Fahrenheit. </span></span></span></span></span></span></span></span><span style="font-size: small;"><br /><br /> Place carrots on a large baking sheet/s, drizzle with oil and dust generously with salt, pepper, and rosemary. </span>Place pan of carrots in the oven on a rack in the bottom third of the oven and roast until tender and somewhat crispy<span style="font-size: small;">--about<span style="font-size: small;"> 30 minutes. If done before chops, place back in oven for five minutes or so to reheat be<span style="font-size: small;">fore s<span style="font-size: small;">erving<span style="font-size: small;"> or <span style="font-size: small;">serve at room temperatu<span style="font-size: small;">re.</span></span></span></span></span></span></span><br />
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Heat grill pan or large, heavy skillet/s for the chops over medium-high heat. Place another rack, for the chops, in the upper third.<br />
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<ol>
<li><span style="color: #444444;">Meantime, drizzle chops with olive oil on both sides and salt and pepper thoroughly on both sides. Brown chops very well on each side and remove to a roasting pan or oven-safe casserole. When all the chops are browned, place pan/casserole in the oven and roast until done to your liking. </span></li>
<li><span style="color: #444444;"> Use instant-read thermometer to determine if chops are done. I like mine fairly rare (quite pink) and took them out to rest when the temperature was between 120 and 125 degrees Fahrenheit. If you'd like them just pink, try 140 degrees. Quite done is about 160.</span></li>
<li><span style="color: #444444;">Remove pan/casserole from oven and remove chops to serving platter. Let sit 2-3 minutes. </span></li>
<li><span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: blue;"><span style="color: #444444;">Remove carrots from the oven, if not already out, and add them to the platter. Serve hot with tapenade. </span><i></i></span></span></span></span></span></li>
</ol>
<i>Note: If you'd like to use nice big and thick bone-in pork chops instead of lamb chops, they'll work just as well using the same process. You'll want them cooked to 145 degrees Fahrenheit (medium rare) and allowed to rest a few minutes. Great with tapenade.</i><br />
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<i><b>Wine: </b></i>The traditional pairing is Bordeaux or Cabernet Sauvignon. I am perverse here; I like an Oregon Pinot Noir, which is a burgundy. Oregon pinots do not have to age nearly as long and a good one is a fraction of the price of a decent cab. I also occasionally drink a peppery Syrah or Shiraz and am pretty happy. Just make sure it's decent wine. You've spent all that money on the lamb; the wine needs to keep up with it.<br />
<i><br /></i><i><b>Dessert:</b> </i>While Valentine's is the quinessential dessert time, I'd give it a rest here. Perhaps a ripe or poached pear with a piece of chocolate or a small dish of gelato with coffee. Port either way. Brandy if you don't like port. A digestif or a good cup of coffee might be all you want or need.<br />
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<b style="font-style: italic;">Music: </b> Just because you're by yourself doesn't mean you can listen to a few loving favorites. General suggestions include Paul McCartney's "Kisses on the Bottom" or "Sarah Vaughn for Lovers." Tony Bennett also has a lovers album, as does Ella. You can also look at lists like <a href="http://voices.yahoo.com/the-top-10-love-songs-2000s-5134057.html">Best Love Songs of 2000s, etc.</a> If this isn't appealing, you might think of sticking to instrumental piano or any instrumental recordings you like. (If you click on the music link early in the post, you'll get Pandora--hopefully the cool jazz station.)<br />
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Have fun cooking and taking care of yourself; Happy Valentine's Day,<br />
Alyce<br />
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<i>Originally posted on More Time at the Table for Easter Dinner and on this blog in February, 2013</i>Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-6275464031058147222015-01-02T12:59:00.000-08:002015-01-02T13:00:18.581-08:00Light and Lusty Tomato Soup for Right Now!<div class="separator" style="clear: both; color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.600000381469727px; text-align: center;">
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<span style="color: #333333; font-family: Cambria; line-height: 25.600000381469727px;"><b>Done in </b><b>under a half hour</b>, this lusty (I almost said perky, but perky it isn't) soup just about jumped out of the pot, put its arms around me, and begged me to eat it. Wonderful for the I-ate-too-many-chocolates post-holiday cooking time, you can skip the fresh basil, if you still haven't gotten to the store, and add Herbes de Provence or a combination of dried oregano and basil. Easily vegan and gluten-free (without some of the garnishes), this meal will heat everyone up despite the weather. It's sunny, but snowy ...</span><br />
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<span style="color: #333333; font-family: Cambria; line-height: 25.600000381469727px;">I'm not eating bread at lunch today, but this would be awesome with a baguette broiled with olive oil, grated Parmesan, and lots of black pepper. Or, naturally, with the proverbial grilled cheese sandwich. Here's how:</span><br />
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<tr><td class="tr-caption" style="font-size: 13px;">Stir in a little plain yogurt at the table for a "Cream of Tomato Soup" version.</td></tr>
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<span style="color: #333333; font-family: Cambria; font-size: x-small; line-height: 25.600000381469727px;"><span style="color: #783f04;"><span style="font-size: medium;"><b>light and lusty tomato soup <span style="font-size: x-small;">serves 4 </span></b></span></span></span><br />
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<li><span style="color: #783f04;"><span style="color: black;">1 small yellow onion, quartered</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">2 stalks celery, cut into 2-inch pieces</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1 carrot, cut into 2-inch pieces </span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1/2 fennel bulb, sliced (use a little more celery if you have no fennel)</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1 tablespoon olive oil</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">Generous pinch each: crushed red pepper and Herbes de Provence (see above for substitutions)</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">4 whole garlic cloves</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1/2 cup fresh basil leaves</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1 teaspoon kosher salt</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1/2 teaspoon fresh ground black pepper</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1/2 cup water</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1/4 cup dry white wine*</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">2 cups vegetable broth</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">28-ounce can chopped tomatoes</span></span></li>
<li><span style="color: #783f04;"><span style="color: black;">1 teaspoon honey </span></span> <b> </b></li>
</ul>
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<li>Place onion, celery, carrot, and fennel in food processor fitted with the steel blade. Process, pulsing, until vegetables are diced. (Or dice by hand.)</li>
<li> Heat a 6-quart heavy pot over medium low heat with the olive oil, pepper, and Herbes for a minute or until fragrant. Add the whole garlic cloves and cook for a minute or until golden; turn and let cook another few seconds before adding the vegetables from the food processor.</li>
<li>Stir in the fresh basil leaves, kosher salt, black pepper. Cook for five minutes, stirring, until vegetables are beginning to soften.</li>
<li>Pour in water, wine, broth, and tomatoes. Stir in honey. Bring to a boil. </li>
<li>Reduce heat, cover, and let simmer for 15 minutes or so until all vegetables are tender, stirring occasionally.</li>
<li>Taste and adjust seasonings. Puree using an immersion blender, in batches in the food processor or blender, or mash with a potato masher. Alternatively, eat as is.</li>
<li>Serve hot garnished with one of the following: chopped fresh basil, croutons, or chopped pistachios for vegan version. Grated Parmesan cheese or a spoon of plain Greek yogurt for Gluten-Free version. If you're ok any way at all, choose what you'd like, though just the Parmesan and a little fresh basil are perfectly perfect. </li>
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<span style="background-color: #eeeeee; color: #333333; font-family: Cambria; line-height: 25.600000381469727px;">*Replace the wine with water if need be.</span><br />
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<b style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.600000381469727px;">Simple pictures are best:</b><span style="background-color: #eeeeee; color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.600000381469727px;"> </span><br />
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<span style="background-color: #eeeeee; color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.600000381469727px;">Have fun cooking and taking care of yourself as you clean up your eating act,</span><br />
<span style="background-color: #eeeeee; color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.600000381469727px;">Alyce</span><br />
<span style="background-color: #eeeeee; color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.600000381469727px;">(published earlier and happily on this blog)</span>Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com1tag:blogger.com,1999:blog-5834734025285282996.post-76775276705672208152014-10-18T06:28:00.002-07:002014-10-19T03:26:52.549-07:00Orange-Scented Apple Pancakes with Cinnamon and Walnuts<div class="separator" style="clear: both; text-align: center;">
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<b>If I've ever been missing in action </b>this long before, I can't remember when. I hope you forgive me. I'm just about back in the swing of a new kitchen and will trot out a whole post on the process <i>soon!</i><br />
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<b>Through the construction practice, suffice it to say</b> that most everything in the house seemed to be piled up in the wrong spot. For instance, the clothes drying rack was in my bedroom. My serving platters and baskets are <i>still</i> in my closet. China and silver, as well as a big container of utensils, are still somewhere undetermined. In a mislabeled box in the garage? Lest I sound ungrateful, I'll own that I'm CRAZY about my new kitchen. I just would never and I repeat <i>never </i>go through getting one again. Waiting to exhale. In the meantime, life goes on: work, laundry, dog-walking, etc. The kitchen waits for no one. It's nearly totally functional!<br />
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<b>I have a new job cooking </b>at <a href="http://www.shouseappliance.com/">Shouse Appliance-</a>--showing off lovely things like the entire Jenn-Air line and DACOR ranges, wall ovens, grills, steam ovens, and so on. I work three Saturdays a month and cook up dishes that are seasonal as well as foods that give a very real experience of the appliances. This week I <i>thought </i>I'd cook apple pancakes among other things. Until I made them at home. While incredibly luscious, they wouldn't give the best impression of the DACOR grill. There's too much lag time in between customers and the griddle would be hot, warm, cooler, cold--which is exactly what we do NOT want for pancakes. We want hot, hot. The pancakes themselves would get done and sit cold waiting for the next lady shopping for a new range to show up. You know how you almost always throw away the first pancakes? I'd be doing that all day. The more I thought about it, the more I nixed the idea and went with a grilled chicken-apple-cheddar panini. Instead, I'm giving them to you.... <br />
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<b>When my kids were at home, I made a plethora of pancakes.</b> Banana. Apple. Pecan. Cranberry. You name it. I never wrote down a thing. Geez. So this time, I had to cook, write, test, and eat all at the same time. Here's what I came up with. If you do not want to make pancakes from scratch (and WHY NOT?), you can buy your Krusteaz and add the apple, orange, and cinnamon. Use the 1 tablespoon of butter for your griddle. It'll be lovely and a very happy Saturday. Cook on!<br />
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<span style="font-size: large;"><span style="background-color: white; color: #7f6000;">Orange-Scented Apple Pancakes with Cinnamon and Walnuts</span></span><br />
<span style="color: #666666;"><span style="background-color: white;"><i>I usually throw out the first one or two pancakes. You? </i></span></span><br />
<ul>
<li>1/2 cup grated apple with peel</li>
<li>2 teaspoons finely grated orange rind</li>
<li>4 tablespoons salted butter, divided (3 T melted for batter, 1 T for griddle or pan)</li>
<ul></ul>
<li>1 cup milk</li>
<li>1 egg </li>
<li>1 cup unbleached, white all-purpose flour</li>
<li>2 tablespoons sugar</li>
<li>1/2 teaspoon baking soda</li>
<li>2 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon cinnamon*</li>
<li>1/4 cup chopped walnuts</li>
<li>1/4 cup warmed maple syrup (do this in a pitcher in the microwave)</li>
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1. Place the grated apple in a double layer of paper or cloth towel and squeeze dry over sink. Stir the apple and orange rind together in a small bowl and set aside.</div>
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2. Preheat griddle over medium-high heat.<br />
3. In a medium bowl or 4-cup mixing cup, mix together the 3 tablespoons melted butter with the cold milk. Beat in the egg very well.</div>
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4. In another bowl, mix together the flour, sugar, baking soda, baking powder, salt and cinnamon. Add to the milk mixture and stir until just barely mixed. Do not over mix.<br />
5. Grease griddle with butter. The griddle is ready if you flick a few drops of water on it and they sizzle and jump. Pour 1/4 cup pancake batter onto hot griddle for each pancake and top evenly with 2 teaspoons of the apple-orange rind mixture. Let cook until bubbles form all over the cake and the bottom is quite brown. Turn and cook briefly on the other side until done.<br />
6. Serve hot with warm maple syrup and garnished with chopped walnuts. Makes about 5 or 6 pancakes, depending on how big you make them. Save some for tomorrow or roll them up with peanut butter and take them for lunch on Monday. <i>This recipe doubles easily if you have company.</i><br />
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<i>*If you think you'd like more cinnamon, you might try sprinkling a bit extra on a single pancake just to see and then next time double the cinnamon in the batter.</i><br />
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Have fun cooking and taking care of yourself,<br />
Alyce<br />
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Just a very sad note. If you don't read my other blog (moretimeatthetable.com), you might not have read that our sweet Miss Gab (golden retriever, age 6) died suddenly a few weeks ago. The vet thinks she picked up some meth that someone dropped in our neighborhood. Our hearts are broken and we look and listen for her so often.... I wrote a post about it and you can <a href="http://moretimeatthetable.com/2014/09/29/baking-in-the-almost-a-kitchen-so-long-miss-gab/">read it here.</a> Thanks.<br />
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com3tag:blogger.com,1999:blog-5834734025285282996.post-46981305462489597812014-09-11T10:31:00.002-07:002014-09-11T10:31:51.682-07:00Grilled Oregano Shrimp-Caesar Salad with Tomatoes and Crostini<br />
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<tr><td class="tr-caption" style="font-size: 13px;">Honest is the best policy: I was too hungry to take much time with a photo.</td></tr>
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<span style="color: #073763; font-size: large;"><i>While my kitchen's being redone, I thought I'd repost a blog favorite from September, 2013. Enjoy!</i></span><br />
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<span style="color: #073763; font-size: large;"><i>... ... ...</i></span><br />
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<span style="font-size: large;">It seems when I'm out with friends</span> on some version of the protein and vegetable diet, they often end up with a <a href="http://whatscookingamerica.net/History/SaladHistory.htm">Caesar Salad</a> and Grilled Chicken or Grilled Salmon, if they're lucky. I don't eat Caesar salad in restaurants a lot because they're often goopy-- soft and unappetizing. And, truly, I love my own salads. Even more, I love homemade vinaigrette.<br />
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<span style="font-size: large;">Yesterday Dave and I were at the grocery</span> looking at fish for supper and I saw a great buy on large, gorgeous uncooked shrimp. (Since shrimp takes two minutes to cook, why is there so much pre-cooked shrimp for sale?) I remembered I had a bag of cleaned romaine at home in the frig, and asked for a pound of that shrimp for $9.99. When the shrimp are large, there aren't that many in a pound; I figured whatever was leftover, we'd have the next day for a snack.<br />
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<span style="font-size: large;">The salad we had for supper</span> was a great end of summer meal, complete with tiny tomatoes right out of our garden. It was also light, and could be stunning in the middle of winter using an indoor grill when you've gotten sick of stew and roasted chicken! My large, double-burner cast iron (Lodge) grill gets a real work out once the outdoor gas grill is stored away in the garage for the cold months. It was a sweet gift from my in-laws that we used for camping for years.<br />
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Dave grilled the bread for crostini --to replace the traditional croutons-- as well as the shrimp while I made the salad dressing, tore the greens into pieces, and grated the Parmesan. (I keep 1/2 baguettes frozen most of the time; I had unthawed it in its foil wrapping that morning.) I think total time for putting the entire meal together was all of fifteen minutes. We had a few slices of bread and some shrimp leftover, as well as some vinaigrette. To give the nod toward old-school Caesar, I briefly microwaved an egg and whisked it into the vinaigrette. (Leave it out if you like.)<br />
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You could, naturally, make this much easier with bagged greens, pre-cooked shrimp, along with purchased croutons and bottled vinaigrette. You wouldn't be nearly as happy, though. The beauty is in the lemony, spicy dressing with the barely done shellfish and ultra-crisp Romaine. It's done so quickly, I'm not sure it's worth simplifying. <b>You'll need to start at least an hour ahead to marinate the shrimp.</b> Try this:<br />
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<span style="color: #783f04; font-size: large;"><b>grilled oregano shrimp-caesar salad with tomatoes and crostini</b></span><span style="color: #783f04; font-size: large; font-weight: bold;"> </span><span style="color: #783f04;"><i>Enough for two very hungry people who had sliced tomatoes+a spoonful of potato salad for lunch</i></span><br />
<span style="color: #783f04;"><br /></span><span style="color: #783f04;">Read through the recipe before beginning. You may want to do its steps in a different order if you're cooking alone; I had a helper. Ingredients needed are in <i>italics.</i> Set the table and open the wine before you begin. I like the Chardonnay not terribly cold, though I do like it chilled.</span><br />
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1.<b> Marinade</b><i><b> </b>1 pound (450 grams) large, peeled and deveined shrimp</i> in <i>1/4 cup olive oil,</i> <i>2 tablespoons lemon juice, 1/4 teaspoon each kosher salt and fresh ground pepper, a pinch of crushed red pepper, and 1 tablespoon oregano </i>for 1-4 hours in a tightly covered glass or plastic bowl. Slice <i>12 slices of baguette, </i>brush with olive oil, season with salt and pepper on both sides for crostini.<br />
2.<b> Heat indoor or outdoor grill</b> over high heat and grill shrimp 1-2 minutes on each side until shrimp is pink and opaque, removing as soon as done. Add the baguette to the grill and grill 30 seconds on each side. Place shrimp and bread in a bowl, and set on table.<br />
3. <b>Next, make the Caesar dressing: </b>Crack <i>an egg</i> into a greased bowl, poke with fork several times, cover tightly with plastic wrap, and microwave on high about fifteen seconds. Whisk well and set aside for a moment. Whisk together in a large bowl <i>2 tablespoons lemon juice, 1 tablespoon Dijon-style mustard, 2 tablespoons best-quality white wine vinegar, 1/2 teaspoon each kosher salt and fresh ground pepper, 1 crushed and minced clove garlic, and 4-5 drops hot sauce. Whisk in 4 tablespoons extra virgin olive oil, one tablespoon at a time. Beat the egg into vinaigrette mixture. </i>Taste and adjust seasonings<i>. </i>Pour into a small serving pitcher, leaving a tablespoon or so in the bottom of the bowl.<br />
4. <b>Slice in half<i> 8 cherry tomatoes</i>. </b> Slice very thinly about <i>1/4 cup of red onion.</i> Add tomatoes and onion to the bowl and toss in the bit of dressing in the bottom.<br />
5. <b>Tear 4 cups romaine lettuce </b>into bite-sized pieces and add to the bowl, tossing. Stir in 1 cup fresh, young spinach. Squeeze <i>1/2 a fresh lemon over all, sprinkle lightly with salt and pepper,</i> and toss. Grate 1/2 cup Parmesan cheese and add to the greens.<br />
6.<b> Drizzle with a generous amount of dressing </b>and toss thoroughly. Serve immediately in large and shallow cold bowls, adding shrimp, and crostini at the table. Garnish with <i>anchovy filets,</i> if desired.<br />
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<b>Wine: </b>Big, oaky California Chardonnay or a (French) White Burgundy.<br />
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Have fun cooking and taking care of yourself,Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-88629084479551380152014-08-08T16:26:00.003-07:002014-08-09T16:20:37.270-07:00Favorite Posts While I'm on Vacation!<br />
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<i><span style="font-size: x-small;"><b>Cherry Tomato Chicken Pasta with Basil. Recipe </b><a href="http://dinnerplace.blogspot.com/2011/02/cherry-tomato-chicken-pasta-with-basil.html" style="font-weight: bold;">HERE.</a><b> </b>While the pasta cooks, stir up a nearly-instant cherry tomato marinara. Fresh sauce fast!</span></i><br />
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<b><span style="font-size: large;">Every year around this time, I go on vacation. I'm almost on my way... </span></b> I miss the blogs while I'm gone, but not as much as I miss the dogs!<br />
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<span style="font-size: large;">This year, we're going on a northern European cruise </span>to celebrate our 40th wedding anniversary. We are two days in Rotterdam and then one day in each port with the exception of Glasgow, where we're in port for two days. A day in Amsterdam at the end and then home by September.</div>
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<b>And, in the meantime,</b> I thought I'd leave you with a few of the most viewed and cooked posts on Dinner Time as well as just one lovely zucchini soup from <a href="http://www.moretimeatthetable.com/">More Time at the Table.</a> Because it's zucchini time, you see. I hope you find some on YOUR back porch.<br />
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<i><b>Fish Story: Foiled Flounder. Recipe </b><a href="http://dinnerplace.blogspot.com/2012/10/a-fish-story-foiled-flounder-oven.html" style="font-weight: bold;">HERE.</a><b> </b>Wrap the fish in foil and stick it in the oven!</i></div>
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<i><b>Baby Kale and Spinach with a Roasted Chicken Breast. Recipe <a href="http://dinnerplace.blogspot.com/2012/01/baby-kale-and-spinach-with-roasted.html">HERE.</a></b></i><br />
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<b><i>Baby Kale Stir Fry. Recipe<a href="http://dinnerplace.blogspot.com/2014/03/baby-kale-stir-fry.html"> HERE.</a></i></b></div>
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<tr><td class="tr-caption" style="font-size: 13px;">Lentil soup for one (or more)</td></tr>
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<b style="font-style: italic;">Lentil Soup -- Freeze or Share. Recipe </b><a href="http://dinnerplace.blogspot.com/2011/02/lentil-soup-eat-freeze-andor-share.html">HERE.</a></div>
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<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;"><i>Would you bring Sangria? <b>Malbec Sangria with Port and Blueberries. Recipe </b><a href="http://dinnerplace.blogspot.com/2012/07/would-you-bring-sangria-malbec-sangria.html" style="font-weight: bold;">HERE.</a></i></span></span><br />
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<span style="background-color: #eeeeee; color: #38761d; font-family: Cambria; font-size: 16px; line-height: 25px;"><i> <b><a href="http://dinnerplace.blogspot.com/2013/11/one-pan-salmon-and-kale-on-brown-rice.html">One-Pan Salmon and Kale on Brown Rice</a></b></i></span><br />
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<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;"><b><i>Pan-Roasted Brussel Sprouts and New Potatoes with Parmesan and Onions. Recipe <a href="http://dinnerplace.blogspot.com/2012/02/pan-roasted-brussel-sprouts-and-new.html">HERE.</a></i></b></span></span><br />
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<span style="background-color: #eeeeee; color: #333333; font-family: Cambria; font-size: 16px; line-height: 25px;"><i>Would you make breakfast?<b> Egg and Egg White Omelet filled with Cottage Cheese on Whole Wheat Toast. Recipe </b><a href="http://dinnerplace.blogspot.com/2012/08/would-you-make-breakfast-egg-white.html" style="font-weight: bold;">HERE.</a></i></span><br />
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<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;"><i><b>Creamy Zucchini Soup with Parmesan. </b>Fresh sliced cherry tomatoes are a hidden surprise at the bottom of the bowl. <b>Recipe </b><a href="http://Fresh sliced cherry tomatoes are hidden at the bottom of the bowl for a surprise." style="font-weight: bold;">HERE.</a></i></span></span><br />
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<span style="color: #333333; font-family: Cambria;"><b><span style="line-height: 25px;">Enjoy the rest of summer! Have fun cooking and taking good care of yourself,</span></b></span></div>
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<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;"><b>Alyce</b></span></span></div>
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-17686300864964957262014-07-17T10:21:00.000-07:002014-08-08T16:27:03.326-07:00Salsa-Egg White Frittata with Vegetables for One<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9cKMZrpERNqS60pQvbG8JPlbfktBfMUoGc94mX75HOSZr-b55yu75zW4zlxsXjLSdO1T7NezUWmlO6tnD0Tz4DBhMsIAI1ow4bTQaIuLie5buTLROtwxT1qJZ2VpW_mFu5_XKFS2vvk/s1600/IMG_5989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9cKMZrpERNqS60pQvbG8JPlbfktBfMUoGc94mX75HOSZr-b55yu75zW4zlxsXjLSdO1T7NezUWmlO6tnD0Tz4DBhMsIAI1ow4bTQaIuLie5buTLROtwxT1qJZ2VpW_mFu5_XKFS2vvk/s1600/IMG_5989.JPG" height="266" width="400" /></a></div>
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<span style="font-size: large;">Maybe there are moments when</span> you don't want a large, bountiful breakfast. And those days, you grab a spoonful of yogurt or a handful of granola and go on about your business. Maybe you try to get through the morning on coffee. (Ugh...) But if you're truly hungry, looking for something filling and healthy, this frittata is for you. If you've got a friend, make one, put in in the oven to keep warm, and make the second. Frittatas also lend themselves to leftovers, so if you have some cooked vegetables, meat, pasta, rice, or nearly whatever, throw it in.<br />
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<a name='more'></a>Good for breakfast, lunch, or dinner. Hot, at room temperature, or cold sliced up into slivers to be enjoyed on the porch with a glass (or two) of <span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18px;"> </span><span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">rosé.</span></span> This is the place--summer! Try this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUfxTMp53eLDuusp36Na8qkIIwcKWMbWQQDzgtSYDaDQgN_guc1ARIKIPuWh-mg2uIn8bhrueaCqQqy6nr-vCRAB12TbFFAXGB4UjBFAUni6Ue5eLB1SyjG2-1oUuILG0a6JyK80nZ4U/s1600/IMG_6114.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/AVvXsEiZUfxTMp53eLDuusp36Na8qkIIwcKWMbWQQDzgtSYDaDQgN_guc1ARIKIPuWh-mg2uIn8bhrueaCqQqy6nr-vCRAB12TbFFAXGB4UjBFAUni6Ue5eLB1SyjG2-1oUuILG0a6JyK80nZ4U/s1600/IMG_6114.JPG" height="133" width="200" /></a></div>
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<b><span style="color: #b45f06; font-size: large;">salsa-egg white frittata with vegetables </span><span style="color: #783f04;">serves 1</span></b><br />
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<span style="color: #783f04;"><i>If you use already-cooked vegetables or meat, just chop those ingredients and heat them through before adding egg whites. If you want to use more vegetables than the recipe calls for, it'll be fine. A sprinkle of grated Parmesan at the end could be used in place of the salsa.</i></span><br />
<ul>
<li>2 teaspoons olive oil</li>
<li>Fresh ground black pepper and a pinch of crushed red pepper</li>
<li>1/4 cup each chopped onion and red or yellow sweet pepper</li>
<li>1 small zucchini, sliced</li>
<li>6 cherry tomatoes</li>
<li>2 tablespoons chopped fresh parsley or basil, optional</li>
<li>Kosher salt</li>
<li>1/3 cup fresh spinach leaves (or an other fresh greens)</li>
<li>3 egg whites, beaten together with a tablespoon of water</li>
<li>3 tablespoons salsa</li>
</ul>
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In an 8 or 9-inch non-stick skillet, heat the olive oil over medium-high heat with 2-3 grinds of pepper along with the crushed red pepper. Add the onions, sweet peppers, zucchini, tomatoes, and parsley or basil if using. Sprinkle with just a little kosher salt. Cook and stir 3-4 minutes until beginning to soften. Add spinach and cook until spinach wilts. Pour beaten egg white mixture evenly on top of the vegetables, let cook 10 seconds or so to set. Stir just a bit and turn down flame to low. Cover and cook another 2 -3minutes or until egg whites are set. Loosen frittata around the edges with a rubber spatula and tip out onto plate. Garnish with salsa and eat hot, warm, at room temperature, or cold.<br />
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<i style="font-weight: normal;">(below: signing books last weekend at <a href="http://www.aspenkitchensinc.com/">ASPEN KITCHENS on North Nevada in Colorado Springs.</a>)</i><br />
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I'll be cooking and signing at <a href="http://www.shouseappliance.com/">SHOUSE APPLIANCES on North Academy</a>/Austin Bluffs in the Springs Saturday, September 13 -- 10am - 1 pm. In between: travel!<br />
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Have fun cooking and taking care of yourself and, hey, <a href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1403544473&sr=8-1&keywords=soups+%26+sides+for+every+season">order my book</a> if you haven't already! You can take a peek inside if you check out its page on amazon.com. (Click above--right to order.)<br />
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Cook a new meal,<br />
Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0Colorado Springs, CO, USA38.8338816 -104.821363438.4383081 -105.4668104 39.229455099999996 -104.17591639999999tag:blogger.com,1999:blog-5834734025285282996.post-64950851212121609802014-07-16T10:06:00.001-07:002014-07-16T10:08:46.814-07:00Cook the Book -- Last Week -- Tomato-Carrot Soup with Feta<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
<a data-mce-href="https://moretimeatthetable.files.wordpress.com/2014/07/100_4556.jpg" href="https://moretimeatthetable.files.wordpress.com/2014/07/100_4556.jpg" style="color: #990000; text-decoration: none;"><img alt="100_4556" class="aligncenter size-large wp-image-5692" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/07/100_4556.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/07/100_4556.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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<em>(Above: Soup is easily vegan without the feta garnish.)</em></div>
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<b>This is the last week</b> I’ll feature a recipe from my new book,<em> Soups & Sides for Every Season</em> (click <a data-mce-href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1403620671&sr=8-1&keywords=soups+%26+sides+for+every+season" href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1403620671&sr=8-1&keywords=soups+%26+sides+for+every+season" style="color: #990000; text-decoration: none;">HERE </a>to order). Make the recipe, photograph it, email the pic to me: soupsandsides@gmail.com. If yours is the first email with a recipe photo I receive, I’ll mail you a book! Don’t forget to include your snail mail address in the email as well as any adjustments you made to the recipe. Now get “cooking!” I can’t wait to hear from you.</div>
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My first for-real book signing is Saturday, July 19 (11am – 1 pm) at Aspen Kitchens and Design Studio here in Colorado Springs: 5134 North Nevada Ave. Colorado Springs, 80918 –University Village Complex. I’ll have a few books with me, but you still have time to buy one and bring it! There may even be some soup or something else to taste. Come see! Next up is Shouse Appliances at Academy and Austin Bluffs; date tba. There'll be some cooking going on at Shouse, of course.</div>
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If you haven't had a chance to look at the book yet, it's 174 pages in softcover and was more than two-year effort that included a wonderful team: Patricia Miller, editor; Amanda Weber, designer; Daniel Craig, artist; and Drew Robinson, CS, sommelier. I had a dedicated team of much-loved testers and they’re all listed in the acknowledgment section. Read up about them!<br />
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<strong>The book itself is divided into seven chapters: </strong> one soup chapter for each season, and then one each for Breads and Spreads, Salads and Fast Sides, and, saving the last for best, Desserts. The desserts are very simple recipes and only one or two require any baking. Most are nearly instant (think individual microwave chocolate pudding cakes) and there’s a whole page of ideas for truly instant desserts (parfaits, etc.)</div>
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<strong>But this week is the lovely, light, perky and favorite of my testers soup, TOMATO-CARROT with FETA</strong>. I include cook's notes if you'd like to use fresh tomatoes as it IS July! I love many things about this soup --mostly its taste -- but it also is easily made vegetarian or vegan (use vegetable broth for both; substitute croutons for the feta for vegan) Try and it and put on your happy face:</div>
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TOMATO-CARROT SOUP WITH FETA and Salt and Pepper Bread with Parmesan Cheese</h3>
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<em>Everyone loves Tomato-Basil Soup, often swooning with cream or Parmesan cheese. This, however, is not THAT soup, despite the fact that there is basil in the soup and maybe a little cheese on the bread. Voted one </em><i>of the favorite soups by testers, Tomato-Carrot Soup is light with a touch of sweetness and most happy with a big piece of toasted bread dunked right in the middle. Or it would kiss a companion grilled cheese sandwich because that's what tomato soup does, right?</i></div>
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<em>This soup also makes a delicious first course for special or holiday meals and could take the place of a green salad. It can be kept warm easily in a crock-pot in the dining room while you prepare the rest of the meal. Then you'll hear, "Oh, wow! You made soup!"</em></div>
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SOUP:</div>
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<li>2 Tablespoons butter</li>
<li>5 medium carrots, minced</li>
<li>6 stalks celery, minced</li>
<li>2 medium onions, minced</li>
<li>8 cloves garlic, minced</li>
<li>1/2 cup parsley, chopped finely</li>
<li>1/2 cup fresh basil, chopped finely</li>
<li>28-ounce can Italian tomatoes (Cento is good.)</li>
<li>6 cups low-sodium chicken broth <i>(Use vegetable broth for Vegetarian/Vegan option)</i></li>
<li>3/4 teaspoon kosher salt</li>
<li>1/2 t freshly ground pepper</li>
<li>2/3 c feta cheese, crumbled (in bowl at table) <i>Skip for vegan option or add croutons to serve.)</i></li>
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SALT AND PEPPER BREAD WITH PARMESAN CHEESE</div>
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<li>4 ½ slices baguette for salt and pepper crostini <i>(Skip this section for Passover meals.)</i></li>
<li>2t olive oil</li>
<li>4t freshly-grated parmesan, opt. <i>(Skip cheese for vegan option)</i></li>
<li>Kosher salt and pepper</li>
</ul>
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1. In an 8-quart saucepan, melt butter over medium heat and add carrots, celery and onion. Sauté five minutes, adding garlic for last two minutes. Stir in fresh herbs and tomatoes, breaking up tomatoes with fork or knife. You could food-process the tomatoes beforehand if you'd like. Cook briefly, one-two minutes to marry flavors. Add broth and salt and pepper.</div>
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2. Bring to a boil; reduce to simmer until veggies are tender, 10-15 min. Add extra broth or water if soup becomes too thick. Taste and adjust seasonings. Serve hot.</div>
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3. Ladle into small bowls and pass feta cheese at table. Serve w/ salt and pepper crostini if serving for Easter; skip bread for Passover meals.</div>
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<b>SALT & PEPPER BREAD WITH PARMESAN CHEESE: </b>Preheat broiler.<b> </b>Slice French baguette into ½ in slices and drizzle lightly with olive oil. Top with a dusting of kosher salt, freshly ground pepper and a little grated parmesan cheese if desired. Broil bread 4-inches from heat, watching closely, until cheese is melted, bubbly, and brown. Alternately, bake at 350 degrees Fahrenheit on a baking sheet about 10 minutes or until toasted through.</div>
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<b>To make one day ahead and bring to a holiday dinner:</b><i> </i>Cook as above. Remove from heat and cool to room temperature before refrigerating overnight. Day of the dinner, heat a crock-pot full of water on high. Just before dinner or before leaving for a meal elsewhere, heat pot of soup on stove top. Pour water out of now hot crock-pot and pour in soup. Place lid on top and secure firmly with large, thick rubber bands. Wrap crock-pot in old towels and place in cardboard box for transporting if you don't have a crock-pot carrier. Bring feta in a separate container.</div>
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<strong>COOK'S NOTES:</strong> If you'd like to substitute fresh tomatoes for the canned (and it's the right time to do it), choose 10-12 lovely medium, ripe and fresh tomatoes. Dig out the cores and cut an "X" into their bottoms. Bring a big pot of water to boil and gently lower the tomatoes into the pot in batches--say 3 or 4 at a time. Let cook about a minute or until skins will easily peel. Cool briefly, peel quickly with a small sharp knife and chop well. Add the chopped tomatoes to the soup and cook an extra 10-15 minutes during the second step.</div>
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<span data-mce-style="color: #993300;" style="color: #993300;">DREW'S WINE RECOMMENDATIONS: Red: Nebbiolo. Prefer white? Sauvignon Blanc, though avoid the New Zealand wineries.</span></div>
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<strong>Dessert: </strong>Cheese plate.</div>
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Happy Anniversary to us!! Yesterday found us celebrating at The Broadmoor---40 years of bliss. Well, mostly.</div>
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Sing a new song; cook a new soup,</div>
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Alyce</div>
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I somehow left off a post last week on Dinner Place for Cook the Book. Read it on More Time at the Table <a href="http://moretimeatthetable.com/2014/07/10/cook-the-book-two-more-weeks-grilled-peaches-or-figs-with-cheese-honey-thyme-and-black-pepper/">HERE.</a></div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-37722504388800368932014-07-11T06:10:00.000-07:002015-07-30T09:12:38.121-07:00Spicy Shrimp Caprese with Lemon-Balsamic Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnnTN3JbBo0I0KSMctbKAKCI3xXJCbgKGz4W6L-tqmhcSo5t1cYKaBzmO1pqhgBKs9EOZatOb-iRlZJ44Bmb-Jq0fvt42R5njQpR5FsC0zX0MMzOzeafGeSefxFzS4oIVM8zuiX2hkYw/s1600/IMG_6097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnnTN3JbBo0I0KSMctbKAKCI3xXJCbgKGz4W6L-tqmhcSo5t1cYKaBzmO1pqhgBKs9EOZatOb-iRlZJ44Bmb-Jq0fvt42R5njQpR5FsC0zX0MMzOzeafGeSefxFzS4oIVM8zuiX2hkYw/s1600/IMG_6097.JPG" width="400" /></a></div>
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<span style="font-size: large;">Summer and caprese go together like iPhone and plug-in</span>, Mika and Joe, ice cream and hot fudge, or pick your simile. This is true at my house and perhaps it is at yours. It may be more true (is that possible) if you live in the places where the juicy, sweet tomatoes appear each year -- Illinois, New Jersey, Minnesota, or add your state here _______________. This is not true in Colorado where our nights are cool, rain is sketchy at best, and the growing season is oh, about a month long. Maybe two.<br />
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<span style="font-size: large;">Typically I plant cherry tomatoes in hanging baskets </span>on the deck. This is to make sure my tomatoes aren't breakfast for the neighborhood herd of deer. This year I put them in pots and will hope the bears don't climb my cherry tree to get on the deck for the grill grease or tomatoes. This is not a joke.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2xT4sg_yBgwpbcNvjiDslyEpdgSfTQpmH_Ai6dxGOhdZHkmjb5ZNHXbcGcAWkUnqL9-6d-yqBWKBDX1IeZ8h647kKX81RxAPjLaDzL92TXP7JE63HHetzARSvWspGS1JI5VKigeQIwg/s1600/IMG_6114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2xT4sg_yBgwpbcNvjiDslyEpdgSfTQpmH_Ai6dxGOhdZHkmjb5ZNHXbcGcAWkUnqL9-6d-yqBWKBDX1IeZ8h647kKX81RxAPjLaDzL92TXP7JE63HHetzARSvWspGS1JI5VKigeQIwg/s1600/IMG_6114.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjQo3bVGgDCqE7o-17LcUYC4cVJV2lDnQzcH2tY6VLuzOAFFYFho6ZcZ_5sKYNqKTFen6AFw5iOpYkWRVv_8Li9zYY-BMW-y21lz7ATCc2igWhgZMsncuMliXhe5vEVlVP9WZgSEzMAM/s1600/IMG_6115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjQo3bVGgDCqE7o-17LcUYC4cVJV2lDnQzcH2tY6VLuzOAFFYFho6ZcZ_5sKYNqKTFen6AFw5iOpYkWRVv_8Li9zYY-BMW-y21lz7ATCc2igWhgZMsncuMliXhe5vEVlVP9WZgSEzMAM/s1600/IMG_6115.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This picture was taken today, July 11. Yes, I just have blossoms now.<br />
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<span style="font-size: large;">So, no, my tomatoes aren't from my garden.</span> I live on solid bedrock near the hills, in sight of the mountains, where the critters proliferate. I, in fact, live on Fed Ex food with the exceptions of things like my potted herbs, Colorado peaches (front the far western part of the state, not here), trout (you need someone who fishes), buffalo (easily available), lamb (the best in the world, but seldom available here except through internet sales), and....well, I can't think of a lot more. There <i>are </i>microclimates around Colorado Springs where a few beautiful things are grown and I'm able to buy them at the Farmer's Market if the weather has cooperated. Take it from me, tomatoes aren't on the tiny list of local --as in the whole state -- products; if they're available, they're few, precious, and definitely not like the jewels from Minnesota or Illinois. <i>(below: a pic borrowed from a neighbor)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcafUxDPDrtJRToJrCNxC1-dllJKTykxoOfQa7Ac08IVZT0fXuh0ZlGAlp-JW1wa6nVFWo-GiHleZ1_Zb7QMIMNRUqkf28rMFIbLpNmfct9DlgkEmuOPbZr01XFkLwVp5aPPyn-eeNqk/s1600/943339_10200545063939109_537620101_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcafUxDPDrtJRToJrCNxC1-dllJKTykxoOfQa7Ac08IVZT0fXuh0ZlGAlp-JW1wa6nVFWo-GiHleZ1_Zb7QMIMNRUqkf28rMFIbLpNmfct9DlgkEmuOPbZr01XFkLwVp5aPPyn-eeNqk/s1600/943339_10200545063939109_537620101_n.jpg" width="320" /></a></div>
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Still, I make caprese because it's a perfect summer food. It's also the quintessential no-cook-for-one dinner. Try this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CuB0AKQCbfBMz64E878nTVngYBjRpv-lPXoYrhdqoPknHGSBGXMby7WrQxS_QsLo-T5EwVM1Da_DPsGwQpVDKT1viF4oy513-e-jFi8D5Bxbdg7M6-p41WCwUYbHuKA9F2AKsNVMKos/s1600/IMG_1869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CuB0AKQCbfBMz64E878nTVngYBjRpv-lPXoYrhdqoPknHGSBGXMby7WrQxS_QsLo-T5EwVM1Da_DPsGwQpVDKT1viF4oy513-e-jFi8D5Bxbdg7M6-p41WCwUYbHuKA9F2AKsNVMKos/s1600/IMG_1869.JPG" /></a></div>
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<span style="font-size: large;">spicy shrimp caprese with lemon-balsamic vinaigrette</span><br />
serves 1-2, depending on hunger... and multiplies endlessly<br />
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<ul>
<li>1 cup fresh greens, your choice</li>
<li>6-10 cooked shrimp--grilled, sautéed, boiled, or already cooked from store- (seasoned with salt, pepper, and crushed red pepper)</li>
<li>8-10 slices <b><i>each</i></b> fresh mozzarella (approx 1/4 pound) and small, ripe tomatoes</li>
<li>8-10 Fresh basil leaves</li>
<li>Kosher salt and fresh ground pepper</li>
<li>Juice of half a lemon (use the other half for garnish)</li>
<li>1 tablespoon each balsamic vinegar and extra virgin olive oil or to taste</li>
</ul>
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Spread the greens out evenly around the edges of a dinner plate. Layer alternating slices of tomatoes, mozzarella, and basil leaves in the center of the greens. Sprinkle with salt and pepper. Add a few shrimp to each side of the salad. Squeeze lemon over all and drizzle with balsamic vinegar and oil. Serve immediately garnished with lemon. (Leftovers are edible, but not beautiful the next day.)<br />
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<b>Wine: </b>Ice cold Riesling, off-dry or Chenin Blanc.<br />
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Have fun cooking and taking care of yourself,<br />
Alyce<br />
<br />Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com4tag:blogger.com,1999:blog-5834734025285282996.post-60487987403702827752014-07-01T08:09:00.002-07:002014-07-01T14:44:50.173-07:00Cook the Book! Next 3 Weeks! + Alyce's Blueberry Muffins<br />
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
<a data-mce-href="https://moretimeatthetable.files.wordpress.com/2014/07/img_5670.jpg" href="https://moretimeatthetable.files.wordpress.com/2014/07/img_5670.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_5670" class="aligncenter size-large wp-image-5633" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/07/img_5670.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/07/img_5670.jpg?w=529" height="705" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a><span data-mce-style="color: #666699;" style="color: #666699;"><strong>For the next three weeks,</strong></span> I’ll at some time during each week feature one recipe from my new book,<em> Soups & Sides for Every Season</em> (click <a data-mce-href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1403620671&sr=8-1&keywords=soups+%26+sides+for+every+season" href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1403620671&sr=8-1&keywords=soups+%26+sides+for+every+season" style="color: #990000; text-decoration: none;">HERE </a>to order). Make the recipe, photograph it, email the pic to me: soupsandsides@gmail.com. If yours is the first email with a recipe photo I receive, I’ll mail you a book! Don’t forget to include your snail mail address in the email as well as any adjustments you made to the recipe. Now get “cooking!” I can’t wait to hear from you.</div>
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<span data-mce-style="color: #000000;" style="color: black;"><span data-mce-style="color: #666699;" style="color: #666699;"><strong>If you haven't had a chance</strong> </span>to look at the book yet,</span><span data-mce-style="color: #666699;" style="color: #666699;"> </span><span data-mce-style="color: #000000;" style="color: black;">it's a soft covered paperback, 174 pages, and was a more than two-year effort that included a wonderful team: Patricia Miller, editor; Amanda Weber, designer; Daniel Craig, artist; and Drew Robinson, CS, sommelier. I had a dedicated team of testers and they're all listed in the acknowledgment section.</span></div>
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<strong><span data-mce-style="color: #666699;" style="color: #666699;"></span></strong><br />
<a name='more'></a><strong><span data-mce-style="color: #666699;" style="color: #666699;">The book itself is divided into seven chapters:</span> </strong> one soup chapter for each season, and then one each for Breads and Spreads, Salads and Fast Sides, and, saving the last for best, Desserts. Today's recipe comes from the Breads and Spreads chapter and is an original blueberry muffin recipe that was developed literally at the last minute before publication when the recipe planned just didn't work out. It was a mad scramble to work out another muffin recipe and to test it at altitude, at sea level, and in between. Great thanks to Mary Ellen Harm (Boston), who tested and reported back via Facebook,</div>
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<a data-mce-href="https://moretimeatthetable.files.wordpress.com/2014/07/10171066_10151996449576227_1289059498131612698_n.jpg" href="https://moretimeatthetable.files.wordpress.com/2014/07/10171066_10151996449576227_1289059498131612698_n.jpg" style="color: #990000; text-decoration: none;"><img alt="10171066_10151996449576227_1289059498131612698_n" class="aligncenter size-full wp-image-5634" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/07/10171066_10151996449576227_1289059498131612698_n.jpg" src="http://moretimeatthetable.files.wordpress.com/2014/07/10171066_10151996449576227_1289059498131612698_n.jpg" height="345" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative; width: auto;" width="208" /></a></div>
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as well as to my hub, Dave Morgan, who took the recipe (along with a small bit of stoneground cornmeal) to his parents' house for Mother's Day and baked up a batch in Champaign, Illinois. Of course, even more loving thanks to my grandson, Rhyan, who was the official taste tester (above--first photo)</div>
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<a data-mce-href="https://moretimeatthetable.files.wordpress.com/2014/07/img_5859.jpg" href="https://moretimeatthetable.files.wordpress.com/2014/07/img_5859.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_5859" class="aligncenter size-large wp-image-5632" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/07/img_5859.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/07/img_5859.jpg?w=529" height="352" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>This is the perfect time of year for blueberry muffins</strong></span>; the stores are full of organic northwest blueberries (my favorite, though Maine is a close second) and it's not too terribly hot yet. Do buy a few pints and freeze them to use over the winter; you can make these orange-scented muffins for Christmas or Valentine's Day and have a mouthful of summer.</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/06/soup-book-cover-final.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/06/soup-book-cover-final.jpg" style="color: #990000; text-decoration: none;"><img alt="Soup Book-Cover final" class="aligncenter size-full wp-image-5616" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/06/soup-book-cover-final.jpg" src="http://moretimeatthetable.files.wordpress.com/2014/06/soup-book-cover-final.jpg" height="350" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative; width: auto;" width="282" /></a></div>
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Click <a data-mce-href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1404220907&sr=8-1&keywords=soups+%26+sides+for+every+season" href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1404220907&sr=8-1&keywords=soups+%26+sides+for+every+season" style="color: #990000; text-decoration: none;">HERE</a> to order the book.</div>
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<a data-mce-href="https://moretimeatthetable.files.wordpress.com/2014/07/img_5693.jpg" href="https://moretimeatthetable.files.wordpress.com/2014/07/img_5693.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_5693" class="aligncenter size-large wp-image-5629" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/07/img_5693.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/07/img_5693.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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BLUEBERRY MUFFINS</h3>
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makes 12 muffins <em>Scrumptious for Fourth of July brunches or to go with </em><i>barbecued pork or grilled chicken!</i></div>
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<strong><span data-mce-style="color: #666699;" style="color: #666699;">Years ago, I worked for The National Trust for Historic Preservation. I held a variety of positions, but one of my favorites was running the bookstore and gift shop at Woodlawn Plantation in Mount Vernon, Va. Somewhere at Woodlawn, I ran across a recipe for blueberry muffins I made and adored. I changed and substituted ingredients and directions over the years until I had this orange-scented beauty complete with just a tad of crunchy mouth feel. These are not the heavy, large, calorie- and sugar-laden muffins offered nowadays in many restaurants and bakeries, but rather small, light gems that melt in the mouth and shout for a second. They’re great for breakfast, snacks or for lunch with a chicken salad, but I particularly like them with soup. Comfort food par excellence, tuck them into a tote when you travel by plane or car so you can carry home along with you.</span></strong></div>
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<li>Softened butter for greasing the muffin tin</li>
<li>2 cups unbleached all-purpose flour</li>
<li>¼ cup stoneground cornmeal</li>
<li>½ cup white granulated sugar</li>
<li>½ teaspoon salt</li>
<li>1 ½ teaspoons baking powder</li>
<li>½ teaspoon baking soda</li>
<li>1 tablespoon grated orange rind</li>
<li>¼ cup melted butter</li>
<li>½ cup milk</li>
<li>½ cup orange juice</li>
<li>2 eggs</li>
<li>1 cup blueberries</li>
</ul>
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Preheat oven to 400 degrees Fahrenheit and place oven rack in the center of the oven. Grease a 12- cup muffin tin very well with softened butter and set aside.</div>
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In a medium bowl, mix together the dry ingredients (flour through orange rind) and set aside. In another bowl, beat together the wet ingredients (butter – eggs). Pour the wet ingredients into the dry ingredients and mix until just barely combined. Do not over mix. Gently stir in the blueberries.</div>
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Using a greased ice cream scoop or large spoon, divide the batter among twelve greased muffin cups. Bake for 14-16 minutes or until the muffins are set, firm, and light golden in color. A toothpick inserted at the center should come out clean. Bang the bottom of the pan firmly on the counter to loosen the muffins and turn the pan upside down onto a cooling rack to remove them. Let sit at least two minutes before serving hot, warm, or at room temperature. Store leftovers in a well-sealed bag or storage container on the counter for up to 3 days or in the freezer for up to two weeks.</div>
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<a href="https://www.blogger.com/blogger.g?blogID=5834734025285282996" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span data-mce-style="color: #666699;" style="color: #666699;"><strong>Cook’s Note:</strong> </span><em>If you’d like your muffins more quickly first thing in the morning—or at night-- mix the dry and wet ingredients separately the night before. Store the wet ingredients bowl in the fridge. Leave the dry ingredient mixture covered with plastic wrap or a plate and the greased muffin tin on the counter. Preheat the oven, stir together the two ingredient mixtures, add the berries, and you’re on your way.</em><br />
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<pre style="background-color: #eeeeee; border: 0px; font-family: Monaco, 'Courier New', Courier, monospace; line-height: 15px; margin-bottom: 20px; outline: 0px; overflow: auto; padding: 20px; vertical-align: baseline;">© 2014 More Time at the Table. All rights reserved.</pre>
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<a data-mce-href="https://moretimeatthetable.files.wordpress.com/2014/07/img_5691.jpg" href="https://moretimeatthetable.files.wordpress.com/2014/07/img_5691.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_5691" class="aligncenter size-large wp-image-5628" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/07/img_5691.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/07/img_5691.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a>Looking forward to hearing from you with a photo!</div>
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Bake a new muffin,</div>
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Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-59020581914764399162014-06-25T07:00:00.002-07:002014-06-25T16:26:42.076-07:00Cook the Book! Next Four Weeks -- A Free Book Each Week!<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/06/06b7d-img_1747.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/06/06b7d-img_1747.jpg" style="color: #990000; text-decoration: none;"><img alt="06b7d-img_1747" class="aligncenter size-large wp-image-5516" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/06/06b7d-img_1747.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/06/06b7d-img_1747.jpg?w=529" height="705" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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<span data-mce-style="color: #808000;" style="color: olive;"><em><strong> First Up: Spicy Cucumber with Feta and there's no cooking involved! Happy summer soups! Thanks for all of your lovely support during this last week. You're helping make my dream come true. You're wonderful! (This blog will share some posts with More Time at the Table for the next few weeks. Enjoy.)</strong></em></span></div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>For the next four weeks,</strong></span> I'll at some time during each week feature one recipe from my new book,<span data-mce-style="color: #000080;" style="color: navy;"><em> Soups & Sides for Every Season</em> </span>(click <a data-mce-href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1403620671&sr=8-1&keywords=soups+%26+sides+for+every+season" href="http://www.amazon.com/Soups-Sides-Every-Season-Morgan/dp/0615673066/ref=sr_1_1?ie=UTF8&qid=1403620671&sr=8-1&keywords=soups+%26+sides+for+every+season" style="color: #990000; text-decoration: none;">HERE </a>to order). Make the recipe, photograph it, email the pic to: soupsandsides@gmail.com. If yours is the first email with a recipe photo I receive, I'll mail you a book! Don't forget to include your snail mail address in the email as well as any adjustments you made to the recipe. As my own stash of books is still on the way from the printer, be patient if you don't get your book immediately; it could take just a little while. Now get "cooking!" I can't wait to hear from you.</div>
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<img alt="Soup Book-Cover final" class="aligncenter size-full wp-image-5616" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/06/soup-book-cover-final.jpg" src="http://moretimeatthetable.files.wordpress.com/2014/06/soup-book-cover-final.jpg" height="350" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin-bottom: 1.625em; margin-left: auto; margin-right: auto; max-width: 100%; padding: 3px; position: relative; width: auto;" width="282" /><span data-mce-style="color: #000000;" style="color: black;">SPICY CUCUMBER WITH FETA</span></h3>
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When cucumbers are plentiful, cheap, and the weather is sultry, it’s time to make cucumber-yogurt soup. Lebanese to start with (<em>Kh’yaaf B’lubban</em>) and very like the Indian <em>Kheera Raita,</em> Americans have made this creamy, cooling dish their own. Perfect to eat as a cold first course or for a light meal, it’s ready in the time it takes to whir a few things through the food processor. This is also a great soup to personalize. A bit more hot sauce? Add avocado? Top with smoked salmon? A bit of cumin? Chopped scallions or tomatoes as a garnish? However you make this, you’ll want it again and again. My own version holds some heat (skip Sriracha—a Thai hot sauce-- if you don’t like heat) and includes some salty feta and chopped red bell pepper on top. I first encountered some of the flavors from this soup in Melissa Clark’s fabulous <em>Greek Goddess Dip </em>(NYT, “A Good Appetite,” 2/10/10)<em>, </em>which utilizes some of the same ingredients in a perfect herbaceous dip for fresh vegetables. When I began to test cucumber soups for this book, I again and again returned to the combination of herbs Melissa uses in her dip.</div>
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If you don’t have a food processor, simply chop up the vegetables as finely as possible, whisk together the yogurt and buttermilk, and mix up all of the ingredients using a spoon or large spatula.</div>
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<strong>Serves 8 -- Or Cut in half for 4</strong></div>
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<li>4 English cucumbers unpeeled, sliced in half, seeded (pull a big spoon down the center of each half), and cut into 1” pieces*</li>
<li>4 tablespoons chopped red onion</li>
<li>4 tablespoons chopped fresh dill</li>
<li>2 tablespoons each chopped fresh basil and mint</li>
<li>2 cloves garlic, minced</li>
<li>2 cups plain yogurt</li>
<li>2 cups low-fat buttermilk</li>
<li>2 teaspoon Sriracha sauce (or a few drops of other hot sauce)</li>
<li>Juice of 2 lemons (about 4 tablespoons)</li>
<li>1 teaspoon fresh ground black pepper</li>
<li>1 1/2 teaspoons kosher salt</li>
<li>2 teaspoons honey</li>
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Garnish: 1 cup each: feta cheese, crumbled, and finely chopped red bell pepper</div>
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Cook’s Note: If using regular American cucumbers purchased from the grocery store, please peel them before blending to make the soup; they’re often waxed.</div>
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Combine all ingredients (except feta and red bell pepper) in the food processor and blend until smooth. Taste and adjust seasonings. Chill for a few hours in refrigerator if you have the time. Divide soup between the bowls and top each with a bit of feta cheese and red pepper.</div>
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<strong>Accompaniments</strong>: This soup is lovely all on its own, but if you have a hungry group you could add some smoked salmon and crackers to the table or even a basket of pita or naan. If it’s not too hot, bake up a batch of your favorite biscuits early in the morning.</div>
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<strong>Wine: </strong>Sauvignon Blanc is a great go-to wine with feta cheese, and Pinot Grigio would be good as well. <em>(Drew Robinson, CS) <span data-mce-style="color: #3366ff;" style="color: #3366ff;">Note: Drew expands greatly on this theme in the book itself; I've edited it in the interest of space for the blog.</span></em></div>
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<strong>Dessert</strong>: I love the idea of some fresh fruit and a bit of cheese—nothing more.</div>
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<span data-mce-style="color: #333399;" style="color: #333399;">Sing a new song,</span></div>
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<span data-mce-style="color: #333399;" style="color: #333399;">Alyce</span></div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-63123982554273167992014-06-07T08:22:00.002-07:002014-07-01T11:33:08.466-07:00Strawberry-Almond Muffins + Father's Day Brunch Game Plan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHyOCbr4yKkCaJgZZ8hoongTjGVKJj6HZ4YHEZzgIqNX7Um3b7z85L-05TeJB02Aix2G_scnWdkx0rwAWd0kGJ3RSoZSviMo4dk7pRv6OcDKq5TrYQ09jwKzGOH1_90TYnkPZe-1QlRM/s1600/IMG_5923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHyOCbr4yKkCaJgZZ8hoongTjGVKJj6HZ4YHEZzgIqNX7Um3b7z85L-05TeJB02Aix2G_scnWdkx0rwAWd0kGJ3RSoZSviMo4dk7pRv6OcDKq5TrYQ09jwKzGOH1_90TYnkPZe-1QlRM/s1600/IMG_5923.JPG" height="266" width="400" /></a></div>
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Weekend breakfasts should be...what? Laid back? Slow? Simple? I'm not sure, but I do know they need to be delicious. If you have someone to cook for, that's fine. This would be lovely for Father's Day for family or friends. If not, cook for yourself. I often hear people say, "Oh, it's too much trouble to cook for just me." (Or "us" if there are two.) Au contraire. It's simpler than cooking for a crowd and often more fun. Hey, you get to cook things exactly as you'd like them. And that's what breakfast is all about, right? Everyone likes their eggs just so. Yes!</div>
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<span style="color: white;">.</span></div>
<a name='more'></a><b><i><span style="font-size: large;">Here's a basic brunch game plan for you or for you and a couple of favorite folks:</span></i></b><br />
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If it's possible, eat outside. Set the table before you cook.<br />
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<b><i>Menu: Coffee, Breakfast cocktail, Eggs with Tomatoes, Bacon, Strawberry-Almond Muffins.</i></b><br />
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<i><b> <span style="color: #0b5394;"> </span></b><span style="color: #0b5394;">Need more?</span> Add a big bowl of chopped fresh fruit or berries. A pan of <a href="http://dinnerplace.blogspot.com/2013/04/roast-chicken-with-vegetables-and-spicy.html">oven-roasted potatoes </a>is another option for filling out the meal:</i><br />
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<b>Begin here:</b> Make coffee. Make<a href="http://www.thekitchn.com/6-essentials-for-the-perfect-mimosa-200479"> mimosas </a>or <a href="http://www.drinksmixer.com/search/?q=bloody%20mary&d=1&p=1">bloody marys. </a></div>
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<b>Next:</b> Get the muffins (scroll down for recipe) stirred together, into the pan, and into the oven.</div>
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<b> Get Cooking:</b> <a href="http://www.thekitchn.com/how-to-cook-bacon-on-the-stovetop-185903">Make a pan full of bacon. </a>You can have BLTs if you don't eat it all. (2 pieces per person.)</div>
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<b>Egg Time: </b>5 minutes before the muffins are done, beat together some eggs with a little olive oil, salt, and pepper and tip them into a large, heated skillet to cook thinly and quickly a la omelet. (2 eggs and 1/2 teaspoon olive oil per person) (Or follow Gordon Ramsay's instructions <a href="http://youtu.be/PUP7U5vTMM0">here.)</a><br />
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<b>Chop! </b> While they cook--fast like a bunny--chop up some tomatoes. (1 tomato for every 2 servings.)<br />
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With the eggs about half-way cooked, scoop in the tomatoes and season them with salt and pepper. Let them heat thorough for 30 seconds, and then...<br />
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Stir them together. Taste and re-season, if necessary. A little fresh basil might be a treat here. (I had none, but you might.) Don't overcook. Remove from heat and cover to keep warm if necessary.<br />
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<b>When the muffins are done</b>, bang the bottom of the muffin pan on the counter and turn it over so the muffins come out onto a rack. Let cool a minute or two and...<br />
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Dust with powdered sugar if desired.<br />
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<b> Enjoy</b> your morning... Here's the muffin recipe:</div>
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<span style="color: #990000; font-size: x-large;"><b>strawberry-almond muffins</b></span></div>
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<span style="color: #990000;"><b>makes 12 </b></span><span style="color: #990000;"><b><br /></b></span></div>
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<span style="color: #990000;"><i>Easy to cut recipe in half or just freeze extra muffins for weekday mornings. Check out the stores or Good Will for<a href="http://www.amazon.com/Wilton-Recipe-Right-Regular-Muffin/dp/B000FCERAC"> 6-cup muffin tins.</a></i></span></div>
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<b><span style="color: #444444;">Grease a 12-cup muffin tin. Preheat oven to 400 degrees and place rack at center.</span></b></div>
<ul>
<li><span style="color: #660000;"><b>1 cup milk</b></span></li>
<li><span style="color: #660000;"><b>1 egg</b></span></li>
<li><span style="color: #660000;"><b>1/2 teaspoon vanilla extract</b></span></li>
<li><span style="color: #660000;"><b>1/2 teaspoon almond extract</b></span></li>
<li><span style="color: #660000;"><b>1/3 cup melted butter or canola oil</b></span></li>
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<ul>
<li><span style="color: #660000;"><b>2 cups flour</b></span></li>
<li><span style="color: #660000;"><b>1/3 cup granulated (white) sugar</b></span></li>
<li><span style="color: #660000;"><b>1 teaspoon salt</b></span></li>
<li><span style="color: #660000;"><b>2 teaspoons baking powder</b></span></li>
<li><span style="color: #660000;"><b>1 cup chopped fresh strawberries</b></span></li>
<li><span style="color: #660000;"><b>1/2 cup sliced and toasted almonds, divided (half for batter-chopped, half for topping)</b></span></li>
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<span style="color: #660000;"><b>Powdered sugar, for garnish</b></span><br />
<span style="color: #660000;"><b>Butter, for serving</b></span></div>
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<b>In a small bowl, beat together the wet ingredients --milk, egg, extracts, melted butter -- until very well mixed. Set aside.</b></div>
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<b>In a medium bowl, mix together the dry ingredients: flour, sugar, salt, baking powder. Stir in the mixed wet ingredients (milk mixture) and mix until just barely combined. Gently stir in strawberries and the chopped/sliced almonds.</b></div>
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<b>Using a greased large ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups. Top each muffin with a few of the remaining sliced almond slices.</b></div>
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<b>Bake 15-20 minutes or until muffins are just firm and golden brown at the bottom and around the edges. Holding pan at each side with both mitted hands (or using potholders), bang the pan on the counter to loosen muffins and then tip pan over quickly onto rack. If muffins don't come out easily, use a small sharp knife to go around the edge of each muffin. After the muffins are cooled a bit, dust with powdered sugar, if desired. Serve with butter.</b></div>
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<b><i>Cook's Notes: If you like the muffins sweeter, increase the sugar to 1/2 cup. If you'd like more of an almond flavor, use 1 teaspoon almond extract and skip the vanilla.</i></b></div>
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<b><span style="color: #666666;">Here's the proof copy of my new book --soon available on amazon!</span></b></div>
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Have fun cooking and taking care of yourself,<br />
AlyceAlycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-91838973514185910712014-05-11T20:14:00.003-07:002014-05-12T15:52:55.209-07:00Asparagus-Wild Rice Chowder<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Evidently Mother Nature didn't get the memo </span>that it's Mother's Day, which is supposed to be sunny and gorgeous with irises and lilacs in bloom. (Instead, we have a snow storm.)<br />
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<a name='more'></a><span style="font-size: large;">They're in bloom</span>, right along with my cherry tree and the ornamental crab out front; they're also full of snow. I'm terrified my cherries won't survive.<br />
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<span style="font-size: large;">In honor of Mother's Day,</span> son Sean made his famous homemade pizza for his wife Jami, son Rhyan, our neighbor Mary Pat, and me last night. We ate leftovers for lunch and thought something else might be in order for tonight. As I had planned on dinner with friends across town -- sadly canceled due to the snow storm -- I had nothing unthawed or ready to go. I did, however, have a big bunch of asparagus I hadn't yet used. The larder provided soup basics -- onions, garlic, celery, carrots, quarts of broth... and off I went.<br />
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<span style="font-size: large;">My typical made-forever asparagus soup</span> is brothy, blended, and light, luscious and sometimes lemony. (Recipe <a href="http://moretimeatthetable.com/2012/06/22/38-power-foods-week-2-asparagus-asparagus-soup/">HERE.</a>) Snowy tonight called for something a little more hearty--hence the chowder. A packet of <a href="http://www.nettlakewildrice.com/">Minnesota wild rice </a>was on the shelf in the pantry and while wild rice is notoriously slow-cooking, it's also substantive, healthy, textural, and adds color not usually found in asparagus soup. Why not? I wasn't in a hurry.<br />
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<span style="font-size: large;">If you don't want leftovers,</span> cut the recipe in half. Otherwise, you're set for this week's lunches, right? You'll eat two bowls for dinner, I promise. For a vegan version, see notes.<br />
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<i>Above: Onions, carrots, celery --- mirepoix -- plus herbs and wild rice.</i><br />
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<i>Above: Add in the tough and fibrous ends of the fat asparagus to flavor the broth. You'll remove and discard them later.</i><br />
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<i>Above: Add liquids, bring to a boil, reduce a bit, and cook until rice is nearly tender. Last of all, throw in the asparagus pieces and diced potatoes. Garnish with asparagus tips and sliced toasted almonds.</i></div>
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<span style="font-size: large;">Try this:<span style="text-align: center;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Kh06A8l_oJ56Gw_LQ4Hu8lkKY_UPC0cXdb_ESRepdEOZzERW4HMWiPofMcKQV3R6LW4mESmiX1RnO9tFktqnk5o9mFQ85ugajTT-vxoFviKPF2kId_AP8qcU23snH8ZyEF6R9ULU8KU/s1600/IMG_5727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Kh06A8l_oJ56Gw_LQ4Hu8lkKY_UPC0cXdb_ESRepdEOZzERW4HMWiPofMcKQV3R6LW4mESmiX1RnO9tFktqnk5o9mFQ85ugajTT-vxoFviKPF2kId_AP8qcU23snH8ZyEF6R9ULU8KU/s1600/IMG_5727.JPG" height="213" width="320" /></a></div>
<span style="color: #274e13;"><br /></span>
<span style="color: #274e13; font-size: large;">asparagus-wild rice chowder </span><br />
<span style="color: #274e13;">serves 8</span><br />
<span style="color: #274e13;"><br /></span>
<span style="color: #274e13;"><i>This is not a thick restaurant-variety chowder, but rather a lighter, more brothy version. </i></span><br />
<ul>
<li><span style="color: #274e13;">1/2 cup sliced almonds (for garnish)</span></li>
<li><span style="color: #274e13;">1 tablespoon olive oil</span></li>
<li><span style="color: #274e13;">2 teaspoons butter</span></li>
<li><span style="color: #274e13;">2 onions, chopped</span></li>
<li><span style="color: #274e13;">3 stalks celery, chopped</span></li>
<li><span style="color: #274e13;">3 carrots, chopped</span></li>
<li><span style="color: #274e13;">1/2 cup wild rice, flooded and rinsed several times</span></li>
<li><span style="color: #274e13;">1 1/2 teaspoons kosher salt</span></li>
<li><span style="color: #274e13;">3/4 teaspoon fresh ground white pepper</span></li>
<li><span style="color: #274e13;">Pinch crushed red pepper</span></li>
<li><span style="color: #274e13;">2 teaspoons dried thyme</span></li>
<li><span style="color: #274e13;">Small handful finely chopped parsley -- leaves and stems</span></li>
<li><span style="color: #274e13;">1 1/2 pounds thick asparagus--trim bottom third, chop all but tips into 1/2-inch pieces; reserve tip</span></li>
<li><span style="color: #274e13;">1/2 cup white wine</span></li>
<li><span style="color: #274e13;">2 cloves garlic, minced</span></li>
<li><span style="color: #274e13;">8 cups vegetable (or chicken) stock</span></li>
<li><span style="color: #274e13;">2 cups water</span></li>
<li><span style="color: #274e13;">4 small red potatoes, unpeeled, small dice</span></li>
<li><span style="color: #274e13;">1/2 cup heavy cream</span></li>
<li><span style="color: #274e13;">1/2 cup milk</span></li>
<li><span style="color: #274e13;">Hot sauce (I like Tabasco)</span></li>
</ul>
<div>
<span style="color: #274e13;">In a small, dry skillet, toast the almond slices over low heat for 5 minutes or so. Let cool and pour into a small bowl. Set aside. </span></div>
<div>
<span style="color: #274e13;"><br /></span></div>
<div>
<span style="color: #274e13;">In a 6-quart heavy pot over medium flame, heat oil and butter; add onions, celery, carrots, wild rice, salt, pepper, crushed red pepper, thyme, parsley, and the asparagus ends (the trimmed bottom third.) Cover and let cook until vegetables are tender, 10 - 15 minutes. Stir occasionally.</span></div>
<div>
<span style="color: #274e13;"><br /></span></div>
<div>
<span style="color: #274e13;">Add white wine and garlic; stir well and cook 3 minutes or so until wine cooks down. Pour in stock and water; stir. Raise heat to high and bring to a boil. Reduce heat to a gentle boil. Cook 40 minutes or until wild rice is almost tender. With a slotted spot, remove the asparagus ends and discard. Add potatoes and the 1/2-inch pieces of asparagus. Lower heat to a simmer and cook just 6-8 minutes or until potatoes and asparagus pieces are tender. Turn heat to low <b><i>so that soup is not simmering</i></b> and add the cream and milk; season with 2 or 3 shakes of hot sauce and heat through; do not boil. Taste and adjust seasonings.</span></div>
<div>
<span style="color: #274e13;"><br /></span></div>
<div>
<span style="color: #274e13;">In the meantime, cook the asparagus tips--season them with a pinch of salt and pepper -- in a separate skillet or pot in 1/4 cup water for 2 minutes. Drain and rinse with cold water. Set aside in a small bowl to use for garnish. </span></div>
<div>
<span style="color: #274e13;"><br /></span></div>
<div>
<span style="color: #274e13;">Serve soup hot garnished with toasted almond slices and tender asparagus tips.</span><br />
<span style="color: #274e13;"><br /></span>
<span style="color: #274e13;">COOK'S NOTES: For a vegan version, use 2 tablespoons of olive oil in place of the butter and olive oil at the start; use only vegetable stock. Sub either coconut milk or almond milk for the dairy cream and milk -- or skip milk all together.</span></div>
<div>
<span style="color: #274e13;"><br /></span></div>
<div>
<b style="color: #bf9000; font-size: x-large;">wine: </b><b style="color: #bf9000;"><a href="http://www.nytimes.com/2012/03/14/dining/reviews/oregon-chardonnay-wine-review.html?pagewanted=all&_r=0">Oregon</a></b><b style="color: #bf9000;"><a href="http://www.nytimes.com/2012/03/14/dining/reviews/oregon-chardonnay-wine-review.html?pagewanted=all&_r=0"> Chardonnay</a> -- <a href="http://www.bethelheights.com/downloads/CHE11.pdf">I like Bethel Heights</a> or a <a href="http://www.tablascreek.com/vineyard_and_winemaking/grapes/viognier">Tablas Creek Viognier.</a></b></div>
<div>
<br /></div>
<div>
Have fun cooking and taking care of yourself,</div>
<div>
Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-82172781879704427792014-05-05T12:39:00.000-07:002014-05-06T14:58:53.725-07:00Kalamata Egg Salad with Charred Red Peppers and Corn Muffins<br />
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<br />
A refrigerator with a few items that need to be used.<br />
A hungry cook.<br />
A small skillet.<br />
Little time.<br />
Makes a meal. Unless you'd like bread? (Scroll down, please.)<br />
Hence....<br />
<br />
<span style="color: #783f04; font-size: large;"><b>kalamata egg salad with charred red peppers</b></span><br />
<span style="color: #666666;"><i>2 servings</i></span><br />
<ul>
<li>2 teaspoons olive oil</li>
<li>1 sweet red or yellow bell pepper, large dice</li>
<li>crushed red pepper</li>
<li>4 eggs</li>
<li>kosher salt and fresh ground black pepper</li>
<li>a big handful of greens -- any</li>
<li>a small handful of pitted kalamata or other olives</li>
<li>sherry or balsamic vinegar</li>
<li>olive oil for drizzling, optional</li>
</ul>
Heat an 8 or 9-inch non-stick skillet over medium-high heat with oil and the chopped bell pepper. Let cook 5-8 minutes, watching closely, or until peppers are just charred; add crushed red pepper. Stir. Cook another minute or two. Crack four eggs into the pan, one into each quadrant. Season egg yolks with a small sprinkle of salt and pepper. Reduce heat to low. Add greens on top of the eggs and sprinkle again with a bit of salt and pepper. Cover and let cook 3 minutes or until eggs are cooked to your liking.<br />
<br />
With a plastic spatula, loosen the egg salad and tip onto a plate. Add the olives and a drizzle of balsamic vinegar, as well as some olive oil, if desired. Using a sharp knife, cut the egg salad in half and serve hot, warm, or at room temperature. Serve with corn muffins if you like. (recipe below)<br />
<a name='more'></a><br />
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<b><span style="color: #7f6000; font-size: large;">Make my 6 cornbread muffins-</span></b>--recipe <a href="http://dinnerplace.blogspot.com/2012/12/cornbread-muffins-just-6.html">HERE.</a><br />
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<span style="color: #783f04;"><b>If you liked that, you might like my</b></span><br />
<br />
<a href="http://moretimeatthetable.com/2013/12/29/kalamata-eggs-with-vegetables/">Kalamata Eggs with Vegetables</a><br />
<div style="background-color: white; border: 0px; color: #333333; font-family: ff-meta-serif-web-pro-1, ff-meta-serif-web-pro-2, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 27px; margin-bottom: 23px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<a href="http://moretimeatthetable.files.wordpress.com/2013/12/img_4327.jpg" style="background-color: transparent; border: 0px; color: #990000; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Image" class=" wp-image aligncenter" src="http://moretimeatthetable.files.wordpress.com/2013/12/img_4327.jpg?w=455&h=342" height="342" id="i-3871" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; background-color: transparent; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; left: -4px; margin: 0.5em auto 1.625em; max-width: 100%; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="455" /></a></div>
<b> or my</b><br />
<br />
<a href="http://dinnerplace.blogspot.com/2012/08/would-you-make-breakfast-egg-white.html">Egg and Egg White Omelet Filled With Cottage Cheese on Whole Wheat Toast</a><br />
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<br />
<br />
<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;"><b> or maybe my</b></span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;"><br /></span></span>
<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;"><a href="http://dinnerplace.blogspot.com/2014/01/bacon-granola-pancakes-with-fried-egg.html">Bacon-Granola Pancakes with a Fried Egg</a></span></span><br />
<span style="color: #333333; font-family: Cambria;"><br /></span>
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------------<br />
Need something to take to the Cinco de Mayo Party?<br />
Make Killer Guac. Recipe <a href="http://dinnerplace.blogspot.com/2012/05/killer-guac-to-take-to-cookout.html">HERE.</a><br />
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<span style="background-color: #eeeeee; color: #333333; font-family: Cambria; font-size: 16px; line-height: 25px;">There's little to say except everyone loves guacamole. </span><br />
<br />
Have fun cooking and taking care of yourself,<br />
AlyceAlycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-5834734025285282996.post-56983797340713229852014-04-19T16:05:00.004-07:002014-04-19T19:11:06.442-07:00Chocolate Tortes for Easter or Passover Tortino di Cioccolato<div id="header-wrapper" style="background-color: #eeeeee; border: 1px solid rgb(204, 204, 204); color: #333333; font-family: Cambria; font-size: 16px; margin: 0px auto 10px; width: 660px;">
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<i><span style="color: #351c75; font-size: x-small;">originally posted for Easter, 2011</span></i><br />
<br />
<span style="color: #333333;">There's just something about individual desserts that make people hop around. Think how big cupcakes have been. How big donuts are were. Cronuts... Creme brulee, ice cream sundaes, cookies. Whatever's for one seems to be "in." Or fun. If you have an invite for Easter or Passover ( try -ahead- using ground almonds instead of bread crumbs to avoid leavened bread) and just have to bring dessert-lucky you-, you might want to try this little ditty I made from</span><a href="http://www.amazon.com/My-Bread-Revolutionary-No-Work-No-Knead/dp/0393066304" style="color: #0080ff; font-size: 16px; text-decoration: none;"> MY BREAD</a><span style="color: #333333;"> by Jim Lahey. This is the book with the wonderful</span><a href="http://www.nytimes.com/2006/11/08/dining/08mini.html" style="color: #0080ff; font-size: 16px; text-decoration: none;"> No-Knead bread recipe</a><span style="color: #333333;"> made famous by Mark Bittman in the NYT. In fact, we visited that recipe </span><a href="http://dinnerplace.blogspot.com/2011/02/bread-bread-bread.html" style="color: #0080ff; font-size: 16px; text-decoration: none;">right here </a><span style="color: #333333;">in the blog not long ago.</span><br />
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Remember this?</td></tr>
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<span style="color: #333333;">I adore any light end to a big meal that is chocolatey without being </span><b style="color: #333333; font-size: 16px;">chocolatey.</b><span style="color: #333333;"> Tortino di Cioccolato (practice saying this so you sound great) is, without doubt, bowl-scraping scrumptious and I gilded the lily by added a bit of Haagen Daz (5 ingredient) Vanilla Ice cream (not </span><i style="color: #333333; font-size: 16px;">too</i><span style="color: #333333;"> much) and a squiggle of hot fudge (not too much again.) You could, instead, add a tiny dump of whipped cream or creme fraiche.</span><br />
<a name='more'></a><span style="color: #333333; line-height: 1.6em;">Even a dab of sour cream and a few tiny berries. Just don't lose the simplicity of taste in this dessert. </span><br />
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<span style="color: #333333;">Or Chocolate Torte (Recipe by Jim Lahey with</span><span style="color: #351c75; font-size: 16px;">Alyce's twists.</span><span style="color: #333333;">)</span><br />
<span style="color: #333333;">I literally took a page out of Mr. Lahey's book.</span><br />
<ul style="color: #333333; font-size: 16px;">
<li>1 stick or 8 tablespoons unsalted butter<span style="color: #351c75;"> (cold is </span>ok<span style="color: #351c75;">)</span></li>
<li>4 oz semi-sweet chocolate, chopped coarsely <span style="color: #351c75;"><i>(I used a 4oz bar of Ghirarddelli**)</i></span></li>
<li>1 cup plus 1 T <span style="color: #351c75;">(this is divided in use; careful)</span></li>
<li>4 eggs, separated <span style="color: #351c75;">(make sure they're at room temp)</span></li>
<li>1/4 c fine dry <span style="color: #351c75;">(plain, unseasoned)</span> breadcrumbs<span style="color: #351c75;">(homemade if possible-start a day ahead*)</span></li>
<li>Pinch of table salt</li>
</ul>
<ol style="color: #333333; font-size: 16px;">
<li><b>Preheat </b>oven to 400 F.</li>
<li><b>In a small saucepan </b>over low heat (or in a bowl in the microwave), melt the butter. Combine the chocolate with 2/3 cup plus 1 T of the sugar (you'll use the rest beating egg whites) in a medium bowl, add the hot melted butter, and stir a few times. Let sit for 3 or 4 minutes to melt the chocolate, then stir until smooth. <span style="color: #351c75;"><i>(My chocolate would not melt; I had to put my pot on the stove and let it melt over low heat. If you chop the chocolate finer, I think Mr Lahey's method might work. )</i></span></li>
<li><b>Put the egg yolks</b> in a large bowl and slowly whisk in the chocolate mixture until thoroughly combined. Mix in the bread crumbs very thoroughly.</li>
<li><b>Put the egg whites and salt </b>in the bowl of an electric mixer fitted with the whisk attachment or in a medium bowl if you're using a hand mixer. Whip at medium speed until the whites are foamy, then reduce the speed to medium-low and gradually add in the REMAINING 1/3 CUP OF SUGAR. Raise the speed to medium and continue whipping until the whites form stiff, shiny peaks (if they become too clumpy or dry, they're overwhipped; dump them and start over with new egg whites.) Use a rubber spatula or whisk to fold a large scoop of the meringue into the chocolate mixture until incorporated (this will lighten it up), then gently fold in the remaining meringue.</li>
<li><b>Line 12 muffin cups with paper liners. </b><span style="color: #351c75;">(Or lightly butter oven safe coffee cups, custard cups, bowls or ramekins--these will take longer to bake.) <span style="color: black;">Fill each cup approximately 3/4 full. Bake the tortini for about 10 minutes until they are puffed up and just set in the middle. Remove from the oven and cool completely on a rack. The tortini will keep in an airtight container at room temperature for three days.</span></span></li>
<li><span style="color: #351c75;"><span style="color: black;"><i><span style="color: #351c75;"><b>If you use baking dishes, </b>it may take 20 - 30 minutes. Also, these are full of uncooked egg whites. I like to make sure they're done in case I am serving the young, the old or those with impaired immune systems. </span></i></span></span></li>
</ol>
<span style="color: #351c75; font-size: 16px;"><span style="color: black;"><i><span style="color: #351c75;"><b>Serve with a bit of whipped cream, ice cream, (nondairy whipped topping or nondiary sour cream if you're eating meat at Passover)</b>, hot fudge or berries. Makes 12 small, 8 very generous servings -- or you can bake it all in a pan, though Mr. Lahey says it doesn't cut well. </span></i></span></span><br />
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<span style="color: #351c75; font-size: 16px;"><span style="color: black;"><i><span style="color: #351c75;">**You can choose <a href="http://www.valrhona.com/us" style="color: #0080ff; text-decoration: none;">Valrhona </a>( I like this French chocolate; I was out of it.) or even American </span></i><span style="color: #351c75;">Baker's Semi-Sweet --don't use chocolate chips unless you're desperate.)</span><i><span style="color: #351c75;"> </span></i> </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTyG5ByC60VanNSpEBCb_JKv-VQB1NAwDyHqx7ZB9346cMaptXSUkBnBlivtOdMjfL3WqD-JbnJFfmbQWOWkDRphoBBrfo9Wbvic64J1zw93fX9d9-ddq2zWsC592iyw1x-F9u3Ihzpk/s1600/DSC05673.JPG" imageanchor="1" style="clear: left; color: #0080ff; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTyG5ByC60VanNSpEBCb_JKv-VQB1NAwDyHqx7ZB9346cMaptXSUkBnBlivtOdMjfL3WqD-JbnJFfmbQWOWkDRphoBBrfo9Wbvic64J1zw93fX9d9-ddq2zWsC592iyw1x-F9u3Ihzpk/s320/DSC05673.JPG" height="180" style="border: none; padding: 0px;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">These are underdone and runny inside.</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8Lwzwy12QC6-Z4Ktc_TDsM673XdQOUtFxEUQVN3dLAOjSvIy_By6pdXM-d4yBNC3ARM-d_3wbE9AdEM1A_8U5UwMZWj4f2Lm9-wnt1yPP9CgMtHJ6hfd4wgmwvyepZfRSVivDgyA-zA/s1600/DSC05680.JPG" imageanchor="1" style="color: #0080ff; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8Lwzwy12QC6-Z4Ktc_TDsM673XdQOUtFxEUQVN3dLAOjSvIy_By6pdXM-d4yBNC3ARM-d_3wbE9AdEM1A_8U5UwMZWj4f2Lm9-wnt1yPP9CgMtHJ6hfd4wgmwvyepZfRSVivDgyA-zA/s320/DSC05680.JPG" height="180" style="border: none; padding: 0px;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">I liked them with this great crust on top and tender inside. Use a small spoon!</td></tr>
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<span style="color: #333333;">Have fun baking for an occasion and taking care of yourself (and others),</span><br />
<span style="color: #333333;">Alyce</span></div>
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-37094349665565417552014-04-16T14:55:00.002-07:002014-04-16T15:02:38.950-07:00Hot Cross Buns<br />
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<i style="font-size: small;"> originally posted in march of 2013</i><br />
<span style="font-size: large;">It is a tradition amongst many Christian bakers</span> to produce a batch of <a href="http://youtu.be/Ndd-6WB5vlo">Hot Cross Buns</a> (Click to sing the nursery rhyme!) for Good Friday. And, if not, we stop at the local bakery and see if THEY made any. These barely sweet firm rolls, served on a day when no meat is eaten, are hearty tea treats of the first order--complete with a light buttery hum that is almost topped by the spice notes. The pretty "X" snipped into the top (and often emphasized with a bit of icing painted into the grooves) lets the world--and you, too-- know what kind of bread this is. An "X" on bread can also be assumed to keep evil away. (Or as some might put it: the "X" lets the devil escape from the dough ensuring great bread!)<br />
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<tr><td class="tr-caption" style="font-size: 13px;">You can see I had a bit of trouble getting this dough smooth; it finally came round.</td></tr>
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<span style="font-size: large;">This year, I had some time </span>and elected to go the homemade route complete with the "X" on top.... It's been years since I made these buns, and while they weren't difficult to make (if you are accustomed to making yeast breads and perhaps even if you're not), the dough itself is stiff and not exactly terribly easy to deal with in the mixing, I THOUGHT... In the end, it turns out it was <i>supposed </i>to be stiff. Which I knew if I had only thought harder about it. While warmly spicy (cinnamon, cloves, etc.), these rolls are not light and fluffy; they're dense and rather on the order of a good sturdy Kaiser roll instead of a buttery, tender dinner roll. In other words, you know you've had something to eat when you're done with one.<br />
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<span style="font-size: large;">While this recipe makes 20 rolls </span>-- quite a bit for one person -- they're meant to be shared. Enjoy one or two right out of the oven (HOT cross buns, you see), wrap some for your breakfast on Holy Saturday, but then take them to church or work and let everyone else enjoy this very traditional, hundreds of years-old treat. (Freeze a couple for desperation afternoons.) In fact, the story goes that if you share one: "<i>Half for you and half for me, Between us two shall goodwill be</i>"-- you'll be friends for a year. Some folks even think you need to kiss the bun before eating it, as it has a cross on it, you see.<br />
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Just for fun, and because I could, I made my buns from the gorgeous children's baking book<a href="http://www.amazon.com/Knead-It-Punch-Bake-Bread/dp/0690041349/ref=sr_1_2?ie=UTF8&qid=1364591226&sr=8-2&keywords=knead+it+punch+it+bake+it"> <i><b>Knead It, Punch It, Bake It! The Ultimate Baking Book for Parents and Kids</b></i>, by quintessential bakers Judith and Evan Jones.</a><br />
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I think the book has been published a couple of times, most recently in the late '90s. Right now, used copies of the earlier version, illustrated by Lauren Jarrett, are available on amazon. If you have kids in your life--your own or those of friend or family -- this is a fantastic gift. The ability to bake one's own bread is a beautiful present to give a kid--and adults love this book, too. I have to admit I bought it just for me long after my kids were gone. I have a lot of bread books, but this one is short, complete, and to the point without reading pages and pages.... It's small, lightweight, has wonderful illustrations, thanks to Mitra Modarressi, (OH, THAT'S HOW YOU DO THAT!), and is spiral bound so that it lays flat on the counter. I hope I'm forgiven for sharing this sweet recipe here.... Do buy the book when you can! My baking notes are in<i> ( ).</i><br />
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<span style="font-size: large;"><b><span style="color: #783f04;">hot cross buns <span style="font-size: small;">makes <span style="font-size: small;">a<span style="font-size: small;">bout 20</span></span></span></span></b></span><br />
<ul>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;"> <span style="font-size: small;">3/4 cup milk</span></span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;"><span style="font-size: small;">2 packages (2 <span style="font-size: small;">scant tablespoons) active dry yeast</span></span></span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 1/2 - 3 3/4 cups <span style="font-size: small;">white flour <span style="font-size: small;"><i>(<span style="font-size: small;">I didn't need <span style="font-size: small;">more than 3 1/2<span style="font-size: small;"> cups<span style="font-size: small;">--except for board.)</span></span></span></span></i></span></span></span></span></span></span></span></b></span><b><br /></b></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;">2 teaspoons salt</span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;">2 tablespoons brown sugar</span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;">1 teaspoon ground cinnamon</span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3<span style="font-size: small;">/<span style="font-size: small;">4 <span style="font-size: small;">teaspoon <span style="font-size: small;">freshly gra<span style="font-size: small;">ted nu<span style="font-size: small;">tme<span style="font-size: small;">g</span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/<span style="font-size: small;">4 teaspoon<span style="font-size: small;"> ground allspice</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;">1/4 teaspoon ground cloves</span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 large <span style="font-size: small;">eggs <i>(I had them at room tempera<span style="font-size: small;">ture)</span></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 t<span style="font-size: small;">ablespoons butter, softened</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></li>
<li><span style="font-size: large;"><b><span style="color: #783f04;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup dried currants <i>(I was out and used raisins)</i> </span> </span> </span></span></b></span><b> </b><b> </b></li>
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OPTIONAL GLAZE: 1/2 cup confectioners' sugar mixed with 2 teaspoons warm milk<br />
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Heat milk in a small saucepan to lukewarm and pour it over the yeast in a cup.<br />
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Mix 3 1/2 cups of the flour with the salt, sugar, and spices in a large, warm bowl. Make a well in the center and pour in the dissolved yeast. Stir with a large wooden spoon, then stir in the eggs, one at a time; beat in the softened butter. Add a little more flour if necessary to make a firm dough. <i>(I used the Kitchen Aid mixer for all this, fyi.)</i><br />
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Turn out the dough onto a floured work surface and spread it out. Sprinkle the currants over, then fold up the dough and knead it a little to distribute them evenly through the dough.<br />
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Clean out your bowl and return the dough to it. <i>(I buttered the bowl.)</i> Cover it with plastic wrap and let it rise until doubled in size. (I sat it on the radiator in the sun.) Punch down the risen dough, turn it out onto a floured working surface, and knead briefly -- less than a minute.<br />
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Lightly roll the dough into a long roll and then with a knife cut off twenty even-sized pieces. Shape these into buns by rounding them with your two cupped hands, tucking under the sides, and pinching the seams together at the bottom. Grease two baking sheets and place the buns 2 inches apart on them.<br />
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Cover the buns lightly with waxed paper and let them rise in a fairly warm place until doubled in size -- about 35 minutes. After the buns have risen 20 minutes, preheat the oven to 450 degrees* Fahrenheit. Just before baking, with a pair of scissors make a cross in each bun, snipping once horizontally, once vertically, and cutting quite deep. Put them immediately into the middle of the preheated oven for 10-15 minutes and bake until golden. The cross will have opened up in baking.<br />
<i>(Watch closely; these get quite crisp on the bottom quickly--and I used a heavy baking sheet.)</i><br />
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If you want to emphasize the cross and give the flavor of sweet frosting, mix the confectioners' sugar and warm milk in a small bowl until smooth. Dip a chopstick or the wrong end of a wooden spoon into the frosting and drizzle a little over the buns after they've cooked a bit, following the lines of the cross.<br />
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If you don't eat all of the buns right away, they can be reheated or split and toasted.<br />
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A blessed Good Friday to you...or a Blessed Baking Day--if that makes the most sense,<br />
Alyce<br />
<h2>
You might also make <a href="http://moretimeatthetable.com/2011/04/27/czech-easter-bread-or-it-tastes-like-spring/">Czech Easter bread from the More Time blog...</a></h2>
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Have fun cooking and taking care of yourself,</div>
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Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-14307610095122031842014-04-02T05:41:00.001-07:002017-04-05T04:08:42.849-07:00Curried Lentil Soup with Fresh Greens<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPDhtGLiI4AKCJZ1psi8TkXrmdRTVKKBYSyA-JKnxPfjpsO0heKRDNXEPpMtwIDCiOOOMp_hTUak7USnTrVMPejlk3t-8JudBQYyZ-h_ysmbCbU3k6GhToy-63Lf1fxrhZdjA3Sr2qR4/s1600/IMG_5454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPDhtGLiI4AKCJZ1psi8TkXrmdRTVKKBYSyA-JKnxPfjpsO0heKRDNXEPpMtwIDCiOOOMp_hTUak7USnTrVMPejlk3t-8JudBQYyZ-h_ysmbCbU3k6GhToy-63Lf1fxrhZdjA3Sr2qR4/s1600/IMG_5454.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My most recent lentil love soup -- happily vegan, curried, and garnished with sunflower seeds and scallions.</td></tr>
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<span style="font-size: large;">Once, while visiting my sister, I said, "How about some </span>lentil soup?" knowing I was cooking dinner. She shuddered and made as if to retch, all the while saying, "I love lentil soup, but..." Turns out that years ago, when she was still cooking for her family, a very large and delicious kettle of the soup went uneaten by anyone except by her. Days went by, the soup remained, she kept eating until....well, you might get the picture. If you are not used to eating lentil soup (or bean soup or beans) <i>every day for days on end,</i> and you embark on such a journey, you might find you are in a tad of intestinal distress. No one can fake-retch like my sister or show a horror of food quite like her; I wish I had a picture. I made chicken noodle or asparagus--something else anyway. Maybe we went out?<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://moretimeatthetable.com//?s=Lentil+Soup&search=Go">Here's one of my oldest lentil soups.</a></td></tr>
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<a name='more'></a><span style="font-size: large;">This is probably not the best nor most pleasant </span>way to begin a blogpost about a truly delectable lentil soup (My husband, long a trusted critic, said this was the best lentil soups he'd ever eaten--), but it's what came to mind. I, like my beautiful sister at one time was, am inordinately fond of lentil soup and I've blogged a version or two to say the least. <i>(Below: me, left; Helen, right)</i><br />
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I'm not sure what attracts me to <a href="http://indiaphile.info/guide-indian-lentils/">lentils or pulses </a>as they're sometimes known. I'm comforted by big, simmering pots of anything really; I feel rich indeed when there's something bubbling away on the back or front burner.<br />
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Just to make myself think about it, here are a few reasons I like lentils:<br />
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<li>they're delicious</li>
<li>they're cheap</li>
<li>they're low in calories</li>
<li>they're easily kept on the pantry shelf for a very long time</li>
<li>they're healthy --lots of fiber and protein (<a href="http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2">Nutrition info here.)</a></li>
<li>they're beautiful and come in a variety of colors</li>
<li>they transcend cultures--<a href="http://www.saveur.com/article/Kitchen/The-Whole-World-Loves-Lentils">lentils are cooked and grown in many parts of the world</a>, including the U.S. (Oregon, Idaho, and Washington, by the way)</li>
<li>they're perfectly wonderful with meat, but are maybe even better as a vegetarian or vegan dish</li>
<li>they're <a href="http://gfreelife.com/2011/11/are-lentils-really-gluten-free/">gluten-free,</a> so everyone can enjoy them</li>
<li>they're quickly cooked</li>
<li>they're lovely in soup, but also make a power-packed salad or casserole; they're versatile as a bed for other proteins like my <a href="http://moretimeatthetable.com/2014/02/24/salmon-on-lentil-risotto-with-mushrooms-and-fresh-greens/">Salmon on Lentil Risotto</a> <i>(below)</i></li>
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<span style="font-size: large;">I make this particular vegan soup</span> on the stove, but it would easily convert to a slow-cooker recipe, though you'll need to sauté the vegetables first for best flavor. And while I know you're a solo cook, you might eat 2-3 bowls of this a day when you make it. No worries about six servings. Lentil soup, if you didn't know it, freezes very well--just in case you'd like to freeze individual containers for lunches. This recipe doubles easily; use a bigger pot, though. Try this:</div>
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<span style="color: #783f04; font-size: large;">curried lentil soup with fresh greens </span><span style="color: #783f04;">6 servings</span><span style="color: #783f04; font-size: large;"> </span></div>
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<i>I include no crushed red peppers or hot sauce in this soup; it's quite tasty and a bit "warm" without them due to the ginger and the curry powder I used. If you like things very hot, add extra cayenne to your curry powder or garnish with a drizzle of Sriracha.</i></div>
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<li>2 tablespoons canola oil</li>
<li>2 garlic cloves, minced</li>
<li>1 teaspoon minced fresh ginger</li>
<li>2 teaspoons curry powder (I used Penzey's Sweet Curry Powder)</li>
<li>1/2 teaspoon ground cumin</li>
<li>1 large onion, chopped</li>
<li>2 carrots, trimmed, peeled, small dice</li>
<li>3 celery stalks, trimmed, small dice</li>
<li>1/2 teaspoon kosher salt</li>
<li>1/4 teaspoon fresh-ground black or white pepper</li>
<li>1/4 cup white wine or water</li>
<li>3 cups water</li>
<li>8 cups vegetable stock</li>
<li>1 1/4 cups lentils (I used basic, brown American lentils)</li>
<li>2 small red potatoes, unpeeled, small dice</li>
<li>3/4 cup each: finely chopped fresh beet greens and kale, including stems*</li>
<li>1/4 cup sunflower seeds</li>
<li>1/4 cup minced scallions</li>
<li>1/2 lemon</li>
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Into a six-quart stockpot heated over medium flame, cook for just a minute or so, stirring, the garlic, ginger, curry powder, and cumin. Add the onion, carrots, and celery; season with salt and pepper. Saute, stirring well, for ten minutes or until softening. Pour in wine; scrape up the bits at the bottom of the pot and let cook down for 2 or 3 minutes. Pour in water and vegetable stock; cover and bring to a boil.</div>
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Add lentils, lower heat to a good simmer, and cook, stirring occasionally about 15 minutes. Add potatoes and cook until lentils and all of the vegetables are very tender. Add a bit more water if the soup is becoming overly thickened.</div>
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Stir in the fresh greens and cook about 5 more minutes or until greens are nearly tender. Taste; adjust seasonings. Serve hot or cold garnished with a few sunflower seeds, a sprinkle of minced scallions, and a squeeze of fresh lemon.</div>
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*You can use all kale or even fresh spinach or even arugula if you haven't any beet greens. Please do use the stems; they're quite good, though you must chop them finely--1/4-inch pieces or mince.</div>
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Have fun cooking and taking care of yourself,<br />
AlyceAlycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-77790151383376784362014-03-21T13:31:00.003-07:002014-08-09T16:09:06.802-07:00Baby Kale Stir Fry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Necessity is often the mother of invention. </span> For instance, a big bag of kale beginning to wilt in the fridge. A storage container full of brown rice. One small zucchini yelling, "Help!" from the crisper drawer. Me, hungry. <br />
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<span style="font-size: large;">I am <i>not</i> a terribly accomplished stir fry cook,</span> but when I need to, I can pull together a fairly happy Asian-style meal in about the time it takes to chop and cook the vegetables if I have rice made. This particular meal is mostly vegetarian, but it needn't be. (Skip the fish sauce or honey in the sauces if you'd like a vegan meal.)<br />
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<span style="font-size: large;">If you'd like to add meat, </span>simply add thin slices of your favorite chicken, beef, or pork --or even pieces of shrimp -- to the hot flavored oil. Cook until nearly done and remove from the skillet or wok while you cook the vegetables. (You might need to add a bit of oil to the pan before you begin the vegetables.) Stir back in to heat when the vegetables are beginning to soften. If you don't have rice, you'll need to make rice before you begin the stir fry. (Keeping a container of cooked brown rice in the refrigerator or freezer is a lovely idea or make microwave rice if you're in hurry.)<br />
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<span style="font-size: large;">The vegetables are just what I had on hand; </span> if you have broccoli, use that. Tomatoes? Throw them in at the end. Asparagus? Of course. Just make sure you cut the vegetables up into pieces that will cook quickly.<br />
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<span style="font-size: large;">I include directions for three different sauces, </span>one of which is just soy sauce, water, and a little salt and pepper. This stir fry is a little spicy, if you like less spicy food, cut down on the crushed red pepper.<br />
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<span style="font-size: large;"><span style="color: #783f04;">baby kale stir fry </span> </span>2 servings<br />
<ul>
<li>2 teaspoons canola or peanut oil</li>
<li>1 teaspoon grated or finely chopped ginger</li>
<li>1 garlic clove, minced</li>
<li>1/8 teaspoon crushed red pepper</li>
<li>1/3 cup each thinly sliced red bell pepper, red onion, carrots</li>
<li>1 small zucchini, cut into 1/2" x 2" pieces</li>
<li>2 cups baby kale, chopped roughly</li>
<li>Sauce (see below)</li>
<li>2 cups hot cooked brown rice</li>
<li>Sesame seeds for garnish</li>
</ul>
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Optional condiments at the table: Soy sauce or Sriracha sauce</div>
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In a deep, large skillet or wok, heat the oil, ginger, and garlic over high heat for one minute. Add crushed red pepper, red bell pepper, red onion, carrots and zucchini. Cook, stirring, about two minutes or until beginning to soften. Stir in kale and cook another two minutes or until the kale is beginning to wilt.</div>
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Pour sauce (choose one from three below) over vegetables and cook another minute or until thickened. Serve half of the stir fry over 1 cup hot rice and garnish with a few sesame seeds. Repeat with the second serving, or let cool and store for tomorrow's lunch. Pass soy sauce and/or sriracha sauce at table if desired.</div>
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<b>Sauce 1:</b><br />
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Whisk together in a small bowl until smooth:<br />
<ul>
<li>1/4 cup vegetable broth</li>
<li>3 tablespoons soy sauce</li>
<li>2 tablespoons white wine or rice wine</li>
<li>1/2 teaspoon fish sauce</li>
<li>2 teaspoons cornstarch</li>
</ul>
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<b>Sauce 2:</b><br />
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Whisk together the first five ingredients and then whisk in the cornstarch:<br />
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1/4 cup soy sauce<br />
1/2 teaspoon sesame oil<br />
1 teaspoon honey<br />
2 teaspoons sherry<br />
1/4 cup white wine or chicken stock<br />
1 teaspoon cornstarch<br />
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<span style="color: #333333; font-family: Cambria; line-height: 25px;"><b>Sauce 3:</b></span><br />
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<ul style="background-color: #eeeeee; color: #333333; font-family: Cambria; font-size: 16px; line-height: 25px;">
<li> If you don't have all the ingredients for either sauce, make a simpler sauce of soy sauce, a splash of water, a pinch of salt and pepper, and a tsp of cornstarch. Flour is not a good thickener for stir fry and, if you don't have cornstarch, simply cook a little longer to thicken. Your sauce will be much smoother, however, if you do use cornstarch.</li>
</ul>
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<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;">Optional sauce ingredients: pinch of sugar, dash of chili-garlic sauce, dash of rice wine vinegar</span></span></div>
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<span style="color: #783f04; font-family: Cambria;"><span style="line-height: 25px;"><b><i>If you like this, you might like my <a href="http://dinnerplace.blogspot.com/2011/02/tofu-stir-fry.html">Tofu Stir Fry.</a> Don't be frightened; it's easy and tofu is delicious in stir fry.</i></b></span></span><br />
<span style="color: #783f04; font-family: Cambria;"><span style="line-height: 25px;"><b><i><br /></i></b></span></span>
<span style="color: #783f04; font-family: Cambria;"><span style="line-height: 25px;"><b><i>Want a read through a stir fry 101 before you begin? <a href="http://www.seriouseats.com/2010/06/wok-skills-101-stir-frying-basics.html">Try this one.</a></i></b></span></span></div>
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<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;">Have fun cooking and taking care of yourself,</span></span></div>
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<span style="color: #333333; font-family: Cambria;"><span style="line-height: 25px;">Alyce</span></span></div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-59463951143629815582014-03-15T15:45:00.001-07:002014-04-13T06:26:46.646-07:00Breakfast Reuben in a Cup for Saint Patrick's Day<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="font-size: 13px;">Here is it out of the cup.</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Here it is in the cup. You can eat it either way.</td></tr>
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Preheat oven to 350 degrees Fahrenheit.</div>
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<tr><td class="tr-caption" style="font-size: 13px;">Spread 2 thin, trimmed slices of pumpernickel or rye with Dijon Mustard and place in buttered, oven-safe large cup or small bowl. (For crispy toast, bake the mustard bread in oven for 5 min. before continuing.) No oven-safe cup? Use a Pyrex measuring cup.</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Add 2 thin pieces of corned beef.</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Top with 1/4 cup rinsed/drained/squeezed-dry sauerkraut, a piece of Swiss cheese, an egg, and a pat of butter.<br />
Salt and pepper to taste.</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Bake for approximately 30 minutes until egg is set to your liking. (30 min was a runny yolk for mine.)</td></tr>
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While egg bakes, make a Horseradish-Yogurt Sauce, set the table, and make the coffee.<br />
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<tr><td class="tr-caption" style="font-size: 13px;">Sauce: Whisk together 2T plain yogurt or sour cream, 1/2 t Dijon mustard, 1/4 t horseradish sauce, 1 T milk, pinch each salt/pepper. (Optional: a drop of hot sauce.)</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Drizzle with sauce and eat in or out (like this!) of the cup. </td></tr>
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Happy St. Patrick's Day!<br />
Love, Alyce<br />
<i>(originally posted March, 2012)</i>Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-9925956564526773292014-02-25T11:42:00.000-08:002014-02-25T19:19:22.206-08:00Rotisserie Chicken-Brown Rice Soup with Broccoli--Dance While You Cook<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>When I was a kid</b>,</span> my dad often took soup in a thermos for his lunch. He did not eat cold food unless he was out on a boat or the food was ice cream on a hot summer evening--in which case he'd have ice cream for supper. When I started school, he bought me my own thermos and made my lunch, too. Of course the only way that was possible was because he'd made soup the night before, intentionally making enough for lunches. He came from a generation of country people, farmers, who knew enough about life to not waste anything. Chicken necks and butts, bones, the ends of celery bunches, onion peels, and sometimes things we didn't want to know about, went into Dad's soup. Waste not….<br />
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<span style="font-size: large;"><b>These days, there <i>can be </i>an easier method</b></span>, though there doesn't have to be. I'll admit I rarely buy a rotisserie chicken, for instance, but I do on the rare occasion. The carcass or the cooked flesh itself are both good soup materials. More often, I'll roast my own chicken or boil one up to make homemade broth a la Dad. However <b>you</b> end up with a little extra chicken, this quick, nutritious, soup is a good weeknight undertaking and stretches the protein into another meal or two. You can eat off of it a couple of days or invite a neighbor, or even take leftovers to work. Leftover takeout rice can make the soup nearly instant, though, given a choice, I like letting the soup cook with raw rice. All the elements seem to come together and the flavors marry in a way they don't with already-cooked rice. I also give a tiny idea for a more Asian-style soup; check the notes below the recipe. However you make this, enjoy soup and maybe you'd like to….<br />
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<blockquote class="tr_bq">
<i><span style="color: #0c343d;"> Read <a href="http://www.amazon.com/Chicken-Soup-Rice-Book-Months/dp/006443253X/ref=sr_1_1?ie=UTF8&qid=1393351690&sr=8-1&keywords=chicken+soup+with+rice+by+maurice+sendak">CHICKEN SOUP WITH RICE </a>by Maurice Sendak sometime; it's in the NUTSHELL LIBRARY, a box of small books for all ages. Or you might like to...</span></i></blockquote>
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<i><br /></i><i><a href="http://youtu.be/sNBzJlpwChU">Listen to the song, "Chicken Soup with Rice," by Carole King</a> while you cook. Don't forget to dance.</i><br />
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<span style="color: #783f04; font-size: large;"><b><br /></b></span>
<span style="color: #783f04; font-size: large;"><b>rotisserie chicken-brown rice soup with broccoli </b></span><b>6 servings</b><br />
<span style="color: #666666;"><i>If you have no dill or thyme or bay, use other dried herbs such as basil and/or oregano if those are on hand. No broccoli, but you have green beans or zucchini? Do that. I had a little chopped fresh yellow squash left from the weekend; I threw that in, too. Feel free; the chicken soup police are on vacation this week.</i></span><br />
<ul>
<li><b>1 tablespoon each: olive oil and butter</b></li>
<li><b>1 large onion, chopped</b></li>
<li><b>2 stalks celery, chopped</b></li>
<li><b>3 carrots, scrubbed and sliced</b></li>
<li><b>3/4 teaspoon kosher salt+</b></li>
<li><b>1/2 teaspoon fresh-ground black pepper</b></li>
<li><b>1 teaspoon dried dill</b></li>
<li><b>1 teaspoon dried thyme</b></li>
<li><b>1 bay leaf</b></li>
<li><b>1 clove garlic, minced</b></li>
<li><b>6 cups chicken broth</b></li>
<li><b>1 cup water</b></li>
<li><b>1/2 white wine or increase water to 1 1/2 cups</b></li>
<li><b>1</b><b>/2 cup brown rice*</b></li>
<li><b>1 cup diced, cooked chicken</b></li>
<li><b>1 cup cooked broccoli, chopped</b></li>
<li><b>Hot sauce, to taste</b></li>
<li><b>Fresh parsley, finely minced, optional</b></li>
<li><b>1/4 cup grated Parmesan or Cheddar cheese</b></li>
</ul>
<b><span style="color: #666666;">In a 6-quart pot, heat butter and oil over medium heat; </span></b>add onions, celery, and carrots. Sprinkle with spices, salt-thyme and add bay leaf. Cook, stirring occasionally for 7-8 minutes or until vegetables are softened; add garlic and cook for one more minute. <br />
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<span style="color: #666666;"><b>Pour in broth, water, and wine. Cover, bring to a boil, and add rice.</b></span> Lower heat, cover again, and simmer until rice is tender, about 45 minutes. Add chicken and broccoli, and stir in 2-3 drops hot sauce. Cook gently for another 3 minutes or so to heat through. Taste and adjust seasonings if necessary. Serve hot, garnished with parsley, if using, and/or grated cheese.</div>
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+If you'd like a more Asian-style soup, leave out the salt and shake in soy sauce to taste at the table. A few cilantro and/or mint leaves could then be your garnish--perhaps some chopped peanuts.<br />
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*<i>A: If you by chance have leftover takeout rice, you can use that, too. Just let the soup simmer a few minutes, rather than 45, and you have dinner. B: If you use white rice in place of brown, your soup will be ready in about twenty minutes.</i><br />
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<b>Storage note: </b>As this is made with <a href="http://stilltasty.com/fooditems/index/16799">cooked chicken already a day old,</a> eat or freeze within a day or two. (Click on link for the exact info from still tasty.com, where you can look up the time you are able to keep or store any food--fresh, cooked, dried, etc.)</div>
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<span style="color: #444444;">Have fun cooking and taking care of yourself and do stop by </span><a href="http://moretimeatthetable.com/2014/02/24/salmon-on-lentil-risotto-with-mushrooms-and-fresh-greens/" style="color: #444444;">moretimeatthetable.com,</a><span style="color: #444444;"> where</span><b><i><span style="color: #660000;"> Salmon on Lentil Risotto with Mushrooms and Fresh Greens</span></i></b><span style="color: #444444;"> is up today,</span></div>
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<span style="color: #444444;">Alyce</span></div>
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com1tag:blogger.com,1999:blog-5834734025285282996.post-41655779191428809912014-02-12T08:58:00.002-08:002015-02-13T06:01:45.077-08:00Valentine's Dinner for One<br />
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<span style="font-size: large;"><span style="color: #4c1130;"> </span><span style="color: #cc0000;"> Happy Valentine's Day to You!</span></span></h2>
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<span style="font-size: large;">Here's a menu you can make just for you with great leftovers. </span><span style="color: #cc0000; font-size: large;"> </span>This post features big double lamb chops that are grilled first and then finished in the oven; a piquant tapenade tops them at the table. Meantime, you'll oven-roast large, whole carrots laced with ground cumin. There's a make-ahead green bean salad you'll fix again and again and I also give suggestions for wine and tiny, light desserts. Don't want leftovers? Cut the amounts in half for a one-time dinner. Don't want to eat alone? Invite a friend or neighbor; there's plenty.</div>
<span style="color: white;">.</span><br />
<span style="font-size: large;">Start with a beautiful sparkler </span>that needn't cost much. I heartily recommend a New Mexico sparkling wine such as <a href="http://gruetwinery.com/" style="font-size: medium;">Grue</a><span style="color: #351c75;">t </span>rather than splurging on French champagne. Despite all, I've found sparklers do keep a day two. Or, if you'd like, choose a half-bottle of a very special sparkling wine from the wine shop. Add<span style="font-size: small;"> some of the</span> tapenade with baguette or crackers or a bowl of great potato chips--my favorite sparkler pairing. Stay away from cheese; fresh vegetables would work wonderfully. Just stick with something light; lamb is loving, but filling.<br />
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<span style="font-size: small;"><br /></span><span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: black;"><span style="font-size: large;">If you're cooking for just you,</span><span style="font-size: small;"> open the wine, turn on the music, set the table, and enjoy a beautiful night. Afterward, get out that novel you've been meaning to read and take it to bed with you along with the last glass of wine. You could write letters or cards to a few people you adore; make yourself post them in the morning. Whatever you do, have fun<span style="font-size: small;"> cooking and taking care of<span style="font-size: small;"> yourself!</span></span></span></span></span></span></span></span><br />
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<span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br /></span></span></span></span></span></span></span></span>
<span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Start with the salad, which can be made ahead or right before you cook the chops and carrots:</span></span></span></span><br />
<h2>
<span style="color: #38761d; font-size: large;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: black;">Make-Ahead Green Bean Salad with Cream Shallot Dressing</span></span></span></span></span><span style="font-size: large;"> serves 2</span></h2>
<span style="font-size: small;"><i>This recipe calls for you to blanch the beans and fresh peas briefly in boiling water, drain, and cool quickly in an ice bath. You can also cook them, separately, in the microwave for 2-3 minutes with just a couple of tablespoons of water in a microwave-safe covered bowl.</i></span><br />
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<ul>
<li><span style="font-size: small;">2 cups fresh haricots verts or green beans, trimmed, blanched, cooled in ice bath, and drained</span></li>
<li><span style="font-size: small;">1 cups fresh green peas (or frozen), blanched, cooled in ice bath, and drained</span></li>
<li><span style="font-size: small;">1/2 cups sliced celery</span></li>
<li><span style="font-size: small;">1/ 4c each diced red bell pepper, yellow bell pepper</span></li>
<li><span style="font-size: small;">1/4 cup thinly-sliced carrots</span></li>
<li><span style="font-size: small;">1/4 cup chopped Italian parsley</span></li>
<li><span style="font-size: small;">1 cups mixed salad greens</span></li>
<li><span style="font-size: small;">Juice of 1/2 lemon</span></li>
<li><span style="font-size: small;">pinch sea salt</span></li>
<li><span style="font-size: small;">pinch fresh ground pepper</span></li>
</ul>
<span style="font-size: small;">Dressing: 2T minced shallots, 2T lemon juice, 1 cup half and half, 2T finely minced flat-leaf parsley, 1/4 tsp each sea salt/ fresh ground pepper, 1 tsp grated lemon zest, 2 drops Tabasco. Place all ingredients in a jar with a tightly-fitted lid and shake vigorously when making and just before dressing salad. </span><br />
<ol>
<li><span style="font-size: small;"> Early in day or <span style="font-size: small;">up to <span style="font-size: small;">o</span></span>ne day ahead: Mix all salad ingredients---except lemon juice-- together in a large bowl. Cover tightly with plastic wrap and refrigerate. </span></li>
<li><span style="font-size: small;">When ready to serve, add lemon juice and toss well. Drizzle with dressing and toss again. Taste and re-season. (You'll have leftover dressing. Store in refrigerator 2-3 days.)</span></li>
</ol>
<span style="font-size: small;"><i>Note: This salad is loosely based on one from the book <a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X/ref=sr_1_6?s=books&ie=UTF8&qid=1333571278&sr=1-6">SALAD FOR DINNER</a> by Patricia Wells, who is one of my favorite cookbook authors.</i></span><br />
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<h2>
<span style="font-size: small;">Pan-grilled Double Lamb Rib Chops with Tapenade and Oven-Roasted Rosemary Carrots</span></h2>
<b> 2 servings</b><br />
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<b> <span style="font-size: small;">A. Up to two days ahead, make tapenade and store tightly covered in the refrigerator:</span></b><br />
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<tr><td class="tr-caption"><span style="font-size: small;">Tapenade- Chopped olives, garlic, parsley and anchovies. Great with sliced baguette or crackers, too.</span></td></tr>
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<ul>
<li><span style="font-size: small;">1 cups pitted kalamata olives</span></li>
<li><span style="font-size: small;">1 anchovy</span></li>
<li><span style="font-size: small;">1/4 cup chopped Italian flat leaf parsley</span></li>
<li><span style="font-size: small;">1 garlic cloves, chopped</span></li>
<li><span style="font-size: small;">2 tablespoons olive oil </span></li>
<li><span style="font-size: small;">1 1/2T red wine vinegar</span></li>
<li><span style="font-size: small;">2 teaspoons fresh lemon juice</span></li>
<li><span style="font-size: small;">Pinch fresh ground pepper</span></li>
<li><span style="font-size: small;">Pinch of crushed red pepper</span></li>
<li><span style="font-size: small;">salt, if needed, to taste </span></li>
</ul>
<span style="font-size: small;">Process all ingredients in a food processor fitted with the metal blade. Taste and adjust seasonings. Store, well-covered, in refrigerator until needed. Serve in a bowl on the table so you (or a guest) can help yourself or spoon a bit on each chop if you like. </span>You'll have enough to serve for a starter with crackers or baguette.<br />
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<b>B. For chops and carrots ( recipe, see below) -- about 45 minutes before dinner time.</b><br />
<ul>
<li><b> <span style="font-size: small;"></span></b><span style="font-size: small;">4</span><span style="font-size: small;"> double lamb rib chops at room temperature</span></li>
<li><span style="font-size: small;"> olive oil</span></li>
<li><span style="font-size: small;"> kosher salt and coarsely ground black pepper</span></li>
<li><span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: blue;"><span style="color: blue;"><b> </b></span></span></span></span></span></span>6-8 long, thin carrots, peeled and trimmed</li>
<li>Olive oil</li>
<li>Kosher Salt and fresh ground pepper</li>
<li>1T finely minced fresh rosemary</li>
</ul>
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<span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: blue;"><span style="color: blue;"><b> </b><span style="font-size: small;"><span style="color: black;">Preheat oven to 400 degrees Fahrenheit. </span></span></span></span></span></span></span></span><span style="font-size: small;"><br /><br /> Place carrots on a large baking sheet/s, drizzle with oil and dust generously with salt, pepper, and rosemary. </span>Place pan of carrots in the oven on a rack in the bottom third of the oven and roast until tender and somewhat crispy<span style="font-size: small;">--about<span style="font-size: small;"> 30 minutes. If done before chops, place back in oven for five minutes or so to reheat be<span style="font-size: small;">fore s<span style="font-size: small;">erving<span style="font-size: small;"> or <span style="font-size: small;">serve at room temperatu<span style="font-size: small;">re.</span></span></span></span></span></span></span><br />
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Heat grill pan or large, heavy skillet/s for the chops over medium-high heat. Place another rack, for the chops, in the upper third.<br />
<span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: blue;"><span style="color: blue;"><b><br /></b></span></span></span></span></span></span>
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<span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: blue;"><b></b></span></span></span></span></span><br />
<ol>
<li><span style="color: #444444;">Meantime, drizzle chops with olive oil on both sides and salt and pepper thoroughly on both sides. Brown chops very well on each side and remove to a roasting pan or oven-safe casserole. When all the chops are browned, place pan/casserole in the oven and roast until done to your liking. </span></li>
<li><span style="color: #444444;"> Use instant-read thermometer to determine if chops are done. I like mine fairly rare (quite pink) and took them out to rest when the temperature was between 120 and 125 degrees Fahrenheit. If you'd like them just pink, try 140 degrees. Quite done is about 160.</span></li>
<li><span style="color: #444444;">Remove pan/casserole from oven and remove chops to serving platter. Let sit 2-3 minutes. </span></li>
<li><span style="color: #38761d;"><span style="color: #e06666;"><span style="color: #0c343d;"><span style="color: #4c1130;"><span style="color: blue;"><span style="color: #444444;">Remove carrots from the oven, if not already out, and add them to the platter. Serve hot with tapenade. </span><i></i></span></span></span></span></span></li>
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<i>Note: If you'd like to use nice big and thick bone-in pork chops instead of lamb chops, they'll work just as well using the same process. You'll want them cooked to 145 degrees Fahrenheit (medium rare) and allowed to rest a few minutes. Great with tapenade.</i><br />
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<i><b>Wine: </b></i>The traditional pairing is Bordeaux or Cabernet Sauvignon. I am perverse here; I like an Oregon Pinot Noir, which is a burgundy. Oregon pinots do not have to age nearly as long and a good one is a fraction of the price of a decent cab. I also occasionally drink a peppery Syrah or Shiraz and am pretty happy. Just make sure it's decent wine. You've spent all that money on the lamb; the wine needs to keep up with it.<br />
<i><br /></i><i><b>Dessert:</b> </i>While Valentine's is the quinessential dessert time, I'd give it a rest here. Perhaps a ripe or poached pear with a piece of chocolate or a small dish of gelato with coffee. Port either way. Brandy if you don't like port. A digestif might be all you want or need.<br />
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<b style="font-style: italic;">Music: </b> Just because you're by yourself doesn't mean you can listen to a few loving favorites. General suggestions include Paul McCartney's "Kisses on the Bottom" or "Sarah Vaughn for Lovers." Tony Bennett also has a lovers album, as does Ella. You can also look at lists like <a href="http://voices.yahoo.com/the-top-10-love-songs-2000s-5134057.html">Best Love Songs of 2000s, etc.</a> If this isn't appealing, you might think of sticking to instrumental piano or any instrumental recordings you like.<br />
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Have fun cooking and taking care of yourself; Happy Valentine's Day,<br />
Alyce<br />
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<i>Originally posted on More Time at the Table for Easter Dinner and on this blog in February, 2013</i>Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-23021268454911616392014-01-27T11:27:00.003-08:002016-02-09T04:53:34.537-08:00Bacon-Granola Pancakes with Fried Egg or Your Very Own Broncos' Breakfast!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666;"><b>A cold and snowy morning at home. </b></span>Kept looking at my granola and wondering what I could do with it that would turn it into something warm. Pancakes came to mind. Eggs popped up right after that. What came to be was a short stack of pancakes that had granola and minced, cooked bacon in them --all topped off with a fried egg and a swizzle of real maple syrup, garnished with a bit more granola. Heaven as I know it.<br />
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<span style="color: #666666;">Years ago,</span> I used to make <a href="http://www.sauceandsensibility.com/?p=2406">Marion Cunningham's granola pancakes</a> (just add granola), but I now make my own….She has always been a great breakfast inspiration and her <a href="http://www.amazon.com/The-Breakfast-Book-Marion-Cunningham/dp/0394555295">Breakfast Book</a> is one of my favorite cookbooks. <br />
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<tr><td><img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTZEyEGYUYNgJYlDN_iKhmhbrWNOquoHLZcv3nyGGtzVghmLoZ010mR9asj5WOvYiC6aQnYjN8KyF-_QMMI-81q_MDX-aMwh1cJ7MylM480-bNqei5nQGm11hCekn6zI8i-UP9ps4TCk/s400/IMG_3253.JPG" style="background-color: #eeeeee; border: 1px solid rgb(204, 204, 204); color: #333333; font-family: Cambria; font-size: 16px; line-height: 25px; margin-left: auto; margin-right: auto; padding: 4px;" width="400" /></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Alyce's granola--recipe below in blue <i>make my own granola link</i><br />
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<b><span style="color: #666666;">I do make scratch pancakes</span></b> --they're wonderful and are perfect for solo cooks -- and also<a href="http://dinnerplace.blogspot.com/2013/12/nutcracker-granola-holiday-gifts-for.html"> make my own granola. </a> You're welcome to use the store-bought varieties if that makes more sense for you. If I make my own, I find it's much fresher in those smaller quantities than if I buy big containers or bags of pre-made mixes. I do believe the homemade varieties are cheaper, too.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9qeOplk7urciH1TrRYCgADudbDKial3PwrvUDqlk4EMayLPQe6Gn5lZmxjMmFk6Ow6nMxNcYQTAMA8eMHLWNesE58VjWzcepcqDIDxQBB9ki874yD8hAyuvXGlc6z_nzfIY81MpzUqs/s1600/IMG_4655.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9qeOplk7urciH1TrRYCgADudbDKial3PwrvUDqlk4EMayLPQe6Gn5lZmxjMmFk6Ow6nMxNcYQTAMA8eMHLWNesE58VjWzcepcqDIDxQBB9ki874yD8hAyuvXGlc6z_nzfIY81MpzUqs/s1600/IMG_4655.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing the granola and bacon into the pancake batter, which is quickly thickened and bubbly.</td></tr>
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<span style="color: #666666;">You can also use the pancake recipe plain </span>and without the granola--just so you know. This sweet-savory recipe makes enough for two people (or you twice) and could even stretch to 3 if the three of you aren't starving. Though you might be after you eat this. You might want more. Honest.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoIOREA9AvWqHdiNGWRpoJgoFZfaY4Lbm8A7sYegZIdZYxvaO5qs9jDx8_3SRu5p9ijgjqP5Ek5CTQnZsxA6CAHEINQ4ySj7_dvDsqebwSrQpQJ-pLkO10pSry-xY9PF2kQrpZ2F2bl8/s1600/IMG_4656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoIOREA9AvWqHdiNGWRpoJgoFZfaY4Lbm8A7sYegZIdZYxvaO5qs9jDx8_3SRu5p9ijgjqP5Ek5CTQnZsxA6CAHEINQ4ySj7_dvDsqebwSrQpQJ-pLkO10pSry-xY9PF2kQrpZ2F2bl8/s1600/IMG_4656.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter and bubbles…you need them both.</td></tr>
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<span style="color: #666666;">Leftover pancakes</span> are good spread with peanut butter and rolled up for work lunches or you can wrap them in foil and warm them briefly in the oven another day if you'd like hot pancakes again.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-ur0IBoYnMXtmjnEIefmKdubvIUKnIYjPhRaEDkp4g6sEk6enhrWceN_NFwzA7Ofi4G_An6L2QNd0S8lQ22e9dwJFFOv8OHL6yeaDAjLeWiva0OkSN_sC04bBcLbXlGmIb4WPXg2UrI/s1600/IMG_4661.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-ur0IBoYnMXtmjnEIefmKdubvIUKnIYjPhRaEDkp4g6sEk6enhrWceN_NFwzA7Ofi4G_An6L2QNd0S8lQ22e9dwJFFOv8OHL6yeaDAjLeWiva0OkSN_sC04bBcLbXlGmIb4WPXg2UrI/s1600/IMG_4661.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown=yes. No pallid, wimpy pancakes needed.</td></tr>
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Here's how to make the whole deal, which might be a great breakfast on Super Bowl Sunday, when you're cheering for the Broncos, right?<br />
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<span style="color: #783f04; font-size: large;">bacon-granola pancakes with fried egg </span><span style="color: #783f04;">serves 2</span></div>
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<i> My husband says this is called a "pancake sandwich."</i><br />
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Fry your eggs when you begin the last batch of pancakes so that they're hot and fresh.<br />
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<ul>
<li>4 tablespoons salted butter, divided (3 T for batter, 1 T for griddle or pan)</li>
<li>1 cup milk</li>
<li>1 egg (plus 2-3 more for the fried eggs you'll make later)</li>
<li>1 cup unbleached, white all-purpose flour</li>
<li>2 tablespoons sugar</li>
<li>1/2 teaspoon baking soda</li>
<li>3 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1 piece cooked, crispy bacon, minced</li>
<li>1/2 cup granola, plus a little more for garnish</li>
<li>2-3 over-easy fried eggs (runny yolk)</li>
<li>3 tablespoons warm maple syrup</li>
</ul>
<div>
1. Preheat oven to 200 degrees Fahrenheit. Place plates in oven to warm. Preheat griddle or large cast iron pan over high heat. Meanwhile: In a covered glass measuring cup, melt 3 of the tablespoons of butter in the microwave. Pour milk over the melted butter, stir, and whisk in the egg with a fork.</div>
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2. In a large measuring bowl or cup, add the dry ingredients: flour, sugar, baking soda, baking powder, and salt. Mix well with a fork. Beat in the milk mixture until just combined. Stir in bacon and granola.</div>
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3. Flick a little water off your fingers onto the hot griddle. If the drops pop wildly, fly up, and disappear, the griddle is ready. Grease the hot griddle or pan with the other tablespoon of butter. Ladle, spoon, or pour about 1/2 cup batter onto the griddle for each 4 - 5-inch pancake. Cook until lots of bubbles appear on top and the bottom is quite brown. Flip and cook briefly on the other side until done through. Repeat until batter is completely used, placing cooked pancakes on plates in the warm oven.</div>
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4. When the pancakes are all made, top each stack with a fried egg (2 pancakes each for 3 people and 3 pancakes each for 2 people). Garnish with a little extra granola and a drizzle of syrup. You can drizzle the syrup before you put the egg on top if you like or skip the syrup totally and use the egg yolk for a sauce.</div>
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Have fun cooking and taking care of yourself,</div>
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Alyce</div>
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P.S. I did first put this recipe on<a href="http://food52.com/recipes/26215-granola-bacon-pancakes-with-fried-egg"> food52.com</a>--just a few days ago. You might enjoy the site.<br />
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I blog regularly at <a href="http://moretimeatthetable.com./">moretimeatthetable.com.</a> Come see me!<br />
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<b>For more super Super Bowl recipes </b>and some great give-aways, visit <a href="http://www.tumbleweedcontessa.com/">http://www.tumbleweedcontessa.com</a><br />
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com4tag:blogger.com,1999:blog-5834734025285282996.post-50375332728596662172014-01-20T12:46:00.002-08:002014-01-27T12:29:09.029-08:00Hot Baby Kale and Cherry Tomato Tacos with Red Onions and Salsa<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #0b5394; font-family: Cambria;"><i><b style="line-height: 25px;"><span style="color: #0b5394; font-family: Cambria;"><i><b style="line-height: 25px;"><br /></b></i></span></b></i></span>
<span style="color: #0b5394; font-family: Cambria;"><i><b style="line-height: 25px;">Readers: </b><span style="line-height: 25px;"> If you also read my posts at More Time at the Table, please know that I've moved the blog to WordPress: </span><a href="http://www.moretimeatthetable.com/" style="line-height: 25px;">http://www.moretimeatthetable.com. </a><span style="line-height: 25px;"> Do follow me there! (Migration by gorgeous and oh-so-smart daughter, Emily Suzanne Morgan--follow Emily @<a href="http://www.fightthebees.com/">fightthebees</a>)</span></i></span><br />
<i style="color: #0b5394; font-family: Cambria; line-height: 25px;"> *****************</i><br />
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If you have tortillas, salsa, and perhaps a little cheese in your fridge, you can nearly always find something for breakfast, lunch, or dinner. If you have <i>baby kale</i>, the sky's the limit. After the long siege of football games yesterday -- complete with potato skins, (recipe coming from son Sean…)<br />
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I was more than ready for something on the lighter side for lunch. Like you probably do, I opened that fridge and couldn't seem to find anything. (My mother would have said, "There's nothing new in there since the last time you opened that door.") I considered running out and picking something up since I had to go to the post office anyway. And then I saw the package of whole wheat tortillas on the counter and remembered that big bag of baby kale that needed to be eaten. Hearty and heart-healthy -- and I might say really good -- kale tacos ended up on the table. While we're used to tacos with meat or fish, I don't think you'll miss the meat. Delicious food needn't be fancy, contain meat, nor must it come from a long recipe or clean out your wallet. It can be just as simple and expedient as a few sautéed greens served up with a few prime additions.<br />
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By the way, if you're terribly hungry, add a scrambled egg or a spoonful or two of brown rice to your taco. These hefty veggie tacos switch easily from vegetarian to vegan; see **.<br />
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<span style="color: #783f04; font-size: large;"><b>hot baby kale and cherry tomato tacos with red onions and salsa</b></span><br />
<span style="font-size: x-small;"><b>makes 2 tacos</b></span><br />
<ul>
<li>2 teaspoons olive oil</li>
<li>1/2 large red onion, sliced thinly</li>
<li>Kosher salt and freshly ground pepper*</li>
<li>2 cups baby kale</li>
<li>12 cherry tomatoes</li>
<li>2 hot whole-wheat tortillas</li>
<li>2 tablespoons grated cheddar cheese**</li>
<li>2 tablespoons salsa (I like <i><a href="http://www.fronterafiesta.com/store/gourmet-mexican-salsa/3">Frontera Grill Salsa</a>)</i></li>
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In a medium skillet, heat oil over medium heat for 30 seconds; add onion. Season with a good pinch of salt and pepper. Sauté, stirring, 5 minutes or until onion is wilted and browning. </div>
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Push onion to the middle of the pan and add the kale on one side and the tomatoes on the other. Season the kale and tomatoes with another little pinch of salt and pepper and let vegetables cook 3-4 minutes or until kale is wilting a bit and tomatoes are hot. </div>
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Divide the vegetable mixture between the two tortillas and garnish each with cheese and salsa.</div>
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*If you like things on the spicy side, add finely chopped jalapeños or a pinch of crushed red pepper with your onions.<br />
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**For vegan option, omit cheese and add sliced almonds or chopped walnuts.</div>
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<i>Have fun cooking and taking care of yourself,</i></div>
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Alyce</div>
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-14674064713926637432014-01-12T07:38:00.003-08:002014-01-12T19:42:39.519-08:00Braised Chicken with Garlic-Ginger Broccoli and Lemon Rice or No Chicken-in-a-Box Tonight<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #0b5394;"><i>Readers: I recently moved my cooking blog MORE TIME AT THE TABLE to WordPress. If you're a MORE TIME reader, too, please reset your favorites, links, and so on. Do come check out the new site and <u>follow me t</u>here!! Click <b><a href="http://moretimeatthetable.com/2014/01/10/green-chili-beef-with-cheddar-mashed-potatoes/">here for new site.</a></b></i></span></div>
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<span style="font-size: large;">The number of chickens-in-a-box</span> (think wine in a box, but these are also often called rotisserie chickens) I see in shopping carts makes me sad. It can't mean people don't know how to roast a chicken, can it? A little oil, some salt and pepper, stick it in the oven or even in the slow cooker. No. Mostly, I think it's the time factor, fatigue, or simplicity. Maybe the inability to think any more that day. The chicken-in-a-box is often cheaper, too. That just shouldn't be so.</div>
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<span style="font-size: large;">I don't think it's laziness. </span> The folks I see with a chicken-in-a-box do not appear to be lazy people. They're running by the grocery on the way home from work or gunning it at top speed through Costco at 5:30 to pick up coffee and printer paper for the office, all the while wondering what's for dinner. Sometimes an elderly couple who find it just peachy to eat off a chicken for a couple days that someone else cooked. I get that. It's not like I've never done it while Dave's been on a trip and I had a really lot of other things to do.<br />
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<i>I think, if you amazoned it, you would probably discover an entire book on what to do with a chicken-in-a-box. (I know there's one on Twinkies.) Wait; I'll check. Beat. Beat. Ok, I looked. There are, in fact a <b><span style="color: #674ea7;">few </span></b>books like that, but here's what appears to be the<a href="http://www.amazon.com/Rotisserie-Chicken-Cookbook-store-bought-convenience/dp/0848737024/ref=sr_1_1?ie=UTF8&qid=1389535233&sr=8-1&keywords=rotisserie+chicken+cookbook"> most recent. </a> I might enjoy the gig of writing such a book, but I would be happier writing a book about just what to do with leftover chicken. If you made it yourself, I mean. Because the book could be on-going; it might never end. Soups, casseroles, panini, pasta dishes, omelets, salads…. You see. Chicken, I heard on tv, has recently surpassed beef as the United States' favorite protein.</i></blockquote>
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<span style="font-size: large;">People who absolutely don't want to cook -</span>-sick to death of it or unable -- just buy take-out, frozen dinners, milk, cereal, eggs, bread, and coffee. But sometimes, sometimes… the person who buys this chicken is someone <i>who</i> <i>doesn't know how to cook, never learned, but might like to. Or the person who just cooks for themselves and buys one because it feels too hard or wasteful to cook for one. (It often is.) </i></div>
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The jury is out about whether or not chicken-in-a-box is a healthy or money-saving meal. It seems to depend on where you live, the quality of your market's prepared food department, and perhaps the distance you live from Costco. I think they're often puny. I like a nice, plump chicken and I don't want the legs so done that the meat crunches. </div>
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<span style="font-size: large;">This post isn't about roasting a chicken;</span> you can find that information lots of places and you can even find<a href="http://dinnerplace.blogspot.com/2013/04/roast-chicken-with-vegetables-and-spicy.html"> it on this blog.</a><br />
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<span style="font-size: large;">This is about a small pan of chicken pieces</span> you<br />
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-brown with spices, onions and garlic, in a pan on top of the stove.<br />
- Next, you pour wine and broth over everything and then cover it all up.<br />
-Last, and most happily, there's an easy visit to the oven until the chicken is done---or, more simply<br />
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-- braised chicken. <i>(Braising is the process whereby a cook browns food at a high temperature, adds liquid that often contains acid like wine or tomatoes, and cooks the dish slowly either in the oven or on the stovetop.) </i>While all that happens, you make a small pot of rice; you make a pan of braised -yes, braised- broccoli. You're ready for dinner. If you'd like to make more, double the recipes; they all work fine with larger quantities. Or just make more rice and broccoli and take that for lunches.<br />
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<span style="font-size: large;">The recipe for the chicken</span> is incredibly flexible. This is more a method than a recipe per se and, hence, ingredients are interchangeable and amounts are adjustable to your tastes. If some of the flavors don't appeal (or you don't have dry mustard, for instance, as I often didn't when I lived in Germany), you can use just salt and pepper or maybe basil and oregano--moving from spices to dry herbs. Have no broth? Use water or even chopped tomatoes-especially if you used basil and oregano. (You then might leave out the fresh ginger in the broccoli.) Wine all gone? Use some wine vinegar--perhaps a little less than the wine amount. Make the meal your own. I promise this will taste better than chicken-in-a-box. I made this one night when it appeared there weren't too awfully many choices in the refrigerator. I was pleasantly surprised by what graced the table out of a few odds and ends.<br />
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<b>Try this -- or something similar:</b><br />
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<span style="color: #7f6000; font-size: large;"><b>braised chicken with garlic-ginger broccoli and lemon rice</b></span><br />
<span style="color: #7f6000;"><b> </b>2 servings </span><br />
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<i>Start with the chicken. You'll then have time to make both the broccoli and the rice while the chicken is in the oven.</i><br />
<span style="color: #7f6000; font-size: large;"><b> </b></span><br />
<span style="color: #7f6000;"><b>INGREDIENTS: </b></span><b>For the chicken: </b> 3 pieces of chicken (freeze other pieces if you bought a whole, cut-up chicken), olive oil or butter, salt, pepper, dry mustard, ground ginger, white wine, and chicken stock or water, fresh parsley. <b>For the broccoli: </b>1- 2 crowns of broccoli cut into florets (about 2 cups), minced garlic and fresh ginger. <b>For the rice: </b>1/2 cup white rice, salt and pepper, and grated lemon rind. <br />
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<b>BRAISED CHICKEN: </b><br />
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Preheat oven to 350 degrees Fahrenheit. Pat dry <i>3 chicken pieces </i>with paper towels.<br />
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Sprinkle<i> </i>the chicken<i> </i>(breast, thigh, leg, for instance) liberally with <i>salt and pepper --</i>say 1/4 teaspoon each) and then with a mixture of<i> dry mustard and ground ginger -</i>-say another 1/4 teaspoon each.<br />
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Heat a medium, deep skillet (10-inch) over medium-high heat with 1-2 tablespoons of <i>olive oil</i> (use butter if you prefer) and add chicken and <i>one medium, sliced onion. </i>Let brown for several minutes on one side; turn and brown the other side, stirring onions. Add <i>1 clove minced garlic</i> and cook another minute.<br />
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Pour in<i> 1/4 cup white wine </i>and stir well to bring up any browned bits at bottom. Let cook a minute or two to reduce wine. Pour in <i>1 cup or so chicken stock </i>(water will do if you have no stock)-- or until the pieces of chicken are about 2/3 covered in liquid. Cover and place pan in the oven.* Let cook until chicken is done through (165 degrees F) -- 35 minutes or so.<br />
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<b><i>To serve:</i></b> Spoon some sauce over each piece of chicken and then sprinkle with a tablespoon of chopped, fresh <i>parsley.</i> Serve hot with lemon rice and garlic-ginger broccoli -- or a vegetable or salad of your choosing.<br />
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*If your skillet has no lid, as many don't, use a double-thickness of aluminum foil instead and seal well and tightly around the edges of the pan.<br />
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<b>GARLIC-GINGER BROCCOLI:</b><br />
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Heat a medium skillet over medium-high heat with a tablespoon of canola or peanut <i>oil, 1/2 teaspoon each minced garlic and minced or grated fresh ginger, and a pinch of crushed red pepper. Add 2 cups broccoli florets, sprinkle well with salt and pepper, </i>and cook, stirring, for several minutes or until broccoli is browned on both sides, adding a little more oil if needed. Lower heat and stir in 1/4 cup white wine. Cover and cook until broccoli is tender or done to your liking. Serve hot, at room temperature, or cold. (Wine should be absorbed by the time the broccoli is cooked.)<br />
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<b>LEMON RICE:</b><br />
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Bring <i>1 cup water, 1/2 cup white rice, and a pinch each of salt and pepper</i> to boil in a small (1-quart) saucepan. Cover, lower heat to a low simmer, and cook for 12-13 minutes or until rice is tender. (If you live at altitude, it could take longer and might require more water.) Stir in 1 teaspoon <i>grated fresh lemon rind </i>and serve hot, at room temperature, or cold. If you have a little parsley leftover from the chicken, garnish the rice with a teaspoon or two of that. A bit of chopped fresh thyme would also be wonderful.<br />
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<span style="font-size: large;">If you liked this, you might also like the most favorite post on the blog (click on title):</span><br />
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<a href="http://dinnerplace.blogspot.com/2012/01/baby-kale-and-spinach-with-roasted.html">Baby Kale and Spinach with a Roasted Chicken Breast </a></h3>
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Have fun while you take good care of yourself cooking,<br />
Alyce<br />
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-5834734025285282996.post-76859198464284683412013-12-29T15:28:00.000-08:002013-12-29T15:30:21.214-08:00Pot of Beans for New Year's--Good Luck for 2014!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="font-size: 13px;">Pintos garnished with plain Greek yogurt and Frontera salsa</td></tr>
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<span style="color: #674ea7;"><b><i>This is a favorite pot of "good luck" beans I'm reposting for New Year's. Invite a friend, put on a movie, and enjoy a wonderful pot of healthy, inexpensive goodness. If you have a slow-cooker, all the better! Nobody available? Cook them anyway. Enjoy the movie and freeze a few containers for lunches.</i></b></span></div>
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When I was a kid, a pot of beans sounded nasty to me. It smacked of nothing to do out in the country (except make a pot of beans) and I didn't particularly like the taste of beans--particularly pintos. My parents grew all kinds of vegetables and they were fond of many sorts of beans and peas; our neighbors were of a similar ilk. Married during the depression, but first raised on or near the farm, they all knew every trick for saving money on food. Moving to the big city, they searched for a piece of land out a ways in order to plant that garden every year. (Weed, can, water, repeat.)</div>
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Fast forward to me at nearly 30 a thousand miles away. A sweet older woman across the street bringing me a small pot of pinto beans with a little hamburger mixed in. Inward sigh. (Beans.) I was just learning about Salade Nicoise, lady. Outward toothy-fake smile. (Thank YOU!!!) Until a bit later when I grudgingly ladled up a bowl for myself and good grief! What was this? These beans were wonderful; they were comfort food extraordinaire. They were just like my mom made. They were just like my neighbor at home made. I yelled to Dave, "Come eat some beans; these are so good!" "Beans?" "Beans." Dave ate and ate. Me, too. Call to the cook, "What did you put in those beans?" "Nothing but water and salt and pepper; I fried the hamburger up later and threw it in. I guess you could put in some onion if you wanted." </div>
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Water? Salt, pepper? Those ingredients weren't possible, were they? 30 years later, I'm still making those beans. I have made them in lots of ways. </div>
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<ul>
<li>If I'm feeling like working hard on my chili, I make some the day before the chili gets made. </li>
<li>If I'm dying for cornbread, I might make some beans to go with it--and the butter and honey.</li>
<li>If I'm making Huevos Rancheros, I definitely save some to mash for my huevos y tortillas.</li>
<li>If I'm feeling virtuous, I'll cook a pot of brown rice with cilantro to eat with my beans.</li>
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I often put in a little bit more than water, pepper and-not-til-the-end, salt. (Salt while cooking toughens beans.) But sometimes I just cook them almost au natural. Which is what you can also do with navy or cannellini beans if using them as a bed for fish, as a mash for crostini, or in a stew. </div>
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And, just because it's fun to know: there's no reason to soak beans. Or even quick soak them. Makes no difference at all to my mind and I've done it all ways. Just clean them well in a colander and make sure there's no tiny stones or bad beans in them; they're dried outdoors in the sun. Then cook them. Like this:</div>
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<b><span style="font-size: large;">Pot of Pinto Beans</span></b></div>
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<b><span style="font-size: large;"> yes, virginia, you <i>could</i> make chili with them, but </span></b></div>
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<b><span style="font-size: large;"> they're so good all alone</span></b></div>
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<b><span style="font-size: large;"> </span></b><span style="font-size: small;">8 servings</span></div>
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<ul>
<li>1 pound dry pinto beans, clean and picked over for stones and dirt</li>
<li>water</li>
<li>1/2 teaspoon freshly ground black pepper</li>
<li>1 large onion, chopped</li>
<li>3 cloves garlic, minced</li>
<li>piece of ham hock or 2-3 pieces bacon, chopped</li>
<li>Tabasco (3-4 good shakes) or a pinch of crushed red pepper or a whole jalapeno, if you like</li>
<li>Kosher salt </li>
<li>1# ground beef, optional</li>
<li>Possible Garnishes: Chopped onion, green onions, grated cheddar, sour cream, plain yogurt, salsa, etc.</li>
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<span style="font-size: large;"><b>Put your clean beans</b></span> in a big pot (8-12 quarts) and fill it with water 1/2-2/3 full (depending on the size of your pot) or until the beans are covered very well and there's still lots of water left. Add the onion, garlic, hock/bacon, and a couple of dashes of Tabasco (or red pepper or jalapeno.) </div>
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Bring to a boil, reduce the heat to a simmer, and cook until the beans are tender--1 1/2 - 2 hours. Don't rush the cooking; the beans will fall apart and lose their skins. </div>
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Once the beans are quite tender, season well with salt to taste (start with 1/2 teaspoon) and add more pepper if you like. Even another dash of tabasco is fine.</div>
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<span style="font-size: large;"><b>You can also</b></span> <a href="http://www.kalynskitchen.com/2010/12/how-to-cook-dried-beans-in-crockpot.html">cook them in the crock-pot</a>; it takes at least 4 hours at sea level, but people leave them to cook all day. At altitude, you'll need to cook them an hour on the stove before putting them in the crock pot all day. </div>
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<b><span style="color: #783f04;">Ground beef:</span></b> In a 12" skillet, heated over medium heat, break ground beef up into chunks. Cook, stirring often, until beef is browned and no pink is showing. Drain well and add to cooked beans.<br />
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If you have a nice cold beer, or a bottle of Cotes du Rhone (red) wine, you'll be all set.</div>
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<a href="http://dinnerplace.blogspot.com/2013/03/black-pepper-green-onion-cornbread.html">Want some corn bread to go with it? </a></div>
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If you'd like a regular pot of bean soup instead,<a href="http://moretimeatthetable.com/2013/12/18/slow-cooker-bean-soup-at-altitude-ski-day-special/"> click here for my recipe.</a></div>
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<span style="font-size: large; font-weight: normal;">Happy New Year!</span></h2>
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0