tag:blogger.com,1999:blog-81488426322735980872024-03-05T15:49:05.080-08:00(Chef)ualityDanielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-8148842632273598087.post-52224356000283628222011-11-05T07:17:00.000-07:002011-11-05T07:17:07.273-07:00Grow Your Own Wheatgrass<iframe allowfullscreen="" frameborder="0" height="284" src="http://www.youtube.com/embed/Mw57kmVdx5Q" width="500"></iframe>
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<span style="font-family: "Courier New",Courier,monospace;">Seriously, everyone should grow their own wheatgrass...and yes, it is totally legal. In just 10 days, you can have a delicious and healthy power juice. You might be wondering, why wheatgrass? It has so many beneficial properties! Wheatgrass is packed with chlorophyll which some studies claim is a cancer preventive. It helps blood flow, aids in digestion and promotes the body's natural detoxifying process. All you needs is one small one to two ounce shot! Beware, it is an acquired taste, so for any of you newbies, have a glass of juice handy to shoot it down with!</span><br />
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<b><span style="font-family: "Courier New",Courier,monospace;">Step by Step: Grow Your Own Wheatgrass</span></b><br />
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<b><span style="font-family: "Courier New",Courier,monospace;">Morning Day 1: </span></b><br />
<span style="font-family: "Courier New",Courier,monospace;">In a large bowl, immerse wheatgrass entirely in water.</span><br />
<b><span style="font-family: "Courier New",Courier,monospace;">Evening Day 1: </span></b><span style="font-family: "Courier New",Courier,monospace;"> </span><br />
<span style="font-family: "Courier New",Courier,monospace;">Drain and rinse wheatgrass. Leave in colander, and place back in the large bowl. Cover with a towel and let sit over night. </span><br />
<b><span style="font-family: "Courier New",Courier,monospace;">Morning Day 2:</span></b><span style="font-family: "Courier New",Courier,monospace;"> </span><br />
<span style="font-family: "Courier New",Courier,monospace;">Drain and rinse wheatgrass. Leave in colander, and place back in the large bowl. Cover with a towel and let sit over night.</span><br />
<b><span style="font-family: "Courier New",Courier,monospace;">Evening Day 2:</span></b><br />
<span style="font-family: "Courier New",Courier,monospace;">Drain and rinse wheatgrass. Leave in colander, and place back in the large bowl. Cover with a towel and let sit over night.</span><b><span style="font-family: "Courier New",Courier,monospace;"> </span></b><br />
<b><span style="font-family: "Courier New",Courier,monospace;">Morning Day 3:</span></b><br />
<span style="font-family: "Courier New",Courier,monospace;">Drain and rinse wheatgrass. Leave in colander, and place back in the large bowl. Cover with a towel and let sit over night.</span><b><span style="font-family: "Courier New",Courier,monospace;"> </span></b><br />
<b><span style="font-family: "Courier New",Courier,monospace;">Evening Day 3:</span></b><br />
<span style="font-family: "Courier New",Courier,monospace;">Fill <a href="http://www.amazon.com/Prodyne-AB-5-Appetizers-On-Ice-Revolving-Tray/dp/B0007MTMH8" target="_blank">appetizer tray</a> with water and gently place the sprouted wheatgrass in to each section. Fill a spray bottle with water and two teaspoons of baking soda. Make sure to spray the wheatgrass morning and night to avoid mold. Cover.</span><br />
<span style="font-family: "Courier New",Courier,monospace;"><b>Morning and Evening Days 4-10:</b></span><br />
<span style="font-family: "Courier New",Courier,monospace;">Spray wheatgrass and remove cover when it has outgrown the container. When ready, use scissors to cut the wheatgrass. Juice and Enjoy!</span><br />
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<br />Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com466tag:blogger.com,1999:blog-8148842632273598087.post-25637910282655927892011-10-01T13:52:00.000-07:002011-10-01T13:52:09.549-07:00Falafel, A Taste of Heaven<iframe width="500" height="284" src="http://www.youtube.com/embed/mkGfU3MKZZc" frameborder="0" allowfullscreen></iframe>
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<span style="font-family: "Courier New",Courier,monospace;">Falafels are ground up, fried, garbanzo bean balls that are utterly scrumptious. They are popular throughout the Middle East and in Israel are ubiquitous street food. For my recipe, I form them into patties, as they are easier to fry this way. If you are lucky enough to have a deep fry, form them into balls. This meal is not complete without warm pita, <a href="http://chefuality.blogspot.com/2010/09/israeli-hummus.html">hummus</a> and an <a href="http://chefuality.blogspot.com/2010/10/israeli-salad.html">Israeli salad</a>. Cheers and happy eating!</span><br />
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<b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">Falafel</span></span></b><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1 lb. bag dry garbanzo beans, soaked over night</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1 small onion</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">4-5 garlic cloves, peeled</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1/4 cup chopped parsley</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1/4 cup cilantro</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1 1/4 tspn. ground cumin</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1 tspn. coriander</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1 tspn. paprika</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1 tbsps. salt</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1/2 tspn. pepper</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1 tspn. baking powder</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">2 tbspns. bread crumbs</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">1 tspn. baking soda </span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">4 tbsps. water</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">4 tbsps. flour </span></span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">safflower oil, or any other high temperature oil, for frying.</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">In a food processor, grind together the beans, onion, garlic, parsley, cilantro, cumin, coriander, paprika, salt and pepper. Make sure not to puree the mixture. We are looking for a coarse consistency. Pulse in the baking powder and bread crumbs. Refrigerate for 30 minutes.</span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">Dissolve baking soda in water and after 30 minutes add to mixture along with the flour.</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">Moisten your hands, and form 1 inch balls, or patties, placing them on wax paper. </span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">Heat at least 3 inches of oil in a deep skillet on medium heat. If the oil is too hot, it might burn the falafel and make them too crispy. You want the temperature to get to about 350 degrees. What I like to do is check the temperature of the oil by frying just one ball. Fry the balls until golden brown on both sides. Remove with a slotted spoon and drain on some paper towels. </span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">Serve with hot pita bread, hummus and Israeli salad. </span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"></span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"> </span> </span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com68tag:blogger.com,1999:blog-8148842632273598087.post-21732915216398947372011-09-10T16:57:00.000-07:002011-09-10T16:57:07.920-07:00The things around the house...<iframe allowfullscreen="" frameborder="0" height="311" src="http://www.youtube.com/embed/FdulTXzekXw" width="500"></iframe>
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<span style="font-family: courier new;">Yes, using things around the house is especially delightful when you happen to have lobster tails in your freezer! These recipes are easy to make and, for the most part, with easy to find ingredients. If lobster is not easily accessible, this sauce would go great on any white fish, shrimp, or even scallops. Cheers and happy eating! </span><br />
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<b><span style="font-family: courier new;">Lobster Sauce</span></b><br />
<b><span style="font-family: courier new;">From <i>My Father's Daughter</i> </span></b><br />
<span style="font-family: courier new;"><b> </b></span><br />
<span style="font-family: courier new;">1 teaspoon Dijon mustard</span><br />
<span style="font-family: courier new;">1 teaspoon maple syrup</span><br />
<span style="font-family: courier new;">2 tablespoons white wine vinegar</span><br />
<span style="font-family: courier new;">1/4 cup plus 2 tablespoons extra virgin olive oil</span><br />
<span style="font-family: courier new;">2 tablespoons finely chopped fresh chives</span><br />
<span style="font-family: courier new;">salt</span><br />
<span style="font-family: courier new;">pepper</span><br />
<span style="font-family: courier new;"><br /></span><br />
<span style="font-family: courier new;">Whisk together the mustard, maple syrup, and vinegar. Slowly whisk in the olive oil, fold in the chives, and season to taste with salt and pepper. </span><br />
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<b><span style="font-family: courier new;">Lobster</span></b><br />
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<span style="font-family: courier new;">Preheat oven to 450 degrees. Place lobster tails on a greased baking sheet lined with aluminum foil. Cut top of lobster all the way to the tail. Using your fingers, scoop the meat out and let it rest on the shell. Sprinkle tails with olive oil, salt and pepper and bake.</span><br />
<span style="font-family: courier new;"><br /></span><br />
<span style="font-family: courier new;">Baking times vary. I use these times, found at lobsterhelp.com</span><br />
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<table cellpadding="0" cellspacing="0" height="146" style="width: 310px;"><tbody>
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<b>Lobster Tail Weight</b></div>
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<td style="font-family: "Courier New",Courier,monospace;"><b>Cooking Time</b></td>
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<td style="font-family: "Courier New",Courier,monospace;"><div align="center">
2 Oz. </div>
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<td style="font-family: "Courier New",Courier,monospace;">12 minutes</td>
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<td style="font-family: "Courier New",Courier,monospace;"><div align="center">
4 Oz. </div>
</td>
<td style="font-family: "Courier New",Courier,monospace;">18 minutes</td>
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<td style="font-family: "Courier New",Courier,monospace;"><div align="center">
6 Oz. </div>
</td>
<td style="font-family: "Courier New",Courier,monospace;">22 minutes</td>
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<td style="font-family: "Courier New",Courier,monospace;"><div align="center">
8 Oz. </div>
</td>
<td style="font-family: "Courier New",Courier,monospace;">26 minutes</td>
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<td style="font-family: "Courier New",Courier,monospace;"><div align="center">
12 Oz. </div>
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<td style="font-family: "Courier New",Courier,monospace;">30 minutes </td>
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<td style="font-family: "Courier New",Courier,monospace;"><div align="center">
14 Oz. + </div>
</td>
<td style="font-family: "Courier New",Courier,monospace;">35 minutes </td></tr>
</tbody></table>
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<span style="font-family: courier new;"><b>Mashed Potatoes</b><br /><br />4 medium baking potatoes<br />4 tablespoons butter<br />3 tablespoons sour gream<br />1/4 cup, plus 1 tablespoon, half and half<br />1 1.2 tablespoon chives<br />salt and pepper</span><br />
<span style="font-family: courier new;"><br />Fill a large pot with cold water and place on stove set to high. Peel the potatoes, halve them, then cut them in thirds. Place the potatoes in the cool water and allow them to boil until tender. Drain. Add the remaining ingredients and mash potatoes. If they are to dry, add some more sour cream.</span><br />
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<span style="font-family: courier new;"></span><br />
<span style="font-family: courier new;"><b>Honey Dijon Carrots</b><br /><br />1 mega carrot (or 2-3 regular size carrots)<br />1 tablespoon Dijon mustard<br />2-3 tablespoons of honey (depending on how sweet you like your carrots...I used 3, my husband would have like less)<br />1 tablespoon chopped chives<br />1 tablespoons of butter<br />salt<br />pepper</span><br />
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<span style="font-family: courier new;">Peel carrots and then cut on a diagonal to about 1/4 inch thickness. Heat the remaining ingredients in a small saucepan set to medium heat. Gently toss in the carrots and cook for an additional 2 minutes.</span><span style="font-family: courier new;"><br /></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com9tag:blogger.com,1999:blog-8148842632273598087.post-1657688121996322442011-08-22T05:12:00.001-07:002011-08-22T05:23:05.087-07:00And the winner is....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRi9scmybDSH7_X7MJgRTJkcRmtFabDQqxh2qLWAWBVTs5Fg-KrjowT1pajO_b0HwxJuj7NnX0JyJFXDykBDf6bIiQ5FukobZwcmgKl8qZP-hSKeBquYmBuHKcf34j3bZYJRoGGZQ-Oeg/s1600/0001gp.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 503px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRi9scmybDSH7_X7MJgRTJkcRmtFabDQqxh2qLWAWBVTs5Fg-KrjowT1pajO_b0HwxJuj7NnX0JyJFXDykBDf6bIiQ5FukobZwcmgKl8qZP-hSKeBquYmBuHKcf34j3bZYJRoGGZQ-Oeg/s320/0001gp.jpeg" alt="" id="BLOGGER_PHOTO_ID_5643654610537408802" border="0" /></a>
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<br />Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com2tag:blogger.com,1999:blog-8148842632273598087.post-19073055466382015442011-08-17T04:09:00.000-07:002011-08-18T13:13:36.620-07:00Teriyaki Salmon, Brown Rice with Kale & Greens A La Gwyneth Paltrow<iframe src="http://www.youtube.com/embed/89PgMFJJRdM" allowfullscreen="" frameborder="0" height="314" width="500"></iframe>
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<br /><span style="font-family:courier new;">*Read post to learn how you can enter to win a copy of Gwyneth Paltrow's cookbook! Entries accepted through August 21, not the 18th like I say in the video! Oops...
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<br />I have been harboring a deep, dark, secret for many years. However, as I have gotten older, I realize that it is silly to let it eat me up inside the way it has for so long. It's time to confess to the world, and be proud of it at that.... I have a serious girl crush on Gwyneth Paltrow. There I said it. Am I ashamed? No! Any bitch that calls her grandmother a word that rhymes with runt on national t.v., can rap "Straight Out of Compton," calls herself a lush (when it comes to drinking), and makes witty Tweets like looking for someone to "bang" in order to get an advanced copy of the Coldplay album, is cool beans in my book. And yes, I do secretly wish she would watch this video, read this post, do an adopted British laugh and then ring me up on the tele (that's with an English accent people, but most likely it would be via e-mail) and proclaim that we should be best friend and that I should immediately board her private plane and come to her London home where our kids can frolic in her yard (mine and hers are he exact same age) while we make pizza in her outdoor wood-burning pizza oven, talk about Spelt flour, sugar alternative, Global knives and of course food, and how much we both love it. We will then move in to her living room, admire her hand-painted wall paper and Darren Almond's photos, while the kids bathe in the $17,000 Antonio Lupi Baia tub she has in her bedroom, yes, I said bedroom. Hey, if I was as rich as her, I would certainly indulge in all these things! Unfortunately, if Gwynnie (I can call her that now since we are besties) did ever read this, she would likely be mortified and peg me as some wacko stalker. One can dream though, one can dream....
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<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JSMtpMrPwSDyu_2qzow6LESAjNcKKB64TBsPmgGsStBM0ZJkjfRh830qbZGc3XVWMjsF9HZF2N8KiutqMDnCX-guHGfLVg-TMrjpiPyn_DFJJJ42suiQrlWMALOJRusqhbDV5DaT49Xr/s1600/IMG_0519.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JSMtpMrPwSDyu_2qzow6LESAjNcKKB64TBsPmgGsStBM0ZJkjfRh830qbZGc3XVWMjsF9HZF2N8KiutqMDnCX-guHGfLVg-TMrjpiPyn_DFJJJ42suiQrlWMALOJRusqhbDV5DaT49Xr/s320/IMG_0519.JPG" alt="" id="BLOGGER_PHOTO_ID_5641816165942201058" border="0" /></a><span style="font-family:courier new;">
<br />Ok, enough with my banter. Let's talk about the book for a quick second. A lot of people, professional chefs and foodies especially, were very skeptical when the cookbook was announced. I remember when she graced the cover of <span style="font-style: italic;">Bon Appetit</span> magazine (she looked pretty darn cute) the editor had to defend the move vehemently to readers explaining that she "loves to cook for her friends and family...[is] comfortable and confident in her kitchen....[and] appeal[s] to the savy home cook." As a home cook, I have nothing but good things to say about the book. First of all, it is highly readable! The way she talks about family and togetherness is endearing, and her introduction, where she talks about her father, actually made me teary. Also, I never once felt like she was being preachy in the book and she makes lots of alternative suggestions for each recipe, like how to make it kid-friendly, or vegan and even how to substitute hard-to-find ingredients with ones that are readily available to most grocery stores. Just keep in mind, she most certainly is in a different socio-economic status than you, therefore obviously has things at her disposable that you don't; you can't expect her to pretend she knows what life is like on a teacher's salary. Lastly, the recipes I have tried are pretty damn good. Especially the ones I am sharing with you today!
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<br />I have featured a teriyaki fish recipe before, but not one with a home-made sauce and I must say, this rocked! And don't even get me started on the rice. It was sooooooo good! In fact, my daughter loved it so much she asked for seconds. Seeing her eat kale made my heart swoon. Now my kids didn't dig the salmon, but, as Gwynnie suggested, I made it with tofu and they ate it up.
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<br /></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD02fcGQ4nRRl5npp2FKYNn7enh3S8RmCqTWtEOj7Deudgbh2yK3duODq0Jcxf-1EqlQLSsNjUi1rkbVf5mGXVDMlBm984Qva6EgBnVfO5nfSNZGv389hqi_iTmDzi4l8KD50xOPip_sP7/s1600/IMG_0518.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD02fcGQ4nRRl5npp2FKYNn7enh3S8RmCqTWtEOj7Deudgbh2yK3duODq0Jcxf-1EqlQLSsNjUi1rkbVf5mGXVDMlBm984Qva6EgBnVfO5nfSNZGv389hqi_iTmDzi4l8KD50xOPip_sP7/s320/IMG_0518.JPG" alt="" id="BLOGGER_PHOTO_ID_5641816111536783762" border="0" /></a><span style="font-family:courier new;"><span style="font-size:85%;">My tofu version</span></span>
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<br /></div><span style="font-family:courier new;">Now for some exciting news! I enjoy this cookbook so much I want to share it with one of you! I will be giving away one copy of <span style="font-style: italic;">My Father's Daughter </span>to one lucky reader. To enter, simply leave me a comment and tell me what things you would like to see more of in my webisodes. Any suggestions are appreciated. Should I keep focusing on recipes? Give food prep tips? Talk about healthy food options? Give it up since I suck? I would love to hear from you, I can take it. Just make sure to leave me your e-mail address so I can contact you! (I promise I won't stalk you like I do Gwynnie.) This give-away will end Sunday, August 21 at midnight. Good luck and I can't wait to hear from you!
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<br />*Note, some of the following recipes were adapted from the book and are not exactly the recipe you might find if you purchase it. I always tend to make some variations to recipes.
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<br /></span><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgzTNaeJyRWr-IA8YHJKF3cPqbnTovi9N_ColIa_qY_G9MYZyR30hA0g9yJD9U4YYuRvFc52C7-ABWplNQYpRdBB6zY-0V4yvzF610l7faNKTokWYI5P6hki3nHnpy7t9B1caOGSvzsj_/s1600/IMG_0520.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgzTNaeJyRWr-IA8YHJKF3cPqbnTovi9N_ColIa_qY_G9MYZyR30hA0g9yJD9U4YYuRvFc52C7-ABWplNQYpRdBB6zY-0V4yvzF610l7faNKTokWYI5P6hki3nHnpy7t9B1caOGSvzsj_/s320/IMG_0520.JPG" alt="" id="BLOGGER_PHOTO_ID_5641816236984377586" border="0" /></a>
<br /></div><span style="font-family:courier new;"><span style="font-weight: bold;">Baked Salmon with Homemade Teriyaki Sauce</span>
<br /><span style="font-size:85%;"><span style="font-weight: bold;font-size:100%;" >Adapted from </span><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;">My Father's Daughter</span>
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<br /></span><span style="font-size:100%;">1/4 cup soy sauce
<br />2 tablespoons mirin
<br />3 tablespoons honey
<br />1/3 cup of water
<br />1 teaspoon peeled and finely grated ginger
<br />small handful of cilantro (she suggests 2 sprigs)
<br />4 6-ounce salmon fillets, skin discarded
<br />1 tablespoon finely minced fresh chives, for serving
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<br />Combine the first five ingredients in a small saucepan over high heat. Once it boils, turn the heat to loe and let it simmer for 2 minutes. Remove the saucespan from the heat and let the sauce cool down. Once it's cool, pour into a plastic bag and add the salmon. Marinate in the fridge for at least an hour, or you can let it sit overnight. Go back every 15 or so minutes and move the salmon around in the bag, massaging the sauce into it.
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<br />When you are ready to get the party started, preheat the oven to 420. Gwynnie suggests to broil the salmon, but I prefer to bake it.
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<br />Put the salmon on a baking sheet lined with foil paper. I sprayed the bottom with non-stick cook spray to keep the salmon from sticking. I drizzled some of the sauce on top of it. Bake for 12-15 minutes, depending on how well-done you like it. While it's cooking, you can strain the extra sauce into a clean saucepan, bring to a boil, and let it reduce then drizzle it over the fish. I actually skipped this step and I thought the salmon was flavorful enough. Sprinkle the chives over the salmon before serving!
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<br /></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk711RbwwdWM_qOUUZhzgp7xf96WDyf6x7TKnokWWJ5JqUUxbVj3fe92fX-QYqqFCOizKnv8QA0GL9aqCoOTUPprmw3vxXA0wEuaAk3eU_diFagGwX_VSqiEao5VH97GdhsSUzvKyLJjik/s1600/IMG_0517.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk711RbwwdWM_qOUUZhzgp7xf96WDyf6x7TKnokWWJ5JqUUxbVj3fe92fX-QYqqFCOizKnv8QA0GL9aqCoOTUPprmw3vxXA0wEuaAk3eU_diFagGwX_VSqiEao5VH97GdhsSUzvKyLJjik/s320/IMG_0517.JPG" alt="" id="BLOGGER_PHOTO_ID_5641816058165512162" border="0" /></a><span style="font-family:courier new;"><span style="font-size:85%;"><span style="font-size:100%;">
<br /><span style="font-weight: bold;">Sauteed Greens with Onions & Soy Sauce</span> <span style="font-style: italic;"><span style="font-size:85%;"><span style="font-weight: bold;">
<br /><span style="font-size:100%;">Adapted from My Father's Daughter</span></span><span style="font-size:100%;">
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<br /></span><span style="font-style: italic; font-family:courier new;font-size:100%;" ><span style="font-size:100%;">2 tablespoons extra virgin olive oil</span>
<br /></span></span></span>1 small yellow onion, peeled and thinly sliced (I accidentally chopped it, but I think slices would be way better!)
<br />1 pound seasonal greens (kale, Swiss chard, etc...) stems removed and discarded, leaves washed and roughly torn
<br />1/2 cup water
<br />2 tablespoons soy sauce (Gwynnie suggests 1 1/2)
<br />salt and pepper (Gwynnie omits these)
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<br />Heat the oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally for 5-7 minutes, until softened. Add half the greens and the water and allow them to wilt for a minute of two. Add the remaining greens and stir for another 3 minutes, until wilted. Add the soy sauce, salt and pepper, and cook for a few more seconds.
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<br /></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1ZplZ_FvHthbQuIa_jOrujZ9bB8SA7RJw324R8l1o91mEBtu_txC42WLO8YNqJfKnPt41mfjqhYbVnpz87fdzUr2H1oFz5BUQmDnq9Pdo0tDGAPedHJUvWZZnG15PsQQ2oJYRWpJDKW8/s1600/IMG_0516.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 279px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1ZplZ_FvHthbQuIa_jOrujZ9bB8SA7RJw324R8l1o91mEBtu_txC42WLO8YNqJfKnPt41mfjqhYbVnpz87fdzUr2H1oFz5BUQmDnq9Pdo0tDGAPedHJUvWZZnG15PsQQ2oJYRWpJDKW8/s320/IMG_0516.JPG" alt="" id="BLOGGER_PHOTO_ID_5641815962258712386" border="0" /></a>
<br /><span style="font-family:courier new;"><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Friend Rice with Kale & Scallions</span>
<br /><span style="font-size:100%;"><span style="font-style: italic;"><span style="font-weight: bold;">Adapted from My Father's Daughter</span>
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<br /></span><span style="font-family:courier new;">3-4 large stems of kale
<br />1 1/2 tablespoons vegetable oil
<br />2 cloves of garlic, peeled and finely minced
<br />3 large scallions, cut into 1/4 inch slices, using only the white and light green parts
<br />3 cups cooked brown rice (*Note-I use </span><a style="font-family: courier new;" href="http://www.saveur.com/article/Recipes/Perfect-Brown-Rice">this</a><span style="font-family:courier new;"> method to cook my rice. It is the best I have found.)
<br />2 tablespoons soy sauce
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<br /><span style="font-family:courier new;">Remove the kale leaves from the stem. This is VERY important is the stems are VERY bitter! Cut the leaves in half lengthwise and then cut across into very, very thin ribbons. Steam the kale for 7 minutes.</span>
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<br /><span style="font-family:courier new;">Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring for 1 minute, until the garlic is fragrant, but not browned. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.</span>
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<br /></span></span></span></span></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com6tag:blogger.com,1999:blog-8148842632273598087.post-42840581871183278332011-08-05T07:50:00.000-07:002011-08-06T06:27:44.754-07:00You've Never Had a Quesadilla Like This!<iframe src="http://www.youtube.com/embed/0VXmCYkeFg0" allowfullscreen="" frameborder="0" height="314" width="500"></iframe><br /><br /><span style="font-family:courier new;">Quesadillas are</span><span style="font-family: courier new;font-family:courier new;" > one of those super simple meals that are easy to put together... but, it is always fun to jazz things up. The marinade is enough to make at least 4, or 2-3 chickens. I made this for myself using shrimp, so feel free to mix it up however you like! Just one quick tip, after you have baked it, set the oven to broil and let the top brown a bit for a bit of an extra crunch! Cheers guys and happy eating!!!<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxo9sjJKVFGVdEA91LzNapdXh4bItx8WAPoPnrPxNtXaGVp2FE-ZqHF47MgEnBWPg0qszhDwO8XaoG_bHBcWkcnIX3LLnDm5a-RU-5laWaZuGrTYj_R7zpXSgbtonFIQqBAURirgOXkvH/s1600/quesadilla.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 410px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxo9sjJKVFGVdEA91LzNapdXh4bItx8WAPoPnrPxNtXaGVp2FE-ZqHF47MgEnBWPg0qszhDwO8XaoG_bHBcWkcnIX3LLnDm5a-RU-5laWaZuGrTYj_R7zpXSgbtonFIQqBAURirgOXkvH/s320/quesadilla.jpg" alt="" id="BLOGGER_PHOTO_ID_5637730614755957794" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNp5mVt0Bc2MxOiIvvcMNqLishwtqxsEvT9vVMvU9GNqIolvXC28TtDH9KuElff2dOnEZc3Az1mgpheC7TgFTeR-UqNiwMb6e8VUcPye4lwkSSW4_ctrC20V7PH7sSlpS6EjJnjvEY79w/s1600/quesa.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 410px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNp5mVt0Bc2MxOiIvvcMNqLishwtqxsEvT9vVMvU9GNqIolvXC28TtDH9KuElff2dOnEZc3Az1mgpheC7TgFTeR-UqNiwMb6e8VUcPye4lwkSSW4_ctrC20V7PH7sSlpS6EjJnjvEY79w/s320/quesa.jpg" alt="" id="BLOGGER_PHOTO_ID_5637730902673771842" border="0" /></a><br /><span style=" font-weight: bold;font-family:courier new;" ><br />Quesadilla recipe<br /><br />Marinade:</span><div style="font-family: courier new;">1 garlic clove<br />1/4 cup canola oil<br /></div><div style="font-family: courier new;">3 TB lime juice</div><div style="font-family: courier new;">3 TB red wine vinegar</div><div style="font-family: courier new;">2 TB honey</div><div style="font-family: courier new;">sprinkle of cilantro</div><div style="font-family: courier new;"><div style="font-family: courier new;">1.5-2 tspn cumin</div><div style="font-family: courier new;">1.5-2 tspn chili powder</div><div style="font-family: courier new;">chipoltle peppers in adobe, to taste (I use at least one)<br /></div>salt</div><div style="font-family: courier new;">pepper<br /><br />Blend all ingredients in a small blender. Use half the mixture to marinade protein, reserve the other half for when you assemble your quesadilla.<br /></div><br /><span style="font-weight: bold; font-family:courier new;" >Topping:</span><br /><div style="font-family: courier new;">1/2 yellow onion (if you are making four, use the whole thing)<br /></div><div style="font-family: courier new;"><br />Saute in oil with adobe peppers, salt, pepper.</div><div style="font-family: courier new;"><br /></div><div style=" font-weight: bold;font-family:courier new;">Quesadillas:<br /><span style="font-weight: normal;">Tortilla shells</span><br /></div><div style="font-family: courier new;">Mexican shredded cheese</div><div style="font-family: courier new;">Gruyere or Gouda Cheese<br />Onions<br /></div><div style="font-family: courier new;">Chicken, cut into strips<br /></div><div style="font-family: courier new;">Sprinkle of the marinade</div><div style="font-family: courier new;">Shredded Cilantro<br /><br />Start with sprinkling Mexican cheese on one tortilla shells. Add the onion and chicken strips. Add about 2 tablespoons of the marinade, followed with some cilantro and lastly with a generous amount of Gruyere cheese.<br /><br />Bake in a 375 degree oven for 5-7 minutes. Finally, set the oven to broil and let the top brown for a minute.<br /></div><div><br /></div>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com2tag:blogger.com,1999:blog-8148842632273598087.post-88553689484083009052011-08-03T06:55:00.000-07:002011-08-03T09:22:17.937-07:00An Israeli Breakfast...Shakshuka<iframe src="http://www.youtube.com/embed/1ECKWJy0vMY" allowfullscreen="" frameborder="0" height="314" width="500"></iframe><br /><br /><br /><span style="font-family:courier new;">I first had shakshuka in my early twenties and for about 6 months I couldn't stop eating it; I guess I felt the need to make up for lost years. Many different cultures have their variation of this dish, which I believe originated in Libya, but this particular recipe takes me back to Israel. The longer this dish cooks, the deeper the flavors become so feel free to leave it on the stove for as long as you would like. Though I talk about it being an Israeli breakfast, it really is a serve anytime kinda meal. Let me know what you all think! Cheers and happy eating!<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jOtywLVoeESDV8GD9BeH2dIaS7JmpHRNRMBasAc_tb8Pa-aSyRI8IHHZu0wnkWMRxyCEGDe9RaSXPZiC1VjC0Z1ieppRIN-nm6DuK-Y7aJbLNQi69DpyrEynyVgj0oxoIRk3d4nsRkze/s1600/shakshuka+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 329px; height: 420px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jOtywLVoeESDV8GD9BeH2dIaS7JmpHRNRMBasAc_tb8Pa-aSyRI8IHHZu0wnkWMRxyCEGDe9RaSXPZiC1VjC0Z1ieppRIN-nm6DuK-Y7aJbLNQi69DpyrEynyVgj0oxoIRk3d4nsRkze/s320/shakshuka+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5636635449154278498" border="0" /></a><br /><span style="font-family:courier new;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUIA7Rk1u9lU84XeXBMr8grFcdvwKCA3YFMoDlP9-PbE1PPhxIgn94uVyLgRj6oyMkx0kw9hoj-Ery9bRm4QazIBEefmb5uQTQJb6mkNjMBvPnJjpSq622DwRuvJ7n4Buky0b8AotbT9U/s1600/shakshuka+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 464px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUIA7Rk1u9lU84XeXBMr8grFcdvwKCA3YFMoDlP9-PbE1PPhxIgn94uVyLgRj6oyMkx0kw9hoj-Ery9bRm4QazIBEefmb5uQTQJb6mkNjMBvPnJjpSq622DwRuvJ7n4Buky0b8AotbT9U/s320/shakshuka+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5636634985496936994" border="0" /></a><br /><span style="font-family:courier new;"><span style="font-weight: bold;">Shakshuka<br /><br />Ingredients<br /></span>a few swirls of olive oil<br />1 medium yellow onion, chopped<br />3-4 garlic cloves, minced<br />1 jalapeno, minced (if you are sensitive to spice, use about half, and remove the seeds)<br />2 red peppers, chopped<br />2 cans of diced tomatoes (i don't strain them, but you certainly can)<br />3 teaspoons of tomato paste<br />1 1/2 teaspoons cumin<br />2 teaspoons paprika<br />1 teaspoon turmeric<br />salt, to taste<br />pepper, to taste<br />1/2 cup vegetable, or chicken, broth (set aside about another 1/4 cup in case the shakshuka gets too dry)<br />4 eggs<br />red pepper flakes, optional<br />pita bread, or a good piece of toast<br /><br /><span style="font-weight: bold;">Directions<br /><br /></span>In a large skillet, that has a lid, heat some olive oil on medium high heat and saute the onions until they soften, about five minutes.<br /><br />Add the red peppers and jalapeno, and saute for 3 more minutes. Add the garlic, some salt and pepper and saute for an additional 2 minutes.<br /><br />Add the two cans of diced tomatoes, the tomato paste, the cumin, paprika, turmeric and some more salt and pepper. When the mixture starts to bubble, reduce the heat to low, cover and allow to cook for 10 minutes.<br /><br />Add the vegetable, or chicken, stock and bring to a full boil. Reduce heat to low ans summer uncovered. You can leave it cooking like this for hours, but make sure to do it for at least 30-40 minutes! Make sure to come back every 5-7 minutes and stir the mixtures to ensure that the vegetables do not stick to the bottom. If the shakshuka gets dry to fast, add a little liquid. I <span style="font-weight: bold;">ALWAYS</span> have to add more liquid!<br /><br />When ready to serve, gently crack four eggs into the pan making sure not to break the yolks. Cover the pan and cook the eggs till the whites solidify and the yellows JUST turn white. You want the yolks to be slightly, or over easy. On low heat, this should take 6-8 minutes.<br /><br />Use a large spatula to transfer the portions onto a plate. Sprinkle salt and pepper over the eggs and some red pepper flakes if you are feeling adventurous. Serve with hummus and warm pita. DELICIOUS!!!<br /><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com6tag:blogger.com,1999:blog-8148842632273598087.post-58897985457016327412011-07-27T10:21:00.000-07:002011-07-27T11:16:41.113-07:00Berry Cobbler<iframe width="500" height="314" src="http://www.youtube.com/embed/HMeT-TMG3Lg" frameborder="0" allowfullscreen></iframe><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jO22Rn4CZS3a3UTUtq44n9X6S5Ik579tgVNuARoMVXsd05KnHXDVxL_joISlvR_WM7svbfFpRcHgVqgZ0idog0UtLctsB9I6HZ9KLDtPx3RjwzzXVFCKIsvzzo8J8WSQQRoQFjNcRjal/s1600/photo-12.JPG"><br /></a><br /><span style="font-family:courier new;">The real star of this recipe is the super versatile dough! Once you have this made, let your imagination run wild! Just make sure to serve this up with really good quality Vanilla Bean ice-cream. Hope you enjoy it as much as we do!<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jO22Rn4CZS3a3UTUtq44n9X6S5Ik579tgVNuARoMVXsd05KnHXDVxL_joISlvR_WM7svbfFpRcHgVqgZ0idog0UtLctsB9I6HZ9KLDtPx3RjwzzXVFCKIsvzzo8J8WSQQRoQFjNcRjal/s1600/photo-12.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 433px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jO22Rn4CZS3a3UTUtq44n9X6S5Ik579tgVNuARoMVXsd05KnHXDVxL_joISlvR_WM7svbfFpRcHgVqgZ0idog0UtLctsB9I6HZ9KLDtPx3RjwzzXVFCKIsvzzo8J8WSQQRoQFjNcRjal/s320/photo-12.JPG" alt="" id="BLOGGER_PHOTO_ID_5634084166645042978" border="0" /></a><br /><span style="font-family:courier new;">Berry Cobbler<br /><br />Dough:<br />2.5 Cups of All-Purpose Flour<br />2 Sticks of Unsalted Butter<br />2 Tablespoons of Sugar<br />1/2 Cup of Warm Water (More if dough is too stiff)<br /><br />Filling:<br />2 Container of Rasberries<br />1 Container of Blueberries<br />1 Container of Blackberries<br />3/4 Cup of Brown Sugar<br />1 Teaspoon of Lemon Zest<br />1/2 a Lemon, Juiced<br /><br />For the Dough:<br />In a food processor place the first three ingredients and begin to pulse until blended. Slowly start to add the water and continue to pulse. The dough should be stiff, but manageable. If needed, you can add a little bit of water till you get the right consistency. Basically, if you poke at the dough, you don't want it to stick to you, that is a sign that it is too moist. If this does happen, just add some more flour.<br /><br />Take the dough out of the food processor, roll it into a ball, cover it in Saran wrap, and refrigerate for at least 30 minutes.<br /><br />For the Filling:<br />Combine all ingredients in a bowl and mix well.<br /><br />Pre-heat oven to 350 degrees. Spray an 8 x 11 glass dish with cooking spray. Roll dough out to a rounded square, larger than the the glass dish you are using. Carefully place dough in glass dish making sure to press the corners down (there should be about 1.5-2 inches of dough hanging over.) Place filling on top of dough and then carefully fold over the excess dough. Make sure that you leave an opening in the center. If you have too much dough, you can simply cut some off.<br /><br />Bake in oven for 30-40 minutes. I usually just keep an eye on it and as soon as it starts to brown a little I take it out. Let it sit for at least 20 minutes before serving.<br /><br /><br /></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com1tag:blogger.com,1999:blog-8148842632273598087.post-56316899638222422832011-03-20T15:05:00.001-07:002011-03-27T15:55:13.105-07:00Whole Wheat, Chewy Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiEqYAmcFKfLzAAiZtA1zWjM6gEVqQZsOLArK9NErhhwaHe7mKVSs6cB6qDYk_t-UP51NDaSLt8XSt5bNnnHFDN4aE3pkOa9TcQvjhJvwItyT30nrHdEu7tRoHliP1zkRErCWYWoptY4x/s1600/cookie.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUOgstMzSkZWqqBFY-RShZl4ioy4URiALjHc9KuqicNUpPX4CtmDn1sKMvOAx6V4dLg6fw0mb7qa0sUhruGeYlMF3JUObRi6JGeKDF5LI_G0Q3HSGgTGQNuf-fdYZplP3uI-TZdr6VWCi/s1600/dough.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUOgstMzSkZWqqBFY-RShZl4ioy4URiALjHc9KuqicNUpPX4CtmDn1sKMvOAx6V4dLg6fw0mb7qa0sUhruGeYlMF3JUObRi6JGeKDF5LI_G0Q3HSGgTGQNuf-fdYZplP3uI-TZdr6VWCi/s320/dough.jpg" alt="" id="BLOGGER_PHOTO_ID_5586647929512873650" border="0" /></a><br /><span style="font-family:courier new;">My original intentions were to make these cookies entirely of whole wheat flour, however, my husband felt that this was an abomination. We compromised, as all good couples do, and opted for a half-half flour mix, which was utterly delicious! Personally, I think these cookies would be delectable made entirely of whole wheat flour as well.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDx2hL97Mahm-moCxKOSJkXRhPwYPyxkhhcvgYLW2Bl242hIbx6P2F16nMYijK-ycC_wJwaBPL841F4PsrUkG029ljcrrCX0onpn3Rh3yKvSheCckEI19ei7x9zOa2gYQY63y0L8F1iyI/s1600/flour.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDx2hL97Mahm-moCxKOSJkXRhPwYPyxkhhcvgYLW2Bl242hIbx6P2F16nMYijK-ycC_wJwaBPL841F4PsrUkG029ljcrrCX0onpn3Rh3yKvSheCckEI19ei7x9zOa2gYQY63y0L8F1iyI/s320/flour.jpg" alt="" id="BLOGGER_PHOTO_ID_5586647546152321234" border="0" /></a><span style="font-family:courier new;"><br />These cookies are chunky, yet chewy and moist! A perfect combination! I used Ghiradelli chocolate chips which taste so much more decadent than other brands. Considering that we are using whole wheat flour, I highly recommend splurging on high quality chocolate chips!<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiEqYAmcFKfLzAAiZtA1zWjM6gEVqQZsOLArK9NErhhwaHe7mKVSs6cB6qDYk_t-UP51NDaSLt8XSt5bNnnHFDN4aE3pkOa9TcQvjhJvwItyT30nrHdEu7tRoHliP1zkRErCWYWoptY4x/s1600/cookie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiEqYAmcFKfLzAAiZtA1zWjM6gEVqQZsOLArK9NErhhwaHe7mKVSs6cB6qDYk_t-UP51NDaSLt8XSt5bNnnHFDN4aE3pkOa9TcQvjhJvwItyT30nrHdEu7tRoHliP1zkRErCWYWoptY4x/s320/cookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5586648106808716514" border="0" /></a><br /><span style="font-family:courier new;">And now for a song. I remember so distinctly when I first heard "Elephant Gun," by Beirut, five years ago. I had never heard anything like it and was so moved by it. The song combined Eastern Eurpoean music, with Balkan folk, and pop. When I later found out that Zach Condon recorded it entirely himself, in his bedroom, as a mere teen, I think I fell in love with him for a brief moment.<br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=https://files.me.com/daniconn/h6idnz.mp3" height="27" width="320"></embed><br /><br /></span><span style="font-family:courier new;">Until next time, cheers and happy eating! </span><br /><br /><span style="font-family:courier new;"><span style="font-weight: bold;">Whole Wheat Chewy Chocolate Chip Cookies</span> <span style="font-weight: bold;">Ingredients</span><br />1 cup all-pupose flour<br />1 cup whole wheat flour<br />1/2 tspn baking soda<br />1/2 tspn salt<br />3/4 cup, plus one tbspn, unsalted butter, melted<br />1 cup packed brown sugar<br />1/2 cup white sugar<br />1 tbspn vanilla extract<br />1 egg<br />1 egg yolk<br />12 ounces semisweet chocolate chips<br /><br />Preheat oven to 325 degrees Fahrenheit. Line cookie sheet with parchment paper.<br /><br />Sift together the flour, baking soda and salt, set aside.<br /><br />In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. The dough will be stiff. Stir in the chocolate chips by hand using a wooden spoon or spatula. Using a 1/4 cup measuring cup, drop cookie dough onto the prepared cookie sheet about 2-3 inches apart.<br /><br />Bake for 15 to 17 minutes in oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.<br /><br /></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com6tag:blogger.com,1999:blog-8148842632273598087.post-28283708903477453042011-03-20T05:28:00.000-07:002011-03-20T07:36:41.081-07:00The Art of Scrambled Eggs<iframe title="YouTube video player" src="http://www.youtube.com/embed/DaWqyqlardg" allowfullscreen="" width="560" frameborder="0" height="349"></iframe><br /><br /><span style="font-family:courier new;">I am super happy that eggs are making a come-back. They were getting such a bad rap for quite some time! Once the subject of such great scrutiny, under the mantra "bad for your heart," eggs are no longer taking a beating (pun intended.) The biggest culprit for being so berated was the fat content in the yolk which does contain cholesterol. However, we are beginning to understand that there is indeed a distinction between dietary cholesterol, found in our friend the egg, and blood cholesterol, found in foods that contain saturated fat.<br /><br />So why eat up your eggs? Did you know that eggs contain the highest quantity of pure-protein and that nutritionist actually use this as a comparison to measure the protein content of other whole-foods? Aside from protein, eggs contain an array of other good-for-you benefits, including vitamins A,D and E, a slew of B-vitamins (all found in the yolk), and iron, choline, potassium and calcium. Not to mention, that two eggs contain only 120 calories and close to 15 grams of protein!<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgecGOeF1e22FAgYhOz3gF2MnzNzFW-eupbdn8giGryLdS5vBim-OCl1Is6Y3i4EGe_lRsVqS60LEyuTZjejVFRnpEuAg0RPedFqsMvwA0jJTLwxK5Dlea9QSzPld0fa1aFu_dmyG7Otiw/s1600/egg+plate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgecGOeF1e22FAgYhOz3gF2MnzNzFW-eupbdn8giGryLdS5vBim-OCl1Is6Y3i4EGe_lRsVqS60LEyuTZjejVFRnpEuAg0RPedFqsMvwA0jJTLwxK5Dlea9QSzPld0fa1aFu_dmyG7Otiw/s320/egg+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5586151363161894498" border="0" /></a><br /><span style="font-family:courier new;">For how easy scrambled eggs are to make, it is amazing how many people don't get them right. There are two secrets to perfectly fluffy eggs: milk and leaving them be while they cook! People tend to pour the eggs into a hot pan and start scrambling away as they cook, but that beats out all the fluff. You must leave the egg and then slowly, and gently, "move it around" the pan.<br /><br />Now, a plea for organic cage-free eggs! Caged chickens live out their entire lives on less than a sheet of paper, making these animals the MOST confined animals in agriculture. This confinement deprives these sweet creatures of many of their natural behaviors, like nesting, and furthermore, this confinement, turns these docile creatures into hostile ones, that succumb to high levels of stress, causing them to attack (or peck) their roommate. For just a dollar more, you can support organic, cage-free farms that offer their chickens a standard of living that allows them to roam freely, spread their wings and lay eggs in nests. All this, equates to a <a href="http://www.organiclifestylemagazine.com/issue-7/eggs-free-range-cage-free-organic.php">better tasting egg</a> with less cholesterol, less saturated fat, twice the omega-3, 3 times the vitamin E, 7 times more beta carotene and 4-6 times the vitamin D!. Unfortunately, this does not mean cruelty-free but organic, cage-free varieties are your best best.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeipvOYawouXRj3k82GTyXKdLm_KiyDgY3tqZSRo65gv139F2mhjvlue5R9oiP5AG3CcOR4IfRa6tecQeNJMLwLEe0wW40_liImFahKxRr_UEs-b27XMjJXNwJ_M4gQs4LWLQSCJGa1Id/s1600/eggs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeipvOYawouXRj3k82GTyXKdLm_KiyDgY3tqZSRo65gv139F2mhjvlue5R9oiP5AG3CcOR4IfRa6tecQeNJMLwLEe0wW40_liImFahKxRr_UEs-b27XMjJXNwJ_M4gQs4LWLQSCJGa1Id/s320/eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5586151261301360098" border="0" /></a><br /><span style="font-family:courier new;"><span style="font-weight: bold;">Perfect Scrambled Eggs<br /><br /></span>2 eggs<br />3-4 tbspn of low-fat milk<br />salt and pepper<br />1 tbspn of butter<br /><br />In a bowl whisk together the first three ingredients.<br /><br />In a small skillet, non-stick if you have one, melt the butter. Pour the egg mixture and let it sit for a few seconds (this is key!) until the edges begin to cook. Use a spatula, scrape the cooked edges very gently, essentially moving them from the outer edge of the skillet to the center and letting the uncooked edge fill the pan. Do this 2 or 3 times until the eggs are cooked. You might have to flip the eggs once or twice. Just make sure to NOT OVERWORK THE EGGS!<br /></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com0tag:blogger.com,1999:blog-8148842632273598087.post-10189373605122452272011-03-18T12:46:00.000-07:002011-03-18T15:28:09.147-07:00The Best Damn Salad Ever!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04k9oYFcVBQw8SF-JhHWwCorO_ZsLFsHi7lpzpx-lbZj0gh60iJRftxJyjSEv-v-oVqOVeKO_jk4GZv9OaP0grrrloH3IcdVcT__hUg0FHLHmiBa1cPsBicGNEPpElxWoHafRthtCUsOt/s1600/salad2.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KSG0j42nI6ihXO4YVLiXmPglokWnfViv-UWlQDkdvrBv7O_kiN8RU6tIoQIPEu1kdLUPZoNdfZQqJGvxcqDu7kg-gYp4qfsawc9IIMxfgkGtwvtcDQ3CkgkJwxXu3n9Pr6h2-PvEtsPh/s1600/salad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KSG0j42nI6ihXO4YVLiXmPglokWnfViv-UWlQDkdvrBv7O_kiN8RU6tIoQIPEu1kdLUPZoNdfZQqJGvxcqDu7kg-gYp4qfsawc9IIMxfgkGtwvtcDQ3CkgkJwxXu3n9Pr6h2-PvEtsPh/s320/salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5585513555682753938" border="0" /></a><br /><span style="font-family:courier new;">Bold statement people! Bold statement! Yes, as of now, this salad is the best damn salad I have ever made. Yes, I said damn! Such a perfect word to express utter enthusiasm! Maybe it's because of my love of all food Mexican (if you don't believe me, check out how many Mexican recipes I have posted) or maybe I am just that good...just kidding. I served this for dinner last night and my husband and I pretty much ate silently...and it's not because we have nothing to say to one another...it's because we were too busy scarfing down our food!<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MZGifaq6WiJT73eKtqvpfGRiN5_8UyxNWrUJrhalVPc_ByulaZX0zwV4A954GkatHxh1mbmd_6ygpeWyCl2HeVwL05ViOo_0Y7IJVcyNkphA3lak5rcOjbtPFKpG7GQn_q1qEWySAnls/s1600/cilantro.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MZGifaq6WiJT73eKtqvpfGRiN5_8UyxNWrUJrhalVPc_ByulaZX0zwV4A954GkatHxh1mbmd_6ygpeWyCl2HeVwL05ViOo_0Y7IJVcyNkphA3lak5rcOjbtPFKpG7GQn_q1qEWySAnls/s320/cilantro.jpg" alt="" id="BLOGGER_PHOTO_ID_5585510894494435714" border="0" /></a><span style="font-family:courier new;">I served this with shrimp, but I actually think I will try mahi mahi next time, which will soak up the marinade better. You can really use any protein you would like, but baja-style equates to seafood. Also, I am going to give you the recipe for the marinade and the salad dressing, however, for the salad, I will give you a breakdown of all the ingredients I used, and you can decide how much, or how little, you would prefer for you salad creation.<br /><br />And of course, a tune from a band featured in a webisode before, Good Old War...this song makes me think of summer. I mean, the song is titled "Coney Island!"<br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=https://files.me.com/micahconn/4kds9c.mp3" width="320" height="27"></embed><br /><br />Until next time, cheers and happy eating!<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04k9oYFcVBQw8SF-JhHWwCorO_ZsLFsHi7lpzpx-lbZj0gh60iJRftxJyjSEv-v-oVqOVeKO_jk4GZv9OaP0grrrloH3IcdVcT__hUg0FHLHmiBa1cPsBicGNEPpElxWoHafRthtCUsOt/s1600/salad2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04k9oYFcVBQw8SF-JhHWwCorO_ZsLFsHi7lpzpx-lbZj0gh60iJRftxJyjSEv-v-oVqOVeKO_jk4GZv9OaP0grrrloH3IcdVcT__hUg0FHLHmiBa1cPsBicGNEPpElxWoHafRthtCUsOt/s320/salad2.jpg" alt="" id="BLOGGER_PHOTO_ID_5585513626376777714" border="0" /></a><span style="font-family:courier new;"><br /><span style="font-weight: bold;">Baja Salad with Cilantro-Vinaigrette</span><br /><br />For the marinade:<br /><br />2 tbspn olive oil<br />1 tbspn lime juice<br />1 1.2 tspn honey<br />1 tbspn chipotle peppers in adobe sauce (use a little less if you are sensitive to spice)<br />1/2 tspn garlic powder<br />1/2 tspn cumin<br />salt and pepper<br /><br />Mix all ingredients together until well blended. Marinade protein for at least 1 hour.<br /><br />For the salad dressing:<br /><br />1/4 cup olive oil<br />3 tbspn red wine vinegar<br />2 1/2 tbspn lime juice<br />1 tbspn honey<br />1 1/2 tspn jalapeno pepper<br />1 garlic clove, minced<br />pinch of cumin<br />salt, to taste<br />ground pepper, to taste<br /><br />Place all ingredients in a blender. Allow salad to sit in the refrigerator for about an hour. Give it a good stir before you serve.<br /><br />For the salad, I used:<br /><br />Romaine lettuce, chopped<br />red onion, diced<br />red pepper, julienned<br />avocado<br />canned black beans, rinsed<br />canned sweet corn<br />crushed tortilla chips, chili or lime flavor preferably<br />shredded cheddar cheese<br /><br /></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com1tag:blogger.com,1999:blog-8148842632273598087.post-27160158015488809302011-03-16T05:07:00.000-07:002011-03-16T06:16:05.814-07:00Beet It<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYMj_EmQm4T-NB5cQjeFJCEARXEGQctIwtFAcOdCBrdCNas1QjBKQ02j4NDhGWRpV751KZebJcKsDhbqapqusHRys8HGfX-4E70eEXYe5Iu9MdhI0R6NCmrO7OoUKt-_EaM6qvMcLZomP/s1600/beet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYMj_EmQm4T-NB5cQjeFJCEARXEGQctIwtFAcOdCBrdCNas1QjBKQ02j4NDhGWRpV751KZebJcKsDhbqapqusHRys8HGfX-4E70eEXYe5Iu9MdhI0R6NCmrO7OoUKt-_EaM6qvMcLZomP/s320/beet.jpg" alt="" id="BLOGGER_PHOTO_ID_5584658440503126194" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:courier new;">Yeah, I was totally singing a Michael Jackson song when I typed the title, but that is only because of my excitement to convert all you beet-haters into beet-lovers. For the past 29 years I have shunned away this magenta vegetable, but recently I had a "F*** it!" moment and decided it was high time I gave it another try. The truth is, I had never even tasted a beet, yet somehow was totally convinced it was the grossest thing on Earth. CRAZY! Apparently, I am not alone, as my husband is in the same boat. What is it about beets that turns so many people off? Sure, at the store it looks a little sad, but once you peel away the dirty looking layer a beautiful gift appears. A smooth, skin-staining, vibrant purple veggie that is crying for you to try him out. So have a Nike moment, and "Just Do It!" Give the beet a chance!<br /><br />And for your listening pleasure, a band close to my heart, introduced to me by my hubby nine years ago when we first met. The Stars have produced countless amazing albums, yet have maintained a low-key status which gives even more integrity to the substance of their music!<br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=https://files.me.com/micahconn/zw0jgq.mp3" height="27" width="320"></embed><br /><br />Till next time! Cheers and happy eating.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKtrVKOxudbIbGNVFfcbzTGYSsLkLadRbCg5tLKpQdRaIrNGcHozo6bds_zQJ1OfOP5cdjinmBPjkIQtCjjr04i7sSKBEr_Bou40DAwd7nXT7niI7m7ywZp6pLuCEVC9pn4mY4ILx-e5u/s1600/beet2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKtrVKOxudbIbGNVFfcbzTGYSsLkLadRbCg5tLKpQdRaIrNGcHozo6bds_zQJ1OfOP5cdjinmBPjkIQtCjjr04i7sSKBEr_Bou40DAwd7nXT7niI7m7ywZp6pLuCEVC9pn4mY4ILx-e5u/s320/beet2.jpg" alt="" id="BLOGGER_PHOTO_ID_5584660379028722466" border="0" /></a><span style="font-family:courier new;">Roasted Beets<br /><br />1/4 cup of balsamic vinegar<br />1 ounce of olive oil<br />1 1/2 TB of honey<br />1 tspn of agave (optional)<br /></span><span style="font-family:courier new;">3 large beets*</span><br /><span style="font-family:courier new;"><br />*Beets will stain your skin! Wear gloves if possible! If you don't have gloves, I sometime use plastic grocery bags.<br /><br />Preheat oven to 400 degrees Fahrenheit.<br /><br />Combine the first 4 ingredients and whisk.<br /><br />Trim both ends of the beets and peel away the dark, rough skin. Place in a small, glass, oven-proof container. Coat with dressing and bake in oven for 20-30 minutes. Make sure to stir often! Use a fork to check if the beets are tender. Serve over your favorite salad and enjoy!<br /><br /></span><br /><span style="font-size:100%;"><span style="font-family:courier new;"><br /><br /><br /></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com1tag:blogger.com,1999:blog-8148842632273598087.post-43480187023426300122011-03-10T07:28:00.001-08:002011-03-10T12:16:24.778-08:00How I Love Thee Sweets<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">If you meet someone that doesn't love themselves a sweet treat here and there, they are clearly in some sort of denial! The problem with sweets though is the guilt most of us feel after we devour them! No one should ever feel guilty for taking pleasure in something. Actually, research has proven that indulging here and there will lead to successful weight loss, and a happier you. I have compiled a list of "healthy" alternatives to satisfy the craving when it comes knocking on your palate! </span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">So go ahead, cave in, and don't go crying in the corner that you did so!</span></span><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><img src="http://ecx.images-amazon.com/images/I/412ulVIn97L.jpg" /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">Larabars come in a plethora of flavors, my favorite being chocolate chip cookie dough and chocolate chip brownie. They are made of entirely whole ingredients including unsweetened fruits, nuts and spices. Unfortunately, with 11 grams of fat, and 220 calories, they are not exactly diet friendly. However, when you look at the ulterior, they are a much smarter option. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><img src="http://www.binet.lv/go.pl?IMG=42860568O2022" /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">Another one of my favorite bars, LUNA Bar. S'mores is hands down my go-to flavor. It has a layer of chocolate goodness under a layer of graham cracker crunch. I am also partial to Dulce de Leche, which is so sweet, I sometimes have a hard time finishing it! Made with all natural ingredients and packing 9 grams of protein, 3 grams of fiber, and a list of vitamins. LUNA Bars have about 5 grams of fat and 180 calories per bar. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><img src="http://funcraftsandrecipes.com/wp-content/uploads/2011/02/ClifZbar.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">Though made for kids, who is to stop me from eating anything with the words peanut butter, brownie and chocolate chip? I LOVE to heat the chocolate brownie flavor in a bowl and serve it with a bowl of low-fat yogurt. Z Bars are made by Cliff and contain no high fructose corn syrup, no preservatives, no hydrogenated oils. This organic bar contains 3.5 grams of fat, 130 calories and has 12 essential vitamins and minerals. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><img src="http://www.wegmans.com/prodimg/868/200/041548110868.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">All of Edy's Slow Churned ice cream flavors are outrageously good! My favorites are Chocolate Fudge Chunk, Cookie Dough, Cookies N Cream and Caramel Delight. This brand is so rich, it is hard to believe that it has 1/2 the fat of regular ice cream and 1/3 fewer calories. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><img src="http://www.dietdirect.com/images/thinkthinbars.1.jpg" /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">thinkThin bars are an all natural, gluten free and sugar free bar. They are fairly high in fat and calories to be considered a waist-friendly snack, but with such a high protein content, 20 grams, that keeps me satisfied for hours, I use these as a meal replacement. My husband and I love these so much, we buy them by the box! Brownie crunch is divine, as is the white chocolate. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><img src="http://www.ifood.tv/files/u2192/240px-Nutella-1.png" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">I am not exaggerating when I say this, but I had a Nutella sandwich at school every single day until I was 16! I mean EVERY DAY! The combination of things you can spread this hazelnut spread on are endless! My favorite is a graham cracker with a toasted marshmallow on top! Other healthy ideas is a slice of whole grain toast with bananas, a whole grain tortilla shell or simply dipped strawberries. There is actually an entire site dedicated to recipes featuring Nutella. Visit it by clicking </span></span><a href="http://www.nutelladay.com/nutella-recipes/"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">here</span></span></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">. You do have to be careful, as Nutella, when compared to peanut butter, is not the healthiest option. It has 7 times more sugar than peanut butter and no where near as much protein. This is certainly an indulgence, just be smart about what you pair this delectable spread with!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'courier new';">Until next time guys....cheers and happy eating!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium; "><span class="Apple-style-span"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium; "><br /></span></span></div>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com1tag:blogger.com,1999:blog-8148842632273598087.post-78205804984387169102011-02-27T14:00:00.000-08:002011-02-27T16:58:03.135-08:00Test Drive: Beer Can Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJv-uidCB3B3wO-H51S0L2Rlkl1HB40jOnQMdyXR9UyYwcKY4mHRxfckQP5xg4-BhQB8y1nN5DjCdXnZ1A06zzG5V75GWSa03d53UzBwgN1h_lGQJm_9IIi6IKPW18HxQhXNscgIef98_O/s1600/chicken+pic.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 308px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJv-uidCB3B3wO-H51S0L2Rlkl1HB40jOnQMdyXR9UyYwcKY4mHRxfckQP5xg4-BhQB8y1nN5DjCdXnZ1A06zzG5V75GWSa03d53UzBwgN1h_lGQJm_9IIi6IKPW18HxQhXNscgIef98_O/s320/chicken+pic.jpg" alt="" id="BLOGGER_PHOTO_ID_5578503726402340210" border="0" /></a><span style="font-size:100%;"><span style="font-family:courier new;">Chicken: I am not so sure about this. Are you really trying to convince me that shoving a beer can up my a** will enhance my flavor?<br /><br />Me: Don't worry, this is going to keep you so moist and tender you will be the hit of the party! Isn't that what you want...to be the hit of the party?<br /><br />Chicken: Yes, but this is not the party I had in mind. What am I, the star of the new Darren Aronofsky film...<span style="font-style: italic;">Requiem for the Poultry</span>? This just isn't my scene.<br /><br />Me: This is your moment to shine, you are broadening your horizon, you are going to take it, and like it upright....no lube needed...just straight in.<br /><br />1 hour later....<br /><br />Chicken: Oooo....ahhhhhh....it tingles....the wetness....my skin...I am glowing....I'm somebody now....everyone likes me...millions of people will see me, and eat me, and like me...I will tell them about you, and how good you were to me...<br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFC5Dfwfg9KQLNkhcNx7FHLnKtkOPCQ4aPdsILgYeppHKHubFNfkxxjv6_9bnddAGTvuc-jVjYXpBTLIUBrwlo-s0F0BaFm5Y7rSKj0XnxZ5ejCifSXP7SYaxqsmLQNBDGpE7jTkkjHIj/s1600/chicken+beer"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFC5Dfwfg9KQLNkhcNx7FHLnKtkOPCQ4aPdsILgYeppHKHubFNfkxxjv6_9bnddAGTvuc-jVjYXpBTLIUBrwlo-s0F0BaFm5Y7rSKj0XnxZ5ejCifSXP7SYaxqsmLQNBDGpE7jTkkjHIj/s320/chicken+beer" alt="" id="BLOGGER_PHOTO_ID_5578493079213552450" border="0" /></a><span style="font-size:100%;"><span style="font-family:courier new;">Alright, I had to much fun with personification there! I couldn't resist...this whole cooking method is just begging for inappropriate comments!<br /><br />So, the hubby and I purchased the cheapest beer stand possible and tested out this whole beer can chicken cooking method. It is not a new method, but none-the-less, new to us. Happy to report, the hubby gave this two thumbs up and it was a breeze to make! P.S.-It is very diet friendly, just don't eat the dark meat!<br /><br />And of course, here is what is currently on repeat in my house. "Love is All" by the Tallest Man.<br /><br />Until next time folks, cheers and happy eating!<br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=https://files.me.com/micahconn/raygis.mp3" height="27" width="320"></embed><br /><br /><span style="font-weight: bold;">Easy Beer Can Grilled Chicken</span><br />1 whole chicken<br />store-bought poultry rub (you can get fancy and make your own)<br />olive oil (or melted butter)<br />can of beer<br /><br />Preheat your grill to medium-high heat. Rub the chicken and its cavity with oil, poultry mixture, salt and pepper. Make sure to season the inside cavity too!<br /><br />Pour out some of the beer, about 1/4 of it should do and place in the beer stand. Sit the chick on top of the beer can and place it in the center of the hit grill, making sure to cover. Cook the chicken for about 1 to 1 1/2 hours. A good thing to use is a meat thermometer. When the chicken gets between 165 and 170 it is done. Remove from heat, cover with foil, and allow to sit for 5-10 minutes.<br /><br /></span></span><br /><span style="font-size:100%;"><span style="font-family:courier new;"><br /></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com0tag:blogger.com,1999:blog-8148842632273598087.post-26771837347338171932011-02-25T13:11:00.000-08:002011-02-25T17:33:48.570-08:00Quinua, Butternut Squash and Pesto Casserole<iframe title="YouTube video player" width="560" height="349" src="http://www.youtube.com/embed/_QjqB7sOyf8" frameborder="0" allowfullscreen></iframe><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13QinQED1kfr-lGZHC0otKTxJTvWmA3j-1BGU6s2oJNew2GRq9HnRuyM8Fnh06J3XOsv0K_HI9mWKyJp5GNN8Ouf6W4fkZFS0pvw6-eziNDVWtd_QhAF98_BVcVOgkWs8yJSFtjKG2hMS/s1600/casserole.jpg"><br /></a><br /><span style="font-size:85%;"><span style="font-family:courier new;">If this dish could speak it would say, "Look, I know I might not be the prettiest thing you have ever set your eyes on, blame the chef! She should have known better than to leave my top layer exposed! What was she thinking? I am not Jell-O, hanging about for all to see. No! I am a refined, healthy meal that must be appreciated, not judged for my looks. Please eat me! I will make your heart healthy, your bones strong, your tummy happy and give you a natural boost of energy. So yes, please excuse my cooky creator and don't judge this book by its cover. Anyway, haven't you heard? Naked is the new black. Take a bite and enjoy!"<br /><br />I wish that I would have thought to top this off with a final layer of butternut squash, but it really didn't cross my mind. It is not fair, but it is true, you eat with your eyes first! Though the original dish did not have the presentation I was looking for, it received outstanding reviews for its taste! This is gluten free and packs a powerful punch of protein, beta carotene, vitamin b6, phytonutrients, and antioxidants. The recipe I am providing has been amended to make this dish appealing to the eyes!<br /><br />To make things easy, I used store bought pesto. Pesto is super easy to make, so you can certainly whip some up. If you are following the <a href="http://www.cleanprogram.com/">Clean Program</a>, or are on a diet in which you must avoid dairy, I have included a pesto recipe that I received with my Clean Kit.<br /><br />Hope you enjoy it! Until next time, cheers and happy eating!<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13QinQED1kfr-lGZHC0otKTxJTvWmA3j-1BGU6s2oJNew2GRq9HnRuyM8Fnh06J3XOsv0K_HI9mWKyJp5GNN8Ouf6W4fkZFS0pvw6-eziNDVWtd_QhAF98_BVcVOgkWs8yJSFtjKG2hMS/s1600/casserole.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13QinQED1kfr-lGZHC0otKTxJTvWmA3j-1BGU6s2oJNew2GRq9HnRuyM8Fnh06J3XOsv0K_HI9mWKyJp5GNN8Ouf6W4fkZFS0pvw6-eziNDVWtd_QhAF98_BVcVOgkWs8yJSFtjKG2hMS/s320/casserole.jpg" alt="" id="BLOGGER_PHOTO_ID_5577751748168254706" border="0" /></a><span style="font-size:85%;"><span style="font-family:courier new;"><span style="font-weight: bold;">Quinua, Butternut Squash and Pesto Casserole</span><br />Ingredients<br /><br />2 medium size butternut squash<br />8 ounces pesto (Clean-friendly pesto at end of recipe)<br />1 cup prepared quinua<br />3/4 cup walnuts, toasted and roughly chopped<br />salt and pepper<br /><br />Peel the butternut squash. Cut in half and remove all the seeds and pulp. Slice squash in 1/4 inch thick slices. In a 8x8 casserole dish, layer some butternut squash on the bottom (reserving some for the remaining layers), followed by half of the pesto, then with half of the quinua. Add salt and pepper to taste. Sprinkle half of the walnuts on top and then repeat layering. Lastly, place one final layer of butternut squash.<br /><br />Bake in a 375 degree oven for 40 minutes.<br /><br /><br /><span style="font-weight: bold;">Clean Pesto</span><br /><br />2 cups fresh basil<br />1/4 cup pine nuts<br />1/2 cup extra virgin olive oil<br />1 clove of garlic<br />sea salt for seasoing<br /><br />Place basil, pine nuts, and garlic in a food processor and process on medium. Drizzle in the olive oil while the motor is running. Season with salt.<br /><br /><br /></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com2tag:blogger.com,1999:blog-8148842632273598087.post-14823926330508940972011-02-22T10:38:00.000-08:002011-02-22T13:31:36.351-08:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KHFWQ5WYST0noNFlN-RhpkmrBvgJNQJwVefzrqt8W6HXAoejJyUf_9aula17jWK1sPYbtdMIDmELrIVPHd-QL4iw5W4mIPPkv29wRO7jstbfiVCfDEcPyqT1sii9Ver6mSn8kERPptD0/s1600/peanut+butter.jpg"></a></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">My friend is on a quest to lose some weight and has enlisted the help of Weight Watchers. It has worked wonders for her as she has lost 10 pounds in less than a month! She asked me to make this recipe for her and of course I jumped at the chance to make something new. I was intrigued by the claim: low fat do-it-yourself peanut butter. Let me put it this way, I have made this four times since then and it has only been two weeks! This is so damn good I could eat the whole thing (which Weight Watchers would certainly not approve!) The best way I can describe this is a happy marriage between hummus and honey peanut butter. </span></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">And of course....I couldn't leave you without a song! A band I am currently OBSESSED with! Started out as Say Hi and have since then renamed themselves to Say Hi To Your Mom. This song comes from their debut album "Oohs and Aahs" and is titled Maurine. Enjoy!<br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=https://files.me.com/daniconn/5mhzn6.mp3" height="27" width="320"></embed><br /><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);font-family:Georgia,serif;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KHFWQ5WYST0noNFlN-RhpkmrBvgJNQJwVefzrqt8W6HXAoejJyUf_9aula17jWK1sPYbtdMIDmELrIVPHd-QL4iw5W4mIPPkv29wRO7jstbfiVCfDEcPyqT1sii9Ver6mSn8kERPptD0/s320/peanut+butter.jpg" alt="" id="BLOGGER_PHOTO_ID_5576590004635802642" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 241px;" border="0" /></span></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><br /></span></div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);font-family:Georgia,serif;" ></span></span></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Creamy Peanut Butter Dip</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Servings:8</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Points Value: 3</span></span><div><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br />Ingredients<br />1 1/2 cup(s) canned chickpeas, loose skins removed, washed, drained<br />1/4 cup(s) honey roasted peanut butter*<br />2 1/2 Tbsp honey<br />1/4 tsp table salt<br />1/2 cup(s) hot water</span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">*If you don't have honey peanut butter, just add an extra tbspn of honey to the recipe!<br /><br />Instructions<br />Combine all ingredients in a food processor or blender; blend until smooth. Allow to set up in refrigerator for about 30 minutes. Yields about 2 tablespoons and 1 teaspoon per serving.</span></span></span></div></div></div>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com2tag:blogger.com,1999:blog-8148842632273598087.post-315926557135908022011-02-01T14:42:00.000-08:002011-02-13T06:31:56.490-08:00Tilapia with Roasted Tomatoes and Cannellini Beans<iframe title="YouTube video player" width="560" height="349" src="http://www.youtube.com/embed/_rfe_eDv080" frameborder="0" allowfullscreen></iframe><br /><br /><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Having completed 21 days of a cleanse, I must say, I am much more meticulous with reading labels and being a conscientious food shopper. I was beyond surprised when I was planning one of my "transitional" meals to read the ingredients in.....bread crumbs! I had a menu set for me and the hubby and decided that I would treat my husband to some breading on his fish (I was opting out.) To my utter astonishment, upon further examination of the bread crumbs container I was perplexed to find high fructose corn syrup, buttermilk and hydrogenated soybean oil. I quickly decided that it was high time this lil' lady started making her own bread crumbs.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBndW0t_i_gKJee3A2uzya_lCUkcyY-4ivWbnW9AVXOqSVoOLSdmDkfw2vgVNosZrn5LkXyLlR3nwjH0-BpuvNQvzPkF74Ig-rG97N8LREP-HuZxXjNKUInF_DQaPBidKuQtwzXygLmowl/s1600/tilapia+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBndW0t_i_gKJee3A2uzya_lCUkcyY-4ivWbnW9AVXOqSVoOLSdmDkfw2vgVNosZrn5LkXyLlR3nwjH0-BpuvNQvzPkF74Ig-rG97N8LREP-HuZxXjNKUInF_DQaPBidKuQtwzXygLmowl/s320/tilapia+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5573180974127304754" border="0" /></a><br /><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I used Ezekiel sprouted bread for this. Sprouted bread has a plethora of nutrients and vitamins that are lacking in traditional wheat, or even whole wheat, bread. Sprouting even neutralizes phytic acid, which allows your body to absorb the nutrients found in the bread more efficiently. The process of making traditional bread actually requires the removal of the bran and the germ which translates to loss of fiber, loss of minerals and loss of vitamins. The vitamin content you do see on the label of your "enriched" bread were actually added back during the enriching process. If you do go with store-bought bread crumbs, go with a brand found at your natural foods store. Whole Foods sells their own brand which is great!<br /><br />It is up to you whether you choose to make this dish with breading or without. Either way, it is equally delicious. If you are watching your calories, obviously opt for no breading.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqKJ7ZQfMgNMP3vDpccpXHD9jDdvzVJmovyT-qdWDK8mWi3mDTnn28n04_XxWdZ_dJoyqC2MFOmFelsrfSpT5A9MGV7Y33jeIHH2JASMVqXt8QPozOn8CnjTSM1K-cAAwvJ1OcHcj69Un/s1600/Tilapia.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqKJ7ZQfMgNMP3vDpccpXHD9jDdvzVJmovyT-qdWDK8mWi3mDTnn28n04_XxWdZ_dJoyqC2MFOmFelsrfSpT5A9MGV7Y33jeIHH2JASMVqXt8QPozOn8CnjTSM1K-cAAwvJ1OcHcj69Un/s320/Tilapia.jpg" alt="" id="BLOGGER_PHOTO_ID_5573180875826198098" border="0" /></a><br /><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><b>Tilapia with Tomato, Cannellini Beans and White Wine</b></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2-3 Tilapia fillets</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 cup of homemade bread crumbs (see recipe below)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 egg</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"></span></span><span class="Apple-style-span" style=";font-family:'courier new';font-size:small;" >1 cup of flour</span></div><div><span class="Apple-style-span" style=";font-family:'courier new';font-size:small;" >olive oil </span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 carton of cherry tomatoes, halved</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 can of cannellini beans, rinsed</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">3/4 cup of white wine</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 TB thyme</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">prepared brown rice</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Create three dipping stations in this order: flour, egg and bread crumbs. Dredge the tilapia in the flour, shake excess off. Dip the fish in the egg and then coat with bread crumbs.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">In a medium pan, pour a few glugs of olive oil and pan fry the fish for about 4 minutes per side. It really depends on the thickness of the fish. I just keep an eye out for flaking. That is a sure sign it is done. (Alternatively, you can bake the fish in a 400 degree oven for 12-15 minutes.)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">In a small, glass baking dish, mix the tomatoes, cannellini beans, thyme, 2-3 tablespoons of olive oil and wine. Add salt and pepper to taste. Bake mixture in a 375 degree oven for 15-20 minutes, or until tomatoes start to prune. </span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">To serve, scoop brown rice on a plate, place the fish on top, and spoon the tomato mixture over. Yum!</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><b>Homemade Bread Crumbs</b></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 pound of day old bread</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1.5 TB of oregano</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Cube the bread and pulse in a food processor till you get a coarse mixture.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Spread on a baking sheet and bake for 10 minutes in a 400 degree oven.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Return to the food processor, add the oregano (or any spice you would like to use) and blend until you get the consistency you are looking for. I like mine on the finer side. </span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com194tag:blogger.com,1999:blog-8148842632273598087.post-727834912183737122011-01-23T09:22:00.000-08:002011-01-23T14:50:16.444-08:00Gluten-free Butternut Squash Pasta<iframe title="YouTube video player" class="youtube-player" type="text/html" src="http://www.youtube.com/embed/OHJIQURqnos" allowfullscreen="" frameborder="0" height="390" width="480"></iframe><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zVdgCvIzBRu_jPGRsj9EOGqgQqr5D6aAoUwG4GKrll1XECTZiG1Wb_Umv-7gS3g2vwdo6tj3nU-qKqyevYMk-rjFLIS5Xx_6nidS4JklSFV8tS6giIRjoY4dNqfaYHMtVWAyksOfK3tz/s1600/photo%25289%2529.jpg"><br /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family: courier new;">***</span><span style="font-family: courier new;">Please forgive me, but apparently corn, though perfect for anyone that has a gluten sensitivity, is NOT Clean, if you are visiting this blog looking for a Clean recipe, substitute the corn pasta for rice pasta, which would be equally delicious!***</span></span><br /><br /><span style="font-family:courier new;"><span style="font-size:85%;">Hands down, the hardest part on the Clean Program is giving up carbs. I am near the end and all I can seem to think of us is scarfing down a big bowl of pasta. As already mentioned, carbs are a major no-no, and so are tomatoes, pasta's</span></span><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImsN_PhKqiOPc5PdXDdN4LOOegDbFtETUqtK5g5eGST8qAkWNR3fHPCWgEOqW2A-lfREi-H74iEbTtQHuBXtFWrp8eEAdBuNQ8Kmbyn6NwOVQwMR7bomyDKBPmKApMchS4FTdPgB_h6e6/s1600/corn+pasta"><span style="color: rgb(0, 0, 0);"></span><br /></a><span style="font-family:courier new;"><span style="font-size:85%;"> best friend. As mentioned in my previous post, the program's goal is to remove "common allergens, toxic foods and ingredients that frequently cause sensitivities from your diet to promote healthy digestive tract functioning." Gluten is one of those ingredients that is actually a high allergen, while tomatoes are nightshades. Nightshades are fruits and vegetables that contain a substance called alkaloids which can negatively affect your nerve-muscles, joint and digestive function.<br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zVdgCvIzBRu_jPGRsj9EOGqgQqr5D6aAoUwG4GKrll1XECTZiG1Wb_Umv-7gS3g2vwdo6tj3nU-qKqyevYMk-rjFLIS5Xx_6nidS4JklSFV8tS6giIRjoY4dNqfaYHMtVWAyksOfK3tz/s1600/photo%25289%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zVdgCvIzBRu_jPGRsj9EOGqgQqr5D6aAoUwG4GKrll1XECTZiG1Wb_Umv-7gS3g2vwdo6tj3nU-qKqyevYMk-rjFLIS5Xx_6nidS4JklSFV8tS6giIRjoY4dNqfaYHMtVWAyksOfK3tz/s320/photo%25289%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5565493479167477714" border="0" /></a><span style="font-family:courier new;"><span style="font-size:85%;">While shopping at my local Whole Foods, I cruised by the pasta aisle and daydreamed of the next encounter I would have with my long, lean friend. And then....there it was, calling my name...corn spaghetti, a totally gluten-free alternative. I stood there for a while, considering whether this was a viable lunch option. I was actually torn. On the one hand, it was gluten-free and totally acceptable as far as the Elimination Diet was concerned, but on the other hand, I felt that part of me going on this cleanse was to rid myself of these cravings. I decided that I have been restricting myself enough while on this cleanse and caved in to my craving. Which wasn't even caving in, since again, it is totally gluten-free. Jeez, who would have thought the guilt a gal could have doing some gluten-free shopping!<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9oWeaqlZSSaRN2rz8AF0kcTWGvszl87jTGIOwROeW-HEcZ9iMXXU9p-QWSkYUdsjd2DmsqchVoXIscL-XdB1lyxMWXCjhrYJIYHgrNLn01t7zZcueDNeb4JBinIhR61QT6lFd-Q-rTd4/s1600/corn+pasta"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9oWeaqlZSSaRN2rz8AF0kcTWGvszl87jTGIOwROeW-HEcZ9iMXXU9p-QWSkYUdsjd2DmsqchVoXIscL-XdB1lyxMWXCjhrYJIYHgrNLn01t7zZcueDNeb4JBinIhR61QT6lFd-Q-rTd4/s320/corn+pasta" alt="" id="BLOGGER_PHOTO_ID_5565468474007905170" border="0" /></a><br /><span style="font-family:courier new;"><span style="font-size:85%;">Next hurdle, was the sauce. Tomatoes, out! Cream sauce, out! Olive oil sauce, not my favorite! I even had to imagine a sauce without the salty decadent flavor or Parmigianno Regiano. And then, it came to me...butternut squash....YES! To take care of the cream factor, almond milk. I left Whole Foods determined to make a creamy, butternut squash pasta recipe that Dr. Junger would approve of!<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGT0_FIxjWx-mtaUVOyaExMDz4YWIZ3V3MbJHlECf-Yc42j0I5MYe_w_vkXdNyukPjD6mL9gTDlbhri9LpRQ7R_y5Zds7ZDvwO_xkCI77lO5NmkD5AyzUJzvAjWm-MDhfsc84ghMrDhI1M/s1600/frozen+squash"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGT0_FIxjWx-mtaUVOyaExMDz4YWIZ3V3MbJHlECf-Yc42j0I5MYe_w_vkXdNyukPjD6mL9gTDlbhri9LpRQ7R_y5Zds7ZDvwO_xkCI77lO5NmkD5AyzUJzvAjWm-MDhfsc84ghMrDhI1M/s320/frozen+squash" alt="" id="BLOGGER_PHOTO_ID_5565469179672800882" border="0" /></a><br /><span style="font-family:courier new;"><span style="font-size:85%;">I have to admit, I was skeptical as to how this was going to taste, but when I took my first bite I had a sensory explosion. I called my husband into the kitchen and he agreed...this is damn good. Best of all, I was getting to eat pasta!<br /><br />Some tips before you start:<br /></span></span><span style="font-family:courier new;"><span style="font-size:85%;"> - Whole Foods carries frozen butternut squash. It saved me so much time! If<br /> you can't get your hands on it, simply use a good peeler to remove the skin<br /> from the squash, scoop out the seeds with a spoon, and dice up.<br /> - Use the almond milk sparingly at first, especially when you blend. If the<br /> sauce is still too think, add some more when you return it to the pan.<br /> - Corn pasta breaks very easily, so don't expect to bust out your fork for<br /> a bit of twirl dancing...this is more of a scoop-up meal.<br /> - Taste the sauce before you add the pasta! Adjust the seasoning. I ended up<br /> adding more salt, pepper and even nutmeg.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWveW6E6JcbfvVfL3ye7VD8IDQKcHQhgRL9c_Hru2md_diYpeEPCLY1zrNTuhjHf4OuMW90PUxZc4q9s51qMQ-q7Qcwi9in-81BBozxIIxJGK3NQKZGIIVRKybp_MvJI4X4ux4_yT4PXcL/s1600/photo%25288%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWveW6E6JcbfvVfL3ye7VD8IDQKcHQhgRL9c_Hru2md_diYpeEPCLY1zrNTuhjHf4OuMW90PUxZc4q9s51qMQ-q7Qcwi9in-81BBozxIIxJGK3NQKZGIIVRKybp_MvJI4X4ux4_yT4PXcL/s320/photo%25288%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5565492191433176626" border="0" /></a><span style="font-family:courier new;"><span style="font-size:85%;">Clean-friendly, Corn Spaghetti with Butternut Squash Sauce<br /><br />1 package of corn spaghetti (rice spaghetti if you are on the Clean program)<br />olive oil<br />1 package of peeled, cubed butternut squash (You can find this in the freezer section of health food stores, if not available, then you will need one large butternut squash, peeled and cut into 1-inch cubes)<br />1 small yellow onion, chopped<br />2-3 garlic cloves, minced<br />1/2 cup vegetable stock<br />1/4 cup to 1/2 cup almond milk<br />salt and pepper<br />a pinch of nutmeg<br />handful of chopped basil<br />toasted walnuts (optional)<br /><br />In a large skillet, warm a few glugs of olive oil in the pan. Add the onion, butternut squash and salt and pepper and saute for 5 minutes. Add the garlic to the pan and saute for another 3-4 minutes until the squash become somewhat tender. Add the vegetable broth, bring to a simmer, cover and allow to cook for 5-8 minutes. You want the squash to become very soft.<br /><br />Transfer the squash to a blender and add half the almond milk and a pinch of nutmeg and puree.<br /><br />Bring a large pot of water to a boil. Add the pasta and cook until tender. About 8-10 minutes.<br /><br />Transfer the squash back to the pan and re-heat. Add basil and some more almond milk, if needed. It all depends on what kind of consistency you like your pasta sauce. Taste and add salt and pepper if needed. Add the cooked pasta into the pan and stir together.<br /><br />Serve with a sprinkle of toasted walnuts on top for an added crunch.<br /><br /><br /><br /></span></span><span style="font-family:courier new;"><span style="font-size:85%;"></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com4tag:blogger.com,1999:blog-8148842632273598087.post-41865621316292204722011-01-16T14:24:00.000-08:002011-01-18T08:17:42.345-08:00Getting Clean<object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/nKx67eIUOWY?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/nKx67eIUOWY?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v8FS6d9dZK8CeMR-KvlJC-9Df-TDyKx9x4XrCCQ1DZAW6bOUNm9l36znI-Zxkw9m9pewIkbHbPpZMo0xUMBVX9s-2At7RtekjSyS5piY9qGqP7NOH0LLUyo1St_O13K4iS1wqvkd-zez/s1600/blog.jpg"><br /></a><span style="font-family:courier new;font-size:100%;"><br />I am currently 16 days in to a 21 day cleanse. Doing a cleanse is something I have always wanted to try, but I love food so much I couldn't imagine giving it up. Before I educated myself, I had assumed that all cleanses required relinquishing your right to chew and replacing that motion with constant gulps of liquid. I pretty much only knew of the Master Cleanse which would have required me to live on water, lemon, maple syrup and cayenne pepper! Who the heck find that appealing? I stumbled upon <a href="http://www.cleanprogram.com/">The Clean Program</a> a while back (can't quite recall how) and it seemed to be easy to follow.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUM-Lyw0hnabZkaOU5n65TVdr5YlcZ9SXAroL_qrJpceqsvoaoL8sj1k8rBk6fClcLea3kytEzKtbkFayTSVHIGHJHVt9_L3LVsY-uSEulRGd5maeCgGBbJt8K7wqfUc4CJHvK81uaROf/s1600/clean1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUM-Lyw0hnabZkaOU5n65TVdr5YlcZ9SXAroL_qrJpceqsvoaoL8sj1k8rBk6fClcLea3kytEzKtbkFayTSVHIGHJHVt9_L3LVsY-uSEulRGd5maeCgGBbJt8K7wqfUc4CJHvK81uaROf/s320/clean1.jpg" alt="" id="BLOGGER_PHOTO_ID_5562919767717132834" border="0" /></a>The program consists of eliminating various food items that are hard on your digestion, high allergen and deplete energy. These include wheat, sugar, dairy, soy, caffeine and all processed foods. Dr. Junger and his fabulous team of wellness coaches (I love you Jenny) place an emphasis on eating whole foods which are easily digested and are therefore converted into a good old fashion pick me up. There are two options, you can follow the book version, or purchase a kit. I opted for the latter.<br /></span><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5KgIBXzrdM3lF19yRPp0PAmaCmzeiZ5VVpoKpPHR4WvQPX77x0GXkTJQT4wo_Bl9dz8J8hBR5AQNOkj6Tjp2KWEMcUb4wQq62My3KXKiPyZUS07lI-6IqfayG9IuyLIOiRDalXwxfKIM/s1600/Clean-Detox-Kit.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 313px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5KgIBXzrdM3lF19yRPp0PAmaCmzeiZ5VVpoKpPHR4WvQPX77x0GXkTJQT4wo_Bl9dz8J8hBR5AQNOkj6Tjp2KWEMcUb4wQq62My3KXKiPyZUS07lI-6IqfayG9IuyLIOiRDalXwxfKIM/s320/Clean-Detox-Kit.jpg" alt="" id="BLOGGER_PHOTO_ID_5562921375415836946" border="0" /></a></span><span style="font-size:100%;"><span style="font-family:courier new;">I chose the kit because, being a working mother, with two small children, I liked not having to worry about two of the three meals allowed on the program. The kit came pre-packaged with two meal replacements for breakfast and dinner, and included all the supplements I needed. Here is a rundown of the program, a shake for breakfast, a sensible lunch utilizing items "allowed" on the cleanse, or as Dr. Junger calls it, elimination diet-friendly, and a shake for dinner. With each meal, you take a slew of supplements which work together to aid digestions, reintroduce healthy bacteria to your gut, and help diminish cravings. I can't praise this program enough!<br /><br />So why did I want to go on a cleanse. Here is a short list:<br /><br />1. <span style="font-weight: bold;">I really wanted to re-think how food affects me emotionally.</span> I find that I am constantly snacking on junk just because it is sitting in front of me and I hoped to break this annoying habit.<br /><br />2. <span style="font-weight: bold;">Mindful eating. </span>I certainly eat healthy already (aside from the above mentioned junk I snack on.) However, before I met my husband (I blame him) I was a vegan who was a very conscientious eater</span></span><span style="font-size:100%;"><span style="font-family:courier new;">. I wanted to get back in touch with that gal.<br /><br />3. <span style="font-weight: bold;">Eat more whole foods. </span>Eating raw vegetables, fruits, whole grains and other whole foods provides your body with a plethora of vitamins and enzymes that cannot be found in processed foods. They are easier to digest, and keep you feeling full longer. Most of the junk (there it is again) that I was snacking on was processed foods laying around the office, or calling to me in my pantry (I blame the kids.) On this program I was forced to re-think the packed food following me around throughout my day and has opened my eyes to the junk my kids eat.<br /><br />4. <span style="font-weight: bold;">Incorporate liquid meals. </span>In another fabulous book that I have read, <span style="font-style: italic;"><a href="http://www.amazon.com/Spent-Revive-Feeling-Great-Again/dp/1416549412">Spent</a>, </span>Dr. Lipman makes a strong case for liquid meals, particularly for breakfast. He emphasizes that breakfast is certainly the most important meal of the day, however the type of breakfast one eats is more important. He really stresses that the morning meal is literally "breaking the fast" and that the body needs to eat something that it can easily digest, therefore preserving energy for better usage. Liquid meals will halt that afternoon sugar slump and keep you energized throughout the day. It makes total sense! If I wake up in the morning and immediately take my kids to the park and run around wild with them come noon I am a wiped out for the day. On the other hand, a morning filled with arts and crafts, tickles and board games leaves me energized for the day!<br /><br />5. <span style="font-weight: bold;">Alleviate my tummy problems. </span>I have some serious stomach issues. It seems that not a day goes by that I do not have some discomfort. Now, I am mildly lactose intolerant, but even on days that I consume no dairy, the discomfort is still there.<br /><br />6. <span style="font-weight: bold;">Energy. </span>I can't afford to feel like I need a nap at 2 in the afternoon....I am at work! I can't afford to feel like I am ready for bed at 6 in the evening....I have kids. I desperately was looking for more energy.<br /><br />Sixteen days in, I am happy to announce that being on the Clean Program has addressed all my issues! I am nervous/excited to see how I will incorporate my new philosophy on food once I am off the program, but I know that it has seriously re-set my views on what I put in my mouth.<br /><br />So today's recipe comes from <a href="http://www.101cookbooks.com/">101Cookbooks</a>, a blog that I have featured before. I made a big batch on Sunday and it fed me all week at work. It is creamy, thanks to the tahini, nutty, thanks to the brown rice and almonds, and most of all delicious. The original recipe calls for asparagus, but I opted for broccoli (which I am not entirely certain is Clean-friendly...but here's hoping.) You can substitute any hardy green you like. I also doubled the tahini dressing which I think worked out great because I poured it over all at once, rather than serve it on the side as Heidi suggest.<br /><br />Until next time folks, cheers and happy eating!<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v8FS6d9dZK8CeMR-KvlJC-9Df-TDyKx9x4XrCCQ1DZAW6bOUNm9l36znI-Zxkw9m9pewIkbHbPpZMo0xUMBVX9s-2At7RtekjSyS5piY9qGqP7NOH0LLUyo1St_O13K4iS1wqvkd-zez/s1600/blog.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v8FS6d9dZK8CeMR-KvlJC-9Df-TDyKx9x4XrCCQ1DZAW6bOUNm9l36znI-Zxkw9m9pewIkbHbPpZMo0xUMBVX9s-2At7RtekjSyS5piY9qGqP7NOH0LLUyo1St_O13K4iS1wqvkd-zez/s320/blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5562934592555395698" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:courier new;">Tasty Broccoli and Tahini<br /><span style="font-size:85%;">Adapted from 101Cookbooks</span> </span></span><blockquote style="font-family:courier new;"> <p><span style="font-size:100%;">3 tablespoons extra-virgin olive oil<br />1 or 2 14-ounce cans of chickpeas, drained (I went for two)<br />2 cloves garlic, minced<br />1 medium yellow onion, chopped<br />1 bunch asparagus, cut into 1-inch segments (or broccoli, as I used)<br />3 cups pre-cooked brown rice<br />1 cup almond slivers, toasted<br />fine grain sea salt</span></p> <p><span style="font-size:100%;"><b>Tahini Dressing:</b><br />1 garlic clove, smashed and chopped<br />1/4 cup tahini<br />zest of one lemon<br />scant 1/4 cup freshly squeezed lemon juice<br />2 tablespoons extra-virgin olive oil<br />3-6 tablespoons hot water ( I ended up using more.)<br />scant 1/2 teaspoon fine grain sea salt</span></p><p><span style="font-size:100%;"><br />Prepare the rice ahead of time, or you can purchase frozen brown rice to make this super fast!<br /></span></p><p><span style="font-size:100%;">Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.</span></p> <p><span style="font-size:100%;">Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.</span></p><p></p></blockquote>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com16tag:blogger.com,1999:blog-8148842632273598087.post-15987928213370509462010-12-30T05:11:00.000-08:002010-12-30T06:04:54.175-08:00Panettone Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWm4rCrRVilk_c6MqgI9h3a4pY_dsIhsVj30Boq38AtRF75fqD3cyLj49lFA527zcMoKcC-vjCGLG3gE_bgQfAqmLW4LaDYDry5tUTN1q-1GGsuggu6X1gM9zEUlWPrbK9j6zvYwU303AS/s1600/pannetone.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWm4rCrRVilk_c6MqgI9h3a4pY_dsIhsVj30Boq38AtRF75fqD3cyLj49lFA527zcMoKcC-vjCGLG3gE_bgQfAqmLW4LaDYDry5tUTN1q-1GGsuggu6X1gM9zEUlWPrbK9j6zvYwU303AS/s320/pannetone.jpg" alt="" id="BLOGGER_PHOTO_ID_5556463145019568786" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:courier new;">Let me start this post with a disclaimer: my husband did not approve of this dessert. Now, you might be asking yourself, "Why would you include this recipe on the blog?" Valid question. It is because he is CRAZY! Of all the dinner guests over at the house, Micah was the only one not ooooing and ahhhhhing over this thing. The real problem is, that he wants me to recreate the bread pudding at Canyon Restaurant, the BEST restaurant in Fort Lauderdale. The only way that impossible task will ever happen, is if the head chef invites me over himself for a personal baking lesson. Seriously, if you live in the Fort Lauderdale region and have never eaten at Canyon's you are missing the best Prickly Pear Margarita, amazing food and hands down the best white chocolate bread pudding with Chambord berry compote.<br /><br />I found this recipe while browsing through Food and Wine's website. I had always had the idea of using panettone bread, rather than traditional bread, but was convinced I would create the recipe my usual way, fusing a few recipes together. Panettone is a sweet Italian bread. Though you can find it year round, it is traditionally a bread served in Italy for Christmas and New Years. It usually contains candied fruits, such as oranges and raisins and you can find some with chocolate chips (which Micah would have probably enjoyed.) I think this would be a decadent dessert to serve at your News Years Eve party! All it needs is a scoop of good quality Vanilla Bean ice-cream and let the count down begin.<br /><br />Here is a song for your enjoyment as you are reading through the recipe. I wish everyone a happy and healthy New Year! Until next time, cheers and happy eating!<br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=https://files.me.com/micahconn/mrg600.mp3" height="27" width="320"></embed><br /><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vKsTsspDToKC-LX5T1lIYSM125-EConVoiOxCaNtcy7i_-l7vLmhw-_Wl5CjDReM36Ixu3Tx61e4t1K7-Occ5R7ouCWCw6-IYCO4iPAR530TqNgAX3t1m6-6nERBmkhjOCiXENKAosxn/s1600/sliced+pannetone.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vKsTsspDToKC-LX5T1lIYSM125-EConVoiOxCaNtcy7i_-l7vLmhw-_Wl5CjDReM36Ixu3Tx61e4t1K7-Occ5R7ouCWCw6-IYCO4iPAR530TqNgAX3t1m6-6nERBmkhjOCiXENKAosxn/s320/sliced+pannetone.jpg" alt="" id="BLOGGER_PHOTO_ID_5556471003310182834" border="0" /></a><span style="font-family:courier new;">Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Toast 2 pounds sliced panettone bread, about 1 1/2 inches thick on the oven racks for 8 to 10 minutes, or until golden. Cut into 1 1/2-inch cubes and transfer to the prepared baking dish.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBJMiSIe4hqy1Ea_VK1XJoyp2j5U5Y96vtqRqrjJdH95bo2Cv-eluMS0glkYOqqhH-4Eqk7V4aU59n-x0H2NtrDHY4swsca7V_WLYtYfiXoPxmNG1YleVbEoV39Y7JN1SIiu30UWhW0kW/s1600/melted+butter.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBJMiSIe4hqy1Ea_VK1XJoyp2j5U5Y96vtqRqrjJdH95bo2Cv-eluMS0glkYOqqhH-4Eqk7V4aU59n-x0H2NtrDHY4swsca7V_WLYtYfiXoPxmNG1YleVbEoV39Y7JN1SIiu30UWhW0kW/s320/melted+butter.jpg" alt="" id="BLOGGER_PHOTO_ID_5556471798773200658" border="0" /></a><span style="font-family:courier new;">In a saucepan, cook 1 stick unsalted butter over moderately low heat until nutty and the milk solids are brown, 4 to 5 minutes. Toss the butter with the panettone.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLoks1OolpYSg7_59EddqVGKEchxzGXk9XLbHgOF8YmV9J0FqQTgNPEmdKTuoRZbtiv-xihB-XdKRsl3V7oyPawAiT0yeNI6_zyDR58e1C6ZmtJZTVGbvYNIZhPU6ltDFHudke9BKJeeO/s1600/ingredients.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLoks1OolpYSg7_59EddqVGKEchxzGXk9XLbHgOF8YmV9J0FqQTgNPEmdKTuoRZbtiv-xihB-XdKRsl3V7oyPawAiT0yeNI6_zyDR58e1C6ZmtJZTVGbvYNIZhPU6ltDFHudke9BKJeeO/s320/ingredients.jpg" alt="" id="BLOGGER_PHOTO_ID_5556472179901434578" border="0" /></a><span style="font-family:courier new;">In a medium bowl, using an electric mixer, beat 3 large eggs and 1 cup of sugar at medium speed until pale and thick, 2 minutes. Beat in 2 teaspoons of pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of freshly grated nutmeg and a pinch of salt, then beat in 2 cups of heavy cream and one 12-ounce can of evaporate milk.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gfsjoygR41YHB3iWyiaqzhjbC-q6LXj0TFWSRkGP2IlNsdEjqVF6Niw5u9c3yPysW6cJyFbngwYuAn2WIj8qyn9KitbHReBWsJffJfXA0livpT1eK2JAFetZtBoFiTHeb8zWP0LfdJqe/s1600/pre-cooked.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gfsjoygR41YHB3iWyiaqzhjbC-q6LXj0TFWSRkGP2IlNsdEjqVF6Niw5u9c3yPysW6cJyFbngwYuAn2WIj8qyn9KitbHReBWsJffJfXA0livpT1eK2JAFetZtBoFiTHeb8zWP0LfdJqe/s320/pre-cooked.jpg" alt="" id="BLOGGER_PHOTO_ID_5556473027408509250" border="0" /></a><span style="font-family: courier new;">Pour the custard over the panettone; let stand for 1 hour, gently tossing now and then, until the custard is absorbed. Preheat the oven to 400 degrees. Bake the bread pudding for 25 to 30 minutes, until the top is golden and the custard is set.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnteuVGLXyAPmhI9NBIJcuhKFerFNKs5A_qiBKVTLM62rVdiUiYsTHvZg48i3ksVYZkHUJrbaTaxF3-CxHLw-_fv5zwLP1BIahnU0Q7lM5-PS65SZUdg7QzF9lE40L7qPwj6eIIgvPF8lW/s1600/final+product.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnteuVGLXyAPmhI9NBIJcuhKFerFNKs5A_qiBKVTLM62rVdiUiYsTHvZg48i3ksVYZkHUJrbaTaxF3-CxHLw-_fv5zwLP1BIahnU0Q7lM5-PS65SZUdg7QzF9lE40L7qPwj6eIIgvPF8lW/s320/final+product.jpg" alt="" id="BLOGGER_PHOTO_ID_5556473535557889794" border="0" /></a><span style="font-family: courier new;">Let cool for 30 minutes before cutting into squares. Serve warm, with a big scoop of vanilla ice-cream.</span><br /><br /><span style="font-family:courier new;"><br /></span> <span style="font-size:100%;"><span style="font-family:courier new;"><br /></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com1tag:blogger.com,1999:blog-8148842632273598087.post-44327747310332424052010-12-24T06:16:00.001-08:002010-12-24T07:48:31.291-08:00Quick Lunch for Guests (or You!)<span style="font-size:100%;"><span style="font-family:courier new;">I whipped this up the other day, took one bite, and could not believe my taste buds. I instantly thought that this sandwich would be an impressive, and simple, lunch to make for any holiday guests lingering around the house.<br /><br />The key is the bread! I used Bimini bread, a staple here in Fort Lauderdale. Though it looks like any ordinary white loaf, upon taking one bite, anyone can tell that is far from white bread. It is a yeast bread with a subtle sweet flavor and soft texture that reminds me of Challah bread. It originated in the western Bahamas and its' recipe was once kept secret; thankfully not for long. Let me tell you, Fort Lauderdale tapped into the Bimini bread market, most notably, Bimini Boartyard, a local restaurant.<br /></span></span><span style="font-size:85%;"><span style="font-family:courier new;"><span style="font-size:100%;">.</span><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmuJBc0kRAzmA8vqs-S1ISWwrNatK0bQvp28M2TKAGzMzLM4lxMCvz7Rz95x_XYegH0t2GCWfLqbwmo5UVk3eHYKTqQiq-zoFIrxtaPwjNajYdYeSuxcaynvY1Snk0BP0-altCiGglLxq/s1600/grilled+cheese.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmuJBc0kRAzmA8vqs-S1ISWwrNatK0bQvp28M2TKAGzMzLM4lxMCvz7Rz95x_XYegH0t2GCWfLqbwmo5UVk3eHYKTqQiq-zoFIrxtaPwjNajYdYeSuxcaynvY1Snk0BP0-altCiGglLxq/s320/grilled+cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5554271453704185826" border="0" /></a><span style="font-size:100%;"><span style="font-family:courier new;">Here is a little Christmas tune for your enjoyment! Till next time, cheers and happy eating!<br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=https://files.me.com/daniconn/kvpmvj.mp3" height="27" width="320"></embed><br /><br />Grilled Cheese with Bacon and Apple<br /><br />Ingredients<br /><br />two slices of thick bread<br />1-2 Tablespoons of butter<br /></span></span><span style="font-size:100%;"><span style="font-family:courier new;">Miso Dijonnaise (or D</span><span style="font-family:courier new;">ijon Mustard, Old Style preferred)</span><br /></span><span style="font-size:100%;"><span style=";font-family:courier new;font-size:100%;" >shredded cheddar cheese<br />Gruyere cheese<br />5 slices of Granny Smith Apple</span><span style="font-family:courier new;"><span style=";font-family:courier new;font-size:100%;" ><br />3 slices of </span><span style="font-weight: bold;font-family:courier new;font-size:100%;" >cooked </span><span style=";font-family:courier new;font-size:100%;" >soy bacon (real bacon for all you carnivores<br /><br />Heat a non-stick skillet over medium heat. Spread butter on both slices of bread. On the inside of one slice, spread Miso Dijonnaise, layer with a healthy dose of each cheese, followed by the apples and bacon. Cook sandwich on each side slowly. They key to getting this sandwich right is to take your time cooking it! It should take about 5-6 minutes on each side. You also want to press it down slightly occasionally.<br /></span><br /></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com0tag:blogger.com,1999:blog-8148842632273598087.post-34296038064090816072010-12-22T15:59:00.000-08:002010-12-22T19:35:23.924-08:00Chocolate Covered Cherry Cookies<object height="340" width="560"><param name="movie" value="http://www.youtube.com/v/wCzXP3swYT4?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/wCzXP3swYT4?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="340" width="560"></embed></object><br /><br /><span style="font-size:85%;"><span style="font-family:courier new;">Growing up in a Jewish household, I use to gaze upon Christmas activities in envy. Yes, I had Hanukkah, but the magic of Christmas always seemed to outshine the festivities of </span></span><span style="font-size:85%;"><span style="font-family:courier new;">Hanukkah</span></span><span style="font-size:85%;"><span style="font-family:courier new;">. The funny thing is, that the Jewish guilt I was raised by made me feel guilty for feeling this way. I really believed that it was sinful, as though the gates of hell were to crack open between my feet and gobble me up....seriously.<br /><br />Now of course, I was the kid that always knew that there was no such thing as Santa Claus, but I still begged my mom every year to take me to see Santa, and so she did, the Jew and Santa. I would sit on his lap, pretend I was blissfully ignorant, and wish for my gift. I remember one night, my mom and I sneaked on over to Midnight Mass and I was overwhelmed with emotion. I walked into that church and was sure I was going straight to hell, but as soon as the choir started to sing, I was moved to tears.</span> <span style="font-family:courier new;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73N-F3urw_bFiosBO__HeP97kdVLZZhXSkUUSIdcxSm4BuwPD6J7wM_PFAB6dR0toAqaEwlSOFwUOQXPLs_ks1Sd1fXFQnB0H6NQa3F2o0p_eZniaoqcG1r4git-_eoSzUFZwdg1WCBJo/s1600/IMG_0017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73N-F3urw_bFiosBO__HeP97kdVLZZhXSkUUSIdcxSm4BuwPD6J7wM_PFAB6dR0toAqaEwlSOFwUOQXPLs_ks1Sd1fXFQnB0H6NQa3F2o0p_eZniaoqcG1r4git-_eoSzUFZwdg1WCBJo/s320/IMG_0017.JPG" alt="" id="BLOGGER_PHOTO_ID_5553709827271792450" border="0" /></a><br /></span></span><span style=";font-family:courier new;font-size:85%;" >Fast forward 20 years, and I hit gold! Sure, I married my soul-mate, the love of my life, but he also happens to celebrate Christmas. The Jewish guilt has subsided and I now approach the holiday season with ardent fervor. As our family grew, we created our own family traditions; celebrating both holidays and oftentimes, infusing one into the other. The meaning of Christmas, or Hanukkah for that matter, have no religious connotations, to me, but evoke a time of strong familial bonding. I love that come Christmas morning, the whole world seems to shut down. There are no e-mail alerts buzzing from my phone, no phone calls being made, no store to rush to, just straight-up family time. Joy to the world indeed! <br /><br />Much of these traditions are driven by food! I mean, it is the holidays after all! As I mentioned in the webisode, one bite of these cookies, no matter what time of year it is, instantly transports me to jingle bells and tinsel. I am very excited to share them with you and I hope that you enjoy them every bit as I do. Just a few pointers before we get to the recipe:<br /><br /> - This recipe has been doubled, so it does produce a large quantity. However,<br /> since these cookies are a bit arduous, it is worth making a big batch.<br /> - Don't expect your typical chocolate chip cookie dough. This dough will<br /> be thick.<br /> - It helps to dampen your hands when you are forming the balls. This keeps the<br /> dough from sticking.<br /> - When making the chocolate sauce, make sure to stir constantly!<br /><br />And now, to the recipe. Here is wishing you and your family a very merry Christmas, whatever your family traditions might be, may your time spent together be meaningful and joyful. Until next time, cheers and happy eating!<br /><br /><br /></span><span style="font-size:85%;"><span style="font-family:courier new;"><br />Chocolate Covered Cherry Cookies<br /><span style="font-size:78%;">Makes 28 cookies</span><br /><br />1 Cup butter, room temperature<br />2 Cups sugar<br />3 teaspoons vanilla<br />2 eggs<br />3 Cups of flour<br />1 Cup cocoa<br />1/2 teaspoon salt<br />1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1 10oz. jar maraschino cherries, drained, juice reserved<br />1/2 cup sweetened condensed milk<br />1-1 1/2 teaspoon reserved cherry juice<br /><br />Combine the first four ingredients. Mix until smooth. Add the flour, cocoa, salt, baking powder and baking soda and mix. Dough will be stiff.<br /><br />Drain the cherries, reserve juice, and pat dry.<br /><br />Make one-inch round balls with the dough and place on a greased cookie sheet. Pat a cherry into each ball.<br /><br />On low heat, pour condensed milk and stir in the chocolate chips. Stir often until chocolate chips melt. Add cherry juice as necessary.<br /><br />Cover each cherry completely with the frosting.<br /><br />Bake in a 350 degree pre-heated oven for 8-10 minutes, being extra cautious to not over bake.<br /><br /></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com2tag:blogger.com,1999:blog-8148842632273598087.post-83431147685023529082010-12-20T14:55:00.001-08:002010-12-20T16:44:51.025-08:00Simple Pleasure<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuULgcdHoPZd-zYMiMbhJlwLf7Rby7WI5I23gb_iqn4LhxzayF9A53iv5Iz0OMHVKXIu8qBPCVsQG8W1yZrMDYtLrHUBSDXDQXqUnOPGPfGUCgRBWu4zS-XZ0zXWlonAPBf5bT7GKLQrgD/s1600/IMG_3719.JPG"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gF4ItNOSRk8eHaXe1K1Y3qgyukVDwuoXqefVoVI3IjXfYmxOg_JZZl7QvtBZxY3dAdFsqtqkwzbhIzQ5IQWNt0frXErD21cOl9P3BDFhHBHI0hk7eJ8f55-NSYO6iAjuP-AXQ_rOEsb8/s1600/IMG_3721.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gF4ItNOSRk8eHaXe1K1Y3qgyukVDwuoXqefVoVI3IjXfYmxOg_JZZl7QvtBZxY3dAdFsqtqkwzbhIzQ5IQWNt0frXErD21cOl9P3BDFhHBHI0hk7eJ8f55-NSYO6iAjuP-AXQ_rOEsb8/s320/IMG_3721.JPG" alt="" id="BLOGGER_PHOTO_ID_5552905353974960578" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:courier new;">I am always astounded when a few simple ingredients come together so well that they make a dish taste profound. This is certainly the case for this simple snack. I actually first made this dish the day I gave birth to my daughter. I was home from the birthing center no more than a few hours when my mom brought me an eclectic variety of ingredients from the grocery store. I wanted something creamy and savory, but did not have the energy to stand in the kitchen and cook. While Micah had some daddy time, I quickly made this using the items my mom bought and have made it ever since.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAfY_y6dlary5DrG53rBlbOK0lK_ERNNIOGkq8wowi12NcNEy-7n5zwao_itYluHM8hiLJ-JJqJt6OeMSa8MSqEOGuD-8lfP1UQryJFUS3evJUW0-XPMQKfMhloWduYXM-fcKYrQkXAe1/s1600/IMG_3729.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAfY_y6dlary5DrG53rBlbOK0lK_ERNNIOGkq8wowi12NcNEy-7n5zwao_itYluHM8hiLJ-JJqJt6OeMSa8MSqEOGuD-8lfP1UQryJFUS3evJUW0-XPMQKfMhloWduYXM-fcKYrQkXAe1/s320/IMG_3729.JPG" alt="" id="BLOGGER_PHOTO_ID_5552905800676577138" border="0" /></a><span style="font-size:85%;"><span style="font-family:courier new;"><br />And of course, some tunes for your enjoyment! Harlem Shakes: Winter Waters. Cheers and happy eating!<br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=%20https://files.me.com/daniconn/c0n0ed.mp3" height="27" width="320"></embed><br /></span><br /><br /><span style="font-family:courier new;">Recipe</span><br /><br /><span style="font-family: courier new;">-slice of whole grain bread</span></span><br /><span style="font-size:85%;"><span style="font-family: courier new;">-half an avocado, sliced</span></span><br /><span style="font-size:85%;"><span style="font-family: courier new;">-Gruyere or Asiago cheese, sliced or grated</span></span><br /><span style="font-size:85%;"><span style="font-family: courier new;">-juice of half a lime</span></span><br /><span style="font-family: courier new;font-size:85%;" >-salt</span><br /><span style="font-family: courier new;font-size:85%;" >-pepper</span><br /><br /><span style="font-family:courier new;font-size:85%;">Layer slice of bread with layer of cheese, slightly toast in a toaster oven. Once it is half-toasted, layer with avocado slices and toast some more. Once toasted, squeeze lime juice and sprinkle with salt and pepper.</span><br /><span style="font-size:85%;"><span style="font-family:courier new;"><br /><br /></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com0tag:blogger.com,1999:blog-8148842632273598087.post-48446237156735198782010-12-13T19:16:00.000-08:002010-12-20T16:47:27.081-08:00Vegetarian Chili (with carnivorous option!)<span style="font-size:85%;"><span style="font-family:courier new;">No video today folks. It has been a while, I know, but life catches up to us all. I am approaching a nice two week long holiday and plan on backlogging some webisodes, so fret not my faithful readers! For now, I would like to share with you the all-time best chili I have ever eaten! I am not sure if you can really call this a chili. It's actually more of a hybrid between a chili and a hearty stew. It's the perfect winter meal to warm the body and satiate the night-time appetite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCR5nAppZVFq4MaSBcrfutZpOgq763qdk6byOIUtwSLDhvP3LzxS9ABEDATd7OzaruAhyphenhyphenRoLY4C88FeM2aSgP-Nw4AZqdMnbnv2Sm4ZttoiEixXxbnz8YQMspPkUgwVd56TI5Xk1B2m-U/s1600/food+collage.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 368px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCR5nAppZVFq4MaSBcrfutZpOgq763qdk6byOIUtwSLDhvP3LzxS9ABEDATd7OzaruAhyphenhyphenRoLY4C88FeM2aSgP-Nw4AZqdMnbnv2Sm4ZttoiEixXxbnz8YQMspPkUgwVd56TI5Xk1B2m-U/s320/food+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5550374841688115362" border="0" /></a><br />This dish blends together the perfect amount of vegetables, beans and spices into a blissful stew that will feed you for days. My husband and I banged it out in the kitchen together sipping a Cabernet and listening to cheesy Christmas music (its that time of year.) Micah decided to boil some chicken breasts in chicken stock to add to his bowl. I reminded him how he basically became a vegan when we first started dating, but it is now clear that it was all part of his courting strategy. It worked. Regardless, he said the chicken was the perfect accompaniment.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzuVfCbb4PyUlzRJSTI4h9DwIk1Ezczo67yYXYXT1pFUcR7BNuavGLDX0KdHf0ae4M_22xA1aXP2iHT3XR0kTIOk3ZXO_7R1RfuFXyrmlQ-pmQxSKB7-lzU9LjIvFFFqrmPOhuJJ25Niz/s1600/spices.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 367px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzuVfCbb4PyUlzRJSTI4h9DwIk1Ezczo67yYXYXT1pFUcR7BNuavGLDX0KdHf0ae4M_22xA1aXP2iHT3XR0kTIOk3ZXO_7R1RfuFXyrmlQ-pmQxSKB7-lzU9LjIvFFFqrmPOhuJJ25Niz/s320/spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5550492871352954706" border="0" /></a><span style="font-size:85%;"><span style="font-family:courier new;">Things to know about this dish:<br /> - The vegetables release a lot of liquid which makes up for the recipe<br /> only calling for one cup of water.<br /> - Though a departure from red beans,</span></span><span style="font-size:85%;"><span style="font-family:courier new;"> the black beans are a nice touch in<br /> this chili.<br /> - Be prepared, this is Mexican inspired.</span></span><span style="font-size:85%;"><span style="font-family:courier new;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KBJ5bOAIkxAEhYkft2vpR6uDhf4N9W4ITt7a53uMhdb66DtHdqkPjtEWWqSEG2VSjdhsCVCWE8yIBNuAb6M4sV5DVAqBKlbpiboDzKU3I8x71jC_1LUUsK-zA7AXZAcIorDNVmu5NBZe/s1600/IMG_3638.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 371px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KBJ5bOAIkxAEhYkft2vpR6uDhf4N9W4ITt7a53uMhdb66DtHdqkPjtEWWqSEG2VSjdhsCVCWE8yIBNuAb6M4sV5DVAqBKlbpiboDzKU3I8x71jC_1LUUsK-zA7AXZAcIorDNVmu5NBZe/s320/IMG_3638.JPG" alt="" id="BLOGGER_PHOTO_ID_5550375977752071890" border="0" /></a>I couldn't leave you without a song for the week! I hope that everyone is enjoying the cold weather.<br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" src="http://www.google.com/reader/ui/3523697345-audio-player.swf?audioUrl=https://files.me.com/daniconn/pf0iws.mp3" height="27" width="320"></embed><br /><br /><br />Vegetarian Chili<br /><span style="font-size:78%;">Inspired from Emeril Lagasse<br /></span></span></span><ul style="font-family: courier new;"><li class="ingredient"><span style="font-size:85%;">2 tablespoons canola oil </span> </li><li class="ingredient"><span style="font-size:85%;">3 chopped yellow onions </span></li><li class="ingredient"><span style="font-size:85%;">2 chopped red bell peppers </span></li><li class="ingredient"><span style="font-size:85%;">2 tablespoons minced garlic </span></li><li class="ingredient"><span style="font-size:85%;">2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste </span></li><li class="ingredient"><span style="font-size:85%;">1 medium zucchini, stem ends trimmed and cut into small dice</span> </li><li class="ingredient"><span style="font-size:85%;">2 cups frozen corn</span></li><li class="ingredient"><span style="font-size:85%;">4 portobello mushrooms, stemmed, wiped clean and cubed </span></li><li class="ingredient"><span style="font-size:85%;">2 tablespoons chili powder</span> </li><li class="ingredient"><span style="font-size:85%;">1 tablespooon ground cumin<br /></span></li><li class="ingredient"><span style="font-size:85%;">1 tabelspoon paprika</span></li><li class="ingredient"><span style="font-size:85%;">1 teaspoon oregano<br /></span></li><li class="ingredient"><span style="font-size:85%;">1 1/4 teaspoons salt </span></li><li class="ingredient"><span style="font-size:85%;">1 teaspoon cayenne(more if you like it spicy)<br /></span></li><li class="ingredient"><span style="font-size:85%;">4 large tomatoes, peeled, seeded and chopped </span></li><li class="ingredient"><span style="font-size:85%;">3 cans of black beans, rinsed and drained </span></li><li class="ingredient"><span style="font-size:85%;">1 (15-ounce) can tomato sauce </span></li><li class="ingredient"><span style="font-size:85%;">1 cup vegetable stock, or water </span></li><li class="ingredient"><span style="font-size:85%;">1/4 cup chopped fresh cilantro leaves </span></li><li class="ingredient"><span style="font-size:85%;">Cooked brown rice, accompaniment, if desired </span></li><li class="ingredient"><span style="font-size:85%;">sour </span><span style="font-size:85%;">garnish<br /></span></li><li class="ingredient"><span style="font-size:85%;">Diced avocado, garnish </span></li><li class="ingredient"><span style="font-size:85%;">Chopped green onions, garnish </span></li></ul> <h2 style="font-family: courier new;"><span style="font-size:85%;">Directions</span></h2> <div class="instructions" style="font-family:courier new;"> <p><span style="font-size:85%;"> In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, paprika, oregano, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, <span style="text-decoration: underline;"></span>stirring occasionally, for about 20 minutes. </span></p> <p> </p> <p><span style="font-size:85%;">Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. </span></p> <p> </p> <p><span style="font-size:85%;">To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado and green onions.</span> </p> </div>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com0tag:blogger.com,1999:blog-8148842632273598087.post-29748781979084652392010-11-30T17:50:00.000-08:002010-12-01T15:49:50.988-08:00Broccoli with Roasted Fennel<object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/TEk5oQwTEpU?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/TEk5oQwTEpU?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object><br /><br /><span style="font-size:85%;"><span style="font-family:courier new;">Fennel is one of the many wonderful vegetables Americans do not incorporate into their diet enough. Though fennel is becoming more popular in the states, it has been widely consumed in Europe and Asia for centuries. Some cultures claim that fennel contains slimming properties while other use it to cure hangovers. Whatever the claim, it is damn delicious. Yes, I said damn. The only adjective that really comes to mind when I try to describe the taste of raw fennel is licorice. Now please, do not let this turn you off (though it shouldn't) from trying it, as the flavor transforms into something magical when roasted.<br /><br />I came up with this combination when frankly just being bored from eating broccoli. I had been preparing roasted fennel on its own and one day decided to toss it in with some broccoli I had prepared. It has been a staple ever since.<br /><br />Some tips before you start:<br /> <br /> - Watch the fennel closely as it cooks. I have burned it many times!<br /> - Don't over-steam the broccoli. You really just want to soften it as the<br /> broccoli will cook in the frying pan.<br /> - Add the garlic at the very end. Otherwise, it will burn.<br /> - Experiment! Don't just limit yourself to broccoli. Fennel would make a great<br /> accompaniment to a plethora of vegetables.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:courier new;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Kro1PSkW09OIsA2ht_5KNzFTlh9XBY_pp3oRtcb5an1ouEF72jSq0frOiWzeUgBQieqgS1coWIS-fUNkzdw03YH0BkVsWYW8BEv4_9e1b6Uh-6ya9mj6lmWz_XX9asjrsJ44lA-qDssK/s1600/IMG_3577.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Kro1PSkW09OIsA2ht_5KNzFTlh9XBY_pp3oRtcb5an1ouEF72jSq0frOiWzeUgBQieqgS1coWIS-fUNkzdw03YH0BkVsWYW8BEv4_9e1b6Uh-6ya9mj6lmWz_XX9asjrsJ44lA-qDssK/s320/IMG_3577.JPG" alt="" id="BLOGGER_PHOTO_ID_5545532998773260690" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:courier new;">Broccoli with Roasted Fennel and Onions<br /><br />1 fennel bulb<br />1/2 sweet onion, sliced<br />1 broccoli head, cleaned<br />2 garlic cloves, minced<br />olive oil<br />salt<br />pepper<br />red pepper<br /><br />Remove the stem and bottom of the fennel. Cut fennel in half and remove the bulb at the very bottom. Slice in thin strips. Toss sliced fennel and sliced onion on a pre-lined baking sheet with olive oil, salt and pepper. Roast in a 425 degree pre-heated onion for 40-45 minutes, stirring occasionally.<br /><br />Meanwhile, steam broccoli in boiling water for 6-8 minutes. Be careful not to overcook, as the broccoli will continue to cook when sauteed. Strain broccoli and saute in olive oil for 3-5 minutes. Add salt, pepper and 1 tablespoon of red pepper flakes. Add the roasted fennel and onion<br /><br /><br /></span></span>Danielahttp://www.blogger.com/profile/12400418595104103143noreply@blogger.com0