tag:blogger.com,1999:blog-75671802303300555692024-03-18T02:13:28.727-04:00Krista's KitchenMeal plans and everyday cookingKristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.comBlogger669125tag:blogger.com,1999:blog-7567180230330055569.post-20126798206537657182017-01-18T22:04:00.000-05:002017-01-19T19:01:41.831-05:00Skillet Pizza Bombs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm excited to share a new family favorite! These pizza bombs are easy to assemble (my kiddos like to get in on the action for this step), come together quickly, and there are rarely leftovers. We don't eat like this often- we try to provide a lean protein, vegetable, and usually a grain (preferably a whole grain) at our evening meal, but this is a definitely a treat when it makes it's way into the rotation. In fact, I just made it last week, at my daughter's request, for her birthday dinner. It would be a perfect appetizer recipe too. For instance, I'd bet that these would be a hit at your Super Bowl party!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's a little embarrassing to say how I came up with this recipe early in December. I was cleaning out our freezer. Which, in my defense, I do regularly. <i>Like, honestly</i>. I pull out expired items, defrost, clean, and re-organize. <i>I swear, I do this!</i> During my search for expired items, I came across an open bag of Rhodes dinner rolls. The package clearly read that they were "BEST BY" 10/18/13. <i>2013! Really!!!?!?</i> I must've been shoving them back into my freezer for years....</span></div>
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<span style="font-family: "arial";">***SIDEBAR ALERT*** (I promise it relates to this post.)</span></div>
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<span style="font-family: "arial";">Here's a little piece of trivia about me: I'm a risk-taker. I don't mind "living on the edge", so to speak. This doesn't mean that I want to sky dive or bungee jump (at least not anymore) and I certainly have no desire to go on "Fear Factor". Becoming the mother of 3 has given me a greater sense of self-preservation than I possessed in my earlier years. <i>Plus, after 3 pregnancies and a little age on me, my equilibrium and ability to "plunge" and "spin" without a care or consequence has been strangely compromised. Not sure what's up with that. Totally unfair side effect.</i> That being said, there's not much that actually scares me. In other words, I'm no "chicken". It certainly takes more than a "BEST BY" date to discourage me. I mean, the rolls were frozen, after all. "BEST BY" is a recommendation. I reasoned that at the very worst, the quality would have diminished to inedible, in which case, we'd eat leftovers. Not only am a <i>somewhat</i> fearless, I'm also pretty darn frugal. I hated to throw these out. When life gives you lemons, make lemonade. And when life gave me 3 year old dinner rolls, I decided that we needed pizza bombs. (If you raised your eyebrows at that last sentence, it's okay. I'm laughing at myself.)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I began the Pizza Bomb preparations by spraying a baking sheet with non-stick cooking spray, then laying out the hard balls of dough to thaw.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While the rolls thawed, I gathered the rest of my ingredients: butter, marinara (or pizza sauce), mozzarella sticks, pepperoni, Parmesan, garlic salt, and Italian seasoning. You can choose other fillings, but I was keeping it simple. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then I placed half a stick of butter into my cast iron skillet to melt on the stove top. You can also add minced garlic (just be careful not to burn it) or a sprinkle of garlic salt. You really just want the bottom of the skillet to be coated with butter so that the "bombs" don't stick. Pour off the excess melted butter into a dish so that you can use it to brush the tops of the rolls once assembled.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once the rolls are no longer frozen, rolls them into a 4-5 inch diameter circle.</span><br />
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<span style="font-family: "arial";">Spread about a teaspoon of sauce in the center of the roll, taking care not to get the sauce too close to the edges. If you get the sauce on the edges of the "tiny pizza" it will be challenging to seal when you attempt to make it into a "bomb". This is evidenced in the video clip. <i>Oops.</i> (Keep scrolling to click the link to that clip.) I also placed a piece of pepperoni and a chunk of cheese equal to 1/3 of a mozzarella stick in the center of each roll. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring up the sides of the roll to meet in the middle and pinch to seal. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then fold up the opposite sides and pinch to seal any openings.</span><br />
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<span style="font-family: "arial";">Check out the clip below for a demo. </span><br />
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<span style="font-family: "arial";"><i>Disclaimer: This is my first attempt in years at a demonstration clip for this blog. My 8 year old encouraged me to film the steps and served as camera woman. I hope to make more for upcoming posts, WITH IMPROVEMENTS! For example, next time we'll try it in wide-angle....</i></span><br />
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<span style="font-family: "arial";">Here I am assembling one of these Pizza Bombs.</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/8onJhwSbAhU/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/8onJhwSbAhU?feature=player_embedded" width="320"></iframe></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange the pizza bombs in the skillet with a little space between each to allow them to rise. I fit 15 into my skillet. <i>Behind the scenes note: I made extras and baked them in a buttered 8-inch round pan, which will also work if you don't have access to a skillet. </i></span></div>
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<span style="font-family: "arial";">Cover the skillet with plastic wrap at set aside to let the rolls rise. I recommend spraying a little cooking spray on the side of the plastic that will be in contact with the rolls to prevent sticking. Let rise in a warm place until doubled, about an hour. Then brush with the remaining melted butter, sprinkle liberally with garlic salt, Parmesan, and Italian seasoning. </span></div>
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<span style="font-family: "arial";">Bake at 350 degrees for about 20 minutes until golden brown.</span></div>
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<span style="font-family: "arial";">I apologize that I don't have any photos of these final steps. I could swear that I did, but they are nowhere to be found on my camera roll. Possibly my SnapChat filter borrowing, selfie-taking kiddos accidentally deleted them?<i> Hmmm</i>.</span></div>
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<span style="font-family: "arial";">They really do turn out perfectly. Even with expired dough! Not that I'm condoning or promoting the use of expired products. <b>Safety first, friends!</b> <b>When in doubt, throw it out!</b> When I made them again, with dough straight from the grocery, the result was the same. Perfectly fluffy, gooey, and most importantly, delicious! </span></div>
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<span style="font-family: "arial";"><br /></span><span style="font-family: "arial";">They should look like this when they come out of the oven. </span></div>
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Now, tear into those puppies and enjoy! My family likes to dip them in pizza sauce. </span></div>
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<span style="font-family: "arial"; font-size: large;"><u>Krista's Kitchen Pepperoni Pizza Bombs</u></span></div>
<span style="font-family: "arial";">Prep time: 15 minutes + 1 hour for raising dough + approximately 20 minutes for baking</span><br />
<span style="font-family: "arial";">Serves: 4-5</span><br />
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<span style="font-family: "arial";"><u>Ingredients</u></span><br />
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<li><span style="font-family: "arial";">Desired amount of frozen dinner roll dough, depending on the size of your skillet (I used Rhodes brand) </span></li>
<li><span style="font-family: "arial";">1/4 cup butter</span></li>
<li><span style="font-family: "arial";">pizza sauce</span></li>
<li><span style="font-family: "arial";">pepperoni</span></li>
<li><span style="font-family: "arial";">mozzarella cheese sticks, cut into 3rds</span></li>
<li><span style="font-family: "arial";">minced garlic or garlic salt</span></li>
<li><span style="font-family: "arial";">grated Parmesan</span></li>
<li><span style="font-family: "arial";">Italian seasoning</span></li>
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<span style="font-family: "arial";"><u>Instructions</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Grease a baking sheet or parchment paper. Place frozen rolls on prepared surface to allow thawing. Just thaw until no longer frozen and slightly soft to the touch. (They should still feel cool to touch.) </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Melt 1/2 stick (1/4 cup) of butter in the bottom of a cast iron skillet. Add garlic. Leaving a coating on the bottom of the skillet, pour off excess butter into a dish, reserve for later. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once thawed, flatten dinner roll dough to a 4-5 inch diameter. Top with 1 teaspoon of pizza sauce, pepperoni, and piece of mozzarella. Bring up sides and pinch to seal, creating a round shape or "bomb". Place in prepared skillet, leaving a little space between each roll for expansion.</span></div>
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<span style="font-family: "arial";">Preheat oven to 350 degrees.</span></div>
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<span style="font-family: "arial";">Once the skillet is filled with pizza bombs, cover and let rise until doubled, approximately 1 hour. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Gently brush with remaining butter, sprinkle with additional garlic salt, seasoning, and Parmesan. Bake for approximately 20 minutes, until the tops are golden brown and the rolls sound "hollow" when you tap on them. </span></div>
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<span style="font-family: "arial";">Let cool 5 minutes or more. Serve with additional pizza sauce. </span></div>
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<span style="font-family: "arial";">Notes:</span></div>
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<span style="font-family: "arial";">* If you don't have an iron skillet, these can be made in a round cake pan, springform, or even mass-produced on a baking sheet. Simply treat with melted butter and garlic first. </span></div>
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<span style="font-family: "arial";">* You can be creative with the fillings. Think mini-Stromboli! Italian sausage, mushroom, onion, olives...you just don't want to over-stuff because they need to seal. Also, keep in mind that veggies create moisture as they bake and you don't want the rolls to get soggy. I might recommend sautéing veggies before using as a filling. </span><br />
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<span style="font-family: "arial";">Enjoy, friends!</span><br />
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Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com198tag:blogger.com,1999:blog-7567180230330055569.post-51163112375222600702016-12-10T22:41:00.000-05:002016-12-10T22:41:10.613-05:00Stuffed Cabbage Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnco3fGXsTalv5O_RT313jT3D61_pdHjwYsosjylFmOexlUIq3VlAMNEk5NaVqV9drLL4y0vzVwqzmRS4fUyKt7eqSZiI2LSXdXR_TGbwgyQMS7sOkFO8gz2H3sS7PjjUnwGz8gLMO7g/s1600/IMG_9990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnco3fGXsTalv5O_RT313jT3D61_pdHjwYsosjylFmOexlUIq3VlAMNEk5NaVqV9drLL4y0vzVwqzmRS4fUyKt7eqSZiI2LSXdXR_TGbwgyQMS7sOkFO8gz2H3sS7PjjUnwGz8gLMO7g/s320/IMG_9990.JPG" width="320" /></a></div>
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<span style="font-family: "arial";">This Stuffed Cabbage Casserole is the best thing I have made all week. In fact, it is SO good that I knew I needed to share it here. Every single member of my family ate it and enjoyed it. Some even went back for seconds. When that happens, I know that a recipe is a keeper. </span><br />
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<span style="font-family: "arial";">But here's the thing- this isn't a speedy weeknight dinner. </span><br />
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<span style="font-family: "arial";">I chose this recipe because I was craving stuffed cabbage. And it seemed to me that boiling cabbage leaves, making a tasty filling, then rolling up each leaf, individually, with that filling...only to bake them after all of that work would be super time consuming. Instead, I opted for this seemingly simpler version that employs all of the elements of stuffed cabbage. In fact, I always go with "unstuffed" cabbage type recipes. Over the years I've featured two such recipes on this blog: <a href="http://cookingwithkrista.blogspot.com/2009/02/stuffed-cabbage-soup.html">Stuffed Cabbage Soup</a> and an <a href="http://cookingwithkrista.blogspot.com/2014/10/cook-once-eat-twice-un-stuffed-cabbage.html">Un-Stuffed Cabbage Skillet</a>. Both recipes did come together quickly and did not disappoint, and so, with a history of positive experiences with the "un-stuffed" cabbage, I decided that this recipe was the "way to go" to satisfy my craving. And I'm not sorry. If you love stuffed cabbage, you'll love this recipe. Maybe you'll even love it more...</span></div>
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<span style="font-family: "arial";">While I had optimistically eliminated the stuffing step in the interest of efficiency, this week's fabulous stuffed cabbage casserole still had lots of other steps happening. There was bacon frying and rice cooking and cabbage chopping and meat browning and sauce making and then....THEN....the baking. About halfway through preparation, I thought to myself, "I wonder if I could have stuffed cabbage leaves by now?" </span><br />
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<span style="font-family: "arial";">But I wouldn't know, because in truth, I've never made authentic stuffed cabbage.</span><br />
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<span style="font-family: "arial";">I'm not saying that this recipe is time-consuming to discourage any of you, dear readers. It really is totally worth it. This is one of those recipes that I know I will make again. What I'm saying is, this recipe is better suited for a Sunday dinner than say, a busy Wednesday night. Or maybe make it ahead and then serve it up on a busy weeknight. </span><br />
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<span style="font-family: "arial";">There you go. </span><br />
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<span style="font-family: "arial";">Long disclaimer over. </span><br />
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<span style="font-family: "arial";">You've been warned. </span><br />
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<span style="font-family: "arial";"><i>Um. Krista? </i></span><br />
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<span style="font-family: "arial";">Yeah?</span><br />
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<span style="font-family: "arial";"><i>A simple "This casserole takes a good bit of time to prepare." would have been sufficient. I could have made the thing in the time it took me to read the introduction to this recipe.</i></span><br />
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<span style="font-family: "arial";">Sorry about that. Being direct and concise in my writing (and conversations) is not really one of my strengths. Perhaps a New Year's resolution may be in order. <b>#goals</b> </span><br />
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<span style="font-family: "arial";">In the meantime, feel free to use the down ↓ arrow key to scroll on by and get to the recipe. 😊</span><br />
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<span style="font-family: "arial";">Now, let's get on to how this recipe came together. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I began by cooking the rice and frying bacon</span>. <b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<span style="font-family: "arial";">While the rice cooks and the bacon fries, start fine-chopping or shredding the cabbage. You want to use a 2 lb. head of cabbage.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Next you'll want to brown 2 lbs. of lean beef with a diced onion in a skillet. I failed to take a picture of the browning of the beef and onion. Be sure to salt and pepper the beef as it cooks. Once it's browned, drain the meat. While the meat drained, I added my spices and garlic to the skillet and heated them until fragrant.</span> </div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then add the browned beef, rice, and 1 can of tomato sauce to the skillet. Bring to a boil, then simmer for at least 5 minutes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now it's time to assemble the casserole.</span> </div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You want to layer the casserole as follows: cabbage, sauce (beef, tomato, rice mixture), cabbage, sauce, and end with cabbage on top. I sprinkled salt and pepper over each layer of cabbage too. Smooth the sauce evenly over each layer of cabbage.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Top with the remaining can of tomato sauce. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Smooth the sauce.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now cover and bake for 45 minutes. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the casserole from the oven and sprinkle with cheese. Then return the dish to the oven for another 10 minutes until the cheese is completely melted and the casserole is bubbling nicely around the sides. </span><br />
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<span style="font-family: "arial";">Voila!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The recipe says that it serves 12, so I divided it accordingly. Truth be told, with people heading back for seconds, I'd say it serves more like 6-8. So much for serving size! Ooops.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And there you have it, a relatively healthy, awesomely delicious dinner that your family will thank you for. At least mine did...</span></div>
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<span style="font-family: "arial";"><u>Here's my over-simplified nutrition analysis for this dish</u>:</span></div>
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<span style="font-family: "arial";">Cabbage=a good source of dietary fiber, Vitamin C and K</span></div>
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<span style="font-family: "arial";">Ground beef (I used 90/10)= a lean source of protein</span></div>
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<span style="font-family: "arial";">Tomato sauce=Vitamin A and C and lycopene</span></div>
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<span style="font-family: "arial";">Brown rice= a whole grain! Lots of good stuff including Vitamin B6 and Manganese</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cheese=Calcium</span></div>
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<span style="font-family: "arial";">Bacon=who cares if bacon is healthy?!? Bacon is delicious. Bacon=meat candy. And it totally makes this dish. 😃</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Cabbage Roll Casserole</u></b> from Taste of Home adapted by Krista's Kitchen</span></div>
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<span class="rec-CTime"><span class="rd_tg_bold" style="font-family: "arial" , "helvetica" , sans-serif;">TOTAL TIME: </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Prep: 30-45 min. Bake: 55 min. + standing</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span class="rec-Servings"><span class="rd_tg_bold" style="font-family: "arial" , "helvetica" , sans-serif;">YIELD:</span><span style="font-family: "arial" , "helvetica" , sans-serif;">12 servings</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b></span><br />
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<section>
<ul class="rd_ingredients">
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">2 pounds 90/10 ground beef</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1 large onion, chopped</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">3 garlic cloves, minced</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">2 cans (15 ounces each) tomato sauce, divided</span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon Italian blend seasoning </span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon dried thyme</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon dill weed</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon rubbed sage</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon salt</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon pepper</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon cayenne pepper</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">2 cups cooked brown rice</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name"><span style="font-family: "arial" , "helvetica" , sans-serif;">4-6 bacon strips, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">cooked and crumbled</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1 medium head cabbage (2 pounds), shredded</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">1 cup shredded part-skim mozzarella cheese (I used a blend of mozzarella and cheddar)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">Coarsely ground pepper, optional </span> </li>
</ul>
</section><section class="rd_print_together"><h4 class="rd_ingredients_print_header rd_directionheader" data-print-card-line="" data-print-card-new="">
<span style="font-family: "arial" , "helvetica" , sans-serif;">
Directions</span></h4>
<ul class="rd_directions">
<li class="rd_ingredient rd_print_together" data-print-card-line=""><b class="rd_direction_num"><span style="font-family: "arial" , "helvetica" , sans-serif;">1.</span></b><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span class="rd_direction_desc rd_name" style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 375°. In a large skillet, fry bacon until crisp. Remove from skillet, drain and crumble. Set aside. Wipe excess grease from the skillet. Add garlic and spices, heat and stir until fragrant. Add ground beef to the skillet. Cook beef and onion over medium to medium-high heat, crumbling beef, until meat is no longer pink. Drain. Salt and pepper to taste. Stir in one can of tomato sauce and rice. Bring to a boil. Reduce heat; simmer, covered, 5 or more minutes. </span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><b class="rd_direction_num"><span style="font-family: "arial" , "helvetica" , sans-serif;">2.</span></b><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span class="rd_direction_desc rd_name" style="font-family: "arial" , "helvetica" , sans-serif;"> Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Spread evenly and smooth over the top of the cabbage. Repeat layers; top with remaining cabbage. Pour remaining can of tomato sauce over top. </span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><b class="rd_direction_num"><span style="font-family: "arial" , "helvetica" , sans-serif;">3.</span></b><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span class="rd_direction_desc rd_name"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Cover and bake 45 minutes. Uncover; sprinkle with cheese and bacon. Bake until cheese is melted and casserole is bubbly, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. </span><span class="rd_direction_yeid rd_tg_bold" style="font-family: "arial" , "helvetica" , sans-serif;">Yield: </span><span style="font-family: "arial" , "helvetica" , sans-serif;">12 servings. </span><span class="rd_direction_yeid"></span> </span> </li>
</ul>
</section><section class="rd_nutricontainer rd_print_together" data-print-card-line="" data-toggle-target-id="divNutritionalFacts" id="divNutritionalFacts"><div>
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<h4 class="rd_ingredients_header header">
<span style="font-family: "arial" , "helvetica" , sans-serif;">
Nutritional Facts</span></h4>
<div class="rd_nutirfacts">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 piece: 256 calories, 13g fat (5g saturated fat), 56mg cholesterol, 544mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 20g protein.</span> </div>
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</section>Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com7tag:blogger.com,1999:blog-7567180230330055569.post-77775482009554321392016-11-01T22:31:00.000-04:002016-11-01T22:31:34.240-04:00Trick or TREAT? <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLZggKKa3aEu2QQOq7O8TcKZeLxahO2c21MKSCQNMr6FsljTeWF6Fcdvq3pWjIAz1e-gve2vM73U-qJV2OY12ftm90ED_Z-0QpZFRQlJkcxL3ctDYfzOoSoaiCXjSOBSkED8QIvGDKbI/s1600/IMG_9432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLZggKKa3aEu2QQOq7O8TcKZeLxahO2c21MKSCQNMr6FsljTeWF6Fcdvq3pWjIAz1e-gve2vM73U-qJV2OY12ftm90ED_Z-0QpZFRQlJkcxL3ctDYfzOoSoaiCXjSOBSkED8QIvGDKbI/s320/IMG_9432.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Of course you picked "treat"! Who wouldn't? Especially if these amazing (addictive) <strike>brownies </strike>brookies are the reward. That's right, "brookie". Brownie + Cookie = Brookie. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now when you can't decide if you're craving a brownie or a cookie, you don't have to! This is exactly what happened on a rare lazy, rainy, family-movie-marathon-Sunday in our household. We were all craving some kind of home-baked, decadent treat, but couldn't agree upon a recipe. My family was lobbying for brownies, but I had cookies on the brain. We compromised with this. Best of both worlds. And it was perfect, because these are so easy. No need to take tray after tray of cookies out of the oven. </span></div>
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<span style="font-family: "arial";">I found <a href="http://pinchofyum.com/chocolate-chip-cookie-brownies">a recipe from "Pinch of Yum"</a> that offered excellent details for chocolate chip cookie brownies. The author had clearly done her "brookie" research, and her post was very helpful to the success of this recipe. After reading all of the instructions and insights, I altered the recipe to fit my craving. </span></div>
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<span style="font-family: "arial";">On the day that I made these, I was craving candy corn and dry roasted peanuts. Around these parts, at this time of year, one can often find a delectable mix of peanuts and candy corn set out at parties and tailgates. It's that whole "sweet and salty for the win" combo. I had this in mind as I gathered my baking ingredients. And so...rather than chocolate chips for the cookie layer, I opted for peanut butter chips and candy corn.</span></div>
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<span style="font-family: "arial";">The beauty of these is that you can use any brownie and cookie recipe combo to customize them to your liking. This time I went with the Triple Fudge Ghiradelli brownie mix and the peanut butter chip/candy corn cookie mix. (And it was INCREDIBLE!) But the possibilities are endless. I've seen them with Oatmeal Scotchies baked on top of brownies and I imagine that peanut butter cookies with chopped Reese's cups stirred in would make for an amazing peanut butter/chocolate combination. Or hey, maybe stir in or top with some chopped up Halloween candy. You've gotta get rid of it before the Christmas candy starts rolling in, right? Be creative!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAARWruZ482nCl-33ig02KbETXPycwwfABHcQFFcGVl6aT9tB1wlD1Tp1gUKgz-ffQtROOZqBkOmY9vM1sQtcM1EtXs-bJ5MXhG0qV20w6ks04thKarLClAzty0Wd1ZFgxFMEFaIRe5I/s1600/IMG_9418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAARWruZ482nCl-33ig02KbETXPycwwfABHcQFFcGVl6aT9tB1wlD1Tp1gUKgz-ffQtROOZqBkOmY9vM1sQtcM1EtXs-bJ5MXhG0qV20w6ks04thKarLClAzty0Wd1ZFgxFMEFaIRe5I/s320/IMG_9418.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let's gather the ingredients. A quick glance shows that you just need a brownie mix, oil, water, and egg for the brownie layer and ingredients for a small batch of cookie dough + whatever stir-ins you choose. In this case, I selected peanut butter chips and candy corn.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBouptSRFtQRH9OATEcZLgKlRE9SEcRuYrLNzVCBJWtSqDOK648oYs9sb_ziP8C9CroPyHStORc53YB3teLCrTST5SbxlOwO5ap4FsDf2pKKRqfIM8JZFXoXFzsbXNiXzwmZDkOqbLRzw/s1600/IMG_9419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBouptSRFtQRH9OATEcZLgKlRE9SEcRuYrLNzVCBJWtSqDOK648oYs9sb_ziP8C9CroPyHStORc53YB3teLCrTST5SbxlOwO5ap4FsDf2pKKRqfIM8JZFXoXFzsbXNiXzwmZDkOqbLRzw/s320/IMG_9419.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">To get started, line an 8x8 or 9x9 baking pan with foil and spray with a little non-stick cooking spray or grease with butter. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbixiO8Gl1mTu61h3KdvzIZpIQa3smulxsPecfmRIHoRZtw6czqDHozq9BPMh6VILnWY4NRA-ZjJifhoNnBuGdTtfMUNVNGvW36BdXhWS24n-zJ-4TZ4CNZmdSAOVAfx8rXGJcYCRGe8/s1600/IMG_9420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbixiO8Gl1mTu61h3KdvzIZpIQa3smulxsPecfmRIHoRZtw6czqDHozq9BPMh6VILnWY4NRA-ZjJifhoNnBuGdTtfMUNVNGvW36BdXhWS24n-zJ-4TZ4CNZmdSAOVAfx8rXGJcYCRGe8/s320/IMG_9420.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Then prepare the brownie mix and pour it into the pan. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1Ps_-_pPytrkyQQdwMJzS12Tm4zpUED60yhxdLUnU7O7wvG72qH_y-YiDoT8NW9hfekIOm9T2OlcwHjagGV8mhZ7MekiDfL0WIbxFURHKjO9oCIGYKnOCsjbYeGlolF7SlTN1dm0IMI/s1600/IMG_9421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1Ps_-_pPytrkyQQdwMJzS12Tm4zpUED60yhxdLUnU7O7wvG72qH_y-YiDoT8NW9hfekIOm9T2OlcwHjagGV8mhZ7MekiDfL0WIbxFURHKjO9oCIGYKnOCsjbYeGlolF7SlTN1dm0IMI/s320/IMG_9421.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Prepare the cookie portion, just as you normally make cookies- cream the butter and sugars, add the egg and vanilla, beat in the dry ingredients until just mixed. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbBtVlIMJU4dlBX6cIqXN8e3HuB7egyKc05LrYbgAzzAICzCbgsJLBRjMnOaA-iczHwB9t7L-SfPmRP59k4roFxEP5kZXnd_DzW19gutS98V9asnJCTzSVlB8pv-eZdU9DYgD7afSiCE/s1600/IMG_9422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbBtVlIMJU4dlBX6cIqXN8e3HuB7egyKc05LrYbgAzzAICzCbgsJLBRjMnOaA-iczHwB9t7L-SfPmRP59k4roFxEP5kZXnd_DzW19gutS98V9asnJCTzSVlB8pv-eZdU9DYgD7afSiCE/s320/IMG_9422.JPG" width="320" /></a></div>
<span style="font-family: Arial;">Finally, stir in the chips.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45QPDoXvhLTyTJCAcesYfl5mV3tH0Sr6Ys_EjG-cxENTyhID1GmvhCQUucKcYyFlZMd80NzmW2mwFFgOLbZR4UorBH2RO3UfqO5gm_BQrUxBbEsgQihYvrlj1HLULjnG-pTrDBWyBI1Q/s1600/IMG_9423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45QPDoXvhLTyTJCAcesYfl5mV3tH0Sr6Ys_EjG-cxENTyhID1GmvhCQUucKcYyFlZMd80NzmW2mwFFgOLbZR4UorBH2RO3UfqO5gm_BQrUxBbEsgQihYvrlj1HLULjnG-pTrDBWyBI1Q/s320/IMG_9423.JPG" width="240" /></a></div>
<span style="font-family: Arial;">Drop the cookie dough by spoonful over the brownie batter. Or find a determined, brownie-lovin' 3 year old to complete this step for you. I recommend the latter. It was pretty entertaining.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9Sj9nG_jcsA9f40wPgiLnsckDOgu4G8foA1z-6x3i-NRL0Ho2-BugMRg4k_rHfN8qeY6VF7Ei0d1nfJfAYPU4uXW4Hu7qL3MxFFbL8aSwlztqt-ALbaIu69cWiNQ_FrZ742-kC2nL9Q/s1600/IMG_9424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9Sj9nG_jcsA9f40wPgiLnsckDOgu4G8foA1z-6x3i-NRL0Ho2-BugMRg4k_rHfN8qeY6VF7Ei0d1nfJfAYPU4uXW4Hu7qL3MxFFbL8aSwlztqt-ALbaIu69cWiNQ_FrZ742-kC2nL9Q/s320/IMG_9424.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">You only want to use about 2/3 of the cookie batter. I took the remaining batter and baked it into 5 or 6 cookies. This was a really good thing, since these brookies took about an hour to bake and at least 20 minutes to cool to the point that they were ready to cut. Conversely, cookies only take 10 minutes to bake. I used the cookies to satiate the hungry crowd who was growing increasingly impatient for the brookies as the smell of them baking filled the house. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSe_viK1NWGm_tXnH_g1tKhrgdddJMdY8SnS8phUx0_gLLqu3AItD1X0jKTvYK7NNZ1S1-7IdSSvtHRIhCFyHtSKc8CryCE6sCyVvDNK-RMwty-1rjYJnumKjmYPWOXvA-29xQ8mqWII/s1600/IMG_9425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSe_viK1NWGm_tXnH_g1tKhrgdddJMdY8SnS8phUx0_gLLqu3AItD1X0jKTvYK7NNZ1S1-7IdSSvtHRIhCFyHtSKc8CryCE6sCyVvDNK-RMwty-1rjYJnumKjmYPWOXvA-29xQ8mqWII/s320/IMG_9425.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Gently press the cookie dough into the brownie batter and smooth it a bit. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkrPyRpY50CFYYSU97gTQL8kiif2lMbOLJWWZAIzYvdpjcO6PgO6F23GVfqWXuZhC59sXhG0q5D8g-uGPs2tijpp0HNLGJx0lBxODvg8mdVG8ZmM-qafvBa9aMsukwyubg8s5epWbI7g/s1600/IMG_9426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkrPyRpY50CFYYSU97gTQL8kiif2lMbOLJWWZAIzYvdpjcO6PgO6F23GVfqWXuZhC59sXhG0q5D8g-uGPs2tijpp0HNLGJx0lBxODvg8mdVG8ZmM-qafvBa9aMsukwyubg8s5epWbI7g/s320/IMG_9426.JPG" width="320" /></a></div>
<span style="font-family: Arial;">Our finishing touch was the candy corn. My pre-schooler and I arranged a little over 1/4 cup on top and then gently pressed them into the dough for a festive fall twist.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLZggKKa3aEu2QQOq7O8TcKZeLxahO2c21MKSCQNMr6FsljTeWF6Fcdvq3pWjIAz1e-gve2vM73U-qJV2OY12ftm90ED_Z-0QpZFRQlJkcxL3ctDYfzOoSoaiCXjSOBSkED8QIvGDKbI/s1600/IMG_9432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAs19sNBj0MDnmV70CcB-cmnijF6b0RnUh1E-bdSn_LEiCeQeJwbxvuPJIjgkRXExqr_DL5B3Zy4XU18_TcZtJ0PKuyh4LYNdhq4JkQgbDAm8741GBID7bLcGHgmDJw-sbN8kRo-eqLA/s1600/IMG_9427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAs19sNBj0MDnmV70CcB-cmnijF6b0RnUh1E-bdSn_LEiCeQeJwbxvuPJIjgkRXExqr_DL5B3Zy4XU18_TcZtJ0PKuyh4LYNdhq4JkQgbDAm8741GBID7bLcGHgmDJw-sbN8kRo-eqLA/s320/IMG_9427.JPG" width="235" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pop the pan into a 350 degree oven. The recipe recommended baking for 40 minutes. When I checked at 40 minutes, they were still <i>really</i> "jiggly" in the center. I continued baking them for another 20 minutes, checking at 5 minute intervals, until the center was a little more "set". Not completely firm- I do love my brownies pretty gooey- but the cookie layer should be baked so that a toothpick would come out clean if you tested it. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>This was a very long wait for a certain young man...</i></span></div>
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<span style="font-family: Arial;">The recipe also recommended covering with aluminum foil to allow the brookies to bake without getting too brown. I followed "<a href="http://pinchofyum.com/">Pinch of Yum's</a>" suggestion, and baked them for 20 minutes uncovered, then 10 minutes covered, then I uncovered them for another 5-10, and finally I covered them up for the remaining baking time. </span></div>
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<span style="font-family: Arial;"><i>Hey! Maybe that's why they took so long to bake?!? I kept opening the oven! Ha!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCoNVVwouJwaScE_v4c1GLO9MPREGAUlQsNg7zd8tlrenu273DAQt_qRUbbyhqOmYqQOYooWRhjMpvoG9dxf_-cSWRAA3FCVAg_WoES9CEvMlx0bLLDK5EyohNaQ80cT2nGvMwjHDhm0/s1600/IMG_9428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCoNVVwouJwaScE_v4c1GLO9MPREGAUlQsNg7zd8tlrenu273DAQt_qRUbbyhqOmYqQOYooWRhjMpvoG9dxf_-cSWRAA3FCVAg_WoES9CEvMlx0bLLDK5EyohNaQ80cT2nGvMwjHDhm0/s320/IMG_9428.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mine came out of the oven looking like this. Now you just need to let them sit and cool for a bit. I'd say 20-30 minutes is ideal. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ugh. More waiting!</i> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I cooled mine on a baking rack to allow cool air to get underneath and speed things along. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLZggKKa3aEu2QQOq7O8TcKZeLxahO2c21MKSCQNMr6FsljTeWF6Fcdvq3pWjIAz1e-gve2vM73U-qJV2OY12ftm90ED_Z-0QpZFRQlJkcxL3ctDYfzOoSoaiCXjSOBSkED8QIvGDKbI/s1600/IMG_9432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLZggKKa3aEu2QQOq7O8TcKZeLxahO2c21MKSCQNMr6FsljTeWF6Fcdvq3pWjIAz1e-gve2vM73U-qJV2OY12ftm90ED_Z-0QpZFRQlJkcxL3ctDYfzOoSoaiCXjSOBSkED8QIvGDKbI/s320/IMG_9432.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally, a little over two hours after I announced, "I'm baking brownies!" these were ready to cut and serve. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And let me tell you, they are worth the wait! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GyujNT-pofF8DMV0AHGNt094b4NWdnaH78lsH87alkAqucbUUcJmI9tR33Jj6kVbuYBVWV36Y7uFQP7arL4ZwKStZy9_Sv4Lmu226pZOKK_6PY3NiXml4Iq6_UPLpAev0k6cKa-suR4/s1600/IMG_9429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GyujNT-pofF8DMV0AHGNt094b4NWdnaH78lsH87alkAqucbUUcJmI9tR33Jj6kVbuYBVWV36Y7uFQP7arL4ZwKStZy9_Sv4Lmu226pZOKK_6PY3NiXml4Iq6_UPLpAev0k6cKa-suR4/s320/IMG_9429.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I actually had to take the last 9 over to the neighbor's today. I just couldn't stop eating them. Every time I walked by the plate I'd break off another piece. And that bite would be so good that I'd find a reason to walk by the plate again for another piece. And another. And another. My will power was just no match for the mighty "brookie". And so I made them my neighbors' problem. <i>Aren't I thoughtful?</i> (Insert evil Halloween laugh here).</span></div>
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<span style="font-family: Arial;">Okay, so here's the recipe as adapted by me. If you have a chance, pop over to <a href="http://pinchofyum.com/">"Pinch of Yum"</a> and read <a href="http://pinchofyum.com/chocolate-chip-cookie-brownies">the original author's post</a>. After all, she tested it like 4 times as she was perfecting the recipe. Once you try these amazing treats, I promise, you will join me in thanking her for the hard work!</span></div>
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<b><u>Peanut Butter Chip-Candy Corn "Brookies"</u></b> </div>
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Adapted by Krista's Kitchen from <a href="http://pinchofyum.com/">Pinch of Yum</a></div>
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Ingredients:</div>
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<li class="ingredient" itemprop="ingredients">1 stick salted butter (1/2 cup, very soft)</li>
<li class="ingredient" itemprop="ingredients">¾ cup white sugar</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons brown sugar, packed</li>
<li class="ingredient" itemprop="ingredients">1 egg</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon vanilla</li>
<li class="ingredient" itemprop="ingredients">1 cup + 2 tablespoons flour</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients">¼ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">3/4 cup peanut butter chips</li>
<li class="ingredient" itemprop="ingredients">18.9 ounce brownie mix - I used Ghiradelli Triple Fudge mix</li>
<li class="ingredient" itemprop="ingredients">(eggs, oil, and water for brownie mix)</li>
<li class="ingredient" itemprop="ingredients">heaping 1/4 cup of candy corn</li>
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<li class="instruction" itemprop="recipeInstructions">With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chips. Store in refrigerator until ready to use.</li>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a foil lined and greased 8x8 or 9x9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In my 8x8 square pan, I was able to get about ⅔ of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. Press gently on the dough just until it starts to sink down into the batter a little bit and smooth slightly. Arrange candy corn evenly over the top, pressing gently into the cookie dough.</li>
<li class="instruction" itemprop="recipeInstructions">Bake for 40 minutes, then check for doneness, covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 20-30 minutes and cut into pieces for serving.</li>
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Notes from <a href="http://pinchofyum.com/">Pinch of Yum</a>:</div>
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Beware of taking these out too early because the cookies look brown - usually when I do that, the brownies are still underdone and they sink down in the middle. I found that it was easiest to alternate baking them covered and uncovered. I did the first 20 minutes uncovered, the next 10 minutes covered, and the last 5 minutes uncovered<b>.</b> This allows the brownies to bake without the cookies getting too brown. I've also taken foil and just made a cover around the edges so the middle can bake without burning the tops of the edges.</div>
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Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com6tag:blogger.com,1999:blog-7567180230330055569.post-9806989885590340132016-10-27T19:25:00.000-04:002016-10-27T21:21:56.906-04:00Stuffed Shells, Lightened Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eeWfxR9KZZ4PjqlYVaumNPLFA7AwT1rPW6MzGvN3gMjJYO-SosEF6p0vX223RfAqKo4G1XbK0mWu516DH4z3s4G0jxvqSY_F5sR6f_u_9tOEdlVRVbocAh68cutzsiXWh01GYB_upTU/s1600/IMG_9202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eeWfxR9KZZ4PjqlYVaumNPLFA7AwT1rPW6MzGvN3gMjJYO-SosEF6p0vX223RfAqKo4G1XbK0mWu516DH4z3s4G0jxvqSY_F5sR6f_u_9tOEdlVRVbocAh68cutzsiXWh01GYB_upTU/s320/IMG_9202.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stuffed shells, albeit a little more time consuming than say,<a href="http://cookingwithkrista.blogspot.com/2008/11/this-is-my-moms-recipe.html"> lasagna</a>...and much more time consuming than spaghetti with sauce from a jar (aka what I serve for dinner at least once a month), are a big hit when they make an appearance on our dinner table. This recipe gets my personal "Mom's Seal of Approval" award for several reasons. 1) I can make them ahead, and then pop them into the oven when I get home from work or school activities. 2) Everyone eats these without complaining. 3) They are delicious. They actually remind me of <a href="http://cookingwithkrista.blogspot.com/2008/11/this-is-my-moms-recipe.html">my favorite lasagna recipe</a>. 4) They are fairly cost effective- not counting the salad and bread, the cost per serving was $2.09 for 6 servings. In reality, my 2 youngest did not eat a full serving portion, so there were enough leftovers for 2 addition meals. <i>*Grocery prices based on my Ohio ALDI receipts.</i> 5) They are low calorie- for stuffed shells, that is. With a few lighter ingredient substitutions, these come in at 430 calories per serving. Very reasonable for a flavor-packed, filling, cheesy dinner!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here's how it all came together:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORCYQV8sRuuX67-ZA5FfddTu0US0A5pjXiyao3CW6F8vpkwoFoKEJZywgzuL3lV26GJIQMF_ozFFhCsbYxuV-9nFNbBGE7IliyyGB5IvxBbfwPkx-O_ge95qcjysj-PkckFzid-YuAnQ/s1600/IMG_9188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORCYQV8sRuuX67-ZA5FfddTu0US0A5pjXiyao3CW6F8vpkwoFoKEJZywgzuL3lV26GJIQMF_ozFFhCsbYxuV-9nFNbBGE7IliyyGB5IvxBbfwPkx-O_ge95qcjysj-PkckFzid-YuAnQ/s320/IMG_9188.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Count out 24 shells, or about half of the package. Or cook the whole package. You can always use the extra noodles to make a different recipe later in the week. Or boil them all and double the recipe so that you can deliver the other dish to a friend who could use a night off from making dinner. Or freeze the extra pan for a future meal. Or hand out individual shells to trick or treaters. Or.... you get the idea. I cooked the whole box. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYoCLwPqLJe96gacWPDd3mR1Tc6yUed4erRRdgOLWjVvz8rISya7xmoDZ5f0jhbm5cZA9ukyPONT62bdWJpt028O7ZwVu2l08E1IsDdJsHPbso6JsqJ8DI8UnPgmRO6lp752FLyPMguc/s1600/IMG_9189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYoCLwPqLJe96gacWPDd3mR1Tc6yUed4erRRdgOLWjVvz8rISya7xmoDZ5f0jhbm5cZA9ukyPONT62bdWJpt028O7ZwVu2l08E1IsDdJsHPbso6JsqJ8DI8UnPgmRO6lp752FLyPMguc/s320/IMG_9189.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Brown up a pound of hamburger with an onion. Salt and pepper to taste. Drain the excess fat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85ArkfsPXuBRBTMtVbZGus_19hYl6wTfdau2wxYLYByK3l-8KTh7GiiLumeRCMaiWgv4eFOYIwHWQlLlqdkDnB9sDBxuiX6aFZp9AyxobHntum8MZ-Y_ONRRClMXcfLKlqLn1fnajSoQ/s1600/IMG_9190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85ArkfsPXuBRBTMtVbZGus_19hYl6wTfdau2wxYLYByK3l-8KTh7GiiLumeRCMaiWgv4eFOYIwHWQlLlqdkDnB9sDBxuiX6aFZp9AyxobHntum8MZ-Y_ONRRClMXcfLKlqLn1fnajSoQ/s320/IMG_9190.JPG" width="240" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then stir in a can of tomato paste.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBZHMZTkZoUHm08_RzMIvVKk4d-Xo65e0gQfXp-CQUDb5RHEYEQ4xFiiF8F2ujr7NM9v5NSKAlOVaoFOPhHthywDzIsejXXk5UeV0azC2BYgVnoXyvWrofHhtPhU9Qp9VGuGdzXj4zh8/s1600/IMG_9191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBZHMZTkZoUHm08_RzMIvVKk4d-Xo65e0gQfXp-CQUDb5RHEYEQ4xFiiF8F2ujr7NM9v5NSKAlOVaoFOPhHthywDzIsejXXk5UeV0azC2BYgVnoXyvWrofHhtPhU9Qp9VGuGdzXj4zh8/s320/IMG_9191.JPG" width="307" /></a></div>
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<span style="font-family: "arial";">And 2 cups of hot water.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircF2cCQvwdG3BSuSK0v44BGM8l9mhJ-vJVjdXJabE9rElDHRfAyPZQOspwvcmko8tOOwwys2_qL71jgitF2CG-zLoZKu5ybHsmY_U4ukb_6psYfK19O5xYRr_pJoTS-oaQruu92I9WIw/s1600/IMG_9192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircF2cCQvwdG3BSuSK0v44BGM8l9mhJ-vJVjdXJabE9rElDHRfAyPZQOspwvcmko8tOOwwys2_qL71jgitF2CG-zLoZKu5ybHsmY_U4ukb_6psYfK19O5xYRr_pJoTS-oaQruu92I9WIw/s320/IMG_9192.JPG" width="240" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add in </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">bouillon, oregano, and basil. Bring it up to a nice simmer and keep it there, uncovered, for 30 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC1YQDI8QSV-2mswuqumH7p6ycfj7C2eaRW5UDJbU6mvARxRuMblUa1raelyHn6m9jRFcqGfiaSrcMbsFxlOlz23J4bNVLME79TnD390CzqSiZ5nH_ISnOwCm_krhShXss7cXjMjsghU/s1600/IMG_9193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC1YQDI8QSV-2mswuqumH7p6ycfj7C2eaRW5UDJbU6mvARxRuMblUa1raelyHn6m9jRFcqGfiaSrcMbsFxlOlz23J4bNVLME79TnD390CzqSiZ5nH_ISnOwCm_krhShXss7cXjMjsghU/s320/IMG_9193.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whilst your sauce simmers and the shells boil, go ahead and mix up the ingredients for the filling. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once the shells are ready to come out of the water, roll out some parchment paper. Then drain the noodles and place them open and face down on the parchment. Why face down? This is my little trick to keep them from rolling closed when I am trying to fill them. If they cool this way, they are easier to fill. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">See?!? Now just take a small spoon and add a scoop or two of filling to each shell. If you're feeling ambitious you can pipe it in from a plastic baggie or pastry bag. However, I think this is just as quick and easy. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place the filled shells in a "greased" (I used non-stick olive oil spray) 9X13 baking dish.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now let's check back with that sauce that's been a-simmerin' away on the stovetop. This recipe made a surprisingly rich and tasty meat sauce. I was a little skeptical when reading the ingredients: Water, tomato paste, bouillon.... But seriously, this sauce was awesome! Now is the time to taste it and see if you need to add any additional seasonings. I finished mine off with a little garlic salt after taste-testing. </span><br />
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<span style="font-family: "arial";">Spread the sauce over the stuffed shells and bake them covered for 30 minutes at 350 degrees until bubbling around the edges. If you make this ahead and refrigerate, you might need to bake longer, checking to make sure the center is nice and hot. Then uncover and sprinkle with cheese and bake some more until the cheese is melted. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It should look something like this when it emerges from your oven. YUM! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We plated ours up with a spinach salad and some garlic bread. And everyone was happy around our dinner table. #winning</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ahhhh. That first bite! Mmmmmm. CHEESY! </span><br />
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<span style="font-family: "arial";"><span class="rec-CTime"><span class="rd_tg_bold"><br /></span></span></span></div>
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<span style="font-family: "arial";"><span class="rec-CTime"><span class="rd_tg_bold"><b><u><br /></u></b></span></span></span></div>
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<span style="font-family: "arial";"><span class="rec-CTime"><span class="rd_tg_bold"><b><u>Italian Stuffed Shells</u></b> from Taste of Home </span></span></span></div>
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<span style="font-family: "arial";"><span class="rec-CTime"><span class="rd_tg_bold">adapted by Krista's Kitchen</span></span></span></div>
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<span style="font-family: "arial";"><span class="rec-CTime"><span class="rd_tg_bold">TOTAL TIME: </span>Prep: 50 min. Bake: 35 min.</span> <span class="rec-Servings"><span class="rd_tg_bold">YIELD:6</span> servings</span> </span></div>
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Ingredients</span></h4>
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<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">1 pound ground beef</span> lean ground beef (90/10) </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">1 cup chopped onion</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">3 garlic cloves, minced</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">2 cups hot water</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">1 can (12 ounces) tomato paste</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">1 tablespoon beef bouillon granules or 2 cubes</span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">1-2 teaspoons garlic salt</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">1-1/2 teaspoons dried oregano</span></li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">1 teaspoon dried basil</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line="">pepper, to taste </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">2 egg whites, lightly beaten</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">2 cups (16 ounces) 1% cottage cheese</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">2 cups (8 ounces) shredded part-skim mozzarella cheese, divided </span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">1/2 cup grated Parmesan cheese</span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><span class="rd_name">24 jumbo shell noodles, cooked and drained</span> </li>
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Directions</span></h4>
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<li class="rd_ingredient rd_print_together" data-print-card-line=""><b class="rd_direction_num">1.</b> <span class="rd_direction_desc rd_name">In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and spices. Reduce heat; simmer, uncovered, for 30 minutes. </span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><b class="rd_direction_num">2.</b> <span class="rd_direction_desc rd_name"> Meanwhile, combine egg, cottage cheese and 1 cup mozzarella. Salt and pepper. Stuff shells with cheese mixture. </span> </li>
<li class="rd_ingredient rd_print_together" data-print-card-line=""><b class="rd_direction_num">3.</b> <span class="rd_direction_desc rd_name"> Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese and parmesan. Bake until cheese is melted, about 5 minutes longer. <br /><b>Freeze option: </b> After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella and parmesan after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°. <span class="rd_direction_yeid rd_tg_bold">Yield: 6</span> servings. <span class="rd_direction_yeid"></span> </span> </li>
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<h4 class="rd_ingredients_header header">
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Nutritional Facts</span></h4>
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<span style="font-family: "arial";">4 stuffed shells and sauce: approximately 430 calories</span></div>
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</span></section>Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com46tag:blogger.com,1999:blog-7567180230330055569.post-54858292843593256472016-04-14T08:45:00.005-04:002016-04-14T08:45:47.808-04:00Throw Back Thursday Trial and Error Tuna Patties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_0ekkvB2xirgvClPKRHDKBKhdnGVgy-nHhlTP8osZEdKKGPYua25Zi2Aq972hKXHM1bS8qhcVPNMtRUm8kMjuLYg4VkdBE1J8X92QLQufjIWG5PMI8zZiozL5mmUVzP0H9h1CnvrNjA/s1600/IMG_6058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_0ekkvB2xirgvClPKRHDKBKhdnGVgy-nHhlTP8osZEdKKGPYua25Zi2Aq972hKXHM1bS8qhcVPNMtRUm8kMjuLYg4VkdBE1J8X92QLQufjIWG5PMI8zZiozL5mmUVzP0H9h1CnvrNjA/s320/IMG_6058.JPG" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif;">Tuna patties are decidedly a food from my childhood. I remember my petite, blond mama with her perfectly hot-rolled hair, sliding plates of golden-brown tuna patties, topped with melted American singles, across the bright orange Formica counter top in our dark-wood accent kitchen. </span><br />
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<span style="font-family: "verdana";">Since this IS a "throw back" post, here's a picture of the lady who was slinging those tuna patties off the griddle. "Hi, Mom!" </span><br />
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<span style="font-family: "verdana" , sans-serif;">And...so that I am (hopefully) forgiven for posting pictures of retro-mom on the Internet, here's one of me, circa 1990, in the very same kitchen that I just described. Unfortunately the lighting in this picture doesn't really do the counter tops justice. They were pretty vibrant! </span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Why yes, I totally am canning pumpkin bread for Christmas gifts while wearing puffy satin pajamas in this picture. Isn't that what all of the cool kids were doing on a Friday night in the early 90's?</i> <b>#nerdalert</b></span></div>
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<span style="font-family: "verdana";">Every once in a while, I still get a hankering for a tuna patty. Golden and crisp on the outside, all savory perfection on the inside. <i>Hold the cheese, please.</i> </span></div>
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<span style="font-family: "verdana";">The great thing about tuna patties is that you can really make them your own and they're hard to mess up as long as you follow this basic formula: "bind" the tuna together, add extra ingredients for flavor and texture, season the patties, form the patties, fry the patties. Here's a closer look:</span></div>
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<span style="font-family: "verdana";"><b>To bind (make everything stick together)</b></span></div>
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<span style="font-family: "verdana";">The main ingredient here is obviously tuna. Although, this formula works with other proteins as well. Think salmon, crab, even turkey. After you've got the protein ready, you'll need something to bind the meat together. Eggs and crumbs are a popular choice. I remember that my mom used cracker crumbs. Ritz, I think. Since we are trying to eat a little "lighter" these days, I opted for egg whites and panko bread crumbs this time. Traditional bread crumbs work great too. </span></div>
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<span style="font-family: "verdana";">The next step in the formula is to add in any extra ingredients for flavor and texture. This time, I added in diced sweet onion and sliced scallion (green onion) as my "extras". If you're going for a healthy boost, you could add grated veggies, such carrots or zucchini. Another flavorful option is grated or shredded cheese. Just a tip for the "extras": you don't want to add tons of extras because you still want those patties to hold together when you cook them up. </span></div>
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<span style="font-family: "verdana";"><b>Seasoning</b></span></div>
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<span style="font-family: "verdana";">My husband requested Old Bay seasoning for this recipe. We're big fans of the Old Bay. In fact, our oldest child is border-line obsessed with this spice blend from the Chesapeake Bay area. It turned out it to be a great choice. I also poured in a few "glugs" (a tablespoon or two) of hot sauce. You may want to try flavors like lemon and dill or Parmesan and basil or rosemary. Like I said, make them your own! </span></div>
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<span style="font-family: "verdana";"><b>Forming the patties</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">The biggest challenge with this step is that you want patties that will maintain their patty "status" throughout the cooking process. As in, you don't want them to fall apart. Avoid making the patties too big or too thin so that they are easy to manage with your spatula once in the frying pan.</span><br />
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<span style="font-family: "verdana";">Make sure to "grease" your skillet so that the patties don't stick. A couple of tablespoons of olive oil should be sufficient. Heat the prepared skillet over medium-high heat so that you get a nice sear on the patties before you are ready to flip them. Browning enhances the flavor and appearance of the tuna patty and makes it less likely to stick to the skillet.</span></div>
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<span style="font-family: "verdana" , sans-serif;">And now for the photographic play-by-play....</span></div>
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<span style="font-family: "verdana";">Here is the "cast of characters" for my recipe: 2 cans of tuna, eggs, panko, onion, green onion, Old Bay, and hot sauce. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifW7TdVFQMesv3iv3-TiIZglLqX3nkl8ys6RbIeX57F2b9icXzvqwj13yr3lAFzmhV15hRAkS80VAXXbJQcSX9HA6QHc4r7PrsQ4BITu36e1kVTkHnGB69tVsevtczuuT6K4cxydrZkmM/s1600/IMG_6050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifW7TdVFQMesv3iv3-TiIZglLqX3nkl8ys6RbIeX57F2b9icXzvqwj13yr3lAFzmhV15hRAkS80VAXXbJQcSX9HA6QHc4r7PrsQ4BITu36e1kVTkHnGB69tVsevtczuuT6K4cxydrZkmM/s320/IMG_6050.JPG" width="320" /></a></div>
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<span style="font-family: "verdana";">First things first, open up your cans of tuna and drain off the liquid. I just use a can opener to cut around the lid, then press that lid down, squeezing out the liquid, while tilting the can over the sink so that the excess liquid pours out of the can and down the drain. Add the tuna to a medium-size mixing bowl with diced onion, green onion, hot sauce, and Old Bay seasoning. </span></div>
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<span style="font-family: "verdana";"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIIHWaiICJg1aupjzTm6MrQmTvcVBaUHNpACet6_EQyS4M5yaKb_Sz-0dYKs5CrXzHfjtsz-PazVIAkEo2q9zsW_TvaA7DE2T0STdFEZXxa3dZLaJxAiW6OfJDM6GEVc9QyrEk3Hz8lc/s1600/IMG_6051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIIHWaiICJg1aupjzTm6MrQmTvcVBaUHNpACet6_EQyS4M5yaKb_Sz-0dYKs5CrXzHfjtsz-PazVIAkEo2q9zsW_TvaA7DE2T0STdFEZXxa3dZLaJxAiW6OfJDM6GEVc9QyrEk3Hz8lc/s320/IMG_6051.JPG" width="240" /></a></span></div>
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<span style="font-family: "verdana";">Stir it up, then add the panko and egg white to the bowl. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3HCGxetqBUy6bZyU_kfh2MMww-6h2mctPR5QmuGnVn_zq2bIE5rD2z2DnD35I4EmiI_j3D6C6rgQszoTKlTRhnSyOIYI5QQcQT5B4fw-SdJ4d8x2ntaCExaJqX0sdjj4GmpRwWRhO0Y/s1600/IMG_6052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3HCGxetqBUy6bZyU_kfh2MMww-6h2mctPR5QmuGnVn_zq2bIE5rD2z2DnD35I4EmiI_j3D6C6rgQszoTKlTRhnSyOIYI5QQcQT5B4fw-SdJ4d8x2ntaCExaJqX0sdjj4GmpRwWRhO0Y/s320/IMG_6052.JPG" width="307" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">While I chose to add just the whites, you may want to add the whole egg. If so, use 1 or 2 whole eggs instead of 3 egg whites. The key is that you want the mixture to bind together. So, if the mixture is too dry, add another egg or a little extra water or milk. If it's too wet, you can always add more crumbs (Panko, cracker, bread, whatever you choose). Just keep in mind that the main ingredient should probably be TUNA in a tuna patty, so don't get all carried away trying to create the perfect balance; adding more liquid then more crumbs, then more liquid, then more crumbs... </span><br />
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<span style="font-family: "verdana" , sans-serif;">You see how this could get out of hand, right? It's like trying to cut your doll's (or sibling's) hair when you were a kid. You make one snip, but something just doesn't look right. So you try to "even it out". Which requires another snip. Then another. And another... </span><br />
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<span style="font-family: "verdana" , sans-serif;">Those of you who have been in this situation know exactly where this path to attempted perfection leads, right? </span><br />
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<span style="font-family: "verdana" , sans-serif;">Bald Barbie. </span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>Or bald sister. </i></span><br />
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<span style="font-family: "verdana" , sans-serif;">Either way, the moral of the story is that acting conservatively is probably a good plan when it comes to both the novice snipping of hair AND the addition of ingredients to tuna patties. </span><br />
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<span style="font-family: "verdana";">*</span><span style="font-family: "verdana";"><i>As I re-read this segment, I realize that I may just be the first person in all of blogging to compare making tuna patties to novice hair-cutting. Talk about a "meandering mind"! Stay tuned for my next random thought....</i></span><br />
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<span style="font-family: "verdana" , sans-serif;">Once you've got the ingredients all mixed up, it should look something like this. The mixture should stick together. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Like tuna Velcro.<i> </i></span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>Ewww. Never mind. Can you imagine? Tuna Velcro?! Gross.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMsfZ_LdelgwEiT56QeY4aw1I9DpVPTsLWlz6GGPFuMGu49KnVX4JR3XiUbodFyjT3kSz6A2v7TzQ6GNbRLWgkngssndfwPUBqH3dGCUeTBw0ZtvQd2dO8ZxF5RBINA-at2jXn1jP6Lk/s1600/IMG_6053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMsfZ_LdelgwEiT56QeY4aw1I9DpVPTsLWlz6GGPFuMGu49KnVX4JR3XiUbodFyjT3kSz6A2v7TzQ6GNbRLWgkngssndfwPUBqH3dGCUeTBw0ZtvQd2dO8ZxF5RBINA-at2jXn1jP6Lk/s320/IMG_6053.JPG" width="268" /></a></div>
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<span style="font-family: "verdana";">Now that everything is mixed up, it's time to make the patties.</span><br />
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<span style="font-family: "verdana";">I prefer not to form tuna patties with my hands. This is probably not shocking news. Nobody wants stinky tuna hands. </span><br />
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<span style="font-family: "verdana";">And so, I scooped the tuna mixture out with a 1/3 cup-sized measuring cup. As it turns out, by using the 1/3 cup, this recipe made 5 perfectly uniform tuna patties. Uniform is good, since you want them all to cook to the same desired golden brown, at the same temperature, within the same time frame. </span></div>
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<span style="font-family: "verdana";">When forming tuna patties, I spread a piece of waxed paper (parchment works fine too) on my kitchen counter, then drop each scoop onto the paper. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nw6x0dbaQfP1eTzzUMP2u4dTfOdZfSaff0I59-Dowm7n_OLpm3v7hZQj2L6P-JhkoZ2q41lqwcR_ERlvx7XYlbDpt4UwA8yZ-JUJNKM6GbLWsFD-H-9u3IbPxbVZ2CgRbBbh_GP15bU/s1600/IMG_6054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nw6x0dbaQfP1eTzzUMP2u4dTfOdZfSaff0I59-Dowm7n_OLpm3v7hZQj2L6P-JhkoZ2q41lqwcR_ERlvx7XYlbDpt4UwA8yZ-JUJNKM6GbLWsFD-H-9u3IbPxbVZ2CgRbBbh_GP15bU/s320/IMG_6054.JPG" width="240" /></a></div>
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<span style="font-family: "verdana";">Then, I place another piece of waxed paper on top and press down with either my hand, or the bottom of a cup, or a spatula, or a rolling pin, or...well, you can use just about anything within reach that will flatten those puppies down. </span><br />
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<span style="font-family: "verdana";">I use this method with any hand-formed meat patty and for rolling out pie crusts too. The idea is that when you finish, you'll have clean hands and BONUS: no counter top clean up!</span></div>
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<span style="font-family: "verdana";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HJQyoMJk_nrvfWhW7PP2wqbq2V4GMPyx7NwHV3KV6rC2fvkbI8EbbogaA3mZfdGSLjxoFXfFz8mcv4fOOXs84Bavbfda_7_icmlO0DfdogLSudgmZBPS9OikUnwoJ1fWzSOJknUiuKA/s1600/IMG_6055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HJQyoMJk_nrvfWhW7PP2wqbq2V4GMPyx7NwHV3KV6rC2fvkbI8EbbogaA3mZfdGSLjxoFXfFz8mcv4fOOXs84Bavbfda_7_icmlO0DfdogLSudgmZBPS9OikUnwoJ1fWzSOJknUiuKA/s320/IMG_6055.JPG" width="320" /></a></span></div>
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Now that I've shared my earth-shattering meat patty "life hack", check out these perfect tuna patties.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFoE30IKJdfYMedx8rU7TZk5Uw9_1DNbJM0r4J0Bq1JDpAHocNXbGQUKLe8LB53ft0HpviD1tcibiGhJ7Ts1hAG8B-6jf8WpyDS2Om9XVIn-EFoZ6E-JZTtSbNSnR2JUwqD4U3mN5ol0/s1600/IMG_6056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFoE30IKJdfYMedx8rU7TZk5Uw9_1DNbJM0r4J0Bq1JDpAHocNXbGQUKLe8LB53ft0HpviD1tcibiGhJ7Ts1hAG8B-6jf8WpyDS2Om9XVIn-EFoZ6E-JZTtSbNSnR2JUwqD4U3mN5ol0/s320/IMG_6056.JPG" width="320" /></a></div>
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BOOM! </div>
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Okay, now into the skillet. Just pre-heat your skillet to medium-high heat. Add a tablespoon or two of olive oil and fry up those tuna patties until they are nice and crisply golden-browned on the outside and cooked through. I think that I cooked mine for about 4 minutes per side. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpoXZC6S1ULvumXq_EYnAe7Q-W2lrzipQrfI3r1GCKfwortXm-tgzkYwg8kFcxErjlsR_BUrf-qQJ8eF5mN1coM3WeIw5jxKbxVsm-uz55HogfjMZGm3xRRzEcnxwQ-gBcsz3J86GjK4/s1600/IMG_6057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpoXZC6S1ULvumXq_EYnAe7Q-W2lrzipQrfI3r1GCKfwortXm-tgzkYwg8kFcxErjlsR_BUrf-qQJ8eF5mN1coM3WeIw5jxKbxVsm-uz55HogfjMZGm3xRRzEcnxwQ-gBcsz3J86GjK4/s320/IMG_6057.JPG" width="240" /></a></div>
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You want to make sure that you let them cook for long enough on the first side especially, so that the surface of the patty holds together and starts to "crisp up" before you attempt to flip it, otherwise you may risk the patty falling apart. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiW2EZVBZt_eRY0TGaXlZHdluYY1IapSbURU7iJqCBfGpfAasRYaGzkRklt7mFFnL5IcFUdPFWANNpy_jzuoxg91V-J4VJ8FCmtZyDpkseiJ3po0Ld9PJMOUm0DixzY1W_GLIUk-UiZ4/s1600/IMG_6058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiW2EZVBZt_eRY0TGaXlZHdluYY1IapSbURU7iJqCBfGpfAasRYaGzkRklt7mFFnL5IcFUdPFWANNpy_jzuoxg91V-J4VJ8FCmtZyDpkseiJ3po0Ld9PJMOUm0DixzY1W_GLIUk-UiZ4/s320/IMG_6058.JPG" width="320" /></a></div>
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These turned out awesome! My family demolished the entire skillet. My husband and I ate them with a little bit of homemade, "lightened-up" remoulade sauce that I had left over from another recipe. Our oldest daughter ate one sandwich-style between a "skinny bagel", grilled with a slice of cheese (a little throw-back to those tuna patties of my childhood). Next time I'm going to have to double the recipe...<br />
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Now follow the formula and make your own version! <br />
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Or you can copy my recipe. I'm cool with that. <br />
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Enjoy!<br />
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<b>Krista's Kitchen Tuna Patties</b><br />
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2- 5 oz. cans of chunk light tuna in water, drained<br />
3 egg whites<br />
1/3 cup panko bread crumbs<br />
1/4 cup onion, diced<br />
2-3 green onions, sliced<br />
1-2 tablespoons hot sauce, such as Frank's Red Hot<br />
1-2 teaspoons Old Bay Seasoning<br />
1-2 tablespoons olive oil<br />
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Mix the first 7 ingredients thoroughly in a bowl. Heat olive oil in a skillet at medium-high. Measure out patties by packing the tuna mixture into a 1/3 cup measuring cup. Turn onto waxed or parchment paper. Cover with another sheet of waxed paper and press the mixture down into patties that are 1/2"-3/4" thickness. Transfer patties to the skillet and fry for 4 minutes per side until nicely crisp and golden brown. <br />
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According to my smart phone calorie counting app (MyNetDiary) 1 patty= 94 calories<br />
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<br />Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com7tag:blogger.com,1999:blog-7567180230330055569.post-71558795564738416792016-04-07T21:23:00.000-04:002016-04-07T21:23:27.041-04:00"Pretend I'm a Deep Dish" Pizza Skillet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhua7nOMRBR0-rIWLwCGaSurGbGCA-XWPxxaFd8Cl2ILQnG0wi_yQ3A1Xj32636uU-xggj1PEwMiPPa-iNUPF_WGPhRWK603OBulIE4X-7QJZUrEY_oKZSDkU_tS8ocilPPKAGcKXeKkOU/s1600/DSC04059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhua7nOMRBR0-rIWLwCGaSurGbGCA-XWPxxaFd8Cl2ILQnG0wi_yQ3A1Xj32636uU-xggj1PEwMiPPa-iNUPF_WGPhRWK603OBulIE4X-7QJZUrEY_oKZSDkU_tS8ocilPPKAGcKXeKkOU/s320/DSC04059.JPG" width="320" /></a></div>
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<span style="font-family: "verdana";">Because I love to eat, my key to sticking to a weight loss plan is that the food still has to taste really good and I need lots of variety. Plans that are extreme; like no/low-carb, no-sugar, no salt, no alcohol, no coffee, no meat, no fat, no....well you get the picture, make me a little crazy and more likely to "cheat". Truth be told, a "cleanse" of any sort makes me positively "postal". I need an "everything in moderation" approach. I can handle moderation.<i> Except when it comes to those wasabi-soy almonds. Apparently those are a deal breaker. If those suckers are present in my house, I will kill a whole container of them in a moment of weakness. Just sayin'.</i> </span><br />
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<span style="font-family: "verdana";">A few months back, my husband and I decided to eat healthier with the goal of shaving off some pounds. As far as I can remember, this is the first time we have dieted simultaneously, and I have to say that it is much easier when my partner isn't trying to order pizza or suggest that we go out for breakfast while I am trying to watch my intake. It also keeps me accountable when I know that my husband is going to ask, "how many calories is this dinner?" It's been a <strike>fun</strike> challenge to make the most delicious, filling dinners that are healthy and lower in fat and calories.</span><br />
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<span style="font-family: "verdana";">That's how I chose this recipe for our dinner. We are a house full of pizza lovers. Since we started counting our calories, when the craving strikes, we have resorted to ordering thin crust pizza with vegetables or grilled chicken and practiced that annoying discipline of portion control; limiting ourselves to a slice or two. Last month, we even made homemade thin crust and went light on the cheese. But sometimes I love a thick, deep-dish, loaded with sausage and boasting all of that great tomato flavor. Which is why this wanna-be pizza recipe graced our table this week. </span><br />
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<span style="font-family: "verdana";">I won't say that I didn't miss the crust, but at 225 calories per "slice" for this crustless wonder versus 500-600 calories per slice of my favorite carry-out Chicago-style deep dish, I'm a fan. These little sacrifices are paying off. In just a few months of counting calories (gotta love that "there's an app for that" these days!), eating more fruits and veggies, focusing on lean proteins, drinking plenty of water, and making exercise a daily priority, we have shed a collective 50+ pounds! So for now, "modified" pizza works for us. And it was so tasty! All of the flavors are there. Another bonus, this is a quick and easy meal that I was able to throw together pretty quickly after work. </span><br />
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<span style="font-family: "verdana";">So here's how it came together:</span><br />
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<span style="font-family: "verdana";">As is my tradition, I gathered the ingredients. We like our pizza "loaded", and so I rounded up turkey sausage and turkey pepperoni, diced tomatoes, onions, mushrooms, banana peppers, and cheese. I also grabbed some olive oil and Italian seasonings. </span><br />
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<span style="font-family: "verdana" , sans-serif;">To get started, I opened a can of diced tomatoes and poured them into a colander to drain while I prepared the other components of this dish. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Then I set about preparing the sausage. I purchased Italian turkey sausage in link form, then removed the casings.</span></div>
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<span style="font-family: "verdana";">I fired up my cast iron skillet and added a couple teaspoons of olive oil and a sliced onion. </span></div>
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<span style="font-family: "verdana" , sans-serif;">The sausage went on top and I browned up the whole mess, breaking up the sausage as it cooked. You can also sprinkle with Italian seasoning or add garlic/garlic salt at this step. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Once the sausage was nice and brown and the onions were perfectly tender, I added in some sliced mushrooms. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Once the mushrooms cooked down a little, I built the "pizza". First, I topped it with the drained diced tomatoes. </span></div>
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<span style="font-family: "verdana";">Then, I added some banana peppers and turkey pepperoni. </span></div>
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<span style="font-family: "verdana" , sans-serif;">And finally, the cheese. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Then I popped the whole skillet into a 400 degree oven and baked it for 15-20 minutes until the cheese melted and the edges were bubbling nicely. </span></div>
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<span style="font-family: "verdana" , sans-serif;">T</span><span style="font-family: "verdana" , sans-serif;">hen BOOM! I sliced the "pizza" into 6 pieces and tah-dah....Dinner!</span></div>
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<span style="font-family: "verdana";">Quick, easy, low-calorie, and delicious!</span></div>
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<span style="font-family: "verdana";"><b>"Pretend I'm a Deep Dish" Pizza Skillet</b></span></div>
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<span style="font-family: "verdana";">1 can diced tomatoes, drained</span></div>
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<span style="font-family: "verdana";">16-20 oz. Italian turkey sausage, either link or bulk</span></div>
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<span style="font-family: "verdana";">1 onion, sliced</span></div>
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<span style="font-family: "verdana";">8 oz. mushrooms, sliced</span></div>
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<span style="font-family: "verdana";">banana peppers</span></div>
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<span style="font-family: "verdana";">turkey pepperoni</span></div>
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<span style="font-family: "verdana";">2/3 cup low-moisture, part-skim mozzarella</span></div>
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<span style="font-family: "verdana";">Preheat oven to 400 degrees. Drain diced tomatoes, set aside. Heat 1-3 teaspoons of olive oil in an oven-proof skillet. Add onions to the heated skilled. Remove sausage from casings, if needed. Add sausage to skillet and break apart as you brown the mixture. Sprinkle with Italian seasoning and/or add garlic if desired. Add mushrooms to skillet and cook until soft. Top sausage-onion-mushroom mixture with drained diced tomatoes, banana peppers, pepperoni, and cheese. Remove from burner and bake for 10-20 minutes, until cheese is melted and sides are "bubbly". Remove from oven and slice into 6 portions. </span></div>
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<span style="font-family: "verdana";">1 "slice"= 1 cup of the mixture= 225 calories</span></div>
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<span style="font-family: "verdana";">If you're looking for a more labor-intensive Chicago-style pizza (with a crust!) check out this <a href="http://cookingwithkrista.blogspot.com/2010/01/chicago-deep-dish-pizza-lightened-up.html">"Lightened Up" Chicago Deep Dish Pizza Recipe</a>.</span></div>
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<span style="font-family: "verdana";">Happy cooking, everyone!</span></div>
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<span style="font-family: "verdana";">Love, </span></div>
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<span style="font-family: "verdana";">Krista</span></div>
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<br />Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com2tag:blogger.com,1999:blog-7567180230330055569.post-73965857082165690612016-04-01T23:33:00.000-04:002016-04-02T12:56:47.950-04:00How to Roast a Chicken, The Tale of Two Ovens, and a Buffalo Chicken Salad<span style="font-family: "verdana" , sans-serif;">A new post? What?!? Is this an April Fool's Day prank? </span><br />
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<span style="font-family: "verdana" , sans-serif;">True, my last post was in 2014. And then....silence. 16 months of silence. Although, to be honest, it was anything but silent in this household. Nothing exciting, just the day to day activities of my family and no time (or energy at the end of the day) left for me to sit down and document the happenings in my kitchen.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Luckily, all of the great recipes were here at my fingertips with the click of a keyboard or the touch of a screen. Back when I started writing this blog in 2008, I never imagined it would serve as my cooking journal and chronicle my experiences as I chopped, cooked, sauteed, and baked my way through over 700 recipes. Back then, I was just trying to provide my family and friends with access to my recipes without having to call me up every time they thought about <a href="http://cookingwithkrista.blogspot.com/2009/05/out-of-this-world-summer-cook-out.html">Rotini Salad</a>. <i>That's right, CALL. Back then, I didn't even have a phone that would/could text. For real.</i> And while my life right now is very full and blessed with all of the things that this busy stage of life entails, I've missed this space where I could share and critique and reflect. And so, I'm swinging my leg over the horse and climbing back on. YEEEEHAWWWW!</span><br />
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I'm starting back with 2 basics; a perfect roast chicken and a phenomenal salad made from the leftover chicken. If you've stopped by here before, you know I love to cook once and eat twice. I actually had the salad in mind when I prepared this chicken, and so I went with a spice rub that would go well with the flavors of the salad I had planned. </span><br />
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If you're in the market for additional tried-and-true roast chicken meals, check out these: </span><a href="http://cookingwithkrista.blogspot.com/2011/01/balsamic-roast-chicken-with-red-onion.html"><span style="font-family: "verdana" , sans-serif;">Balsamic Roast Chicken with Red Onion Sauce</span></a><span style="font-family: "verdana" , sans-serif;">, </span><a href="http://cookingwithkrista.blogspot.com/2010/10/rosemary-roasted-chicken-and-potatoes.html"><span style="font-family: "verdana" , sans-serif;">Rosemary Roasted Chicken and Potatoes</span></a><span style="font-family: "verdana" , sans-serif;">, and </span><a href="http://cookingwithkrista.blogspot.com/2008/11/garlic-herb-roasted-chicken.html"><span style="font-family: "verdana" , sans-serif;">Garlic Herb Roast Chicken</span></a><span style="font-family: "verdana" , sans-serif;">. </span><br />
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Last night's dinner was no-fuss. I just grabbed a spice blend that I purchased from our corner store. They have the most delicious rotisserie chicken. One day I asked the girl at the deli counter about the spice blend and she offered to sell some to me. I paid $1.50 for the whole container. #winning</span><br />
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<span style="font-family: "verdana" , sans-serif;">I'd estimate that I roast a whole chicken about once a month. I'm a fan because 1) it's pretty inexpensive- I snagged this bird at ALDI for $.95/lb and 2) my family will always eat it. Roast chicken falls into the same category as pizza and tacos in this household. It's a crowd-pleaser.</span><br />
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<span style="font-family: "verdana" , sans-serif;">If you've never done it before, roasting a chicken isn't tricky. I'd recommend placing the chicken in your clean kitchen sink before removing the plastic, so that chicken "juice" doesn't run all over your countertop. Once the chicken is free from the packaging, remove the packet of "giblets" that is generally placed inside of the bird. You can either discard them or if you're feeling industrious, cook them up using your favorite method. Assuming you have a favorite giblet-cooking technique, of course. If not, there's always Pinterest. Or you could do what we did before Pinterest, and no, I don't mean "google it". Rather, call your grandma. I'm pretty sure the last time I ate a decent gizzard or any gizzard at all, it came out of my grandma's kitchen. Okay- enough on giblets, let's get back to the whole bird...</span></div>
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<span style="font-family: "verdana" , sans-serif;">Next, give the chicken a rinse, checking for anything that would be unappetizing, such as say, pinfeathers. Promptly remove anything "yucky". Once your chicken is prepped, transfer it to a baking dish. I lined a glass baking pan with aluminum foil, which I placed next to the sink for an easy transfer from sink to pan. Plus, foil=easy clean up.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I rubbed the spices into this chicken under AND on top of the skin. To get under the skin, you can separate it from the meat using a wooden spoon. However, I just use my fingers. I like to put the chicken back into the refrigerator for at least 2 hours after it is seasoned to let the flavors "sink in". Ideally, you could rub the chicken the night before and then cover and refrigerate until you are ready to bake. </span></div>
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Typically, the next step is to place the chicken in a 350 degree oven to bake. The rule of thumb is 20 minutes per pound based on the weight of the chicken. The goal is an internal cooking temperature of 180 degrees, checked at the thickest part of the bird. </span></div>
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<span style="font-family: "verdana" , sans-serif;">You will notice from the photograph of my bird that the thermometer is attached to the oven. And you're probably thinking, "Hmmm, I bet there's a story there." Or not. Ok, probably not. But I've been away for such a long time and this is sort of like a homecoming post...so indulge me. Or if you're just here about the chicken, scroll on down. I'm cool with that. It's a really LONG story. Here goes...</span></div>
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<span style="font-family: "verdana";"><span style="font-family: "verdana" , sans-serif;">This is the first roast chicken that my NEW oven has
produced. I was super excited because my oven features a digital meat
thermometer and I’ve looked forward to testing it out. According to the product
description: </span></span></div>
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<span style="font-family: "verdana";"><i style="mso-bidi-font-style: normal;"><span style="font-family: "verdana" , sans-serif;">“The digital meat
thermometer automatically monitors the internal temperature of food, then
alerts you and shuts off the oven when food is fully cooked, so you never have
to guess at the doneness of your meal.”</span></i></span></div>
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<span style="font-family: "verdana";"><span style="font-family: "verdana" , sans-serif;">Since it seems that every time I need a
meat thermometer, I rifle through my gadget drawer to turn up 2 bi-metallic
stemmed dinosaurs that need calibrated and 1 digital model with batteries that
keep popping out, this option appealed to me. On the day I made this meal, I
simply stuck the provided probe into my chicken and plugged it into the stove,
then “told” my oven the desired internal cooking temperature, set the oven heat,
and headed out the door to take the kiddos to the park. I had planned to come
back a little before the chicken should be ready, just in case I had screwed
something up or the feature did not work as I hoped it would. </span></span></div>
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<span style="font-family: "verdana";"><span style="font-family: "verdana" , sans-serif;">We met friends at the park, and as often happens when
everyone is having fun, time got away from us. When I realized that it was
probably past time to check on the chicken, I hustled my group out of the park.
We arrived home to the wonderful smell of dinner. The oven had turned off and
the screen read “oven cooling” and the chicken was cooked perfectly! I almost
got a little misty. I love this oven SO much!</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Before you get oven envy and all, </span><span style="font-family: "verdana" , sans-serif;">“It must be nice.”</span><span style="font-family: "verdana" , sans-serif;"> Let me detail the 3 years of OVEN HELL that
brought me to this joyous moment. This
post is about to reveal two of my (sometimes undesirable) personality traits.
#1-I am frugal (to a fault…which will become apparent after reading the
following account) and #2-I can be stubborn. You know what, I better make a #3- I have a
tendency to tell really long stories.</span></div>
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<span style="font-family: "verdana" , sans-serif;">When we purchased our home a little over 5 years ago, we
knew that the appliances were old. They had been updated with a kitchen remodel
approximately 15 years before (our home is about 85 years old), but still, we were
aware that the appliances had a limited life. Aside from some uneven heating issues, the
oven seemed to be ok. </span></div>
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<span style="font-family: "verdana" , sans-serif;">We settled in, and
before long, I was big and pregnant with
our 3</span><sup><span style="font-family: "verdana" , sans-serif; font-size: x-small;">rd</span></sup><span style="font-family: "verdana" , sans-serif;"> child, working a full-time teaching position, and keeping up
with 2 busy school-aged children when suddenly our oven started TORCHING
everything and the control panel starting sounding angry warnings and
flashing obscure codes like “F4”. I kind of panicked. <i>NOOOOOO! Not now!</i> The
baby was coming any day, we were about to have all kinds of baby bills, summer
day camp and swim lesson fees, we had just replaced the central air-conditioner, and I
was preparing to take a 12-week maternity leave, half of which was unpaid. A
new wall oven was not in the budget. </span></div>
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<span style="font-family: "verdana" , sans-serif;">So, I called an appliance repair guy. After checking
everything out, repair “dude” told me that he could fix it…IF he could find the
part. If not, I had better start shopping. <i>GAH!</i> Within a day or two, a part was located
somewhere in Pennsylvania (Apparently the only one left in the world!) and I
was feeling pretty happy that I had just saved us “all this money”. For about
$300, the oven was fixed and everything was good…..for 2 whole weeks. And then the
broiler quit and more over-heating, censor issues happened and I was on the
phone with the repair guy again. I
assumed that his repair had failed and he would just fix it right up. NOT SO. It
turned out that another part had gone bad and needed to be ordered. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Since we had already sunk $300 into the oven, I hated to
scrap it and buy a new oven, and so I agreed to the repair. </span><i style="mso-bidi-font-style: normal;"><span style="font-family: "verdana" , sans-serif;">STUPID</span></i><span style="font-family: "verdana" , sans-serif;">. In my defense, I was
sleep-deprived, with a new baby cradled in my arms, milk dripping from my body,
and there seemed to be like, 20 kids (my
munchkins and their buddies) all running through my house on summer break. I
kind of wanted to cry. Instead, I made a decision. We all know that sleep-deprived
new mommies are notoriously even-tempered, un-emotional, and excellent
decision-makers. Right? Turns out that this repair cost about the same amount
as the first. </span><i style="mso-bidi-font-style: normal;"><span style="font-family: "verdana" , sans-serif;">Grrrr.</span></i><span style="font-family: "verdana" , sans-serif;"> I could’ve bought an inexpensive, NEW, single
wall oven for about $300 more than the $600 I had now thrown at that sinking
ship. <i>I sure I am glad that I saved us from spending all of that money on a new wall oven.</i> </span></div>
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<span style="font-family: "verdana" , sans-serif;">But at least the oven was fixed, right? WRONG. There were future oven mishaps on the horizon. You see, that bundle of joy who had snuggled in my arms in the
previous chapter of this story turned into a Herculean force of nature within a
few short months. He surprised us by walking in his 9</span><sup><span style="font-family: "verdana" , sans-serif; font-size: x-small;">th</span></sup><span style="font-family: "verdana" , sans-serif;"> month. And before he
walked, he pulled up on everything in sight, including the wall oven door. And
once he mastered pulling up, he figured out that he could also open that oven door
and (BONUS!) stand on it. Visions of Hansel and Gretel danced in my head.
To avoid baking the baby, we pushed heavy chairs in front
of the oven (which Herculean baby used to climb up and onto the kitchen counter), then
we wired the door shut (totally inconvenient when trying to cook and re-wire) and
finally we purchased a baby-proof oven lock (which quickly broke). </span></div>
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<span style="font-family: "verdana" , sans-serif;">It turns out that oven doors aren’t actually designed to
support a lot of weight, and soon, our oven door would no longer close all the way,
which resulted in more wiring shut. If I had to pick a moment in time when the
universe told us that it was time to “let go”, I would say that “rock-bottom”
occurred on December 31</span><sup><span style="font-family: "verdana" , sans-serif; font-size: x-small;">st</span></sup><span style="font-family: "verdana" , sans-serif;"> of 2014. As is our tradition, all of the
neighbors were over for a New Year’s Eve party. The event was in
full-swing. I had just placed 2 sheets of my
famous <a href="http://cookingwithkrista.blogspot.com/2008/12/bacon-wrapped-water-chestnuts.html">bacon-wrapped water chestnuts</a> in the oven and all of the adults at the
party were visiting and laughing when…. BOOM! The entire door of the oven fell
off and crashed onto our ceramic tile, in plain view of all of the guests. A
hush fell over the crowd</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "verdana" , sans-serif;">. Oooops.</span></i><span style="font-family: "verdana" , sans-serif;"> We wiggled the door back on and propped
a chair in front, but still, it was just a little embarrassing, even though we all had
a good laugh.</span></div>
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<span style="font-family: "verdana" , sans-serif;">The next day, my husband ordered new hinges and we decided
that we could do the repair on our own. While the door was off, I decided to
take the opportunity to “deep-clean” the oven. As I scrubbed at the “gunk” in
the back of the oven with a baking soda-laden tooth brush, I realized that “the
gunk” was actually rust. After it was scrubbed away, I noticed that the corrosion had left small holes along the
back seam of the oven. In denial, I stuffed them with aluminum foil and helped
my husband with the hinge replacement of our now super-clean geriatric oven. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Except, the new hinges didn’t totally fix the problem. Sure,
they held the door on just fine, but it seems that the inside door tracks had been
bent by “giant baby” and the door still wouldn’t close properly. At this point
we did start shopping for a new oven. However, not aggressively. We’d wait for a sale and then mull over the
choices, debate doing a kitchen remodel instead, discuss possibilities…and then
inevitably, get busy with life until the next time I hit “pre-heat”. <i>I realize that if you have read this far, that I sound absolutely crazy right now. Just get a new oven already, lady!</i></span></div>
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<span style="font-family: "verdana" , sans-serif;">My mom and sisters began harassing me about getting a new oven, but hey, as long as I
could prop a chair in front of it, and the thing still worked, I wasn’t
rushing. Then last fall, my sweet grandma came for a visit. It’s fair to say,
as a fellow baker, she was downright appalled that my oven door didn’t close </span><span style="background-attachment: scroll; background-clip: border-box; background-image: none; background-origin: padding-box; background-position: 0% 0%; background-repeat: repeat; background-size: auto;"><span style="background-color: white; font-family: "verdana" , sans-serif;">properly</span></span><span style="font-family: "verdana" , sans-serif;">. Over the next few weeks, Grandma “stayed on
my case” about the downfall of my kitchen. Which is how, eventually, I ended
up with this fabulous, digital thermometer, wall oven as my Christmas/birthday gift.</span></div>
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<span style="font-family: "verdana" , sans-serif;">So…if your oven stinks…I promise, I’ve been there. </span></div>
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<span style="font-size: 11.0pt; line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: small;">I have to say all of that adversity makes me
totally grateful for my new, awesome oven. You should see how evenly this thing
bakes! (Maybe you will, as I’m working up future posts soon.) But this chicken…seriously….cake
walk! So easy.</span><span style="font-family: Verdana, sans-serif; font-size: small; mso-spacerun: yes;"> <span style="font-family: Verdana, sans-serif;"></span><span style="font-size: small;"></span><span style="font-size: large;"></span><span style="font-size: large;"></span></span></span></div>
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<span style="font-size: 11.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"></span><span style="font-family: Verdana, sans-serif; font-size: small;">While some folks like to rub the chicken with butter or brush with oil, I just basted it with the cooking juice when it came out of the oven. The skin was already perfectly browned and the meat was nice and juicy!</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Notice the potatoes around the chicken? I just lined a baking sheet with foil, brushed it with olive oil and tossed 4-5 cut up potatoes with garlic, salt, and Parmesan. Use whatever flavor combination you like. Seasoning salt and rosemary are also good when baking potatoes this way. I just put the potatoes in the oven on the rack below the chicken and left them there the entire time. They turned out a little on the crispy side, but they must've have been good enough, because we didn't have any leftovers.</span></div>
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And now for that salad that I've been bragging about....</span></div>
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<span style="font-family: "verdana" , sans-serif;">I had exactly one chicken breast half left from the roast chicken. While cleaning up after dinner, I shredded and bagged it and put it into the fridge for later. When lunchtime rolled around the next day, I gathered my ingredients. The chicken, garlic, and hot sauce for the "Buffalo Chicken", lettuce, tomatoes, celery, green onion, black beans, corn, and the makings of a low-fat ranch dressing.</span></div>
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<span style="font-family: "verdana";">Apparently I have a phobia about running out of hot sauce, because this is what I found when I searched our refrigerator. Does anyone else have hoarding tendencies focused on a particular ingredient? Or maybe my cooking is just that bad and my family is covering my flavor creations with hot sauce? This would also explain the abundance of Ranch, BBQ Sauce, and ketchup in our fridge. <i>Hmmm.....</i></span><br />
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<span style="font-family: "verdana" , sans-serif;">I heated a skillet and added garlic and hot sauce, bringing it to a simmer.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Then, I stirred in 10 oz. of chicken and heated it through while it soaked up the spicy goodness of knock-off Franks Red Hot.</span></div>
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<span style="font-family: "verdana" , sans-serif;">While the chicken cooked, I rinsed and drained the beans and corn, chopped all of the veggies, and divided them into two bowls. My husband works from his home office when he isn't travelling for work, and I knew that he would love this flavor-packed, healthy salad. I also added a couple of tablespoons of cheese to each bowl. It wasn't originally on my ingredient list, but that's how I roll...</span></div>
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<span style="font-family: "verdana" , sans-serif;">Livin' on the edge, Baby!</span></div>
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<span style="font-family: "verdana";">Next, I mixed 1/4 cup of light sour cream with ranch dressing mix and a couple of tablespoons of skim milk in a plastic container with a lid, then I shook it up to combine. You might need to add a little more milk to thin the dressing to the consistency you desire. Divide the dressing between both salads and then use 2 utensils to gently mix everything together. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Finally, top it all off with that delicious Buffalo-style shredded chicken.</span></div>
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<span style="font-family: "verdana" , sans-serif;">And there you have it, a wonderful, healthy lunch for 2.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Wait, make that 3. We still have one cutie at home during the day. He's not picky and he eats his weight in food daily. Probably so that he can maintain his strength and eventually destroy the rest of our appliances.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Buffalo Chicken Salad</u></b></span></div>
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<span style="font-family: "verdana";">Serves:2</span></div>
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<span style="font-family: "verdana";">Prep time: 20 minutes</span></div>
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<span style="font-family: "verdana";">Ingredients:</span></div>
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<span style="font-family: "verdana";">10 oz. chicken breast, cooked and shredded</span></div>
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<span style="font-family: "verdana";">2 t. minced garlic</span></div>
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<span style="font-family: "verdana";">1/3 cup hot sauce</span></div>
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<span style="font-family: "verdana";">3-4 cups lettuce, chopped</span></div>
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<span style="font-family: "verdana";">1/2 cup black beans, drained and rinsed</span></div>
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<span style="font-family: "verdana";">1/2 cup canned sweet corn, drained</span></div>
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<span style="font-family: "verdana";">2 stalks celery, diced</span></div>
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<span style="font-family: "verdana";">4 green onions, sliced</span></div>
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<span style="font-family: "verdana";">3 Roma tomatoes, diced</span></div>
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<span style="font-family: "verdana";">1/4 cup shredded Mexican blend cheese, made with 2% milk</span></div>
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<span style="font-family: "verdana";">1-2 tablespoons ranch dressing mix</span></div>
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<span style="font-family: "verdana";">1/4 cup light sour cream</span></div>
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<span style="font-family: "verdana";">2-4 T. skim milk</span></div>
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<span style="font-family: "verdana";">Pre-heat skillet. Add garlic and hot sauce. Bring to a simmer. Stir in chicken and heat through. Turn off heat and set aside. </span></div>
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<span style="font-family: "verdana";">Divide the next 7 ingredients evenly into two large bowls. </span></div>
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<span style="font-family: "verdana";">Combine ranch dressing mix, sour cream, and milk in a container with a tightly fitting lid. Shake to mix thoroughly. Add additional milk (if needed) to desired consistency. </span></div>
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<span style="font-family: "verdana";">Pour dressing over the salads and use two utensils to toss salads and evenly distribute dressing. Top each salad with equal portions of the heated chicken. </span></div>
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<span style="font-family: "verdana";">Based on the nutrition app on my phone, 1 serving=325 calories</span></div>
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<span style="font-family: "verdana";">Happy cooking!</span></div>
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<span style="font-family: "verdana";">Love, Krista</span></div>
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Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com5tag:blogger.com,1999:blog-7567180230330055569.post-54163686273852602662014-11-25T22:43:00.000-05:002016-04-07T21:26:15.093-04:00Freeing the Seed: A Review of Pomegranate Seed Removal Methods and A Few of My Favorite Pomegranate Recipes<div class="separator" style="clear: both; text-align: center;">
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This is a pomegranate. Right now, we are at the tail-end of pomegranate season. They are still available at your local grocer for a reasonable price. A few weeks ago, at the peak of pomegranate season, I could find them for less than a dollar per fruit. I love pomegranate season first and foremost because my kiddos love pomegranate. At this time of year it's a healthy, inexpensive snack packed with dietary fiber, vitamins, and anti-oxidants. It's widely recognized as a "super food". You can read more about pomegranate nutrition information<a href="http://www.nutrition-and-you.com/pomegranate.html"> HERE</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2TEKXJguacxufyjxvg2norLiL1bWOoTt4EI2k5EVxnJ_UubzO0CQmDXvIG1KSJd0fUX9vsnip7Pm9X5GsPvtPsf9GmWxZ4G6yjNTwixq6cJAqGAzgyKE6Yz7uGqRZfz05SpIoTfeNbM/s1600/Pomegranate+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2TEKXJguacxufyjxvg2norLiL1bWOoTt4EI2k5EVxnJ_UubzO0CQmDXvIG1KSJd0fUX9vsnip7Pm9X5GsPvtPsf9GmWxZ4G6yjNTwixq6cJAqGAzgyKE6Yz7uGqRZfz05SpIoTfeNbM/s1600/Pomegranate+2.jpg" width="320" /></a></div>
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Aside from the health benefits, I like pomegranates because their sweet-tart juice is a wonderful component in recipes. In desserts and drinks, and even savory main dishes, the pomegranate, or it's juice, add flavor and color. The seeds on their own are gorgeous. They are like little sparkling rubies in a bowl. <em>Bedazzle your dinner party!</em> They offer a burst of flavor when eaten and also serve as a lovely garnish.<br />
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Now that we've established that pomegranates are delicious, healthy, and in season, we need to discuss how you can get at all of that fruit once you're in the comfort of your own kitchen. Read on to see the 3 methods I have tried. <br />
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<strong><u>The Water Method</u></strong><br />
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The first time I ever seeded a pomegranate was about 6 years ago. I used the water method. You can see a detailed description of the water method <a href="http://www.saveur.com/article/Video/VIDEO-How-to-De-seed-a-Pomegranate">HERE</a>. I like the water method because you get less pomegranate juice on your hands and the membrane floats to the top while the seeds drop to the bottom, making the membrane easy to skim off and discard. <br />
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<strong><u>The "Score and Pick" Method</u></strong><br />
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Recently a friend posted a video about a new (to me) method for seeding the pomegranate on her Facebook page. You can view that clip <a href="http://boingboing.net/2014/10/24/best-way-to-cut-open-a-pomegra.html">HERE</a>. The speed and efficiency with which that gentleman seeds a pomegranate are impressive. It's worth a watch. <br />
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I decided to employ this method with one of our pomegranates. It involves cutting off the top of the fruit, then scoring the sides. The fruit opens up in a way that exposes a large amount of the seeds. You still have to pick them out, but they are very accessible and this method is fairly quick and less messy than the "Whack It With A Spoon" method which is up next. Another plus is that you won't need to strain anything when you are finished. This method certainly gets my vote for the best way to "field dress" a pomegranate. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbnFGlZekWl1l-M80Kmv2TwICkmCXIzqEwXqleX9F_dF0mcrr-F5fydJ8dqkE5s0yS_TGGPjuSGw9mV1wwYLR6hXnXFBFmzMY84g9DXLrqlpQi_lw3cyUpJjJV0NZP2kpN86VUh-sD8U/s1600/Pomegranate+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbnFGlZekWl1l-M80Kmv2TwICkmCXIzqEwXqleX9F_dF0mcrr-F5fydJ8dqkE5s0yS_TGGPjuSGw9mV1wwYLR6hXnXFBFmzMY84g9DXLrqlpQi_lw3cyUpJjJV0NZP2kpN86VUh-sD8U/s1600/Pomegranate+3.jpg" width="238" /></a></div>
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Here is a view of the inside of the skin and membrane once nearly every seed was removed using the "Score and Pick" Method. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ-4TXnUYK3JXSFOSBqWVh1st3aw_V3XLGr0trk1CDInbZ8eYn5NF9sd2ZLss2zQjcxC9zE229rBiILXb9BSu8Wqi4YMV7cORg0fUl7sTwWw1Qe-EkmMeVZP1FeRMP0x4RYcbjQHyg74/s1600/Pomegranate+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ-4TXnUYK3JXSFOSBqWVh1st3aw_V3XLGr0trk1CDInbZ8eYn5NF9sd2ZLss2zQjcxC9zE229rBiILXb9BSu8Wqi4YMV7cORg0fUl7sTwWw1Qe-EkmMeVZP1FeRMP0x4RYcbjQHyg74/s1600/Pomegranate+4.jpg" width="320" /></a></div>
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And now for the preferred pomegranate seeding method in our household.....<br />
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<strong><u>The Whack-It-With-A-Spoon Method</u></strong><br />
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You can watch a detailed video of this method<a href="https://www.youtube.com/watch?v=znJgWpk71ZQ"> HERE</a>.<br />
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You just cut the pomegranate in half horizontally, then....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHKySCbhQ-9Q4N2-NXi3cnay4OWcWTbE41ZqnD3lGtXqdcoRAFiIwwohIf8v_YqRn2Dlv7VVDsSGtEWnJizeKPOsUnmaWb-jqGkSVm8pyE2qGZ1-TEsWmFK-uYi7xyEOnzyghyvDcTcs/s1600/Pomegranate+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHKySCbhQ-9Q4N2-NXi3cnay4OWcWTbE41ZqnD3lGtXqdcoRAFiIwwohIf8v_YqRn2Dlv7VVDsSGtEWnJizeKPOsUnmaWb-jqGkSVm8pyE2qGZ1-TEsWmFK-uYi7xyEOnzyghyvDcTcs/s1600/Pomegranate+5.jpg" width="320" /></a></div>
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Turn it over a bowl and whack it with a wooden spoon until all of the seeds fall out. I love this method because it is the fastest and easiest... and in my opinion, the most fun! Even a 6-year old can do it. I have to admit that I also enjoy this method because I am amused by my daughter's pomegranate-whacking expressions. Sorry for the fuzzy photos, I guess it was too dark in my kitchen for my old camera to sharpen up the details. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-waDeeuZBYzui5bcTLm0ILIOuNBXqF_yu-TR2CrM19ZSi0tXcTF2gw3MR9XpQVhD2aC_Jdjz4CfuLMQZl9s5XIi0pZNZ68zgZwZ1e5VlweB2g80dHg8dVz4Wi4Y-2UuRQsxh4lU5g2Rc/s1600/Pomegranate+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-waDeeuZBYzui5bcTLm0ILIOuNBXqF_yu-TR2CrM19ZSi0tXcTF2gw3MR9XpQVhD2aC_Jdjz4CfuLMQZl9s5XIi0pZNZ68zgZwZ1e5VlweB2g80dHg8dVz4Wi4Y-2UuRQsxh4lU5g2Rc/s1600/Pomegranate+6.jpg" width="256" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQwC-ztz__LSEf7RSpALUcFCurP2kcRN2MzWtOluJt6f8kdmjR3WBeK9o-1Hf7R2bPegCXL1D47KMpLx3EfqQpaWmmtBs8eFWEqAUR3z7eXmEc5_wFoO-Z7bNk2bpg7DgMlF4c4I4tII/s1600/Pomegranate+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQwC-ztz__LSEf7RSpALUcFCurP2kcRN2MzWtOluJt6f8kdmjR3WBeK9o-1Hf7R2bPegCXL1D47KMpLx3EfqQpaWmmtBs8eFWEqAUR3z7eXmEc5_wFoO-Z7bNk2bpg7DgMlF4c4I4tII/s1600/Pomegranate+7.jpg" width="268" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYattdKLg6boKsMxDKPIf0E6zSsdx4Pb0kmMAIYYnc0FPcUU2iCJ5hDmxl1GaOHeYwGIX-G4cqHyShQ9thmGpB27iesu0hoCFbWUl_ksSIebyV_R7qZ6iTO-mH6hmWtu8tu985XFcKG5s/s1600/Pomegranate+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYattdKLg6boKsMxDKPIf0E6zSsdx4Pb0kmMAIYYnc0FPcUU2iCJ5hDmxl1GaOHeYwGIX-G4cqHyShQ9thmGpB27iesu0hoCFbWUl_ksSIebyV_R7qZ6iTO-mH6hmWtu8tu985XFcKG5s/s1600/Pomegranate+8.jpg" width="275" /></a></div>
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Here is the pomegranate once the seeds have been removed using the "whacking" method. <br />
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As you can see, there is quite a bit of juice splatter involved when using this method. I'd recommend wearing an apron as pomegranate juice does stain. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tTKvCNikAiYumzSY1xjgkc4sLsdb8TnzJjeqUAcWw6ISGO7XYmTNqA0EpadD-DReaAiVL8I8Qw-ReuWRFAjNTmq3Hi1AprbDrTnFZRzjBNYxlx3WYrTTUbwKeCL8kMCHQ5eHAfgh0Sk/s1600/Pomegranate+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tTKvCNikAiYumzSY1xjgkc4sLsdb8TnzJjeqUAcWw6ISGO7XYmTNqA0EpadD-DReaAiVL8I8Qw-ReuWRFAjNTmq3Hi1AprbDrTnFZRzjBNYxlx3WYrTTUbwKeCL8kMCHQ5eHAfgh0Sk/s1600/Pomegranate+10.jpg" width="320" /></a></div>
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As I mentioned, the most popular way to consume pomegranate in our home is straight from the fruit, as a snack. However, I do have a few favorite recipes that utilize pomegranate and they are perfect for this season. <em>Maybe even a pomegranate-themed dinner? Sounds good to me....</em></div>
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First, <a href="http://cookingwithkrista.blogspot.com/2010/01/pan-seared-duck-breast-with-pom-thyme.html">Pan-Seared Duck Breast with a POM-Thyme Reduction Sauce</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFn8LPpHFPllYgHkCe3ydI50Y5S426vxVLFd_zwVuckbGVaMa3h4ImSM1_ZIo5JTiOO5BoL1SrP4N7xUE0LEJKHVkn5167f7YgMu7bqWq7W9gsoLIFlQNMQOHBvhdougqZV_Wh1LVlHd8/s1600/Duck+with+POM+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFn8LPpHFPllYgHkCe3ydI50Y5S426vxVLFd_zwVuckbGVaMa3h4ImSM1_ZIo5JTiOO5BoL1SrP4N7xUE0LEJKHVkn5167f7YgMu7bqWq7W9gsoLIFlQNMQOHBvhdougqZV_Wh1LVlHd8/s1600/Duck+with+POM+13.jpg" width="320" /></a></div>
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And for dessert? Check out this <a href="http://cookingwithkrista.blogspot.com/2010/01/caramel-flan-with-pom-syrup.html">Caramel Flan with Pomegranate Syrup</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNC2w3P4ViLhWTPBQAuYcnzZUspw3V9rD9ADHa4Mq7cbSBgCb5IqSjclbxq_8o7qH8zuwLFuZwnplqqLBeu8y_ksFw3bSbncDCjDMCa8zay2Oy4DGXmT7Zh8Nk4evBfOprV7JA3rqiMhs/s1600/Flan+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNC2w3P4ViLhWTPBQAuYcnzZUspw3V9rD9ADHa4Mq7cbSBgCb5IqSjclbxq_8o7qH8zuwLFuZwnplqqLBeu8y_ksFw3bSbncDCjDMCa8zay2Oy4DGXmT7Zh8Nk4evBfOprV7JA3rqiMhs/s1600/Flan+12.jpg" width="320" /></a></div>
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And if you're in the market for a great holiday cocktail, the <a href="http://cookingwithkrista.blogspot.com/2009/12/busy-holiday-weekend-and-ruby.html">Pomtini's</a> that I served at my in-law's anniversary party 5 years ago are still a favorite. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitjnEAFBHOqXS4WLzDvOvCEYkhLh6yAlvLdzrDpjZoZUz6OVanWS3Er5vXeJdWw1VV4BktBZft6wDHk9ornW7VcojH02jn0MWwRoPZFq4oljB4Mq0uXQLgJYW3RkyAGR_5nITQqy6_Ek/s1600/Pomtini+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitjnEAFBHOqXS4WLzDvOvCEYkhLh6yAlvLdzrDpjZoZUz6OVanWS3Er5vXeJdWw1VV4BktBZft6wDHk9ornW7VcojH02jn0MWwRoPZFq4oljB4Mq0uXQLgJYW3RkyAGR_5nITQqy6_Ek/s1600/Pomtini+3.jpg" width="320" /></a></div>
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I hope that you all have a happy and healthy kickoff to this holiday season! Now go out and buy a pomegranate!</div>
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Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com5tag:blogger.com,1999:blog-7567180230330055569.post-68359074412226534642014-11-17T20:21:00.001-05:002014-11-17T20:23:27.154-05:00Butternut-Spinach Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUertc-TH7ehkhyRIXfry7AxStJHDIjDveS1R4PDQI57_TWSXMSaJeDI4Mnhimb5ek-EOfQjyluS9SFIaPkFjAKhQP9zb_3BcX782TWWyTjkEp9v1Gl_-WxnCy1g-uVpLt8iM9NTr0jU/s1600/Squash+Soup+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUertc-TH7ehkhyRIXfry7AxStJHDIjDveS1R4PDQI57_TWSXMSaJeDI4Mnhimb5ek-EOfQjyluS9SFIaPkFjAKhQP9zb_3BcX782TWWyTjkEp9v1Gl_-WxnCy1g-uVpLt8iM9NTr0jU/s320/Squash+Soup+7.jpg" width="320" /></a></div>
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I ate this soup all by myself. I remember that I went in to work on the day that I prepared this and that leftovers were on the menu for dinner. Except, I didn't want to eat leftovers. It was a cold, rainy day. After staring out of a classroom window at the blustery, gray day and hopping in and out of the car while picking up the kiddos after school, all I wanted was a great bowl of soup. And so, while my daughters did their homework, I threw together this simple soup and then heated leftovers for them while it simmered.</div>
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This soup was just what I needed. It warmed my bones and filled my belly and made me happy. I know that I just wrote I ate it "all by myself", but that's not completely true. While staring up at me from his leftovers, the baby got a case of soup envy. And so I shared. It made him happy too. </div>
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I used prepared chicken broth in this recipe, but you could easily make a vegetarian version by using vegetable broth. </div>
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Here's how it came together: </div>
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First, I heated a little olive oil in the bottom of my small stock pot. Then I added in the equivalent of 1/2 of a large onion, diced. I just used onion that was already chopped from my refrigerator, which consisted of part red onion and part yellow onion. Any type of onion is fine. My personal favorite from the onion family is the shallot, but I didn't have any of those laying around on this particular night. Saute the onion until tender. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WKJmMLifmDu02TPsGuGziyj_QGm6Gq8kkac1pIKhzC-ZjoVH-w8ijHNBZHV8lz-A3RHY7K5ae0bKCLe2SLRboPK4TC-TWssCTM7vgcqSmw3k3QDGTQrUKkmNzuua3a01nFebIUqRDFE/s1600/Squash+Soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WKJmMLifmDu02TPsGuGziyj_QGm6Gq8kkac1pIKhzC-ZjoVH-w8ijHNBZHV8lz-A3RHY7K5ae0bKCLe2SLRboPK4TC-TWssCTM7vgcqSmw3k3QDGTQrUKkmNzuua3a01nFebIUqRDFE/s320/Squash+Soup+1.jpg" width="320" /></a></div>
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While the onion sautéed, I chopped the bottom part of the butternut squash that was leftover from the <a href="http://cookingwithkrista.blogspot.com/2014/11/squash-fries.html">Squash Fries</a> that recently wrote about. I ended up with a heaping cupful of squash.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKq_fwmgwPBiHscex1VsvezHZuqAQl8h8gkRtrtMqNlZzXmoOhRZQPOdj_CuUDFkH5sg7eSR-8ATxDHaHMseUjKAShYq_9dbwa75xFDLl0ihn_FuRYtP4r5yC6sKlmpHMSdeeAYPktes/s1600/Squash+Soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKq_fwmgwPBiHscex1VsvezHZuqAQl8h8gkRtrtMqNlZzXmoOhRZQPOdj_CuUDFkH5sg7eSR-8ATxDHaHMseUjKAShYq_9dbwa75xFDLl0ihn_FuRYtP4r5yC6sKlmpHMSdeeAYPktes/s320/Squash+Soup+2.jpg" width="320" /></a></div>
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Add the squash to the onion and saute for a few minutes longer. Salt and pepper the mixture. Then pour in 6 cups of broth and bring it to a boil. I forgot to take a picture of this step. I got a little caught up with helping with homework, heating leftovers for the kids, and toddler wrangling....<br />
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Once the broth boils, add 2 cups of wide egg noodles. Cook according to package directions, or until the noodles are tender. <br />
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While the noodles cook in the soup mixture, chop 1/2 of an 8 oz. bag of fresh baby spinach. Or if your household is like mine; chop the spinach, assist your 4th grader with long division, listen to the nightly 1st grade reading assignment, unload the dishwasher, pull your toddler off of the top of the dining room table (from where he is firing his entire toy train/tractor collection over the edge and then leaning dangerously close to toppling over while watching them crash below because, well, his head is big and heavy and the rest of his body may just follow his head onto the hardwood floor below and land on the whole train/tractor pile-up that has accumulated there) then attempt to engage him in an activity closer to the kitchen, but not quite underfoot, perhaps a session of banging on pots with a wooden spoon, then carry a basket of laundry up from the dryer (which may or may not get folded within the next 24 hours) and set the coffeemaker for the next morning. #multitasking<br />
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Add the spinach to the soup, then cook and stir for a couple of minutes until it wilts.<br />
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And that's it! Super quick and easy soup. Packed with flavor, low in fat, high in dietary fiber, and there are even some vitamins and anti-oxidants in there. <br />
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<strong>Butternut-Spinach Noodle Soup</strong><br />
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Olive oil<br />
1/2 of a large onion, diced<br />
1 cup butternut squash, chopped<br />
6 cups chicken or vegetable broth<br />
2 cups wide egg noodles<br />
4-6 oz. fresh baby spinach, chopped<br />
salt and pepper, to taste<br />
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Heat enough olive oil in the bottom of a large saucepan or small stockpot to keep onion from sticking. Add diced onion and saute until tender. Add squash and saute for 3-5 minutes. Pour in broth, then bring to a boil. Add noodles and cook according to package directions or until tender. Stir in spinach and cook until just wilted. Remove from heat. Salt and pepper to taste. <br />
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*Add a teaspoon of Italian seasoning or a pinch of red pepper flakes with the broth if a more complex flavor is desired. <br />
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This concludes my series of posts on butternut squash. Probably. There is 1 more butternut squash staring at me from my kitchen counter as I type these words, but I think that I'm going to "give it a rest" on my posts about squash for a bit. Tune in next time for my review of ways to seed a pomegranate. Have a wonderful day, everyone!Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com2tag:blogger.com,1999:blog-7567180230330055569.post-15150522257183417572014-11-10T21:58:00.000-05:002014-11-11T21:50:48.750-05:00Butternut Squash Carbonara<div class="separator" style="clear: both; text-align: center;">
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Today I am sharing the second recipe that I tried with butternut squash in an attempt to depart from my go-to butternut recipe, <a href="http://cookingwithkrista.blogspot.com/2011/09/cream-of-butternut-soup.html">Cream of Butternut Soup</a>. When I found this recipe on Pinterest courtesy of <a href="http://katieatthekitchendoor.com/">Katie at the Kitchen Door</a>, I knew that I wanted to try it. This pasta dish is gorgeous all plated up with it's flavor-packed crowning garnishes: thick-sliced bacon, caramelized onions, and fried sage. This meal was definitely a "Wow!" for me. The slight sweetness of the squash, balanced by the salty bacon, the onions, and the light crispness and flavor of the sage were a lovely balance. <br />
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For those of you feeding young-uns, you might just get them to buy into this because they may assimilate the appearance of the butternut-tinted sauce with their beloved boxed mac n' cheese. My kiddos all ate this without complaint. <em>Weeeell</em>, that is until my husband announced that I "tricked" them with a squash-based, rather than a cream-based sauce.<em> It's healthier, you're welcome. </em>But everyone still cleaned their plate, and my husband, the whistle-blower, (whom for the record, still prefers a cream-based sauce) even got a second helping. Based on these observations, I'm ruling that this dish was not repulsive any one of them. I have resolved that my family is just obligated to give me a hard time because that's their "job" when they catch me sneaking healthy foods into their diet. <em>So there. I win. And whether they want to admit it or not, they win too.</em><br />
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Here's how I conjured up this lovely pasta dish:<br />
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To get started, pre-heat your oven to 375 degrees and put a pot of salted water on your stove top and heat it to a boil. Once it gets boiling, cook your pasta according to the package directions, then drain, reserving 1 cup of the pasta water. <br />
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The next step to create this hearty, creamy, fall pasta dish is to slice and roast approximately 2 lbs of butternut squash. I think I had closer to 3 lbs, but it turned out alright because my self-proclaimed, squash-resistant family kept snatching the gorgeously caramelized pieces off of the baking sheet while they were cooling on the counter. You know, because they all "hate" squash so much. <em>Hmmm.</em><br />
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Slice the squash into 1/2 inch thick pieces, then arrange the pieces on a baking sheet. Drizzle with olive oil, then stir the pieces around and flip them over to coat. Salt and pepper to taste before you pop the sheet into a 375 degree oven for 20-25 minutes or until the squash is tender and begins to caramelize. Here's my squash all ready for the oven. <br />
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Now while that squash bakes, go ahead and chop up 1/2 lb. of bacon. I love bacon. I've said it before and I'll say it again, BACON IS MEAT CANDY! So good! And so perfect in this recipe. I like thick-sliced bacon for this recipe. I'm a big fan of <a href="http://indianakitchenbacon.com/">Indiana Kitchen</a> bacon. You can visit <a href="http://indianakitchenbacon.com/">their website</a> to see if it's available in your area and check out some of their recipes. <br />
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Fry up the bacon until nice and crispy, then move it to a paper towel-lined plate to drain. <br />
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Discard all but 2 tablespoons of the bacon grease in your skillet, then toss in a small, thinly-sliced onion. Cook, stirring frequently, until the onions are thoroughly caramelized and slightly crispy. <br />
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By the time you finish with the bacon and onions, your squash should be just about ready. Look at the gorgeous color on this squash! Move the squash into a bowl if you are using an immersion blender or place in your standard kitchen blender. <br />
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Add 1/4 cup of half and half and a cup of the pasta water to the squash. <br />
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Blend until smooth. I used my immersion blender. I ALWAYS use my immersion blender. I love that I don't have to take apart a blender and wash all the parts. With the immersion blender, I just pop the stick off of the motor and give it a quick wash. It's also perfect for making cream soups, sauces, salad dressings, and smoothies. If you don't have one, put it on your Christmas list! <br />
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Be sure to salt and pepper the mixture to taste. If you're feeling especially adventurous, go ahead and put a dash of nutmeg in there too.<br />
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Next, toss the sauce with the fettuccine and keep everything warm. I did this step in the skillet that I used to fry the bacon and caramelize the onion. Less dishes to wash and there was the added benefit that I picked up any of the delicious drippings left in the skillet from the bacon and onions. <br />
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Before plating the pasta, melt a tablespoon of butter in a small skillet, and then fry the sage for a couple of minutes until it gets nice n' crispy. <strong>
Fried. Sage.</strong> Who even thought of this?! Atop the pasta, it was light and perfectly crisp and added a lovely, subtle flavor to the dish. Cheers for fried sage!
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And here's the finished product. For you lovers of all things butternut, make this one! I just know you will love it. And for those of you "on the fence" about butternut squash? Go ahead, give it a whirl. This recipe may just make a believer out of you. Enjoy!<br />
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<div style="text-align: center;">
<strong>Butternut Squash Carbonara with Caramelized Onions and Fried Sage</strong><br />
<strong>adapted from Katie at the Kitchen Door original recipe found <a href="http://katieatthekitchendoor.com/2014/03/01/butternut-squash-carbonara-with-fried-sage-and-caramelized-onions/">HERE</a></strong></div>
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<div style="text-align: left;">
1 small butternut squash, about 2 lbs.</div>
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olive oil
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<div style="text-align: left;">
salt and pepper<br />
1/2 lb. thick-sliced bacon, chopped
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1 small onion, peeled and sliced into thin half moons</div>
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1 lb. fettuccine
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1/4 c. half and half</div>
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1 tablespoon butter
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1 small bunch sage</div>
<ul>
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<ol>
<li><span style="line-height: 1.5em; text-align: center;">Preheat the oven to 375</span><span style="line-height: 1.5em; text-align: center;">°F. Peel the butternut squash and cut into slices that are half an inch thick. Place on a baking sheet and drizzle with the olive oil, then sprinkle with salt and pepper. Flip slices with a spatula to coat with the oil. Roast until fork tender and slightly caramelized, about 20-25 minutes, checking and flipping after 10 minutes. When tender, remove from oven and place in a blender. Set aside.</span></li>
<li>Heat a skillet and add the chopped bacon. Cook until crispy, stirring frequently. Once cooked, set aside on a paper-towel lined plate. Discard all but 2 tablespoons of the grease. Heat the grease over medium-low heat, then add the sliced onions to the pan. Cook, stirring frequently, until thoroughly caramelized and slightly crispy, about 15 minutes.</li>
<li>While the onions are cooking, bring a large pot of heavily salted water to a boil. Cook the fettuccine according to package directions and drain, reserving 1 cup of the pasta water. Blend the cup of pasta water with the squash and the 1/4 c. half and half until very smooth. Toss the squash puree with the fettuccine.</li>
<li>Just before serving, melt 1 tablespoon of butter in a small frying pan. Fry the sage leaves in the butter until crispy, about 2 minutes. To assemble, divide the pasta between the serving plates, and top generously with the bacon, caramelized onions, and fried sage. Serve immediately.</li>
</ol>
<br />Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com0tag:blogger.com,1999:blog-7567180230330055569.post-76636351517120207502014-11-06T20:10:00.001-05:002014-11-06T20:10:33.160-05:00Squash Fries<div class="separator" style="clear: both; text-align: center;">
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On my most recent trip home to see my family, my middle sister plucked 3 butternut squash from her garden for me to bring back to Ohio. I was certainly grateful, as the herd of deer (I'm not exaggerating!) that reside in my backyard chose to rip out every last one of my vining plants this year. Those pesky deer also ate everything else, including the hot peppers which they saved for very last. I hope that they got a wicked heartburn! <em>Quite the animal lover, aren't I?</em><br />
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But I digress, the point of this post is not to rant about my love-hate relationship with the wildlife in my backyard. <em>Fun to watch, not so fun to deal with.</em> Let's get back to the squash. Nearly every fall I make <a href="http://cookingwithkrista.blogspot.com/2011/09/cream-of-butternut-soup.html">Cream of Butternut Soup</a>, but with 3 squash in my possession, I wanted to explore some other preparations of this late season garden staple. I took my search to Pinterest and ended up making 3 separate recipes with the squash, 2 of them inspired by Pinterest and one an invention of my very own. Stay tuned for upcoming posts about how the other 2 recipes turned out. Today I feature the simplest of those recipes, Butternut Squash Fries.<br />
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I wanted to introduce squash into my kiddos diet in a way that I was sure they would eat...or at the very least try. My children don't eat french fries often. Mainly because, for them, fast food is a big treat or a necessity on a road trip. And even when we do hit a drive-thru, the fries are not their first priority. They are far more excited about the chance to order a beverage that isn't water, 100% fruit juice, or milk. <em>I know, they are soooo deprived by their controlling, nutrition-conscious mom.</em> They certainly don't get their ambivalent attitude towards fries from me. I happen to LOVE french fries. <em>Unfortunately. </em>Hey, I said "nutrition-conscious". Just because I am conscious of the fact that french fries are not super nutritious doesn't mean that I possess the self-control to completely eliminate them from my diet. In fact, sometimes my choice of fast food restaurant is driven entirely by the type of fries that I am in the mood for. <br />
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While my children do not share my enthusiasm for the perfect batch of fries, I do know that they will eat fries. They are not a scary, new food for them to try. I theorized that disguising squash as fries would be a brilliant way to get them to try butternut squash. Plus, I already had <a href="http://cookingwithkrista.blogspot.com/2009/03/cheeseburger-soup.html">Cheeseburger Soup</a> on the menu for dinner on the night that I served these. I thought that these fries served alongside the soup might be a fun twist on the traditional "Cheeseburger and Fries" pairing. Here's how it came together:<br />
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I began with a butternut squash with a long neck. This made it easier for cutting fries. I made one initial cut, decapitating the long top of the squash from the rounded bottom, then I peeled both portions with my vegetable peeler. I removed the seeds from the bottom portion and put it into the fridge for use in the soup that I will feature in an upcoming post. <br />
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I sliced the top portion into "steak-fry like" sticks. <br />
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Then I drizzled them with olive oil and tossed to coat. In my haste, my drizzle turned into more of a pour. Next time, I think I will back off a bit on the oil. It may have prevented my fries from reaching their crispiest potential. <br />
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Then I gathered the spices: smoked paprika, garlic salt, and chili powder. I think parmesan cheese would have worked nicely here too. <br />
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I liberally sprinkled the spices on the fries and tossed them a bit to coat. <br />
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I decided to arrange them on a rack over a foil-lined baking sheet (less mess!) to keep them up out of the oil and hopefully contribute to a "crisp" finished product. Next time I think that I'll bake them directly on the foil-lined baking sheet and possibly flip them 5-10 minutes before they finish baking. Pop them into a pre-heated 450 degree oven and bake for 30 minutes until tender in the middle and crispy on the outside. Then plate them and dig in!<br />
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It is my oldest daughter's habit to ask, "What's for dinner?" within minutes after I pick her up from school. On this day I answered, "Cheeseburger and fries." Eyebrows raised, she looked at me with a certain amount of (warranted) skepticism. <em>"Really?"</em> she asked. "Yep," I answered. </div>
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When I served up dinner a few hours later, she confronted me, "You tricked us!" True. I tricked them- into a healthy, delicious dinner. <em>Guilty as charged.</em> Please note from the picture above: That little hand grabbing for a fry? Yeah, that hand is attached to my 10 year old and she was happy to consume the healthier version of fries that had been placed before her. </div>
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The baby liked them too. He took great joy in dipping the fries into the Cheeseburger Soup and exclaiming, "Mmmmm." I have to a agree. These fries were delicious!</div>
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Here is the recipe adapted from <a href="http://www.busyinbrooklyn.com/">Busy in Brooklyn</a>, original recipe found <a href="http://www.busyinbrooklyn.com/butternut-squash-fries/">HERE</a>.</div>
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<strong>Butternut Squash Fries</strong></div>
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Ingredients:<br />
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1 butternut squash, cut into sticks<br />
olive oil<br />
garlic salt<br />
chili powder<br />
smoked paprika<br />
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Method:<br />
Preheat oven to 450 degrees. Place the butternut squash sticks into a large bowl. Drizzle with olive oil and sprinkle with garlic, chili, smoked paprika and salt. Mix the squash until well-coated with spices and oil. Place the fries on foil-lined baking sheet. Bake until crispy and tender, about 30 minutes. <br />
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*I recommend using a spatula to turn the fries after 20-25 minutes so that they crisp on both sides. </div>
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Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com1tag:blogger.com,1999:blog-7567180230330055569.post-68763396226326855402014-10-26T21:11:00.000-04:002014-11-06T20:12:43.694-05:00Cook Once, Eat Twice: Un-Stuffed Cabbage Skillet and Egg Roll Filling Stir FryBlogging is not like riding a bicycle wherein you learn the skill as a child and then for the rest of your life, no matter how much time has passed, muscle memory takes over and after a few wobbly moments you find your balance and then speed down the sidewalk, wind in your hair, like you never stopped riding at all. My point here being, I'm rusty. When I was accustomed to writing about my daily adventures in the kitchen, the words just flowed from my fingertips to the keyboard and onto the screen, articulating the steps of the recipes and witty comments about how it all came together. Tonight as I sit here typing this first post in approximately 2 years and 7 months, I am conscious of the fact that the brain IS like a muscle. The more you exercise it, or condition it for a certain task (like writing), the easier that task will be when you are "in shape" for it. <br />
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The most writing I have done in the past 3 years has been focused on IEP progress reports, remediation plans, grade card comments, emails to social workers, and the occasional submission to the Department of Youth Services newsletter in an effort to highlight the acheivements of my students. Don't get me wrong, that's A LOT of writing, but it's just a different sort of writing altogether. Shout out to all of you teachers out there who feel like they are buried in paper work. If you are doing all of that and still really teaching those kids and giving them awesome learning experiences then...you ROCK! Because it's not easy. <br />
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Which brings me to the "where I've been" segment of this post and why I think I might just might be able to start posting again. <i>Might.</i> So non-committal, aren't I? Well, baby steps. Now might be a good time to include this little note: If you didn't even know I'd been away from this blog, if you don't care where I've been, or if you "just want the darn recipes already" scroll on down. I promise, I won't be offended. I get it, there are only so many hours in your day. I tend to get a little "wordy". I once had an English teacher write R/o (run on) in red pen all over my papers. When I asked her about it, she explained that I write the way that I talk. Fair enough. For those of you whom have ever held a conversation with me, you know that I tend to "run on" when I'm talking as well. <br />
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I announced on this blog back in November of 2011 that I was returning to work full-time. Of course, I had every intention of continuing to share recipes and meal plans here. I anticipated that my posts would be less frequent with balancing the needs of my family with full-time employment and moonlighting as a blogger, but I believed that I was equal to the task. <i>Ha. Double Ha! Ha! Silly me.</i> Here's my shout out to all of you working moms. And if you are a working mom who maintains a blog...WHOA! You are in a different class of "superwoman". Because after I loaded everyone into the car each morning, checking and double checking that my children had their book bag, climate appropriate clothing, and a healthy snack, dropped them at the sitter, commuted to work, put in a full day- cramming as much as possible into every minute in an attempt to not stay too long after, commuted home, made dinner, helped with homework and bath and bedtime, tucked them in and said their prayers, packed everyone's bags for the next day, did a quick pick up of the house, started the dinner dishes and maybe a load of laundry, my brain was the equivalent of J-E-L-L-O. <br />
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And because things weren't crazy enough, 16 months ago we added a bouncing baby boy to our family. No really, in our nice little routine as a family of 4, we just didn't realize that we needed a baby brother to mix things up (and sometimes to turn them upside down). This kid is awesome and joy-inducing. Now I get to see what my middle sister (who has 3 active little boys of her own) was talking about. Baby Aidan is sweet and funny...and crazy! 25 pounds of pure daredevil energy. I'm going to need more hair dye after this one because I'm certain that he gives me at least 1 new gray hair per day. <br />
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I continued to work full-time for the first 11 months after our son was born, but when we looked at the numbers, it just made sense for me to stay at home again. And honestly, as much as I loved my job, I was grateful that it was an option. I love being a stay at home mom too. In April, at the end of the quarter (my teaching job is year-round), I resigned. <br />
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After a month of getting my house back in order (funny how little things like organized closets go by the way-side when you have to pack all of your cleaning and household projects into Saturdays), we flew full force into the 4-H season. I loved being a 4-H mom to my oldest daughter who began her first year of 4-H this year. We also had a lovely summer catching up with family and having an "actual" summer break. <br />
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Now that my oldest kiddos are back in school, I've agreed to go back to work part-time. Just a couple of days a week. My return to work involves teaching a <a href="http://www.servsafe.com/">Servsafe</a> certification course to our graduates, which means less of those reports that I've grown so fond of typing (NOT!). And so, as we settle into a routine and the baby is a little older, and the girls are a little more self-sufficient, I feel like I can finally budget a little time for Krista's Kitchen. Lord knows I'm cooking dinner every night. I might as well share it with all of you again....
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Last week I was making the meal plan for our family. Admittedly, my <a href="http://cookingwithkrista.blogspot.com/2008/10/kristas-guide-to-meal-planning.html">"Guide to Meal Planning"</a> post on this site is dated. When I started this blog and wrote that post nearly 6 years ago, Pinterest didn't even exist! <i>Imagine that. A world without Pinterest!?</i> Pinterest is a great tool for gathering recipes for your meal plan. However dated my "Guide to Meal Planning" may be, I still complete Step #3: "take inventory of what you already have", every time I set about planning our meals. <br />
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Last week I had 2 lbs. of ground beef and a head of cabbage that I needed to use. I found a couple of easy skillet recipes that called for cabbage and ground meat and altered them to suit our tastes and to utilize the other ingredients that I had on hand. My goal here was to cook once and eat twice. I prepared both the Un-Stuffed Cabbage Skillet and the Egg Roll Filling Stir-Fry on Tuesday night. I thought we would eat one of the recipes hot off the stove and then put the other dish away for the next night to re-heat. As it turned out, our kiddos treated the meals as a buffet and wanted to try some of each. Luckily these recipes yield enough that we still had plenty to heat up for the next night, and the next night after that! Sometimes my family can be difficult when it comes to eating leftovers, but this time they didn't complain, which means that these recipes get my "Re-heats Well" seal of approval.
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Staying true to my modus operandi, I will break down the steps of how these two delicious and easy meals came together.
So....I began with ground beef. 2 lbs. of lean ground beef. Mine comes from the steers on my grandparent's Indiana farm, hence the "Not For Sale" that you see on the packaging.
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Then I rinsed that head of cabbage that I needed to use up. I have no idea how long that cabbage had been chillin' in my crisper. I don't remember purchasing it and I certainly don't remember <strong>why </strong>I purchased it. Maybe for this <a href="http://www.justapinch.com/recipes/side/side-vegetable/cashew-cabbage.html?p=1">Cashew Cabbage recipe</a> that I was mildly obsessed with for a minute? Or possibly because I've put on a few pounds in the last couple of weeks and I thought it was time for a batch of that <a href="http://cookingwithkrista.blogspot.com/2009/01/vegetable-soup.html">Weight Watchers Vegetable Soup</a> that I love so much. Either way, I'm just glad it was still viable.
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Brown the 2 lbs. of ground beef with a chopped onion. Salt and pepper to taste. Drain away the excess fat. <br />
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While the hamburger browned, I chopped the cabbage. <br />
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Divide even amounts of the browned hamburger/onion mixture into 2 skillets. Although both meals start out exactly the same (hamburger, onion, and cabbage) we ended up with 2 meals with very different flavor profiles. A deconstructed cabbage roll recipe, this first skillet has it's roots in Eastern Europe while we're taking the other meal more in the direction of the Far East. <br />
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Add the cabbage to the skillet, then dump in 8 oz. of tomato sauce (spaghetti sauce will work too), a 14 oz. can of diced tomatoes, a cup of uncooked rice, and 2 cups of water.<br />
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Stir it together and season to taste. I added Italian seasoning and some more salt and pepper. I'm thinking Creole seasoning might be good too. Now bring this to a boil, then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. The length of cooking time will depend on the type of rice you decide to use. Check the rice package instructions for an estimated cooking time. <br />
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Tah-dah! Take off the lid and you have this! A perfectly cooked medley of flavors and textures. <br />
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Now, top with some shredded chees and put the lid back on until the cheese melts. <br />
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Here it is served up for our dinner. I loved that this was quick and easy. I loved that my family ate this up without a single complaint. And...hey, it's better for them than Hamburger Helper. Cabbage is high in fiber and vitamins and low in fat and calories. Plus all of those tomatoes boast the supposed health benefits of lycopene. <br />
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Mmmm. Cheesy! And cheese has calcium, so we'll count that as healthy too. However, if you are focused on a low-fat diet you could eliminate the cheese or use a low-fat version. Also, you could use a leaner meat in the preparation of this recipe, such as ground turkey. And for one more healthy tip, you could incorporate whole grains into this dinner by preparing it with brown rice. As a Family and Consumer Science teacher, I have the <a href="http://www.nutrition.gov/smart-nutrition-101/dietary-guidelines-americans">Dietary Guidelines for Americans</a> burned into my brain. So consider this a PSA: Remember folks, make half of your grains whole. ; )<br />
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<strong>Un-stuffed Cabbage Skillet</strong></div>
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<strong></strong> </div>
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1 lb. lean ground beef</div>
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1 small or 1/2 of a large onion, diced</div>
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1/2 of a cabbage, finely chopped or grated</div>
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1-14 oz. can diced tomatoes</div>
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1-8oz. can tomato sauce</div>
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1 cup uncooked rice</div>
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2 cups water</div>
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Salt, pepper, and Italian seasoning</div>
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1 cup shredded Cheddar or Colby Jack cheese</div>
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<u>Instructions</u>:</div>
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Brown ground beef with onion. Salt and pepper to taste. Drain excess fat. Add remaining ingredients <u>except for cheese</u>, to the skillet. Stir to combine. Bring to a boil. Cover and reduce heat. Cook for 20-30 minutes until cabbage is tender and the rice is cooked. Note: stir once or twice to prevent sticking. Once the cabbage is tender and rice is cooked, turn off heat. Top the mixture with cheese and return the lid to the skillet until the cheese melts.</div>
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Now for the preparation of the "Eggroll Filling Stir Fry". My oldest child recently mentioned how much she loved the filling in the egg rolls that we sometimes order from the nearest "Strip Mall Chinese Restaurant." When her little sister agreed, I thought, I should just make the filling...it's better for them without the deep-fried wrapper anyhow. And so here we are...<br />
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I added a tablespoon of minced garlic, a tablespoon of mashed ginger, and 4 chopped green onions to the browned beef in the skillet. Cook on medium-high heat just long enough to get everything sizzling.<br />
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Then add in the finely chopped cabbage and carrots. I just used my vegetable peeler to slice thin strips of carrot directly into the skillet. You could use a grater. The only grater I have right now is the attachment on my Ultimate Mandoline and it seemed like a hassle to haul that out of the cupboard and then have to wash it after grating a couple of measly carrots. <br />
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Once the cabbage and carrots have been added, cook and stir until the cabbage is not only tender, but actually begins to caramelize. <br />
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Stir together 1/4 cup of low sodium soy sauce, 2 tablespoons of brown sugar, and a couple of teaspoons of sesame oil. Stir to combine and bring to a boil. Then remove from heat.<br />
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I initially served this over rice, but my family decided that we liked it better as a filling for lettuce wraps. We ended up just peeling the leaves off of a head of lettuce, filling the "cups" with this yummy mixture, and stuffing our faces while leaning over our plates. We're a classy bunch. </div>
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<strong>Egg Roll Filling Stir Fry</strong><br />
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1 lb. lean ground beef <br />
1 small onion, diced<br />
4-5 sliced green onions<br />
1 tablespoon mince garlic<br />
1 tablespoon "mashed" ginger<br />
1/2 head of cabbage finely chopped or grated<br />
2 carrots, grated or thinly sliced<br />
1/4 cup low-sodium soy sauce<br />
2 tablespoons brown sugar<br />
2 teaspoons sesame oil<br />
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<u>Instructions</u><br />
Brown ground beef with onion. Drain fat. Add in green onions, garlic, and ginger. Heat and stir to a "sizzle". Add the cabbage and carrots to the skillet. Stir fry until the cabbage is tender and begins to caramelize, turning a deep golden-brown color. Combine soy sauce, brown sugar, and sesame oil. Stir the soy sauce mixture into the skillet and heat through. Serve over rice or as a filling for lettuce wraps. <br />
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There, now I've dipped my toe back into the waters of food blogging. Hopefully, I will write my next post sooner than 2 years and 7 months from now. Have a great week everyone!<br />
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<br />Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com3tag:blogger.com,1999:blog-7567180230330055569.post-60449530790499628122012-03-29T21:09:00.001-04:002012-03-29T21:10:55.409-04:00Drunken Pineapple Upside-Down PancakesMy last post was just inside of the new year, nearly 3 months ago. I had good intentions to maintain this blog. I've cooked a number of meals in this space of time and taken my customary step-by-step pictures of the best of them, but unfortunately I have not found the energy to translate <strong>even one</strong> of those meals into a blog post. <br />
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I realize that when I made the announcement of my return to full-time teaching, back at the beginning of November, I wrote: <br />
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<i>"With these upcoming changes on the horizon, I still plan to update here with new recipes. This isn't a goodbye (after 3 years of documenting my cooking adventures, I wouldn't dream of abandoning "Krista's Kitchen") but realistically, my posts will be less frequent while I adjust to my new job and a typical work schedule."</i><br />
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When I typed the words "less frequent", I anticipated that I would post once a week, maybe every two weeks at the worst. I never imagined that I would find myself staring at the computer screen at 9 pm every single school night, with pictures of meals taken and downloaded, and nothing left in me to edit those pictures and type up even a brief description about my latest kitchen adventure. Granted, I could've/should've posted on the weekends- but I was too busy doing all of the stuff that I used to do during the week when my work-from-home schedule provided the luxury of flexibility. <br />
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I guess that it has taken me longer than expected to adjust to a typical 9-5 or rather a 7- 3:30 schedule (Which usually turns into 4:30 because I am adapting to a whole new kind of teaching.) Plus, this time I am doing it with 2 children, and one of them has homework now! (When I left my last teaching position, I only had one toddler.) I know- E<em>xcuses, excuses....</em><br />
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I have always had a tremendous amount of respect for you working moms who "do it all", but that respect has certainly been elevated, now that I am living it. <br />
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All of that said, I love my job teaching "life skills" to incarcerated youth. It lends itself to a feeling that I am making a difference on a daily basis. Additionally, the "Type A" planner in me is being challenged (which is a good thing) because no two days are <strong>ever</strong> the same. I'm certainly never bored! Plus, the stories that I hear from my students truly inspire me to count my blessings. I am grateful for this life that I was delivered into, my parents who loved and supported me, and the family that I have built with my wonderful husband. Every Single. Day. <br />
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And now it is Spring Break for 2 WHOLE WEEKS! (My breaks are longer because I teach at a year-round school.) I decided to kick off this break by celebrating with a special breakfast. <br />
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I prepared these amazing pancakes on my first Spring Break Saturday morning. We usually head South for Spring Break to enjoy the beaches of Florida. However, this year, with the rise in fuel prices and the sheer need to just "catch up" around home, we decided to stick a little closer to home. <br />
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This recipe is perfect for a lazy Saturday "staycation" because it possessed the ability to take me to another place. It is involved and indulgent, compared to other pancake recipes I have prepared. With warm tropical flavors of pineapple, brown sugar, cinnamon, and dark rum- I may as well have been breakfasting on a beach patio with the taste of saltwater in the air and tradewinds in my hair. <br />
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This recipe begins by melting butter in a skillet with a cinnamon stick. I was just out of cinnamon sticks- I used the last one in a Faux Pho recipe (which I never got around to posting here...). I used some Pampered Chef <a href="https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13857&words=Sweet Cinnamon Sprinkle">Sweet Cinnamon Sprinkle</a> instead, with a little bit of extra powdered cinnamon stirred in. (By the way, I used this same Pampered Chef Cinnamon blend to make the most easy, amazing cinnamon rolls for my family on Sunday morning. The recipe was on the back of the container). <br />
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Once the butter begins to brown, add fresh, 1/2" thick, pineapple slices...<br />
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Cook until light, golden brown, 4-5 minutes per side. Then add in dark rum and brown sugar. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WsTJy0g949FWga9oiX3OOB-tnBelidDJ3wdNAfv2nYzoOnnvtUfes1EGHLRdTyg-iGvKNmB5-0JLpY0obWjJ8PBErtTXy7xuty0yV8yati962CEr0MCDwh7eput6KWmROzPtDlm90Zk/s1600/Pineapple+Pancakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WsTJy0g949FWga9oiX3OOB-tnBelidDJ3wdNAfv2nYzoOnnvtUfes1EGHLRdTyg-iGvKNmB5-0JLpY0obWjJ8PBErtTXy7xuty0yV8yati962CEr0MCDwh7eput6KWmROzPtDlm90Zk/s320/Pineapple+Pancakes+2.jpg" width="320" /></a></div><br />
Cook over medium-high heat until the juices are thick and syrupy. <br />
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Note: This recipe did not make enough syrup for all of the pancakes when cooked until the juices were perfect "syrup" consistency. Next time I will double or even triple the amount of pineapple juice, brown sugar, cinnamon, and rum.<em> </em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihU8MCvLRdKS6WLa0EDIpt_VNNBogYK2ikbLH30gIEIL_JgIDSLt0BcwpA2PeCouSkY6Z7mC85iD5MvMt4L1VpiLUJj17B2UTmKq4rUxo7jKHvETf7s3xgXjU23PZHpWFU7AgUIWbZGn8/s1600/Pineapple+Pancakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihU8MCvLRdKS6WLa0EDIpt_VNNBogYK2ikbLH30gIEIL_JgIDSLt0BcwpA2PeCouSkY6Z7mC85iD5MvMt4L1VpiLUJj17B2UTmKq4rUxo7jKHvETf7s3xgXjU23PZHpWFU7AgUIWbZGn8/s320/Pineapple+Pancakes+3.jpg" width="320" /></a></div><br />
While the pineapple syrup simmered, I began making the pancake batter. While these pancakes were more dense than <a href="http://cookingwithkrista.blogspot.com/2010/07/best-pancakes-i-ever-made.html">Martha Stewart's Buttermilk Pancakes</a>, a personal favorite, they were incredibly rich and delicious, even without the "drunken" ring of pineapple and the decadent pineapple-rum sauce. This time, the dense texture was actually a welcome change. <br />
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My kiddos, who are not a fan of pineapple, still loved the pancakes. I just left out the fruit.<br />
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To make the pancakes, mix the dry ingredients: flour, sugar, baking soda, and salt. <br />
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Note: Because I was out of granulated sugar (which never happens!) I used the cinnamon-sugar that we usually reserve for sprinkling on toast. It made the pancakes <i>extra-cinnamony</i>...which in my opinion was not a bad thing. :) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoB-N45rnbOIj47rf7lEaoMh017A6TY-5poSe-93DXIEuCGlvyJ0FPhnBol37_rFto1W6TdlRwqjc9BanaGQkv_DXXLjRdIec5UoSe4zrnpYrbBi-IrXVWMMGXnbfw0bXZE-tAYNkIT1Y/s1600/Pineapple+Pancakes+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoB-N45rnbOIj47rf7lEaoMh017A6TY-5poSe-93DXIEuCGlvyJ0FPhnBol37_rFto1W6TdlRwqjc9BanaGQkv_DXXLjRdIec5UoSe4zrnpYrbBi-IrXVWMMGXnbfw0bXZE-tAYNkIT1Y/s320/Pineapple+Pancakes+4.jpg" width="320" /></a></div><br />
Add the liquid ingredients: buttermilk, egg, melted butter, and vanilla. Stir until smooth. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FYt80E1pTjl9dz_tXW5jwwc-t1X7ZsViydI6crGBhgzxwLxJmSbBslIca49IrrE2cnze30fdqmd5VwTU5oDcSYS0VeWAE5Klyd7dj1Nu787VOtQ4jLR7As-E25ORlc_b8xB0oB3WLdQ/s1600/Pineapple+Pancakes+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FYt80E1pTjl9dz_tXW5jwwc-t1X7ZsViydI6crGBhgzxwLxJmSbBslIca49IrrE2cnze30fdqmd5VwTU5oDcSYS0VeWAE5Klyd7dj1Nu787VOtQ4jLR7As-E25ORlc_b8xB0oB3WLdQ/s320/Pineapple+Pancakes+5.jpg" width="320" /></a></div><br />
Once the pancake batter was mixed, I returned my attention to the pineapple simmering in syrup on the stovetop. I removed the pineapple slices to a plate and poured the syrup into a serving pitcher. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkay7AmYHh1zEOoftJ7c3402FRpBD_TfrcGSubkJ_OXQ-_MWPKF67BWFTk3K9-BWlBR0mFA3UjsgQ4hUj0PjFKfMyRZMODH99mn_j2UjCYxYS93Jp8-OLhjgg0JMfEVSZAXEpzQFAcBLk/s1600/Pineapple+Pancakes+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkay7AmYHh1zEOoftJ7c3402FRpBD_TfrcGSubkJ_OXQ-_MWPKF67BWFTk3K9-BWlBR0mFA3UjsgQ4hUj0PjFKfMyRZMODH99mn_j2UjCYxYS93Jp8-OLhjgg0JMfEVSZAXEpzQFAcBLk/s320/Pineapple+Pancakes+6.jpg" width="320" /></a></div><br />
To make the pancakes, heat a griddle or heavy skillet then brush with oil or spray with non-stick cooking spray. For pancakes, I prefer to use oil. Pour the batter by 1/4 cupfuls onto the griddle. Cook for 2 minutes. Once little bubbles form on top of the pancake, top it with a pineapple ring. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzAPni1vTt6lm4NzQrHtCgIPco5cnaP0FY_t9yPA-EFLX7bQa_3_d3YJSL07tMDBRth2imsZj1_O1wWg4llD6QYgsblKD6QfzQTd4j0JEBPTXVOkg9Ti3cPVJIo96ixpBLS3ZNS5LfTA/s1600/Pineapple+Pancakes+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzAPni1vTt6lm4NzQrHtCgIPco5cnaP0FY_t9yPA-EFLX7bQa_3_d3YJSL07tMDBRth2imsZj1_O1wWg4llD6QYgsblKD6QfzQTd4j0JEBPTXVOkg9Ti3cPVJIo96ixpBLS3ZNS5LfTA/s320/Pineapple+Pancakes+7.jpg" width="320" /></a></div><br />
Then flip! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrKj472x1OiZNlgPS4OtEf_or2sykUO7DXkGIVYbz8A6TvOmgK1fWmm-dLy4jqYmN_xK1ZR8TsrYuJSmjphMK_b2hFfEsn0xYRnSdQZAd1-lsFGoqpuHcRVWkRaPakDsym_UFFDbh-zU/s1600/Pineapple+Pancakes+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrKj472x1OiZNlgPS4OtEf_or2sykUO7DXkGIVYbz8A6TvOmgK1fWmm-dLy4jqYmN_xK1ZR8TsrYuJSmjphMK_b2hFfEsn0xYRnSdQZAd1-lsFGoqpuHcRVWkRaPakDsym_UFFDbh-zU/s320/Pineapple+Pancakes+8.jpg" width="320" /></a></div><br />
Cook the pancake for another two minutes, until golden brown. The recipe calls for the pancakes to be transferred to a 325 degree oven for another 5 minutes to cook through. However, I found that mine were completely cooked when I removed them from the griddle. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUfwKNCyKj7MsQo5UrU8zlVDm7Fr1ae9RQ41Y9U-UzLoO0MDzsqDB1WUD-wQHN6jJ5aOYt5-PPsaHI6KXi-0alad4LGv7EFENd18pbBjHMGphmVxgtqNohdSSrmpn2NraFhI_FmsDeSg/s1600/Pineapple+Pancakes+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUfwKNCyKj7MsQo5UrU8zlVDm7Fr1ae9RQ41Y9U-UzLoO0MDzsqDB1WUD-wQHN6jJ5aOYt5-PPsaHI6KXi-0alad4LGv7EFENd18pbBjHMGphmVxgtqNohdSSrmpn2NraFhI_FmsDeSg/s320/Pineapple+Pancakes+9.jpg" width="320" /></a></div><br />
Top with syrup and allow yourself to be transported to a place of sheer breakfast bliss....<br />
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<b>Pineapple Upside-Down Cakes</b> as seen in <a href="http://www.bonappetit.com/">Bon Appetit</a> Magazine March 2012<br />
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Makes eight 4" pancakes <br />
Recipe by Moderne Barn in Armonk, NY<br />
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Ingredients<br />
<br />
Pineapple<br />
1 tablespoon unsalted butter <br />
1 cinnamon stick, broken in half <br />
1 large pineapple, peeled, cut into eight 1/2" rounds, cored <br />
3/4 cup dark rum <br />
1/4 cup (packed) dark brown sugar <br />
Pancakes<br />
1 cup all-purpose flour <br />
3 tablespoons sugar <br />
1 teaspoon baking soda <br />
3/4 teaspoon kosher salt <br />
1 cup buttermilk <br />
1 large egg <br />
2 tablespoons unsalted butter, melted <br />
1/2 teaspoon vanilla extract <br />
Nonstick vegetable oil spray <br />
Preparation<br />
Pineapple<br />
Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4–5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.<br />
Pancakes<br />
Preheat oven to 325°. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.<br />
Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pan- cake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes. <br />
Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.<br />
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Tip: To make perfect rings of fresh pineapple, slice in 1/2"-thick circles, then round off the edges and punch out the core with 3 3/4"- and 1 1/4"-diameter cookie cutters, respectively.<br />
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Nutritional Information<br />
4 servings, 1 serving contains: <br />
Calories (kcal) 375.0<br />
%Calories from Fat 24.6<br />
Fat (g) 10.2<br />
Saturated Fat (g) 6.0<br />
Cholesterol (mg) 71.6<br />
Carbohydrates (g) 60.6<br />
Dietary Fiber (g) 1.9<br />
Total Sugars (g) 36.3<br />
Net Carbs (g) 58.7<br />
Protein (g) 7.1<br />
Sodium (mg) 835.5<br />
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Wow, that felt good. It's nice to be posting again. Stay tuned for my next "staycation" post: Crab Cakes with a Spicy Remoulade Sauce.Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com9tag:blogger.com,1999:blog-7567180230330055569.post-17307910360538407412012-01-03T22:18:00.000-05:002012-01-03T22:18:04.773-05:00I'm Back...With THE BEST CHEESEBALL!It's been about 2 months since my last post, so I guess that I should begin by saying, "Happy New Year!" <br />
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I spent part of the past 2 months away from home, living in a hotel Monday-Friday and training for my new job teaching in a correctional facility. Weekends were spent teaching cooking classes and travelling to THREE out-of-state family Christmases! Then I worked until December 23rd. It was a whirl-wind of a holiday season! Christmas day was the first full day that I was at home in over a month. It was so nice to spend the day with my little family; snuggling around the fire, playing games, and cooking their favorite foods. I missed my family so much during my time away- and I missed my kitchen too. It was nice to spend the day enjoying both. <br />
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I have spent the past week being a wife and mommy and catching up with friends, putting away the holiday decorations, cleaning, and organizing around here (It seems that after a month away nothing was where or how I left it.)- basically "re-claiming" my house before my Christmas break draws to a close. And now, as school clothes are laid out and backpacks and lunches are packed for the first day back after a lovely break, it is <i>finally</i> time for me to share a recipe with all of you.<br />
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I found this recipe for Four-Cheese Pimento Dip in the December 2010 edition of Better Homes and Gardens magazine. I thought that it would make a nice mid-day snack on Christmas day between our big breakfast and the "fancy" candlelight Christmas dinner. <br />
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As I mixed up the ingredients late on Christmas Eve, I decided that the 5 cups of dip would make excellent cheese balls, and so I divided the mixture into 3 parts, formed it into balls, and chilled the balls until they were ready to be served. <br />
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Rolled in crisp bacon and chopped green onion, this cheese ball was a huge hit. We ate one on Christmas, I served the second at our New Year's Eve party, and no doubt we will polish off the final cheese ball at my daughter's 4th birthday party this weekend. These cheese balls are nice to keep in the fridge for an easy snack while entertaining holiday guests. And thinking ahead for next year, they'd make great gifts too! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgtBtGjN6nrmZSrkqcUyGtMuuw3T1yjaW8SMFCTONl7-LRFpRCg5cPQFue0tmAMytEVHzwXBD5KE49kSOcO5iuwg_TMJH8Ekmr2U2VGy3WkS8UxC7ZSdtrkU6ikCKLt-rtMMBcbsQz4E/s1600/Cheeseball+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgtBtGjN6nrmZSrkqcUyGtMuuw3T1yjaW8SMFCTONl7-LRFpRCg5cPQFue0tmAMytEVHzwXBD5KE49kSOcO5iuwg_TMJH8Ekmr2U2VGy3WkS8UxC7ZSdtrkU6ikCKLt-rtMMBcbsQz4E/s320/Cheeseball+11.jpg" width="320" /></a></div><br />
Here's how it all came together: <br />
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First, I beat 3 oz. of cream cheese for 30 seconds. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJhI_eZK45ZhDj5ee30Km8ukR0VMvCaUneQMEmTciu-cXfdFzbTmn1HZ76Pn5Q19nV9NTmK9LojeHC4nqoHPf3m4aB4mlULU-GIggr1QLiVeCczVHLiApG6ft1z50g9ajtxKkdFdN1f8/s1600/Cheeseball+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJhI_eZK45ZhDj5ee30Km8ukR0VMvCaUneQMEmTciu-cXfdFzbTmn1HZ76Pn5Q19nV9NTmK9LojeHC4nqoHPf3m4aB4mlULU-GIggr1QLiVeCczVHLiApG6ft1z50g9ajtxKkdFdN1f8/s320/Cheeseball+1.jpg" width="320" /></a></div><br />
Then I added in the other 3 cheeses: sharp cheddar, extra sharp white cheddar, and a good Swiss. <i>The recipe called for Gruyere, but that's a little pricey...</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47Akntia1_qnGRqT9ZwOIDBR_oAhID7CXUXhiMonk7BEq7dXdSoi6YMB3jvGp1L9E1veqgUnrOCYLzPRvge7_SVfj76lPWSOMLLkp6rcmhUbGkZQ3ILq7wY3V6nL6F_Ar3bQi20nKKS0/s1600/Cheeseball+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47Akntia1_qnGRqT9ZwOIDBR_oAhID7CXUXhiMonk7BEq7dXdSoi6YMB3jvGp1L9E1veqgUnrOCYLzPRvge7_SVfj76lPWSOMLLkp6rcmhUbGkZQ3ILq7wY3V6nL6F_Ar3bQi20nKKS0/s320/Cheeseball+2.jpg" width="320" /></a></div><br />
Next, I added mayonnaise, diced pimentos, finely chopped onion and jalapeno, Worcestershire sauce, and cayenne pepper. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjce9hmqbUHKZg9pD-UgCEvUJCGxnWBkzWjkWdvc0rplO_ECxUqTZq47B3QR9BDlVPrvcZBrg0VXox4VuYYMM3WoPlRDqqoCUF-Qq6hFllU6GVCto9aIB95-GC8sx-JqvnhRTJIHCFzIwA/s1600/Cheeseball+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjce9hmqbUHKZg9pD-UgCEvUJCGxnWBkzWjkWdvc0rplO_ECxUqTZq47B3QR9BDlVPrvcZBrg0VXox4VuYYMM3WoPlRDqqoCUF-Qq6hFllU6GVCto9aIB95-GC8sx-JqvnhRTJIHCFzIwA/s320/Cheeseball+3.jpg" width="320" /></a></div><br />
Beat until well combined. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEs9kPoJRAfQJ1VWMwvSgSTHIc9PUHAtfJ9caS2a5q68Ew4aO2jJtmZRJad5Z-lfumR6u3rTQ5KkhXTxfayWv27rzV9saBIGDYZFWOvhPQEE_vfBILzDhnIXDPp4bpI_3sB1J-9YbBr0/s1600/Cheeseball+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEs9kPoJRAfQJ1VWMwvSgSTHIc9PUHAtfJ9caS2a5q68Ew4aO2jJtmZRJad5Z-lfumR6u3rTQ5KkhXTxfayWv27rzV9saBIGDYZFWOvhPQEE_vfBILzDhnIXDPp4bpI_3sB1J-9YbBr0/s320/Cheeseball+4.jpg" width="320" /></a></div><br />
I divided the cheese mixture into three portions. I dropped each portion onto a piece of plastic wrap, then formed them into a ball, using the plastic as a barrier so that my hands didn't get messy. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh3BkQOASX48ZXlP7wUjLZUtkw7ywh3opy1bKkl6lp9E4RCuDgI5gAp-PqH-KGusH871VnQ61_7tE5DXxuDnSs96w1W9pCKYpKfScBGzBAp_laPwUyzSsbBjVAUcpAR4xbl3PCf8MRjI/s1600/Cheeseball+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh3BkQOASX48ZXlP7wUjLZUtkw7ywh3opy1bKkl6lp9E4RCuDgI5gAp-PqH-KGusH871VnQ61_7tE5DXxuDnSs96w1W9pCKYpKfScBGzBAp_laPwUyzSsbBjVAUcpAR4xbl3PCf8MRjI/s320/Cheeseball+5.jpg" width="320" /></a></div><br />
The wrapped cheese balls went into the fridge to chill. <br />
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Then I fried up some bacon.<br />
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And crumbled/chopped it into little bits. <br />
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I combined the bacon with some chopped green onion in a shallow dish...<br />
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Then rolled the cheese ball around to coat it. <br />
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To serve, I plopped the cheese ball into a bowl and arranged some crackers around it on a serving plate. We preferred butter crackers and wheat crackers (not pictured) as a way to transport this delicious 4-cheese concoction into our mouths. <br />
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Here's a closer look...<br />
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And that first delicious bite!<br />
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I think that the reason we enjoyed this cheese ball so much is because it combined elements from many of the cheese ball recipes that we enjoy. This one has it all...<br />
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<b>Four-Cheese Pimiento Cheese Balls</b> adapted from Better Homes and Gardens<br />
Yield: 3 cheese balls<br />
<br />
Start to Finish: 35 mins<br />
<br />
Ingredients<br />
<br />
1 3 ounce package cream cheese, softened <br />
8 ounces sharp cheddar cheese, shredded (2 cups) <br />
8 ounces extra-sharp white cheddar cheese, shredded (2 cups) <br />
4 ounces Swiss cheese, shredded (1 cup) <br />
1 cup mayonnaise <br />
1 4 ounce jar diced pimientos, drained (or 2 2-oz jars) <br />
1/3 cup finely chopped onion <br />
1 small jalapeno pepper, stemmed, seeded, and minced* <br />
1 tablespoon Worcestershire sauce <br />
1/4 teaspoon cayenne pepper <br />
Optional Cheese ball toppings: crumbled crisp-cooked bacon, toasted pecans, chopped green onion<br />
Dippers: celery sticks, carrot sticks, pita chips, and/or crackers <br />
<br />
Directions<br />
In bowl beat cream cheese 30 seconds. gradually beat in other cheeses. Beat in mayonnaise. Stir in pimientos, sweet pepper onion, jalapeno, Worcestershire, and cayenne. Divide the pimiento cheese into 3 portions. Transfer to plastic wrap and shape into balls. Chill. Roll in crumbled bacon and finely chopped green onions before serving. Serve with dippers. <br />
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From the Test Kitchen<br />
•Tip *Hot chile peppers, such as jalapenos, contain oils that can burn your skin and eyes. When working with them, wear plastic or rubber gloves. If using bare hands, wash hands well with soap and water after working with the peppers.<br />
<br />
Nutrition Facts (Four-Cheese Pimiento Dip) <br />
Calories 220,Protein (gm) 8,Carbohydrate (gm) 3,Fat, total (gm) 20,Cholesterol (mg) 39,Saturated fat (gm) 8,Monosaturated fat (gm) 3,Polyunsaturated fat (gm) 6,Dietary Fiber, total (gm) 1,Sugar, total (gm) 1,Vitamin A (IU) 680,Vitamin C (mg) 9,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 0,Pyridoxine (Vit. B6) (mg) 0,Folate (µg) 20,Cobalamin (Vit. B12) (µg) 0,Sodium (mg) 275,Potassium (mg) 165,Calcium (DV %) 242,Iron (DV %) 0,Percent Daily Values are based on a 2,000 calorie dietKristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com12tag:blogger.com,1999:blog-7567180230330055569.post-55871702008768990912011-11-06T23:25:00.001-05:002011-11-06T23:26:13.707-05:00Easy Creole Shrimp and Sausage StewHello friends! I realize that my last post was over 2 weeks ago. It's not that I quit cooking. Far from it- I've been cooking (and baking) a TON of food lately...but mostly for other people. This fall has found me extremely busy with catering, teaching cooking classes, and a few other odd jobs that I have taken on. In addition to all of that, I've been preparing for my return to full-time employment, which means making arrangements for our children, filling out paperwork, and getting my household in order (if that's possible) for the days when I will no longer be home. One week from tomorrow I will begin 6 weeks of training for my new teaching assignment and after the holidays, I will return to the classroom as a high school teacher. <br />
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I'm sorry that I left some of you loyal readers hanging and I certainly appreciate those of you that have checked in with me to express your concern make sure that all is well. <br />
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With these upcoming changes on the horizon, I still plan to update here with new recipes. This isn't a goodbye (after 3 years of documenting my cooking adventures, I wouldn't dream of abandoning "Krista's Kitchen") but realistically, my posts will be less frequent while I adjust to my new job and a typical work schedule. <br />
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For now, I'd like to share one of the (delicious!) recipes I have prepared for my family recently. This Creole Shrimp and Sausage Stew came together quickly and totally hit the spot on a cool fall evening. Served with a crusty bread for sopping up the flavorful broth, on the night that we ate this for dinner, I thought it was just about the best thing I'd ever tasted. <i>Sometimes a meal just "hits the spot", ya know?</i> <br />
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I found this recipe in the "Super Fast" section of the September 2009 edition of Cooking Light magazine. Labelled a "20 Minute Dish" it fit the bill for my busy lifestyle as of late. <br />
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Doesn't it look delicious?<br />
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Here's the easy step-by-step: <br />
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To begin, just chop onion, green pepper, and smoked sausage.<br />
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Saute with a couple of cloves of minced garlic in a little oil until the green pepper is tender.<br />
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Add a can of diced tomatoes with green chiles and some broth. Bring it to a boil.<br />
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Now peel some shrimp. The original recipe called for 8 oz. of medium shrimp. I used WAY more than that! I had these beautiful jumbo tiger shrimp in my freezer. (They were left over from last Christmas and my grandma sent them with me to use up the last time I visited her.) This was the perfect way to use them up! I think I ended up adding about a pound and a half.<br />
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Add the shrimp to the stew and simmer, covered, until the shrimp are done. Then, stir in some freshly chopped parsley. <br />
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And, that's dinner! <br />
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Quick, delicious, and figure-friendly too! You can't beat that!<br />
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<b>Creole Shrimp and Sausage Stew</b> adapted from Cooking Light September 2009<br />
YIELD: 4 servings (serving size: about 1 cup) <br />
TOTAL:20 Minutes <br />
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Ingredients<br />
2 teaspoons olive oil<br />
1 cup chopped green bell pepper<br />
1 cup thinly sliced turkey smoked sausage (about 6 ounces)<br />
1 teaspoon bottled minced garlic<br />
3/4 cup fat-free, lower-sodium chicken broth<br />
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)<br />
8 ounces peeled and deveined medium shrimp<br />
1 handful chopped fresh parsley<br />
Preparation<br />
1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.<br />
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Nutritional Information<br />
Amount per serving<br />
<br />
Calories: 191 <br />
Fat: 6g <br />
Saturated fat: 1.7g <br />
Monounsaturated fat: 2.7g <br />
Polyunsaturated fat: 1g <br />
Protein: 21.3g <br />
Carbohydrate: 13.2g <br />
Fiber: 3.5g <br />
Cholesterol: 97mg <br />
Iron: 2.9mg <br />
Sodium: 694mg <br />
Calcium: 127mg <br />
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Notes: 1. I used 2-3 cloves of pressed fresh garlic rather than garlic from a jar. 2. I used "regular" smoked sausage rather than turkey. 3. I tripled the amount of shrimp. 4. The original recipe calls for a can of kidney beans. I omitted the beans because a)I didn't have any and b) I knew that my kiddos would pick them out anyhow.However, if you're in the market for a good source of dietary fiber, then toss in the beans! <br />
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Serving Suggestion: Serve with slices of a good, crusty bread for dipping/sopping.Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com0tag:blogger.com,1999:blog-7567180230330055569.post-80072257676122491102011-10-22T20:16:00.000-04:002011-10-22T20:16:29.879-04:00Chicken Pot Pie...From Scratch!Three years ago, not long after I started this blog, I prepared an easy chicken pot pie recipe from Kraft foods. The recipe, found <a href="http://cookingwithkrista.blogspot.com/2008/10/chicken-pot-pie.html">HERE</a>, used frozen vegetables, condensed soup, processed cheese, and pre-made puff pastry. While I'm sure that many of my more health food conscious readers just shuddered at that description, I'm not going to lie, it was good. My family really liked it. <br />
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But, since that first chicken pot pie, I have wanted to try my hand at making one from scratch, with fresh ingredients. Last week, I finally got around to creating this comfort food classic.<br />
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It was worth the wait! <br />
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I decided to slow cook the chicken in my crock pot, which allowed for tender, juicy meat and also created a flavorful broth that I would use in the "gravy" for the pot pie filling. <br />
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In the morning, I dropped 1 whole cut-up chicken into the crockpot, seasoned it with salt and pepper, added celery, carrots, onion, a couple of cloves of garlic, a handful of fresh parsley,some poultry seasoning, and a bay leaf. Then I poured in enough water to cover everything. I set the crock pot on low and let it simmer the day away.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiya_6RgI6ighRK906ESrMuIEqQVyLAn79P45V9odBTwbwdCYUWhhaKCwajQshoyn_2G0ZiUgOJsWAt8TveOrOAsclha365JQqx6O-tPA249OzvH8cyjH6XzND65WUJHVLIljiGN_TS2CQ/s1600/CPP+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiya_6RgI6ighRK906ESrMuIEqQVyLAn79P45V9odBTwbwdCYUWhhaKCwajQshoyn_2G0ZiUgOJsWAt8TveOrOAsclha365JQqx6O-tPA249OzvH8cyjH6XzND65WUJHVLIljiGN_TS2CQ/s320/CPP+1.jpg" width="320" /></a></div><br />
Here's what it looked like 5-6 hours later. <br />
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I separated out the vegetables and chicken and then I poured everything that was left in the crock pot through a strainer. From this, I ended up with 8 cups of homemade chicken broth. Since I only needed around two cups of broth for the pie filling, I froze the rest into 2 cup portions.<br />
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Before I continued on with the "chicken" part of this chicken pot pie, I decided to make the pastry as it needed to chill for 30 minutes before I would be able to roll it out. <br />
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I largely borrowed my pastry recipe from Ina Garten's chicken pot pie recipe. I just cut it in half, since her recipe is for 4 individual pies and I was just making 1 family-sized pot pie. <br />
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As with most pastry recipes, you combine the dry ingredients and then cut in the fat. This time, shortening and butter qualified as "fat". The shortening makes for a flakier crust and the butter gives it wonderful flavor. Tip: The shortening and butter should both be cold.<br />
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That way, you can obtain this crumbly texture as you mix the ingredients with a pastry cutter. All of those little chunks of fat give off steam as they bake in the crust, creating air pockets in the pastry and ideally making for a light, flaky crust. <br />
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Once the fat was cut into the flour mixture, I stirred in just enough ice-cold water to help the dough stick together. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-54TSFUCCiOwXNY9dTcDuw7Ib2uwDfUWvMAZ_UsF6m8sBvTsG3IREonpqWm4TIbM8R2kO75rRslzHnR2KBW4KwxDdXoMe7LCFytEJRw2ome0VkhG4URF7HhqtOqUZRXCnWqXBrJ5d3w/s1600/CPP+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-54TSFUCCiOwXNY9dTcDuw7Ib2uwDfUWvMAZ_UsF6m8sBvTsG3IREonpqWm4TIbM8R2kO75rRslzHnR2KBW4KwxDdXoMe7LCFytEJRw2ome0VkhG4URF7HhqtOqUZRXCnWqXBrJ5d3w/s320/CPP+6.jpg" width="320" /></a></div><br />
Once the dough starts to come together, I put my hands in the bowl and knead it <b>just</b> until I can form it into a ball. You don't want to work the dough any more than you absolutely need to, because the more you work the dough, the stronger the gluten bonds in the flour become. Strong gluten bonds = tough pastry. Since we're going for tender and flaky here, just remember not to overwork the dough. <br />
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I divided the dough into 2 parts, one for the top crust and one for the bottom. Then I wrapped them up and put them into the fridge for at least 30 minutes while I prepared the filling for the pot pie.<br />
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To make the filling, I melted 1/3 cup of butter in a skillet, then I added some diced onion to saute. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHDWcPPzwzr6t0x9GvFt2VHsQkSBue9L01-qCbm7i2yeevVsNfu5LZQ13I2PKktwlFau0g9-RyEQrZ4Okanl4CcCiEwEciSZz4LdEjzZBGOdjANOdhg21x1tBOEZ4NaTtQAzne4GkTuQ/s1600/CPP+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHDWcPPzwzr6t0x9GvFt2VHsQkSBue9L01-qCbm7i2yeevVsNfu5LZQ13I2PKktwlFau0g9-RyEQrZ4Okanl4CcCiEwEciSZz4LdEjzZBGOdjANOdhg21x1tBOEZ4NaTtQAzne4GkTuQ/s320/CPP+9.jpg" width="320" /></a></div><br />
Once the onion was tender, I stirred in 1/3 cup of flour until well combined. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ci6iEKS2AZqaUh4y05ROvWzsVP_EUC3tgjnWUoiqhnK3WxXG136PpqB-hHxGe2-c74dabrQYDygzus7Pv-1dVr9UdAXVfgwftLEkKu1jXispRaQPNWBGWI7YsKKoElaaUwEniTRgknY/s1600/CPP+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ci6iEKS2AZqaUh4y05ROvWzsVP_EUC3tgjnWUoiqhnK3WxXG136PpqB-hHxGe2-c74dabrQYDygzus7Pv-1dVr9UdAXVfgwftLEkKu1jXispRaQPNWBGWI7YsKKoElaaUwEniTRgknY/s320/CPP+10.jpg" width="320" /></a></div><br />
Next in was the yummy homemade broth that I cooked up with the chicken in the crock pot. Stir or whisk as you add the broth, so that you don't get any lumps in the gravy. Cook over medium to medium high heat until the mixture starts to thicken. <br />
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Then add in some milk or cream. Return to a low boil. <br />
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Once the sauce was finished, I turned off the heat and just let the skillet sit on the burner to stay warm. <br />
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By the time I finished picking all of the chicken from the bone, I had a LOT of chicken!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QS7-4D_9imRra9Ksmh-CsX8PaSdMpgXlt22_nIWi511nAn-L5ZBftXF96vweWcB_OI7atfXM31NrWVNPkd8h0eOl2rpTCZpDMvBy3Zwegn1czodrWdGTzUqAXPP0U_IXpDq6Pbb9tYg/s1600/CPP+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QS7-4D_9imRra9Ksmh-CsX8PaSdMpgXlt22_nIWi511nAn-L5ZBftXF96vweWcB_OI7atfXM31NrWVNPkd8h0eOl2rpTCZpDMvBy3Zwegn1czodrWdGTzUqAXPP0U_IXpDq6Pbb9tYg/s320/CPP+13.jpg" width="320" /></a></div><br />
I cut up about 2-1/2 cups for the pot pie, then I put the rest into freezer bags and froze it for a later shortcut to chicken and dumplings, soups, or casseroles. <br />
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I added the cut up chicken with the carrots and celery from the crock pot and some green beans (because my family refuses to eat peas) to the sauce to complete the filling. You definitely want to taste this mixture and season it before assembling the pie. Mine was a little bland upon my first taste. I needed to go to work on it with the salt and pepper!<br />
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Okay, so now everything is ready except for the pastry...<br />
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I rolled chilled dough ball #1 to fit my pie plate. <br />
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Then I pinched the edges (not my greatest talent, as you can see) and baked the crust at 425 degrees for about 8-10 minutes. <br />
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Once the shell was pre-baked, I poured in the filling. <br />
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And then I rolled out chilled dough ball #2 and topped the pie off. I realize that the placement of the top crust looks a little haphazard in this photograph. I'm calling it "rustic"... <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwHHy4DA38k1lCLF0xmA9PkHC9K03BnGFvIeMCI-vJ0ZB3A5tj-XmJOMb4054eLxYMCJO4rHkEhYCzdJOZp6AUnW260xH6ITr54-nEsMRcI2u8d4CexVqiTWGr-86aJ-37aOKJBw6_7Y/s1600/CPP+19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwHHy4DA38k1lCLF0xmA9PkHC9K03BnGFvIeMCI-vJ0ZB3A5tj-XmJOMb4054eLxYMCJO4rHkEhYCzdJOZp6AUnW260xH6ITr54-nEsMRcI2u8d4CexVqiTWGr-86aJ-37aOKJBw6_7Y/s320/CPP+19.jpg" width="320" /></a></div><br />
Brush the top of the pastry with 1 beaten egg. Then cut a few slits around the top to let the filling vent. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCz97H6dQfSNOQC3mwdAmZq8-tA-zIz69zLmYTTgmiXSUe6nzDnFrB6eiSpQc3ekP0DmGXOCVUDXf48lMc0_vm5s6BgaNpK5L3lyYvnsrlG2RuixW_NwUddCQ7LS3CwBqAvJsjUo9_SLQ/s1600/CPP+20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCz97H6dQfSNOQC3mwdAmZq8-tA-zIz69zLmYTTgmiXSUe6nzDnFrB6eiSpQc3ekP0DmGXOCVUDXf48lMc0_vm5s6BgaNpK5L3lyYvnsrlG2RuixW_NwUddCQ7LS3CwBqAvJsjUo9_SLQ/s320/CPP+20.jpg" width="320" /></a></div><br />
Now....bake! <br />
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Look how perfectly golden brown this turned after 30 minutes in the oven! Oh, and look at that savory gravy oozing from the edges! <i>Try not to drool....</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImMy6mT7outcWnbQzY2gUPKGoYb72OETYBZ254fNvcKS3YkIfBz18-35Y7YkXeZwdqruAfA_gPaKOfjSiqisVqCWL_WhE96Jk-TYHbMmUpaDKqKBewp9aAenRz0kUzzcZ_a8w3dVzRpI/s1600/CPP+21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImMy6mT7outcWnbQzY2gUPKGoYb72OETYBZ254fNvcKS3YkIfBz18-35Y7YkXeZwdqruAfA_gPaKOfjSiqisVqCWL_WhE96Jk-TYHbMmUpaDKqKBewp9aAenRz0kUzzcZ_a8w3dVzRpI/s320/CPP+21.jpg" width="320" /></a></div><br />
Once the pot pie cools for a few minutes, then you're ready to slice...<br />
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And serve!<br />
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<i>Hooray!</i> While this one pot pie was quite a project from start to finish, I am so glad that I finally made a chicken pot pie <i>completely</i> from scratch! I could certainly taste the "homemade" difference and I felt accomplished as I served this up to my family for dinner. <br />
<br />
Here's my recipe for <strong>Homemade Chicken Pot Pie</strong><br />
<br />
For the chicken and broth: <br />
<br />
Add one whole cut-up chicken to your crock pot. Salt and pepper liberally. Toss in 4 peeled carrots, 3-4 stalks celery, one onion- peeled and quartered, a fistful of fresh parsley, 3 peeled cloves of garlic, 1 teaspoon of poultry seasoning, and bay leaf. Cover with water. Cook on LOW until the chicken is fall-off-the-bone tender. Remove the chicken to a dish and pick from the bone. Reserve 2-1/2 cups of chicken. Package the rest and freeze for later. Reserve the carrots and celery for the pot pie filling. Strain the broth. Season with salt and pepper to taste. Reserve 1-1/2 cups of broth for the pot pie filling. Package the remaining broth and freeze for use in future recipes. <br />
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For the pastry (adapted from Ina Garten's Chicken Pot Pie recipe)<br />
<br />
1-1/2 cups all-purpose flour<br />
3/4 teaspoons kosher salt<br />
1/2 teaspoon baking powder<br />
1/4 cup vegetable shortening<br />
1/4 cup cold unsalted butter, diced<br />
1/4-1/3 cup ice water<br />
1 egg beaten with 1 tablespoon water, for egg wash<br />
Flaked sea salt and cracked black pepper<br />
<br />
Mix dry ingredients together. Cut in shortening and butter. Add in enough cold water to make the dough begin to stick together. Knead dough (in the bowl) until you can form the pastry into a ball. Divide dough in half. Wrap and refrigerate for 30 minutes. <br />
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For the filling: <br />
<br />
1/3 cup butter <br />
1/3 cup chopped onion<br />
1/3 cup all-purpose flour<br />
1/2 teaspoon salt<br />
1/4teaspoon pepper<br />
1- 3/4 cups reserved chicken broth<br />
1/2 cup milk, half & half, or cream<br />
2 1/2 cups chopped cooked chicken<br />
2 cups pre-cooked mixed vegetables (I used the carrots and celery from the crock pot and added some home-canned green beans)<br />
<br />
Directions: <br />
1. Heat oven to 425°F. <br />
2. Roll out bottom pie crust to fit a 9 inch pie plate. Place dough in pie plate. Cut off excess around the edges and crimp or pinch. Pre-bake shell for 8-10 minutes.<br />
3. Meanwhile, In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.<br />
4.Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. <br />
5. Roll out second crust. Top pie, then seal edge. Brush with beaten egg. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning if needed. Let stand 5 minutes before serving.Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com6tag:blogger.com,1999:blog-7567180230330055569.post-16330103977889310532011-10-16T21:27:00.000-04:002011-10-16T21:27:16.736-04:00Eggplant, Eggplant! Crostinis and Pitas.Hello friends! To those of you who are regular "Krista's Kitchen" readers, I want to apologize for my absence of over two weeks. Nothing too exciting going on, I've just been working more (scroll to the end of this post for upcoming cooking class dates), plus dealing with the seasonal "sickies" (as I type this I have one child on an antibiotic and inhaler and another on the couch with a stomach flu). Lately, at the end of the day, I've found myself un-inspired to try anything new and too tired to write about it even if I had bothered to try a new recipe. I'm going to try to do better this week. I'm thinking about easing back in with two fall favorites: chicken pot pie and a shrimp and sausage stew this week, so stay tuned! <br />
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My last post, back in September, was about Eggplant Parmesan. Well, my grandma sent <em>still more</em> eggplant last week. When my husband noticed that I was snapping pictures while preparing this dinner Thursday night, he pointed out, "Your last post was about eggplant." <br />
"Yeeees," I answered. <em>And your point is?</em><br />
"And now you're writing about eggplant again?" <i>It sounded like more of a judgement than an observation.... </i><br />
<br />
I made some crack about changing the focus of my blog to only eggplant recipes. "All Eggplant. All The Time. You better learn to like it, because we're going to be eating a whole lot more. I ordered a truck load just this morning...." <br />
<br />
He was not amused. Neither were my children. <br />
<br />
I thought that both of these recipes were good. The crostini was my favorite. Totally yummy. And while he is clearly not a fan of the eggplant, I'm pleased to announce that my husband liked it too. But our daughters politely asked for plain bread after taking the required one-bite-to-try-it. At least they weren't repulsed and gagging. They just gave me the "Ummm. No. No thank you." <i>I'm counting this as a small victory.</i><br />
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I found the following two recipes in the August 2010 edition of Cooking Light magazine- one for each eggplant. While my family would have probably been better served with a pot of <a href="http://cookingwithkrista.blogspot.com/2009/01/chicken-noodle-soup.html">my homemade chicken noodle soup</a>, it was really time for me to try something new. It has been too long. Below are the results of the only 2 <i>new</i> recipes that I have tried this month. <br />
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Both recipes used eggplant prepared the same way- grilled. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdmmIscmGL_dNpfCWqAYtn5kwxl_4v0RQPZJjZAGMM5ME3EISOKnrA7LyyoFbURBJdk_Ha5Cz8zJoLttNZ3UH17QQGV14Rgk-GfvcGDURZu6Zkd71CY1ojdL0yywnGu3rMBN96FlebgA/s1600/Eggplant+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdmmIscmGL_dNpfCWqAYtn5kwxl_4v0RQPZJjZAGMM5ME3EISOKnrA7LyyoFbURBJdk_Ha5Cz8zJoLttNZ3UH17QQGV14Rgk-GfvcGDURZu6Zkd71CY1ojdL0yywnGu3rMBN96FlebgA/s320/Eggplant+1.jpg" width="320" /></a></div><br />
To prepare the eggplant for grilling, I sliced them into 1/2" slices. Then I placed the slices in a colander and sprinkled them with salt to draw out the moisture. Let them sit like this for 30 minutes to drain.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcd_7vESeB8LsTflEcCaTyqhdqZQgq2v_p8VxPff5eSw4wJjO4FbrhdEESvJmNn8YlX52aWMOxQiOUvHW_Jlf8RuNUT2LplsW3NokKxhmk4H21cn8d5Bd1svWjRzmWzwu2ub17QoAb4Y/s1600/Eggplant+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcd_7vESeB8LsTflEcCaTyqhdqZQgq2v_p8VxPff5eSw4wJjO4FbrhdEESvJmNn8YlX52aWMOxQiOUvHW_Jlf8RuNUT2LplsW3NokKxhmk4H21cn8d5Bd1svWjRzmWzwu2ub17QoAb4Y/s320/Eggplant+2.jpg" width="320" /></a></div><br />
While the eggplant drained, I prepared my bread slices for the crostini recipe. I forgot to purchase a whole grain baguette (recommended by the recipe) on my big shopping trip this week, so I ran to the corner store for the bread before preparing the recipe. I could only find French bread. I opted to slice it and brush with olive oil. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgoxNIBQ47NRb5y_Il52sx1Yoo61Yltw2QJQol-Y_Tr-VBAXypmM2caQkORbccJ4qYpeQfBn16Z-3uxDs6e38T3-0oe884AuumwacEMDHokfGzcJNe6e-MFV2gOTYczQ_I7QaqOUNUoU/s1600/Eggplant+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgoxNIBQ47NRb5y_Il52sx1Yoo61Yltw2QJQol-Y_Tr-VBAXypmM2caQkORbccJ4qYpeQfBn16Z-3uxDs6e38T3-0oe884AuumwacEMDHokfGzcJNe6e-MFV2gOTYczQ_I7QaqOUNUoU/s320/Eggplant+3.jpg" width="320" /></a></div><br />
Then I toasted the bread between my <a href="https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13776&words=Grill Pan">Pampered Chef Grill Pan</a> and <a href="https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13780&words=Grill Press">Grill Press</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrtbjKFKQDwhqJPIKy3tGMQ6sTFm5g3sNhj8sLQeqkHVhD5aKJzNOPyFCodVJlEbv8cllqO_VY5eki_6A8RHSq2XKV1yIpb_PLGxQRpP3KuFhPLha94T_e7IHEfFCDoa8ASf51dm4rwQ/s1600/Eggplant+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrtbjKFKQDwhqJPIKy3tGMQ6sTFm5g3sNhj8sLQeqkHVhD5aKJzNOPyFCodVJlEbv8cllqO_VY5eki_6A8RHSq2XKV1yIpb_PLGxQRpP3KuFhPLha94T_e7IHEfFCDoa8ASf51dm4rwQ/s320/Eggplant+4.jpg" width="320" /></a></div><br />
It worked beautifully!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLlCzwQd_SW-wyGIJDFcrfG8PjpnumRHYB_taJ9toPTCG5MyRo3VpLQL8kY_Um4XPMSUDnyeXZ27aUL8Z3R6ZRM1PXuZs2BW6CbbPFefZrCox_hNR2-Uz0SAiIxwQYJy-FniXjS-8CxE/s1600/Eggplant+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLlCzwQd_SW-wyGIJDFcrfG8PjpnumRHYB_taJ9toPTCG5MyRo3VpLQL8kY_Um4XPMSUDnyeXZ27aUL8Z3R6ZRM1PXuZs2BW6CbbPFefZrCox_hNR2-Uz0SAiIxwQYJy-FniXjS-8CxE/s320/Eggplant+5.jpg" width="320" /></a></div><br />
By the time the bread was all toasted, the eggplant was ready to go. I rinsed off the excess salt and then pressed out more of the moisture with paper towels.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLPAGC6LdhPkxh-KYr7it7QDIGD24Pm6j6w5U6fNcqQNExSVyaX9pJ5L94R7yq7evPF3ZMwrSBj2VtMPOIJsEXwpihHjR3h0r4vGT42gN89X_LjZTqyEp7NOiuoUZ7lBp4KS_6s2TNiM/s1600/Eggplant+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLPAGC6LdhPkxh-KYr7it7QDIGD24Pm6j6w5U6fNcqQNExSVyaX9pJ5L94R7yq7evPF3ZMwrSBj2VtMPOIJsEXwpihHjR3h0r4vGT42gN89X_LjZTqyEp7NOiuoUZ7lBp4KS_6s2TNiM/s320/Eggplant+6.jpg" width="320" /></a></div><br />
Brush the eggplant with olive oil on both sides, <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYd-p8DU11rfuH8T_s5d0cN5-a4AzdpqIhBf8K-4-j7Y4VkrmakvE_kFRdODgz4MkjxhIoiM9BYRQ9_pNVnDp-dxiuiVblRAqtpuOemUp6SBcty21aFz_TCZzK5cB6PPxQEbnQE1ArXM4/s1600/Eggplant+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYd-p8DU11rfuH8T_s5d0cN5-a4AzdpqIhBf8K-4-j7Y4VkrmakvE_kFRdODgz4MkjxhIoiM9BYRQ9_pNVnDp-dxiuiVblRAqtpuOemUp6SBcty21aFz_TCZzK5cB6PPxQEbnQE1ArXM4/s320/Eggplant+7.jpg" width="320" /></a></div><br />
Then into the grill pan, until golden brown and soft.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0YkpjYbuQyYVZSufjF5cRiAlusnN5KosoVvWCKgTq_Bfd28WmCEd9_avBfLChyphenhyphenpYk2-Q56fqSEZCsWGEDixBLi8BII2Gdn1FXBHrD2aknwHqFoP49Vpo2EMVRz7c4gNC5E7NxJyzzeI/s1600/Eggplant+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0YkpjYbuQyYVZSufjF5cRiAlusnN5KosoVvWCKgTq_Bfd28WmCEd9_avBfLChyphenhyphenpYk2-Q56fqSEZCsWGEDixBLi8BII2Gdn1FXBHrD2aknwHqFoP49Vpo2EMVRz7c4gNC5E7NxJyzzeI/s320/Eggplant+8.jpg" width="320" /></a></div><br />
While I had the grill pan fired up, I went ahead and grilled the red onion slices for our eggplant pitas. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDZWMXfU_NUWisWdt-QAv0k3oyhS1LM5epDPvBoL6V0jP93QtcOcKHNHV6RgN6Lg8fug7nJaDvOzaQfRWdLn1XQoapNrh-LW9CHEZvyky-2Kw3Vc34PSoaKERtCr5S1TmL8Vab2au8uc/s1600/Eggplant+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDZWMXfU_NUWisWdt-QAv0k3oyhS1LM5epDPvBoL6V0jP93QtcOcKHNHV6RgN6Lg8fug7nJaDvOzaQfRWdLn1XQoapNrh-LW9CHEZvyky-2Kw3Vc34PSoaKERtCr5S1TmL8Vab2au8uc/s320/Eggplant+9.jpg" width="320" /></a></div><br />
Now for the sauces. Both the crostini and pitas had Greek yogurt based sauces that started out almost exactly the same. Each sauce called for 1/4 cup of non-fat Greek yogurt. <br />
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And freshly squeezed lemon juice. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLidjh50nV3x_q_VCd_bkFZO5VmTHcTbTxQcp0z5rTw2LsFk_Cau-xywbGASaIeMAUYuie1NssOo0gKJ780zYxMezgvsZahRqop1EQtAyCKoplyEe_D1EtTJ9cZBld9ZRq5azKcVhjhs/s1600/Eggplant+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLidjh50nV3x_q_VCd_bkFZO5VmTHcTbTxQcp0z5rTw2LsFk_Cau-xywbGASaIeMAUYuie1NssOo0gKJ780zYxMezgvsZahRqop1EQtAyCKoplyEe_D1EtTJ9cZBld9ZRq5azKcVhjhs/s320/Eggplant+11.jpg" width="240" /></a></div><br />
I know that I've bragged about my <a href="https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=2098&words=Juicer">Pampered Chef juicer</a> here before, but it really is easy to use, and I love that it strains out the pulp and seeds. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmV2TNOHjmSb211OD_frWyswYv4a_p90w076v9tR-4NUlANAYRlvyiJ12UCvBzQGgagEP-zMnWh0U5aM5z9DLKmFpf76UTrk8Z9Wk7qLjjJO3HRNTmxQqefB2CtNOyarg4OeClI6AWXs/s1600/Eggplant+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmV2TNOHjmSb211OD_frWyswYv4a_p90w076v9tR-4NUlANAYRlvyiJ12UCvBzQGgagEP-zMnWh0U5aM5z9DLKmFpf76UTrk8Z9Wk7qLjjJO3HRNTmxQqefB2CtNOyarg4OeClI6AWXs/s320/Eggplant+12.jpg" width="320" /></a></div><br />
Also into both sauces with the yogurt and lemon juice: garlic, salt, and pepper. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFpHG6ThU5_DfqHo_-mc1sVZK3FriWCqAJOqA56qD5ozd9YJPxUkfPs96AcbsfomaemPdKr5DfPjY9IWzqpdd2NNabu7F1uZ3-Mpai0pKBrdpH8dqmZr9MvPjYMLXK41YqTVEmF_I0Ok/s1600/Eggplant+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFpHG6ThU5_DfqHo_-mc1sVZK3FriWCqAJOqA56qD5ozd9YJPxUkfPs96AcbsfomaemPdKr5DfPjY9IWzqpdd2NNabu7F1uZ3-Mpai0pKBrdpH8dqmZr9MvPjYMLXK41YqTVEmF_I0Ok/s320/Eggplant+13.jpg" width="320" /></a></div><br />
After this, the sauces differ. For the crostini recipe, one of the grilled eggplants is mixed into the sauce. I used my immersion blender, but a standard blender or food processor would work as well. I really enjoyed this "sauce". Really it is more of an eggplant hummus. It was delicious on the crostini, but I'd be happy to just dip in some pita chips and eat it as a snack. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMArQLbLAWEnppKi52BLdW-KCE4vxZmoCBl5-Egiykwq_J8A0aqDaiMHV6RhXRHcTFm7pn_svlhyphenhyphenkjHk57zZuu-kGJjlyizc50xBfO7j4m-gqRtu5YPDVP1pvwdsG4yk1QDKG8bFuokc/s1600/Eggplant+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMArQLbLAWEnppKi52BLdW-KCE4vxZmoCBl5-Egiykwq_J8A0aqDaiMHV6RhXRHcTFm7pn_svlhyphenhyphenkjHk57zZuu-kGJjlyizc50xBfO7j4m-gqRtu5YPDVP1pvwdsG4yk1QDKG8bFuokc/s320/Eggplant+14.jpg" width="320" /></a></div><br />
The pita sauce received freshly chopped oregano.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ziY036TxRq-OSgfHCUCPEqCORGhZtovEhoCwVIPeFjfTyiZNclXp7sg0n-MJC3L-GJT4Ug9vDjPVGofNdbWm7FRGaKXjLqaLJFkfGrowuBVUfABA84qEa5_BgWPc8NUp9e96aytW4w8/s1600/Eggplant+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ziY036TxRq-OSgfHCUCPEqCORGhZtovEhoCwVIPeFjfTyiZNclXp7sg0n-MJC3L-GJT4Ug9vDjPVGofNdbWm7FRGaKXjLqaLJFkfGrowuBVUfABA84qEa5_BgWPc8NUp9e96aytW4w8/s320/Eggplant+15.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkCo0jmBXmeuO-aapBxg54jWhtJDUe9oGzIB12g3bLGjRASmK-6u93azCYlFFFtaym9tPM8dgMv-lRWDqSxkjRbEMYMlrGh8WSNheylWTsUEfssRTBzHQZgqN6deX6PApxQ902AZPVAw/s1600/Eggplant+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkCo0jmBXmeuO-aapBxg54jWhtJDUe9oGzIB12g3bLGjRASmK-6u93azCYlFFFtaym9tPM8dgMv-lRWDqSxkjRbEMYMlrGh8WSNheylWTsUEfssRTBzHQZgqN6deX6PApxQ902AZPVAw/s320/Eggplant+16.jpg" width="320" /></a></div><br />
As you can see, these two sauces that started out exactly the same yielded two very different finished products. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-hVK6XoVWaayoREocVymOXrmTl_omle6LSLKN_d9oeiruGL72hcGjLTVgzJiNVQaM6g5Mf2jgHgUi1TPR71xnK4WPUzJV12cChcl8z0Z2Tkqx2YtmNzSznFZr3os_6EmRM9T-hOvET4/s1600/Eggplant+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-hVK6XoVWaayoREocVymOXrmTl_omle6LSLKN_d9oeiruGL72hcGjLTVgzJiNVQaM6g5Mf2jgHgUi1TPR71xnK4WPUzJV12cChcl8z0Z2Tkqx2YtmNzSznFZr3os_6EmRM9T-hOvET4/s320/Eggplant+17.jpg" width="320" /></a></div><br />
With all of the components for both recipes prepared, it was time for assembly. <br />
<br />
I'll begin with the crostini, since it was my favorite.<br />
<br />
Arrange bread slices on a serving platter. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDKS3O3FsC9uOWiXWQRtoZvSDqz_bmE8hzRmacgbfLocZiLBuaBYueY5eBhj-kHpYAoCGe9XkVFm10SujLz_DGJviBvxs3PGpYmVg_Wun7rWDUZ3jZ7KxU_voHkUHAb6QpZtr3ZZAXWM/s1600/Eggplant+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDKS3O3FsC9uOWiXWQRtoZvSDqz_bmE8hzRmacgbfLocZiLBuaBYueY5eBhj-kHpYAoCGe9XkVFm10SujLz_DGJviBvxs3PGpYmVg_Wun7rWDUZ3jZ7KxU_voHkUHAb6QpZtr3ZZAXWM/s320/Eggplant+18.jpg" width="320" /></a></div><br />
Top with the eggplant hummus.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPdEnqd4G35XPYfn4S97boUjsBxtLI3xGWuadau5S8TDU03vqMGM0ESKKmGqdyBX1pYG5iDJY6j2B7Z-RA4KQIuaCNybB2BwDW4rSDRHEU1tv0t4oCNpWaR9QwjprvzBE2e_KAx9vxhM/s1600/Eggplant+19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPdEnqd4G35XPYfn4S97boUjsBxtLI3xGWuadau5S8TDU03vqMGM0ESKKmGqdyBX1pYG5iDJY6j2B7Z-RA4KQIuaCNybB2BwDW4rSDRHEU1tv0t4oCNpWaR9QwjprvzBE2e_KAx9vxhM/s320/Eggplant+19.jpg" width="320" /></a></div><br />
Toss some arugula, tomatoes, and fresh mint with olive oil, fresh lemon juice, and a little salt and pepper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco1XW70TXyewgs8C3Pnj7If4okMJ4JiGrXgnumA_IKy35tgCh4Quz5gYQkEUceCx7uaU2XnH9TOO4lEkwp457AoBxWf8rntidR4XcrbNvOjs2YC6YEvgnIYPhEvCq6tZ-unWe0mUr6xA/s1600/Eggplant+20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco1XW70TXyewgs8C3Pnj7If4okMJ4JiGrXgnumA_IKy35tgCh4Quz5gYQkEUceCx7uaU2XnH9TOO4lEkwp457AoBxWf8rntidR4XcrbNvOjs2YC6YEvgnIYPhEvCq6tZ-unWe0mUr6xA/s320/Eggplant+20.jpg" width="320" /></a></div><br />
Arrange the "salad" over the hummus and sprinkle with Parmesan cheese. Slices of fresh Parmesan would be wonderful here, but I just had the grated stuff from a can this week. <i>Still good!</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5f4RuDuvWPQNrd0EDqlU487Em93yRyAB-ZdLODGthwVe788dXk6t_gONjIiepfD2Y1qe_B76YY4dX6nlep1dSFSyr6f44RrjZ5Wu8-qRE6PFusfpaYrz545_obr3NqujdxxrJYJK0Qk/s1600/Eggplant+21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5f4RuDuvWPQNrd0EDqlU487Em93yRyAB-ZdLODGthwVe788dXk6t_gONjIiepfD2Y1qe_B76YY4dX6nlep1dSFSyr6f44RrjZ5Wu8-qRE6PFusfpaYrz545_obr3NqujdxxrJYJK0Qk/s320/Eggplant+21.jpg" width="320" /></a></div><br />
Let's zoom in...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCimLoNBrRijLmgqQ8w7_NqTnK4WTYBpL_7JF7moAtqDJjkW4mgLDsqERwtlvJWERCBXG6tJDVatoLJShL-rjbZew2xRb9N_TJ0RFVV4UNejgjXg9DWBxhNV1aC7Al2sVH2NTrIon3NgM/s1600/Eggplant+22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCimLoNBrRijLmgqQ8w7_NqTnK4WTYBpL_7JF7moAtqDJjkW4mgLDsqERwtlvJWERCBXG6tJDVatoLJShL-rjbZew2xRb9N_TJ0RFVV4UNejgjXg9DWBxhNV1aC7Al2sVH2NTrIon3NgM/s320/Eggplant+22.jpg" width="320" /></a></div><br />
<i>Mmmm.</i> I loved all of the flavors working together here.<br />
<br />
Now for the super easy pita assembly. <br />
<br />
Just spread some of the yogurt sauce in a pita. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCCr2nxxrdN-moNukA8XutBQLRkKgnghgh-KMSW2rofB0ALc3rdzH6rg0K2BSIrwvqiuJcz458stCYQCtruIajUGY5oVzacH_Xt1CDYglJpDNJG3VdqoqBRaTUhFESaF7ZhaCnnRjj1s/s1600/Eggplant+23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCCr2nxxrdN-moNukA8XutBQLRkKgnghgh-KMSW2rofB0ALc3rdzH6rg0K2BSIrwvqiuJcz458stCYQCtruIajUGY5oVzacH_Xt1CDYglJpDNJG3VdqoqBRaTUhFESaF7ZhaCnnRjj1s/s320/Eggplant+23.jpg" width="320" /></a></div><br />
Stuff with eggplant and onion slices. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTlExOhA0Bd4Oe3wNL7T-9P8Exoj3znk82AUKwC0nkX4UlY9CEZpE7CN8FvcRZQIu5WXfsa5T_W0XUGBvOL1SbOXI8Lm9ogTYyGaMP3BKCq30EEfpntl6EwsyfsHQwi0NNKkch_hz7TY/s1600/Eggplant+24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTlExOhA0Bd4Oe3wNL7T-9P8Exoj3znk82AUKwC0nkX4UlY9CEZpE7CN8FvcRZQIu5WXfsa5T_W0XUGBvOL1SbOXI8Lm9ogTYyGaMP3BKCq30EEfpntl6EwsyfsHQwi0NNKkch_hz7TY/s320/Eggplant+24.jpg" width="320" /></a></div><br />
Add in more of the arugula salad.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPA14Gdj_3xS1zY328wcJxH36yaedF7fyFRcMuT1_nHdcydXLdF8T94qZ19p7JicC3sR6CdssiG5EFrFYd6hQOY1lEY8s3ucApxT0ljPm-29trSFpilJ4xrHADkwh2tGUGApfnxCXzz8/s1600/Eggplant+25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPA14Gdj_3xS1zY328wcJxH36yaedF7fyFRcMuT1_nHdcydXLdF8T94qZ19p7JicC3sR6CdssiG5EFrFYd6hQOY1lEY8s3ucApxT0ljPm-29trSFpilJ4xrHADkwh2tGUGApfnxCXzz8/s320/Eggplant+25.jpg" width="320" /></a></div><br />
And tah-dah! Dinner. Or lunch.<br />
<br />
I ate one pita for dinner, then wrapped one for lunch the next day. For the record, I liked it better the next day. Maybe because it's one of those recipes that just tastes better the next day or maybe because the next day, it wasn't in competition with that delicious crostini. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy8saOUVpko4iZxuE0UqJZQ-PPDYPHsiNrw78FDAYhxy1ZHXLUxKE8uVkt5CRMwvUS0odG6BcCMEb3WVFDiYDox0L6xIfYv2gF68ZHnIL9Hr2WBbOYMRYPMcdNSVdB_y58vkQ8gV34Ew/s1600/Eggplant+26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy8saOUVpko4iZxuE0UqJZQ-PPDYPHsiNrw78FDAYhxy1ZHXLUxKE8uVkt5CRMwvUS0odG6BcCMEb3WVFDiYDox0L6xIfYv2gF68ZHnIL9Hr2WBbOYMRYPMcdNSVdB_y58vkQ8gV34Ew/s320/Eggplant+26.jpg" width="320" /></a></div><span id="goog_395654556"></span><span id="goog_395654557"></span><br />
<br />
Here are the recipes: <br />
<br />
<b>Eggplant Crostini</b> from August 2010 Cooking Light<br />
Ingredients<br />
1 (1-pound) eggplant <br />
1/4 cup extra-virgin olive oil, divided <br />
Cooking spray <br />
16 (1/2-ounce) slices multigrain baguette <br />
1/2 teaspoon salt, divided <br />
2 1/2 tablespoons fresh lemon juice, divided <br />
1/4 cup whole-milk plain Greek yogurt <br />
1/2 teaspoon freshly ground black pepper, divided <br />
1 garlic clove, minced <br />
1 cup arugula <br />
1 cup red, orange, yellow, and green cherry tomatoes, quartered <br />
2 tablespoons fresh mint leaves, torn <br />
1 ounce Parmigiano-Reggiano cheese, shaved <br />
Preparation<br />
1. Preheat grill to medium-high heat.<br />
2. Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.<br />
3. Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.<br />
4. Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese<br />
<br />
Amount per serving<br />
Calories: 175 <br />
Fat: 9.5g <br />
Saturated fat: 2.1g <br />
Monounsaturated fat: 5.3g <br />
Polyunsaturated fat: 0.8g <br />
Protein: 6.2g <br />
Carbohydrate: 17.7g <br />
Fiber: 5.9g <br />
Cholesterol: 4mg <br />
Iron: 1.2mg <br />
Sodium: 330mg <br />
Calcium: 195mg <br />
<br />
Notes: <br />
I used slices of French bread, toasted, in place of whole grain baguette. Also, I substituted the quartered cherry tomatoes with cut up Roma tomatoes. <br />
<br />
<b>Grilled Eggplant Pita Sandwiches</b> with Yogurt-Garlic Spread from August 2010 Cooking Light<br />
Ingredients<br />
2 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices <br />
3 1/2 teaspoons kosher salt, divided <br />
1/2 cup plain reduced-fat Greek-style yogurt <br />
2 tablespoons fresh lemon juice <br />
2 teaspoons chopped fresh oregano leaves <br />
1/8 teaspoon black pepper <br />
2 small garlic cloves, minced <br />
1 small red onion, cut into 1/2-inch-thick slices <br />
2 tablespoons extra-virgin olive oil <br />
Cooking spray <br />
4 (6-inch) pitas, cut in half <br />
2 cups arugula <br />
<br />
Preparation<br />
1. Place eggplant slices in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain 30 minutes. Rinse thoroughly; pat dry with paper towels.<br />
2. Combine remaining 1/2 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.<br />
3. Preheat grill to medium-high heat.<br />
4. Brush eggplant and onion slices with oil. Place eggplant and onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until vegetables are tender and lightly browned.<br />
5. Fill each pita half with 1 1/2 tablespoons yogurt mixture, one quarter of eggplant slices, one quarter of onion slices, and 1/4 cup arugula.<br />
<br />
Amount per serving<br />
Calories: 311 <br />
Fat: 8.2g <br />
Saturated fat: 1.6g <br />
Monounsaturated fat: 5g <br />
Polyunsaturated fat: 1.2g <br />
Protein: 12.7g <br />
Carbohydrate: 50.6g <br />
Fiber: 9.2g <br />
Cholesterol: 1.7mg <br />
Iron: 3.5mg <br />
Sodium: 697mg <br />
Calcium: 117mg<br />
<br />
Notes: I doubled the "salad" recipe from the crostini recipe and used it in place of plain arugula in these sandwiches. Enjoy!<br />
________________________________________<br />
<br />
I mentioned at the beginning of this post that I've been busy with work lately... <br />
<br />
If you're reading this from Northern Ohio or Northern Indiana you can see what I've been working on in person! There are 5 remaining stops on the Krista's Kitchen Fall Cooking Class Tour and it's not too late to sign up! The remaining dates/locations:<br />
<br />
Wednesday October 19th <b>Dream Dinners at Home</b> Strongsville, OH<br />
<br />
Wednesday November 9th <b>Tortellini alla Panna</b> Strongsville, OH<br />
<br />
Saturday December 3rd <b>Canning Quick Bread</b> (Holiday Gifts) Medina, OH<br />
<br />
Thursday December 8th <b>Company's Coming- Holiday Brunch</b> Warsaw, IN<br />
<br />
Saturday December 10th <b>Gingerbread Cookies</b> Nappanee, IN<br />
<br />
To get more details and/or register for a class email me at krista@kristaskitchen.com<br />
<br />
Oh, and if you're in these areas and are interested in booking a Pampered Chef party (click <a href="http://www.pamperedchef.biz/kristakitchen?page=host-rewards">HERE</a> to check out the benefits you receive from hosting a show) please email me at the same address. <br />
<br />
I hope that you all have a wonderful week!Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com0tag:blogger.com,1999:blog-7567180230330055569.post-83585786560002864432011-09-30T22:17:00.000-04:002011-09-30T22:17:51.908-04:00Eggplant Parmesan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2TdID-156gyiOYWxmT9CAHWJTtrwcFtyt855BMtgU6XHO9EVdJYOoMfeowq-u3piRi2P7EDXkgnzusyUJFZhlNufJSjffFA40LLTmsuqZ4QiPnsN7HvxYo_lR0gUtR2uhlC43X77aeB0/s1600/EP+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2TdID-156gyiOYWxmT9CAHWJTtrwcFtyt855BMtgU6XHO9EVdJYOoMfeowq-u3piRi2P7EDXkgnzusyUJFZhlNufJSjffFA40LLTmsuqZ4QiPnsN7HvxYo_lR0gUtR2uhlC43X77aeB0/s320/EP+18.jpg" width="320" /></a></div><br />
A few weeks ago, I made Eggplant Parmesan for the first time. There are so many Eggplant Parmesan recipes out there that I was difficult for me to choose which one would yield the best finished product. Some recipes recommend peeling the eggplant, some leave the skin on. Sometimes the eggplant is fried before being baked into the casserole and sometimes it is not. And there are certainly a variety of ways to bread the eggplant, sauces to make, and cheeses to layer it with.<br />
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After reading a number of recipes, I shut my computer and just decided to come up with my own. What I ended up with is a fairly convenient, traditional version of Eggplant Parmesan. I'm so glad that I finally got around to making this dish. It was delicious!<br />
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I started with 2 small-ish eggplants. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP24nmS4e0kbXJYnIOThJ8X9FM5soTWZ3N35E4TytcLAH1jk1n1oLlYU4GjQLztJK8Bvpf5fAryKwoIgGGPlFbeU4GmVfZc9HnwtJKmn8XEDNtfwjhMU2UYWdovgZ589aMOIxkT80NRz9l/s1600/EP+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP24nmS4e0kbXJYnIOThJ8X9FM5soTWZ3N35E4TytcLAH1jk1n1oLlYU4GjQLztJK8Bvpf5fAryKwoIgGGPlFbeU4GmVfZc9HnwtJKmn8XEDNtfwjhMU2UYWdovgZ589aMOIxkT80NRz9l/s320/EP+1.jpg" width="320" /></a></div><br />
Then, using a vegetable peeler, I removed the skin. <br />
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Naked lil' eggplants...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4RArg1ndnDdNW0GD-aFqy9b70i-RgAJCdU0VPSgTwl9S8M3g2MnBY6IxdRv8ZKqMGrE5QwpK1i09R1j6bBfwXcRp0GfVBT8T2a9kaCv1NZtnmwmwbHSbtKYnI4ux9sAQ3ymn-vPnzKXe/s1600/EP+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4RArg1ndnDdNW0GD-aFqy9b70i-RgAJCdU0VPSgTwl9S8M3g2MnBY6IxdRv8ZKqMGrE5QwpK1i09R1j6bBfwXcRp0GfVBT8T2a9kaCv1NZtnmwmwbHSbtKYnI4ux9sAQ3ymn-vPnzKXe/s320/EP+3.jpg" width="320" /></a></div><br />
Sliced into 1/4 -1/2" thick slices. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciMTFpldPWu3fDsXzOwGNXj5GH54zMpy2qf0uCYcdkh5xgqZXWke-9n0mVH-RoO6qFW1N5xwzaMTus955dlHfdntcQL403nntVPMMc3iWcJY5o1FS0Sptpi2E5HIK1EmbqcHaUc6xNWFO/s1600/EP+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciMTFpldPWu3fDsXzOwGNXj5GH54zMpy2qf0uCYcdkh5xgqZXWke-9n0mVH-RoO6qFW1N5xwzaMTus955dlHfdntcQL403nntVPMMc3iWcJY5o1FS0Sptpi2E5HIK1EmbqcHaUc6xNWFO/s320/EP+4.jpg" width="320" /></a></div><br />
Place the eggplants in a colander and sprinkle liberally with salt. The salt will draw out the moisture in the eggplant. Let the eggplant sit for about 30 minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK3TNubQSgVCqV3p_m7AVh69SZ5II4bcyEWKygFRUOHKHR6g8NqODvLNXuL2nYKml0WnPG-pWElSJZfYhWFl987JFYej1oIPNz6LPzg51hH-W3P5FdhybDGgrIXvkPBZQ2vviEfdyAgHW/s1600/EP+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK3TNubQSgVCqV3p_m7AVh69SZ5II4bcyEWKygFRUOHKHR6g8NqODvLNXuL2nYKml0WnPG-pWElSJZfYhWFl987JFYej1oIPNz6LPzg51hH-W3P5FdhybDGgrIXvkPBZQ2vviEfdyAgHW/s320/EP+5.jpg" width="320" /></a></div><br />
Then place on paper towels. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTlhRZgIzseLA5aJhlp6RYG4IN9yVktG7jzt2fp12OnhYG-ntU3OBoi5dbrh6ngwO3BQWxCteKlv4gs7h4_URs6KUpeV-FEzheWXHcMfIeqJnJpYBA_XHS4LvaS0BgZC5cqBmSeetFMJz/s1600/EP+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTlhRZgIzseLA5aJhlp6RYG4IN9yVktG7jzt2fp12OnhYG-ntU3OBoi5dbrh6ngwO3BQWxCteKlv4gs7h4_URs6KUpeV-FEzheWXHcMfIeqJnJpYBA_XHS4LvaS0BgZC5cqBmSeetFMJz/s320/EP+6.jpg" width="320" /></a></div><br />
To squeeze out any excess moisture, I topped the slices with another layer of paper towel and pressed with my grill press. A heavy skillet would work well for this too. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLQn2i6CDeGe8rCk3RqixvtLQ8oeW2aJctgULKIUPpczwI-78T51OJcsdApxAx_DOglTamJIZVVt04X7QiZVm79-XJtl4mQgo3i1yefspeG3tZmV0oodeHWzGukhE6sCF0fa0JBgi9Uex/s1600/EP+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLQn2i6CDeGe8rCk3RqixvtLQ8oeW2aJctgULKIUPpczwI-78T51OJcsdApxAx_DOglTamJIZVVt04X7QiZVm79-XJtl4mQgo3i1yefspeG3tZmV0oodeHWzGukhE6sCF0fa0JBgi9Uex/s320/EP+7.jpg" width="320" /></a></div><br />
With the eggplant ready to go, I set up my frying station. I heated oil in a skillet and then filled 3 coating trays: the first with flour, the second with a mixture of egg and minced garlic, and the third with a combination of grated Parmesan and panko.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTsMldo5en-KZaFbCWdC7Ql3PspV3M3untlqOY_GkQc4769j5i5wmpO-MmV30oinJNZXujqgfzwCQe-Nq4VKpp54GNC5r1UPCDd8nxzgLx09BGbt1jIVEvIMR5bVAMo_I6iRWeWxq-yu3/s1600/EP+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTsMldo5en-KZaFbCWdC7Ql3PspV3M3untlqOY_GkQc4769j5i5wmpO-MmV30oinJNZXujqgfzwCQe-Nq4VKpp54GNC5r1UPCDd8nxzgLx09BGbt1jIVEvIMR5bVAMo_I6iRWeWxq-yu3/s320/EP+8.jpg" width="320" /></a></div><br />
Each eggplant slice was dredged in flour, <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllO_yeANBBOIsQ74MNeNI4aJHPlMGgIgFiX3weQyeG6j5xFquVM9CDunwC78t4SAoiVyYITTjmiT9K_e4HzTA4dni1xmnb7V7wvyKcq0_9008AnU2gTPblFr2AvpvXNOEOs1OQLH0Gsdg/s1600/EP+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllO_yeANBBOIsQ74MNeNI4aJHPlMGgIgFiX3weQyeG6j5xFquVM9CDunwC78t4SAoiVyYITTjmiT9K_e4HzTA4dni1xmnb7V7wvyKcq0_9008AnU2gTPblFr2AvpvXNOEOs1OQLH0Gsdg/s320/EP+9.jpg" width="320" /></a></div><br />
dipped in egg, <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzaTqk3tkCHBCUtA1uNXsPZ4TWOdSuHzDzctrx_Q9reRPt8vfms3ao9oPaaOcvIKTCFp1hlja20gYYD1xsy7RAAtY1OlZdg0vZN4kI0VQ1YwJozMG8lMzmf8PkVHhFjO-yna9WOlZ54dE/s1600/EP+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzaTqk3tkCHBCUtA1uNXsPZ4TWOdSuHzDzctrx_Q9reRPt8vfms3ao9oPaaOcvIKTCFp1hlja20gYYD1xsy7RAAtY1OlZdg0vZN4kI0VQ1YwJozMG8lMzmf8PkVHhFjO-yna9WOlZ54dE/s320/EP+10.jpg" width="320" /></a></div><br />
and coated with panko and Parmesan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd74nLtE8k-7bq201G0Zyyiu8EAOoOj5Y45UVLNOVr6XaWSDUAQ1Qev4mCYibQeW5xlsebYopnPhk12qZQQeQYUyg8jJIDEWNsskRoKh5R8Bdo4a4SRL707dHdslAcrIJA1p9Q0DtOoW1t/s1600/EP+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd74nLtE8k-7bq201G0Zyyiu8EAOoOj5Y45UVLNOVr6XaWSDUAQ1Qev4mCYibQeW5xlsebYopnPhk12qZQQeQYUyg8jJIDEWNsskRoKh5R8Bdo4a4SRL707dHdslAcrIJA1p9Q0DtOoW1t/s320/EP+11.jpg" width="320" /></a></div><br />
Place the slices in the hot oil and fry until golden brown on each side. Remove to a plate lined with paper towels to drain. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RJGKjky81IbM8i21-gvInsooyKzp-OpoZM3C0Y81zq7shaI30Y2x5gzFLLcDDQGlj5wIQZVUQNzgUniDZPngnIvfMyMM2AVBlqCTC8U4Nva_9su0PbUnXZPmUHbDfN3uxfKC-jL4Hel_/s1600/EP+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RJGKjky81IbM8i21-gvInsooyKzp-OpoZM3C0Y81zq7shaI30Y2x5gzFLLcDDQGlj5wIQZVUQNzgUniDZPngnIvfMyMM2AVBlqCTC8U4Nva_9su0PbUnXZPmUHbDfN3uxfKC-jL4Hel_/s320/EP+12.jpg" width="320" /></a></div><br />
Once the last batch of eggplant is fried, pour a jar of prepared spaghetti sauce right into the drippings in the skillet. I also added in some Italian seasoning. Stir and heat through. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LQYnzuS1_qOdiZMCWdF5aVBYPHHBESBMgolVLYYSuI3_DFOGLxw5-eTY0mqlnmoB__0NXP41rSJsE9cOtGacGp6ldw5Jjg7_FuYIwDb2hQ-0MnwrP-8fqv848IGh0q0HfsDS5Fq51_wb/s1600/EP+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LQYnzuS1_qOdiZMCWdF5aVBYPHHBESBMgolVLYYSuI3_DFOGLxw5-eTY0mqlnmoB__0NXP41rSJsE9cOtGacGp6ldw5Jjg7_FuYIwDb2hQ-0MnwrP-8fqv848IGh0q0HfsDS5Fq51_wb/s320/EP+13.jpg" width="320" /></a></div><br />
Now the only thing left to do was assemble the casserole. I started by spreading about 1/2 cup of the sauce in the bottom of a 9 X 13 inch baking dish. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOkVfV4Cwf8GgCo2daX7Kr53KzYb0lwyUfV-bZlZNDKY5EzzmRMwTmOlUkyoxGFM-i1-SebPMvXW8DK4CpKqOgokbugsuf9cGzdHzKEQ6z614kX_gpIul6A9KCFVyZ8knSKI1885DOkZS/s1600/EP+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOkVfV4Cwf8GgCo2daX7Kr53KzYb0lwyUfV-bZlZNDKY5EzzmRMwTmOlUkyoxGFM-i1-SebPMvXW8DK4CpKqOgokbugsuf9cGzdHzKEQ6z614kX_gpIul6A9KCFVyZ8knSKI1885DOkZS/s320/EP+14.jpg" width="320" /></a></div><br />
Arrange half of the eggplant over the sauce. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPd_as9u2Nii_uu7clArG2IsMPuUb_U4O0Cv4lzyTJ3dl3RDhqH1wT6x3KNPMxemuUG1TZqFvj6AF1rQEbQksLYXZnFta0sfX1t3aJMu5GRObre5-fae0HO-MPPMMnKOlrbVMJvkB8vjFf/s1600/EP+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPd_as9u2Nii_uu7clArG2IsMPuUb_U4O0Cv4lzyTJ3dl3RDhqH1wT6x3KNPMxemuUG1TZqFvj6AF1rQEbQksLYXZnFta0sfX1t3aJMu5GRObre5-fae0HO-MPPMMnKOlrbVMJvkB8vjFf/s320/EP+15.jpg" width="320" /></a></div><br />
Top with Parmesan and mozzarella cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAUvp1bUIi4zaJGA35dx7gBZejtciPACQkvKXy0j5AIfw1g_w-_Q_DRXwp6oWpiS2FMEVASJuW5-ro0na14dR1dmIvQR_BgkiIGsyxaLdymyJLCHRqnJVlJXrHM4uz3wDscDcR_89oRMV/s1600/EP+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAUvp1bUIi4zaJGA35dx7gBZejtciPACQkvKXy0j5AIfw1g_w-_Q_DRXwp6oWpiS2FMEVASJuW5-ro0na14dR1dmIvQR_BgkiIGsyxaLdymyJLCHRqnJVlJXrHM4uz3wDscDcR_89oRMV/s320/EP+16.jpg" width="320" /></a></div><br />
Then repeat the layers. Finish by topping with the remainder of the sauce and a a sprinkle of cheese. <br />
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I baked mine for about 20 minutes, until it was bubbly around the edges and the cheese on top was melted. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80W6DAha_L-Rn6FiOENnbVOudLrBIM8evPn6__9ZgCfEPBAuAdXTiPhXWElpndq8pgh724BoBbEdlHwXJMwiL_0gN-O8yFph0y3hC_NM1JDWYpH_64lDg6Vn2zvEpB1fG37U6afIjoIwq/s1600/EP+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80W6DAha_L-Rn6FiOENnbVOudLrBIM8evPn6__9ZgCfEPBAuAdXTiPhXWElpndq8pgh724BoBbEdlHwXJMwiL_0gN-O8yFph0y3hC_NM1JDWYpH_64lDg6Vn2zvEpB1fG37U6afIjoIwq/s320/EP+17.jpg" width="320" /></a></div><br />
Fresh basil adds the perfect finish for this cheesy, flavorful dish.<br />
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Definitely delicious!<br />
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Again, I failed to write down the recipe while I was cooking. Now it's been weeks since I made this and I can not remember the exact amounts of the ingredients used. I did my best to come close based on the pictures above. Here's the recipe: <br />
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<b>Eggplant Parmesan</b><br />
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1 large or 2 small, firm eggplants <br />
salt<br />
1/2 cup flour<br />
2 eggs, beaten<br />
3 cloves garlic, minced or pressed<br />
1/2 cup panko (Japanese bread crumbs)<br />
1 cup grated parmesan cheese, divided<br />
oil for frying<br />
1 jar spaghetti sauce<br />
Italian seasoning<br />
2 cups shredded mozzarella<br />
fresh basil, chopped <br />
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For the eggplant: <br />
Peel the eggplant and slice into 1/4- 1/2 inch disks. Salt eggplant and let stand for 30 minutes for excess moisture to drain. Press dry between paper towels. Pour flour in a shallow dish. In a second shallow dish, whisk together egg and garlic. In a third dish, mix panko and parmesan. Dredge the eggplant in flour, then dip in the egg mixture, and finally coat with the parmesan/panko mixture. Heat oil in a heavy skillet. Fry eggplant in batches until golden brown on each side. Remove to drain on paper towels. <br />
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For the sauce: <br />
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Sprinkle the drippings in the skillet with Italian seasoning. Stir in the spaghetti sauce and heat through. <br />
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To assemble: <br />
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Spread 1/2 cup of spaghetti sauce in the bottom of a 9x13 inch baking dish. Arrange half of the eggplant over the sauce. Top with 1/4 cup of parmesan and 1 cup of mozzarella. Arrange remaining eggplant on top of the cheese. Pour on the remainder of the sauce. Sprinkle with the rest of the cheeses. <br />
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Bake at 350 degrees for 20 minutes or until the casserole is bubbling and the cheese is melted. Garnish with fresh basil.Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com3tag:blogger.com,1999:blog-7567180230330055569.post-44230531403111961232011-09-26T16:01:00.000-04:002011-09-26T16:01:27.211-04:00Cheesesteak PizzaI arrived home late tonight after being away all weekend, so no meal plan yet! I know that I'm behind with many of my posts, so while the meal plan comes together, I thought that I'd share this delicious cheesesteak pizza that I made a few weeks ago. <br />
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It's been a while since I've tried a non-traditional pizza in my kitchen. I've been thinking of merging two of my husband's favorites: cheesesteak and pizza for some time now. This short-cut recipe is what I came up with.<br />
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I say "short cut" because I used a pre-made pizza crust and pre-sliced steak. <br />
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I began by frying up the steak slices in a skillet until cooked through and slightly browned.<br />
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Remove the steak slices from the skillet and drain on paper towels. <br />
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Then add onions and peppers to the already hot skillet and cook until tender. Sprinkle with a little salt and pepper, to taste. <br />
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I love mushrooms, so I threw in some of those too. Stir fry for a few more minutes, until the mushrooms are tender. Remove the veggie mixture from the skillet. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMv_OUgxw7DNiRmDl1_wOi3Skp3lf1QArpHEyDZYNcBEKH03Ro_ZL4_B7upF2ArtUPFRBiQOU31ysOerBgk1xYPlLMKajmRhotRi9TBrM_nHbYVWTxnWzdSrrWH-vHTjyrb8tWc5TWKdL2/s1600/PCP+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMv_OUgxw7DNiRmDl1_wOi3Skp3lf1QArpHEyDZYNcBEKH03Ro_ZL4_B7upF2ArtUPFRBiQOU31ysOerBgk1xYPlLMKajmRhotRi9TBrM_nHbYVWTxnWzdSrrWH-vHTjyrb8tWc5TWKdL2/s320/PCP+5.jpg" width="320" /></a></div><br />
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With the pizza toppings ready, start making the creamy cheese sauce. Keep the skillet hot and toss in a couple of tablespoons of butter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONSYeojvcfVIwLJODZ7Di-ceaZBRNRRLSG0Jl02NcEOO0whBacAKQ4mp1ItoXiMBDAk_YNK6GCEwsiaXg03Fc8y0pExwoujh1GH1VH-SuEJpTIBsGxCebJXOCvy_dBTbP93op2wxRRcJj/s1600/PCP+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONSYeojvcfVIwLJODZ7Di-ceaZBRNRRLSG0Jl02NcEOO0whBacAKQ4mp1ItoXiMBDAk_YNK6GCEwsiaXg03Fc8y0pExwoujh1GH1VH-SuEJpTIBsGxCebJXOCvy_dBTbP93op2wxRRcJj/s320/PCP+6.jpg" width="320" /></a></div><br />
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Add a 2-3 cloves of garlic to the butter. Stir around the heated skillet until fragrant.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTv0fJ1QG-fp4-ddnJGn9sMafNqXt2S8_aR3JA257X9Y8gmvKZghQbbZzjHWQTfh6aThvRZgnyurN-obdQdowCEk8kLcJH8cO2D8U9yS5sWE3U8FiGftF7Z-Npwg86sJ9cViRNjMveFN1/s1600/PCP+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTv0fJ1QG-fp4-ddnJGn9sMafNqXt2S8_aR3JA257X9Y8gmvKZghQbbZzjHWQTfh6aThvRZgnyurN-obdQdowCEk8kLcJH8cO2D8U9yS5sWE3U8FiGftF7Z-Npwg86sJ9cViRNjMveFN1/s320/PCP+7.jpg" width="320" /></a></div><br />
Then stir in a couple tablespoons of flour, until combined with the butter and garlic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3D_svYJX91NBuBVUY4kqgc0Jzs0GqpHwZD1VqS75a3TkhHBmjxgUiaRINbrzvDLU9hb7eRxA5Fa2pvbuSPuRAsXjxUP3SqJ7IDnt7gQVkvWAeICT09nYDBpbO7mvr8qtsPaZNg-XCuLQ/s1600/PCP+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3D_svYJX91NBuBVUY4kqgc0Jzs0GqpHwZD1VqS75a3TkhHBmjxgUiaRINbrzvDLU9hb7eRxA5Fa2pvbuSPuRAsXjxUP3SqJ7IDnt7gQVkvWAeICT09nYDBpbO7mvr8qtsPaZNg-XCuLQ/s320/PCP+8.jpg" width="320" /></a></div><br />
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Now stir in some milk or half and half. Cook and stir over medium heat until slightly thickened. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMr5WAXwQBeui51E4c7tJsZlKIa0Fm4F-R0wfXzlBsP6eRZMZOXGPVP_LFuEOAGDn-D21JKODSSZ0UT5G5BDkcDQkdN_EU6nHtAyo-48Dx2vL92D3OmKaxWyVMxIRow-U1VGEnpK9Ilc4K/s1600/PCP+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMr5WAXwQBeui51E4c7tJsZlKIa0Fm4F-R0wfXzlBsP6eRZMZOXGPVP_LFuEOAGDn-D21JKODSSZ0UT5G5BDkcDQkdN_EU6nHtAyo-48Dx2vL92D3OmKaxWyVMxIRow-U1VGEnpK9Ilc4K/s320/PCP+9.jpg" width="320" /></a></div><br />
Now stir in 1/2 cup of shredded provolone, mozzarella, or an Italian cheese blend. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNX0kLdYPPDkj3SVveHc-c6vECEH2Piz3G5alDxpEFb1A5nsz0q7Vnl474CxK9fZwfTsVD3HHj4a_w34u2U040rdXyUgyTsOuj1yOzE6VuYu6I7P-LVpjm0zFxP1MAw9yvbEH0ZYCV_dB/s1600/PCP+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNX0kLdYPPDkj3SVveHc-c6vECEH2Piz3G5alDxpEFb1A5nsz0q7Vnl474CxK9fZwfTsVD3HHj4a_w34u2U040rdXyUgyTsOuj1yOzE6VuYu6I7P-LVpjm0zFxP1MAw9yvbEH0ZYCV_dB/s320/PCP+10.jpg" width="320" /></a></div><br />
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Pre-bake a pizza crust. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgZzsXpM7jwpN2g8Rc2qlmHRDIiz5VZmrZfp3QmSHDgjHWJdoiazfWhmi54AIUgG4QsIiW4eEI99MgBzbLu_FFAR7_n_BbnezkU9b1eGnA7Kx5NeV2o-8H2EFP3W0U-M9x0y6_j_N12Ni/s1600/PCP+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgZzsXpM7jwpN2g8Rc2qlmHRDIiz5VZmrZfp3QmSHDgjHWJdoiazfWhmi54AIUgG4QsIiW4eEI99MgBzbLu_FFAR7_n_BbnezkU9b1eGnA7Kx5NeV2o-8H2EFP3W0U-M9x0y6_j_N12Ni/s320/PCP+11.jpg" width="320" /></a></div><br />
Then, spread on the sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROxaWrYymw9hAZ5Nn_i8awYgbUKtdp0DktcFXUeBOQE4jxqSsZ2nrnxrjra3_c-057CFvMRQxTlsn7BuWmvBJZNU1OlTS1LsNzauU2zDUHm2AlJZRNVWuHDVzQfQQslYBpfEj3Jc53ILV/s1600/PCP+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROxaWrYymw9hAZ5Nn_i8awYgbUKtdp0DktcFXUeBOQE4jxqSsZ2nrnxrjra3_c-057CFvMRQxTlsn7BuWmvBJZNU1OlTS1LsNzauU2zDUHm2AlJZRNVWuHDVzQfQQslYBpfEj3Jc53ILV/s320/PCP+12.jpg" width="320" /></a></div><br />
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Top with the chopped steak.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ5cRQiyX3y-yND4F4cfPryj4ZnwQNF_FXt5iXLQN-UOPyXQUOmdo77Pj958CS84RyWwfNnX_bMtJB4q83YZ9K6Ey1VmaP4bM9wpNCx2B3-HITqaLiGOAGsQtRzRKIDkqUs6FWJCMNH-H/s1600/PCP+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ5cRQiyX3y-yND4F4cfPryj4ZnwQNF_FXt5iXLQN-UOPyXQUOmdo77Pj958CS84RyWwfNnX_bMtJB4q83YZ9K6Ey1VmaP4bM9wpNCx2B3-HITqaLiGOAGsQtRzRKIDkqUs6FWJCMNH-H/s320/PCP+13.jpg" width="320" /></a></div><br />
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And the veggies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvT5CIKpL4jSOGBgeYiu8PcJ0RVxKn-bxK4wD9Ztgg_-AIIntpGwWStZsT240WSOGtEABIpoqIBnlPd49bk-aj-cky47E5qFSJSJ0rApRGbxBHg9K951YYJV2SQD9ZYSSCTNS5y8E6soUl/s1600/PCP+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvT5CIKpL4jSOGBgeYiu8PcJ0RVxKn-bxK4wD9Ztgg_-AIIntpGwWStZsT240WSOGtEABIpoqIBnlPd49bk-aj-cky47E5qFSJSJ0rApRGbxBHg9K951YYJV2SQD9ZYSSCTNS5y8E6soUl/s320/PCP+14.jpg" width="320" /></a></div><br />
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Finish it off with another layer of cheese.<br />
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Put it into the oven to bake for 10-12 minutes until heated through and the cheese is melted.<br />
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Slice it up....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51s9_r_S83iAxFEiNloOf-shC16RCa2oCs3SJh-DpUbrokmdJZ6DmE_lp5KdlQWueg2fIjWtmwYNkKv4myYHSLMZSFpsAuFtjAqlwoYWQx9sgM5MrezyjWYYW4xfzIvwJWViVbq3Ze8RJ/s1600/PCP+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51s9_r_S83iAxFEiNloOf-shC16RCa2oCs3SJh-DpUbrokmdJZ6DmE_lp5KdlQWueg2fIjWtmwYNkKv4myYHSLMZSFpsAuFtjAqlwoYWQx9sgM5MrezyjWYYW4xfzIvwJWViVbq3Ze8RJ/s320/PCP+17.jpg" width="320" /></a></div><br />
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and enjoy!<br />
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Now, for a moment of truth: I made this recipe a few weeks ago and I failed to write exact amounts or instructions as I was making it. The following is the recipe for Cheesesteak Pizza as I can best remember it. At least I had the pictures to remind me, so I think it's pretty close. : ) <br />
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<strong>Cheesesteak Pizza</strong> <br />
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3-5 steak slices, such as Steak Ums<br />
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1 onion, thinly sliced<br />
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1/2 green pepper, thinly sliced<br />
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1 cup fresh mushrooms, sliced<br />
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olive oil<br />
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2 tablespoons butter<br />
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2-3 cloves garlic, minced<br />
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2 tablespoons flour<br />
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1 cup milk or half and half<br />
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2-1/2 cups shredded cheese such as provolone, mozzarella, or Italian blend<br />
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salt and pepper, to taste<br />
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Heat a tablespoon of olive oil in a skillet. Cook steak slices according to package directions. Remove from skillet, drain on paper towels. Add onions and peppers to the skillet. Saute until tender-crisp. Stir in sliced mushrooms. Cook 2-3 minutes longer. Remove to a plate or bowl. <br />
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For Sauce: Add butter to skillet. Heat until melted. Add garlic. Cook for 30 seconds-1 minute. Stir in flour. Whisk in milk. Cook until slightly thickened. Stir in cheese until melted. <br />
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For crust: Oil baking sheet or stone. Press dough to fit. Pre-bake according to package directions. <br />
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Assemble pizza. Spread sauce over crust. Top with steak, onion, pepper, and mushrooms. Sprinkle cheese over the top and bake until cheese is melted.Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com7tag:blogger.com,1999:blog-7567180230330055569.post-51334121735327785652011-09-19T23:16:00.004-04:002011-09-19T23:26:48.410-04:007th Birthday Brownie Bliss and Some Party Details...As I sit down to type this post, it's nearly 10 pm EST. I just realized that exactly 7 years ago at this time I was laying in a hospital bed, clad in a flimsy gown and hooked to all sorts of monitors. Our daughter is the first grandchild on both sides of our family, so both sets of our parents had made the trip to the hospital and were camped out in the waiting room. I'd just received the blessed epidural and a calm had fallen over the delivery room. I was propped up on pillows, watching Sunday night football with my husband and I was too excited to " just rest" as the nurse had advised me. <br />
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I knew that life would never be the same, but I really had no idea what lie ahead: Colic. Sooo many sleepless nights (I should have taken that nurse's advise and rested!). First smile. First tooth. First words. First steps. The first time our daughter slept through the night consistently (Unfortunately in that order...as you read this post you will see that sleep is not high on my daughter's list of priorities). First day of school. The first time my daughter read a book all on her own. Her first solo bike ride on two wheels. And now...the first slumber party. <br />
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It's been a whirlwind. Our dynamic daughter is an amazing kid, so full of life and joy. She's tireless, except when I am trying to wake her for school in the morning. <i>Ugh.</i> <br />
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Parenthood has made me appreciate "the little things" more. Tonight I counted for her as she hoola-hooped to 100. It was quite an accomplishment! I'm looking forward to experiencing a lifetime of firsts with my children. It's certainly never boring! <br />
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When I asked my soon-to-be 7 year old daughter what she wanted to do for her birthday this year she all but screamed, "SLUMBER PARTY!" Her other two requests for the night were pizza and brownies (She despises cake, or rather the frosting that accompanies birthday cake. <i>Weirdo</i>.) <br />
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We ordered pizzas, and I purchased plenty of chips and popcorn for late night movie-watching junk food. My only food preparation responsibility for the party was brownies. With a fancy, theme-decorated cake out of the question, I focused my creativity on the brownies. Kids love brownies, but I didn't want to just serve our guests a boring, brown, square. <br />
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Inspiration struck when I found tie-dye themed plates at the party store. I had an "Ah-ha Moment": I would do a 60's theme with daisy-shaped brownies!<br />
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To prepare the brownies, I lined the baking dish with 2 layers of foil, then sprayed it with non-stick cooking spray.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyu2AR6XMPHGJSIUXMlBmBD5YLnFuCocQxZEpbyNpAyXCRJnDAFyxfn0ysmA1zqoe-SqXj_ncOITyfFtqTVBp8GE9PkmjxK86_jy55DUl8XgDWP30HZfPb3QgaA-HMWTe1QBtZCK1zndXd/s1600/Birthday+Brownies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyu2AR6XMPHGJSIUXMlBmBD5YLnFuCocQxZEpbyNpAyXCRJnDAFyxfn0ysmA1zqoe-SqXj_ncOITyfFtqTVBp8GE9PkmjxK86_jy55DUl8XgDWP30HZfPb3QgaA-HMWTe1QBtZCK1zndXd/s320/Birthday+Brownies+1.jpg" width="320" /></a></div><br />
Then I poured in the brownie batter. I have to admit that I "cheated" on the brownies. I used a boxed mix purchased at Aldi, then stirred in some chocolate chips to make them extra chocolaty. No apologies for the boxed mix. It made some delicious brownies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInI_-GELDVoLmxiTPAaxLRgpH3MsSf4bvJKcFa15Emh_rYogguy39IH3CqnWZmNrj_wQJdaVC5D6tsVmJ7EdTvbMkqXWLzOPQvrnmZIb10SRYa7PMkENZt6iNb8JKGI6E5OUV49XqD8z8/s1600/Birthday+Brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInI_-GELDVoLmxiTPAaxLRgpH3MsSf4bvJKcFa15Emh_rYogguy39IH3CqnWZmNrj_wQJdaVC5D6tsVmJ7EdTvbMkqXWLzOPQvrnmZIb10SRYa7PMkENZt6iNb8JKGI6E5OUV49XqD8z8/s320/Birthday+Brownies+2.jpg" width="320" /></a></div><br />
After baking, I lifted the brownies from the pan and let them cool on the countertop before placing a flower shaped cookie cutter over the brownies and...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPZ8U4diix9-x9wFOxfK6fwUnC5l2A5zkHYhHziIhlyEpAveYjmezncBi4Fe7s-9QKfOs3O0kQNj_6Y-j69vmHuEB7p4EGdNA8AArkqAyFmLwaQkXdE52lySRo0Ks_aAgqVRhRlUVkned/s1600/Birthday+Brownies+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPZ8U4diix9-x9wFOxfK6fwUnC5l2A5zkHYhHziIhlyEpAveYjmezncBi4Fe7s-9QKfOs3O0kQNj_6Y-j69vmHuEB7p4EGdNA8AArkqAyFmLwaQkXdE52lySRo0Ks_aAgqVRhRlUVkned/s320/Birthday+Brownies+3.jpg" width="320" /></a></div><br />
cutting them out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_b_jBo0oohHFYR5_hJm5zVjFx97jPslkCK3A8pCLDNuxGStttyKX2n51FhaapE_kv6nEk0zT7KaFy0qg2NVcG0YeyXYB-YTn9_ManJ6koMKIaRoovlFnm2rwxCJz_tPgBJBlkMiuczNF/s1600/Birthday+Brownies+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_b_jBo0oohHFYR5_hJm5zVjFx97jPslkCK3A8pCLDNuxGStttyKX2n51FhaapE_kv6nEk0zT7KaFy0qg2NVcG0YeyXYB-YTn9_ManJ6koMKIaRoovlFnm2rwxCJz_tPgBJBlkMiuczNF/s320/Birthday+Brownies+4.jpg" width="320" /></a></div><br />
After the brownies were cut, I transferred them to a sheet lined with waxed paper and sifted powdered sugar over the top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3J0Q2aa2pRaj6R7bDqGTQrJM09H3gaxuEAfEMWxuL1Tccd84mdz3Xx9pJCW5YkHsG2NW-XqH1ZNh6jvccuOFQPVUulFYwqdfUoR-3TeXBLM_zbTsmd7fGCr12JSY75ryH-GKkH8prD4u/s1600/Birthday+Brownies+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3J0Q2aa2pRaj6R7bDqGTQrJM09H3gaxuEAfEMWxuL1Tccd84mdz3Xx9pJCW5YkHsG2NW-XqH1ZNh6jvccuOFQPVUulFYwqdfUoR-3TeXBLM_zbTsmd7fGCr12JSY75ryH-GKkH8prD4u/s320/Birthday+Brownies+5.jpg" width="320" /></a></div><br />
With a final touch of yellow Reese's pieces pressed into the center of each "daisy" I was finished!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQgMz-bNTfkBjrolzt2SSfXxx4NKFDnQGejwG18hLdSIi1WoI1QwCwcfOhDoqOW08xw0hqueHD1DfumSxIrwoEsJDARQssughIr0Rg1XtR6LCfVuujsEsYfOyKOPBy9Cf_7B7OFF5zOsh/s1600/Birthday+Brownies+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQgMz-bNTfkBjrolzt2SSfXxx4NKFDnQGejwG18hLdSIi1WoI1QwCwcfOhDoqOW08xw0hqueHD1DfumSxIrwoEsJDARQssughIr0Rg1XtR6LCfVuujsEsYfOyKOPBy9Cf_7B7OFF5zOsh/s320/Birthday+Brownies+6.jpg" width="320" /></a></div><br />
Now I only needed to set the table, strategically fling crepe paper from the rafters, and blow up some balloons to transform our dining room into "party central".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpk_5AX-BJjYdAPsQzUNYEyeX3AXDbya73omvW5eGV6RcYDC3VWrLT-2LIQxnls30p0Uxb__kqmVfXu9lbIbHBz2M3uEch4q7eeQu2ICv1FK-n_KaDUK_kxEFu4YkleosKs7pEdJl9TsJw/s1600/Birthday+Brownies+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpk_5AX-BJjYdAPsQzUNYEyeX3AXDbya73omvW5eGV6RcYDC3VWrLT-2LIQxnls30p0Uxb__kqmVfXu9lbIbHBz2M3uEch4q7eeQu2ICv1FK-n_KaDUK_kxEFu4YkleosKs7pEdJl9TsJw/s320/Birthday+Brownies+7.jpg" width="251" /></a></div><br />
Here's a closer look at the table. Sparkly confetti strewn everywhere really spruced up the white space and made the tablescape appear festive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau_Ad0wFkURaDkL7IgjhFPnYn0INMTGyvf8KJp6ngfORrq6PUvl5D19JUE7G3y4t7P1u2hdsRFj9H7mV5nc1sXejCiZiLgKwjNIEmho59LEm5Pbd3Sdr0_051qAIhyF70vEjbHshLAj7j/s1600/Birthday+Brownies+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau_Ad0wFkURaDkL7IgjhFPnYn0INMTGyvf8KJp6ngfORrq6PUvl5D19JUE7G3y4t7P1u2hdsRFj9H7mV5nc1sXejCiZiLgKwjNIEmho59LEm5Pbd3Sdr0_051qAIhyF70vEjbHshLAj7j/s320/Birthday+Brownies+12.jpg" width="320" /></a></div><br />
My husband's parents were visiting this weekend for the occasion. They took our daughters out for the afternoon while I decorated.<br />
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The birthday girl was "psyched" when she returned home to the party scene I had created for her special night. <br />
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Now all we needed were guests! Here she is with her little sis and 4 "besties", getting ready to blow out all 7 candles on her brownie. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaW1k3y9WjyZG0IbUHIvNXOraNYeR4ii3UVLdS1sHlzu1BbBDx4Fvj6ijANEInf0AaLfDjPRc_ijI23gvV3K77d_stA0geEQApCTtkTyRMqJ5jGNpLOZbJKIGTsnyTXCZhovAy7KD9Wog/s1600/Birthday+Brownies+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaW1k3y9WjyZG0IbUHIvNXOraNYeR4ii3UVLdS1sHlzu1BbBDx4Fvj6ijANEInf0AaLfDjPRc_ijI23gvV3K77d_stA0geEQApCTtkTyRMqJ5jGNpLOZbJKIGTsnyTXCZhovAy7KD9Wog/s320/Birthday+Brownies+13.jpg" width="320" /></a></div><br />
After dinner and dessert, I took the little ladies to the salon for a makeover. That is, I transformed our toy room into a salon.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zRpLJUek4xoQk8IXRu6XiJcmYhGnVi_C-PYkLg86PvE_yw4Xy0WXkijinN8UJ2A00haSagGFTJJjH_uIYNQVoDMIVgzIeyswZwTsOjMSgG_t69IUKj6VzfokzRgW1lqsGK4ZNIEN5mh4/s1600/Birthday+Brownies+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zRpLJUek4xoQk8IXRu6XiJcmYhGnVi_C-PYkLg86PvE_yw4Xy0WXkijinN8UJ2A00haSagGFTJJjH_uIYNQVoDMIVgzIeyswZwTsOjMSgG_t69IUKj6VzfokzRgW1lqsGK4ZNIEN5mh4/s320/Birthday+Brownies+10.jpg" width="320" /></a></div><br />
You know all of those "free gift with purchase" deals and free samples that you get at department store make up counters? I'm not a hoarder, except for when it comes to this stuff. I have a whole drawer full of it. Most of it isn't even mine. My grandma, mom, and sisters send it to me. It makes for perfect play makeup! <br />
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I played make up artist for the girls...<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mGG5hevt6eRDyHiMCWKb57ex4pbIPr3aizvLDzZKRLHU4dg96ONOjgNZr2lFa3VSTSDks9iL6d8mqO98ZKMkYxDrRWQ5uJeNJCqtvobDuoLdPE5nuaxn6U_Qbic5sW3x8TsGujouMm_M/s1600/Birthday+Brownies+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mGG5hevt6eRDyHiMCWKb57ex4pbIPr3aizvLDzZKRLHU4dg96ONOjgNZr2lFa3VSTSDks9iL6d8mqO98ZKMkYxDrRWQ5uJeNJCqtvobDuoLdPE5nuaxn6U_Qbic5sW3x8TsGujouMm_M/s320/Birthday+Brownies+9.jpg" width="320" /></a></div><br />
while my mother-in-law took over the role of manicurist at the "Nail Salon". <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUyyZIDLir-EAyNJW7QgfggcnIWwfLcU00hkA3v9SPuMYvVJ-mKbGYzFPr6lvO0lGqGcfofSpOQ5YisxRda_JwGMOTgAJu8_KXh2Bz3IdLqPbI-AtZx2aNeKeNycmazCKJpH8O4mSuJVM/s1600/Birthday+Brownies+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUyyZIDLir-EAyNJW7QgfggcnIWwfLcU00hkA3v9SPuMYvVJ-mKbGYzFPr6lvO0lGqGcfofSpOQ5YisxRda_JwGMOTgAJu8_KXh2Bz3IdLqPbI-AtZx2aNeKeNycmazCKJpH8O4mSuJVM/s320/Birthday+Brownies+11.jpg" width="320" /></a></div><br />
Our make-shift salon was a huge hit! <br />
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As for the rest of the night? There was a game of flashlight tag in the lawn, a Barbie movie, a dance party, and then...lights out. The whole night went very smoothly except for the lights out part. At 12:30 I thought that the girls were all settled into their sleeping bags and getting ready to drift off. By 2:00 am I was issuing threats of separating them. At 3:30 am, my daughter was standing in front of me asking if it was morning yet because she was "bored". Really. BORED?! <i>Go to sleep, child!!!</i> Finally at 4:30 all was quiet and I abandoned my post on the sofa for my comfy bed. Only, I couldn't sleep. I was worried that one of the kiddos would wake up and need me. And so I laid wide awake with our bedroom door open, listening. At 8:00 am one of the girls came upstairs to tell me that she was hungry. I shuffled back downstairs to serve donuts with a smile on my face and a huge cup of coffee in my hand. <em>Just 2 hours until the parents arrived to pick up their daughters....Please Lord, help the time pass quickly!</em><br />
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I'm still recovering. I think that I need at least two more years before I plan another slumber party. It makes me wonder: How did my mom do it? She survived 3 daughters and we all had slumber parties. <br />
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That must have sucked. <br />
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<i>Thanks, mom!</i>Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com1tag:blogger.com,1999:blog-7567180230330055569.post-24998598386345159752011-09-15T23:27:00.117-04:002011-09-16T22:17:27.012-04:00Cream of Butternut SoupAs promised in <a href="http://cookingwithkrista.blogspot.com/2011/09/squash-is-on-menu-meal-plan-912-918.html">the meal plan</a>, I served squash all week long. I even updated my spaghetti squash recipe and wrote about it in my weekly column for the Strongsville Patch. You can check out the article and the new and improved step-by-step pictures <a href="http://strongsville.patch.com/articles/spectacular-spaghetti-squash">HERE</a>. But somehow, it has taken me all week to get around to posting a single squash recipe on this blog. <br />
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Tonight, with my daughter's very first sleepover party on the agenda for tomorrow and the start of a nasty cold slowing me down, I have grounded myself to the couch on this fine, crisp, fall Friday night in order to share my Cream of Butternut Soup recipe with all of you and to rest up for tomorrow's birthday festivities. Wish me luck! : ) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vzoIX8-OJla3MGeSFvD9_XWvrRuIeI5Dv0dSgWTLxlmC2uXGVjce559nFrjOPt7PFbs_wl5oohFpk3Dpf7aY_a8L18WK6ZPuxX0LW34I5hU-pXBweKbSB7l5eVbjCqes6g725rJcr7x6/s1600/COBS+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vzoIX8-OJla3MGeSFvD9_XWvrRuIeI5Dv0dSgWTLxlmC2uXGVjce559nFrjOPt7PFbs_wl5oohFpk3Dpf7aY_a8L18WK6ZPuxX0LW34I5hU-pXBweKbSB7l5eVbjCqes6g725rJcr7x6/s320/COBS+14.jpg" width="320" /></a></div><br />
As is the case with many of my favorite foods, this one comes with a memory.<br />
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I lived in <a href="http://en.wikipedia.org/wiki/Dublin,_Ohio">Dublin, Ohio</a> for 9 months in 2004. My husband had been transferred there for work. It was summertime and I was 5 or 6 months pregnant with our first child when I moved. I say "I" instead of "we" because my husband had moved before I did. (Lucky him, missing out on my entire nauseous first trimester!) I stayed behind to pack up our household and finish teaching my students until the end of the school year. <br />
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I didn't know a single person in our new town and my husband worked long hours, so once I had unpacked, I explored the shops and restaurants of Dublin's pretty downtown. <a href="http://hdrestaurants.com/oscars_dublin/index.htm">Oscar's Restaurant</a> and their welcoming outdoor patio quickly caught my attention. <br />
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My mother-in-law came to visit soon after we settled in. I knew exactly where I wanted to take her for lunch. I can't remember anything else that we ordered at Oscar's on that lunch date, but their butternut squash soup (or was it a bisque?) left an impression on both of us. Smooth, creamy, and delicious- the soup was definitely a winner! We visited Oscar's and ordered this soup on a number of subsequent visits. <br />
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After my mother-in-law headed back to Indiana, I set out to re-create this recipe in my own kitchen. I can't remember where I initially found this recipe, but I've tweaked it over the years to make it my own. The following spring, I left Dublin with a beautiful 8 month old daughter and the ability to make my very own butternut soup. I've carried the recipe with me through moves to 3 states and I still look forward to it every fall.<br />
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Fast forward to the present. My mother-in-law is visiting this weekend for my daughter's 7th birthday. We're living in Ohio again. With an abundance of squash atop my kitchen counter, I can't think of a better way to commemorate the occasion than to cook a batch of the soup we fell in love with 7 years ago when that baby was still kicking against my tightly stretched tummy. <br />
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It feels like I have known this amazing little girl forever (maybe because she is my mini-me in both appearance and personality?) and at the same time, it feels like just yesterday that I held her in my arms for the very first time. <i>Ahhh.</i> Where did the time go!?<br />
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<i>Look at me, all nostalgic on the eve of my daughter's 7th birthday party...</i><br />
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Okay, I've allowed myself a "moment", now it's time to put away the Kleenex and write about soup!<br />
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Here's how it came together. <br />
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I began with a <a href="http://en.wikipedia.org/wiki/Butternut_squash">Butternut Squash</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikows7vA_lJLA8ozMnFO5YroSQF1slpKd7JykKwhNrDJoP5t2zGymfBFP7OwXhmUnQkpqO7cPP7tnU8p3kIVUvUdQJ2-Gzfugw4h7hl5kuNCN_rnT3-07l1Ta1jtU2zf2TwhX00XxKGmxT/s1600/COBS+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikows7vA_lJLA8ozMnFO5YroSQF1slpKd7JykKwhNrDJoP5t2zGymfBFP7OwXhmUnQkpqO7cPP7tnU8p3kIVUvUdQJ2-Gzfugw4h7hl5kuNCN_rnT3-07l1Ta1jtU2zf2TwhX00XxKGmxT/s320/COBS+1.jpg" width="224" /></a><br />
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I like to cut it into more manageable portions by cutting off the neck, then slicing the round, lower portion in half. <br />
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Scoop out the seeds from the middle and discard.<br />
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Then, peel the tough skin from the flesh of the squash. Warning: this requires a sharp paring knife and a bit of persistence. <br />
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Here is the peeled squash.<br />
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Cut it up.<br />
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Now begin the base of the soup. Start by sauteing some onion and celery in butter or oil until tender. <br />
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Stir in all of the spices: Salt, pepper, tumeric, ginger, cinnamon, nutmeg, and a bay leaf. <br />
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With all of those spices stirred in, your house will smell amazing! When I smell this soup simmering, I can't help but embrace the cooler fall temperatures. It makes the house seem so cozy!<br />
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Once the spices have heated up, stir in some chicken broth.<br />
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Bring the mixture to a boil, then add in the chopped squash and a few peeled, cubed, potatoes. <br />
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Bring to a boil, then simmer for 15-20 minutes until the squash and potatoes are tender. <br />
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If you've got an immersion blender, put it into the pot and start blending!<br />
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Otherwise you can transfer the soup in batches to a traditional blender or food processor. <br />
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Blend until smooth. <br />
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Finally, stir in sherry (for a punch!) and milk (for a creamier texture). <br />
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Serve with a baguette for sopping or homemade garlic croutons. Garnish with a sprinkle of nutmeg or fresh parsley. <br />
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<b>Cream of Butternut Soup</b><br />
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1 medium onion, diced<br />
2 celery ribs, chopped<br />
2 tablespoons butter<br />
2-3 (14.5 oz) cans chicken broth<br />
1 tablespoon sugar<br />
1 bay leaf<br />
1/2 teaspoon salt<br />
1 teaspoon ginger<br />
1 teaspoon tumeric<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg + more for garnish<br />
1 (2-1/2 to 3 lb) butternut squash, cubed<br />
3 medium potatoes, peeled and cubed<br />
1-1/2 cups milk<br />
2-4 tablespoons sherry<br />
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Saute onion and celery in butter. Stir in spices and heat through, then add broth. Bring to a boil. Add squash and potatoes. Return to boil. Reduce heat, cover, and simmer for 15-20 minutes or until squash and potatoes are tender. Remove from heat. Cool slightly. Remove bay leaf. Puree. Stir in milk and sherry. Heat through. Divide into serving bowls and garnish. <br />
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Notes: I used cooking sherry, versus regular sherry. I needed to use more. If using "real" sherry, add a lesser amount and then add more according to taste. <br />
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If the soup is too thick, thin with additional broth or milk. I've made this soup too thick in the past. It resembled baby food. Not good!<br />
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Don't be afraid to play around with the spices, adjusting the amounts until the flavor of the soup suits your personal taste.<br />
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Enjoy!Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com0tag:blogger.com,1999:blog-7567180230330055569.post-47892266948104439152011-09-11T23:48:00.000-04:002011-09-11T23:48:39.366-04:00Squash is on the Menu! The Meal Plan 9/12-9/18My family is going on a squash diet this week. <br />
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In addition to the acorn squash that I picked from my garden on Friday, my youngest sister arrived for a weekend visit with bags of squash from our middle sister's enormous Indiana garden. Since I need to use it up, the focus of our meals this week will be some of my favorite squash recipes. I have acorn, butternut, spaghetti, yellow crookneck, and <em>still more</em> zucchini. <br />
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I haven't made a concrete plan yet. It will be a busy week. I'm preparing for my daughter's 7th birthday party and some out-of-town company. So, instead of daily meals and a grocery list, this week I have provided the links to some of my family's favorite squash recipes. <br />
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For A<a href="http://cookingwithkrista.blogspot.com/2008/11/sausage-filled-acorn-squash.html">corn Squash</a>, we prefer it halved and filled with sausage, brown sugar, and spices. <br />
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<a href="http://cookingwithkrista.blogspot.com/2008/10/spaghetti-squash-with-tomatoes.html">Spaghetti Squash</a> eats much like pasta, hence the name. I like to top mine with a fresh tomato sauce. <br />
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The crookneck squash is similar to zucchini and can complete many main dishes. However, one of my favorite recipes, "<a href="http://cookingwithkrista.blogspot.com/2009/09/squashed-squash.html">Squashed Squash</a>" is a side dish that allows the crookneck to shine on it's own. <br />
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Zucchini is so versatile that I haven't yet decided what I will prepare with it this week. In <a href="http://cookingwithkrista.blogspot.com/2011/07/im-back-with-some-goods-from-my-garden.html">THIS POST</a>, I featured a number of delicious zucchini recipes. I may re-visit one of them or try something new.<br />
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I don't have a link for a Butternut Squash recipe...yet. Stay tuned this week, because I will be posting my favorite Cream of Butternut Soup recipe in addition to a non-squash recipe for Cheesesteak Pizza.<br />
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So that's the meal plan for this week. Sort of. I'll try to be better next week and return to my usual daily meal/grocery list format. I intended to post a more specific plan tonight, but The History Channel sucked me in. I couldn't take my eyes away from the horror and sadness on the screen long enough to commit to a recipe.<br />
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I don't know about you, but after re-living the tragedy of September 11th, 2001 through the 10 Year Anniversary coverage this weekend, I'm ready for an uplifting Monday. <br />
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One of my friends posted this on her Facebook page tonight: <br />
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<i>"What are we doing in our daily lives to remember 9/11? Taking life for granted? Or soaking in every precious moment, telling family and friends we love them, and setting our priorities straight? Let's make this day more than about remembering where we were then - let's take a good look at where we are now."</i> <br />
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I thought that it was good "food for thought". I remember the intensity of my emotions following 9/11. I was focused on all of the things that my friend listed above. I wish that I could say I have continued to do those things consistently over the last 10 years. While I will certainly "never forget", that intensity has waned over the years. My friend's post and everything that I watched this evening have served as a much needed reminder. <br />
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God Bless America and each and every one of you! I hope that you all have a wonderful week.Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com0tag:blogger.com,1999:blog-7567180230330055569.post-81343782923770414732011-09-09T00:16:00.000-04:002011-09-09T00:16:12.839-04:00Drying Chili Peppers and My Basic Chili Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDOxdDECxHeAbEdmP5r_S_7kZchLXR6ndzEtozC4KKBevYyMGTlAANsTbrNOa0R42gevd4gAQc1Mvm3u3jpAuNioHVTxxVQi1UqgcQBtK2XnfoabMR35HJ2-Zd7tMg5Ay44so5WKUA6X8/s1600/Chili+peppers+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDOxdDECxHeAbEdmP5r_S_7kZchLXR6ndzEtozC4KKBevYyMGTlAANsTbrNOa0R42gevd4gAQc1Mvm3u3jpAuNioHVTxxVQi1UqgcQBtK2XnfoabMR35HJ2-Zd7tMg5Ay44so5WKUA6X8/s320/Chili+peppers+1.jpg" width="320" /></a></div><br />
A couple of weekends ago my mom visited. She brought with her a bucket of hot red chili peppers from my grandma's garden. I decided to dry them. At first, I contemplated stringing them up to dry in my basement. That seemed like a lot of work, and with two curious young children and a puppy in this house, I thought that it also seemed like a potential danger.(Our puppy had already sampled a pepper the night they arrived. Lots of sneezing and retching followed. Not good!)<br />
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Then I remembered that months ago, my grandma had given me her food dehydrator. It was stashed in my basement under some boxes after our move last February. When I got the dehydrator, I had a whole list of things I wanted to try: fruit leather, beef jerky, yogurt... Instead we bought a new house, moved, and my list of potential dehydrating projects was pushed to the back burner. These peppers seemed to be the perfect reason to dust off this appliance.<br />
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After reading up on how to dry peppers in the dehydrator, I began by washing the peppers, then cutting off the tops. Note: if the peppers are spicy, I suggest that you wear rubber gloves while handling them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy-R44PhPyCFXQ3nAnwKMBL1Gq7v6MGK7fTYsTz_ROBiumrC4_4DsxF_zJp-KYlOaC95rUke4BS7PBuiLhnViA0YiY4CbDApVbcsQa6XxPR5Xodubu6iM7qEII_8GygVz1LPjxiOb2CFZ/s1600/Chili+Peppers+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy-R44PhPyCFXQ3nAnwKMBL1Gq7v6MGK7fTYsTz_ROBiumrC4_4DsxF_zJp-KYlOaC95rUke4BS7PBuiLhnViA0YiY4CbDApVbcsQa6XxPR5Xodubu6iM7qEII_8GygVz1LPjxiOb2CFZ/s320/Chili+Peppers+2.jpg" width="320" /></a></div><br />
I arranged the peppers on the trays that came with the dehydrator. <br />
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Then I set the dehydrator between 135 and 145 degrees and slid the trays into place. <br />
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I was concerned about the fumes that might result from drying the peppers indoors. Luckily, we have a covered utility porch on the back of our garage. I set the dehydrator on this porch to save my family from burning eyes and sneezes. <br />
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I consulted <a href="http://www.scottrobertsweb.com/Ultimate-Guide-to-Drying-Hot-Peppers.php#">Scott Robert's Ultimate Guide to Drying Hot Peppers</a> for direction on temperature setting and drying time. His recommendation was 8-12 hours. I'm not sure if it was my dehydrator or that the peppers had a high moisture content, but my peppers took much longer to dry. I think that these dried for 18-20 hours at 140 degrees. I wanted them nice and brittle so that I could grind some of them into powder.<br />
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Back in the kitchen, I removed the seeds from the dried peppers. They fall out pretty easily once the peppers are dry. <br />
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I collected all of the seeds and wrapped them up. I hope to plant some of them in my garden next year. <br />
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A few of the larger peppers didn't dry completely. They had the consistency of a sun-dried tomato. I bagged those too and planned to figure out what to do with them later. Unfortunately, when I checked them yesterday, they had turned moldy. I probably should've put them into the fridge....<br />
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The rest of the dry seeded peppers went into my electric coffee grinder. In batches, I ground them to a fine powder.<br />
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These chilies were super HOT!I decided to do a taste test with my chili powder against a couple of the other chili powders in my spice rack. I tried cayenne pepper and ancho chili pepper against my freshly ground hot chilies. The first two pepper powders packed some heat, but when I tested a few particles of <strong>my</strong> chili powder on my tongue, there was a 5-alarm reaction! My mouth was still burning at least 4 hours later. <br />
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A little of this chili powder will go a long way in spicing up recipes like my homemade chili. <br />
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I originally posted my chili recipe on this blog almost 3 years ago. This week, chili also happens to be the subject of the food column I write for a local news publication. After typing the article, I decided that it's time to re-visit that recipe here on Krista's Kitchen. So here goes....<br />
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From my article: <br />
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We’re barely past Labor Day, but the chill in the air and the looming gray clouds overhead this week make me realize that fall is just around the corner. All week I have been craving my favorite fall foods; dishes that call for apples and squash, hearty stews and comfort foods.<br />
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Yesterday, I whipped up a big pot of chili. Some people wouldn’t classify chili as comfort food, but to me, there’s nothing better than a steaming bowl of homemade chili with all of the fixings to warm me up at the end of a gloomy fall day. <br />
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There are many schools of thought when it comes to chili. Some feel that the spicier the chili is, the better it tastes, while others prefer a milder flavor. Some like it thick and some want it juicy. Some love the beans and some could do without. And there is a whole group of people who love their Chili Mac.<br />
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For the record, I am not from this pasta-loving sect of chili connoisseurs. Personally, I believe that macaroni is the quickest way to ruin a bowl of chili. In fact, I get a little annoyed when served chili-flavored pasta when I order a bowl of chili. If I wanted goulash, I’d ask for goulash. I want chili, darn it!<br />
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Now don’t you Chili Mac lovers get all offended. I’m just proving my point that chili is very much a personal preference kind of dish. Note: I do make an exception to the “no pasta in chili" rule when it comes to my beloved <a href="http://cookingwithkrista.blogspot.com/2010/02/skillet-cincinnati-chili-with-spaghetti.html">Cincinnati Chili</a>.<br />
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Now that we have established that the perfect bowl of chili is different for each and every one of us, today I am providing my basic chili recipe. It’s not terribly spicy, with a hint of sweet. It is tame enough for a toddler, yet flavorful enough to be a crowd pleaser.<br />
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Although the basics of my chili always remain the same, it never turns out exactly the same way. I’m always slightly switching it up. Sometimes I pour in Spicy V8 in place of tomato juice. Sometimes I dump in a can of chopped green chilies or a jar of salsa. And sometimes I add taco seasoning along with the chili powder or sprinkle in different types of ground hot peppers. This basic chili recipe provides the opportunity to really make this dish your own!<br />
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The key to great chili is to taste as you go. Start with the basic recipe and then add in more salt, sugar and spices to suit your personal tastes. Just keep in mind that the flavors will meld and some spices will intensify as the chili simmers. I recommend waiting 15-30 minutes between each flavor-enhancing addition and tasting again before making adjustments to the recipe.<br />
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Here are the building blocks for my basic chili recipe: ground beef, onion, whole tomatoes, kidney beans, tomato juice, brown sugar, and of course, chili powder.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21-4v2Rqg_ByOH6-SMc4LAt21fCkCEhoX-mqB5BJbgZx8xOUv9sy1B0B8d5OlVARCMBHDHizo7xIPZUg-2I7U32ag-RzrLGZfG_BQQz3AlCvGTA0v26m2MNeVZJvIFeyqD2KfqSwnnMLX/s1600/Chili+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21-4v2Rqg_ByOH6-SMc4LAt21fCkCEhoX-mqB5BJbgZx8xOUv9sy1B0B8d5OlVARCMBHDHizo7xIPZUg-2I7U32ag-RzrLGZfG_BQQz3AlCvGTA0v26m2MNeVZJvIFeyqD2KfqSwnnMLX/s1600/Chili+6.jpg" /></a></div><br />
After browning the beef with the onion, stir in the spices. Then add the tomatoes and beans.<br />
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"Smoosh" the tomatoes as you stir them into the mix. Then heat the mixture to a sizzle.<br />
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Pour in the tomato juice and stir until combined. Heat the chili to a boil, then simmer for at least an hour. Taste and add seasonings as necessary while the chili cooks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XNl3MrJm720LzmN0lw-OLIfHhZveYT-1ZwTYJiod8BYtByaLVg3b_D0qA2cSqM3XC3720VbY37pa_Uhat4pfxCN-n5cVvN1Xq10MgvRfnWG91p9_RaqfqFNqxsdOslIF53ugVXdcsFB9/s1600/Chili+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XNl3MrJm720LzmN0lw-OLIfHhZveYT-1ZwTYJiod8BYtByaLVg3b_D0qA2cSqM3XC3720VbY37pa_Uhat4pfxCN-n5cVvN1Xq10MgvRfnWG91p9_RaqfqFNqxsdOslIF53ugVXdcsFB9/s320/Chili+3.jpg" width="320" /></a></div><br />
Serve with your favorite chili toppings.<br />
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To freeze the chili, cool to room temperature first. Then divide the chili into dinner portion freezer containers. A funnel is a good tool to avoid a mess.<br />
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I prefer plastic quart-sized freezer containers for freezing chili and soup. I was out of plastic containers this week, so I used quart-sized canning jars instead. Be sure to only use wide-mouth jars and allow plenty of head-space for expansion as the chili freezes or you will risk the frustration of broken jars.<br />
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Freezer bags also work well for preserving chili. Label all containers with the contents and date and then freeze immediately. Bags should be frozen flat and can be stacked later.<br />
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Here's the recipe: <br />
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<b>Chili</b><br />
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2 lbs. Ground beef<br />
1 medium or large onion, diced<br />
salt and pepper<br />
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In a large pot, brown beef and onion. Salt and pepper to taste. Drain. Return to pot.<br />
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Add:<br />
80 oz. of tomato juice or 1 ½ large cans (subject to how thick or fluid you prefer your chili)<br />
29 oz. can of whole tomatoes<br />
2- 15.5 oz. cans of kidney beans (rinsed and drained)<br />
1/4 c. brown sugar, packed<br />
1/4-1/3 c. chili powder<br />
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Add the spices and sugar to the hamburger mixture. Stir until combined and heat until sizzling. Then add the tomatoes. Crush them up a bit as you stir them into the beef. Dump in the beans and stir. Add the juice. Bring to a boil, then simmer for at least an hour before serving, adjusting the flavors to taste as the chili cooks.<br />
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My perfect bowl of chili is topped with a little shredded cheddar or American cheese, Fritos, and a dollop of sour cream. Once I've perfected the chili in the pot, it's all about the fixings!<br />
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This recipe makes enough for me to freeze half, serve the other half for dinner, and still put leftovers in the fridge for lunch the next day.Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com0tag:blogger.com,1999:blog-7567180230330055569.post-77855292649840299912011-09-06T22:39:00.001-04:002011-09-06T22:40:41.772-04:00Build-Your-Own-Sub NightMy family loves it when I plan for DIY dinners like build-your-own <a href="http://cookingwithkrista.blogspot.com/2010/02/crock-pot-chicken-soft-tacos.html">tacos</a> or <a href="http://cookingwithkrista.blogspot.com/2009/06/taco-bell-tribute-nachos-bell-grande.html">nachos</a>, make-your-own <a href="http://cookingwithkrista.blogspot.com/2008/10/pizza-night.html">pizza</a>, <a href="http://cookingwithkrista.blogspot.com/2008/11/baked-potato-bar.html">baked potato bar</a>, and now submarine sandwich assembly. I love it too, because all of the family members take an active role in dinner preparation and everyone gets exactly what they want- which means no complaints at the dinner table!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBkc7GtjlQP8mo1W1Eiayxx7Ce_zQgUGVGJksH92dALulKP-qpH17jDLfpLcpJup0m7PnQg_tA2Khqs470rCPaK0y8pHstNPBAfXV0p_1zUp6rW27c203QVjRAPDPKkMn6fgT-4VxpT2L/s1600/Subs+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBkc7GtjlQP8mo1W1Eiayxx7Ce_zQgUGVGJksH92dALulKP-qpH17jDLfpLcpJup0m7PnQg_tA2Khqs470rCPaK0y8pHstNPBAfXV0p_1zUp6rW27c203QVjRAPDPKkMn6fgT-4VxpT2L/s320/Subs+1.jpg" width="320" /></a></div><br />
The preparation for this dinner is pretty simple. I just start cleaning out my refrigerator. I already had washed leaf lettuce and sliced tomatoes leftover from our weekend cookout. Plus I had a package of already fried turkey bacon, that I use for my oldest daughter's school lunches. (She loves <a href="http://cookingwithkrista.blogspot.com/2010/03/spinach-bacon-and-tomato-salsa-wraps.html">bacon wraps with fresh spinach</a> for lunch). After that I started pulling out cheese slices, cold cuts, and condiments. <br />
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With the ingredients at the ready, I called in the troops and assisted everyone as they tailored the subs to their tastes. <br />
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No need for a step-by-step or a recipe here, so instead I have a couple of pictures of the finished product. <br />
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This is the creation of my youngest daughter. <i>She starts pre-school tomorrow!</i> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF-siCUz_2H4U5Qtosx04itg2Y50Lub3Q5e-Ve05oRzW25P5Yhjv61cVJnNEOxYNXIh8fOnuZDaUTF8HqJ5fUK427mItUkwJ3nBtBYgDDY5CVbwXoY47PJkZiqF-WVC109IM0NUrYaJIB/s1600/Subs+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF-siCUz_2H4U5Qtosx04itg2Y50Lub3Q5e-Ve05oRzW25P5Yhjv61cVJnNEOxYNXIh8fOnuZDaUTF8HqJ5fUK427mItUkwJ3nBtBYgDDY5CVbwXoY47PJkZiqF-WVC109IM0NUrYaJIB/s320/Subs+2.jpg" width="320" /></a></div><br />
And here's my super-stacked sub, made complete with a layer of those <a href="http://cookingwithkrista.blogspot.com/2011/08/home-canning-pickled-peppers-and.html">home-canned pickle slices</a> that I put up last month. YUM!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiRuVrK-edhTfkR3xDOCKUWbKKb7hxLsx_0fCqNrEJY16WigK5BMJhyphenhyphenroovXejhLGc1U6F2aS80JPNS8oPxjsHzZsWY5DZa4z1cdafu-WjOl8KLPQt_R37RiIv3f4BnJ4BJ6KPt3fwjI3/s1600/Subs+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiRuVrK-edhTfkR3xDOCKUWbKKb7hxLsx_0fCqNrEJY16WigK5BMJhyphenhyphenroovXejhLGc1U6F2aS80JPNS8oPxjsHzZsWY5DZa4z1cdafu-WjOl8KLPQt_R37RiIv3f4BnJ4BJ6KPt3fwjI3/s320/Subs+3.jpg" width="320" /></a></div><br />
Now that I've got my family to help with dinner, I just need to figure out how to make them clean up after...Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com1tag:blogger.com,1999:blog-7567180230330055569.post-65104927545794949652011-09-05T21:05:00.000-04:002011-09-05T21:05:16.830-04:00My Lackadaisical Meal Plan 9/6- 9/11With this being a short week, I only needed to plan for 3 meals to feed my family. The choice of what to put on my meal plan was pretty easy since I wanted to find recipes that would utilize the produce I've accumulated from my garden. <br />
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So tomorrow, we'll make build-your-own subs, piled high with garden fresh lettuce and tomatoes.<br />
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On Wednesday, I'm cooking up a pot of chili. After today's cold, gloomy weather I'm craving big hearty bowl of chili with all of the "fixins". Plus, last week I dried a few pounds of chili peppers and ground most of them into powder. I'm excited to give my chili a flaming hot flavor boost with that homemade chili powder, and to show all of you how I dried those peppers. <br />
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Thursday, I've got my sights set on eggplant parmesan, since I still have the 3 eggplants that my grandma sent last week. I've never made eggplant parmesan, so I'm still searching for that perfect recipe. <br />
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On Friday, my youngest sister and her little ones are coming for a visit and we're going to a tailgate party before the high school football game.<br />
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On Saturday, we plan to attend the <a href="http://www.clevelandgarlicfestival.org/">Cleveland Garlic Festival</a>. I can't wait to report back here about this event. Should be fun!<br />
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And finally, on Sunday, we'll either have leftovers or I'll pull a meal from the freezer. <br />
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I know that this isn't my usual meal plan format. No grocery list this week, either. I think that I may have fried my brain on the 5 online teacher training modules and tests that I needed to complete today before the school board can approve me as a substitute teacher at their meeting tomorrow. Plus, my kiddos keep getting out of bed and I can't seem to finish typing a sentence before I have to "Super Nanny" them back upstairs. I'm having serious motivation problems tonight. Does that ever happen to you?<br />
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No worries though, I'm sure that tomorrow I'll be back to my usual chipper self and that the food this week is going to be delicious! <br />
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I hope that all of you had a wonderful long weekend!Kristahttp://www.blogger.com/profile/01040440819331738594noreply@blogger.com2