tag:blogger.com,1999:blog-71032332512599915612024-03-08T05:46:38.696-06:00Tasty Stuffs MNA food blog.Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-7103233251259991561.post-48555267346889536542012-02-15T01:27:00.004-06:002012-02-16T02:53:30.159-06:00Teriyaki SauceAloha. This is my teriyaki, it might not be the most traditional sauce, but it is Brok' Da Mout (tastes delicious - yummy grinds)! It's also gluten free, for those that are into that. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/jtfwnydv_-2nLdE1K7jR3BZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-7P6rZE4y2ho/Tzs3Z-TiaiI/AAAAAAAADVs/Yq8SsPwY6gA/s400/Teriyaki%2520Sauce%2520034.jpg" height="299" width="400" /></a><br />
<br />
3/4 cup Light Soy Sauce (gluten free)<br />
1/4 cup Rice Wine Vinegar <br />
3/4 cup Pineapple Juice - with or without crushed pineapple chunks <br />
1/4 cup water<br />
1 tsp Ginger Root - freshly grated <br />
2-4 garlic cloves - crushed or minced <br />
pinch of CRP<br />
4 Tbls Brown Sugar - firmly packed <br />
1 Tbls locally produced Honey <br />
1/4 cup Cold Water <br />
2 Tbls Corn Starch<br />
1 Tbls Green Onion or Chives - thinly sliced on a bias <br />
<br />
Mix all but the last three ingredients together in a medium sized saucepan. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/W2Wb5zY9Iolvc-0HlSx60xZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-VAjZ1xw_vM0/Tzs3XJI3piI/AAAAAAAADUk/DS8gD9SUVOI/s288/Teriyaki%2520Sauce%2520004.jpg" height="215" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/pKuVAb6r7eRA6wncjeLK1RZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-YUDTVObUQQA/Tzs3XfxCE5I/AAAAAAAADUs/hNQ6uqz54OU/s288/Teriyaki%2520Sauce%2520006.jpg" height="215" width="288" /></a><br />
<br />
Bring mixture to a boil, whisking occasionally. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/aD6JwPylDz2-YnBe1etekxZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-TvHcpcqJmWE/Tzs3XxYHfEI/AAAAAAAADU8/Sb3h6KgqUt4/s288/Teriyaki%2520Sauce%2520008.jpg" height="215" width="288" /></a><br />
<br />
When the sauce begins to boil, mix your cornstarch into the ice water until it's completely dissolved. <br />
<br />
Whisk the slurry (ice cold liquid and a thickener) into your saucepan and immediately turn the heat down to medium low - low. <br />
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<a href="https://picasaweb.google.com/lh/photo/2YTv211feqJo_liA9GszSxZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-CY4kTr07Vvc/Tzs3YSfwVNI/AAAAAAAADVM/gQGwEp3y7zA/s288/Teriyaki%2520Sauce%2520010.jpg" height="288" width="215" /></a><br />
<br />
Let the sauce lightly simmer until it's at your desired thickness. The longer it cooks the thicker it will get. If it gets too thick, stir in a little more pineapple juice or water to thin it out. <br />
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<a href="https://picasaweb.google.com/lh/photo/ya3QRiA8f7181jxY51WD5RZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-eFA0Y8ZugWM/Tzs3YlbGVTI/AAAAAAAADVU/btQpFMfcj7E/s288/Teriyaki%2520Sauce%2520028.jpg" height="215" width="288" /></a><br />
<br />
I cook the sauce until it sticks to my spoon and leaves a line when I slide my finger down the spoon.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/jtfwnydv_-2nLdE1K7jR3BZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-7P6rZE4y2ho/Tzs3Z-TiaiI/AAAAAAAADVs/Yq8SsPwY6gA/s288/Teriyaki%2520Sauce%2520034.jpg" height="215" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/K56yEhhboOd6aYKniGoMCRZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-eVD0De9s0EE/Tzs3aC61JNI/AAAAAAAADV0/sDPPbRYTZ2A/s288/Teriyaki%2520Sauce%2520039.jpg" height="215" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/Y5t9QXRZGEWKQcYdf7biWhZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-ia03LlVhMOc/Tzs3acphB9I/AAAAAAAADV8/FPnVPYRFX0I/s288/Teriyaki%2520Sauce%2520040.jpg" height="215" width="288" /></a><br />
<br />
Either stir the scallions/chives into your sauce or sprinkle them over it after plating your dish. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/YMMEFITtA2UjmGVe9FE6tRZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-J9d0I7zv7Ow/Tzs3ZPpI7yI/AAAAAAAADVc/LuTxbwsZI_s/s288/Teriyaki%2520Sauce%2520030.jpg" height="215" width="288" /></a><br />
<br />
This sauce has so many great uses: over chicken and rice with a side of macaroni salad (memories of my Hawaiian days), on a chicken sandwich or a hamburger, on pineapple skewers, as a marinade, in pasta salad, over grilled oysters, in a stir fry, over fish or tossed with noodles. I prefer ramen noodles with teriyaki, they hold up to the flavorful sauce. <br />
<br />
Teriyaki makes a wonderful dip for stuff like spring rolls and dumplings. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/mZxFkPkvh7NidjW6uO65eZWuvCfNBmwpO2wuorUHuwU?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-ly1LE4DfVvA/TI_uhfEuLZI/AAAAAAAAAVc/Hnq0zG8vw3o/s288/Lots%2520o%2520pics%2520174.jpg" height="215" width="288" /></a><br />
<a href="http://tastystuffsmn.blogspot.com/2010/09/chicken-potstickers.html">Chicken Potstickers Recipe<br />
</a><br />
<a href="https://picasaweb.google.com/lh/photo/fQGJ30K-RAAkAEi0fVE4cRZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-4UH3rUySqMk/Tzs3ay4EXqI/AAAAAAAADWE/mdOqiFHcS8E/s288/Teriyaki%2520Sauce%2520041.jpg" height="215" width="288" /></a><br />
Ramen Noodles topped with Teriyaki and Scallions <br />
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<a href="https://picasaweb.google.com/lh/photo/lvbfkF6xQMOGhQuG172BwxZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-xKMW7drYhQY/Tzs3bKh1BOI/AAAAAAAADWU/xBNR-YF8NOQ/s288/Teriyaki%2520Sauce%2520048.jpg" height="215" width="288" /></a><br />
Tossed Noodles with Vegetables<br />
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<a href="https://picasaweb.google.com/lh/photo/CTs50cQ3Rqy9w8fwI2iDPxZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-da3kQHRApdE/Tzs3b0ZIg_I/AAAAAAAADWk/6ArWq2Bd0fU/s288/Teriyaki%2520Sauce%2520058.jpg" height="215" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/1_ZTowpsB5hGMBqGkesL3RZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-xDhYbN7ruSM/Tzs3cC4savI/AAAAAAAADWs/lJcvt5MzEjU/s288/Teriyaki%2520Sauce%2520059.jpg" height="215" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/mRA7ELBPFoorFDv076WHfhZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-Xr5RwwFyQaE/Tzs3cWSunvI/AAAAAAAADW0/1amdX5AcIp0/s288/Teriyaki%2520Sauce%2520061.jpg" height="215" width="288" /></a><br />
Salmon Hot Pot Soup <br />
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<a href="https://picasaweb.google.com/lh/photo/Lc7jntGztRtcf8LWdM7E7xZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-oTj_by1AmyI/TztU9Hz3PmI/AAAAAAAADX0/rVw0n2prPak/s288/Teriyaki%2520Sauce%2520020.jpg" height="215" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/crOK8O3zB_6i2S5t4VqYARZCcDB69wzFiPMmzfJ09sQ?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-EaGjBmtFQWs/TztU9WIPqqI/AAAAAAAADYE/0hh5PLVcoPg/s288/Teriyaki%2520Sauce%2520026.jpg" height="215" width="288" /></a><br />
Teriyaki over Poached Fish<br />
<br />
Mahalo!Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com0tag:blogger.com,1999:blog-7103233251259991561.post-2583070074883567162012-01-29T22:12:00.004-06:002012-02-15T01:30:21.215-06:00Pie Crust - Black Pepper and HerbOk, this is my first attempt at making a savory pie crust. I think it turned out pretty good. The crust was buttery and flaky with a nice savory flavor. My friend Molly uses half butter and half shortening, I think I'll try that next time. Just be sure that both are very cold! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9y5OHKLUlowkJr6GjZK0JNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-UpnJ_zJEW2k/TyXO9sSlHGI/AAAAAAAADT0/ZbmE_CzFUsA/s400/Chicken%2520Pot%2520Pie%2520121.jpg" width="400" /></a><br />
<br />
This crust is great for pot pies and quiches. <br />
<br />
2 1/2 Cups Flour <br />
1 tsp s/p (each)<br />
1 tsp fresh Thyme leaves <br />
1 tsp fresh Rosemary - chopped<br />
1 cup Water with Ice Cubes <br />
1 cup Butter - cut into cubes, covered & placed in the freezer <br />
<br />
Preheat oven to 400°.<br />
<br />
Whisk the first four ingredients together. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/DQHBKis-Ovyn5dzRfQcBZdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/-q3DrX3ZDx9w/TyXO30hmoJI/AAAAAAAADQM/bjkNZmnuBE4/s288/Chicken%2520Pot%2520Pie%2520001.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/lzZsH81JrzYNbdXq7m6gctMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/-yI0Cvh0lJac/TyXO3464FpI/AAAAAAAADQU/Xln1QHpU51U/s288/Chicken%2520Pot%2520Pie%2520004.jpg" width="215" /></a><br />
<br />
Add the cold butter. Use a pastry cutter, or two forks to cut the butter into the flour mixture until it's the size of peas. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/S0F27egz8breqXuNj6SdItMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/-oY2le5Pgw5w/TyXO4AtYG1I/AAAAAAAADQc/sIvOfLk6ezY/s288/Chicken%2520Pot%2520Pie%2520008.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/4s_CeEIGhehfx01j8cFmzdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/-uRD3XUGPQVs/TyXO4Wz9YUI/AAAAAAAADUE/vLq3CzqxIeQ/s288/Chicken%2520Pot%2520Pie%2520012.jpg" width="288" /></a><br />
<br />
Bring the dough together with half of the water. Add more water, one Tbsp at a time, as needed till the clumps of dough, gently kneaded together with your hands, form a ball. Start this in the bowl, then move to a floured working surface. Don't over work the dough. You don't want the little clumps of butter to melt, so work quickly! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/sMTbAnWo1gP8wTZqCUKHltMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/-KRPQyd6mQms/TyXO4nq1StI/AAAAAAAADQs/df0mfLw9xbY/s288/Chicken%2520Pot%2520Pie%2520015.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/RAWPUUfkCNV6zv4YKolfK9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/-kJjGh_AICb8/TyXO4n42dXI/AAAAAAAADUA/O4jKnhtHAPw/s288/Chicken%2520Pot%2520Pie%2520023.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/2YNy_RKS0qQXjuVdKLN9UtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/-Nqba8NARbBc/TyXO4xL6N-I/AAAAAAAADQ8/1lJmRviTfT8/s288/Chicken%2520Pot%2520Pie%2520025.jpg" width="288" /></a><br />
<br />
<a name='more'></a>Divide the ball into two equal halves and form them into balls. Cover the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. <br />
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<a href="https://picasaweb.google.com/lh/photo/j__Wwc0_9xIKgMzsd1clX9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/-X9hkrZUxGqk/TyXO5IhQfpI/AAAAAAAADUU/ptNBkb0UKnc/s400/Chicken%2520Pot%2520Pie%2520031.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/RltzmhdzlFjdJQyuswQ-TtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/-sDydiHLPjbA/TyXO5Vor5LI/AAAAAAAADRU/3EG60YZ6obA/s400/Chicken%2520Pot%2520Pie%2520034.jpg" width="400" /></a><br />
This recipe makes two crusts. You can use one now as a top crust and freeze the other for up to a month. The dough will also stay fresh in the fridge for a day. <br />
<br />
You can also use half of the dough for a bottom crust and the other half for the top. If you do this you need to 'blind bake' the bottom crust. Blind baking is simply half baking the crust so that it doesn't absorb too much liquid and get soggy. <br />
<br />
To blind bake, you roll out half of the dough into a circle (on a floured surface, with a floured pin and hands). Roll it to about a 1/4 inch. It doesn't have to be perfect, it just needs to fit in the pie pan a go over the edges. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/2mqfIWSIkGCqjjiWm3jB_NMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/-_zP4779eC5Q/TyXO5ZbTSRI/AAAAAAAADUc/vDvhPTiE6aU/s400/Chicken%2520Pot%2520Pie%2520037.jpg" width="400" /></a><br />
<br />
To easily pick the dough up and transfer it to the pie pan, lay the rolling pin on top of the rolled out dough, on the far side away from you. Then gently roll the dough up and over the rolling pin, towards you. Then, move it over to the pie pan and roll the dough off of the pin onto the pie pan. Place a towel on the countertop and lightly drop the pan down onto the towel a couple of times to help the dough settle snugly in. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/syE40qWHtiyMHiffnx_2kNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/-hf0bc9HeZbk/TyXO5mmgWQI/AAAAAAAADUY/hN_V01WM278/s288/Chicken%2520Pot%2520Pie%2520045.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/QSorFKa8VBoYAdwWEz4yJ9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/-8gUutXsCOPs/TyXO54FtXNI/AAAAAAAADRs/z71eQel11W8/s288/Chicken%2520Pot%2520Pie%2520047.jpg" width="288" /></a><br />
<br />
Cut the extra dough off and crimp the edges (I'm not very good at that yet, guess I need to make more pies). Use a fork to pierce the bottom of the dough a few times, not too many. This will help prevent bubbles. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/fhtlq27UAQ4Iwm84j0by89MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-BO4wEJIUW2w/TyXO55BUUNI/AAAAAAAADR0/M_H0DRmN_pA/s400/Chicken%2520Pot%2520Pie%2520049.jpg" width="400" /></a><br />
Cover the crust with parchment paper or aluminum foil. Be sure the paper/foil covers the edge of the crust. Fill the pie pan with dried beans, or pie weights. (If you use beans, save them to use next time you blind bake a crust, but don't cook them to eat!) <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/r65E2FnH5H6LqY4xmtyrMNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/-lusaBApIFfc/TyXO6EW5UDI/AAAAAAAADUI/RT7IS3Giu20/s288/Chicken%2520Pot%2520Pie%2520053.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/soP27cpvScfGLHn-90znWtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/-fkHnDYd7ExE/TyXO6W4rlPI/AAAAAAAADSE/8jLwfd9wvt0/s288/Chicken%2520Pot%2520Pie%2520057.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/lgMt7oUUalHrNWAgPE5_z9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/-xPKv88x_xA8/TyXO6no2CLI/AAAAAAAADSM/r0-y_Jcyzjw/s288/Chicken%2520Pot%2520Pie%2520063.jpg" width="288" /></a><br />
<br />
Bake in preheated oven for 10 -15 minutes, or till the crust is lightly browned. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/RRT_fWhyn5yMPk5HsbvFqdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/-OusMq2gAF0o/TyXO7sGX12I/AAAAAAAADSk/ZZDyvh0gSno/s400/Chicken%2520Pot%2520Pie%2520077.jpg" width="400" /></a><br />
<br />
Take the pie pan out of the oven.<br />
<br />
Remove the pie weights from the pan using the paper/foil to carefully lift them all out at the same time. Let the crust cool for a few minutes.*<br />
<br />
Spoon your savory filling into the pan, over the bottom crust. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/uPN9916E0lPwhY6PLUaBhtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/-YiH_VNdDdso/TyXO8JDauoI/AAAAAAAADS0/o0tD5DX9f1A/s400/Chicken%2520Pot%2520Pie%2520087.jpg" width="400" /></a><br />
<br />
Roll the second half of crust out.** Use the rolling pin technique to move the crust over the filled pan. Cut the extra pieces off the edges. Cut a few slits (from the middle out) with a sharp knife in the dough to so the filling doesn't overflow and then crimp the edges.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/RB_J1Y-kYtfoOs06ZiuiVNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-LIqKOj8CDf0/TyXO77cA3AI/AAAAAAAADUQ/x78caiABbT0/s400/Chicken%2520Pot%2520Pie%2520085.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/SUW2In2W_aM3Uzy9h20z39MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-873VX4EoPLs/TyXO8XRKNsI/AAAAAAAADTE/A80ac4g-VQ0/s400/Chicken%2520Pot%2520Pie%2520105.jpg" width="400" /></a><br />
<br />
Brush a little egg wash over the top crust. I like to fold a small strip of foil around the edge of the crust. Otherwise, I think it gets too dark by the time the pie is done. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PodAsRx3q9clDuAOeaqfztMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-bPFuF4igUV8/TyXO8kV55zI/AAAAAAAADTM/GJel9UeNDh4/s400/Chicken%2520Pot%2520Pie%2520108.jpg" width="400" /></a><br />
<br />
Turn oven down to 350° and bake your pie until it the top crust is golden brown and flaky. The filling should be bubbling out of the slits a bit. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/d3nGPVucqX-h482un0Hm_9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-rRl7TP9Uph8/TyXO87cgrAI/AAAAAAAADTc/Qj2kMGzRH0o/s400/Chicken%2520Pot%2520Pie%2520120.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/9y5OHKLUlowkJr6GjZK0JNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-UpnJ_zJEW2k/TyXO9sSlHGI/AAAAAAAADT0/ZbmE_CzFUsA/s400/Chicken%2520Pot%2520Pie%2520121.jpg" width="400" /></a><br />
<br />
Wait a couple of minutes before cutting into the pie, so that it can cool of and set up a bit. Then serve and enjoy! <br />
<br />
*At this time, you can brush a little egg wash (egg and water) on the crust. Then, bake the crust for another minute or two to set the egg. Let the crust cool again. This forms a little barrier between the filling and the crust. <br />
<br />
**If you have any leftover dough rolled out, you can cut little leafs, flowers, birds or...anything you want. Use the egg wash as glue to stick the shapes on top of the crust.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/10gHV9Pp2MEdr9yd_2xPLNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/-nh9Akb_SE3I/TyXO61iLfGI/AAAAAAAADSU/OsQaAxcNN2w/s400/Chicken%2520Pot%2520Pie%2520074.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/5bWc-PwzZZpMDdfhDPPVqtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/-oskvSbHf3MA/TyXO8lxj5eI/AAAAAAAADTU/GmOMxxjEwDM/s400/Chicken%2520Pot%2520Pie%2520109.jpg" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com2tag:blogger.com,1999:blog-7103233251259991561.post-21587025247570146372011-08-17T11:54:00.011-05:002011-08-31T19:28:42.863-05:00Crispin Honey Crisp Cider SorbetI have spent the summer out enjoying the nice warm weather and not writing recipes, but I have to share this one. It's made with one of my favorite varieties of <a href="http://goo.gl/gBYRc">Crispin Cider, Honey Crisp</a>, it's gluten free and vegetarian. After drinking this all summer I wanted another way to enjoy the honey sweetened hard cider. This recipe is very easy and so tasty! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0EghdmJqwBJ_JfV3cG5mRZwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/-90lT18UZrv0/TkvsN5O0KAI/AAAAAAAADNw/dg8kJP4JVYY/s400/Crispin%252520sorbet%252520078.jpg" width="400" /></a><br />
<br />
I went out and bought an ice cream maker just to try it out. (So look out for more icy sweets from Tasty Stuffs MN.) If you don't own one, maybe you could make this as a granita by chilling the ingredients in a shallow pan and scraping it with a spoon ever fifteen minutes or so as it sets to create an frozen dessert. <br />
<br />
Hint: Be sure all of the ingredients and the ice cream maker's blow are chilled before you start to make the sorbet. <br />
<br />
1 3/4 cup Honey Crisp Cider <br />
3/4 cup Sugar<br />
1/4 cup Simply Apple Juice (or use your favorite brand)<br />
1 Tart Apple (I used Granny Smith) - peeled, cored and thinly sliced<br />
1/2 t Grand Marnier<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/mreYIbJ2_Flru7XRb5yztJwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/-WK_wxXZL1IM/TkvsHolIiwI/AAAAAAAADM8/L24cey4ttzU/s400/Crispin%252520sorbet%252520009.jpg" width="400" /></a><br />
<br />
Combine Crispin Cider and sugar in a small sauce pot. Simmer, stirring occasionally, over medium heat until the sugar dissolves. (The left over Crispin should be drunk immediately over ice, by you!)<br />
<br />
Add apple slices to cider mixture and cook until soft, about 2 - 4 minutes depending on the thickness of the slices. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/yiKQr0kRRwCtP_Yu1nypNZwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-MMT3f9DEicQ/TkvsId48KjI/AAAAAAAADNE/ca0aoSid-zQ/s400/Crispin%252520sorbet%252520021.jpg" width="400" /></a><br />
<br />
Remove pan from heat and stir in your apple juice. <br />
<br />
Use a blender or food processor to puree the apple mixture. Don't try to make it too smooth. Think of the texture of fine apple sauce. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/CDJ3I5uklgKpJIszZBzvDZwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/-ehhP5uQmXQs/TkvsIiAT4BI/AAAAAAAADNI/M7qYCfgpthk/s288/Crispin%252520sorbet%252520024.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/Rx4tNmYKCZGa-61al1ZmIZwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/-iKbDQaKFJFw/TkvsJePwJGI/AAAAAAAADNM/xpg6yTfFpuc/s288/Crispin%252520sorbet%252520026.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/HzO3fFJ7HsvkW3Peo5eGEpwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/-s5wCMw2KdDA/TkvsJh85VjI/AAAAAAAADNQ/1N1Uq320evM/s288/Crispin%252520sorbet%252520027.jpg" width="288" /></a><br />
<br />
Cover the mixture and place it in the fridge until it's completely chilled. Overnight is best.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/E1AsfCGjALjo6OMi7Sg37JwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/-qMwsdHN_1ds/TkvsKGTg0kI/AAAAAAAADNU/O3aDT1rSIrs/s400/Crispin%252520sorbet%252520041.jpg" width="400" /></a><br />
<br />
<a name='more'></a>After the Crispin mixture has been chilled, place it in the ice cream maker and use the manufacture's instructions to turn the liquid into a tasty sorbet! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/j-XL6LnE8H8h4MNM10Mu65wCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/-KMP1lXXPWBw/TkvsK_CukOI/AAAAAAAADNY/di797_PMkPs/s288/Crispin%252520sorbet%252520044.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/73vwLPfTFIs6wO3jpMa5aJwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/-QsmUXbEzxN8/TkvsLfLVxuI/AAAAAAAADNc/Nkcnk6xI0E8/s288/Crispin%252520sorbet%252520051.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/F-RakrZdP7myxM4St9CVF5wCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/-Q9QGPzHzZh0/TkvsL75VwmI/AAAAAAAADNg/XkWfV1Fvyzs/s288/Crispin%252520sorbet%252520053.jpg" width="288" /></a><br />
<br />
Just put in the machine. <br />
<a href="https://picasaweb.google.com/lh/photo/cAql6yMwny1BmmGnUT8Dl5wCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/-tXJUVM5CdBw/TkvsMIRFkWI/AAAAAAAADNk/GG6p8EKkuEk/s288/Crispin%252520sorbet%252520065.jpg" width="288" /></a><br />
After 15 minutes. <br />
<a href="https://picasaweb.google.com/lh/photo/G4qCzI8AlR-0yo81tWNCnZwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/-JWOa4RGr_K8/TkvsMiBQmQI/AAAAAAAADOQ/-QzXtO7oa6A/s288/Crispin%252520sorbet%252520067.jpg" width="288" /></a><br />
Just after 30 minutes. Ready for Grand Marnier. <br />
<a href="https://picasaweb.google.com/108192677648732248561/CrispinHoneyCrispSorbet?authkey=Gv1sRgCNvwhZ_Q6_j3Vw&feat=embedwebsite#5641862673928413170"><img height="215" src="https://lh6.googleusercontent.com/-ed8hk90cOJ4/TkvsNccJ3_I/AAAAAAAADO8/0UUnUSe4P_o/s288/Crispin%252520sorbet%252520072.jpg" width="288" /></a><br />
<br />
When the sorbet has only a minute or two left, add the Grand Marnier. You can also stir this in after the sorbet is complete.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/VCTIXOSenu9RLyfLiM03ZpwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-4bBlVSUZoH8/TkvsOR6Uh6I/AAAAAAAADN0/fCMmijm7bgw/s400/Crispin%252520sorbet%252520081.jpg" width="400" /></a><br />
<br />
Remove the Honey Crisp Sorbet form the ice cram maker's bowl and place it in a covered, air tight container. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/o67AYNDtMg3_tDvDzCjwzpwCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/-CcSNZfNoMRc/TkvsP9UBn4I/AAAAAAAADOE/BIYB0tYutyg/s400/Crispin%252520sorbet%252520096.jpg" width="400" /></a><br />
<br />
The sorbet will be soft at first, but it will get thicker. Just place the container in the freezer till it's set to the consistency that you like. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/2_nbijdYYIWA8zf1JeMLH5wCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/-BeAVpuUn8eM/TkvsPoSYD0I/AAAAAAAADOA/dSyU6brwdaU/s400/Crispin%252520sorbet%252520102.jpg" width="400" /></a><br />
<br />
The Crispin Sorbet will be great the first day or two. If you somehow have some left on the third day, just whip it back into shape using an immersion blender, stand up bleander, or the ice cream maker and it will lose the crystals. <br />
<br />
This recipe yields one quart. Cheers! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/MgJDXwdi8-b3jLRW_EL2o5wCXtki5Wk8siR0wiRgJ4M?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/-HH_MKGFMTws/TkvsOl2I2JI/AAAAAAAADN4/8kn07Pdpcd0/s400/Crispin%252520sorbet%252520109.jpg" width="299" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com4tag:blogger.com,1999:blog-7103233251259991561.post-12152205716100282072011-06-11T15:06:00.001-05:002011-06-11T15:07:28.565-05:00Fresh Pineapple Sweet and Sour ChickenI learned to make this tasty dish when I lived in Hawaii. I make it in a wok, but it's also great cooked in an electric skillet, stove top, or on the grill outside. When I cook with my wok, I like to cook in stages, that way the wok doesn't cool down too much. When you're cooking in a wok you want to cook the food quickly at a high temperature, so cut the food into large, bit sized pieces before cooking and don't over crowd the pan. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/UowvgmK-efd8Sckw0MNuNV1D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/-IdJ2E6E-LRw/TfIn9qSrSVI/AAAAAAAADLo/eVcQWLGuiAY/s400/Sweet%252520and%252520sour%252520chicken%252520179.jpg" width="400" /></a><br />
<br />
This dish is versatile (and gluten free), so add or subtract the foods that you do or don't like. For instance, for a vegetarian meal, subtract the chicken and add extra veggies like broccoli, cauliflower, asparagus, bok chow, mushrooms, snow peas, or any that you prefer.<br />
<br />
<b>Marinade</b> <br />
14 oz Chicken Tenders (breast or boneless thighs also work well) <br />
1 T Onion - chopped<br />
2 cloves Garlic - smashed<br />
1/4 cup Pineapple Juice<br />
3 T Soy Sauce<br />
1 T EVOO<br />
1/4 Serrano Pepper<br />
Splash of Water<br />
<br />
<b>Slury</b><br />
1/3 cup Pineapple Juice<br />
1 T Brown Sugar<br />
1 T Seasoned Rice Vinegar<br />
1 T Soy Sauce<br />
1/4 t Tomato Paste <br />
1 T Cornstarch <br />
<br />
<b>Vegetables</b> <br />
5 Cloves of Garlic (split) 2 cloves sliced (optional) and 3 chopped<br />
2 small or 1 large Carrot -sliced<br />
1/2 Green Bell Pepper - diced<br />
Serrano Pepper - very thinly sliced or finely chopped (optional) <br />
1/2 Onion - diced<br />
2 Roma Tomatoes - diced (seeds removed)<br />
1/ fresh Pineapple - diced (skin/rind and core removed) <br />
<br />
You'll also need cooking oil and a 1/4 cup of chicken stock or a combination of stock and sweet white wine. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Y_Uwy63E-smszVNiNLrwU11D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-Y12aGZpVz3Y/TfIn4EvmwuI/AAAAAAAADKs/0oKkLtnKOUo/s400/Sweet%252520and%252520sour%252520chicken%252520094.jpg" width="400" /></a><br />
<br />
<a name='more'></a>To start, mix all of the marinade ingredients together in a dish with the chicken. Make sure the chicken is completely covered by the liquid. Cover and set the chicken aside. <br />
<br />
In a small bowl, mix together the slury ingredients, except for the cornstarch. The starch will be added to it later. Cover the dish and place it in the fridge until needed.<br />
<br />
Put a small amount of oil in a hot wok. <br />
<br />
Remove chicken from the liquid marinade and carefully place it in the hot pan. Cook sirring constantly, until the chicken is fully cooked. Then, set the chicken aside and lightly cover it with foil. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/2ea3TKdzyJJISHCDh5G_Pl1D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/-PUCMwJhbT04/TfIn4elKuHI/AAAAAAAADKw/_ZCe1_aHi6I/s400/Sweet%252520and%252520sour%252520chicken%252520102.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/_kVR_RE8K70EfF26GjdFHF1D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/-clip-DaelUk/TfIn4iV67nI/AAAAAAAADK0/XH0kLc6wfRs/s400/Sweet%252520and%252520sour%252520chicken%252520108.jpg" width="400" /></a><br />
<br />
Add the two sliced garlic cloves to your wok. Stir and cook them until they are brown and a little crispy. Then, remove the garlic and place it with the cooked chicken. (I do this because Tony and I love garlic and this adds another level of garlic flavor and texture to the dish. If your family or guest aren't as big of fans of the cloves as we are, just skip this step.)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/qAlVMj42lpwabZci_umwB11D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/-qD2A6SQznRM/TfIn-Ezt61I/AAAAAAAADLw/PxkLJe9HgIc/s400/Sweet%252520and%252520sour%252520chicken%252520123.jpg" width="400" /></a><br />
<br />
Put more oil in the wok, about a tablespoon. When it's hot, add the onion and peppers to the pan. Stir and cook the veggies for 2-3 minutes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0j0dbF9-8KQhTc4zizkUGV1D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-XJ_ye9Zio40/TfIn5KueidI/AAAAAAAADK4/p6gERgsZ97Y/s400/Sweet%252520and%252520sour%252520chicken%252520139.jpg" width="400" /></a><br />
<br />
Add the carrots and chopped garlic to the hot wok and cook while stirring for another 2-3 minutes.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/xRArIH6T8Xh7av_qE9EzWV1D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/-qZ-MjhgS-E4/TfIn5QL_6NI/AAAAAAAADK8/CYAqUVQiJb0/s400/Sweet%252520and%252520sour%252520chicken%252520147.jpg" width="400" /></a><br />
<br />
Stir in the tomato and pineapple. Let this cook for a minute. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/veJiIsk12mtzGlLghoLju11D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-DnnWNnI-xyQ/TfIn5ofANDI/AAAAAAAADLA/Tez4b4suZxQ/s400/Sweet%252520and%252520sour%252520chicken%252520155.jpg" width="400" /></a><br />
<br />
Return the chicken and garlic to the wok. If you cooked it whole, use your Chinese Spatula to break the chicken up into different sized pieces. (I like to do this so that small bits of the chicken shred off into the sauce.) <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/rTvW7qvFmxlvnXGQk_QTWl1D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/-J1OQMra0q7g/TfIn6Z692ZI/AAAAAAAADLI/HxW3r-ZCjI8/s400/Sweet%252520and%252520sour%252520chicken%252520161.jpg" width="400" /></a><br />
<br />
Stir in the stock and wine, if using. Bring this up to a boil. <br />
<br />
Retrieve the liquid for the slury from the fridge and whisk the cornstarch into it. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0f3HV7BKb9cclkeg1lOwn11D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/-ECpDW8_aRy8/TfIn7PxTnCI/AAAAAAAADLQ/Bu-mwjnI6S8/s400/Sweet%252520and%252520sour%252520chicken%252520168.jpg" width="400" /></a><br />
<br />
Add your slury to the chicken and veggies.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/YKzKYQtizAJ0xWSpZONa9l1D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/-WgOJqcZcCiI/TfIn8K65GPI/AAAAAAAADLU/LiYcbOiu5ng/s400/Sweet%252520and%252520sour%252520chicken%252520170.jpg" width="400" /></a><br />
<br />
Reduce the heat and let everything come together in the pan for a couple of minutes. Don't let the sauce boil again after you add the cornstarch slury or it will break down instead of thickening. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/LOP9M5XOlgtT3BSi0A_ZgV1D7qnbPj8eCaKwqTLeTdA?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/-UF8W8hkhfDE/TfIn8mIn25I/AAAAAAAADLc/mq0daLG1sLc/s400/Sweet%252520and%252520sour%252520chicken%252520176.jpg" width="400" /></a><br />
<br />
Serve over rice. E ʻai ka-kouRobinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com1tag:blogger.com,1999:blog-7103233251259991561.post-90761722339489430532011-05-22T11:01:00.004-05:002011-06-11T15:08:47.121-05:00StroganoffI used ground turkey for my stroganoff but you can use any ground meat or steak instead. I think that using steamed or roasted cauliflower in your stroganoff sauce, instead of meat, would make a great vegetarian dish. You should make it with whatever ingredients sound best to you. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0C42QnuDFKTZkYXtwzEkpitLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TdktWW3AORI/AAAAAAAADFo/ISsR-EQ0XYc/s400/Turkey%20Stroganoff%20135.jpg" width="400" /></a><br />
<br />
2 T Butter or EVOO - split <br />
1 small or 1/2 a large Onion - <a href="http://tastystuffsmn.blogspot.com/2010/11/tip-how-to-cut-onion.html">diced </a><br />
5-10 Baby Portabella (Cremini) Mushrooms - cleaned with a damp cloth and sliced <br />
3-6 cloves Garlic - chopped or pressed <br />
1-1.5 lb Ground Meat <br />
s/p - to taste <br />
CRP - to taste <br />
1/4 t Smoked Paprika <br />
1 heaping T fresh oregano <br />
1 heaping T flour <br />
1 cup Stock (or 1/2 cup wine and 1/2 cup stock) <br />
8-10 oz Sour Cream <br />
Egg Noodles <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0p8JdysX6g2M9jzFRwnsDStLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TdktW7tRl2I/AAAAAAAADFs/NDxp-ydsSYA/s400/Turkey%20Stroganoff%20005.jpg" width="299" /></a><br />
<br />
Sauté the onion and mushrooms in EVOO and/or butter over medium low heat until they are cooked. Then add the garlic and cook for another couple of minutes. This will take about ten minutes all together. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/oyxx8aRYLgFVem1QlcV5_ytLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TdktXLDtz0I/AAAAAAAADFw/B2eEoL_rCKI/s288/Turkey%20Stroganoff%20007.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/wacMLOMNmB3ZuSW051WTPStLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TdktXjT4u2I/AAAAAAAADF0/j7BSyBnrSLI/s288/Turkey%20Stroganoff%20017.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/K3Htq3mVoo9UsJSEyElRgitLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TdktX6H54uI/AAAAAAAADF4/C5l0DDpzhiE/s288/Turkey%20Stroganoff%20024.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/NumnHfsahQImXOM2SNPP3StLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TdktYVxX2yI/AAAAAAAADF8/MyjZ0ZHaINQ/s288/Turkey%20Stroganoff%20027.jpg" width="288" /></a><br />
<br />
<a name='more'></a>Then, add the meat to your pan. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/68hwD_uqweX8yn8wPWXsrCtLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TdktYrH3GmI/AAAAAAAADGA/WBqho8ayqCM/s400/Turkey%20Stroganoff%20033.jpg" width="400" /></a><br />
<br />
Season the meat with s/p, CRP, paprika, and fresh herb. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/mO1bUSRZDn_YVsLPnDCQHytLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TdktZEC47AI/AAAAAAAADGE/TSYIXFucdbU/s400/Turkey%20Stroganoff%20035.jpg" width="400" /></a><br />
<br />
Break the meat up and mix the vegetables and seasonings into it as it cooks.<br />
<br />
When the ground meat is completely cooked, remove it from the pan. If the meat is fatty, drain it on paper or kitchen towels, if there's only a small amount of grease (less than a tablespoon) then it can be left in the pan and used in the <a href="http://tastystuffsmn.blogspot.com/2011/01/tip-roux.html">roux</a>, for flavor. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/OZeaduBgKkBMmZlK-PDxWitLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TdktZaF-6ZI/AAAAAAAADGI/bjKBDuD4ZN0/s400/Turkey%20Stroganoff%20047.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/iA5_2yyb2cmEMkyb25z1CCtLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TdktZxTKxTI/AAAAAAAADGQ/ilOvJ3GxS7A/s400/Turkey%20Stroganoff%20051.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/cg7-QjBh80tb6OezgrxYuitLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TdktZnN_h6I/AAAAAAAADGM/_lQJ_uHNn5s/s400/Turkey%20Stroganoff%20050.jpg" width="400" /></a><br />
<br />
Return the pan to your stove top and turn the heat up to medium/medium high. <br />
<br />
Add one tablespoon each of butter and flour to your pan. (Add less butter if you left grease from the meat in the pan.) <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/z31ZXxFYNHRfpwK4oPMkGStLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/Tdktat13tTI/AAAAAAAADGY/nojAwkCVlQc/s400/Turkey%20Stroganoff%20054.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/Tn99XrSexGGGZAvLDIgHmStLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TdktbLYui5I/AAAAAAAADGc/dg8E3lDoubg/s400/Turkey%20Stroganoff%20058.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/WiTaQ0Tmuyf2RMqM5kK_MStLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/Tdktb2jMEPI/AAAAAAAADGk/v3aidAgNkq0/s400/Turkey%20Stroganoff%20064.jpg" width="400" /></a><br />
<br />
Cook for 2-4 minutes stirring continually. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/NHbsNb1UJDn0Y41lOZRKbytLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TdktcH9uMSI/AAAAAAAADGo/dmq4MHjn5Y4/s400/Turkey%20Stroganoff%20065.jpg" width="400" /></a><br />
<br />
Then add a cup of stock and/or wine to the roux, careful it might splash. Stir well. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/vW67LedzPmMu-pEB-OKoTCtLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TdktcymK1tI/AAAAAAAADGw/y6uVrkQtdc8/s400/Turkey%20Stroganoff%20078.jpg" width="400" /></a><br />
<br />
Bring sauce to a boil, then reduce the heat and simmer for a few minutes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9UoJKZmgKcKFfGGDwvBHAytLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/Tdktdea9xZI/AAAAAAAADG4/ZZKNO7ue8-s/s400/Turkey%20Stroganoff%20082.jpg" width="400" /></a><br />
<br />
Add your cooked meat back into the pan and let it cook for another minute. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9mvV4r1pbeaaRTVx3VBO3StLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TdkteMQ5msI/AAAAAAAADHA/4RdbxFG9aHA/s400/Turkey%20Stroganoff%20086.jpg" width="400" /></a><br />
<br />
Stir the sour cream into the meaty mixture. Let this cook for a couple of minutes, but don't let it boil after the cream has been stirred in. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/_Ze67kVKcAn0iGKRN8cX8itLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TdktfffP7II/AAAAAAAADHM/aK770cwCMy4/s400/Turkey%20Stroganoff%20107.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/Bs-1Oh5Bthy9AOmGyxHwLitLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TdktfkBwQtI/AAAAAAAADHQ/-bTrIsyex98/s400/Turkey%20Stroganoff%20110.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/NUISrfQKVW1pskVxqHI82CtLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/Tdktf8GfjyI/AAAAAAAADHU/ujjuL8nYny0/s400/Turkey%20Stroganoff%20112.jpg" width="400" /></a><br />
<br />
Serve your stroganoff over, or tossed with cooked egg noodles and garnish with paprika and/or fresh herbs. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZGWwEJrKgqNXtbWFVdMXDStLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/Tdktil6J8pI/AAAAAAAADH0/x53aOTZpjLs/s400/Turkey%20Stroganoff%20141.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/7_HyBfbF3BhyBaYD5NHoHitLMrTotKXZcd6OjqfInGM?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/Tdkti0T8rUI/AAAAAAAADH4/mtDWK3RinSU/s400/Turkey%20Stroganoff%20143.jpg" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com0tag:blogger.com,1999:blog-7103233251259991561.post-84997036229263462972011-05-14T10:10:00.002-05:002011-05-22T12:13:24.599-05:00Mac-N-Cheese Stuffed MeatballsI used a box of macaroni and cheese when I made these balls. Next time, I would make my own. The cheese wasn't as gooey as I would of liked it to be. Overall though, I was very happy with the outcome of this crazy idea that I literally dreamt up one night.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Ouj8FCZnQYKqAmrTF-6N_BKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TbwlpnSv27I/AAAAAAAADC4/QvR98Ab9UPs/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20307.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/gLDiCkFQtP_vzfJaI0WLTRKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TbwloxA5mxI/AAAAAAAADCs/f7f2_yXCGqc/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20302.jpg" width="400" /></a><br />
<br />
Macaroni and Cheese <br />
Fresh Basil <br />
1 Egg <br />
1/2 package Italian Dressing Mix or 1 T Italian Seasoning <br />
Dried Oregano <br />
CRP<br />
s/p<br />
3-4 cloves Garlic<br />
1 Onion <br />
Italian Style Bread Crumbs <br />
1 lb Ground Meat (I used turkey. Beef, pork, chicken or a combo would also be tasty.)<br />
Cooking oil <br />
<br />
Cook your mac and cheese as you normally would, weather with a box mix or by scratch. When the mac-n-cheese is cooked, stir in a handful of chiffonade basil (thinly sliced or ribbons). <br />
<br />
Then put the prepared mac and cheese in a storage dish. (I sprayed the dish with non-stick cooking spray first.) Cover and place the dish in the fridge for a few hours or overnight. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/QPp0MW4auh6Cpv2NKWWvgxKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TbwlXRFia6I/AAAAAAAAC_4/xlfr4fZqycY/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20017.jpg" width="288" /></a><br />
<br />
After the mac-n-cheese has completely cooled, turn it out of the storage dish onto a cutting board. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZWblve7zrZAztuXFFCeZ_hKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/Tbwla08MBMI/AAAAAAAADAg/uf2L3QINF_c/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20044.jpg" width="288" /></a><br />
<br />
Cut the macaroni into cubes about the size of a large die and set them on a tray. Loosely cover the tray and place it in the freezer while you season the meat. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/v1BieQ0onBQlBQKXtX9XgBKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TbwlbHfIVHI/AAAAAAAADAk/1ZQRIhoK2y4/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20049.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/ooVKoUAV6feVLF3rtpMFEhKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TbwlbbkbJsI/AAAAAAAADAo/Zs6CI18acKk/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20051.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/7unSW4PabCRobIbymXEk9hKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/Tbwldbu1BnI/AAAAAAAADA4/w0alaeDCGFc/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20071.jpg" width="288" /></a><br />
<br />
<a name='more'></a>In a large bowl, beat the egg. <br />
<br />
Mix all of your spices into the egg mixture. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/yUA-28K-nK-25N6A5owkSBKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TbwlX1hgKyI/AAAAAAAADAA/IDm7JrGb0GY/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20021.jpg" width="288" /></a><br />
<br />
Use a garlic press or finely chop the garlic and add it to the bowl. <br />
<br />
Grate about a quarter of an onion into the bowl using a cheese grater. <br />
<br />
Place the meat in the bowl and add a handful of bread crumbs. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/RHBfukRU9A9AoMCbK0lm2xKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TbwlY0I74UI/AAAAAAAADAM/PlI7HfXvflQ/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20032.jpg" width="288" /></a><br />
<br />
Mix everything together. Your clean hands are the best tool for this job. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/bwwmOWv3yeCY1vO1NlAoYhKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TbwlZEL40yI/AAAAAAAADAQ/OPJQhv43ewQ/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20037.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/29otOXkX5mSulwmwHVj7GhKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TbwlZ3ZBbKI/AAAAAAAADAc/3qLj_Ud7Z_g/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20041.jpg" width="288" /></a><br />
<br />
Retrieve the macaroni and cheese cubes from the freezer. <br />
<br />
Set up a work station with the cubes, bowl of meat and a plate or baking sheet topped with plastic or parchment paper to place the balls on after they've been rolled. <br />
<br />
Before forming the balls, make an indention with your hand or a spoon in the middle of the meat so that you have equal amounts on both sides of the line. Then mark the middle of each side. Now you have quarters marked. This recipe yields eight balls, so use half of each marked section for one ball. This will ensure evenness. <br />
<br />
Now, place a pre-measured amount of meat in the palm of your hand and form it into a patty. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/zsdwvuRdqkSsotMikp5DLhKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/Tbwld_j671I/AAAAAAAADBA/FZdNphB8tHs/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20095.jpg" width="288" /></a><br />
<br />
Place a mac-n-cheese cube in the center of the patty. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/8e-5PYEQmgZ3WfYH2qFFGhKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TbwleLSfJCI/AAAAAAAADBE/zaXkhUWViPw/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20096.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/YsL-1ICOapthVv1YgIgcXhKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TbwleUVTZuI/AAAAAAAADBI/WeuHD6VyVVU/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20101.jpg" width="288" /></a><br />
<br />
Wrap the meat up and around the cube. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/D8Pkz4uOlgFUs5UE6S6fWhKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TbwleqhcbSI/AAAAAAAADBM/1X67n3qELXk/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20102.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/CS0t1DsKHVtdmZalBtc5cxKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TbwleyWqVCI/AAAAAAAADBQ/UTI3q-x0IJo/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20103.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/tgOFDc11tGGZrqEw531nChKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TbwlhhaBS8I/AAAAAAAADBU/3mrEE1ieKj4/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20104.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/JDNemL6BklXDl88EOolglxKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TbwliLoR3kI/AAAAAAAADBY/EDuMvqxxdZc/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20106.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/BZOE3VI8wOAJ6IMMrDpwfxKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TbwliesmNHI/AAAAAAAADBc/-YvexWwkilw/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20107.jpg" width="288" /></a><br />
<br />
Seal the meat completely around the macaroni by pinching it together at the top. <br />
<br />
Place the stuffed ball on your plate, sealed side down. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/y5mSIGSku9zOzfs0CaYRMxKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/Tbwli9D8SGI/AAAAAAAADBk/IqbIYew8kwY/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20129.jpg" width="288" /></a><br />
<br />
Repeat until all of the meatballs are made. Then cover the stuffed balls and place them in the fridge for 20 minutes. This will help them set. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/-p_dcwN-3jbRoET3dXKiUBKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/Tbwlijtmw4I/AAAAAAAADBg/kDdxc4BRy5k/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20127.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/TgGM9mDAdwzTKsCURcrL-xKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TbwljqV5euI/AAAAAAAADBs/-uBNhO_upBU/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20207.jpg" width="288" /></a><br />
<br />
Just before the 20 minute are up, preheat your oven to 350°. <br />
<br />
On the stovetop heat just enough oil in a large oven-proof pan to coat the bottom. Don't use too much oil because it will splash in the oven. <br />
<br />
Next, place the mac and cheese balls into the hot oil, carefully.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/A_Li35PRyRLIqXaxtDczghKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/Tbwlkmn6EuI/AAAAAAAADB4/0FruUKQcPZI/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20218.jpg" width="288" /></a><br />
<br />
As they cook, turn the balls so that they stay round and evenly brown. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/oREx8Le4ak-v7G7ljK9LpRKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TbwllD6qWpI/AAAAAAAADCA/i_gFu7TxdtY/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20222.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/dk8d7IsCXnJal8cKF62J1BKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TbwllRyCRrI/AAAAAAAADCE/MLuGb_4bolc/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20225.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/jdFyywXZBeAqjxQIkYyWzxKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TbwlluOnbRI/AAAAAAAADCI/-ThwjYgiFLE/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20228.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/F5ssP8XO6wr5rfWzcuO9uRKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TbwlmUK9hNI/AAAAAAAADCQ/CZzq999w1tE/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20230.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/W7wIFc_ybvhu7mkGrfcegxKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/Tbwlm6YXh_I/AAAAAAAADCY/mkuW8wOvY-E/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20237.jpg" width="288" /></a><br />
<br />
After a few minutes of browning on the stove top, place the pan in your preheated oven.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/f7m8aTgj6qn0OyWr41mslBKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TbwloA56x8I/AAAAAAAADCg/k5yixUHBmZ4/s288/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20247.jpg" width="288" /></a><br />
<br />
Bake until the meat is completely cooked through. I don't think these take quite as long to bake as a regular (non-stuffed) meatball this size would. They're not as dense. Check them after 20 minutes and every 10 minutes after that until they're done. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/6Byu2ZbaGR2Ur2917EUuYhKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/Tbwlop8Y0UI/AAAAAAAADCo/3QVfTqOZjSE/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20284.jpg" width="400" /></a><br />
<br />
Serve on your favorite sauce with a salad or vegetable (<a href="http://tastystuffsmn.blogspot.com/2010/10/baked-yellow-squash.html">Baked Yellow Squash</a> would go great with these tasty macaroni and cheese stuffed turkey meatballs) and toasted bread. <br />
<a href="https://picasaweb.google.com/lh/photo/2f-wFrDGihi4YzOyHO2D8xKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TbwlrQOX8oI/AAAAAAAADDE/qQ2Rkq4PDtc/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20299.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/XTsR2paByqP183eq3frQohKur8vq8E99cEaolKWAdIo?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TbwlqD1qe3I/AAAAAAAADC8/laHtoKtEJUE/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20309.jpg" width="400" /></a><br />
<br />
If you're wondering what I did with the rest of the cubes of mac-n-cheese, well I fried them of course! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Mn7NJ4zUgjFJJhKnckU1-CezDe7O-SdSYx4GEMgvaxo?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TcnEopm_mII/AAAAAAAADEw/aXFvjULLNek/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20179.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/4O-Yw2wdJ0v1bWgCQ4ggzyezDe7O-SdSYx4GEMgvaxo?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TcnEof7IvZI/AAAAAAAADEs/sw_GWpYygfE/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20168.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/IEIMV2TFum1VDslmq9lrYCezDe7O-SdSYx4GEMgvaxo?feat=embedwebsite"><img height="400" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TcnEpjy8vZI/AAAAAAAADE8/I7aebbILMlo/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20201.jpg" width="299" /></a><a href="https://picasaweb.google.com/lh/photo/_t02HnsDjwlqnEuSfYI7_SezDe7O-SdSYx4GEMgvaxo?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TcnEpZFBUII/AAAAAAAADE4/YGkBtr15zng/s400/Macaroni%20and%20Cheese%20Stuffed%20Meatballs%20193.jpg" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com5tag:blogger.com,1999:blog-7103233251259991561.post-38798650036190388182011-05-01T10:32:00.002-05:002011-05-06T18:24:14.847-05:00Sweet Onion and Sun Dried Tomato DipThis dip is simple to make and fun to eat! Sprinkle a few extra bits of sun dried tomato and green onion on top of the dip, just before you serve to add color. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/L7eCt8FO7rLgZ3Tgoqm9w60doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/Tb15L16FbiI/AAAAAAAADEM/6l-E-IVstPc/s400/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20162.jpg" width="400" /></a><br />
<br />
1 large Sweet Onion - diced<br />
4-8 Sun Dried Tomatoes (oil patted off) - diced<br />
8 oz Cream Cheese - softened<br />
3/4 cup Mayo or Salad Dressing <br />
3 oz Parmesan Cheese - freshly grated <br />
CRP <br />
s/p<br />
<br />
Preheat oven to 350°.<br />
<br />
Mix all ingredients together in a large bowl. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0nR57i6FJcHciZJYTkLY8K0doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/Tb15I__szyI/AAAAAAAADDU/xyMj3Ty23N8/s288/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20018.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/ZsZETXcRkcb2zqWlNj7Quq0doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/Tb15JC1FfSI/AAAAAAAADDc/OydgXPHR6PA/s288/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20022.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/x8ddWOCVy0rgphTYkKTl3q0doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/Tb15JgHe9SI/AAAAAAAADDk/e5ei_mtoqKU/s288/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20025.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/u0rodKKAKi-XyYZ25Q6pua0doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/Tb15J2OAC-I/AAAAAAAADDo/wH94QF8KnMQ/s288/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20029.jpg" width="288" /></a><br />
<br />
<a name='more'></a>Taste the dip to be sure it's seasoned well. Add more salt or pepper if needed. <br />
<br />
Then, transfer the mixture to an oven proof dish. I think it's best to use something that you'll want to serve out of, that way the dip stays hot as it sits out. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/HfWTJHC7NJ2oyj6BN7I0ha0doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/Tb15KdmkAHI/AAAAAAAADDw/xv2XqZQJ7ls/s400/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20037.jpg" width="400" /></a><br />
<br />
Cover the dish and place it in the center of your preheated oven. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/YYFs02o6k3-oWSLdfmKjt60doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/Tb15KvSAVuI/AAAAAAAADD0/Z3axTEF8Mq4/s400/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20040.jpg" width="400" /></a><br />
Bake for 40-50 minutes. <br />
<br />
Uncover and bake for another 10 minutes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Aj7DD-5fvtFFEBChEEPGTq0doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/Tb15KzuNrrI/AAAAAAAADD4/30YRKb4HwdY/s400/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20119.jpg" width="400" /></a><br />
<br />
I dabbed a piece of bread over the top of the dip, after I baked it, to absorb some of the extra oil. (Then discard the bread.) <br />
<br />
Serve hot with chips, pita, veggie sticks, pretzels or just about anything that's dip-able and enjoy with friends! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/p6R0S6FebceUjH0jiry0r60doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/Tb15LczOyXI/AAAAAAAADEA/M86Fi9zo6-w/s400/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20151.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/rpVfg6B96mUCeuy56sJGrq0doTyodN_KK_SUi60Ri1A?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/Tb15LrUUyfI/AAAAAAAADEE/7VPB-9Yn9hA/s400/Big%20Sandwhich%2C%20Onion%20Dip%2C%20Kale%20Chips%20154.jpg" width="400" /></a><br />
<br />
This sweet onion dip is tasty, gluten free and vegetarian.Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com2tag:blogger.com,1999:blog-7103233251259991561.post-59354811194913052762011-04-18T10:14:00.002-05:002011-05-06T18:25:11.838-05:00Garlic Basil OilThis oil is super easy to make yet it's packed with flavor. I like to drizzle it over so many foods: lentils, chicken, fish, potatoes, salad, and toast all benefit from the oils fresh flavors. <br />
<br />
Fresh Basil - about an ounce <br />
3-5 Garlic cloves - peeled and roughly chopped <br />
EVOO<br />
White Balsamic Vinegar <br />
Salt <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0VYFw3EBY-AebPdMyloyfIg6t-Hq1DgSmxJu8qn0_pA?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TaxPwPPNnEI/AAAAAAAAC_k/wg0HXspybPY/s400/black%20lentils%20with%20basil%20oil%20025.jpg" width="299" /></a><br />
<br />
Place the basil and garlic in a food processor or blender.<br />
<br />
Pour just enough oil in to top the herbs and garlic. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/tJSiToOnpYMY5wYWh0nmlIg6t-Hq1DgSmxJu8qn0_pA?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TaxN4J-Cb1I/AAAAAAAAC_A/89D8WV5EBdo/s400/black%20lentils%20with%20basil%20oil%20027.jpg" width="400" /></a><br />
<br />
Use the pulse setting, if you have one, to blend the basil and garlic together. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ufj91UBkwOJ2TsG3p8l6EYg6t-Hq1DgSmxJu8qn0_pA?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TaxN4tbK2LI/AAAAAAAAC_I/jlEhn81J78M/s400/black%20lentils%20with%20basil%20oil%20042.jpg" width="400" /></a><br />
<br />
<a name='more'></a>Finish with a splash of vinegar and a sprinkle of salt. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/SIUxubCg4Udc90A0xfAYf4g6t-Hq1DgSmxJu8qn0_pA?feat=embedwebsite"><img height="400" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TaxN4ZWKI5I/AAAAAAAAC_E/OpFPc5Jnec4/s400/black%20lentils%20with%20basil%20oil%20041.jpg" width="299" /></a><br />
<br />
Taste the basil garlic oil. It should be sharp and fresh tasting. Don't worry if it's strong, the oil is used as an enhancer. It should add a pop of flavor to your food. <br />
<br />
Try the oil drizzled over stew, baked fish or mashed potatoes. Also, try using <a href="http://tastystuffsmn.blogspot.com/2011/04/tips-how-to-roast-garlic.html">roasted garlic</a> or a different herb such as parsley or cilantro in your oil, a combination of herbs would also be tasty. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/cnzULyU72GHrpHfxK4ZOf4g6t-Hq1DgSmxJu8qn0_pA?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TaxN5LwYHaI/AAAAAAAAC_Q/G694J5hVvmY/s400/black%20lentils%20with%20basil%20oil%20062.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/aV674WqOVGc-k1e-oljDm4g6t-Hq1DgSmxJu8qn0_pA?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TaxN5coEUoI/AAAAAAAAC_U/G4JCNQXHE0E/s400/black%20lentils%20with%20basil%20oil%20064.jpg" width="400" /></a><br />
<br />
This condiment is vegan and gluten free!Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com2tag:blogger.com,1999:blog-7103233251259991561.post-64329403985760912512011-04-13T08:43:00.006-05:002011-05-10T15:50:06.025-05:00Review - Sea Salt EaterySea Salt Eatery <br />
4801 Minnehaha Ave<br />
Minneapolis, MN 55417<br />
(612) 721-8990 <br />
<br />
*<b>Update</b> - Sea Salt Eatery is now open for spring and summer! 04/07/11 - 10/30/11*<br />
<br />
<b>April 13, 2011 </b><br />
<br />
We ate dinner a Sea Salt yesterday, our first visit of the year. I was happy to see a short line but then disappointed when I saw that the whole fried fish special that I read about online was sold out. The line was moving fast and my decision making skills had to keep up. Tony and I quickly decided to share the Fried Fish Tacos (two for $5) and the Crab Cake Basket (1 for $11). <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/z2SMtUD4VYbUNEHrPDbWVfwdRhan2x-77Wrfoteh7W0?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TaWatEelD1I/AAAAAAAAC9w/DtvnBl2KItY/s400/Sea%20Salt%20016.jpg" width="400" /></a><br />
<br />
The fish had a crispy batter filled with steaming flaky white fish. Each piece of fish was served on two grilled corn tortillas with sauce, onion and cilantro. I gave Tony my cilantro, it's not my thing. I did really enjoy the grilled tortillas, the char was excellent and so was the price of these tasty tacos! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/6ovqQQnWAqcQJO9GDNMmv_wdRhan2x-77Wrfoteh7W0?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TaWjpkBl5PI/AAAAAAAAC-A/9TvwZAppkMQ/s288/Sea%20Salt%20006.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/7lYLygdZ6hD4F7KVebPO0vwdRhan2x-77Wrfoteh7W0?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TaWjqTy9H8I/AAAAAAAAC-E/pn6xO0eonQ4/s288/Sea%20Salt%20009.jpg" width="288" /></a><br />
<br />
The crab cake had lots of large chunks of crab meat with a nice proportion of breading, vegetable and crab. The basket included slaw, corn salad/relish and melon. Only the cake was spectacular, I think I would prefer two à la carte crab cakes over the basket if that was an option. Ummm a crab cake taco would be good, maybe I should drop Sea Salt a line. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Kwg9UrniU_6BsgKYEfobp_wdRhan2x-77Wrfoteh7W0?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TaWar5_uK9I/AAAAAAAAC9o/Wc3F4QdGW2I/s400/Sea%20Salt%20012.jpg" width="400" /></a><br />
<br />
It was great to sit outside again and enjoy a cold beverage without shivering. The winter was long and all the snow that collected has melted and is now flying over the falls and down the river. It's a great sight to see! I'm looking forward to many more tasty visits to the Sea Salt Eatery and Minnehaha Falls this summer! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/hDqGpdFLVkqK-TTUWQReffwdRhan2x-77Wrfoteh7W0?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TaWihByvS-I/AAAAAAAAC90/Yb48ZONZf14/s288/Sea%20Salt%20002.jpg" width="215" /></a><br />
<br />
<br />
<a name='more'></a><b>October 6, 2010 </b><br />
<br />
If you haven't been to <a href="http://seasalteatery.wordpress.com/">Sea Salt</a> this year, hurry! Time is running out. They close the doors, till next spring, on October 31. If you've never been, then you need to go now. That way, you'll have time to fit a couple of visits in, you'll want to go back! <br />
<br />
The restaurant is located next to <a href="http://gowaterfalling.com/waterfalls/minnehaha.shtml">Minnehaha Falls</a>, so take a walk or bike around the park, visit the fall, and then eat some delicious seafood. <br />
<br />
Inside tables are limited, but there's ample outdoor seating. Dress to sit outside and you'll be happy. Another thing that's "outside" is the bathroom. Well, it's through a pavilion and is shared with the public park. The restaurant is always clean, the restrooms are not. <br />
<br />
To order, you stand in line. Sometimes it's a long line, but it usually moves pretty quickly. The menu is on the wall and the specials are posted on a chalk board, and online. I suggest, if you're with someone, that one person stands in line while the other finds a table. Your drinks are given to you at the counter and the food is brought to you. <br />
<br />
On our last trip to Sea Salt, Tony and I had the Whole Fried Crappie served w/ Chowder & Melon for $13.95. The skin was very crispy and the inside was perfectly light and flaky. We got a bit of attention as we ate the fish. It did look intriguing next to all the fish sandwiches around us.<br />
<br />
<a href="http://picasaweb.google.com/lh/photo/basUQ_6kPjMiZTIdRnAurlRsj0IoGfkXv7rWcM7mHLc?feat=embedwebsite"><img height="215" src="http://lh6.ggpht.com/_5jii0ImmPfE/TKnWtyPlPpI/AAAAAAAAAmE/mX13e-1wFTY/s288/IMG_1077.JPG" width="288" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/0fIKP6ZN7m7qLzHdvGuxbVRsj0IoGfkXv7rWcM7mHLc?feat=embedwebsite"><img height="215" src="http://lh3.ggpht.com/_5jii0ImmPfE/TKnWuX9kwfI/AAAAAAAAAmQ/y7gRfLJZXvQ/s288/IMG_1071.JPG" width="288" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/QdCUZz4iWc6wdIbCNobdG1Rsj0IoGfkXv7rWcM7mHLc?feat=embedwebsite"><img height="215" src="http://lh5.ggpht.com/_5jii0ImmPfE/TKnWtw4o5SI/AAAAAAAAAmI/Em6Em_1vCrg/s288/IMG_1084.JPG" width="288" /></a><br />
<br />
There is so much tasty stuffs at Sea Salt. The catfish is one of my favorites, maybe because I'm from Texas. I've heard that the oysters are great. They come fried, served in a sandwich, or on the half shell. I also recommend the fish tacos. There are six different ones to pick from including grilled veggies, if you want a break from fish. <br />
<br />
Unfortunately, if you're dying for fish-n-chips, you might not be completely satisfied. Chips are not on the menu. Sorry. Maybe the clam fries will fill the void? <br />
<br />
Another thing that I enjoy at Sea Salt is the hot sauce bar. There must be 30 different kinds. I didn't count, I just know that there's plenty to choose from. I like to try different ones till I get one that's too hot, then I switch to malt vinegar. <br />
<br />
<a href="http://picasaweb.google.com/lh/photo/mclqLIFyxrKcx5ovFx5TZFRsj0IoGfkXv7rWcM7mHLc?feat=embedwebsite"><img height="215" src="http://lh4.ggpht.com/_5jii0ImmPfE/TKnWtPCqtKI/AAAAAAAAAl4/iZVfQMw0gQQ/s288/IMG_1055.JPG" width="288" /></a><br />
<br />
I think October 31st is going to sneak up on us. The winter can seem so long without that last, fresh memory of Sea Salt on your tongue. So, don't delay!<br />
<br />
<a href="http://picasaweb.google.com/lh/photo/-Rr1XrHwhjiphk8S2RqE_lRsj0IoGfkXv7rWcM7mHLc?feat=embedwebsite"><img height="215" src="http://lh5.ggpht.com/_5jii0ImmPfE/TKnWtZ1uzKI/AAAAAAAAAl8/T76m4pFoK1E/s288/IMG_1059.JPG" width="288" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com2tag:blogger.com,1999:blog-7103233251259991561.post-38313991620452628012011-04-09T15:16:00.002-05:002011-04-10T10:14:00.826-05:00Pasta, Green Bean and Tomato SaladThe al dente pasta in this salad makes it nice and hardy, while the vegetables keep it fresh and light. This salad is great to take to a party, or at the dinner table as a main or side dish. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/E5tmBItML2JSVXM2RijRXS5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZ3DaQgeGlI/AAAAAAAAC80/Z6PA8l2m8t0/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20024.jpg" width="400" /></a><br />
<br />
Large Pot of Water <br />
s/p<br />
handful of Green Beans - ends trimmed, cut into bite size pieces<br />
1/2 pint Cherry Tomatoes - cut in half<br />
1/2-1 <a href="http://www.eatmorechiles.com/YellowHot.html">Yellow Hot Chili/Hungarian Wax pepper</a> - thinly sliced, seeds removed<br />
Green Onion or Chives - use scissors a sharp knife to cut into thin slices<br />
2 cloves Garlic - pressed or finely chopped<br />
Lemon Zest <br />
Lemon juice from half a lemon <br />
Fresh herbs - chopped (I used Sage. Basil, Oregano, Rosemary, or Thyme would also taste great.)<br />
EVOO<br />
Ziti or any bite size shaped pasta <br />
Fresh Spinach or any hearty leafy green such as romaine lettuce, watercress, endive, young mustard greens, arugula, or a blend of greens <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/_UqkdX9gbxxHHz1tip2Y4y5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZ3DbBIYBAI/AAAAAAAAC88/7EyXYRm0OBI/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20074.jpg" width="400" /></a><br />
<br />
Cover the pot of water and bring it up to a boil over medium-high to high heat. When the water boils remove the lid, heavily salt the water, and add the green beans. Cook the beans for about two minuets, no longer. <br />
<br />
In the meantime, put the tomatoes, hot peppers, green onion, garlic, lemon zest and juice in a large bowl. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/S1yTDbLMBlhFDtY912_nmi5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZ3DW856BwI/AAAAAAAAC8I/DSpZD3O3iM8/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20004.jpg" width="400" /></a><br />
<br />
<a name='more'></a>After the beans have cooked for a minute or two, use a skimmer-strainer spoon or tongs to remove the green beans from the water while reserving the water for the pasta. Mix the green beans in with the other vegetables. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BjGBQlYHeuYtEezfRuVfHi5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TZ3DXzP3odI/AAAAAAAAC8U/OA37cSBti9g/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20007.jpg" width="400" /></a><br />
<br />
Bring the water back up to a boil. Once the water is boiling, put a couple handfuls of pasta in it. Cook the pasta to al dente*, as directed on the package. <br />
<br />
As the pasta cooks, add your chopped herbs and olive oil to the bowl of vegetables. I used about a 1/4 cup of oil. Use less at first and then add more if need. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/zE3N297WPMBEB4djxkPZkC5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZ3DYXijVlI/AAAAAAAAC8Y/7J5jQKC65Ow/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20011.jpg" width="400" /></a><br />
<br />
When the pasta is done, remove it from the pot with the same skimmer used to remove the beans, or drain it using a colander. Then add it directly to your bowl, don't rinse the pasta. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/gvmgXcGALSaKTizCUQhKJi5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZ3DZH1k7DI/AAAAAAAAC8g/RLw6-mGuUV0/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20016.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/JMAR-W_nf2dLt1CyhLq43S5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZ3DZrGPlWI/AAAAAAAAC8o/73niMOQEUyI/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20018.jpg" width="400" /></a><br />
<br />
Season with salt and pepper. <br />
<br />
Mix the pasta and veggies together. Make sure that everything gets nicely coated with lemon juice and olive oil. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Y5Sq18jTj60Djh9lMYD3yS5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZ3DaOAp7xI/AAAAAAAAC8w/XilvNcllxGc/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20021.jpg" width="400" /></a><br />
<br />
Taste the salad and add more seasoning if needed. <br />
<br />
I served this ziti salad over a bed of fresh spinach and topped it with <a href="http://tastystuffsmn.blogspot.com/2011/04/tarragon-dijon-baked-salmon-w-cream.html">Tarragon Baked Salmon</a>. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/IPx1QTGY_FkPLYyceuq1qy5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZ3DbBrc1gI/AAAAAAAAC9A/rip0DigNcpQ/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20100.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/6JSFUgJStXVMdjRX0heWMi5zi6vMoLkkKuexAanWXUo?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TZ3DbWDBlPI/AAAAAAAAC9E/Ldcwvk-S8NU/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20115.jpg" width="400" /></a><br />
<br />
*After the pasta has cooked for about 6 minute, remove one piece from the water. Carefully take a bite of the pasta, it will be hot. It's done when there's just a thin line in the center of the pasta that's not cooked through i.e. al denta.Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com0tag:blogger.com,1999:blog-7103233251259991561.post-49700925501538607732011-04-05T09:23:00.002-05:002011-04-06T18:30:13.951-05:00Tarragon Dijon Baked Salmon w/ Cream SauceThis salmon is baked, but you can cook it on your grill too. Try different flavors of mustard on the salmon for a new taste. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9s4qlp4nfjcBRtDsAa2KvdJBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZsc2qw3E4I/AAAAAAAAC7o/U2iBLRZtd3E/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20120.jpg" width="400" /></a><br />
<br />
Oil <br />
Fresh Salmon -Cut into single sized servings, rinse and pat dry<br />
Tarragon Dijon <br />
Dried Bread Crumbs<br />
s/p<br />
1-2 T. Melted Butter (optional)<br />
<a href="http://tastystuffsmn.blogspot.com/2011/03/tarragon-mustard-cream.html">Tarragon Dijon Cream <br />
</a><br />
Put just enough oil into an oven proof pan to lightly cover the bottom. Heat the oil over medium-high heat. <br />
<br />
Rub your mustard all over the non-skin sides of the salmon (top and sides). Your fingers work best for this. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/JS3ESGUjOry8dj1VpeW4QNJBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZsczw5y2wI/AAAAAAAAC68/xLq9jcdvnVQ/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20040.jpg" width="400" /></a><br />
<br />
Sprinkle bread crumbs over the fish in a light even layer. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/etNP9IpswytdtPBjKd2WD9JBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZsc0Y05zZI/AAAAAAAAC7A/WjXi7xorB0U/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20042.jpg" width="400" /></a><br />
<br />
<a name='more'></a>Season the salmon with salt and pepper. <br />
<br />
Place the seasoned fish skin side down in the hot oil. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ARv3DV3XZOn_5jJJtCtg5NJBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZsc05solWI/AAAAAAAAC7I/u5ttUTsMe6k/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20060.jpg" width="400" /></a><br />
<br />
Cook your salmon on the stove top for 2-4 minutes. <br />
<br />
Pour a little melted butter over each piece of fish.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/vsvCP4Ll-XkSpW1ZhDMh0NJBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZsc1H9eA2I/AAAAAAAAC7M/v-xzeb3-sQ4/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20064.jpg" width="400" /></a><br />
<br />
Place the pan in the oven (uncovered) and let the salmon cook for 10-15 minutes, depending on the thickness of the fish. Check it after ten minutes. You don't want to over cook it. Medium is a good temp for salmon. When it's done, it will be golden brown on top and firm with a nice little bounce to the touch. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/MRdWrQ_H9Z_Pb3T6cpKnidJBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZsc1cNCULI/AAAAAAAAC7Q/dCR6eVefM5o/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20081.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/8iAERwdOKKiLkBCJ6l-hzdJBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZsc1ue57XI/AAAAAAAAC7U/lZI1knlHfxE/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20084.jpg" width="400" /></a><br />
<br />
Just before or just after you serve the Dijon Baked Salmon, top it with a dollop of <a href="http://tastystuffsmn.blogspot.com/2011/03/tarragon-mustard-cream.html">Tarragon Dijon Cream</a>. The cream will melt into the fish beautifully! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ClBDRMqr7_zpyJ6x1Vwn9dJBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZsc2YrRjWI/AAAAAAAAC7k/0P08j_YV9Ek/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20119.jpg" width="400" /></a><br />
<br />
I served this salmon with a ziti, green bean and tomato salad with lemon juice and EVOO. The cream was a great finish, as it mixed in with the pasta. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/LVCt1lJ8W12qlUzjR03SGtJBrMA99j8f_DXHqTwu3mI?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZsc2E7Lc8I/AAAAAAAAC7g/gVs9AnmiRgI/s400/ziti%20salad%20and%20taragon%20cream%20salmon%20118.jpg" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com1tag:blogger.com,1999:blog-7103233251259991561.post-34665304824986267942011-04-02T12:16:00.004-05:002011-04-06T00:16:56.097-05:00Tip - How to Roast Garlic<a href="https://picasaweb.google.com/lh/photo/_kzxMrLBsy4RbLmU5UqqlT1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZZQ-zhY2mI/AAAAAAAAC5o/TpskXj8nkTI/s400/roasted%20garlic%20003.jpg" width="400" /></a><br />
<br />
To roast garlic, this one's for you Tim, you take a whole head and cut the top off of it.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/anXPALh7L7DZIATj8La7aD1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZZQ_NXyYyI/AAAAAAAAC5s/YgAgMFQ7waE/s400/roasted%20garlic%20004.jpg" width="400" /></a><br />
<br />
Place the garlic on foil cut side up.<br />
<br />
Drizzle oil over the garlic. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/-CjC1GumQ2nP7FkEMp7TID1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZZQ_X4eknI/AAAAAAAAC5w/17ThLH6jkGE/s400/roasted%20garlic%20006.jpg" width="400" /></a><br />
<br />
<a name='more'></a>Salt, pepper and add any fresh herbs that you'd like to add. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/J0NZ89rS-D2d5tDADv6hsz1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZZQ_nY4snI/AAAAAAAAC50/UotdD5eIB-c/s400/roasted%20garlic%20008.jpg" width="400" /></a><br />
<br />
Then, fold the foil tightly around the garlic.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/cqf1MOaubiM50RzYJGiZrz1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TZZQ_0Ic8cI/AAAAAAAAC58/ih518iHhCZE/s400/roasted%20garlic%20011.jpg" width="400" /></a><br />
<br />
Place the foiled garlic into an oven preheated to 350-400° or set in on the grill away from direct flame. <br />
<br />
Cook until the garlic is soft. I like to give it a little squeeze with my fingers, but if you're not used to touching hot things, use tongs. You'll learn with experience.<br />
<br />
20 minutes is an average time for the garlic to roast, depending on the heat and size. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/UKx38gD3GSHkKcZ3aS9Hsj1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZZRATzjJ1I/AAAAAAAAC6E/PGlzqTrkYJI/s400/roasted%20garlic%20019.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/oU6C_NEG9W2DN8g9jRMDLD1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZZRA8ajTJI/AAAAAAAAC6M/cD962Alkrwk/s400/roasted%20garlic%20022.jpg" width="400" /></a><br />
<br />
When done, the garlic cloves should pop right out of the head when you squeeze them. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/NV846u4Z4QpK9C2Cd4Pwxj1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="400" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZZRBDCqcwI/AAAAAAAAC6U/jF-Zgrn17L8/s400/roasted%20garlic%20028.jpg" width="299" /></a><a href="https://picasaweb.google.com/lh/photo/YoWqPBFoOki7lOBb_SgChj1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZZRA01hL0I/AAAAAAAAC6Q/wlLgRsU9oxE/s400/roasted%20garlic%20024.jpg" width="400" /></a><br />
<br />
Roasted garlic has a much more mild flavor than raw or sautéed garlic, so use it more generously. It's great speared on toast, mixed with mashed potatoes, tossed in pasta and a million other ways! Have fun and enjoy your tasty roasted garlic! <br />
<br />
-I like to throw the roasted garlic peel in my stock, towards the end of cooking if it's a meat stock. <br />
-Roasted garlic is gluten free! Yipee!Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com3tag:blogger.com,1999:blog-7103233251259991561.post-6963827964361913692011-04-01T18:01:00.005-05:002011-04-05T09:33:56.585-05:00Roasted PotatoesThis recipe is for Traveling Tina. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/T1NwM6hf0_lM4FYS1oXIhbTsV_Qnn1HzraawbIEmb1Q?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZUOe1WQgjI/AAAAAAAAC44/XH_euRAQyJc/s400/taragon%20mustard%20cream%20sauce%20080.jpg" height="299" width="400" /></a><br />
<br />
small Red Potatoes<br />
pot of Water<br />
EVOO<br />
s/p<br />
Smoked Paprika or your favorite dry seasonings <br />
<br />
Pre-heat oven to 400°.<br />
<br />
Clean the potatoes and then drop them into the pot of water. <br />
<br />
Bring the water up to a boil, then reduce the heat so that the water goes down to a simmer. <br />
<br />
As soon as the potatoes are fork tender, but not fully cooked, remove them from the water.<br />
<br />
Cut each potato into quarters. Do this carefully, they will be hot. <br />
<br />
Place the wedges on a baking sheet.<br />
<br />
Drizzle oil on the potatoes. Sprinkle them with s/p and paprika. Use your fingers to evenly spread the oil and seasonings around. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/koipwnn7ilN8_oWyRAt0q7TsV_Qnn1HzraawbIEmb1Q?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZUOb-Oaz1I/AAAAAAAAC4U/LG-Yk6IJfRY/s400/taragon%20mustard%20cream%20sauce%20048.jpg" height="299" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/jBaaL-YXcwg0I9w2B4hKgLTsV_Qnn1HzraawbIEmb1Q?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZUOdN3r0rI/AAAAAAAAC4k/m4nyI3qdN8I/s400/taragon%20mustard%20cream%20sauce%20057.jpg" height="299" width="400" /></a><br />
<br />
Place the tray in the oven and cook to your desired crispy/brownness. It wont take too long, so keep an eye on the potatoes! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/SYDbky3FJrgfcpcVArWvrbTsV_Qnn1HzraawbIEmb1Q?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TZUOeOU1osI/AAAAAAAAC4s/togak2S_lF4/s400/taragon%20mustard%20cream%20sauce%20061.jpg" height="299" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/Rcmq03yQG2e-GXMgbmscZbTsV_Qnn1HzraawbIEmb1Q?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZUOekuRjBI/AAAAAAAAC40/3gcjOBSn3Mk/s400/taragon%20mustard%20cream%20sauce%20073.jpg" height="299" width="400" /></a><br />
<br />
Serve with gluten free<a href="http://tastystuffsmn.blogspot.com/2011/03/tarragon-mustard-cream.html">Tarragon Dijon Mustard Cream</a>. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/YiCftnzqRllgvkpwDpvM3LTsV_Qnn1HzraawbIEmb1Q?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TZUO0eJBJvI/AAAAAAAAC5A/lSsJ0jDmisk/s400/taragon%20mustard%20cream%20sauce%20092.jpg" height="400" width="299" /></a><a href="https://picasaweb.google.com/lh/photo/cNbmxrjv6VW06dTGyr8wcLTsV_Qnn1HzraawbIEmb1Q?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TZUO0khcoiI/AAAAAAAAC5E/FDKraNMkCnM/s400/taragon%20mustard%20cream%20sauce%20095.jpg" height="299" width="400" /></a><br />
<br />
-The potatoes don't have to be parboiled before roasting, I just like the texture it produces and they seem to cook a bit quicker that way. <br />
<br />
-You can also roast potatoes and vegetables on the grill outside. Follow the above steps, but put the veggies on the grill, away from direct heat and close the lid. Flip once, if desired. Remove them when they are light in some spots, dark in others. If you're roasting vegetables, they should still be a bit crisp when you remove them from the grill (or oven). Tender crisp, as they say. <br />
<br />
You can roast many vegetables by rubbing them with oil, salt and pepper and then baking at a high degree. It's a simple technique that yields great flavor and texture! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/IJGG31yqs3KtKMruIfT_3T1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZZQ-XH1RkI/AAAAAAAAC5g/9YtId1515YA/s400/roasted%20chikcen%2C%20polenta%2C%20califlower%20and%20kale%20144.jpg" height="299" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/69JwGlfRBbMP6HJfk3-seT1nDE9Tew_QqRYnWsb9n78?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TZZQ-ucg4CI/AAAAAAAAC5k/fs7boPRuBTQ/s400/dinner%20with%20euro%20and%20james%20075.jpg" height="400" width="299" /></a><br />
<br />
A <a href="http://tastystuffsmn.blogspot.com/2011/04/tips-how-to-roast-garlic.html">'How to Roast Garlic' tip </a>will be posted tomorrow. Till then, bon appetit!Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com2tag:blogger.com,1999:blog-7103233251259991561.post-70306216530954064272011-03-28T10:54:00.007-05:002011-04-05T09:32:55.882-05:00Tarragon Dijon Mustard Cream SauceThis sauce is light, fluffy and creamy in texture and still packs quite a punch with it's flavor. It's super easy to prepare and will impress your guests. The cream is gluten free and vegetarian. It can be served over any cooked potatoes, vegetables, fish or meat. I want to try it on fried oysters next! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/U-dUKTjQ0uEnX_ThIBodmTYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TY9mbm89LGI/AAAAAAAAC4E/QBVizwVZ5Yk/s400/taragon%20mustard%20cream%20sauce%20026.jpg" width="400" /></a><br />
<br />
1/2 cup Heavy Whipping Cream <br />
spoonful White Balsamic Vinegar or Lemon Juice <br />
2 spoonfuls (or to taste) Tarragon Dijon Mustard <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/dmcKBDX5_CUfGnLTswsMcDYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TY9mabiA8VI/AAAAAAAAC3I/oZxXcWwyAK0/s288/taragon%20mustard%20cream%20sauce%20015.jpg" width="215" /></a><br />
<br />
Use an immersion or hand blender to whip the cream just until soft peaks form. Don't over whip the cream or you'll make butter. As soon as the cream forms soft mounds, it's done. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/gPqQMyulMPBCi10m72KZvTYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TY9maguEJiI/AAAAAAAAC3M/RexcEIRaTrM/s400/taragon%20mustard%20cream%20sauce%20001.jpg" width="400" /></a><br />
<br />
Add the vinegar.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/6bnNf_JN5ulOcvYErk-_uzYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TY9ma0irB1I/AAAAAAAAC3Q/wePR3dZphpQ/s400/taragon%20mustard%20cream%20sauce%20009.jpg" width="299" /></a><br />
<br />
Add the mustard. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/E1tmo-_bzls32SFhE-QljjYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TY9mbd65i4I/AAAAAAAAC3U/NHZ-WS40q2g/s400/taragon%20mustard%20cream%20sauce%20024.jpg" width="299" /></a><br />
<br />
<a name='more'></a>Fold the mixture together. Don't over mix or the cream will fall. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/3mZN5Nu5_y4XLA8MMWN_szYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="400" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TY9mb6mtQWI/AAAAAAAAC3c/9mAQbxikB5o/s400/taragon%20mustard%20cream%20sauce%20033.jpg" width="299" /></a><br />
<br />
Place the Tarragon Mustard Cream in a covered container and store in the fridge for 30 minutes to overnight. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/J8dys4Qdjk2ybTcKKcGrUDYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TY9mczkbgCI/AAAAAAAAC3o/rY7fcPPwTII/s400/taragon%20mustard%20cream%20sauce%20043.jpg" width="299" /></a><br />
<br />
To add flavor and fun, add a dollop of cream to your favorite foods. It starts off thick, like ice cream, then it melts into the crevices of your food. So tasty! Let me know what you use the Dijon Cream on! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/iN1r4N7JyhQV9qgawcfzPzYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TY9mdSXNegI/AAAAAAAAC3w/pB_yjwzY8Vw/s400/taragon%20mustard%20cream%20sauce%20089.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/GfSfRJHFXJXB62lE7EWOSjYaWjwyn0zqI0F83HKC8mc?feat=embedwebsite"><img height="400" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TY9mdhQHp3I/AAAAAAAAC30/QSbyy1u73C4/s400/taragon%20mustard%20cream%20sauce%20092.jpg" width="299" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com4tag:blogger.com,1999:blog-7103233251259991561.post-20817585682338150042011-03-21T13:50:00.004-05:002011-03-21T16:30:22.746-05:00Rice and Veggie BallsI used a combination of left over rice and vegetables from the night before to make these little vegetarian rice balls for lunch. The rice was cooked in apple juice, chicken stock and thyme, but you can use any cooked white rice. You can also use any vegetables that you want, I used these because they were in the fridge. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PhXtqUQSThsLR9JYjKGvU_0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TYdy6fQf1KI/AAAAAAAAC2w/N8JJQ9WHkdg/s400/rice%20veggie%20balls%20064.jpg" width="400" /></a><br />
<br />
Oil for frying <br />
Onion <br />
Garlic<br />
Parsnips<br />
Apple <br />
Cauliflower<br />
Carrot<br />
Fresh Thyme<br />
Rice - cooked <br />
1 Egg - beaten <br />
1/8 cup Flour<br />
Italian Seasoned Bread Crumbs<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Kuvpy_kQ8GyymKXMfICtvP0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TYdy4TVQE2I/AAAAAAAAC2U/iLHuwP8vIfA/s400/rice%20veggie%20balls%20049.jpg" width="400" /></a><br />
<br />
Heat the oil over medium high heat.<br />
<br />
The onion, garlic, parsnips and apple were cooked in a little olive oil just until the onion became clear. They were left over from another meal. The other veggies were used raw.<br />
<br />
Dice all of the vegetables into very small pieces. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/vKrOO76-WGkUisoFIZTlKf0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TYdyxcG8i9I/AAAAAAAAC1M/lcuIvljt0x8/s288/rice%20veggie%20balls%20004.jpg" width="288" /></a><br />
<br />
Stir the vegetables, herb and rice together. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/6Qm_WV-1qdtTCmEwrUTHk_0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TYdyx3ELoXI/AAAAAAAAC1Q/boxjq7Dq2d0/s288/rice%20veggie%20balls%20006.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/LKdW3RHF-QY4Eite4bxISP0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TYdyyO27B1I/AAAAAAAAC1U/Fa6lh8KgS64/s288/rice%20veggie%20balls%20009.jpg" width="288" /></a><br />
<br />
Mix in one egg and just enough flour to bind the mixture. <br />
<br />
Pinch some of the mixture out of the bowl and form it into a ball about the size of a racquetball or golf ball. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/_VMjKXLZomD-RDKMUaAkdv0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TYdyyq5o58I/AAAAAAAAC1c/oFh54UVWI5g/s288/rice%20veggie%20balls%20038.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/ijpqdq_vj5Zk98kMxVTbhv0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TYdyzdikr7I/AAAAAAAAC1g/wDSTy3aaUdc/s288/rice%20veggie%20balls%20036.jpg" width="288" /></a><br />
<br />
Spread the bread crumbs on a plate. <br />
<br />
Lightly roll the rice ball in the bread crumbs. Then set it aside, on a plate. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/4hrrInezZj6eWr2xePNpMf0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TYdyzjZ382I/AAAAAAAAC1k/piEvNuAUjtk/s288/rice%20veggie%20balls%20018.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/BzrQLDcGbFRTeWbVP-BHo_0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TYdyz1DfN3I/AAAAAAAAC1o/X2KVCQucvyU/s288/rice%20veggie%20balls%20019.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/-3BBKfTuxeMpj91h6oQes_0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TYdy01JtftI/AAAAAAAAC1s/sbkXUhl8Png/s288/rice%20veggie%20balls%20020.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/GTxAWmh4AtlLS-sVqwTUzf0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TYdy10CQsEI/AAAAAAAAC1w/HpZFVp6PZNI/s288/rice%20veggie%20balls%20021.jpg" width="288" /></a><br />
<br />
After you have formed one ball, rolled it and set it aside, do another. Continue this until all of the mixture is rolled and breaded. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/sJg-GlaAhk2vVMF-llvGOv0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TYdy3G_XZ-I/AAAAAAAAC2E/OY40KEVhXnE/s400/rice%20veggie%20balls%20035.jpg" width="400" /></a><br />
<br />
<a name='more'></a>Carefully place the rice balls into the hot oil. Don't over crowd the pan.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/pTdCrr_4u7qrYwtjrQ3n2f0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TYdy3on4sVI/AAAAAAAAC2I/KdMsin0nHYU/s400/rice%20veggie%20balls%20040.jpg" width="400" /></a><br />
<br />
Turn the balls as they cook so that they brown evenly. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/U6Pz8f5K_PN3gbydmjSMuv0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TYdy4dva4bI/AAAAAAAAC2Q/EcYMPE_aQGs/s400/rice%20veggie%20balls%20044.jpg" width="400" /></a><br />
<br />
When they are brown and crisp all around, remove the balls from the oil with a slotted spoon and place them on a plate with a paper or kitchen towel. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/v6tTSXu7wMgtFXxlGMqGgv0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TYdy4zX-4CI/AAAAAAAAC2Y/-ILdvJo7IbQ/s400/rice%20veggie%20balls%20051.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/b_-bekgVTI8lamM66TLvPv0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TYdy5OSnFRI/AAAAAAAAC2c/v0CXc335rS4/s400/rice%20veggie%20balls%20054.jpg" width="400" /></a><br />
<br />
I served the rice and veggie balls over mixed greens finished with a tomato coulis. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZExtT9pQSTafmL_-Ve3Re_0zW9mH2lYOxGw1XnmdXB4?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TYdy63f63bI/AAAAAAAAC20/MqKNjHlkjB8/s400/rice%20veggie%20balls%20068.jpg" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com0tag:blogger.com,1999:blog-7103233251259991561.post-10872757768889631932011-03-15T17:26:00.006-05:002011-03-19T09:42:58.656-05:00Review - Black Sheep Coal Fired Pizza<a href="http://www.blacksheeppizza.com/">Black Sheep</a> - Minneapolis <br />
600 Washington Ave N.<br />
Minneapolis, MN 55401<br />
612.342.COAL (2625)<br />
<br />
<a href="http://www.blacksheeppizza.com/">Black Sheep</a> - St Paul <br />
512 N. Robert St.<br />
St. Paul, MN 55102<br />
651.22.SHEEP (74337)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZbTRohEIvmDox2_n1-_EhiY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TX-0kFhJzRI/AAAAAAAACz4/J9fYnXqhyUI/s400/Black%20Sheep%20and%20Brasa%20022.jpg" width="400" /></a><br />
<br />
I've eaten at Black Sheep about five times now. It's quickly becoming my favorite pizza in the Twin Cities. The crust is thin with a slight chard taste - a nice chard taste, like good BBQ. Unlike Punch and Pizza Nea the crust at Black Sheep has never been soggy. It's always light and very crispy, probably from the coal burning oven and maybe a little love. <br />
<br />
The menu is't huge, but it's ample. They have four or five salads but I've only had one, the Harvest Market Salad. It's details change from time to time but arugula, roasted seasonal veggies and a tasty homemade dressing seem to be a constant. It's so good, I have to get it every time that I'm at Black Sheep. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/gLMz4dI3P0W2oJ9TNqW3myY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TX-0jPtdyAI/AAAAAAAACzs/M4WHTJ1YmfQ/s288/Black%20Sheep%20and%20Brasa%20011.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/0eHnchtAf1sSSNgOWnmBbSY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="288" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TX-0jZwT8CI/AAAAAAAACzw/VQuz0KLu4B0/s288/Black%20Sheep%20and%20Brasa%20013.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/V9wAbny09rDfg4jKcVipqyY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TX-0nAvu0_I/AAAAAAAAC0g/tSS6Ly7AJqc/s400/Black%20Sheep%20and%20Brasa%20008.jpg" width="400" /></a><br />
<br />
The pizzas are available in two sizes, large and small. A perfect size meal for Tony and myself at Black Sheep is a small pizza, one salad, and two beers. We've tried the large, but it's too much for us. I'd say the small is good for two people, or one with a big appetite and a large will feed four. They're priced between seven and twenty dollars each.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Z6i0qivvVcQLLjIbDWfNZCY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TX-0nQDvtmI/AAAAAAAAC0o/OwtxuuM7egw/s400/Black%20Sheep%20and%20Brasa%20020.jpg" width="400" /></a><br />
<br />
I don't have a favorite pizza at Black Sheep, yet. I like to try a new combination each time. I think it might be the only place that I've had capers on a pizza. I'm going to try the #8, Chicken and Pickled Peppers on my next visit. The last pizza we ate was the #1 (cheese and sauce) with garlic added. Sounds simple, I know. It's the simplicity that allows you to taste the freshness of the ingredients. The sauce is a little sweet and tangy, the cheese light and stringy, the garlic was super thinly sliced and spread all over the pizza, just the way I like it. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/bT7xEsWInixlje52ZbLHoyY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TX-0kbJ39CI/AAAAAAAACz8/6QlMlvVTGmQ/s400/Black%20Sheep%20and%20Brasa%20024.jpg" width="400" /></a><br />
<br />
<a name='more'></a>Other than the salads and pizzas, there is also a ricotta and mozzarella calzone on the menu at Black Sheep. We had it one night, it was good but not our favorite. There was just too much cheese. I know that it's silly for me to say that a cheese calzone is too cheesy, but it just needed something else. The sauce was great on it, but the cheese was still overwhelming. We could only eat one piece each. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Xqps0AhTHbX-2lnIBIuPiyY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TNrlZADCY2I/AAAAAAAABE8/2B6fuwm25IY/s288/black%20sheep%20059.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/g3QCn1T6ueN82uHSzZzvtiY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="288" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TNrlak_6dnI/AAAAAAAAC0Y/-cMD3ZAMfdw/s288/black%20sheep%20067.jpg" width="215" /></a><br />
<br />
What's a good pizza without something tasty to wash it down with. Black Sheep has a great drink menu. It includes a variety of bottled cane sugar sodas in fun flavors and 1919 Draft Root Beer. There's also a great selection of local beers on tap. <a href="http://www.surlybrewing.com/">Surly</a> Darkness was on tap this winter, I felt like I found a hidden Easter egg when I saw it on the menu. They also feature a nice selection of wines, including a five dollar glass of house red and white. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/4Dvsq35nB3AGzKYbzeaWJCY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TNrlXgT5iwI/AAAAAAAABEg/5X0BdTnXwgk/s400/black%20sheep%20039.jpg" width="400" /></a><br />
<br />
Black Sheep Coal Fired Pizza is located in the warehouse district of Minneapolis which is not an area that I'm in a lot, but I'll find my way there for a delicious pizza any day and you should too! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/K_-BVsh4iGKHEyyRRG-j1CY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TNrlWViKtzI/AAAAAAAACzg/NGGCUJDcnfA/s400/black%20sheep%20029.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/sNGD-K73MQwF8YZZMA7BKSY4nuBJ91svBP8Nm7B9OjQ?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TNrldFNK6sI/AAAAAAAAC0M/kMVxrRvNzBc/s400/black%20sheep%20093.jpg" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com1tag:blogger.com,1999:blog-7103233251259991561.post-47325554804495932912011-03-14T14:53:00.010-05:002012-02-26T13:41:33.495-06:00Texas ChiliTexas chili never has beans in it and many people say it shouldn't include tomatoes either, although mine does. Traditional, Texas chili is made with meat, spices, and stock only and served topped with raw onions. In Texas it's commonly ordered as a 'Big Bowl of Red'. It's red color comes from the chilies and other spices and so does it's heat.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/dFdEXvmKeV_-I_wqGQuqsXCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TXz5Hk0qDcI/AAAAAAAACyw/cOl3txr3WPQ/s400/texas%20chilli%20049.jpg" width="400" /></a><br />
<br />
1 T. cooking oil <br />
1 small Onion - diced<br />
1 rib Celery - finely diced <br />
1/2 Green Bell Pepper - diced<br />
1/2 Yellow Bell Pepper - diced<br />
3-6 cloves Garlic<br />
1 lb Ground Turkey or Beef <br />
1 lb Turkey or Pork Sausage (removed from casing) <br />
1/2 heaping t. Cumin<br />
1 1/2 t. Chili Powder<br />
1/8 t. Cinnamon<br />
1/8 t. Cayenne Pepper <br />
1/4 t. Smoked Paprika<br />
1 T. Dried Oregano <br />
1/2 t. White Pepper<br />
1/2 t. Black Pepper<br />
1/4 t. Salt <br />
2 Chipotle Peppers (seeds removed) - finely chopped <br />
1 T. Adobo Sauce (from chipotle can) <br />
1 15oz can Tomato Sauce*<br />
1/2 28oz can Whole Tomatoes* (broken up) <br />
1 T. Worcestershire Sauce <br />
splash Soy Sauce<br />
<br />
Heat oil in a large pot over medium high heat. Add onions, celery and bell peppers to the hot oil. Cook, stirring occasionally until the onions are clear. <br />
<br />
Add garlic to the pot and cook for two more minutes. Then remove the vegetables from the pot and set them aside. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/aOhn7Hrr-LNVJDlx99FTpXCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXz5D8cUjKI/AAAAAAAACx8/L3tvBh204cE/s288/texas%20chilli%20009.jpg" width="288" /></a><br />
<br />
Put all of your meat into the pot. Use a spatula or spoon to break the meat up as it cooks. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/1RdRjDKeIkcL1usk4aRJ2XCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXz5EDHai3I/AAAAAAAACyA/lEYboLgzQlw/s288/texas%20chilli%20011.jpg" width="288" /></a><br />
<br />
As the meat starts to cook add your sautéed vegetables back into the pot and mix them into the meat. Continue to break the meat up. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Y0cIqW1x5QcIb3B7PHguRHCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXz5EmTNNnI/AAAAAAAACyI/uLxBR1AAtSI/s288/texas%20chilli%20019.jpg" width="288" /></a><br />
<br />
In a small bowl, mix all of the dry seasonings together. (On my list of ingredients above, it's from the cumin to the salt.) It makes about two tablespoons of spice mix. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/x5MmYT7_DNShcy4wL-N0BXCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXz5DqYY5yI/AAAAAAAACx4/0tEqVkq9GjM/s288/texas%20chilli%20002.jpg" width="288" /></a><br />
<br />
<a name='more'></a>When the meat is almost completely cooked through, add your spice mix, chipotle peppers and adobo sauce. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/75Xhz_WgyfwQgokfMQXJgXCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXz5Fbtk-sI/AAAAAAAACyQ/o4ucEsLt_kI/s288/texas%20chilli%20027.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/wVP5BamwK8m4LtjOfQEiBnCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXz5FhV49nI/AAAAAAAACyU/4A18XCwRBDw/s288/texas%20chilli%20029.jpg" width="288" /></a><br />
<br />
Finish cooking the meat and then stir in the tomatoes, tomato sauce, Worcestershire and soy sauce to the pot. Add stock or water if needed, but I don't think it will be. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/WZK-gVMQrFlxVNqxHcq9unCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXz5GW1kUzI/AAAAAAAACyg/GRIiv0Gg7KA/s288/texas%20chilli%20036.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/f2Rc1BGbvDPO8oFdbFybZnCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TXz5HAkga6I/AAAAAAAACyo/vHg00DxEugE/s288/texas%20chilli%20040.jpg" width="288" /></a><br />
<br />
Taste the chili and add salt if needed. <br />
<br />
Cook at a low simmer for one to one and a half hours stirring occasionally. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/O-3PSx-7X_iKCq93BMtcMXCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXz5HZsYwpI/AAAAAAAACys/iaBYcdQOS04/s400/texas%20chilli%20042.jpg" width="400" /></a><br />
Top with fresh diced white onion. Texas chili is great in a big bowl all by itself. It's also great with cornbread, crackers, rice, or chips. <br />
<br />
I served this chili as Frito Pie. A great Texas classic. It's even a school lunch meal in Texas. To make it it you simply top a bowl of Frito corn chips with Texas chili, shredded cheddar cheese and raw onion. FYI, both this chili and Fritos are gluten free and tasty stuffs! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FIXmRx8nNdbsKfhI_9NPu3CsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXz5JVDdqmI/AAAAAAAACzI/MC7vS19NB1A/s400/texas%20chilli%20077.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/b72Oi9mubRBLT8PUlvp8xXCsQ1BwLk_WkRZtpoUWZfM?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXz5KuULB7I/AAAAAAAACzY/D9NUu5TALx4/s400/texas%20chilli%20093.jpg" width="400" /></a><br />
<br />
¡Buen provecho! <br />
<br />
*I use tomato in my chili because that's how I like it. If you're a purist and think Texas chili shouldn't include them, then yall should just leave 'em out.Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com4tag:blogger.com,1999:blog-7103233251259991561.post-14646118870090782612011-03-07T10:24:00.001-06:002011-03-07T10:25:45.405-06:00Chicken Noodle SoupPlease read my <a href="http://tastystuffsmn.blogspot.com/2011/03/chicken-stock.html">Chicken Stock</a> post before reading this one. This post is a continuation of that one. Thank you! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/XV6Kmzm1dD3BEPKo42QMK711kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXP3EXJ_ucI/AAAAAAAACwQ/Ehg6V5neQAk/s400/chicken%20noodle%20soup%20105.jpg" width="400" /></a><br />
<br />
EVOO or Butter<br />
1 Leek bottom white and lite green parts only - <a href="http://tastystuffsmn.blogspot.com/2010/09/tips-how-to-clean-leeks.html">sliced and cleaned </a> <br />
2 Celery Ribs - cut into small pieces <br />
Garlic - chopped<br />
Ginger - chopped or grated <br />
10 cups <a href="http://tastystuffsmn.blogspot.com/2011/03/chicken-stock.html">Chicken Stock</a> <br />
Fresh Parsley - chopped <br />
2-3 Carrots - sliced<br />
2 cups Chicken (cooked) - shredded or chopped <br />
3/4 - 1 1/2 cups Noodles (depending on how noodlely you like your soup) <br />
s/p<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/OVcUqikK-n8_2RM72ortT711kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXP3BWGKI7I/AAAAAAAACvk/_L4FKN4LLTU/s400/chicken%20noodle%20soup%20053.jpg" width="400" /></a><br />
<br />
Heat the oil in a large pot. <br />
<br />
Add your leeks and celery. Cook for two minutes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/4Jrele1DaPxrrI-jsLon-b11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXP3BoY-2rI/AAAAAAAACvo/PvraB1N2Rgk/s288/chicken%20noodle%20soup%20072.jpg" width="288" /></a><br />
<br />
Stir the garlic and ginger into the pot. Cook for another two minutes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/5hkAYQQZKddimzxp8Z8DAb11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXP3CZAPw8I/AAAAAAAACvw/_56z2UXCUQA/s288/chicken%20noodle%20soup%20075.jpg" width="288" /></a><br />
<br />
Carefully add the stock to the pot. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PrEUdFcdidbBCiGHmOa6ub11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXP3C9hM0NI/AAAAAAAACv8/j9JyxhhHX0A/s288/chicken%20noodle%20soup%20080.jpg" width="288" /></a><br />
<br />
Bring the stock to a boil. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/N_CZFAdOQZHkCtH97TYh1b11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXP3DiptoWI/AAAAAAAACwE/U2FPV_sF_k8/s288/chicken%20noodle%20soup%20085.jpg" width="288" /></a><br />
<br />
<a name='more'></a>Mix in the herbs, carrots, chicken and noodles. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/VIYr8RMtvObSmKtpCCcPJr11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TXP3DN-93QI/AAAAAAAACwA/wkTwGB1gIbc/s288/chicken%20noodle%20soup%20082.jpg" width="288" /></a><br />
<br />
Stir occasionally. <br />
<br />
Taste your soup and season it with salt and pepper if needed. <br />
<br />
The chicken noodle soup is done when the noodles are cooked. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/r8TbRf429T26pl2skcnnwr11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXP3DtdesKI/AAAAAAAACwI/YgduPpLRzgs/s400/chicken%20noodle%20soup%20091.jpg" width="400" /></a><br />
<br />
Finish with fresh parsley if desired and serve with crackers or bread. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/EC7UZZdALpX2nkr2PPZLmr11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TXP3EJWJJbI/AAAAAAAACwM/TmdTTA2iA5c/s288/chicken%20noodle%20soup%20116.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/Ld80EpT2DFqr71iJOV395L11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="288" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXP3FQtl9II/AAAAAAAACwk/JimdF_WymC0/s288/chicken%20noodle%20soup%20113.jpg" width="215" /></a><br />
<br />
Bon Appétit!<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BQB5A43I_zmWUQ9r3b0vRL11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TXP3Fr77ZfI/AAAAAAAACwo/XI-KwFEUkjI/s400/chicken%20noodle%20soup%20111.jpg" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com4tag:blogger.com,1999:blog-7103233251259991561.post-6266586432303281712011-03-06T17:42:00.003-06:002011-03-07T16:19:54.603-06:00Chicken StockTony was sick last week and requested chicken noodle soup. It's nice and light and good for your belly, even if you are feeling well. <br />
<br />
I started by making chicken stock. I think that in a soup like chicken noodle where the broth is a star it's important to have a lot of flavor in the stock. When you make your own, you can add lots of vegetables. I use left over bits from previous meals. The same veggies that can be used in <a href="http://tastystuffsmn.blogspot.com/2010/11/vegetable-stock.html">vegetable stock</a> can be used in chicken stock. Use any that you have on hand. You also have better control over the amount of salt and fat that go into your own stock. But if you must, you can use a store bought one. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Cwr-d6WgAyA-K0YyVJIOHL11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXP284azpnI/AAAAAAAACuk/XAWiQKiYUbs/s400/chicken%20noodle%20soup%20020.jpg" width="400" /></a><br />
<br />
1 T EVOO<br />
1 Onion - roughly chopped, peel on <br />
3 Carrots - roughly chopped<br />
4 Celery stalks - roughly chopped<br />
6 Garlic cloves - crushed<br />
Ginger trimmings (peel)<br />
Bell Pepper trimmings (tops and bottoms)<br />
Bay Leaf <br />
s/p<br />
1/2 Chicken* (1 leg, thigh, wing, breast, back, neck)<br />
Water<br />
Green tops of Leeks<br />
Parsley stems <br />
Rosemary stalks <br />
<br />
*The neck, back bone, giblets, and wing tips are great for stock. I don't use the kidneys, liver, or heart. I removed the skin from the chicken before I cooked it to lower the fat that I'd have to skim out later. Always rinse your chicken in the sink under cold water, then pat it dry with a kitchen or paper towel. Remember to clean all surfaces that come in contact with raw chicken! <br />
<br />
Heat the oil over medium high heat in a stock pot, or any large pot. <br />
<br />
Add the next eight ingredients to the pot and sauté for a few minutes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/tBgxpm501khr8M8oPTYVl711kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TXP28Pb9Y1I/AAAAAAAACuY/-Fd9bkKH7Ec/s288/chicken%20noodle%20soup%20009.jpg" width="288" /></a><br />
<br />
Salt and pepper the chicken and place it in your pot. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/kuM5Ctajv9J-6cdz5ldV8b11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXP28TYxsGI/AAAAAAAACuc/ggt6cyaDvA8/s288/chicken%20noodle%20soup%20014.jpg" width="288" /></a><br />
<br />
Fill the pot with water, be sure the chicken is covered. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Cwr-d6WgAyA-K0YyVJIOHL11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXP284azpnI/AAAAAAAACuk/XAWiQKiYUbs/s288/chicken%20noodle%20soup%20020.jpg" width="288" /></a><br />
<br />
Bring the water to a boil. <br />
<br />
Lower the heat so that the stock will simmer and add the rest of the ingredients. (Your herbs and soft vegetables.) <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/IeuOVLZ2_9kXMJ24TBzGUL11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXP29AXiAxI/AAAAAAAACuo/FoRPti6o1hM/s288/chicken%20noodle%20soup%20025.jpg" width="288" /></a><br />
<br />
<a name='more'></a>Skim fat off the top as needed and stir occasionally. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/dnh9uhw-5cwAcJmOw0MCir11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXP2_AtAjiI/AAAAAAAACw0/6HoX1Hauzx4/s288/chicken%20noodle%20soup%20042.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/UkEUClYlVgpPqf2PoyM5Hr11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TXP2_jc3AdI/AAAAAAAACvE/tzUgajL6tto/s288/chicken%20noodle%20soup%20044.jpg" width="288" /></a><br />
<br />
Once the chicken is cooked remove it from the pot, leaving the neck, back bone, and giblets in the stock. An easy way to tell if the chicken is done is to see if the leg bone is loose. If it pulls off the meat easily, then the chicken is cooked. <br />
<br />
Place the chicken on a plate to cool. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/k5Ds1z-ieRcPbyFft2xmdb11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TXP29iIcANI/AAAAAAAACu0/AYgiaxOIfz8/s288/chicken%20noodle%20soup%20034.jpg" width="288" /></a><br />
<br />
Continue cooking the stock for a total of 1-2 hours. <br />
<br />
As the stock cooks you can prep the veggies for your soup. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/OVcUqikK-n8_2RM72ortT711kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXP3BWGKI7I/AAAAAAAACvk/_L4FKN4LLTU/s288/chicken%20noodle%20soup%20053.jpg" width="288" /></a><br />
<br />
After the chicken cools, pull it off the bones and throw the bones back into the stock pot. <br />
<br />
Shred or dice the chicken. (I think the white meat is definitely better shredded.)<br />
<br />
Set the chicken aside, covered or refrigerate it if you're not going to be using it soon. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FbjFD-WocGlpickICh8h4L11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXP3CtaiLdI/AAAAAAAACv0/i0rRzjReAf0/s288/chicken%20noodle%20soup%20067.jpg" width="288" /></a><br />
<br />
After the stock has cooked, preferably for two hours, use a colander to strain it. <br />
<br />
Use a spoon to press the solids down into the colander to extract all of the liquid out of the vegetables. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/cEEfq4GeDBRIXLECtk9PGb11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TXP3AAJN1EI/AAAAAAAACvM/yNRCOToG1d8/s288/chicken%20noodle%20soup%20054.jpg" width="288" /></a><br />
<br />
Discard the solids. <br />
<br />
Then, use a fine mesh strainer to filter the broth a second time. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Euo_kMGZkha84CNpU_xEgL11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXP3BAJAJ1I/AAAAAAAACvc/QBtcTHEQeJo/s288/chicken%20noodle%20soup%20063.jpg" width="288" /></a><br />
<br />
Now you have homemade chicken stock! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9_RBr-RVMD35XkCsFWX9H711kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TXP3A4FNURI/AAAAAAAACvY/u7PSUnnXgbM/s400/chicken%20noodle%20soup%20060.jpg" width="400" /></a><br />
<br />
Gluten free <a href="http://tastystuffsmn.blogspot.com/2011/03/chicken-noodle-soup.html">Chicken Noodle Soup recipe here. </a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Rv0dTNustkqZ-4FNt2tGab11kzDDFyFVlaYCWZFzG8I?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TXP3E7cgiSI/AAAAAAAACwY/KrhZ_OWFnKs/s400/chicken%20noodle%20soup%20107.jpg" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com3tag:blogger.com,1999:blog-7103233251259991561.post-81428523411782945852011-02-27T12:30:00.004-06:002011-02-27T22:01:32.560-06:00Roasted Sweet Potato, Asparagus & Arugula SaladI served this salad under roasted chicken when Euro and James came over for dinner. It's gluten free and vegetarian. The peppery leaves of the arugula pair wonderfully with sweet potatoes and the citrus vinaigrette balances the salad out nicely. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/uKVtzAzOB8tUSEYqYhOxQzFRZWyrmk0557Jj91EE5EU?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWqC-X6Mn6I/AAAAAAAACsc/Hg6TTAQP56Q/s400/dinner%20with%20euro%20and%20james%20104.jpg" width="400" /></a><br />
<br />
Pecan Pieces <br />
Sweet Potatoes - peeled and diced in large chunks <br />
Asparagus<br />
EVOO<br />
s/p<br />
Arugula <br />
<a href="http://tastystuffsmn.blogspot.com/2010/09/citrus-dressing.html">Citrus Vinaigrette</a><br />
Goat Cheese <br />
<br />
Preheat oven to 400°.<br />
<br />
Toast the nuts by placing them in a heated pan and cook for about a minute. You'll know that they're toasted when you smell them. Set the nuts aside. <br />
<br />
Separately, toss the potatoes and asparagus in EVOO. Sprinkle both liberally with s/p. <br />
<br />
Place the potatoes in the oven. Cook until tender, stirring once or twice, 40-60 minutes depending on the size and type of potato chunks. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/jVzrP4s-M-UY5S7Fc2E1xjFRZWyrmk0557Jj91EE5EU?feat=embedwebsite"><img height="288" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWqC6Q92b1I/AAAAAAAACrs/B4EeTwfVmX8/s288/dinner%20with%20euro%20and%20james%20055.jpg" width="215" /></a><br />
<br />
When the potatoes are 10 minutes from being cooked, put the asparagus in the oven. Cook the asparagus turning once until they are tender crisp, 6-10 minutes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/LIsKWJMdvOpvzR7wu33I-jFRZWyrmk0557Jj91EE5EU?feat=embedwebsite"><img height="288" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWqC7wDhF2I/AAAAAAAACr8/yMIZ8YZaWxQ/s288/dinner%20with%20euro%20and%20james%20075.jpg" width="215" /></a><br />
<br />
<a name='more'></a>After the asparagus is cooked, cut the top inch and a half off the stalks and set the tips aside. Then, cut the rest of the stalks into bite sized pieces. <br />
<br />
In a large bowl toss the potatoes, asparagus, and arugula together with your citrus vinaigrette.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BbUCAS_h-CNfvyHBBe1cazFRZWyrmk0557Jj91EE5EU?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWqC8NBqXxI/AAAAAAAACsA/2Bog73io23E/s288/dinner%20with%20euro%20and%20james%20090.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/IrE77YzMcYXyEkfVbv7SNzFRZWyrmk0557Jj91EE5EU?feat=embedwebsite"><img height="288" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWqC8pAdJlI/AAAAAAAACsI/pZMLuv95vjM/s288/dinner%20with%20euro%20and%20james%20093.jpg" width="215" /></a><br />
<br />
Place the salad in the center of a plate or shallow bowl. <br />
<br />
Crumble some cheese on and around the greens.<br />
<br />
Top with the reserved asparagus tips and finish with a sprinkle of toasted nuts. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BOKnzUKxO3uFbmZiw7CqlTFRZWyrmk0557Jj91EE5EU?feat=embedwebsite"><img height="400" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWqC9pEMDLI/AAAAAAAACsU/NoYdUDFL6lk/s400/dinner%20with%20euro%20and%20james%20097.jpg" width="299" /></a><a href="https://picasaweb.google.com/lh/photo/gYp1SRbQxVmaTEhfRq0OCTFRZWyrmk0557Jj91EE5EU?feat=embedwebsite"><img height="299" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWqC-M1HB0I/AAAAAAAACsY/MRN43DrA3QE/s400/dinner%20with%20euro%20and%20james%20101.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/yL_knEMjnwuoZTXiAimvHzFRZWyrmk0557Jj91EE5EU?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWqC-VGOSkI/AAAAAAAACsg/PrsKzlOu7C4/s400/dinner%20with%20euro%20and%20james%20109.jpg" height="299" width="400" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com0tag:blogger.com,1999:blog-7103233251259991561.post-91858403145534810662011-02-24T18:10:00.004-06:002011-02-24T19:09:12.638-06:00Cabbage RollsThis is my version of my mother's version of my great grandmother's Cabbage Roll recipe. These days my mother doesn't roll her cabbage, she layers the ingredients instead. It saves some time and still taste great, but I like the little meatballs that are formed inside the cabbage. I say try it this way first and then if it's too much work for you, layer. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/or9dsAxAzrz962uLEDNyMZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWZvN4WummI/AAAAAAAACpc/iKk8-TNJtXE/s400/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20092.jpg" width="400" /></a><a href="https://picasaweb.google.com/lh/photo/s2j8OHgK9-aOkPwQeWAX3pULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="299" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWZvQC6KuaI/AAAAAAAACqM/OoJWmLkN6hg/s400/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20173.jpg" width="400" /></a><br />
<br />
1 lb Ground Meat - I use turkey. You can use beef, chicken, pork or a combo. <br />
4 cloves Garlic - pressed or finely chopped<br />
s/p<br />
CRP<br />
White Pepper<br />
Smoked Paprika <br />
1 green Onion - finely sliced<br />
Fresh Parsley - chopped <br />
3/4 cup Rice* <br />
1 can Tomatoes <br />
1 can Tomato Sauce<br />
Garlic Chili Sauce (optional) <br />
Water<br />
<br />
Bring a large pot of water to a boil.<br />
<br />
As you wait for the water to boil, mix the first nine ingredients together and set it aside. Your hands are the best tools for this job. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/tUwU_8NcsuKvjw5omRmASZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWZvCxsy4zI/AAAAAAAACnY/GvYGS_TtfTI/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20001.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/rGenSiy9F4dXh0Qi7dLtlZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWZvDfsBfiI/AAAAAAAACnc/TYgssRBkvS4/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20003.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/Nc3fSmGXV4bGc4BZZQf-UJULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWZvGaXN_mI/AAAAAAAACn8/q1oucjTNcJI/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20031.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/msPiNsii6GD9k4rGu5fmC5ULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvGiKek4I/AAAAAAAACoA/sUaf8hsDb2c/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20035.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/Mneiet0Hn9msmWw7M0L3JZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWZvHAAlt7I/AAAAAAAACoI/KpG8U8ScOrE/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20037.jpg" width="288" /></a><br />
<br />
Remove the core form your head of cabbage. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/H81PIQwjyH4P5CQkK-HlPZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWZvDpq5M4I/AAAAAAAACng/y5dC5P0c1vU/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20008.jpg" width="288" /></a><br />
<br />
<a name='more'></a>Submerge the cabbage head in the boiling water. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/sBCIT2Pr_OdSUJECO8iNhJULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWZvEYZte7I/AAAAAAAACnk/8NZhPDbFagQ/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20011.jpg" width="288" /></a><br />
(I should of had a larger pot of water, so that the head was completely covered by water.)<br />
<br />
Use tongs to remove each leaf, one at a time, as they soften and become loose. Roll the head around in the water to get the next top leave ready to fall off. This should only take a couple of minutes. You're not trying to cook the cabbage at this stage, your just removing the leaves. So, don't let the cabbage sit in the water too long! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/B4V1_ft0nkP6m1wBP-gel5ULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWZvEvovGuI/AAAAAAAACno/8GXAD_Hm6ow/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20013.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/Szbcbs3xv4brUHNkYXS7rJULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWZvFycz73I/AAAAAAAACn4/73cSbibomoM/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20023.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/aFDxIa40AQDXxJapSxPBfZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="288" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvFlCyAbI/AAAAAAAACn0/JK0--O8mTCQ/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20021.jpg" width="215" /></a><br />
<br />
Drain the leaves. <br />
<br />
Mix the tomatoes, tomato sauce, and chili sauce together in a bowl. <br />
<br />
Set up a work station with a large pot, the cabbage leaves, tomato sauce, and your meat mixture.<br />
<br />
Place one cabbage leaf in the palm of you hand. With the other hand, grab a small amount of the meat mixture, about the size of a meatball. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/B2vSFWtDGx7k0NE81L_NAZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvH6blqiI/AAAAAAAACoQ/c8SqSWZtKTI/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20046.jpg" width="288" /></a><br />
<br />
Place the meat in the center of the leaf. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/tbUuKN2LJ4WSxteVuf05gpULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvIObcXxI/AAAAAAAACoU/DtZue6q4-DE/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20047.jpg" width="288" /></a><br />
<br />
Fold the bottom of the leaf up and fold the right side of the leaf over, on top of the meat. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/1Gl4tJKtWlwWRjHLvlV5RJULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWZvLaSYjRI/AAAAAAAACpA/0Lh3z8bWqD8/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20081.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/3x-3CwpsVU2pa_-hGWgBB5ULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWZvLo61VlI/AAAAAAAACpE/dldM0dsU2AE/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20082.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/K5QhSFFsaWC5VrYrTCLWAZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvLyFB7dI/AAAAAAAACpI/iJ00mhyb8XU/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20083.jpg" width="288" /></a><br />
<br />
Fold the left side over. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Ijc9reelEbrwTUnvVZsqC5ULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvMPbIrwI/AAAAAAAACpM/nb-OysQ49JI/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20085.jpg" width="288" /></a><br />
<br />
Flip the cabbage over to finish the roll, you may have to flip it twice if the leaf is large. The meat should be completely surrounded by the cabbage leaf after you've rolled it. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/xgihsElL52aAYth7XwR0jpULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvMeCzizI/AAAAAAAACpQ/iqhS1A6LfKQ/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20086.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/Jp0gdhEEi88g7in3ixQ6CJULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWZvM8XUqTI/AAAAAAAACpU/vxKPnCmwwVY/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20087.jpg" width="288" /></a><br />
<br />
Place the cabbage roll in you pot seam side down.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/oAWVK2fAr28nf25HMBdEoZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvJ6thAFI/AAAAAAAACos/7k2I1hFVzfQ/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20053.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/_3NxtoaJRdu818kT_NpH5pULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvKKWQ0KI/AAAAAAAACow/_Lmbd3Pj65c/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20054.jpg" width="288" /></a><br />
<br />
Repeat until you've rolled the first layer and placed them in the pot, then top them with some of the tomato mixture.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/vRQixnI5LETxiu8m9ju5-ZULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvKkbKGLI/AAAAAAAACo0/D1lz5pBfuWc/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20067.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/8HMUqu2HEq4v4tm4D9ftjpULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWZvKxRAMgI/AAAAAAAACo4/WGxkJuF4NEA/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20068.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/xANESyQ09x7siET7LijPzJULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWZvLI04eEI/AAAAAAAACo8/iq0OAmJziYY/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20075.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/l_YIh2erkdNi7qv9Vc1-ZJULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWZvOKAtgfI/AAAAAAAACpg/NZ2LN9KZxis/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20093.jpg" width="288" /></a><br />
<br />
If you're making a large pot of cabbage rolls, then you would make another layer of rolls and lay them on top of the first layer and cover with more sauce. <br />
<br />
Once all of the rolls are rolled, add enough water to the pot to half cover them. You only need to half cover them because more liquid will form as the cabbage cooks. <br />
<br />
Cook the rolls over low heat until the meat and rice are cooked through, one and a half to two hours depending on how full the pot is. <br />
<br />
Serve with bread, or not to keep it a gluten free meal, and enjoy! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/5_hJV7D04buBBe9nAOqZF5ULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWZvO2fUyMI/AAAAAAAACpo/dpKlEtHmCA0/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20129.jpg" width="288" /></a><br />
<br />
*I like to parboil the rice because I use turkey which has less fat and cooks quicker, this way I don't end up with undercooked rice in the rolls. Just boil it for a few minutes, until it starts to soften.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/XL6CuwQKVypKZF9XxaJTF5ULGGlr-OlJRBZIr8izEUI?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWZvPpUbwrI/AAAAAAAACqI/unHgPY4d8oU/s400/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20172.jpg" width="400" /></a><br />
<br />
This is my mother's recipe, as she gave it to me:<br />
<br />
Cabbage leaves, parboiled and removed and drained<br />
One pound beef mix with 3/4 cup rice, salt/pepper<br />
1 can tomatoes 1 can tomato sauce<br />
Roll meat mixture into leaves, place seam down in pot adding tomatoes over layers<br />
Add just enough water to cover half way<br />
Cook over low heat till done, about two hours<br />
(Increase meat to rice mix as you want, might need two cans sauce and tomatoes)Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com3tag:blogger.com,1999:blog-7103233251259991561.post-10256939627838912052011-02-21T12:35:00.002-06:002011-02-24T09:23:16.812-06:00Pineapple Upside Down CakeThis one's for you Auntie M! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9UILLEvZC_JtmD5lv3adMvJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWKIePQsRwI/AAAAAAAACmM/zuc9Xdw32Us/s400/pineapple%20upside-down%20cake%20082.jpg" width="400" /></a><br />
<br />
I know this cake has been done before, it's not super original, just my version. It's cooked in a cast iron pan. I guess that's because I'm a Texan, and that's how we do it in the South. If you don't have a cast iron pan, you should get one. Until then, you can melt the butter in a small pot and then pour it into a cake pan. Continue the recipe the same from there. <br />
<br />
1/2 cup unsalted Butter<br />
1 cup firmly packed Brown Sugar<br />
1 20oz can crushed Pineapple - drained, liquid reserved <br />
3 Egg Yolks<br />
1 cup Sugar<br />
1 cup Flour<br />
1 t Baking Powder<br />
1/2 t Salt<br />
1 t Mexican Vanilla<br />
2 Egg Whites<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/08AgJREakLN764uIfZVcdfJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWKIZyYVWVI/AAAAAAAAClI/axJrs5kbfqE/s400/pineapple%20upside-down%20cake%20013.jpg" width="400" /></a><br />
<br />
Preheat oven to 350°.<br />
<br />
Heat a ten inch cast iron pan over medium heat. Add the butter, let it melt, and then turn the heat off. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/UyAAd3hISTkmXITMvLiiUvJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="288" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWKIZndFm7I/AAAAAAAAClE/N5QSUqK6mHE/s288/pineapple%20upside-down%20cake%20010.jpg" width="215" /></a><br />
<br />
Sprinkle the brown sugar evenly over the butter. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PMxcOnGRRUlX-S1fxZr49_Jx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWKIaFIhRfI/AAAAAAAAClM/tfh65gGKUEw/s288/pineapple%20upside-down%20cake%20025.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/ihHP8whzaaTIht8BCNw14PJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWKIaqQSHaI/AAAAAAAAClU/hhF3L3WBMRo/s288/pineapple%20upside-down%20cake%20030.jpg" width="288" /></a><br />
<br />
Evenly place the pineapple over the brown sugar. Use your fingers to gently press the fruit up to the sides of the pan. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/nJt0z4eQu7xPg1WMKDZJjvJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWKIbCSwLBI/AAAAAAAAClg/0zncwbi7rQI/s288/pineapple%20upside-down%20cake%20041.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/6KAeFGU4BTpDtbbyKO7rp_Jx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWKIbqmLyJI/AAAAAAAAClo/qmacv9z7RNA/s288/pineapple%20upside-down%20cake%20048.jpg" width="288" /></a><br />
<br />
<a name='more'></a>In a bowl, beat the egg yolks for a few minutes with an electric mixer, until they're lemon colored. Then, gradually add the white sugar to the egg yolks. Scrape down the sides of the bowl as you beat the egg mixture. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/3JzElSNwm46XbAiitI65WfJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWKIca-Yw7I/AAAAAAAAClw/Z4KbA1a6QjI/s288/pineapple%20upside-down%20cake%20055.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/OgC40UmpaWxZqkF_xw1oa_Jx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWKIcYjhPBI/AAAAAAAACl0/AR9LCCKXa68/s288/pineapple%20upside-down%20cake%20062.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/8rraTA_cIqmOa0_0rkThhPJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWKIcls8JwI/AAAAAAAACl4/Ah9AkerC5iU/s288/pineapple%20upside-down%20cake%20063.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/gLA3lxxH3TeH7YZVCZMPzvJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWKIdEmiOuI/AAAAAAAACl8/0MWqSLTZSD0/s288/pineapple%20upside-down%20cake%20068.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/6JvLDOlX86enajmuHlavZvJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWKIdW7mkhI/AAAAAAAACmA/782Cmgp0wZM/s288/pineapple%20upside-down%20cake%20070.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/YdDrPt4DPm9oLuUdLFT3FPJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWKIdhd-OgI/AAAAAAAACmE/NcR3KJBp1mQ/s288/pineapple%20upside-down%20cake%20078.jpg" width="288" /></a><br />
<br />
In a separate bowl combine the flour, baking powder and salt. <br />
<br />
Alternately add the flour mixture and pineapple juice to the egg mixture until it's well mixed. <br />
<br />
Then, use a spoon to stir in the Mexican Vanilla. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/5IILz5yD2o1OhAvwjrwf-fJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWKIdxMkaDI/AAAAAAAACmI/FAbeRQCdVxE/s288/pineapple%20upside-down%20cake%20080.jpg" width="288" /></a><br />
<br />
In another bowl, beat the egg whites until stiff peaks form. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/VagJHWNEULrgY89LelRsefJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWKIeD1yp6I/AAAAAAAACmQ/UHTv6CSppLs/s288/pineapple%20upside-down%20cake%20090.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/Ms5HlzmD2SELC7RyuxiZ5_Jx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWKIeQ9CKtI/AAAAAAAACmU/yq4nGHfEXLM/s288/pineapple%20upside-down%20cake%20095.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/oiIFECCojQ2fjSlOwYSLu_Jx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWKIevmj-hI/AAAAAAAACmc/X8WGgS4IjWE/s288/pineapple%20upside-down%20cake%20098.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/neToPw-u8gSSoQP9yOB8-vJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWKIe7eimMI/AAAAAAAACmg/G_HOLB9R_7k/s288/pineapple%20upside-down%20cake%20104.jpg" width="288" /></a><br />
<br />
Fold the egg whites into your batter. Do not over work the mixture at this point, you don't want to work the air out of the whites that you just whipped into them. Fold it together just until it's mixed together. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/-2CMqhsCfN-IUwKzGeyP7PJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TWKIfK8IQCI/AAAAAAAACmk/lYlTOnxEfXc/s288/pineapple%20upside-down%20cake%20107.jpg" width="288" /></a><br />
<br />
Evenly spoon the batter over the pineapple in your skillet. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/jLh11ojCoamj_6UCbFN3k_Jx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWKIfVPczRI/AAAAAAAACmo/aMxBYDDrt6k/s288/pineapple%20upside-down%20cake%20118.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/BkITYl1vOKt4FaFouB-uTfJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWKIfpW_2BI/AAAAAAAACms/8iYjZfJykp4/s288/pineapple%20upside-down%20cake%20119.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/AVZmnjHg8m1J8GStqNG31vJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TWKIf88uukI/AAAAAAAACmw/bE4yBiy8GUM/s288/pineapple%20upside-down%20cake%20126.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/zEcwhhsXY0frjdE3IGKA3_Jx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TWKIgrgJUUI/AAAAAAAACm0/4yxf1Iu9CJE/s288/pineapple%20upside-down%20cake%20134.jpg" width="288" /></a><br />
<br />
Bake uncovered until the cake is set, about 45-55 minutes. You can test the cake by sticking a wooden pick into it. If it comes out clean, then the cake is done. If it comes out and has dough stuck to it, it needs more time in the oven. <br />
<br />
As soon as the cake is done cooking, invert it onto a serving plate. To do this; using pot holders, place a plate upside down on top of the cast iron pan. Put one hand on the bottom of the plate, which is facing up. Use the other hand to hold the pan's handle. Quickly and carefully, flip the pan and plate over 180°, so that the pan is over the plate and the plate is now upright with the cake on it. Remove the pan and enjoy the cake! <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FbNe64Gq4zUgeN03G25K_PJx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWKIg0nLrFI/AAAAAAAACm4/-traVGG0ktg/s288/pineapple%20upside-down%20cake%20135.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/UQZ839X0AULoJ4dMrg3HN_Jx_iOdU9-XoH7zBj5HRJQ?feat=embedwebsite"><img height="288" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TWKIhLRCHWI/AAAAAAAACm8/6AJr5oBFWsk/s288/pineapple%20upside-down%20cake%20144.jpg" width="216" /></a><br />
<br />
I didn't get a very good picture of the final product. I gave this cake away, so I din't have a chance to take any pictures of the inside. Sorry. I'll bake another one soon and add some tasty looking final photos!Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com3tag:blogger.com,1999:blog-7103233251259991561.post-78334453932258029262011-02-12T10:39:00.003-06:002011-02-12T13:25:12.417-06:00Creamy Garlic PotatoesThese garlicky potatoes are a great side dish. The potatoes are cooked in water and finished in cream and butter with herbs. I know that a lot of people are trying to avoid two of those things, so I have a few suggestions. You can use more EVOO and only a small dab of butter and/or substitute stock for some of the cream. You could also use Greek yogurt instead of cream. This will reduce the amount of fat and calories, and should still make some tasty potatoes, though less rich and creamy. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FCuWUGWVDhbxP_XdHe2ugRNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVSnGF6KCCI/AAAAAAAACkA/1WMqXvUSYG4/s400/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20165.jpg" width="400" /></a><br />
<br />
6-8 medium Red Potatoes<br />
Cold Water<br />
1/2 T EVOO<br />
2 T Butter<br />
Garlic Chili Sauce (or any hot sauce)<br />
2-4 finely chopped Garlic Cloves<br />
1 Green Onion - thinly sliced (green and white parts separated) <br />
Cream ( I didn't measure the cream, I think I splashed about a 1/4 cup into the pot)<br />
Parsley - chopped <br />
<br />
Cut the potatoes in half and place them in a pot. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/iLuO0bLkVcGiw14H8CdgNhNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVSnCDWfVOI/AAAAAAAACjA/1DZlfEZU3nA/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20111.jpg" width="288" /></a><br />
<br />
Cover the red potatoes with cold water. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/w-7-IFCPVc6dJ1j7XYb8dxNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TVSnCUbQvQI/AAAAAAAACjE/MkeAeDZ62cU/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20117.jpg" width="288" /></a><br />
<br />
Bring the water up the a boil, then reduce the heat and let them simmer. <br />
<br />
Once the potatoes are fork tender, remove them them from the pot and throw the water out.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/goC-zxe3uH-zAiHuzQOtVhNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVSnC3Qw-pI/AAAAAAAACjM/B76WH6QcEBI/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20138.jpg" width="288" /></a><br />
<br />
Place the pot over low heat.<br />
<br />
Add your oil, butter, and hot sauce sauce to the pot. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/7N1M5nM_2U0Ph6Vyn3Q9sRNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVSnC2TbXFI/AAAAAAAACjQ/cun1KwhnCyI/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20140.jpg" width="288" /></a><br />
<br />
Cook for 30 seconds. <br />
<br />
Add the garlic and white onion slices (the bottom half of the onion) to the butter mixture. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/NxnFWrFZfiECqg6l1xLM4BNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVSnDRZOvaI/AAAAAAAACjU/9oX2PtZlV00/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20142.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/7JJn2HWj27OwI9zWO2IKKBNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVSnDtXMlNI/AAAAAAAACjY/kn0zChiVYaE/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20143.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/LKMX-iX_x0zODijGX0z__BNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TVSnD4au0fI/AAAAAAAACjc/Rt83ysL5qi8/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20146.jpg" width="288" /></a><br />
<br />
Cook the aromatics for one to two minutes. Then, add the potatoes back to the pot. <br />
<br />
<a name='more'></a><a href="https://picasaweb.google.com/lh/photo/q4U9vC3gKKIFbiMLnBOluBNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVSnD2wcdFI/AAAAAAAACjg/eQyNW34Nsa0/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20148.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/qxWUgsZ32nYgyy3ohb9oNhNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVSnEXjRkhI/AAAAAAAACjk/WI2cfb9aKEo/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20150.jpg" width="288" /></a><br />
<br />
Add just enough cream to moisten all of the potatoes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ugQ2cIjcnxHXoW_xeetfOhNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="288" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVSnEVZ9qKI/AAAAAAAACjo/tYjS6M29Nos/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20152.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/wXRlYfHZoSYvYvwW4uPc5RNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TVSnEr3fLkI/AAAAAAAACjs/JQh5giT_lgw/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20153.jpg" width="288" /></a><br />
<br />
Add freash parsley and stir. When you stir the potatoes, they will break loose a bit on the outsides. These little pieces will mix in with the cream to thicken it. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/z1RHvgy6C-tA1XsI3HyKSxNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVSnE0kwIBI/AAAAAAAACjw/6Vk2C0QHBHM/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20156.jpg" width="288" /></a><a href="https://picasaweb.google.com/lh/photo/Las23L4rRzmB6Kcfx0hYixNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TVSnFB88PaI/AAAAAAAACj0/QCzDYuhPO_U/s288/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20158.jpg" width="288" /></a><br />
<br />
Place potatoes in a serving dish and top with your green onion tops. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/QxN3wquVRrvD3lORBO99vRNH01bPLEU42d2E5afKbXg?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVSnF7mIAfI/AAAAAAAACj8/_XkGyx1ogWI/s400/cabbage%20rolls%20and%20creamy%20garlic%20potatoes%20164.jpg" width="400" /></a><br />
<br />
These creamy, garlicky, herbed potatoes are vegetarian and gluten free. <br />
<br />
Bon Appetit!Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com3tag:blogger.com,1999:blog-7103233251259991561.post-80905593315167571862011-02-08T08:27:00.001-06:002011-02-21T14:56:41.785-06:00Jalapeño Corn CakesThese corn cakes are quick and simple, thanks to the help of Jiffy Mix!! Use them as canopies for a party appetizer. Or, serve them along side my <a href="http://tastystuffsmn.blogspot.com/2011/02/gazpacho-w-crab-and-shrimp.html">Gazpacho with Crab and Shrimp</a>, like I did. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Wkw5CeGZ47c355H3VaEgBNrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="400" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVAe2L_rTRI/AAAAAAAACfE/Sg0iK5vgUE0/s400/dinner%20with%20euro%20and%20james%20019.jpg" width="299" /></a><br />
<br />
1 box <a href="http://www.jiffymix.com/">Jiffy Corn Muffin Mix</a> <br />
1 Jalapeño - finely dice, seeds removed<br />
Cumin<br />
Chili Powder<br />
Garlic Salt<br />
White Pepper <br />
1 Egg<br />
3/4 cup Milk<br />
<br />
Heat grill pan and grease with non stick cooking spray. <br />
<br />
Mix everything together (you can add 2 T melted butter or shortening, if desired). Don't over mix, the batter will be lumpy. <br />
<br />
Use a tablespoon to evenly place the batter on the hot grill pan. Leave room between each cake, so that they don't stick together. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/fEV--OqJutQ30dc3Z2Yk_trmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TVAe2Y2rdQI/AAAAAAAACfI/MjuTkuVbFf4/s288/dinner%20with%20euro%20and%20james%20024.jpg" width="288" /></a><br />
<br />
<a name='more'></a>Once the cakes puff up, the edges start to cook, and bubbles form on the top, flip them. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/NJohG13PLBoOZ3Sq_cOTpNrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="288" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVAe2RztNWI/AAAAAAAACfM/pJ2W7mxpoPE/s288/dinner%20with%20euro%20and%20james%20021.jpg" width="215" /></a><a href="https://picasaweb.google.com/lh/photo/OM5-if4z2eb-E4xI3kno_9rmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="288" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVAe21YH30I/AAAAAAAACfU/IFch_K6faJg/s288/dinner%20with%20euro%20and%20james%20027.jpg" width="215" /></a><br />
<br />
After a couple of minute, check the bottom of a cake to see if it's done. They won't take very long to cook, so keep a close eye on the cakes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/bLkYF3suUxwLEYqB8G9C09rmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVAe3nEAoDI/AAAAAAAACfg/VWk5s8r6TrY/s400/dinner%20with%20euro%20and%20james%20039.jpg" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/5k8m9W-SVdW-0TGjsmBlu9rmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="299" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVAe3BBPlPI/AAAAAAAACfc/-kPA6bmhXag/s400/dinner%20with%20euro%20and%20james%20035.jpg" width="400" /></a><br />
<br />
Serve hot or at room temperture.Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com3tag:blogger.com,1999:blog-7103233251259991561.post-64674525920639937322011-02-07T13:45:00.007-06:002011-02-08T08:28:30.135-06:00Gazpacho w/ Crab and ShrimpGazpacho is a tomato based Spanish soup prepared with raw fruits and vegetables and is served chilled. It's super lite and refreshing. This soup is a wonderful summer meal from the garden. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZZwlEfMnGGFkLK5NyHuOAtrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVAe136zBJI/AAAAAAAACfA/waCgOK0qiZ0/s400/dinner%20with%20euro%20and%20james%20083.jpg" width="299" /></a><br />
<br />
Traditionally, gazpacho is made with chunks of bread blended in it. This adds texture to the soup and makes it more hearty. I didn't add bread to this recipe because I wanted a lighter, smoother soup. Instead, I served this gazpacho with silver dollar sized <a href="http://tastystuffsmn.blogspot.com/2011/02/jalapeno-corn-cakes.html">Jalapeño Corn Cakes</a>. This allowed the diners to dip, top, or crumble the bread into their soups individually. I like interactive food, it adds a lot of fun to the dinner table! <br />
<br />
<b>Gazpacho</b><br />
<br />
7 Tomatoes<br />
3 Cucumbers - peeled <br />
1 Jalapeño - seeds removed<br />
1 small Onion - grated <br />
1/4 large Yellow Bell Pepper<br />
1 Garlic Clove - minced or pressed <br />
Juice from 1 Lemon <br />
Hot Sauce<br />
Salt<br />
White Pepper<br />
<br />
Set two bowls out in your work station, one large and one smaller. Dice all of the fruits and veggies. Place about 1/3 of each in the small bowl and the rest in the large bowl. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/w6mrRNaVZMqVXSX5mxx96NrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TVAe087is8I/AAAAAAAACek/0uLeu2dBzkQ/s288/dinner%20with%20euro%20and%20james%20011.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/ZV97obW3o9dm2H1VURuxV9rmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TVAe0xPRvXI/AAAAAAAACeo/61FNXqMpuK8/s288/dinner%20with%20euro%20and%20james%20012.jpg" width="288" /></a><br />
<br />
Once the veggies are chopped, blend everything that's in the large bowl together until it's smooth. Use a blender of food processor and work in small batches to insure a consistent texture. Once blended, place the soup in a large serving or storing bowl. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/kuQHgwjgdsj3Y7rWmJh4zNrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVAe1B6WSSI/AAAAAAAACes/kbYEcdKSgpc/s288/dinner%20with%20euro%20and%20james%20013.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/AE8Zpj-neQFbUIgkZqR-HtrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVAe1cNOT9I/AAAAAAAACew/nvUnfUb61qU/s288/dinner%20with%20euro%20and%20james%20015.jpg" width="288" /></a><br />
<br />
Stir your diced fruits and vegetables, from the small bowl, into the blended soup. <br />
<br />
Season the gazpacho with lemon juice, hot sauce, salt and pepper. Taste as you're seasoning and adjust as needed. <br />
<br />
Now, your soup is done. You just need to chill, garnish, and serve. <br />
<br />
At this point, the gazpacho is gluten free and vegetarian. To keep it this way, serve in a chilled glass topped with petite diced veggies and garnish with a lemon wedge and/or cucumber slice. <br />
<br />
To make your gazpacho a little more fancy (and fun), top it with seafood! <br />
<br />
This seafood topping was inspired by <a href="http://tastystuffsmn.blogspot.com/2010/10/review-sample-room.html">The Sample Room's Gazpacho</a> that we ate last summer.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/tOp_XYbgwQUHROjQAjBF1trmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TVAe1s7vSUI/AAAAAAAACe4/C8LIG4mdOGQ/s288/dinner%20with%20euro%20and%20james%20081.jpg" width="288" /></a><br />
<br />
<a name='more'></a><b>Shrimp</b><br />
<br />
Vegetable Stock or Water<br />
2-4 Garlic Cloves - smashed<br />
2-6 Fresh Bay Leaves<br />
1-3 Shrimp per person - peeled and deveined <br />
<br />
Put vegetable stock, garlic, and bay leaves in a pot over low heat. Cover and let simmer for a few minutes. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/nwRGq2e_0SehTkDp3CyaVtrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh4.googleusercontent.com/_5jii0ImmPfE/TVAe0GaLlEI/AAAAAAAACeY/Mwl0vIZi_UM/s288/dinner%20with%20euro%20and%20james%20002.jpg" width="288" /></a><br />
<br />
Place shrimp in stock and cook just until they turn pink. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/WFNWNBbSw83GkwDXIZygotrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh5.googleusercontent.com/_5jii0ImmPfE/TVAe0TuPRVI/AAAAAAAACec/624YjgtvW_c/s288/dinner%20with%20euro%20and%20james%20004.jpg" width="288" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/n35FylcPXy5ZDezXK6dlRtrmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh6.googleusercontent.com/_5jii0ImmPfE/TVAe0qajY1I/AAAAAAAACeg/KsUKYQILUKo/s288/dinner%20with%20euro%20and%20james%20010.jpg" width="288" /></a><br />
<br />
Remove the shrimp, cover and chill until you're ready to serve the gazpacho. <br />
<br />
<b>Crab</b><br />
<br />
1 can Lump Crab Meat - drained (or fresh crab, if available) <br />
Lemon Juice<br />
Salt<br />
White Pepper<br />
<br />
In a small bowl, gently mix the crab meat with a small amount of lemon juice, salt and pepper. <br />
<br />
Once you are ready to serve the gazpacho, ladle it into chilled glasses or bowls. Top with a small spoonful of crab and finish with the chilled shrimp. Garnish with lemon and/or cucumber and a splash of hot sauce. Serve with <a href="http://tastystuffsmn.blogspot.com/2011/02/jalapeno-corn-cakes.html">Jalapeño Corn Cakes</a>, white bread, or tortilla chips.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/bLkYF3suUxwLEYqB8G9C09rmiDmaAsAtZQu7dy8_lkE?feat=embedwebsite"><img height="215" src="https://lh3.googleusercontent.com/_5jii0ImmPfE/TVAe3nEAoDI/AAAAAAAACfg/VWk5s8r6TrY/s288/dinner%20with%20euro%20and%20james%20039.jpg" width="288" /></a>Robinhttp://www.blogger.com/profile/06363286470132703801noreply@blogger.com0