tag:blogger.com,1999:blog-25283982598970443312024-02-18T21:05:36.864-05:00Food Musings and Adventures of a Redheadpreviously <i>Tips and Tricks of a Redhead</i>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-2528398259897044331.post-15671485813182536172011-10-23T12:17:00.005-04:002011-11-21T11:20:40.987-05:00New York Cheesecake: A delicious low-carb dessert recipeIt has been a while since I have posted a recipe - things have been a little interesting around here lately. We found out I was pregnant in late May with our little boy scheduled to arrive in early February. Then, if that wasn’t exciting enough, I also was diagnosed with Gestational Diabetes (GD). For those who are unfamiliar with it, this is a pregnancy-related diabetes where the placenta produces hormones that result in insulin-resistance in the mother. Though it has its risks, it is incredibly manageable, but does have a pretty specific diet you have to follow. <br />
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<span class="s1">When you are a foodie like me, adjusting to a diet with strict carb limits and being told you have to eat six times a day and each of those meals has to have a certain number of carbs, proteins, and fats, tests your culinary abilities! I have adjusted pretty well to the diet, I can even drink coffee without sugar now, but I couldn’t fathom the idea of going 6 months without dessert! I was on a mission to figure out something I could make that was low-carb, high protein and would fit in a serving size of one of my many meals. A little tweaking to the normal Philadelphia Cheesecake recipe and I found a delicious, creamy, low-carb dessert that I can have occasionally and still watch my blood sugars. Those who don’t have to watch their blood sugars probably wouldn’t even notice a difference.</span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1"><br />
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<span class="s1">These slices are normal-sized portions (no skimpy serving here). The calories may not be the lowest, but it is great for an occasional treat (nutrition information included after the recipe). I sliced mine and froze it separated so I could pull out a single piece when I really needed a treat. I don't like fake sugars, so I used the real-deal. If you want to substitute with Splenda, you could increase the cheesecake “sugar” to 1 cup and the crust to 3 Tbsp and that would lower your carb/sugar count even more. Enjoy!</span></div><div class="p3"><span class="s1"></span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1"><b><br />
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<span class="s1"><b>Crust:</b></span></div><div class="p2"><br />
</div><div class="p2"><span class="s1"><u>Ingredients:</u></span></div><div class="p2"><span class="s1">1 cups almond meal/flour </span></div><div class="p2"><span class="s1">1/2 cup of coconut flour </span></div><div class="p2"><span class="s1">3 tablespoons melted butter</span></div><div class="p2"><span class="s1">2 1/2 tablespoons sugar </span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1"><u><br />
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<span class="s1"><u>Directions:</u></span></div><div class="p2"><span class="s1">Heat oven to 350 F. Melt the butter, mix the ingredients, and pat into place in 13” x 9” pan (or a spring-form pan - see below). Bake for about 10 minutes until the crust is beginning to brown. Watch closely as it nears the end of cooking time so it doesn’t overcook. Set aside to cool.</span></div><div class="p2"><span class="s1"><br />
</span></div><div class="p2"><span class="s1"><i>Notes: Almond meal is just ground almonds - you can make your own in a food processor. If you buy it, I like Bob's Red Mill. If you don't have coconut flour, you can use all almond meal.</i></span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1"><b><br />
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<span class="s1"><b>Cheesecake:</b></span></div><div class="p2"><span class="s1"><b><br />
</b></span></div><div class="p2"><span class="s1"><u>Ingredients:</u></span></div><div class="p2"><span class="s1">5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened - I use 3 Neufchatel (low fat) & two regular.</span></div><div class="p2"><span class="s1">3/4 cup sugar</span></div><div class="p2"><span class="s1">3 Tbsp. almond meal (or coconut flour, whole wheat flour, or all-purpose flour)</span></div><div class="p2"><span class="s1">1-2 Tbsp.vanilla (I use 2 Tbsp for more flavor)</span></div><div class="p2"><span class="s1">1 cup Reduced Fat Sour Cream (Breakstone is my go-to)</span></div><div class="p2"><span class="s1">4 eggs</span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1"><u><br />
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<span class="s1"><u>Directions:</u></span></div><div class="p2"><span class="s1">Heat oven to 325°F.</span></div><div class="p2"><span class="s1">Beat cream cheese, 3/4 cup sugar, almond meal and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust in 13" x 9" pan.</span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1">Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours (overnight is best for flavor and texture).</span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1"><b><br />
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<span class="s1"><i>How to Bake in Spring-form Pan</i></span></div><div class="p2"><span class="s1">Heat oven to 325ºF if using 9-inch spring-form pan (or to 300ºF if using a dark nonstick 9-inch spring-form pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Optional: I like to add a couple of layers of foil around the outside/bottom of the spring-form pan just in case of any leaks.</span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1">I used a 10 inch spring-form pan and it took about the same amount of time as the 9 inch pan.</span></div><div class="p3"><span class="s1"></span></div><div class="p2"><span class="s1"><b><br />
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<span class="s1"><b>Nutrition if cut into 12 slices</b>: Calories 475; Total Fat 35.6g; Sat. Fat 20g; Cholesterol 170mg; Sodium 416mg; Carb. 21.4g; Fiber 1.8g; Sugars 17.2g; Protein 12.4g</span></div><div class="p2"><br />
</div><div class="p4"><span class="s2"><i>Interpretation of Philadelphia Cream Cheese New York Cheesecake Recipe: </i><span class="s3"><a href="http://w3.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=51183">http://w3.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=51183</a></span></span><br />
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<b>Freezing instructions: </b>Let the cheesecake rest in the refrigerator overnight for best flavor/texture. Slice the cheesecake into portions and place apart on cookie sheet. Place in freezer 8 hours or overnight. Place frozen slices in ziploc bag. To defrost, you can place in the fridge overnight, leave a slice on the counter for about an hour, or defrost in your microwave at 20% power for about 4 minutes.</div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-58118858216067854642011-06-14T21:08:00.003-04:002011-06-15T17:25:31.494-04:00Sweet Potatoes from HeavenI love, love, love sweet potatoes. They are delicious. I have often been dissuaded from making them since I didn't want them mashed and baking them can take a long time. Then I found my sweet potato savior! It is a quick and really easy sweet potato recipe that cooks in about 30 minutes in the oven. Super easy prep, quick cooking time, and an oh-so-delicious "sauce" to toss them in right before serving. Read on!<br />
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What you need:<br />
2 large sweet potatoes<br />
1 Tbsp. Olive or canola oil<br />
Salt<br />
Optional: Cumin and Chili Powder<br />
1 Tbsp. Honey<br />
1 Tbsp. Butter (or any of the butter-olive oil, butter-canola oil blends)<br />
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What to do:<br />
Preheat your oven to 450 degrees<br />
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While the oven is preheating, give your sweet potatoes a quick scrub. If you want to leave the skins on, scrub a little extra. If not, peel your sweet potatoes next. <br />
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Each sweet potato will make about 16 wedges. I cut my sweet potato in half (not lengthwise - across the short way). Now, take each half and cut in half. Cut in half again to get quarters. Cut each quarter in half to get eighths. With both halves, you end up with 16 wedges. Here is a handy-dandy little diagram to try and demonstrate what I mean. Hopefully this means something to you:<br />
<a href="http://www.flickr.com/photos/kristin1724/5834168477/" title="Sweet Potato by kristin172429, on Flickr"><img alt="Sweet Potato" height="375" src="http://farm6.static.flickr.com/5305/5834168477_5829a67b2f.jpg" width="500" /></a><br />
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Now that you hopefully have your wedges all cut up, put them in a bowl, drizzle in the oil olive and a little salt. If you want to use some chili powder and cumin, now is the time. A good shake of each should be fine. Toss the sweet potatoes around so they are coated and then place on a single layer on a baking sheet (I use the non-stick foil, too). Keep the bowl handy - you will use it again.<br />
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Let roast in the oven for about 15 minutes. Flip the sweet potatoes. Continue cooking for 15 more minutes. When the sweet potatoes are done and you are ready to serve, melt the butter in the microwave. Stir in the honey while it's still hot. Put the sweet potatoes in the bowl and drizzle with the honey butter. You may not need all of it - you just want a light, even coating. Toss gently so you don't break up the potatoes. Serve! Enjoy! They are sooooo good!kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-25347157308507431382011-05-22T12:46:00.000-04:002011-05-22T12:46:15.802-04:00What is that stuff? Adventures with Seitan<div style="text-align: justify;">As a foodie, I am pretty much willing to try just about any food once, with the exception of anything that is still alive and moving (eeeewwww). The worst that can happen in any normal situation is that I won't like it. Chances are it's not going to kill me and I will have either found a new food to enjoy or know a new food I don't like (I'm looking at you, sea urchin!). A few weeks ago, I was shopping on the farm delivery website I so love (<a href="http://www.ctfarmfreshstore.com/">CT Farm Fresh Express</a>) and came across seitan. I had heard of seitan in the past as alternative to soy-based meat substitutes, like tofu. It was rumored to have more of a "meaty" texture and flavor. I am not a vegetarian or vegan, but I don't see a need to have meat at every meal. This was another option to explore.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For those who don't know, seitan is essentially made from the wheat gluten, which contains protein. It is what gives bread it's chewy texture and is what is left behind when you wash away all the starch from the flour. It is low in calories, high in protein and pretty much fat-free. I figured, why not? I'll give it a shot.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">First, let me just tell you - seitan is scary looking! You can see what it looks like here: <a href="http://www.bridgetofu.com/seitanMain.html">The Bridge: Seitan page</a>. When I first saw it, it kind of reminded me of brains, especially because it comes floating in a marinade-type thing. Right now you are probably a little creeped out and far from wanting to try this stuff. Stick with me! It does look a little scary, but it's actually pretty tasty! I have only had this particular seitan made by <a href="http://www.bridgetofu.com/index.html">The Bridge</a>, who also has delicious tofu - if you are in the Northeast, search them out and try some. I highly recommend their products.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So, I had ordered my seitan and it was now sitting in my fridge. My next challenge was trying to find a recipe on what exactly I should be doing with this stuff. I had no idea how to cook it or really what I was supposed to do with it. I saw a lot of different recipes, many a stir-fry of some sort, but none of them were exactly what I was looking for. I did pick up the idea of crispy seitan as I was looking through page after page of recipes. So, I decided to wing it. Since I wasn't sure how it would come out or what at all it would taste like, I decided to try it first as a lunch dish. It seemed less intimidating somehow. I also just made it for myself, figuring I would be the guinea pig and if it was good, my husband could try it another time. I was pleasantly surprised at the results!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>My Seitan Adventures Recipe #1: A Seitan-Veggie Wrap</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ingredients:</div><ul><li style="text-align: justify;">Seitan</li>
<li style="text-align: justify;">Zucchini</li>
<li style="text-align: justify;">Lettuce</li>
<li style="text-align: justify;">Tomato - diced</li>
<li style="text-align: justify;">Shredded Carrot</li>
<li style="text-align: justify;">Whole Wheat wrap</li>
<li style="text-align: justify;">Avocado</li>
</ul><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">What I did:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">First, I drained the seitan and patted it dry. I then sliced it into strips (which immediately made it much less scary looking).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.flickr.com/photos/kristin1724/5747220086/" title="Seitan - sliced by kristin172429, on Flickr"><img alt="Seitan - sliced" height="228" src="http://farm3.static.flickr.com/2588/5747220086_0dbe29f5ed.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div><div style="text-align: justify;">I put a little bit of olive oil in a non-stick pan and cooked the slices until just crisp on each side. I removed the seitan from the pan to a paper towel to soak up an residual oil. Next, I tossed some zucchini slices into the still hot pan until the were getting some brown color and softened. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I warmed the wheat wrap (about 20 seconds in the microwave) and filled it with the seitan, cooked zucchini, lettuce, tomato, shredded carrot and avocado and wrapped it up.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Conclusions on Recipe #1:</i> It was really delicious!!! Seitan and cooked zucchini were meant to be together. The seitan I had has a slight ginger-soy flavor to it. If I knew that in advance, I would have made an asian-style sweet sauce with soy, ginger, sesame seeds, and honey to drizzle on the sandwich - would have been the perfect final piece to a pretty darn good wrap. After this experiment, I was sold and knew I could get my husband to eat it. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>My Seitan Adventures Recipe #2: Seitan Fajitas</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;">Ingredients:</div><ul><li style="text-align: justify;">Seitan</li>
<li style="text-align: justify;">Green Bell Pepper</li>
<li style="text-align: justify;">Onion</li>
<li style="text-align: justify;">Zucchini</li>
<li style="text-align: justify;">Yellow/Summer Squash</li>
<li style="text-align: justify;">Olive Oil</li>
<li style="text-align: justify;">Tortillas (we use wheat)</li>
<li style="text-align: justify;">Fajita seasoning: Cumin, Onion Powder, Chili Powder, Paprika, Oregano, Parsley, Salt, Pepper</li>
</ul><div><div style="text-align: justify;">Toppings/condiments:</div></div><ul><li style="text-align: justify;">Salsa </li>
<li style="text-align: justify;">Sour Cream</li>
<li style="text-align: justify;">Guacamole/avocado</li>
<li style="text-align: justify;">Lettuce</li>
<li style="text-align: justify;">Tomato</li>
<li style="text-align: justify;">Shredded cheese (we're not vegan, so this was dairy cheese)</li>
</ul><div><div style="text-align: justify;">Heat up your griddle to 400 degrees (or if using a stove-top, I would say medium-hi). </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">Drain, pat dry, and slice the seitan and set aside.</div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">Mix the fajita seasoning - I do this without any measurements, just kind of a dash of this and that. The ingredients I use the most of are listed first. It's about a teaspoon of cumin, half teaspoon of onion powder and chili powder, and dashes of the rest. Mix to taste, add in other spices you like - I don't like cilantro, so I use parsley. If you want a little heat, add some cayenne.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">Slice up the peppers, onions, zucchini and squash. Toss in a bowl with a little olive oil and fajita seasoning. Toss onto a lightly oiled, hot griddle. The vegetables take longer than the seitan, so wait until they start to soften before adding the seitan to it's own side of the griddle with a little oil. </div><div style="text-align: justify;"><a href="http://www.flickr.com/photos/kristin1724/5746646727/" title="Fajita veggies by kristin172429, on Flickr"><img alt="Fajita veggies" height="297" src="http://farm4.static.flickr.com/3275/5746646727_051022a546.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cook the seitan until just crispy on each side, remove, and set on paper towel to absorb any excess oil.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">Make your fajitas! Wrap up some seitan with the vegetables, add whatever toppings you like and enjoy!</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><i>Conclusions on Recipe #2</i>: These were good! The adding of the squash and zucchini really added to the fajitas. I didn't miss the meat at all. The seitan was able to stand up to all the fillings and still impart good flavor and texture to the meal. I would make these again in a second.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><b>Leftovers of Recipe #2</b>: The next day I had some leftover seitan and vegetables. I wrapped them up with a black bean and mango salad as the salsa that I had gotten from <a href="http://www.facebook.com/pages/GreenGourmetToGo/255717939876?ref=ts">Green Gourmet to Go</a> - sooooo good! I wish I had thought of that for dinner the night before.</div></div></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com1tag:blogger.com,1999:blog-2528398259897044331.post-26286077674766364702011-05-18T16:44:00.000-04:002011-05-18T16:44:58.310-04:00Griddle me this...There are some tools in the kitchen that every cook claims they can't live without. In truth, there are necessities, nice-to-haves, and other things that are downright ridiculous and unneeded. My griddle is somewhere between a nice to have and a necessity. Technically, yes, I could live without the griddle, but oh the things I use if for! The list is not short. <br />
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You can make an entire Sunday-sized breakfast on one griddle: eggs, bacon, sausage, pancakes or french toast. It's like having your own little diner in your kitchen with only one thing to clean afterward (oh, did I mention it is dishwasher safe???). I have used this many a time, especially on Christmas morning when we have 10-12 people for breakfast. Yes, you do become a short-order cook, but it's actually pretty fast and easy and impressive for your guests.<br />
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You want to make more than breakfast, you say? Well, if it's the middle of winter and you want a great steak or burger, but you don't want to wear a winter coat and gloves to grill (for those who actually have a winter, anyway), go ahead - throw a steak on the griddle or burgers or hot dogs. Have a picnic indoors while it snows outside. You have so much room to cook, you can toss on some onions or mushrooms to cook alongside the meat for delicious "grilled" toppings for your steak or burger. Great to make sliders for a crowd, too (which I did one New Year's Eve).<br />
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You say you like Mexican and want something easy and fast for dinner? Fajitas! Cook your peppers and onions on one side, meat of choice on the other. I turn off the griddle and let people serve themselves right from there - it is like your own sizzling fajita station. Heck, you could even set the thing up in the middle of your kitchen table and serve it from there.<br />
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The list of things I make on the griddle goes on and on. It's great. I have seared enough delicious scallops at once to serve at least four people. You can make a lot of grilled cheese sandwiches or just a couple. One of my favorites is making chicken gyros - cook the chicken, wipe it down and I cook an Indian Naan bread instead of the traditional pita bread. I have used it when making a giant batch of spaghetti sauce to cook over 40 meatballs, italian sausage, chicken and even searing braciole all before they simmer away in the sauce for hours.<br />
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My griddle is well-loved and the second one I have purchased. This one is probably 6 years old by now. It is starting to show it's age and as with anything we love, I hate to think of trying to find a replacement that works as well. My current griddle is an electric Hamilton-Beach. It is the same brand as my original griddle that lasted about as long. I will begrudgingly begin my search for the next one, knowing that I don't want to live without a griddle and needing to find the next one that will make many, many more delicious meals.kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-6852314763761550142011-04-02T16:43:00.000-04:002011-04-02T16:43:20.562-04:00Something smells fishy...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMf_BV10FPAPq-3Q5poAXFryqVY9woTheCa0AOYt64mCIj2qj10yHrkFD66zWF20G6QWJv-ZmHTjw4hxnacxDVwhei_CrNO-vDoXZeal3_GUTyDyBjUlag_aEN2LzIcW52bvMLwU_3VI/s1600/1097328_99167905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMf_BV10FPAPq-3Q5poAXFryqVY9woTheCa0AOYt64mCIj2qj10yHrkFD66zWF20G6QWJv-ZmHTjw4hxnacxDVwhei_CrNO-vDoXZeal3_GUTyDyBjUlag_aEN2LzIcW52bvMLwU_3VI/s400/1097328_99167905.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">photo courtesy of <a href="http://www.sxc.hu/photo/1097328">Microstock Photography</a> </div><br />
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It's a funny saying and it's a funny thing. You expect fish to smell fishy, right? Why else would that be the saying? In truth, fish doesn't really smell fishy. Fresh, good fish barely smells at all. It is when fish gets old, beyond the point of being fresh and delicious, that it smells fishy. So, if you sense that strong fishy odor, you can pretty much guarantee that the fish is beyond it's best "use by" date. Most of the people who say they don't like fish - they haven't had GOOD fish. FRESH fish. LOCAL fish. It's key. I have gotten more than one "I don't like fish" person to eat fish and enjoy it just by using good fish. That is really all it takes.<br />
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So, here's the thing about fish: it's delicious. It can also be incredibly easy to prepare. The trick (start broken record sound here) = you have to get fresh fish. There are certainly some limitations depending on where you live, I get it, but just like so many other foods, buying local is incredibly important. Your area national chain grocery store is not going to have fish fresh off the boat. Chances are, any fish you buy from the grocery store will have been "previously frozen". They just defrost it before putting it out in the case so you think it's fresh. It's not. Find a great, local fish store that gets their fish fresh from the docks. You will be amazed at the difference. And I'm sure I don't have to tell you how healthy fish can be for you, right? If you haven't heard it by now, you probably live under a rock...or under the sea (song stuck in your head yet?).<br />
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Don't be intimidated by cooking fish. It's actually quite simple and the better the fish, the less work you have to do. A quick broil or grill and you're done. I like to use a quick glaze in the final minutes or a sauce you can toss together and serve on the side. Another easy option (to be featured in future blog installments) is doing it "en papillote" - this is a fancy way of say in a packet - where you just toss the fish and a few other ingredients on some parchment paper, wrap it up into a little packet, and let it cook while all the delicious flavors find each other. <br />
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Today's fish will be salmon. Yes, salmon. You have probably suffered through a bad piece of fishy, dry, not-so-good salmon. It's prevalence on menus in recent years and as the fish option at every banquet-type event has earned salmon a bad and over-used reputation. Salmon is healthy, delicious, and one of the quickest and easiest fishes to prepare at home. I actually went through a phase where the last thing I wanted to eat was salmon. I finally caved and made some at home. It was seriously quick (about 15-20 minutes to make the whole meal) and very good. I try to buy it more often now (gotta get those omega-3s, right?). Below is my go-to salmon meal. I always feel pretty good about myself after eating it. It's good, it's good for me, and I didn't have to slave away in the kitchen for a long time.<br />
<div style="text-align: auto;"><span class="Apple-style-span" style="color: #e06666;"><b><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></span></b></span></div><div style="text-align: auto;"><span class="Apple-style-span" style="color: #e06666;"><b><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></span></b></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #e06666;"></span></b><b><span class="Apple-style-span" style="color: #e06666;">Broiled Salmon with Lemon Dill Yogurt Sauce </span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #e06666;"></span></b><i><b><span class="Apple-style-span" style="color: #e06666;">served with</span></b></i><b><span class="Apple-style-span" style="color: #e06666;"> Garlic-Ginger Green Beans and Brown Rice</span></b></div><br />
<b><u>The Salmon</u></b><br />
<b><u><br />
</u></b><br />
<b>Broiled Salmon with Lemon Dill Yogurt Sauce</b><br />
<b></b><br />
<ul><li>Salmon cut into portions (about 3-4 oz per person)*</li>
<li>Olive oil</li>
<li>Salt & Pepper (optional)</li>
</ul><br />
Turn the broiler on high. Lightly coat salmon in olive oil (add salt and pepper, if you like)<br />
Place the salmon on the broiler pan. Cook 4 minutes. Turn over. Cook 4 minutes. Done.<br />
<br />
* Skin on or skin off - it's up to you. I like to cook it skin on and tend to remove the skin before serving.<br />
<br />
<b>For the <span class="Apple-style-span" style="font-weight: normal;"><b>Lemon Dill Yogurt Sauce (serves 2-4)</b></span>: </b><br />
<br />
<ul><li>1 cup Greek yogurt (I like Fage 2%) - can also substitute sour cream</li>
<li>Fresh dill - chopped</li>
<li>Fresh-squeezed lemon juice (1 lemon)*</li>
<li>Salt & Pepper</li>
</ul><br />
Mix all ingredients together. I start with about a tablespoon each of the dill and the lemon and then add more to taste. I like a lot of both! <br />
<br />
*Juicing a lemon tip: If your lemons are refrigerated - pop it in the microwave for about 25 seconds. Then roll on the cutting board with the palm of your hand before slicing and juicing. Much easier to get the juice out.<br />
<br />
<b><u>The Sides</u></b><br />
<br />
For a quick meal like this, I go with very simple sides. The salmon is rich, the sauce is flavorful - you don't need a lot to complement it. I tend to go with a brown rice and I use the oh-so-quick-and-easy boil-in-a-bag rice. Boil water. Add bag of rice. 10 minutes later = done. I use a very simple veggie side of steamed (or boiled) green beans quickly sautéed for a little extra flavor.<br />
<br />
<b>Garlic-Ginger Green Beans</b><br />
<br />
<ul><li>Fresh green beans or haricot verts</li>
<li>1 tsp minced Garlic</li>
<li>1 tsp minced ginger</li>
<li>1 Tbsp. Olive oil</li>
<li>Salt and Pepper</li>
</ul><div><br />
</div><div>Steam or boil the green beans. You want them bright green and still on the crisp side. I steam for about 5-6 minutes or boil for about 4 minutes. Either option is fine. </div><div><br />
</div><div>Heat olive oil in saute pan over medium-high. Add garlic, ginger, and beans. Add salt and pepper while cooking (optional). Stir and saute until the beans start to show a little color and the garlic and ginger have softened. Done.</div><div><br />
</div><div><b><u>How to do it all:</u></b></div><div>Reading all of these recipes and things to cook might have your mind spinning a little bit. Once you get a system going, it goes really fast and easy. I use two timers so I don't lose track of the fish!</div><div><ol><li>Turn on the stove to preheat the broiler and fill your pots for boiling and/or steaming and get those on the stove and heating up.</li>
<li>Do your prep work! I am a huge fan of "mise en place"- or everything in place. Mince your garlic and ginger (or get out your jars or tubes if you like the shortcut-prepared kind). Chop the dill. Juice the lemon. Have them all prepared and ready to go for when you are ready to add them in.</li>
<li>Mix together yogurt sauce and set aside.</li>
<li>Water should be boiling by now - drop in the rice - set timer #1 for 10 minutes.</li>
<li>Put green beans in steamer/pot for boiling & fish in the oven - set timer #2 for 4 minutes.</li>
<li>Heat up saute pan and olive oil.</li>
<li>At first timer, flip the fish, return to oven - set timer #2 for 4 minutes.</li>
<li>Remove green beans from heat (drain, if boiled). Add to saute pan with garlic and ginger.</li>
<li>Your food will all start to be ready in pretty quick succession. Pull each from the heat as they are done. Make sure to pull the fish when it is ready so it doesn't dry out.</li>
<li>Serve! If you are feeling fancy - save some dill sprigs to decorate the plate.</li>
</ol></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-42766068739235235762011-03-30T20:25:00.000-04:002011-03-30T20:25:04.502-04:00Dinner - fast and good!<span class="Apple-style-span" style="font-family: inherit;">No matter who you are, if you cook, you sometimes just want to be quick and done. As much as I love elaborate recipes that turn out delicious gourmet meals, other times I am hungry or tired or have other stuff going on and just want to be in and out of the kitchen in under a half hour. Is it possible? Absolutely? Can you make more than a bowl of cereal or a scrambled egg in that time? Yes! Are you thinking of comparing me to an overly-chipper, happy TV host who makes meals in a half hour? Well, stop it right now!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Chicken and Broccoli Stir-fry is one of my new favorite meals that makes me happy because it's so darn quick and makes the husband happy because he loves any kind of Asian food. This recipe was delicious over rice, but also quite good tossed with udon noodles (which cook in 4 minutes - yeah!). I have made this at least three times now and it was great every time. This is going on the go-to meal ideas list (it only exists inside my head, but it is there, I swear). </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">I am big on the idea of switching up ingredients based on preference. In this particular recipe, I like to switch the sugar out for local honey. Red pepper flakes are great for a little kick. Toasted sesame seeds make a tasty garnish (put sesame seeds in a dry skillet over medium heat, stirring constantly until golden color starts to appear). This recipe also seems like it would be really easy to toss in any variety of vegetables or switch out the chicken for tofu, beef, or pork. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-broccoli-stir-fry-recipe2/index.html"><span class="Apple-style-span" style="font-family: inherit;">Chicken and Broccoli Stir-fry</span></a><br />
<i><span class="Apple-style-span" style="font-family: inherit;">Recipe from Foodnetwork.com</span></i><br />
<i><span class="Apple-style-span" style="font-family: inherit;"></span></i><i></i><br />
<i><h2 style="display: inline !important; font-size: 14px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients</span></h2></i><br />
<i><ul style="line-height: 21px; margin-bottom: 0px; margin-left: 7px; margin-right: 7px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 7px; padding-right: 7px; padding-top: 0px;"><li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 cloves garlic, minced</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1-inch piece peeled fresh ginger, minced</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon </span><a class="crosslink" debug="179 187" href="http://www.foodterms.com/encyclopedia/soy-sauce/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">soy sauce</span></a></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons sugar</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon, plus 1 teaspoon cornstarch</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/4 teaspoons </span><a class="crosslink" debug="281 291" href="http://www.foodterms.com/encyclopedia/salt/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">kosher salt</span></a><span class="Apple-style-span" style="font-family: inherit;"> and freshly ground black pepper</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon dry </span><a class="crosslink" debug="346 351" href="http://www.foodterms.com/encyclopedia/sherry/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">sherry</span></a></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon dark sesame oil</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">About 1/3 cup </span><a class="crosslink" debug="406 418" href="http://www.foodterms.com/encyclopedia/broth/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">chicken broth</span></a><span class="Apple-style-span" style="font-family: inherit;"> or water</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 tablespoons vegetable oil</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)</span></li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Serving suggestion: </span><a class="crosslink" debug="600 603" href="http://www.foodterms.com/encyclopedia/rice/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">rice</span></a></li>
</ul><h2 style="font-size: 14px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Directions</span></h2><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Toss the chicken with about half the garlic and ginger, the soy sauce, </span><a class="crosslink" debug="71 75" href="http://www.foodterms.com/encyclopedia/sugar/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">sugar</span></a><span class="Apple-style-span" style="font-family: inherit;">, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the </span><a class="crosslink" debug="152 161" href="http://www.foodterms.com/encyclopedia/sesame-oil/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">sesame oil</span></a><span class="Apple-style-span" style="font-family: inherit;"> in a bowl. </span><a class="crosslink" debug="174 181" href="http://www.foodterms.com/encyclopedia/marinate/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">Marinate</span></a><span class="Apple-style-span" style="font-family: inherit;"> at room temperature for 15 minutes. Mix the remaining </span><a class="crosslink" debug="237 246" href="http://www.foodterms.com/encyclopedia/cornstarch/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">cornstarch</span></a><span class="Apple-style-span" style="font-family: inherit;"> with the 1/3 cup broth or water.</span></div><div style="line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the </span><a class="crosslink" debug="378 385" href="http://www.foodterms.com/encyclopedia/broccoli/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">broccoli</span></a><span class="Apple-style-span" style="font-family: inherit;">stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, </span><a class="crosslink" debug="463 468" href="http://www.foodterms.com/encyclopedia/ginger/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">ginger</span></a><span class="Apple-style-span" style="font-family: inherit;">, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still</span><a class="crosslink" debug="606 610" href="http://www.foodterms.com/encyclopedia/crisp/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">crisp</span></a><span class="Apple-style-span" style="font-family: inherit;">, about 2 minutes. Transfer to a plate.</span></div><div style="line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and </span><a class="crosslink" debug="750 757" href="http://www.foodterms.com/encyclopedia/stir-fry/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">stir-fry</span></a><span class="Apple-style-span" style="font-family: inherit;">until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a </span><a class="crosslink" debug="950 953" href="http://www.foodterms.com/encyclopedia/boil/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">boil</span></a><span class="Apple-style-span" style="font-family: inherit;"> to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.</span></div></div></i>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-76642415796157173002011-03-22T18:57:00.001-04:002011-03-22T19:01:01.194-04:00Making Rugelach<div style="text-align: left;">When I was little, my grandma taught me how to make a cookie she called "Juicy Biscuits"...or maybe she said Jewish biscuits and my little ears translated. She always made them with grape jelly and walnuts. I never thought this was weird as a kid, though now, it does seem a little funny. All I know is it was fun to make and they were delicious.</div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5291845054/" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;" title="Making Rugelach by kristin172429, on Flickr"><span class="Apple-style-span" style="font-family: inherit;"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5205/5291845054_f608a01048.jpg" width="400" /></span></a></td></tr>
</tbody></table><br />
</div><div style="text-align: left;">When I was older, I wanted to make the cookies on my own, but had lost the recipe. It took me a lot of searching and research before I figured out they were actually called "Rugelach" and they were a traditional Jewish pastry. After searching for a recipe that seemed familiar, I found this one on Epicurious: <a href="http://www.epicurious.com/recipes/food/views/Rugelach-109475">Rugelach (Gourmet | May 2004)</a>. The recipe is actually pretty easy, but a little labor intensive. If I am going to make it, I normally commit to making 2 or 3 batches at a time. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I definitely recommend keeping the dough refrigerated before and after rolling it out until it is ready to be filled and rolled. The recipe says to chill for 8 - 24 hours, but I have done it in just a few hours with the same success. I bake them whole and then slice them after they have cooled, which is different from the traditional method of doing the crescent shape or cutting them before baking.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Flavor varieties - you can go crazy with fillings. I have heard of ones made with chocolate or apple filling. I tend to mix and match using a variety of jams (raspberry, apricot, fig, and of course, grape), nuts (pecans or walnuts), and dried fruits (raisins or craisins). I might have one with fig, craisins, and pecans and another with apricots, raisins, and walnuts. If you like really sweet things, use the raspberry with the craisins and pecan. I normally just mix and match until I run out of dough or the other ingredients.<br />
<br />
These are often made as a holiday cookie, but I they are quite delicious and I would recommend them pretty much any time of year. I will say this: I have tried to make them in July. If you can't control the heat and humidity with some powerful air conditioning, you are in for a challenge. You have mere moments to get the dough in and out of the fridge before it starts melting. Were the cookies still delicious? Absolutely. Would I want to do that again? Not so much.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Here is a photo montage of the batch I made at Christmas this past year. I forgot to take pictures of the actual making of the dough, so it picks up from after the dough has been chilled.<br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Rugelach</span></b><br />
<i><span class="Apple-style-span" style="font-family: inherit;">Recipe courtesy of </span></i><a href="http://www.blogger.com/Read%20More%20http://www.epicurious.com/recipes/food/views/Rugelach-109475#ixzz1HN1XQqAE"><i><span class="Apple-style-span" style="font-family: inherit;">Epicurious.com</span></i></a><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"></span><br />
<ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">2 cups all-purpose flour</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">2 sticks (1 cup) unsalted butter, softened</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">8 oz cream cheese, softened</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">1/2 cup plus 4 teaspoons sugar</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon cinnamon</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">1 cup apricot preserves or raspberry jam</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">1 cup loosely packed golden raisins, chopped</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">1 1/4 cups walnuts (1/4 lb), finely chopped</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Milk for brushing cookies</span></span></li>
</ul><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px;"></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px;"></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px;"><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.</span></span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.</span></span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div></span></span></div></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5291787858/" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;" title="Making Rugelach by kristin172429, on Flickr"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5242/5291787858_699f6779c4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.</span></div></td></tr>
</tbody></table><div style="text-align: center;"><div style="text-align: left;"><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;"> </span></div></div></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><a href="http://www.flickr.com/photos/kristin1724/5291793486/" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;" title="Making Rugelach by kristin172429, on Flickr"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5126/5291793486_26aabcc62b.jpg" width="400" /></a></span></td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5291770080/" style="margin-left: auto; margin-right: auto;" title="Making Rugelach by kristin172429, on Flickr"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5043/5291770080_46b7a7b728.jpg" width="400" /></a></td></tr>
</tbody></table><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5291783870/" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;" title="Making Rugelach by kristin172429, on Flickr"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5089/5291783870_4cee90b1f6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Rolled out dough - thin, but </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">not so thin it will tear when assembled.</span></div></td></tr>
</tbody></table><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Whisk 1/2 cup sugar with cinnamon.</span></div></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"></span><br />
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.</span></span></div></div></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span><br />
<div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5291794986/" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;" title="Making Rugelach by kristin172429, on Flickr"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5007/5291794986_1e60a5e80e.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;">The Fillings</span><br />
</span></td></tr>
</tbody></table></div><div><div style="text-align: left;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><img alt="Making Rugelach" height="400" src="http://farm6.static.flickr.com/5244/5291230059_f56d2cb1fc.jpg" style="margin-left: auto; margin-right: auto;" width="300" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Jam spread on the dough, </span><span class="Apple-style-span" style="font-size: small;">cinnamon sugar, nuts, and dried </span><span class="Apple-style-span" style="font-size: small;">fruit sprinkled on top.</span></td></tr>
</tbody></table><br />
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)</span></div><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px;"> </span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5291822500/" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;" title="Making Rugelach by kristin172429, on Flickr"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5287/5291822500_147862441d.jpg" width="400" /></a></td></tr>
</tbody></table>Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.</div><div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5291235489/" style="margin-left: auto; margin-right: auto;" title="Making Rugelach by kristin172429, on Flickr"><span class="Apple-style-span" style="font-size: large;"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5047/5291235489_355c48238c.jpg" width="400" /></span></a></td></tr>
</tbody></table><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5291241825/" style="margin-left: 1em; margin-right: 1em;" title="Making Rugelach by kristin172429, on Flickr"><img alt="Making Rugelach" height="300" src="http://farm6.static.flickr.com/5245/5291241825_d823937cf1.jpg" width="400" /></a></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-56557130948531636612011-03-14T19:05:00.000-04:002011-03-14T19:05:11.825-04:00The Old StandbyAs a cook, I don't really have the creativity to develop my own recipes from scratch, as much as I wish I did. I need to use another recipe as a launching pad. I love searching through recipes, online, in magazines, and in cookbooks. If I am looking for something new or interesting, I go online. I page through tons of recipes on tons of different sites. I love going to <a href="http://www.tastespotting.com/">Tastespotting</a> to look at all of the mouthwatering images of delectable food. I like to use <a href="http://www.epicurious.com/">Epicurious</a> because their recipes are reliable and they have great feedback and comments from other users. If I am looking for something more indulgent, I love <a href="http://www.foodandwine.com/">Food and Wine</a>. Healthy food? <a href="http://www.eatingwell.com/">Eating Well</a> it is. That's not even the stacks of magazine pages I have ripped out to try at some point. But if I am looking for a classic? If I want an old standard? Meatloaf. Chicken Pot Pie. Sauces. To remind myself how long to cook a baked potato and at what temperature (or any other basic cooking technique for just about any food). For any and all of these, I pull out my old, falling apart, needs to be taped at the seam, pages splotched with recipes I've used over and over again, the <i>Joy of Cooking</i> cookbook.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5527761514/" style="margin-left: 1em; margin-right: 1em;" title="Joy of Cooking.001 by kristin172429, on Flickr"><img alt="Joy of Cooking.001" height="500" src="http://farm6.static.flickr.com/5258/5527761514_aa2bb26997.jpg" width="430" /></a></div><br />
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<br />
It seems so old school, old lady cooking, but the classic cookbook is a cook's best friend. All of the fanciest recipes in the world won't help you if you don't know how to do the basics. The <i>Joy of Cooking</i> is my culinary school general education course. I go to it for some of my favorite meals and can still get rave reviews using recipes from this book. The meatloaf I make that everyone loves? <i>Joy of Cooking</i>. My meatballs? <i>Joy of Cooking</i>. Chicken Paprikash? You got it: <i>Joy of Cooking</i>.<br />
<br />
At this point, I don't even know where I got this cookbook. I don't know if I bought it or if it was a gift. I think it was new when I got it, but it has been so long, I really don't remember. All I know is when I am not sure how long to cook a certain kind of steak based on it's cut, thickness, and bone or not, there is a handy little chart. Each food section starts off with a quick basics lesson on the food - what it is, how to clean or prep it, and how to cook it in the most stripped down manner. Then you get the recipes. Recipes that take up hundreds and hundreds of pages of everything from sauce to dessert with every kind of protein in between. It is my culinary bible and hasn't failed me yet. I always thought in this technological age, that I would have moved almost exclusively to the internet, but either I'm old-fashioned or the internet just isn't as reliable as a cookbook that has been around since 1931. So, for now, there will always be a spot in my kitchen where the <i>Joy of Cooking</i> will sit in easy reach, ready to make another delicious meal.kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-52563803538860407752011-03-07T21:31:00.000-05:002011-03-07T21:31:50.879-05:00Lasagna. Cheesy, Delicious, Comfort food + Roasted Veggies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5507990322/" style="margin-left: auto; margin-right: auto;" title="Lasagna by kristin172429, on Flickr"><img alt="Lasagna" height="375" src="http://farm6.static.flickr.com/5255/5507990322_d1070e1c98.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lasagna with Beef, Turkey, & Roasted Vegetables</td></tr>
</tbody></table><br />
<br />
I love lasagna. It is a craving food for me. Technically, I am part Italian. Without or without my ancestral heritage, I think I would still have a deep love of Italian food. I remember my Grandma making a big pot of spaghetti sauce filled with meatballs, sausage, chicken, and braciole. It was, and still is, one of my favorite meals. I love making a "pot of sauce" on a Sunday afternoon so it can simmer for hours. Other times, I am looking for the ooey-gooey cheesy deliciousness of a lasagna. The layers of goodness make me happy. In more recent years, as I have been looking for healthier ways to eat food, I will sometimes up the "veggie quotient" of a meal that might otherwise be rather veggie-less. I still get all the things I love about the food, but I added a little extra nutrition which makes me feel a little better about eating it. That begins the tale of adding roasted vegetables to my lasagna.<br />
<br />
When I first decided to healthy-up my lasagna, I thought I would try just using vegetables instead of meat, but it was missing something. I tried using turkey instead of ground beef, but there was a lack of richness. Finally, I figured out to just use all three. I use half turkey and half ground beef in the bolognese sauce (fancy name for meat sauce). Then, I take eggplant, zucchini, and yellow squash and slice them into long, wide strips (they remind of lasagna noodles sliced this way and could actually be used in place of noodles if you are trying lower the calories/carbs). I roast them in the oven first and then just layer them in with everything else.<br />
<br />
This recipe will serve at least 8 (if you serve large pieces) and easily 12 with slightly smaller pieces and a side salad. It also freezes really well. I cut it into portion sizes first and then freeze it. You can take out a serving at a time and heat it in the microwave or oven until melty and bubbly. If you do heat it in the oven, I recommend heating at about 450 degrees, covered with foil, for about 30 minutes.<br />
<br />
<b><u>Ingredients</u></b><br />
<br />
<ul><li>1 large or two small eggplant, sliced lengthwise into wide strips</li>
<li>2 zucchini, sliced lengthwise into wide strips</li>
<li>2 yellow squash, sliced lengthwise into wide strips</li>
<li>Lasagna noodles, cooked according to package directions</li>
<li>1 lb. ground beef</li>
<li>1 lb. ground turkey</li>
<li>28 oz. chopped tomatoes (I like Pomi or Muir Glen)</li>
<li>28 oz. strained tomatoes (ditto on above)</li>
<li>1 large onion, diced</li>
<li>4 cloves of garlic, minced</li>
<li>1/4 cup fresh Basil (or about 1 Tbsp dried)</li>
<li>2 Tbsp. fresh Oregano (or 2 tsp dried)</li>
<li>1/2 cup fresh, flat leaf parsley</li>
<li>1 cup grated Parmigiano-Reggiano</li>
<li>4 cups shredded mozzarella (or mozzarella-provolone blend) - more if you like it really cheesy!</li>
<li>16 oz. container ricotta cheese - I use <a href="http://www.richeeses.com/products.html">Narragansett Creamery's Renaissance Ricotta </a>almost exclusively - if you can find it, use it!!!</li>
<li>2 eggs. lightly beaten</li>
</ul><br />
<br />
<br />
<br />
Step 1: Roast the Vegetables at 450 degrees for about 20-25 minutes (watch that they don't over cook or dry out). They can still be a little firm since they will bake in the lasagna. Set aside to cool once done.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5507396851/" style="margin-left: 1em; margin-right: 1em;" title="Lasagna by kristin172429, on Flickr"><img alt="Lasagna" height="500" src="http://farm6.static.flickr.com/5220/5507396851_ebfff3a447.jpg" width="448" /></a></div><br />
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<br />
<div style="text-align: center;"><i>While the vegetables are roasting, start the bolognese sauce</i>.</div><br />
Heat your pan to medium-high.<br />
Add about a Tbsp olive oil (optional).<br />
Add beef and turkey and cook until browned. If you didn't use lean meats or there is a lot of fat in the pan, drain all but about 1 Tbsp.<br />
Add onion and garlic to beef and turkey and cook until soft.<br />
Add chopped and strained tomatoes, basil, oregano, and half of the parsley and salt and pepper to taste.<br />
Simmer the sauce (the longer you can simmer it to reduce it down, the better, but 20-30 minutes is fine - I have notice a little wateriness in the lasagna if you don't reduce the sauce enough)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5507973532/" style="margin-left: auto; margin-right: auto;" title="Lasagna by kristin172429, on Flickr"><img alt="Lasagna" height="375" src="http://farm6.static.flickr.com/5256/5507973532_96658535b8.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The Bolognese sauce</span></td></tr>
</tbody></table><br />
<div style="text-align: center;"><i>Once your bolognese is simmering, start working on your ricotta mixture.</i></div><br />
<br />
Best ricotta I have ever had (seriously). Use this if you can! It is super creamy with none of that gritty texture ricotta can have sometimes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5507970686/" style="margin-left: 1em; margin-right: 1em;" title="Lasagna by kristin172429, on Flickr"><img alt="Lasagna" height="375" src="http://farm6.static.flickr.com/5292/5507970686_33efb13128.jpg" width="500" /></a></div><br />
<br />
Combine eggs, ricotta, other half of the parsley, half of the parmigiana-reggiano, and salt and pepper. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5507397375/" style="margin-left: 1em; margin-right: 1em;" title="Lasagna by kristin172429, on Flickr"><img alt="Lasagna" height="451" src="http://farm6.static.flickr.com/5178/5507397375_2425aa5fe4.jpg" width="500" /></a></div><br />
<br />
Combine the remaining parmigiana-reggiano with the mozzarella.<br />
<br />
Let the layering begin! You can really layer in whatever order suits your taste, but here is how I do it:<br />
<br />
In a 13x9 pan:<br />
Spread a thin layer of the bolognese sauce on the bottom so the noodles don't stick.<br />
Lasagna noodles (about 4, slightly overlapping)<br />
Ricotta mixture (about 1/2 of the mixture)<br />
Roasted Vegetables (mix it up or do an all-eggplant layer here and squash on the next one)<br />
Bolognese sauce<br />
Shredded Mozzarella Cheese mix<br />
REPEAT with remaining ingredients (you might have leftover sauce - it's great on pasta - freeze or save what you don't use)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5507377493/" style="margin-left: auto; margin-right: auto;" title="Lasagna by kristin172429, on Flickr"><img alt="Lasagna" height="375" src="http://farm6.static.flickr.com/5253/5507377493_7399d5e85f.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before - all layered up and ready for the oven</td></tr>
</tbody></table><br />
<br />
Bake at 375 degrees for 45 minutes or until top is golden brown. Let rest 5-10 minutes after it comes out of the oven before serving.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5507978846/" style="margin-left: auto; margin-right: auto;" title="Lasagna by kristin172429, on Flickr"><img alt="Lasagna" height="375" src="http://farm6.static.flickr.com/5100/5507978846_f089ece95f.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After - ready for eating!! </td></tr>
</tbody></table><br />
<br />
<br />
And for those cooks like me who see those cooking shows where the kitchen barely has a thing out of place when they make these kinds of meals. I make a mess. It's okay. It makes it taste better!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5507520863/" style="margin-left: 1em; margin-right: 1em;" title="Lasagna by kristin172429, on Flickr"><img alt="Lasagna" height="264" src="http://farm6.static.flickr.com/5258/5507520863_08a52452e1.jpg" width="500" /></a></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com1tag:blogger.com,1999:blog-2528398259897044331.post-22955035707383166482011-03-03T22:54:00.000-05:002011-03-03T22:54:01.997-05:00If the Smell of Baking Bread Was a Perfume...<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Bread. Warm from the oven, little puff of steam as you pull it apart, a little bit of butter that melts as it touches the surface, that soft chewy wonderfulness as you take that first bite. I like bread. It is good (it is evil!). It is addicting. The smell of baking bread is intoxicating. I would seriously consider wearing a perfume that was that scent, but then I would be hungry all of the time. Instead, I will just wait until that smell is wafting through my house while I am waiting for the latest loaf of bread to be done.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">I freely admit that before learning how to make bread, I found the idea incredibly intimidating. I mean, people don't make their own bread. We buy it, all sliced up and wrapped in a plastic sleeve. If it was easy to do, more people would do it, right? I honestly thought it would be such a hassle and not really worth all the hard work it would take. True, I was bothered by the number of ingredients that went into the store bread (average is about 18 - only takes about 5 to actually make bread), but I just couldn't convince myself to try and make my own. And then someone gifted me a bread machine (thanks, Aunt Connie!). That's when the magic happened.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">If you don't have a bread machine - get one! Technically, you don't need one to make bread, but boy does it make it really, really easy. If you have a stand-mixer, you can also use the dough hook on those for the kneading part, which is really the tedious part of making bread without a machine. I like to use the bread machine to do the kneading and first rising of the dough, but then I take it out and do the final rise and baking in a loaf pan. Why, do you ask, do I not just bake it in the bread machine? Well, as wonderful as my machine is, it has a tube-shaped pan. It makes round bread. It's still delicious, but it's just weird. So, I bake it outside of the machine to get the traditional loaf shape. If you are lucky enough to have a bread machine with the loaf-shaped pan, you can just bake it right in there.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Do you want to know how easy is it to make bread? Let's look at this basic recipe from King Arthur Flour:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><br />
<div style="text-align: justify;"><a href="http://www.kingarthurflour.com/recipes/toast-and-sandwich-bread-recipe"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: #134f5c;">Toast and Sandwich Bread Recipe</span></b></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="line-height: 16px;"><i><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;">Recipe courtesy of </span></span></i></span><span class="Apple-style-span" style="line-height: 16px;"><i><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.kingarthurflour.com/" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 1px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: 500; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kingarthurflour.com web site"><span class="Apple-style-span" style="color: #e06666;">King Arthur Flour</span></a></span></i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="line-height: 16px;"><i><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;"><a href="http://www.kingarthurflour.com/" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 1px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: 500; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kingarthurflour.com web site"></a></span></span></i></span><span class="Apple-style-span" style="color: #134f5c;">2 teaspoons instant yeast</span></span><br />
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="color: #134f5c;"></span></span><span class="Apple-style-span" style="color: #134f5c; line-height: 24px;">2 tablespoons sugar</span></div><span class="Apple-style-span" style="line-height: 24px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;">1 cup lukewarm milk</span></span></div></span><span class="Apple-style-span" style="line-height: 24px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;">1 1/2 teaspoons salt</span></span></div></span><span class="Apple-style-span" style="line-height: 24px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;">3 cups King Arthur Unbleached All-Purpose Flour</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;"></span></span><span class="Apple-style-span" style="color: #134f5c;">2 tablespoons butter, melted</span></div></span><span class="Apple-style-span" style="line-height: 24px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;"><br />
</span></span></div></span><span class="Apple-style-span" style="line-height: 24px;"><div style="text-align: justify;"><i style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: #134f5c;">Bread Machine Method (1 1/2-lb. or larger machine)</span></b></span></span></i><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: #134f5c;">:</span></b><span class="Apple-style-span" style="color: #134f5c;"> Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread (or equivalent), and press Start.</span></span></span></span></div></span><span class="Apple-style-span" style="font-size: 11px; line-height: 16px;"><div style="text-align: justify;"><i style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font-weight: 400; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;">Yield: 1 loaf, 12 slices.</span></span></span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small; line-height: 24px;"><br />
</span></div><div style="text-align: justify;"><i style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; font-weight: 400; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"></span></span></i><span class="Apple-style-span" style="font-size: small; line-height: 24px;">Yes, with a bread machine, you are done. That's it! Combine ingredients and press start. And how many ingredients? Six. That's it. All basic things you probably already have in your kitchen. It really is that easy. And you don't have a bread machine? It's still not that hard. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small; line-height: 24px;"><i style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: #134f5c;"><br />
</span></b></span></span></i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small; line-height: 24px;"><i style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: #134f5c;">Manual/Mixer/Food Processor Method</span></b></span></span></i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: #134f5c;">:</span></b><span class="Apple-style-span" style="color: #134f5c;"> In a large mixing bowl, combine all of the ingredients and mix for 2 minutes. Switch to the dough hook, and knead for 10 minutes. By hand, knead till you have a smooth, soft dough. Using a processor, process for 90 seconds. </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #134f5c; font-size: small; line-height: 24px;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small; line-height: 24px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #134f5c;"></span></span></span></span><span class="Apple-style-span" style="color: #134f5c; font-size: small; line-height: 24px;">Transfer the dough to a lightly greased bowl, cover it, and allow it to rise about 1 hour, or till it’s doubled in bulk. Shape the dough into a loaf, and place it in a greased 8 1/2 x 4 1/2-inch loaf pan. Tent the dough with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, or until it’s crowned 1 to 2 inches over the rim of the pan.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #134f5c; font-size: small; line-height: 24px;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #134f5c; font-size: small; line-height: 24px;"></span><span class="Apple-style-span" style="color: #134f5c; font-size: small; line-height: 24px;">Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until it tests done (its internal temperature will read 190°F on an instant-read thermometer). Remove the bread from the pan to cool. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #134f5c; font-size: small; line-height: 24px;"><br />
</span></div></span><br />
<div style="text-align: left;"><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: inherit;">Once I figured out how to make the bread </span>and got the original recipe down, I started just trying new ones. And you know what? They are just as easy. Breads also are very accepting of ingredient substitutions. I like to switch out the butter for olive oil. I'll use honey instead of sugar. I also love the </span><a href="http://www.blogger.com/"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">King Arthur White Whole Wheat Flour</span></span></a><span class="Apple-style-span" style="font-family: inherit;"> - I switch out half the white flour for this (you can use all white whole wheat, but you don't get the same light, chewy texture). I've experimented with all sorts of breads (like challah - soft, sweet, wonderful as french toast) and rolls (homemade hamburger buns? yes, please!), my latest being a Cinnamon Raisin Swirl bread. In future installments, I'll focus on my other favorite bread recipes. Until then, get baking!</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;">And since you can't post a food blog without some sort of photo, here is a pic from my first attempt at making homemade hamburger rolls:</span><br />
<span class="Apple-style-span" style="line-height: 16px;"><a href="http://www.flickr.com/photos/kristin1724/4905632129/" title="Homemade Hamburger Rolls by kristin172429, on Flickr"><img alt="Homemade Hamburger Rolls" height="375" src="http://farm5.static.flickr.com/4118/4905632129_de4cc85ce7.jpg" width="500" /></a></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-40306810589362504242011-02-26T16:20:00.011-05:002011-02-27T13:18:55.242-05:00Apple Pie Pockets & the Tastes of Childhood<div style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5479520041/" title="Apple Pie Pockets by kristin172429, on Flickr"><img alt="Apple Pie Pockets" height="189" src="http://farm6.static.flickr.com/5137/5479520041_24a303aa25_m.jpg" width="240" /></a></div><div style="text-align: justify;"><a href="http://www.flickr.com/photos/kristin1724/5479520041/" title="Apple Pie Pockets by kristin172429, on Flickr"></a>The taste of foods from my childhood bring me zooming back to being a kid again, a time machine, if you will, to a place less burdened by adult responsibilities, chores, and bills. I like to go back to those foods and try to recreate them. If they were store-bought, I like to try creating homemade versions. It's one of my little adventures with food.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">About a year ago, I had a craving for a yummy dessert-type treat. With apples sitting on my counter, I started thinking about those apple pie pockets I used to love as a child. There were two kinds: one was a half-moon shape (Hostess, I think) and the other had two squares and were covered in a yummy glaze (Drakes). The filling was "apple"...though the contents were so jellied and gooey, I am not sure how long ago it was an actual apple, if ever. Even so, they were delicious (and what did we know in the 80's anyway?). Figuring they were little apple pies, I went to work.</div><div><br />
</div><div>Basic ingredients you will need:</div><div><ul><li>Apples</li>
<li>Butter </li>
<li>Pie Crust</li>
<li>Cinnamon</li>
<li>Sugar</li>
<li>Powdered sugar</li>
<li>Milk</li>
<li>Vanilla</li>
</ul></div><div>First, the crust - make your own if you have time or in a pinch, you can always use store-bought. If I am making one, I normally do a quick search on a reliable recipe site like <a href="http://www.epicurious.com/">Epicurious</a> and use what I find there. Dough for a 9" pie crust will make 4-6 pockets.</div><div><br />
</div><div>Roll out the dough to about 1/4" thickness. I cut mine into rectangles - about 3" wide by 8" long, but you could do larger or circles to make the half-moon.</div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5250268087/" title="Pics 437 by kristin172429, on Flickr"><img alt="Pics 437" height="180" src="http://farm6.static.flickr.com/5209/5250268087_7f767d7b59_m.jpg" width="240" /></a></div></div><div><br />
</div><div>Peel and dice your apples. Toss them in a large bowl with some cinnamon and sugar. I mix cinnamon sugar separately to taste and then just evenly coat the apples. </div><div><br />
</div><div>Cut up your butter into small pieces (easier to do right out of the fridge before it gets too soft). </div><div><br />
</div><div>Take a scoop of apples and place it on the bottom half of the dough. Add a couple of dots of butter on top of the apples.</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5480147406/" title="Apple Pie Pockets by kristin172429, on Flickr"><img alt="Apple Pie Pockets" height="141" src="http://farm6.static.flickr.com/5057/5480147406_f2e8c2a201_m.jpg" width="240" /></a></div><div><br />
</div><div>To seal the pockets, dip your finger in water and run it around the outside edge of the dough. Gently, fold the top over the apples, stretching it just slightly if you need to, and press the edges where the dough meets with a fork. Make a few slashes across the top to vent the pocket while baking.</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5251183155/" title="Apple Pie Pockets by kristin172429, on Flickr"><img alt="Apple Pie Pockets" height="240" src="http://farm6.static.flickr.com/5122/5251183155_5c9e49945b_m.jpg" width="180" /></a></div><div><br />
</div><div>Place on a cookie sheet and bake at 425 degrees for 25 minutes, until golden brown. </div><div style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5251834132/" title="Pics 481 by kristin172429, on Flickr"><img alt="Pics 481" height="180" src="http://farm6.static.flickr.com/5121/5251834132_58ca99ccc9_m.jpg" width="240" /></a></div><div><br />
</div><div>While the pockets are baking, mix together the powdered sugar (about 1/2 cup) with some milk (start with a small amount - about a tablespoon), a dash of cinnamon, and a small splash of vanilla (very technical measurements, I know). Mix together to a creamy, paste-like consistency. It shouldn't be too runny.</div><div><br />
</div><div>When the pockets are done, remove from the over and let cool for about 5 minutes. The drizzle the glaze over the pockets until coated.</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5480179706/" title="Apple Pie Pockets by kristin172429, on Flickr"><img alt="Apple Pie Pockets" height="167" src="http://farm6.static.flickr.com/5172/5480179706_24f5693034_m.jpg" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #ff6666;">Eat!!! Enjoy!!!</span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/kristin1724/5480191242/" title="Apple Pie Pockets by kristin172429, on Flickr"><img alt="Apple Pie Pockets" height="180" src="http://farm6.static.flickr.com/5174/5480191242_6f293a57b5_m.jpg" width="240" /></a></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com2tag:blogger.com,1999:blog-2528398259897044331.post-43234601325998682802011-02-26T15:52:00.008-05:002011-02-26T16:29:30.726-05:00Food Musings and Adventures of a Redhead - the renaming of the blogI started this blog a few years ago. I realized I kept finding little shortcuts in life that I thought would be worth sharing. It became apparent quickly that I was not an endless supply of tips and tricks! I started thinking about those things in life that are constant, always evolving, and that I feel like I will always have something to say about. One of the ever-present things in my life (and all our lives) is food. Between the magazines, cookbook collection, websites, and other assorted food-related information, I am constantly reading, learning, cooking, and trying new recipes. Of all the things I talk about, food is at the top of the list.<div><br /></div><div>After thinking this over (while a batch of rolls was rising in the kitchen with that smell of dough in the air), I made a decision: just turn this into a food blog. Gone is the <i>Tips and Tricks</i> title, replaced by <i><span class="Apple-style-span" style="color:#FF6666;">Food Musings and Adventures of a Redhead</span></i>. The old posts are still there (I still like those tips and some of them are food related!). </div><div><br /></div><div>Full disclosure: I don't really write my own recipes. I tend to use recipes others have already come up with, sometimes following exactly, sometimes substituting. This will probably be the way this blog goes. If I ever use a recipe from somewhere else, I will make sure to provide the source and proper credit. I'll let you know what was good, bad, easy, or hard about a recipe and let you know of any ideas I might have about alterations (and if they failed miserably or not). I will do my best to include photos when I can. I will post about recipes- making them, finding them, my favorites, and other times I may just decide to talk about food - a specific food, where to buy food, buying responsibly (organic, local, etc.), among other food musings. And who knows...maybe a random tip now and again just to spice things up.</div><div><br /></div><div>I hope you enjoy the musings and adventures.</div><div><br /></div><div>KDW</div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-59102447967878446922010-02-16T16:43:00.004-05:002011-02-27T13:17:38.248-05:00My new favorite thing: The Farm LadyI have become informed and I also have become disturbed. I have been learning, reading, listening, and absorbing all of this information about how our food is processed, how animals are treated in industrial farming, and how we have destroyed our food culture. And I decided that I needed to try and get myself out of the destructive food chain as much as possible. <br />
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I started looking for local farms and CSA (farm share programs - you give them money, they give you some of what they grow). In my research, I found <a href="http://www.localharvest.org/">localharvest.org</a> - great resource with a lot of information on how to find local farms near you. As I wandered around the pages looking for farms and CSAs, I came across a farm that mentioned a delivery service that works with area farms. Genius! I call it "the Farm Lady", but it's actually called CT Farm Fresh Express. Now, before you go on about the carbon footprint of my delivery service...this is a local service that drives within the local area to pick up local products. None of the foods traveled 1500 miles just to get to them like in the grocery store. For me, it all balances out.<br />
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On to the good stuff: <a href="http://ctffe.com/">CT Farm Fresh Express</a> is a wonderful company operating in the state of Connecticut. They work with tons of local farmers, bakeries, coffee roasters, etc. The farms are mostly organic farms using sustainable agricultural methods. They work with animal humane farms that treat these amazing creatures who will give their lives to fill our plate with the dignity and respect they deserve. These are small, wonderful farms. The products are fresh, delicious, and amazing. The difference in the food that comes from these places compared to what you purchase in a grocery store is astounding. It really opened my eyes to how far from real food our grocery stores have gone. It is quite sad really. <br />
<br />
So, if you live in CT, I highly recommend giving them a try. Their store is open online from Friday through Tuesday's at noon and deliveries are every Friday. You can find them at <a href="http://www.ctfarmfreshstore.com/Default.asp">http://www.ctfarmfreshstore.com/Default.asp</a> If you are not in CT, use your resources and find those local farms, farmer's markets, and other local purveyors. The cost might be a little more for some things, but the quality and the karma are worth every penny!<br />
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Here are a few other things that I recommend:<br />
<ul><li>Read <a href="http://www.michaelpollan.com/indefense.php">"In Defense of Food: An Eater's Manifesto"</a> by Michael Pollan (plus ANY of his other books)</li>
<li>Watch <a href="http://www.youtube.com/watch?v=jIwrV5e6fMY&feature=youtu.be">Jamie Oliver's TED awards speech</a>. I love his passion for the food revolution and fixing the food we are feeding our families, especially in schools.</li>
<li>Watch <a href="http://www.foodincmovie.com/">Food, Inc.</a> (if you can handle it - it may be traumatizing for some. <a href="http://www.foodincmovie.com/about-the-issues.php">Read about it </a>if you can't watch it).</li>
<li>Become informed and understand what is in your food, what industrialization is doing to our food and our health, and find a better way.</li>
</ul>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-11142331541512497022007-08-10T20:28:00.001-04:002011-02-27T13:30:29.457-05:00Glow, baby! Glow!This is more of a product recommendation than a tip or trick (though if you don't tell anyone that you are using it, it could be considered tricking them).<br />
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Dear Pasty People of the World (or those who like a little summer tan),<br />
<br />
If you have not already gone out and bought yourself a bottle of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">L'Oreal</span> Sublime Glow tanning lotion, I highly recommend it! It gives you a natural looking tan that appears gradually as you use it. The lotion also has a beautiful golden shimmer that makes your skin luminous, on top of the tanning benefits. And for those of you with fair skin: you do not need to buy the "fair skin tones" bottle. Go medium if you want. It just gives you a slightly deeper tan (it doesn't get weird and orange-looking like some brands), and who doesn't want that ?<br />
<br />
<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzHaurxDZbuUG2ykaf5omXin_kEOviHIJ31weMlaIrUiOHPT6uIoI8gawb8gWtfj4llPOnG5sycUrQLlnTKJD935yS60HN_3JD1T65pxI5sKi_pi4_AUivcaJaaNxMbFgN-gMoJ_Ml3s/s1600-h/300.jpg"><img alt="" border="0" height="192" id="BLOGGER_PHOTO_ID_5097263621160296962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzHaurxDZbuUG2ykaf5omXin_kEOviHIJ31weMlaIrUiOHPT6uIoI8gawb8gWtfj4llPOnG5sycUrQLlnTKJD935yS60HN_3JD1T65pxI5sKi_pi4_AUivcaJaaNxMbFgN-gMoJ_Ml3s/s200/300.jpg" style="cursor: hand; height: 192px; width: 185px;" width="171" /></a></div><br />
Once I was told that the only tan I could get was an Irish tan (which pretty much means that the sun brings out all of your freckles and there are so many of them that they start connecting and looking like a tan). Now, this fair-skinned, redheaded, freckled girl has a lovely shimmering tan without the skin cancer risk or the bathing suit trauma.kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-3736580003463789992007-07-12T10:46:00.001-04:002011-02-27T13:27:34.197-05:00The Story of the Lampshade and the Three CatsOnce upon a time, there was a lampshade. She was pretty and off-white. She sat happily upon her lamp. Every now and then, she would say hello to her twin across the room on the other lamp. One day, lampshade begin finding unwanted body hair. "What is all this fur on me?" she asked. The fur began to get thicker and thicker. She had a hard time seeing her poor twin sister, who was suffering the same fate. Then she saw them....frolicking around the room in the same fur that seemed to be covering her: three cats! Long-haired, short-haired, grey, white, tan, brown, black, fur of every kind getting everywhere. Her despair increased as she realized that those cats just kept growing and shedding all that fur. She thought her beautiful off-white sheen was lost forever. She would never create the soft glow from the light she was supposed to. Alas, what was she to do? <br />
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Then, one day, brightness came. Along came her giant owner with a little roll-y thing in her hand. Zip...zip....zip...went the roller down her sides. With each zip, the fur was pulled away. Her beauty was again revealed and her soft glow appeared. She was so happy. She saw her twin, who also was beautiful again, and rejoiced. And they lived happily ever after. The End.<br />
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The moral of this story: Lint rollers are not only good for getting pet hair off of clothing. They are great for cleaning off lampshades, too!kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com4tag:blogger.com,1999:blog-2528398259897044331.post-14250655148923426012007-07-09T09:17:00.001-04:002011-02-27T13:26:38.470-05:00A Wrinkle-free WorldI do not iron. I hate to iron. I am not good at ironing. For years, I would wander around with my wrinkled pants convinced that gravity would make the wrinkles fall out. Alas, gravity, though powerful, could not defeat my wrinkles. And then came Downy Wrinkle Releaser. A quick spray, a little smoothing, and I was a happy wrinkle-free girl! You can even spray this stuff on when you are wearing the clothing (as I often do when I am running out of the house in the morning). Even my husband "irons" his clothes now. Truly a miracle product. If you haven't done so already, go out and get yourself some Downy Wrinkle Releaser. You may never plug in your iron again!<br />
<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFE6y1F-UVni-MBNKGvfi5jV2-j6fl4hAwg03DmeWA9yuE1oXSTYuNsM_CHG9IzaFzIuJs9Wx_Thzp_piMFZjr6-C0rKSAnsVkvFDK0Q1xxruWLIoqDZHi088R8-jubNqv_NYLiAHOT4/s1600-h/downy.bmp"><img alt="" border="0" height="171" id="BLOGGER_PHOTO_ID_5085188243002146370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFE6y1F-UVni-MBNKGvfi5jV2-j6fl4hAwg03DmeWA9yuE1oXSTYuNsM_CHG9IzaFzIuJs9Wx_Thzp_piMFZjr6-C0rKSAnsVkvFDK0Q1xxruWLIoqDZHi088R8-jubNqv_NYLiAHOT4/s200/downy.bmp" style="cursor: hand; height: 146px; width: 163px;" width="158" /></a></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-73609882814024106532007-07-02T15:50:00.001-04:002011-02-27T13:25:14.367-05:00Hello, Weeknight Meatloaf!Meatloaf is one of those meals I used to not cook on a weeknight. By the time you did all the work to make the meatloaf, you still had an hour and a half left before the thing was done cooking. I don't know about you, but I don't like dinner at 8 p.m. One night I was seriously craving meatloaf and knew that I must find a way to cook it faster. When I want something, I will find a way. So, I am rummaging through my kitchen cabinets and I see my ramekins!<br />
<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqLCWE6f57EoR159IwzVZC3lqOwfha1HXbZ8WKScOHXws7IQLselX7SuMj9eGEzX1VCO7xxxxa68dN7fCjD5K-Fy8yGsgkBy6tc3FLqcQMMxaI8tqBRW5hZw-IGNO_zCWHqft1hyvRds/s1600-h/RoundRamekins.jpg"><img alt="" border="0" height="90" id="BLOGGER_PHOTO_ID_5082692480456113714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqLCWE6f57EoR159IwzVZC3lqOwfha1HXbZ8WKScOHXws7IQLselX7SuMj9eGEzX1VCO7xxxxa68dN7fCjD5K-Fy8yGsgkBy6tc3FLqcQMMxaI8tqBRW5hZw-IGNO_zCWHqft1hyvRds/s200/RoundRamekins.jpg" style="cursor: hand;" width="118" /></a><br />
<em><span style="font-size: 85%;">Ramekin</span></em></div><div align="center"><strong><em><span style="font-size: 85%;"></span></em></strong></div><br />
The ramekins are about 5 - 5.5 oz. each and are oven safe. Fill them most of the way, and you have a perfect little personal-sized meatloaf. So, I fill up about 6 ramekins with the meatloaf mixture, pop them in the oven on a baking sheet at the same temperature for the whole meatloaf. And voila! Meatloaf in 30 minutes and perfectly portioned. You can take them out of the ramekins to serve (use an oven mitt - they get very hot...being in the oven and all). They are adorable and yummy at the same time. Hello, Weeknight Meatloaf!<br />
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p.s. If you love sweet ketchup-y sauce on your meatloaf, mix about 1/4 cup of ketchup, a tbsp of mustard, and 1-2 tbsp brown sugar. Spoon this on 10 minutes before the meatloaf is done cooking. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mmmm</span>....kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com1tag:blogger.com,1999:blog-2528398259897044331.post-25113499783694774942007-07-01T17:12:00.001-04:002011-02-27T13:23:19.791-05:00Do you latte?My favorite summertime shortcut! I love, love, love coffee and lattes top my list of yummy drinks. Something I don't love is the $3+ price tag of a latte at pretty much any coffee shop. My solution? Brew it up at home. Yes, you do need an espresso machine. You can find an affordable machine for less than $100. If you buy a daily latte at $3, that's over $20 a week. The cost of the espresso machine will pay off faster than you think. <br />
<div><br />
<div></div><div>Summer lattes must be iced, but spending the time to start up the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgCaf1c0wOsQ7PFWMMNjpB0jeY4K2NHbUo-9tB0ZpGiHs-b3h3gcG7ThGlCCPRzlwryIyH2SXCI-H6yQuLGjbHXqOkp4VO5Otmr6geMI2TP2RUtzHt2bEA3y4z2BEGP7ZESLkmNrJhT0/s1600-h/31Apgr-s6TL._SS500_.jpg"><img alt="" border="0" height="168" id="BLOGGER_PHOTO_ID_5082342066959334914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgCaf1c0wOsQ7PFWMMNjpB0jeY4K2NHbUo-9tB0ZpGiHs-b3h3gcG7ThGlCCPRzlwryIyH2SXCI-H6yQuLGjbHXqOkp4VO5Otmr6geMI2TP2RUtzHt2bEA3y4z2BEGP7ZESLkmNrJhT0/s200/31Apgr-s6TL._SS500_.jpg" style="cursor: hand; float: right; height: 161px; margin: 0px 0px 10px 10px; width: 167px;" width="176" /></a>espresso machine to brew espresso for a single latte takes longer than I would like. My little iced latte secret: brew for the week on the weekend. On Saturday or Sunday, I run 8-10 shots of espresso. I store it in the fridge in one of those shake-up salad dressing containers (you can get one on Amazon for about $5, though any container would work - I just happened to have one of these).</div><br />
<div></div><br />
<div>Ready for a latte? Pour some espresso and milk into a glass, travel container, etc (1/3 espresso<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulbiowzIeb8Ym2F79eVCn1Re2C9qtSTAprDkwAI7gRNZO-ZfCS3GSPNzeFzFk79fhXjhawVulgSzN3k2RuOR33KbhsOGyBhhLh0uUalJj1mRFMV0PQhyphenhyphenIHzjAFxGuk9s9AqyDvV5_Qxw/s1600-h/5150002512.gif"><img alt="" border="0" height="154" id="BLOGGER_PHOTO_ID_5082342616715148818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulbiowzIeb8Ym2F79eVCn1Re2C9qtSTAprDkwAI7gRNZO-ZfCS3GSPNzeFzFk79fhXjhawVulgSzN3k2RuOR33KbhsOGyBhhLh0uUalJj1mRFMV0PQhyphenhyphenIHzjAFxGuk9s9AqyDvV5_Qxw/s200/5150002512.gif" style="cursor: hand; float: right; height: 126px; margin: 0px 0px 10px 10px; width: 68px;" width="47" /></a> to 2/3 milk). Add some ice. Like flavors? Try adding some Hershey's syrup for a mocha. Grab some caramel sundae syrup for a caramel latte (forget the crazy expense syrups they sell at specialty stores and Starbucks - this stuff is just as good and less then half the price). This method to my madness keeps me well caffeinated, saves me money, and prevents the temptation of just getting that one donut or pastry with your coffee!</div></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com1tag:blogger.com,1999:blog-2528398259897044331.post-44086080902710083752007-07-01T15:12:00.001-04:002011-02-27T13:19:43.441-05:00Bacon! Freeze and feel stuck?Okay bacon-lovers (whether its the real deal or turkey for your health), I have a great little trick for you. I don't know about you, but I tend to only use a few slices at a time and mostly on<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qr_jlDO8b2PNDR5_GDfZQ8TtzokpGGdr0IbIhrSFIxxFgcmxTo8DfKxpIKcZx_bI9dm8mtR8jTuJu7N_JgWtcGQzIHJYusj9x0bYFTiD9J1kY2mRA3vhvwFf6OBhFlkZsPu20Nw37c0/s1600-h/prodshot_pressnseal.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5082311284928724466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qr_jlDO8b2PNDR5_GDfZQ8TtzokpGGdr0IbIhrSFIxxFgcmxTo8DfKxpIKcZx_bI9dm8mtR8jTuJu7N_JgWtcGQzIHJYusj9x0bYFTiD9J1kY2mRA3vhvwFf6OBhFlkZsPu20Nw37c0/s200/prodshot_pressnseal.jpg" style="cursor: hand; float: right; margin: 0px 0px 10px 10px;" /></a> weekends. Which means, when I buy a pack of bacon at the store, I'm gonna have to freeze some. Ever tried to pry a few pieces of bacon off of the frozen chunk? Yeah, me too. Hence the trick (and another favorite product): Press 'n Seal wrap.<br />
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<br />
Here's the deal: Rip off a long piece of Press 'n seal. Take your bacon, portion it into individual servings, and place on top of the Press 'n seal wrap. You will want to leave about 1/2 - 1 inch between each bacon pile. Now, take a second piece of Press 'n Seal. Lay it on top of the first piece and the bacon piles. Run you fingers between each bacon pile and along the edges to form a seal between the two Press 'n seal layers. If you need the cooking instructions, write them right there on the wrap. Roll up the bacon wrapped in Press 'n Seal and pop it in the freezer. Next time you need bacon, you can cut off a section or just peel back to the first section and take out your serving. No more bacon falling apart when trying to pry it from a frozen chunk!kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com0tag:blogger.com,1999:blog-2528398259897044331.post-82299095626041055232007-07-01T15:05:00.001-04:002011-02-27T13:21:17.705-05:00Bananas too ripe? Like Smoothies?No matter how many bananas I buy, I never seem to be able to eat them all before at least one of two gets riper than I like. Since I hate throwing away perfectly good food, I wanted to find another use for the ripe bananas. Instead of tossing them, I peel them, cut them into 1 inch chunks, and place in a single layer in a ziploc bag. Put them in the freezer, still in the single layer, and let them freeze overnight. Once they are frozen, you can break up the layer and store the bag anywhere in the freezer.<br />
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So, now you have frozen bananas. What are you supposed to do with them? Smoothies! Use the bananas instead of ice cubes. They add the cold and a wonderful creaminess to a smoothie. Toss in some yogurt, honey, some berries, maybe a little cinnamon, and blend (add a little milk if its too thick). ENJOY! And feel good about not throwing away perfectly edible food!kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com1tag:blogger.com,1999:blog-2528398259897044331.post-27858284501107221322007-07-01T14:56:00.001-04:002011-02-27T13:21:47.304-05:00For the love of cream sauce (and not love handles)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSXEKgEX-06FlP1cZVDoc5_g5bKtbDfOY5yDIznfMLdD-7TgexLYzf1i9X3gIh5ID9uD4NaupXIciRwZcvyL-RQc17Pn0gglod2cLrLd_c8KpWHl1mF9NLQT0xdbwihiMF-bV8Efri5c/s1600-h/untitled.bmp"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5082306444500581858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSXEKgEX-06FlP1cZVDoc5_g5bKtbDfOY5yDIznfMLdD-7TgexLYzf1i9X3gIh5ID9uD4NaupXIciRwZcvyL-RQc17Pn0gglod2cLrLd_c8KpWHl1mF9NLQT0xdbwihiMF-bV8Efri5c/s200/untitled.bmp" style="cursor: hand; float: right; margin: 0px 0px 10px 10px;" /></a> <br />
<div><div>I love creamy sauces. My husband loves anything with the word alfredo in it. I cringe at the idea of pouring heavy cream into the pan and searched for another way. I found Wondra flour. Using Wondra, I can turn skim milk into a creamy, yummy sauce. All you need is a little Wondra + skim milk + simmer time (about 1 minute) and you will have a sauce you would swear was full of heavy cream. </div><br />
<div></div><div>Look for Wondra in a grocery store near you. I find mine in the baking aisle with the regular flour. </div><br />
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<div></div></div>kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com1tag:blogger.com,1999:blog-2528398259897044331.post-56200690306119403292007-07-01T14:11:00.000-04:002007-07-01T14:13:51.292-04:00Tips and Tricks of a RedheadAs I go through life, I assemble all sorts of tips and tricks to get me through life. These ideas help make my life easier. I find most of my ideas are for the kitchen. This is just a simple blog to share these things with anyone who is willing to take the time to read them.kristin1724http://www.blogger.com/profile/07822972121680152459noreply@blogger.com2