tag:blogger.com,1999:blog-25492462142936914262024-02-06T18:52:17.524-08:00Chef HalieCooking Natural and HolisticUnknownnoreply@blogger.comBlogger45125tag:blogger.com,1999:blog-2549246214293691426.post-7548815489866295102012-08-25T20:23:00.002-07:002012-08-25T20:38:02.853-07:00<div class="separator" style="clear: both; text-align: center;">
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<b><span class="Apple-style-span" style="font-size: x-large;">Returning to the kitchen</span></b><br />
Today is the first time in almost 2 years that I have felt so inspired that I am returning to my Chef Halie blog. Although I am no longer a chef I have still been cooking and creating over the past years. I now belong to a great CSA here in Carmel, WE Cooperative, and am loving using all the veggies and fruit that come every week. This is a new way to cook that I had not truly appreciated until now.<br />
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My most recent inspiration though, has come from my new friend Melissa. If there was anyone who could inspire you to use every last piece of your CSA box each week it would be this woman. An enthusiastic gardener, forager, cook, and aspiring hooch making queen, her excitement about food has excited me to get back into the swing of things here and find new kitchen adventures.<br />
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So... I hope to share with you all again my new receipes and adventures.<br />
Hope you enjoy!<br />
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<b><u><span class="Apple-style-span" style="font-size: x-large;">Huckleberry Foraging</span></u></b><br />
Today I went foraging... Not out in the country or on a mountain side, but right here in Pacific Grove, CA. Now I have been berry picking before, but almost always at a farm and paying for the privilege of picking my own food. Today Melissa and I trapesed out into the bushes of this urban forest, wearing sneakers and long pants and sleeves, the appropriate berry picking clothes. These tiny berries peaked out from the hundreds of bushes and we picked and picked and, did I mention we picked? Our little buckets filling up with the sweet sometimes tart berries reminded me of "Blueberries For Sal" as they plunked in. While this adventure took hours to collect a modest amount, Melissa and I chatted and improved our health with fresh air and slow thoughtful searching of Huckleberries.<br />
This whole process has made me appreciate each berry in a way that I may never have done before.<br />
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Now the task will be finding the perfect receipe for these little treasures. I've thought of a tart, if I can find the bottom for my pan, or jam?<br />
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<img height="320" src="webkit-fake-url://2334A705-6678-4C2F-A640-76A84B317306/imagejpeg" width="239" /><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-54290276306207785422010-12-20T14:34:00.000-08:002010-12-20T14:34:41.466-08:00Baked Tortellini Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUzBbu1GG1wjZXcmel5Ou3vATuu9DgxoB6Mq2LuoHV22GyuWHF3RYEj01xDPh8I39tOp9k-Jf01dgGb5rHicfRg8hkvtPoZEkhTOzfCGO0N4bdEI1B2GUAAyjR7NILut1tWVJSdQ3Hws/s1600/regular.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUzBbu1GG1wjZXcmel5Ou3vATuu9DgxoB6Mq2LuoHV22GyuWHF3RYEj01xDPh8I39tOp9k-Jf01dgGb5rHicfRg8hkvtPoZEkhTOzfCGO0N4bdEI1B2GUAAyjR7NILut1tWVJSdQ3Hws/s320/regular.jpg" width="320" /></a></div><br />
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I made this for a dinner party for 13 people. I doubled the recipe and it was plenty with a few bowls of leftovers too! I also used Gluten Free Tortellini! It was wonderful and a "One Pot Meal" unless you double it and then you need two big pots.<br />
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This entire soup can also be made in the oven. See notes on baking temperatures below.<br />
Serves 8-10 (not doubled).<br />
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<a name='more'></a><br />
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<u>Ingredients</u><br />
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1.5 lbs Italian Sausage (1/2 Mild & 1/2 Hot)<br />
*squeeze Sausage out of casing into little meat balls<br />
1 Cup Onion, chopped<br />
1 tsp Garlic, minced<br />
2 Tbsp Olive Oil<br />
1/4 tsp ground Black Pepper<br />
4 Cups Beef Broth<br />
2 Cups Water<br />
1.5 tsp Italian Seasoning<br />
1.5 Cups Carrots, thinly sliced<br />
1, 16oz can Whole Peeled Tomatoes<br />
1, 15oz can Kidney Beans, drained and rinsed<br />
1, 6oz can pitted, sliced ripe Olives<br />
*I have never added these although I love olives, I think the flavor would be too strong<br />
2 Cups Zucchini, diced<br />
16oz tri-color Tortellini<br />
*If dried, cooked al dente and drained<br />
*If fresh, do not pre-cook<br />
Parmesan Cheese<br />
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<u>Directions</u><br />
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*If making in the oven roast this section at 400.<br />
In a LARGE stock pot or a Dutch Oven, combine Sausage, Onion, Garlic, Olive Oil and Pepper. Mix and cook on Medium heat until Sausage is browned, stirring occasionally, 20-30 minutes.<br />
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*If making in the oven decrease temp to roast the rest at 325 covered.<br />
Add Beef Broth, Water, Italian Seasoning and Carrots. Cook on another 20 minutes.<br />
Stir in Tomatoes with the juice (I always chop the "Whole Tomatoes" in half first), Beans, Olives, and Zucchini. Cook another 15 minutes.<br />
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Add Tortellini and cook covered another 5 minutes until either the Fresh Tortellini is cooked, or the al dente Tortellini is fully cooked.<br />
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Serve in bowls with Parmesan cheese on top.<br />
I also served this with Herb Focaccia bread.<br />
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<u>Leftovers</u><br />
If the soup needs more liquid added the next day for leftovers add some more water or beef broth, depending on flavor.<br />
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**Many thanks to <a href="http://www.amazon.com/Colorado-Collage-Celebrating-Culinary-Artistry/dp/0960394648">Colorado Collage</a> for this recipe. Some small amount changes have been made to the original recipe by Halie Casey. <br />
**Although this cookbook is not Paleo specific this is the Holy Grail of cookbooks, simply referred to as "The Book" in our family. Thank you Mom for all your notes that I have copied over into my Book!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-69542657574251876892010-12-14T12:44:00.000-08:002010-12-14T12:44:44.038-08:00Strawberry Shortcake<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This is my Mom's recipe and they are the best things in the world. Forget about those gross store bought biscuits and try these flaky warm delights!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This is not a Paleo friendly recipe, but I thought I would share it anyways since it is so good!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I will post a Paleo version of this soon!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven 450. Serves 6.</span><br />
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<div><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients</span></u></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 quart Strawberries, sliced</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Cup Sugar</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 Cup Shortening</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Cups Flour</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Tbsp Sugar</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 tsp Baking Powder</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp Salt</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 Cup Milk</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Heavy Cream or Whole Milk</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Powered Sugar</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Directions</span></u></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix the Strawberries with 1 Cup Sugar. Let stand for at least 1 hour in refrigerator.</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Heat oven to 450 degrees.</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cut Shortening into Flour, Sugar, Baking Powder and Salt until mixture resembles fine crumbs.</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Stir in the Milk, little by little, until just blended. Do not add too much Milk!</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Gently smooth dough into a ball on a lightly floured counter. Knead 20 times, do not over knead or you will make the shortcakes tough.</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roll out to 1/2" thick, start in middle of ball and roll outwards each time, turning the dough between rolls.</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cut out the shortcakes with a 3" round cutter or a water glass of a similar size. Place about 1" apart on a greased cookie sheet.</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake until golden brown, 10-12 minutes. You will need to remove the tray from oven to see if they are golden, if you rely on the light from inside the oven you will end up over cooking them.</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">To Serve</span></u></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Split crosswise while warm, if possible, and spoon in Strawberry mixture. Pour over Heavy Cream or Whole Milk and top with some Powdered Sugar if desired.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-80443425356984719442010-12-13T13:22:00.000-08:002010-12-13T13:22:23.425-08:00Bangers and Mash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuk8lJ52U6zJBup9ZTCORXQO2qJ-VfIPfaAIz2Wx2AcP2k2QeZxznQPL47LUTE_c7KUrHHO66wrf_wWRjwQWb0BVS2qyr40JKGy2JK10mkbjl97YAPv2AebB_YR2oeYmwAV034PzX29w/s1600/IMG_0325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuk8lJ52U6zJBup9ZTCORXQO2qJ-VfIPfaAIz2Wx2AcP2k2QeZxznQPL47LUTE_c7KUrHHO66wrf_wWRjwQWb0BVS2qyr40JKGy2JK10mkbjl97YAPv2AebB_YR2oeYmwAV034PzX29w/s320/IMG_0325.jpg" width="320" /></a></div><br />
Oh my gosh!! This is WONDERFUL! It really hit the comfort food spot.<br />
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Serves 2.<br />
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<u>Ingredients</u><br />
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6 large Pork Sausages<br />
2 cloves Garlic, minced<br />
1 lb Parsnips, chopped<br />
1 Tbsp Olive Oil<br />
1/2 lb Mushrooms, sliced<br />
1/4 Cup Coconut Milk, whole fat<br />
1 Tbsp fresh Oregano, chopped<br />
Pinch of Nutmeg<br />
Salt and Pepper<br />
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<u>Directions</u><br />
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If your Sausage is fresh boil in a pot of water for about 10 minutes or until it is firm. If it is precooked you can skip that step.<br />
Once the Sausage is cooked, split open lengthwise and place in a pan with some Olive Oil. Fry for a few minutes, flipping until it has some browned color in the inside.<br />
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Remove Sausage from pan and add the Mushrooms and Garlic. Add a little more Olive Oil if needed and the Oregano. Cook Mushrooms on medium/low heat until they just give their liquid.<br />
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Boil chopped Parsnips in water until they are soft. Remove from heat and strain. Add the Coconut Milk, Nutmeg, Salt and Pepper. Mash with a potato masher of with your <a href="http://chefhalie.blogspot.com/2010/12/stick-blender.html">Stick Blender</a>.<br />
*If you are not apposed to a little butter, add 1 Tbsp butter. The best butter with be from cows that are free range with no hormones. My favorite is <a href="http://www.kerrygold.com/usa/product_butter.php">Kerrygold</a>, and I always by Salted Butter no matter what the recipe calls for!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-48647107472660519922010-12-08T20:42:00.000-08:002010-12-08T20:42:18.223-08:00Lamb Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Nu4thlFvx06LrnblHnSRuDZvG5c1_vLXvUiolL2GbfnLFuTvl4ycxjVN-P4eP_sNMSV-l6IqXVRyJi8aZZdZj0OxZhdxNcY-_43lt1LKcePbdnOdduF5vjXm2bi7zy3OaVOoRnaoMxM/s1600/IMG_0285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Nu4thlFvx06LrnblHnSRuDZvG5c1_vLXvUiolL2GbfnLFuTvl4ycxjVN-P4eP_sNMSV-l6IqXVRyJi8aZZdZj0OxZhdxNcY-_43lt1LKcePbdnOdduF5vjXm2bi7zy3OaVOoRnaoMxM/s320/IMG_0285.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">OK... so in this recipe, as seen in picture, I thought I was buying bone-less Lamb Chops. Oh well!</div><div class="separator" style="clear: both; text-align: left;">These are Bone-In Shoulder Lamb Chops, a little more gamey and harder to cook evenly, but still good.</div><div class="separator" style="clear: both; text-align: left;">I would suggest getting ones that are Bone-less and searing them in a pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 2. One Chop per person.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 Lamb Chops (I suggest using Bone-less)</div><div class="separator" style="clear: both; text-align: left;">Rosemary sprigs</div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;">Pepper</div><div class="separator" style="clear: both; text-align: left;">Olive Oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Directions</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Season Lamb Chops with Salt and Pepper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat Olive Oil in a pan, and place Lamb in pan with Rosemary. If you place the Rosemary in the oil, it will slightly flavor the oil and thus the Lamb.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook 5 mins each side, or until medium rare. Use the FMCT to test when it is done and let sit for 10 minutes after removing from pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I served these with Kale and Tomatoes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*Also good with Lamb Chops is Mint Sauce. More on that later...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-59495123559470498052010-12-08T19:18:00.000-08:002010-12-08T19:19:35.079-08:00Pork Chops<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGYr_CDTfZAed56F5-FA2JJyxPuHs9tKaL_sl6hZWe-bl9KV83mcFC5s8KQwgCuFok4SW2BhLoiE38vlRMcLVI6eX-Pad9nZVW-qEPrKeJ-VhsNsG6ln2OPnrpEug6eZxzjhuQ1_zj7U/s1600/IMG_0314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGYr_CDTfZAed56F5-FA2JJyxPuHs9tKaL_sl6hZWe-bl9KV83mcFC5s8KQwgCuFok4SW2BhLoiE38vlRMcLVI6eX-Pad9nZVW-qEPrKeJ-VhsNsG6ln2OPnrpEug6eZxzjhuQ1_zj7U/s320/IMG_0314.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These are not your mom's dry Pork Chops! Serve with <a href="http://chefhalie.blogspot.com/2010/12/broccolini.html">Broccolini</a> and <a href="http://chefhalie.blogspot.com/2010/12/moms-applesauce.html">Applesauce</a>.</div><div class="separator" style="clear: both; text-align: left;">Serves 2.</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 thin cut Pork Chops</div><div class="separator" style="clear: both; text-align: left;">OR</div><div class="separator" style="clear: both; text-align: left;">2 thick cut Pork Chops divided into 4 thin pieces</div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;">Olive Oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Directions</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large pan heat Olive Oil on medium heat. If you heat it too much and it starts to smoke, let it cool down a little.</div><div class="separator" style="clear: both; text-align: left;">Place thin Pork Chops in pan and sprinkle with Salt.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook 4-5 mins each side. DO NOT OVER COOK! </div><div class="separator" style="clear: both; text-align: left;">Use the FMDT to check the doneness of the meat and cook to medium rare.</div><div class="separator" style="clear: both; text-align: left;">If you do cut into it to see how done it is, do not wait for the entire piece to be white, a little pink is good.</div><div class="separator" style="clear: both; text-align: left;">Over cooked Pork Chops is what we all remember as kids and why we hated it... until now!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-70563844611763930122010-12-08T19:16:00.000-08:002010-12-08T19:19:29.854-08:00Broccolini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSa0E0sLTwEqTrMESb0eKE1hAZr9jiUAFjVZdzm1J-TsAM15NHgEy9zl_WmeePimFN72jm8PgodBKjUTAHtNdmNyeqqh7GFKJQmShG4B0iNzz0oqQkLh9pn3WtZIN8WSkjNvsDBfiMPis/s1600/IMG_0314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSa0E0sLTwEqTrMESb0eKE1hAZr9jiUAFjVZdzm1J-TsAM15NHgEy9zl_WmeePimFN72jm8PgodBKjUTAHtNdmNyeqqh7GFKJQmShG4B0iNzz0oqQkLh9pn3WtZIN8WSkjNvsDBfiMPis/s320/IMG_0314.jpg" width="320" /></a></div><br />
I love Broccolini! Even those of you who don't like Broccoli, for some odd reason... you will love the tender taste of this veggie!!<br />
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<a name='more'></a><br />
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<u>Ingredients</u><br />
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1-2 bunches, Broccolini<br />
1-2 Tbsp Olive Oil<br />
1 Lemon<br />
Salt<br />
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<u>Directions</u><br />
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</u><br />
Heat some Olive Oil in a pan.<br />
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Trim the ends of the Broccolini, but leave the stocks!<br />
Add the Broccolini to the pan and sear the veggies a little with some Salt.<br />
Once there is some nice color on them add some water to the pan and cover. This will steam them a little. Pay attention to the water level so that the veggies do not burn.<br />
<br />
When the Broccolini is tender, but still has some crunch... squeeze half a Lemon on.<br />
Mix and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-42559541545537172282010-12-08T18:18:00.000-08:002010-12-09T19:37:16.859-08:00Shepherd's Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uQ-_mLxmO-mU1DTwbU-V0YfOQKQk8XVTOMEbekxBg2bSf86_OIfGheUvPfg4ttkO0zyTBM7fd57ltk533xzlRvEBh4IeelKHR4cqYPzOkyxc-AJjishmAqT7D6h8pmdzCAT5YGP4L4k/s1600/IMG_0322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uQ-_mLxmO-mU1DTwbU-V0YfOQKQk8XVTOMEbekxBg2bSf86_OIfGheUvPfg4ttkO0zyTBM7fd57ltk533xzlRvEBh4IeelKHR4cqYPzOkyxc-AJjishmAqT7D6h8pmdzCAT5YGP4L4k/s320/IMG_0322.JPG" width="320" /></a></div><br />
This was so good! It made me think of all my mom's yummy comfort dishes!<br />
The parsnips do not over power this, like I thought it would. I still like the mashed potato topping, but the parsnips are good, just a different texture. Next time I will try mashing the parsnips for the "mashed potato" texture.<br />
<br />
Preheat oven to 450. Serves 4-6.<br />
<br />
<a name='more'></a><br />
<br />
<u>Ingredients</u><br />
<br />
12oz Parsnips (about 4-5)<br />
1 tsp Onion Salt<br />
1 Tbsp Olive Oil<br />
2 slices Bacon<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">8oz Zucchini (about 2 small)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3oz Mushrooms (about 6-8)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 Cup Celery</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 Cup petite Peas (frozen is fine)</div>1/2 Cup Onion, diced<br />
1 lb ground Turkey (I used 1/2 lb Breast meat & 1/2 lb Thigh meat)<br />
1 Tbsp Italian Seasoning<br />
1 tsp Celery Salt<br />
Pepper<br />
1/2 Cup Cilantro, chopped<br />
8 Egg Whites<br />
<br />
<u>Directions</u><br />
<br />
Preheat oven to 450. Oil a 8x8 pan.<br />
<br />
Peal and grate the Parsnips with a cheese grater. Mix with <u>Onion Salt</u> and Olive Oil. Set aside.<br />
<br />
Cook the bacon. Do not throw out the bacon fat! Use the fat to sauté the Zucchini, Mushrooms, Celery and Peas.<br />
<br />
In a separate large pan sauté the Onion, Turkey, Italian Seasoning, Pepper (to taste) and <u>Celery Salt</u>. When Turkey is cooked add the other cooked veggies to the pan and mix well.<br />
<br />
Mix 4 Egg Whites with the Cilantro. Then add Cilantro mixture to the Turkey veggie mix.<br />
Mix the remaining 4 Egg Whites into the Parsnips.<br />
<br />
Add the Turkey mixture to the oil coated dish. Add the Parsnip mix on top.<br />
<br />
Bake in oven for 20-25 minutes or until top is browned. Let sit a few minutes before serving.<br />
<br />
I served this with <a href="http://chefhalie.blogspot.com/2010/12/moms-applesauce.html">Applesauce</a>. <br />
I left the Peas out when I made this for my "People" to keep this Paleo friendly, but I love Peas in traditional Shepherd's Pie and will add them in next time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-qvOMqV5ZaY-k6XNGEwojqWNtP9-ZX3rhjLhO5AdF8jgLbT8_Dt9pypbjjiH6_6O-rZOWVMCLJcECjRL_MhD-6YgmoR6MB_s-2p-JDGByjx55fiUn4_waoEJe3B133kDAuzmG1DYPpw/s1600/IMG_0320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-qvOMqV5ZaY-k6XNGEwojqWNtP9-ZX3rhjLhO5AdF8jgLbT8_Dt9pypbjjiH6_6O-rZOWVMCLJcECjRL_MhD-6YgmoR6MB_s-2p-JDGByjx55fiUn4_waoEJe3B133kDAuzmG1DYPpw/s320/IMG_0320.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKFGhagxg74v4VWU3WeWsRSQrjnHWYvNFKXs90Fmidm7QRUgKQ0whBEBisR3ie63PjMVw9enS3U5QOnSZCBFqxUb9Yszcw0FiCWa-h4WAFVJ2lcl2RYHQi-V71OemAcRCOtVrHhrhSwU/s1600/IMG_0318.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKFGhagxg74v4VWU3WeWsRSQrjnHWYvNFKXs90Fmidm7QRUgKQ0whBEBisR3ie63PjMVw9enS3U5QOnSZCBFqxUb9Yszcw0FiCWa-h4WAFVJ2lcl2RYHQi-V71OemAcRCOtVrHhrhSwU/s200/IMG_0318.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJVRLcZJvK8GMYuumOYp0WyGj7T5ZxGxdsY79HonBVjtcqBn3epPLnLOGrVuTzMhx5A8TUMEXP2vGNyFO6kfEnQvTa8O78suD8oNRWWbcDaHdqrfqDrZBhNZ25RT0XrdDX0GsB-wW7rM/s1600/IMG_0319.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJVRLcZJvK8GMYuumOYp0WyGj7T5ZxGxdsY79HonBVjtcqBn3epPLnLOGrVuTzMhx5A8TUMEXP2vGNyFO6kfEnQvTa8O78suD8oNRWWbcDaHdqrfqDrZBhNZ25RT0XrdDX0GsB-wW7rM/s200/IMG_0319.JPG" width="200" /></a></div><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-70760431275111560272010-12-07T15:27:00.000-08:002010-12-07T15:27:15.787-08:00Rock Cod with Almond Mustard Crust<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrX7XoDj5FAbfyojEebtUDs2QWrE7e0KO2bAzVOH8W5JpGumvFqagHgH-K5Gj34xTXfGPMRQ6sVS17colin7tYBfyxzRVDOfosBLnlQY3cLnsZ4omsxovMRNMRGoDSHPoKa5bjXJtDg_U/s1600/IMG_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrX7XoDj5FAbfyojEebtUDs2QWrE7e0KO2bAzVOH8W5JpGumvFqagHgH-K5Gj34xTXfGPMRQ6sVS17colin7tYBfyxzRVDOfosBLnlQY3cLnsZ4omsxovMRNMRGoDSHPoKa5bjXJtDg_U/s320/IMG_0310.JPG" width="320" /></a></div><br />
You can make this dish with any time of white fish. Halibut would also be nice.<br />
Rock Cod is a mild flavored fish, so the Mustard Almond topping is a nice addition.<br />
<br />
Preheat oven to 350. Serves 2.<br />
<br />
<a name='more'></a><br />
<br />
<u>Ingredients</u><br />
<br />
2 Tbsp Dijon Mustard<br />
2 Tbsp Almonds, sliced<br />
1 lb White Fish (Rock Cod, Halibut, Tilapia)<br />
<br />
<u>Directions</u><br />
<br />
Preheat oven to 350.<br />
<br />
Mix together the Almonds and Mustard.<br />
<br />
In a baking dish, drizzle Olive Oil to keep Fish from sticking.<br />
Place Fish skin side down and apply Almond Mustard paste to fish.<br />
<br />
Bake in oven for 15-20 minutes depending on how thick fish is.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OHl-DCwrxlLiPbVaOK__IYu4du5NGlpw0iv2zUpee-CgBe6eARJPxEa1eiq4EJ3cM_oAt-a5EMscBs0rvstSFl72eaX7B58afsl8qY_PRTtt1lUAJTpd0f6Oi-UnGqshrXNY6IckZjs/s1600/IMG_0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OHl-DCwrxlLiPbVaOK__IYu4du5NGlpw0iv2zUpee-CgBe6eARJPxEa1eiq4EJ3cM_oAt-a5EMscBs0rvstSFl72eaX7B58afsl8qY_PRTtt1lUAJTpd0f6Oi-UnGqshrXNY6IckZjs/s320/IMG_0311.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-71040160765027346932010-12-07T15:18:00.000-08:002010-12-08T18:33:17.063-08:00Popeye Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_OPtmr83AcgepR2eWmlpgYg0_qM4IUCRxJ8fWktxZtuzBkcmed_czWY17RGJN9Dtqv8flwSl5VF3r5m2d0skQNXJrlqm5ZLeidtEWJCFP8IVj28JBWBEXiNcH377_qHdZQdNBermH0s/s1600/IMG_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_OPtmr83AcgepR2eWmlpgYg0_qM4IUCRxJ8fWktxZtuzBkcmed_czWY17RGJN9Dtqv8flwSl5VF3r5m2d0skQNXJrlqm5ZLeidtEWJCFP8IVj28JBWBEXiNcH377_qHdZQdNBermH0s/s320/IMG_0312.JPG" width="320" /></a></div><br />
This is Popeye Breakfast, Paleo variation. When you see the ingredients you will understand!<br />
This breakfast will fill you up and keep you going until lunch!<br />
<br />
Thank you Sonja for this one! It keeps Them happy!<br />
<br />
I served this breakfast with Oranges and Coconut on top.<br />
<a name='more'></a><br />
<u>Ingredients</u><br />
<br />
8oz Spinach (1 bunch)<br />
1/4 Cup Onion, finely chopped<br />
8-10 Mushrooms, sliced<br />
2-4 Eggs<br />
1 Tbsp Olive Oil (Olive Oyl)<br />
Salt & Pepper<br />
* If you are sensitive to Onion, you can use a couple Shallots here. They have a more mild flavor.<br />
<br />
<u>Directions</u><br />
<br />
Wilt Spinach in a large pan with a little water, 1 minute. Remove from pan and let cool before squeezing the moister out and chopping the Spinach.<br />
<br />
In the same pan, after drying it out, add Olive Oil and sauté the Onion. Add the Mushrooms and sauté until they start to let their moisture then add back in the spinach and mix.<br />
<br />
In a separate small pan, cook the Eggs. Although you can make them any way you want, I make them sunny side up! If you wan them to look nice without flipping them, just place a lid over the pan and the steam will cook the tops of the Eggs at the same time.<br />
Season with Salt and Pepper.<br />
<br />
Place the Spinach and Mushroom mixture on a plate and top with the Eggs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw423grpgIFB199Pj4ldRy0JunIV4TzUDSDOcMqIMRzXL38t291AmiJ3SF9SXDnpGF3oheOfpCJCgPLtAerSvBYuE9vje5oGniGVKh9wHeroprjSGBWp3Islxzdx5-MbaQxRX0RaWSAI/s1600/popeye.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw423grpgIFB199Pj4ldRy0JunIV4TzUDSDOcMqIMRzXL38t291AmiJ3SF9SXDnpGF3oheOfpCJCgPLtAerSvBYuE9vje5oGniGVKh9wHeroprjSGBWp3Islxzdx5-MbaQxRX0RaWSAI/s1600/popeye.png" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-80509785829185840812010-12-06T16:18:00.000-08:002010-12-06T22:19:20.677-08:00Carrot and Cauliflower SoupThis had a great flavor and texture! Very nice served with Salad with Walnuts and Cranberries.<br />
<br />
Sorry no picture as of now, I made this a while ago and forgot to take one.<br />
<br />
<a name='more'></a><br />
<br />
<u>Ingredients</u><br />
<br />
1 Onion, diced<br />
2 Garlic cloves, diced finely<br />
1 Tbsp Olive Oil<br />
2 Cups Carrot, chopped/diced<br />
6 Cups Cauliflower, chopped<br />
1tsp ground Turmeric<br />
2 tsp ground Cumin<br />
3 Cups Vegetable stock (<a href="http://www.superiortouch.com/retail/products/better-than-bouillon/organic-bases/40/organic-vegetable-base">Better Than Bouillon</a>)<br />
1/2 Cup Parsley, chopped (Optional)<br />
Salt<br />
Pepper<br />
<br />
<u>Directions</u><br />
<br />
In a large pan on medium heat, fry Onion and Garlic in Oil for 5 minutes, or until Onion has softened.<br />
Add Carrot and Cauliflower and cook for 3 minutes.<br />
Add Turmeric and Cumin and cook for 2 minutes.<br />
Add Vegetable stock (<a href="http://www.superiortouch.com/retail/products/better-than-bouillon/organic-bases/40/organic-vegetable-base">Better Than Bouillon</a>) and simmer for 10-15 minutes or until Carrot and Cauliflower are tender.<br />
Remove from heat and stir in Parsley, Salt and Pepper.<br />
<br />
Use your Stick Blender or regular blender to puree the soup.<br />
*If you are using a regular blender, blend hot soup in small batches as the soup will expand in your blender and make a huge mess otherwise!<br />
<br />
I served with Salad with Walnuts and Cranberries.<br />
<br />
Thanks to Paleo Cooking for this recipe. <br />
This recipe has been changed from it's original form and amounts by Halie.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-48164364779790769202010-12-06T16:00:00.000-08:002010-12-06T22:19:12.926-08:00Basil Walnut Scrambled Eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqVyeL6x1BZ1X4Am74IVwgJzgLKqW5cnHa8ng-BJQKfqp31ONUdL4xZk2VsOTOSmcyHoPiEgacZE98gZED9MtKC0ejBhucPOQlRuA5xmZ-Krc_RHF0YtJ2ZxGJZRUSeAm5GI2uD49QjI/s1600/IMG_0307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqVyeL6x1BZ1X4Am74IVwgJzgLKqW5cnHa8ng-BJQKfqp31ONUdL4xZk2VsOTOSmcyHoPiEgacZE98gZED9MtKC0ejBhucPOQlRuA5xmZ-Krc_RHF0YtJ2ZxGJZRUSeAm5GI2uD49QjI/s320/IMG_0307.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Interesting new combo for eggs... Although I had my suspicions this came out really good! </div><div class="separator" style="clear: both; text-align: left;">Lots of protein from the eggs and walnuts. If you like basil this is a good one to try! </div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 Eggs, whisked with a splash of cold water</div><div class="separator" style="clear: both; text-align: left;">1/2 Cup Basil, chopped (chiffonade)</div><div class="separator" style="clear: both; text-align: left;">1/3 Cup Walnuts, chopped</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Directions</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Whisk the eggs in a small bowl and add a splash of cold water. This will help keep the eggs fluffy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat your small non-stick skillet,</div><div class="separator" style="clear: both; text-align: left;">*MEDIUM/LOW heat only or you will burn your eggs or they will be rubbery.</div><div class="separator" style="clear: both; text-align: left;">drizzle a little Olive Oil in it to help keep the Eggs from sticking.</div><div class="separator" style="clear: both; text-align: left;">Add the eggs to the pan and do not touch!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let Eggs cook until the bottom layer is cooked, like you are making an omelet.</div><div class="separator" style="clear: both; text-align: left;">Then turn over Eggs in chunks, do not whisk or stir too much.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When Eggs are almost cooked through, add the Basil.</div><div class="separator" style="clear: both; text-align: left;">When Eggs are fully cooked with Basil, remove from heat and gently stir in Walnuts.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I served with some berries or fruit salad.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Thanks to Paleo Cookbook.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-42499556642254136022010-12-06T13:20:00.000-08:002010-12-06T13:20:14.949-08:00Asparagus Basil Salad with Salmon<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJsdW8BzYL58L8AAjeFLeKe8bPbPq3qZ5_KA5QdMN0tvYLa67sQcRS0m0cCzTO8PltQDr3SO45-0Z1rwXWlvVc2X_0tJi-8yEmNfQ-zM485WNK7brHYAWrLAvKUTkG9t2bqkTMTUWXs0/s1600/IMG_0309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJsdW8BzYL58L8AAjeFLeKe8bPbPq3qZ5_KA5QdMN0tvYLa67sQcRS0m0cCzTO8PltQDr3SO45-0Z1rwXWlvVc2X_0tJi-8yEmNfQ-zM485WNK7brHYAWrLAvKUTkG9t2bqkTMTUWXs0/s320/IMG_0309.jpg" width="320" /></a></div><br />
This was a wonderful light salad that can be made any time of the year!<br />
I decided to add some of the leftover Salmon, from the other night (<a href="http://chefhalie.blogspot.com/2010/12/salmon-with-pistachio-salsa.html">Salmon with Pistachio Salsa</a>), to this to give it more flavor and some protein for lunch.<br />
You could also add chicken or serve with some other meat of your choice.<br />
<br />
<a name='more'></a><br />
<br />
<u>Ingredients</u><br />
<br />
1 bunch Asparagus (ends snapped off, cut in half and bottom section halved lengthwise)<br />
1 Cup Grape Tomatoes, halved<br />
OR<br />
1 Cup Tomatoes, diced<br />
1 Cup Basil leaves, sliced/chopped<br />
1 Avocado, diced<br />
1/8 Cup Olive Oil<br />
1/2 Lemon, juiced<br />
2 tsp Dijon Mustard<br />
1 tsp Salt<br />
1/2 tsp Pepper<br />
6 oz Salmon, cooked and flacked (Optional)<br />
<br />
<u>Directions</u><br />
<br />
Snap the ends off the Asparagus.<br />
*If you hold the bottom of the stalk and near the middle, and wiggle the stock, the Asparagus will break off in the natural place. This will ensure you are not eating the too woody end, but also not cutting off too much.<br />
Cut the snapped Asparagus in half, so that there is a top and bottom piece. Then cut the bottom piece in half lengthwise.<br />
<br />
In a large pan, cover the bottom with water and bring to a simmer. Add the Asparagus and cover for 5 minutes or until the Asparagus is al dente.<br />
<br />
Remove Asparagus from pan and put in a large bow. Add remaining ingredients and mix well.<br />
Serve warm, because of Asparagus, or place in refrigerator and cool.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6a0oBXmH5_NJ6snQTk6T2mqCtB9PjJXze4R_W4XHCJ-bFF3AxXP9NWJb1u1O5hGJUywG9Tl4g2A2rP3q4jpCZxqdYMCG102VsdVgUdmepW5nPpW-S9wRpr-Uo_aQlyD2d9D1g9GHfDs/s1600/IMG_0308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6a0oBXmH5_NJ6snQTk6T2mqCtB9PjJXze4R_W4XHCJ-bFF3AxXP9NWJb1u1O5hGJUywG9Tl4g2A2rP3q4jpCZxqdYMCG102VsdVgUdmepW5nPpW-S9wRpr-Uo_aQlyD2d9D1g9GHfDs/s320/IMG_0308.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Thanks to <a href="http://www.elanaspantry.com/">Elana's Pantry</a> for this recipe! Changes have been made to the original recipe by Halie Casey.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-49833039186488359052010-12-05T22:15:00.000-08:002010-12-05T22:15:03.952-08:00Sausage Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFK6wsWIiD8NDw8Kjt2L8nvC8wIKyD77wkQ_urzKTRrJowlhm7pjRYaFQG7Xu2GEEIVFRfievLuIoEMZtBi9EgZsYbSNUKxDXQLdIf0LDTiUkWMJHWakTSxbcK8Ag40Pi-JxsswOxt04/s1600/IMG_0256.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFK6wsWIiD8NDw8Kjt2L8nvC8wIKyD77wkQ_urzKTRrJowlhm7pjRYaFQG7Xu2GEEIVFRfievLuIoEMZtBi9EgZsYbSNUKxDXQLdIf0LDTiUkWMJHWakTSxbcK8Ag40Pi-JxsswOxt04/s320/IMG_0256.jpg" width="320" /></a></div><div style="text-align: left;">Simple and fast breakfast.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I pick sausage that is a little more savory for breakfast as the fruit salad will be the sweet point.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This is the perfect 50/50 breakfast!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Whole foods has great sausage in their meat department, they will even make special sausage on request if you are looking for venison or something out of the norm.</div><div style="text-align: left;">Otherwise, <a href="http://www.aidells.com/products">Aidells</a> has great fully cooked Gluten Free products!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-90778797061404524122010-12-05T17:05:00.000-08:002010-12-05T17:05:32.455-08:00Scales<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xmvRqTttx07znG1Drk9WQ0QFMYVUdwNIDmWxNTPad_e8Q1sakZQ0T6g6RGsGkT3KwcB7RwAxB5bAf_s-sEfIqVA9h45vEAFktxQ6VJpURNKRPRSwuNBwi27AyAIJ1PT8S5MBOmuxmps/s320/img80m.jpg" width="320" /></div><br />
Here's why I like my scale...<br />
If a recipe is calling for a very specific amount, especially in baking, or you are converting a metric recipe!<br />
<br />
I have this one and love it. Easy to use and nice looking!<br />
<br />
Find at:<br />
<a href="http://www.williams-sonoma.com/products/salter-digital-kitchen-scale/?pkey=e%7Cscale%7C4%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-">Williams Sonoma</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-38368240833436775352010-12-05T17:00:00.000-08:002010-12-05T17:00:45.776-08:00Lemon Basil Sorbet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ5TjFDdEsvGUiY9IiVcf25BFF_EbYZUknmkTzLP4F3RbdPXl2VuOdThja3Jn6Od1L89MVtWIJbM8pRXP3TqAynArD8LiKDk7rVfrNVW0uEIl9NICNZxZonW5ONNQQKa39S_M-2hXrHc/s1600/2734_lemon_basil_sherbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ5TjFDdEsvGUiY9IiVcf25BFF_EbYZUknmkTzLP4F3RbdPXl2VuOdThja3Jn6Od1L89MVtWIJbM8pRXP3TqAynArD8LiKDk7rVfrNVW0uEIl9NICNZxZonW5ONNQQKa39S_M-2hXrHc/s320/2734_lemon_basil_sherbet.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This is a very interesting and refreshing dessert.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Although this does not follow the Paleo diet it is still Gluten Free and delicious!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Ingredients</u></span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Cup Half-and-Half <br 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;" />2/3 Cup Sugar <br 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;" />2 Tbsp Honey <br 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;" />1 1/2 Tbsp Lemon zest <br 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;" />8 fresh Basil leaves, divided and Chiffonade<br 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;" />2 Cups Whole Milk <br 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;" />Juice of 3 Lemons, chilled <br 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;" />Pinches fine Sea Salt</span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Directions</u></span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes. <br 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;" /><br 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;" />Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.</span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*It may look like the cream is curdling, however it all turns out fine in the Ice Cream maker process.<br 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;" /><br 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;" />Slice the remaining 4 basil leaves in very thin strips (Chiffonade).</span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">* You can Chiffonade the Basil leaves by stacking them on top of each other and rolling them up together from the bottom upwards. Then slice the roll into small strips. This will keep the Basil from bruising and make cutting these strips easier and faster.</span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed. Freeze the sherbet mixture in an ice-cream maker, following manufacturer’s instructions. For optimal flavor and texture, freeze sherbet for a couple of hours before serving.</span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recipe courtesy of the cooks at </span><a href="http://www.food52.com/" style="border-bottom-color: rgb(51, 102, 0); border-bottom-style: dotted; border-bottom-width: 1px; cursor: pointer; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">food52.com</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">. Photo by Sarah Shatz, courtesy of </span><a href="http://www.food52.com/" style="border-bottom-color: rgb(51, 102, 0); border-bottom-style: dotted; border-bottom-width: 1px; cursor: pointer; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">food52.com</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">.</span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-14137158896762258172010-12-05T16:46:00.000-08:002010-12-05T16:46:55.549-08:00"Master Drawer" ItemsIn my kitchen I have a "Master Drawer" that I keep all my mixing tools, measuring cups, and important tools I grab daily. You can use counter top receptacles for this too if that is easier for you.<br />
<br />
Here are some of the tools I keep in this "Master Drawer":<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEi3IeFrealZeflqcgYLfvIt_17wwQH-15ay3UQe3a4FA_OjASOtxIefqjj1yCoPdOtWUICRRdN_0r9JlM_21YYnBPk0FRVbUg-1E-fxmEh3HQQwf8Cill05cFmLiFvu_hYHSg7Xcsi-Q/s1600/548651.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEi3IeFrealZeflqcgYLfvIt_17wwQH-15ay3UQe3a4FA_OjASOtxIefqjj1yCoPdOtWUICRRdN_0r9JlM_21YYnBPk0FRVbUg-1E-fxmEh3HQQwf8Cill05cFmLiFvu_hYHSg7Xcsi-Q/s320/548651.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.surlatable.com/product/berard+olive+wood+pointed+spoon.do?keyword=spoon&sortby=ourPicks">Angled Wooden Spoon</a></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXazs8ik14HPgCbUNSy6ss4Xf9mL7tbf5YY-3GKwwJAsSLqDCOWtMnsfcI0h-m41Mz7r7BLlC0J7lpUo6aekfAQx-vQjzo6Axw2kk8XQy3Ydnf5_1MI2ZXSvXM3cClvWrEyg_1WOYl_yA/s1600/Beechwood14nSpoonS7.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXazs8ik14HPgCbUNSy6ss4Xf9mL7tbf5YY-3GKwwJAsSLqDCOWtMnsfcI0h-m41Mz7r7BLlC0J7lpUo6aekfAQx-vQjzo6Axw2kk8XQy3Ydnf5_1MI2ZXSvXM3cClvWrEyg_1WOYl_yA/s320/Beechwood14nSpoonS7.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.crateandbarrel.com/kitchen-and-food/cooking-utensils/beechwood-spoon/s452149">Wooden Spoon</a></td></tr>
</tbody></table><br />
<br />
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2uxG_HwsAxLW4xZYM8Gtu4qC78EgzG9RK2_bzsDXgv2PI7aATxu3yZFqRSmUzEw6DtHFelA-IiZqCffEFbOifKm4YAVP_MHYG22VPPQLLkqo5_-pe8exXxtpAuo2TuAyZGmOE6WZDxw/s1600/SSSpoonAV.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2uxG_HwsAxLW4xZYM8Gtu4qC78EgzG9RK2_bzsDXgv2PI7aATxu3yZFqRSmUzEw6DtHFelA-IiZqCffEFbOifKm4YAVP_MHYG22VPPQLLkqo5_-pe8exXxtpAuo2TuAyZGmOE6WZDxw/s320/SSSpoonAV.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.crateandbarrel.com/kitchen-and-food/cooking-utensils/stainless-steel-spoon/s336505">Serving Spoon</a></td></tr>
</tbody></table><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExvi2lZP-LuakC0AgycpLN1nuWUuVQlrjJVwVG1I1RFTroHwbdHPHk_miRgp5Lhb6tQZfQvo2PlzcUSeULpRz8LREu5oRXOb7Obd7foyIgTvQ6J8hOX35f8E3eXKCy53uH0xDi7epmEY/s1600/SSLadleAV.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExvi2lZP-LuakC0AgycpLN1nuWUuVQlrjJVwVG1I1RFTroHwbdHPHk_miRgp5Lhb6tQZfQvo2PlzcUSeULpRz8LREu5oRXOb7Obd7foyIgTvQ6J8hOX35f8E3eXKCy53uH0xDi7epmEY/s320/SSLadleAV.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.crateandbarrel.com/kitchen-and-food/cooking-utensils/stainless-steel-ladle/s365475">Ladle</a></td></tr>
</tbody></table><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0nmhB6JbXiLlvpCkCuY5DPDRquIpw3h-WUlmMOcA4laKRJ94CZLHRhMSmSKjaIZ7W8xaO8wmZ1hB-izsHvYB4OgUDTxLCUdtwNZhC69BScxThpTmQjbXgHcuafqfZE2NxkQ-_FWhf54/s1600/SSSlottedSpoonAV.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0nmhB6JbXiLlvpCkCuY5DPDRquIpw3h-WUlmMOcA4laKRJ94CZLHRhMSmSKjaIZ7W8xaO8wmZ1hB-izsHvYB4OgUDTxLCUdtwNZhC69BScxThpTmQjbXgHcuafqfZE2NxkQ-_FWhf54/s320/SSSlottedSpoonAV.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.crateandbarrel.com/kitchen-and-food/cooking-utensils/stainless-steel-slotted-spoon/s336491">Slotted Spoon</a></td></tr>
</tbody></table><br />
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_WBbhen0RYAKflOBJdWwDvkH38VJYmF41-BobjVhpF0d2UwlIgpFu_9dVYBuvVaxF99GAyAWFZf_OCvdrRgy6bppioL_diTVIKNIfmLscbtQSMLRQ5sMajqMOcgN9c6sg1255gVhfbY/s1600/OxoSSnylonTongs12in.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_WBbhen0RYAKflOBJdWwDvkH38VJYmF41-BobjVhpF0d2UwlIgpFu_9dVYBuvVaxF99GAyAWFZf_OCvdrRgy6bppioL_diTVIKNIfmLscbtQSMLRQ5sMajqMOcgN9c6sg1255gVhfbY/s320/OxoSSnylonTongs12in.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.crateandbarrel.com/kitchen-and-food/cooking-utensils/oxo-large-stainless-and-nylon-tongs/s413968">Tongs</a></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwD2Qslny1gFeRlaAYMBp14_qUpTiHyaiXgI72etyEpKniD0f0noBcibnf3RzEKKvJMm4r6xBMhAZVC9nLUPr_igIA8cGWcLNrDRn_ssk7X1wCst6gpi9SJWZ9yZTP0scgNAKvUVqWpM/s1600/PoachPodsYellowS9.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwD2Qslny1gFeRlaAYMBp14_qUpTiHyaiXgI72etyEpKniD0f0noBcibnf3RzEKKvJMm4r6xBMhAZVC9nLUPr_igIA8cGWcLNrDRn_ssk7X1wCst6gpi9SJWZ9yZTP0scgNAKvUVqWpM/s320/PoachPodsYellowS9.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.crateandbarrel.com/kitchen-and-food/cooking-utensils/set-of-2-poachpods-/s627367">Egg Poaching Cups</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelrKuxBrITk20pzn8TTKlVdhPXOxYFtSN0l5B4tcwjfZA1jckOAsEFG0TJFqNwaM5G0zyzJFWTgQmXgAReAxboJzJBIgItLRlnvJzkDGiIiTZ5lCfalb9d4j_P2hvb0caw8Y7SWs4aNE/s1600/StainlesWhisk8in.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelrKuxBrITk20pzn8TTKlVdhPXOxYFtSN0l5B4tcwjfZA1jckOAsEFG0TJFqNwaM5G0zyzJFWTgQmXgAReAxboJzJBIgItLRlnvJzkDGiIiTZ5lCfalb9d4j_P2hvb0caw8Y7SWs4aNE/s320/StainlesWhisk8in.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.crateandbarrel.com/kitchen-and-food/cooking-utensils/small-french-wire-whisk/s547247">Whisk</a></td></tr>
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<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9COkfuO72C4DH9Ln7N2FtfSmaq4_2R94DZfQlRaGFl8xss78mVuyKAzDV1HSihEDpxF092bMsY7RIm8dGCkdsMzUvSwqim_aKXRJf6TbYyMS2hnoq2LyYVpJeE5sAaYlnZmf_c7x07lM/s1600/PC591487v1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9COkfuO72C4DH9Ln7N2FtfSmaq4_2R94DZfQlRaGFl8xss78mVuyKAzDV1HSihEDpxF092bMsY7RIm8dGCkdsMzUvSwqim_aKXRJf6TbYyMS2hnoq2LyYVpJeE5sAaYlnZmf_c7x07lM/s200/PC591487v1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Regular Spatula</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yWaUyQ95xp9LosIkUZ1u8i3JyJMz7FJO-PT-3SiYLkkm6SS_MtrsiytPIy8CVMKR4K1kGgFEAuOdIytudv4j-YRQP82k3Ss2da-m30EMqeVYjcn8xJeDuwOeYcT9vLBqp4KOLFWfJec/s1600/PC591552.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yWaUyQ95xp9LosIkUZ1u8i3JyJMz7FJO-PT-3SiYLkkm6SS_MtrsiytPIy8CVMKR4K1kGgFEAuOdIytudv4j-YRQP82k3Ss2da-m30EMqeVYjcn8xJeDuwOeYcT9vLBqp4KOLFWfJec/s200/PC591552.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small Spatula</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrNTkkyGXtgHp-fMC8Rj1uOkHsnDh5baNs9vIx5rYUeN44U31pnbFPvoc7Byh9q7U-Ranb-gcGFxaB12cCGMg_YJcIg-gH_z2q_xtGCn6HAjenVvcCAdiq5N0qNbCyBbUDqfhZqghUwU/s1600/622035v1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrNTkkyGXtgHp-fMC8Rj1uOkHsnDh5baNs9vIx5rYUeN44U31pnbFPvoc7Byh9q7U-Ranb-gcGFxaB12cCGMg_YJcIg-gH_z2q_xtGCn6HAjenVvcCAdiq5N0qNbCyBbUDqfhZqghUwU/s320/622035v1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWHOBW7B7k3MKMGSPDZXJo-oXWVRDbGZhExsNG5MmLvc0bayphUCDhLfu7TkQgKM1TqkxbvqAPqk6IVvgCrucUoyAhdmZtkelZTxLK1pi8bwkRLWGGaALuo1vMBUBCIcDqLglePp5nyA/s1600/30627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWHOBW7B7k3MKMGSPDZXJo-oXWVRDbGZhExsNG5MmLvc0bayphUCDhLfu7TkQgKM1TqkxbvqAPqk6IVvgCrucUoyAhdmZtkelZTxLK1pi8bwkRLWGGaALuo1vMBUBCIcDqLglePp5nyA/s320/30627.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqRSGAXnHKTcu93dnja-tw6v0v6lknPynTMpPO4D_QSHWYpHZZyoYaU6l_kLpMuBIOYtUCv5lDYmzL5Zv3u8FDoWu4EylxPsL6ezGoXLhUKSUFhBG4AY3cniqMg5bwXNqw9FfdlhZ9KE/s1600/542829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqRSGAXnHKTcu93dnja-tw6v0v6lknPynTMpPO4D_QSHWYpHZZyoYaU6l_kLpMuBIOYtUCv5lDYmzL5Zv3u8FDoWu4EylxPsL6ezGoXLhUKSUFhBG4AY3cniqMg5bwXNqw9FfdlhZ9KE/s320/542829.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DaMqO1wvVs5-ikYKxU35lpPOBDPcckMvAz_SwQLO8Xfknqj6XSt-lsvCg9WFrGwKZ3ohZSO2FMUpFerwln72bZg1udLJR_ngLKJcslIWuHvdNe8vj7uYrRztdZkFVGurgRu0HIQauco/s1600/154005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DaMqO1wvVs5-ikYKxU35lpPOBDPcckMvAz_SwQLO8Xfknqj6XSt-lsvCg9WFrGwKZ3ohZSO2FMUpFerwln72bZg1udLJR_ngLKJcslIWuHvdNe8vj7uYrRztdZkFVGurgRu0HIQauco/s320/154005.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vykJy2YSUWXw8OuoAVYny3_zoJVZR86BCuQlGqXnrXYZEMBl0QT7NenC0SE5ULn6v2Q7cJYTJ_Qd6oI4c9Em_ki3uXwyBe2VxRvKcvgYF10CBKKWxZlozYoEoPer5dgjYzWBU6ujvso/s1600/24437v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vykJy2YSUWXw8OuoAVYny3_zoJVZR86BCuQlGqXnrXYZEMBl0QT7NenC0SE5ULn6v2Q7cJYTJ_Qd6oI4c9Em_ki3uXwyBe2VxRvKcvgYF10CBKKWxZlozYoEoPer5dgjYzWBU6ujvso/s320/24437v1.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJvmj5srzVX-WZzsPBX2V0M0SpOf78XVlENTTw3dpJ1ezir5oCUNGdhyMGc5wXbaldlE9_CoLPK735xrfLTObx32ozCFQRrXDW_iNOGii9__1DEEvY8__EXcIG8hDv6mk1CI4-JyA01M/s1600/685115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJvmj5srzVX-WZzsPBX2V0M0SpOf78XVlENTTw3dpJ1ezir5oCUNGdhyMGc5wXbaldlE9_CoLPK735xrfLTObx32ozCFQRrXDW_iNOGii9__1DEEvY8__EXcIG8hDv6mk1CI4-JyA01M/s320/685115.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-24250365336932197852010-12-05T16:15:00.000-08:002010-12-05T16:15:45.494-08:00Simple Granola Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF_FFd70d9NhCImlzpmSlmQWDocazsrEuNYmDBqN2UWjBHoK2IVSw-vPFwIOar9or1-3oTQaPTYUkWzhYb5AiB-6MzCT9Y5gAuJtiuoj5vwj4JBIoitJuZ2_Rk52JfXqQB2r6pgP1dpQ/s1600/55_GCOG_p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF_FFd70d9NhCImlzpmSlmQWDocazsrEuNYmDBqN2UWjBHoK2IVSw-vPFwIOar9or1-3oTQaPTYUkWzhYb5AiB-6MzCT9Y5gAuJtiuoj5vwj4JBIoitJuZ2_Rk52JfXqQB2r6pgP1dpQ/s320/55_GCOG_p.jpg" width="234" /></a></div>Believe it or not... you don't have to go the rest of your life without a bowl of cereal in the morning or for a snack! Here is my favorite Gluten Free and Paleo friendly Granola with fruit and Almond Milk.<br />
<br />
<a name='more'></a><br />
<br />
<u>Ingredients</u><br />
<u><br />
</u><br />
Favorite fruit combos:<br />
Strawberries and Bananas<br />
Blueberries and Raspberries<br />
Pears and Apples<br />
<br />
<br />
"<a href="http://www.goraw.com/categories/Granola">Go Raw Granola</a>"<br />
Or any Gluten and Grain Free Granola or Cereal<br />
*"<a href="http://www.goraw.com/categories/Granola">Go Raw Granola</a>" is my favorite granola out there for following the Raw, Paleo, and/or Gluten Free guidelines. It is really yummy and comes in several flavors.<br />
<br />
Almond Milk<br />
Or (if you are not following Dairy Free)...<br />
<a href="http://www.lifeway.net/Products/Kefir.aspx">Kefir</a><br />
* I personally like mine with Kefir, tones of Probiotics!<br />
<br />
Cinnamon<br />
<u><br />
</u><br />
<u><br />
</u><br />
<u>Directions</u><br />
<br />
Put Fruit, Granola, Almond Milk or Kefir, and Cinnamon in a bowl.<br />
EAT!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-62751271280843110262010-12-05T15:56:00.000-08:002010-12-05T15:56:50.238-08:00Kale with Tomatoes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MM7xFnq6CYJQeKYxImvPwon-0DD1o0EbW2tnM5C49-3RnT1D9l2kRKWMupQ9JfUzI2pgL_nWVgeldLlOA8CmB8aPqImFRac29n2gVr-62min2cQuyNLe9kAEwuhgYq5RQidlw0tn1w4/s1600/IMG_0284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MM7xFnq6CYJQeKYxImvPwon-0DD1o0EbW2tnM5C49-3RnT1D9l2kRKWMupQ9JfUzI2pgL_nWVgeldLlOA8CmB8aPqImFRac29n2gVr-62min2cQuyNLe9kAEwuhgYq5RQidlw0tn1w4/s320/IMG_0284.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is one of the easiest side dishes to make, not to mention wonderful!</div><div class="separator" style="clear: both; text-align: left;">It literally is 2 main ingredients, and Kale is one of the most healthy vegetables you can eat!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4-6</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u></div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;">2 Bunches Kale (I use Dino Kale for this dish)</div><div class="separator" style="clear: both; text-align: left;">3-4 Tomatoes, diced</div><div class="separator" style="clear: both; text-align: left;">Olive Oil</div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Directions</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Put some Olive Oil in a pan, about 1 Tbsp, and heat on Medium.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wash throughly the Kale, and chop into bit size pieces. </div><div class="separator" style="clear: both; text-align: left;">*I like to remove the though vein, but my husband likes this part so test out what works best for you.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook the Kale in the Olive Oil for a few minutes until the leaves start to take on some browned color. The Kale will pop like popcorn!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then add 1-2 Tbsp water to the pan, the Tomatoes and a sprinkling of Salt.</div><div class="separator" style="clear: both; text-align: left;">Stir the ingredients and turn down heat, cover and cook for a few more minutes until the Kale is soft but still has a crunch, al dente.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-36303749150573179652010-12-05T15:48:00.000-08:002010-12-05T15:48:44.435-08:00Ratatouille<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYARaVe0qR7FWpsQE10t8MuFqJIVU8tRYGDQKzB10P7EOp8Tztp4V6PXWKOxexecm19-XH9DN1SRyPjswea8HKeGVpmSV1iIguBwBlKcv7uyCXC1qbwZQbl-nE9sLN7qcAIqfNS6NNSkk/s1600/IMG_0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYARaVe0qR7FWpsQE10t8MuFqJIVU8tRYGDQKzB10P7EOp8Tztp4V6PXWKOxexecm19-XH9DN1SRyPjswea8HKeGVpmSV1iIguBwBlKcv7uyCXC1qbwZQbl-nE9sLN7qcAIqfNS6NNSkk/s320/IMG_0265.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This is one of my favorite veggie dishes!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">First I love all the veggies that are in it, secondly I LOVE rosemary!!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Try this out with any meat, I put my with <a href="http://chefhalie.blogspot.com/2010/12/flank-steak.html">Flank Steak</a> recently.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serves 4.</span></div><a name='more'></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: left;"><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients</span></u></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 large Zucchini</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 large Red Onion</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 Garlic cloves</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Green Bell Peppers</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4-5 Tomatoes</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Japanese Eggplant</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5-6 tbsp Olive Oil</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sea salt and black pepper to taste</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A pinch of cayenne pepper (Optional)</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 stalks of fresh rosemary</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 24px;"><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Directions</span></u></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Peel the Garlic cloves and with the flat side of a chefs knife, press down hard on the Garlic to crush the cloves. Cut all other vegetables into large chunks. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">* I cut the Zucchini and Eggplant into rounds rather than chunks, I think this looks nicer in the end product.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a large soup pot heat the Olive Oil over medium and add the Onions and Garlic. Saute until the Onions and Garlic start to soften and add the remaining vegetables except for the Tomatoes. Cook the veggies with the Onions and Garlic stirring often for 5 minutes. Add the Tomatoes, Salt, Pepper, Cayenne, and Rosemary, mix well and bring to a boil. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Let the Ratatouille simmer for 15 minutes or until the Eggplant is soft and the Tomatoes are reduced down to a soup like consistency. Serve immediately over the meat of your choice.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 24px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9L0lf4jOMsWGtpzYYn0JupPsLsVqCOXGvjiZ_mtoznqt2VGu6vejvoWx0cfnNsZjZz2Vnqd-taP2qo4oBnP9ElS9MNbLvt67yRy9rOmhsXmciNstGnK26QYz4ZMzsV0n0nT8Opw0O3SE/s1600/IMG_0266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9L0lf4jOMsWGtpzYYn0JupPsLsVqCOXGvjiZ_mtoznqt2VGu6vejvoWx0cfnNsZjZz2Vnqd-taP2qo4oBnP9ElS9MNbLvt67yRy9rOmhsXmciNstGnK26QYz4ZMzsV0n0nT8Opw0O3SE/s320/IMG_0266.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 24px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Thanks to <a href="http://www.everydaypaleo.com/">Everyday Paleo</a> for this delicious rendition of Ratatouille! </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-1036619046711886252010-12-04T00:08:00.000-08:002010-12-09T09:41:33.352-08:00Spinach Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ll2NfkOf2hcjR91YU7MyOri9H8crqxFhfc4oe-H57RO7MWgsJkdWVWfpQ_uaKa_HH7tt9eLuoq4IAFgD-FKRPM7CGZIVkqHBmwr22wzcuU1kKF8vHxe82OGGVImveFQ5HNCm8xvhETY/s1600/IMG_0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ll2NfkOf2hcjR91YU7MyOri9H8crqxFhfc4oe-H57RO7MWgsJkdWVWfpQ_uaKa_HH7tt9eLuoq4IAFgD-FKRPM7CGZIVkqHBmwr22wzcuU1kKF8vHxe82OGGVImveFQ5HNCm8xvhETY/s320/IMG_0276.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I am really proud of this one! What a yummy treat and change from eggs...</div><div class="separator" style="clear: both; text-align: left;">Naturally sweet with the cooked Spinach, Pine Nuts, and Currants.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I served this with Ham and Strawberry, Banana, Sliced Almond fruit salad for breakfast.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350.</div><div class="separator" style="clear: both; text-align: left;">Makes about 12 pieces, serves 4.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u></div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1.5 lbs Spinach, thoroughly washed, leave stems on if they are not tough</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 Tbsp G</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">rapeseed Oil (I used Olive Oil)</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 20px;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B00075X9T2" style="border-bottom-color: rgb(245, 245, 245); border-bottom-style: none !important; border-bottom-width: 1px; border-color: initial !important; border-left-color: rgb(245, 245, 245); border-left-style: none !important; border-left-width: 1px; border-right-color: rgb(245, 245, 245); border-right-style: none !important; border-right-width: 1px; border-top-color: rgb(245, 245, 245); border-top-style: none !important; border-top-width: 1px; border-width: initial !important; float: right; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 10px; padding-left: 10px; padding-right: 10px; padding-top: 10px;" width="1" /></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Cup P</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ine Nuts</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cloves Garlic, minced</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Eggs, whisked</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ Cup C</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">urrants</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="line-height: 20px;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B0002B034K" style="border-bottom-color: rgb(245, 245, 245); border-bottom-style: none !important; border-bottom-width: 1px; border-color: initial !important; border-left-color: rgb(245, 245, 245); border-left-style: none !important; border-left-width: 1px; border-right-color: rgb(245, 245, 245); border-right-style: none !important; border-right-width: 1px; border-top-color: rgb(245, 245, 245); border-top-style: none !important; border-top-width: 1px; border-width: initial !important; float: right; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 10px; padding-left: 10px; padding-right: 10px; padding-top: 10px;" width="1" /></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp S</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">alt</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;"><u>Directions</u></span></span><span class="Apple-style-span" style="line-height: 20px;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B000EITYUU" style="border-bottom-color: rgb(245, 245, 245); border-bottom-style: none !important; border-bottom-width: 1px; border-color: initial !important; border-left-color: rgb(245, 245, 245); border-left-style: none !important; border-left-width: 1px; border-right-color: rgb(245, 245, 245); border-right-style: none !important; border-right-width: 1px; border-top-color: rgb(245, 245, 245); border-top-style: none !important; border-top-width: 1px; border-width: initial !important; float: right; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 10px; padding-left: 10px; padding-right: 10px; padding-top: 10px;" width="1" /></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Wilt spinach in a large covered saucepan, over low heat (do not add water) 5 minutes, until tender. Drain and cool, then gently squeeze moisture out of spinach. Place spinach in food processor and pulse until coarsely blended, then set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
In a small pan, warm 3 Tbsp oil, add Pine Nuts and saute until golden brown.<br />
Add Garlic to pan of Pine Nuts and saute together an additional minute.<br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a large bowl, combine Pine Nuts mixture, blended Spinach, Eggs, Currants and Salt.<br />
Spread mixture into a greased </span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">7 x 11 inch baking dish.</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B00081566Y" style="border-bottom-color: rgb(245, 245, 245); border-bottom-style: none !important; border-bottom-width: 1px; border-color: initial !important; border-left-color: rgb(245, 245, 245); border-left-style: none !important; border-left-width: 1px; border-right-color: rgb(245, 245, 245); border-right-style: none !important; border-right-width: 1px; border-top-color: rgb(245, 245, 245); border-top-style: none !important; border-top-width: 1px; border-width: initial !important; float: right; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 10px; padding-left: 10px; padding-right: 10px; padding-top: 10px;" width="1" /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake at 350° for 30 minutes.<br />
Serve hot or cold.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_MAVBMI7PT4onCpYZ8Fvp84umActwwVWxdjLxOYLileMTpR5HdZQ87QnGMKkNZJ6dmcrGvr2h7bfNkK5939Vd4kglrRctbPpNjl-sXRsoSgwFuFCBjl_7wV9Hox2WtgulGkbCkUKXA/s1600/IMG_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_MAVBMI7PT4onCpYZ8Fvp84umActwwVWxdjLxOYLileMTpR5HdZQ87QnGMKkNZJ6dmcrGvr2h7bfNkK5939Vd4kglrRctbPpNjl-sXRsoSgwFuFCBjl_7wV9Hox2WtgulGkbCkUKXA/s320/IMG_0277.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Thanks to <a href="http://www.elanaspantry.com/">Elana's Pantry</a> for this WONDERFUL recipe!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-16240878627977998952010-12-03T23:52:00.000-08:002010-12-03T23:52:39.216-08:00Almond Chicken SaladThis is a great Salsa for lunch or a picnic. <br />
Serve with Orange slices with Coconut.<br />
Serves 2.<br />
<a name='more'></a><u><br />
</u><br />
<u>Ingredients</u><br />
<br />
1 Cup Chicken Breast, cooked and diced<br />
1 Cup Romaine Lettuce, chopped<br />
1 Cup Butter Lettuce, shredded<br />
1/4 Cup Red Cabbage, chopped<br />
1/2 Cup Sliced Almonds<br />
1/4 Cup Dates<br />
1-2 Tbsp Flaxseed Oil<br />
1-2 Tbsp freshly squeezed OJ<br />
<br />
<u>Directions</u><br />
Combine all ingredients except liquids in a large bowl.<br />
Toss with Flaxseed Oil and OJ.<br />
<br />
<br />
Thanks to The Paleo Diet by Loren Cordain for this recipe.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-39711959057527669892010-12-03T23:44:00.000-08:002010-12-05T15:36:59.743-08:00Cauli-Rice with Chicken and "Casey Salsa"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lsjauk7NoCngDEw2X5H5AxVIn85TlJeuIGzy8SUdFE6WUlWTpiNS3KqjO7OgXGMyU7oxv_424TLWdgXH77zQbC7LZ0Fdn1UKq9L_o9QZdbGh44kF-kE_TUzCmzKlrP21L18gB8QoALk/s1600/IMG_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lsjauk7NoCngDEw2X5H5AxVIn85TlJeuIGzy8SUdFE6WUlWTpiNS3KqjO7OgXGMyU7oxv_424TLWdgXH77zQbC7LZ0Fdn1UKq9L_o9QZdbGh44kF-kE_TUzCmzKlrP21L18gB8QoALk/s320/IMG_0278.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"Wow! It's just like rice!" This is a wonderful alternative to rice and beats the craving!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This also makes a great side, just leave out the Chicken.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serves 4-6</span></div><div class="separator" style="clear: both; text-align: left;"></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a name='more'></a><br />
</span><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Ingredients</u></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 Tbsp Olive Oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Onion, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Cup Celery, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 head Cauliflower, trimmed and chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1-2 stocks Broccoli, chopped (Optional)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp Salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1.5 lbs Chicken (Breast or Thigh)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"<a href="http://chefhalie.blogspot.com/2010/12/casey-salsa.html">Casey Salsa</a>"</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Directions</u></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><div class="separator" style="clear: both; font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chicken:</span></span></div><div class="separator" style="clear: both; font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cook the Chicken.<br />
*I pound the breasts and pan cook them with a little Olive Oil, but you can cook them any way you want. In the oven under broil is good too, and quick. Just remember to pound them first, as this will help in even cooking with out over cooking parts. If you don't have a meat mallet, no problem! Use the side of your fist, it works perfectly!</span></span></div><div class="separator" style="clear: both; font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 18px;">*If you are using thighs, no need to pound.</span></div><div class="separator" style="clear: both; font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
When done cooking the Chicken, shred with a fork or dice.</span></span></div><div class="separator" style="clear: both; font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div></span><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Rice:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a large pan</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> or </span><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B00008GKC1" style="border-bottom-color: rgb(245, 245, 245); border-bottom-style: none !important; border-bottom-width: 1px; border-color: initial !important; border-left-color: rgb(245, 245, 245); border-left-style: none !important; border-left-width: 1px; border-right-color: rgb(245, 245, 245); border-right-style: none !important; border-right-width: 1px; border-top-color: rgb(245, 245, 245); border-top-style: none !important; border-top-width: 1px; border-width: initial !important; float: right; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 10px; padding-left: 10px; padding-right: 10px; padding-top: 10px;" width="1" /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">stock pot, heat Olive Oil over medium heat and saute Onion for 10 minutes, until soft. Add Celery to skillet and saute for 5 minutes.<br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Meanwhile, place Cauliflower and Broccoli in a </span><a href="http://www.amazon.com/gp/product/B00004S9EM?ie=UTF8&tag=elanaspantryc-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00004S9EM" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">food processor</span></span></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&l=as2&o=1&a=B00004S9EM" style="border-bottom-color: rgb(245, 245, 245); border-bottom-style: none !important; border-bottom-width: 1px; border-color: initial !important; border-left-color: rgb(245, 245, 245); border-left-style: none !important; border-left-width: 1px; border-right-color: rgb(245, 245, 245); border-right-style: none !important; border-right-width: 1px; border-top-color: rgb(245, 245, 245); border-top-style: none !important; border-top-width: 1px; border-width: initial !important; float: right; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 10px; padding-left: 10px; padding-right: 10px; padding-top: 10px;" width="1" /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> and process until the texture of rice.<br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add Cauliflower/Broccoli to pot, cover and cook 5-10 minutes, until soft. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Then add Chicken and Salt. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 20px;">Top with "Casey Salsa" or any salsa of your choice.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLLBS_eb8eTjkCfqeqV3nBveFcxCsHRaQKhXc0T7jM_uXiSfT0otV7ziW2_FWPTS6RaYoF4WgpXghDoOb7wCb7KDyeY_lrzFe2ZsiuxiAgq0vrwjlIEFbmaHdqUyjtNxjEySKxLQOiXo/s1600/IMG_0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLLBS_eb8eTjkCfqeqV3nBveFcxCsHRaQKhXc0T7jM_uXiSfT0otV7ziW2_FWPTS6RaYoF4WgpXghDoOb7wCb7KDyeY_lrzFe2ZsiuxiAgq0vrwjlIEFbmaHdqUyjtNxjEySKxLQOiXo/s320/IMG_0279.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Thanks to <a href="http://www.elanaspantry.com/">Elana's Pantry</a> for the details on making this yummy rice!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-6483782194684714162010-12-03T23:38:00.000-08:002010-12-05T08:31:03.882-08:00Casey SalsaThis is just a quick note on how to make your own Salsa for any dish.<br />
<br />
I put this, or a variation, on Eggs, Cauli-Rice, Chicken, etc...<br />
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<a name='more'></a><br />
<u>Ingredients</u><br />
<br />
4 Tomatoes, diced<br />
1 Jalapeno, diced<br />
1 Avocado, diced<br />
1 Lime, juiced<br />
1/4 Cup Cilantro<br />
1 tsp Cumin<br />
1/2 tsp Turmeric<br />
<br />
Optional:<br />
Tomatillo<br />
Onion<br />
Roasted Red Pepper<br />
Corn<br />
<br />
<u>Directions</u><br />
<u><br />
</u><br />
Either diced Tomatoes, Jalapeno, Avocado, and Cilantro or put in <a href="http://chefhalie.blogspot.com/2010/12/stick-blender.html">Chopper</a> or <a href="http://chefhalie.blogspot.com/2010/12/food-processor.html">Food Processor</a>.<br />
*Add more Avocado to make this more Guacamole-like.<br />
<br />
Add Lime, Cilantro and Turmeric. Mix well. Serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2549246214293691426.post-9776483730347117562010-12-03T20:24:00.000-08:002010-12-03T20:24:09.109-08:00Poached Eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ly1ew1sZswxSm9ejCYJ7EjxoEtXQlLvhOLML1QwSVnPDBVgesTJ1F5b_mRJBaVH36A84nWtcm9yrj35GTxUsDtvPYwcV5JZe2BTVi30oJve321CEjKFwjID7Pz-4DqBQnwZs1O6CWpo/s1600/IMG_0254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ly1ew1sZswxSm9ejCYJ7EjxoEtXQlLvhOLML1QwSVnPDBVgesTJ1F5b_mRJBaVH36A84nWtcm9yrj35GTxUsDtvPYwcV5JZe2BTVi30oJve321CEjKFwjID7Pz-4DqBQnwZs1O6CWpo/s320/IMG_0254.jpg" width="320" /></a></div><br />
Poached Eggs are my favorite type of egg! They are daunting though to make so here are few tips.<br />
Best of all would be to get some of those poaching pods. They will make adding and retrieving your eggs more enjoyable.<br />
<br />
Here they are being served with Prosciutto and a Fruit Salad of Melon, Blueberries, Figs and Walnuts.<br />
I have also served them with Smoked Trout and in just about every dish where you would be asked "how would you like your eggs?"<br />
<br />
<a name='more'></a><br />
<br />
<u>Ingredients</u><br />
<br />
Fresh room temperature eggs<br />
Water<br />
White Vinegar (optional)<br />
Instant Read Thermometer<br />
Poaching Pods (optional)<br />
<br />
<u>Directions</u><br />
<br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">1. Use a pan that is at least 3-inches deep so there is</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"><b>enough water to cover the eggs</b></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching as you don't want the eggs to stick together.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">*I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">2. </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">Crack each egg onto a separate small cups or poaching pod.</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"> </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">*Do this for two reasons: So you won't break the yolk and it prevents adding bad eggs.</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"> </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">Place all cups of eggs so that they are convenient to the stove.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">3. B</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;">ring the water to a boil, then reduce it to a simmer before cooking.</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="color: maroon; font-family: Verdana; font-size: x-small;"> </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;">To obtain the correct temperature (</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">about 160</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">º</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"> to 180ºF)</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">, spin the boiling water with a spoon to cool down the water before you drop in the egg.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">*</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">If the water is too cool, the egg will separate apart before it cooks.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">*If your water is too hot, you will end up with tough whites and an over-cooked yolk. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;"><b>Do not</b> drop the egg into boiling water (212ºF or 100ºC). This will negatively affect the taste and texture of your eggs. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;"><br />
*I like to use my Instant Read Thermometer to test the water temperature (adjust heat to maintain the proper temperature).</span></span><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;"><br />
</span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;">**I<span class="Apple-style-span" style="font-family: Times; font-size: small;"><em style="font-style: normal;"><span style="font-family: Verdana; font-size: x-small;"><strong style="font-weight: 400;">f you don't mind the taste of a little white vinegar with your poached eggs, try adding a couple teaspoons of vinegar to the water. Vinegar helps the egg to hold its shape by c</strong></span></em><span style="font-family: Verdana; font-size: x-small;">ausing the outer layer of the egg white to congeal faster</span><em style="font-style: normal;"><strong style="font-weight: 400;"><span style="font-family: Verdana; font-size: x-small;">. Without it, the eggs will become skeins of protein tangling up in the water.</span></strong></em></span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">Do not add salt, which would do the opposite and loosen the whites.</span></div><div><span class="Apple-style-span" style="font-family: Verdana;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: x-small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: x-small;">4. </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Verdana; font-size: x-small;">Slip eggs carefully into <u>slowly or gently simmering water</u> by lowering the lip of each egg cup 1/2-inch below the surface of the water.</span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span style="font-family: Verdana; font-size: x-small;">Let the eggs flow out. Don't put too many eggs in the pot at one time. </span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span style="font-family: Verdana; font-size: x-small;">Immediately cover with a lid and turn off the heat. </span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span style="font-family: Verdana; font-size: x-small;">Don't disturb the egg/eggs once you have put it in the water!</span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span style="font-family: Verdana; font-size: x-small;"><br />
</span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span style="font-family: Verdana; font-size: x-small;">5. </span><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">Cook 3 to 5 minutes, depending on firmness desired. </span><span style="font-family: Verdana; font-size: x-small;">Adjust the time up or down for runnier or firmer yolks. </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;">You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.</span></span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;"><br />
</span></span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;">6. </span></span><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">Remove from water with slotted spoon. </span><span style="font-family: Verdana; font-size: x-small;">Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. </span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;"><br />
</span></span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span style="font-family: Verdana; font-size: x-small;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;">7. Optional: Put the finished poached eggs in a bowl of cold water. This stops the cooking.</span></span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;">OR</span></span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;">Put </span></span><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">the finished poached eggs in a bowl of warm water, if you are making many eggs, this will keep the first ones warm until the last ones are done. </span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">*If the water is too warm it will keeps the eggs cooking.</span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;"><br />
</span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">8. SERVE RIGHT AWAY FOR BEST RESULTS.</span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">__________________________________________________</span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">Thanks to <a href="http://www.whatscookingamerica.net/">www.whatscookingamerica.net</a> for these instructions. </span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;">They have been slightly altered by me in finding the best method and timing.</span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;"><br />
</span></span></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; margin-right: 20px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="font-family: Verdana; font-size: x-small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: x-small;"><br />
</span></span><div><br />
<br />
</div></div>Unknownnoreply@blogger.com0