tag:blogger.com,1999:blog-34117848370845956242024-03-18T23:18:57.537-04:00SWEET ALMOND TREEHello and welcome to Sweet Almond Tree Blog!
Here you'll find some of my recipes containing Greek and other Mediterranean flavours.
Have a read, spice things up!
Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comBlogger196125tag:blogger.com,1999:blog-3411784837084595624.post-51453469329986993902023-05-02T15:06:00.006-04:002023-05-02T15:06:59.407-04:00 Good Old Comforting Tuna Noodle Casserole! <p><span style="font-family: georgia; font-size: medium;"> <b><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"> </span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgUucE0do13wVlAkP2WGoKInh1z5ifoOEbFQpAn3hEFSWGW90jWJ8503fW4XeheIiO_jVyV41dRDpoU76YsTyOTKAOtVH8y84fRA8waYxqG68OdhBG5NpoZZD3GIpIbGtkjppElh9rR26TEwjyfx-EK2gnf2P-vn4OHspPXE9uZjFaHJF2NwjzO1TLg/s800/Tuna%20Noodle%20Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgUucE0do13wVlAkP2WGoKInh1z5ifoOEbFQpAn3hEFSWGW90jWJ8503fW4XeheIiO_jVyV41dRDpoU76YsTyOTKAOtVH8y84fRA8waYxqG68OdhBG5NpoZZD3GIpIbGtkjppElh9rR26TEwjyfx-EK2gnf2P-vn4OHspPXE9uZjFaHJF2NwjzO1TLg/w640-h400/Tuna%20Noodle%20Casserole.jpg" width="640" /></a></b></span></div><span style="font-family: georgia; font-size: medium;"><b><br /></b></span><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><b><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><b><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Ingredients:<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">4 tablespoons unsalted butter<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 to 2 tablespoons butter to grease a 9x13-inch pan<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">a 12-ounce bag of dried egg noodles <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">3 ribs of celery, chopped <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 onion, chopped<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">8 ounces of mushrooms, sliced <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">2 teaspoons of capers, rinsed and chopped<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">2 garlic cloves, minced<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">salt and pepper to taste.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">⅓ cup all-purpose flour<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">2 cups vegetable stock<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 cup half-and-half <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">¼ cup white wine<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 pound of tuna canned in water. Drain the tuna and
use a fork to flake it. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 cup frozen vegetables, par-cooked<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">¼ cup minced fresh parsley<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">2 tablespoons minced fresh dill<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">About 3 or 4 scallions, sliced <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">2 cups plain panko bread crumbs mixed with<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 cup shredded cheddar cheese<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><b><span style="color: #222222; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Directions:<o:p></o:p></span></span></b></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><b><span style="color: #222222; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: georgia; font-size: medium;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;">Heat the oven to
375 </span><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;">°</span><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"> F and grease the 9x13 pan with the 1 to 2 tablespoons butter. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Cook the noodles
according to package directions until they reach the al dente stage. Drain and
set aside.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">While the pasta
is cooking, melt the 4 tablespoons of butter in a Dutch oven. Add the celery
and onion and cook over medium heat while stirring. Cook until the onions are
translucent, about 5 minutes. </span></span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Add the mushrooms and cook while stirring, about
another 5 minutes. </span></span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Add the capers and garlic and cook until the garlic is
fragrant, about 1 ½ minutes. Season the vegetables with salt and pepper.<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Sprinkle the
flour over the vegetables, reduce the heat, and cook, stirring constantly for
about 1 minute. </span></span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Add the stock, the half and half and the wine, and bring to a
boil. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><b><span style="color: #222222; letter-spacing: 0.25pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Reduce the heat
to low and simmer, stirring until the sauce has thickened, about 7 minutes.
Remove the pot from the heat. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Stir in the tuna,
the vegetables, the scallions, the parsley, and the dill. Taste to check if the
seasonings need to be corrected. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm;"><span style="color: #222222; letter-spacing: 0.1pt; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Add the noodles
and toss well. Transfer the mixture to the prepared pan and smooth it into an even
layer. Sprinkle the panko bread crumbs and the cheese on top, and bake,
uncovered, until the tuna noodle casserole is it's bubbly, about 25 minutes. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="line-height: 150%;"><span style="font-family: georgia; font-size: medium;"> </span></span></p>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-8674131594729782612023-01-23T18:03:00.005-05:002023-02-27T15:07:28.654-05:00Fillo Cigars: Greek "Cigar" Appetizers with Spinach and Feta Cheese<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNeGhCSV0m8m_B3P8Xk-OYcLtS_i-konnsE9pSnAptIdGSqoSDQssljcV46E-qerGupPbDBLFkE8QO90T3Ss4knVvwG-l4DIzo8kXoVzrzKGU-C-XUf1z_CArhp-TOhRs5DQNw1FIgJFXRIkYccZpwq4Y8FpK5AFY6YbfoXbDMoMkzlqDFEf2r3w0Lw/s898/phyllo%20cigars.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="545" data-original-width="898" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNeGhCSV0m8m_B3P8Xk-OYcLtS_i-konnsE9pSnAptIdGSqoSDQssljcV46E-qerGupPbDBLFkE8QO90T3Ss4knVvwG-l4DIzo8kXoVzrzKGU-C-XUf1z_CArhp-TOhRs5DQNw1FIgJFXRIkYccZpwq4Y8FpK5AFY6YbfoXbDMoMkzlqDFEf2r3w0Lw/w640-h388/phyllo%20cigars.png" width="640" /></span></a></b></div><b><span style="font-size: medium;"><br /><span style="font-family: verdana;"><br /></span></span></b><p></p><p><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: verdana; font-size: medium;">Ingredients:</span></b></p><p><span style="font-family: verdana; font-size: medium;">1 small onion, finely chopped</span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">2 scallions </span><span style="font-family: verdana;">sliced thinly</span><span style="font-family: verdana;">; use the white and light green parts only </span></span></p><p><span style="font-family: verdana; font-size: medium;">16 ounces/500 grams spinach, chopped </span></p><p><span style="font-family: verdana; font-size: large;">salt and pepper to taste</span></p><p><span style="font-family: verdana; font-size: medium;">1/2 cup feta cheese, crumbled</span></p><p><span style="font-family: verdana; font-size: medium;">2 tablespoons chopped dill</span></p><p><span style="font-family: verdana; font-size: medium;">2 tablespoons chopped parsley</span></p><p><span style="font-family: verdana; font-size: medium;">1 tablespoon chopped mint</span></p><p><span style="font-family: verdana; font-size: medium;">1 tablespoon chopped chives</span></p><p><span style="font-family: verdana; font-size: medium;">1 egg, beaten</span></p><p><span style="font-family: verdana; font-size: medium;">Olive oil as needed</span></p><p><span style="font-family: verdana; font-size: medium;">sesame seeds</span></p><p><span style="font-family: verdana; font-size: medium;">16 ounces / 500 grams of fillo, thawed </span></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p><b><span style="font-family: verdana; font-size: medium;">Directions:</span></b></p><p><span style="font-family: verdana; font-size: medium;">In a skillet, over medium heat, add the onion and cook for about a minute. Add the spinach and cook for about 5 minutes, until the water from the spinach has evaporated. Add the scallions and stir. </span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">Remove from the heat, and add the beaten egg, </span><span style="font-family: verdana;">salt and pepper, feta </span><span style="font-family: verdana;">cheese, dill, parsley, chives, and mint. Mix well.</span></span></p><p><span style="font-family: verdana; font-size: medium;">Heat the oven to 375 F / 190 C.</span></p><p><span style="font-family: verdana; font-size: medium;">Line a baking sheet with parchment paper.<b> </b></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">Unfold the fillo. </span><span style="font-family: verdana;">To keep it from drying out, cover it with a clean kitchen towel. Remove one sheet of fillo and place it on a work surface. </span><span style="font-family: verdana;">Brush the top half of the fillo with olive oil and fold the non-oiled half onto the oiled half. Cut the fillo sheet in half lengthwise to create two rectangle fillo sheets. </span></span></p><p><span style="font-family: verdana; font-size: medium;">Place about a teaspoon of filling on each phillo sheet and roll up into a tight cylinder that resembles a cigar. Place the fillo cigar on the baking pan, seam side down. Brush the top with olive oil and sprinkle with sesame seeds. </span></p><p><span style="font-family: verdana; font-size: medium;">Repeat this process with the rest of the fillo. </span></p><p><span style="font-family: verdana; font-size: medium;">Bake for 10 minutes, until the top of the fillo is golden. </span></p><p><span style="font-family: verdana; font-size: medium;">Serve the cigars on their own or with <a href="https://sweetalmondtree.blogspot.com/2010/05/tzatziki.html">tzatziki</a> sauce. </span></p><div class="css-1nrgze0 e7k5zd2" style="-webkit-box-align: center; -webkit-box-pack: justify; align-items: center; box-sizing: border-box; display: flex; flex-direction: row; justify-content: space-between; margin-bottom: 0.625rem;"><h2 class="css-6jd4l0 eno1xhi7" style="box-sizing: border-box; letter-spacing: 0.02em; line-height: 1.1; margin: 0rem; text-transform: uppercase;"><br /></h2></div>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-14748102192431437252022-11-18T09:53:00.001-05:002022-11-18T09:53:27.038-05:00Guacamole for the Cilantro-Phobic<p><span style="text-indent: 0cm;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphGpvbr_JxUPpPru5Aewes_sB0mlci1dv5m8-8NGZjI4TAAoRx5-cN8P9gkqW-tbZWxGOvZOlG-ilnV1-zxJx_0HX70gvmi6veLpT_xUF0I7XO5Mv7Uh83U7yJX01t-w1lpMV-AVbYMSQFjmYAw7pIa0EHY5ZPkfvsqbARQ9QwLSthXsG0W-KBzL_5g/s932/20220530_201035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="932" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphGpvbr_JxUPpPru5Aewes_sB0mlci1dv5m8-8NGZjI4TAAoRx5-cN8P9gkqW-tbZWxGOvZOlG-ilnV1-zxJx_0HX70gvmi6veLpT_xUF0I7XO5Mv7Uh83U7yJX01t-w1lpMV-AVbYMSQFjmYAw7pIa0EHY5ZPkfvsqbARQ9QwLSthXsG0W-KBzL_5g/w640-h604/20220530_201035.jpg" width="640" /></a></b></div><b><br /></b><p></p><p><span style="text-indent: 0cm;"><b><span style="font-family: times; font-size: medium;">Ingredients:</span></b></span></p><p><span style="text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><br /></span></span></p><p><span style="text-indent: 0cm;"><span style="font-family: times; font-size: medium;">2
jalapeño chiles (seeds removed) roasted, cooled, chopped</span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">1 serrano
chili (seeds removed) finely chopped<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">4
tablespoons finely chopped onion<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">3
tablespoons parsley, chopped<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">1 cup of finely
chopped tomatoes<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">4
avocados<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">1
tablespoon of lemon juice<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">2
tablespoons of lime juice<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">a drizzle
of olive oil<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">salt to
taste<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mF5uMcJfeltAw7tBGU1vyojT1ZZ3wcPbFhDmoqwV8dyBO5o6k3Umvu9FZbP2jaMQJOqQ49LltaxCrqdvB-ha0bX-s7aixFw41o7CoecVpin6RWFj8Y2ExioDZ-z3Db6Y9ZPv0sW6GLKVlnR1SunzEYOsA0BzBNlQPS3g4RszAgms9IR7zy2Nw9cVFQ/s1176/20220530_201220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="1176" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mF5uMcJfeltAw7tBGU1vyojT1ZZ3wcPbFhDmoqwV8dyBO5o6k3Umvu9FZbP2jaMQJOqQ49LltaxCrqdvB-ha0bX-s7aixFw41o7CoecVpin6RWFj8Y2ExioDZ-z3Db6Y9ZPv0sW6GLKVlnR1SunzEYOsA0BzBNlQPS3g4RszAgms9IR7zy2Nw9cVFQ/w640-h510/20220530_201220.jpg" width="640" /></a></div><br /><span style="font-family: times; font-size: medium;"><br /></span><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><b><span style="font-family: times; font-size: medium;">Directions:</span></b></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">Assemble
the onion, parsley, chiles, and salt. Grind into a paste.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">Cut the
avocados in half, remove the pits and squeeze the flesh onto the paste. Mash
the avocados but leave some larger pieces; don’t make the texture too
smooth. </span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">Reserve a tablespoon of tomatoes and a tablespoon of onions <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">Add all
the other ingredients and mix well. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">Top the guacamole with the reserved tomatoes and onions and serve right away.</span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: large; text-indent: 0cm;"> </span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;"> </span></span></p>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-20382168827576406592022-11-02T00:33:00.002-04:002023-02-27T15:33:34.948-05:00 Pineapple Chicken <p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWlYZ2YTzeVilHIPc63RS08t-JHPp5i-dvdcDDw3NQ6JT3iuisibRJInEjPOIowr_BjBEojrX4eb1WCE7jPthTJ-uU6aKmvyUkUCbIJVIy9L1DLcFUQ68rjB4K88TO-70U9VmtXjF5BfrnLXarb6Awc8hwlHxcgp2eHB0B8jEwInVvnlh7j2688pY5A/s2537/20221101_222458.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1499" data-original-width="2537" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWlYZ2YTzeVilHIPc63RS08t-JHPp5i-dvdcDDw3NQ6JT3iuisibRJInEjPOIowr_BjBEojrX4eb1WCE7jPthTJ-uU6aKmvyUkUCbIJVIy9L1DLcFUQ68rjB4K88TO-70U9VmtXjF5BfrnLXarb6Awc8hwlHxcgp2eHB0B8jEwInVvnlh7j2688pY5A/w640-h378/20221101_222458.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span face=""Open Sans", sans-serif" style="background-color: white; font-size: 1.25em; font-weight: bold; letter-spacing: 0.4px;">INGREDIENTS:</span></p><span face=""Open Sans", sans-serif" id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; letter-spacing: 0.4px; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">2 boneless, skinless chicken breasts </span></div><div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">salt and pepper to taste</span></div><div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;"><span style="font-style: inherit;">8 </span><span style="font-style: inherit;">ounces of fresh pineapple chunks </span></span></div><div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;"><span style="font-style: inherit;">1/2 cup of pineapple juice</span></span></div><div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">2 teaspoons of rice vinegar</span></div><div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">2 teaspoons of soy sauce</span></div><div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">1 teaspoon of curry powder</span></div><div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; letter-spacing: 0.4px;">4 teaspoons corn starch powder</span></div><div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">1 onion, chopped</span></div><div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">1/2 red sweet pepper, julienned </span></div><div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">1 stalk of celery, chopped</span></div><div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">1 serrano chili pepper, sliced thinly</span></div><div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">1 teaspoon grated ginger</span></div><div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">3 cloves of garlic, chopped </span></div><div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; letter-spacing: 0.4px;">1/4 cup sliced almonds</span></div><div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; letter-spacing: 0.4px;">1/4 cup cashews (optional)</span></div><div class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;">basmati coconut rice, for serving</span></div><div class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: times; font-size: medium;"><br /></span></div><div class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPacs57IN_lN5qSAjV1UcZffqa22NTBLDLAhmppTNM2cbLD5pkCUzacMzz4pTRopMPenTDSDyhANPEbROLyBifYB9Myxs4EW0sAcvEoxk0ttZ60uzQcTKSd2Cde_tCGjcSmOBDWqNhxGFMxHmz9PdTXtotsV7oKWu45qDMD1CaCacxXbpMYv4HZb8CA/s1970/20221101_222319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1576" data-original-width="1970" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPacs57IN_lN5qSAjV1UcZffqa22NTBLDLAhmppTNM2cbLD5pkCUzacMzz4pTRopMPenTDSDyhANPEbROLyBifYB9Myxs4EW0sAcvEoxk0ttZ60uzQcTKSd2Cde_tCGjcSmOBDWqNhxGFMxHmz9PdTXtotsV7oKWu45qDMD1CaCacxXbpMYv4HZb8CA/w640-h512/20221101_222319.jpg" width="640" /></a></div><br /><span style="font-family: times; font-size: medium;"><br /></span></div></span><p class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; box-sizing: border-box; font-family: "Open Sans", sans-serif; font-size: 1.25em; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-weight: bold; letter-spacing: 0.4px; line-height: 1.2em; margin: 1em 0px; padding: 0px; vertical-align: baseline;">Directions:</p><span style="font-family: times; font-size: medium;"><ul style="text-align: left;"><li><span style="background-color: white; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; letter-spacing: 0.4px;">Wash and dry the chicken. Place it between two sheets of plastic wrap and pound it to an even thickness with the use of a mallet. Discard the plastic wrap. </span></li><li>Slice the chicken into pieces and season it with salt and pepper. Dredge the pieces with about 1 tablespoon of corn starch. </li><li>Combine the pineapple juice with the vinegar, soy sauce, and curry powder. </li><li>Dilute one teaspoon of corn starch by whisking it with an equal amount of the pineapple juice mixture. Add it to the rest of the juice mixture. Set the juice aside.</li><li>In a large skillet sauté the chicken in vegetable oil until just about done. Remove from the skillet and set aside.</li><li>In the same skillet, add some more oil and sauté the onions, celery, and peppers.</li><li>Add the garlic, ginger, serrano pepper slices, and pineapple chunks. Continue sautéing for about 4 minutes. </li><li><span style="background-color: white; letter-spacing: 0.4px;">Return the chicken to the skillet. </span></li><li><span style="background-color: white; letter-spacing: 0.4px;">Add the pineapple juice mixture and cook until the mixture thickens.</span></li><li><span style="font-family: times; font-size: medium;"><span style="background-color: white; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; letter-spacing: 0.4px;">Add the cashews, mix, and top with a few sliced almonds. </span></span></li><li><span style="background-color: white; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; letter-spacing: 0.4px;">Serve over coconut rice.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvvL6AL558bPGrxIYNUc6d_MGQeNNvT1ubDuyKZLbLMb6EJ7hytNnqm7hm5swK35lWJwFrg_cnaapDZKptG-qY-HEeHhaZNGVamI1fZScRkijRP9Nq3lQE5aczbLXMJrdx68NXIR-6mA8WpHwS56B3VLgX5n_JIE5QThiKmlrP9Pf92oD5NLlQf4Mlg/s2620/20221101_222545.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1912" data-original-width="2620" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvvL6AL558bPGrxIYNUc6d_MGQeNNvT1ubDuyKZLbLMb6EJ7hytNnqm7hm5swK35lWJwFrg_cnaapDZKptG-qY-HEeHhaZNGVamI1fZScRkijRP9Nq3lQE5aczbLXMJrdx68NXIR-6mA8WpHwS56B3VLgX5n_JIE5QThiKmlrP9Pf92oD5NLlQf4Mlg/w640-h468/20221101_222545.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="letter-spacing: 0.4px;"><br /></span></div></span>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-56713886462258061202022-10-07T16:49:00.006-04:002022-11-02T00:38:26.058-04:00GREEK ORZO SALAD<p><span style="font-family: times; font-size: medium;">This plentiful and colourful salad has just the right ingredients to tempt the taste buds: pasta, protein-rich chickpeas, lots of fresh vegetables, briny olives and feta cheese, plus a tangy, lemony vinaigrette that envelops each ingredient in olive oil deliciousness. I used my best olive oil here, a robust Greek variety, perfect for this dish! No matter the weather, be it snow or heatwave, this salad fits the bill! </span></p><p><span style="font-family: times; font-size: medium;">Here's how to put it together:</span></p><p><span style="font-family: times; font-size: medium;"><b style="text-indent: 0cm;"><span style="line-height: 150%;">Ingredients:</span></b></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">1 cup of raw orzo pasta, cooked (it will average
two cups when cooked)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">1 pound cherry tomatoes cut in half<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">1/2 of a long English cucumber, cut in half lengthwise and sliced<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">1/2 or 1 small red onion, diced. Alternately, use one diced shallot<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">1 yellow pepper diced (or half of one if the
pepper is too large)<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;">1 small zucchini, cut in half lengthwise and sliced</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">1 15-ounce can of
chickpeas, drained</span><span style="line-height: 150%;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">1/2 cup Kalamata olives or
sundried olives, or a combination thereof, pits removed and cut in half</span><span style="line-height: 150%;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">1/2 cup feta cheese, cut into
cubes</span><span style="line-height: 150%;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">2 tablespoons of fresh chopped
parsley</span><span style="line-height: 150%;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">1 tablespoon of fresh chopped rosemary</span><span style="line-height: 150%;"><o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">1 tablespoon fresh chopped sage</span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">2 teaspoons fresh thyme leaves</span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">1 tablespoon of chopped mint</span><span style="line-height: 150%;"><o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">2 tablespoons grated Pecorino Romano cheese</span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="background: white; line-height: 150%;">2 cups arugula</span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><i><span style="background: white; line-height: 150%;"> <b>For the
vinaigrette:</b></span></i><span style="line-height: 150%;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="line-height: 150%;"><span style="background: white;">The juice of one lemon</span></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-size: medium;"><span style="line-height: 150%;"><span style="background: white; font-family: times;">1 tablespoon white balsamic vinegar</span></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="background-color: white; font-family: times; font-size: medium; text-indent: 0cm;">1 teaspoon Dijon mustard</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="line-height: 150%;"><span style="background: white;"></span></span></span></p><p class="MsoNormal" style="line-height: 33px; margin-bottom: 0cm; text-indent: 0cm;"><span style="background-color: white; font-family: times; font-size: medium; text-indent: 0cm;">salt and pepper to taste </span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="background-color: white; font-family: times; font-size: medium; text-indent: 0cm;">1/3 cup olive oil plus 1 tablespoon olive oil for the pasta</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><span style="line-height: 150%;"><br />Mix all the ingredients except the olive oil. Next, while mixing, slowly add the olive oil to make an emulsified dressing. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;"><b><span style="line-height: 150%;">Directions:</span></b><span style="line-height: 150%;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium; text-indent: 0cm;">Mix the cooked pasta with about a tablespoon of olive
oil and set it aside or cover it and place it temporarily in the refrigerator. For use in this salad, the pasta must be on the cold side so as not to
steam the vegetables. </span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">Into a large bowl, assemble all the ingredients except the cheeses and arugula. </span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;">Pour the vinaigrette over the salad and toss
gently until everything is well mixed. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;">Arrange the arugula on a serving platter and mix with the Pecorino Romano cheese. Season with salt and pepper.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="font-family: times; font-size: medium;">Arrange the salad over the arugula and top it with the feta cheese.</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="line-height: 150%;"><span style="font-family: times; font-size: medium;"> </span></span></p>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-40397920262347752812022-09-30T16:28:00.006-04:002022-10-07T18:04:33.388-04:00Chicken Gyros Salad with Greek Yoghurt Dressing<p><span style="font-family: georgia; font-size: medium;">I love this quick chicken salad that's reminiscent of a Greek chicken gyros sandwich (or a chicken souvlaki sandwich). Leftover chicken can be used here and the chicken can be served on a bed of lettuce and tomatoes, or for a more substantial salad, the lettuce and tomatoes can rest on warm pita bread and then the roast chicken slices can be added on top of the vegetables. </span></p><p><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: georgia; font-size: medium;">For</span></b> <span style="font-family: georgia; font-size: medium;"><b>the dressing:</b></span></p><p><span style="background-color: #f8f8f8; color: #555555; text-indent: 0cm;"><span style="font-family: georgia; font-size: medium;">1/2 cup Greek yoghurt</span></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="color: #555555; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 tablespoon lemon juice<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="color: #555555; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 tablespoon vinegar<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="color: #555555; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">2 tablespoons olive oil<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="color: #555555; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">1 tablespoon honey<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="color: #555555; line-height: 150%;"><span style="font-family: georgia; font-size: medium;">Salt and pepper to taste</span><span style="font-size: 14pt;"><o:p></o:p></span></span></p>
<span style="color: #555555; line-height: 200%;"><div style="font-family: "Times New Roman", "serif"; font-size: 14pt;"><span style="color: #555555; font-family: "Times New Roman","serif"; font-size: 14pt; line-height: 200%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br /></span></div><span style="font-family: georgia; font-size: medium;">Combine all of the above
and mix to make a dressing.</span></span><div><b style="color: #555555; font-family: georgia; font-size: large;"><br /></b></div><div><b style="color: #555555; font-family: georgia; font-size: large;"><br /></b></div><div><b style="color: #555555; font-family: georgia; font-size: large;">For the salad:</b></div><div><span style="background-color: #f8f8f8; color: #555555; font-size: 14pt; text-indent: 0cm;"><br /></span></div><div><span style="background-color: #f8f8f8; color: #555555; text-indent: 0cm;"><span style="font-family: georgia; font-size: medium;">1 roasted chicken breast,
sliced</span></span></div><div><span style="color: #555555; line-height: 200%;"><span style="font-family: georgia; font-size: medium;">
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">1 English cucumber, peeled
and sliced <o:p></o:p></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"> 1 or 2 scallions, chopped<o:p></o:p></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">1 tablespoon fresh dill, chopped<o:p></o:p></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">1 tablespoon fresh chopped
parsley<o:p></o:p></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">1 tbsp. fresh mint, chopped <o:p></o:p></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">Salt and pepper to taste<o:p></o:p></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">Romaine lettuce, cut into small pieces<o:p></o:p></span></p>
<p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">A sliced tomato<o:p></o:p></span></p><p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><br /></span></p><p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><b>To assemble:</b></span></p><p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"></span></p><p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">Combine the chicken,
cucumber, scallion, and herbs. Season with salt and pepper. Add the dressing, mix gently, and allow the flavours to meld by placing the chicken mixture in the
refrigerator for about an hour. </span></p><p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">Serve on top of chopped lettuce and tomato
slices. </span></p><p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;">If calories aren't an issue, serve on top of pita bread that's topped with lettuce and tomatoes. The pita bread can be warmed in a non-stick skillet that has just a hint of olive oil spread on it. <o:p></o:p></span></p><p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 150%;"><b><br /></b></span></p><p class="MsoNormal" style="background: rgb(248, 248, 248); line-height: 150%; margin-bottom: 0cm; text-indent: 0cm;"><br /></p></span></span></div><div><span style="color: #555555; line-height: 200%;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></div>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-52768998846632673002022-04-21T14:53:00.075-04:002023-01-22T00:56:05.722-05:00 VANILLA Coffee Cake with lots of vanilla (Marion Cunningham)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-vGAwvCMZJWeayIpPwZZvpPnHnJEfuGeP0v1DxqDuU2TcF-nvwhWgaQ-LDmMkhCDTX2DcoZ-IGcIPTWbn5HevGK_Z1CRgZA4Bw5f2Vrd9g-68cP4rORksn0iCMhF5mCK63v42viqzwikZ3-pYk7BeTqud0n33ikThbVYD9bmguBQscCd6Xv_YXH5pw/s938/20220420_181439.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="615" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-vGAwvCMZJWeayIpPwZZvpPnHnJEfuGeP0v1DxqDuU2TcF-nvwhWgaQ-LDmMkhCDTX2DcoZ-IGcIPTWbn5HevGK_Z1CRgZA4Bw5f2Vrd9g-68cP4rORksn0iCMhF5mCK63v42viqzwikZ3-pYk7BeTqud0n33ikThbVYD9bmguBQscCd6Xv_YXH5pw/w420-h640/20220420_181439.jpg" width="420" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;">This is dearest Marion Cunningham's vanilla coffee cake recipe. It's a recipe for a basic cake, not all that fancy, not overly sweet, easy to prepare, wonderful to eat, and for me, it's reminiscent of the old-fashioned cakes, those perfect cakes grandmothers would make, slice up, and place on the kitchen table for snacking. Eating to drinking ratio: one slice of cake per two cups of black coffee for grandmother and her friends; for the grandchildren, the ratio differs. The kids get one thin slice of vanilla cake to one large cup of hot chamomile tea with honey. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6kB8i2UeFHMvkQI9Jijwc_IWaS6khNt_skgAUZIisIOBaVBea7gaBeB7Pc1cgCxOns8xDSsFpe6tQaf9AQR9hGrtWU12pzLZEz9QtZgPIVWaoMFX4AEYaETtVC2p2CBskNqzuZE6sTYh-NjoyqCIRGeYS1brC02H_VUd_wAKSstUsiSRcVY7lwCW9g/s913/20220420_181430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="913" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6kB8i2UeFHMvkQI9Jijwc_IWaS6khNt_skgAUZIisIOBaVBea7gaBeB7Pc1cgCxOns8xDSsFpe6tQaf9AQR9hGrtWU12pzLZEz9QtZgPIVWaoMFX4AEYaETtVC2p2CBskNqzuZE6sTYh-NjoyqCIRGeYS1brC02H_VUd_wAKSstUsiSRcVY7lwCW9g/w640-h618/20220420_181430.jpg" width="640" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;"><b>Ingredients: </b></span></p><p><span style="font-family: georgia; font-size: medium;">½ pound (2
sticks) of butter, at room temperature</span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;">1 cup of sugar<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;">3 eggs</span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;">2 ½ cups all-purpose flour<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;">2 teaspoons
baking powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;">1 teaspoon
baking soda<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;">½ teaspoon
salt</span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;">1 cup sour cream</span><span style="font-family: georgia; font-size: large;"> </span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;">5 teaspoons
vanilla extract<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><b><span style="font-family: georgia; font-size: medium;">Directions:</span></b></p><p class="MsoNormal" style="line-height: 200%; margin-bottom: 0cm; vertical-align: baseline;"></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: medium;"><span style="line-height: 200%;">Ingredients should be at room temperature.</span></span></li><li><span style="font-family: georgia; font-size: medium;"><span style="line-height: 200%;">Preheat the
oven to 350</span><span style="line-height: 200%;">°</span><span style="line-height: 200%;"> F / 180</span><span style="line-height: 200%;">°</span><span style="line-height: 200%;"> C. <o:p></o:p></span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Grease and
flour a Bundt pan.</span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Place the flour,
baking powder, baking soda, and salt in a bowl and stir with a fork until well blended. </span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Into a large mixing bowl add the butter and beat with an electric beater for 1 minute. </span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Add the
sugar mixture to the butter and beat until smooth, about 2 minutes.</span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Add the eggs and beat for about two minutes, until the mixture is light and creamy. </span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Reduce the speed to low and add the flour mixture. Mix until all the ingredients are combined. </span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Add the sour cream and vanilla and mix. </span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Spoon the batter into the prepared pan.</span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Bake for about 50 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. </span></span></li><li><span style="line-height: 200%;"><span style="font-family: georgia; font-size: medium;">Remove from the oven</span></span> <span style="font-size: medium;">and let rest in the pan for 10 minutes. </span></li><li><span style="font-family: georgia;"><span style="font-size: medium;">Invert onto a rack and let cool for about fifteen minutes.</span> </span></li><li><span style="font-size: medium;">Slice and serve. </span> </li></ul><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievasNi59cbg15MjtO4kH6BIMuGB88cHlKQzGITakOpqB2e_6s9rIm-ZrVzCjm9a1cA09suAqJ1KQw_yB1NQ-jshITnmcfVmufA48XHM_tC6-ok8fOuyfIeVwEIoGpQuXTgTUCLMRyZCT6v8Vt1veibjLAOekjGkPeOZS2QBL9_ZlLvTQ3xiKxnVBlAw/s881/20220420_181427.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="661" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievasNi59cbg15MjtO4kH6BIMuGB88cHlKQzGITakOpqB2e_6s9rIm-ZrVzCjm9a1cA09suAqJ1KQw_yB1NQ-jshITnmcfVmufA48XHM_tC6-ok8fOuyfIeVwEIoGpQuXTgTUCLMRyZCT6v8Vt1veibjLAOekjGkPeOZS2QBL9_ZlLvTQ3xiKxnVBlAw/w480-h640/20220420_181427.jpg" width="480" /></a></div><br /><b>Marion Cunningham gives us variations for her coffee cake:<br /></b></span><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">DRIED FIG AND ALMOND: </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">1 1/2 cups dried figs</span></div><div><span style="font-family: georgia; font-size: medium;">1 1/2 cups of unblanched and coarsely chopped almonds </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Place the figs into a bowl with boiling water and let stand for 15 minutes. Drain, then cut the figs into quarters. </span></div><div><span style="font-family: georgia; font-size: medium;">Once the sour cream is added to the batter, incorporate the figs and almonds. </span></div><div><span style="font-family: georgia; font-size: medium;">Stir to combine and continue with the recipe. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">APPLE AND WALNUT:</span></div><div><span style="font-family: georgia; font-size: medium;"> </span></div><div><span style="font-family: georgia; font-size: medium;">1 1/2 cups coarsely chopped apples</span></div><div><span style="font-family: georgia; font-size: medium;">1 1/2 cups coarsely chopped walnuts</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">After adding the sour cream to the batter, add the apples and walnuts. Stir to combine. Proceed with the basic recipe. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">ORANGE FLAVOUR:</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Add the zest of one orange to the sugar and mix well. Proceed with the recipe.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFujwStJutkhTf3oQ-6T3UWfbEiPQtitrlDVGjsqxm_Y-MSfnqO8SuzG88X5bR4OEX-AdnnmmSdyPO3GD0Nsj16LTCl7T5hiU3gT477jEW4-7vlGMkDnGaBljHDypB_AI0op87zZ5Qm7S37iJaLGzLxRBN3ewdKGEIcNvPMdHzWQyz6nJMR3A7KSVM0w/s937/20220420_181439%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="937" data-original-width="897" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFujwStJutkhTf3oQ-6T3UWfbEiPQtitrlDVGjsqxm_Y-MSfnqO8SuzG88X5bR4OEX-AdnnmmSdyPO3GD0Nsj16LTCl7T5hiU3gT477jEW4-7vlGMkDnGaBljHDypB_AI0op87zZ5Qm7S37iJaLGzLxRBN3ewdKGEIcNvPMdHzWQyz6nJMR3A7KSVM0w/w612-h640/20220420_181439%20(1).jpg" width="612" /></a></div><br /><div style="text-align: center;"><span style="font-family: georgia;"><i><span style="color: #990000; font-size: medium;">Kind of old-fashioned, reminiscent of those perfect, peaceful days at grandmother's home.</span></i></span></div></div><div style="text-align: center;"><br /></div><p></p>
Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-38787209813028405812022-02-22T13:18:00.008-05:002022-07-30T18:01:01.406-04:00How To Make Italian Seasoning<p><span style="background-color: whitesmoke; color: #1c1c1c; font-family: georgia; font-size: medium;">Italian seasoning is very easy to assemble and great to have around just
to add a quick dash of flavouring to one’s recipes.</span></p>
<p><span style="font-family: georgia; font-size: medium;"><span face="Helvetica, "sans-serif"" style="background-color: whitesmoke; color: #1c1c1c;">How much of each herb to use is a personal c</span><span face="Helvetica, "sans-serif"" style="background-color: whitesmoke; color: #1c1c1c;">hoice that
depends on one’s taste. The beauty of making your own blend is that you get to decide on how much of each herb to include. If partial to a particular herb,
add extra. If not, cut down on the amount or simply omit it. Here’s how I make
my Italian Seasoning:</span> </span></p><p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.15pt; margin: 7.15pt 0cm 0cm; mso-outline-level: 3; vertical-align: baseline;"><b><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></b></p><p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.15pt; margin: 7.15pt 0cm 0cm; mso-outline-level: 3; vertical-align: baseline;"><b><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></b></p><p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.15pt; margin: 7.15pt 0cm 0cm; mso-outline-level: 3; vertical-align: baseline;"><b><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">Ingredients:<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">3 tablespoons dried basil (<b>see note</b>)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">3 tablespoons dried oregano<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">3 tablespoons dried rosemary<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">3 tablespoons dried thyme<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">3 tablespoons dried marjoram<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">3 tablespoons dried sage <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">1 or 2 teaspoons of red pepper flakes; they are spicy, therefore, consider how much to add according to preference <o:p></o:p></span></span></p><p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">A note about the basil:<o:p></o:p></span></span></p><p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span> </span>Note:</span></b><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"> I usually omit the dried basil when I make this
mix because I believe basil loses much of its flavour once it’s dried; I would
much rather add the fresh variety which is readily available year-round. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">Fresh basil can be purchased at the market during
the winter and in summer it can be very easily grown in an outdoor container. <o:p></o:p></span></span></p><p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><br /></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.15pt; margin: 7.15pt 0cm 0cm; mso-outline-level: 3; vertical-align: baseline;"><b><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">Directions:<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">Combine the dried herbs and place them into a jar
fitted with an airtight lid. Make sure to write the date on the jar. The
mixture will last about a year – no longer than that because dried herbs lose
their potency over time. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;"> </span></span></p>
<p class="MsoNormal" style="background: whitesmoke; line-height: normal; margin-bottom: 7.15pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.4pt; margin: 2.4pt 0cm 7.15pt; vertical-align: baseline;"><span face="Helvetica, "sans-serif"" style="color: #1c1c1c;"><span style="font-family: georgia; font-size: medium;">To test if a dried herb is still good, rub a pinch
of it in your palm and smell it. If it leaves behind a strong aroma, it’s good
to use.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 5.1pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 5.1pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18pt;"><br /></p>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-72120042413026918072021-12-28T06:16:00.012-05:002022-02-27T17:26:01.735-05:00Seafood Salad Italian Style for Christmas or for Lent<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicfJJFyV9Oc0TVwZY6gCZmiEmsn3HpCXs_sZ3jQcPIe1-vyDFXU5YNjxjd_NWOxCsiWrBMWYku-cZbZzIEXnGfjs6hJzzkIPbHaa2mf6al2IrDY1L_4m8ik1zcnCai0pNIq5ak6bVuM_6GdNZNZ-LKbwuritr1oEvN3VyCob5G3UO2V54rOvmMxwGY9g=s1407" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="938" data-original-width="1407" height="427" src="https://blogger.googleusercontent.com/img/a/AVvXsEicfJJFyV9Oc0TVwZY6gCZmiEmsn3HpCXs_sZ3jQcPIe1-vyDFXU5YNjxjd_NWOxCsiWrBMWYku-cZbZzIEXnGfjs6hJzzkIPbHaa2mf6al2IrDY1L_4m8ik1zcnCai0pNIq5ak6bVuM_6GdNZNZ-LKbwuritr1oEvN3VyCob5G3UO2V54rOvmMxwGY9g=w640-h427" width="640" /></span></a></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><p style="text-align: left;"><span style="background-color: white; font-family: georgia;"><span style="font-size: medium;">This type of salad is popular in Italian cuisine and no wonder! It's a glorious, tasty, and fancy looking salad, not difficult to prepare and a special treat to eat either during Christmas Eve celebrations or during Christmas Day celebrations. </span></span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">The salad contains lots of steps but it's not difficult to make. The best way to go about preparing it is to have all the ingredients ready and take it a step at a time. My list is given in the order that the ingredients should be prepared, from the ones that take the longest to the ones that should be made as the salad is ready to be served. </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">I hope you enjoy my version of Italian seafood salad.</span></p><p><span style="font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black; font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="818" data-original-width="1201" height="435" src="https://blogger.googleusercontent.com/img/a/AVvXsEixUQ42tzGW_xjlPjhK0-4l6LAfR7NG7_cmzUmxBtCIwlx-kEcP2LKB9HNLS_Sdw0OgjGpdrKUH8JhvyevdLbX1OVDR1ZSsLyGw8awnMkTgav9klD49bzkvqmjJtxLUqNMUoh_wBOZrdjhj86RHkDEYCYRm_xXPfaQhUu4-w44KNAM_GzPnAGr7UDA5Qg=w640-h435" width="640" /></span></div><span style="font-size: medium;"><br /></span><p><b style="font-family: georgia;"><u><span style="font-size: medium;">Ingredients:</span></u></b></p><p><b style="font-family: georgia;"><span style="font-size: medium;"> <i>for the seafood:</i></span></b></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">1 1/2 pounds (16- to 20-count) peeled and deveined shrimp</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">1 1/2 pounds scallops</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">1 pound cleaned fresh calamari</span></p><p><span><span style="background-color: white; font-family: georgia; font-size: medium;">2 pounds fresh mussels</span></span></p><p><span style="font-size: medium;"><span style="font-family: georgia;"> </span><b style="font-family: georgia;"><i>for the salad:</i></b></span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">1 fennel bulb sliced crosswise into thin strips</span></p><p><span style="font-family: georgia;"><span face="Verdana, Arial, Geneva, sans-serif" style="background-color: white; font-size: medium;">4 celery stalks, chopped</span></span></p><p><span style="font-family: georgia;"><span face="Verdana, Arial, Geneva, sans-serif" style="background-color: white; font-size: medium;">1 shallot, peeled and chopped</span></span></p><p><span><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">green and black olives drained and rinsed</span></span></span></p><p><span><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">a handful of caper berries drained and rinsed</span></span></span></p><p><span><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">1 tablespoon capers, drained and rinsed</span></span></span></p><p><span><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">fresh flat-leaf parsley leaves, about half a bunch, chopped</span></span></span></p><p><span><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">2 tablespoons chopped dill</span></span></span></p><p><span><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">freshly ground black pepper to taste</span></span></span></p><p><span style="background-color: white; font-family: georgia;"><span style="font-size: medium;">lemon slices for serving</span></span></p><p><span><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">some olive oil for topping the salad before serving</span></span></span></p><ul class="recipe-ingredients" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-align: left;"><ul><li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: georgia; font-size: medium;"><i><b style="background-color: white;">for tenderising the calamari:</b></i></span></li></ul><li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="background-color: white; font-family: georgia; font-size: medium;">2 teaspoons bicarbonate of soda</span></li><li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="background-color: white; font-family: georgia; font-size: medium;">2 teaspoons of sugar</span></li><li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="background-color: white; font-family: georgia; font-size: medium;">juice of one lemon</span></li></ul><p><b><span style="font-family: georgia; font-size: medium;"><i style="background-color: white;"><span> </span>for the poaching liquid</i></span></b></p><p><span><span style="background-color: white; font-family: georgia; font-size: medium;">3 bay leaves</span></span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">3 cloves garlic cut in half</span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">peel of one lemon</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">1 red onion peeled and cut into quarters</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">3 stalks of celery with leaves, cut the celery into large chunks</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">a few stems of parsley</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">a few stems of thyme</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">about 10 peppercorns</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">1 cup white wine</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">2 cups clam juice </span></span></p><p><b style="background-color: white; font-family: georgia;"><span style="font-size: medium;"><span> </span><i>for the salad dressing</i></span></b></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">about 1 cup extra virgin olive oil</span></span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">1 teaspoon dried oregano</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">1 teaspoon Italian seasoning</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">2 cloves garlic, chopped well</span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">Grated zest of 1 lemon</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">juice of two lemons</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">juice one lime</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">1 tablespoon red wine vinegar</span></span></p><p><span><span style="background-color: white; font-family: georgia; font-size: medium;">1 teaspoon Dijon mustard</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">salt and pepper to taste</span></span></p><p><span face="FranklinGothicURW-Boo, Helvetica, Arial, sans-serif"><span style="background-color: white; font-family: georgia; font-size: medium;">some of the poaching liquid</span></span></p><div><div><ul class="recipe-ingredients" style="background-color: white; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-align: left;"><ul><li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-size: medium;"><br /></span></li><li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><span style="clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="937" data-original-width="1667" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlY56AemJVzdRUWMBafTP-yJ-OalAgUN1bUEnFre3JA9gRiWBsJqjX_UEd5c9Acwb3a8yclxKNDzJZvzQWdUYm8h8pEZbaHSdY5uuLfa1AZor1iHQLRkA4SGzTrvNGrliGgUsX7l0ItxUdcXGAeZYD6OcbsT2nu9FRxRC91X3-JOjj_gcHdP6XN_Y2RA=w640-h360" width="640" /></span></span></div><span style="font-size: medium;"><br /></span></li></ul></ul><div><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u style="background-color: white;">Directions:</u></b></span></div><div><span style="background-color: white;"><span style="font-size: medium;"><span style="font-family: georgia;"><span> </span></span><b><span style="font-family: georgia;"><i>to tenderise the calamari</i></span></b></span></span></div><div><p><b style="background-color: white;"><span style="font-family: georgia; font-size: medium;"></span></b></p><ul class="recipe-ingredients" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;"><ul><li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="background-color: white; font-family: georgia;"><span style="font-size: medium;">for those who find calamari to be a little tough, there is a way to tenderise it prior to cooking so that it has a softer taste. Tenderising the calamari will have to be done first as it takes the longest. Prepare it about three to four hours before you begin cooking the salad.</span></span></li></ul></ul><p></p><ul style="text-align: left;"><li><span style="background-color: white; font-family: georgia; font-size: medium;">Place the cleaned, washed, uncooked calamari into a bowl that has a lid. </span></li><li><span style="background-color: white; font-family: georgia; font-size: medium;">Sprinkle 2 teaspoons of bicarbonate of soda on top of the calamari.</span></li><li><span style="background-color: white; font-family: georgia; font-size: medium;">Sprinkle 2 teaspoons of sugar on top of the calamari.</span></li><li><span style="background-color: white; font-family: georgia; font-size: medium;">Finish up by pouring the juice of one lemon over the bicarbonate and the sugar. The mixture will begin to fizz.</span></li><li><span style="background-color: white; font-family: georgia; font-size: medium;">Gently shake the bowl to mix the ingredients. Cover and store in the refrigerator for about three to four hours.</span></li><li><span style="background-color: white; font-family: georgia; font-size: medium;">When time is up, remove the bowl from the refrigerator and rinse the calamari which by now will be tenderised and ready to cook.</span></li><li><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">Once rinsed, set the calamari aside as you prepare the mussels.</span></span></li></ul><p><span style="background-color: white; font-family: georgia; font-size: medium;"><span> </span><i><b>for the mussels:</b></i></span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">2 tablespoons olive oil</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">2 tablespoons butter</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">1 small onion, peeled and chopped</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">2 cloves garlic, chopped</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">2 sprigs parsley </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">a sprig of thyme </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">one cup of white wine</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">small pinch of sea salt</span></p><p><span style="font-family: georgia;"><span style="background-color: white; font-size: medium;">a small amount of freshly ground black pepper</span></span></p><p><span style="background-color: white; font-family: georgia;"><span style="font-size: medium;">Scrub the mussels clean and remove any beards protruding from their shells. Discard the mussels with opened or broken shells. Soak the good mussels in cold water for about fifteen minutes. This will clean off any remaining sand. Rinse them once or twice more and prepare to steam them.</span></span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Into a large saucepan heat the two tablespoons of olive oil along with the two tablespoons of butter.</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Add the chopped onion and the chopped garlic. Sauté for about two minutes.</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Add the parsley, thyme, and wine. </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Bring the wine to a boil, add the mussels and sprinkle a small pinch of sea salt and a little black pepper over the mussels. </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Cover the saucepan and let the mussels steam for about four minutes. Once they have opened, remove the saucepan lid, allow the mussels to cool, then remove them from their shells. Discard the shells, place the mussel meat into a bowl and set the bowl aside. </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">The broth remaining in the pan can be added to the poaching liquid that will be used for the rest of the seafood.</span></p><p><span style="background-color: white;"><span style="font-size: medium;"><span style="font-family: georgia;"> </span><i style="font-family: georgia;"><b>making the poaching liquid:</b></i></span></span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Add all the ingredients for the poaching liquid into a large Dutch oven. You may also want to add the liquid leftover from cooking the mussels. </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Bring to a boil and add the seafood in turns:</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Wash the shrimp and add it, let cook for three minutes, then remove to a bowl and let cool.</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Wash the scallops and add them to the liquid. Let cook for three minutes, then remove to a bowl and let cool. </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Make sure the calamari is washed well and add it to the poaching liquid. The calamari will be sliced into rings once it's cooked and has cooled to the touch. Let cook for three minutes, then remove.</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Use the poaching liquid to cook any other seafood you may want to add. This can include a lobster tail or lobster claw meat, or shelled clam meat which is readily available around Christmas time. You could add salt cod or fresh cod as well. </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">If eating this salad for Greek Lent, it will not always be appropriate to include cod. Shellfish is a safe bet but check with a religious calendar to find out if bony fish is allowed.</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">All the seafood should be removed from the poaching liquid and allowed to cool. Do not overcook it. Three to four minutes maximum cooking time per type of fish is perfect.</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;"> <i><b>preparing the salad vegetables and the salad itself: </b></i><br /></span></p><p><span><span style="background-color: white; font-family: georgia; font-size: medium;">The list for the salad vegetables is given above. Mix all of them well. Mix all the seafood and combine it with the vegetables. Toss gently. </span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black; font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="937" data-original-width="1406" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEheRopuCtbp7zyW70ycQ_G9ok-u3IHdJHU7rUM3Fie_zs37JCkKPs8muY8WAYHYAu6ggMLdhk8QwKQwI3fsbOUzUXWbwXO8znJLFY6t90nTeeCtoXNotn-JnBR7rptEP4ZaYI8EFdOXr5uinK1f6ub1FH4WffNPRaO-ELQD_UtLHwGOGA3cghZFyBWNjQ=w640-h426" width="640" /></span></div><span style="font-size: medium;"><br /></span><p><i><b><span style="background-color: white; font-family: georgia; font-size: medium;">prepare the salad dressing:</span></b></i></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">So easy to do! All the ingredients are given in the ingredients list. Have them ready and combine all of them except for the parsley and dill. Whisk them well and your salad dressing will be ready!</span></p><p><span style="background-color: white;"><span style="font-size: medium;"><span style="font-family: georgia;"> </span><i style="font-family: georgia;"><b>lemon slices for serving!</b></i></span></span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">Pour the salad dressing on top of the seafood salad. Mix and keep in the refrigerator for about four hours or overnight. The salad is to be served cold. </span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;">When ready to serve, place the salad onto a decorative platter, add the parsley and dill, toss and serve accompanied by lemon slices. Pour some extra virgin olive oil on top of the salad just before serving.</span></p><p><span style="background-color: white; font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisb_NguhaHmAU2dYbmLlCFcnkdb9vBVK8cCJu1WjbiISoUGjZ61brXefdgyUAzKWUtQ1188RI3JQ22JeSezSThn2kV6UPngvyz4Ynu_skWQDX4VNR2KVoa2xm_eTmyIs8CLhFkXqs84eks0ruSt_-4XInX8CTb2Qkyxro4tzK8awqnr74o-DhU-MESzA=s1666" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="937" data-original-width="1666" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEisb_NguhaHmAU2dYbmLlCFcnkdb9vBVK8cCJu1WjbiISoUGjZ61brXefdgyUAzKWUtQ1188RI3JQ22JeSezSThn2kV6UPngvyz4Ynu_skWQDX4VNR2KVoa2xm_eTmyIs8CLhFkXqs84eks0ruSt_-4XInX8CTb2Qkyxro4tzK8awqnr74o-DhU-MESzA=w640-h360" width="640" /></span></a><span style="background-color: white; font-family: georgia; font-size: medium;"></span></div><span style="font-size: medium;"><span style="background-color: white; font-family: georgia;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjUwNhI1AQPgPDzYnw2RfbQAnhOVlpRLWAKbwR5oYbMwuoLBJXd04wdqB7GbsVT_CPTFNAF3sZU5a_e6X7_DxQxaF_eyLKdTSSvvpMBRtDfed48rSad-ZIa2eScsMpuX577QH-mmHdBa0q2y1FdhpD12VKMQ_8DpdC7kVcizfjL63eMV9UOrPAlxfoJtg=s1646" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="937" data-original-width="1646" height="364" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUwNhI1AQPgPDzYnw2RfbQAnhOVlpRLWAKbwR5oYbMwuoLBJXd04wdqB7GbsVT_CPTFNAF3sZU5a_e6X7_DxQxaF_eyLKdTSSvvpMBRtDfed48rSad-ZIa2eScsMpuX577QH-mmHdBa0q2y1FdhpD12VKMQ_8DpdC7kVcizfjL63eMV9UOrPAlxfoJtg=w640-h364" width="640" /></a></div></span><br /></span></div></div><p class="o-Ingredients__a-Ingredient" style="background-color: whitesmoke; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; box-sizing: inherit; color: #1c1c1c; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><br /></span></label></p></div>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comPhiladelphia, PA, USA39.9525839 -75.1652215-21.055866231869665 144.2097785 90 65.4597785tag:blogger.com,1999:blog-3411784837084595624.post-39983770922259862022021-11-10T17:44:00.061-05:002023-01-19T22:59:56.362-05:00Fruity and Citrusy Sweet Potatoes for the Holidays!<p><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;"><b>Ingredients:</b></span></span></p><p><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;">5 </span><span style="color: #222222;"> sweet potatoes</span></span></p><p><span style="color: #222222;"><span style="font-family: georgia; font-size: medium;">2 apples</span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;">2</span><span style="color: #222222;"> medium oranges</span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="color: #222222;"><span style="font-family: georgia; font-size: medium;">1 lemon<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;">1</span><span style="color: #222222;"> lime<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;">1/4 cup honey</span><span style="color: #222222;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;">1</span><span style="color: #222222;"> teaspoon fleur de sel <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;">1</span><span style="color: #222222;"> teaspoon ground cinnamon<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;">1 teaspoon ginger</span><span style="color: #222222;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="font-family: georgia; font-size: medium;"><span style="color: #222222;">5</span><span style="color: #222222;"> tablespoons unsalted butter cut into cubes, plus extra for greasing the pan<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="color: #222222;"><span style="font-family: georgia; font-size: medium;">½ cup pecans, chopped</span><span style="font-family: Georgia, "serif"; font-size: 18pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="color: #222222;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 4.9pt;"><span style="color: #222222;"><span style="font-family: georgia; font-size: medium;"><b>Directions:</b></span></span></p><ul style="text-align: left;"><li><span style="color: #222222;"><span style="font-family: georgia; font-size: medium;">Scrub the sweet
potatoes, clean and cook them in boiling water until they are almost done but not
quite ready. Drain them and allow them to cool. Alternately, you can roast the potatoes until they reach the almost-done stage. Again, allow them to cool. Once they're easy to handle, peel the skin and slice them
into 1-inch thick pieces.</span></span></li><li><span style="font-family: georgia; font-size: medium;">Meanwhile, as the potatoes are cooking, peel the zest of the lemon and the two oranges. The zest needs to be in thin strips, therefore, either slice it or use a zest peeling utensil that renders zest into long thin strips. </span></li><li><span style="font-family: georgia; font-size: medium;">Juice the oranges, the lime, and
the lemon. Place the juice into a bowl. </span></li><li><span style="font-family: georgia; font-size: medium;">Whisk in the honey, salt, cinnamon, and
ginger. Keep whisking until the ingredients are combined well. </span></li><li><span style="font-family: georgia; font-size: medium;">Add the citrus zests and mix.</span></li><li><span style="font-family: georgia; font-size: medium;">Peel and core the apples. Cut them into
slices.</span></li><li><span style="font-family: georgia; font-size: medium;">Grease a 9 x 13 inch glass baking dish with butter, and into it, arrange the sweet potato pieces and apples. </span></li><li><span style="font-family: georgia; font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">Pour the juice
mixture on top, making sure it coats all of the potatoes and apples.</span></span></li><li><span style="font-family: georgia; font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">Dot with the butter.</span></span></li><li><span style="font-family: georgia; font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">Cover with parchment-lined aluminium foil.</span></span></li><li><span style="font-family: georgia; font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">Place in a preheated 350</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">°</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;"> F / 180</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">°</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;"> C oven and bake for
about 30 minutes, checking after 25 minutes to see that the potatoes aren't getting burned. They will
be done when the majority of the liquid has been absorbed by the apples and potatoes.</span></span></li><li><span style="font-family: georgia; font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">Take out of the oven
and top with the pecans.</span></span></li><li><span style="font-family: georgia; font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">Place back in the
oven, uncovered this time, and cook for an additional five minutes until the pecans are toasted. </span></span></li></ul><p></p>
<p class="MsoNormal" style="background: white; line-height: 16.8pt; margin-bottom: 1.65pt; margin-left: 0cm; margin-right: 0cm; margin-top: 1.65pt; margin: 1.65pt 0cm; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"> </span></p>
<p class="MsoNormal" style="background: white; margin: 1.65pt 0cm 1.65pt 9.75pt; text-align: left; text-indent: -18pt; vertical-align: baseline;"><br /><!--[if !supportLists]--></p>
Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-20579656672266080402021-09-26T19:28:00.003-04:002021-09-26T19:51:53.146-04:00EGGS TARRAGON WITH CREAM CHEESE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R29RFSgz_C-pocsKG6tNpfsJQgdbHaLP0qYl3R9BFVgWWcn_TutmwInJv9rd6ZDeLO2srUoWwfVdPRkSVZiFldXziMdK4nOtRfWe97lUJwO3k3sq2HmTuB3o1nPxW-LnHABRduKWdzgU/s891/this.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="880" data-original-width="891" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R29RFSgz_C-pocsKG6tNpfsJQgdbHaLP0qYl3R9BFVgWWcn_TutmwInJv9rd6ZDeLO2srUoWwfVdPRkSVZiFldXziMdK4nOtRfWe97lUJwO3k3sq2HmTuB3o1nPxW-LnHABRduKWdzgU/w640-h632/this.jpg" width="640" /></a></div><br /><span style="font-family: georgia; font-size: medium;">I would call it the best Sunday breakfast ever! It can be ready in minutes and it's delicious. Something so very savoury and great tasting happens when combining eggs and tarragon! This recipe will make enough to serve breakfast for two. Place the eggs on toasted English muffins, accompany them with fruit and sweet grape tomatoes, sip your coffee or your tea, and enjoy. Perfect. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhO8P3YTfDw1bHFxqfkxg-aLH2n33YLzSDIx3q_YYlacD0iDrAQzdjpCVrzth4yxwh1_Hve8gZ25zlAV65649tvwbjR7NXFdIvt_PP4rCzgkJz4bQYwY778hHnn3wHGYd1kq6fbn5Iaz1J/s958/20210926_143630.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="958" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhO8P3YTfDw1bHFxqfkxg-aLH2n33YLzSDIx3q_YYlacD0iDrAQzdjpCVrzth4yxwh1_Hve8gZ25zlAV65649tvwbjR7NXFdIvt_PP4rCzgkJz4bQYwY778hHnn3wHGYd1kq6fbn5Iaz1J/w640-h588/20210926_143630.jpg" width="640" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></p><p><span style="font-family: times; font-size: medium;">3 eggs</span></p><p><span style="font-family: times; font-size: medium;">2 teaspoons dried tarragon</span></p><p><span style="font-family: times; font-size: medium;">1 tablespoon fresh parsley finely chopped</span></p><p><span style="font-family: times; font-size: medium;">3 tablespoons cream cheese </span></p><p><span style="font-family: times; font-size: medium;">1 tablespoon whipping cream or your choice of milk</span></p><p><span style="font-family: times; font-size: medium;">1/2 teaspoon Dijon mustard</span></p><p><span style="font-size: medium;"><span style="font-family: times;">pinch of grated Parmesan cheese</span></span></p><p><span style="font-family: times; font-size: medium;">salt and pepper to taste</span></p><p><span style="font-family: times; font-size: medium;">1 tablespoon butter</span></p><p><span style="font-family: times; font-size: medium;">2 toasted English muffins</span></p><p><span style="font-family: times; font-size: medium;"></span></p><p><span style="font-family: times; font-size: medium;">fruit of your choice </span></p><div><span style="font-family: times; font-size: medium;">a few grape tomatoes sliced in half</span></div><p><span style="font-family: times; font-size: medium;">a touch of olive oil, oregano, and fleur de sel</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNA-8ZbNHraa0IafA2PWN393Xxx7epD6VZ6SVylhuhilDy-2Bs85KpoLLMnLsKv-PtGxRQexoowA9CdUtg_4LAEvKSo9uUnsgY7xXOevMU-XuIO8wdfl0NbT4bk9Ek_unnwkpovDgZ8HK/s964/20210926_143652.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="964" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNA-8ZbNHraa0IafA2PWN393Xxx7epD6VZ6SVylhuhilDy-2Bs85KpoLLMnLsKv-PtGxRQexoowA9CdUtg_4LAEvKSo9uUnsgY7xXOevMU-XuIO8wdfl0NbT4bk9Ek_unnwkpovDgZ8HK/w640-h584/20210926_143652.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUbnRQvy7B6s3UfubZ7UhGceAmyuTHWBJciiZAHL_Qa87qh57cyBOqtP0aj-nPIvTgQjrIQ95Cd5NhAsrpOJEmqcDVt943P1dHOIFkYiFAg_HGV6gNkRLC5cr8HgxtIoFK6qgQqyseohJ/s1158/20210926_143514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="1158" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUbnRQvy7B6s3UfubZ7UhGceAmyuTHWBJciiZAHL_Qa87qh57cyBOqtP0aj-nPIvTgQjrIQ95Cd5NhAsrpOJEmqcDVt943P1dHOIFkYiFAg_HGV6gNkRLC5cr8HgxtIoFK6qgQqyseohJ/w640-h518/20210926_143514.jpg" width="640" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="color: #333333;"><span style="font-family: georgia; font-size: medium;"><b>Directions:</b></span></span></p><p><span><span style="font-family: times; font-size: medium;">Cut up the cream cheese into small chunks and bring it to room temperature. You want it to be in nearly melting condition so go ahead and place it in the microwave for about 25 seconds. </span></span></p><p><span><span style="font-family: times; font-size: medium;">Into a large bowl add the eggs, tarragon, parsley, cream or milk, the pinch of grated Parmesan cheese, Dijon mustard, and salt and pepper.</span></span></p><p><span><span style="font-family: times; font-size: medium;">Stir in the warm cream cheese and beat all the ingredients until they are well combined. </span></span></p><p><span><span style="font-family: times; font-size: medium;">In a nonstick skillet over medium heat melt the butter.</span></span></p><p><span><span style="font-family: times; font-size: medium;">Pour the egg mixture into the skillet and begin stirring right away. Keep stirring and folding until the eggs are creamy and start to appear set, about 4 minutes. Don't overcook the eggs. If they appear loose, that's fine because they retain heat and will finish cooking on their own.</span></span></p><p><span style="font-family: times; font-size: medium;"><span>Season the tomatoes with </span><span>a touch of olive oil, a little oregano, and a little fleur de sel. </span></span></p><p><span style="font-family: times; font-size: medium;">Top the toasted English muffins with the eggs. Serve them alongside the tomatoes and some fruit of your choice. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECW5F8uQl-dSPgXs9hUtP9zw5utgkcgLzuuZN2aOesYyO2mXve-FPWIPn4jh2pOs5-0calzhkqRE8LdXiu62IIdKdUFTHxMGuHtD3nuTmgKjWdsEY34ePjXT_UsYduWDwJFBVxTEM4mf0/s1094/20210926_143437.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="937" data-original-width="1094" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECW5F8uQl-dSPgXs9hUtP9zw5utgkcgLzuuZN2aOesYyO2mXve-FPWIPn4jh2pOs5-0calzhkqRE8LdXiu62IIdKdUFTHxMGuHtD3nuTmgKjWdsEY34ePjXT_UsYduWDwJFBVxTEM4mf0/w640-h548/20210926_143437.jpg" width="640" /></a></div><p></p><div class="Wrapper-dBjoHG dBzjYj recipe__ingredient-list" data-testid="IngredientList" style="box-sizing: border-box; font-family: Georgia, helvetica, sans-serif; font-size: 0px; margin-bottom: 2rem;"><div class="List-XAfVe bjlNEi" style="box-sizing: border-box; display: grid; gap: 1rem; grid-template-columns: max-content 1fr;"><div class="BaseWrap-sc-TwdDQ BaseText-fFHxRE Description-dSowHq hlNbBe dZgHQP eRguAM" style="box-sizing: border-box; color: #333333; font-family: SourceSerif, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; grid-column: 2 / auto; line-break: auto; line-height: 1.6em; margin: 0px; overflow-wrap: normal;"><br /></div></div></div>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-35912790299881313272021-07-28T01:30:00.004-04:002021-07-29T10:36:59.525-04:00Cheesy Vegetable Hoagie with Tomatoes, Greens, and Kalamata Olives <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0BCLYcQuvfHe3QzvLncP2m0zPxNpjq69B3-yzxHYT1p1ZkEkz98LPg-CpgHdhjykKprUyOaTHzlMQuYYsrYNM-YfoX8tzm1eJVjo_IGIHrS_wGF5NNBdD2SHHBKMyVbI4dg2IqQ6Nr7c/s1551/20210727_163415.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1551" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0BCLYcQuvfHe3QzvLncP2m0zPxNpjq69B3-yzxHYT1p1ZkEkz98LPg-CpgHdhjykKprUyOaTHzlMQuYYsrYNM-YfoX8tzm1eJVjo_IGIHrS_wGF5NNBdD2SHHBKMyVbI4dg2IqQ6Nr7c/w640-h376/20210727_163415.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0eRql1zV1aXlZ-QNgYGxVTl_daz4iE5xqloWcqb9EQo7SBp9Adytw_3Tz2YMpMUHuIrNnINZ0VL1mR53Q8xCm0sELRfMPzFSVCSAh_3cuQV5s2V0QIMVbpphY63gnUd1FQwlqdx8qn2L/s1375/20210727_163636.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="1375" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0eRql1zV1aXlZ-QNgYGxVTl_daz4iE5xqloWcqb9EQo7SBp9Adytw_3Tz2YMpMUHuIrNnINZ0VL1mR53Q8xCm0sELRfMPzFSVCSAh_3cuQV5s2V0QIMVbpphY63gnUd1FQwlqdx8qn2L/w640-h442/20210727_163636.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">What can one do with a harvest of wonderful, tasty tomatoes? Making sandwiches is the simplest answer. Tomatoes are a great accompaniment to feta cheese, so I combine them together along with some greens. Oregano, olives, cucumbers, all these ingredients belong together. One can't go wrong! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span style="font-size: medium;"><b>Ingredients</b></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span style="font-size: medium;"><b><br /></b></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>2 rolls</span></span></div><div><span style="color: #414141;">2 large tomatoes, sliced</span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>some arugula</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>a few leaves of romaine lettuce, chopped</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>1 cucumber, preferably an English cucumber, sliced</span></span></div><div><span style="color: #414141;">half of a red onion sliced thinly</span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>5 Kalamata olives, pitted and sliced</span></span></div><div><br /></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span><span style="font-size: 18px;"> </span><b>For the cheese base:</b></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span style="font-size: 18px;"><br /></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>4 ounces feta cheese</span></span></div><div><span style="color: #414141;">2 tablespoons olive oil</span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>a handful of basil leaves</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>1/2 teaspoon dried oregano </span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>black pepper </span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span style="font-size: 18px;"><br /></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span><span style="font-size: 18px;"> </span><b>For the dressing:</b></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span style="font-size: 18px;"><br /></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>3 tablespoons olive oil</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>1 tablespoon balsamic vinegar</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>1/4 teaspoon Dijon mustard</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>1 teaspoon dried oregano</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>1 teaspoon thyme leaves</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>salt and pepper</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span><br /></span></span></div><div><span face="montserrat, sans-serif"><div class="separator" style="clear: both; color: #414141; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxRpqdU7zpSA8eZW_PmCXSoM4gkSflY2UB8F7o0ckpAsHT3qHv21qfyJU6YncPfoZI0gQPEyIJ3XSmQG6vfBXj4YIh9cOo925NajOP8vFeHPSEtkzdEBU-ixeRjFwa8laEvCmkyoUd2_G/s948/20210727_160314.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="948" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxRpqdU7zpSA8eZW_PmCXSoM4gkSflY2UB8F7o0ckpAsHT3qHv21qfyJU6YncPfoZI0gQPEyIJ3XSmQG6vfBXj4YIh9cOo925NajOP8vFeHPSEtkzdEBU-ixeRjFwa8laEvCmkyoUd2_G/w640-h616/20210727_160314.jpg" width="640" /></a></div><br /><div style="text-align: center;"><i><span style="color: #990000;"><b>The veggies absorb lots of flavours if they stay in the dressing for about five minutes. </b></span></i></div><div style="color: #414141; text-align: center;"><br /></div></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TxhkWwjW0rxT59hqFlEfgNF1BInSFY8VODRC4TP9DFB_9OWJEFYWa1S71DmUDULNGW9FiK8zyAcZg5vxs1ChhrFNoWk-_orfH6Frun1DpVbLiRocs9Sy8DcVSTd2Y8VxxelT5Rg4v4ow/s1355/20210727_163321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1355" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TxhkWwjW0rxT59hqFlEfgNF1BInSFY8VODRC4TP9DFB_9OWJEFYWa1S71DmUDULNGW9FiK8zyAcZg5vxs1ChhrFNoWk-_orfH6Frun1DpVbLiRocs9Sy8DcVSTd2Y8VxxelT5Rg4v4ow/w640-h430/20210727_163321.jpg" width="640" /></a></div><br /><span style="font-size: 18px;"><br /></span></span></div><div><br /></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span style="font-size: medium;"><b>Directions:</b></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span style="font-size: medium;"><b><br /></b></span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Gather the ingredients for the cheese base and whip them together.</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Mix together the ingredients for the dressing.</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Arrange the lettuce, arugula, tomatoes, cucumbers, olives, and onions on a plate.</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Pour the dressing over them and let them sit in the dressing for five to ten minutes.</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Meanwhile, split the rolls in half and toast them lightly.</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Spread the whipped cheese over each half of the rolls. </span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Arrange Kalamata olives over the cheese.</span></span></div><div><span style="color: #414141;">Top two of the sliced roll pieces with greens, onions, and cucumbers.</span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Top the other two halves with the sliced tomatoes. Make sure you pack the tomatoes tightly, or if you'd like, arrange them in two rows one on top of the other. You want lots of tomatoes! </span></span></div><div><span style="color: #414141;">Bring the two halves together and serve. </span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span>Alternately, you could eat this as an open-faced sandwich: just build the greens and tomatoes on top of the cheese. It won't necessarily be a hoagie but it will still taste delicious!</span></span></div><div><span face="montserrat, sans-serif" style="color: #414141;"><span><br /></span></span></div><div><span face="montserrat, sans-serif"><div class="separator" style="clear: both; color: #414141; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSwQj2bw2h_ZjlUZ7S02Ytlm3j0P_KHqXg7kyA0D84uRvXIgle4jeCLMZAJbnvhLw2cX_zrpN4d37eSH6ujAgtloMQr9cOt5R20yFd65ChB_YobP_KkgJUSZnzjssSdhxBu55rpJ8CRmg/s1919/20210727_163340.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="1919" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSwQj2bw2h_ZjlUZ7S02Ytlm3j0P_KHqXg7kyA0D84uRvXIgle4jeCLMZAJbnvhLw2cX_zrpN4d37eSH6ujAgtloMQr9cOt5R20yFd65ChB_YobP_KkgJUSZnzjssSdhxBu55rpJ8CRmg/w640-h244/20210727_163340.jpg" width="640" /></a></div><div style="text-align: justify;"><span face="montserrat, sans-serif"><b style="color: #990000; text-align: center;"><i> An Open-faced version with some gorgeous tomatoes ... some bright green veggies ... but this roll was kind of large, so I cut it in half which made a perfect lunch for two people! </i></b></span></div><div class="separator" style="clear: both; color: #414141; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTxusJEtHOo8n8QFKtntYG9ntrKqxLr0LRnHrQdgtKyyM9dQvjl6FrMJayrvE2V7b-weipDl9hCH2fvtjyADEixfeSszBVWA0GQwuV1DCblXW2lpGL1H3nUSDoQaurGODSnGgGMYIU2RX/s1919/20210727_163328.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="784" data-original-width="1919" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTxusJEtHOo8n8QFKtntYG9ntrKqxLr0LRnHrQdgtKyyM9dQvjl6FrMJayrvE2V7b-weipDl9hCH2fvtjyADEixfeSszBVWA0GQwuV1DCblXW2lpGL1H3nUSDoQaurGODSnGgGMYIU2RX/w640-h262/20210727_163328.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUppD720QPBekUi585CUjxUAG3MrYdp5Zn3M_K2P_Lhd9hwNqj_otHLaJBaiBwvpRI4ysTjju8NWAO0jKRWdjQZNa4_GcLe7Y1TsR6sRxPtuO_aZEZUN88Y89TNl5xHevjpovigKR2SSZ7/s1254/20210727_154823.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="1254" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUppD720QPBekUi585CUjxUAG3MrYdp5Zn3M_K2P_Lhd9hwNqj_otHLaJBaiBwvpRI4ysTjju8NWAO0jKRWdjQZNa4_GcLe7Y1TsR6sRxPtuO_aZEZUN88Y89TNl5xHevjpovigKR2SSZ7/w640-h494/20210727_154823.jpg" width="640" /></a></div><br /><div style="text-align: center;"><span style="color: #990000;"><i><b>From the first harvest of summer tomatoes! </b></i></span></div></span></div><div style="text-align: center;"><span face="montserrat, sans-serif" style="color: #414141;"><span><br /></span></span></div><div><div class="sc-pNWdM sc-krBkDu jTNMyB recipe__instruction-list" data-event-boundary="click" data-event-click="{"pattern":"InstructionList"}" data-include-experiments="true" data-testid="InstructionsWrapper" style="box-sizing: border-box; font-family: Radley, helvetica, sans-serif; font-size: 17px; margin: 0px 0px 2rem;"><div class="sc-pNWdM sc-cBaREX bSrwjR" style="box-sizing: border-box; margin: 2rem 0px 0px;"><div class="sc-pNWdM sc-gutiBv bSrwjR loUITG" style="box-sizing: border-box; margin: 2rem 0px 0px;"><div class="sc-pNWdM sc-jrsJWt sc-iONbRl lfZoIg cfXWxZ efQlxQ" style="box-sizing: border-box; line-height: 1.70588em; margin: 0px;"><div style="box-sizing: border-box;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p></div></div></div></div></div></div>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-37104074997738081802021-07-02T10:40:00.003-04:002021-07-03T00:02:15.916-04:00Open-Faced Tomato and Mozzarella Sandwich with Basil Dressing and Fleur de Sel Garnish<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VrLvjUNjHClJGZ5P_opFEqEi6jE1kkHx4IDnStNHf7QdMKYmF2Fhod3M5NKOqdSNuPzXNnvgUDlEKRxnpD1csGNFtAe_Tom6HLRPiNUFz3A49xqJNuk4BolUeIKrhf7gF0tFQQ3fl8w0/s912/20210701_132410.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="596" height="758" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VrLvjUNjHClJGZ5P_opFEqEi6jE1kkHx4IDnStNHf7QdMKYmF2Fhod3M5NKOqdSNuPzXNnvgUDlEKRxnpD1csGNFtAe_Tom6HLRPiNUFz3A49xqJNuk4BolUeIKrhf7gF0tFQQ3fl8w0/w495-h758/20210701_132410.jpg" width="495" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="color: #0b5394; font-size: 24px;">A superb way to use summer's tomato and basil bounty is to make this delicious sandwich. I used a French demi-baguette as a base for this "culinary" creation of mine. It was very fresh and just the right size. But frankly, I found the baguette too dense for the sandwich (it's not often you'll hear me complain about bread). What one wants here is a crunchy loaf that will support what it's topped with while allowing the basil and tomatoes to take the leading role. So you may want to try an Italian loaf which is not as dense as a French one. Whatever you do, don't use sourdough bread ... A rosemary loaf would be nice. How about an olive loaf??? There are lots of options, therefore make the recipe your own by choosing your favourite type of bread! The ingredients listed are enough for a smaller roll, one that makes a perfect lunch for two people. If you choose to go for a larger loaf, you'll have to double up on the ingredients. </span></div><div class="separator" style="clear: both; text-align: left;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="color: #0b5394; font-size: 24px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="color: #0b5394; font-size: 24px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="color: #0b5394; font-size: 24px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi150f5zgMAOgkSqb1Qy5OmJ7Kb-5uN83qHdsgh2zlHQLY7WtuB9NKIFI7LPicy3qRGucD8XbOUlTDA74sx7VuSrmY6arTne7UxwqSiqi4Wx4pE-P_UwHNTY0GaB7KKbjB63ROT5PDS2J-h/s912/20210701_132553.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="613" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi150f5zgMAOgkSqb1Qy5OmJ7Kb-5uN83qHdsgh2zlHQLY7WtuB9NKIFI7LPicy3qRGucD8XbOUlTDA74sx7VuSrmY6arTne7UxwqSiqi4Wx4pE-P_UwHNTY0GaB7KKbjB63ROT5PDS2J-h/w430-h640/20210701_132553.jpg" width="430" /></a></div><br /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="color: #0b5394; font-size: 24px;"><br /></span></div><div class="wprm-recipe-ingredients-container wprm-recipe-33229-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="33229" data-servings="0" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><div><span style="color: #0b5394;"><br /></span></div><div><span style="color: #0b5394; font-family: georgia;"><b>Ingredients:</b></span></div><div><span style="color: #0b5394; font-family: georgia;"><br /></span></div><div><span style="color: #0b5394; font-family: georgia;">Get some bread!</span></div><div><span style="color: #0b5394; font-family: georgia;"><br /></span></div><div><div><span style="color: #0b5394; font-family: georgia;">fresh mozzarella cheese, roughly chopped</span></div><div><span style="color: #0b5394; font-family: georgia;">2 or three freshly picked tomatoes, sliced</span></div><div><span style="color: #0b5394; font-family: georgia;">fleur de sel </span></div><div><span style="color: #0b5394; font-family: georgia;">black pepper<br />chives, chopped</span></div><div><span style="color: #0b5394; font-family: georgia;">a few basil leaves sliced into chiffonade (to use as topping)</span></div><div><span style="color: #0b5394; font-family: georgia;">a scant amount of olive oil for topping</span></div></div><div><span style="color: #0b5394; font-family: georgia;"><br /></span></div><div><span style="color: #0b5394; font-family: georgia;">2 tablespoons mayonnaise</span></div><div><span style="color: #0b5394; font-family: georgia;">a squeeze or two of lemon juice</span></div><div><span style="color: #0b5394; font-family: georgia;">3 tablespoons olive oil, divided</span></div><div><span style="color: #0b5394; font-family: georgia;">1 clove of garlic, minced</span></div><div><span style="color: #0b5394; font-family: georgia;">1/4 cup basil, chopped well</span></div><div><span style="color: #0b5394; font-family: georgia;">salt and pepper to taste</span></div><div><span style="color: #0b5394;"><br /></span></div><div><span style="color: #0b5394;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNBDlkrkVesaiPEkOmE11cV1Vf_9m4E2okg64zbN0ORAJuxaSurwzbBlQUnkT3xJEhCzaT_PdNxl_o-DQr59r7QgUF0kIp2kz7fDqr_TQ2wGi7UG3m4_qLhsSav5X23mFV8ms_6wUQf-L/s912/20210701_132530.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="671" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNBDlkrkVesaiPEkOmE11cV1Vf_9m4E2okg64zbN0ORAJuxaSurwzbBlQUnkT3xJEhCzaT_PdNxl_o-DQr59r7QgUF0kIp2kz7fDqr_TQ2wGi7UG3m4_qLhsSav5X23mFV8ms_6wUQf-L/w470-h640/20210701_132530.jpg" width="470" /></a></div><br /><span style="color: #0b5394;"><br /></span></div><div><span style="color: #0b5394;"><p class="MsoNormal"><b style="font-family: georgia;">Directions:</b></p></span></div><div style="text-align: left;"><span style="color: #0b5394;"><br /></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="color: #0b5394; font-family: georgia;">Preheat the oven to 350 F.</span></li><li><span style="color: #0b5394; font-family: georgia;">Make the basil dressing by combining the mayonnaise, 2 tablespoons of olive oil, chopped basil, minced garlic, lemon juice, and salt and pepper to taste. Mix or whisk kind of really, really well. </span></li><li><span style="color: #0b5394; font-family: georgia;">Slice the bread roll in two halves lengthwise. Lightly sprinkle one tablespoon of olive oil over both halves of the bread. Brush each half with the basil dressing.</span></li><li><span style="color: #0b5394; font-family: georgia;">Top with the shredded fresh mozzarella.</span></li><li><span style="color: #0b5394; font-family: georgia;">Place the bread halves on a baking sheet and bake them for five minutes until they become crispy and the cheese begins to turn a light golden brown. </span></li><li><span style="color: #0b5394; font-family: georgia;">Take the baking sheet out of the oven. Let the bread stay on the baking sheet. Top each half with tomato slices.</span></li><li><span style="color: #0b5394; font-family: georgia;">Turn off the oven. Place the baking sheet into the still-warm oven so the tomatoes are exposed to heat. After about a minute, remove from the oven. </span></li><li><span style="color: #0b5394; font-family: georgia;">Lightly sprinkle the tops of your open-faced sandwiches with fleur de sel to taste. Add some ground black pepper, chopped chives and basil chiffonade. Drizzle over with a little olive oil and serve right away. </span></li></ul></div><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunk4MPK32fX5P_7lhl41zRolh6ojs8aFdNc-hKkURYIad-Pb8GL9FDmCGVD46yGs_uiQ69YTGsO7P6Oibisqu7CjB5c9jzMQUku4HNuc_4gfVME9BFbKUes_uxrIl9vPnWHvmD8xai4BW/s969/20210701_132848.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunk4MPK32fX5P_7lhl41zRolh6ojs8aFdNc-hKkURYIad-Pb8GL9FDmCGVD46yGs_uiQ69YTGsO7P6Oibisqu7CjB5c9jzMQUku4HNuc_4gfVME9BFbKUes_uxrIl9vPnWHvmD8xai4BW/w476-h640/20210701_132848.jpg" width="476" /></a></div><br /><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: xx-small;"><br /></span></div></div>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-33645073415856989022021-05-13T19:34:00.008-04:002022-02-27T15:12:14.965-05:00GOOD - OLD FASHIONED BUTTERMILK PANCAKES!<p><span style="font-family: georgia;">I love pancakes for dinner! This was today's dinner and I made a quick decision to post the recipe! These pancakes are made with buttermilk instead of milk. If you have no buttermilk on hand, no need to run to the store. Here's how to make a buttermilk substitute: </span><span style="background-color: white; font-family: Palatino, Palatino Linotype, Palatino LT STD, Book Antiqua, Georgia, serif; font-size: 20.25px;"> </span></p><ul class="Recipe__ingredients" style="background-color: #f5f3f3; box-sizing: inherit; list-style: none; margin: 0px; padding: 0px;"><li class="Recipe__ingredient" style="box-sizing: inherit; line-height: 1.35; margin-bottom: 0.75rem; position: relative;"><span style="font-family: georgia;"><span style="box-sizing: inherit;">For one cup of buttermilk, use:</span></span></li><li class="Recipe__ingredient" style="box-sizing: inherit; line-height: 1.35; margin-bottom: 0.75rem; position: relative;"><span style="font-family: georgia;"><span style="box-sizing: inherit;">1 </span><span style="box-sizing: inherit;">cup of </span><span style="box-sizing: inherit;">milk </span></span></li><li class="Recipe__ingredient" style="box-sizing: inherit; line-height: 1.35; margin-bottom: 0.75rem; position: relative;"><span style="font-family: georgia;">1 <span style="box-sizing: inherit;">tablespoon </span><span style="box-sizing: inherit;">freshly squeezed lemon juice or 1 tablespoon distilled white vinegar</span></span></li></ul><div><span style="background-color: white; box-sizing: inherit;"><span style="font-family: georgia;">Combine, let stand at room temperature for 15 minutes and that's your buttermilk!</span></span></div><div><br /></div><div><br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnS1wOk3kPdekZUopl8tO-__JlIPqSLZDN-0wIQ0kwj5xQnwfoXez9Ut8TWNmy7z_pP3D-6nXOAUqEtX5ncQjZ7cKUjmX6497ddGzUe_k16yE67U_hNy5g4O-x9H5okpu1NGmBNGrE_rJ/s689/Screenshot+2021-05-14+11.25.23.png" style="font-family: georgia; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="490" data-original-width="689" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnS1wOk3kPdekZUopl8tO-__JlIPqSLZDN-0wIQ0kwj5xQnwfoXez9Ut8TWNmy7z_pP3D-6nXOAUqEtX5ncQjZ7cKUjmX6497ddGzUe_k16yE67U_hNy5g4O-x9H5okpu1NGmBNGrE_rJ/w640-h456/Screenshot+2021-05-14+11.25.23.png" width="640" /></a></p><span style="font-family: georgia;"><br /></span><p></p><p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><b><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">Ingredients:<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">2
cups all-purpose flour<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">2 tablespoons sugar<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">½
<span style="mso-spacerun: yes;"> </span>teaspoon salt<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">4
teaspoons baking powder<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">1
teaspoon baking soda<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">1 and 1/2 cups buttermilk at room temperature<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">2
teaspoons vanilla extract<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">2
eggs at room temperature<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; line-height: 200%;"><span style="font-family: georgia;">5 tablespoons unsalted butter, melted. Melting it in the microwave is perfect, but allow it to cool a few minutes before using it.</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: 0cm; mso-outline-level: 5; text-indent: 0cm;"><span style="color: #1a1a1a; font-family: georgia; text-indent: 0cm;">vegetable
oil for the pan</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><o:p><span style="font-family: georgia;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 200%;"><span style="font-family: georgia;">Directions:<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">Combine the buttermilk,
eggs, vanilla, and butter. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">Make a well in the centre
of the flour mixture and into it pour the buttermilk mixture. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">Stir all the ingredients together just until combined.
Do not over-mix; a few lumps in the batter are just fine.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">Heat the oil in a pan</span></span><span style="font-family: "Times New Roman", "serif";">—cast </span><span style="font-family: georgia; text-indent: 0cm;">iron if you have one. Under medium-high heat, add dollops of the batter. </span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">Cook until bubbles begin
to form on the top of the pancakes and check the underside to see that the edges have begun to crisp up. Almost ready to flip ...</span></span></p><p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNkvaM_kYQ9sC_-_Z4b34qBLTiryh-8o1bG5ck8cgQVvedDO_oXF8DK8sTwRCKGf6DBw1VHC-u8IqrwmvSSs9a-psVWqa2cEcuYNiBB9v-09_4zcGtb7vVocte1qUdRFgYN_VjRyWhUoy/s1008/Screenshot+2021-05-13+16.04.49.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="547" data-original-width="1008" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNkvaM_kYQ9sC_-_Z4b34qBLTiryh-8o1bG5ck8cgQVvedDO_oXF8DK8sTwRCKGf6DBw1VHC-u8IqrwmvSSs9a-psVWqa2cEcuYNiBB9v-09_4zcGtb7vVocte1qUdRFgYN_VjRyWhUoy/w627-h341/Screenshot+2021-05-13+16.04.49.png" width="627" /></span></a></div><span style="line-height: 200%;"><span style="font-family: georgia;"><br /></span></span><p></p><p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">When the underside lifts readily, place a spatula all the way under the pancake and flip! Allow the other side to cook. Remember that the first pancake is almost always an experiment and it will not come out perfect but it will nevertheless be delicious! Consider that one to be the chef's treat! <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">Remove each pancake to a plate and
serve with all the accoutrements you desire: Fruit, maple syrup, fried chicken, you're the boss. The part about the fried chicken is a joke ... As for maple syrup, I always buy grade B maple syrup. Why? Grade B is actually better tasting than grade A! It's just that B has a darker amber colour. But it also has a more concentrated maple flavour because it's made from sap that gets harvested close to wintertime and has therefore had more opportunity to thicken up. </span><o:p></o:p></span></p><p class="MsoNormal" style="margin-bottom: 0cm; text-indent: 0cm;"><span style="line-height: 200%;"><span style="font-family: georgia;">You can divide the batter into parts, place it into containers such as plastic freezer bags, and freeze it for use at a later date.</span></span></p>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-53253451027635212112020-12-30T18:07:00.075-05:002021-10-01T14:01:08.901-04:00 HOMEMADE DOGFOOD: MEATLOAF FOR THE DOG!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaU_qyAarP5o82g-R25IndV62qK11bXq1BMzGrNO0Jg82wpgVTUTmeAVwNcTb9NwZQluzKM5W-MTAPOB53xQ2kHmjMwqFr4bNvIthZreFzlAJGFedypUKM1dtfRupun-3ltmp5M_qvez75/s968/20201007_112248.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="726" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaU_qyAarP5o82g-R25IndV62qK11bXq1BMzGrNO0Jg82wpgVTUTmeAVwNcTb9NwZQluzKM5W-MTAPOB53xQ2kHmjMwqFr4bNvIthZreFzlAJGFedypUKM1dtfRupun-3ltmp5M_qvez75/w480-h640/20201007_112248.jpg" width="480" /></a></div><i><div style="text-align: center;"><i><span style="color: #990000;"><b>This is Mr Big Ben (mostly called Benny). Meatloaf? Yes, please, he says. He can eat it every single day! </b></span></i></div></i><div><br /></div><div><span style="font-family: verdana;">I recently adopted a smol doggo from a local rescue who just happens to be the most finicky eater on the globe! That's the guy, Mr Big Ben, right there in the picture. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I make this meatloaf for him and we do have success because he seems to like it and no longer goes without eating dinner. I've known and loved other dogs, not such finicky eaters as Mr Big Ben ... well, there was also Pericles, and I used to get down on my knees to beg him to eat ... </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I have made this meatloaf with ground turkey but Ben gave it 4 paws down! However, a </span><span style="font-family: verdana;">turkey version is an option that other dogs may like.</span><span style="font-family: verdana;"> As for Ben, we moved on to ground beef. Low-fat ground beef. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I am writing this post on New Year's Day. I would like to report that today, Ben chose to have grilled salmon for dinner because that's part of what I already prepared for the hooman population that will be having dinner in about an hour from now. I </span><span style="font-family: verdana;">mean Big Ben does live with hoomans, therefore it made sense to <b><i>him</i></b> that he indulge in some salmon. Cooked to order just for him, plain but topped with a dash of olive oil and a sprinkle of rice, Benny loved it! </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I have not yet had </span><span style="font-family: verdana;">that conversation with Big Ben where </span><span style="font-family: verdana;">I inform him he is a doggo. I doubt this conversation will ever take place. </span><span style="font-family: verdana;">As far as Ben is </span><span style="font-family: verdana;">concerned, he's my son, and hold on, let me tell you, that little guy, I love him like a son!!! </span></div><div><span style="font-family: verdana;"><br /></span></div><div><br /></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana; font-size: large;"><b><u>Big Ben's Meatloaf</u></b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><b style="background-color: white; color: #1c1e21;"><span style="font-family: verdana;">Ingredients:</span></b></div><div><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><font face="verdana"><br />2 pounds ground beef</font></p><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><font face="verdana">2 eggs, beaten</font></p><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><font face="verdana">2 cups mixed vegetables: use a combination of carrots, green beans, parsley, and </font><span style="font-family: verdana;">peas. Don't use broccoli, it's not good for a dog's digestion.</span></p><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><span style="font-family: verdana;">1/2 cup flax seed meal (it's a great source of fibre but <b>don't use whole</b> flaxseed because the canine cannot digest it)</span></p><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><font face="verdana">1/2 cup <b>unseasoned</b> bread crumbs </font></p><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><span style="font-family: verdana;">2 tablespoons olive oil</span></p><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><span style="font-family: verdana;">oregano and thyme to taste</span></p><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><font face="verdana"><br /></font></p><p style="background-color: white; color: #1c1e21; margin: 0px 0px 6px;"><font face="verdana"><br /></font></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><font face="verdana"><b>Directions:</b></font></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><font face="verdana"><br /></font></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><font face="verdana">Preheat the oven to 350 degrees Fahrenheit. </font></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><span style="font-family: verdana;"><font><b>Lightly</b> pre-cook the vegetables. Pre-</font>cooking will aid with digestion. Drain the vegetables and mash them. </span></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><span style="font-family: verdana;">Mix all the ingredients.</span></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><span style="font-family: verdana;">Place the mixture in a lightly oiled pan. </span></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><font face="verdana">Bake for 45 minutes. </font></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><span style="font-family: verdana;">Let cool, cut into serving portions and freeze. Use as needed. </span></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><font face="verdana">P.S. Sometimes I'll get a rotisserie chicken, remove the skin </font><font style="font-family: verdana;">and the </font><span style="font-family: verdana;">bones, chop the meat in small pieces and freeze it. I then combine a relatively small portion of the chicken meat with a serving of "Ben's meatloaf." He's very partial to that. </span></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><span style="font-family: verdana;">No, Big Ben is not spoiled. He's so lovable, so endearing!</span></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><br /></p><p style="background-color: white; color: #1c1e21; margin: 6px 0px;"><br /></p></div>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-52785494898837535022020-11-27T12:13:00.002-05:002020-11-27T12:16:50.564-05:00PUMPKIN CAKE <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: "times" , "times new roman" , serif;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQPWMJu_bkta_TpUAyW0Mmc1BITetjRaLMDVwQ7KEZGnip0675UomeKV_c9ybcK4mkDvMAg6oO4_be0FOPgn5iHPOfdPk5FIeCGBlfXgpiVsThHH3dQ1jirDRMKXKzCdR-q8qx9TTIT3S/s1625/pumpkin+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="1625" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQPWMJu_bkta_TpUAyW0Mmc1BITetjRaLMDVwQ7KEZGnip0675UomeKV_c9ybcK4mkDvMAg6oO4_be0FOPgn5iHPOfdPk5FIeCGBlfXgpiVsThHH3dQ1jirDRMKXKzCdR-q8qx9TTIT3S/w640-h382/pumpkin+cake.jpg" width="640" /></a></div><br /></b></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;">
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="letter-spacing: 0.35pt; line-height: 150%; text-transform: uppercase;">I</span></b><b><span style="letter-spacing: 0.35pt; line-height: 150%;">ngredients </span></b></span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><!--[endif]--><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">3</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> cups/385 grams all-purpose flour </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> teaspoons baking powder</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> teaspoon baking soda</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1/2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> teaspoon kosher salt </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> teaspoons ground cinnamon</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1/2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> teaspoon ground cloves</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3; text-indent: -24px;"><span style="font-family: times, times new roman, serif;">1 1/2 teaspoon ground allspice</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">the zest of one orange</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1/4 teaspoon ground black pepper</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> cups/440 grams light brown sugar, packed </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1/2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> cup/114 grams unsalted butter, soft but cool</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1/2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> cup extra-virgin olive oil</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> large eggs, at room temperature</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1/2 teaspoon maple extract</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> (15-ounce) can/425 grams pumpkin purée</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">1/2</span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"> cup Greek full-fat plain yoghurt</span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">½ cup chopped walnuts, toasted </span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; letter-spacing: 0.35pt; line-height: 150%; text-transform: uppercase;"><b><br /></b></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; letter-spacing: 0.35pt; line-height: 150%; text-transform: uppercase;"><b>D</b></span><b style="font-family: times, "times new roman", serif;"><span style="letter-spacing: 0.35pt; line-height: 150%;">irections:</span></b></div><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><ul style="text-align: left;"><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">Preheat the oven to 350°F/180°C.</span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">Butter and flour a 12-cup bundt pan. </span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">I</span><span style="font-family: "times" , "times new roman" , serif; text-indent: -18pt;"><span style="line-height: 150%;">n a medium bowl, whisk the flour, baking powder, baking soda, salt, black pepper, orange zest, and the rest of the spices until well combined.</span></span><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">Add the walnuts to the flour mixture and stir until combined. </span></span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter, olive oil, and maple extract. Beat on medium-high speed until light and fluffy. This should take at least five minutes, or perhaps more. </span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">Add the eggs one at a time, mixing between additions.</span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">Add the pumpkin purée, and yoghurt. </span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">Mix until well combined, scraping the bottom and sides of the bowl as necessary.</span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">On the lowest setting of your mixer fold in the dry ingredients. Fold only until combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter. </span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">P</span><span style="background-color: transparent; font-family: "times" , "times new roman" , serif; line-height: 150%; text-indent: -18pt;">our into the prepared pan. Firmly tap the pan on the countertop to cause the batter to settle and release any large air bubbles. </span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">Bake the cake about 55 to 65 minutes until golden and puffed. The cake is done when a tester (such as a knife), inserted into the centre of the cake, comes out clean. </span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">Set the cake, still in its pan, on a rack to cool for at least an hour before unmoulding. Invert onto a rack and allow to cool completely.</span></li><li><span style="font-family: times, "times new roman", serif; line-height: 150%; text-indent: -18pt;">Before serving, decorate the cake with your favourite glaze if you so choose.</span></li></ul></div><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><br /></div><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; mso-outline-level: 3;"><span style="font-family: times, "times new roman", serif; text-indent: -18pt;">This recipe has been adapted from one published in the New York Times.</span></div>
<div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 150%;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span></div>
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Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-86108498141104848942020-11-04T15:28:00.003-05:002020-11-04T18:12:29.218-05:00FROM STALE BREAD TO DELICIOUS CROUTONS!<p><b><span style="font-size: large;"><br /></span></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXDg59_OJZUScwjt3nt23UiDr4ydiivJiAZQME0vGRxBSOKtrngXm3LmNQzdKlvCGosuZh6Z5AvtYIMKhPBvX1szzs9AT_8nv011YRqCr1NSpcVDbSyRfjHoJvp13PFJ0ozUlw_XGxVQ3/s1075/20201022_213039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1075" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXDg59_OJZUScwjt3nt23UiDr4ydiivJiAZQME0vGRxBSOKtrngXm3LmNQzdKlvCGosuZh6Z5AvtYIMKhPBvX1szzs9AT_8nv011YRqCr1NSpcVDbSyRfjHoJvp13PFJ0ozUlw_XGxVQ3/w640-h542/20201022_213039.jpg" width="640" /></a></b></div><b><span style="font-size: large;"><p><b><span style="font-size: large;"><br /></span></b></p>These croutons may be the reason to give up candy!!! </span></b><p></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xfjFjmq6pKXafufv6fqlogs3_486TRNtSSGOBcy7IVhvCxHd4yG6u8M4c3hy-g-C9EBRxe8weY9I5fLK5ZD3fDdIqtbAWUKWb8RHUGIMxva3cVHg1XYaRams9V0Fi_ntMAhKGo4Wjh1H/s1101/20201022_212848.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1101" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xfjFjmq6pKXafufv6fqlogs3_486TRNtSSGOBcy7IVhvCxHd4yG6u8M4c3hy-g-C9EBRxe8weY9I5fLK5ZD3fDdIqtbAWUKWb8RHUGIMxva3cVHg1XYaRams9V0Fi_ntMAhKGo4Wjh1H/w640-h530/20201022_212848.jpg" width="640" /></a></b></div><b><br /><span style="font-size: large;"><br /></span></b><p></p><p><span style="font-family: georgia; font-size: medium;">Here's the ultimate way to use up one's leftover bread or rolls. Ciabatta bread will do very nicely as will French bread. How about a combination of the two? Go ahead and make these croutons well ahead of time. They freeze beautifully and will be ready to be used as a topping for that favourite salad or soup! </span></p><p><span style="font-family: georgia; font-size: medium;">The croutons are very easy to make, and what's more, this is<b> </b>a<b> </b>recipe without a recipe! Use the amounts you want; let your inner chef take charge!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHowtOx4C-A7z5Hm4fnktwuEVxIiYC9RFJ7pCr50WLAWM57ocux1zhWHKv-r_bWuBUqY4Sxta__FdYZmC69mmYl6DLFaSiNbp5aI1GIM8n5UgqOtqGsuI1ZywEvQ9b6zJsRqYBm-YKXWB/s1504/20201022_213053.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="1504" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHowtOx4C-A7z5Hm4fnktwuEVxIiYC9RFJ7pCr50WLAWM57ocux1zhWHKv-r_bWuBUqY4Sxta__FdYZmC69mmYl6DLFaSiNbp5aI1GIM8n5UgqOtqGsuI1ZywEvQ9b6zJsRqYBm-YKXWB/w640-h412/20201022_213053.jpg" width="640" /></a></div><br /><p><br /></p><p><b><span style="font-family: georgia; font-size: medium;">METHOD:</span></b></p><ul style="box-sizing: inherit; color: #212121; margin: 24px 0px; max-width: 100%; padding: 0px 0px 0px 1.5rem;"><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.</span></li><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Cut a loaf of bread into cubes of an appropriate size and place them into a large bowl. If you prefer to have rustic bread cubes, don't use a knife. Instead, use your hands to tear the bread into nice pieces. Either way will work, but make sure that whether torn or cut up, all the pieces are of similar size so that they cook evenly. </span></li><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Drizzle the bread cubes with olive oil and melted butter. The combination of olive oil and butter is important because it gives an extra delicious taste to the croutons. However, you may omit the butter and just use olive oil. </span></li><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Sprinkle some garlic powder, Italian seasoning, black pepper and a touch of salt over the bread. Toss until all of the bread cubes are well coated with the ingredients. </span></li><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">If you are an oregano fanatic, add some extra dried oregano to the Italian seasoning before tossing with the bread.</span></li><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Do you have some shredded Pecorino Romano cheese? How about adding a touch of it to the mix? Not too much, though. Just enough so that it will be absorbed by the oil and butter. </span></li><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Do you have some roasted garlic or better yet some garlic confit in your refrigerator? If the answer is yes, use it. Forgo the garlic powder, mash some soft roasted garlic, mash it well, and mix it with the oil and butter. Drizzle over the bread. </span></li><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Spread the bread cubes onto the prepared baking sheet, making sure the bread cubes are in an even layer and not touching. If they are too close and overlapping, they won’t cook evenly and won’t crisp up.</span></li><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Bake for 15 to 20 minutes, tossing halfway through, or until the croutons are golden brown. Check early to make sure you don’t burn them. The baking time will depend on how thick your bread pieces are and how your oven cooks. </span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfDHzGsGhriGndgoTFPS_lApFEnkbWPSG3b2WPGvh1dagv7J21gE_vxGPRDgz31Vonl7SeJOD0TZ0GjkSfkG9e4GDGI8ehK93edg16bHdfymuJDrb5ADey0topK57kLt9W-Wt7GYg_bUU/s912/20201022_213044.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="850" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfDHzGsGhriGndgoTFPS_lApFEnkbWPSG3b2WPGvh1dagv7J21gE_vxGPRDgz31Vonl7SeJOD0TZ0GjkSfkG9e4GDGI8ehK93edg16bHdfymuJDrb5ADey0topK57kLt9W-Wt7GYg_bUU/w596-h640/20201022_213044.jpg" width="596" /></a></div><br /><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><ul style="box-sizing: inherit; color: #212121; margin: 24px 0px; max-width: 100%; padding: 0px 0px 0px 1.5rem;"><li style="box-sizing: inherit; padding-bottom: 0.5rem;"><span style="font-family: georgia; font-size: medium;">Remove those golden croutons from the oven and let them cool completely. Do fight the urge to snack on them! It can be a strong urge ... <b>Why </b>fight it? Because otherwise, there will not be enough croutons left for your salad or for your soup, that's why!</span></li><li style="box-sizing: inherit; padding-bottom: 0px;"><span style="font-family: georgia; font-size: medium;">The croutons can be stored in an airtight container for a week or they can be frozen for about a month. </span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjak2zVDXXDOInwRDYRX3Y2SjGELgJlooE6OaVi5W9kya3EYRyArmj-39id1_lSgo1EgZv93Ny8i4Tz4YvNfy6mRSmacBHwoZaLOuR7ycufvpf5MwG3sUMO4Z_fLWEAQzqpkVd4oz8oQC1W/s1216/20201022_212747.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1216" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjak2zVDXXDOInwRDYRX3Y2SjGELgJlooE6OaVi5W9kya3EYRyArmj-39id1_lSgo1EgZv93Ny8i4Tz4YvNfy6mRSmacBHwoZaLOuR7ycufvpf5MwG3sUMO4Z_fLWEAQzqpkVd4oz8oQC1W/w640-h480/20201022_212747.jpg" width="640" /></a></div><br /><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-12846324048919114182020-10-16T17:09:00.005-04:002021-07-25T20:16:07.063-04:00WHOLE, CITUSY ROASTED TROUT (En Papillotte)<p><span style="color: #444444; font-family: georgia;">I've made this recipe a few times, either with the fish arranged in a baking dish or sealed up in parchment and aluminium foil parcels. There is something about the parcels which better seals in the flavour and enhances the taste of the fish. If you make the recipe in a baking pan, add a little water or wine to the pan and cover the top while cooking. </span></p><p><span style="font-family: georgia;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GOhnKSfy83zly_y8APqSS1rb_4sR2E-y26wm52MqZzRHxWWN7yN9q90wIaFLUITNtgljfUoMSfdtZ88C-_k2mX-o7VWbYMfSQewGsAePTQ6lM2yHfZ1QPcOWvld3-ooh-uKY0KFYjNd7/s640/TRUCHAS+A+LA+NARANJA+%25284%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GOhnKSfy83zly_y8APqSS1rb_4sR2E-y26wm52MqZzRHxWWN7yN9q90wIaFLUITNtgljfUoMSfdtZ88C-_k2mX-o7VWbYMfSQewGsAePTQ6lM2yHfZ1QPcOWvld3-ooh-uKY0KFYjNd7/w640-h480/TRUCHAS+A+LA+NARANJA+%25284%2529.JPG" width="640" /></span></a></div><span style="font-family: georgia;"><br /></span><p><span style="font-family: georgia;"><br /></span></p><p><b><span style="color: #444444; font-family: georgia;"><br /></span></b></p><p><b><span style="color: #444444; font-family: georgia;">INGREDIENTS:</span></b></p><p><b><span style="color: #444444; font-family: georgia;"><br /></span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span><span style="color: #484848;">2 whole trout cleaned by the fishmonger.</span></span><span style="color: #484848;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span><span style="color: #484848;">2 Yukon gold potatoes</span></span><span style="color: #484848;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span><span style="color: #484848;">2 cubanelle peppers (Italian frying peppers)</span></span><span style="color: #484848;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #484848; font-family: georgia;">two sprigs of rosemary</span><span style="color: #484848; font-family: georgia;"> </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span><span style="color: #484848;">1 orange</span></span><span style="color: #484848;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span><span style="color: #484848;">1lemon</span></span><span style="color: #484848;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="color: #484848;"><span>1 lime</span></span><span style="color: #484848;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span><span style="color: #484848;">1 onion</span></span><span style="color: #484848;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="color: #484848;">olive oil </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #484848; font-family: georgia;">dill leaves </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #484848; font-family: georgia;">parsley leaves</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span><span style="color: #484848;">2 cloves of garlic, chopped well, divided</span></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia;"><span style="color: #484848;"><span>freshly ground black pepper</span></span><span style="color: #484848;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #484848; font-family: georgia;">salt</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; margin-left: -17.85pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm -17.85pt;"><span style="color: #484848; font-family: georgia;"><o:p> </o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #484848; font-family: georgia;"><br /></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #484848; font-family: georgia;"><b>DIRECTIONS:</b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #484848; font-family: georgia;"><b><br /></b></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 3.55pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span style="background-color: transparent; font-family: georgia;"><span face="Arial, sans-serif" style="color: #484848;">Preheat the oven to <o:p></o:p></span></span><span style="background-color: transparent; color: #484848; font-family: georgia;">400</span><span style="background-color: transparent; color: #484848; font-family: georgia;">°</span><span style="background-color: transparent; color: #484848; font-family: georgia;"> F / 200</span><span style="background-color: transparent; color: #484848; font-family: georgia;">°</span><span style="background-color: transparent; color: #484848; font-family: georgia;"> C. </span><span style="color: #484848; font-family: georgia; text-indent: -18pt;">Wash the fish thoroughly and pat it dry with paper
towels. </span><span style="color: #484848; font-family: georgia; text-indent: -18pt;"> </span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 3.55pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span></span><span style="font-family: georgia; text-indent: -18pt;"><span><span face="Arial, sans-serif" style="color: #484848;">Prepare parchment paper and aluminium foil sections large enough to accommodate
each fish. </span></span></span><span style="font-family: georgia; text-indent: -18pt;"><span face="Arial, sans-serif" style="color: #484848;">Spread out both sections of the aluminium foil and top it with the two sections of parchment paper.</span></span><span style="color: #484848; font-family: georgia; text-indent: -18pt;"> </span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">Slice the orange, lemon, lime, onion, cubanelles and
potatoes into rondelles.</span></span><span style="color: #484848; text-indent: 6.75pt;"> </span></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">Season the potatoes and cubanelles with salt, pepper, one chopped clove of garlic and two tablespoons of olive oil.</span></span><span style="color: #484848;"> </span></span><span style="background-color: transparent; font-family: georgia; text-indent: -18pt;"><span face="Arial, sans-serif" style="color: #484848;">Divide into two portions and place one portion onto the centre of each parchment paper. Top with a sprig of rosemary.</span></span><span style="background-color: transparent; color: #484848; font-family: georgia; text-indent: 3pt;"> </span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">In a small bowl mix the rest of the garlic, the dill, parsley, black pepper and just a little salt.</span></span><span style="color: #484848;"> </span></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face="Arial, sans-serif" style="color: #484848;">Season the fish with the oil mixture, using it to cover both the cavities and the outside of the fish. </span></span><span style="color: #484848; text-indent: 3pt;"> </span></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">Place the onion and citrus slices into the fish
cavities.</span></span><span style="color: #484848;"> </span></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia; text-indent: -18pt;"><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></span><span style="font-family: georgia; text-indent: -18pt;"><span style="color: #484848;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">Place each fish on top of the potatoes and
peppers.</span></span><span style="color: #484848; font-family: georgia; text-indent: 3pt;"> </span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">Make two well-sealed parcels by folding the
parchment over the fish and then folding the aluminium paper over the parchment.</span></span><span style="color: #484848; text-indent: 3pt;"> </span></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> Place onto a roasting pan and bake in </span></span><span face="Arial, sans-serif" style="color: #484848;">the preheated oven </span><span face="Arial, sans-serif" style="color: #484848;">for about 30 minutes. The fish is done when its flesh appears opaque.</span></span><span style="color: #484848;"> </span></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">You could allow the top of the fish to brown if you
so wish. In that case, cook in opened parcels for a further five minutes
(or more), depending on personal preference. </span></span></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><span><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">Remove the fish from the oven and place it on a
serving platter alongside the potatoes and cubanelle peppers.</span></span><span style="color: #484848; text-indent: 3pt;"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;">
</p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="color: #484848;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face="Arial, sans-serif" style="color: #484848;">Drizzle the cooking juices and some olive oil on the
top of the trout. Keep warm while allowing the fish to rest for five to ten minutes before serving. Allowing to rest assures that the cooking juices drizzled on top will be absorbed into the flesh of the fish.</span></span></p>Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-78617109338369936902020-04-01T20:13:00.005-04:002023-04-13T03:47:08.147-04:00Fudgy Brownies: The Katharine Hepburn Brownie Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYQJn3dcD-TFE3Rv90t8BhVfNo4tmqDL92G-lB76k32pdFu8_RZHf0GFXto5LN6RmhCKHm_WsMr4eDGtlt-guGHpZGjUE5VAeGzl-Vf-s4LUniJt_v41rWeqh0yWNkk-ZCaZ0Eg76UTtN/s1600/20200327_155551+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYQJn3dcD-TFE3Rv90t8BhVfNo4tmqDL92G-lB76k32pdFu8_RZHf0GFXto5LN6RmhCKHm_WsMr4eDGtlt-guGHpZGjUE5VAeGzl-Vf-s4LUniJt_v41rWeqh0yWNkk-ZCaZ0Eg76UTtN/s640/20200327_155551+%25281%2529.jpg" width="640" /></a></div>
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<div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><b>Baking in the time of the Covid-19 lockdown:</b></span></span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">We had foxes roaming the neighbourhood! Most had red fur, and a few had white fur. The foxes were the only part of the lockdown I didn't mind. </span></span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">Today is 12 April 2023, and I am perusing this blog in search of my recipe for <a href="https://sweetalmondtree.blogspot.com/2018/04/tsoureki-greek-easter-bread-politiko.html">Greek Easter Bread</a>, which I intend to make tomorrow. Easter is just a few days away. But I came across this post and clicked on it because I remembered when I had written it. Look at the date: 4/1/2020. That was the covid lockdown year and actually, it had been mere days since we had entered lockdown in our area (23 March 2020). What a surreal plight! We all did our best to keep busy, to understand what was going on, and to function as normally as possible under the circumstances. But we lived dystopian lives. Friends died, they left us, left the earth. As of this writing, more friends are dying. </span></span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">What did I do in 2020? I did what the New York Times wrote that everyone else in lockdown was doing: I baked things and cooked things. I read, pulling books from my bookshelves and ordering books online. I thought I was going to write but I didn't, although I tried. Unfortunately, one can't be forced into writing. I got depressed and felt isolated and hoped that when I drove to the supermarket or drove to see a family member (the latter being inadvisable according to the authorities), well, I hoped I was not going to be stopped by the police and asked where I was headed. I remember the police roadblock close to our local hospital ... I remember getting yelled at by a woman for forgetting to wear a mask. I remember how hot it felt to wear a mask and how difficult it was to breathe through it. I remember shopping for masks online, trying to find ones that matched my outfits. True, ridiculous, ridiculous, true, and we all did it, men and women. We were also wearing makeshift masks back then and let's admit it, all our masks were ineffective, which means they were useless, but we were ordered by a loud little fellow who lived in Washington DC, a Dr </span></span><i style="font-family: times, "times new roman", serif; font-size: large;"><b>f </b></i><span style="font-family: times, "times new roman", serif; font-size: large;">something or other, we were ordered by him to wear them. And wear them we did. We obeyed. I saw all sorts of masks: Bandanas were turned into maks ... Fishnet stockings were turned into masks ... Good for Mardi Gras, those masks. </span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">Was I scared? I certainly thought the Covid-19 respiratory virus was one serious virus, but I didn't think it was as lethal as the authorities made it out to be. With good treatment, one could survive it.</span></span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">I was more numb than anything else. I was in disbelief. I was in emotional pain. And yes, depression was always looming around, although I avoided acknowledging it because if I did, I was certain that living would become too difficult. Let me tell you something: depression knew how to make inroads into my soul whether I acknowledged I was depressed or not. It revealed itself in various ways. I found myself inhabiting an unending science fiction movie that had come to life. </span></span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">I hope neither I nor anyone else has to live under similar circumstances ever again. </span></span><span style="font-family: times, "times new roman", serif; font-size: large;">We are social creatures and we love freedom. Under oppression, while imprisoned, we change; we become diminished.</span><span style="font-family: times, "times new roman", serif; font-size: large;"> </span><span style="font-family: times, "times new roman", serif; font-size: large;">Life is precious. Hug one another and remember what a gift it is we have, our life. Also, don't forget to love. Give it away, give love. Trust me, you won't run out of it; there will always be more of it inside you. Don't be ashamed or reluctant to show love, don't measure love, don't attach conditions to it, just give it, give love.</span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><br /></span></span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><b>Here's the original post with its recipe:</b></span></span></div><div style="line-height: 150%; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 12pt;"><span style="font-size: medium;"><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">This recipe has a well-deserved cult following, and might I add two more facts: it's a great recipe and it's definitely a recipe for chocoholics. Notice the scant amount of flour as
compared to the chocolate! These brownies are gooey and fudgy!
Whatever I’ve marked as optional is not included in Ms Katharine Hepburn’s
recipe, but I have found that the few extra ingredients that I add give a whole new depth of
flavour and they temper the strong taste of chocolate. If you crave the strong taste of chocolate, leave them out. I cut down on the amount of sugar used but the brownies are still sweet enough! I use 3/4 of a cup, whereas Ms Hepburn liked 1 cup of sugar. Either walnuts or pecans can be used here, but I prefer walnuts (unless I am in the mood for pecans). Slice these brownies into small
pieces </span></span><span style="font-family: "times new roman" , serif;">— </span><span style="font-family: "times" , "times new roman" , serif;">about twenty pieces per recipe </span><span style="font-family: "times new roman" , serif;">— </span><span style="font-family: "times" , "times new roman" , serif;">and keep them in the refrigerator; they do taste better cold. They can be
frozen, too!</span></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: medium;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 5.65pt; margin-left: -18.0pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 5.65pt -18pt;"><span style="font-size: medium;"><br /></span></div>
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<span style="font-size: medium;"><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 150%;">1/2</span><span style="line-height: 150%;"> cup good quality Dutch-process </span></span><span style="font-family: times, "times new roman", serif;">cocoa powder such as Guittard or Callebaut </span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 5.65pt;">
<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="line-height: 150%;">1/2</span><span style="line-height: 150%;"> cup
butter (115 grams or one stick) </span></span></div><div class="MsoNormal" style="line-height: 150%; margin-bottom: 5.65pt;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="line-height: 150%;">1 teaspoon instant coffee (optional)<o:p></o:p></span></span></div><h2 style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; color: #333333; font-family: "Crimson Text", Georgia, "Times New Roman", serif; font-weight: 500; line-height: 1em; margin: 0px; outline: 0px; padding: 0px 0px 10px; text-size-adjust: 100%; vertical-align: baseline;"><span style="font-size: medium;"><span style="background-color: transparent; font-family: times, "times new roman", serif; line-height: 150%;">2</span><span style="background-color: transparent; font-family: times, "times new roman", serif; line-height: 150%;"> eggs</span></span></h2>
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="line-height: 150%;">3/4</span><span style="line-height: 150%;"> cup
sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 5.65pt;">
<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="line-height: 150%;">1/4</span><span style="line-height: 150%;"> cup
flour<o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">1/4
teaspoon baking powder (optional)<o:p></o:p></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="line-height: 150%;">1</span><span style="line-height: 150%;"> cup
chopped or broken-up walnuts <o:p></o:p></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="line-height: 150%;">1 and 1/2</span><span style="line-height: 150%;"> teaspoons vanilla extract<o:p></o:p></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="line-height: 150%;">1/8 teaspoon cinnamon (optional, sometimes I use it, sometimes not)</span><span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-size: medium; line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;"> 1/8
teaspoon of salt</span><span style="font-family: "times new roman" , serif;"><o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalB4NG9FWeeM0mmCri7qmod0cGXP3vep080xm0rOqTp33OyjO3dfdGdQWtQB0jTSxdHasZIxsSRwypDEUNW9CJYxWvn62sG_hQw1ZDMg0qab43FE-L-3w0oziMWVK4bB87jx7Ra7o8Aku/s1600/20200327_155609.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="640" data-original-width="627" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalB4NG9FWeeM0mmCri7qmod0cGXP3vep080xm0rOqTp33OyjO3dfdGdQWtQB0jTSxdHasZIxsSRwypDEUNW9CJYxWvn62sG_hQw1ZDMg0qab43FE-L-3w0oziMWVK4bB87jx7Ra7o8Aku/s640/20200327_155609.jpg" width="626" /></span></a></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: large;">Directions:</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin-bottom: 12pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -18pt;"><ol style="text-align: left;"><li><span style="font-family: "times new roman" , "serif"; font-size: large; line-height: 150%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span><span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;"><b> </b></span></span><span style="font-size: large; line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"><b>Preheat</b> the oven to 325° Fahrenheit / 160 ° Celsius. </span></span></li><li><span style="font-family: times, "times new roman", serif; font-size: large; line-height: 150%; text-indent: -18pt;"> <b>Line</b> an 8x8-inch (20x20 cm) pan with
parchment paper. The brownies will stick and will not be easily removed from
the pan without the use of parchment paper. Lightly grease the top of the
parchment and set the pan aside. </span></li><li><span style="font-family: times, "times new roman", serif; font-size: large; line-height: 150%; text-indent: -18pt;"><b> Combine</b> flour, nuts, salt, and baking powder. Set
aside. </span></li><li><span style="text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 150%;"><b><span style="font-size: medium;"> </span><span style="font-size: large;">Bloom</span></b><span style="font-size: large;"> the cocoa: Melt the butter and cocoa in a saucepan,
stirring until smooth. Add the coffee and stir. Let cool slightly. </span></span></span></span></li><li><span style="text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 150%;"><span style="font-size: medium;"> </span><span style="font-size: large;"><b>Transfer</b> to
a <i>large</i> bowl and add the sugar. Beat with an electric mixer until the sugar is dissolved. </span></span></span></span></li><li><span style="text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 150%;"><span style="font-size: medium;"> </span><b><span style="font-size: large;">A</span></b></span></span></span><span style="font-size: large;"><span style="text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 150%;"><b>dd</b> the eggs one at a time, beating after each addition. A</span></span></span><span style="font-family: times, "times new roman", serif; text-indent: -18pt;"><span>dd the vanilla extract and the cinnamon. </span></span></span></li><li><span style="font-family: times, "times new roman", serif; font-size: large; line-height: 150%; text-indent: -18pt;"> <b>Add</b> the flour mixture to the cocoa mixture. </span><span style="font-family: times, "times new roman", serif; font-size: large; line-height: 150%; text-indent: -18pt;">Mix just until combined. </span></li><li><span style="font-family: times, "times new roman", serif; font-size: large; line-height: 150%; text-indent: -18pt;"> <b>Pour</b> into the prepared pan. Bake for 35 minutes,
but do not over-bake; the brownies should be gooey and fudgy. Let cool, then remove
from the pan and cut into bars. </span></li><li><span style="font-family: times, "times new roman", serif; font-size: large; line-height: 150%; text-indent: -18pt;"> <b>Cut </b>into small pieces because these are rich
brownies. I usually get 20 pieces. Place the brownies in the refrigerator. To me, they taste better cold. And yes, these brownies can definitely be frozen. </span></li><li><span style="font-size: large; line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"> <b>Sometimes</b> I add the walnuts on top rather than mix
them in the batter. Try it, it certainly makes the brownies look more enticing. </span></span></li><li><span style="font-size: large; line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;"> <b>What</b> is your favourite Katherine Hepburn movie? You can only pick one. What? My favourite? <i>Bringing up Baby</i>. That's the first thing that came to mind, so it must be <i>Bringing up Baby</i>. It's goofy, and she's fabulous in it, although when she eats, she goes for olives, not brownies. </span></span> </li></ol></div><div class="separator" style="clear: both; text-align: center;">
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Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-91857250045205406942019-07-14T10:16:00.002-04:002021-06-13T01:17:28.733-04:00Greek country-bread / Horiatiko Psomi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></span>
<span style="background-color: white;"><b><span style="font-family: "georgia" , "times new roman" , serif;">TO PREPARE THE YEAST:</span></b></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons of active dry yeast</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup lukewarm water</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup whole wheat flour</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon sugar</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">In a medium-size bowl dissolve the yeast in the water. Add sugar and the flour and mix until no lumps are left. Let rise for about twenty minutes.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">FLOUR(S):</span></b><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">8 cups bread flour </span></span><br />
<span style="background-color: white;"><i><span style="font-family: "georgia" , "times new roman" , serif;">or</span></i></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">4 cups whole wheat flour</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup semolina flour</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">3 cups bread flour </span></span><br />
<br />
If using more than one type of flour, sift them together so that they are well mixed. You can play around with the amounts of bread flour and wheat flour you'll use, however, the ratio here, which includes a high quantity of whole wheat flour, is good for one's glycemic index.<br />
<br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">LIQUID INGREDIENTS:</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cups water at room temperature </span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">8 tablespoons olive oil </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">4 </span><span style="background-color: white;">tablespoon honey</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">1 tablespoon salt </span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Plus:</span></b></span><br />
<span style="background-color: white;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Some extra flour as needed for the work surface </span><br />
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Directions:</b></span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span>
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">Add the water, oil, sugar, and salt to the bowl of an electric mixer equipped with the hook attachment and mix for about two minutes.</span></span><br />
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">Add the reserved yeast mixture.</span></span><br />
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">Mix on low speed for about a minute. </span></span><br />
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">Begin slowly adding the flour and keep mixing at a low speed. The dough will be ready when it begins to pull away from the sides of the mixing bowl. </span></span><br />
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">Turn out onto a floured work surface and continue kneading until the dough is smooth and no longer sticky. </span></span><br />
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; letter-spacing: -0.1px;">Place the dough in a lightly oiled bowl and roll it around in the oil until it's covered on all sides. C</span><span style="background-color: white; letter-spacing: -0.1px;">over the bowl with a towel and allow the dough to rise until it has doubled in size, about two hours. </span></span><br />
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">Punch down the dough and move it on a floured work surface. Knead it for about a minute or so and divide it into two to three equal portions. Shape each portion into a loaf.</span></span><br />
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">Place the loaves onto ungreased cookie sheets.</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; letter-spacing: -0.1px;">Score the tops to your liking. </span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; letter-spacing: -0.1px;">Cover each loaf with a towel, and allow to rise for one hour.</span><br />
<span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span><span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: "georgia" , "times new roman" , serif;">Have the oven preheated to 400 degrees Fahrenheit/200 degrees Celcius.</span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; letter-spacing: -0.1px;"><br /></span>
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; letter-spacing: -0.1px;">Bake for about thirty-five minutes. You'll know the bread is done if when tapped on the bottom the loaves sound hollow. Allow the bread to cool before slicing.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; letter-spacing: -0.1px;"><br /></span>
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Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-66308770744883569672019-05-18T20:04:00.002-04:002021-06-13T01:08:29.278-04:00The Broccoli Experience: Broccoli Yoghurt Salad with Fruit <div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif">All the broccoli enthusiasts are bound to adore this gorgeous salad! It's festive and it's both tangy and sweet. It's got multiple tastes and textures to enjoy which blend together very well. Even if one dislikes broccoli ... I don't think there are any people who dislike broccoli, but even <span style="color: #444041;">— </span>let's say hypothetically, even if there were, there is so much going on in this salad that the broccoli can be overlooked very easily. </span><br />
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<b><span face=""verdana" , sans-serif">Ingredients: </span></b><br />
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<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;">
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<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;">
<span face=""verdana" , sans-serif">2 bunches of broccoli florets </span></div>
</li><li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;"><span face=""verdana" , sans-serif">1 small red onion, sliced</span></div></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;">
<span face=""verdana" , sans-serif">1 cup grated Cheddar cheese</span></div>
</li><li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;"><span face=""verdana" , sans-serif"><br /></span></div></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;">
<span face=""verdana" , sans-serif">1 cup seedless grapes, halved</span></div>
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<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;"><span face=""verdana" , sans-serif">fresh pineapple cut into cubes, enough to measure one cup</span></div>
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<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif">1/2 cup dates, chopped</span></li><li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif"><br /></span></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;">
<span face=""verdana" , sans-serif">1/2 cup chopped walnuts</span></div>
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<span face=""verdana" , sans-serif">1/4 cup pistachio nuts</span></div>
</li><li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;"><span face=""verdana" , sans-serif"><br /></span></div></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif">1 cup Greek yoghurt</span></li><li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;">2 tablespoons lemon juice</li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><div style="margin: 0px; padding: 0px;">
<span face=""verdana" , sans-serif">1 tablespoon olive oil</span></div>
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<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif">1 tablespoon honey</span></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif"><br /></span></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><b><span face=""verdana" , sans-serif">Directions:</span></b></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif"><br /></span></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif"><b>Make the dressing:</b></span></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif">Combine the yoghurt, lemon juice, olive oil and honey. Mix well.</span></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif"><b>For the salad:</b></span></li>
<li itemprop="ingredients" style="list-style: none; margin: 0px; padding: 0px; text-align: left;"><span face=""verdana" , sans-serif">Into a large serving bowl combine the broccoli florets, cheese, grapes, pineapple, dates, and nuts. Pour the dressing over and toss.</span></li>
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Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-65650744761656578122019-05-12T15:20:00.013-04:002021-07-27T23:03:11.508-04:00A GARLIC CONFIT RECIPE<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKoWLoVqrONSn-45iIeuMW8jBMyT9Bs8SrPTNZlc1H79DDq92onZEtlVBOWJFsIjvaNU7dQX2gCZMXM5nXuhlGa5KwDGpSQ1PJyL3iwyyP8ZIxjcu9qTVDBuk9vqxy2oXIWlkc5zDofcp/s1616/garlic+confit.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="1616" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKoWLoVqrONSn-45iIeuMW8jBMyT9Bs8SrPTNZlc1H79DDq92onZEtlVBOWJFsIjvaNU7dQX2gCZMXM5nXuhlGa5KwDGpSQ1PJyL3iwyyP8ZIxjcu9qTVDBuk9vqxy2oXIWlkc5zDofcp/w640-h384/garlic+confit.jpg" width="640" /></a></div><div style="text-align: center;"><span style="color: #990000;"><i>Ready for the oven. It's garlic and it will still emerge as garlic, but better: Soft, mellow, a little sweet, and without garlic's "garlic kick." </i></span></div><span style="background-color: white;"><div style="color: #333333; font-family: "libre baskerville", georgia, serif; font-size: 29px; text-align: center;"><br /></div></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;">Garlic confit is made by slow-cooking garlic in an herb flavoured oil bath. During this process, the water content in the garlic is cooked out causing the garlic to attain concentrated flavour while losing its sharp acidic taste. The trick is to cook the garlic on a low setting so that it doesn't start frying. If it does ... Well, if it does, we get rid of it and begin all over again. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkw6MB1iwJBnPbnKsuLRA_CdXQ5XiH45sW0cei2YLlDCEd6E29fwwjRnSaatbzW3k7zVO8ZOcGbxhAegj-eYXuiKxzY3Nvgmh0DNQ1nOOBxnXd8uuthzcY0bxhJgjhDfSLYTzUyTxr5XH/s1167/20210726_184903.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1167" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkw6MB1iwJBnPbnKsuLRA_CdXQ5XiH45sW0cei2YLlDCEd6E29fwwjRnSaatbzW3k7zVO8ZOcGbxhAegj-eYXuiKxzY3Nvgmh0DNQ1nOOBxnXd8uuthzcY0bxhJgjhDfSLYTzUyTxr5XH/w640-h500/20210726_184903.jpg" width="640" /></a></div><br /><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;">Let's face it: whatever its merits, the taste of raw garlic is heavy and may cause stomach upset. However, there is always that lovely concoction known as garlic confit which comes to the rescue by transforming raw garlic into a wonderful and mashable condiment. Yes, garlic confit changes the taste of garlic from pungent to soft, sweet, and mellow! </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkadDA2vBne00gpVRTl3CXVFoB-WlDbhmtEI9LcVaoicq0nYB7y05gGr_Vxbkp1ni4Lx6PLKO5eEuUa_aBCZUmJmQpG4ixXEj8xUelG3q_R4BT-n4egIOEpIRmjgWmFQJGQVCy4EL5QBA/s1054/20210726_184957.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="1054" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkadDA2vBne00gpVRTl3CXVFoB-WlDbhmtEI9LcVaoicq0nYB7y05gGr_Vxbkp1ni4Lx6PLKO5eEuUa_aBCZUmJmQpG4ixXEj8xUelG3q_R4BT-n4egIOEpIRmjgWmFQJGQVCy4EL5QBA/w640-h588/20210726_184957.jpg" width="640" /></a></div><br /><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;">Confit, from the French, is a centuries-old method of cooking an ingredient in its own fat. However, since garlic contains no fat, garlic confit is cooked in an oil bath. The type of oil used is important; one needs something with a high smoke point. The best choice for the job is grapeseed oil. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><h1 class="title style-scope ytd-video-primary-info-renderer" style="background: rgb(249, 249, 249); border: 0px; color: var(--ytd-video-primary-info-renderer-title-color, var(--yt-spec-text-primary)); font-family: Roboto, Arial, sans-serif; font-size: var(--ytd-video-primary-info-renderer-title-font-size, var(--yt-navbar-title-font-size, inherit)); font-weight: 400; line-height: var(--yt-navbar-title-line-height, 2.4rem); margin: 0px; max-height: calc(2 * var(--yt-navbar-title-line-height, 2.4rem)); overflow: hidden; padding: 0px; text-shadow: var(--ytd-video-primary-info-renderer-title-text-shadow, none); transform: var(--ytd-video-primary-info-renderer-title-transform, none);"><br /></h1>
<span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;">Each time I need garlic confit I make only a small batch. It's </span><span style="background-color: white; color: #333333; font-family: "libre baskerville", georgia, serif; font-size: 29px;">easy and quick to make. </span><span style="background-color: white; color: #333333; font-family: "libre baskerville", georgia, serif; font-size: 29px;">I reserve what I must use and have a leftover portion for adding to recipes during the week to come. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville", georgia, serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville", georgia, serif; font-size: 29px;">How about some garlic confit on garlic bread??? Try it! Use it in marinades or use it to flavour vegetables and sauces. Try it in pesto sauce! How about the oil it's cooked in? Mix a couple of tablespoons into olive oil to flavour vinaigrettes! </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville", georgia, serif; font-size: 29px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-wT3Pa0C0o2n_UVNzEa1KYfl8Ti70SMUE67Sm21v46OHvMGIeY9nsLHCdnK1cgqie9LP_cvUbFJc8sSdeiF9f_fQ3JTk6Y8tQjZ7oQ7l3H-Qp3SkqC_6xPQ-N7sFmUnDlc4IaAWxUB6l/s1719/20210727_181716+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="967" data-original-width="1719" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-wT3Pa0C0o2n_UVNzEa1KYfl8Ti70SMUE67Sm21v46OHvMGIeY9nsLHCdnK1cgqie9LP_cvUbFJc8sSdeiF9f_fQ3JTk6Y8tQjZ7oQ7l3H-Qp3SkqC_6xPQ-N7sFmUnDlc4IaAWxUB6l/w640-h360/20210727_181716+%25282%2529.jpg" width="640" /></a></div><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #333333; font-family: libre baskerville, georgia, serif;"><span style="font-size: 29px;"><b>Ingredient list:</b></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #333333; font-family: libre baskerville, georgia, serif;"><span style="font-size: 29px;"><b><br /></b></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #333333; font-family: libre baskerville, georgia, serif;"><span style="font-size: 29px;">Two heads of garlic (or three if they are small), separated into cloves; each clove should be peeled </span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #333333; font-family: libre baskerville, georgia, serif;"><span style="font-size: 29px;">Grapeseed oil to cover the garlic</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #333333; font-family: libre baskerville, georgia, serif;"><span style="font-size: 29px;">Sprigs of thyme</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #333333; font-family: libre baskerville, georgia, serif;"><span style="font-size: 29px;">One sprig of rosemary</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #333333; font-family: libre baskerville, georgia, serif;"><span style="font-size: 29px;">Two bay leaves</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #333333; font-family: libre baskerville, georgia, serif;"><span style="font-size: 29px;">About 10 peppercorns</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><b>How to make garlic confit:</b></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;"><b><br /></b></span>
<span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;">I start by peeling two heads (or three if they are on the small side) of garlic. Peeling a lot of galic cloves can get very boring! Sometimes I whack the cloves with a knife so they're easier to peel, but I try not to whack too hard as I don't want to wind up with flattened garlic. </span><br />
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<span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;">The oven is preheated to 275°F/135</span><span style="background-color: white; color: #333333; font-family: "libre baskerville" , "georgia" , serif; font-size: 29px;">°C</span><br />
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I get ahold of a small baking dish. Inside, I place the peeled garlic cloves, two bay leaves, sprigs of thyme and rosemary, and peppercorns. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK8z4AZtLbtE5nHew4RKzD5k5kCUTGav2feTE7QY-ZomhLfx8kHIznvJnR62o-SdATOrKqfq5AjpLCdygk9auvj3hLHVuTUFQZC21I7DJ5G9vA5kv8ELsgfVCBcGde4T9VAuFpZGEMzVT/s1286/20210727_154210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="1286" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK8z4AZtLbtE5nHew4RKzD5k5kCUTGav2feTE7QY-ZomhLfx8kHIznvJnR62o-SdATOrKqfq5AjpLCdygk9auvj3hLHVuTUFQZC21I7DJ5G9vA5kv8ELsgfVCBcGde4T9VAuFpZGEMzVT/w640-h482/20210727_154210.jpg" width="640" /></a></div><br /><div style="background-color: white; box-sizing: inherit; color: #333333; font-family: "Libre Baskerville", Georgia, serif; font-size: 29px; margin-bottom: 1em;"><br /></div>
<div style="background-color: white; box-sizing: inherit; color: #333333; font-family: "Libre Baskerville", Georgia, serif; font-size: 29px; margin-bottom: 1em;">I add the grapeseed oil to cover. Then, I place aluminium foil over the dish and pop it in the oven. </div><div style="background-color: white; box-sizing: inherit; color: #333333; font-family: "Libre Baskerville", Georgia, serif; font-size: 29px; margin-bottom: 1em;">Baking takes about forty minutes. When the garlic cloves become soft and <b>slightly</b> golden in colour, the metamorphosis has occurred: behold the garlic confit! Since every oven is different baking times will vary, therefore check the garlic a few times so that it doesn't get burned. And no leaving the house! Stay right there in the kitchen and keep an eye on your developing masterpiece because it can go from confit to unfit in mere minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd9PYU6abxrrl_lPfyqyUO-Qpfck1L0Z_u1jlmqQ2g1e7L91DMj5gfOn88MPb8QLIk3Zi-uNA4NCiwLG3J410NzFchw-pzOn0OEtq-hXD0IX2pMg-T_FFqLTVlVcq15VW0CyDq74k8WoN/s1719/20210727_181716.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="1719" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd9PYU6abxrrl_lPfyqyUO-Qpfck1L0Z_u1jlmqQ2g1e7L91DMj5gfOn88MPb8QLIk3Zi-uNA4NCiwLG3J410NzFchw-pzOn0OEtq-hXD0IX2pMg-T_FFqLTVlVcq15VW0CyDq74k8WoN/w640-h360/20210727_181716.jpg" width="640" /></a></div><br /><div style="background-color: white; box-sizing: inherit; color: #333333; font-family: "Libre Baskerville", Georgia, serif; font-size: 29px; margin-bottom: 1em;">To store: Cool the confit and transfer it (oil included) to a clean resealable jar. </div>
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During cooking, the garlic loses its acidity, therefore bacteria will build up if the jar and its ingredients are not kept clean and refrigerated. The jar must <i>always</i> be kept refrigerated and care should be taken that the lid and mouth of the jar aren't contaminated. Each time garlic is needed, it must be retrieved with a clean utensil. Don't place the same utensil in the jar twice. If more confit is needed, another clean utensil should be used. The maximum storage time for garlic confit is a week to ten days at most. No need to waste it ... make only a small portion. And enjoy that garlic confit garlic bread!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwSF2uwz9fqaq_QqH8xO9bjlGLOKFx-RtE-WZ8YjhN8BgLC9hWRG1xpj6qs6uwvC5pgkbcL3DWVKFEk4i0wdKVVNzJP0lwEPOOxD-NFv4_YzS2pGK5zKr2nvf4xqElPRTNoiOLLPxJPFE/s1206/20210726_171215.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1206" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwSF2uwz9fqaq_QqH8xO9bjlGLOKFx-RtE-WZ8YjhN8BgLC9hWRG1xpj6qs6uwvC5pgkbcL3DWVKFEk4i0wdKVVNzJP0lwEPOOxD-NFv4_YzS2pGK5zKr2nvf4xqElPRTNoiOLLPxJPFE/w640-h484/20210726_171215.jpg" width="640" /></a></div><br /><div style="background-color: white; box-sizing: inherit; color: #333333; font-family: "Libre Baskerville", Georgia, serif; font-size: 29px; margin-bottom: 1em;"><br /></div><div style="background-color: white; box-sizing: inherit; color: #333333; font-family: "Libre Baskerville", Georgia, serif; font-size: 29px; margin-bottom: 1em;">Proud I've finished this post without making any of the obligatory jokes about garlic and vampires ... </div>
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Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-87324249072110961872019-04-07T12:16:00.007-04:002021-09-09T20:44:09.043-04:00A FRENCH APPLE CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiam1DxMqwzZjYkYQF2fdoiJWf9GbSArEEwuWgOT83zPV2M8Ep67DJiux2ErLU6HyS8M20G9ixLqn5nlNIAEfK_SObys76zGuf684Bdu0uvr-cMr9spCw6cIKp_QW2jeNb9-Dxx9lCqRFR/s1600/French-Apple-Cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="359" data-original-width="487" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiam1DxMqwzZjYkYQF2fdoiJWf9GbSArEEwuWgOT83zPV2M8Ep67DJiux2ErLU6HyS8M20G9ixLqn5nlNIAEfK_SObys76zGuf684Bdu0uvr-cMr9spCw6cIKp_QW2jeNb9-Dxx9lCqRFR/s640/French-Apple-Cake.jpg" width="640" /></a></div>
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<b><span style="color: #222222;"><span style="font-family: "times" , "times new roman" , serif;">Ingredients:<o:p></o:p></span></span></b></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">5 apples, not too large, choose a few different baking varieties <o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">some cinnamon and brown sugar<o:p></o:p></span></span><br /><span style="font-family: times, "times new roman", serif;">the zest and juice of one small lemon</span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">1/2 cup sugar<o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">1/2 cup all-purpose flour<o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">1/4 cup almond flour<o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">1 teaspoon baking powder<o:p></o:p></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 eggs</span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">1 teaspoon vanilla extract<o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">1/4 teaspoon salt<o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">8 tablespoons unsalted butter, melted and cooled<o:p></o:p></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">some apricot or apple jelly, melted in the microwave when ready to use</span></span></div>
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<b><span style="color: #474747; line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">Directions:</span><span style="font-family: "times new roman" , serif; font-size: 14pt;"><o:p></o:p></span></span></b></div>
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<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Reserve one of the apples. Peel the other four and remove their cores. Cut them up into 1-inch pieces. Place them into a bowl and sprinkle some cinnamon and brown sugar over them, mix, cover and set aside.</span></span></li>
<li>Mix the lemon zest with the sugar and set aside.</li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Preheat the oven to 350°F/180°C.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Grease a spring-form pan and place it on a baking sheet that’s lined with parchment paper.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">In a bowl, mix the flour, almond flour, salt, and baking powder.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">In the bowl of a mixer, beat the eggs until they are foamy. Add the sugar and beat until it’s incorporated and has dissolved.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Add the vanilla and lemon juice. Mix well.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Remove the bowl from the mixer.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Using a rubber spatula, fold in one-third of the flour mixture, then add one-third of the butter. Folding gently, repeat this process two more times, until all of the flour and butter have been used. The mixture should turn out smooth and a little thick.</span></span></li>
<li><span style="font-family: times, "times new roman", serif;">Gently fold the apples into the batter. </span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Add the mixture to the spring-form pan.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Peel the reserved apple, slice it, and arrange it over the cake batter. </span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Bake for about one hour or until a knife inserted into the centre of the cake comes out clean.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Transfer to a cooling rack and allow to rest for at least fifteen minutes. Carefully run a knife around the edges of the cake and open the spring-form pan slowly. </span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Allow the cake to cool for about an hour. Remove the sides of the spring-form pan.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Invert the cake onto parchment paper and remove the bottom of the spring-form pan. Flip the cake onto a serving platter.</span></span></li>
<li><span style="line-height: 150%; text-indent: -18pt;"><span style="font-family: "times" , "times new roman" , serif;">Glaze the top of the cake with some melted jelly</span></span></li>
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Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-67184891167087890112019-04-05T20:09:00.002-04:002019-05-11T20:45:41.594-04:00Chicken Corn Soup with Rivels and Saffron: in Praise of Pennsylvania Dutch Saffron<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6hBNvtzujPgUdL_utaPBm23InulMdxZKAWAQ01gfHP_Y2ycOdhIC3Zu9xfk2Am3ytnyOfCaWRm28TsuDfZR6qsiJ_gqqGpTUaDp18jnx6fM8MOcxomc1GBl3BF3O9cEg293lnhNRmqYL/s1600/20181208_160437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="786" data-original-width="949" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6hBNvtzujPgUdL_utaPBm23InulMdxZKAWAQ01gfHP_Y2ycOdhIC3Zu9xfk2Am3ytnyOfCaWRm28TsuDfZR6qsiJ_gqqGpTUaDp18jnx6fM8MOcxomc1GBl3BF3O9cEg293lnhNRmqYL/s640/20181208_160437.jpg" width="640" /></a></div>
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span> <span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">Chicken corn soup: one of my favourite soups! Always delicious and warming, a cup of chicken corn soup makes me happy! </span></span><br />
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span> <span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">This is one of those quick-to-make recipes. The broth is a low salt store-bought variety, however, you can always make your own! </span></span><span style="font-family: "times" , "times new roman" , serif;">If you can find fresh corn, use it. Save the cobs and let them cook in the broth, then remove them before serving. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3wAbh6YlP5fdmXlr84rRrOVfzcExmJQamXNsOWA2pLGIttsotniMK8RlwngCZuXTN-AYlq5ep9xIS5BqiYvEuUphCO_zEnWYhG-2xVaOEXcsPuSzZONryDjPo58vYCEqRAPwA1iBTR42/s1600/Crocus+sativus+Penn+Saffron.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="520" data-original-width="620" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3wAbh6YlP5fdmXlr84rRrOVfzcExmJQamXNsOWA2pLGIttsotniMK8RlwngCZuXTN-AYlq5ep9xIS5BqiYvEuUphCO_zEnWYhG-2xVaOEXcsPuSzZONryDjPo58vYCEqRAPwA1iBTR42/s640/Crocus+sativus+Penn+Saffron.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: x-small;"><b>Crocus sativus growing somewhere in Pennsylvania's yellow belt!</b></span></i></td></tr>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">The soup contains a pinch of saffron. Did you know there is saffron harvested in Pensylvania Dutch country?</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP24eArjSWkVBKYyXmrGiHliLRQ1DuezAIg88o2UsmmMLX_9WevLe48nwIeOwJ3tLCGsArIGLUBQlUdrjN8Cs15tUqQP5JW7lVnJsFrDHFsirFuIO4d1mItbMoRer8taw2URO3prxXNWnR/s1600/saffron+gatherers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="371" data-original-width="500" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP24eArjSWkVBKYyXmrGiHliLRQ1DuezAIg88o2UsmmMLX_9WevLe48nwIeOwJ3tLCGsArIGLUBQlUdrjN8Cs15tUqQP5JW7lVnJsFrDHFsirFuIO4d1mItbMoRer8taw2URO3prxXNWnR/s640/saffron+gatherers.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: x-small;"><i><b>"Saffron Gatherers" found at Akrotiri, island of Thera, Greece. </b></i></span></td></tr>
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<span style="font-family: "times" , "times new roman" , serif;">Indeed, saffron is an ancient crop. The fresco above depicts the "Saffron Gatherers," (circa 1600-1500 BCE) and was found at Akrotiri, Greece. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span> <span style="font-family: "times" , "times new roman" , serif;">The Pennsylvania Dutch began to cultivate saffron during the 18th century from crocus bulbs they received via Spanish traders who frequented Philadelphia. It turned out that the soil and climate of Pennsylvania were perfect for this crop. Saffron-growing regions became plentiful and came to be called Pennsylvania's "yellow belt." Saffron does cost around $100 per ounce, therefore saffron farming sounds like a lucrative enterprise. However, the crop is difficult to harvest and for that reason, it's no longer widely farmed in Pennsylvania. </span><span style="font-family: "times" , "times new roman" , serif;">It's good saffron, though. One of the best varieties anywhere! </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Here's what makes this crop difficult to harvest: all aspects of its farming must be done by hand. Back in the day "farming by hand" included all farming but today things have changed. The bulbs which produce saffron must be dug up and replanted each year. When the flowers are ready, they must be harvested by hand. Then, one has to carefully pick each stigma from each flower. One crocus flower contains about three stigmas. Growing saffron is time-consuming and labour intensive; the profit margin doesn't seem worth it to most. Those who still grow saffron view their job as a labour of love: there's something beautiful about cultivating crocus bulbs, waiting till their blooms emerge, and looking at land covered with masses of purple flowers. Then, one by one, gold threads of saffron are extracted from each blossom. It's hard work but there's pleasure to be found in it. </span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;"><b>Recipe for chicken corn soup:</b></span></span><br />
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span></span> <span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">Versions of this soup include the addition of either noodles or rivels. Rivels are very easy to make and resemble a small dumpling. They are a type of noodle that's very popular with the Pennsylvania Dutch. And they're tasty delicious!</span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;"><b>Ingredients: </b></span></span></div>
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<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">5 cups of corn kernels <br />7 cups chicken broth<br />2 tablespoons olive oil<br />1 onion, chopped<br />2 celery ribs, diced<o:p></o:p></span></span><br />
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">1 carrot, diced</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 tablespoons chopped parsley</span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">a few sprigs of thyme<o:p></o:p></span></span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">a pinch of saffron<br />salt and pepper to taste<br />2 boneless, skinless chicken breasts sliced <br />2 potatoes cut into small cubes<o:p></o:p></span></span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">rivels<o:p></o:p></span></span></div>
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<br /></div>
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<b><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">To make the rivels:<o:p></o:p></span></span></b></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">1 cup flour<o:p></o:p></span></span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">2 eggs, beaten<o:p></o:p></span></span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">A pinch of salt and a pinch of pepper<o:p></o:p></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;">some thyme</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 teaspoon of baking powder</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">Using a fork, mix all the ingredients until just blended. Do not over-mix. Cover and reserve until ready to use.<o:p></o:p></span></span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">When it's time, this dough will be added into the soup by rubbing pieces of it between one's hands and letting the resulting crumb-like drops fall into the hot broth. </span></span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></div>
<div style="background: white; line-height: 150%; margin-bottom: .0001pt; margin: 0cm;">
<b><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">Directions for the soup:<o:p></o:p></span></span></b></div>
<div style="background: white; line-height: 150%; margin: 0cm 0cm 0.0001pt;">
<ul style="text-align: left;">
<li><span style="line-height: 150%;"><span style="font-family: "times" , "times new roman" , serif;">In a blender, combine 2 cups of corn kernels and 2 cups of chicken broth. Puree until smooth, and set aside.</span></span></li>
<li>In a Dutch oven heat the olive oil and add the onion, celery and carrot.</li>
<li>Cook, stirring until the vegetables begin to soften.</li>
<li>Add the remaining corn and cook for a few minutes, just until the corn is softened.</li>
<li>Stir in the rest of the broth, the chicken, and the pureed corn mixture. Add the saffron, salt and pepper and thyme.</li>
<li>Bring to boil, then reduce the heat and simmer for five minutes.</li>
<li>Into the hot liquid drop pea-sized pieces of rivels. Cook until they are tender. This should take less than ten minutes. </li>
<li>Add the parsley.</li>
<li>Ready to serve!</li>
</ul>
</div>
</div>
Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.comtag:blogger.com,1999:blog-3411784837084595624.post-54449883362737892712019-04-05T05:48:00.001-04:002019-12-25T15:01:12.579-05:00CARAMEL CUSTARD FLAN (Crème Caramel)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2YFTq-Nm3Dr-hFO5Dkn8YyziDwMKMsHWbxmiAHHd28dzKcZSshLO6vHtR9j1peBlL8GzDWD3iX4tHsdBmJDOltmsvEpEB1_U4Yx16e_fExV44kpa4eUXWh8GCW_bNdu2rgEug020ILdH/s1600/creme-caramel-020fixedW_thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="310" data-original-width="480" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2YFTq-Nm3Dr-hFO5Dkn8YyziDwMKMsHWbxmiAHHd28dzKcZSshLO6vHtR9j1peBlL8GzDWD3iX4tHsdBmJDOltmsvEpEB1_U4Yx16e_fExV44kpa4eUXWh8GCW_bNdu2rgEug020ILdH/s640/creme-caramel-020fixedW_thumb.jpg" width="640" /></a></div>
<b><br /></b> Ready for the Easter dessert table: this<b> </b>custard with its slightly bitter caramel topping and its creamy texture, in my opinion, is one of the best desserts ever! It's been a favourite since childhood and I can report that it's loved by all the family. It isn't difficult to make but it does require lots of steps. The results are worth it.<br />
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Have all the ingredients at the ready before you begin. Care should be taken not to burn one's hands: use oven mitts and other precautions because to make this dessert you'll need to work quickly and with lots of hot ingredients. Carefully tempering the eggs so that they don't curdle is a must. Other than that ... be confident! And enjoy some crème caramel once in a while. It's just a super-yummy experience!!!<br />
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<b>To prepare the baking pans:</b><br />
<b><br /></b>
<br />
<ol style="text-align: left;">
<li>The custard will need to be baked in a water bath. Therefore, have some boiling hot water at the ready. Heating it in a tea kettle would be very expedient: you may then pour it directly into the bain-marie from the tea kettle.</li>
<li>Have a roasting pan (about 9 x13 inches in size) and one round 8-inch cake pan at the ready. The larger pan will be used to hold water for the bain-marie. </li>
<li>Preheat the oven to 350 F. </li>
<li>Place the cake pan in the oven to allow it to heat up before the caramel is added.</li>
</ol>
<b>To make the caramel:</b><br />
<br />
1/2 cup sugar<br />
4 tablespoons (1/4 cup) water<br />
two drops of lemon extract<br />
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<ol style="text-align: left;">
<li>Add all the ingredients into a saucepan and stir.</li>
<li>Cook over medium heat until the sugar begins to take on a caramel colour. This should take about five minutes.</li>
<li>Remove the saucepan from the heat; do not allow the caramel to burn. </li>
<li>Carefully, remove the cake pan from the oven but do not turn off the oven. </li>
<li>Pour the caramel into the pan and swirl it around so that it coats the bottom of the pan evenly. </li>
<li>Set aside.</li>
</ol>
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<b>For the custard:</b><br />
<br />
2 cups heavy cream<br />
1 and 1/3 cup whole milk<br />
4 eggs<br />
4 egg yolks<br />
1/3 cup sugar<br />
1 teaspoon vanilla extract<br />
<br />
<ol style="text-align: left;">
<li>Bring the cream and milk to a boil.</li>
<li>In a large bowl whisk together the eggs, yolks and sugar. Using a handheld mixer works well! </li>
<li>Stir in the vanilla.</li>
<li>The milk and egg mixtures will need to be combined. Begin by tempering the eggs: </li>
<li>While whisking, very slowly add a ladleful of the milk mixture. In the same fashion add a second ladleful. Keep whisking: this way the eggs won't curdle as the hot liquid is being introduced. </li>
<li>Once the initial batches of liquid are added, slowly begin adding the rest while still whisking. </li>
</ol>
<b>To make the flan:</b><br />
<div>
<b><br /></b></div>
<div>
<ol style="text-align: left;">
<li>Pour the custard onto the caramel-lined cake pan.</li>
<li>Place the cake pan inside the larger baking pan.</li>
<li>Place the two pans in the oven but don't shut the oven door just yet.</li>
<li>Careful - use oven mitts to avoid burns: pour hot water inside the large pan, allowing it to surround the cake pan. Let the water come halfway up the cake pan. Close the oven door.</li>
<li>Bake for 35 to 40 minutes. Test for doneness by inserting a knife into the centre of the custard. It should come out clean.</li>
<li>Carefully remove the whole contraption from the oven.</li>
<li>Transfer the cake pan to a cooling rack. Run a knife around the sides of the pan to loosen the flan. Allow it to cool for about an hour.</li>
<li>Cover, place in the refrigerator and let chill for six hours minimum. </li>
<li>When ready to serve, run a knife once again between the custard and the pan.</li>
<li>Invert the flan onto a rimmed serving platter. It should easily come out of the pan. Most of the caramel sauce will stay on top although some of it will run down the sides making for a lovely decoration.</li>
</ol>
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Anahttp://www.blogger.com/profile/14477733502039127636noreply@blogger.com