tag:blogger.com,1999:blog-62599071202336763952024-02-20T22:11:23.840-08:00A Love Letter to FoodA lovingly crafted collection of recipes and reflectionsUnknownnoreply@blogger.comBlogger147125tag:blogger.com,1999:blog-6259907120233676395.post-84632469252491703542015-08-04T13:58:00.000-07:002015-08-04T13:58:10.834-07:00I've Moved! New Site at ALoveLetterToFood.com<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IDdfame7OG_OfWw93naUGaIsGGnRADIZjm0xDdBdhZiM2fZzRctfftMkYaEFXHmzEvYFzsGkgDI3DmmMQPsXNhGkX5-aF8OnOvqCXdww7l2L2azs_8a5ppXseLf_GDFhxZmNK3eO33wb/s1600/ALLTF_ProfileImage_03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IDdfame7OG_OfWw93naUGaIsGGnRADIZjm0xDdBdhZiM2fZzRctfftMkYaEFXHmzEvYFzsGkgDI3DmmMQPsXNhGkX5-aF8OnOvqCXdww7l2L2azs_8a5ppXseLf_GDFhxZmNK3eO33wb/s400/ALLTF_ProfileImage_03.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My new logo! Check out the new site for more fun artwork!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">BIG ANNOUNCEMENT TIME! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(No, not pregnancy, as everyone assumes when you're Catholic and of child-bearing age.) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This blog has moved! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My little home here on Blogger has been a great place to get A Love Letter to Food started, but we are off to bigger things! You will now find all the content from this blog as well as all new content as of August 2015 on<span style="font-size: x-large;"> <a href="http://alovelettertofood.com/">ALoveLetterToFood.com</a>. </span>It's a much more user-friendly site complete with a <a href="http://alovelettertofood.com/recipe-index/" target="_blank">Recipe Index</a> and sections on <a href="http://alovelettertofood.com/nutrition" target="_blank">Nutrition</a> and <a href="http://alovelettertofood.com/entertaining" target="_blank">Entertaining</a>. I'm thrilled with the way it's turned out!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The food-loving adventure continues--please come check it out! </span></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6259907120233676395.post-40594026831138337802015-07-26T13:32:00.000-07:002015-07-26T13:32:25.140-07:00Tropsicles: Creamy Tropical Popsicles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZbxGnYIXd61OwNzw1QGNW7fZLfvkYOcIEndDyZbPRQ7sVf3ry-3ITwF7t5_I-jMSkPx_AJWPlBB1rpVCDn7nNHssZgj2yF3mpZn1rKeaLEdfyPyzIkwZLm-b8xkZ6KHNrgYwSlGFxIkF/s1600/DSC00953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZbxGnYIXd61OwNzw1QGNW7fZLfvkYOcIEndDyZbPRQ7sVf3ry-3ITwF7t5_I-jMSkPx_AJWPlBB1rpVCDn7nNHssZgj2yF3mpZn1rKeaLEdfyPyzIkwZLm-b8xkZ6KHNrgYwSlGFxIkF/s640/DSC00953.jpg" width="466" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Awhile back I saw somewhere that coconut cream can be used to make an all-natural Cool Whip. Various blogs list different ways to do this, some involving refrigerating the cream beforehand, or turning it upside down to get the really thick, gooey part that settles to the bottom, or, I don't know, standing on your head, turning counterclockwise five times, and chanting "no preservatives." So when I happened to notice coconut cream on sale at Sprouts recently, I dutifully picked up a jar, telling myself I would try this better-for-you Cool Whip alternative. (Since Cool Whip, delicious as it may be, is made out of some pretty nasty stuff.) Well......after several weeks, I never got around to actually doing it. The coconut cream jar ended up in the to-donate bag I keep in my kitchen. (Which I also haven't gotten around to actually donating. Sensing a theme here.) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then yesterday I had a hankering to make popsicles. Scrounging through my fridge and pantry, I realized we had a shortage of acceptable popsicle-making ingredients. BUT WAIT......</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">WHAT ABOUT THAT COCONUT CREAM?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZPCiP7vCOe-_s9SF0AyrBqpEVM2zxSPbTHXbnKDIRR77irGCu7iNRv46w4gtwpDob8NPZ5-sd8bLicZyu-pUaiAYlu19qXuwUrFH0OiegYPhijU6tf7TpeSYMRNcOzk4mL3L0mE7y29m/s1600/IMG_3951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZPCiP7vCOe-_s9SF0AyrBqpEVM2zxSPbTHXbnKDIRR77irGCu7iNRv46w4gtwpDob8NPZ5-sd8bLicZyu-pUaiAYlu19qXuwUrFH0OiegYPhijU6tf7TpeSYMRNcOzk4mL3L0mE7y29m/s400/IMG_3951.jpg" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The food bank's loss is our family's gain. (I'm sorry, <a href="http://www.matthewscrossing.org/" target="_blank">Matthew's Crossing</a>.) These tropical popsicles ("tropsicles") with their mix of banana, mango, and coconut cream turned out to be a dreamy oasis in the middle of a hot summer Saturday. Thanks to the coconut cream, they have a smoother texture than the icy-crunchy kind of popsicle you get with a thinner liquid base. I'd have to call them my favorite homemade popsicles of the summer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB8Ouc8JytVndBqWVaCjvTcsEy9sqHUQbjVyHTZpmKDfv3D7tpk8s1attFQdp0On0x8I10-HcDP3zH6hBkxgFLdL8G93uN8cPm1GVLODAA2fWof9veWtz8xC37-EPUdG2LIorf45jVicu/s1600/DSC00957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB8Ouc8JytVndBqWVaCjvTcsEy9sqHUQbjVyHTZpmKDfv3D7tpk8s1attFQdp0On0x8I10-HcDP3zH6hBkxgFLdL8G93uN8cPm1GVLODAA2fWof9veWtz8xC37-EPUdG2LIorf45jVicu/s640/DSC00957.jpg" width="410" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">By the way, if you're wondering what coconut cream actually is, and how it's different from coconut milk, coconut <b>cream</b> is made by simmering four parts coconut in one part water, whereas coconut <b>milk</b> is made with one part coconut, one part water. Obviously, that accounts for the cream's thicker, richer consistency. You could probably try coconut milk in this recipe as well, with less creamy results. If you do use coconut cream, though, this recipe only calls for half of a jar, so maybe you'll end up trying the Cool Whip alternative. And maybe I will, too....eventually.</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">Tropsicles: </b><span style="font-family: Arial, Helvetica, sans-serif;"><b>Creamy Tropical Popsicles</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>A Love Letter to Food Original</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 banana</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 14-oz. jar coconut cream (shake before opening and eyeball about 1/2)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. frozen mango</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. Greek yogurt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients in a blender. Freeze in popsicle molds at least two hours. Run individual molds under warm water for a few seconds to release popsicles. Enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 2 1/2 c. popsicle mixture. Number of popsicles will vary based on mold size.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dO0uORb6uOIvNizMdfjcDIoX9vjw3Omzm3KOX42KTENbtUSDPLdXtHPadI1XtVclwe4KC0YKYfujz-h2st-XCCZN6ocGD56qIv6lkR-DbojPJK8vhEqs9iS664bPnQDdEQMenfRAEITA/s1600/DSC00954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dO0uORb6uOIvNizMdfjcDIoX9vjw3Omzm3KOX42KTENbtUSDPLdXtHPadI1XtVclwe4KC0YKYfujz-h2st-XCCZN6ocGD56qIv6lkR-DbojPJK8vhEqs9iS664bPnQDdEQMenfRAEITA/s640/DSC00954.JPG" width="380" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-6993593742334199402015-07-25T16:33:00.001-07:002015-07-25T16:34:00.223-07:00Zesty Greek Tilapia with Orzo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YnyQ5CLQqk8-w1iPHFhKVW0LHXDMm33oPGljWDKOyrKvpKwSwcUwH7_Yt5QV0Ja5rcFwP2lY6rb-E8c1DZ_ckmgCBftlL_Jqk3jNn6_ZxC8Fousc_0khusIR3jrNFx5o4dscAiNUzo24/s1600/DSC00943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YnyQ5CLQqk8-w1iPHFhKVW0LHXDMm33oPGljWDKOyrKvpKwSwcUwH7_Yt5QV0Ja5rcFwP2lY6rb-E8c1DZ_ckmgCBftlL_Jqk3jNn6_ZxC8Fousc_0khusIR3jrNFx5o4dscAiNUzo24/s640/DSC00943.jpg" width="528" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Earlier this week, our family returned from a little vacation (or, more aptly named, a "family trip"--hard to call it a vacation until the kids are a bit older) to the charming city of Avalon on Catalina Island. For four days we soaked up what the island has to offer, including a ferry ride from Long Beach, </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEvlTRciY2muPbzvmBzfbl8e0kkXxBJ7w6rmCJ4ZZMHa_GFBnf1fnBscQp63vceFcPh3V4hhFleJXubjN7ukvtJ_44UEywW-aR1r4GZd5imyTqEPKFZa6wBp7r17xLYtVe7XRUxynAPSM/s1600/IMG_2274.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEvlTRciY2muPbzvmBzfbl8e0kkXxBJ7w6rmCJ4ZZMHa_GFBnf1fnBscQp63vceFcPh3V4hhFleJXubjN7ukvtJ_44UEywW-aR1r4GZd5imyTqEPKFZa6wBp7r17xLYtVe7XRUxynAPSM/s400/IMG_2274.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arizona children experiencing a boat</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">trips to the beach,</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLUl5wUJ7GmY0c5UWUjHPXfwOicd_qrQB0Lagf9Jsrw8NR5Txu1qZ0y-SAKZDzdHmpEk_zth1kq4i0WBjfzcrOwuvw_2vE7GqxhmCFFZFHJN9oq8ceLqqrJni7YTQ831CFVsm228XVcdY/s1600/IMG_2299.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLUl5wUJ7GmY0c5UWUjHPXfwOicd_qrQB0Lagf9Jsrw8NR5Txu1qZ0y-SAKZDzdHmpEk_zth1kq4i0WBjfzcrOwuvw_2vE7GqxhmCFFZFHJN9oq8ceLqqrJni7YTQ831CFVsm228XVcdY/s400/IMG_2299.jpg" width="377" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arizona children experiencing a beach</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">a glass-bottom boat tour,</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Fishies!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">exploring around the historic Avalon Casino,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBC3J3gaRSkq1xFZzOf96IesYp2KQhvH5mnqRIkas1a0Xuv2nTNs30BOC67z6DctR7Ixse6ciUEZWn6VH54FGkS2w5qxkM2_JukLvBj3OgAsGsAqZjpZynOnTixtaCaGiLjWO8rphJ_tC9/s1600/IMG_2314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBC3J3gaRSkq1xFZzOf96IesYp2KQhvH5mnqRIkas1a0Xuv2nTNs30BOC67z6DctR7Ixse6ciUEZWn6VH54FGkS2w5qxkM2_JukLvBj3OgAsGsAqZjpZynOnTixtaCaGiLjWO8rphJ_tC9/s400/IMG_2314.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">and climbing the steep staircases around the city to take in some beautiful views from above.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiZOEbFr3AADIdouCOgMudvFTxtkcGZ1-PUyuw27IOUhECJ3827DjdyZTT_uKu56cAv3CetOcQe1-dYtlb90wwYZCb8uuCB3goWxgXfiyizLa1ltZD6cmcTpL_m7iAPyubuCHlZmlN_Q-/s1600/IMG_3903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiZOEbFr3AADIdouCOgMudvFTxtkcGZ1-PUyuw27IOUhECJ3827DjdyZTT_uKu56cAv3CetOcQe1-dYtlb90wwYZCb8uuCB3goWxgXfiyizLa1ltZD6cmcTpL_m7iAPyubuCHlZmlN_Q-/s400/IMG_3903.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After returning from this trip, I feel unusually motivated to make positive changes in my life. It's like a mini New Year's Day. I suddenly want to clean my house from floor to ceiling, take a math placement test I've been putting off for my nutrition degree, and start a fundraising campaign to buy a new play structure for our church's religious education center. (Calm the heck down, right?) And certainly</span><span style="font-family: Arial, Helvetica, sans-serif;"> after all the vacation eating--ice cream, margaritas, giant burritos, and a probably ill-advised stop at Carl's Jr.--I've definitely felt the desire to get back to "normal" eating habits, i.e. <i>healthy</i> eating habits.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The first evening we were back, I decided we needed a mega-healthy dinner to counteract some of the vacation's excesses. (Did I mention the two boxes of Girl Scout cookies that somehow stowed away in our snack bag for the drive?) Bring on the fiber! the vitamins! the omega-3 fatty acids! All those things not found in Girl Scout cookies and Carl's Jr. onion rings! I'd been eyeing some recipes for Greek-style tilapia for awhile, but ended up winging it to create my own version that fit my craving for something healthy and flavorful. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Being from the Southwest, it's probably hard-wired into my system to turn anything with diced tomatoes into a kind of salsa. I started off by combining tomatoes, olives, feta cheese, and some other Mediterranean staples to make a Greek-style pico de gallo: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecRYiyXXSRlafuICBykteZZQ0-JjlLowK9hiGQOyRy4jDEhHc9gqoJ4pIPWr1AcUs_HJOlhNjvU613Zy1oCptmuOxi9Ut_Nj8-UXGoMXHl43y2Pz5agi88_ZGxY8kNoB5D9fZtD3owHdk/s1600/DSC00941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecRYiyXXSRlafuICBykteZZQ0-JjlLowK9hiGQOyRy4jDEhHc9gqoJ4pIPWr1AcUs_HJOlhNjvU613Zy1oCptmuOxi9Ut_Nj8-UXGoMXHl43y2Pz5agi88_ZGxY8kNoB5D9fZtD3owHdk/s640/DSC00941.jpg" width="358" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spread over tilapia fillets, this zesty mixture complemented the fish's mild flavor nicely. Served with orzo and accompanied by a green vegetable, it made a flavorful meal packed with nutrients that will be easy to whip up on a weeknight in the future. And yes, I promise there's fish under there in the picture...I just happened to like the Greek salsa...a lot.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglL8LDBrbvs1qX1JtOpuDnUjtCzjrD3KRhvMyTGXtCniQhmBNcLXb2Fuo02YtIsv1MPdaVWcCEtgwxTiehgm3HBPoZlIaSEoeWCy1_wj3Efh0L-kJoOiOchGDFxZsGbEwlsFyr0XYi3UaJ/s1600/DSC00946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglL8LDBrbvs1qX1JtOpuDnUjtCzjrD3KRhvMyTGXtCniQhmBNcLXb2Fuo02YtIsv1MPdaVWcCEtgwxTiehgm3HBPoZlIaSEoeWCy1_wj3Efh0L-kJoOiOchGDFxZsGbEwlsFyr0XYi3UaJ/s640/DSC00946.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Zesty Greek Tilapia with Orzo</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A Love Letter to Food Original</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3 Roma tomatoes, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 2.25 oz. can sliced olives, drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 oz. crumbled feta cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 green onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. fresh parsley, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. fresh lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. dried oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">scant 1/4 tsp. kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">black pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 medium tilapia fillets (about 15 oz.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. oz. orzo pasta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 425 degrees.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a medium bowl, mix tomatoes, olives, feta, green onion, garlic, parsley, lemon juice, olive oil, oregano, and salt. Season with pepper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3. Spray a 9 x 13" baking pan with cooking spray and place tilapia fillets evenly in the pan. Spread the tomato mixture on top of the fish to cover. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">4. Bake about 15 minutes or until the tilapia flakes easily with a fork.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">5. Meanwhile, cook the orzo according to package directions. Serve tilapia over orzo.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 3-4.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-85245186821999189552015-07-16T13:21:00.000-07:002015-07-16T13:21:12.149-07:007-Layer Mexican Tortilla Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8ieLRmxWDSbHqNvB77j5z7qvSuYWpMOff82VMG_MH10yBgjrhCGcBJMqsD2wx_oEyU1gbM1kLKO_ocee6t5la5Y-wiYmmHXo1jwYLPqkG9Gw6BfKm5UsqirJMU-5NP8TPmXyb0liEGYi/s1600/DSC00925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8ieLRmxWDSbHqNvB77j5z7qvSuYWpMOff82VMG_MH10yBgjrhCGcBJMqsD2wx_oEyU1gbM1kLKO_ocee6t5la5Y-wiYmmHXo1jwYLPqkG9Gw6BfKm5UsqirJMU-5NP8TPmXyb0liEGYi/s640/DSC00925.jpg" width="358" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If there's one visual trick that makes me want to eat a food, it would have to be layering. I don't care if it's a dip, a cake, or a sardine-ketchup pudding, if it has layers, it needs to get in mah belly. There's something so showy and almost whimsical about a stratum of food on top of food, like a circus pyramid or an awesome architectural feat. So when I was browsing Allrecipes.com recently and found that not only is there a Mexican entree I have yet to eat, but that it also has LAYERS, I knew it had won a spot on our weekly meal plan. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8jqFBFMGT3GCHJkGWQYPml77L4_7wYJybRaGgkUeNqiPVcZm119vBf1TiSPYroG_s0p7GpwOifObf54rIynd5vQRA33FcVh5MNpILn6GvQ2s-POko-q0-EBAfEswW1ep4Gpn87ZdLp5H/s1600/DSC00933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8jqFBFMGT3GCHJkGWQYPml77L4_7wYJybRaGgkUeNqiPVcZm119vBf1TiSPYroG_s0p7GpwOifObf54rIynd5vQRA33FcVh5MNpILn6GvQ2s-POko-q0-EBAfEswW1ep4Gpn87ZdLp5H/s640/DSC00933.jpg" width="358" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While it may not be a traditional Mexican dish, this 7-layer tortilla pie is certainly a fun way to use Mexican flavors. Cheesy, gooey, and salsa-y, with not too much spice, this was a hit even with my kids. And with its two types of beans (black and pinto), corn, and fresh tomatoes, I think you may actually reach your RDA of fiber in one meal by eating it. So check that off your bucket list. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllOklGBLig6uOd-4Uky4jQu8-htuVVKaVzGBf5ZiS8sk-RGp4yVdNn4QU5gKN9PFeyhNgH6gLzqUsfMwGlqRAu5gyVfFa6of2rjF7VwEnVuT99cFUWuC5DxcF8OFDjGhlVfZnN4oWa9pm/s1600/DSC00937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllOklGBLig6uOd-4Uky4jQu8-htuVVKaVzGBf5ZiS8sk-RGp4yVdNn4QU5gKN9PFeyhNgH6gLzqUsfMwGlqRAu5gyVfFa6of2rjF7VwEnVuT99cFUWuC5DxcF8OFDjGhlVfZnN4oWa9pm/s640/DSC00937.jpg" width="402" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The other great thing about this recipe is that, with relatively inexpensive ingredients, one pie feeds a small army. When friends of ours came for dinner the other night, we fed both of our families (4 adults and 6 kids) with just one of these. Hooray for fiber and yummy Mexican flavors and layers--LAYERS FOR EVERYONE!!!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>7-Layer Mexican Tortilla Pie</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://webcache.googleusercontent.com/search?q=cache:TKvywoq4_BsJ:allrecipes.com/recipe/seven-layer-tortilla-pie/+&cd=1&hl=en&ct=clnk&gl=us&client=safari" target="_blank">Allrecipes.com</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2 15-oz. cans pinto beans, rinsed and drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. salsa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 15-oz. can black beans, rinsed and drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. frozen roasted corn, thawed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. tomatoes, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. cilantro, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp. taco seasoning (see here for how to make your own)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7 (8-inch) flour tortillas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 c. shredded sharp cheddar cheese </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">diced tomatoes and cilantro for garnish, if desired</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. Heat oven to 350 degrees. Wrap tortillas in foil and bake 8-10 minutes. Leave tortillas in foil until you are ready to assemble the pie.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. Increase oven temperature to 400 degrees. In a large bowl, mash the pinto beans. Add 3/4 c. salsa and garlic cloves and stir to combine.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3. In another bowl, combine black beans, roasted corn, tomatoes, cilantro, taco seasoning, and remaining 1/4 c. salsa. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">4. Place 1 tortilla in the bottom of a 9-inch springform pan (or a pie plate). Spread 3/4 c. of the pinto bean mixture over tortilla to within 1/2 an inch of the edge. Sprinkle with 1/4 c.. shredded cheddar. Place another tortilla on top and spread with 2/3 c. black bean mixture, topping with 1/4 c. shredded cheddar. Repeat these layers two more times. Cover with remaining tortilla, spread with remaining pinto bean mixture, and sprinkle with remaining cheese. Top with cilantro and diced tomatoes, if desired.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">5. Cover with foil and bake in the preheated oven for 40-50 minutes. Slice into wedges.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6 generously.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-73267139151736577022015-07-12T13:49:00.000-07:002015-07-12T14:07:17.042-07:00Peach Almond Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQoe9PA7KZwjCWLrt1uYc51Lpqxfh-u59mdr7qycsx8I19C9pGIHr_GaKPep0my0y5pALkcf2WHr0JJRd3C638KpeZtGeWZNUMQf7idG6k_ToMtSwVfoLRGIZVR8ldZkJDNS2MNcTHFUM/s1600/DSC00911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQoe9PA7KZwjCWLrt1uYc51Lpqxfh-u59mdr7qycsx8I19C9pGIHr_GaKPep0my0y5pALkcf2WHr0JJRd3C638KpeZtGeWZNUMQf7idG6k_ToMtSwVfoLRGIZVR8ldZkJDNS2MNcTHFUM/s640/DSC00911.jpg" width="374" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I do my grocery shopping on Monday mornings. Have for years. In fact, the people at Fry's would probably put out an All Points Bulletin on me if I didn't show up there on a Monday morning. It's a routine I enjoy, planning meals over the weekend, proudly stowing my canvas bags in the cart, choosing which wholesome foods will fill our mouths and bellies this week. But my Monday shopping means, of course, that when Sunday rolls around, our refrigerator looks about as empty as the fridge at one of those extended stay hotels (only not as clean): </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBtHRdPaIWfLqRVMIuzdgwOTJcbxYs0gwUSbC_DsriRGv2zxjmqGmSkkIUrnxG6vwTqdGNXKcVC7tUJjoi80yP4QHx6Qmzc7bhROnsi6Bu4KTAXNwjkvZztU7v2tIFfaMmFhja3x7NmXL/s1600/IMG_3841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBtHRdPaIWfLqRVMIuzdgwOTJcbxYs0gwUSbC_DsriRGv2zxjmqGmSkkIUrnxG6vwTqdGNXKcVC7tUJjoi80yP4QHx6Qmzc7bhROnsi6Bu4KTAXNwjkvZztU7v2tIFfaMmFhja3x7NmXL/s640/IMG_3841.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm telling you, by Sunday, it's all condiments. And maybe one or two other essentials, like that Starbucks iced coffee front and center. Otherwise, I think I just saw a tumbleweed blow through this refrigerator.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I pride myself on trying to use up the food we buy, but when the Sunday breakfast choices are stale bread or one bowl of cereal cobbled together from three separate boxes, I need a better plan. Something I can put together using non-perishables, like perhaps rolled oats, nuts, and canned fruit. Something like a baked peach almond oatmeal, perhaps?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7Q6AVh6YNojM-JO81I2aO8JIhSesKmzyhtyeIzvpyLtTPHmORHrVihhJeKcgCe5HcLbU57HQqu6yInW7ld69AumbjlpxYyTfs8xaTf3hnpuiRdz1UnAD3rAnfuAJTjyZhXhXtJpsnrOW/s1600/DSC00905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7Q6AVh6YNojM-JO81I2aO8JIhSesKmzyhtyeIzvpyLtTPHmORHrVihhJeKcgCe5HcLbU57HQqu6yInW7ld69AumbjlpxYyTfs8xaTf3hnpuiRdz1UnAD3rAnfuAJTjyZhXhXtJpsnrOW/s640/DSC00905.JPG" width="460" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Don't mind if I do! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This baked oatmeal, with its heavy use of non-perishables, has saved my Sunday breakfast-making hide more than once. And it just so happens to be my absolute favorite baked oatmeal ever. This probably has to do with the fact that it calls for almond extract to add flavor. I don't know how they make almond extract, but I have to assume leprechauns and incantations are involved, because that stuff is MAGIC. Add it to crunchy sliced almonds, sweet peaches, cinnamon, brown sugar, and oats, and you have the Oatmeal to End All Oatmeals.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now that peaches are in season, you could of course also use fresh peaches in this recipe with even more delicious results, but for my purposes, the lonely yellow can in the back of the pantry does just fine, too. As always with baked oatmeal, I bake it the night before, refrigerate, and reheat individual portions in the microwave with a splash of milk in the morning.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsPZRhomwPOm637MIx-CEQEStugbJcPp7cVBsCGuhnVfPfM3z_hBoXsKpp3zF5VYgkhsfekp60qpwOjGT2lgApFhVMejbsV8qLRMg46BuwNsWv4h5vFooQemnRTQ0TSBVQtVicQPTS4iV/s1600/DSC00901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsPZRhomwPOm637MIx-CEQEStugbJcPp7cVBsCGuhnVfPfM3z_hBoXsKpp3zF5VYgkhsfekp60qpwOjGT2lgApFhVMejbsV8qLRMg46BuwNsWv4h5vFooQemnRTQ0TSBVQtVicQPTS4iV/s640/DSC00901.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">See? No one has to be the wiser about the barren wasteland in the fridge. Now if I could just figure out what to make for lunch...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBB8lKEEa6Km87QLaovaZUPTGZIjvV2lhqKbMjpmWgnHXipqcztyI9Bjqmxy4ammfzoctTpZUHw8MN50gOgIE-7X-Tpz2NMK4yjHbVlkN9O2rgr0ANFutNb6x8mMXccZ-riEHNTPhxEec/s1600/IMG_3587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBB8lKEEa6Km87QLaovaZUPTGZIjvV2lhqKbMjpmWgnHXipqcztyI9Bjqmxy4ammfzoctTpZUHw8MN50gOgIE-7X-Tpz2NMK4yjHbVlkN9O2rgr0ANFutNb6x8mMXccZ-riEHNTPhxEec/s640/IMG_3587.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Peach Almond Baked Oatmeal</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.twopeasandtheirpod.com/baked-peach-almond-oatmeal/" target="_blank">Two Peas and Their Pod</a>)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 c. old-fashioned oats</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. light brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. chopped almonds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. butter, melted and cooled</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 c. unsweetened almond milk (or cow's milk)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. almond extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. sliced peaches, divided (or 1 15-oz can sliced peaches in light syrup, drained)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350 degrees.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Grease an 8 x 8 inch glass baking dish with cooking spray. Scatter about half the peach slices around the bottom of the dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In a large bowl, combine oats, brown sugar, salt, baking powder, cinnamon, and 2/3 of the almonds. Pour evenly over peaches.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. In the same bowl, whisk together melted butter, almond milk, egg, vanilla, and almond extract. Pour evenly over the oat mixture, giving the dish a few thwacks on the countertop to evenly distribute, if necessary. (Just don't thwack too hard!) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Arrange remaining peach slices on top and sprinkle with remaining almonds.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Bake about 40 minutes until the top is golden and set. Let cool at least 5 minutes before serving. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-39584712842962257632015-07-01T20:37:00.001-07:002015-07-01T20:37:29.296-07:00Lighter Lemon Blueberry Cheesecake Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaVnwvUVDr2mMvK4rSxfNzaGyQHpY7XbiPSQuI5VuN46zNIvx5QAhzYS6QRxpmXUxjSrbpKoaFH4SaVD0gJbl46YkAQCFX3OjKGJ7pVGNlnimKGiZgXGibmSFbJPYl14LCNhCTRA8HWv5/s1600/DSC00890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaVnwvUVDr2mMvK4rSxfNzaGyQHpY7XbiPSQuI5VuN46zNIvx5QAhzYS6QRxpmXUxjSrbpKoaFH4SaVD0gJbl46YkAQCFX3OjKGJ7pVGNlnimKGiZgXGibmSFbJPYl14LCNhCTRA8HWv5/s640/DSC00890.jpg" width="358" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Whoa, did this blog really go through the whole month of June without a dessert post? Unprecedented! Let's remedy that immediately! With the Fourth of July just a few days away, you may be giving some thought to what to take to whatever gathering you might be attending. Perhaps you'd like to make something crowd-pleasing that contains something red, white, or blue for that barbecue/pool party/Founding Fathers costume party? Allow me to suggest these lightened-up lemon blueberry cheesecake bars. I should really put the "cheesecake" in quotes, since these bars don't actually contain "cream cheese"....hence the "lighter" part of their name. Or maybe that's... </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShODVz0c9uMuPZc0DJ0WWeZodkMgyqjzkO2pMSrV_xkYq4TtT-A47z-Y51nVF0O3zgFSOml8piXeKTCQwl2YCqgjgLa1gSnh96YoID_QhyphenhyphenXI3xAV3GOAKVmfNqcnTH8HyYHTffHGIfSAM/s1600/556828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShODVz0c9uMuPZc0DJ0WWeZodkMgyqjzkO2pMSrV_xkYq4TtT-A47z-Y51nVF0O3zgFSOml8piXeKTCQwl2YCqgjgLa1gSnh96YoID_QhyphenhyphenXI3xAV3GOAKVmfNqcnTH8HyYHTffHGIfSAM/s640/556828.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Anyway, these bars are a healthier (though I wouldn't go so far as to say necessarily<i> healthy</i>) version of a usually pretty heavy dessert. Their secret? Cottage cheese instead of cream cheese. While you may not be a fan of cottage cheese as a food on its own--visions of '80s diet plates, perhaps?--it's a useful substitute for drastically reducing calorie and fat content in cheesecakey desserts. As a matter of fact, 8 oz. of cottage cheese contains about 220 calories and 10 grams of fat, whereas 8 oz. of cream cheese contains 775 calories and 80 grams of fat. A pretty staggering difference, if you ask me. Almost makes me regret all that real cheesecake I've indulged in.....<i>almost</i>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62njXYbuwal63228olx0fKxuI-EUVk-kOSs-MK492pkw42MF_4-Owtm6TEptGxcctTwBbxmNRKmQk_vFHspp6RzZNgnU64166FlF7DQZWe_pcDHvtBx3k1OqrTzGuYLTSfQhPYjJtrzb-/s1600/DSC00893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62njXYbuwal63228olx0fKxuI-EUVk-kOSs-MK492pkw42MF_4-Owtm6TEptGxcctTwBbxmNRKmQk_vFHspp6RzZNgnU64166FlF7DQZWe_pcDHvtBx3k1OqrTzGuYLTSfQhPYjJtrzb-/s640/DSC00893.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Amazingly enough, even without cream cheese, these still actually taste great, and not at all like cottage cheese! (I suppose a generous ration of sugar and butter helps in that department.) Creamy and lemony with that cold cheesy texture that feels so refreshing in your mouth, they could be perfect addition to an Independence Day spread. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwPG7w9pYBBokqi8ZDBS3RLPZkEAEVoMk9QsWdUGWUGm1Ag3qZeANIDUL4Cl0bb22KI3Hcvpl-bUflayU9mDdW12IZzj6HWnHQ9WAp6e13SAGFxlVNc4VBrQYh7-SgkxjUDTWsRdgnBpY/s1600/DSC00892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwPG7w9pYBBokqi8ZDBS3RLPZkEAEVoMk9QsWdUGWUGm1Ag3qZeANIDUL4Cl0bb22KI3Hcvpl-bUflayU9mDdW12IZzj6HWnHQ9WAp6e13SAGFxlVNc4VBrQYh7-SgkxjUDTWsRdgnBpY/s640/DSC00892.jpg" width="432" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These could also be re-styled with orange zest and juice instead of lemon and raspberries instead of berries. Citrus plus berries pretty much always yields something delicious. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Lighter Lemon Blueberry Cheesecake Bars</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from a <a href="http://frysfood.com/" target="_blank">Fry's Foods</a> coupon mailer)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Crust:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. butter, softened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. packed brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Filling:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. low-fat cottage cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2/3 c. white sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. grated lemon rind</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 1/2 Tbsp. fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg white</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. fresh blueberries</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350 degrees.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. To prepare crust, beat butter, brown sugar, salt, and nutmeg in a medium bowl until smooth. (You can do this by hand or use a mixer on medium speed.) Spoon 1 c. flour into a dry measuring cup, level with a knife, and add to the butter mixture. Beat on low or by hand until well blended. Press into the bottom of a greased 8 x 8 inch baking dish. (I always use a small sheet of wax paper to get all the crumbs pressed down neatly.) Bake 20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. To prepare filling, place cottage cheese in the bowl of a food processor. Process until smooth, 1-2 minutes, scraping sides of the bowl once. Add sugar, flour, lemon rind, lemon juice, egg, and egg white and process until well combined. Pour over the cooled crust and sprinkle blueberries around the top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Bake an additional 25 minutes. Let cool, then refrigerate for at least two hours before slicing. (The longer you refrigerate, the firmer they get.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes one 8 x 8 inch pan.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-71669657954452141642015-06-29T14:53:00.000-07:002015-06-29T14:53:29.836-07:00Spicy Pan-Fried Noodles with Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Hg1axEZjRH7kckE4cJpntKdjkVvUIwzMigXlmLgmjuQkoyEpjGkWWAzFqvIfhCMlrWDDhRokU5ai9uxbNy1lI8JyAIgoVog2IA47WzcwhS4vGlFcxSZ0AdqtJlJNFzu1ipxIHMXJazHb/s1600/DSC00868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Hg1axEZjRH7kckE4cJpntKdjkVvUIwzMigXlmLgmjuQkoyEpjGkWWAzFqvIfhCMlrWDDhRokU5ai9uxbNy1lI8JyAIgoVog2IA47WzcwhS4vGlFcxSZ0AdqtJlJNFzu1ipxIHMXJazHb/s640/DSC00868.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's rare that one dinner gets made twice in two weeks at our house--or even twice in a month. I'm too fond of variety (and of trying new recipes) for that to happen very often. But every once in awhile a dinner recipe comes along that makes me want to make it EVERY. DAY. Like these spicy pan-fried noodles with tofu: </span></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguysHlci89tJcUJS18LEkHLlulf9r5hmvWwPCfgXj4AbyVw5IsFOsrdD5cQGVUygixN5bYX5Pbc2jSosEw46W9aJSoL_nAZOEQwikQPcwVy9fIrvKjS6RdEMU5F9Fml5TbmvDweIRgv6fP/s1600/DSC00871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguysHlci89tJcUJS18LEkHLlulf9r5hmvWwPCfgXj4AbyVw5IsFOsrdD5cQGVUygixN5bYX5Pbc2jSosEw46W9aJSoL_nAZOEQwikQPcwVy9fIrvKjS6RdEMU5F9Fml5TbmvDweIRgv6fP/s640/DSC00871.jpg" width="358" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I gave these a try a couple of weeks ago on a Friday when our family was gathered around the TV for our semi-monthly Family Movie Night. It's kind of a shame I was in the kitchen cooking during part of the movie, because it was <i>Phineas and Ferb the Movie: Across the Second Dimension</i>. I may have mentioned before that <i>Phineas and Ferb</i> is, in my opinion, the greatest kids' show of all time. I've actually thought about getting on Twitter just so I could <strike>stalk</strike> follow Dan Povenmire, one of the show's creators. Anyway, since I made this delicious meal to the sounds of the movie in the background, I now associate the tantalizing blend of lime, brown sugar, and Sriracha with the voice of Dr. Heinz Doofenschmirtz (AKA the best character in the best kids' show of all time).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fast forward two weeks to our next Family Movie Night. I had been craving these noodles so much since the Phineas and Ferb movie night, I decided to bend my usual rules and make them again. Now I'm going to associate their taste with a combination of Dr. Doofenschmirtz and Judy Garland's <i>Somewhere Over the Rainbow</i>, because this time around we watched <i>The Wizard of Oz</i>. So that's a weird mental picture. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Regardless, I stand by my fortnight-long craving for these spicy noodles and tofu. They are absolutely </span><span style="font-family: Arial, Helvetica, sans-serif;">restaurant quality, like something you'd get at Pei Wei (and then order every time you go there from here to eternity, like I do with their honey-seared chicken). For little ones or picky palates, </span><span style="font-family: Arial, Helvetica, sans-serif;">the spice level can be adjusted by scaling back the Sriracha. </span><span style="font-family: Arial, Helvetica, sans-serif;">I also realized after making this twice that it happens to be vegan. So there's that, too, if that floats your boat. Or if it doesn't, forget I said it and enjoy this meal for the spicy-sweet deliciousness it is!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChtpgONDLuKHEF67kMVMAmU-Olekq4SF_wxCM6mQ2ZFNFdrd2AlP66D5Rp9xDhwAabbNw7jDNTUiOka9wpOLBQEPK9kMI2Dkg7byN8v7Xh-0VRhyiIgeeiP7KupHeoiTcDa38mLYQnDMC/s1600/DSC00864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChtpgONDLuKHEF67kMVMAmU-Olekq4SF_wxCM6mQ2ZFNFdrd2AlP66D5Rp9xDhwAabbNw7jDNTUiOka9wpOLBQEPK9kMI2Dkg7byN8v7Xh-0VRhyiIgeeiP7KupHeoiTcDa38mLYQnDMC/s640/DSC00864.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Spicy Pan-Fried Noodles with Tofu</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.finecooking.com/recipes/spicy-pan-fried-noodles-tofu.aspx" target="_blank">Fine Cooking</a>)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. packed brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. fresh lime juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp. Sriracha, adjustable to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large cloves garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. vegetable or peanut oil, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">14 oz. extra-firm tofu, pressed as dry as possible and sliced into 3/4 inch cubes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 carrots, peeled and sliced into 1 1/2 inch long matchsticks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. shallot, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">16 oz. cooked Udon noodles*</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-3 c. green cabbage, thinly sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. In a small bowl, whisk together the soy sauce, brown sugar, lime juice, Sriracha, minced garlic, and 2 Tbsp. water. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a large non-stick skillet, heat 1 Tbsp. of oil over medium-high heat until shimmering. Add tofu, season with salt and pepper, and sauté until golden brown on all sides, about 7-10 minutes. Transfer to a large bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Off the heat, add another 1 Tbsp. oil to the pan. Return to heat and add sliced carrots, cooking and stirring occasionally 3-5 minutes or until tender and browned in spots. Transfer to bowl with the tofu. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Off the heat, add the remaining 1 Tbsp. oil to the pan. Add shallot and return to heat, sauté about 1 minute, then add cooked noodles. Saute 2-3 minutes until noodles have browned in spots. Stir the sauce and carefully add it to the pan. Toss well to coat and cook and stir until the sauce reduces to a sticky glaze, about 2 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Return tofu and carrots to the pan. Add sliced cabbage and toss until heated through. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">*To make preparation faster and easier, consider using microwavable steam-pack noodles such as these:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitflLqYPO-GfO-CVgwjRtGM4FIJovLAn2XnvglwKYN9edjrQ_rbNgsBvrWRO-OyJutjpFUmfSyWhKPLBE-MrFrey0f4ParYKvKlQMhW9Lj49R057BDY_cHXUoHqmEXGwcm6zwUOgE6hAjD/s1600/IMG_3811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitflLqYPO-GfO-CVgwjRtGM4FIJovLAn2XnvglwKYN9edjrQ_rbNgsBvrWRO-OyJutjpFUmfSyWhKPLBE-MrFrey0f4ParYKvKlQMhW9Lj49R057BDY_cHXUoHqmEXGwcm6zwUOgE6hAjD/s320/IMG_3811.jpg" width="252" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Microwave while carrots are cooking in the skillet--voila! Instant cooked noodles!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-44166122126004284062015-06-23T22:00:00.000-07:002015-06-23T22:27:31.852-07:00Nacho Libre Party!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTqp_ykfBhq7oBQ6WaFKlanRNzEZgc2qFveYIBUgy-_tnKjy1uTwN7Mx97Kzwk2lj0nPEih2GAOEJnw-C8FGa2is7bUz08zJNXbsZLDz6-yuDA995nxwS7AOIp0HwsY0DE2WrbnYXmI7U/s1600/Nacho+Libre+Party.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTqp_ykfBhq7oBQ6WaFKlanRNzEZgc2qFveYIBUgy-_tnKjy1uTwN7Mx97Kzwk2lj0nPEih2GAOEJnw-C8FGa2is7bUz08zJNXbsZLDz6-yuDA995nxwS7AOIp0HwsY0DE2WrbnYXmI7U/s640/Nacho+Libre+Party.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you've ever seen the movie <i>Nacho Libre</i>, you know it's a hilarious, bizarre, and addictingly quotable piece of filmmaking. My husband and I have been bandying lines from it back and forth for years (in our best Mexican Jack Black impressions, of course), such as: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">"Get that corn outta my face!" </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">"Chancho! I need to borrow your sweats!" </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">"Beneath the clothes we find the man, and beneath the man, we find his...<i>nucleus</i>."</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">"I believe in SCIENCE." </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's a totally uniquely stylized movie with cool scenery, endearing characters, and even a great soundtrack--AND it happens to be one of the few movies we own on BluRay. So since it had been awhile since either Anthony or I had seen it, we decided it needed to be an event shared with friends. Thus was born the idea for.... "<i>doodle deedle doodle dee!" </i>(Nacho Libre inside joke)...a Nacho Libre movie night! I thought I'd share some of the details of this fun event here on the blog in case you, too, have been saying to yourself, "Hey, I haven't watched <i>Nacho</i> <i>Libre </i>in awhile. Why don't we center an entire party around it?" Read your mind, right?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Decor:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In my book, a fun party starts with a fun invitation. I found this hard-core luchador postcard on Zazzle, an online custom retailer that sells absolutely EVERY customized product you can dream. You could type "Striped Donkey Prom Queen" into their search engine, and it'd be like, "Your search yields 2,000 results!" Order this Lucha Libre postcard <a href="http://www.zazzle.com/lucha_libre_mexican_wrestling_mask_postcard-239005025133627529" target="_blank">here</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhin2hztrFQfXxm8vSZxC-1yAYfiuKEgX9TptNtZv7ZFH7hH0LXtjs7EeKx7oXTiZ5NVobpDmVHIvxF9jZ19gCErEv4vN76tzeaetsQOELGUqghZr2dMOgN5QtpU2P4a97ZxWq4izFl8gTM/s1600/lucha_libre_mexican_wrestling_mask_postcard-r500d9a07d8554821a62be4ff8acd7314_vgbaq_8byvr_512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhin2hztrFQfXxm8vSZxC-1yAYfiuKEgX9TptNtZv7ZFH7hH0LXtjs7EeKx7oXTiZ5NVobpDmVHIvxF9jZ19gCErEv4vN76tzeaetsQOELGUqghZr2dMOgN5QtpU2P4a97ZxWq4izFl8gTM/s400/lucha_libre_mexican_wrestling_mask_postcard-r500d9a07d8554821a62be4ff8acd7314_vgbaq_8byvr_512.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Of course you can't have a Lucha Libre postcard invitation without getting a little creative with your wording to reflect the Nacho Libre theme. I tried to work in some quotes from the movie:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjqVVG_fgJLemGC2zLlt9CLBT2iKr8UVyOmoMF4UPdDpEbo9FuIGuqLVaGOny84NSqsf4fa0TYDFKd2AOJ_x8In4GsWc6FzR3jk1k75YiaSpIqK7qAhKdsDNkXQvNrPAMNQhSGtnQ2-sv/s1600/IMG_3709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjqVVG_fgJLemGC2zLlt9CLBT2iKr8UVyOmoMF4UPdDpEbo9FuIGuqLVaGOny84NSqsf4fa0TYDFKd2AOJ_x8In4GsWc6FzR3jk1k75YiaSpIqK7qAhKdsDNkXQvNrPAMNQhSGtnQ2-sv/s640/IMG_3709.jpg" width="547" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Surprisingly, no one actually wore stretchy pants. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oh, well! On to the decor! I've always been enamored with the colorful flag banners I see at Mexican gatherings, so I figured this occasion called for finally laying down 5 bucks to get one. Amazon just called this one <a href="http://www.amazon.com/gp/product/B00B9YE0QG?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00" target="_blank">"Medium Plastic Mexican Banner"</a> for us gringos, but apparently these are actually called <i>papel picado.</i> Either way, it was worth $5 to bring a festive touch over our buffet spread in the kitchen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-nT4H2hRqKkS_SKOdewE1Vsb5cFVXP8wROhXVevBN-AWgPx9TMzZCgXNJmasFzLBTfeUdI0-6DpOmSlM0mtjmvckFubAsoqGIO3Yn6eNRtZnWZMCltqSGbJJSm-JsTclxZW8QV6KNqTC/s1600/IMG_3782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-nT4H2hRqKkS_SKOdewE1Vsb5cFVXP8wROhXVevBN-AWgPx9TMzZCgXNJmasFzLBTfeUdI0-6DpOmSlM0mtjmvckFubAsoqGIO3Yn6eNRtZnWZMCltqSGbJJSm-JsTclxZW8QV6KNqTC/s640/IMG_3782.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Amazon also came in handy for ordering a <a href="http://www.amazon.com/gp/product/B00BH1YRAA?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00" target="_blank">serape table runner</a> that added some color to the dinner buffet:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFaIt5dkHJQ74UWaG6QMqvUgx1MrOxGWI6Poou9k24lqDLjfleEq9JJX_9PWcluUPz55n0K-tCv8vqqX2J2QXf_aTlJ2Qz2Ztr_O4gB0n9VAj9wnoABxE-_TzbUjuPB-wxCfHAAqdeLGo/s1600/IMG_3803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFaIt5dkHJQ74UWaG6QMqvUgx1MrOxGWI6Poou9k24lqDLjfleEq9JJX_9PWcluUPz55n0K-tCv8vqqX2J2QXf_aTlJ2Qz2Ztr_O4gB0n9VAj9wnoABxE-_TzbUjuPB-wxCfHAAqdeLGo/s640/IMG_3803.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1QjOikHUIHJj4k99dS0UebFXl9hKJl5ZPk0N1YglygtTU_4FrB6NgWOf9PpgEmVpIGJhzggfPn_0O6KGS8jwjevhYBbceSTJyJBfYsptlIEeS3msEUDqEnWnILgoi4l3tdLaGAIsQQfJ/s1600/IMG_3796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1QjOikHUIHJj4k99dS0UebFXl9hKJl5ZPk0N1YglygtTU_4FrB6NgWOf9PpgEmVpIGJhzggfPn_0O6KGS8jwjevhYBbceSTJyJBfYsptlIEeS3msEUDqEnWnILgoi4l3tdLaGAIsQQfJ/s640/IMG_3796.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Papel picado + serape table runner + food + Anthony giving me his best Nacho Libre face. Nailed it, honey.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In addition to our dinner buffet spread, we also had a dessert table:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxm1AEaMubanxaV5RKSBH86IF0r4J927ggCvGIL9oC9Fx5RZQViigCvDvLI50Oxq7vowektxa1nvtkQ4BbjZySl5mosTRBx-81Iy6JEtxDU3HXSdWZHbtds90rPRd8SGLEEzQIYP7mt1s/s1600/IMG_3790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxm1AEaMubanxaV5RKSBH86IF0r4J927ggCvGIL9oC9Fx5RZQViigCvDvLI50Oxq7vowektxa1nvtkQ4BbjZySl5mosTRBx-81Iy6JEtxDU3HXSdWZHbtds90rPRd8SGLEEzQIYP7mt1s/s640/IMG_3790.jpg" width="480" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I had seen crepe paper printed with the Mexican flag on Oriental Trading Company's website, but couldn't bring myself to pay shipping for it, so I decided to make my own version by lining green, white, and red crepe paper around the border of my kitchen table. Some double-stick tape held it in place on the surface and I let the edges hang down for a little flare. P.S. Yes, I know the Mexican flag also has an eagle on it. I'm just not great at drawing eagles on crepe paper. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxm1AEaMubanxaV5RKSBH86IF0r4J927ggCvGIL9oC9Fx5RZQViigCvDvLI50Oxq7vowektxa1nvtkQ4BbjZySl5mosTRBx-81Iy6JEtxDU3HXSdWZHbtds90rPRd8SGLEEzQIYP7mt1s/s1600/IMG_3790.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_DWRbH4E8B4YmYBAuMQqhDWNwFwiv733Xxvt1XPIKgUO1Qe1jClx4DaCB3smMBTqbGJUJGsgqNrMzROwxANg39ehtl2Tu05Rwq4JM8hJ4N68sxBpPpNSTIWinC7D3_8B4VRGCUFb35Kq/s1600/IMG_3792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_DWRbH4E8B4YmYBAuMQqhDWNwFwiv733Xxvt1XPIKgUO1Qe1jClx4DaCB3smMBTqbGJUJGsgqNrMzROwxANg39ehtl2Tu05Rwq4JM8hJ4N68sxBpPpNSTIWinC7D3_8B4VRGCUFb35Kq/s640/IMG_3792.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUqWp493Dckybv3QDeEUqPJUzcLhw9dqsvEDHDfwYHPGnTJyKeCGNJGkWcDI0hWguGzh0mwJQ90Hg3T_b3kKtqeOHdU2aNLGbUiMCPHogzBnpHTp_GaBIZKCCdq3L38BSTCBxaUXMMKdj/s1600/IMG_3793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUqWp493Dckybv3QDeEUqPJUzcLhw9dqsvEDHDfwYHPGnTJyKeCGNJGkWcDI0hWguGzh0mwJQ90Hg3T_b3kKtqeOHdU2aNLGbUiMCPHogzBnpHTp_GaBIZKCCdq3L38BSTCBxaUXMMKdj/s640/IMG_3793.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Another area I had fun decorating was a wall plastered with luchador promo posters. Googling "vintage luchador posters" gave me some images to play with, which I printed, mounted on construction paper backing, and hung for a quick way to cover a large space.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGBQhBzJOxYicFZQW6w32KgDPaFP3MAaXWetA1Z0AGwwnx9-0-Zy4FKXpRm4ZTyXZxTjmrFaU0YliJSAUkwYuRZXJhfym4P1mRxzlCZlepB-4AVNXJORhLxpsOlekLZsF3rwkyycLjeFF/s1600/IMG_3784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGBQhBzJOxYicFZQW6w32KgDPaFP3MAaXWetA1Z0AGwwnx9-0-Zy4FKXpRm4ZTyXZxTjmrFaU0YliJSAUkwYuRZXJhfym4P1mRxzlCZlepB-4AVNXJORhLxpsOlekLZsF3rwkyycLjeFF/s640/IMG_3784.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally, as I said, I really can't overemphasize the quotability of <i>Nacho Libre</i>. One of my husband's favorite is when Nacho is serving some kind of disgusting slop to his fellow friars for breakfast and one of them has this to say:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbds5PsNqTvKHG6j_Gt0v98KEa42JBC3I03gAlRlMk23c6Bbix0Rf-UGbyimU-AAUJLaqcOS1RSZYeK5XQQJuvBA6bSqzP-NuAirsdmVqL6Q-QUx7i7dO_jNsN5_Zry2hoUeEAAVFAdFX9/s1600/IMG_3794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbds5PsNqTvKHG6j_Gt0v98KEa42JBC3I03gAlRlMk23c6Bbix0Rf-UGbyimU-AAUJLaqcOS1RSZYeK5XQQJuvBA6bSqzP-NuAirsdmVqL6Q-QUx7i7dO_jNsN5_Zry2hoUeEAAVFAdFX9/s640/IMG_3794.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, yeah, that had to be placed in the bathroom. Keepin' it classy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Activities:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Since <i>Nacho Libre</i> is a pretty family-friendly movie, we let our kids be a part of the evening and invited our friends' kids, too. While the grownups gathered over sangria and Mexican beer, the kids had a chance to create their most awe-inspiring luchador masks. I found these coloring page printables on a site called <a href="http://www.firstpalette.com/tool_box/printables/luchador.html" target="_blank">First Palette</a>:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7X8d4EkU2Ds7GyBaLPdzWgVYQZl4K3ocgpmWV6NHac0xHyASpXX8qCHxpO8JuokxMTp0En9HNPkmTe6p3LfGub5m7lWB6x7i1m3htABdtt7PODZfQr12Xem0Ljtfw8SCOV_Gbvxug5Zs/s1600/luchador3.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7X8d4EkU2Ds7GyBaLPdzWgVYQZl4K3ocgpmWV6NHac0xHyASpXX8qCHxpO8JuokxMTp0En9HNPkmTe6p3LfGub5m7lWB6x7i1m3htABdtt7PODZfQr12Xem0Ljtfw8SCOV_Gbvxug5Zs/s320/luchador3.gif" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtwDsXYJ6p4ProD5Sg3u9zqYem5gmuFwcyciIMR8a2S9llEOVkxNIkJgOHQoRfjjHFDEDl3i-LCOHv6RYxGVJfCgleueFI6ttq6xVqYJ2UCr-giexGFbQb4G4ufKTCe0_iunKSBgfKzpeu/s1600/luchador4.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtwDsXYJ6p4ProD5Sg3u9zqYem5gmuFwcyciIMR8a2S9llEOVkxNIkJgOHQoRfjjHFDEDl3i-LCOHv6RYxGVJfCgleueFI6ttq6xVqYJ2UCr-giexGFbQb4G4ufKTCe0_iunKSBgfKzpeu/s320/luchador4.gif" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbm794-5DOL56AV4JWaC8t2L4194xr7rBADEubjq5ATmpNM5g0eiaMunQp_8WqfR7q63PvSDQzEq-t5e0_lA_Skje3175yr8-lFiIhbSUTDabNL-1phSKVQ1sinZsVDO5cv8C8To44vR2R/s1600/IMG_3715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbm794-5DOL56AV4JWaC8t2L4194xr7rBADEubjq5ATmpNM5g0eiaMunQp_8WqfR7q63PvSDQzEq-t5e0_lA_Skje3175yr8-lFiIhbSUTDabNL-1phSKVQ1sinZsVDO5cv8C8To44vR2R/s640/IMG_3715.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This dude means business! Are you trembling in your bright red lace-up luchador boots?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the adults, a friend at the party looked up <a href="http://gangstaname.com/names/mexican_wrestler#.VYop0NzipZh" target="_blank">this awesome site </a>that generates a luchador name based on your actual name. I have no idea what matrix it's using, but my luchador name is <i>El Lobo Mas Macho</i>--the more macho wolf. Sounds about right. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Food</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6u3G8lP4cYouVZk1ocn2w40tDeO5DCsRrx1rOzmVaX8OV4qw8BcOkneVQv2xJLO_yY22l9Tn5yOOMS_hedVSvDbvZrj4EXf0t-1qZBIkVCs-ce-qG4JHC8A_ZYPbVlTLxIt7BUvCgtt6/s1600/IMG_3802.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6u3G8lP4cYouVZk1ocn2w40tDeO5DCsRrx1rOzmVaX8OV4qw8BcOkneVQv2xJLO_yY22l9Tn5yOOMS_hedVSvDbvZrj4EXf0t-1qZBIkVCs-ce-qG4JHC8A_ZYPbVlTLxIt7BUvCgtt6/s400/IMG_3802.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZrgNCcUxMrPreQyCHNfd_MWyBVqky-UPAzdAjZksPQ2z3svnJ8Ls_6L63DluXZxUudmr5o9O0Epqrgr58OAvPtGDTjnBHLSeCLgn_DRIVZfsHXcN4VKumBZPnWJXaI8hLPjKOVpEJZPT/s1600/IMG_3801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZrgNCcUxMrPreQyCHNfd_MWyBVqky-UPAzdAjZksPQ2z3svnJ8Ls_6L63DluXZxUudmr5o9O0Epqrgr58OAvPtGDTjnBHLSeCLgn_DRIVZfsHXcN4VKumBZPnWJXaI8hLPjKOVpEJZPT/s400/IMG_3801.jpg" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Last but not least, the food! The premise of our Nacho Libre party was that it would be a nacho dinner, so I set out to create an all-star nacho buffet. Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chips (the Lord's chips, obviously)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Nacho cheese sauce in the Crock Pot</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://alovelettertofood.blogspot.com/2015/02/veggie-ful-slow-cooker-salsa-chicken.html" target="_blank">Veggie-ful Salsa Chicken</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spiced black beans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Regular salsa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mango salsa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olives</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Avocados</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sriracha</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A Mexican salad rounded out the dinner.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you were wondering about that fabulous-looking dessert in an earlier image, here it is again. This thing was a masterpiece of cookie crust, white cake, and confetti frosting. Thank God for Pro's Ranch Market, our local Mexican grocery store.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkCN9PbukT8IMvm5e71BmBxqHhOu_tJ8X3CCUuIHpkCdY1JW-Zhu6jQ3Nb7w3x_Pxeb8KgV-DghgNq902BX_oG0Kc1UZsUKpNUXnsT8Wq0nEXit9ahyuqfNxD_QVrwgF3CtfHPVoj3Bdy/s1600/IMG_3788.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkCN9PbukT8IMvm5e71BmBxqHhOu_tJ8X3CCUuIHpkCdY1JW-Zhu6jQ3Nb7w3x_Pxeb8KgV-DghgNq902BX_oG0Kc1UZsUKpNUXnsT8Wq0nEXit9ahyuqfNxD_QVrwgF3CtfHPVoj3Bdy/s640/IMG_3788.jpg" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After all that food, all I can say is "Chancho! I need to borrow your sweats!"</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the end, after the movie was over and the last </span><span style="font-family: Arial, Helvetica, sans-serif;">guest had gone home, I would say it was a fun time dipping into the world of Nacho Libre, made even better with friends. I'll leave you with one more quote that sums it up:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">"My life is good! Reaaallly good!"</span></div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6259907120233676395.post-72114812394674678462015-06-17T16:48:00.000-07:002015-06-27T09:45:49.920-07:00Zucchini Cheddar Fritters<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMijevzJ2O0SI8buBaqEaDFVRPfIUAWt1kyYPDS6FR7JHxV6PyHDD6HMKd_8I8fFRUCvjUW0QKNYJV-5LCaGQqFLgV8epwYClhMKfOoNd5PWfSYMVwBJS_WyQMHsdL-47XuWPzpobQm0xh/s1600/IMG_3770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMijevzJ2O0SI8buBaqEaDFVRPfIUAWt1kyYPDS6FR7JHxV6PyHDD6HMKd_8I8fFRUCvjUW0QKNYJV-5LCaGQqFLgV8epwYClhMKfOoNd5PWfSYMVwBJS_WyQMHsdL-47XuWPzpobQm0xh/s640/IMG_3770.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tomorrow marks the halfway point of my summer school chemistry class, which I (perhaps foolishly) figured I could "knock out" over the summer and put behind me as I progress in my nutrition degree. Whoa, did I have another thing coming. As it turns out, "Fundamental Chemistry" is no hippety-hop down the primrose path of the periodic table. The last four weeks have been a brain-bending blur of memorizing chemical nomenclature, struggling to recall math principals I haven't used since high school, and spending my mornings doing things like decompose potassium chlorate. Gradually my comprehension has caught up with the material and I finally feel like I get most of what we're doing......for now. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime--and when you're in an intensive 8-week chemistry class, there's not a whole lot of meantime--at least cooking serves as a stress reliever. And it's especially a boost when what I'm cooking takes wholesome ingredients and turns them into something delicious. Which is its own kind of chemistry, right? </span><span style="font-family: Arial, Helvetica, sans-serif;">Making these zucchini cheddar fritters the other night was a simple pleasure that went a long way toward shaking off some of the stress of summer school. Their soft-on-the-inside, crispy-on-the-outside texture, plus the yin-yang balance of sharp cheddar with mellow zucchini is </span><span style="font-family: Arial, Helvetica, sans-serif;">is one of those food gestalts that is more than the sum of its parts. </span><span style="font-family: Arial, Helvetica, sans-serif;">My only concern is whether to call them fritters or pancakes. Or pitters or francakes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Well, it's been a nice little break--now back to molecular mass and stoichoimetry! Maybe someday I'll be able to share about the chemistry of cooking. After all, that's the best kind.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZU6xo8Ch2HxMGaasHrpdJV6VIyPuRpAZMygzfx9mvDLiWFPHSJ6Ht5WaAJRHLIkGhd_KRtq9MsM5-souOk3zQDgOvWLHRTaD86BZwB8VJlFYSDt8BoJnqxO7ojJxO2BORtznqhWdk-OLF/s1600/IMG_3767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZU6xo8Ch2HxMGaasHrpdJV6VIyPuRpAZMygzfx9mvDLiWFPHSJ6Ht5WaAJRHLIkGhd_KRtq9MsM5-souOk3zQDgOvWLHRTaD86BZwB8VJlFYSDt8BoJnqxO7ojJxO2BORtznqhWdk-OLF/s640/IMG_3767.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Zucchini Cheddar Fritters</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://allrecipes.com/recipe/zucchini-cheddar-pancakes/" target="_blank">Allrecipes.com</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 c. all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 Tbsp. vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 c. grated zucchini</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. grated onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 c. shredded cheddar cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Additional vegetable oil for pan-frying</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. In a small bowl, combine flour, baking powder, salt, and sugar. Add 2 1/2 Tbsp. vegetable oil and mix with a fork. Texture should be slightly lumpy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a large bowl, combine zucchini, onion, and cheddar. Stir in eggs, paprika, garlic powder, and flour mixture until evenly distributed. Season with salt and a few grinds fresh-cracked pepper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Heat additional vegetable oil (about 2 tsp.) in a large non-stick skillet over medium heat. Once oil is hot, scoop batter by 1/4 cups into skillet, smoothing the tops to flatten to about 3/4 inch height. Cook 3-4 minutes, then flip and cook 3-4 minutes on the other side. Repeat with any remaining batter, using additional vegetable oil if necessary.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve with ketchup, sour cream, or any other dipping sauces you enjoy! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4-5.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6259907120233676395.post-17467159202614143522015-06-09T22:13:00.000-07:002015-06-09T22:13:37.629-07:00Lemon-Dill Orzo with Chickpeas and Artichokes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I have a friend who used to say in the summer that she had "broken up" with her oven. It's a mental image I've carried with me for years. I always picture this friend engaged in a painful split from Mr. Kenmore Oven. She tells him she can't take the heat. First he wheedles, then he sends flowers, makes promises--he even bakes cookies. He writes love letters to prove his emotional <i>range</i>. She resists, ignoring him each time she walks through the kitchen, flaunting her new-found relationship with no-cook meals in his shiny metal face. </span><span style="font-family: Arial, Helvetica, sans-serif;">But we know where this cat-and-mouse game ends when fall rolls around. Every year she comes running back to his warmth--how could she stay away when he's SO HOT??--and the sizzling romance resumes. (Are you rolling your eyes at the oven puns yet?) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Awful oven puns aside, I get what my friend means. The to-oven-or-not-to-oven question is a seesaw many of us who love to cook tend to ride as seasons change. It seems counterintuitive to heat a metal box to 450 degrees in the middle of your house when every <i>other</i> effort you make all day is to stay cool. So while June hasn't started off too terribly here in the Phoenix area (no temps soaring over 110--that's what we call moderate), I still feel the pull to keep the oven off and serve something closer to air-conditioned room temperature.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When we tried this vegetarian orzo salad last night, it hit the </span><span style="font-family: Arial, Helvetica, sans-serif;">non-piping-hot spot.</span><span style="font-family: Arial, Helvetica, sans-serif;"> The recipe does, admittedly, use the stovetop to boil the orzo, but 15 minutes on the range beats a lasagna in the oven for an hour, and the end result is a refreshing blend of cool flavors perfect for a warm day. I</span><span style="font-family: Arial, Helvetica, sans-serif;">t's p</span><span style="font-family: Arial, Helvetica, sans-serif;">acked with:</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Chickpeas for fiber and protein (see my ode to the nutritional value of chickpeas <a href="http://alovelettertofood.blogspot.com/2015/03/chickpea-salad-wraps.html" target="_blank">here</a>)</span></li>
</ul>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Feta for a non-fatty cheese indulgence (the Pasta Salad Code of Ethics states that every pasta salad needs a cheese indulgence) </span></li>
</ul>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Artichokes for veggie goodness including additional fiber and Vitamin C</span></li>
</ul>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fresh dill, lemon juice, garlic, and olive oil to add flavor without overdoing it on calories and fat (in keeping with the ideology of the Mediterranean diet).</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Put them all together and you have a quick, </span><span style="font-family: Arial, Helvetica, sans-serif;">light one-dish dinner or a hearty potluck side.</span><span style="font-family: Arial, Helvetica, sans-serif;"> So, sorry, Mr. Oven. Like my friend, I'm off for my annual summer fling without you. Or at least a few days' break...you know I still need you for cookies.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Lemon-Dill Orzo with Chickpeas and Artichokes</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.myrecipes.com/recipe/orzo-salad-with-chickpeas-dill-lemon" target="_blank">Cooking Light</a>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 c. uncooked orzo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. sliced green onions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. crumbled feta cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 14-oz. jar marinated artichoke hearts, drained and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 Tbsp. chopped fresh dill</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 15-oz. cans chickpeas (also known as garbanzo beans), drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. fresh lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. extra-virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. cold water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">scant 3/4 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp. minced garlic </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. Cook orzo according to package directions. Drain and rinse with cold water.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. In a large bowl, combine cooled, rinsed orzo, green onions, feta, artichoke hearts, dill, and chickpeas.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3. In a small bowl, whisk together lemon juice, olive oil, water, salt, and garlic. Drizzle over pasta mixture and toss gently to coat.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serve immediately or refrigerate.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 5-6 as a main dish, 8-10 as a side dish.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-3398455695751303942015-06-02T21:51:00.001-07:002015-06-02T21:52:08.930-07:00Avocado Feta Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUoPl0auyn0obfpfRCeN8qaVw8YdiOocvtbIVmLWJGwWt22ZBYL3LS0_VjGIrvG5QRchOp4-F2EFaElawMccDcaFEVunjD_H8fTtOH-hzfFPZVzQ0Dtc3-w_huFXe5OUWU-ZioC2Z19CU/s1600/IMG_3188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUoPl0auyn0obfpfRCeN8qaVw8YdiOocvtbIVmLWJGwWt22ZBYL3LS0_VjGIrvG5QRchOp4-F2EFaElawMccDcaFEVunjD_H8fTtOH-hzfFPZVzQ0Dtc3-w_huFXe5OUWU-ZioC2Z19CU/s640/IMG_3188.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Today I have a recipe to share that is near and dear to my heart. (At least, it passes near to my heart on its way down, but I also mean it in the metaphorical sense.) I've been making this avocado feta salsa for years and have amassed quite a few memories connected with it: Christmas parties, backyard bash pool parties, and some especially enjoyable midnight snacking. I've </span><span style="font-family: Arial, Helvetica, sans-serif;">always thought it was pretty unique and delish and have been asked for the recipe on numerous occasions. The salty feta and crisp red wine vinegar give it an almost Mediterranean flair, but the cilantro and red onion keep it firmly defined as a Mexican flavor overall. But NOW, ladies and gentlemen, in addition to calling it unique and delicious, I can officially call it "award-winning." </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's the story: a few weeks ago, my husband's company, <a href="http://meltmedia.com/" target="_blank">meltmedia</a>, held a salsa competition. (They do stuff like that. They also throw a legit Halloween party and blast each other in Nerf gun wars during office hours.) The </span><span style="font-family: Arial, Helvetica, sans-serif;">avocado feta salsa seemed like an entry just distinctive enough that it might win. When I arrived at the competition, I saw that they had three categories for salsa entries: "regular," "hot," and "unique." (Coincidentally, the same categories apply for the scoring of the "Miss Mesa, AZ" beauty pageant...badum ching!) I was convinced my entry was a shoo-in for the "unique" competition. The lunch hour wore on, complete with some surprisingly decent catering from El Pollo Loco, and soon it was time to vote. It was an tense few moments, with lots of delicious competition--like a Mexican street corn dip I really want to try making--but when the votes were totaled, YES! Avocado Feta Salsa for the "unique salsa" win!!! And the crowd goes wild!! (Or at least, <i>I</i> went wild in my head.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM50gP6zU8DZr8l-08xk27XRxjnLqGNPasD5Yy8s2gSsAVzWQqmuPVYnN99XuoXKVlwfo10NG0jc_u0_bhSjTpXXCy-5ZZ2ivcB3v3eN2NP0UYQ7vcRXep8G0wbWkC0v2yGIAlj17oXua/s1600/on-the-street.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM50gP6zU8DZr8l-08xk27XRxjnLqGNPasD5Yy8s2gSsAVzWQqmuPVYnN99XuoXKVlwfo10NG0jc_u0_bhSjTpXXCy-5ZZ2ivcB3v3eN2NP0UYQ7vcRXep8G0wbWkC0v2yGIAlj17oXua/s640/on-the-street.gif" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As a prize, I even received a $20 Sprouts gift card, which I promptly spent on <strike>booze</strike> organic produce. But more than my tidy gift card, what I really prize is this recipe's now-official credibility as an awesome, unique salsa!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLkv9fh3hkXLIMwig62MDgJEc9BdIAt0KDHlG41kktC77LJqupGCIpBF7Xkdf6IjZgX2YXKyG_yqyfXqMjuj_K_9JdVfJIL0PovHrDzv16bVcKxnQQN9fEHpj8h-74RjyOYobLVrX_TZk/s1600/52097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLkv9fh3hkXLIMwig62MDgJEc9BdIAt0KDHlG41kktC77LJqupGCIpBF7Xkdf6IjZgX2YXKyG_yqyfXqMjuj_K_9JdVfJIL0PovHrDzv16bVcKxnQQN9fEHpj8h-74RjyOYobLVrX_TZk/s640/52097.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The great thing about this recipe is that, like many other salsa and pico de gallo recipes, you can (and should) assemble it by taste. Like more red onion? Add it! Not a fan of garlic? Go easy on it. I've written it down the way I like it, with a squeeze of lemon for a bright hint of citrus. Incidentally, I have batch in the fridge right now, awaiting some dinner guests tomorrow. We'll see if it makes it that long. I feel a midnight snacking urge coming on... </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Avocado Feta Salsa</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://allrecipes.com/Recipe/Avocado-Feta-Salsa/Detail.aspx?event8=1&prop24=SR_Thumb&e11=avocado%20feta%20salsa&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i1" target="_blank">Allrecipes.com</a>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">4 Roma tomatoes, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3-1/2 c. red onion, diced, depending on how much you like red onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. cilantro, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. red wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">lemon juice, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 oz. crumbled feta cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 ripe avocados, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a large bowl, combine tomatoes, red onion, cilantro, and garlic. Stir in olive oil and red wine vinegar and a squeeze of lemon juice. Taste and season with salt to your preference. Chill 2-6 hours to let the flavors blend.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. Just before serving, gently stir in feta cheese and avocado. </span><br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6259907120233676395.post-5314403176024037742015-05-26T22:11:00.001-07:002015-05-27T09:03:10.691-07:00Salmon Burgers with Lemon Tarragon Mayo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMoRSeXmrdsSIIcZuUqdtX4SotAXbIM9TIZAFJxWHoLYRUrBwzTZspeePOoocib91IHeq1OXTNI7iuiDbW22wjmX6nO6rknMQWAXmeNBUUhK5Eg2eE2bM33427atpe7LfWYR0U79OdxlW/s1600/IMG_3505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMoRSeXmrdsSIIcZuUqdtX4SotAXbIM9TIZAFJxWHoLYRUrBwzTZspeePOoocib91IHeq1OXTNI7iuiDbW22wjmX6nO6rknMQWAXmeNBUUhK5Eg2eE2bM33427atpe7LfWYR0U79OdxlW/s640/IMG_3505.jpg" width="474" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We've all heard by now that we're supposed to eat more fish. The positive effects of its fatty acids on <a href="http://www.ncbi.nlm.nih.gov/pubmed/16949263" target="_blank">brain health</a>, <a href="http://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/omega-3/art-20045614" target="_blank">reducing risk of heart disease</a><b>, </b>and <a href="http://umm.edu/health/medical/altmed/supplement/omega3-fatty-acids" target="_blank">reducing inflammation</a> are well established. Not to mention all those studies about <a href="http://www.theguardian.com/lifeandstyle/2013/jun/19/japanese-diet-live-to-100" target="_blank">the longevity of the Okinawans</a>, who eat </span><i style="font-family: Arial, Helvetica, sans-serif;">three</i><span style="font-family: Arial, Helvetica, sans-serif;"> servings of seafood a day on average and have more centenarians than any other people group on the planet. Whoa, whoa, whoa--</span><i style="font-family: Arial, Helvetica, sans-serif;">three</i><span style="font-family: Arial, Helvetica, sans-serif;"> servings a day? Like breakfast, lunch, <i>and</i> dinner? Or maybe snack? I'm not sure how I feel about cracking open some Alaskan crab legs for my afternoon pick-me-up--although "Alaskan crab legs" is an anagram for "Large Basal Snack." And, incidentally, "Ransacks a Leg Lab." Coincidence?<i> I don't think so. </i>So, okay, maybe crab legs for snack. But breakfast? I've got nothing. I'll bet you there's some food blogger out there who has gorgeous naturally-lit photographs of a superfood salmon-kale-peanut-butter-protein-powder smoothie all the healthy cool kids eat for breakfast these days, but whipping up a fish smoothie just isn't my thing. So for my purposes, let's stick with seafood at lunch and dinner. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These salmon burgers with their delicious zesty-herby sauce would be equally at home on your lunch or dinner table. They're hands-down the best salmon burgers I've ever had: light, crispy, seasoned with an excellent combination of herbs, and--perhaps most importantly--containing a hefty dose of those helpful omega-3 fatty acids (especially if the salmon is wild-caught, not farmed). While it may seem counterintuitive if you're a fish lover to stuff a pound of beautiful salmon fillet into the grinding jaws of a food processor, rest assured that the finished product is worth it. And if you're not a fish lover, these burgers just may be a great way to trick yourself into upping your salmon consumption. So go ahead, give those Okinawans a run for their money and add some fish to your diet in a tasty way. Just, you know, maybe three times a week, not three times a day. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Salmon Burgers with Lemon Tarragon Mayo</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.amazon.com/The-Cleaner-Plate-Club-Raising/dp/1603425853/ref=cm_cr_pr_product_top?ie=UTF8" target="_blank"><i>The Cleaner Plate Club</i></a> by Beth Bader and Ali Benjamin)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>For Salmon Burgers:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. plus 1 tsp. canola oil, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 shallot, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 green onions, sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2-2/3 c. Panko bread crumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. fresh tarragon (or 2 tsp. dried)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. fresh parsley (or 1 tsp. dried)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. Dijon mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">zest of 1 lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh-ground black pepper, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. salmon, boned, skinned, rinsed, and patted dry</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">4 whole wheat hamburger buns, toasted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>For Lemon-Tarragon Mayo:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. mayonnaise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. fresh tarragon, chopped (or 2 tsp. dried)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. fresh parsley, chopped (or 1 tsp. dried)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. fresh lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. Heat 1 tsp. canola oil in a large skillet over medium-high heat, Add the shallot and green onion and sauté for 2-3 minutes until translucent. Reserve the skillet and scrape the shallots and onions into a medium bowl. Add 1/2 c. Panko, tarragon, parsley, Dijon, salt, and lemon zest to the bowl, as well as a few grinds fresh-ground black pepper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. In a food processor, pulse half the salmon until it begins to look like a paste. Add the crumb mixture and pulse again a few times until well combined. Add remaining half of the salmon and pulse until the mixture looks like you could easily form it into patties. If it still looks too wet, add more Panko until you reach a desirable consistency. Form into 4 patties and set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Heat the remaining 2 Tbsp. canola oil over medium-high heat in the large skillet you used for the onions. Add the salmon patties and cook for 4 minutes on each side. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Meanwhile, make the lemon-tarragon mayo: in a small bowl, combine all ingredients until well blended. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Serve salmon burgers on toasted hamburger buns, topped with mayo and any other fixings you like!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-4526087759632202652015-05-18T21:57:00.000-07:002015-06-27T09:50:19.140-07:00Chocolate Almond Thumbprint Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgf91CrU8HblNrW7lkYnZW1ou3bfCzf_K1c7bJVeMkFxxR6lkgJ044FRcXeUW5jnZlNGEa8J5jNVpcHzhrHiIzaQgDXTX5Nl5R5eDZ6PWby10FFj2XdGyNcfqM5SUMOFY3FHpK9_CnYRH/s1600/IMG_3560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgf91CrU8HblNrW7lkYnZW1ou3bfCzf_K1c7bJVeMkFxxR6lkgJ044FRcXeUW5jnZlNGEa8J5jNVpcHzhrHiIzaQgDXTX5Nl5R5eDZ6PWby10FFj2XdGyNcfqM5SUMOFY3FHpK9_CnYRH/s640/IMG_3560.jpg" width="518" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You know those Hershey Kiss peanut butter blossom cookies that are so ubiquitous at Christmastime? Of course you do, right? Because you're a sentient being who eats cookies, right? If whoever came up with that recipe didn't get a fat check from the Hershey company, there's no justice in this world. Those things are <i>everywhere</i> come Christmas. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do you ever wonder why certain cookies seem to get classified as Christmas cookies? I'm not sure what it is about a peanut butter cookie with a Hershey Kiss stuck in the middle that makes people think of peace on Earth, goodwill toward men. To be honest, I actually don't even like peanut butter blossoms all that much. I kinda wish the Grinch would have taken peanut butter blossoms, stuffed them in his sack, and NOT brought them back to Whoville. Maybe I'm just a chocolate snob, though. To me, Hershey kisses are for when you reach Stage 4 of Chocolate Desperation. Like when you have no dessert left in the house and you find a Hershey kiss in the bottom of your kid's Halloween bag from six months ago and you go, <i>okay, this will have to do.</i> This comes just before Stage 5, which is drinking chocolate syrup straight. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Anyway, when I saw this recipe for a more elegant version of the Christmas classic using a chocolate ganache instead of a Kiss (and almond butter instead of peanut), I figured I'd give it a whirl. After all, I had (again) done the thing where I bought almond butter on sale with the best of intentions, only to find it still hanging around forlornly in my fridge a month later. Little did I guess these would turn out so delicious--like a delightful marzipan confection filled with cold, creamy chocolate in the center.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEviTHBhTeh575_3nIuxE4heC2wTmzZCUmtk2Mc-lkE24c3jqZq1eNY3U10ZGT8yI2h3ok28WgLK03A1kebTrcqYvMCnuz8x5J4LslVfch29J2iu2p-cZqWlRWdjXIt5m-ZaFcNSrSc3L/s1600/IMG_3546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEviTHBhTeh575_3nIuxE4heC2wTmzZCUmtk2Mc-lkE24c3jqZq1eNY3U10ZGT8yI2h3ok28WgLK03A1kebTrcqYvMCnuz8x5J4LslVfch29J2iu2p-cZqWlRWdjXIt5m-ZaFcNSrSc3L/s640/IMG_3546.jpg" width="596" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Why wait for Christmas to eat something that good?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In fact, while these would be great any time, they might be an especially nice gesture when baking for someone who's allergic to peanuts but enjoys peanut butter blossoms. Or for chocolate snobs who turn up their noses at Hershey kisses. Or, really, for any sentient being who eats cookies.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjAAb72DDgigmsw1XvzbYZxF8oBI25Tkx0oopSWH821idaFVPtuakECiqb-3_Db3SSRwKXAyorPg7LmIDg-34J3Cgp5IhW4PHshXwxxddy3faMUFrGLk536mCIfBvpg0KX6MjMhgq3HVf/s1600/IMG_3571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjAAb72DDgigmsw1XvzbYZxF8oBI25Tkx0oopSWH821idaFVPtuakECiqb-3_Db3SSRwKXAyorPg7LmIDg-34J3Cgp5IhW4PHshXwxxddy3faMUFrGLk536mCIfBvpg0KX6MjMhgq3HVf/s640/IMG_3571.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chocolate Almond Thumbprint Cookies</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from the <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-almond-butter-thumbprint-cookies.html" target="_blank">Food Network</a>)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the cookies:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. butter, at room temperature</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. smooth, unsweetened almond butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. packed light brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. plus 3 Tbsp. white sugar, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. sliced almonds, coarsely chopped (crushed slivered almonds will also work in a pinch)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the ganache:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 oz. semi-sweet chocolate, coarsely chopped (or chocolate chips)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or grease well with cooking spray.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In a large bowl, mix butter and almond butter on medium speed until well combined. Add brown sugar and white sugar and continue mixing another 3 minutes, until light and fluffy. Add egg and vanilla and mix to combine. Switch mixing speed to medium-low and beat in the dry ingredient mixture until just incorporated.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. In a small bowl, combine the remaining 3 Tbsp. white sugar and chopped almonds.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Scoop cookie dough by tablespoons, roll into balls, and dredge through the sugar-almond mixture to coat. Space the balls about 2 inches apart on cookie sheet and bake 10-12 minutes until the tops appear dry and slightly cracked.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Using a rounded teaspoon, make an indentation in the top of each cookie while still warm. Allow to cool completely.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Meanwhile, to make the ganache, combine the chocolate and heavy cream in a microwave-safe bowl and microwave for 45 second intervals, stirring in between, until smooth. Let cool.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">8. Spoon ganache into a pastry bag, squeeze bottle, or Ziploc with a corner cut off. Fill each cookie indentation with ganache.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 20-30 cookies, depending on size. For best taste and texture, store in an airtight container in the refrigerator.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-1931160946098473652015-05-13T14:50:00.003-07:002015-05-13T16:57:39.776-07:00Banana FroYo Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQdoC-BO1k7_iXCXv4ad0icSl8s2bSYmX4NjhK0QoRV3KOdzBi77FpfsaaHGYOzek1Pxt5dO8qUjCifDXq91khDcZQ4fb8faLOEHlwFMuYN6WgdAZHI8hd8V4r5e3tIdHN6QZENQZzpBC/s1600/IMG_3536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQdoC-BO1k7_iXCXv4ad0icSl8s2bSYmX4NjhK0QoRV3KOdzBi77FpfsaaHGYOzek1Pxt5dO8qUjCifDXq91khDcZQ4fb8faLOEHlwFMuYN6WgdAZHI8hd8V4r5e3tIdHN6QZENQZzpBC/s1600/IMG_3536.jpg" width="534" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Who's ready for summer? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">.....anyone?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When you live in the Phoenix area, you don't tend to get a lot of enthusiastic responses to this question. Most of us have accepted the fact that by this time of May it already <b>is</b> summer and will continue to be so until about Halloween. So, okay, it's hot. But, looking on the bright side, there are lots of fun things to enjoy when it's hot. Like cooling off in the pool, taking in an air-conditioned movie, blasting Beach Boys music, and...um...going somewhere not hot. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Also, eating frozen desserts. </span><span style="font-family: Arial, Helvetica, sans-serif;">Like banana frozen yogurt pops. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you're heading into summer with kids at home, these frozen treats are a great way to involve kids in a "cooking" project they can snack on. My three kiddos got a big kick out of decorating their own pops in all manner of creative combinations. </span><span style="font-family: Arial, Helvetica, sans-serif;">Even my son who loves to hate on bananas gobbled his up. (There's something about loving our own creations.) </span><span style="font-family: Arial, Helvetica, sans-serif;">These do take a little time, of course, since they have two rounds of chilling in the freezer, but what better way to while away a summer afternoon? Pop these in the freezer while you go for a dip, and when you get back, out comes a cold, refreshing, and relatively healthy sweet treat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsOIxAw3ylna3giGUEr8tUA5Xtjy4NGGt2uCZwnkbrBvtgTE9n5Df-ae2Z5ZLzxfiVUAxzCdHTB3J1QDNt4xAYomZ7Ceo2krY_ThcHpFfRI_fuAwtsPi-wAc6pu7UE-qM5rNaHe2-kw25/s1600/IMG_3537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsOIxAw3ylna3giGUEr8tUA5Xtjy4NGGt2uCZwnkbrBvtgTE9n5Df-ae2Z5ZLzxfiVUAxzCdHTB3J1QDNt4xAYomZ7Ceo2krY_ThcHpFfRI_fuAwtsPi-wAc6pu7UE-qM5rNaHe2-kw25/s1600/IMG_3537.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Banana FroYo Pops</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.babble.com/toddler/frozen-yogurt-banana-pops-a-healthy-dessert-for-toddlers-and-their-grown-ups/" target="_blank">Babble.com</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. plain Greek yogurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 bananas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Popsicle sticks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Toppings of your choice: sprinkles, coconut, mini chocolate chips, etc.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. In a wide, shallow bowl or a tall Mason jar, mix yogurt and honey.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Peel bananas and cut in half. Insert a popsicle stick into the cut side of each banana half.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Dip bananas into yogurt mixture to cover on all sides, rotating or using a rubber spatula to ensure even coating. Place on a waxed paper-lined baking sheet and freeze for 1 hour.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Meanwhile, pour toppings into shallow bowls. Remove bananas from freezer and roll in toppings to coat on all sides. Return to baking sheet and freeze for another 1 hour.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Serve immediately or store in the freezer in Ziploc bags.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 6-8 banana pops.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-85817619102961479262015-05-08T17:34:00.001-07:002015-05-08T17:35:06.507-07:00Spiced Red Lentils<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-sBYzlMjVwxonQbJKkbcYogyKOq-k5DFm2TmCPXR_zT-FNtnrSmppZqT51J9acJwdc9_92Sfxh0_z3J6y_EQOvY60j83tGjPVn4eYCCuKTcvPOG1nV0CSKjqp7e7q-VhQZhM4ai1HViC/s1600/IMG_3552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-sBYzlMjVwxonQbJKkbcYogyKOq-k5DFm2TmCPXR_zT-FNtnrSmppZqT51J9acJwdc9_92Sfxh0_z3J6y_EQOvY60j83tGjPVn4eYCCuKTcvPOG1nV0CSKjqp7e7q-VhQZhM4ai1HViC/s640/IMG_3552.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In <a href="http://alovelettertofood.blogspot.com/2015/05/spotlight-on-spice-turmeric.html" target="_blank">my last post</a>, I shared about what I had learned from writing a research paper on the multifunctional spice turmeric and its many potential medicinal uses. Today I thought I'd share a real-life example of how to incorporate turmeric into your diet. (Because turning research into dinner always sounds like a good idea.) This red lentil side dish was a real sleeper hit at our house. It's a classic example of don't-judge-a-book-by-its-cover--I mean, how often do we expect something that looks like a pot of rust-colored mush to turn out to be full of restaurant-quality deliciousness? Not often, yes? But that's just what happened the night we gave this recipe a try. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As for myself, I would never have started cooking with lentils if it hadn't been for a half-finished bag my vegetarian brother left at our house after one of his visits. Being a neurotic food-user-upper, I knew I had to find a purpose for the remaining legumes in the bag. But how to do so was kind of a mystery to me, because prior to that, my only mental associations with lentils had been the following: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.) Thinking of them as "those tiny beans that people from other countries eat" (my inner 'Murica coming out)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2.) The line in the musical <i>Funny Girl</i>: "When a girl's incidentals are no bigger than two lentils, well, to me that doesn't spell success." (Don't tell my husband that quote or he's gonna start using it about me).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So figuring out how to cook and serve lentils was a real education. And as it turns out, a useful education, since turmeric is such a health-beneficial spice. (Again, <a href="http://alovelettertofood.blogspot.com/2015/05/spotlight-on-spice-turmeric.html" target="_blank">see that last post</a>.) As discussed in that post, turmeric is best absorbed by the body when paired with black pepper. This red lentil dish does so with a 2:1 ratio of turmeric to pepper. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Looks like they like each other. <i>Turmeric and pepper, sittin' in a tree...</i></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">In my research, I found out that a typical amount of turmeric in the dietary supplements people take to experience its health benefits is between 400 and 600 milligrams. With this in mind, I was curious--how much benefit would be gained from eating this red lentil dish with only a 1/2 teaspoon of turmeric in it? A half teaspoon doesn't sound like a lot. Would it be at least the same as one dose of turmeric in supplement form? To find out, I had to do a little finagling involving my food scale. Since a teaspoon is a measurement of volume and milligrams are a measurement of weight, they don't convert. The half teaspoon had to be weighed to determine how its content might compare to a supplement. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">See, honey, that food scale is good for something!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">The verdict? One half teaspoon of turmeric is equivalent to 2 grams (my spoon weighs 18g--don't get too excited), or 2,000 milligrams. So if you ate the entire batch of spiced red lentils (good for you in the turmeric department, bad for you in the bathroom department) you would get a whopping five times the capsule amount. But if you, like a normal person, eat a regular serving--say, 1/5th of the recipe--you'll get about as much as if you took one turmeric supplement. As someone who would rather eat than take a pill, I call that good news. While I don't expect it to keep me from getting cancer, it's a nice way to incorporate a health-beneficial spice into my diet from time to time. Maybe over the long term, it will work some magic.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">But I digress. The important thing is mainly that these lentils are incredibly, aromatically delicious. Served with a tortilla-crusted tilapia and a drizzle of red pepper-shallot aioli, they were HEAVEN. My husband talked about this dinner for days afterward. I could also see them pairing well with grilled chicken or pretty much any Indian dish. Give them a try even if you think you don't like turmeric--your taste buds and your health will thank you.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Spiced Red Lentils</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.myrecipes.com/recipe/red-lentils" target="_blank">Myrecipes.com</a>)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 onion, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">28 oz. chicken or vegetable broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups red lentils, thoroughly rinsed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. cumin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chopped basil for garnish, if desired</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Melt butter in a large saucepan over medium heat. Add onion and garlic and sauté about 6 minutes or until onion is tender. Add broth, lentils, turmeric, cumin, and pepper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Bring to a boil, then reduce heat and simmer uncovered 20-30 minutes, stirring occasionally, until lentils are tender and have absorbed the broth. Season with salt to taste and garnish with basil, if desired.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 5 cups.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-75711210668323452122015-05-07T23:10:00.001-07:002015-05-08T17:35:44.208-07:00Spotlight on Spice: Turmeric<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuy9dNevJGC6QvH4vOmBDnPyBW_pasZtJU8KJb0p79lcC34d4yPo7vVwgtH_e-W9xezTk00C1YJiD74ZmnuzBNIXDhtQFtUSb9cV9sTaAr1WUTPqomOwhk2IRpNWBCQskcbin7iapGf4Z/s1600/IMG_3559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuy9dNevJGC6QvH4vOmBDnPyBW_pasZtJU8KJb0p79lcC34d4yPo7vVwgtH_e-W9xezTk00C1YJiD74ZmnuzBNIXDhtQFtUSb9cV9sTaAr1WUTPqomOwhk2IRpNWBCQskcbin7iapGf4Z/s640/IMG_3559.jpg" width="480" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">About a week ago I wrapped up one of this semester's classes toward my associate's in Nutrition: Research in Complementary and Alternative Nutrition Therapies. Not gonna lie, it was not an awesome class and unfortunately I did not learn as much as I had hoped about this up-and-coming field. (Lots of emphasis on the Scientific Method, which I believe was covered sufficiently in my 8th grade science class.) Still, one piece of real learning took place in writing the final for the course, a short research paper on a commonly used dietary supplement. There are of course thousands of these food-like substances to choose from--just stroll down the supplement aisle at Whole Foods--but I decided to write my paper on turmeric, having heard rumors of its anti-inflammatory properties. Since I have several friends and family members who suffer from inflammatory autoimmune diseases, I have been curious to sort fact from fiction regarding this particular spice. The research process was an enlightening one, so I thought I would share a bit of what I learned here on the blog. Turmeric is, after all, a food--and a delicious one at that!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For a little background: turmeric is a rhizomatic herbaceous relative of ginger and has been used for centuries in a variety of medicinal capacities. Native
to East Asia, the turmeric plant is typically ground to a rust-colored powder known
for lending its warm, slightly bitter taste to many Indian dishes. Its healing
use dates back nearly 4,000 years in Chinese and Ayurvedic medicine. Marco Polo first described the spice in 1280, but mainstream Western interest in its
healing powers has arisen only relatively recently, correlating with the
increase in popularity of herbal supplementation.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">One interesting fact about turmeric is that it contains a compound called curcumin, which can be extracted and is sold as its own separate dietary supplement. Curcumin is the "active ingredient" in turmeric, giving the spice its many purported medicinal functions. However, since bioavailability of curcumin is
generally low and can be aided by black pepper, it is believed to be most
beneficial to ingest turmeric as a spice in food also containing black pepper, or in a supplement packaged with black pepper. Fortunately for those of us who like Indian cooking, most Indian dishes that use turmeric (which is a LOT) also call for black pepper. Makes you think the Indians are on to something, what with that 4,000 year history...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The healing effects, both genuine and
purported, of turmeric are numerous and diverse. Maladies treated with turmeric
throughout history and at present include rheumatoid arthritis, asthma, digestive
conditions, diabetes, wound healing, chicken pox, jaundice, inflammation, menstrual
problems, cancer, and Alzheimer’s disease. This list is by no means exhaustive. If you can name a medical problem, you can probably find someone out there who believes turmeric can help it. So what does the evidence show? Is this sunny spice a cure-all or another over-hyped placebo?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The research—and there is quite a lot of it—surrounding medicinal
uses of turmeric is somewhat conflicting. The National Center for Complementary
and Integrative Health states that “there is little reliable evidence to
support the use of turmeric for any health condition” because of the lack of
clinical trials and testing on human subjects. This skeptical outlook may be
overly cautious, though, since numerous peer-reviewed studies have appeared in
recent years showing evidence of effective treatments using turmeric. For
example:</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"> A study published just this month reveals that curcumin complements
the action of DHA on the brain, enhancing its synthesis and leading to <b>anxiety
prevention</b>. </span></li>
</ul>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Another study determined turmeric supplementation to be an
effective therapy for maintaining <b>remission in ulcerative colitis</b>.</span></li>
</ul>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Yet another
recent study found that type 2 diabetes patients who received turmeric
supplements in addition to their oral medication experienced marked <b>decreases
in fasting blood sugar</b> compared to a control group. </span></li>
</ul>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Turmeric has been shown to work as well as NSAID pain medications for treating <b>osteoarthritis</b> of the knee. Over two dozen anti-inflammatory compounds within the spice work to block the COX-2 enzyme, which promotes pain, swelling, and inflammation. </span></li>
</ul>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Over 50 studies have addressed turmeric's effects on <b>Alzheimer's disease</b>, indicating that it contains agents that can block the substance that produces plaque on the brain. Quite likely, this explains why elderly villagers in India who consume turmeric in sizable quantities have the lowest rates of Alzheimer's in the world.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Without a doubt, this list does not cover all the research into the benefits of including turmeric in your diet, but even if the uses listed above were its only advantages, I'd still say it's a golden powerhouse of a spice. I'm happy to find ways to incorporate it more frequently into my cooking. Look for a <a href="http://alovelettertofood.blogspot.com/2015/05/spiced-red-lentils.html" target="_blank">turmeric-spiced red lentils recipe</a> coming in my next post! And if you're interested in recommendations for using turmeric as a supplement, ask your doctor--or check out Dr. Andrew Weil's recommendations <a href="http://www.drweil.com/drw/u/QAA400915/Curcumin-or-Turmeric.html" target="_blank">here</a>. (Though I should probably say, so no one sues me, this post is not intended to be medical advice.) I won't be surprised if, as research continues, turmeric becomes accepted into the usage canon of mainstream medical practice. What a wonderful example of food's potential power in our bodies for health and healing!</span></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6259907120233676395.post-35097674895833546352015-04-29T09:16:00.001-07:002015-04-29T09:16:20.255-07:00Sparkling Ginger Lemonade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-tJhgZ-X4zgjC-Qz2j-6sy4ENqY-yngZgnY1mgqbKl1TIH77XFSV3f7uOKSC64JfGj5TDre2jdfovrTyVZSlpM5vzlK6BmE05SAh1sUsWHhyphenhyphenhCZxN5IafkWxsDpvtttqlQYw19B63Szk/s1600/IMG_3366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-tJhgZ-X4zgjC-Qz2j-6sy4ENqY-yngZgnY1mgqbKl1TIH77XFSV3f7uOKSC64JfGj5TDre2jdfovrTyVZSlpM5vzlK6BmE05SAh1sUsWHhyphenhyphenhCZxN5IafkWxsDpvtttqlQYw19B63Szk/s1600/IMG_3366.jpg" height="640" width="446" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While I love eating healthy, I'm not really into the idea of "superfoods." There seems to be a trend in the media surrounding food and nutrition these days to hero-ify certain foods to the point where you think they ought to just give these foods some capes and a Saturday morning cartoon. (I'm looking at you, salmon and kale.) "It's a bird! It's a plane! It's flaxseed meal!" Foods are foods, okay? Some are healthier than others, but as long as they're real and unprocessed, I think everybody's on a pretty level playing field. However, there are certain positive, even medicinal properties associated with specific foods. Ginger is one of these.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For centuries, people have relied upon ginger as a medicinal herb. Reports of its healing powers date back 5,000 years. The ancient Chinese regarded it as a healing gift from God. That rich history plus numerous clinical studies are enough to convince me that ginger is effective at combating nausea, reducing inflammation and gas, and even inhibiting bacterial growth. (If only donuts had so many benefits, amirite?) So getting an extra dose of it in your diet can only be a good thing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This sparkling ginger lemonade is a great way to incorporate a little ginger into your day in a unique twist on the usual summertime cooler. You do have to like ginger to enjoy it, because the flavor is definitely robust, but </span><span style="font-family: Arial, Helvetica, sans-serif;">I find it a refreshing lemonade with just a bit of bite!</span><span style="font-family: Arial, Helvetica, sans-serif;"> (And you could always go a little easy on the ginger for a subtler taste.) So for nausea, inflammation, or just a light drink on a hot day, it's just what the ancient Chinese doctor ordered.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sparkling Ginger Lemonade</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Barely adapted from <a href="http://www.tasteofhome.com/recipes/sparkling-ginger-lemonade" target="_blank">Taste of Home</a>)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 c. water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. honey</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. minced ginger root</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 c. sparkling water (lemon-flavored is a plus)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. In a small saucepan, bring the water, honey, and ginger to a boil. Remove from the heat. Cover and steep for 10 minutes. Strain and discard ginger. Cool.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Pour into a pitcher and add sparkling water and lemon juice. Chill completely before serving and enjoy over ice.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves about 5.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-48087197629537299642015-04-22T22:31:00.000-07:002015-04-23T17:18:03.253-07:00Creamy Margherita Quinoa Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0RNf4TRf0RY89WURff2vSE5mJhlh1BcW79Tw9QwU9TwKX3m9dkjCMFw1dzcdwLFURLGUUxEze_04YjRULvU748aupq76Tq8XyDqDdvxRJh8M5antqdPML0TUDGpBhvSlGxc445KEu5cx/s1600/IMG_3508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0RNf4TRf0RY89WURff2vSE5mJhlh1BcW79Tw9QwU9TwKX3m9dkjCMFw1dzcdwLFURLGUUxEze_04YjRULvU748aupq76Tq8XyDqDdvxRJh8M5antqdPML0TUDGpBhvSlGxc445KEu5cx/s1600/IMG_3508.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The first time I ever made this for dinner, my husband said, "This is probably one of the best things you've ever made." I was stunned. (And possibly a little insulted--a quinoa bake? What about <a href="http://alovelettertofood.blogspot.com/2013/09/chocolate-butterscotch-blondie-cake.html" target="_blank">all</a> <a href="http://alovelettertofood.blogspot.com/2014/01/carrot-cake.html" target="_blank">those</a> <a href="http://alovelettertofood.blogspot.com/2014/09/boston-cream-pie.html" target="_blank">fancy</a> <a href="http://alovelettertofood.blogspot.com/2014/05/fluffy-lemon-rosemary-layer-cake.html" target="_blank">cakes</a> I've made, or <a href="http://alovelettertofood.blogspot.com/2013/08/herb-marinated-tilapia-with-mango-salsa.html" target="_blank">herb-marinated tilapia with mango salsa</a>? Or my <a href="http://alovelettertofood.blogspot.com/2014/07/chicken-pot-pie.html" target="_blank">chicken pot pie</a>?) But as I kept eating, I had to agree. This initially unassuming quinoa bake is in fact a consummately delicious comfort food. With stretchy mozzarella, fresh tomatoes bursting with flavor, and strips of basil, it's pretty much all the things you love about a margherita pizza in creamy casserole form. As if margherita pizza could be improved upon! But for a little something different, I think I actually prefer this dish to the pizza of the same name. (Pause here for horrified gasp.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Speaking of margherita pizza, have you ever wondered who Margherita was? I have, but maybe that's because I spend approximately 90% of my mental energy thinking about food. Supposedly, back in 1889, a Neapolitan pizza maker was commissioned to make a pizza in honor of Queen Margherita, who was visiting Naples. (Um...I want to live in a country where people get commissioned to make pizzas.) He created three different pizzas--two of which have apparently been lost to history--and the queen was thrilled with the one that represented the colors of the Italian flag: red, green, and white. Thus was the pizza named Margherita, and thus did Margherita go down in history as Queen of Pizza, which is probably the greatest honorary title ever bestowed on a human being.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So for a little twist on an Italian classic (that happens to be gluten-free, if you're into that sort of thing), give this one a whirl. With a green salad, it's a tasty dinner that has won my heart, and my husband's--and probably would win the Queen of Italy's, too.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Creamy Caprese Quinoa Bake</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/" target="_blank">Half Baked Harvest</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. uncooked quinoa</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. tomato paste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. tomato-basil pasta sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. grated Parmesan cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. red pepper flakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">scant 1/2 tsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">scant 1/2 tsp. black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. shredded mozzarella, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. grape tomatoes, sliced lengthwise, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12 large basil leaves, chiffonaded, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Thoroughly rinse quinoa in a fine-mesh sieve. Drain. Place quinoa in a large saucepan and cover with 2 cups water. Heat to boiling, then reduce heat to low, cover, and simmer 15 minutes. Fluff with a fork and set aside in a separate container. Wipe the pot clean to be used later in the recipe.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Preheat oven to 350 degrees.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In the same large saucepan, heat tomato paste and pasta sauce until warm. Stir in Parmesan, heavy cream, red pepper flakes, salt, and pepper. Remove from heat and mix in cooked quinoa until well combined. Add half the mozzarella, half the sliced tomatoes, and half the basil leaves, stirring to combine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Spray an 11 x 7 inch baking dish with cooking spray and pour quinoa mixture into the dish, smoothing the top with a spoon. Sprinkle the top with the remaining mozzarella and sliced tomatoes, pressing the tomatoes down slightly into the mixture. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Bake in the preheated oven 15-17 minutes, then turn broiler onto high. Broil 1-2 minutes (75 seconds is the sweet spot in my oven). Top with remaining basil strips and let stand 5 minutes before serving.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 5-6.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmBMiFsX0YxkO-VPH-D_agGpzTEETuWjj5RGP5kYn3eLbg5C8JqWImNUBBunUT2lZEsG-u0G6XUCKqm9H3peogF6fGmYcRBl1CPJPrs7OpOacPb-eJ_Zk0ichRc5kQS0AipMP_3q6mvcm/s1600/IMG_3516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmBMiFsX0YxkO-VPH-D_agGpzTEETuWjj5RGP5kYn3eLbg5C8JqWImNUBBunUT2lZEsG-u0G6XUCKqm9H3peogF6fGmYcRBl1CPJPrs7OpOacPb-eJ_Zk0ichRc5kQS0AipMP_3q6mvcm/s1600/IMG_3516.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smile and say CHEEEEEEESE!</td></tr>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6259907120233676395.post-43510999404602359502015-04-18T21:52:00.000-07:002015-04-18T21:54:47.808-07:00Simple Broccoli Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKIL9pxZmmbae3vgTN1SGUGejz6Q5CRik4x0r5QJGkar-t6a6pZf8GG0TsO9gIRP24lrwS_yg2Nu1dNWpFeBY5m3ocStzs8_a443pG-tvSFZXFM9GdO-KmrZNnsXXMwwfJcAbOip1zTAg/s1600/IMG_3495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKIL9pxZmmbae3vgTN1SGUGejz6Q5CRik4x0r5QJGkar-t6a6pZf8GG0TsO9gIRP24lrwS_yg2Nu1dNWpFeBY5m3ocStzs8_a443pG-tvSFZXFM9GdO-KmrZNnsXXMwwfJcAbOip1zTAg/s1600/IMG_3495.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's been a little while since I last posted, and I'll tell you why. Of course, there's the usual busyness of life with family, school, church, and housework (not to mention keeping up with new <i>Mad Men</i> episodes!), which is enough to keep me from blogging, but last week there was something else that needed my attention:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My sanity. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">See, the week before last, all three of my kids had gotten sick--in the space of 24 hours, every single one of them was called home by the school nurse--and then of course I got it, too. Your basic someone-please-put-me-out-of-my-misery stomach flu. I got into bed at 7 PM that night and lay there for two or three hours just trying to pray myself out of it before I eventually fell asleep. Then, even once we all recovered, everybody was still in a funk. I'm fine overlooking cranky behavior when my kids are ill. I get it. It comes with the kid-sickness territory. But when the crankiness goes on for interminable days after the illness has dissipated, it's hard to take. I vented my frustration to my husband one morning after dealing with some pretty extreme attitude problems, and he reminded me that it had been quite awhile since I had taken a personal retreat...or, as he likes to call it, an Emergency Vacation.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ever since my firstborn was a toddler, I've tried to get away about once a year for a couple of days of quiet, prayer, and generally doing what I want, not what I have to. It's wonderful tradition that always leaves me feeling refreshed and ready to get back to my real life. So when my husband brought it up, I didn't need much encouragement before I jumped up, grabbed my laptop, and started making plans. Within a couple of hours, I had booked two nights doing something I've always wanted to try: a farm stay. If you haven't heard of farm stays, they're pretty much exactly what they sound like: (drum roll please.....) staying on a farm. In this case, I checked out <a href="http://farmstayus.com/">farmstayus.com</a> and located a small family farm outside Prescott, AZ, two hours from my home, that has a condo-sized cabin available for rent. A few days later I found myself sipping my morning coffee on a porch overlooking a beautiful valley with the sounds of chickens clucking in the background. Three Sparrows Farm was absolute bliss. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YF1qgI-yOHeByudyrigoIjBbUHN2mR2WBkEO7RcWrRH-RksP-leB6PV9z-voJ653Z-zCmLlQfBYykOpW9J91lyQa9JA_mhdGFszO4XF-AoUB1-qQ3nyFzBPgAF9_pZhcjJ6SgcQSehHS/s1600/IMG_3456.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YF1qgI-yOHeByudyrigoIjBbUHN2mR2WBkEO7RcWrRH-RksP-leB6PV9z-voJ653Z-zCmLlQfBYykOpW9J91lyQa9JA_mhdGFszO4XF-AoUB1-qQ3nyFzBPgAF9_pZhcjJ6SgcQSehHS/s1600/IMG_3456.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The porch.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuVNs9XExGJ0FD2ndU52HNJ0F5fHNQAvdxOra9dSq1rKhZWheLBl_y-_m1UO-ZQrcwnpQM5DqD82g0GBcJ8xHdQnXKsi_co-M1u9Fup-Ba8H81fe1LCnUPypCtuzTlqFGh3PiAWXsbO3h/s1600/IMG_3482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuVNs9XExGJ0FD2ndU52HNJ0F5fHNQAvdxOra9dSq1rKhZWheLBl_y-_m1UO-ZQrcwnpQM5DqD82g0GBcJ8xHdQnXKsi_co-M1u9Fup-Ba8H81fe1LCnUPypCtuzTlqFGh3PiAWXsbO3h/s1600/IMG_3482.jpg" height="640" style="cursor: move;" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you've ever had a hankering to get away from it all (but still be within driving distance of civilization), you couldn't do much better than this place. A 2-acre property set on a hillside, 3 Sparrows has chickens, goats, and a donkey, all of which you are welcomed to feed, pet, and/or hold. (Except the donkey. Feeding and petting, yes. Holding, good luck.) </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3RWMq6fmBEugLLCljLaV4iUAg8QqDbko4SiVzZdj5mjXdMMEDTd-Z81IxhgQ9zqN8JdOWnJt3-t25yaeltOTF2WKP7Ra05uAuD6PPLzn8ezavrT2FoByv1vr7Mg5Mkk5pp7veK7nAFPH/s1600/IMG_3476.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3RWMq6fmBEugLLCljLaV4iUAg8QqDbko4SiVzZdj5mjXdMMEDTd-Z81IxhgQ9zqN8JdOWnJt3-t25yaeltOTF2WKP7Ra05uAuD6PPLzn8ezavrT2FoByv1vr7Mg5Mkk5pp7veK7nAFPH/s1600/IMG_3476.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week-old baby goats. Gaaaaahh, the cuteness!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">After two days of peace and quiet, including a hike up Thumb Butte and walking around downtown Prescott, I was totally pleased with my experience and definitely came home better equipped to deal with whatever life might throw at me. (Check out the farm and info about the farm stay at <a href="http://3sparrowsfarm.com/">3sparrowsfarm.com</a>)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8Gl1MuNkc7Eh-9GhwFt-EB5JaR34zrLto2xTX4dLTWT817nYKi7tDd3e5m1RgcBfq90zhYuMz-mpSC_fuMJEYyc-Sw-ciDNBoDT94B933J3XikoPHUfj3E70RCHdGY7rTeQjCQle7xLs/s1600/IMG_3486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8Gl1MuNkc7Eh-9GhwFt-EB5JaR34zrLto2xTX4dLTWT817nYKi7tDd3e5m1RgcBfq90zhYuMz-mpSC_fuMJEYyc-Sw-ciDNBoDT94B933J3XikoPHUfj3E70RCHdGY7rTeQjCQle7xLs/s1600/IMG_3486.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, speaking of real life, let's get to the other reason for this post: Broccoli Quiche. Because what's the first things a mom has to do when she gets back from a trip? (I mean, after laundry?) Make dinner, of course! Quiche is one of my favorite go-to easy dinners, as I've mentioned <a href="http://alovelettertofood.blogspot.com/2014/10/spinach-feta-quiche.html" target="_blank">here</a> and <a href="http://alovelettertofood.blogspot.com/2014/04/crab-quiche.html" target="_blank">here</a>. Coming home from my getaway, broccoli quiche was a simple way to get dinner on the table without a lot of fuss. Served with roasted potatoes, it's a satisfying but not overpowering brunch for dinner. Or just brunch for brunch. In any case, tasty, packed with veggies, and great for take-to-work leftovers. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now that my 2015 Emergency Vacation is done, any recommendations for next year?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kZhMO19-VQbKHfGstk5_Y3A4m9Sn3wNbHqAshKgpH1NrART-zHHjuYuBgGxS99oik1dcYNMVi8KKtzD5lX3VpJp76npZ75FCYxRIXU3Osj1R6VbTzwIKTPJnDuVUg9oIXXKI1khO8yUp/s1600/IMG_3494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kZhMO19-VQbKHfGstk5_Y3A4m9Sn3wNbHqAshKgpH1NrART-zHHjuYuBgGxS99oik1dcYNMVi8KKtzD5lX3VpJp76npZ75FCYxRIXU3Osj1R6VbTzwIKTPJnDuVUg9oIXXKI1khO8yUp/s1600/IMG_3494.jpg" height="640" width="480" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Broccoli Quiche</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://allrecipes.com/Recipe/Easy-Broccoli-Quiche/Detail.aspx?event8=1&prop24=SR_Thumb&e11=broccoli%20quiche&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i2" target="_blank">Allrecipes.com</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 unbaked pie crust</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 c. broccoli, chopped into florets</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium-large onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. minced garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. shredded mozzarella cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. shredded cheddar cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 375 degrees. Spread pie crust in a 9-inch pie dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a large saucepan, melt butter over medium-low heat. Add onions, garlic, and broccoli and cook, stirring occasionally, until vegetables are soft and broccoli is bright green. Spoon vegetables into prepared pie crust and sprinkle with mozzarella and cheddar.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In a medium bowl, beat eggs, then mix in milk, salt, and pepper. Pour egg mixture over vegetables and cheese.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Bake 40-45 minutes or until eggs are set in the center. (Check quiche frequently throughout baking time, as it is notoriously finicky about how long it takes to set.) Cool at least 5 minutes before slicing and serving.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4-5 as a main dish.</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-68394705846201307412015-04-06T21:47:00.000-07:002015-04-06T21:47:31.830-07:00Star Wars Birthday Party on a Budget<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IGoqKQ2T5rqCaLLe5JIJMwRxGiG54R2-1R8CW7Hi6tpIVABS0TBKdp_-Dlm8ACb4PBp1FQk8V8SZvllaacs1KK4i7RP9z9bhvm0UDBqOTJo5HohRaUTDvpkXP2BPb669IOZ-lAEn8zDS/s1600/IMG_3347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IGoqKQ2T5rqCaLLe5JIJMwRxGiG54R2-1R8CW7Hi6tpIVABS0TBKdp_-Dlm8ACb4PBp1FQk8V8SZvllaacs1KK4i7RP9z9bhvm0UDBqOTJo5HohRaUTDvpkXP2BPb669IOZ-lAEn8zDS/s1600/IMG_3347.JPG" height="436" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When you're a boy turning six, is there anything cooler than a Star Wars birthday party with your closest friends? My middle child certainly doesn't think so. Last Sunday was his <i>second</i> Star Wars birthday party in his six years of life. I very much enjoy planning and putting together parties, whether our annual Christmas party, <a href="http://alovelettertofood.blogspot.com/2014/05/going-away-party.html" target="_blank">going-away parties</a>, our <a href="http://alovelettertofood.blogspot.com/2014/10/twilight-zone-party.html" target="_blank">Twilight Zone movie night</a>, a <a href="http://alovelettertofood.blogspot.com/2013/10/preschool-halloween-party-games-and.html" target="_blank">Preschool Halloween Party</a>, or (why not?) Star Wars birthday parties. (Check out my Guide to Party Menu Planning <a href="http://alovelettertofood.blogspot.com/2014/01/your-guide-to-party-menu-planning.html" target="_blank">here</a> for some ideas on getting event-ready.) The only problem is, when you have three children with three birthdays in the space of 6 weeks, throwing a party for each of them can become not only time-consuming but pretty dang expensive. Have you been to kids' birthday parties these days? They're insane, and not scary-clown insane like when I was a kid. I'm talking bounce house rental-five-tiered cake-hired-DJ insane. Which our family is really not into.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So this time around, we decided to go low-key. I let my son invite five friends from school and we attempted to do a reasonably simple Star Wars party on a not-insane amount of money. In the end, it was a fun, low-stress event that didn't cost an arm and a leg (and didn't give my kid a celebrity complex). Here are a few of the details.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Menu: </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1cplnDVsdqYhxFckvygKv_I1DHIXLLlcJHnuW58pZr5jLEhiiMaLN8Zo2fXUEDufDu7FEKtQWTs_giqXXYGMmCAj-bVzrcTbqG-MaEDn001mv5NOCgClFvn_f-a5raBovTLULPodLCuq/s1600/IMG_3348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1cplnDVsdqYhxFckvygKv_I1DHIXLLlcJHnuW58pZr5jLEhiiMaLN8Zo2fXUEDufDu7FEKtQWTs_giqXXYGMmCAj-bVzrcTbqG-MaEDn001mv5NOCgClFvn_f-a5raBovTLULPodLCuq/s1600/IMG_3348.JPG" height="441" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The internet is FULL of Star Wars party food ideas, from elaborate Death Stars carved out of watermelon to punny joke foods like "Vader tots." We kept it middle-of-the-road with some regular foods and some Star Wars-themed choices.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Bacon-Ranch Star Pasta Salad</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Amazon sells this star-shaped pasta by Barilla. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2hxMHw5oLTAabO69qZbN-I6Zy-QEcM666T8MklOaX8XIOKpjibW2YNScvGN1eIgHyfiVHlFqmW_Sw571x0Vtrg82tGjjEmtHQiUH0EGFCsYSTG0N5PeHUxv8LpabjbAOn5fct26fOrkK/s1600/Stelline.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2hxMHw5oLTAabO69qZbN-I6Zy-QEcM666T8MklOaX8XIOKpjibW2YNScvGN1eIgHyfiVHlFqmW_Sw571x0Vtrg82tGjjEmtHQiUH0EGFCsYSTG0N5PeHUxv8LpabjbAOn5fct26fOrkK/s1600/Stelline.png" height="320" width="273" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I thought it would be a great idea for a pasta salad...though I didn't realize that those stars are barely bigger than a grain of rice--the kind that come floating in a can of Campbell's chicken soup. So it was a bit hard to tell that the shapes in our <a href="http://allrecipes.com/recipe/bacon-ranch-pasta-salad/" target="_blank">Bacon-Ranch Pasta Salad</a> were stars, but hey, it still tasted good!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWPrJ9qqTjmacMSlfAxML9eBzfThOwCBea5vF_aimhaJ64GEuKpfZ-9S6kvEBJcei8vfjubujY-po1hYDfxe_BTd7fhwCvi7tPjd5br0Wjs6WimPCPJhsJJGW7KDyWZw0GCjQ2n-F-7Un/s1600/DSC00733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWPrJ9qqTjmacMSlfAxML9eBzfThOwCBea5vF_aimhaJ64GEuKpfZ-9S6kvEBJcei8vfjubujY-po1hYDfxe_BTd7fhwCvi7tPjd5br0Wjs6WimPCPJhsJJGW7KDyWZw0GCjQ2n-F-7Un/s1600/DSC00733.jpg" height="640" width="356" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. Veggies and Dip</b>. A party staple.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. Dark Side Chips & </b></span><b style="font-family: Arial, Helvetica, sans-serif;">Light Side Chips</b><span style="font-family: Arial, Helvetica, sans-serif;">. Also known as blue corn and regular tortilla chips.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4. Salsa and </b></span><b style="font-family: Arial, Helvetica, sans-serif;">"Carbonite Dip" (guacamole).</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqoCyAvA4y7xw9QwbIXoVn8lTAx0ohMJFmiPU4UtW_rV6dYZWpUozCPizCOr6GfDPZFSbgmKKrt67MMTOskoRrHZH54fHEBgpM7IH8Iazj_GbFFoYlhcgIzBeqsWxtiOekFFIwdVYNLWt/s1600/IMG_3359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqoCyAvA4y7xw9QwbIXoVn8lTAx0ohMJFmiPU4UtW_rV6dYZWpUozCPizCOr6GfDPZFSbgmKKrt67MMTOskoRrHZH54fHEBgpM7IH8Iazj_GbFFoYlhcgIzBeqsWxtiOekFFIwdVYNLWt/s1600/IMG_3359.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">No use denying how cheesy this was. Get it? Han Solo trapped in carbonite? "I love you." I know."</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">5. Fruit Sabers</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QzN-IqRwXpsRZz2c9NivmPedYmEJOJFApA118rqL25QFJ-SJCtWAlxIsWKdorQftn2cJBTwn-O06SHjHP3araBT8okzszuKd9TRaaDkQkCzfIcNsQboViSt8U-FsKstv3hE1kpnLmwLo/s1600/IMG_3352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QzN-IqRwXpsRZz2c9NivmPedYmEJOJFApA118rqL25QFJ-SJCtWAlxIsWKdorQftn2cJBTwn-O06SHjHP3araBT8okzszuKd9TRaaDkQkCzfIcNsQboViSt8U-FsKstv3hE1kpnLmwLo/s1600/IMG_3352.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I can't take credit for this idea--it's all over Google images--but it sure was a hit with our partygoers. Duct tape elevates basic fruit skewers to multicolored light sabers! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6. Yoda Soda</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYDKub0_S3TIppjg55HU6vqyCiWIuXouCOZp5FQOnjvEuGBxCIv4BTb-BVtVWgR7iZ1O8jOxYYqNilzL_R9MgaK-FZKJ2P6gl7S9OVj4mlI4ecx0UtGF8eEMokgqm2dlQe9S06bNRQ1XC/s1600/IMG_3356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYDKub0_S3TIppjg55HU6vqyCiWIuXouCOZp5FQOnjvEuGBxCIv4BTb-BVtVWgR7iZ1O8jOxYYqNilzL_R9MgaK-FZKJ2P6gl7S9OVj4mlI4ecx0UtGF8eEMokgqm2dlQe9S06bNRQ1XC/s1600/IMG_3356.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If this ice cream soda drink is supposed to look like frothy fog from Yoda's Dagobah swamp, it totally nailed it. (If it's not, it's super bizarre.) A mix of Sprite, softened lime sherbet, and 8 oz. of cranberry juice combine to make this creepy treat the kids went nuts over. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>7. Dark Side vs. Light Side Cake</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQsmvtIMtJKkWusNeIIVfKlRJD1bcz6yyF3Ghyphenhyphenk1FvV9M-LqByw_9Vif98C9vKnHk79w42OkpzD1mveVTYP8evoCcqQH5adTXb92Q0dSLKmipc_C0LIcVX7Ur0ZMJzf3XnfdkCu5tE5sg/s1600/IMG_3354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQsmvtIMtJKkWusNeIIVfKlRJD1bcz6yyF3Ghyphenhyphenk1FvV9M-LqByw_9Vif98C9vKnHk79w42OkpzD1mveVTYP8evoCcqQH5adTXb92Q0dSLKmipc_C0LIcVX7Ur0ZMJzf3XnfdkCu5tE5sg/s1600/IMG_3354.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Okay, this one I <i>can</i> take credit for: a three-layer (vanilla-chocolate-vanilla) Dark Side vs. Light Side cake, with chocolate Darth Vader fighting vanilla Luke Skywalker. Does it make me evil if I say I'd choose the dark (chocolate) side every time?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Games:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Light Sabers in the Swamp</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you've been to as many baby showers as I have, you may realize that shower games can be stealthily adapted to serve as kid party games. Our first party game is based off the old "find the diaper pins in rice" shower standard. In this version, Yoda has lost his lightsabers in the "swamp" (a shoebox) and needs your help getting them back.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rROlNTwWkqbHUKBb1673FH7EkDeQx2tpVrkyqO6k-yS0-ErCTQ6Bm7HI9iSCwwFALhhH5j7-dwOZiCMVSUc6UWgsx_QLrfVM2gtwPWqPXD1Q4u8bj4SpHeKUCSO4PvoQRcuOpmGUxOuX/s1600/IMG_3443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rROlNTwWkqbHUKBb1673FH7EkDeQx2tpVrkyqO6k-yS0-ErCTQ6Bm7HI9iSCwwFALhhH5j7-dwOZiCMVSUc6UWgsx_QLrfVM2gtwPWqPXD1Q4u8bj4SpHeKUCSO4PvoQRcuOpmGUxOuX/s1600/IMG_3443.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wearing a blindfold, our partygoers had to sift through this box of rice, popcorn kernels, and small pasta to see if they could pick out five small Lego lightsabers.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnUTtH8CSUeDwNBYg0t2U3bGvlTpxTd5ufeSxSuoPi9w4WLoWRtWfsCjo4lCBfCR3Lq9EucQykNWXfVADWn81gXqNh-PoW7GHg799zAyoWymF8f7sp9iNynJgYbbrhyphenhyphenNYXb-GYKRTeZ-q/s1600/DSC00744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnUTtH8CSUeDwNBYg0t2U3bGvlTpxTd5ufeSxSuoPi9w4WLoWRtWfsCjo4lCBfCR3Lq9EucQykNWXfVADWn81gXqNh-PoW7GHg799zAyoWymF8f7sp9iNynJgYbbrhyphenhyphenNYXb-GYKRTeZ-q/s1600/DSC00744.jpg" height="640" width="356" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's so much harder than it looks! Even the adults had a hard time getting more than three in a forty second turn. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMyUNHeOXZNysa0Bemc7a4BknlT3V3IbhTx7cKXUvGYlfZ9FTNORzXWNRUl1jI_96JABT0pFr-Gw_PYokNLPiBhx9TxI-g4ckXTCMOgp6OkegzLH-He7fvIClxu1nhB7dAw1e9W3hahYn/s1600/DSC00745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMyUNHeOXZNysa0Bemc7a4BknlT3V3IbhTx7cKXUvGYlfZ9FTNORzXWNRUl1jI_96JABT0pFr-Gw_PYokNLPiBhx9TxI-g4ckXTCMOgp6OkegzLH-He7fvIClxu1nhB7dAw1e9W3hahYn/s1600/DSC00745.JPG" height="640" width="358" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My kids had enough Lego lightsabers to make this game work, but you can also </span><a href="http://www.amazon.com/LEGO-Lightsaber-Small-Minifigures-Yellow/dp/B002C4BAHO/ref=sr_1_1?ie=UTF8&qid=1428378660&sr=8-1&keywords=lego+lightsaber" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">purchase them on Amazon</a><span style="font-family: Arial, Helvetica, sans-serif;"> for about 5 bucks. Budget-friendly game for the win! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. Star Wars Tic-Tac-Toe</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFlg0xBqyOQdu7IjIFr4-pO8tisNVF9P-q7s1RPWoyjgps5IQfGiENwxNVtiY_ROBV4xUxU7bnJqRV8H-ed6MkzHzoYcLzFZfFG9mnC5C7k6yfCu9qRxqrF5_XIUZ78iLMekUME2kKyzh/s1600/IMG_3315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFlg0xBqyOQdu7IjIFr4-pO8tisNVF9P-q7s1RPWoyjgps5IQfGiENwxNVtiY_ROBV4xUxU7bnJqRV8H-ed6MkzHzoYcLzFZfFG9mnC5C7k6yfCu9qRxqrF5_XIUZ78iLMekUME2kKyzh/s1600/IMG_3315.jpg" height="640" width="522" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This game could not be any easier. Print out five crossed light sabers for X's and five Death Stars for O's and glue to </span><span style="font-family: Arial, Helvetica, sans-serif;">card stock paper. Use electrical tape to draw a tic-tac-toe board on any surface (we used our back patio table) and let the kids have at it! My boys played this repeatedly in the week leading up to the party.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Favors:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A good party favor that isn't just junk you wish your kid had never gotten is a kid-party diamond in the rough. As a parent, I tried to consider other parents' feelings about whatever party favors we offered. These super cute party food printables from Kreations By Kristy were an inspiration.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkDkwd-jtmyYp4cqLnz6ZnQkjgH1FxDVNqgyZEoLuF7trjJxYIbEheVZEn5BiuvEkLGynkhtWlBNYq7WqoBHnD16UQy5glhx3WJ6qI6VJddHA3YMIIJK3_yVsQd0OJLEgxo3xtperhBXp/s1600/Star+Wars+Food+Tags+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkDkwd-jtmyYp4cqLnz6ZnQkjgH1FxDVNqgyZEoLuF7trjJxYIbEheVZEn5BiuvEkLGynkhtWlBNYq7WqoBHnD16UQy5glhx3WJ6qI6VJddHA3YMIIJK3_yVsQd0OJLEgxo3xtperhBXp/s1600/Star+Wars+Food+Tags+copy.jpg" height="494" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I think I could potentially resist C-3PO Carrots, but Ewok Food? I need that in my life. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqgLo7C4Yxnsn6mRlHpGrnMBnGmgRkz_l19Knw60Ir7Y9fw3PZQxi__qq_cLm9RXYjX8YA-aDf1oMrj-DhvFt8n4G2PccckbdgvWDeTHM7d1W7yl1YTGEXrWz5vG_wR82qYdHttaletoS/s1600/IMG_3349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqgLo7C4Yxnsn6mRlHpGrnMBnGmgRkz_l19Knw60Ir7Y9fw3PZQxi__qq_cLm9RXYjX8YA-aDf1oMrj-DhvFt8n4G2PccckbdgvWDeTHM7d1W7yl1YTGEXrWz5vG_wR82qYdHttaletoS/s1600/IMG_3349.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The kiddos helped me make bags of Goldfish, pretzel sticks, and Craisins and place them in 89-cent Star Wars cups I found at Target. Edible but not junk, in a reusable container, for approximately $2 each. Party favor gold.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZ7a4WiNHuGBBAyP-vcAVaFr32V4FFyree_S5HzTU5CjegsGfAIVr7CUrk0VoQdy8voqMUQvfbUm3vPBHdgdKuk_0-n_v8SUiKj5qUZmyhkkCYgCyzE827MFJewoDhPBvmEqPqwKBTZtY/s1600/IMG_3351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZ7a4WiNHuGBBAyP-vcAVaFr32V4FFyree_S5HzTU5CjegsGfAIVr7CUrk0VoQdy8voqMUQvfbUm3vPBHdgdKuk_0-n_v8SUiKj5qUZmyhkkCYgCyzE827MFJewoDhPBvmEqPqwKBTZtY/s1600/IMG_3351.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Decor:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Decorating for a Star Wars party definitely does not have to break the bank. The amount of free material is almost staggering--if you know where to look.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. Printables</b>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To decorate on the cheap, printables are the way to go. Along with the above food printables, the Internet is a never-ending resource for Star Wars party printables. Many of them are free, from DIY pennants to coloring pages, so happy searching!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. Welcome sign.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5at4URsBVCByQ4tpx8jwBMD-khM5N64l4sYDOu4o5GLhaDiKFfk1fC-S1cJajx_E4s2mraXanbYYWKPIGpu9-YnE8BP9R_t8fvE_nMjlEHjTXDaJMtuo3VkVZDulacwd6G7P-jifPtpk/s1600/IMG_3347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5at4URsBVCByQ4tpx8jwBMD-khM5N64l4sYDOu4o5GLhaDiKFfk1fC-S1cJajx_E4s2mraXanbYYWKPIGpu9-YnE8BP9R_t8fvE_nMjlEHjTXDaJMtuo3VkVZDulacwd6G7P-jifPtpk/s1600/IMG_3347.JPG" height="272" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let your guests know they're in the right place when they get to your house by printing an Obi Wan Kenobi image with this phrase below it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. Use what you got.</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So your kid wants a Star Wars party? Presumably that means you have more Star Wars stuff lying around your house than you know what to do with. Use it to your advantage by turning toys into decor!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkMscXpbmQJNRwXOko_17CwW8kSa4fUO4PbwdV8BugshK6ED6jUU1yXJQrFSUNv9-pNrpt9V5knTtDv94sreEWwnaP25DNHHNAnu15UBY8VqKB49IBNgpAgg-quv_LCO0ca1GVnPvH7S8/s1600/IMG_1953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkMscXpbmQJNRwXOko_17CwW8kSa4fUO4PbwdV8BugshK6ED6jUU1yXJQrFSUNv9-pNrpt9V5knTtDv94sreEWwnaP25DNHHNAnu15UBY8VqKB49IBNgpAgg-quv_LCO0ca1GVnPvH7S8/s1600/IMG_1953.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A couple of Halloween costume masks and a lunchbox served as a table centerpiece, and a play treehouse was placed in the family room newly dubbed the Forest of Endor. The Star Wars universe is big. You can creatively fit a whole lotta random stuff into it. </span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">4. Star Wars terrariums.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIG4jKH1NbGJXvXxUxWzGFeLI5IR7GfanDJTaWbj9zXU_iQvnb9yDpltIIoFYna9OZOj0kHlTtXaHWwRuvxryvmVT1k_pAnh2wrGbob0etrrHR9wY4eCjTWeCC11JYoWhUxc-ROnTzZec/s1600/IMG_3331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIG4jKH1NbGJXvXxUxWzGFeLI5IR7GfanDJTaWbj9zXU_iQvnb9yDpltIIoFYna9OZOj0kHlTtXaHWwRuvxryvmVT1k_pAnh2wrGbob0etrrHR9wY4eCjTWeCC11JYoWhUxc-ROnTzZec/s1600/IMG_3331.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Again, a matter of using what's on hand. Star Wars Lego figures get cool new digs when you place them in glass with rocks and foliage. A fun, free centerpiece idea if your kids have some minifigures and you have some glass containers on hand.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzMMrVO_2fOJ7AG92lmeWJOFuTwbRg6XPaIcbCGFZevn3VMsfSYJmhEPmIx9dkOh7iw-sma1E4SqGqugEa1Xi8_bO2tFLglAPf9pMO1WRYSj9JWjFmuzoCneFZrFqsrrTkDTed4im3V0H/s1600/IMG_3333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzMMrVO_2fOJ7AG92lmeWJOFuTwbRg6XPaIcbCGFZevn3VMsfSYJmhEPmIx9dkOh7iw-sma1E4SqGqugEa1Xi8_bO2tFLglAPf9pMO1WRYSj9JWjFmuzoCneFZrFqsrrTkDTed4im3V0H/s1600/IMG_3333.JPG" height="410" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm really pleased with the way this kid's party turned out--and even more pleased with what a wonderful kid HE is turning out to be! Happy Birthday, Elliot, and may the force be with you!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGa-4ACCXUfLpaI-rZ8WJIi4lKAfYSdIWQm2-kw3CuudYh8Fucmrjk7PKRPgYgZnh7xy_ELTfbqjUUEYj_mpiaZK9d9lPWzufEMbZxCHguHFAesw1Bgrn6AIMVCjh2LZYerXanaUkW8qVV/s1600/IMG_1957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGa-4ACCXUfLpaI-rZ8WJIi4lKAfYSdIWQm2-kw3CuudYh8Fucmrjk7PKRPgYgZnh7xy_ELTfbqjUUEYj_mpiaZK9d9lPWzufEMbZxCHguHFAesw1Bgrn6AIMVCjh2LZYerXanaUkW8qVV/s1600/IMG_1957.jpg" height="480" width="640" /></a></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6259907120233676395.post-92036700444100721002015-04-05T16:24:00.000-07:002015-04-05T16:25:02.008-07:00Low-Sugar Mango Almond Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0VtV2fB4PoUV282GQ48Fr8YFq85fQLPLf6d13kfDJNGRVbN850avApVHckLtpW8_SJc6yzRWfZ7ZZrTVqyfq1bFCsVTMuQc74qwlk6nB-mc8DlNR-1gqYYMRX27bPKmdPHGxTRgaonjO/s1600/IMG_3344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0VtV2fB4PoUV282GQ48Fr8YFq85fQLPLf6d13kfDJNGRVbN850avApVHckLtpW8_SJc6yzRWfZ7ZZrTVqyfq1bFCsVTMuQc74qwlk6nB-mc8DlNR-1gqYYMRX27bPKmdPHGxTRgaonjO/s1600/IMG_3344.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy Easter! Here in the Phoenix area, it's a beautiful weekend for this celebration of Christ's resurrection--a weekend we get to spend with family, friends, and the winner of the Creepiest Easter Bunny competition 2015.</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhia7O4bgvCIr5Zrv_EjshUqCwsOUpQ1QujTGxqJKuCDumSQo73Phies7HRU1ZVZ-5oXGAUDFBqaYVg-UMRGcyGJ54TqRYlvaaJHlPqgmnrWjp_xtpSN5HC1B1l2MWE455G1rYf_RYx5gvh/s1600/IMG_3415.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhia7O4bgvCIr5Zrv_EjshUqCwsOUpQ1QujTGxqJKuCDumSQo73Phies7HRU1ZVZ-5oXGAUDFBqaYVg-UMRGcyGJ54TqRYlvaaJHlPqgmnrWjp_xtpSN5HC1B1l2MWE455G1rYf_RYx5gvh/s1600/IMG_3415.JPG" height="568" width="640" /></a></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">My kids and their cousins were super good sports about posing with the bunny that looked like it might burst out in a maniacal cackle at any moment. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On this Easter day, as our Lenten fast comes to a close, I'd like to share with you another recipe I made while my husband and son were doing their six weeks of eating less sugar. It really was a fun challenge to make desserts that would taste good with a major sugar reduction. (I'm sure diabetics are rolling their eyes, like, <i>yeah, tons of fun</i>.) This mango almond tart was a definite winner. The original recipe from <i>Eating Well</i> is for a raspberry-almond tart, which I'm sure would also be fabulous, but as I had no frozen raspberries in the house when inspiration struck, I used the frozen mangoes hibernating in our fridge and it turned out delicious, too. With only a quarter cup plus two teaspoons of added sugar in the entire 9-inch tart, I'd say this dessert stretches the sugar pretty thin without it being noticeably absent. My guess is you could substitute any berry or even peaches for the mangoes with lovely results. </span><span style="font-family: Arial, Helvetica, sans-serif;">I could see making it for company--at a tea party, perhaps, or as a light but satisfying dessert for a spring dinner party.</span><span style="font-family: Arial, Helvetica, sans-serif;"> Or just for a husband and son who were brave enough to last 40 days with less sugar. I applaud them and feel no guilt today about letting my </span><span style="font-family: Arial, Helvetica, sans-serif;">7-year-old</span><span style="font-family: Arial, Helvetica, sans-serif;"> dive head-first into an Easter basket full of candy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhg3veAeBMr7Q80eT3zXjs6prBYXQk_IS6jtqLJaXIgvfCCT0tCcLqygvxRNVNbI9Y4DKdjr7LtnbhcdmpAqV4h11rtXIaW8W9roODXXXc84CwVzj3Du9XXoqZdMlDPoeI08yfLMW2dV1/s1600/IMG_3345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhg3veAeBMr7Q80eT3zXjs6prBYXQk_IS6jtqLJaXIgvfCCT0tCcLqygvxRNVNbI9Y4DKdjr7LtnbhcdmpAqV4h11rtXIaW8W9roODXXXc84CwVzj3Du9XXoqZdMlDPoeI08yfLMW2dV1/s1600/IMG_3345.jpg" height="640" width="532" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Low-Sugar Mango Almond Tart</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.eatingwell.com/recipes/raspberry_almond_crumb_tart.html" target="_blank">Eating Well</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. sliced almonds, skins on</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 c. plus 2 Tbsp. all-purpose flour, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 Tbsp. cold butter, cut into 1/4-inch pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg yolk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. almond extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 c. diced mangoes, fresh or frozen (not thawed)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. powdered sugar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 400 degrees. Coat a 9-inch removable-bottom tart pan or pie dish with cooking spray.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a food processor, combine sliced almonds and sugar until almonds are finely ground. Set aside 1/2 c. of the mixture.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Add 1 1/3 c. flour to the remaining sugar-almond mixture and pulse to blend. Add butter a few pieces at a time and process until well incorporated.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. In a small bowl, combine egg yolk, vanilla, and almond extracts until blended. Add to the food processor and process until the mixture begins to form a dough that looks like wet, crumbly sand, about 1 minute. Set aside 1/3 c. of this mixture.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Transfer the remaining dough to the prepared tart pan. Spread evenly, pressing the dough up the sides of the pan to form a crust.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Add the remaining 2 Tbsp. of flour to the sugar-almond mixture you set aside in step 2. Toss mangoes with 2 Tbsp. of this mixture until coated. Spread the coated mangoes evenly over the tart crust, then sprinkle the remaining sugar-almond mixture over the mangoes. Take the reserved 1/3 c. of dough from step 4 and pinch into small clumps. Sprinkle these all around the tart.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Bake 15 minutes in the preheated oven. Reduce temperature to 350 degrees and bake an additional 45 minutes or until the crumbs on top are golden. Cool at least 30 minutes, then dust with powdered sugar just before serving.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 1 9-inch tart. </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6259907120233676395.post-354460105465780782015-03-30T17:14:00.001-07:002015-03-30T17:14:55.007-07:00Ham-Asparagus and Cheese Strata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKk38KFmfcKjE4NdK6dPRmoPeCybDxY2XrSK_M9AnVlgOzOycb82DnkbKJsxG_XOosOffJPEoD8Uw6sTXq5dwB4hZCjVVZmsJHhHB_3FQO2YzAvRzAYAkl076lc8YoEN6-h9FHV34PsxrN/s1600/IMG_1606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKk38KFmfcKjE4NdK6dPRmoPeCybDxY2XrSK_M9AnVlgOzOycb82DnkbKJsxG_XOosOffJPEoD8Uw6sTXq5dwB4hZCjVVZmsJHhHB_3FQO2YzAvRzAYAkl076lc8YoEN6-h9FHV34PsxrN/s1600/IMG_1606.jpg" height="640" width="496" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Can you believe it's almost Easter? I feel like I'm still cleaning up from Christmas and like I still need to get my husband a Valentine's Day gift. Just the other day I emailed someone saying "Hope your new year is off to a good start!" I clearly need to get with the times. It's 97 degrees outside and going to be April in two days. (Speaking of which, anybody got any good April Fool's pranks?) Pretty soon it'll be 2025 and I'll be going, wait, I thought I was still in my twenties! Or at least my thirties!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As the seasons seem to roll by faster and faster and time slips through my fingers like so much crumbly pie dough, I am comforted by the rituals of holidays. And when I say "rituals," I mean food. As of this moment, my family has literally zero official plans for Easter, which is weird since we are very active Catholics and celebrate Easter as probably the most important holiday of the year. But even though we haven't pinned down our plans, there are certain things I know will happen. Like ham. Ham will happen. After Easter eggs, ham seems to be the quintessential Easter food for Americans. According to <a href="http://homecooking.about.com/od/foodhistory/a/easterfoodhist.htm" target="_blank">About.com</a>, the reason for this is that meat used to be slaughtered in the fall, and before refrigeration, pork was cured--a process that takes several months. It was around Easter that the hams were finally finished being cured and ready for consumption. And here I thought it had something to do with usurped pagan rituals. The things you learn, right? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Like most Americans, I have come to expect a ham to be the centerpiece of an Easter dinner, typically followed by weeks of leftovers in the form of ham soups, ham macaroni and cheese, and anything else ham can decently be included in. But before the Easter dinner, Easter brunch is another opportunity to enjoy this traditional Easter food. This ham-asparagus and cheese strata took center stage in our Easter brunch last year and I am still thinking about it. (Then again, I practically think it's still 2014, so maybe don't read too much into that...) Really, though, this dish was highly memorable. Its delightful rainbow of pastels was perfect for Easter, and I got a bigger kick than I probably should have out of the sunny-side up eggs nestled around its top. I loved the taste of the salty ham with the milder asparagus and piquant bite of Gruyere cheese. Plus, working vegetables directly into a breakfast casserole always gets my approval. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So as I'm trying to decide what to make for Easter breakfast, or brunch, or whatever we end up doing this Sunday, this one is at the top of my short list. Ham will happen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSTmNbw7vSVLknhrkSW2gGCy4sYonfJXhPYB-v0-rf_cuVC4YRxgaoIsbXk8WpZ-jutomnwQC-39Cn1pkbJMhzQFTtm6tQs0l4ghOiLiNLMzATWmo4Go-RIFiqPAxRRj5elJgkPGJFfwW/s1600/IMG_1613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSTmNbw7vSVLknhrkSW2gGCy4sYonfJXhPYB-v0-rf_cuVC4YRxgaoIsbXk8WpZ-jutomnwQC-39Cn1pkbJMhzQFTtm6tQs0l4ghOiLiNLMzATWmo4Go-RIFiqPAxRRj5elJgkPGJFfwW/s1600/IMG_1613.JPG" height="640" width="528" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ham-Asparagus and Cheese Strata</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://www.bhg.com/recipe/casseroles/ham-asparagus-and-cheese-strata/" target="_blank">Better Homes and Gardens</a>)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. asparagus spears, trimmed and cut into 2-inch pieces</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 cups bread cubes (preferably French bread)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 c. shredded Gruyere or white cheddar cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. chopped green onions</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. diced cooked ham</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1</span><span style="font-family: Arial, Helvetica, sans-serif;">0 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">olive oil, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt and cracked pepper, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Bring a large pot of salted water to boiling. Add asparagus and cook for 5 minutes or until bright green. Remove and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a greased 9 x 13 inch baking dish spread half the bread cubes. Top with the cheese, green onion, and half the ham and asparagus. Top with remaining bread.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In a bowl whisk together 4 of the eggs and the milk. Evenly pour over the layers in the dish. With the back of a flat spatula, press the bread down into the egg mixture. To with remaining ham and asparagus. If making ahead of time, stop here, cover, and refrigerate until ready to bake. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Bake uncovered in a 325 degree oven for 30 minutes. Remove from oven and with the back of a wooden spoon, press 6 indentations into the top of the strata. Pour a whole egg into each indentation. Return to oven for 20-25 more minutes. Let stand 15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Drizzle top of strata with olive oil and season generously with salt and pepper. Cut into squares and serve.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6-8.</span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-20052378147678452682015-03-27T11:17:00.000-07:002015-03-27T11:17:41.627-07:00Fig, Pear, and Goat Cheese Salad with Toasted Cinnamon-Pecan Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGh_Ixx2-j18Werv5bfFbZYeiyZtyTYjGyoB6zR4DSC3gvsui8-vrDQGLHfLgunXGZgV56wZhy1a6vXQoUGrWNSlnYc7mO31Fhjbalaa-ePFW4T3JuVhwLoq-VisGeyD-qkBnmWzI4w40w/s1600/IMG_3236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGh_Ixx2-j18Werv5bfFbZYeiyZtyTYjGyoB6zR4DSC3gvsui8-vrDQGLHfLgunXGZgV56wZhy1a6vXQoUGrWNSlnYc7mO31Fhjbalaa-ePFW4T3JuVhwLoq-VisGeyD-qkBnmWzI4w40w/s1600/IMG_3236.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Have you ever had a really unforgettable meal at a restaurant, then gone back anticipating having it again, only to find it's been taken off the menu? Or worse yet, that the recipe's been changed and what you order is not nearly as delicious as what you remember? There's a popular restaurant in Phoenix called <a href="http://www.lagrandeorangepizzeria.com/" target="_blank">La Grande Orange</a> I've been to only a couple of times and enjoyed. Once I got a salad there with a truly spectacular pecan vinaigrette. While nuts have been growing on me for the last few years (you know, figuratively, not literally), I have historically not been their biggest fan. This dressing, though, was a revelation. Sweet, rich, and complex--this dressing probably gets <i>alllll</i> the ladies. I've thought about it frequently since our last visit to La Grande Orange. Imagine my disappointment, then, looking up the LGO menu recently and not seeing it listed! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Well, I couldn't let it go at that. I had to at least Google and tinker around to try to recreate a version of it (if not call LGO's chef and tearfully beg for the recipe). The dressing on this salad is the result. Since I don't actually remember LGO's salad itself, just the vinaigrette, I chose ingredients I tend to like with sweet dressings: dried figs, pear slices, goat cheese, and arugula for a little spicy kick. I must say the whole picture of flavors came together dee-liciously. I <i>might</i> have even liked my homemade pecan vinaigrette with its touch of cinnamon even better than the restaurant version, if you can believe it. So here it is, the salad with the </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">most delicious vinaigrette ever--and possibly the </span><span style="font-family: Arial, Helvetica, sans-serif;">longest name ever. If this were in a cookbook, I'm pretty sure my editor would make me cut some words out of its 11-word title. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7HsFy-0i39BCfZUrNAMoJb3Mo0FhKO0Xm1xmXV2BLMkD8EqEa4iY1YD3qBHs1DCv7x6m6KBvjdhdX3sSIHilArrlYd-7yvWHd8P-TQCgHN-qPhae27Z9yEhj1uEgg0r7pZU5WgMaL1IY/s1600/IMG_3229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7HsFy-0i39BCfZUrNAMoJb3Mo0FhKO0Xm1xmXV2BLMkD8EqEa4iY1YD3qBHs1DCv7x6m6KBvjdhdX3sSIHilArrlYd-7yvWHd8P-TQCgHN-qPhae27Z9yEhj1uEgg0r7pZU5WgMaL1IY/s1600/IMG_3229.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Fig, Pear, and Goat Cheese Salad with Toasted Cinnamon-Pecan Vinaigrette</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Dressing adapted from <a href="http://www.food.com/recipe/toasted-pecan-vinaigrette-322388" target="_blank">Food.com</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Salad:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">8 c. arugula</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 oz. crumbled goat cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ripe pear, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 oz. dried figs, sliced in half</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Dressing:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 c. chopped pecans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cinnamon, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. Dijon mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. balsamic vinegar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Assemble salad ingredients on a platter or in a large bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Toast the pecans. Preheat oven to 350 degrees. Spread chopped pecans on a baking sheet. Drizzle with the 1 Tbsp. olive oil and sprinkle cinnamon over top. Bake 3-5 minutes, checking at 3 minutes for doneness. The nuts should look dark brown but not burnt.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. To make vinaigrette, whisk together Dijon and honey. Slowly whisk in olive oil, then balsamic vinegar. Stir in cooled toasted pecans. If you like a more emulsified texture, give the whole thing a few pulses with an immersion blender.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Toss salad with pecan vinaigrette, or serve on the side.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ODXmPreVYk4k27n6q7HYWh_u8lQBaoSYOHxiOkEVLA71JJ6IviG_La26Qa5DQPr5lhTBH-MAPldQ5zBmydsy8BZ_k6z2K0hRxlkGpwtiZTpRciYrlVZPyOdodqiwJV8HWxSkxLIVJ0VJ/s1600/IMG_3228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ODXmPreVYk4k27n6q7HYWh_u8lQBaoSYOHxiOkEVLA71JJ6IviG_La26Qa5DQPr5lhTBH-MAPldQ5zBmydsy8BZ_k6z2K0hRxlkGpwtiZTpRciYrlVZPyOdodqiwJV8HWxSkxLIVJ0VJ/s1600/IMG_3228.JPG" height="640" width="480" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-20460905144874002512015-03-19T20:45:00.000-07:002015-03-19T20:45:10.635-07:00Iced Chai Tea Latte<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0Tfl8VV2F03ISsegnBF_rmu9yIcwwx1vFkEQPYjJODXyLu5cm1WZPuvk1QAvi6VByHr0OglYuKU-Fl3YTlttUO0UQQ0zIMUQ11kZmfVeDHRgtAXMPdGo1zN7LbIcBvfTm-G5rGr0Azz0/s1600/IMG_3287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0Tfl8VV2F03ISsegnBF_rmu9yIcwwx1vFkEQPYjJODXyLu5cm1WZPuvk1QAvi6VByHr0OglYuKU-Fl3YTlttUO0UQQ0zIMUQ11kZmfVeDHRgtAXMPdGo1zN7LbIcBvfTm-G5rGr0Azz0/s1600/IMG_3287.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Surely I'm not the only one who wishes Starbucks delivered. When the kids are in no state to get hauled into the car or <i>I'm</i> in no state to go out in public, I find myself wishing for a coffee and tea delivery service--or at least a personal secretary a la Anne Hathaway in <i>The Devil Wears Prada</i> to go get some for me. (Then she could do my laundry, too, and clean my kitchen while she's at it! Heck, let's let her babysit my kids and give me a pedicure, too!) You know Starbucks would make a killing, though, if they offered delivery. It could be a whole separate arm of the business. I'm kind of surprised they haven't done so already. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But... they haven't.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This being the case, when the afternoon drag strikes, sometimes I really need something to get me through. Thankfully, there are ways around the lack of Starbucks delivery when you really, really want an iced chai tea latte. Enter this recipe. It takes about an hour to chill to the point of being pleasant as an iced drink, but to if you, like me, can foresee that in the next hour you're A.) Probably going to want an iced caffeinated beverage and B.) Probably have no chance of getting out of your house to get one, you're in good shape. Other positives include spending approximately 35 cents instead of almost $3, as well as taking in only about 40 calories instead of 180 for a Starbucks tall. This version won't taste quite as spicy and sweet as the Starbucks version, I'll admit, but that's because it contains only 7 grams of sugar, whereas the Starbucks tall contains 31 grams (the equivalent of 7.5 teaspoons). So for a simple substitute to spare you the trip through the drive-thru with crazy hair, no makeup, and/or a carful of screaming kids, it sure does the trick.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Iced Chai Tea Latte</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Inspired by <a href="http://thelifeyoulive.com/from-our-pantry-iced-chai-tea-latte-like-starbucks/" target="_blank">The Life You Live</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 chai tea bags</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. ice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whipped cream</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Steep 2 chai tea bags in 3/4 cup boiling water for 7-8 minutes. Stir in sugar until dissolved.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Refrigerate for at least one hour. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In a fresh glass, pour tea over ice. Stir in milk and top with whipped cream.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 1.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6259907120233676395.post-6906336902403468812015-03-13T14:17:00.000-07:002015-03-13T15:18:06.097-07:00Vegan Peanut Butter Energy Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4YVfE7oStkzrCjwSLkphEbELQnY6eDl-zt5OtWV0Ny0YZ_1ezCpqAeWRyDFV4naV3LNeELRykxpgrbZ-u25CyHOjZhMO3tA6ZW_xP4dLAjRd0nZQGFtHHtdfW5cVG7i-tYKLlI_hip6o/s1600/IMG_3256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4YVfE7oStkzrCjwSLkphEbELQnY6eDl-zt5OtWV0Ny0YZ_1ezCpqAeWRyDFV4naV3LNeELRykxpgrbZ-u25CyHOjZhMO3tA6ZW_xP4dLAjRd0nZQGFtHHtdfW5cVG7i-tYKLlI_hip6o/s1600/IMG_3256.jpg" height="640" width="458" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This year, my noble, brave husband and 7-year-old son both decided to give up sweets for Lent. I'm not sure which of us is having the harder time with it, them or me. As a dessert-making addict, it's been awfully difficult for me to have two members of my family not eating the sweet treats I make. For me, dessert making is like the sixth Love Language. Not to mention the fact that with two fifths of our family not eating it, there's way too much to go around when I <i>do</i> make some. So since the Lenten season began I've been trying to only make desserts that can be frozen, so that I don't eat entire layer cakes or pans of seven-layer bars all by myself. (A very real possibility.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Both my husband and son really have displayed amazing resolve in this Lenten fast, but last week my husband made a request. Could I make </span><span style="font-family: Arial, Helvetica, sans-serif;">something "sweet-but-not-sweet"? I had to pick his brain a bit to figure out what this meant. What tastes sweet but doesn't qualify as a sweet? He wasn't really sure. He just knew he wanted something to curb the craving for sweetness without "cheating." It set me on a mission to make the perfect non-treat treat. It actually kind of felt like one of those cooking show challenges. ("You have 30 seconds to make a dessert out of one tablespoon of barbecue sauce, three handfuls of popcorn, and a Fruit by the Foot--GO!") In the end, I think I succeeded. I'd like to imagine the celebrity chef judge (can it be Curtis Stone? Let's just say it's Curtis Stone) proclaiming my creation the winner of the sweet-but-not-sweet challenge: these vegan peanut butter energy bars.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I tend to assume that when I see the word "vegan" in front of a recipe (especially a baked goods recipe) that it's not worth my time. What good is baking without butter, eggs, or milk? I'm happy to say these bars prove me wrong. They are genuinely moist, tasty, and addictingly snackable. With mashed banana, whole wheat flour, oats, and just 1/3 cup of brown sugar, I think you could even get away with calling them healthy. I may have made them for my husband, but I ate at least as many as he did. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you, too, are looking for a little something to stave off your sweet tooth without breaking the sweetness bank, look no further than these bars!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNt2CzLKmS4-_jqotcIhkjed77c3kd3SrmvMZ6jgfIx_G99gZKpkAxHt5HweTMmc0qa3qF2Vk3gjW-oEnJARvwsBy_VaCUy7MUsL-L9PjLbeaB8wLZaBgMio5D9nI_AGRsWC8KrVBwxFE/s1600/IMG_3247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNt2CzLKmS4-_jqotcIhkjed77c3kd3SrmvMZ6jgfIx_G99gZKpkAxHt5HweTMmc0qa3qF2Vk3gjW-oEnJARvwsBy_VaCUy7MUsL-L9PjLbeaB8wLZaBgMio5D9nI_AGRsWC8KrVBwxFE/s1600/IMG_3247.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Vegan Peanut Butter Energy Bars</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Adapted from <a href="http://sallysbakingaddiction.com/2012/10/11/healthy-peanut-butter-chunk-oatmeal-bars/" target="_blank">Sally's Baking Addiction</a>)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. creamy peanut butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. mashed ripe banana (about 1 small banana)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. whole wheat flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. old-fashioned rolled oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Scant 1/3 c. almond milk (or 2% milk)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Optional mix-ins: 1/2 c. raisins or chocolate chips (vegan if you want to keep it vegan)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Directions:</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350 degrees. Grease an 8 x 8 inch baking dish or line with parchment paper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a large bowl, mix brown sugar and peanut butter with an electric mixer until light and fluffy. Add mashed banana and vanilla extract, mixing well until smooth.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. With the mixer on medium speed, add whole wheat flour, oats, baking soda, and salt. Mix until almost combined, with a few floury streaks. Slowly add almond milk until the dough comes together completely. Fold in mix-ins, if using. Spread into prepared pan.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Bake 20-23 minutes. Let cool completely before slicing into bars. Store in an airtight container in the refrigerator for up to one week.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes about 12 bars.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XZeh4CNBbyTSgpgFVaX0rRDEXhOSOQanrxsnCxybLKIHHlv_NrX5XLScI9UYZqOcfh6sCnCk4D3d6YVc22sRZ9vJ2GO8NjFztknyyAmnF22ctXh03wj43BMLYOtOYGlf6p13jJrDDN2M/s1600/IMG_3253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XZeh4CNBbyTSgpgFVaX0rRDEXhOSOQanrxsnCxybLKIHHlv_NrX5XLScI9UYZqOcfh6sCnCk4D3d6YVc22sRZ9vJ2GO8NjFztknyyAmnF22ctXh03wj43BMLYOtOYGlf6p13jJrDDN2M/s1600/IMG_3253.jpg" height="640" width="438" /></a></div>
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