tag:blogger.com,1999:blog-35423189213041618052024-03-05T01:00:09.989-05:00Adventures of A Girl and Her Apronvinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-3542318921304161805.post-76264944887524531802012-09-17T18:57:00.001-04:002012-09-17T18:59:41.889-04:00Tempeh Taco SaladI'm pleasantly surprised by how good AND healthy this salad was. I wasn't certain how it was going to go over at home since tempeh could be an acquired taste. I knew I had already acquired that taste since I've been ordering Tempeh Hoagies from Mellow Mushroom for years now. But by the time we reached the last serving in the bowl, I was ready to fight for it. It was that yummy.<br />
<br />
<b>Tempeh Taco Salad</b><br />
<b>Source: adapted from this <a href="http://www.yummymummykitchen.com/2012/08/viva-la-fiesta-vegetarian-taco-salad.html">http://www.yummymummykitchen.com/2012/08/viva-la-fiesta-vegetarian-taco-salad.html</a></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-g-4t4o2BHH0/UFeo5CPfYmI/AAAAAAAAAbk/SAU-PwidlXA/s1600/photo+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-g-4t4o2BHH0/UFeo5CPfYmI/AAAAAAAAAbk/SAU-PwidlXA/s1600/photo+(17).JPG" /></a></div>
<br />
<b><i>Ingredients: </i></b><br />
<b><i><br /></i></b>
<i><span style="background-color: #cfe2f3; font-family: Times, Times New Roman, serif;"><span style="color: #333333; line-height: 20.799999237060547px;">2 tablespoons extra virgin olive oil </span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">1 small yellow onion, chopped</span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">1 cup corn kernels (I prefer white corn) </span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">8 oz. tempeh, cubed (found next to the refrigerated vegetarian products)</span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">1 (15 oz.) can kidney beans, rinsed and drained</span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">1 tablespoon taco seasoning </span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">8 oz. romaine lettuce salad , chopped</span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">1 avocado, peeled, pitted, and sliced</span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">1 cup halved cherry tomatoes </span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">1/4 cup grated sharp white cheddar cheese or monterey jack</span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">1/4 cup fresh cilantro, chopped</span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">blue corn tortilla chips, crumbled for garnish</span><br style="color: #333333; line-height: 20.799999237060547px;" /><span style="color: #333333; line-height: 20.799999237060547px;">Annie's Organic Cowboy Ranch salad dressing</span></span></i><br />
<span style="background-color: #cfe2f3;"><i><span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333; line-height: 20.799999237060547px;"><br /></span></span></i>
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333; line-height: 20.799999237060547px;"><b>Steps:</b></span></span></span><br />
<span style="background-color: #cfe2f3;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333; line-height: 20.799999237060547px;"><b><br /></b></span></span>
<span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;">Chop up vegetables and cube tempeh. Set aside.</span></span><br />
<span style="background-color: #cfe2f3;"><span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;"><br /></span>
<span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;">Heat olive oil in a large skillet over medium high heat. </span></span><br />
<span style="background-color: #cfe2f3;"><span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;"><br /></span>
<span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;">Add onion and saute until starting to brown.</span></span><br />
<span style="background-color: #cfe2f3;"><span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;"><br /></span>
<span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;"> Add corn kernels and tempeh, and saute about 4 minutes. Add beans, taco seasoning and 1 tablespoon of water and saute another minute. </span></span><br />
<span style="background-color: #cfe2f3;"><span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;"><br /></span>
<span style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;">Remove from heat and let sit a few minutes. </span></span><br />
<span style="background-color: #cfe2f3;"><br style="color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;" /></span>
<span style="background-color: #cfe2f3; color: #333333; font-family: 'century gothic', serif; font-size: 13px; line-height: 20.799999237060547px;">Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with chips and dressing. </span>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com1tag:blogger.com,1999:blog-3542318921304161805.post-75460483025379492342012-08-22T10:01:00.000-04:002012-08-22T10:02:52.862-04:00Summer QuinoaThis recipe was found on Pinterest but I've adjusted the measurements to my own proportions to suit my taste.<br />
<br />
<br />
<b>Southwest Quinoa Salad</b><br />
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-I95uvm_uBVw/UDTk0OdV9rI/AAAAAAAAAbU/-95l-f-J-Q4/s1600/photo+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-I95uvm_uBVw/UDTk0OdV9rI/AAAAAAAAAbU/-95l-f-J-Q4/s320/photo+(10).JPG" width="239" /></a></div>
<b><br /></b>
<b><i>Ingredients:</i></b><br />
<b><i><br /></i></b>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><i style="background-color: #cc0000;">1/2-3/4 cup uncooked quinoa</i></span><br />
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><i style="background-color: #cc0000;">1 can organic black beans, drained and rinsed</i></span><br />
<i style="background-color: #cc0000;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">3/4 cup fresh or frozen thawed corn</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">3/4 red bell pepper, chopped</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1 cup chopped fresh mango</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">less than 1/4 cup finely chopped red onion</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1/2 cup chopped fresh cilantro</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1 (use less if you don't like the spice) small jalapeño pepper, seeded and finely diced</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">juice from 1 lime</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1 1/2 tbsp extra virgin olive oil</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">2 garlic cloves, minced</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1/2 tsp ground cumin</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1/2 tsp chili powder</span><br /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1/4 tsp ground turmeric</span></i><br />
<span style="background-color: #cc0000;"><i><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br /></span></i>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b>Steps:</b></span></span><br />
<span style="background-color: #cc0000;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><b><br /></b></span>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Cook quinoa according to package directions and let cool. If using frozen corn in this recipe, you can throw the kernels in to thaw out. You may have to drain some liquid from this mixture.</span></span><br />
<span style="background-color: #cc0000;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br /></span>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Then, mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.</span></span><br />
<span style="background-color: #cc0000;"><br style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /></span>
<span style="background-color: #cc0000;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Whisk</span><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.</span></span><br />
<span style="background-color: #cc0000;"><br style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /></span>
<span style="background-color: #cc0000;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Drizzle</span><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> over the mixture and toss. Refrigerate until use.</span></span>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-12606263940740733412012-08-16T17:07:00.000-04:002012-08-16T17:07:32.676-04:00Black Sesame TofuTechnically, I didn't totally make this recipe up. I found a similar recipe on <i>Women's Health</i> but there was something weird about it. The picture showed different ingredients than what was actually in it, etc. So I decided to use it as a basis and add my own things. It turned out much yummier than I expected.<br />
<br />
<b>Black Sesame Tofu Stir-Fry</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KKBsjLSmOGY/UC1fJD8IkUI/AAAAAAAAAbA/q83wXE-NoSE/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KKBsjLSmOGY/UC1fJD8IkUI/AAAAAAAAAbA/q83wXE-NoSE/s320/photo+(9).JPG" width="239" /></a></div>
<b><br /></b>
<i><b>Ingredients:</b></i><br />
<i><b><br /></b></i>
<i>1.5- 2 cups brown rice, cooked</i><br />
<i>14 oz. package of extra firm tofu, drained</i><br />
<i>1.5 Tbsp black sesame seeds</i><br />
<i>1 tsp toasted sesame oil</i><br />
<i>2 Tbsp canola or peanut oil, divided</i><br />
<i>one large stalk of broccoli florets, cut up</i><br />
<i>1 cup carrots sliced or shreded</i><br />
<i>1 red bell pepper, sliced</i><br />
<i>4 green onions, cut into 1 in. pieces</i><br />
<i>3 Tbsp fresh orange juice</i><br />
<i>2 Tbsp mellow white miso (found in the refrigerated vegetarian section at Whole Foods)</i><br />
<i>1 Tbsp soy sauce</i><br />
<i>1/2 tsp cornstarch</i><br />
<i><b><br /></b></i>
<i><b><br /></b></i>
<b>Steps:</b><br />
<b><br /></b>
<br />
<div style="background-color: white; font-family: 'Lucida Sans Unicode', Arial, sans-serif; margin: 0px; padding: 0px 0px 1px; text-align: left; width: 468px;">
<div style="clear: right; float: left; margin: 0px; padding: 0px 0px 1px; width: 23px;">
<span class="rfDirections" id="ctl01_rFinderContent_rptDirections_ctl00_lblNumber" style="float: left; font-family: tahoma, arial, sans-serif; letter-spacing: 1px; margin: 0px; padding: 6px 0px 10px;">1.</span></div>
<div style="float: left; margin: 0px; padding: 0px 0px 1px; width: 444px;">
<span class="rfDirections" id="ctl01_rFinderContent_rptDirections_ctl00_lblDirections" itemprop="instructions" style="float: left; font-family: tahoma, arial, sans-serif; letter-spacing: 1px; margin: 0px; padding: 6px 0px 10px;">Start rice first and let cook while you prepare the rest. Meanwhile, blot tofu dry with paper towels; cut into 8 slices. Place sesame seeds in a shallow bowl and dredge tofu through seeds.</span></div>
</div>
<div style="background-color: white; font-family: 'Lucida Sans Unicode', Arial, sans-serif; margin: 0px; padding: 0px 0px 1px; text-align: left; width: 468px;">
<div style="clear: right; float: left; margin: 0px; padding: 0px 0px 1px; width: 23px;">
<span class="rfDirections" id="ctl01_rFinderContent_rptDirections_ctl01_lblNumber" style="float: left; font-family: tahoma, arial, sans-serif; letter-spacing: 1px; margin: 0px; padding: 6px 0px 10px;">2.</span></div>
<div style="float: left; margin: 0px; padding: 0px 0px 1px; width: 444px;">
<span class="rfDirections" id="ctl01_rFinderContent_rptDirections_ctl01_lblDirections" itemprop="instructions" style="float: left; font-family: tahoma, arial, sans-serif; letter-spacing: 1px; margin: 0px; padding: 6px 0px 10px;">Heat sesame oil and 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 5 minutes or until nicely browned. Flip over and continue cooking for 5 minutes or until nicely browned on other side. Remove tofu and keep warm.</span></div>
</div>
<div style="background-color: white; font-family: 'Lucida Sans Unicode', Arial, sans-serif; margin: 0px; padding: 0px 0px 1px; text-align: left; width: 468px;">
<div style="clear: right; float: left; margin: 0px; padding: 0px 0px 1px; width: 23px;">
<span class="rfDirections" id="ctl01_rFinderContent_rptDirections_ctl02_lblNumber" style="float: left; font-family: tahoma, arial, sans-serif; letter-spacing: 1px; margin: 0px; padding: 6px 0px 10px;">3.</span></div>
<div style="float: left; margin: 0px; padding: 0px 0px 1px; width: 444px;">
<span class="rfDirections" id="ctl01_rFinderContent_rptDirections_ctl02_lblDirections" itemprop="instructions" style="float: left; font-family: tahoma, arial, sans-serif; letter-spacing: 1px; margin: 0px; padding: 6px 0px 10px;">Add remaining peanut oil to skillet and heat. Stir in broccoli and carrots; stir-fry for 4 minutes or until crunchy-tender. Stir in bell pepper and green onions; cook for 2 minutes. Reduce heat to low and return tofu to pan.</span></div>
</div>
<div style="background-color: white; font-family: 'Lucida Sans Unicode', Arial, sans-serif; margin: 0px; padding: 0px 0px 1px; text-align: left; width: 468px;">
<div style="clear: right; float: left; margin: 0px; padding: 0px 0px 1px; width: 23px;">
<span class="rfDirections" id="ctl01_rFinderContent_rptDirections_ctl03_lblNumber" style="float: left; font-family: tahoma, arial, sans-serif; letter-spacing: 1px; margin: 0px; padding: 6px 0px 10px;">4.</span></div>
<div style="float: left; margin: 0px; padding: 0px 0px 1px; width: 444px;">
<span class="rfDirections" id="ctl01_rFinderContent_rptDirections_ctl03_lblDirections" itemprop="instructions" style="float: left; font-family: tahoma, arial, sans-serif; letter-spacing: 1px; margin: 0px; padding: 6px 0px 10px;">Combine orange juice, miso, soy sauce, and cornstarch in a small bowl; whisk until well blended. Pour juice mixture into skillet and cook for 1 minute stirring to blend. Serve over rice.</span></div>
</div>
<br />
<br />vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-16720986314811375162012-08-13T12:59:00.000-04:002012-08-13T12:59:47.224-04:00AVOCADOS!I LOVE avocados. Growing up they just seemed yucky. But my 10 year old self just didn't know what she was missing. I can eat them cut up or if you put a bowl of guacamole in front of me, it WILL disappear quickly. So when I found these two recipes both using avocado and liked them, I knew they needed to be blogged so I wouldn't forget to use them again. FYI, I didn't make these on the same night nor the same week but they are both so easy and tasty. They aren't my recipes since both of them were found on Pinterest but I did make some ingredient tweaks here and there.<br />
<br />
<b>Avocado, Cream Cheese, and Salsa Pockets</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cJs8eqjhAHI/UCkruJdQ30I/AAAAAAAAAac/kp2r5AXaMjY/s1600/photo+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cJs8eqjhAHI/UCkruJdQ30I/AAAAAAAAAac/kp2r5AXaMjY/s1600/photo+(6).JPG" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iY-L0zM7-vU/UCkrwKKZIpI/AAAAAAAAAak/6A8m3v4KZKs/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iY-L0zM7-vU/UCkrwKKZIpI/AAAAAAAAAak/6A8m3v4KZKs/s1600/photo+(7).JPG" /></a></div>
<b><br /></b>
<b><br /></b>
<i><b>Ingredients:</b></i><br />
<i><br /></i>
<i>cooking spray</i><br />
<i>1 large puffed pastry sheet, thawed</i><br />
<i>1 avocado, mashed</i><br />
<i>1/3 cup cream cheese</i><br />
<i>1/3 cup salsa</i><br />
<i>salt and pepper</i><br />
<i>1 egg, beaten</i><br />
<br />
(you probably won't use the full amount of all the ingredients with the exception of the pastry sheet)<br />
<br />
<b>Steps:</b><br />
<b><br /></b>
<b>1. Preheat oven to 400. Spray baking sheet with cooking spray. </b><br />
<b>2. Once thawed, cut pastry sheet into 9, 2 by 2 in squares.</b><br />
<b>3. On half the squares, place a dollop of avocado, then cream cheese, then salsa. </b><br />
<b>4. Season with salt and pepper.</b><br />
<b>5. Place remaining squares over filling. Use a fork to seal down edges so nothing seeps out.</b><br />
<b>6. Brush eggwash over top of each pocket square.</b><br />
<b>7. Bake for 15 minutes or until lightly browned. </b><br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b>Heirloom Tomato Caprese w/ Avocado</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6a5TWBqQS6o/UCkrxpMPvbI/AAAAAAAAAas/5Yrydd_B698/s1600/photo+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6a5TWBqQS6o/UCkrxpMPvbI/AAAAAAAAAas/5Yrydd_B698/s1600/photo+%25288%2529.JPG" /></a></div>
<b><br /></b>
<i><b>Ingredients:</b></i><br />
<i>2 Heirloom tomatoes, cubed</i><br />
<i>2 avocados, cubed</i><br />
<i>2 balls of fresh mozzarella, cubed/sliced</i><br />
<i>2 Tbsp extra virgin olive oil</i><br />
<i>handful of fresh basil, coarsely chopped</i><br />
<i>salt and pepper</i><br />
<i><br /></i>
<b>Steps:</b><br />
<b><br /></b>
1. Place tomatoes, avocados, and cheese in a large bowl.<br />
2. Pour oil over and add basil.<br />
3. Toss and season.<br />
<b><i><br /></i></b>
<b><i><br /></i></b>
<b><i><br /></i></b>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-43739167491444462292012-06-29T10:54:00.000-04:002012-06-29T10:55:27.705-04:00A Quick and Easy PostSomehow my blog changed while I was gone. Which one of you was messing around with the font? Anywho, I thought I'd pop in to share a quick and easy recipe that I recently tried. I haven't done a lot of cooking lately but Pinterest keeps me on my toes with new recipes that I am saving to try later or have tried. This is one of them and I can't ignore a recipe with Nutella in it!<br />
<br />
<b>Nutella 3 Ingredient Cookies</b><br />
Source: somewhere in Pinterest world<br />
<br />
<i>1 cup Nutella</i><br />
<i>1 cup flour</i><br />
<i>1 egg</i><br />
<i><br /></i><br />
Preheat oven to 350. Mix the three ingredients in a bowl. Form cookies and bake on a sheet for 6-8 minutes. It's really that simple. No added sugar, oil, or butter!<br />
<br />
My only gripe would be that because of the lack of added oils and butter, the mixture was extremely crumbly. I really didn't think it was going to turn out very well. I had to work the mixture with my hands to form the cookies. But they came out pretty normal and were surprisingly tasty!vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-50717078907270483172012-06-07T09:06:00.001-04:002012-06-07T09:06:24.248-04:00Back From the DeadI'm alive!!! Hopefully, no one really thought I was gone. But yes, my blog did appear to die over the last few months. To be honest, I haven't been doing a ton of cooking lately. I also somehow became a vegetarian a few months ago. I'm not sure if this is a permanent lifestyle change or if I will be back to eating meat shortly. However for the moment, I can no longer stand the thought of beef, chicken, pork, eggs, or any type of seafood. I do hope that changes eventually and my taste for that comes back. Because for right now, my meals are on the bland side and not really worth blogging about. If/when this changes, you can count on me being back for sure. But for now, feel free to use the index on the side of blog to look up past recipes. And I hope you've created some great meals lately whether from here or someone else's blog. Happy eating (and drinking)!vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-41919555167151009722012-04-17T09:44:00.000-04:002012-04-17T09:44:38.566-04:00Italian Pot RoastEasy and delicious!<br />
<br />
<b>Italian Pot Roast</b><br />
Source: <u><i>Southern Living Cookbook</i></u> <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jewg4D8qH-8/T41yPxz902I/AAAAAAAAAaI/-snhAROI7R4/s1600/photo%2889%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jewg4D8qH-8/T41yPxz902I/AAAAAAAAAaI/-snhAROI7R4/s1600/photo%2889%29.JPG" /></a></div><br />
<b><i>Ingredients:</i></b><br />
<br />
<i><span itemprop="amount">1 </span><span itemprop="name"> (8-oz.) package sliced fresh mushrooms</span><span itemprop="preparation"> </span></i> <i><br />
<span itemprop="amount">1 </span></i> <i><span itemprop="name"> large onion, sliced</span> <span itemprop="preparation"></span><span class="dollar"><br />
</span><span itemprop="amount">1 </span><span itemprop="name"> (2 1/2 to 3-lb.) boneless chuck roast, trimmed</span> <span itemprop="preparation"></span><span class="dollar"><br />
</span><span itemprop="amount">1 teaspoon</span> <span itemprop="name"> pepper</span><span itemprop="preparation"> </span></i> <i><br />
<span itemprop="amount">2 tablespoons</span></i> <i> <span itemprop="name"> olive oil</span><span itemprop="preparation"> </span></i> <i><br />
<span itemprop="amount">1 </span></i> <i><span itemprop="name"> (1-oz.) envelope dry onion soup mix</span><span itemprop="preparation"> </span></i> <i><br />
<span itemprop="amount">1 </span></i> <i><span itemprop="name"> (14-oz.) can beef broth</span><span itemprop="preparation"> </span></i> <i><br />
<span itemprop="amount">1 </span></i> <i><span itemprop="name"> (8-oz.) can tomato sauce</span></i><br />
<i><span itemprop="name"> </span><span itemprop="amount">3 tablespoons</span> <span itemprop="name"> tomato paste</span><span itemprop="preparation"> </span></i> <i><br />
<span itemprop="amount">1 teaspoon</span></i> <i> <span itemprop="name"> dried Italian seasoning</span><span itemprop="preparation"> </span></i> <i><br />
<span itemprop="amount">2 tablespoons</span></i> <i> <span itemprop="name"> cornstarch</span></i><br />
<br />
<b><span itemprop="name">Steps:</span></b><i><span itemprop="name"> </span></i><br />
<i><span itemprop="name"><br />
</span></i><br />
<ol itemprop="instructions"><li>Place mushrooms and onions in slow cooker.</li>
<li>Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat until browned on each side.</li>
<li>Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on HIGH 6 hours or until meat shreds easily with a fork.</li>
<li>Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.</li>
<li>Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook 20 minutes on HIGH or until mixture is thickened. Stir in roast. Serve over egg noodles. </li>
</ol><i><span itemprop="name"><br />
</span></i>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-38552642757039980672012-04-11T09:43:00.000-04:002012-04-11T09:43:24.416-04:00Mmm!Being healthy doesn't have to be boring or bland. In fact, it can be downright tasty as was last night's dinner. Well, except for all that cheese. I suppose that wasn't so healthy but who's counting? Instead of traditional elbow pasta, I tried a quinoa version. I didn't even miss the extra carbs. And this version had the extra protein, iron, and fiber. Win! This is what I used:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GH8gEA_JqmA/T4WHgwllgRI/AAAAAAAAAZY/vuIZdWjCgrM/s1600/photo%2887%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-GH8gEA_JqmA/T4WHgwllgRI/AAAAAAAAAZY/vuIZdWjCgrM/s320/photo%2887%29.JPG" width="239" /></a></div><br />
I also made a new brussels sprouts recipe. I love them these days! Here are both recipes:<br />
<br />
<b>Mac n Cheese with Roasted Chiles</b><br />
Adapted from <i>Southern Living</i><b> </b><br />
makes 8 servings<b> </b><br />
<br />
<i><b>Ingredients:</b></i><br />
<i><span itemprop="amount">4 </span><span itemprop="name"> poblano chile peppers</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1 pound</span> <span itemprop="name"> uncooked elbow macaroni</span> <span itemprop="preparation"> </span>or quinoa pasta<br />
<span itemprop="amount">1/2 cup</span> <span itemprop="name"> butter</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1/2 cup</span> <span itemprop="name"> all-purpose flour</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">2 cups</span> <span itemprop="name"> whipping cream</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1 cup</span> <span itemprop="name"> milk</span><span class="dollar"></span><br />
<span itemprop="amount">3 1/2 cups</span> <span itemprop="name"> (14 ounces) shredded Monterey Jack cheese, divided</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1 </span><span itemprop="name"> (4-ounce) package goat cheese, crumbled</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1 teaspoon</span> <span itemprop="name"> salt</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1/4 cup</span> <span itemprop="name"> Italian-seasoned breadcrumbs</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1/2 cu</span> <span itemprop="name"> shredded Parmesan cheese</span></i> <br />
<b>Steps:</b><br />
<br />
<ol itemprop="instructions"><li>Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.</li>
<li>Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.</li>
<li>Prepare macaroni according to package directions; drain and set aside.</li>
<li>Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.</li>
<li>Stir in 3 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.</li>
<li>Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.</li>
<li>Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining Monterey Jack cheese.</li>
<li>Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EqZasnSk6xc/T4WHhJ_KZiI/AAAAAAAAAZg/ftPCCBalkwU/s1600/photo%252888%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EqZasnSk6xc/T4WHhJ_KZiI/AAAAAAAAAZg/ftPCCBalkwU/s1600/photo%252888%2529.JPG" /></a></div><b>Shredded Brussels Sprouts</b><br />
Source: <i>Southern Living</i><br />
<i>Serves 8</i><br />
<br />
<i><b>Ingredients:</b></i><br />
<br />
<i><span itemprop="amount">2 pounds</span> <span itemprop="name"> brussels sprouts</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">2 tablespoons</span> <span itemprop="name"> butter or margarine</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">2 tablespoons</span> <span itemprop="name"> olive oil</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">2 </span><span itemprop="name"> cloves garlic, minced</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1/2 </span><span itemprop="name"> small red onion, cut into slivers (1/2 cup)</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> salt</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> pepper</span><span itemprop="preparation"> </span><br />
<span itemprop="amount">1/4 cup</span> <span itemprop="name"> plus 2 tablespoons red wine vinegar</span><span class="dollar"></span><br />
<span itemprop="amount">1 1/2 tablespoons</span> <span itemprop="name"> brown sugar</span></i> <br />
<b>Steps:</b><br />
<br />
<ol itemprop="instructions"><li>Rinse brussels sprouts; remove discolored leaves. Cut off stem ends and thinly slice brussels sprouts. (They should look shredded.)</li>
<li>Heat butter and oil in a large deep skillet over medium-high heat until hot. Add shredded brussels sprouts, garlic, and onion slivers. Saute 10 minutes or until brussels sprouts are tender and onion is lightly caramelized. Season with salt and pepper; transfer to a serving bowl. Add vinegar and brown sugar to skillet. Simmer over medium heat 30 seconds; pour over brussels sprouts, and toss gently. Serve hot.</li>
</ol><b> </b><i><b> </b> </i><br />
<b> </b><i><b> </b></i>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-43468552366464361832012-04-10T15:41:00.000-04:002012-04-10T15:41:55.310-04:00Tangy and Spicy ShrimpHere's another fairly easy recipe especially if you buy your shrimp already peeled and de-veined:<br />
<br />
<b>Tangy and Spicy Shrimp</b><br />
serves 2<br />
<b> </b><br />
<i><b>Ingredients:</b></i><br />
1/4 cup olive oil<br />
1/4 cup butter<br />
1/8 cup Worcestershire sauce<br />
1/8 cup chili or garlic chili sauce<br />
1 lemon, sliced<br />
1 Tbsp lemon juice<br />
1 tsp fresh parsley, chopped<br />
2 garlic cloves, chopped<br />
1 Tbsp cajun seasoning<br />
1/2 tsp paprika<br />
1/2 tsp cayenne pepper<br />
1/2 tsp dried oregano<br />
1/2 tsp hot sauce<br />
1- 1 1/2 lb. shrimp (peeled and de-veined)<br />
<br />
In a medium saucepan, cook all ingredients except for shrimp over low heat until butter is melted and combined.<br />
<br />
Line a broiler pan with aluminum foil. Lay shrimp flat and pour sauce over the top. Cover and refrigerate for a couple of hours turning the shrimp halfway through. <br />
<br />
Bake uncovered at 400 degrees for 15 minute or until shrimp is cooked through but not overcooked! I served this with a quinoa/brown rice pilaf. (One of the boxed varieties from the store.)vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-69014770223464717032012-04-04T11:26:00.000-04:002012-04-04T11:26:05.214-04:00Spinach Mushroom Goat Cheese FlatWeeknight meal alert! This flatbread is easy enough to throw together on a weeknight and is pretty good. It's lighter than pizza and a good way to sneak some veggies in. But with the addition of the crust and cheese, I'm sure the calories catch up with you. The recipe was kind of a make up as you go sort of thing. If you don't like something (the cheese for example) you can always substitute with other ingredients. Feta would work well on this as well. <br />
<br />
<b>Spinach Mushroom Goat Cheese Flat</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-69l-l3P69iU/T3xlo8Cw9EI/AAAAAAAAAZQ/MREv1_Nv1Is/s1600/photo%2886%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-69l-l3P69iU/T3xlo8Cw9EI/AAAAAAAAAZQ/MREv1_Nv1Is/s1600/photo%2886%29.JPG" /></a></div><br />
<i><b>Ingredients: </b></i><br />
<i>1 package of refrigerated pizza crust (the roll out kind in a can)</i><br />
<i>2 Tbsp olive oil, divided</i><br />
<i>1/2 onion, thinly sliced</i><br />
<i>1 package of sliced mushrooms (8 oz)</i><br />
<i>1 package of sliced shiitake mushrooms (aprox. 8 oz)</i><br />
<i>10 oz. fresh baby spinach</i><br />
<i>2 oz. crumbled goat cheese</i><br />
<i>salt and pepper to season</i><br />
<i><b><br />
</b></i><br />
<b>Steps:</b><i></i><br />
<i><br />
</i><br />
Preheat oven to 400 degrees. Roll out the dough into a rectangular shape. You might need to put some flour down beforehand. Using a fork or dull knife, lightly make a 1 inch border. Place dough on baking sheet and bake for 8 minutes.<br />
<br />
While dough is baking, heat half the oil over medium heat, cook onions, covered, until browned about 5-10 minutes and season with salt. Stir frequently.<br />
<br />
In another pan, cook mushrooms in remaining oil over medium heat, covered, until they are tender and most of the moisture has evaporated. Season with salt and pepper. Then, add in the spinach and cook covered until wilted. (Just a few minutes).<br />
<br />
Drain mushrooms and spinach well. Spread over the pizza crust. Then, spread the onions on the top. Top with the goat cheese and bake for 10 more minutes. <br />
<i><b> </b></i>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-73497321280916510082012-04-03T13:20:00.000-04:002012-04-03T13:20:40.634-04:00VinoooI know my blog posts have been far and few between lately but I promise to get better...maybe. This post is about wine and not a recipe for once. In the beginning, I intended to review wines that I tried along with recipes. While I continued to get emails about the recipes, I didn't really get any feedback on the wine part. I refuse to believe that the people visiting my site are not wine drinkers :) so I am giving it a try once more. And these are two wines that were fabulous and deserve to be blogged!<br />
<br />
<b>Francis Ford Coppola Winery Director's Cut Pinot Noir 2008</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pbS9CSo9yDc/T3svo107sfI/AAAAAAAAAZA/bxrd-1T-g70/s1600/photo%252884%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-pbS9CSo9yDc/T3svo107sfI/AAAAAAAAAZA/bxrd-1T-g70/s320/photo%252884%2529.JPG" width="239" /></a></div><br />
I've actually been to the FFC winery. It's a really fun one to visit because they have a lot of memorabilia from his movies. It's also quite beautiful. The wines I tasted were good but not good enough for me to order a case to be shipped here. But this bottle was a gift and I was very pleasantly surprised. It was a really nice pinot...light, fruity, and vibrant. If I can find it in stores, I will purchase on my own.<br />
<br />
<b>Hawkes 2009 Alexander Valley Cabernet Sauvignon</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rGHoqLPKoB4/T3svpod7LKI/AAAAAAAAAZI/ItjnmMIj2ok/s1600/photo%252885%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-rGHoqLPKoB4/T3svpod7LKI/AAAAAAAAAZI/ItjnmMIj2ok/s320/photo%252885%2529.JPG" width="239" /></a></div><b> </b>Love, love, love this one. I also visited this winery and didn't meet a cab that I didn't love. So, I knew this one would be especially good. It's a nice rich cab with chocolate undertones throughout.<br />
<br />
Drink up!vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-45975477761158056052012-03-22T11:32:00.000-04:002012-03-22T11:32:11.111-04:00Soup and SaladI don't have a lot to say today so I just stopped by to post a recipe and a salad idea. This salad will be in regular rotation for me once summer hits (which it kind of feels like it has.)<br />
<br />
It's arugula tossed with a quality olive oil and some apricot-infused balsamic vinegar. Then, I added in some toasted pecans, sliced strawberries and goat cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-48aYlhf4usU/T2tD9TWxYUI/AAAAAAAAAY4/xax4fAwsHHk/s1600/photo%2883%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-48aYlhf4usU/T2tD9TWxYUI/AAAAAAAAAY4/xax4fAwsHHk/s1600/photo%2883%29.JPG" /></a></div><br />
<b>Slow Cooker Potato Soup</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zoiCziLsGGI/T2tD8jnXv9I/AAAAAAAAAYw/DzLMSpg1GWk/s1600/photo%252882%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zoiCziLsGGI/T2tD8jnXv9I/AAAAAAAAAYw/DzLMSpg1GWk/s1600/photo%252882%2529.JPG" /></a></div><br />
<i><b>Ingredients:</b></i><br />
<i>3/4 tsp of minced garlic</i><br />
<i>2- 2 1/2 lbs. red potatoes, chopped</i><br />
<i>1/4 tsp black pepper</i><br />
<i>1/4 tsp kosher salt</i><br />
<i>1 chicken boullion cube</i><br />
<i>4 cups water</i><br />
<i>8 oz. package of cream cheese, cut into small pieces</i><br />
<i>cheddar cheese, shredded</i><br />
<i>chives</i><br />
<i>bacon (optional)</i><br />
<br />
<b>Steps:</b> <i></i><br />
<i><br />
</i><br />
Put garlic, potatoes, pepper, salt, boullion, and water into the slow cooker. Cook on HIGH for 4 hours. Thirty minutes before the time is up, mix the cream cheese into the soup and let it blend together. Serve in bowls and garnish.<br />
<i> </i>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-55483723965269747352012-03-19T14:03:00.001-04:002012-03-19T14:03:40.040-04:00Coca Cola CakeCoca Cola Cake should be in every Southern girl's (or guy's) dessert repertoire. I've enjoyed the occasional cola cupcake from time to time but never at my own hand. So I gave this recipe a try and boy am I glad that I did...it's absolutely delicious. One of the things I like best about it is that it's almost like a lighter version of chocolate cake. No I don't mean lighter as in lower in fat. I mean that it isn't as heavy or sweet tasting as a normal chocolate cake which is nice. I think I know what I will be bringing to potlucks this summer!<br />
<br />
<b>Cola Cake</b><br />
Compliments of <i>Southern Living</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aupoStuV_xQ/T2dyyAZkknI/AAAAAAAAAYo/anTHlWgWb3U/s1600/photo%2881%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-aupoStuV_xQ/T2dyyAZkknI/AAAAAAAAAYo/anTHlWgWb3U/s320/photo%2881%29.JPG" width="320" /></a></div><i> <b>Cake</b></i><b> </b><i><b>Ingredients:</b></i><br />
<i>1 cup Coke </i><br />
<i>1/2 cup buttermilk</i><br />
<i>1 cup butter, softened</i><br />
<i>1 3/4 cup sugar</i><br />
<i>2 eggs, lightly beaten</i><br />
<i>2 tsp vanilla extract</i><br />
<i>2 cups all-purpose flour</i><br />
<i>1/4 cup unsweetened cocoa</i><br />
<i>1 tsp baking soda</i><br />
<i>1 1/2 cups mini-marshmellows</i><br />
<i>Cola frosting (see below) </i><br />
<br />
<i><b>Cola Frosting ingredients:</b></i><br />
<i>1/2 cup butter</i><br />
<i>1/3 cup Coke</i><br />
<i>3 Tbsp unsweetened cocoa</i><br />
<i>1 - 16. oz package of powdered sugar</i><br />
<i>1 Tbsp vanilla extract </i><br />
<br />
<b>Steps:</b><br />
<b></b><br />
<br />
Preheat oven to 350. Combine cola and buttermilk; set aside. <br />
<br />
Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.<br />
<br />
Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.<br />
<br />
Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake for 30 to 35 minutes. Remove from oven; cool 10 minutes. Prepare frosting. Pour Coca-Cola Frosting over warm cake.<br />
<br />
<b>Frosting Steps:</b><br />
<br />
Bring first three ingredients to a boil in a large pot over medium heat; stirring until butter melts. Remove from heat; whisk in sugar and vanilla.vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-30791761220630207832012-03-13T13:35:00.000-04:002012-03-13T13:35:00.798-04:00Penzeys and Fishy TimesHave you ever shopped at <a href="http://www.penzeys.com/">Penzeys</a>? This is one of my new favorite places! They recently opened a store in Sandy Springs but you can also shop online or through their catalog. One of my cooking friends turned me on to this place. There have a really nice variety of spices and better prices than the grocery store. Though this might not be true if you have steep shipping prices. So you may want to see if there is a brick and mortar store in your area. The spices here also seem fresher than the ones bought at the grocery store. You can even smell them while you shop (if you go to a store.) So far, I've gotten the following spices: Sunny Paris, Fox Point, Bold Taco Seasoning, and Chicago Rub. Their catalog has some good recipes as well which leads me to what I made...Baked Tilapia and the healthier side dish. I halved the recipe for the fish. You might remember me saying that I hate cooking fish at home and rarely do it because of the smell. I don't know if it was the type of fish or the fact that it was marinated first, but no smells here!<br />
<br />
<b>Baked Tilapia with Sunny Paris</b><br />
Source: <i>Penzeys </i>Catalog<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nq9d4M-wm2U/T1-CnyUgDPI/AAAAAAAAAYc/Du8VLYr0wOM/s1600/photo%2880%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nq9d4M-wm2U/T1-CnyUgDPI/AAAAAAAAAYc/Du8VLYr0wOM/s1600/photo%2880%29.JPG" /></a></div><br />
<b> </b><br />
<b><i>Ingredients:</i></b><br />
<br />
<i>4 Tilapia filets</i><br />
<i>4 Tbsp olive oil</i><br />
<i>2 Tbsp lemon juice, plus additional lemon to squeeze over fish</i><br />
<i>1 cup panko crumbs</i><br />
<i>2-3 tsp. Sunny Paris seasoning (purchased from Penzeys)</i><br />
<br />
<b>Steps:</b> <br />
<br />
Combine olive oil and lemon juice in a bag or container. Add the tilapia and slosh to coat. Marinate in the refrigerator for up to an hour.<br />
<br />
Preheat oven to 425. In a bowl, combine crumbs and seasoning. Remove fish from marinade place in the bowl making sure to coat both sides of the fish. Place on a baking sheet lined with aluminum foil that is sprayed with cooking spray. Don't crowd the filets. Bake at 425 for 10-15 minutes or until the crumbs start to brown.<br />
<br />
<b>Mashed Potatoes and Cauliflower</b><br />
Source: <i>Cuisine at Home</i> <b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l1c0eBnB-vk/T1-Cnk6C6UI/AAAAAAAAAYU/qT0irDL4R2c/s1600/photo%252879%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-l1c0eBnB-vk/T1-Cnk6C6UI/AAAAAAAAAYU/qT0irDL4R2c/s1600/photo%252879%2529.JPG" /></a></div><b> </b> <br />
<br />
<i><b>Ingredients:</b></i><br />
<br />
<i>1 lb. russet potatoes, peeled and cut into chunks </i><br />
<i>1/2 lb. cauliflower florets</i><br />
<i>4 garlic cloves, peeled</i><br />
<i>1/3 cup buttermilk or 2% milk</i><br />
<i>3 Tbsp unsalted butter</i><br />
<i>salt, pepper, and nutmeg to taste</i><br />
<i>Chives, chopped</i><br />
<i><b><br />
</b></i><br />
<b>Steps:</b><i><b></b></i><br />
<i><b><br />
</b></i><br />
Boil potatoes, cauliflower, and garlic in a pot of salted water until tender when pierced with a fork (15ish minutes). Drain, return vegetables to the pot and cook over medium heat until excess water is evaporated.<br />
<br />
Mash vegetables with milk and butter using a hand mixer on low speed or potato masher utensil. Season and top with chives.<i><b><br />
</b></i>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-5054386490379799352012-03-07T08:48:00.000-05:002012-03-07T08:48:40.871-05:00Sun-dried Tomato and Chicken FettuciniFrom time to time (or maybe all the time), I love some good comfort food. While my waistline says that I should, I really can't turn down some good pasta. Pasta dishes can be your worst enemy when ordering them at a restaurant because of all the extra stuff put into the dish that you don't know about. I'm not saying that this pasta dish is healthy but at least I know that I didn't throw two sticks of butter in there. And I love the flavors on this one!<br />
<br />
<b>Sun-dried Tomato and Chicken Fettucini</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kbYn9gVSNE4/T1dk-7sx2BI/AAAAAAAAAYM/FaS_jQuZ2Q4/s1600/photo%2878%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kbYn9gVSNE4/T1dk-7sx2BI/AAAAAAAAAYM/FaS_jQuZ2Q4/s1600/photo%2878%29.JPG" /></a></div><br />
<br />
<br />
<br />
<i><b>Ingredients:</b></i><br />
<i>3/4 lb. chicken breast (boneless/skinless)</i><br />
<i>salt</i><br />
<i>pepper</i><br />
<i>1/3 cup sun-dried tomatoes, diced</i><br />
<i>2 strips thick-sliced bacon, diced</i><br />
<i>8 oz. fresh fettucini (from refrigerated section at your grocer - at Whole Foods this is in the cheese section)</i><br />
<i>1 Tbsp minced garlic</i><br />
<i>1/2 tsp. red pepper flakes<b> </b></i><br />
<i>1/2 cup white wine</i><br />
<i>1/2 cup half and half</i><br />
<i>1 cup chicken broth</i><br />
<br />
<b>Steps:</b><br />
<br />
1. Season chicken breasts with salt and pepper. Cook in a pan over medium-high heat until done (165 degrees). Slice and set aside.<br />
<b> </b><br />
2. Boil water for the pasta. Then, start sauteeing the sun-dried tomatoes and bacon in another pan until bacon browns. <br />
<br />
3. Cook pasta according to package directions. Then throw the chicken, garlic, and red pepper into the bacon mixture and cook for one minute.<br />
<br />
4. Pour wine into the pan to deglaze and scrap brown bits off the sides. Next, stir in the half and half and the broth. Bring to a simmer. Add pasta to the pan and let the sauce thicken before serving. vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com1tag:blogger.com,1999:blog-3542318921304161805.post-62892196068991951962012-03-01T09:33:00.000-05:002012-03-01T09:33:56.813-05:00Peanut ChickenThis recipe seems like it has to have a lot of protein in it. So there's that and it also tastes good. I served it with a cuban style whole grain rice and beans. But I think it would also be good with plain rice or noodles. It's quite easy as well.<br />
<br />
<b>Peanut Chicken</b><br />
Serves 2 people<br />
<b> </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cUpio8dayqA/T0-Gl-IpKTI/AAAAAAAAAX8/FOCOVBWl4LU/s1600/photo%2877%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cUpio8dayqA/T0-Gl-IpKTI/AAAAAAAAAX8/FOCOVBWl4LU/s1600/photo%2877%29.JPG" /></a></div><b> </b><br />
<b><i>Ingredients:</i></b><br />
<br />
<i>1 tsp lemon juice</i><br />
<i>1/4 tsp dried thyme</i><br />
<i>1/4 tsp black pepper</i><br />
<i>1 tsp curry powder</i><br />
<i>1/2 tsp salt </i><br />
<i>1 garlic clove, crushed</i><br />
<i>1 lb. boneless, skinless chicken breast, cut into small pieces</i><br />
<i>1 Tbsp butter</i><br />
<i>1/2 onion, chopped</i><br />
<i>1/2 (or more if you like some heat) of a serrano pepper, minced</i><br />
<i>1/2 small tomato, chopped</i><br />
<i>1 Tbsp peanut butter (smooth)</i><br />
<br />
<b><i><br />
</i></b><br />
<b>Steps:</b><br />
<b><br />
</b><br />
1. In a large bowl, stir together lemon juice, thyme, black pepper, curry powder, salt and garlic. Toss the chicken pieces with the mixture. Cover bowl and refrigerate for a few hours in order to marinate.<br />
<br />
2. In a large pan, melt butter over medium-high heat. When hot, cook onions for 5 minutes or until softened. Toss in the chicken and cook for 10 minutes. Stir to cook all sides. Stir in the pepper and tomatoes.<br />
<br />
3. Add peanut butter to the pan with about 225 ml of warmish water. Stir and let simmer for 28 minutes. <br />
<i> </i>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-40258981210060802252012-02-29T11:23:00.000-05:002012-02-29T11:23:38.874-05:00Ribollita - Tuscan MinestroneI love that this is a really healthy version on minestrone that includes a lot of good vegetables. It's an excellent way to "sneak" those in. Since it includes so many fresh veggies, it can be a little pricey if you buy organic. But it makes enough for dinner and then some so that you could have subsequent lunches or frozen leftovers. The unhealthy part: I bought some crostini from the Whole Foods Bakery to dip in the soup. But hey, this minestrone doesn't have pasta so I have to sneak those carbs in somewhere. Also, this is a soup that is meant to be prepared a day ahead so that all the flavors can soak in.<br />
<br />
<b>Ribollita</b><br />
Source: inspired by <i>Sunday Soup</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HxFPbqbSNJ0/T05OiRRYXtI/AAAAAAAAAX0/-v-_UbrkWq8/s1600/photo%2876%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HxFPbqbSNJ0/T05OiRRYXtI/AAAAAAAAAX0/-v-_UbrkWq8/s320/photo%2876%29.JPG" width="239" /></a></div><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zazzoP8p3kM/T05OiI1cCfI/AAAAAAAAAXs/aRlHj3qtzDE/s1600/photo%252875%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zazzoP8p3kM/T05OiI1cCfI/AAAAAAAAAXs/aRlHj3qtzDE/s1600/photo%252875%2529.JPG" /></a></div><i> </i><b> </b><br />
<i><b>Ingredients:</b></i><br />
<br />
<i><b></b></i><br />
<i><b></b></i><br />
<i><b></b></i><br />
<i><b></b></i><br />
<i>8 oz. Cannellini beans</i><br />
<i>3 Tbsp olive oil</i><br />
<i>1 cup onion, chopped</i><br />
<i>1/2 cup leek (white and light green parts), chopped</i><br />
<i>1/2 cup carrot, diced</i><br />
<i>1/2 cup celery, diced</i><br />
<i>1 Tbsp garlic, minced</i><br />
<i>1 tsp dried rosemary, crushed</i><br />
<i>14.5 oz. - diced tomato and juices</i><br />
<i>8 oz. Savoy cabbage or black kale</i><br />
<i>1 1/2 Tbsp kosher salt</i><br />
<i>8 oz. Yukon potatoes, peeled and diced</i><br />
<i>8 oz. zucchini, halved lengthwise and sliced</i><br />
<i>6 oz. swiss chard, stems removed and leaves chopped</i><br />
<i>Parmesan</i><br />
<i>Crostini or Toasted Italian Bread</i><br />
<br />
<b>Steps:</b><br />
<br />
1. Drain beans and set aside.<br />
2. Heat oil in a large pot over medium-high heat. Cook leeks, onions, carrot, and celery for 3 minutes. Add garlic and rosemary. Stir.<br />
3. Add 8 cups of water, beans, tomatoes, cabbage/kale, and the salt. Bring to a boil then reduce heat and simmer, covered for 1 hour.<br />
4. Add chard, potatoes, and zucchini. Simmer, covered for 23 minutes. Cool, cover, and refrigerate.<br />
5. Reheat over medium-high heat. Garnish with parmesan and crostini. <i> </i><br />
<i> </i><br />
<i><br />
</i>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-69917516177918018702012-02-28T10:01:00.000-05:002012-02-28T10:01:54.143-05:00Stir-FryThis stir-fry was good but there are a few changes that I would make for next time. For one, I would add a few more veggies in here like broccoli, mushrooms, or bok choy. I would have also liked the meat to be a little more thinly sliced almost like <a href="http://en.wikipedia.org/wiki/Bulgogi">bulgogi.</a> But even without these changes, I think most stir-fry fans would like this recipe. The original recipe calls for white long grain rice but I used brown basmati rice instead. <br />
<br />
<b>Sirloin Stir-Fry</b><br />
Source: <i>Cuisine At Home</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gbQnNxk7ERI/T0zp0v33d-I/AAAAAAAAAXk/GDKzj5fh87s/s1600/photo%2874%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gbQnNxk7ERI/T0zp0v33d-I/AAAAAAAAAXk/GDKzj5fh87s/s1600/photo%2874%29.JPG" /></a></div><i> </i><b> </b><br />
<i><b>Ingredients:</b></i><br />
<br />
<i>1 1/4 cups brown jasmine rice</i><br />
<i>8 oz. hoisin sauce<br />
1 cup rice vinegar<br />
6 oz. pineapple juice<br />
1/2 cup honey</i><br />
<i>1 Tbsp garlic, minced<br />
1 Tbsp ginger, minced<br />
1 tsp salt<br />
1 1/4 lb. top sirloin, trimmed and sliced thin<br />
2 Tbsp brown sugar<br />
2 Tbsp canola oil<br />
1 tsp red pepper flakes</i><br />
<i>1 cup red bell pepper, seeded and thinly sliced</i><br />
<i>1 cup scallions, chopped into 2 in. pieces<br />
1/2 cups frozen shelled edamame</i><br />
<i>1 Tbsp toasted sesame oil </i><br />
<i>sesame seeds</i><i><b> </b></i><br />
<i><b><br />
</b></i><br />
<b>Steps:</b><br />
<br />
Cook rice and keep warm.<br />
<br />
Combine hoisin sauce, rice vinegar, pineapple juice, honey, garlic, ginger, and salt in a saucepan. Bring to a boil and reduce to 1 1/2 cups, about 15 minutes.<br />
<br />
Toss sirloin with brown sugar, canola oil, and pepper flakes in a bowl to coat. Heat a large saute pan over medium high heat and brown beef for about 3 minutes or until browned.<br />
<br />
Add bell peppers, scallions and edamame, and saute for 3 more minutes. Off heat, stir in sesame oil and seeds.<br />
<br />
Serve with rice and sauce.<b><br />
</b>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-45715527880655972802012-02-22T09:44:00.000-05:002012-02-22T09:44:55.700-05:00Tamale CasseroleYou would think I need breaks from eating Mexican food but somehow I just don't. I eat it entirely too often. There are days that I eat Willy's/Chipotle for lunch and then come home and make Mexican food for dinner and I DON'T GET SICK OF IT. So not surprisingly at all, I'm planning to make burrito bowls for dinner tonight after I made this tamale dish last night. It was good but I didn't feel like there was enough spice to the dish. I would try adding in some hotter peppers next time to give it a little more pizazz. Pizazz...is that a word people my age even use?<br />
<br />
<b>Tamale Casserole</b><br />
<br />
So here's a blurry picture but you get the idea...<b> </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zc68vZVjDOg/T0T8ZgUqRyI/AAAAAAAAAXc/Rnn4y06P040/s1600/photo%2872%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zc68vZVjDOg/T0T8ZgUqRyI/AAAAAAAAAXc/Rnn4y06P040/s1600/photo%2872%29.JPG" /></a></div><br />
<i><b>Ingredients:</b></i><br />
<i> 1/2 cup yellow cornmeal</i><br />
<i>1/2 tsp kosher salt, divided</i><br />
<i>1 cup Monterey Jack cheese, shredded and divided</i><br />
<i>1/2 cup onion, chopped</i><br />
<i>1/2 cup green bell pepper, chopped</i><br />
<i>1/2 lb. grass-fed ground sirloin</i><br />
<i>1/2 tsp minced garlic</i><br />
<i>1 Tbsp. red chili powder</i><br />
<i>1 1/2 cups frozen corn kernels</i><br />
<i>14.5 oz. can of diced tomatoes</i><br />
<i>2 Tbsp tomato paste</i><br />
<i>2 Tbsp cilantro, chopped </i><br />
<br />
<b>Steps:</b><br />
<br />
Preheat oven to 350.<br />
<br />
In a pot, boil 1 1/3 cups of water. In a small bowl, mix the cornmeal with 1/2 cup of cold water and half the salt. Slowly add the mixture to the boiling water. Reduce heat to low and cook until thickened about 7-8 minutes. While that is cooking, start making the beef mixture.<br />
<br />
In a large pan, cook the onion, peppers, beef, and garlic until browned. If you aren't using grass-fed beef, drain fat. Stir the rest of the salt and the chili powder with this mixture. Then, add the corn, tomatoes, tomato paste, and cilantro. Stir well.<br />
<br />
Grease a 2- 2 1/2 qt baking dish with cooking spray. Spread the cornmeal mixture over the bottom. Next, add half of the cheese. Pour the beef mixture over the cheese layer. Set the remaining cheese aside. Bake, uncovered for 20 minutes. Add the remaining cheese over the top and bake for an additional 5 minutes. vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-37227131933514100352012-02-21T09:32:00.000-05:002012-02-21T09:32:29.681-05:00Chicken and Shrimp in Tomato-Coconut SauceApparently, this is a Brazilian dish which threw me for a loop even though I'm not any sort of an expert on the Brazilian culture. With the coconut milk, I thought it was an Asian dish. But my assumptions were also based on my previous experiences with Brazilian food which consisted of their steakhouses (churrascaria) or bakeries with meat-filled pastries and wonderful cakes. Which by the way, you must go to the Brazilian Bakery on Powers Ferry in Marietta and try some of those cakes. They are incredible.<br />
<br />
This was a nice flavorful dish without a ridiculous amount of prep. I did cheat a little and used canned diced tomatoes (one 14.5 oz. can) instead of fresh ones. But I didn't do this because I'm lazy. I just don't really like cooking fresh chopped tomatoes because the skin always comes off in the pan.<br />
<br />
<b>Chicken and Shrimp in Tomato-Coconut Sauce</b><br />
Serves two.<br />
<b>Source: <i>Cuisine At Home</i></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v8UoqBTfvDc/T0Oohzj0ycI/AAAAAAAAAXQ/bOWEb6jOvXM/s1600/photo%2871%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-v8UoqBTfvDc/T0Oohzj0ycI/AAAAAAAAAXQ/bOWEb6jOvXM/s1600/photo%2871%29.JPG" /></a></div><br />
<i><b>Ingredients:</b></i><br />
<i>Basmati or Jasmine rice</i><br />
<i>2 Tbsp. olive oil</i><br />
<i>2 boneless skinless chicken breast ( 5-6 oz. each), seasoned with salt and pepper</i><br />
<i>1 cup onion, diced </i><br />
<i>1 cup green bell pepper<a class="ingredient" href="http://www.grouprecipes.com/37962/chicken-and-shrimp-in-tomato-coconut-sauce.html#"></a>, diced <br />
1 Tbsp. garlic, minced</i><br />
<i> 1 tsp. red pepper flakes</i><br />
<i>2 cups tomatoes, chopped</i><br />
<i>1 cup coconut milk</i><br />
<i>6 shrimp peeled, deveined</i><br />
<i>1/4 cup scallions, sliced</i><br />
<i>1/4 cup chopped fresh cilantro</i><br />
<i>2 Tbsp. fresh lime juice</i><br />
<i>Garnish with:</i><br />
<i>Chopped fresh cilantro or lime</i><br />
<br />
<b>Steps:</b><br />
<br />
1) Cook rice according to pkg. directions, keep warm<br />
<br />
2) Sauté seasoned chicken in oil in a large sauté pan over medium-high heat until browned on both sides. Add onions, bell pepper, garlic and pepper flakes. Cook covered until onion is translucent, about 3 minutes.<br />
<br />
3) Stir in tomatoes and coconut milk, cover and cook until tomatoes begin to break down, 5-6 minutes.<br />
Add shrimp, scallions, cilantro and lime juice, cover and simmer until shrimp are cooked, 2-3 minutes.<br />
<br />
4) Spoon rice onto 2 serving plates, then divide chicken and sauce between them. Garnish with cilantro and lime.vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-61543943879559365162012-02-17T11:41:00.000-05:002012-02-17T11:41:00.113-05:00Comfort SoupOkay, I can admit that the picture of this soup doesn't look super appetizing. But it does taste good and feels wonderfully comforting going down. So if you are in the mood for some creamy comfort soup, give this one a try, Hey, and there weren't any disasters with this one. Win! FYI: I left out the fennel seeds and parsley. Also, I found it easier to pick up some already cooked chicken from the rotisserie section at Whole Foods and just take the skin off and chop it up.<br />
<br />
<b>Cream of Chicken and Fennel Soup</b><br />
Makes 4 servings<br />
<b>Source: <i>Sunday Soup</i></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JOadMxxiKd4/Tz6A4IgxOHI/AAAAAAAAAXI/GEUdjqMrHPg/s1600/photo%2870%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JOadMxxiKd4/Tz6A4IgxOHI/AAAAAAAAAXI/GEUdjqMrHPg/s1600/photo%2870%29.JPG" /></a></div><i><b>Ingredients:</b></i><br />
<br />
<i>2 medium fennel bulbs<br />
4 cups chicken stock </i><br />
<i>1 cup water<br />
1 1/2 cups carrots, chopped<br />
2 cups cooked chicken, diced<br />
2 1/2 tablespoons unsalted butter<br />
2 1/2 tablespoons all-purpose flour<br />
1 1/2 cups light cream<br />
2 tablespoons fresh lemon juice<br />
2 teaspoons fennel seeds, crushed<br />
1 teaspoon kosher salt </i><br />
<i>1 cup fresh snow peas<br />
2 tablespoons Italian parsley, chopped</i><br />
<i><b></b></i><br />
<i><b><br />
</b></i><br />
<b>Steps:</b><br />
<b><br />
</b><br />
1. Cut off stalks from fennel (if attached) and reserve feathery tops for garnish. Halve bulbs lengthwise; cut out and discard tough cores. Chop enough fennel to yield 1 1/2 cups.<br />
<br />
2. Bring 4 cups of chicken stock to a simmer in a large pot set over medium-high heat. Add fennel and carrots, and cook until vegetables are tender when pierced with a knife, about 12 minutes.<br />
<br />
3. Drain the fennel and carrots, setting aside about 1 1/2 cups of stock. Put the fennel, carrots and diced chicken in a bowl and set aside.<br />
<br />
4. Melt butter in a large, heavy saucepan set over medium-high heat. Add flour and cook, stirring, for 1 minute or less. Gradually whisk in cream and reserved stock. Whisk until mixture thickens slightly and coats the back of a spoon, for 4 minutes or longer. Stir in lemon juice, fennel seeds and salt. Stir in chicken, fennel and carrots. If the soup is too thick, thin it with additional stock as needed. The soup can be prepared to this point a day ahead; cool, cover and refrigerate. Reheat over medium heat.<br />
<br />
5. When ready to serve the soup, trim and discard ends from snow peas. Cut the snow peas on the diagonal into thirds. Add them to the soup and cook just until tender, about 2 minutes. Taste soup and season with salt, as needed.<br />
<br />
6. To serve, ladle soup into 4 soup bowls. Garnish each with a sprig of fennel or the parsley.vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-60404073259332446452012-02-15T10:32:00.000-05:002012-02-15T10:32:09.777-05:00A Dinner Success or Disaster?I love to cook, I really do. But there are some days that things go wrong and it makes you want to smash all your dishes and and throw your hands up and say "let's just order a damn pizza." But that wouldn't have worked for me since I just made a pizza the other day, right? I decided I wanted to make spaghetti and meatballs with garlic bread, roasted brussels sprouts and a chocolately dessert. In the end, everything was wonderful. It just took me awhile to get there.<br />
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I started prepping for the meal by making the table and cutting up all the veggies, etc. I put the tomatoes in my blender to puree them for the tomato sauce. But since I was wearing a silk dress, I realized I better put on an apron which was in one of the top kitchen cabinets. I grabbed a chair so that I could climb up and reach it. While standing up there I thought about this perfect dinner I was making and then had a bad thought...I was too smug and I was either going to fall and break something or something from the cabinet would fall and break. I spot my apron and start to pull it down when two huge light bulbs not in packages (I DID NOT PUT THIS IN THERE) came flying out and crashed down along the way. The glass managed to get all over my counters, floors, in my toaster, cabinets, and in some of my cooking utensils. My poor cats were terrified and didn't know what to do. See picture:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AE353odD7zY/TzvI2Uc8jfI/AAAAAAAAAW4/M3YFeXxqoGk/s1600/photo%2865%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-AE353odD7zY/TzvI2Uc8jfI/AAAAAAAAAW4/M3YFeXxqoGk/s320/photo%2865%29.JPG" width="239" /></a></div>After some foot stomping, I carefully picked up and vacuumed all the shards. This also required me to do some kitchen cleaning and delayed my dinner plans. Finally as I get back on track and don my apron, I puree the tomatoes. I go to take the blender apart so I can pour the tomatoes into the pan with the onions and garlic I just sauteed and then the blender BREAKS APART and the tomato sauce goes all over me in my dress and apron and the rest of it all over my just cleaned kitchen. I think I had one of those my life is over moments. But after calming down and cleaning yet again, a grocery store run was made for more tomatoes thus delaying this dinner even more. But luckily after that, everything was back on track and the dinner came out beautifully. I've blogged this spaghetti recipe before but I'm sharing it again since it's so good. I'm linking up the recipes but at least I have some pictures! One tip: Buy San Marzano tomatoes if you can budget it. It really does make a difference! Oh and check your blender before you put them in there...<br />
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<a href="http://www.foodnetwork.com/recipes/bobby-flay/bobby-flays-spaghetti-and-meat-balls-with-tomato-sauce-recipe/index.html">Spaghetti & Meatballs</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iKX7_dPJqso/TzvIz9wO6DI/AAAAAAAAAWo/GuWOaNf3P9g/s1600/photo%252867%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iKX7_dPJqso/TzvIz9wO6DI/AAAAAAAAAWo/GuWOaNf3P9g/s1600/photo%252867%2529.JPG" /></a></div><br />
I added some freshly grated parm after I took the picture.<br />
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<a href="http://www.foodnetwork.com/recipes/rachael-ray/garlic-bread-recipe/index.html">Garlic Bread</a><br />
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No picture but the only change I made was to leave out the cheese and parsley.<br />
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<a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html">Roasted Brussels Sprouts</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hi0_ecqciZ0/TzvIzHRMfBI/AAAAAAAAAWg/8otLyzeDqtc/s1600/photo%252866%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hi0_ecqciZ0/TzvIzHRMfBI/AAAAAAAAAWg/8otLyzeDqtc/s1600/photo%252866%2529.JPG" /></a></div>Aside from the dessert, this was my favorite part of the meal. I know they look burnt but they are not. The charred part was pure deliciousness. The insides were really tender and the charred outside had a similar taste and texture to kale chips. This was the easiest part of the whole meal as well. <br />
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Dessert! This was the first time I made this and it was pretty much amazing not to mention so simple. If you need something easy to impress dinner guests, this is it. I did forget to sprinkle the sugar over the top though but cut me slack. It was a rough night!<br />
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<b>Chocolate Spiced Cabernet Molten Cakes</b><br />
My ramekins were about 4 oz. a piece and this recipe made three servings.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-weight: bold;"><span style="font-style: italic;">Ingredients:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-style: italic;"> 1/2 stick of butter plus extra for greasing</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-style: italic;">2 oz. Semi-Sweet baking chocolate</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-style: italic;">1/2 cup confectioners sugar plus extra for garnish </span> </div><div class="separator" style="clear: both; text-align: left;"><i>1/2 tsp vanilla extract</i></div><div class="separator" style="clear: both; text-align: left;"><i>1 Tbsp Cabernet Sauvignon</i></div><div class="separator" style="clear: both; text-align: left;"><i>1 egg yolk</i></div><div class="separator" style="clear: both; text-align: left;"><i>1 egg</i></div><div class="separator" style="clear: both; text-align: left;"><i>3 Tbsp flour</i></div><div class="separator" style="clear: both; text-align: left;"><i>very tiny sprinkle of ground cloves</i></div><div class="separator" style="clear: both; text-align: left;"><i>1/8 tsp ground ginger</i></div><div class="separator" style="clear: both; text-align: left;"><i>1/8 tsp ground cinnamon</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Steps:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Use butter to grease ramekin dishes and preheat oven to 425. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the microwave, heat butter and chocolate for one minute. Whisk together briefly to blend. Stir in sugar, vanilla, and wine. Then add eggs. Lastly, stir in flour and spices until well blended. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Divide batter into ramekins on a baking sheet and bake for 13 minutes.<b> </b>Let stand for one minute and then use a knife to loosen the edges. Invert onto a plate and sprinkle with the confectioner's sugar. Serve warm.</div><b> </b>vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com1tag:blogger.com,1999:blog-3542318921304161805.post-88956965704256179422012-02-09T13:08:00.000-05:002012-02-09T13:08:09.050-05:00Pizza Night On The FlyPizza is something that always seems to be "on the fly" well at least for me. I feel like pizza isn't one of those dinners you really plan but it's more like "I'm craving pizza tonight" or "I'm just going to grab a pizza on the way home." Well, I discovered it's almost as quick to just throw one together at home especially if you have a pizza stone. I've got this <a href="http://www.pamperedchef.com/ordering/category_details.tpc?code=FH&id=9&parentCatId=9&parentId=">one</a> but I can't say I get a ton of use out of it. It was one of those things I felt compelled to purchase at a Pampered Chef party (you can even cook cookies and chicken on it!) Ha...<br />
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But seriously the pizza thing...so simple. I wanted to make it a "healthy" pizza so I bought whole wheat dough at Trader Joe's. They sell it in a bag in the refrigerated section. And I got shredded mozzarella and pepperoni at Whole Foods. I'm not trying to pretend pepperoni is healthy by any means but I like think <a href="http://www.wellshirefarms.com/allergy-free-foods-database/Wellshire-Sliced-Uncured-Pepperoni">this kind </a>was not too too bad since it's free of artificial ingredients and preservatives. Plus, this company uses high standards for animal welfare which is important to me.<br />
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To make it, i basically just lightly floured the stone surface and rolled the dough out into a 12 inch diameter circle. Then I spread pizza sauce around it with a spatula and topped with cheese and the other toppings. Lastly, I sprinkled some oregano and red pepper flakes over it. I baked it at 350 for about 15 minutes. Tip: Let the dough sit at room temp for at least 45 minutes despite what the bag says.vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-91273188520485760212012-02-01T11:28:00.000-05:002012-02-01T11:28:46.429-05:00Spaghetti Pie?Spaghetti and pie...those are two words that just don't go together. But I like each separately so I figured why not give it a try. As I prepared it, I kept thinking "this is going to turn out weird, I just know it." But guess what...it was a total hit! The only changes I made to the original recipe were using lean grass-fed sirloin, whole wheat spaghetti, and all low fat cheeses.<br />
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<b>Spaghetti Pie</b><br />
Source: <i>Publix Apron Meals</i><br />
<i>Prep: 35 mins, Bake: 30 mins, Stand: 15 mins </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-j08qAdmqS1k/TylljFOcc0I/AAAAAAAAAWQ/siB9M5KPgwo/s1600/photo%2864%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-j08qAdmqS1k/TylljFOcc0I/AAAAAAAAAWQ/siB9M5KPgwo/s1600/photo%2864%29.JPG" /></a></div><br />
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<i><b>Ingredients:</b></i><br />
<i>nonstick cooking spray</i><br />
<i>4 oz. dried spaghetti</i><br />
<i>2 eggs</i><br />
<i>1/3 cup Parmesan, grated</i><br />
<i>1 Tbsp olive oil</i><br />
<i>1 12-oz. container of low-fat cottage cheese, drained</i><br />
<i>8oz. ground sirloin</i><br />
<i>1 cup fresh sliced mushrooms</i><br />
<i>1/2 cup onion, chopped</i><br />
<i>1/2 cup red or green bell pepper, chopped</i><br />
<i>1 tsp garlic, minced</i><br />
<i>8 oz. tomato sauce (no salt)</i><br />
<i>1 1/2 tsp Italian Seasoning</i><br />
<i>1/8 tsp kosher salt</i><br />
<i>1/2 cup mozzarella, shredded</i><br />
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<b>Steps:</b><br />
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1) Preheat oven to 350. To make crust, coat a 9 in pie plate with cooking spray; set aside. Cook the spaghetti according to package directions but omit the salt and oil. Meanwhile, in a large bowl, beat 1 of the eggs; stir in Parm and olive oil. Drain spaghetti well; add to egg mixture. Toss to coat. Press mixture evenly onto bottom and up sides of prepared pie plate.<br />
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2) In a small bowl, beat remaining egg; stir in drained cottage cheese. Spread mixture onto the bottom of spaghetti crust; set aside.<br />
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3) In a large pan, cook beef, mushrooms, onions, peppers, and garlic until meat is browned. Drain. Stir in tomato sauce, seasoning, and salt. Spoon meat mixture onto cottage cheese on the crust.<br />
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4) Bake uncovered for 25 minutes. Sprinkle with mozzarella and bake an additional 5 minutes. Let sit for about 15 mins before serving. Cut into wedges.vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com0tag:blogger.com,1999:blog-3542318921304161805.post-8101995111005508682012-01-31T13:33:00.000-05:002012-01-31T13:33:36.513-05:00Cauliflower Soup and VinoI'm back at it with the soups even though we still aren't experiencing winter weather here (not complaining). I really enjoyed this soup because it was comforting but not too heavy. Even though it was cauliflower, I liked that it reminded me of a potato soup which I love but don't need the extra starchy carbs. You can make it vegetarian by using vegetable broth instead of chicken stock. The original recipe from <i>Sunday Soup </i>included prosciutto. But I was trying to make the recipe a little healthier and cheaper so I left that out. But that might be a necessary ingredient for some. If it is, you basically want to cut the prosciutto into thin strips and then heat it in a pan with a little olive oil until crisp and browned. After draining it, you would use it to garnish this lovely soup. <br />
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I served it with olive rolls which I didn't bake but the lovely Publix bakery did. And course there was wine and a really good one at that. My <a href="http://www.coffaro.com/">David Coffaro</a> futures arrived and I didn't hesitate to break that package open. I realized that they probably intended to sit for awhile more but I just couldn't wait. The 2010 "Neighbors' Zin" Zinfandel was everything I hoped for. This was one of our favorite wineries when we went barrel tasting in Sonoma per the recommendation of my aunt and uncle. Lovely, lovely wines!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fXEIY-Hy9j4/Tygw8KSsyKI/AAAAAAAAAV4/Vq-c3HXZWjg/s1600/photo%2861%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-fXEIY-Hy9j4/Tygw8KSsyKI/AAAAAAAAAV4/Vq-c3HXZWjg/s320/photo%2861%29.JPG" width="239" /></a></div><br />
<b>Cauliflower Soup</b><br />
Makes 4 servings <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ymJbWeI_HAY/Tygw9HgmKUI/AAAAAAAAAWA/pnQGAxNjsqg/s1600/photo%252862%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ymJbWeI_HAY/Tygw9HgmKUI/AAAAAAAAAWA/pnQGAxNjsqg/s1600/photo%252862%2529.JPG" /></a></div><br />
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<i><b>Ingredients:</b></i><br />
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<i>2 Tbsp butter, unsalted</i><br />
<i>1 1/2 cups leeks (white and light green parts), chopped</i><br />
<i>1 large cauliflower head cut into florets</i><br />
<i>4 cups chicken stock</i><br />
<i>1/8 tsp cayenne pepper</i><br />
<i>1/2 cup freshly grated Parmesan plus more for garnish</i><br />
<i>1/4 cup creme fraiche</i><br />
<i>kosher salt</i><br />
<i>italian parsley (for garnish) </i><br />
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<b>Steps:</b><br />
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Melt butter in a large pot over medium-high heat. Add leeks and cook for 4 minutes. Add florets, stock, and cayenne. Bring to a simmer and cook covered for 20 minutes.<br />
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Puree the soup in the pot using an immersion blender or in batches using a food processor or blender. Whisk in the creme fraiche and cheese. Add salt to taste.<br />
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Serve in bowls with extra parmesan cheese, parsley, and prosciutto (if you wish) as garnish.vinointhekitchenhttp://www.blogger.com/profile/08277434029318436081noreply@blogger.com1