tag:blogger.com,1999:blog-43006154871973670192024-03-06T12:02:31.369-08:00Directionally Challenged Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-4300615487197367019.post-28715322573213703002015-06-08T01:30:00.000-07:002015-06-08T01:30:00.846-07:00Fiesta Almond Peach Pie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xYrnQcWdEgXUUZRJAVwU99NdJBIsPv9FxC75o7eUbYd6LA-R2NiVr9ZO2_JlB7XgZh8cvHuTMw1YOsJUkenrf9kemHSfwvgGaw3knDzIUuXs_uMJRViXzANUHaJj2hSDH2vCDqc99VNO/s1600/IMG_0352.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xYrnQcWdEgXUUZRJAVwU99NdJBIsPv9FxC75o7eUbYd6LA-R2NiVr9ZO2_JlB7XgZh8cvHuTMw1YOsJUkenrf9kemHSfwvgGaw3knDzIUuXs_uMJRViXzANUHaJj2hSDH2vCDqc99VNO/s200/IMG_0352.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Such a pretty pie, such a lot of work!</td></tr>
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My very favorite pie in the world is a fresh peach pie that my mother makes. It is a pretty simple pie that is mostly elevated by using really fresh, ripe, local peaches. Which means it is a fleeting pleasure of late summer days, and is more appreciated for it. So I was pretty excited to try another peach pie!<br />
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As a vintage recipe, and one from the other side of the pond, this required some interpretations. Here is the original recipe:<br />
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I'm not used to recipes quite so vintage, so I translated it as best I could.
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<h2>
<span class="text" id="cphMiddle_cphMain_lblTitle">Fiesta Almond Peach Pie</span></h2>
<div class="desc">
<span class="text" id="cphMiddle_cphMain_lblDescription"></span></div>
<div class="recmeta">
<div class="buttons">
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</div>
<hr />
<div class="ingcontainer">
<div class="editaction">
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<h2 class="inghdr">
Ingredients</h2>
<h3>
Crust<span class="content"><span class="ingquantity"> </span></span></h3>
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<div class="ingcontainer">
<ul class="inggroups">
<li id="15244025"><ul>
<li class="item" id="130545858">
<span class="content">
<span class="ingquantity"> </span></span><span class="content">6 oz dark chocolate chopped
</span></li>
<li class="item" id="130545858"><span class="content"><span class="ingquantity">2</span>
tbs butter
</span>
</li>
<li class="item" id="130545859">
<span class="content">
<span class="ingquantity">2</span>
tbs castor sugar
</span>
</li>
<li class="item" id="130545860">
<span class="content">
<span class="ingquantity">1/2</span>
milk
</span>
</li>
<li class="item" id="130545861">
<span class="content">
<span class="ingquantity">1</span>
egg yolk
</span>
</li>
<li class="item" id="130545862">
<span class="content">
<span class="ingquantity">1/2</span>
c crushed almonds
</span>
</li>
<li class="item" id="130545863">
<span class="content">
<span class="ingquantity">2</span>
c shortbread biscuit crumbs
</span>
</li>
<li>
<span class="content">
<span class="ingquantity"></span>
dash of lemon juice</span></li>
</ul>
<span class="content"></span><h3>
<span class="content">Filling:
</span>
</h3>
<ul class="inggroupitems" id="15244025">
<li class="item" id="130545866">
<span class="content">
<span class="ingquantity">10</span>
peach halves
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<li class="item" id="130545867">
<span class="content">
<span class="ingquantity"></span>
cognac
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</li>
<li class="item" id="130545868">
<span class="content">
<span class="ingquantity"></span>
almond marzipan meal
</span>
</li>
<li class="item" id="130545869">
<span class="content">
<span class="ingquantity">1</span>
dessertspoon butter
</span>
</li>
<li class="item" id="130545870">
<span class="content">
<span class="ingquantity">2</span>
tbs brown sugar
</span>
</li>
<li class="item" id="130545871">
<span class="content">
<span class="ingquantity">3</span>
tbs peach juice
</span>
</li>
<li class="item" id="130545872">
<span class="content">
<span class="ingquantity">1</span>
tbs lemon zest
</span>
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<li class="item" id="130545873">
<span class="content">
<span class="ingquantity">1</span>
egg divided
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</li>
<li class="item" id="130545874">
<span class="content">
<span class="ingquantity">2</span>
tbs gelatine
</span>
</li>
<li class="item" id="130545875">
<span class="content">
<span class="ingquantity">1/2</span>
pint cream
</span>
</li>
<li class="item" id="130545876">
<span class="content">
<span class="ingquantity"></span>
almond extract
</span>
</li>
</ul>
</li>
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<h3>
Instructions</h3>
<ul class="dirgroups">
<li id="13413873"><span class="text"></span><ol class="dirgroupitems" id="13413873">
<li id="59125481"><span class="text">Melt
chocolate, butter, and sugar in bowl over saucepan, Mix in egg yolk and
milk and remove from heat. Stir in crushed almonds and shortbread
crumbs and lemon juice. Press into bottom and sides of 9 inch springform
tin. Chill until set.</span></li>
<li id="59125482"><span class="text">Take
peach halves and sprinkle with cognac, fill each half with almond
marzipan meal then arrange on the bottom of chilled crust.</span></li>
<li id="59125483"><span class="text">In a
saucepan, mix butter, brown sugar, peach juice, lemon juice. Heat until
sugar is dissolved, then cool and stir in yolk and gelatine softened in
a little water. Stir until dissolved. Fold in stiffly beaten egg white
until fully mixed, then fold in stiffly beaten whipped cream flavored
with almond extract. Spread on top of peaches. Chill until set, decorate with melted dark
chocolate swirls.</span></li>
</ol>
</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQClO1TDxttlCXMnsbOGHvcVjJV4KDXvuWpYIKpQOhLHSOYHXNRNprMIUboBvU0iwxwwNAR_tNy1fG9laXsfUkLgQG93Rw1jzjrVnVI7Bb-mqOOLxf0kWHIf21Pc2RdZ-pqkAfmidgcA1T/s1600/IMG_0306.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQClO1TDxttlCXMnsbOGHvcVjJV4KDXvuWpYIKpQOhLHSOYHXNRNprMIUboBvU0iwxwwNAR_tNy1fG9laXsfUkLgQG93Rw1jzjrVnVI7Bb-mqOOLxf0kWHIf21Pc2RdZ-pqkAfmidgcA1T/s320/IMG_0306.JPG" width="320" /></a></div>
Initially, my biggest question on reading this recipe was what is marzipan meal and how do I get it. Google is not your friend in answering this question, since marzipan is made with almond meal, so most of the results are about that. I figured it was either almond meal or marzipan ground up, so I split the difference and used both!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKNmUpiTZq9jvbUHQtbF-oqcxYZOH2kZlgYFN-nK7rC3hileLb34UUes1YPA5uesqeNV2nUbhOAHKNHFHHgG_a7Xn4aHvMiPbRo8fMOkC_9MiR3p6SzSlB7pHauxZtEFfZmL498hsuCic/s1600/IMG_0309.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKNmUpiTZq9jvbUHQtbF-oqcxYZOH2kZlgYFN-nK7rC3hileLb34UUes1YPA5uesqeNV2nUbhOAHKNHFHHgG_a7Xn4aHvMiPbRo8fMOkC_9MiR3p6SzSlB7pHauxZtEFfZmL498hsuCic/s200/IMG_0309.JPG" width="150" /></a>First up is the crust. I made shortbread cookies last week for this--a very simple vegan recipe with white and brown sugar and margarine. For this part of the pie, the food processor is your friend. First I blitzed the granulated sugar to make caster sugar, then I used it on the almonds, then the chocolate, then the shortbread. I love that machine!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZelO41z8x3YQTLpEo3-gi-Vv0FjPJVQeJO8Tf_Axjb0w2A8zSiIF2HsTqvAF5OeuUcmKw-EFCg2zIkp7aKUa1A7-u9IcqMb63XYyTFDtr_7nkCz80553KUC1DPlsmHLMjO7wdJxp8yCQ/s1600/IMG_0317%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZelO41z8x3YQTLpEo3-gi-Vv0FjPJVQeJO8Tf_Axjb0w2A8zSiIF2HsTqvAF5OeuUcmKw-EFCg2zIkp7aKUa1A7-u9IcqMb63XYyTFDtr_7nkCz80553KUC1DPlsmHLMjO7wdJxp8yCQ/s320/IMG_0317%25281%2529.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7toH15LqZbbhmjOG0kqRGCnpK3vPJxaP54uH7061nU5lLJHFOWppEx3s9jA7N59dZWprOs7djoVZREsGsBQGNvv-PjN4LLqxYzJ7kTu_L-WH8tMEMq9d_V5uow_otiKxHGixwmVFSyOOv/s1600/IMG_0314.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7toH15LqZbbhmjOG0kqRGCnpK3vPJxaP54uH7061nU5lLJHFOWppEx3s9jA7N59dZWprOs7djoVZREsGsBQGNvv-PjN4LLqxYzJ7kTu_L-WH8tMEMq9d_V5uow_otiKxHGixwmVFSyOOv/s200/IMG_0314.JPG" width="150" /></a>The chocolate, butter, and sugar go in a double boiler (bowl over saucepan is more like it!) until they melt and combine. The egg is divided and the yolk and milk are combined (I used soy milk--almond milk may have been more almond appropriate, but soy is higher in fat and I find it better for baking substitutes like this.) This is added slowly to the chocolate mixture, while still on the heat. This makes a thick mousse like mixture, to which the crumbs and almonds are added. It was not as thick as I would have liked--I used all the cookies I made (cough that I didn't eat cough), or I would have added more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBLcGyCmnvPjWDQFwndFsmUvOTYXmolIF2QAB2cmsDTvnjJSMby2fOzdOqEq75xZtNfxRses4i4y-EyDaS3BySfvWEnXhtUdbokLotHnJEIDb5lYmh_kviqgpzdOTbYag8NvEezTnsA8Z/s1600/IMG_0318.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBLcGyCmnvPjWDQFwndFsmUvOTYXmolIF2QAB2cmsDTvnjJSMby2fOzdOqEq75xZtNfxRses4i4y-EyDaS3BySfvWEnXhtUdbokLotHnJEIDb5lYmh_kviqgpzdOTbYag8NvEezTnsA8Z/s200/IMG_0318.JPG" width="150" /></a>It slumped in the pan, so I used wax paper and my pie beans to chill it and then try to wrest it back into shape. It took several hours to get cooled enough, and part of that was in the freezer. While that cooled I made dark chocolate shapes--I'm not very creative so they are mostly loops--and mowed my lawn. Today is the hottest day of the year so far--almost 90 degrees, no wonder none of the chocolate wanted to set outside of the freezer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dJzVSDBhuHADKv0FAAAh-gd1LcL87hxlDcYn-WYgKP1yXxU8GDOATMtHsrb7yCDGmAIcmX3DufUI0D2K3Jm9FjZt583lcM-12RzeCY9jvbOwYonuyLRxAEw73-ihbPAmFOq6da7s7FMQ/s1600/IMG_0321.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dJzVSDBhuHADKv0FAAAh-gd1LcL87hxlDcYn-WYgKP1yXxU8GDOATMtHsrb7yCDGmAIcmX3DufUI0D2K3Jm9FjZt583lcM-12RzeCY9jvbOwYonuyLRxAEw73-ihbPAmFOq6da7s7FMQ/s320/IMG_0321.JPG" width="320" /></a>Lawn mowing done and crust chilled, I turned to the filling. Besides the dairy substitutions I made one really big substitution--I used fresh peaches. They were on sale! Apparently it is peach season in Argentina, so they were really ripe and smelled so good! The canned peaches were so tinny--they smelled metalic. I did buy a can--I used the juice along with some peach nectar to make the juice the recipe calls for. Using a method I learned from some cookbook I read once--I cooked it down in the microwave to make a syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXBMVsAB3I5FHYBWdg3AnRctahiSmG0c8xQjSxUu63uxpbcU1kVESNgROQnavaMQB2Vtv5_IcqE_9RqEoyeMXAyS5oUlx8VFejq3yAfX54HIE_esMjwrOXvWNOXqMhaiALiZM7CKk7mZq/s1600/IMG_0327.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXBMVsAB3I5FHYBWdg3AnRctahiSmG0c8xQjSxUu63uxpbcU1kVESNgROQnavaMQB2Vtv5_IcqE_9RqEoyeMXAyS5oUlx8VFejq3yAfX54HIE_esMjwrOXvWNOXqMhaiALiZM7CKk7mZq/s200/IMG_0327.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Lyv4KDqGoZ7TENYWVFQQQcd0J4kJV6qhZnzyuRaQUc5YpmFdYYwUzvDEiC3jB4D8iXM-vYtce9J6AMHxG84CnXtjC_XdILqYS3A3_BT2wRNPXTZUfOb8RA7j5djkwABs_KWHvKzIhIvQ/s1600/IMG_0323.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Lyv4KDqGoZ7TENYWVFQQQcd0J4kJV6qhZnzyuRaQUc5YpmFdYYwUzvDEiC3jB4D8iXM-vYtce9J6AMHxG84CnXtjC_XdILqYS3A3_BT2wRNPXTZUfOb8RA7j5djkwABs_KWHvKzIhIvQ/s200/IMG_0323.JPG" width="150" /></a><br />
I pealed the peaches--they were delicious and ripe, but they were the kind that cling to the pit, which required them to be sliced and wrenched from the pits. So no peach halves! So juicy and ripe I may have eaten more than a few slices. I poured on some of the peach syrup (I don't do booze) and tossed them with marzipan and almonds blitzed in the food processor. They then go into the cooled crust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBLEp0XDe7OORC6qcQycqMaQNvwPnJl9Fp7VfImeVAR0eB-P4rhdcXTmfwDyyp_FKacdEpP9mZlLpMwN-X-pdHI-3ztmvzjh14zQblaRwc_BlFxo4xcvKfbDzukTT-mEw8-cBCRoRztTJ/s1600/IMG_0330.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBLEp0XDe7OORC6qcQycqMaQNvwPnJl9Fp7VfImeVAR0eB-P4rhdcXTmfwDyyp_FKacdEpP9mZlLpMwN-X-pdHI-3ztmvzjh14zQblaRwc_BlFxo4xcvKfbDzukTT-mEw8-cBCRoRztTJ/s320/IMG_0330.JPG" width="240" /></a><br />
This is where the real fun begins--haha! Actually this is where the really crazy stuff starts. Basically you make a marshmallow--with more gelatin than any single person should put in any dish. I've made marshmallows and they were easier than this. Anyway, make syrup, add to beaten egg whites, fold in whipped cream. At this point the gelatin has set so it curdles and is hard to fold in either--it would be better if you used the method for making marshmallows where the hot syrup is poured over whites being beaten in the mixer. To try to rescue this I stuck the whole gloopy mix in the standmixer and whipped it until somewhat smooth. This nasty textured mixture is spread over the delicious peaches, and the whole concoction is chilled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEQSWGh11mnX8zEyiYOGFrK9_Ju-IPso5glub3neR06oQZ1JjfFMuIdkTFpJoH26fj9_QDod-h3g4EsXJc-kJJcUx-a9TM7P6ULc6l7HQZVt7ib86ycGtxggulBi7_NSVvznPpHH9Rn6T/s1600/IMG_0351.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEQSWGh11mnX8zEyiYOGFrK9_Ju-IPso5glub3neR06oQZ1JjfFMuIdkTFpJoH26fj9_QDod-h3g4EsXJc-kJJcUx-a9TM7P6ULc6l7HQZVt7ib86ycGtxggulBi7_NSVvznPpHH9Rn6T/s320/IMG_0351.JPG" width="240" /></a></div>
So at this point I had mixed thoughts on this pie--all of the elements tasted good, though the topping had a funky texture. I was invited over for dinner and offered to bring this pie--I should have made a back up dessert, but I figured folks could eat the delicious crust and yummy peaches. This probably was the biggest mistake I made. My family may never forgive me for making them eat this. NEVER FORGET and NEVER forgive!<br />
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So I should have realized this was going to be a problem when in trying to take the pie out of the pan the shell stuck to the pan to the point that the pan broke. Yes, this crust was so strong and sticky that it broke my brand new springform pan! I managed to get it together enough to snap a pretty picture, but cutting it was a nightmare because the crust also stuck to the bottom of the pan. The topping had so much gelatin that it could be dropped out of a plane and land in the same shape, can you say boing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaKejahqHf5g7m7RVUkHEdlozbEh5ZqR6WSwXqnIS5ng7NvS1xdNMJ3GEhfFby9PV1wDPmV2wPNdoZ83kqPtO3_OfoMZ6k70UNgJL-LGOw-5Zc9kEMMGGPj795yf5oineAwJpYXDSw2tn/s1600/IMG_0354.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaKejahqHf5g7m7RVUkHEdlozbEh5ZqR6WSwXqnIS5ng7NvS1xdNMJ3GEhfFby9PV1wDPmV2wPNdoZ83kqPtO3_OfoMZ6k70UNgJL-LGOw-5Zc9kEMMGGPj795yf5oineAwJpYXDSw2tn/s320/IMG_0354.JPG" width="240" /></a><b>Verdict: Somewhere between hot mess and train wreck</b>--my family actually had an extensive discussion about the difference between the two, including references to Urban Dictionary as I tried to portion it out. Personally, I lean more towards train wreck--it is too chilled to be a hot mess!<br />
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I actually liked the taste well enough, but I was the only person to finish my piece. My sister said the chocolate swirls on top were nice--so that is one positive bit of feedback.There are a lot of issues with this pie--ironically the only thing I would probably do again in this dish is the one thing I was most concerned with--the marzipan. I thought the peaches tossed with ground up marzipan and almonds and peach syrup were delicious, but the crust and topping were epic FAILS. I actually was sad about the shortbread cookies and chocolate who gave their lives for this pie.<br />
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Hopefully I will come up with something great to win back their trust so I can bring dessert again! Suggestions for a crowd pleaser dessert are welcome.<br />
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I'm looking forward to all of the other Vintage pies in the Second Annual Pieathalon--particularly how the person who got the recipe I selected turned out! Check out the other posts below:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eY-y5DtnfO3WnS4hdvKrOuBYlneMe_p_DhdkaOXMlOKA7Hci2gbCr970Bu33aqESesNXy7UwkGVo-jPbyagpSuNWK4kTI1l70e_XtWQseQz7NAHRaMpX-qGimYtaRjArOY0AIKLI6eaB/s1600/IMG_0334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com8tag:blogger.com,1999:blog-4300615487197367019.post-84109578684818602332015-06-03T18:30:00.000-07:002015-06-03T18:30:00.853-07:00Second Annual Pieathon<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cnJjaZNOS1tz_6yFDeMdvtj-0xQZYB_r98Ti4_BmVKa28zrxPnrr6gayKixl49rf3Yhdte0rserFgX6evH-2_54KLv0GGTT4Qxcocp9QNmkm89F_QNSbmGCSyEpkvxkOT6T9xL9s6ijk/s1600/Image+%252862%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cnJjaZNOS1tz_6yFDeMdvtj-0xQZYB_r98Ti4_BmVKa28zrxPnrr6gayKixl49rf3Yhdte0rserFgX6evH-2_54KLv0GGTT4Qxcocp9QNmkm89F_QNSbmGCSyEpkvxkOT6T9xL9s6ijk/s320/Image+%252862%2529.jpg" width="232" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One would need to be adventurous to cook from a book with this cover!</td></tr>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">My sister tells me I am an adventurous cook, which isn't to say a good cook. I think she means that I'm willing to try anything, to venture outside of my comfort zone and explore a strange veggie or a pie that involves gelatin, canned peaches, marzipan, and raw eggs. Honestly, I get excited at the idea of trying something new--a recipe I've not made before, or even better a food I've never made. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkU0fPUPY3IkDufjgu7LIj-7aij6tfq_drF35h5qD8USmWDa7-IFddANx6O1v5thBnACQhUSLFoBVnBW2dXphsZ9pNYarrDiTwv3gRqk1TLF-mMekK2EekqKixcPYYx08QFgCjsma1XwCx/s1600/2ndannual.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkU0fPUPY3IkDufjgu7LIj-7aij6tfq_drF35h5qD8USmWDa7-IFddANx6O1v5thBnACQhUSLFoBVnBW2dXphsZ9pNYarrDiTwv3gRqk1TLF-mMekK2EekqKixcPYYx08QFgCjsma1XwCx/s320/2ndannual.jpg" width="320" /></a><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">So I was thrilled to hear about the second annual Pieathon. I enjoyed last year's pie, and volunteered right away to participate--even though my blog has been dormant for a long time. Selecting a recipe to send was a perfect excuse to hit up the thrift store for an ideal pie--I may have bought more than one book, just in case I changed my mind!</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Since I've gone vegetarian I requested pie with no meat--apparently loads of pies sent in involved various animal products. The pie I received was vegetarian--not vegan. I made some substitutions and used some local pasture raised eggs. I'm very excited to see all of the other pies--and see how my submission turned out!</span></span>Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com1tag:blogger.com,1999:blog-4300615487197367019.post-88694311854144235792015-05-31T12:47:00.001-07:002015-05-31T12:47:06.730-07:00Good News, Bad NewsSo the good news is that I am not Gluten intolerant! The bad news--apparently the shear horror of the gluten trial sapped me of the energy to blog. Ha!<br />
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Fortunately I've still been cooking, still eating healthy, kept most of my weight off. I've started to use Pepperplate to track my recipes, which is awesome to load on the computer and view on my phone where ever I'm cooking.<br />
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Here are some fun things I've made lately:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfLDMECH0CMZB3Ak0hyphenhyphen6bvgjtrdv_y-fd4Xzb-eE9RB3_7QDLb29YaqJKls-vqbbsLm0rKL37k9Nw7jS7nUhbisIQCFJEyk1C5TnegrcIFqvHhAZl8YTAX02otWxbXob18tfWcl4mOu2R/s1600/015.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfLDMECH0CMZB3Ak0hyphenhyphen6bvgjtrdv_y-fd4Xzb-eE9RB3_7QDLb29YaqJKls-vqbbsLm0rKL37k9Nw7jS7nUhbisIQCFJEyk1C5TnegrcIFqvHhAZl8YTAX02otWxbXob18tfWcl4mOu2R/s320/015.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birthday Cake--Yellow with chocolate frosting!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5urZsN_e2vDre_dFW2_D22u4aELrfZenXhMmmkc9ZCWk46PndFh334-las9QlXRerjuJtJUSgE3q2JtN15zgDNEC7jyIfAXRY_Q5gS2yX1n2huRiqaD1ozDBa4KszJl_gW4VRSzm3CfK/s1600/040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5urZsN_e2vDre_dFW2_D22u4aELrfZenXhMmmkc9ZCWk46PndFh334-las9QlXRerjuJtJUSgE3q2JtN15zgDNEC7jyIfAXRY_Q5gS2yX1n2huRiqaD1ozDBa4KszJl_gW4VRSzm3CfK/s320/040.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tangerine Sweet Rolls</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingsT4B8MpHfCuKLXcj0ut4WHLwsNzpxtA3yD21hgg8A4_TQNvqv_fWF5dpqDSPgI3Zf3ZgZ69nQpEmxwRpTF59CJwAxyUHkxj490oj6CsG2TMFnU9AwGmHV-YmfRScIYy0Ss_IKr3toqh/s1600/176.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingsT4B8MpHfCuKLXcj0ut4WHLwsNzpxtA3yD21hgg8A4_TQNvqv_fWF5dpqDSPgI3Zf3ZgZ69nQpEmxwRpTF59CJwAxyUHkxj490oj6CsG2TMFnU9AwGmHV-YmfRScIYy0Ss_IKr3toqh/s320/176.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese New Year Feast</td></tr>
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Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-6661633177087871042014-07-18T13:42:00.003-07:002014-07-18T13:42:53.223-07:00Gluten Free Trial<div class="separator" style="clear: both; text-align: center;">
<a href="http://if-fit.com/wp-content/uploads/2014/05/jimmy-fallon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://if-fit.com/wp-content/uploads/2014/05/jimmy-fallon.jpg" height="118" width="200" /></a></div>
I went in for a health check up on Monday, I've been struggling with achy joints in the morning, and persistent knee problems, as well as a general feeling that I'm not as healthy as I should be. The doctor suggested that the inflammation in my joints could be a food sensitivity and that doing a gluten free trial might provide some relief. This was not something I wanted to hear. As I told the doctor, gluten is the elastic that holds my world together! I love breads, cakes, cookies, crackers, tabboleah, kibbie, rye, barley, wheat, spelt, but most particularly bread. The doctor was actually laughing at how sad I was that I might not get to eat bread for two weeks. But as skeptical as I am in this, I am willing to try anything for two weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC26UxVqhgYsL4fr7YP8tcBoi5hCpF3QCaVURmihM9Mg1fUnvK83KWMrCZtplXBqKIXSYVia0Qa6-FxotZ9gx4srC7tXAO5Lvm49rYwLtFl47PXjMZNIznUDSB5ZXMKbDD_DTiT7yORdg/s1600/gluten+is+my+bitch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC26UxVqhgYsL4fr7YP8tcBoi5hCpF3QCaVURmihM9Mg1fUnvK83KWMrCZtplXBqKIXSYVia0Qa6-FxotZ9gx4srC7tXAO5Lvm49rYwLtFl47PXjMZNIznUDSB5ZXMKbDD_DTiT7yORdg/s1600/gluten+is+my+bitch.jpg" height="200" width="132" /></a>Here's my thought--if I am going to do this, I'm going to do it right. I'm wiping things down to get any wheat off of things, cooking gluten free dishes, tracking down gluten free ingredients, and planning out menus that will allow me to eat as close to normally as usual without gluten. I worry that if I were to just go out and buy gluten free processed foods I would have a reaction to switching to processed foods from natural foods that would disguise any change due to the lack of gluten. So I'm going to make some dishes I've made before, and try to make sure no gluten sneaks in!Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com2tag:blogger.com,1999:blog-4300615487197367019.post-73359475134654321452014-06-30T02:30:00.000-07:002014-06-30T05:34:15.378-07:00Simone's Pet Strawberry Pie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIusTEdYkA07cBZKHJDcS3N8vc5hGSUZD4jrfU9ThMNa-WEAaa2Y8j16T69ePYRwzBxCvwiYsV5pu4eHsfvBQutN56kgOWl6ehjnacz1mEQ-oXaLfn4WdY9XBYkYWUJT9ex0ELb8xSF9nD/s1600/SimoneSimonFrenchFood1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIusTEdYkA07cBZKHJDcS3N8vc5hGSUZD4jrfU9ThMNa-WEAaa2Y8j16T69ePYRwzBxCvwiYsV5pu4eHsfvBQutN56kgOWl6ehjnacz1mEQ-oXaLfn4WdY9XBYkYWUJT9ex0ELb8xSF9nD/s1600/SimoneSimonFrenchFood1.jpg" height="200" width="139" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBjXIRPnFhdZBYlj4caTJL3EtDzJqBMNwBOA8ewGwZPQOHhs98GV0zia6IznTRiZ6QFN-bFeKH9oznyEwzWWOae-XNwLUdQRPrlGlBorcHfbRoeFeCh6xsCXVf88I9vo1X4-sjZ1O7BTT/s1600/SimoneSimonFrenchFood2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBjXIRPnFhdZBYlj4caTJL3EtDzJqBMNwBOA8ewGwZPQOHhs98GV0zia6IznTRiZ6QFN-bFeKH9oznyEwzWWOae-XNwLUdQRPrlGlBorcHfbRoeFeCh6xsCXVf88I9vo1X4-sjZ1O7BTT/s1600/SimoneSimonFrenchFood2.jpg" height="200" width="138" /></a>At last, after a month of cooking a variety of pies, here is the long awaited Pieathalon Pie swap pie recipe! I was assigned Simone's Strawberry Pie, which was simultaneously a relief and a disappointment. Having read through the archives of many a recipe swap I'd looked forward to a crazy vintage recipe combining strange ingredients in never before thought of ways. Of course, I hadn't looked forward to eating it, and this recipe produced a lovely pie that I've been happy to eat most of myself!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSnb5Xh3IF2q-5_5kFcl-PnNu77k2LTdDBjQTfHlZf9UdwCL78D78enqGO5rKH7-eAtM0BnlkLJ06RCcbj2jNFAARTljuAaTMjm-lanBB87Bd9imvCaTes6CIvdW44NpuAM5hQXps8Ejy/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSnb5Xh3IF2q-5_5kFcl-PnNu77k2LTdDBjQTfHlZf9UdwCL78D78enqGO5rKH7-eAtM0BnlkLJ06RCcbj2jNFAARTljuAaTMjm-lanBB87Bd9imvCaTes6CIvdW44NpuAM5hQXps8Ejy/s1600/002.JPG" height="149" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv27jrx3IfflKiA_BUOzHSzr_7IXM4QckWIDT-NW8R9JP11ngBdzn7ReYKA517oiTWiCIZQnWa2A5qKyeZZ_aeckZpablOKHFIXW36v9GuGi14bEFzMJ1n4pc1uTzsfCqqRIavj1LJQ5cq/s1600/008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv27jrx3IfflKiA_BUOzHSzr_7IXM4QckWIDT-NW8R9JP11ngBdzn7ReYKA517oiTWiCIZQnWa2A5qKyeZZ_aeckZpablOKHFIXW36v9GuGi14bEFzMJ1n4pc1uTzsfCqqRIavj1LJQ5cq/s1600/008.JPG" height="200" width="149" /></a>I will say that for a recipe that calls for Jello and a prepared pie crust this was remarkably tricky and I even used a shortcut not available when Simone wrote this recipe. Out of general squeamishness I used pasteurized egg whites since they aren't cooked in this recipe, and I had to whip up two batches to get them airy enough to fold into the egg yolk custard. I did make another change--because I'm bad at following directions, and jazzed up the pureed strawberries with some lemon zest. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1zl-UV5t6qcbwj8ackB9_0pTZlAxCseN0LTOVD2AV0OKvLtTaTYLFsWYILIxHiS1rUuEdJBOjXdy4s66Ym3Wcca970rDAASU9R5gdnPlpGkaJ7idNcoVZg26vu2Gqwn8EkGpgJTUbtcZ/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1zl-UV5t6qcbwj8ackB9_0pTZlAxCseN0LTOVD2AV0OKvLtTaTYLFsWYILIxHiS1rUuEdJBOjXdy4s66Ym3Wcca970rDAASU9R5gdnPlpGkaJ7idNcoVZg26vu2Gqwn8EkGpgJTUbtcZ/s1600/007.JPG" height="200" width="149" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKFX6sdsuEFY1BYXwBmGTwtuMMMSrfeDl99uCLOMdsY5tbXF601nBkV93K3erFqxjLMklKSBINwt4GryZKI5XV4MrUtWoUmFmsFD46KLBb-IP1iRFYVrSl_xsWbKQIj4ppAz4cULA53Ul/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKFX6sdsuEFY1BYXwBmGTwtuMMMSrfeDl99uCLOMdsY5tbXF601nBkV93K3erFqxjLMklKSBINwt4GryZKI5XV4MrUtWoUmFmsFD46KLBb-IP1iRFYVrSl_xsWbKQIj4ppAz4cULA53Ul/s1600/005.JPG" height="200" width="149" /></a>The eggs were the hardest part of the whole thing--cooking the yolks over the water bath without them curdling, then getting the whites beaten up enough to fold in. I used less sugar in the whites, because the first time I added the sugar it deflated the whites. So the second time I added half as much sugar--which was plenty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC_EaVj0XLbXJQop5QjVU0QFCizYjqnFWfeO-ack77l5_5rBucd-juU3DXz9oUp5vKYVRKAfKVIAPqc49_C-_fLIErUjmPqOs_tePuTqnOEg6W3TUhQPfiYRo2cwx40iqOqPOc8k3D6KA/s1600/010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC_EaVj0XLbXJQop5QjVU0QFCizYjqnFWfeO-ack77l5_5rBucd-juU3DXz9oUp5vKYVRKAfKVIAPqc49_C-_fLIErUjmPqOs_tePuTqnOEg6W3TUhQPfiYRo2cwx40iqOqPOc8k3D6KA/s1600/010.JPG" height="149" width="200" /></a><br />
I was a big worried about the jello--the recipe called for strawberry gelatin, but no indication of the size of packet. The package I used was pretty small, so I worried it would not set up properly. This turned out not to be a concern, as the whole thing came together very well. In fact there was extra filling, more than could fit in the graham cracker crust. I figure that maybe the crust Simone used was bigger.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgh80jiDjegCqyXM36xD8s0lC8vRmIX3xWwykb1yp_LpE-4udWTyi2k_yLoAzcOqfOeszOBdiq9v99gLG7Y7Mw_FLbR_ZbZ5I7eTZ2QPfuys_0KEP8XJ00UWgGOqqZ70d-MNqAkQFS6jg/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9ChRKdJ_BsbON7YFBN4Mc2IxrVAgrzRR-JWZ9mjXmnBTwmqdg2qgBiVIn3dLE_FpGfVdWQD-Fqf-JqAs0izthWZrSD5YuNYWhAEZKK7epTIDxBgmheQEoF_TvE9B0oTo_DglWVgbuC1k/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9ChRKdJ_BsbON7YFBN4Mc2IxrVAgrzRR-JWZ9mjXmnBTwmqdg2qgBiVIn3dLE_FpGfVdWQD-Fqf-JqAs0izthWZrSD5YuNYWhAEZKK7epTIDxBgmheQEoF_TvE9B0oTo_DglWVgbuC1k/s1600/001.JPG" height="200" width="149" /></a> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgh80jiDjegCqyXM36xD8s0lC8vRmIX3xWwykb1yp_LpE-4udWTyi2k_yLoAzcOqfOeszOBdiq9v99gLG7Y7Mw_FLbR_ZbZ5I7eTZ2QPfuys_0KEP8XJ00UWgGOqqZ70d-MNqAkQFS6jg/s1600/005.JPG" height="149" width="200" /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETuy8PZJYF4eLZ6iaUW2BGyxvNHrbbTVP_7ygGOFWi88IJH0usPukw7ZSoN96j4dmFxtDCycp7AcJxC3u9etXQDO7gLNFHK7Iuk0e1clTuCae6WsUiliFRrp-qRKlcoSx5yVMb1bCoGwZ/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETuy8PZJYF4eLZ6iaUW2BGyxvNHrbbTVP_7ygGOFWi88IJH0usPukw7ZSoN96j4dmFxtDCycp7AcJxC3u9etXQDO7gLNFHK7Iuk0e1clTuCae6WsUiliFRrp-qRKlcoSx5yVMb1bCoGwZ/s1600/003.JPG" height="149" width="200" /></a><br />
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The filled pie goes in the fridge to set up. I left mine in there overnight because I wasn't ready to eat it after I made it, but it set up after a couple of hours. I topped it with sliced strawberries as directed, and served it with strawberry puree and whipped cream from a can. You can probably see the texture in the picture--it was super light and airy, with a good strawberry flavor.<br />
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One thing I really liked about this recipe was that the pie held onto the water and didn't leak liquid like other pies I've made. So it was good for several days after it was made, which is nice when it is just me to eat it over the week.<br />
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I was pretty lucky with this recipe from Jenny of Silver Screen Suppers--if you want to check out some other lucky bakers trying their hands at pie construction I listed the links at the end of the post!<br />
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<a href="http://www.midcenturymenu.com/wp-content/uploads/2014/06/9a1j3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.midcenturymenu.com/wp-content/uploads/2014/06/9a1j3.jpg" height="212" width="320" /></a></div>
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Brian of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fcakercooking.blogspot.co.uk%2F&sref=rss" style="color: #30a67c; text-decoration: none;">Caker Cooking</a> – Chess Pie</div>
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Mimi of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Ftheskinnyjeansproject.blogspot.co.uk%2F&sref=rss" style="color: #30a67c; text-decoration: none;">The Retro WW Experiment </a>– Nesselrode Pie</div>
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Erica of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fretrorecipe.wordpress.com%2F&sref=rss" style="color: #30a67c; text-decoration: none;">Retro Recipe Attempts </a>– Curried Egg Pie</div>
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Jenny of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fwww.silverscreensuppers.com%2F&sref=rss" style="color: #30a67c; text-decoration: none;">Silver Screen Suppers</a> –Mile-High Lemon Chiffon Pie</div>
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S.S. of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fabookofcookrye.blogspot.com%2F&sref=rss" style="color: #30a67c; text-decoration: none;">A Book of Cookrye</a> — Upside Down Chicken Pie</div>
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Sarah of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fdirectionallychallengedcooking.blogspot.com%2F&sref=rss" style="color: #30a67c; text-decoration: none;">Directionally Challenged Cooking</a> –Simone’s Pet Strawberry Pie</div>
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Kelli of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fkelliskitchen.org%2F&sref=rss" style="color: #30a67c; text-decoration: none;">Kelli’s Kitchen</a> –Butterscotch Pie</div>
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Ashley of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fwww.apinchofvintage.com%2F&sref=rss" style="color: #30a67c; text-decoration: none;">A Pinch of Vintage</a> –Schoolteacher Pie</div>
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Poppy of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fgranniepantries.blogspot.com%2F&sref=rss" style="color: #30a67c; text-decoration: none;">Granny Pantries</a> –Black Bottom Pie</div>
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Carrie of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fgingerlemongirl.blogspot.com%2F&sref=rss" style="color: #30a67c; text-decoration: none;">Ginger Lemon Girl</a> –Chocolate “Pie”</div>
<div style="background-color: #f7f7f7; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 10px;">
Emily of <a href="http://go.redirectingat.com/?id=66996X1515432&xs=1&url=http%3A%2F%2Fdinnerisserved1972.com%2F&sref=rss" style="color: #30a67c; text-decoration: none;">Dinner is Served 1972</a> –Seafoam Cantaloupe Pie</div>
<br /></div>
Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com14tag:blogger.com,1999:blog-4300615487197367019.post-35393405356605784832014-06-25T05:30:00.000-07:002014-06-25T05:30:00.865-07:00Moroccan Chicken PieI love, love, LOVE the flavors of this dish--similar to the <a href="http://directionallychallengedcooking.blogspot.com/2014/04/my-moroccan-mains-chicken-tagine-with.html" target="_blank">Chicken Tagine</a> I made a while back. In fact, I made it even more like that dish by adding the olives and preserved lemon. This is out of one of the books I bought at the thrift store, and I was happy that I could find a savory pie dish that wasn't the same old thing.<br />
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Ingredients:<br />
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<li id="11093983" style="margin: 4px 0px;"><ul class="inggroupitems" id="11093983" style="list-style: none; margin: 0px; padding: 0px 0px 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsDjWiV0D-bP5vohKK8Y2pSNaRRvC3CXMHX6xpSpal3bg52H85Owo602NpHD_AcrqJwl0rBydRhkIFETo1YJEG-JuO5aShr9FrOk9_DPELxaPsrmGg0aobDUS1fQlMiXNHTWrD1ZHddwe/s1600/005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsDjWiV0D-bP5vohKK8Y2pSNaRRvC3CXMHX6xpSpal3bg52H85Owo602NpHD_AcrqJwl0rBydRhkIFETo1YJEG-JuO5aShr9FrOk9_DPELxaPsrmGg0aobDUS1fQlMiXNHTWrD1ZHddwe/s1600/005.JPG" height="320" width="238" /></a>
<li class="item" id="94220074" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">2</span> tbs butter</span></li>
<li class="item" id="94220075" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">3</span> lbs chicken breasts and thighs</span></li>
<li class="item" id="94220076" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> lrg onion chopped fine</span></li>
<li class="item" id="94220077" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">2</span> tsp ground cinnamon</span></li>
<li class="item" id="94220078" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> tsp ground ginger</span></li>
<li class="item" id="94220079" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">2</span> tsp ground cumin</span></li>
<li class="item" id="94220080" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/4 to 1/2</span> tsp cayenne or to taste</span></li>
<li class="item" id="94220081" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> tsp ras al hanaut</span></li>
<li class="item" id="94220082" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;"></span>pinch saffon soaked in 2 tbs warm water</span></li>
<li class="item" id="94220083" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/2</span> c chicken stock</span></li>
<li class="item" id="94220084" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> c egg substitute</span></li>
<li class="item" id="94220085" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/2</span> c cilantro</span></li>
<li class="item" id="94220086" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/4</span> c chopped parsley</span></li>
<li class="item" id="94220087" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/3</span> c chopped olives</span></li>
<li class="item" id="94220088" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/2</span> chopped preserved lemon</span></li>
<li class="item" id="94220089" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">16</span> sheets filo pastry</span></li>
</ul>
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INSTRUCTIONS<input class="editicon rollover txtplaceholder" id="cphMiddle_cphMain_lbEditInstructions" name="ctl00$ctl00$cphMiddle$cphMain$lbEditInstructions" src="http://www.pepperplate.com/img/icon_edit_off.png" style="color: #cccccc; padding-left: 10px;" type="image" value="" /></h3>
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<ul class="dirgroups" style="list-style: none; margin: 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQoNzZBgyUF5rV875rukpnEui4n3FXUX2U76XXMpgbbDpSr7C4KjtR2sN3INp5Et0n8oZewtkqzY1XaBn_kJ_5n4XJ2Z8mYDTxEoqop1_eZjtA3F5eccgUzXfZiVyOlFXtdRim7Y_zI5X/s1600/008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQoNzZBgyUF5rV875rukpnEui4n3FXUX2U76XXMpgbbDpSr7C4KjtR2sN3INp5Et0n8oZewtkqzY1XaBn_kJ_5n4XJ2Z8mYDTxEoqop1_eZjtA3F5eccgUzXfZiVyOlFXtdRim7Y_zI5X/s1600/008.JPG" height="200" width="149" /></a>
<li id="9760082"></li>
<ol class="dirgroupitems" id="9760082" style="font-weight: bold; list-style-position: outside; margin: 0px; padding: 0px 0px 15px;">
<li id="42155178" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Melt the butter in a dutch oven, add chicken, onion, spices, and the stock. Add salt and pepper and cook until chicken is cooked through. Add the eggs and cook, stirring constantly until the mixture is quite dry. Stir in cilantro, parsley, olives, and preserved lemon.</span></li>
<li id="42155179" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Place first filo sheet on parchment sheet, and spray with cooking spray. Place another and another in a pinwheel pattern, spraying in between, until you've used half the sheets. Then add the mixture (it should be pretty dry, otherwise the liquid will ruin the dough) Fold the dough up around it, and top with more sheets spraying in between, tucking the edges under until you have a round pie. Spray the top with cooking oil.</span></li>
<li id="42155180" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Bake in pre-heated 350 oven for 40-45 minutes or until cooked through and brown. I cooked it on a pizza stone, moving it on a parchment sling.</span></li>
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Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-27844831032204204162014-06-23T07:30:00.000-07:002014-06-23T07:30:00.644-07:00Baked Alaska Pie<a href="https://www.playle.com/pictures/NORVELL1791.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="https://www.playle.com/pictures/NORVELL1791.jpg" width="320" /></a>This recipe comes from the same cookbook that I found the pie recipe for the Pieathalon exchange--the Lion House Cookbook. I found this vintage 1980 cookbook in the Deseret Industries so I feel all local pride to make this dish. Though I have to admit I only have one memory of going to the Lion House and not any of eating there, though I must have. Certainly if I did eat there, I never had this dish--I would remember something as distinctive as this pie! I followed this more in spirit than the letter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi166L6Pa88Q5V2zU08X1DgdPFzQm7j0-GUviW67ySB3pOW4tY0APpA8068XER0Y7kco1Bt5SNG3k8R3XYmcNgKj5uRW43wO2s5r_g3WNvgJbyHBrRDyCD_Am7gxVkcVOiZDNqht7qKn0ox/s1600/013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi166L6Pa88Q5V2zU08X1DgdPFzQm7j0-GUviW67ySB3pOW4tY0APpA8068XER0Y7kco1Bt5SNG3k8R3XYmcNgKj5uRW43wO2s5r_g3WNvgJbyHBrRDyCD_Am7gxVkcVOiZDNqht7qKn0ox/s1600/013.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiye1PTbO3jN-I_CCEfj8v62OG5j7s29MQEhIkWN6n1jR0eEf3gXUKzsHz_k7G1khYaY10DtPARHIWrcPYbDY_yLljbwYlaKAGcgmglrB9Ns1-8-hywdzjJR-E19lx5AWVg69JgPiO0Wu4i/s1600/012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiye1PTbO3jN-I_CCEfj8v62OG5j7s29MQEhIkWN6n1jR0eEf3gXUKzsHz_k7G1khYaY10DtPARHIWrcPYbDY_yLljbwYlaKAGcgmglrB9Ns1-8-hywdzjJR-E19lx5AWVg69JgPiO0Wu4i/s1600/012.JPG" height="200" width="149" /></a>Ingredients:<br />
Prepared graham cracker crust<br />
ice cream<br />
dessert sauce<br />
egg whites<br />
1/3 c sugar<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIS70khGphYRlxfoen03R81X7opueIrhmulou77PyX2TdY5LJafoHQ2VEH0Y0NcBaaeiokk8r6lhyVJ6Z0E__2Z1VWrlni9fw1vi1RDYwZMWvnU0nFmeXSIju4EpM5MWnGyruLoFA_du0/s1600/015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIS70khGphYRlxfoen03R81X7opueIrhmulou77PyX2TdY5LJafoHQ2VEH0Y0NcBaaeiokk8r6lhyVJ6Z0E__2Z1VWrlni9fw1vi1RDYwZMWvnU0nFmeXSIju4EpM5MWnGyruLoFA_du0/s1600/015.JPG" height="200" width="149" /></a>cream of tartar<br />
vanilla<br />
salt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2Jlrk7xYL6zye6EPDBxWjkaX0RDg77n0yI7p9Iok6LGBsAVG3S3-D54xq5sBhgtCpnPwGci9l8Qj4yz_-yrbNI6ORbqG_B-Xry2y03bQy4z1NKnB-H7VUqwAg5Zm2ATq90_KRE5HVvJO/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2Jlrk7xYL6zye6EPDBxWjkaX0RDg77n0yI7p9Iok6LGBsAVG3S3-D54xq5sBhgtCpnPwGci9l8Qj4yz_-yrbNI6ORbqG_B-Xry2y03bQy4z1NKnB-H7VUqwAg5Zm2ATq90_KRE5HVvJO/s1600/014.JPG" height="200" width="149" /></a>Put ice cream into crust, top with sauce (I used blueberry), and return to freezer. I did this a week or so ago, and then today I pulled it out and topped it with egg whites beaten into meringue, with the sugar, vanilla, cream of tartar, and salt. That went into a 500 degree oven for 5 minutes. It got a little burnt on top and didn't really cooked through.<br />
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It was pretty hard to cut, and while it tasted good, it was a less than impressive presentation on the plate. It was fun to do the meringue though, so I might have to do a lemon meringue pie soon!<br />
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<br />Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com1tag:blogger.com,1999:blog-4300615487197367019.post-68449204724221858582014-06-18T05:30:00.000-07:002014-06-18T05:30:00.913-07:00Buffalo Chicken Pot PieWhile I've discovered a love of cooking since the first of the year, I still haven't figured out a way to fit in cooking more than one or two days a week. I'm the worlds slowest cook, and have no energy after a long day of work to throw things together, plus I work two nights until 9:15. So every Sunday I cook one big meal for the rest of the week. This week I knew it would be pie of some sort--since it is pie month! I had two recipes in mine, and the one that won is a pot pie from a Rachel Ray cookbook I bought at goodwill. Buffalo chicken pot pie--with extra veggies!<br />
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The recipe is posted all over the internet--it was on TV after all. I used my book and made some changes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQfwuN1KOR7RIf-qhrEnlgNOXL2-NKNaGqNfZ-lFa1hryMxkXo9KP5zmt1TIz2lrbkvMNziXKepfZS4RkQ7IOvgUyFO4DWkrqz9-bfYPrNfNttIWc8POjK5l6_R5lmzoRHOAzO7Ei2_FO/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQfwuN1KOR7RIf-qhrEnlgNOXL2-NKNaGqNfZ-lFa1hryMxkXo9KP5zmt1TIz2lrbkvMNziXKepfZS4RkQ7IOvgUyFO4DWkrqz9-bfYPrNfNttIWc8POjK5l6_R5lmzoRHOAzO7Ei2_FO/s1600/004.JPG" height="320" width="239" /></a>Ingredients:<br />
Filling<br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">3 boneless skinless chicken breasts, cut into bite sized pieces</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">1 large onion, chopped into bite sized pieces</span><span style="color: #333333; line-height: 22.100000381469727px;">4 carrots, peeled and chopped into bite sized pieces</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">8 oz mushrooms chopped</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">half a head of cauliflower, chopped into fine florets</span><span style="color: #333333; line-height: 22.100000381469727px;">5 stalks celery, chopped into bite sized pieces</span><br style="color: #333333; line-height: 22.100000381469727px; outline: 0px;" /><span style="color: #333333; line-height: 22.100000381469727px;">3 roasted garlic cloves</span><span style="color: #333333; line-height: 22.100000381469727px;">SAUCE</span><span style="color: #333333; line-height: 22.100000381469727px;">4 tablespoons light butter</span><span style="color: #333333; line-height: 22.100000381469727px;">4 tablespoons flour</span><span style="color: #333333; line-height: 22.100000381469727px;">2 1/2 cups chicken stock</span><span style="color: #333333; line-height: 22.100000381469727px;">1/2 cup hot sauce</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">Topping:</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">Cornbread (the original calls for 2 boxes, but I made two batches of Cooks Illustrated Southern Cornbread)</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">blue cheese</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2p4CR98qa8oOYr_34bdfCNjkVMlQxpB3CEk4Z0xsVwASnL2_afnmgW3rSUvKJAunk6R_-hFA6ysXrGW_twRWO0RAOQGaG4Fxj61-1MYQaNgcpfcPW7kmyMy1cFcxx5rI79qq2u-hUi8EY/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2p4CR98qa8oOYr_34bdfCNjkVMlQxpB3CEk4Z0xsVwASnL2_afnmgW3rSUvKJAunk6R_-hFA6ysXrGW_twRWO0RAOQGaG4Fxj61-1MYQaNgcpfcPW7kmyMy1cFcxx5rI79qq2u-hUi8EY/s1600/006.JPG" height="320" width="239" /></a><span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;"><br /></span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">First you cook the chicken in a pan, if you follow the original recipe you use a lot of olive oil to do so, and then once it is cooked, take it out and then cook the veggies. While the veggies cook you make a roux and then add the broth and hot sauce and let it cook until thick. I used the last bag of frozen stock--3 cups, but didn't end up using it all. Once the veggies are softened, the chicken is added back, and then the sauce poured on. I made so much that I put it in a pie pan and a 9x13 inch pan. Then covered it with the cornbread with the blue cheese mixed in. That goes in a pre-heated oven for 20 minutes or until the cornbread cooks through.</span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;"><br /></span></span>
<span style="background-color: white; font-family: inherit;"><span style="color: #333333; line-height: 22.100000381469727px;">It turned out pretty good--I used part buffalo sauce and part another hot sauce because I ran out of the buffalo sauce. It has some heat, but with so many veggies and the corn bread it is tamed. The one challenge I had was that the cornbread cooked all the way through in the pie pan, but was under done in the 9x13 pan. I didn't realize this until I went to dish it out for work lunches. Well, it will be more polenta like! I am looking forward to a good week's worth of meals.</span></span><br />
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<br style="background-color: #e6e1c1; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22.100000381469727px; outline: 0px;" />Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-67406121626544730232014-06-16T06:30:00.000-07:002014-06-16T06:30:00.744-07:00Blueberry Cream Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://media-cache-ak0.pinimg.com/736x/e9/a2/9e/e9a29e0c8106a9d408b8d7119df5afcb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://media-cache-ak0.pinimg.com/736x/e9/a2/9e/e9a29e0c8106a9d408b8d7119df5afcb.jpg" height="320" width="240" /></a></div>
When I was younger, my mom used to make a no-bake cheesecake that she served with cherry pie topping. It was so rich that you could only have a small slice. I believe it had sweetened condensed milk along with the cream cheese, but I don't recall exactly. This pie is something like it, though less rich. I found this recipe in a Farmer's Market cookbook from my time living in Ohio. It has everything one could hope to find in a cookbook put together by neighbors--convenience foods that can be tossed together at the last minute to make a dessert for any church supper or potluck. I did find it somewhat ironic that a cookbook celebrating the bounty of the Farmer's Market had so many recipes calling for not fresh ingredients. To celebrate the spirit, if not the letter of this cookbook, I made the blue berry topping from scratch with fresh berries!<br />
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Ingredients:</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQi-6lZMMsr0d122MdLZlEeylzdeFxMxbpNmcwBxo4zouuzysyAAa188HmTjoyAsrgby0kwaXhpm_vnrDIBOGCtsMH7HII-8S7cSrzhWI0MYMPtdpsxtNuV61USJBbHeXlrbUs8bo9CEK/s1600/pie+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQi-6lZMMsr0d122MdLZlEeylzdeFxMxbpNmcwBxo4zouuzysyAAa188HmTjoyAsrgby0kwaXhpm_vnrDIBOGCtsMH7HII-8S7cSrzhWI0MYMPtdpsxtNuV61USJBbHeXlrbUs8bo9CEK/s1600/pie+003.JPG" height="320" width="239" /></a>1 pkg softened cream cheese (I used Greek yogurt cheese)</div>
<div>
1 c powdered sugar (I used abt 3/4 of a cup and might use less if I made this again)</div>
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1 tsp vanilla</div>
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lemon zest, lemon juice</div>
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1 container cool whip</div>
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1 prepared pie crust</div>
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blueberry pie filling</div>
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Mix cream cheese, sugar, vanilla, lemon zest, and a squeeze of the juice, until smooth. Fold in one cup of cool whip. Spoon into prepared pie crust. Spoon pie filling on top and add more cool whip to cover pie. Chill.</div>
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Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-23943800550548219022014-06-13T06:00:00.000-07:002014-06-13T06:00:02.849-07:00Berry Parfait Pie--Family Recipe <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-XeESuhHntQtimU6jzArZ9wnMuhmhJj6i05resYdslixfc8NJ8LewiS4FsaJ40euOw_3GcPwfYVdEmzzolvr3ONnhNUx2Y5lLP6EWhK2y2OCeoa52R895cF8Jkd_vXSpJGpZ2RM2jWqS/s1600/pie+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-XeESuhHntQtimU6jzArZ9wnMuhmhJj6i05resYdslixfc8NJ8LewiS4FsaJ40euOw_3GcPwfYVdEmzzolvr3ONnhNUx2Y5lLP6EWhK2y2OCeoa52R895cF8Jkd_vXSpJGpZ2RM2jWqS/s1600/pie+009.JPG" height="200" width="149" /></a>Years ago, when my Mom was clearing out her cookbooks, I snagged a cookbook that had been compiled by my Father's mother's family. It is one of those self published cookbooks, similar to those put out by churches and other civic groups. It has the typical types of mostly 1950's type convenience recipes. I've not made anything from it--the only family recipes I have are my Mom's gazpacho and my Dad's Grandma's cheese sandwiches (not sadly, in this book). So for my Pie Month celebration, I decided to make a pie from the collection. I selected one called "Strawberry Parfait Pie," only since I didn't have strawberries I used raspberries.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVs7nyRTVTUuyZD2GkHWgPtfR16dShob26WbYGCrtyV_YNyIr0KB6n_SddDdCm7Y8ui3e3TSUC-POMh6oHuaOp_h6hhpmoFefZo1JExSXYXANCqB4BDHYiJKDwyS1BFmKklNRs_uhe3oPM/s1600/pie+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVs7nyRTVTUuyZD2GkHWgPtfR16dShob26WbYGCrtyV_YNyIr0KB6n_SddDdCm7Y8ui3e3TSUC-POMh6oHuaOp_h6hhpmoFefZo1JExSXYXANCqB4BDHYiJKDwyS1BFmKklNRs_uhe3oPM/s1600/pie+004.JPG" height="200" width="149" /></a><br />
Ingredients:<br />
1 3 oz pkg raspberry jello<br />
1 1/4 cup hot water<br />
2 c vanilla ice cream<br />
1 1/2 c raspberries<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GmDeZrr68VTOq45U6dU_tpCfv0J6DdGLMJL_tUUZjln2UE8XtzLecPk9w4O1xjGVAe9d8z_lHhNAV0sdfQnWiHIMM7-Rsg2X5Xbo0kbuPcyi2_ZkwEBvmFIbRHLqLXgk6_0TzSdaoxOi/s1600/pie+010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GmDeZrr68VTOq45U6dU_tpCfv0J6DdGLMJL_tUUZjln2UE8XtzLecPk9w4O1xjGVAe9d8z_lHhNAV0sdfQnWiHIMM7-Rsg2X5Xbo0kbuPcyi2_ZkwEBvmFIbRHLqLXgk6_0TzSdaoxOi/s1600/pie+010.JPG" height="149" width="200" /></a>1 9 inch baked pie shell<br />
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Dissolve jello in hot water, add ice cream, and stir until blended/melted. Chill until thick, but not set. Add fruit, and pour into pie shell. Garnish with whipped cream and more fruit.<br />
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I made half batch, in a 5 inch pie, because I wasn't sure how this would turn out and didn't want to waste the ice cream. I used sugar free ice cream and jello, and a home made vanilla wafer crust.<br />
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Surprisingly it didn't taste that bad, though it moved in an alarming way and the crust got a little soggy as liquid came out of the fruit. I liked that it was lighter than other pies I made so it was more like eating a fruit salad than pie. Plus I ate it with some fruit and a dash of whipped cream! I'm not saying I'd make it again, but I'm not tossing it out.<br />
Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-85243360531735349432014-06-11T06:30:00.000-07:002014-06-11T06:30:00.951-07:00Impossible Leftover Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZXZ10CJyApCzC-crBDHqOjXkmy5tY5wQJwQDbxSQ2OcS2-6hH3baPmmBfer7T6H6DHMmV3yjASomHCqGy1SGYaE_4bbBKMw2eRCOJxlrieFb-uspp2kGjPwIBLc9aCys5fGc4YeowvDA/s1600/Impossible+CheeseBurgerPieNBG.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZXZ10CJyApCzC-crBDHqOjXkmy5tY5wQJwQDbxSQ2OcS2-6hH3baPmmBfer7T6H6DHMmV3yjASomHCqGy1SGYaE_4bbBKMw2eRCOJxlrieFb-uspp2kGjPwIBLc9aCys5fGc4YeowvDA/s1600/Impossible+CheeseBurgerPieNBG.jpg" height="230" width="320" /></a></div>
This past week I made a massive batch of sloppy joes for work. I thought they were delicious, with great flavor and loads of veggies. I based them off of this <a href="http://www.thekitchn.com/weeknight-recipe-oldfashioned-58069" target="_blank">recipe</a> and received some compliments, though they were apparently not to everyone's taste. Regardless, there were leftovers. So I brought some home and since it is Pie month, decided to use them to make a pie. Sound impossible? Ha! Just kidding--I'm using them to make a pie in the style of Bisquick's many Impossible Pies. I based it loosely off of a recipe from a cookbook for a broccoli pie. I just added spinach, the sloppy joe mix, ricotta, shredded cheese, and poured the bisquick/egg/milk mix on top.<br />
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Having just finished off a bunch of it, I can tell you there are two real impossible things about this pie--one is figuring out how long it needs to bake, and the other is eating just one piece! The recipe I used said to bake it for 30-35 minutes, but it ended up taking more like 50 minutes and even then it was a little on the soft side. As a leftover pie, this is a really loose concoction--more an outline than a recipe.<br />
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<h3>
Ingredients:</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pQ6yieLcnfdibAYRtc27yerjpotXwHuF4dywjl2aL1carOfsgBWGR6cUxIloOrsqJHw5MfiDF2vLbQyFkVHsW7EYeeyK5wA5F0whbgT1zbTn6A6e40HPWhgrpz5SbyTK2cMagMQzKZYw/s1600/015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pQ6yieLcnfdibAYRtc27yerjpotXwHuF4dywjl2aL1carOfsgBWGR6cUxIloOrsqJHw5MfiDF2vLbQyFkVHsW7EYeeyK5wA5F0whbgT1zbTn6A6e40HPWhgrpz5SbyTK2cMagMQzKZYw/s1600/015.JPG" height="148" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-g9GxBY3_9jnZShSyGP1UUn7i6xPYmJVJ0mby_eS0hnje_Hp4cOtDhz1BvB2Eo3PUznpZ7RQRX4_FIH_TLpRNRjn42-kBgzKpiVeIZaXcjeq5rAj02Pu5WdgYLzsx8FdXMmAZuW80_iP/s1600/013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-g9GxBY3_9jnZShSyGP1UUn7i6xPYmJVJ0mby_eS0hnje_Hp4cOtDhz1BvB2Eo3PUznpZ7RQRX4_FIH_TLpRNRjn42-kBgzKpiVeIZaXcjeq5rAj02Pu5WdgYLzsx8FdXMmAZuW80_iP/s1600/013.JPG" height="200" width="148" /></a>3/4 c heart smart bisquick<br />
3/4 c milk<br />
1 cup egg substitute<br />
1/2 c ricotta<br />
1/2 c shredded reduced fat cheese, plus more for sprinkling on top<br />
8 oz frozen spinach defrosted and drained<br />
8 oz shredded broccoli stems<br />
3/4 c leftover sloppy joe mix<br />
salt and pepper<br />
steak seasoning<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsPiaKlWqEPMGahBy9ITEM1LIkhf3S4jf__DgOxlW114RVKuP8sOd3E-669wmlDKNcPTdqBDKvUutw9HAD-vvyWhMIf7WnN44l2y_mZKrQH5NGE9xg7n0qO15vtnILIT2cXoWHHLjJ_6V/s1600/017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsPiaKlWqEPMGahBy9ITEM1LIkhf3S4jf__DgOxlW114RVKuP8sOd3E-669wmlDKNcPTdqBDKvUutw9HAD-vvyWhMIf7WnN44l2y_mZKrQH5NGE9xg7n0qO15vtnILIT2cXoWHHLjJ_6V/s1600/017.JPG" height="200" width="148" /></a><br />
Basically the pan is sprayed with oil and then the ingredients mixed--I'd mix the bisquick first with the egg and milk to get out the lumps, and then add the rest. That goes in the pan, and cheese sprinkled on top, then it goes in the oven until it is done--at least 50 minutes. It needs to set in the middle and a crust forms on top. It was delicious--eggy, cheesy, with a good amount of veggies. I was surprised how little I could taste the sloppy joe meat. It probably could have used a little more of the steak seasoning and salt. Still a fun way to use up some leftovers!<br />
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Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-49874862251046487082014-06-09T10:02:00.000-07:002014-06-09T10:02:00.439-07:00Beet Galette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgFyAqSvppHnOFWoSl5ouF-X8vjNwKB6qPdVVtuvNy3U_nYM6K7z8bQ_Aum7zbSrh898cbqfTAHwiaxJoMWvz4NUek2GZTyg0EQ9nV5NRqE_nzZRxbdHukBvj5ywfnx0lO9i-HBapRypn/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgFyAqSvppHnOFWoSl5ouF-X8vjNwKB6qPdVVtuvNy3U_nYM6K7z8bQ_Aum7zbSrh898cbqfTAHwiaxJoMWvz4NUek2GZTyg0EQ9nV5NRqE_nzZRxbdHukBvj5ywfnx0lO9i-HBapRypn/s1600/003.JPG" height="238" width="320" /></a>This was my most successful galette--with a good balance of filling and crust. I've not cooked with beets myself, so this was a new experience. I found the basic outline for this recipe <a href="http://beyondpaisley.net/2013/02/25/roasted-beet-galette/" target="_blank">here</a> and made some changes. I used regular beets, and added some roasted new potatoes to extend it out. The dough was the best--I modified a recipe from Martha Stewart, using half butter and half Greek yogurt. I brushed it with egg white and sprinkled herbs and salt over it. It browned up very nicely!<br />
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Here is the recipe for the crust as I modified it. I found that putting it in the freezer after rolling it out, really helped to solidify the fats. I'm hoping to try the crust out this month with a different filling in a proper pie pan. I think reducing the salt would be called for if this was for a sweet application, and of course no herbs!<br />
<div class="ingcontainer" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<ul class="inggroups" style="list-style: none; margin: 0px; padding: 0px;">
<li id="10707863" style="margin: 4px 0px;"><ul class="inggroupitems" id="10707863" style="list-style: none; margin: 0px; padding: 0px 0px 10px;">
<li class="item" id="90865959" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1 1/4</span> cups all-purpose flour</span></li>
<li class="item" id="90865960" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> cup whole wheat pastry flour</span></li>
<li class="item" id="90865962" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/4</span> c toasted oat bran</span></li>
<li class="item" id="90865963" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> teaspoon coarse salt</span></li>
<li class="item" id="90865964" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1</span> teaspoon baking powder</span></li>
<li class="item" id="90865965" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">4</span> tablespoons cold, unsalted butter, cut into pieces</span></li>
<li class="item" id="90928461" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/4</span> c greek yogurt, whey drained</span></li>
<li class="item" id="90928462" style="margin: 4px 0px;"><span class="content"><span class="ingquantity" style="font-weight: bold;">1/2</span> cup low-fat buttermilk</span></li>
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INSTRUCTIONS<input class="editicon rollover txtplaceholder" id="cphMiddle_cphMain_lbEditInstructions" name="ctl00$ctl00$cphMiddle$cphMain$lbEditInstructions" src="http://www.pepperplate.com/img/icon_edit_off.png" style="color: #cccccc; padding-left: 10px;" type="image" value="" /></h3>
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<li id="40611914" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.</span></li>
<li id="40611915" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">With machine running, add low-fat buttermilk until dough just holds together.</span></li>
<li id="40611916" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).</span></li>
<li id="40611916" style="margin: 8px 20px 0px;"><span class="text" style="font-weight: normal;">After rolling out, roll up in parchment and stick in the freezer for 5-10 minutes</span></li>
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Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-15126328884754801492014-06-06T07:30:00.000-07:002014-06-06T07:30:00.827-07:00Feeling Blue--A Blueberry Galette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGXEP8EmF9WSxr_yUzlZnA1-yVUtqVZK1LG_oYJZ-eLgBDer4BXsg3wC3Ig-MDjtu2_TJ019Cuq_zQVOjxb3G_4JfIdY6w_ooSZN6MjNbAL0qyWiPaf8I9nOtSjTeToeUNvLvJQxxO34f/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGXEP8EmF9WSxr_yUzlZnA1-yVUtqVZK1LG_oYJZ-eLgBDer4BXsg3wC3Ig-MDjtu2_TJ019Cuq_zQVOjxb3G_4JfIdY6w_ooSZN6MjNbAL0qyWiPaf8I9nOtSjTeToeUNvLvJQxxO34f/s1600/001.JPG" height="238" width="320" /></a>For my first week of pie month, have mostly galettes. My second attempt at almost pie, I made a blueberry galette. I didn't really have a recipe--which is typical for me. I've been making blueberry sauce and thought I'd use some of that and some frozen blueberries with a crust made with a light butter. I added some Greek yogurt cream cheese, sweetened and thickened with some egg to the bottom. The blueberries released a lot more liquid than I anticipated, and it was sort of a soggy mess. It tasted good--particularly with a good amount of ice cream and blueberry sauce.<br />
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I hope I have better success with my upcoming fruit pies!<br />
<br />Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-24950861206044901822014-06-04T10:05:00.000-07:002014-06-04T10:05:00.081-07:00Galette--A Pie by Any Other NameGalette was the Home Cooking Dish of the Month at the Chowhound website, and I thought I'd give it a try. I have to admit that before I saw it on there I didn't know what it was, I thought it was a cake! Turns out it is a free form tart/pie that can be savory or sweet. <div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWBA3qYrHBhqLtTRj_sIruI29uZNqYB2PUszMrdUVQ8PNLGkI6330TLASopFS1cBsDxtOj5Fk3wGMq4-PuG6s8h1Hoxttnq6lZd8GQ1B2lf2EZQoZZ0NzSqZS8GwotyisbGXy5m8JhFzo/s1600/044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWBA3qYrHBhqLtTRj_sIruI29uZNqYB2PUszMrdUVQ8PNLGkI6330TLASopFS1cBsDxtOj5Fk3wGMq4-PuG6s8h1Hoxttnq6lZd8GQ1B2lf2EZQoZZ0NzSqZS8GwotyisbGXy5m8JhFzo/s1600/044.JPG" height="238" width="320" /></a>While I was intimidated by the pastry dough, I found a fun recipe at <a href="http://smittenkitchen.com/blog/2010/06/zucchini-and-ricotta-galette/" target="_blank">Smitten Kitchen</a> I wanted to try. I didn't use her crust recipe, since the amount of fat in it was daunting to me. Instead I found a quick olive oil whole wheat recipe that promised to be low fat. It was ok, but not something I'll be repeating. The filling was amazing, though! I will for sure repeat the combination of zucchini, herbs, ricotta, feta, and mozzarella. </div>
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I cooked it on my pizza stone, which gave a nice crunch. The only big changes I made to the filling was using more herbs--thyme and rosemary instead of basil. One thing I liked a lot was that it was good hot or room temp, and reheated well. </div>
Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-22470753290860460502014-06-02T09:51:00.003-07:002014-06-02T09:51:39.684-07:00June is Pie Month!So I've gotten a little lost lately from the blog--I've been stepping up my physical therapy to try to fix my knees, and haven't had the energy to post. I have been cooking up a storm, lots of complicated projects and fun dishes. I may go back and post some, but I've been drawn back to the blog this June by pie!<br />
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<a href="http://yinzerella.files.wordpress.com/2014/06/9a1j3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://yinzerella.files.wordpress.com/2014/06/9a1j3.jpg" height="212" width="320" /></a>A bunch of bloggers are participating in a vintage pie recipe swap--Pieathalon! I found a fun recipe in the Lion House Cookbook to send--Four-step Black Bottom Pie, which uses gelatin, which to my mind makes it plenty vintage! I'll be baking a strawberry pie of some sort and posting on June 30th along with a bunch of other bloggers. To get in the mood, I thought I'd declare June Pie Month. I thought about celebrating actual PI day on March 14th, but didn't make it. So this month I'll be featuring a variety of pies, leading up to the reveal of my contribution to the Pieathalon!<br />
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I should probably admit that I've only ever made one pie, besides pot-pie, and it involved a pre-made graham cracker crust and fresh peaches. This should be an interesting month of pastry making!Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-49960457922363408182014-05-19T04:00:00.000-07:002014-05-19T04:00:01.640-07:00Cochinita Pibil--Mexican Pulled PorkA while ago I watched a video on this dish, and while I've never tried it before, and never cooked pulled pork, I really wanted to try this. Partially for those two reasons--I really enjoy trying something new and different, and this has two new things for me to try. Plus it is basically served as tacos at the end--which I know I like, so not a big risk. I hadn't gotten to it for a while, because of the fear of the meat--what cut should I use? Will it be fatty? Am I going to gain a gazillion pounds from this dish? Anyways, I found a package of pork picnic roasts on sale at the store on Friday and that is the cut for this dish--and 4$ for 3.5 lbs, it was a deal I couldn't resist! So here is my attempt--we'll have to see if it makes me gain a gazillion pounds!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzqUL1vEd9H78LZm7B_GfMo_aVZHuJOUpZxhivE41UNHke-VZ36WUkOIVYIxZ2qn3q9c2kS61u7TcnEMhgxms097oiccCK7T1gzVvM2zbTmz_yhfJRdc3vvsv6yReXyVYvuUsf2SCWkkD/s1600/100.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzqUL1vEd9H78LZm7B_GfMo_aVZHuJOUpZxhivE41UNHke-VZ36WUkOIVYIxZ2qn3q9c2kS61u7TcnEMhgxms097oiccCK7T1gzVvM2zbTmz_yhfJRdc3vvsv6yReXyVYvuUsf2SCWkkD/s1600/100.JPG" height="238" width="320" /></a>This is a recipe from Rick Bayless's <i>Mexican Everyday </i>with some variations, though I also drew on his longer recipe on-line.<br />
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Ingredients:<br />
1/2 package achiote seasoning<br />
juice of one lime, half of one orange, half of one lemon<br />
lime zest<br />
salt<br />
3 lbs pork picnic roast<br />
1 1/2 yellow onion, chopped roughly<br />
4-5 garlic cloves<br />
cumin, cinnamon, cloves, salt and pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgo0iI2QROWWfUr1Dvql711ETOxlWngj8QqhcWNIbTQwLKj5ncU1yyhb4d_cAYamI05wxucQK97ETHmIdLeQ4uBEmpBJFy2vBu6um7Li4kBJZ5bCPmABZgVENWgqbhUcoUZxntcRyUbh7/s1600/101.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgo0iI2QROWWfUr1Dvql711ETOxlWngj8QqhcWNIbTQwLKj5ncU1yyhb4d_cAYamI05wxucQK97ETHmIdLeQ4uBEmpBJFy2vBu6um7Li4kBJZ5bCPmABZgVENWgqbhUcoUZxntcRyUbh7/s1600/101.JPG" height="200" width="148" /></a>This is actually pretty simple--if each step takes a while to work before moving to the next, it is much less work overall then I would have thought. First mix up the marinate--which is mostly just the achiote paste. I bought the paste a while ago, when I first started thinking about this dish, and it is an interesting flavor profile--it already has some spices in--I added more to get the flavor I wanted. It went into my mini blender with a couple of cloves of garlic, the lime zest, the lime, lemon, and orange juice, salt and pepper, some cinnamon, cloves, and cumin. This is blended smooth and poured over the roast.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAJrjGS6Gf7DfvlgpKBytoRigYu9t9kfz1aaLvnYOhfKjf62PiIHs4-314MA-ndFbOODgPHUsAh5lWe5K2ZaHECTlkKI8uCTzsPAdBhgUmT5gMiM_0Np4ATxikiFdgm4eadf56bwZhElE/s1600/102.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAJrjGS6Gf7DfvlgpKBytoRigYu9t9kfz1aaLvnYOhfKjf62PiIHs4-314MA-ndFbOODgPHUsAh5lWe5K2ZaHECTlkKI8uCTzsPAdBhgUmT5gMiM_0Np4ATxikiFdgm4eadf56bwZhElE/s1600/102.JPG" height="148" width="200" /></a><br />
It will stain your hands, so I put the roast (trimmed of obvious fat concentrations) in a gallon zip lock bag and then just poured the marinade in the bag over the roast, being careful not to get it on me. Then I can zip the top and really rub the marinate in. That goes in the fridge overnight or for up to 24 hours to really get the flavors in. My roast was actually two roasts in one package, so even more flavor can get into the meat.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNoa0ObYZuNJ2KLMYw3JDOyKUoZqWo2KtyvRbDI6002rpNupqZxmv7tHPPp76_w3PMzUj1-e6vcOq0uUT6l-y19RyuLNqcWjOhqJll4s1HgA8La5BSToJ-2s-h6UAE5wF-gTkX080MgpI/s1600/011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNoa0ObYZuNJ2KLMYw3JDOyKUoZqWo2KtyvRbDI6002rpNupqZxmv7tHPPp76_w3PMzUj1-e6vcOq0uUT6l-y19RyuLNqcWjOhqJll4s1HgA8La5BSToJ-2s-h6UAE5wF-gTkX080MgpI/s1600/011.JPG" height="148" width="200" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXLQN0tzF1WCkePPlfSnBU2_EUskTV5lwn2ZXu7X4AKqPHOFsJ_aKaRIDrc0uEFeGYAXp4PDUTWy_YE4k-b_Lm1alInMAJ_-9-Ex7j53YCgg_iNlHUyikCafse5I1Yyzgbg8ojv7IO5R5/s1600/012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXLQN0tzF1WCkePPlfSnBU2_EUskTV5lwn2ZXu7X4AKqPHOFsJ_aKaRIDrc0uEFeGYAXp4PDUTWy_YE4k-b_Lm1alInMAJ_-9-Ex7j53YCgg_iNlHUyikCafse5I1Yyzgbg8ojv7IO5R5/s1600/012.JPG" height="148" width="200" /></a>When you are ready to cook the roast, toss half an onion roughly chopped in the bottom of your crock pot, then dump the roast on top and the marinade.The rest of the onion is sprinkled on top of the roast, and then I added half a cup of water to the bag to get the rest of the marinade out and poured that over the onions. I added a few pealed cloves of garlic to the sauce as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV5D4Ob_BnXe9saCdvy3ky9KeKjQBQDcn7MGImLhW0iL7JmSweFg2W_u31hf2wB-4vrpEDgAHuXmEqz9kL5W9bFyckJEUHY8hLiyMhXGomG3BYxBcrr_u0ybixLMYMmsj9wCLZ5YJ-7eW/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV5D4Ob_BnXe9saCdvy3ky9KeKjQBQDcn7MGImLhW0iL7JmSweFg2W_u31hf2wB-4vrpEDgAHuXmEqz9kL5W9bFyckJEUHY8hLiyMhXGomG3BYxBcrr_u0ybixLMYMmsj9wCLZ5YJ-7eW/s1600/014.JPG" height="148" width="200" /></a>That cooks on high for about 6 hours, though I turned it over at about 4 hours and it was well on its way. I turned it down to low at that point for another three hours. Once it is done, I took the roasts out and put them on a plate with all the onions. Then I strained some fat off the top of the liquid, and reduced the rest to make a slightly thicker sauce. The meat is basically crumbling at this point, so I used my fingers to shred it and then poured the sauce over the pork.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzthk33rle0mBGDhoXWDvtHWl8tOvpnkRXKdzxqFKpRCPnQtHZIaNXqVMCEB2w_gaEYzDYtRgCqnXlBf2jSPXwELiZPpFwYHHAZadHSc__hj-U6KFy0ih-1ZNjA5-86-UmmNCON0tB__KK/s1600/017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzthk33rle0mBGDhoXWDvtHWl8tOvpnkRXKdzxqFKpRCPnQtHZIaNXqVMCEB2w_gaEYzDYtRgCqnXlBf2jSPXwELiZPpFwYHHAZadHSc__hj-U6KFy0ih-1ZNjA5-86-UmmNCON0tB__KK/s1600/017.JPG" height="148" width="200" /></a><br />
The Verdict: This is a new flavor for me--sour and citrusy, a little sweet from the orange, but not spicy at all. It does go well with spicy, but isn't of itself very spicy. A little goes a long way in a taco shell, especially if you serve it with roasted veggies, as I did. Which will hopefully keep me from ballooning as I eat it all week!<br />
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Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-54187552892027731502014-05-16T04:30:00.000-07:002014-05-16T04:30:00.153-07:00Something Spicy--Mexican Chocolate CookiesThis weekend I went a little south of the boarder, and in honor of this, I decided to make a sweet treat to go with the meal. I found this recipe in a book I'd checked out of the library, <i>Everyday Baking, </i><b style="font-style: italic;">by CookingLight </b>I did make it a little lighter by using some sugar substitute and egg substitute. These are small cookies, but have a really good chocolate flavor, with just a little kick of spice. They give you that happy yummy feel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8gykB9sqDKVAtoGrK5H0gKEbRmJwosNxu4B3KGlAns8lz5OIBW0BXZzqtv0Y4wIm-ytlBgWQCnZCkoh1YRim1SLvDP52k0Cm3QEPd2XIa2tMbinD9PtL6xEN2PFZBmBwGgUhcAeBT2Yw/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8gykB9sqDKVAtoGrK5H0gKEbRmJwosNxu4B3KGlAns8lz5OIBW0BXZzqtv0Y4wIm-ytlBgWQCnZCkoh1YRim1SLvDP52k0Cm3QEPd2XIa2tMbinD9PtL6xEN2PFZBmBwGgUhcAeBT2Yw/s1600/001.JPG" height="238" width="320" /></a>Ingredients:<br />
5 oz bittersweet or semisweet chocolate chopped<br />
3.3 oz all purpose flour<br />
1/2 tsp ground cinnamon<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
dash of freshly ground pepper<br />
dash of ground red pepper<br />
1/2 c sugar<br />
1/3 c stevia baking substitute<br />
1/4 c egg substitute<br />
1/4 c butter softened<br />
1 tsp vanilla extract<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyG7JgWc1a5ALGbst-aFFfPLylxVtKvX08kWywC5KGXbDp8fjoI2MCwWN-dGHuAX5cchs3ZCCXGVSDPE9ygBzwmHiCP75Rsofb9Nx-PcT7NYzdIWgSGkOyxNuK9JKd1KL7ht_3tYxFPJ2G/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyG7JgWc1a5ALGbst-aFFfPLylxVtKvX08kWywC5KGXbDp8fjoI2MCwWN-dGHuAX5cchs3ZCCXGVSDPE9ygBzwmHiCP75Rsofb9Nx-PcT7NYzdIWgSGkOyxNuK9JKd1KL7ht_3tYxFPJ2G/s1600/002.JPG" height="200" width="148" /></a>First get the oven heated to 350, and then melt the chocolate in the microwave. I ended up using half unsweetened chocolate and half semi-sweet, of a really high quality chocolate. Since this is so chocolate centered I wanted to highlight the chocolate flavor.<br />
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The dry ingredients are sifted into a bowl. The trick with this recipe is that a dash of the black pepper and hot pepper could be different each time--this time it was just right, a pretty generous sprinkle of both.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hXUySbfTnmY1aRJQCeEwPlSGefo0mhS6kTrAJMQRh9R4ch6jxJw37bmx8Zr1vhdMg5RmY-QfpSnyHvmrbab8enFfyMWY1dR5jM5edNyiZz5OakKXCQA0oNo5cR1e646HQ-yZhLnszwXJ/s1600/003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hXUySbfTnmY1aRJQCeEwPlSGefo0mhS6kTrAJMQRh9R4ch6jxJw37bmx8Zr1vhdMg5RmY-QfpSnyHvmrbab8enFfyMWY1dR5jM5edNyiZz5OakKXCQA0oNo5cR1e646HQ-yZhLnszwXJ/s1600/003.JPG" height="200" width="148" /></a>In a second bowl, the butter and sugars are creamed. I'm getting better at this and creamed it together for the 5 minutes the recipe suggested, until it was good and fluffy. Then the egg substitute and vanilla are beat in until smooth. At that point the chocolate should be room temperature--if not the butter will melt and the egg will cook, so don't put warm chocolate in! Fold it into the batter, and then gently fold the dry ingredients until just mixed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fxckRIIKXI7lplRtYbGuXEo_DBFbuFgH3iZjO9pUwYSxjqxwbUYfv7kPw8uLeix0tZ6y4qiVSAn-U3wZ3wkcQQ7kkF7uU6WylDw_xeqyOAH7-lQAxKjQHzZhzxcMD-Y13yx4XDKxYWoL/s1600/004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fxckRIIKXI7lplRtYbGuXEo_DBFbuFgH3iZjO9pUwYSxjqxwbUYfv7kPw8uLeix0tZ6y4qiVSAn-U3wZ3wkcQQ7kkF7uU6WylDw_xeqyOAH7-lQAxKjQHzZhzxcMD-Y13yx4XDKxYWoL/s1600/004.JPG" height="200" width="148" /></a>This made a really thick batter--almost like a fudge, so it would be good to use a small scoop to portion out of about one tablespoon. They didn't spread much, so I was able to fit them all on two pans. They bake for about 10-11 minutes, and then set on the pan for another two minutes to set. I found them to be pretty soft, so you could possible cook a bit longer.<br />
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The Verdict: YUM! Just a hint of spice, just a hint of heat, the dark luscious chocolate is satisfying in just a small amount. I'm looking forward to enjoying these as part of my south of the boarder feast!<br />
Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-58391817830747903792014-05-14T04:00:00.000-07:002014-05-14T04:00:00.760-07:00Thai Green Curry SauceRather than purchasing a bottled sauce, I found two different recipes in my cookbook libraries to make a Thai Green Curry sauce. While the list of ingredients was sort of long, it is actually a pretty simple to make--as long as you have a blender and a good knife! It took me some time to find all the ingredients, but I really enjoyed my time at the Asian Market, wandering around, poking around the produce bins, peering at labels, and enjoying imagining what I could make with all these different flavors.<br />
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Ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmSECfbQFUrWb-LFZ4rK2PLVSE7lifX74mKylImzrp9jDP6UtDIgiV8iTUl_WhKNFZoeSGSrwhyP6knMNymYBybFqPXvmJcUar8t2PeYSQZCZqdy8djJkt60NymFU7rwAwGn1gsKci7D2/s1600/food+006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmSECfbQFUrWb-LFZ4rK2PLVSE7lifX74mKylImzrp9jDP6UtDIgiV8iTUl_WhKNFZoeSGSrwhyP6knMNymYBybFqPXvmJcUar8t2PeYSQZCZqdy8djJkt60NymFU7rwAwGn1gsKci7D2/s1600/food+006.JPG" height="237" width="320" /></a>3 large poblano chillis<br />
2 medium Serrano chillis<br />
10 fresh green Thai chillis<br />
2 stalks lemongrass<br />
bunch thai basil<br />
1 shallot diced<br />
3 garlic cloves<br />
1 tbs fish sauce<br />
1 tbs grated ginger<br />
1 tbs grated galangal<br />
2 tbs chopped cilantro<br />
4 kaffir lime leaves<br />
ground black pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1CsIj_VSiznErBLmYOAVK16Yd0OoxrrshcW4l81ucsV0ISWxYZjfH_IdKrjgMq8NiZk4oRtnU01yrVe0i_SuANYA8oX9Te1pkMxtx6gmfrM2CgNdrVm0j0lRHYQRFc30oaCVFeLVHJmu/s1600/food+008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1CsIj_VSiznErBLmYOAVK16Yd0OoxrrshcW4l81ucsV0ISWxYZjfH_IdKrjgMq8NiZk4oRtnU01yrVe0i_SuANYA8oX9Te1pkMxtx6gmfrM2CgNdrVm0j0lRHYQRFc30oaCVFeLVHJmu/s1600/food+008.JPG" height="200" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsZpSoZZkB8TP4H9cZQgHq65ZMri6emmCuY-dSJU-yfMzFrdqToYEywMZjVkyhdQwQn052Rl-8pkHdaACI7V1nEVQhLh0kgzO-l94A6O2mrl3VXpr8pbqO_QYtHPqs3ctROVbxIte-AqO/s1600/food+007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsZpSoZZkB8TP4H9cZQgHq65ZMri6emmCuY-dSJU-yfMzFrdqToYEywMZjVkyhdQwQn052Rl-8pkHdaACI7V1nEVQhLh0kgzO-l94A6O2mrl3VXpr8pbqO_QYtHPqs3ctROVbxIte-AqO/s1600/food+007.JPG" height="200" width="148" /></a>Depending on how hot you want this, you can vary which peppers you use. The little Thai chilis are super hot, so they go pretty far, which is why I used a milder, larger chili like the poblano. I deseeded the larger chilis and roughly chopped them--the Thai chilis went in seeds and all, just the stems came off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGYg1aP4EFk9TWbSt2rL5mBpO58VD5K12sMm0awrr2izNPaPXH3VPHroc9rZYMk1F6YN-SdtrVm63JDcBXrylelLnMlisN5t1tm2uSg7negSRHbCAZLJQstH5GBoNkSWgpCUrEtro33b1/s1600/food+011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGYg1aP4EFk9TWbSt2rL5mBpO58VD5K12sMm0awrr2izNPaPXH3VPHroc9rZYMk1F6YN-SdtrVm63JDcBXrylelLnMlisN5t1tm2uSg7negSRHbCAZLJQstH5GBoNkSWgpCUrEtro33b1/s1600/food+011.JPG" height="148" width="200" /></a>The garlic, ginger, and shallot are peeled--and I used a microplane to grate the ginger and galangal. Everything else is roughly chopped and tossed with the fish sauce (the original recipe called for shrimp paste, which I didn't have.)<br />
<br />
I used my blender and pureed it into a very smooth paste. This is a complex sauce, not just spicy, redolent of so many different flavors. This can be used in a number of different dishes--I used it in two different ones.<br />
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Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-38538736570696823882014-05-12T02:30:00.000-07:002014-05-12T02:30:01.024-07:00Beef Stir Fry with Two Kinds of MushroomsI've written before about how much I enjoy portobella mushrooms, big or small, but I have to admit that besides the little white mushrooms, I've not eaten a lot of different types. So this weekend I ventured to an Asian market near my work, and found a package of oyster mushrooms for only 2$, I figured I should try them. I was able to find all of the ingredients, including the Chu Hou paste at the market, as well as lots of other veggies that I'll use in other dishes. As my goal is to learn to cook different dishes and different flavors, I wanted to follow the recipe exactly, but I ended up adjusting the seasoning at the end to enhance the taste.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaZHJ8uNIm8I2qMN0Gq33AotKa0ij5PKaZz3-PYcS0u2ApZM7_fY1RJKlWS4dN0ppfGLMtwld6rxhky48jjdkVYdTUsy8XbpK6j1JkXZScKE4sTjZE_mkWKsDJCvJdj8BdGyvh7diY42I/s1600/phone+pics+456.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaZHJ8uNIm8I2qMN0Gq33AotKa0ij5PKaZz3-PYcS0u2ApZM7_fY1RJKlWS4dN0ppfGLMtwld6rxhky48jjdkVYdTUsy8XbpK6j1JkXZScKE4sTjZE_mkWKsDJCvJdj8BdGyvh7diY42I/s1600/phone+pics+456.JPG" height="238" width="320" /></a>Ingredients:<br />
3/4 lbs beef flank steak<br />
1 green bell pepper chopped<br />
1 red bell pepper chopped<br />
1/2 cup bamboo shoots sliced thin<br />
8 oz baby bellas<br />
8 oz oyster mushrooms<br />
1 lbs asparagus chopped<br />
3 cloves roasted garlic grated<br />
1/2 c chicken stock<br />
2 tbs chu hou paste<br />
soy sauce<br />
rice wine vinegar<br />
red pepper flakes<br />
ginger<br />
white pepper and salt<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cSl4BNdfOD29l7WgXRtnW3lPQl3WgnYsBXgnlgaLU60rtgNKa-IBWRoqavzD6iZIPuNCpvRqYPGwG-UUtE2E2k1PiIqUnvZLtkYGbJSEkhnJp_lRdOHweL9ychwgVrbT_t7M2sWsKCcx/s1600/phone+pics+460.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cSl4BNdfOD29l7WgXRtnW3lPQl3WgnYsBXgnlgaLU60rtgNKa-IBWRoqavzD6iZIPuNCpvRqYPGwG-UUtE2E2k1PiIqUnvZLtkYGbJSEkhnJp_lRdOHweL9ychwgVrbT_t7M2sWsKCcx/s1600/phone+pics+460.JPG" height="200" width="148" /></a>So I guess I lied when I said I followed the recipe exactly--or really I just kept the seasonings the same at first, and then added more at the end to get it where I wanted. A couple of hours before I cooked the steak, I put it in a plastic bag with a tablespoon of the chu hou paste, a dash of rice wine vinegar, soy sauce, and some crushed roasted garlic. I left that to marinate in the fridge for several hours.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKyQ_Z49Xl4qEgFQiaPaWCBvEx9yEkh3D3sX7Vu0HdxCQPGXII1qOzauzcFBDPxy1PlPcwVSr4LqLfcyLdq1nk-dPNcFd2sm-dWckJ-KPAzQS6O7RSGnsG46vr78-hB5xZas_y5jzIW4x/s1600/phone+pics+457.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKyQ_Z49Xl4qEgFQiaPaWCBvEx9yEkh3D3sX7Vu0HdxCQPGXII1qOzauzcFBDPxy1PlPcwVSr4LqLfcyLdq1nk-dPNcFd2sm-dWckJ-KPAzQS6O7RSGnsG46vr78-hB5xZas_y5jzIW4x/s1600/phone+pics+457.JPG" height="148" width="200" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlgfEh5gchwR1WUZUxZf2D0ABDKkBWtGhdCgy7nqzbHvg0LZlnKeZJ-UQHflr-64k23K2m_Mypb3_aBqxgtlZx8YHof4Scn7PmfETHJhldbpX8CTDPq8NAyokG2yRhy1xET3DjNUXdcEm/s1600/phone+pics+459.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlgfEh5gchwR1WUZUxZf2D0ABDKkBWtGhdCgy7nqzbHvg0LZlnKeZJ-UQHflr-64k23K2m_Mypb3_aBqxgtlZx8YHof4Scn7PmfETHJhldbpX8CTDPq8NAyokG2yRhy1xET3DjNUXdcEm/s1600/phone+pics+459.JPG" height="148" width="200" /></a>This is a really quick stir fry--first the veggies are chopped. It said to pull the stems off of the mushrooms and just chop the cap, but I wasn't sure what part was which with the oyster mushrooms so I used the whole thing.The bamboo shoots were also new to me--I bought slender shoots, and then chopped them into quarters and then in half.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIGymZUaD07LF3NIDS3TctMxA4I9E8u3XGy2pvpKSB5-E1zHkL1IxhX97LoAFGakLJrFblRmH-MMs7NHCcBJUgGLyA1D8z7M4UP-Q9WGsS0-SONUkyqgAIawwpVHCeYZALZfnYZuoc-sh/s1600/phone+pics+461.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIGymZUaD07LF3NIDS3TctMxA4I9E8u3XGy2pvpKSB5-E1zHkL1IxhX97LoAFGakLJrFblRmH-MMs7NHCcBJUgGLyA1D8z7M4UP-Q9WGsS0-SONUkyqgAIawwpVHCeYZALZfnYZuoc-sh/s1600/phone+pics+461.JPG" height="200" width="148" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_jPjKgVLF1WOZrRR913dBUv7AoVBwmyFbYz214gNaqL5AZx9FEnkD7imbaxYMpBbZq1iuW4C1AR703WzJwsqyEW0IfLt9vQj5d8aDvHCAVjTmKFdB5MSEgF25MSqGYCo7XGkiL4-4qya/s1600/phone+pics+463.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_jPjKgVLF1WOZrRR913dBUv7AoVBwmyFbYz214gNaqL5AZx9FEnkD7imbaxYMpBbZq1iuW4C1AR703WzJwsqyEW0IfLt9vQj5d8aDvHCAVjTmKFdB5MSEgF25MSqGYCo7XGkiL4-4qya/s1600/phone+pics+463.JPG" height="200" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9uIYKb2ud4hVjHtf1uevn9UqpuBL0g1HTed63_83AmoiRPisMLgOx-ZBMgFax5W9FqZXX7yPI7f4CBrX82GLZrQR6uCX-1_dgk6z_UWFgZG5dBsP2vS7Lgh1OPoMe4f39WIdCdXQ9byb/s1600/phone+pics+462.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9uIYKb2ud4hVjHtf1uevn9UqpuBL0g1HTed63_83AmoiRPisMLgOx-ZBMgFax5W9FqZXX7yPI7f4CBrX82GLZrQR6uCX-1_dgk6z_UWFgZG5dBsP2vS7Lgh1OPoMe4f39WIdCdXQ9byb/s1600/phone+pics+462.JPG" height="200" width="148" /></a>First the pan is heated up on high, then the steak is quickly seared, then taken out of the pan. Then the mushrooms, asparagus, and broth are added to the pot (if I did this again, I'd add some seasonings at this point). I used four of the homemade frozen stock cubes for the broth--makes it easy to have just a little without wasting the whole can. The lid is put on, covering the veggies and letting them steam until tender. Then the peppers and bamboo shoots are added and cooked very briefly.<br />
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After all the veggies are in the pan, the steak and cho hou paste are added to the pan and cooked until the steak is cooked through. At this point, I tasted again and found that it was generally underwhelming in seasoning. So I added a dash of soy sauce, rice wine vinegar, red pepper flakes, ginger, white pepper, and salt. I also served it with a good amount of siracha. Turns out I like it pretty spicy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrZuR_P3KWmjy0W9ZP4ZCrCp9YJVQbIyzxSHJHFdbqIxrbt0Bf_q9rtmIOgNq04loOvjzSP7uh5wwRjQVK8TtK0S0ooppSDwqDsG5rVDmuM6URKzcb8Rhmz4jl_bEoT7eb6UmdNwWrLll/s1600/phone+pics+464.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrZuR_P3KWmjy0W9ZP4ZCrCp9YJVQbIyzxSHJHFdbqIxrbt0Bf_q9rtmIOgNq04loOvjzSP7uh5wwRjQVK8TtK0S0ooppSDwqDsG5rVDmuM6URKzcb8Rhmz4jl_bEoT7eb6UmdNwWrLll/s1600/phone+pics+464.JPG" height="200" width="148" /></a>The Verdict: The meat was the most flavorful part of the whole dish due to the marinating, so if you make this, I'd add the chu hou, soy, and rice wine vinegar and garlic to the veggies during the initial cooking. It was also pretty soupy, so I may omit or reduce the broth, since you don't want to cook it off and over cook the veggies. The bamboo shoots added a nice texture, though they don't seem to have any particularly strong flavor. Both of the mushrooms were good--the oyster mushrooms were a little texturally different from the portobella mushrooms, but both were good.<br />
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Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-18992080276669791362014-05-09T03:30:00.000-07:002014-05-09T03:30:00.939-07:00Healthy Yogurt MuffinsSo after playing around with a cake mix, I wanted to play around with some recipes. People always say that cake mixes aren't the time savers they claim to be, that from scratch can be just as fast. So I thought I'd see--plus I wanted to try using the mini donut pan I bought! I have two cookbooks with lemon yogurt muffin recipes--very different approaches, though both claim to be healthy and low calorie. At first I'd planned on a half batch of each, but ended up accidentally adding too much at one point of yogurt, so ended up with full batches.<br />
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<h2>
Lime-Pomegranate Yogurt Muffins</h2>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kWXc3RfSMRBg7dThY_CemtdOC6xexpHqe8W-1DRpuuNZuWiI1zICqAfq94zROFyQvoFtK0mBOrXvD2U6DnJJJ-dXyr-ajaN49wiPsP2eabe48V3LOBWbKi-M8qzrtFcf1Pqi7mbvgV15/s1600/026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kWXc3RfSMRBg7dThY_CemtdOC6xexpHqe8W-1DRpuuNZuWiI1zICqAfq94zROFyQvoFtK0mBOrXvD2U6DnJJJ-dXyr-ajaN49wiPsP2eabe48V3LOBWbKi-M8qzrtFcf1Pqi7mbvgV15/s1600/026.JPG" height="239" width="320" /></a>Ingredients: </h3>
1 c whole wheat bread flour<br />
1 c all purpose flour<br />
1/2 tsp baking powder<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
`1/4 c granulated sugar<br />
3 tbs light butter<br />
1/3 c egg subsitiute<br />
1 c fat free pomegranate Greek style yogurt<br />
2 limes juiced and zested<br />
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<h4>
Glaze</h4>
1 lime juice and zest<br />
confectioners sugar<br />
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The butter and sugar are creamed together, then the egg, yogurt, lime juice, apple sauce, and lime zest are added. In another bowl, the dry ingredients are sifted together and then quickly added to the moist ingredients. This makes a pretty thick batter--more like a dough. Which was pretty hard to get into the donut tin.These bake at 350 for 18-20 minutes. Since they aren't very sweet, I dipped them in a little lime juice and powdered sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XMhyphenhyphen-LAwhchp_PuGt6y_XYQjBPbz9wu2KpedyKv7ckCkmkVaGXbvoyTcVqutHJlPDPymX9EgBT1QHud-5u4NwHvJlQdxne8laobjY4znodRlwz4rHqAmdLAQsIc5hQW7VtKpqVaLQKKy/s1600/029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XMhyphenhyphen-LAwhchp_PuGt6y_XYQjBPbz9wu2KpedyKv7ckCkmkVaGXbvoyTcVqutHJlPDPymX9EgBT1QHud-5u4NwHvJlQdxne8laobjY4znodRlwz4rHqAmdLAQsIc5hQW7VtKpqVaLQKKy/s1600/029.JPG" height="200" width="149" /></a></div>
<h3>
Verdict: In making this, I used up the leftovers of the substitutions I'd used in the cake mix experimentation, so it was a little off from the original. I did think it was a little doughy and heavy--the wheat made it taste "healthy" not in a good way. It is very muffiny--heavy not light, and didn't work well in the donut mold.</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49hn4G9NMXIdYSuh41AkvkBP5XOmgR0DWa0efZm8fRsxzESROs-itpinzVlehN9L_DpEib7TdzTM2nhwLtFj3UO2fRSKZgTS6GPg-bJr8fB6MxJw3NXXpgXVLNuFC82OvSG2KqXMy3u33/s1600/030.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49hn4G9NMXIdYSuh41AkvkBP5XOmgR0DWa0efZm8fRsxzESROs-itpinzVlehN9L_DpEib7TdzTM2nhwLtFj3UO2fRSKZgTS6GPg-bJr8fB6MxJw3NXXpgXVLNuFC82OvSG2KqXMy3u33/s1600/030.JPG" height="320" width="239" /></a></div>
<h3>
Lemon Cornmeal Muffins</h3>
<h3>
Ingredients:</h3>
3/4 c granulated sugar<br />
1/4 c light butter<br />
1/4 c egg substitute<br />
lemon juice and zest from one lemon<br />
1/4 c lite coconut milk<br />
1 c all purpose flour<br />
1/4 c cornmeal<br />
1 1/2 tsp baking powder<br />
1 tsp baking soda<br />
1/8 tsp salt <br />
1/2 c non-fate light lemon yogurt<br />
1/2 c mixed berries<br />
leftover blueberry lemon compote<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwM3Tm70GTLe0UB4vpn34AUleUrt-0tdKpQQJDl7mTkbPeEro2JDvp6TiYsQP4WXilPduPAGNPaYQPjF-VQKqVgYisWXo2cbav4l1d_oY4pRTyA-rBew2CSUVeFgNTHOvl4QqgVwzXPog3/s1600/033.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwM3Tm70GTLe0UB4vpn34AUleUrt-0tdKpQQJDl7mTkbPeEro2JDvp6TiYsQP4WXilPduPAGNPaYQPjF-VQKqVgYisWXo2cbav4l1d_oY4pRTyA-rBew2CSUVeFgNTHOvl4QqgVwzXPog3/s1600/033.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJPucaMsLJQzp_WAwDxMMvsBz18LbyQrIoItslBcEUKF1wUNTCCT9mhg8isU3l8ag1a4Xpmcy8RYG7AOKg1UiePUIdBphsIjZVAkOyRvWMwKtJ8YQp0gvChX0N5S5DsaqyUIFadZKN3ME/s1600/032.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJPucaMsLJQzp_WAwDxMMvsBz18LbyQrIoItslBcEUKF1wUNTCCT9mhg8isU3l8ag1a4Xpmcy8RYG7AOKg1UiePUIdBphsIjZVAkOyRvWMwKtJ8YQp0gvChX0N5S5DsaqyUIFadZKN3ME/s1600/032.JPG" height="200" width="149" /></a>Beat the wet ingredients together in a large bowl. In a different bowl mix the dry ingredients--I followed the recipe exactly, except I added the salt--it seems baking needs some salt. Then quickly combine the two, being careful not to overbeat. This is a much looser batter--and I poured it in a bag so I could better distribute it into the donut pan. It is important not to overfill the pan, so I put a bit in each and baked them for 12 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzo3ZxnlpmR03Dn-HhABCcrrv42JE19optOg09ND1YtHZvIkkEiGTpSvA-qhyphenhyphenvCmGfHaWXZoMJsnV5U-uA3WlBYe25LaBMREe9O8B8L5VmKwx3zZKuO7SSigtTnmGD9wFg8eGpRIUQehE/s1600/037.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzo3ZxnlpmR03Dn-HhABCcrrv42JE19optOg09ND1YtHZvIkkEiGTpSvA-qhyphenhyphenvCmGfHaWXZoMJsnV5U-uA3WlBYe25LaBMREe9O8B8L5VmKwx3zZKuO7SSigtTnmGD9wFg8eGpRIUQehE/s1600/037.JPG" height="200" width="149" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIFpt5BERsvMq1j5LwCTSNKfRnaBDSryuqvPVwtr085AwBDSbdP6QEiil_V5-AkYke7IhILATLXOO9AJ73-LlyrDVTIageWPAyPwTNE_RKuysk3zDi2rQANW39ZFro_pk1Nc8XEZYkqoR/s1600/036.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIFpt5BERsvMq1j5LwCTSNKfRnaBDSryuqvPVwtr085AwBDSbdP6QEiil_V5-AkYke7IhILATLXOO9AJ73-LlyrDVTIageWPAyPwTNE_RKuysk3zDi2rQANW39ZFro_pk1Nc8XEZYkqoR/s1600/036.JPG" height="200" width="149" /></a>They cook fast, so keep an eye on it. The donuts are really small, so this made 46 mini donuts--some of which I added fruit to, some I added sauce, and some I did plain. I also topped some with leftover blueberry lemon compote after cooking.<br />
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<h3>
The Verdict: These worked perfectly in the pan, turned out light and airy, with just a bit of a crunch from the cornmeal. Whether plain or with berries, they are tart and delicious. There is only one downside to these, they are small so it is easy to turn around and discover you've eaten 10. The good thing is that is still fewer calories than a large bakery muffin. This is a recipe I'd make again and again--the very best baked good I've made all weekend long!</h3>
Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-73056752526195132122014-05-07T04:00:00.000-07:002014-05-07T04:00:03.107-07:00Spinach, Onion, and Mushroom Whole Wheat Pizza So I was trying to decide what to do with my leftover caramelized onions, and I realized that with all the bread books I've checked out from the library, I cold combine the onions with baking and make a pizza. Of course I had this brainstorm at work on Friday, when I wouldn't have time to throw together a crust for dinner that night. But on Saturday I got up first thing and threw one together--I selected the recipe from the Cooks Illustrated Baking Illustrated book, because it had an option for whole wheat and had instructions for kneading by hand.<br />
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevdFxqoimf5ehH_dvXtszKq-vKdtNEvprCKg143nTN7u-K-ABNNqcKrVNCCPlCqt6sf8w2AQTTW2MC3e8mY0TclQwhyWSj6wd0xkWeqKbt4OeBtMwZqvd5tAgEVhJThI_zNrlCUN95gFn/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevdFxqoimf5ehH_dvXtszKq-vKdtNEvprCKg143nTN7u-K-ABNNqcKrVNCCPlCqt6sf8w2AQTTW2MC3e8mY0TclQwhyWSj6wd0xkWeqKbt4OeBtMwZqvd5tAgEVhJThI_zNrlCUN95gFn/s1600/003.JPG" height="149" width="200" /></a>
Dough Ingredients:</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTFvtIZjekrv9m2xFp2zk50wbcTYD6O1VYdPSMEqrycN71tSCb3U28O2jWT9GvhO1nS0tE63Q7jmpJRasdRsb3AiZJoQs_FKsPiMFxecPQ4j3Ef9rm6jaXRicRZtDYYkaPY2oXowDAzI7/s1600/005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTFvtIZjekrv9m2xFp2zk50wbcTYD6O1VYdPSMEqrycN71tSCb3U28O2jWT9GvhO1nS0tE63Q7jmpJRasdRsb3AiZJoQs_FKsPiMFxecPQ4j3Ef9rm6jaXRicRZtDYYkaPY2oXowDAzI7/s1600/005.JPG" height="149" width="200" /></a>1/2 c warm water (110 degrees)<br />
1 envelope instant yeast<br />
1 1/4 c room temperature water<br />
2 tbs olive oil<br />
11 oz bread flour<br />
11 oz whole wheat flour<br />
1 1/2 tsp salt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo9IgdxYY9ooQJ9-d0O_lSSR_gGp4RmPPcTvzlv23pNqguzgQ_izvEYORecbjaGpLcS6tkgpIU9fU03BSl3vZ84Fx9i5COK-a28p2_5rf7JZG81hmynJDBvw3zvyHDNtcyuv2qVRcQBw4/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo9IgdxYY9ooQJ9-d0O_lSSR_gGp4RmPPcTvzlv23pNqguzgQ_izvEYORecbjaGpLcS6tkgpIU9fU03BSl3vZ84Fx9i5COK-a28p2_5rf7JZG81hmynJDBvw3zvyHDNtcyuv2qVRcQBw4/s1600/006.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDRJDzDL_sMUofUCBoHlZKOJtOw1ImQ1C4YUnjDCf2D8QdeFf-cVhKxSG8WwnH-fO-aN7XryLP8be2YwXDAVNXkxL0fuW_bNTrfY-22jyEyLfRqR6pCZnPN1o-b7kEo38OWOETE3nbUu4/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDRJDzDL_sMUofUCBoHlZKOJtOw1ImQ1C4YUnjDCf2D8QdeFf-cVhKxSG8WwnH-fO-aN7XryLP8be2YwXDAVNXkxL0fuW_bNTrfY-22jyEyLfRqR6pCZnPN1o-b7kEo38OWOETE3nbUu4/s1600/007.JPG" height="200" width="149" /></a>The warm water and yeast is combined in a large measuring cup and left to sit for 5 minutes until it had foamed and activated. Then the rest of the water and oil are added in to combine. Add half of the flour and salt to a large bowl and all of the liquid ingredients and using a large spoon combine. Then add the rest and mix until all the flour is absorbed, then dump the dough onto a lightly floured work surface. Then knead the dough until smooth, about 7 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiMMaL_pkcmlt7VCe-qgoPLAwnAlp6_JpZlEJXChrO0R5KwIXWpTNqvh5Q475nv-DKa_1pCZFMxCo-TCgMr5X-IcsBh8aRxRtFWlq3e8ubuHfpHtxdiaHJhUqSmShm8HiB-wDF2Q6MMbw/s1600/009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiMMaL_pkcmlt7VCe-qgoPLAwnAlp6_JpZlEJXChrO0R5KwIXWpTNqvh5Q475nv-DKa_1pCZFMxCo-TCgMr5X-IcsBh8aRxRtFWlq3e8ubuHfpHtxdiaHJhUqSmShm8HiB-wDF2Q6MMbw/s1600/009.JPG" height="200" width="149" /></a> The dough goes into an oiled bowl and rises for about 2 hours, or until doubled. At this point it can be divided into three portions and refrigerated or frozen or baked into a pizza! I froze two portions, and put one into the fridge for pizza!<br />
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Before I got to making my pizza, I put my pizza stone in the oven and cranked the temperature to 500 degrees. It needs time to preheat so the stone will have the heat to get a crispy crust. The dough also needs to come out of the fridge and come to room temperature. <br />
<h3>
Toppings:</h3>
1 1/2 c chopped frozen spinach thawed and drained<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS_nqFZrlIyC6IB_LMSdlf-QU0WJfiDGqS22qbbqI7JOewE3Yy-J-1kycwHumF2fDiuFfKEWfgP5PU7LbRUSLT0Vu3y_lsluDk64-w9yJjMEDXYwgHhGeKEC9zlRdsen3F4SmzvVxOBrv/s1600/012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS_nqFZrlIyC6IB_LMSdlf-QU0WJfiDGqS22qbbqI7JOewE3Yy-J-1kycwHumF2fDiuFfKEWfgP5PU7LbRUSLT0Vu3y_lsluDk64-w9yJjMEDXYwgHhGeKEC9zlRdsen3F4SmzvVxOBrv/s1600/012.JPG" height="149" width="200" /></a>8 oz brown mushrooms chopped<br />
1 c caramelized onions<br />
3 cloves garlic finely diced<br />
red pepper<br />
thyme and rosemary<br />
salt and pepper<br />
1/4 c lowfat ricotta<br />
1/3 c 2% Italian cheese blend<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAE3NbkWVGdD5DUJ5IjXR1XPm3z-yqjjP5F7W8nBuzhhWsyP-slwlTnZguEaq9N-upHckCpgWjYil8F3xRertPD-rohsOe_ugmphBWTlm-ahZ3zVVLqnLPxCnwt8LSm0S8nUTYNKH7iDN/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAE3NbkWVGdD5DUJ5IjXR1XPm3z-yqjjP5F7W8nBuzhhWsyP-slwlTnZguEaq9N-upHckCpgWjYil8F3xRertPD-rohsOe_ugmphBWTlm-ahZ3zVVLqnLPxCnwt8LSm0S8nUTYNKH7iDN/s1600/014.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CjFzDHD9Px7JinqRX2N2Td72J2I8p_hm14VzFwqj7ZrIap_LucvpEoMcyjW-h4y8Qa8P99Fm8Jv_XXoJUxKYOnqkw4io9Ye1p0bFntcGyE1n-6WYPuie-4GK4ThtNJPD9BeUdhU2pcYl/s1600/019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CjFzDHD9Px7JinqRX2N2Td72J2I8p_hm14VzFwqj7ZrIap_LucvpEoMcyjW-h4y8Qa8P99Fm8Jv_XXoJUxKYOnqkw4io9Ye1p0bFntcGyE1n-6WYPuie-4GK4ThtNJPD9BeUdhU2pcYl/s1600/019.JPG" height="200" width="149" /></a>The minced garlic, red pepper, and mushrooms go in a frying pan and are cooked until fragrant and the mushrooms start to brown. Then the onions and spinach are added, with the rosemary, thyme, and salt and pepper to taste. This cooks for a bit to get the flavors into the onions and mushrooms.<br />
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While that is cooking, the dough which has to be brought to room temperature before being used, can be spread. I put some flour on the counter and used my hands to spread it--the Baking Illustrated has a really nice illustration of how to do this.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLP5lO8RnkhQ55LVL_RJTHkfVCPrsZQHmKtcyAQOr9YjxRc5H0J0Y3JrmxtqE243z791nxUeoH9MOkNiY3f7OGbhHdlfgeAXjgQgIYFMiemquC83SupXSuYkYFpENIhIm_1r9e3C29uz0/s1600/020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLP5lO8RnkhQ55LVL_RJTHkfVCPrsZQHmKtcyAQOr9YjxRc5H0J0Y3JrmxtqE243z791nxUeoH9MOkNiY3f7OGbhHdlfgeAXjgQgIYFMiemquC83SupXSuYkYFpENIhIm_1r9e3C29uz0/s1600/020.JPG" height="200" width="149" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8wS9tOCc1jfXiNKeIhKpWTn2hs2T3MQ-7jn8BnWyQbNsSGnBmcCrwWtf_K-2pKYfPdIt3aqkNwY34OnL2Tioev1_5-YX3Bjw0Z3OIRJP228YDU1saH0cqfo8v9xGfVJjKixyUnGW8nOo/s1600/022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8wS9tOCc1jfXiNKeIhKpWTn2hs2T3MQ-7jn8BnWyQbNsSGnBmcCrwWtf_K-2pKYfPdIt3aqkNwY34OnL2Tioev1_5-YX3Bjw0Z3OIRJP228YDU1saH0cqfo8v9xGfVJjKixyUnGW8nOo/s1600/022.JPG" height="200" width="149" /></a>It goes on a cornmeal dusted surface--I don't have a pizza peal, so I used the back of a sheet pan.It didn't work well for transferring to the oven. Once the dough is spread the spinach mixture is added to the top of the dough, leaving an edge around. I dotted the top with ricotta and transferred the pie to the stone, which is easier said than done, and let it cook for 12 minutes. My nicely shaped pie got all distorted, but it still tasted good! Once it was out of the oven, I sprinkled on the mixed Italian Cheeses.<br />
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<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoND1zDLociCzWBG1-Hy83kih8FNgXEF8emcwHMhuwpCow4lzSfkaGwj-c4ldh0WhbqqjE2z-bJhds0_YfUmL83BhXYUwy685lnDHQD7jirJz0IxuRJvaDxba7KSGA4v4rd-9HiYECpzmT/s1600/024.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoND1zDLociCzWBG1-Hy83kih8FNgXEF8emcwHMhuwpCow4lzSfkaGwj-c4ldh0WhbqqjE2z-bJhds0_YfUmL83BhXYUwy685lnDHQD7jirJz0IxuRJvaDxba7KSGA4v4rd-9HiYECpzmT/s1600/024.JPG" height="200" width="149" /></a> The Verdict: This is a delicious pizza, with a nice crispy crust, and a good balance of toppings. When I make the next one I think I'll add some olives to give it a bit of a salty kick. It is nice to have the two balls of dough in the freezer, so I can pull them out and have pizza that evening.</h3>
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The number one tool that made this work was my food scale--which helped me divide the cake mix and figure out the amount of liquid ingredients to add to each. <br />
<h3>
Ingredients: </h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KuuMmHIfEXaHBlu4EJrKwdFUJM-losWvDuY7d2tR07-rgEY_o1iqBkoRPHHSwyL0LK0kAjO4ARVnh1EPTtwFYqqO_-qjPRejcCzx0DxbuE1dJNeyvz3JNvmgBPPyVYjiVkIGhE3FQchU/s1600/016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KuuMmHIfEXaHBlu4EJrKwdFUJM-losWvDuY7d2tR07-rgEY_o1iqBkoRPHHSwyL0LK0kAjO4ARVnh1EPTtwFYqqO_-qjPRejcCzx0DxbuE1dJNeyvz3JNvmgBPPyVYjiVkIGhE3FQchU/s1600/016.JPG" height="239" width="320" /></a>1 box moist style white cake mix<br />
zest and juice of tangerine, grapefruit, lemon, and lime<br />
unsweetened coconut<br />
Egg substitute<br />
apple sauce<br />
lite coconut milk<br />
pink grapefruit flavored no-calorie sparkling water<br />
key lime flavored Greek yogurt<br />
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So I divided the cake mix into 4 bowls with about 4 oz in each. The mix is really lumpy, so I used a fine mesh strainer to break up the lumps. I chose a different citrus for each batch, and added some zest to each to pull out the flavor. The ratio is 4 oz of cake mix to 4 oz of liquid.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8MM30cKFe3Pd8rLfljDiUQ_akwha7nGhS8iVsaeFFojyhMhucTa3jPWgN6RVVODeZTFtD00agBANJVhVay4zt3rfp6xopdPL9IEuKFrXQdIv8pDXR5b09xjrwfP3wTWp2jnGCD0ryoRa/s1600/017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8MM30cKFe3Pd8rLfljDiUQ_akwha7nGhS8iVsaeFFojyhMhucTa3jPWgN6RVVODeZTFtD00agBANJVhVay4zt3rfp6xopdPL9IEuKFrXQdIv8pDXR5b09xjrwfP3wTWp2jnGCD0ryoRa/s1600/017.JPG" height="239" width="320" /></a><br />
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Batch 1:<br />
Cake Mix<br />
Lime Zest<br />
Key lime Fat Free Greek Yogurt<br />
Lite coconut milk<br />
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Batch 2:<br />
Cake Mix<br />
grapefruit zest<br />
pink grapefruit flavored no-calorie sparkling water<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoUUUwvetwjP-5aVXibmPDUzg7JRRrcjazt4zPK8jhgmHc8KYmDsc9YsXByHFmCu3gEnbLFlfW_5N2FXWUauR2Zx8HT-_Sbh6EfE1euKx-lmd-r4chIcRGrbPB0zZDZty7uJYNVaKsiA7/s1600/021.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoUUUwvetwjP-5aVXibmPDUzg7JRRrcjazt4zPK8jhgmHc8KYmDsc9YsXByHFmCu3gEnbLFlfW_5N2FXWUauR2Zx8HT-_Sbh6EfE1euKx-lmd-r4chIcRGrbPB0zZDZty7uJYNVaKsiA7/s1600/021.JPG" height="200" width="149" /></a><br />
Batch 3:<br />
Cake Mix<br />
tangerine zest<br />
tangerine juice<br />
lite coconut milk<br />
<br />
Batch 4:<br />
Cake Mix<br />
lemon zest<br />
egg substitute<br />
applesauce <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsXjFZLlFY1hiHhl13Jx4e2urx6kDvezI6WN7RRa4fhnL8psDFZjQmZq99TkhyX_YVPRKlPBbwGcbIZRUsK2WJSlY84BN4Yzygf4GSDg_vi4Q1XO0UyqmsEYvHnzwCB6VBBA_j0p4k9AA/s1600/027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsXjFZLlFY1hiHhl13Jx4e2urx6kDvezI6WN7RRa4fhnL8psDFZjQmZq99TkhyX_YVPRKlPBbwGcbIZRUsK2WJSlY84BN4Yzygf4GSDg_vi4Q1XO0UyqmsEYvHnzwCB6VBBA_j0p4k9AA/s1600/027.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwChDMAU6JOawFCeH2e8QtuGYcroyyslWf4DPuDHjB-Sjbmeebx2DVZVko4l02mjQgJGxhVQMg9RLjTY3XMwODKmeT8DfyswDG2_xpRCIhGQzE9DYbqWhdCTAW4sm9cIzQPjppoDH6Bm8/s1600/025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwChDMAU6JOawFCeH2e8QtuGYcroyyslWf4DPuDHjB-Sjbmeebx2DVZVko4l02mjQgJGxhVQMg9RLjTY3XMwODKmeT8DfyswDG2_xpRCIhGQzE9DYbqWhdCTAW4sm9cIzQPjppoDH6Bm8/s1600/025.JPG" height="200" width="149" /></a> The nice thing about this experiment is that each batch was just enough batter to mix up in my cereal bowls. I made these in my new mini muffin pan--and mini donut pan though I didn't succeed with that so used the mini muffin tin for most. It was difficult to figure the cooking time, so I think the first batch that came out poorly is partially a need for a few more minutes in the oven to give it more structure since it is so soft anyways.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvGl7LhjMBcwGnVp9O8DZ1QKBHTLK_w565ZeUnsEwEOPFerOHzTlX7kqoRkbUauSBAM-48pruxZzrorCLdrOjWS4Ll4Qa6Zr1glOZzSsE03TDALfOmobr8nMT6W5HAI5YkD-OhrRojm_C/s1600/030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvGl7LhjMBcwGnVp9O8DZ1QKBHTLK_w565ZeUnsEwEOPFerOHzTlX7kqoRkbUauSBAM-48pruxZzrorCLdrOjWS4Ll4Qa6Zr1glOZzSsE03TDALfOmobr8nMT6W5HAI5YkD-OhrRojm_C/s1600/030.JPG" height="320" width="239" /></a></div>
The Verdict: The best is absolutely the one with the egg substitute and apple sauce. It tastes just like what one would expect with a cake mix made with egg and oil. It also has the best texture and color. Next is the coconut milk and juice--the texture was not as good, it was more crumbly and most didn't come out of the pans in one piece. But it still had good color, flavor, and more cake like texture. The soda one was very soft, almost mushy, didn't rise well, and had a more unpleasant taste. I love the fake ruby red grapefruit flavor, so it wasn't just that, they just tasted gross. The very worst, however, was the yogurt one. It was so gross that I put the leftovers down the drain. It was soggy, mushy, tasted off and while it raised more than the soda one, it didn't get a good texture. After these were mostly so bad, I wanted to try two recipes from scratch to compare. I'll post on those next!Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0tag:blogger.com,1999:blog-4300615487197367019.post-91414078952803118742014-05-02T03:30:00.000-07:002014-05-02T03:30:00.269-07:00Baked Kibbeh and Carmelized OnionsI went to graduate school in Ohio, and at that time did a lot more eating out than I do now. Mediterranean food was one of my favorites--pita, felafel, hummus, and kibbeh. So when I saw a recipe for a baked kibbeh that was pretty easy, I wanted to give it a try. The kibbeh I used to eat was a fried beef fritter, cinnamon scented and flavorful. This recipe is baked and uses lamb--though I added some beef as the ground lamb was over 8 dollars a pound. I also changed the recipe by making the caramelized onions in the slow cooker--which actually worked and only ended up with one night overwhelming onion scented apartment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI9-kk8pbu4VQThUU0hs6YHYvOK2dSLamByIryJf0YPV1UWYbvOP1-QTp_rlKOuNJ6TG2ALiYuKhVdH_nTc4WzDNN_o6z13Ldpg2dMZtctj4KKpg0XwFC4t8-wFsDiuXjTv31N0JrYi1y/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI9-kk8pbu4VQThUU0hs6YHYvOK2dSLamByIryJf0YPV1UWYbvOP1-QTp_rlKOuNJ6TG2ALiYuKhVdH_nTc4WzDNN_o6z13Ldpg2dMZtctj4KKpg0XwFC4t8-wFsDiuXjTv31N0JrYi1y/s1600/001.JPG" height="239" width="320" /></a><br />
<h3>
Ingredients: </h3>
2/3 c cracked bulgar wheat<br />
1/2 lbs lamb<br />
1/4 lbs beef<br />
1 large onion<br />
tsp cinnamon<br />
alspice<br />
salt and pepper<br />
<br />
Topping:<br />
Lots of onions<br />
1/4 c pinenuts<br />
1/2 tsp cinnamon<br />
allspice<br />
salt and pepper <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkX5wOoyPIetv7POiJvR6csJo9pbLs0fIOjRp_uyX9v28RZHrtMV9eCv3CdbLpUpdnKEgO8f6xsTcqHNetuMAZi9JEtoghp2Sc2aAJcPWltf26cIUCoJr7KOhSa6-6CA0M5yrMiAJbjK4/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkX5wOoyPIetv7POiJvR6csJo9pbLs0fIOjRp_uyX9v28RZHrtMV9eCv3CdbLpUpdnKEgO8f6xsTcqHNetuMAZi9JEtoghp2Sc2aAJcPWltf26cIUCoJr7KOhSa6-6CA0M5yrMiAJbjK4/s1600/004.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pDh2jfoSZ5kH890AHbcIXpPtcvQZiYJyKfxHYZMNQ3jP1isNNAG8OghFrv0V3bmXztOB-3zAEIoxToS9TBcFlLpPNVphz83LUtt94ykw3Mv9FecJc97pqViW9doGuLBlZi1MV1Q5I_n5/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pDh2jfoSZ5kH890AHbcIXpPtcvQZiYJyKfxHYZMNQ3jP1isNNAG8OghFrv0V3bmXztOB-3zAEIoxToS9TBcFlLpPNVphz83LUtt94ykw3Mv9FecJc97pqViW9doGuLBlZi1MV1Q5I_n5/s1600/002.JPG" height="200" width="149" /></a>So this recipe has two parts, and I made them on two different days, bringing them together on a third day. Though it really isn't a complicated recipe, I just spread it out. One the first day I made the kibbeh base, the second I caramelized the onions, and the third I brought it all together.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmr7246PXvkBImvvGVBOoiy_zJ1mpRka-HCbHI8qDhywCQaImcc0344PH_irs8T7f7OjDcITm-YkcHId7YxwAAf0X57a2XTjolB619ggzXorMoPJhNE6tROn0WLcZv8bnkoAW-Xu7fdt7W/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmr7246PXvkBImvvGVBOoiy_zJ1mpRka-HCbHI8qDhywCQaImcc0344PH_irs8T7f7OjDcITm-YkcHId7YxwAAf0X57a2XTjolB619ggzXorMoPJhNE6tROn0WLcZv8bnkoAW-Xu7fdt7W/s1600/006.JPG" height="149" width="200" /></a>First the bulgur needs to be rinsed and drained, and set aside to dry. The onion is peeled and then pureed, and added to the meat, salt, pepper, cinnamon, and a bit of allspice. I used my immersion blender to blend it all to a paste. Even though I used ground beef and ground lamb, this took some doing to break down the gristle. Once that was a paste, the bulgur is added and blended again.<br />
<br />
This mixture is pressed into a baking dish--a large tart pan would work, or a 9x13 inch dish, which is what I used. Then it is scored. At this point I covered the pan and froze it until I was ready to cook.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQvU-BR8iLTxi9e_Xh7eehL_pVhq8HVqFYWFlFHkz_ue_H-451PdBk8QdL554J5ev5wXNSwuwdcLaAx43O6Ev8sWG1s89vXcbZvFUauyr82YRqsjIW2LTS9TcXjHsQV3s6IX28Y5qOmDV/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQvU-BR8iLTxi9e_Xh7eehL_pVhq8HVqFYWFlFHkz_ue_H-451PdBk8QdL554J5ev5wXNSwuwdcLaAx43O6Ev8sWG1s89vXcbZvFUauyr82YRqsjIW2LTS9TcXjHsQV3s6IX28Y5qOmDV/s1600/004.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKtumUuJAlqkFt6XieW7SkDD3prqEV2Cq-kYOdG0-odaYP9hoGyuAdI5EJlYU7anrXDPH6beXomYRKtEOfbbyFfRPloB4cxVQrDQGT8rmV8H_nWsHamCNuu4TNOvV-sgTIwlo7uS_57PQ/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKtumUuJAlqkFt6XieW7SkDD3prqEV2Cq-kYOdG0-odaYP9hoGyuAdI5EJlYU7anrXDPH6beXomYRKtEOfbbyFfRPloB4cxVQrDQGT8rmV8H_nWsHamCNuu4TNOvV-sgTIwlo7uS_57PQ/s1600/003.JPG" height="149" width="200" /></a>So as I was contemplating making this dish, I was researching caramelized onions for tips and tricks, since I've never done it before. Somewhere on line I read that you could do it in a crock pot, and that it would be hands off and produce lovely caramelized onions with much less work. Well, of course I had to give it a try and since my crock pot is enormous I had to get a bunch of onions!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkpy07jdDYCwrLSjK8j7magZ-Qwnb-EHTSCi70-2sf62xQ7FWYRHKsJArWHMW12SnWHqLmQPsR4Z1bPo67hrQ0A_k_AZLqKVE3MowCPfQMFi8x8ExJ1DOVAyhrOz9H9lHJqrzC0yAPGDP/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkpy07jdDYCwrLSjK8j7magZ-Qwnb-EHTSCi70-2sf62xQ7FWYRHKsJArWHMW12SnWHqLmQPsR4Z1bPo67hrQ0A_k_AZLqKVE3MowCPfQMFi8x8ExJ1DOVAyhrOz9H9lHJqrzC0yAPGDP/s1600/006.JPG" height="149" width="200" /></a>Monday night, around 10 pm when I was off of work, I chopped 5 lbs or so of onions and filled my crock pot to the brim. I pre-sprayed the pot with cooking spray before hand, but didn't add anything else. I cooked them on low all night long--and my apartment smelled SO strongly of onions I had to shut the bedroom door. In the morning I drained a bunch of the liquid and then I turned them down to warm when I went to work for another 9 hours. When I got home I cranked it to hot with the lid off to get any remaining liquid.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2Ha2HVRfjFdPKMUKX0Aa7Vf5bu1cV8TGmbLecd4Ba2Q14dlttQ3MVpue5n0fzymCZUur_KgSdqdhh2xBkpbfh_FddDTSQofm45FN8tYvMRQdvdNxTrQIoe3YuBS7jT41FO_Q0Os8qUwS/s1600/010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2Ha2HVRfjFdPKMUKX0Aa7Vf5bu1cV8TGmbLecd4Ba2Q14dlttQ3MVpue5n0fzymCZUur_KgSdqdhh2xBkpbfh_FddDTSQofm45FN8tYvMRQdvdNxTrQIoe3YuBS7jT41FO_Q0Os8qUwS/s1600/010.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FZdfTnPoAYexTg1uEKB6cfHbwQB1htJHNv3VQL2lieFaz7Gq4gkfzJJ26otplUYjRIVYzqKW-WzWGXK73PZVdPPDehFpr2814lK3h4BS7zq3Cf8TppO-tYxOFByl3kF-YZ2W01MHtFlf/s1600/009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FZdfTnPoAYexTg1uEKB6cfHbwQB1htJHNv3VQL2lieFaz7Gq4gkfzJJ26otplUYjRIVYzqKW-WzWGXK73PZVdPPDehFpr2814lK3h4BS7zq3Cf8TppO-tYxOFByl3kF-YZ2W01MHtFlf/s1600/009.JPG" height="149" width="200" /></a>I didn't use all of the onions in this topping, though there is no shortage of things one can do with a lovely pot of caramelized onions! For the topping I toasted the pinenuts in a hot pan and then added a bunch of the onions, the cinnamon, salt and pepper, and a bit of allspice.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmu04-mytpHYd_nqeGFvubbzhGz-jly3jRDc5hnRAb6t1y3B_OddFUHltWRnVm1H4lj0NuP8ulX0Ich5sKt3aUNdBSwPi8MPP9jsBqk9lGYQv6D6sw4UpMqKl-lc80WjhGlKyKgIJFdPV/s1600/014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmu04-mytpHYd_nqeGFvubbzhGz-jly3jRDc5hnRAb6t1y3B_OddFUHltWRnVm1H4lj0NuP8ulX0Ich5sKt3aUNdBSwPi8MPP9jsBqk9lGYQv6D6sw4UpMqKl-lc80WjhGlKyKgIJFdPV/s1600/014.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6xQC0S-xpdSBV59GQJzh7ToCISWG92cXGOBwNybtJ1k-9dchjI2vs9dNUeZSuuS8PbgMALbtrq25-YdPYpIQVEUNE2mVmvVJRwdWgAiwS9R8gEvD-0ngL6xDRgQc-XyfIs1nUCArBqXV/s1600/012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6xQC0S-xpdSBV59GQJzh7ToCISWG92cXGOBwNybtJ1k-9dchjI2vs9dNUeZSuuS8PbgMALbtrq25-YdPYpIQVEUNE2mVmvVJRwdWgAiwS9R8gEvD-0ngL6xDRgQc-XyfIs1nUCArBqXV/s1600/012.JPG" height="200" width="149" /></a>The kibbeh base goes in a 375 degree oven until it turns brown on top and is cooked through--depending on how thick it is in the pan will change how long it needs to cook. I overcooked mine, because I didn't check it quickly enough, so be careful. The kibbeh base is topped with the onion pinenut mixture. I served it with zucchini fritters and leftover spinach salad.<br />
<br />
The Verdict: Fragrant and delicious--it isn't the same as what I had in Columbus, but it was still the same flavors. The cinnamon in the meat really worked, especially with the onions. If I did it again,I'd use more of the onions for the topping and increase the amount of topping.<br />
<br />Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com1tag:blogger.com,1999:blog-4300615487197367019.post-21895403352134817912014-04-30T03:30:00.000-07:002014-04-30T03:30:00.272-07:00My Moroccan Mains: Chicken Tagine with Maximum YumminessSo about a month ago I found some bags of meyer lemons at WalMart and decided to make something I'd never had before--preserved lemons. Today is the culmination of that experiment, in which I made an elaborate tagine to highlight the lemons and the flavors of Morocco. I was inspired by Claudia Roden's book Arabesque, which I checked out of the library, though I may have to buy my own copy! I made 5 recipes from this one book, in one weekend--this has to be a sign of a book I should have in my collection.<br />
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<h3>
Ingredients:</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3-1cdahMrTkOhywkXbTvsczIlyHsTMr4hHrVPUqx0x3M1Er6Hfqf9Xt5PRPKTGV54Lm-5jpWTyOV8Hb46KQramzv6gsIDIoWutEU8nx3zhQOm2Q5gDeQ-ebWcvo4Nee2IkDiP6HGT4DP/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3-1cdahMrTkOhywkXbTvsczIlyHsTMr4hHrVPUqx0x3M1Er6Hfqf9Xt5PRPKTGV54Lm-5jpWTyOV8Hb46KQramzv6gsIDIoWutEU8nx3zhQOm2Q5gDeQ-ebWcvo4Nee2IkDiP6HGT4DP/s1600/014.JPG" height="239" width="320" /></a>1 tbs olive oil<br />
2 onions<br />
3-4 cloves of garlic<br />
pinch saffron thread<br />
1/2 tsp ground ginger<br />
4 chicken thighs, 1 chicken breast<br />
salt and pepper<br />
juice of 1/2 lemon<br />
2 tbs chopped cilantro<br />
2 tbs chopped flat leaf parsley<br />
Peel of 1 1/2 preserved lemons<br />
18 kalamata olives<br />
1 tsp harrisa paste<br />
12 oz artichoke hearts<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGARNn46xEzc7kTeBxfRvE4YL8nM2ZvLUX7YYm_IKqOGJbAcQ7Toh9uwZNauFwDpNSeIxHIKDqCTY3uBcVwZF8Y68dCHTLNh6HpYCf24Hy3NcHK6HTnbk3xQJZbeYA4RkkdsRKe1Q8ipmw/s1600/016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGARNn46xEzc7kTeBxfRvE4YL8nM2ZvLUX7YYm_IKqOGJbAcQ7Toh9uwZNauFwDpNSeIxHIKDqCTY3uBcVwZF8Y68dCHTLNh6HpYCf24Hy3NcHK6HTnbk3xQJZbeYA4RkkdsRKe1Q8ipmw/s1600/016.JPG" height="200" width="149" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJa162XOxNleUc_FlZBmpR7DmtcUVhwdWCHUlXLR3n-w0vz1F2lfBoxdIKMEGhGKCNLDVrpJcibxPgvANDd5PjkRoVXJQ5OXoUn4zX-qs3bVfsJzemdaSEEDoI7_uFHkbjteBQ0_kSGab/s1600/017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJa162XOxNleUc_FlZBmpR7DmtcUVhwdWCHUlXLR3n-w0vz1F2lfBoxdIKMEGhGKCNLDVrpJcibxPgvANDd5PjkRoVXJQ5OXoUn4zX-qs3bVfsJzemdaSEEDoI7_uFHkbjteBQ0_kSGab/s1600/017.JPG" height="200" width="149" /></a>I cooked this up in my dutch oven from start to finish, so while any dish I have to start thinking about a month before hand is elaborate to me, this actually could be a one pot meal! The first step is to chop the onions really fine and saute them in a tablespoon of oil heated up in the pan until they soften. Then grate the garlic and add it, the ginger, and the saffron to the pot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_l-SfTB1JXTX7U-18cJd0Zv6rrIi9HvGd3dtBvxTtQfkLThqzXtE9y73kiwCHU-rCRDnEq3OuclhXXvzUW1XqDA8gMZGBAAF7-nwcnfeVPaRA9VC7jch00hRk2piF6Mo0LxTxXHbdFDI/s1600/018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_l-SfTB1JXTX7U-18cJd0Zv6rrIi9HvGd3dtBvxTtQfkLThqzXtE9y73kiwCHU-rCRDnEq3OuclhXXvzUW1XqDA8gMZGBAAF7-nwcnfeVPaRA9VC7jch00hRk2piF6Mo0LxTxXHbdFDI/s1600/018.JPG" height="200" width="149" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75A16o1aVNasXsGlth_9P9psIfA_IoP-95BIVbTQx_3ETsEc6Hh9eUXzNvqW26GzUkAwqCLTsbMK9V0j6ClDrOPAfWazdo629nUB7aBRYY9xm-XB7f7WY3oRiT_-e52gxuZFY-MH9O3RP/s1600/020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75A16o1aVNasXsGlth_9P9psIfA_IoP-95BIVbTQx_3ETsEc6Hh9eUXzNvqW26GzUkAwqCLTsbMK9V0j6ClDrOPAfWazdo629nUB7aBRYY9xm-XB7f7WY3oRiT_-e52gxuZFY-MH9O3RP/s1600/020.JPG" height="200" width="149" /></a> I went to four stores looking for saffron--though actually all but one had saffron. I just couldn't spend 18$ on a bottle, so I kept looking. I ended up spending 10$, but it was the cheapest I could find. And that 10$ buys this teeny little baggy, so small! It does give a nice yellow color and an indescribable flavor that apparently can't be duplicated. The chicken goes on top of the onions and is generously seasoned with salt and pepper. Then about a cup and a half of water is added and the pot simmers for 15 minutes covered. I turned the chicken once and checked to add some more water if it dries out. At this point I remembered the harissa and added it--though it should have gone in at the beginning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojPsh0iGwpCjce-J8wr-vkpSNzPT41GFM2pkFWYtUa5HrC7-TRHLMIaW1VWBqfLoBhe9YgQv987A1uJZkzyYXroQzAr3RWhmFvhNd2KpRmbNLqZu-PJgy-Zb8nBxMl9pcd-dX4LHAsj7V/s1600/021.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojPsh0iGwpCjce-J8wr-vkpSNzPT41GFM2pkFWYtUa5HrC7-TRHLMIaW1VWBqfLoBhe9YgQv987A1uJZkzyYXroQzAr3RWhmFvhNd2KpRmbNLqZu-PJgy-Zb8nBxMl9pcd-dX4LHAsj7V/s1600/021.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GoUcdGBU_rCXsWlidamBDfgWRPTiMjE_Vunj-W4cHnBWUFQyjxdXlENnt7A5-_LOqeXdfmKdLyHyGdJ3hdWz16IyrQn9Y3iHKKU4x4ccaR8_ZvYvYyXOUHcl1nrZqBQuH8l7oMJ_-gr_/s1600/022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GoUcdGBU_rCXsWlidamBDfgWRPTiMjE_Vunj-W4cHnBWUFQyjxdXlENnt7A5-_LOqeXdfmKdLyHyGdJ3hdWz16IyrQn9Y3iHKKU4x4ccaR8_ZvYvYyXOUHcl1nrZqBQuH8l7oMJ_-gr_/s1600/022.JPG" height="200" width="149" /></a>While that simmers away, I got out the preserved lemons, and the rest of the add ins. While I made the lemons for this dish, I've already used them, and may actually make another jar before citrus season is over. They are just that good--I could eat them plain, on veggies, with eggs, with fish. I thinly sliced them, rough chopped the olives (I prefer a little of the olives through out), chopped the parsley and cilantro, and juiced the lemon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89WZ0ZewCWldT-g3aBwO3q2YWt4YlpxDA6LcTSug5i548oOXZ4M3pg3kYFwBRFddsZKXqVMFd7GL4n52YWszAYG8lLMoMKFKZyKjXTzo8Jgt59SHoBt7935hGbcrqk33pNm6Up8ZIzy-x/s1600/027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89WZ0ZewCWldT-g3aBwO3q2YWt4YlpxDA6LcTSug5i548oOXZ4M3pg3kYFwBRFddsZKXqVMFd7GL4n52YWszAYG8lLMoMKFKZyKjXTzo8Jgt59SHoBt7935hGbcrqk33pNm6Up8ZIzy-x/s1600/027.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGDMY-ccNG8rkrWEBII6OytvP8ohL6q6JMTTit0r966dOxgqkWn7OQ5U7jdrdJBjwW4MaLymLR8jsHnI5py7sKW6ODRY12FgaKnzoLZtU1Ah1-lK5vYyNbPRofSvQu0zEbVSTI5TyXHh6/s1600/026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGDMY-ccNG8rkrWEBII6OytvP8ohL6q6JMTTit0r966dOxgqkWn7OQ5U7jdrdJBjwW4MaLymLR8jsHnI5py7sKW6ODRY12FgaKnzoLZtU1Ah1-lK5vYyNbPRofSvQu0zEbVSTI5TyXHh6/s1600/026.JPG" height="200" width="149" /></a>After 15 minutes simmering, I pulled out the chicken breast and let the thighs cook for another 25 minutes. At that point, I added in the artichoke and the fresh herbs, olives, preserved lemon and lemon juice and returned the breast to the pan. That cooked for another 15 minutes--I did take out the chicken and let the sauce reduce some more. <br />
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I served it with a cucumber yogurt salad and a spinach preserved lemon salad, and a little bread. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zKuTnohvTFaSBmP6c79SGPrt7gwYVoPZt0_Zq9vwUisHFbAeL5PjdRHZ-AXatciJBDmhG831mC54_svvui8TDvcuyoHjimmmNHHfTiO2q4O2Lbe-qy0sxPqoJuZoUWO-Z1E7dmIxrsxI/s1600/031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zKuTnohvTFaSBmP6c79SGPrt7gwYVoPZt0_Zq9vwUisHFbAeL5PjdRHZ-AXatciJBDmhG831mC54_svvui8TDvcuyoHjimmmNHHfTiO2q4O2Lbe-qy0sxPqoJuZoUWO-Z1E7dmIxrsxI/s1600/031.JPG" height="320" width="239" /></a></div>
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<b>The Verdict:</b> Lemony, savory, salty goodness--this has just a hint of heat and is not the flavor profile I would have thought from my last tagine. I love the onions and artichokes, the tender thighs, and the sweet salty bite of the lemon. The breasts were a bit over cooked--in the future I would just do thighs or just breasts--though I think the ability to cook the darker meat longer helps develop the flavors. It went really well with the spinach and just a crust or two of fresh bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-TGllVbx_dDSefjmttGLNnHOgRnuxZ6fIm9gK2fm-rqFHj8KUuAtyVb9IIiZPOhUgfi8E0yR5ydZUbfequbqnKCwWaemMo1MfYQpdrjkFS1GBkfla-wpzmM3uPVa9mVDdUz79nn67rXa/s1600/009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-TGllVbx_dDSefjmttGLNnHOgRnuxZ6fIm9gK2fm-rqFHj8KUuAtyVb9IIiZPOhUgfi8E0yR5ydZUbfequbqnKCwWaemMo1MfYQpdrjkFS1GBkfla-wpzmM3uPVa9mVDdUz79nn67rXa/s1600/009.JPG" height="320" width="239" /></a></h3>
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Ingredients:</h3>
2-3 oranges<br />
2-3 tangelos<br />
4-5 clementines<br />
1 pomegranente<br />
lemon zest<br />
almond extract<br />
cinnamon<br />
allspice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RwyyyW-9a5ekab41wd4yp2MV53uoFA25frFXTC_KHsFXajp8OlXhNTezbuI6LnrOaJWIKkj6Wq8K1ehzuEaPqV-qK33f4O_yCz-qFNS-ocnyMLLhx6Q8RpVPlLNvGY0di4VLXU6Ozomz/s1600/011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RwyyyW-9a5ekab41wd4yp2MV53uoFA25frFXTC_KHsFXajp8OlXhNTezbuI6LnrOaJWIKkj6Wq8K1ehzuEaPqV-qK33f4O_yCz-qFNS-ocnyMLLhx6Q8RpVPlLNvGY0di4VLXU6Ozomz/s1600/011.JPG" height="320" width="239" /></a>This is a super simple dish--but has an interesting flavor profile that transports you across the world! Peal and chop the citrus, taking off as much of the pith as possible. If you want to be fancy, you can cut it out in segments, getting all the pith out. For the larger fruit I cut off the peal and then sliced and tore the pieces apart. As I slice them I put them in a bowl, trying to collect the juice as well. Next get the pomegranate seeds out of the fruit--there are probably better techniques, but I just cut it in half and used my hands to get the seeds out. They get tossed in with the citrus as well. <br />
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I drained some of the juice into a small bowl and added a dash of cinnamon, a small grate of an allspice berry, a drop of almond extract, and a quick zest of lemon. You can also whisk in some powdered sugar if your citrus isn't sweet. That is tossed over the citrus and the salad is chilled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvUOhPpmO2HAicf7rpzHiuRfeTHoQFPTkXWt4Syxp3XFeik2zsRATrfJoqh1iISy0KlCC-37Id_3CUTCOleZgWAAInTmvyfIvIuog523YJH23D2UPzXyxeAex9v4i5gFK_GPb8fxgd2Rx/s1600/032.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvUOhPpmO2HAicf7rpzHiuRfeTHoQFPTkXWt4Syxp3XFeik2zsRATrfJoqh1iISy0KlCC-37Id_3CUTCOleZgWAAInTmvyfIvIuog523YJH23D2UPzXyxeAex9v4i5gFK_GPb8fxgd2Rx/s1600/032.JPG" height="200" width="149" /></a>The Verdict: The warm seasonings with the cool citrus, and the crunch of pomegranate really elevate this fruit salad. Plus healthier than the almond cookies I'd thought to make. Use whatever citrus you can find in the store, different kinds mixed together make a nice contrast!<br />
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<br />Sarahhttp://www.blogger.com/profile/13425483334607131660noreply@blogger.com0