tag:blogger.com,1999:blog-20461737979078836202024-03-12T16:45:32.079-07:00Food Gourmet the Healthy WayJenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2046173797907883620.post-20886656609274853972012-10-18T13:53:00.000-07:002012-10-18T14:54:45.836-07:00Pumpkin Ice Cream Dairy Free, Paleo Approved<div class="separator" style="clear: both; text-align: center;">
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I love this time of year! Well moreso around Thanksgiving, but its time for 'pumpkin anything'<br />
All of a sudden I felt like Pumpkin ice cream, but wanted a dairy-free 'healthy version' I adapted to use what ingredients I had on hand and I always keep a frozen drum for my ice cream maker in the freezer which seems ironic as I've only used it....3 times. 2 times before this. <br />
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Ingredients:<br />
**Double ingredients for full recipe<br />
<br />
1 canned Coconut Milk<br />
1/2 can
Approx 7.5 oz pumpkin purée <br />
2 egg yolks ( organic is best) we get ours from
a family friend <br />
1/2- 3/4 c. Maple syrup or sweetener of your choosing<br />
3/4 tsp.
cinnamon or as much to your taste<br />
3/4 tsp. nutmeg<br />
3/4 tsp Pumpkin Pie
Spice (optional)<br />
1/2 tsp ground cloves (optional) I decided not to use<br />
1
tsp vanilla extract <br />
1 tsp sea salt <br />
<br />
Directions: Add all ingredients together & whisk or blend til fully
incorporated & pour into frozen drum of maker. I have 2 so I always have one
in freezer ready to use. <br />
The mixer should only need to run 15-20 minutes if
that, as this is a halved recipe option. Just check on the consistency til
frozen & then pour into air tight containers & freeze. <br />
<br />JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-45919329572194807772012-08-09T07:06:00.001-07:002012-08-09T07:08:14.549-07:00Stuffed Turkey Bells<div class="separator" style="clear: both; text-align: center;">
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There are some nights when you just don't know what to make for dinner - but one of the easiest things to make is a stir-fry! You basically take whatever you have and throw it all together, so I have made countless adaptations of this one- It is one of my fave Go-To dinner options.<br />
<br />
You've probably seen this from when I posted on FB - but I love to make this one! Easy Peasy!<br />
You can even prepapre the mixture ahead of time ( like when baby is sleeping, then load in the peppers in the evening and pop in oven and voila! Dinner is ready<br />
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<div>
Sauté onions in olive oil<br />
Add approximately 1/2 package of each- o Lean grnd 99%, Fat Free turkey & 2 -3 Hot Italian turkey sausage links ( casing removed)<br />
Add carrots (diced small)<br />
Add frzn corn & peas<br />
Add broccoli slaw ( optional)<br />
Seasonings: Cumin, Allspice & Paprika<br />
& a dash of cayenne, Kosher Salt & Pepper to taste<br />
Put mixture into hollow bell peppers sprinkle lightly w Parmesean cheese <br />
Cover w a tented piece of foil for the 1st 1/2 hr (careful not to allow to touch the cheese)<br />
Bake approx 1 hr<br />
I played with the temps-starting higher at 1st @ 400 while covered w foil & then lowered temp to 325 <br />
The ingredient filling options are endless: spinach, rice, tomatoes & mushrooms are a few options I didn't use but that would taste good <br />
I served over Butter Lettuce</div>
</div>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-76951000804078367232012-07-26T12:09:00.002-07:002012-07-26T14:59:46.461-07:00Carrot Cake Pudding<div class="separator" style="clear: both; text-align: center;">
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<div class="ERHead">
Here's a simple recipe for Carrot Cake pudding, which on its own is sweet enough, however, I added raw honey and more cinnamon to the original recipe adapted from PaleOMG and it really enhanced the flavor that much more; There is a close similarity to the taste of pumpkin pie filling. Hope you enjoy and its really simple to make. Next time I'm going to double the batch to have more on hand for that little evening sweet treat we all need :-)</div>
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<div class="ERHead">
Prep time: <span class="preptime">20 mins<span class="value-title" title=""> </span></span></div>
<div class="ERHead">
Total time: <span class="duration">20 mins<span class="value-title" title=""> </span></span></div>
<div class="ERIngredientsHeader">
</div>
<div class="ERIngredientsHeader">
Ingredients</div>
<ul class="ingredients">
<li class="ingredient">2 cups baby carrots</li>
<li class="ingredient">3 tablespoons canned coconut milk </li>
<li class="ingredient">2 tablespoons nut butter of your choosing</li>
<li class="ingredient">1 teaspoon vanilla extract</li>
<li class="ingredient">1 tablespoon raw honey</li>
<li class="ingredient">1 teaspoon cinnamon or add more to your liking</li>
<li class="ingredient">1/2 teaspoon nutmeg & allspice</li>
<li class="ingredient">pinch of Kosher salt</li>
<li class="ingredient">small handful of pecans</li>
</ul>
<div class="ERInstructionsHeader">
Instructions</div>
<div class="instructions">
<ol>
<li class="instruction">Cook carrots until tender </li>
<li class="instruction">Drain carrots.</li>
<li class="instruction">Place carrots in the food processor and puree.</li>
<li class="instruction">Add rest of your ingredients to your food processor while its going and puree until completely mixed. You may have to scrape with spatula the ingredients that get stuck to the side and re-pulse to completely incorporate & if you like a bit of a crunch, which I do I quickly blended in whole pecans, some of them got blended, and the rest of small chunks gave a little crunch.</li>
</ol>
</div>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-26541131681082845982012-07-12T13:53:00.000-07:002012-07-12T14:14:37.817-07:00Dinner on a StickSchools out for Summer!! Oh Wait! It is Summer... Summer school rocks and then it also sucks... a whole semester crammed into 4 weeks, Say Wha...? Ok the first half totally and completely sucked the life right out of me! But I think the teacher front loads all work in the beginning to weed out the Those-Who-Can't-Handle it, because it was a full class and 2 weeks in, half the desks were empty. But getting a whole class out of the week in 15 days- yes I counted down the days and the hours, as 1 of the days was 4th of July almost makes all the pain and suffering worth it.<br />
Today was the final, and I'm thinking I Rocked it, but don't want to give myself false hope.- Hopefully by next week, grades will be posted.<br />
<br />
So anywho, on to something much more exciting- Food, what else?! and the fact that my cutting board got delivered yesterday just in time for dinner. Woo Hoo! Check it out! <br />
<br />
These kabobs/skewers were super fast easy and yummy! Plus I've been on a Apricot kick lately- Ill take them anyway I can get them, dried, grilled, candied, in ice cream, and I just may have another apricot recipe coming up shortly. For my Paleo friends- this one is up your alley!<br />
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Ingredients:<br />
Chicken ( what else, coming out of my kitchen)<br />
Marinade: <br />
<br />
<br />
<li class="ingredient">3 tablespoons or so of olive oil- I don't measure</li>
<li class="ingredient">1 tablespoon apple cider vinegar </li>
<li class="ingredient">3 garlic cloves, minced</li>
<li class="ingredient">1 teaspoon raw honey or raw agave syrup</li>
<li class="ingredient">juice of 4 lemon ( approximately 1 cup)</li>
<li class="ingredient">1 tablespoon of Red Pepper Tomato Pesto</li>
<li class="ingredient">1 teaspoon dried parsley</li>
<li class="ingredient">1 teaspoon dried thyme</li>
<li class="ingredient">1/2 teaspoon dried rosemary, chopped</li>
<li class="ingredient">Kosher salt and pepper, to taste</li>
<li class="ingredient">5-6 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)</li>
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<div class="ERInstructionsHeader">
Instructions</div>
<div class="instruction">
I only started marinating the chicken in the morning for that evening and it was enough time, but the longer you marinate, the better the taste.</div>
<div class="instructions">
<ol>
<li class="instruction">In a large bowl or large tupperware container, add all of your ingredients except for the chicken and apricots. Whisk together.</li>
<li class="instruction">Chop or cut chicken into pieces and place in bowl. Mix to combine. Cover and place in the fridge for minimum of 2+ hours. Preferably a day ahead.</li>
<li class="instruction">Once the chicken has marinated, take out of fridge to settle to room temperature. For about 20 minutes. Load up the skewers with the chicken, apricots, and perhaps add some pineapple, onion and red bell peppers for a full course dinner on a stick!</li>
<li class="instruction">Fire up the grill We have a Traeger wood pellet burning barbeque and that thing is Amazing!</li>
<li class="instruction">Place kabobs on grill. Turn after about 3 minutes and let cook for another 3 minutes, or until cooked through. (Time on the grill will differ depending on the size of the pieces, how many you do and the type of grill you have)</li>
</ol>
</div>
<div class="instruction">
<br /></div>
<div class="instruction">
And Voila! a Meal on a Stick, or over salad with rice. I also grilled some asparagus spears coated with a little coconut oil and sprinkle of Kosher Salt.</div>
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Note: I topped with a bit of Red Pepper Apricot Chutney</div>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com1tag:blogger.com,1999:blog-2046173797907883620.post-85893961484274293372012-06-28T22:47:00.000-07:002012-06-28T22:47:10.907-07:00Pistachio Crusted Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">So after a stressful midterm in summer History class this morning, I was in need of therapy- some cooking therapy that is. As I stood staring at the pantry door, I was inspired to cook with pistachios. I didn't know what I was going to make, although, it would probably include chicken but I didn't know how I would combine the two- Coat it, stuff it, throw it all together?.. Just how do you get pistachios to adhere to chicken?</span><br />
<span style="font-family: Verdana, sans-serif;">Well, an adaptation from AllRecipes got me to where I was going.</span><br />
<span style="font-family: Verdana, sans-serif;">And the best part is that its yummy, nutty, Paleo-ish goodness.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">1 package Chicken Tenders</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Marinade:</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tblsp Pesto</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tblsp Roasted Red Tomato Pesto</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tsp Crushed Garlic</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tsp Agave Syrup</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tblsp Olive Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Kosher Salt and Pepper</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Crust mixture:</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup Crushed Pistachios ( unsalted would be better/healthier) although mine were not, and it came out a bit too salty</span><br />
<span style="font-family: Verdana, sans-serif;">Approx 1/2 cup Almond Flour ( sorry I didnt measure)</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 cup crushed pecans</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 cup bread Crumbs ( I used Lemon Pepper, but plain would be fine and probably better) and if you're really trying to adhere to Paleo 'regulations', omit altogether.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Bake at 375 for half hour depending on how many you did and whether you used breasts or tenders. I used tenders as to allow for shorter time for cooking. (Note: I lined pan with new non-stick parchment/foil paper, optional)</span><br />
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<span style="font-family: Verdana, sans-serif;">I premade everything, which really just means throwing it all together, marinated chicken in refrigerator for 2 hours, then crusted with dry mixture and threw in oven half hour before we were ready to eat. Served over butter lettuce, along side hericot french green beans.</span><br />
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<br /><span style="font-family: Verdana, sans-serif;">Dinner was done just in time for a conference call I joined in and then TurboKick right after that, so I was glad to have dinner prepared, cooked and ate early in the evening. One of my favorite night of the weeks is when I go get my sweat on at TKB! I literally leave the party, I mean class drenched, not to mention lose a pound or two overnight- probably water weight from all the sweating- but hey, I'll take it! Its one of my passions, in which I am certified, but don't be looking for me at a gym near you- I'll just be in front row of Lizs' class at Golds Gym Watsonville- Come check it out!</span><br />
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<br />JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-70704225166760351982011-09-14T21:03:00.000-07:002011-09-14T21:59:40.254-07:00A special cookie for a special occasion<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-JAo21P98ub4/TnGEAwUprSI/AAAAAAAAAFI/6Bib8TuhvK0/s1600/IMG_1335.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-JAo21P98ub4/TnGEAwUprSI/AAAAAAAAAFI/6Bib8TuhvK0/s320/IMG_1335.JPG" alt="" id="BLOGGER_PHOTO_ID_5652444155833068834" border="0" /></a><span style="font-family:verdana;font-size:85%;">Baby Maiyo Torin was born yesterday to Mary and Anastacio weighing 6 lbs, 13oz, 20 inches long, same as Jaxon on the day we brought him home. I had been thinking of him all day and have been so excited to finally go meet him. I felt that the cookie of choice to bring to Mary at Sutter should be Mexican Wedding Cookies for no other reason than they are pretty amazing tasting! I've heard they are supposed to be crescent shaped to be called that, but according to whom...? They've also been known to be called Russian Tea Cookies. They are not really tied to any culture specifically, but traditionally they are served to guests at special occasions or holidays because they are made with rich and expensive foods ( (the richest butter, the finest sugar, and choisest nuts)</span><br /><a href="http://4.bp.blogspot.com/-fSLsBlL_lTc/TnGENXnDgZI/AAAAAAAAAFQ/s-yCi5ADAxw/s1600/IMG_1336.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-fSLsBlL_lTc/TnGENXnDgZI/AAAAAAAAAFQ/s-yCi5ADAxw/s320/IMG_1336.JPG" alt="" id="BLOGGER_PHOTO_ID_5652444372537672082" border="0" /></a><span style="font-family:verdana;font-size:85%;">Basically, they are a nutty shortbread rolled in powdered sugar. But these little snowball like cookies just melt in your mouth. Once they hit your tongue, the powdered sugar just dissipates. The buttery cookie center is slightly crunchy then they too just melt away. I don't know how else to describe them. The cookie itself has very little sugar in them since they're coated twice in powdered sugar once they're baked. But the final product isn't too sweet, they're just perfect.</span><span style="font-family:verdana;font-size:85%;"><br /><br />Ingredients:</span><span style="font-size:85%;"><br /></span><ul style="font-family:verdana;"><li><span style="font-size:85%;">2 cups whole pecans, chopped fine</span></li><li><span style="font-size:85%;">2 cups all-purpose flour</span></li><li><span style="font-size:85%;">3/4 tsp salt</span></li><li><span style="font-size:85%;">1/2 lb butter ( 2 sticks), softened</span></li><li><span style="font-size:85%;">1/3 c. superfine sugar</span></li><li><span style="font-size:85%;">1 1/2 tsp vanilla extract</span></li><li><span style="font-size:85%;">1 1/2 cups confectioners sugar for rolling cooled cookies</span></li></ul><span style="font-family:verdana;font-size:85%;">Directions:<br />1) Heat oven to 325 degrees. Mix 1 cup chopped nuts, flour and salt in medium bowl; set aside. Using food processor fitted with a steel blade process remaining nuts to the texture of fine cornmeal. Stir into flour mixture and set aside.<br />2) Either by hand or in bowl of an electric mixer; hand or standing, beat butter and sugar until light and creamy, next add in vanilla scraping sides and bottom of bowl with rubber spatula; add flour mixture and beat at low speed until thoroughly mixed without over-mixing.<br />3) Working with about one tablespoon of dough at a time, roll and shape cookies into balls, crescents, rings or cigar shapes as desired. Bake until tops are pale golden and bottoms are just beginning to brown, approximately 10- 15 minutes. ( although baking times will differ on your oven) If using a convection, only heat oven to 275, and bake for 7-10 minutes.<br />4) Cool cookies on sheets for about 2 minutes. Remove with metal spatula to wire rack. Cool to room temperature, about 30 minutes. Then give a first dusting of confectioners' sugar, working 3 or 4 cookies at a time. Before serving, roll cookies in confectioners' sugar a second time to ensure a thick coating, and tap off excess.<br />(Can be stored in air-tight container for up to 5 days)<br /><br /></span>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com1tag:blogger.com,1999:blog-2046173797907883620.post-2529291841848525982011-06-20T14:35:00.000-07:002011-06-20T15:56:46.132-07:001st Fathers Day! Stuffed Bells<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-HlX_hhS3UxA/Tf_Knv7yoGI/AAAAAAAAAE4/auMWlQMcD2U/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://2.bp.blogspot.com/-HlX_hhS3UxA/Tf_Knv7yoGI/AAAAAAAAAE4/auMWlQMcD2U/s320/photo.JPG" alt="" id="BLOGGER_PHOTO_ID_5620433644212625506" border="0" /></a><br /><span style="font-family:verdana;"><span style="font-size:100%;">My husband has had to work so much, even on Fathers Day he worked until 2:00 or 2:30; however, we spent a nice afternoon at the pool and his special dinner request was stuffed red bell peppers. Coincidentally, just a week ago, I had come across a recipe ( from a health magazine no less) that I had saved and had 'stuffed' in an old binder. We were both pleasantly pleased with how they turned out!<br /><br />Stuffed Red Bell Peppers- By Susan Irby, The Bikini Chef<br /><br /><br />Ingredients:<br /></span></span><ul><li><span style="font-size:85%;"><span style="font-family:verdana;">4 red bell peppers, tops sliced, seeds removed</span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1/2 pound lean ground turkey- or in my case I used Jenny-O Spicy Turkey Sausage</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1/2 onion, chopped</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1 to 2 garlic cloves, chopped</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1 tblsp chopped fresh thyme leaves</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1/2 tblsp chopped fresh sage leaves</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">3 cremini mushrooms, chopped ( I omitted)</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1/4 cup fresh frozen kernel corn, ( about 1 large ear of corn)</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1/2 cup chopped broccoli florets</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1/2 tsp cayenne pepper</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">Sea Salt and black pepper to taste</span></span></span></li><li><span style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">1 cup cooked white, brown or basmati rice ( I used brown)</span></span></span></li></ul><span style="font-family:verdana;">Directions:</span><br />Preheat oven to 400 degrees. In large saucepan over medium heat, add turkey and saute until beginning to brown. Add onion and garlic. Saute until tender and turkey is browned. Add thyme, sage, mushrooms, corn, broccoli and saute until tender, about 4 minutes. Add cayenne pepper, and season with salt and pepper. Add rice and mix well.<br />Using a kitchen spoon, spoon rice mixture into peppers, pressing down to stuff. Transfer stuffed peppers to an iron skillet or small roasting pan, standing up, place tops on top ( its ok, if peppers are overstuffed.) Place in oven. Bake 40 minutes or until peppers are tender, but still slightly firm. Remove from heat and serve.<br /><br />Susan Irby, the Bikini Chef is a radio host, author and specialist in healthy "bikini" cuisine.<br />www.thebikinichef.com<br /><br /><br /><br /><span style="font-family:verdana;"><span style="font-size:100%;"><br /><br /></span></span>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-12142020353229545032010-09-20T16:32:00.000-07:002011-06-20T14:27:56.231-07:00Manly Brownies for the Ultimate Chocolate Lover<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bgsv9qRcitE/TJfx0GxGSWI/AAAAAAAAAEc/0IfXubkae_c/s1600/DSC_0090.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_bgsv9qRcitE/TJfx0GxGSWI/AAAAAAAAAEc/0IfXubkae_c/s320/DSC_0090.JPG" alt="" id="BLOGGER_PHOTO_ID_5519145745837869410" border="0" /></a><br /><span style="color: rgb(0, 0, 0); font-family:verdana;font-size:100%;" >This recipe was found during our Sunday recipe search for new dinner ideas- Only I happened to wander through the chocolate and dessert section of one of my favorite cookbooks-The Ultimate Southern Living Cookbook( C.1999)<br />These are simple and quick, yet chewy, chocolately, rich and delicious! Cathie in my office referred to them as manly as they are not light, yet heavy and substantial- and hearty enough for even her dads taste. Of course I had to share, so during my lunch hour made deliveries to a few friends, and brought tasters to the office.<br />They come together so quick, so are a must if you need a quick dessert for unexpected company or bbq and require just a few basic ingredients.<br />Enjoy!<br /><br />Ingredients<br /></span><ul style=" color: rgb(0, 0, 0);font-family:verdana;"><li><span style="font-size:100%;">1 c. Semi-Sweet Chocolate Chips</span></li><li><span style="font-size:100%;">1/2 c. Peanut Butter ( Smooth or Chunky)</span></li><li><span style="font-size:100%;">1 can sweetened condensed milk</span></li><li><span style="font-size:100%;">2 c. crushed chocolate Graham Cracker crumbs</span></li><li><span style="font-size:100%;">1/2 c. Pecans or Walnuts ( Optional) I did not use this time - mainly because I forgot them at the store.</span></li></ul><span style="color: rgb(0, 0, 0); font-family:verdana;font-size:100%;" >Directions<br />Combine first 3 ingredients in saucepan, cooking over medium heat, stirring constantly until morsels and peanut butter melt.<br />Remove from heat, stir in pecans and chocolate crumbs. ( Batter will be very thick).<br />Pour batter into a heavily greased 8-inch square pan. Bake at 350 degrees for approximately 24 minutes.<br />Cool in pan. Cut into 2 in squares<br /><br />If you must know...<br />Calories: 256 . Fat 14.4 Cholesterol 8 g Sodium 114g<br /></span>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com1tag:blogger.com,1999:blog-2046173797907883620.post-29850324097456041602010-05-25T19:48:00.000-07:002011-06-20T14:26:02.879-07:00Roll ups<span style="color: rgb(0, 0, 0);font-size:85%;" >Tonite after a wonderful facial at <a href="http://aprilroseskincare.com/">April Rose Skincare</a>, I came home with already knowing what I was going to make; Due to my planning ahead on early Monday morning. What works for me is that I print out all the recipes for the week, plus the grocery shopping list of what I still need and attach- all week I can refer to the shopping list if I left anything off, as well as have the recipes at hand.<br />There ended up being so many rolls, I invited our dear friend Ivan to dinner. We haven't seen him almost 6 weeks! He was one of the guests to attend our wedding and is also one of the main contractors on our house... More about that to follow.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bgsv9qRcitE/S_0kQb8Yv-I/AAAAAAAAAEM/Xoyfx2C-fLI/s1600/DSC_0058.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_bgsv9qRcitE/S_0kQb8Yv-I/AAAAAAAAAEM/Xoyfx2C-fLI/s320/DSC_0058.JPG" alt="" id="BLOGGER_PHOTO_ID_5475572586749935586" border="0" /></a><br /><span style="color: rgb(0, 0, 0);font-family:verdana;" ><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-family:verdana;">Spinach Lasagna Rolls</span></span><br /><span style="color: rgb(0, 0, 0);font-size:85%;" >Adapted from Sporadic Cook</span><br /><br /><span style="color: rgb(0, 0, 0);font-size:85%;" >Ingredients:<br /></span></span></span><ul style="color: rgb(0, 0, 0);"><li><span style=";font-family:verdana;font-size:85%;" >9-11 Lasagna noodles</span></li><li><span style=";font-family:verdana;font-size:85%;" >10 oz cooked spinach</span></li><li><span style=";font-family:verdana;font-size:85%;" >15 oz fat free/or low fat ricotta cheese</span></li><li><span style=";font-family:verdana;font-size:85%;" >1/2 cup grated parmesan cheese</span></li><li><span style=";font-family:verdana;font-size:85%;" >1 egg</span></li><li><span style=";font-family:verdana;font-size:85%;" >salt and pepper</span></li><li><span style=";font-family:verdana;font-size:85%;" >32 oz tomato sauce ( I use Ragu; sauteed onion and garlic)</span></li><li><span style=";font-family:verdana;font-size:85%;" >9 tbsp ( about 3 oz) part skim mozzarella cheese, shredded</span></li><li><span style=";font-family:verdana;font-size:85%;" >2-3 garlic cloves minced ( optional)</span></li></ul><span style="font-family:verdana;"><span style="font-size:100%;"><span style="color: rgb(0, 0, 0);font-size:85%;" ><br /><span style="color: rgb(0, 0, 0);">Preheat oven to 350 degrees</span><br /><span style="color: rgb(0, 0, 0);">Combine spinach, ricotta, parmesan, garlic, egg, salt and pepper in medium bowl.</span><br /><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bgsv9qRcitE/S_0jv3kJvDI/AAAAAAAAAEE/PmybUvNWjqI/s1600/DSC_0028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 156px;" src="http://4.bp.blogspot.com/_bgsv9qRcitE/S_0jv3kJvDI/AAAAAAAAAEE/PmybUvNWjqI/s320/DSC_0028.JPG" alt="" id="BLOGGER_PHOTO_ID_5475572027228798002" border="0" /></a><br /><span style="color: rgb(0, 0, 0);font-family:verdana;" ><span style="font-size:100%;"><span style="color: rgb(0, 0, 0);font-size:85%;" >Using a hand held immersion blender, give a few quick pulses to fully incorporate the ingredients.<br />Ladle some of the sauce on the bottom of a 9x12 baking dish.<br /><br />Place a long piece of wax paper on the counter and lay out lasagna noodles, best to do right after cooking, otherwise they stick together. Make sure noodles are dry. Spread ricotta mixture evenly over noodles. Roll carefully and place seem side down onto the baking dish.<br /><br /><span style="font-family:verdana;">Ladle sauce over the noodle rolls and top each with mozzarella cheese.</span><br /><br /><span style="font-family:verdana;">Cover with foil and cook for approximately 25 minutes.</span><br /><br /><span style="font-family:verdana;">Then uncover and continue to cook for an additional 15 minutes or until cheese melts and is lightly browned.</span><br /><br /></span> <span style="color: rgb(0, 0, 0);font-family:verdana;font-size:85%;" >To serve, ladle a little sauce on the plate and top with lasagna roll.<br /></span></span></span><span style="color: rgb(0, 0, 0);font-family:verdana;" ><span style="font-size:100%;"><span style="color: rgb(0, 0, 0);font-size:85%;" >We also enjoyed with a spinach salad with Kats dressing ( recipe to come) and Pugliese french bread- the best dinner french bread! And at Nob Hill it is fresh out of the oven at 4pm- very European style.<br />Oh how I miss France and Italy! :-)<br />Hope you enjoy</span></span></span>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com1tag:blogger.com,1999:blog-2046173797907883620.post-12939427889117801082010-05-24T15:28:00.000-07:002011-06-20T14:26:55.595-07:00Grilled Chicken Breast with Roast Potatoes, Crispy Blanched Green Beans, Thyme Tomatoes<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CMining%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> <o:targetscreensize>1024x768</o:TargetScreenSize> </o:OfficeDocumentSettings> </xml><![endif]--><link rel="themeData" 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--> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p style="font-family: verdana;font-family:verdana;" class="MsoNormal"><span style="font-size:85%;"><span style="color:black;">T</span><span style="color:black;">oday, after a camping weekend along the Sequoia National Forest, and cooking with limited supplies, a wood fire , yet the freshest ingredients I was rejuvenated into the cooking world and searching any and all recipes I could find. Although I love to cook, I often find myself unmotivated until... I find recipes that entice me- but while in the kitchen, two things have to happen; First, I have to have background noise- either the tv or my ipod and secondly a clean kitchen- however, I'm not very good at being the type who cleans as I go- so that is something I will work on.
<br /></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:100%;"><span style="color:black;"><span style="font-family:verdana;font-size:85%;">The recipe today comes from the FitTV show that I TIVO: </span> <a href="http://health.discovery.com/fansites/nathan-lyon/recipes/grilled-chicken.html">A Lyon in the Kitchen</a></span></span></p><p class="MsoNormal" style="font-family:verdana;"><a href="http://health.discovery.com/fansites/nathan-lyon/recipes/grilled-chicken.html"><span style="font-size:85%;"><span style="color:black;">
<br /></span></span></a></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:100%;"><span style="font-family:verdana;font-size:85%;color:black;">My husband found this recipe to be a winner, rating all but the green beans between a 9.5-10.0! I found the portions of this to be rather small for the big eater that he is- so now I know to double up on what the recipe calls for, but the potatoes had a savory yet refreshing taste, and the tomatoes were so flavorful, he even ended up putting some on triscuits with goat cheese and said to make more next time!
<br /></span></span></p><p class="MsoNormal" face="verdana"><span style="font-size:100%;"><span style="font-family:verdana;font-size:85%;color:black;">
<br /></span></span></p><p class="MsoNormal" face="verdana"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bgsv9qRcitE/S_tI9bc-1qI/AAAAAAAAAD8/xlrxbREJLUg/s1600/DSC_0017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_bgsv9qRcitE/S_tI9bc-1qI/AAAAAAAAAD8/xlrxbREJLUg/s320/DSC_0017.JPG" alt="" id="BLOGGER_PHOTO_ID_5475049992177505954" border="0" /></a></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;"><b style="font-family:verdana;"><span style="color:black;">
<br /></span></b></span></span></p><p class="MsoNormal" style="font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;"><b style="font-family:verdana;"><span style="color:black;">Ingredients</span></b></span><span style="font-family:verdana;font-size:85%;color:black;">:</span> <o:p></o:p></span></p> <ul type="disc" style="font-family:verdana;"><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:100%;"><span style="font-size:85%;">2</span><span style="font-size:85%;"> yellow potatoes, quartered<o:p></o:p></span></span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;">Zest and juice of 1 lemon<o:p></o:p></span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;">2 tablespoons chopped rosemary<o:p></o:p></span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;">EVOO, as needed<o:p></o:p></span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;">1 cup cherry tomatoes, halved<o:p></o:p></span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;">1 tablespoon freshly picked thyme<o:p></o:p></span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;">1/3 pound thin green beans, stem end removed<o:p></o:p></span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;">2 chicken breasts, boneless, skinless</span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;">Kosher salt
<br /></span></li><li class="MsoNormal" style="color: rgb(0, 0, 0); font-family: verdana;font-family:verdana;"><span style="font-size:85%;"><o:p></o:p>freshly ground black pepper</span></li><li class="MsoNormal" style="color: rgb(0, 0, 0);font-family:verdana;"><span style="font-family:verdana;font-size:85%;">bowl of ice water</span>
<br /></li></ul> <p class="MsoNormal" style="line-height: 14.25pt;"><span style="font-size:100%;"><b style="font-family:verdana;"><span style="color:black;">
<br /></span></b></span></p><p class="MsoNormal" style="line-height: 14.25pt;"><span style="font-size:85%;"><b style="font-family: verdana;font-family:verdana;"><span style="color:black;">Directions:</span></b><span style="font-family:verdana;"><span style="font-family:verdana;"> </span><span style="color:black;">In a medium sized bowl, combine the tomatoes with a dash of salt, a few good grinds of black pepper, thyme, and a good drizzle of EVOO, then transfer to an oven set to 350 degrees, for 20-25 minutes. This is your sauce.</span> <span style="color:black;">In the same bowl used for first recipe (why dirty a second bowl?), toss together the potatoes, lemon zest, rosemary, a good drizzle of EVOO, and season lightly with salt and pepper. Transfer to a sheet pan and place in the same oven set at 350 degrees for approximately 25-30 minutes until nicely colored, stirring once to prevent burning. In a small pot with boiling water add enough salt until it tastes like the ocean, then cook the green beans for 1 to 2 minutes. The beans should be cooked but still have some snap remaining. Drain and immediately transfer to the bowl of ice water. Drain once the beans are cooled.</span> <span style="color:black;">
<br /></span></span></span></p><p class="MsoNormal" style="line-height: 14.25pt;"><span style="font-size:85%;"><span style="font-family:verdana;"><span style="color:black;"><b>
<br /></b></span></span></span></p><p class="MsoNormal" style="line-height: 14.25pt;"><span style="font-size:85%;"><span style="font-family:verdana;"><span style="color:black;"><b>For the chicken breasts</b>: Sandwich the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/3 inch in thickness. Season with salt and pepper and grill until when cut, the juice runs clear, approximately 3 minutes on each side. Serve the vegetables with an optional spritz of lemon juice to taste, topped with the sliced chicken, in addition to a nice spoonful of roast tomatoes.</span></span></span><b><span style=";font-family:";font-size:10pt;" ><o:p></o:p></span></b></p> JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com1tag:blogger.com,1999:blog-2046173797907883620.post-86834478756032906642010-05-11T16:05:00.001-07:002011-06-20T14:27:37.087-07:00Enchilada Bake<span style="color: rgb(0, 0, 0);font-family:georgia;" >After a week in beautiful Tulum Mexico, I'm researching any and all recipes I can find for healthy eating!</span>
<br />
<br /><span style="color: rgb(0, 0, 0);font-family:georgia;" >Here is one straight from the Crossfit Capitola Blog:</span>
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<br /></span></b></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><b style=""><span style=";font-family:";font-size:12pt;" ><span style="font-family: georgia;font-size:130%;" >Chicken Enchilada Bake</span><o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><b style=""><span style=";font-family:";font-size:12pt;" ><o:p> </o:p></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style="font-size:85%;"><span style=";font-family:";" >
<br /></span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style="font-size:85%;"><span style=";font-family:";" >Sauce:<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1-2 small chipotle peppers, chopped (from a can of chipotles in adobo sauce), plus 1-2 tsp. adobo sauce<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >2-3 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >2 tsp. ground chili pepper<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >2 tsp. ground cumin<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1/4 tsp. ground black pepper<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >pinch sea salt (optional)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >2 C organic chicken broth, low sodium<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >3 C (or 3 8oz. cans) organic tomato sauce, no added salt<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >Combine all ingredients in a sauce pan. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >Preheat oven to 350 degrees<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style="font-size:85%;"><span style=";font-family:";" >Chicken:<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >4 skinless, boneless chicken breasts<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1 yellow onion, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1 green bell pepper, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1 clove garlic, minced<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1 T olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1 tsp. dried oregano<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1/4 tsp. ground cumin<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1/4 tsp. ground coriander<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1/4 tsp. ground black pepper<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >1 head cauliflower, shredded with food processor until rice-like consistency<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" >Fresh cilantro, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:12pt;" ><span style="font-size:85%;">Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside. Heat olive oil in large</span><span style="font-weight: bold;font-size:85%;" > </span><span style="font-size:85%;">skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors. Add shredded chicken to the skillet, and mix together. Now add sauce to the chicken skillet ... RESERVING 1/4 C sauce for the cauliflower rice. Mix well.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:85%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0);"><span style=";font-family:";font-size:12pt;" ><span style="font-size:85%;">Put cauliflower rice in the bottom of a baking dish. Add 1/4 C of the sauce. Mix well. This is the bottom layer of your enchilada bake. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes. After 30 minutes, remove foil, and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro. And for the rest of you, serve with avocado slices.</span><o:p></o:p></span></p>
<br />JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-44627804877096023902010-02-23T10:55:00.000-08:002011-06-20T14:28:34.332-07:00<span style="font-size:180%;color:#000000;">Quinoa Stir-Fry With Vegetables and Chicken </span><span style="font-size:100%;color:#000000;"> Self Magazine<br /></span><span style="font-size:100%;"></span><br /><span style="font-size:100%;"><span style="color:#000000;">"This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat."<br /></span><br /></span><span style="font-size:100%;"></span><span style="font-size:100%;"><span style="color:#000000;">This was a yummy, healthy recipe from our Bookclub- Thanks Bev! I enjoyed it and can't wait to prepare it again. </span><br /></span><span style="font-size:100%;"></span><ul><li><span style="font-size:100%;color:#000000;">INGREDIENTS</span></li><li><span style="font-size:100%;color:#000000;">3/4 cup quinoa, rinsed </span></li><li><span style="font-size:100%;color:#000000;">1/2 teaspoon salt, divided </span></li><li><span style="font-size:100%;color:#000000;">1 tablespoon vegetable oil </span></li><li><span style="font-size:100%;color:#000000;">1 small carrot, thinly sliced </span></li><li><span style="font-size:100%;color:#000000;">1 medium red bell pepper, cored, seeded and chopped </span></li><li><span style="font-size:100%;color:#000000;">2 teaspoons grated ginger </span></li><li><span style="font-size:100%;color:#000000;">1 clove garlic, sliced </span></li><li><span style="font-size:100%;color:#000000;">1 small red chile, chopped (optional) </span></li><li><span style="font-size:100%;color:#000000;">2 cups snow peas, trimmed </span></li><li><span style="font-size:100%;color:#000000;">1/4 teaspoon black pepper </span></li><li><span style="font-size:100%;color:#000000;">1 egg, beaten </span></li><li><span style="font-size:100%;color:#000000;">4 oz grilled chicken breast, chopped </span></li><li><span style="font-size:100%;color:#000000;">2 scallions, chopped </span></li><li><span style="font-size:100%;color:#000000;">1/2 cup cilantro </span></li><li><span style="font-size:100%;"><span style="color:#000000;">1 tablespoon soy sauce<br /></span></span></li></ul><span style="font-size:100%;color:#000000;">PREPARATION<br />Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. </span><br /><span style="font-size:100%;color:#000000;">Divide stir-fry among 4 bowls; serve warm.</span><br /><span style="color:#000000;">Serves 4 </span>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-30036922457252347002010-02-16T15:59:00.000-08:002011-06-20T14:29:08.502-07:00<span style="font-size:180%;"><span style="color: rgb(0, 0, 0);font-size:85%;" ><span style="font-family: verdana;font-family:verdana;" >Ok,so I'm a bit behind on my posts lately, but I have been so busy, in addition to work I now have a French class in the evenings and have not been in the kitchen as much. Thank God for To Do Lists and calendars! This was a recipe I made last week that turned out so good- only next time I think I might marinate longer than just an hour to really allow the flavors to penetrate into the meat. Overnight would really do the trick I think. Hope you enjoy!</span><br /><br /></span>Pork Tenderloin</span> from fellow blogger Monica- Thank you!<br /><div></div><ul><li>1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)</li><li>4 garlic cloves</li><li>1/4 cup soy sauce</li><li>2 T. country <span id="SPELLING_ERROR_1" class="blsp-spelling-error"></span>dijon mustard (whole grain mustard)</li><li>4 T. honey</li><li>2 T. fresh orange juice</li><li>1 T. finely chopped fresh rosemary <strong>OR</strong> herbs de provence<span id="SPELLING_ERROR_2" class="blsp-spelling-error"></span><span id="SPELLING_ERROR_3" class="blsp-spelling-error"></span></li><li>freshly ground pepper to taste</li><li>3 T. olive oil</li></ul><div></div><p>Yield: 1 cup of marinade. </p><div></div><p style="font-family:verdana;"><span style="font-size:85%;">Preheat oven to 350 F. </span></p><p style="font-family:verdana;"><span style="font-size:85%;">Take tenderloins out of package. Rinse and pat dry. Place in a 9x13-inch Pyrex sprayed with non-stick cooking spray. </span></p><p style="font-family:verdana;"><span style="font-size:85%;">Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they're really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.</span></p><div><div><a href="http://4.bp.blogspot.com/_hxA4j4yxueY/SiStAPHpaII/AAAAAAAAG9A/aYSn-mffgac/s1600-h/063.JPG"><img style="width: 193px; height: 150px;" id="BLOGGER_PHOTO_ID_5342585277538461826" alt="" src="http://4.bp.blogspot.com/_hxA4j4yxueY/SiStAPHpaII/AAAAAAAAG9A/aYSn-mffgac/s200/063.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_hxA4j4yxueY/SiStARIH_pI/AAAAAAAAG9I/wI1WZPn8WOQ/s1600-h/064.JPG"><img style="width: 193px; height: 150px;" id="BLOGGER_PHOTO_ID_5342585278077337234" alt="" src="http://3.bp.blogspot.com/_hxA4j4yxueY/SiStARIH_pI/AAAAAAAAG9I/wI1WZPn8WOQ/s200/064.JPG" border="0" /></a></div><div><a href="http://1.bp.blogspot.com/_hxA4j4yxueY/SiStBAXGf8I/AAAAAAAAG9Y/57Cz0i27AAQ/s1600-h/066.JPG"><img style="width: 192px; height: 150px;" id="BLOGGER_PHOTO_ID_5342585290756620226" alt="" src="http://1.bp.blogspot.com/_hxA4j4yxueY/SiStBAXGf8I/AAAAAAAAG9Y/57Cz0i27AAQ/s200/066.JPG" border="0" /></a> </div></div><p style="font-family:verdana;"><span style="font-size:85%;">In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking. </span></p><p style="font-family:verdana;"><span style="font-size:85%;">Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 45 minutes, basting once halfway through the baking process. </span></p><p style="font-family:verdana;"><span style="font-size:85%;">Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!</span></p><div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_hxA4j4yxueY/SiSwaAufFgI/AAAAAAAAG94/MfEsdPHcn_s/s1600-h/141.JPG"><img style="width: 400px; height: 300px;" id="BLOGGER_PHOTO_ID_5342589018886313474" alt="" src="http://2.bp.blogspot.com/_hxA4j4yxueY/SiSwaAufFgI/AAAAAAAAG94/MfEsdPHcn_s/s400/141.JPG" border="0" /></a></div></div><div></div>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com1tag:blogger.com,1999:blog-2046173797907883620.post-18062866063379608832010-02-03T09:25:00.001-08:002011-06-20T14:29:44.860-07:00So Easy. So Cinnamony. So Good!<a href="http://4.bp.blogspot.com/_bgsv9qRcitE/S2mzARrvchI/AAAAAAAAACs/8_0CDYEKZXI/s1600-h/IMG_2131.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434071242727453202" alt="" src="http://4.bp.blogspot.com/_bgsv9qRcitE/S2mzARrvchI/AAAAAAAAACs/8_0CDYEKZXI/s320/IMG_2131.JPG" border="0" /></a><br /><br /><div><span style="color:#000000;">This recipe can be found on the King Arthur Flour Co Blog- it looked too good not to try!<br />All week I had anxiously been waiting to get to the store to pick up a few last ingredients; and when my mother-in-law had surgery, I thought what better reason or excuse to make up a loaf of bread.<br />The cinnamon chips which don’t seem to be a common item can typically be found at Nob Hill or Deluxe, or you can go the Hershey’s website under the</span> <a href="http://www.hersheys.com/productlocator/index.asp">product locator</a> <span style="color:#000000;">to find where they would be carried near your area.<br />Note: King Arthur also carries a mini-chip version.<br /><br />It's somewhat of a cross between a yeast bread and a quick bread. It does contain yeast but there is no proofing or kneading involved. You just add the instant yeast to the dry ingredients and mix it all together.<br />The recipe calls for instant yeast, but you can use active dry yeast in almost any recipe calling for instant yeast. You just need to proof it first in some of the liquid from the recipe.<br />You do not need to make any other changes to the recipe. Rise times will depend on the temperature of the dough, and the temperature of the room.<br /><br />One of the great things about King Arthur Flour Co ( KAF) is that they want you to try their recipes and they make sure that the formulas they provide you are going to work. They pride themselves in that they are providing you simply the best. And what more can you ask of from a company that has been around since 1790?!<br />The KAF blog- </span><a href="http://www.kingarthurflour.com/blog/"><span style="color:#000000;">Bakers' Banter</span></a><span style="color:#000000;">- is amazing too and they provide step by step instructions and pictures. Be sure to stop by and see what they're baking in their kitchen if you haven't already.</span></div><br /><br /><div><span style="color:#000000;"><span style="font-size:180%;">Easy Cinnamon Bread</span> </span></div><span style="color:#000000;">from</span> <a href="http://www.kingarthurflour.com/recipes/easy-cinnamon-bread-recipe">KAF</a> via <a href="http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/">Bakers' Banter</a><br /><br /><div></div><br /><br /><a href="http://4.bp.blogspot.com/_bgsv9qRcitE/S2mzo_HJwDI/AAAAAAAAAC0/Kmd7I8-1b9k/s1600-h/IMG_2134.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434071942116786226" alt="" src="http://4.bp.blogspot.com/_bgsv9qRcitE/S2mzo_HJwDI/AAAAAAAAAC0/Kmd7I8-1b9k/s320/IMG_2134.JPG" border="0" /></a><br /><br /><div><span style="color:#000000;">Ingredients:</span></div><ul><li><span style="color:#000000;">3 cups King Arthur Unbleached All-Purpose Flour</span></li><li><span style="color:#000000;">1/2 cup sugar</span></li><li><span style="color:#000000;">2 teaspoons instant yeast</span></li><li><span style="color:#000000;">1 teaspoon cinnamon</span></li><li><span style="color:#000000;">1 teaspoon salt </span></li><li><span style="color:#000000;">1 cup warm milk</span></li><li><span style="color:#000000;">1/4 cup (1/2 stick) butter, melted</span></li><li><span style="color:#000000;">1 large egg</span></li><li><span style="color:#000000;">1 teaspoon baking powder</span></li><li><span style="color:#000000;">1 cup cinnamon chips</span></li><li><span style="color:#000000;">cinnamon-sugar, for topping<br /></span></li></ul><div><span style="color:#000000;">In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating till smooth. Let the batter rest at room temperature for 1 hour, covered, then stir in the baking powder and cinnamon chips.<br />Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon-sugar.<br />Bake the bread in a preheated 350°F oven for 35- 40 minutes, until it tests done; a cake tester inserted into the center will come out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a wire rack to cool completely.<br /></span></div><div><span style="color:#000000;">Yield: 1 loaf</span></div>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com1tag:blogger.com,1999:blog-2046173797907883620.post-51922394132262859082010-01-22T09:26:00.000-08:002011-06-20T14:30:19.637-07:00<span style="color:#000000;">One of my favorite sources for finding healthy yet tasty recipes is a show on FitTv called A Lyon in the Kitchen with Nathan Lyon, who focuses on shopping local and buying local from Farmers Markets. Cooking with fresh organic ingredients is his motto. What better recipe than soup for these cold, wet, wintery nights we're having lately. Enjoy!</span><br /><br /><span style="color:#000000;"></span><br /><br /><span style="color:#000000;"><span style="font-size:180%;"><strong>Curry Roast Butternut Squash Soup</strong></span> </span><a href="http://health.discovery.com/fansites/nathan-lyon/recipes/butternut.html"><span style="color:#000000;">from a Lyon in the Kitchen</span></a><br /><br /><br /><strong><span style="color:#000000;">Ingredients</span></strong><br /><br /><br /><span style="color:#000000;">· 1 small butternut squash, halved, seeded<br />· 2 tablespoons fresh thyme<br />· 2 teaspoons yellow curry powder<br />· 2 shallots, minced<br />· 4 tablespoons extra virgin olive oil (EVOO)<br />· 5 cups chicken stock, warmed<br />· Kosher salt and freshly ground black pepper to taste<br />· Italian flat-leaf parsley, for garnish<br />· Crème fraîche, for garnish</span><br /><br /><br /><span style="color:#000000;">Brush each squash half with 1/2 tablespoon EVOO, 1 tablespoon thyme, and some salt. Roast flesh side up at 350 degrees F until tender and colored, for about 50 minutes. Cool just enough to remove flesh from skin.<br />In a saucepan over very low heat, sauté shallots in EVOO until shallots are translucent. Add 2 teaspoons of curry to bloom. Add squash and 4 1/2 cups stock. Bring to boil. Using an immersion blender, puree until smooth. Add remaining stock to thin if desired. Add remaining 2 tablespoons EVOO and season to taste with salt and pepper. Set to rest over very low heat. Garnish with Italian flat-leaf parsley and a dollop of crème fraîche.<br />Optional: Add lemon juice to taste.</span>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-39963975990582039622010-01-21T14:58:00.000-08:002011-06-20T14:31:37.048-07:00Halibut & Veggie Delight<span style="color:#000000;">Tonites dinner comes as a quick and healthy recipe, as we are leaving to Hawaii in 3 days and I have LOTS to do! My husband and his friends went on an Alaska fishing trip this past summer right before our wedding, and we still have some fresh Alaskan Halibut and Salmon in the freezer- So far Margaret makes the best Halibut hands down, but I keep trying to emmulate her! So here is for a try at a new method referred by friend and neighbor Anai-I. </span><br /><span style="color:#000000;"></span><br /><span style="color:#000000;"><strong><span style="font-size:180%;">Baked Halibut and Veggie Delight</span><br /></strong><br />Ingredients:<br /><br />· Halibut<br />· Zuchinni<br />· fresh diced tomatoes<br />· chopped onions<br />· minced shallots<br />· salt and pepper to taste<br />· fresh basil<br />· olive oil<br />· garlic<br /><br />Preparation<br />Heat oven to 400. Place fish in parchment paper, add vegetables, oil and seasoning, which I like to do in a ziploc bag to evenly coat the vegetables. Twist the ends of the paper like a tootsie roll, place the packets on a baking sheet and bake until the paper turns brown around the edges and puffs up; Approximately 12-15 minutes. Carefully cut an X in the top of each to allow steam to escape. Can also be baked on the grill. </span>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-12508336902020676672010-01-19T14:46:00.000-08:002011-06-20T14:32:17.648-07:00Salad Again...? Yum!<span style="color:#000000;">This is the new experiment recipe sent to me by Kathy A. I hope mine turns out as good as her version... Thanks for sending. I'm giving it a try tonite.</span><br /><span style="color:#000000;"></span><br /><span style="font-size:180%;"><span style="color:#000000;">Italian Greens and Herb Salad</span> </span><br /><span style="color:#000000;">From</span> <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-greens-and-herb-salad-recipe/index.html">Food Network</a><br /><span style="color:#000000;">Prep time: 20 minutes Yield: 6 servings<br /></span><br /><span style="color:#000000;">Ingredients</span><br /><ul><li><span style="color:#000000;">1/4 cup fresh</span><span style="color:#000000;"> lemon juice</span></li><li><span style="color:#000000;">2 teaspoons grated lemon peel </span></li><li><span style="color:#000000;">1 teaspoon honey </span></li><li><span style="color:#000000;">1 teaspoon salt, plus more for seasoning </span></li><li><span style="color:#000000;">1/4 teaspoon freshly ground black pepper, plus more for seasoning </span></li><li><span style="color:#000000;">1/2 cup olive oil </span></li><li><span style="color:#000000;">1 head romaine lettuce, coarsely chopped </span></li><li><span style="color:#000000;">4 Belgian endives, thinly sliced crosswise </span></li><li><span style="color:#000000;">1 cup pitted kalamata olives, halved </span></li><li><span style="color:#000000;">1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped </span></li><li><span style="color:#000000;">3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces<br /></span></li></ul><p>Directions<br />Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.<br /></p><p>Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.<br /></p>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-42332719171076109282010-01-19T14:34:00.000-08:002011-06-20T14:32:56.356-07:00Aloha! Chicken<span style="color:#000000;">Part II of tonites dinner.. Chicken is so versatile so anything fun that can 'spice' up a chicken dish is always what I'm on the lookout for. We are headed to Hawaii on Sunday so this was just the chicken 'flair' I had in mind for tonite.<br /><br /></span><p align="center"><span style="color:#000000;"><span style="font-size:180%;">Garlic-Chile Chicken Legs </span>from</span> <a href="http://www.marthastewart.com/recipe/chile-garlic-chicken-legs">Everyday Food</a> </p><br /><a href="http://2.bp.blogspot.com/_bgsv9qRcitE/S1dUtoAi2CI/AAAAAAAAACk/rsNes_GjQdE/s1600-h/Garlic+Chile+Chicken"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5428901018628970530" alt="" src="http://2.bp.blogspot.com/_bgsv9qRcitE/S1dUtoAi2CI/AAAAAAAAACk/rsNes_GjQdE/s320/Garlic+Chile+Chicken" border="0" /></a><br /><p align="center"><br /></p><br /><p align="left"><span style="color:#000000;">Serves 4<br /></span></p><ul><li><span style="color:#000000;">1 tablespoon vegetable oil </span></li><br /><li><span style="color:#000000;">4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated </span></li><br /><li><span style="color:#000000;">4 garlic cloves, finely chopped </span></li><br /><li><span style="color:#000000;">3/4 cup white vinegar </span></li><br /><li><span style="color:#000000;">1/2 cup soy sauce </span></li><br /><li><span style="color:#000000;">1/2 teaspoon red-pepper flakes </span></li><br /><li><span style="color:#000000;">1/4 cup sugar </span></li></ul><span style="color:#000000;">In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.<br /><br />Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar.<br /><br />Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary).<br /><br />Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.</span>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com3tag:blogger.com,1999:blog-2046173797907883620.post-39938502644651368612010-01-15T16:43:00.001-08:002011-06-20T14:34:31.852-07:00Chicken Soup for the SoulSO... I'm reading in the weather forecast there's a big rainstorm coming in this weekend; Therefore I'm planning on my hubby to not be working too much as well as a 'warm for the soul, comfort food' dish for that rainy night-in tomorrow night; For an attempt at a new recipe I am cooking based on an archived article from fellow blogger Monica. Thanks for the recipe!<br /><br /><br /><br /><div align="center"><span style="font-size:180%;">Chicken and Dumplings Stew<br /></span></div><br /><br /><br /><a href="http://1.bp.blogspot.com/_bgsv9qRcitE/S1EOGuUHhGI/AAAAAAAAACQ/iyrfRxK-QNs/s1600-h/Chick_Dumpling"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427134534632572002" alt="" src="http://1.bp.blogspot.com/_bgsv9qRcitE/S1EOGuUHhGI/AAAAAAAAACQ/iyrfRxK-QNs/s320/Chick_Dumpling" border="0" /></a><br /><p align="left">Stew<br /></p><ul><li><div align="left">3 Tbsp. butter </div></li><br /><li><div align="left">1 large onion, chopped</div></li><br /><li><div align="left">1 bunch celery, chopped</div></li><br /><li><div align="left">1 whole chicken fryer (about 4 lbs.) </div></li><br /><li><div align="left">3 chicken bouillon cubes</div></li><br /><li><div align="left">6 cups chicken broth or water </div></li><br /><li><div align="left">salt and pepper to taste</div></li></ul><br /><p align="left">Dumplings:<br /></p><ul><li><div align="left">2 cups flour </div></li><br /><li><div align="left">4 tsps. baking powder </div></li><br /><li><div align="left">1/2 tsp. salt </div></li><br /><li><div align="left">2 Tbsp. dried basil (optional) </div></li><br /><li><div align="left">2 Tbsp. Crisco shortening </div></li><br /><li><div align="left">3/4 -1 cup buttermilk<br /></div></li></ul><p align="left">In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.<br />Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.<br />While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a <a href="http://www.amazon.com/Oxo-Good-Grips-Dough-Blender/dp/B00004OCNK">pastry cutter</a>. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.<br />Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.<br /><br /><br /><br /><br /><br /></p>JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-18391818129206720302010-01-14T15:13:00.000-08:002010-01-14T15:37:43.382-08:003rd times a charm...??Last night it was my mission to make my first cake for my first decorating course;<br /><br />I was all prepared with fresh Glaum Egg Ranch eggs; 2 dozen for $3 from a local 'eggery'. I had all the ingredients I needed and all the supplies washed and ready to be used.<br /><br />I decided to try the 'Cake with a Kick' mix- by adding dry pudding mix to the regular Betty Crocker boxed recipe.<br /><br />Heres where it all goes wrong;<br /><br />About halfway through the baking my neighbor has a severe emergency with her dog and needed help and a flashlight, I still have 28 minutes on the timer so thought I could get over and help her and return to an almost done cake. Turns out the emergency takes a few hours, ( dont worry, I've returned to take the cake out of the oven with atleast 10 minutes still to go.) The dog emergency does take priority, but, there is my beautiful cake only now, not so beautiful sitting and due to carryover cooking, the outsides reached perfection while the middle is rather well, pudding-like...<br /><br />Once the madness of the neighbors emergency ( 3 1/2 hours later ) is done and the little doggie is safe, I am left with still no cake and a pending class the following night. So my next best bet is to use the only mix I have left; Angel Food Cake mix. Well I'm not supposed to making an angel food cake, nor do I have an angel food cake pan. It is late at night and I just need to get this cake baked; hence, I'm obviously not thinking clearly and I pour all of the batter into the 10X2 cake pan, only to find that within 15 minutes of baking it has risen and overflowed into my oven, thus another unusable cake. At this point, I am really frustrated and starting to doubt my baking skills - thinking since I already signed up for the class I will just decorate a piece of cardboard as a friend had originally suggested.<br /><br />A good nights sleep- that is what I need.<br /><br />I get up early, as it is cake decorating class day! Must keep goals in mind. Must focus on end result tonite! This is the mantra I am repeating to myself this morning. Before even beginning to get ready for work, I go to the store and pick up yet another cake mix, only this time I'm keeping it simple. No added ingredients, no fuss, no pudding mix, no distractions and voila! Within 34 minutes precisely of baking, I have a beautiful lemon cake ready to be put in the cake carrier and I'm headed to work. All in a mornings work. But what a relief to be ready for class tonite- I'm as giddy as a kindergarten on their first day of school ready with my bookbag and lunch pail.JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0tag:blogger.com,1999:blog-2046173797907883620.post-52840409755488387422010-01-12T21:44:00.000-08:002011-06-20T14:35:08.036-07:00Getting Started in the CakesRecently I've been inspired by a few people and even competition shows on tv to learn Cake Decorating; and lucky for me a class begins on Thursday in Santa Cruz. I've purchased cake pans, frosting bags and tips, angled spatulas, icing coloring, a cake carrier and cake stand...<br />So whats next...<br /><a href="http://1.bp.blogspot.com/_bgsv9qRcitE/S01lZttvTLI/AAAAAAAAABQ/dGzfRMuRR3c/s1600-h/choc3.jpg"></a><br /><br />Wilton's Discover Cake Decorating – Course 1<br />My first class is Thursday 1/14/10; Stay tuned for an update and pics of the beginning cake<br /><br /><br /><div align="center"><span style="font-size:180%;">One-Bowl Chocolate Cake</span></div><div align="center">from <a href="http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485">Sky High</a> ~makes two 8 or 9-inch layers<br /></div><ul><li><div align="left">1 1/2 cups all-purpose flour </div></li><li><div align="left">1 1/4 cups sugar </div></li><li><div align="left">1/4 cup unsweetened cocoa powder</div></li><li><div align="left">1 teaspoon baking soda </div></li><li><div align="left">1/2 teaspoon baking powder </div></li><li><div align="left">1/2 teaspoon salt </div></li><li><div align="left">1/3 cup vegetable or canola oil</div></li><li><div align="left">1 cup water </div></li><li><div align="left">1 teaspoon vanilla extract</div></li><li><div align="left">2 eggs, lightly beaten</div></li></ul><p>Preheat oven to 350 degrees. </p><p align="left">Butter two 8 or 9-inch pans. Line the bottoms with parchment or waxed paper, butter the paper. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Use a wire whisk to blend the dry ingredients thoroughly.<br />Add the oil and 1/2 cup of the water to the dry ingredients. Add another 1/2 cup water, eggs and the vanilla; again whisk until smooth. Divide the batter between the two prepared pans.<br />Bake the cake layers for 18 to 20 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then invert onto cooling rack. Remove the paper liners and let cool completely at least 1 hour before frosting.<br /><br /><br /><br /><span style="font-size:180%;"> Instant Fudge Frosting</span> </p><p> from <a href="http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485">Sky High</a> <a href="http://3.bp.blogspot.com/_bgsv9qRcitE/S01loeOm7gI/AAAAAAAAABY/EBkWOlX3-Jw/s1600-h/choc3.jpg"></a><a href="http://3.bp.blogspot.com/_bgsv9qRcitE/S01loeOm7gI/AAAAAAAAABY/EBkWOlX3-Jw/s1600-h/choc3.jpg"></a><br /><br /></p><a href="http://1.bp.blogspot.com/_bgsv9qRcitE/S01fIY0surI/AAAAAAAAAAM/0xYhGEH7tGo/s1600-h/yrbook.jpg"></a><a href="http://3.bp.blogspot.com/_bgsv9qRcitE/S01loeOm7gI/AAAAAAAAABY/EBkWOlX3-Jw/s1600-h/choc3.jpg"></a><ul><li>6 ounces unsweetened chocolate, melted and cooled </li><li>4 1/2 cups powdered sugar </li><li>3 sticks (12 oz.) unsalted butter, room temp.</li><li>6 tablespoons half-n-half </li><li>1 tablespoon vanilla extract</li></ul>Place all the ingredients in a food processor and pulse to incorporate. Process until frosting is smooth.<br />~Makes 5 cups (I halved this recipe for a 9-inch 2 layer cake).<br /><br />NOTE: A large food processor is the best piece of equipment to use for this frosting recipe. It whips up a perfect fudge frosting and there is no need for a boiled syrup.JenniferJGourmethttp://www.blogger.com/profile/02350233380505636410noreply@blogger.com0