tag:blogger.com,1999:blog-34833406624832890292024-03-05T03:39:17.061-05:00The Pittsburgh KitchenLaurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.comBlogger397125tag:blogger.com,1999:blog-3483340662483289029.post-24538357075527993322015-10-12T16:44:00.002-04:002015-10-16T20:44:18.615-04:00We moved! You all can find us at <a href="http://pghkitchen.com/">pghkitchen.com</a>! That's right, we have a domain name and a fancy new site. Want to join us?? Email us at pghkitchen@gmail.com<br />
Happy cooking!Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-67830962183930732502015-09-08T19:47:00.000-04:002015-09-08T20:02:41.970-04:00Pasta with Slow Roasted Tomatoes (2 ways)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoeG41o0gJhAMCBHqyTdMqoIvGslxoC3VK0xNLm2p7c-Qy_mHmGdsU8SlGcjOUBJR0zjDg-AN5KydS2pyA1wOZQOs0DXIR1FzETkZgP00NpQhHoM2LfI6mWVRuTZdicCnsHH7058dzWSK/s1600/IMG_0687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoeG41o0gJhAMCBHqyTdMqoIvGslxoC3VK0xNLm2p7c-Qy_mHmGdsU8SlGcjOUBJR0zjDg-AN5KydS2pyA1wOZQOs0DXIR1FzETkZgP00NpQhHoM2LfI6mWVRuTZdicCnsHH7058dzWSK/s640/IMG_0687.jpg" width="480" /></a></div>
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I keep buying large amounts of cherry tomatoes and then forgetting about them until it's almost too late. To use up a bunch at once before they go bad, I've been slow roasting them by lining a baking tray with tin foil, halving the tomatoes, giving them a quick mix with olive oil and baking them at 250 for about 3 hours. I've been trying not to use the oven since it's been so hot, but I LOVE tomatoes after they've been slow roasted and it's way better than letting any tomatoes go to waste. Remember to keep the oil - it's good.</div>
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I can definitely go for some plain slow roasted tomatoes, but I wanted to share a couple pasta recipe ideas that make good use of them.</div>
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<b><span style="font-size: large;">Gnocchi au Gorgonzola </span></b></div>
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<i>(aka one of my all-time favorite things to make since high school... not healthy)</i></div>
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1 package gnocchi, cooked</div>
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1/2 cup Gorgonzola (or blue cheese), cut up or crumbled</div>
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1/4 cup butter</div>
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1/4 cup heavy cream or half & half</div>
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a lot of slow roasted tomatoes (in their olive oil if possible)</div>
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1 tbsp chives, chopped</div>
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In a small saucepan over medium low heat, combine the cheese and butter and heat until the butter melts, stirring to help melt the cheese. Add the cream and stir to combine. Don't let it bubble too much. Mix with the gnocchi, tomatoes and top with chives.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhkdtTmdkQr2IqkJMdLq-bIjf_4NUgyNmJckNnohOUyfUc3CFr6uEIat0a4DZlcNsxoFH10i2TD5yHIwCJOtDGLbDOyZVbouk2Lu9h-f3N2AIliYqRO5QUL89GQ5_YGuglCXopU-QdswY/s1600/IMG_2990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhkdtTmdkQr2IqkJMdLq-bIjf_4NUgyNmJckNnohOUyfUc3CFr6uEIat0a4DZlcNsxoFH10i2TD5yHIwCJOtDGLbDOyZVbouk2Lu9h-f3N2AIliYqRO5QUL89GQ5_YGuglCXopU-QdswY/s1600/IMG_2990.jpg" width="390" /></a></div>
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<b><span style="font-size: large;">Nice & Simple Pasta - Garlic, Basil & Tomatoes</span></b></div>
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2 servings angel hair pasta, cooked </div>
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(pictured is fresh angel hair pasta from Ohio City Pasta, bought at the Squirrel Hill Farmer's Market)</div>
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2 tbsp extra virgin olive oil</div>
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3-4 cloves garlic, minced</div>
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6-7+ leaves fresh garlic, chopped</div>
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1 tsp red pepper flakes</div>
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lots of slow roasted tomatoes</div>
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In a large pan, heat up the oil over medium low heat. Add the garlic, basil and hot pepper flakes and cook until the garlic is toasted a little. Add in the pasta and mix. Serve with slow roasted tomatoes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPKTRHaLtoztqDLo33pdreW14ZGupJeKE9nBh-9n5hU40PRpyJcSTA-ZfNXt7CBodDywbJ-ycZl-JClOwumY2QvztdQTBWB9wuTX1EsDdKfpkqooPvSWsUmcGlsl2v8UlQRIrORxbzqqL/s1600/IMG_0689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPKTRHaLtoztqDLo33pdreW14ZGupJeKE9nBh-9n5hU40PRpyJcSTA-ZfNXt7CBodDywbJ-ycZl-JClOwumY2QvztdQTBWB9wuTX1EsDdKfpkqooPvSWsUmcGlsl2v8UlQRIrORxbzqqL/s320/IMG_0689.jpg" width="520" /></a></div>
<br />Laurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.com1tag:blogger.com,1999:blog-3483340662483289029.post-65706372616433375432015-08-23T16:48:00.003-04:002015-08-23T16:48:48.416-04:00Fresh Summer Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2hiWfvdBCtYfukUZiJrIjHNP-xtJho1ZSfRk_Xp78capE0JKj_p2egOBj7cjuNLq973SnhBoFXybudhL0ov6gXaK9BWP9dNLWM2Gn6DUU3hKTtTRw_MUSZzMjzzmPTzs2PLY7uTVjI_B/s1600/IMG_1125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2hiWfvdBCtYfukUZiJrIjHNP-xtJho1ZSfRk_Xp78capE0JKj_p2egOBj7cjuNLq973SnhBoFXybudhL0ov6gXaK9BWP9dNLWM2Gn6DUU3hKTtTRw_MUSZzMjzzmPTzs2PLY7uTVjI_B/s400/IMG_1125.jpg" width="520" /></a></div>
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We visited relatives that have a pool AND their own Wheaten terrier, so we had a pretty nice summer afternoon hanging out in the pool and watching the crazy dog cousins run a million laps around the water. Twilly is totally wiped out now and will probably nap for the rest of the day.<br />
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I decided to make my favorite summer recipe (or maybe #2 fav behind<a href="http://pghkitchen.blogspot.com/2013/10/end-of-summer-tomato-pie.html" target="_blank"> tomato pie</a>?) for a post-pool snack. I usually make this all the time when I have a successful tomato growing summer, but my tomatoes were only in pots this year and got all dried out before producing many tomatoes. Good thing there are plenty of farmer's markets around with beautiful heirloom tomatoes.<br />
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1-2 nice tomatoes, chopped<br />
1 small onion, finely chopped<br />
1 lime, juiced<br />
2 mild or hot peppers, finely chopped (I used 1 banana pepper and 1 jalapeno from the farmer's market)<br />
kernels from 1 or 2 ears of corn (uncooked)<br />
1 handful cilantro, chopped<br />
salt & pepper<br />
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Once everything is chopped up, combine it all in a bowl and mix well. Add salt and pepper to taste and add more lime as needed. Sometimes I add garlic if I feel like it needs something else. And you can always add chopped fruit (peach, mango, watermelon, blueberries, grapes...) or avocado. It will keep for a few days in the fridge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMv8q1YJKSuSojH7JZoXQMh-hRuCQ8LpfdDdYLHTdBNd3KGFtqf-4boW-fDuXiNFfA_RE05M8faBVEUwhj5AP5hHv_ib8y7CrryCk2TxpQsbxrYC5MSTBVbCqxBStM_4YkS8IvJg8CqAD/s1600/IMG_1120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMv8q1YJKSuSojH7JZoXQMh-hRuCQ8LpfdDdYLHTdBNd3KGFtqf-4boW-fDuXiNFfA_RE05M8faBVEUwhj5AP5hHv_ib8y7CrryCk2TxpQsbxrYC5MSTBVbCqxBStM_4YkS8IvJg8CqAD/s400/IMG_1120.jpg" width="400" /></a></div>
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<br />Laurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.com1tag:blogger.com,1999:blog-3483340662483289029.post-32032816309244370442015-08-22T20:41:00.002-04:002015-08-23T16:13:38.786-04:00Peanut Butter Cookies <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">A couple years ago I posted <a href="http://pghkitchen.blogspot.com/2013/03/peanut-butter-chocolate-chip-cookies.html" target="_blank">some flourless peanut butter and chocolate/M&M cookies</a>, and they've been at the top of my cookie baking rotation since then. I love how few ingredients the batter has, and they come out well every time. A couple months ago I started making another very similar peanut butter cookie from <a href="http://www.averiecooks.com/2015/06/the-best-flourless-peanut-butter-cookies.html" target="_blank">the same site</a>, which has a ton of great peanut butter cookie recipes. I don't know if one is necessarily better than the other but it's definitely another good one! I don't normally make these ones with chocolate chips, but they're always an option.</span></div>
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<span style="font-family: inherit; font-size: large;"><b>Peanut Butter Cookies</b></span><br />
<span style="font-family: inherit;"><i>From <a href="http://www.averiecooks.com/2015/06/the-best-flourless-peanut-butter-cookies.html" target="_blank">Averie Cooks</a></i></span><br />
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<span class="s1"><span style="font-family: inherit;">Note: Remember to allow for 2+ hours of chill time before baking.</span></span></div>
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<span class="s1"><span style="font-family: inherit;">1 large egg</span></span></div>
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<span class="s1"><span style="font-family: inherit;">1 cup creamy classic-style peanut butter or honey-roasted peanut butter </span></span></div>
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<span class="s1"><span style="font-family: inherit;">3/4 cup light brown sugar, packed</span></span></div>
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<span class="s1"><span style="font-family: inherit;">1/4 cup granulated sugar</span></span></div>
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<span class="s1"><span style="font-family: inherit;">2 teaspoons vanilla extract</span></span></div>
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<span class="s1"><span style="font-family: inherit;">1/2 teaspoon baking soda</span></span></div>
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<span style="font-family: inherit;">1/2 teaspoon salt</span></div>
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In a large bowl, mix all the ingredients until smooth. Refrigerate the dough for at least 2 hours or up to a couple days. When you're ready to bake, preheat the oven to 350. Use a tablespoon measuring spoon to make balls and arrange them on a baking sheet covered with a silicon baking mat, parchment paper or foil. If you want, place some chocolate chips or chunks on top. Bake for 8 minutes. They'll still be soft and should sit for at least 10 minutes.</div>
Laurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-81566725799242908602015-08-17T17:31:00.001-04:002015-08-17T17:33:13.917-04:00Mint Chocolate Chip Ice Cream Cake<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">
This cake was inspired by the ice cream cakes at Dave and Andy's- my favorite ice cream place in Pittsburgh. The pumpkin, cinnamon, and birthday cake flavors are all amazing. The waffle cones are made at the shop so it smells amazing as soon as you walk in and then they put an m&m in the bottom of your cone and basically it is heaven. Their ice cream is so good, I'm forming run-on sentences describing the shop! </div>
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Ice cream cake from Dave and Andy's has an actual cake layer. I love that. Cake + ice cream. </div>
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Brittany and Laura came to Philly to celebrate Brit's birthday! I asked Brit what kind of cake she wanted (while secretly thinking mint chocolate either way) and she said what I was thinking. We had cake, went to the beach, went to America's best bar. Didn't get America's best pizza. Wah. But we did see the Impressionist exhibit at the art museum. And got federal donuts. And Mad Mex. And la Colombe coffee. Phew.</div>
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<span style="text-decoration: -webkit-letterpress;">The ice cream is from <a href="http://minimalistbaker.com/creamy-vegan-mint-brownie-ice-cream/">Minimalist Baker</a>. The cookie crumble is from </span><a href="http://ourbestbites.com/2012/06/how-to-homemade-carvel-crunchies-homemade-magic-shell-topping/" style="text-decoration: -webkit-letterpress;">here</a><span style="text-decoration: -webkit-letterpress;"><u> </u>via Google. The cake is from </span><a href="http://mynameisyeh.com/mynameisyeh/2015/7/chocolate-mint-cake" style="text-decoration: -webkit-letterpress;">Molly Yeh</a><span style="text-decoration: -webkit-letterpress;"> who inspired this entire venture. By the way, this recipe makes enough for 2 cakes or for an epic 4 layer ice cream cake.</span></div>
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First the cake:</div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 small bunch fresh mint (bonus points if you have chocolate mint)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 1/4 cup coconut milk </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 3/4 cup sugar</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 3/4 cup all-purpose flour</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3/4 cup unsweetened cocoa powder</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 1/2 tsp baking powder</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 1/2 tsp baking soda</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 1/2 tsp kosher salt</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 cup canola oil </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tbsp vanilla extract</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 tsp peppermint extract</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 large eggs</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3/4 c boiling water</span></div>
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Cake directions:</div>
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In a small saucepan bring the coconut milk to a boil. Rip up the mint leaves into the milk. Cover saucepan with lid and turn down heat to low for 15 minutes. Let cool to room temperature. Strain out leaves and measure only 1 cup of the milk to use. </div>
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Preheat oven to 350 degrees. Grease and line 2 round 8 inch cake pans with parchment paper. Springform pans would be ideal but not necessary.</div>
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Mix together the dry ingredients in a small bowl. In a larger bowl whisk together the oil, sugar, eggs, and coconut milk. Add the extracts. Fold in the dry ingredients. Whisk in the boiling water. Pour into prepared pans. Bake for 28 minutes. Let cool completely. Then wrap and freeze.</div>
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Then the cookie crumble (aka magic shell plus oreos)</div>
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2 1/2 cups Newman's Mint Oreo Cookies (almost whole package)</div>
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8 ounces semisweet chocolate chips</div>
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2 tbsp coconut oil</div>
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In a food processor, blend the Oreos in 3 separate batches to form cookie crumbs. You want them to look like crumbs! Transfer to a mixing bowl.</div>
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Then melt the chocolate and coconut oil together in the microwave, stirring until smooth. Add to cookie crumbs once finished. </div>
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Spread a thick layer of the crumble over both cakes. Wrap in plastic wrap and freeze again. </div>
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For the ice cream</div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 cup fresh mint leaves, divided</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 1/2 cups raw cashews (soaked overnight and rinsed)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 14-ounce can full fat coconut milk or coconut cream </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 1/2 tsp peppermint extract </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/4 cup cane sugar</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/4 cup maple syrup </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3 tbsp coconut oil, melted</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tbsp vanilla extract</span></div>
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Pour coconut milk into small saucepan. Bring to a boil over medium high heat. Add half the mint leaves. Turn down heat to low and middle the leaves with a wooden spoon. Cover and let steep for 15 minutes. Turn off heat and let cool. </div>
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Add coconut milk plus cooked mint and fresh mint to blender and blend until mint is completely immersed. Add the rest of the ingredients minus the peppermint extract and blend again until really smooth. Add the mint extract 1/2 tsp at a time until you get an acceptable level of mintyness. Process in ice cream maker. </div>
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Get cakes out. Spread the finished ice cream onto the cakes just up to the edges. Sprinkle with crushed mint Oreos. Cover with plastic wrap and freeze until firm.</div>
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Let cakes thaw 15 minutes before singing happy birthday and serving!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6qodLbZ81KJJQKm_Zxq66YNyTSuPaDXB8PMt9SDRxfBvjApyizyg0OI8usul2zn_jL7nvddWnXttIhdhqtgCZu7bIWr4kv9uFNFYNsD-17ZDLhTPGOZsWh1Kj3MpDI9AvSFI6Svu6Zk/s1600/IMG_0930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6qodLbZ81KJJQKm_Zxq66YNyTSuPaDXB8PMt9SDRxfBvjApyizyg0OI8usul2zn_jL7nvddWnXttIhdhqtgCZu7bIWr4kv9uFNFYNsD-17ZDLhTPGOZsWh1Kj3MpDI9AvSFI6Svu6Zk/s320/IMG_0930.JPG" width="320" /></a></div>
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Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com1tag:blogger.com,1999:blog-3483340662483289029.post-63508721593223240122015-08-17T15:42:00.002-04:002015-08-17T15:43:27.991-04:00Tahini Ice Cream with Berry Crumble<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">
The berry crumble is from 101 Cookbooks. Her recipe has a doubled crumb topping. Hell yes. Also berry season. I just used sesame seeds instead of poppy seeds. The tahini ice cream uses an ice cream base from Minimalist Baker. It has been my preferred vegan ice cream since the cashews mellow out the coconut flavor. Basically the coconut is not as prevalent. The tahini ice cream is everything. </div>
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Also since we were at family dinner, I didn't get a great shot of the ice cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVwv9LeOk2FrXoCD8_l52yi7-LyVb5LybzVylgvIKxUXPoDIfsAcRRfry8xLBK4i0M6Vzg5O1pBW0_w9lgsL-UoTKaoDQF-46Np9ue0cb87reLLW0sC6fxKAf6JecBgPng81F4bbNOcA/s1600/IMG_0818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVwv9LeOk2FrXoCD8_l52yi7-LyVb5LybzVylgvIKxUXPoDIfsAcRRfry8xLBK4i0M6Vzg5O1pBW0_w9lgsL-UoTKaoDQF-46Np9ue0cb87reLLW0sC6fxKAf6JecBgPng81F4bbNOcA/s320/IMG_0818.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq5KDWyTL5T3oLEpbXR9ExVd4qePcgJ0Qbja0opktgBAtR_jNyy8LL7eUGoK8MPrO2ITnXl-ns_mFaqwzd-iMv73xjvwyYQZ5x3R0TKwevllJmyCznOx0ULnUZAGM87z-eO9_HPMM__I/s1600/IMG_0827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq5KDWyTL5T3oLEpbXR9ExVd4qePcgJ0Qbja0opktgBAtR_jNyy8LL7eUGoK8MPrO2ITnXl-ns_mFaqwzd-iMv73xjvwyYQZ5x3R0TKwevllJmyCznOx0ULnUZAGM87z-eO9_HPMM__I/s320/IMG_0827.JPG" width="240" /></a></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">
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<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">Tahini Ice Cream </span><br />
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1 can full fat coconut milk</div>
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1 cup cashews, soaked overnight </div>
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2 tbsp coconut oil </div>
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1/2 cup tahini </div>
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1/2 cup maple syrup </div>
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2 tbsp brown sugar (optional)</div>
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1 tbsp vanilla extract </div>
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1 pinch sea salt </div>
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Blend everything until smooth. Chill for 4 hours. Churn in ice cream maker. Pour ice cream into frozen glass container and chill. Let thaw for 15 minutes before serving over berry crumble! </div>
Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-77017469223191098852015-07-27T13:55:00.000-04:002015-07-27T13:55:59.224-04:00Apricot Lavender Cake<div class="separator" style="clear: both; text-align: center;">
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">At the blueberry farm we bought some apricots in addition to the blueberries. I had seen this recipe on a fellow food blogger's Instagram and wanted to make it right away. Lavender forever. I didn't have a springform pan, so I split the cake into 2 pans. The recipe is from Plenty More via </span><a href="http://thebakingbird.com/cake-recipes/apricot-walnut-and-lavender-cake/" style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start;">The Baking Bird</a><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">. I've been cooking my way through Plenty (the original book) now that it's summer and all the vegetables are in season. Our tomatoes are just ripening now. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvDJkoU71LKS2TOcf00SooVx5j1naRZcY2nU6uXONk9dA1o9bYPxOtZMiaQUOlAJphxLjA7Q46wR3R7gPo2b4sDdD2Ou38VxIocNBt6YAArSKK2E6Gp4l9xIwC4FlDI3KfM7uHfIQLf0/s1600/IMG_0917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvDJkoU71LKS2TOcf00SooVx5j1naRZcY2nU6uXONk9dA1o9bYPxOtZMiaQUOlAJphxLjA7Q46wR3R7gPo2b4sDdD2Ou38VxIocNBt6YAArSKK2E6Gp4l9xIwC4FlDI3KfM7uHfIQLf0/s320/IMG_0917.JPG" width="240" /></a></div>
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<span style="color: rgba(0, 0, 0, 0.7019607843137254); font-family: UICTFontTextStyleBody;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 17px; text-decoration: -webkit-letterpress;"><br /></span></span></div>
<ul style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); box-sizing: border-box; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; text-align: center; text-decoration: -webkit-letterpress;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">¾ cup plus 1 Tablespoon unsalted butter, room temperature</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 Tablespoons coconut oil</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup plus 1½ Tablespoons white sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1¼ cups almond flour</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">4 eggs, beaten</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup pecans</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">¾ cup all-purpose flour</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1/8 tsp sea salt </span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">½ teaspoon almond extract</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">grated zest of 1 lemon</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1½ teaspoons dried lavender buds</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">11 ripe apricots, halved and pitted</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;">Turbinado sugar </li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 375 degrees F. Grease 2 8 inch pans.</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Process the pecans and lavender in a food processor until the mixture looks like coarse crumbs. In a large mixing bowls, combine The butter, oil, sugar, and almond flour until fluffy. Add the eggs one at a time, whisking after each addition to incorporate fully. continuing to beat until well incorporated. Fold in pecans, lavender, flour, vanilla, lemon zest, and teaspoon salt.</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Fill pans with cake batter and arrange apricot halves cut side up. Push down slightly so they are securely in place in the cake. Sprinkle with turbinado sugar.</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Bake for 40 minutes until golden brown. </span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none outside !important; margin: 0px 0px 0px 10px; padding: 0px; text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">I served each slice with a dollop of mascarpone and a drizzle of honey.</span></li>
</ul>
Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-77629786389553367022015-07-27T09:02:00.001-04:002015-07-27T09:03:47.599-04:00Lavender Peaches with Mascarpone and Amaretti <span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">Peaches with Lavender Sugar and Amaretti Cookies</span><br />
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It's peach season! I've been making these for years but originally I saw the recipe while watching Giada on the Food Network. This <a href="http://kitchensanctuary.com/2015/02/chewy-amaretti-cookies/">recipe</a> includes gram measurements for the cookies. <a href="http://www.loveandoliveoil.com/2013/06/amaretti-morbidi-cookies.html">Love and Olive Oil </a>has a recipe that uses cup measurements. I was just really excited to use my scale.</div>
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I also made powdered sugar for this recipe in my Vitamix. It was pretty exciting! (I inhaled a lot of sugar granules in the process)</div>
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Amaretti Cookies </div>
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<ul style="box-sizing: border-box; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">3 large egg whites </span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">280g/9.9oz almond meal</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">280g/9.9oz white sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">3/4 tsp natural almond extract (the artificial kind is too strong)</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">½ tsp vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);"><br /></span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">For rolling:</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">2 heaped tbsp. white sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">2 heaped tbsp. powdered sugar</span></li>
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Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Fill 2 separate bowls with the different sugars.</div>
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In a large mixing bowl and using a mixer, whisk the egg whites to stiff peaks. If you lift your beaters out of the egg mixture, the peaks that form should not fall over.</div>
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Fold in the rest of the ingredients with a spatula. The dough will be sticky.</div>
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Scoop tablespoonfuls of dough and roll them in the white sugar first followed by the powdered sugar. The method helps all the powdered sugar not dissolve in the dough. It actually worked! </div>
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Place cookies 1 inch apart on cookie sheets. Bake for 15 minutes or until lightly golden brown. Let cool on cookie sheets.</div>
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The site said they're good for 3-4 days, so I froze about half of mine for later.</div>
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I usually serve 1 peach/person, so I'll just do a general guideline.</div>
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Ingredients:</div>
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Firm, ripe peaches</div>
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White wine</div>
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Mascarpone cheese, at room temperature </div>
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1/4 cup white sugar</div>
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1/2 tsp dried lavender buds </div>
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Blend the lavender with the sugar or grind in a mortar and pestle. Halve the peaches neatly and take out the pit using a little knife. Sprinkle peach halves with the lavender sugar. </div>
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Heat a cast iron pan on medium heat until pretty hot. Spray with coconut oil. Lay peaches cut side down for about 5 minutes without moving them. You want them to be a nice brown color on the edges. Alternatively grilling them would be amazing. Flip over the peaches with a spatula and cook for another 2 minutes. Add a splash of white wine and let cook down for another minute. Now you have a delicious syrup to serve with the peaches.</div>
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Serve the peaches with their natural syrup, a sprinkle of extra lavender sugar, a tablespoonful of mascarpone for each peach half, and one crumbled cookie for each peach half. Done. Easiest summer dessert.</div>
Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-83479095435232184382015-07-14T14:07:00.001-04:002015-07-14T14:09:45.883-04:00Currant Tart<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">
The first time I had currants was working at Garden Dreams. We had a couple bushes at the farm. I had no idea the berries were edible or better yet, delicious. They're really tart but paired with creamy coconut and sweet almonds they are perfect. The recipe for the almond tart came from this shortbread <a href="http://www.kingarthurflour.com/blog/files/2014/12/almond-flour-shortbread-cookies-7-900x600.jpg">recipe</a>. </div>
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I made this on a weekend when my sister and I stayed at home alone. We ate lots of ice cream and watched the Lizzie McGuire movie. Ya!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7rvGh5nOEcosnk78NewsAa9SGrPHlcNSCB6KzZ724HuL_GxAlFaCRSuEnsrubY1E_IX_mHoWulXD3yVdSLGBLZR4lnd-0RT5ZFhSe0zwRPwZqEyTFGJ9kiJqYpE5W38KkZnMMdXl5M4/s1600/IMG_0609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7rvGh5nOEcosnk78NewsAa9SGrPHlcNSCB6KzZ724HuL_GxAlFaCRSuEnsrubY1E_IX_mHoWulXD3yVdSLGBLZR4lnd-0RT5ZFhSe0zwRPwZqEyTFGJ9kiJqYpE5W38KkZnMMdXl5M4/s320/IMG_0609.JPG" width="240" /></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Crust:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 cups almond flour<br style="box-sizing: border-box;" />1/2 cup softened butter</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/3 cup confectioners’ sugar<br style="box-sizing: border-box;" />1 teaspoon cinnamon<br style="box-sizing: border-box;" />1/4 teaspoon salt<br style="box-sizing: border-box;" />1 tbsp honey<br style="box-sizing: border-box;" />1 teaspoon vanilla extract</span></div>
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Toppings:</div>
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1 bunch red currants</div>
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1/2 cup dark chocolate chips</div>
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Cream:</div>
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1 can full fat coconut milk, chilled overnight in fridge</div>
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1 vanilla bean, scraped</div>
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1/3 cup powdered sugar</div>
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<span style="background-color: rgba(255, 255, 255, 0);">To make crust:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="background-color: rgba(255, 255, 255, 0);">Place dried ingredients in a food processor and blend. Add wet ingredients and blend again. Mixture will be soft. Also you can do this all by hand.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">In a 10 inch pie pan, spread out the cookie mixture on the bottoms and sides just like a pie crust. It's very sticky so you can use a greased spatula or just your hands to help you along. Cover with plastic wrap and refrigerate for 1-2 hours.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 350 degrees. Remove plastic wrap and prick dough with a fork all over. Bake for 15-20 minutes until crust is a nice golden brown color. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Let cool on a rack for 5 minutes. Sprinkle chocolate chips over the crust and let melt for 5 more minutes. Carefully spread chocolate with a spatula over the bottom of the crust. Let crust cool completely, then chill in refrigerator until ready to serve.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">To make coconut whipped cream:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Chill ceramic bowl and beaters in freezer for 10 minutes. Remove can of coconut milk from fridge. Scoop out the cream on top and place into chilled bowl. Beat on low increasing speed until medium. Add in vanilla bean caviar and powdered sugar gradually. Increase speed up to high until the mixture looks like whipped cream! </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Pour into chilled tart.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Top with currants. I kept the fruit on the vine- people can pick them off as they eat. It's prettier that way.</span></div>
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Tart keeps in the fridge for 1-2 days.</div>
Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com1tag:blogger.com,1999:blog-3483340662483289029.post-91806002386764871092015-07-14T11:39:00.002-04:002015-07-25T09:58:03.312-04:00Oatmeal Pancakes<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">These oatmeal pancakes are the basis of almost every brunch I make. Back in pharmacy school, my friends would make a batch after our exams (which were at 7 am!). It would be a way of celebrating having our lives back if only until the next exam. These were ladies who joined me in many adventures, bikes tours, and cooked meals. Also lots of studying that didn't get done. And sleeping in class. The recipe is from an old school cookbook, but I couldn't find it online. Does this count as citing my source? Am I the worst? Probably. </span><br />
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I had the recipe written on the back of my pharmacology notes with doodles and stickers from my friends. I'll keep it forever but just in case of zombie apocalypse, etc I'll have it on the internets just in case. Just kidding, I have it memorized. </div>
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This is my adaption. The recipe does great with substitutions. Just don't use gluten free flour. They will turn into rubber. Trust me. You can double, triple, etc the recipe.<br />
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Other substitutions/additions:</div>
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For the flour:</div>
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1/2 cup buckwheat + 1/2 cup whole wheat flour</div>
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1 cup white whole wheat flour </div>
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For the sugar:</div>
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1/3 white sugar for brown sugar</div>
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Oats:</div>
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Same amount of instant oats</div>
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Buttermilk:</div>
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1 1/3 cup milk + 1 tsp vinegar</div>
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Same amount of thinned plain yogurt</div>
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Egg:</div>
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Flax egg instead</div>
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Chia egg instead </div>
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Additions:</div>
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1/2 cup blueberries</div>
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1/2 cup chocolate chips</div>
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2 tbsp flax seed</div>
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Makes 9 medium pancakes</div>
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1 cup spelt flour</div>
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1/2 cup + 2 tbsp rolled oats</div>
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1/2 tsp baking soda</div>
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1/2 tsp sea salt</div>
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1 tsp cinnamon </div>
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1/3 cup brown sugar </div>
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1 egg</div>
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1 1/2 cups buttermilk</div>
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2 tbsp coconut oil, melted</div>
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Mix dry ingredients together in a medium mixing bowl with a whisk. Make a well and pour in wet ingredients. Whisk until just mixed and few lumps remain. Let sit for 5-10 minutes.</div>
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Cook over medium heat until golden brown. Keep in oven at 200 degrees until ready to serve.</div>
Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com2tag:blogger.com,1999:blog-3483340662483289029.post-80754055301700423432015-07-14T11:28:00.000-04:002015-07-14T11:29:50.689-04:00Buttermilk Panna Cotta with Sunflower Seed Brittle<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">Rarely do I try a restaurant without a recommendation or a quick glance at Yelp or TripAdvisor. I just hate paying for food that I can easily make myself. I am literally turning into my mom, ha. We can't take her anywhere because she makes the best food. </span><br />
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Nick and I were in Easton for our anniversary and all of the restaurants had a long, long wait. So we walked and came across an Italian restaurant and took a chance. It was incredible. We had whole artichokes stuffed with breadcrumbs, Parmesan, and butter. For the meal, rhubarb and strawberry white pizza. I love when chefs totally try something I would never think to make. For dessert we had panna cotta with fresh strawberries and amaretti cookie crumbs with espresso. I was up until 3 after that but it was worth it. So I've been wanting to make panna cotta for awhile. Now I want to make it all the time. You don't even have to turn on the oven for this dessert. It's so light and fresh. Need I say more?</div>
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The sesame seed brittle is from the My New Roots cookbook which I cannot rave about enough. It is amazing. I'm cooking through almost every recipe in the book since it starts with spring and follows the seasons. The recipe for this brittle was featured over at <a href="http://www.sproutedkitchen.com/home/2015/3/17/sunflower-seeded-brittle.html">Sprouted Kitchen</a>. You can also use any store bought or homemade brittle. I've even used homemade granola. Anything with crunch. </div>
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The rhubarb butter is from<a href="http://pghkitchen.blogspot.com/2015/06/rhubarb-butter.html?m=1"> this recipe</a>.</div>
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The panna cotta is from <a href="http://www.marthastewart.com/337686/buttermilk-panna-cotta-with-strawberries">Martha Stewart</a> who seems to have every recipe ever on her site. </div>
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Instead of dessert, maybe try this in a large tart pan for super fancy brunch?? </div>
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Makes 6 servings </div>
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2 cups buttermilk (whatever fat content you choose- I always go for full fat)</div>
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1 1/2 teaspoons unflavored gelatin</div>
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2/3 cup heavy cream</div>
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Scant 1/2 cup sugar </div>
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1 vanilla bean, split</div>
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Set 6 ramekins out on the counter.</div>
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In a heavy pot, pour in 1 cup buttermilk. Sprinkle gelatin evenly over this buttermilk. Then give it a quick stir and let sit for at least 5 minutes.</div>
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Meanwhile, bring the cream, vanilla bean, and sugar just to a boil. Then pour into the buttermilk/gelatin mixture. Turn the burner to low heat and whisk until gelatin dissolves and no lumps remain. Just a couple minutes.</div>
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Stir in the rest of the buttermilk. Take out vanilla bean. </div>
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Pour gelatin mixture into the ramekins. Cover with plastic wrap. Leave in the refrigerator for 4 hours until set. Does this remind you of making jello? Because it really is that easy</div>
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<br /></div>
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To make:</div>
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Top with a dollop of rhubarb butter. Crush some brittle and sprinkle on top.</div>
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I didn't bother to unmold the panna cotta for even more ease.</div>
Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-82110439347794838292015-07-13T18:45:00.001-04:002015-07-13T18:45:12.915-04:00Roasted Parmesan Green Beans<div class="separator" style="clear: both; text-align: center;">
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It's way too hot out to have the oven on at 400, but I went ahead and did it anyway to make these tasty parmesan-coated green beans with garlic mayo sauce. I actually made one smallish batch, finished them off, and then wanted more and still had leftover dip - so I turned the oven back on and make another round.<br />
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They are worth a even-hotter apartment. It looks like it's about to rain, so hopefully it will cool down soon!</div>
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<span style="color: #660000; font-size: x-large;"><b>Roasted Parmesan Green Beans with Dipping Sauce</b></span><br />
<i>From <a href="http://www.bunsinmyoven.com/2015/04/13/roasted-green-beans-with-creamy-dipping-sauce/" target="_blank">Buns in My Oven </a></i><br />
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2 big handfuls green beans, rinsed & trimmed<br />
1/4 cup or more Parmesan cheese, grated<br />
1 tbsp olive oil<br />
sea salt<br />
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1/4 cup mayonnaise<br />
1 tsp Dijon mustard<br />
1/2 tsp garlic powder<br />
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Preheat oven to 400. Line a baking sheet with foil or parchment paper. In a bowl, toss the green beans in olive oil and cheese. Spread them out on the baking sheet and sprinkle with a little sea salt. Roast for about 20-25 minutes, turning mid-way if you want. (I didn't.)<br />
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To make the dipping sauce, mix up the mayo, mustard and garlic powder in a small bowl or ramekin. I'm going to make it this way next time I make fries or <a href="http://pghkitchen.blogspot.com/2015/03/baked-chicken-tenders.html" target="_blank">chicken fingers</a> - I've made a lot of mayo & mustard dips and never thought of adding garlic powder. It's very good. :)<br />
<br />Laurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.com1tag:blogger.com,1999:blog-3483340662483289029.post-42144504765495102332015-07-06T22:41:00.000-04:002015-07-06T22:41:15.527-04:00Watermelon Rosemary Lemonade<div class="separator" style="clear: both; text-align: center;">
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Watermelon is my favorite fruit to make agua fresca - I usually just blend it up, maybe strain it and add lime juice. It's very refreshing and a pretty pink. This recipe was originally a boozy one with gin, but I've been drinking it booze-less for now. The boozy version adds 8 oz of gin.<br />
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<span style="color: #274e13; font-size: x-large;"><b>Watermelon Rosemary Lemonade</b></span><br />
<i>Adapted from<a href="http://food52.com/recipes/13319-boozy-watermelon-rosemary-lemonade" target="_blank"> a recipe on Food 52</a></i><br />
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1/2 of a medium-sized watermelon, cut into big cubes<br />
5-6 lemons, juiced<br />
2 sprigs rosemary<br />
1/2 cup sugar + 1/2 cup water<br />
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Blend the watermelon in a blender, juicer or food processor until completely blended. You don't have to strain watermelon juice, but I normally do - sometimes I leave in a little pulp but not all of it. I got about 4 cups of strained juice from half a medium watermelon.<br />
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In a small saucepan over medium low heat, melt the sugar in the water, with the rosemary sprigs. Once the sugar is melted, put the lid on the saucepan and let the rosemary infuse the simple syrup for at least 15 minutes, an hour or more if possible.<br />
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In a pitcher, mix the watermelon juice with the lemon juice and rosemary syrup. Either chill it in the fridge until cold or serve it immediately with ice. If you want, throw in rosemary and lemon slices.Laurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-65673995490515529222015-07-03T20:22:00.000-04:002015-09-03T23:12:45.560-04:00Queso Dip<div class="separator" style="clear: both; text-align: center;">
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There are tons of variations on queso dip - here's the one I usually make if I'm not doing the slightly less classy but very delicious Velvetta and salsa version! If you want to mix it up, you can add corn, black beans, chopped jalapeños or different types of salsa or hot sauce.</div>
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<b><span style="color: #274e13; font-size: x-large;">Queso Dip</span></b></div>
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5 oz cream cheese, chopped into 1" pieces</div>
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1 cup mozzarella cheese, shredded (pretty much any mild cheese will be good)</div>
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1/4 cup tomatillo salsa</div>
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1/4 cup milk</div>
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1 clove garlic, minced</div>
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1 tsp cumin</div>
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1 tsp veg oil</div>
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In a medium saucepan, fry up the garlic and cumin in the vegetable oil until fragrant. Drop in the cream cheese and let it soften a little before adding in the cheese, salsa and milk. Keep stirring until it's all integrated and smooth. I keep mine pretty thick but you can add more milk or salsa to thin it out.</div>
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I don't usually top it with anything, but you can see in the picture that this time I spooned some more salsa and a few roasted cherry tomatoes on top. You can also throw some cilantro on there, </div>
<br />Laurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.com2tag:blogger.com,1999:blog-3483340662483289029.post-82563405056966087812015-07-01T20:28:00.001-04:002015-09-03T23:20:51.712-04:00Potluck-Ready Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxkIKebnzfieYJTaduz43rXox8IvVHvaU-GTCmkbJvpXlOOp8DvzADpVbYucqFLm-_O1wcG9wpWTXb1jEMlwTitdWn87HzMN0il4YGrKplwQPaIeEddbaMg1wn-NOCM4tqYUbu2NZERvZ/s1600/IMG_0539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxkIKebnzfieYJTaduz43rXox8IvVHvaU-GTCmkbJvpXlOOp8DvzADpVbYucqFLm-_O1wcG9wpWTXb1jEMlwTitdWn87HzMN0il4YGrKplwQPaIeEddbaMg1wn-NOCM4tqYUbu2NZERvZ/s400/IMG_0539.jpg" width="400" /></a></div>
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Back when I was in AmeriCorps we had potlucks ALL THE TIME. People were pretty serious about them, too. Since then, I've learned that potlucks are not quite so frequent in your average office environment. However, we did have a potluck recently when our group of AmeriCorps members finished their one-year term. I made this almost-store-bought pasta salad after work the day before. </div>
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This is pretty much a combo of a few things I picked up at Trader Joe's, so I'll write it up as I made it. Obviously, this is not sponsored by Trader Joe's. I wish!!</div>
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<span style="color: #274e13; font-size: x-large;"><b>Potluck-Ready Pasta Salad</b></span></div>
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1 bag vegetable radiatore pasta (the multi-colored spiral-y one)</div>
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1 container pre-cut Healthy 8 chopped vegetable mix <span style="font-family: inherit;">(or do the chopping yourself: <span style="background-color: white; line-height: 18.2000007629395px;">red and green cabbages, carrots, broccoli, jicama, bell peppers, radishes and celery)</span></span></div>
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1 container crumbled feta</div>
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1 small can sliced black olives</div>
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1/3 cup red wine vinegar</div>
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2 tsp lemon juice</div>
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2-3 cloves garlic, minced</div>
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2-3 tsp dried oregano</div>
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1 tbsp fresh dill, chopped</div>
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1/3 cup olive oil</div>
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Combine the pasta, veggies, feta and olives in a large bowl. In a separate small bowl, mix together the vinegar, lemon juice, garlic, oregano, dill and olive oil. Pour over the pasta and mix well.</div>
<br />Laurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-61146517635495660392015-06-30T11:23:00.001-04:002015-06-30T11:25:48.665-04:00Moroccan Stew<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">
Lately we've been hosting Sunday night family dinners. Family dinner is basically when my cousins and I get together and eat all the food. We go out to eat or we stay in and have a homecooked meal. It's becoming a tradition in the same way that soup group or girl dinner was in Pittsburgh. Some highlights lately have been fish tacos, peanut noodles, and this stew! Restaurant-wise, Vedge was literally the best dining experience of my life (so far). All vegan. All vegetables. I mean the rutabaga fondue was enough to make me fall of my chair.</div>
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Also, with Sunday dinner comes Game of Thrones. Sadly it's over now but this stew from <a href="http://www.thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/">The First Mess</a> makes it better. I doubled the recipe easily to serve all of us.</div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 tbsp coconut oil<br />1 red onion, small dice<br />1 tbsp cinnamon<br />2 tsp ground cumin<br />2 tsp ground coriander<br />1/2 tsp red chili flakes<br />3 cloves of garlic, minced<br />5 dates, pitted + chopped<br />2 carrots, chopped<br />1 large or 2 small sweet potatoes, peeled + chopped<br />1 28-ounce can crushed tomatoes<br />3 cups vegetable stock or water<br />1 yellow pepper, chopped<br />2 cups cooked chickpeas<br />salt + pepper</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 bunch lacinato kale</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Heat the coconut oil in a soup pot over medium-low heat. Add the onions and cook until soft and translucent. I just let this cook for 15 minutes or so stirring occasionally. Then add spices plus garlic and cook for 5 minutes more, stirring constantly. Watch out for the spices burning. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Add the dates, carrots and sweet potatoes. Add the tomatoes and stir. Add the vegetable stock. Boil the soup then turn down heat to medium and simmer for 15 minutes. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Add the chopped yellow peppers and chickpeas and stir the soup. Season the whole thing again with salt and pepper. Simmer until everything is cooked to your liking. Chop the kale and add to the pot for a couple minutes. Serve with brown rice, additional dates, or bread + cheese to make it a meal.</span></div>
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Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-79030324316006185682015-06-29T19:16:00.003-04:002015-06-29T19:17:46.644-04:00Chocolate Hazelnut TartOMG this chocolate hazelnut tart! This is going to become a staple in my life. Lately I've just been trying to blog things I know I'll be making again and again. Maybe some special occasion recipes once in awhile. I usually have all the ingredients to make this dessert on hand minus the hazelnuts. Laura had me listen to a podcast on chocolate in Ecuador and it just reinforced my chocolate hoarding tendencies. I prefer to buy the chocolove brand. I love the pretzel milk chocolate and the hazelnut. Really I'll take any flavor. After Ecuador, I'll try to seek out Kallari chocolate too. Organic and so so delicious!! We went to the kallari store twice and had hot chocolate (we drank this daily), brownies, and chocolate mouse. Also just chocolate bars whole. Guh. In fact, I'm having severe chocolate withdrawal as I type this. (Don't worry, I have Justin's peanut butter cups stashed in my purse.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xSENjW_qIarfPLhEcbywIXaMTi6ebc9kQeoHRT93xUA1-qjl7IFjTfwJyesRXX83_6M9dc9TtPAE2vgiQ1iFszz03ehc0ZliajeU0QzJ7iM_tj9e01F3nRVx6fqXTda-Q7RJ5DT04Kk/s1600/IMG_0499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xSENjW_qIarfPLhEcbywIXaMTi6ebc9kQeoHRT93xUA1-qjl7IFjTfwJyesRXX83_6M9dc9TtPAE2vgiQ1iFszz03ehc0ZliajeU0QzJ7iM_tj9e01F3nRVx6fqXTda-Q7RJ5DT04Kk/s320/IMG_0499.JPG" width="320" /></a></div>
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This recipe is from<a href="http://www.greenkitchenstories.com/mocha-black-bean-mousse-cake/"> Green Kitchen Stories</a>. This family cooks amazing food and travels all around the world! My goals in life!<br /><div>
Also sorry no pic for now- will update later. For now here's pic of a similar tart.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgZyBRk9F_SseBYOkXoi92U9bhSpne7PMPjQtkcL8X-Ug3Tl0m7Z6KssCmLmCUSUWW83D4O6leZSWFqcvlGMjUUgjl7TxPjI74AFbvndtihZ61UxSfIfjyX51jcILycZNiiIbiS6c5eI/s1600/IMG_0411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgZyBRk9F_SseBYOkXoi92U9bhSpne7PMPjQtkcL8X-Ug3Tl0m7Z6KssCmLmCUSUWW83D4O6leZSWFqcvlGMjUUgjl7TxPjI74AFbvndtihZ61UxSfIfjyX51jcILycZNiiIbiS6c5eI/s320/IMG_0411.JPG" width="320" /></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="margin: 0px; outline: none; padding: 0px; text-decoration: underline;">Crust!</span></span></div>
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1 cup hazelnuts, toasted</div>
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10 Medjool date's pitted</div>
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3 tbsp cacao powder</div>
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1 tbsp coconut oil</div>
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1 pinch sea salt</div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="margin: 0px; outline: none; padding: 0px; text-decoration: underline;">Filling</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="margin: 0px; outline: none; padding: 0px;">1 3/4 cups / 200 g cooked black beans </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">5 Medjool dates, pitted</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="margin: 0px; outline: none; padding: 0px;">1 tbsp coconut oil</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="margin: 0px; outline: none; padding: 0px;">1 1/2 tsp vanilla extract</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3/4 cup </span><span style="background-color: rgba(255, 255, 255, 0);">strong coffee</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="margin: 0px; outline: none; padding: 0px;">1/2 cup almond milk </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="margin: 0px; outline: none; padding: 0px;">5-6 ounces dark chocolate (70%)</span></span></div>
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Note: I used a 10 inch tart pan, so I increased the filling recipe.</div>
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<span style="background-color: rgba(255, 255, 255, 0);">Start by making the crust. In a food processor or blender, blend the hazelnuts until they are chopped finely. Not so much that it turns into hazelnut flour. I liked having some bigger chunks in the crust. Add the dates, coconut oil, cacao, and salt. Pulse until everything is mixed thoroughly. If the dates are hard, soak them in some water for 15 minutes and drain before making crust.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Press crust mixture into bottom of the tart pan. I greased my fingers with a little coconut oil to facilitate the process. Cover with plastic wrap and place in freezer while making filling.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Melt the chocolate with the almond milk. I did this quickly in the microwave. Stir to combine. Add the beans, dates, coconut oil, vanilla extract, and coffee to the blender and blend until completely smooth. Like really really smooth. Add the chocolate mixture into the blender and blend once more. Pour the filling on top of the crust and place it into the freezer overnight to a couple days. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">My favorite part of this dessert is that I can make it in advance. Also I can trick people into eating beans!</span></div>
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Oh ya and let it thaw for 30 minutes on the counter to soften up a bit.</div>
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Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-86693281032933416632015-06-29T19:04:00.002-04:002015-06-29T19:05:49.003-04:00Rhubarb Butter<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">
It's rhubarb time! I have an hour left at work and I am literally dragging. Thankfully I have this butter to drizzle on my oatmeal tomorrow. Things that keep me going...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xKm0UqpK9boLHNTe58WLOBS-WfYK2O0MNU5POxMAIneVgIsRsqMl8YbQOy-4qEnmiljUljICpWuKtzUw1FVvpKAjqlzpES0-H0Ws_7vkcrBrCgXbp3D-lmKgd2Dtb7P7Y_VtKL6Shaw/s1600/IMG_0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xKm0UqpK9boLHNTe58WLOBS-WfYK2O0MNU5POxMAIneVgIsRsqMl8YbQOy-4qEnmiljUljICpWuKtzUw1FVvpKAjqlzpES0-H0Ws_7vkcrBrCgXbp3D-lmKgd2Dtb7P7Y_VtKL6Shaw/s320/IMG_0545.JPG" width="320" /></a></div>
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(Makes about 1 1/2- 2 cups)<br /><div>
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4 stalks rhubarb, chopped</div>
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1 Granny Smith Apple, cored and chopped</div>
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1 handful strawberries, tops removed</div>
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1/4 honey</div>
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1/4 cup raw cane sugar</div>
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1/2 small lemon, juiced</div>
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1/2 tsp cinnamon</div>
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2 tsp vanilla extract</div>
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Add all ingredients to heavy ceramic pot and bring to a boil over medium heat. Cook for about 15 minutes until everything has softened and broken down substantially. Stir often. Then blend until smooth. Store in a mason jar for a couple weeks.</div>
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I've been putting the rhubarb butter on my oatmeal.</div>
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Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-29628264547618130652015-06-26T22:00:00.000-04:002015-09-03T23:21:20.238-04:00Chickpea + Avocado Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyDWBUILLeVBJdKuptfiyRwckHNbJbcKRFKnqtJYb6hGpimWc-EOlBFeNwdFvVFHxWe-5AVaMVIGxV8pafF7KdcnhQJ8Xtgj926RMqczBBI5eFH3JqvoGlWDyd1Lmo40i7yQtseJ8RFs8/s1600/IMG_0491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyDWBUILLeVBJdKuptfiyRwckHNbJbcKRFKnqtJYb6hGpimWc-EOlBFeNwdFvVFHxWe-5AVaMVIGxV8pafF7KdcnhQJ8Xtgj926RMqczBBI5eFH3JqvoGlWDyd1Lmo40i7yQtseJ8RFs8/s400/IMG_0491.jpg" width="400" /></a></div>
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The addition of avocado is a fun twist for a simple, quick homemade hummus. I got <a href="http://joythebaker.com/2014/01/creamy-avocado-hummus/" target="_blank">the recipe from Joy the Baker</a>, whose baked goods are AMAZING along with everything else on her blog.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYckw4eOfazhSJg2j_jKBGYcraq0kI7Vt0S8TVz2bVT3ItVMLyJIxW3xMDcizhHm-kjvPee0JDVL5nM3UIMEErd1oglfPgcYiSkDRyQNr66egX7BSeHGpgEcQb9j8f0fbyB982xm9rX2L8/s1600/IMG_0494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYckw4eOfazhSJg2j_jKBGYcraq0kI7Vt0S8TVz2bVT3ItVMLyJIxW3xMDcizhHm-kjvPee0JDVL5nM3UIMEErd1oglfPgcYiSkDRyQNr66egX7BSeHGpgEcQb9j8f0fbyB982xm9rX2L8/s400/IMG_0494.jpg" width="400" /></a></div>
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I ate most of the hummus with pita chips and fresh veggies, like the snap peas from my garden, but I also made a really good pita sandwich with chicken (with lettuce that's also from my garden!). </div>
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<b><span style="font-size: large;">AVOCADO HUMMUS</span></b></div>
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1 can (15 oz) chickpeas</div>
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2 ripe avocados</div>
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1/4 cup extra virgin olive oil</div>
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1/4 cup fresh lemon juice</div>
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1 1/2 tbsp tahini</div>
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2 cloves garlic</div>
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salt & pepper</div>
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Blend everything in a food processor until as smooth as you like - I like it to stay a little bit chunky for texture but some people like a very smooth hummus. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcbE7GUiomHf9hBVccgD6HKdjoFoOBb_I92m29c8gdNcHo0TC2Jj18-GXVLuR7VLNlIpklztUsGF21RC229VUImQarVAHSxMj_Bxentd72S6I5gY3St8r7P4f-1uui9zs30QVkT_FQsId/s1600/IMG_0492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcbE7GUiomHf9hBVccgD6HKdjoFoOBb_I92m29c8gdNcHo0TC2Jj18-GXVLuR7VLNlIpklztUsGF21RC229VUImQarVAHSxMj_Bxentd72S6I5gY3St8r7P4f-1uui9zs30QVkT_FQsId/s400/IMG_0492.jpg" width="400" /></a></div>
Laurahttp://www.blogger.com/profile/04878919739464008458noreply@blogger.com1tag:blogger.com,1999:blog-3483340662483289029.post-37957050541291924742015-06-15T19:54:00.000-04:002015-06-26T22:06:19.281-04:00Spring Pasta with Peas, Goat Cheese, and Smoked Salmon<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); border: 0px; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; max-width: 640px; padding: 0px 0px 15px; text-decoration: -webkit-letterpress; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">This recipe is like spring in a bowl. I checked out the Fairmount farmer's market which is just a couple blocks away from me. There are about 6ish vendors who all have gorgeous veggies, homemade bread, and jam! I snatched up some garlic scapes and basically the rest of the ingredients for this pasta dish. I also like working with measurements like 1 handful as it is closer to how I actually cook. This recipe is from <a href="http://www.whatkatieate.com/recipes/soft-sheeps-cheese-smoked-salmon-baby-pea-and-mint-pasta/">What Katie Ate.</a> You might recognize her books which I've seen all over. Gorgeous photography and traveling and food. All good things as far as I'm concerned. Also this is the back of the latest bust magazine.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">What you need:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 lb/454 g dried spaghetti</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 heaping cup frozen baby peas, defrosted</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">400g + plain goat cheese (1 large log)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">3 garlic scapes, chopped (optional)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Small bunch fresh dill</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Small bunch fresh basil leaves </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Small handful mint leaves (about 16)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 handful arugula </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Zest and juice 1 lemon</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/4 cup extra virgin olive oil</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/4- 1/3 cup hot pasta water </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">8 slices smoked salmon, torn into strips</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Garnish with fresh basil and dill and fresh Parmesan </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">What to do:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Cook pasta until al dente. Remember to reserve some pasta water when straining. Return the strained pasta to the cooking pot.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Add peas, goat cheese, herbs, lemon, and olive oil into a blender and blend until smooth. Season with salt and pepper. Add as much pasta water as needed to thin to a sauce consistency. Katie heats up the sauce but I skipped this. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qlFQZxs-v0D_J9LcJN4eorIuVqaH93VTPbNNY_tZfvtYqP_fLcYwEYceUtKhWrsr8jti1gMBekc5A1qaKMzk_OckaKim8f0jmTxtqTDS61bGcLjdneo1_wA8pOzQcoFeIXcLgRLiwx0/s1600/IMG_0530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qlFQZxs-v0D_J9LcJN4eorIuVqaH93VTPbNNY_tZfvtYqP_fLcYwEYceUtKhWrsr8jti1gMBekc5A1qaKMzk_OckaKim8f0jmTxtqTDS61bGcLjdneo1_wA8pOzQcoFeIXcLgRLiwx0/s400/IMG_0530.JPG" width="300" /></a></div>
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Stir the sauce into the pasta and heat for 3 minutes or so over medium low heat. Then plate the pasta then add the salmon and garnishes.</div>
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Note: the garlic scapes make the sauce less smooth but so much more delicious!</div>
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Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-50319143553691885252015-06-01T09:47:00.001-04:002015-06-06T22:39:18.781-04:00Zucchini Bread with Flax and Chocolate Chips<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;"><span style="font-family: inherit;">This recipe is easily doubled. I know there are a million zucchini bread recipes (and some I've been posted already). This one is my new favorite. It is unique because it has amazing texture. Kind of firm whereas most zucchini breads are just really mushy (in a good way!). I like to make muffins with this recipe and little loaves too. This bread is coming with me to Brittany's place! We're crashing there on our way to Quito. </span></span><br />
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<br />
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<span style="font-family: inherit;">I've been kind of on a traveling hiatus but this month has been a whirlwind of trips already. We spent a lot of time back in Pittsburgh for the marathon and the reunion weekend. It was much needed and so so refreshing to see everyone!! Also to get amazing burgers at OTB and to try all the desserts at the new bakery in South Side.</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Anyways it has been a year since I've been on a plane. That hasn't happened since I don't know when! So we're going on a 10 day adventure t</span><span style="font-family: inherit;">o YOLO and celebrate Kelly's first year of college. Ya!</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">This recipe is from my cousin's girlfriend via Pinterest via <a href="http://www.foodandwine.com/recipes/yogurt-zucchini-bread-with-walnuts">Food and Wine</a>. Sources!</span></div>
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<b><span style="font-family: inherit;"><br /></span></b></div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4kzULlGG8eQO_R_5pxnsGWV4ZXZxflFfybh1xpsT3hAon0PjDSHTmMOgaw_0dW-g6NiHGFRtdsQYF3OUFjulGyZOENxyg8RbnFt3o1n1COsaTjG-hYZZbNM27DaP4MM7nzDJnG4A1KI/s1600/IMG_0404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4kzULlGG8eQO_R_5pxnsGWV4ZXZxflFfybh1xpsT3hAon0PjDSHTmMOgaw_0dW-g6NiHGFRtdsQYF3OUFjulGyZOENxyg8RbnFt3o1n1COsaTjG-hYZZbNM27DaP4MM7nzDJnG4A1KI/s400/IMG_0404.JPG" width="400" /></a></span></div>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">2 cups all-purpose flour (I've also used spelt with success)</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1/4 cup flax seeds (whole)</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1/2 teaspoon cinnamon</span></li>
</ol>
<ol style="border: 0px; box-sizing: border-box; list-style: none outside; padding: 0px; vertical-align: baseline;">
<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1/2 teaspoon baking powder</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1/2 teaspoon baking soda</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1/2 teaspoon salt</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">3/4 cup plus 2 tablespoons sugar</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">2 large eggs</span></li>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1/2 cup vegetable oil</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1 tsp vanilla extract</span></li>
</ol>
<ol style="border: 0px; box-sizing: border-box; list-style: none outside; padding: 0px; vertical-align: baseline;">
<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1/2 cup fat-free plain Greek yogurt</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1 cup coarsely grated zucchini (from about 1 medium zucchini)</span></li>
</ol>
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<li style="box-sizing: border-box; margin: 0px 0px 15px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box; font-family: inherit; font-weight: bold;">1/2 cup chocolate chips </span></li>
</ol>
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<div>
<span style="font-family: inherit;">Preheat oven to 325 degrees. Grease whatever pans you are using. Mix dry ingredients together minus sugar. In a separate bowl mix the eggs, oil, and sugar together. Add the yogurt and then the zucchini. Fold the dry ingredients into the wet and just when mixed, add the chocolate chips.</span></div>
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<span style="font-family: inherit;">Bake for about an hour + 10 minutes until a knife can be removed cleanly from the center. These are the directions for a loaf pan. Muffins will only take 30 minutes or so.</span></div>
Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-78311976303577953142015-05-19T15:39:00.001-04:002015-07-14T11:24:37.145-04:00Bitchin' Sauce + Bowl<br />
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<span style="background-color: rgba(255, 255, 255, 0); font-weight: normal;">This sauce is amazing. Like really. I have been putting it on everything lately. Sweet potatoes, Bitchin bowls, empanadas. Additional ideas for dipping include raw or steamed veggies or chips. This sauce tastes like an awesome queso. The ingredient list looks ridiculous but these are probably all things you have in your kitchen already.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); font-weight: normal;">This recipe originates from the <a href="http://www.thefauxmartha.com/2012/01/23/bitchin-sauce/">Fauxmartha</a> and the San Diego farmer's market. Hopefully the next time I'm in California, I can check it out!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kbcKkAt32xJVgC0uw8JukBGZnDcyr1YQwGrJVaGSfeAbrnpQ_dyCzX1of59gbSa2j3yeJUjnXOjNd8OmYwNFaP7WZUB8toJPAWJY-yU3vtoiLkmO6PKZGfTvVfYcyJjY-B_hkVHb6yg/s1600/IMG_0623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kbcKkAt32xJVgC0uw8JukBGZnDcyr1YQwGrJVaGSfeAbrnpQ_dyCzX1of59gbSa2j3yeJUjnXOjNd8OmYwNFaP7WZUB8toJPAWJY-yU3vtoiLkmO6PKZGfTvVfYcyJjY-B_hkVHb6yg/s320/IMG_0623.JPG" width="320" /></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">The sauce:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); border: 0px; color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; font-style: inherit; font-variant: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">3/4 c. + 2 tbsp water</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 c. + 2 tbsp grapeseed oil</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 c. raw almonds, soaked overnight </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/4 c. + 2 tbsp lemon juice</span></div>
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1/4 cup nutritional yeast</div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 cloves garlic</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 tsp tamari </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 tsp salt</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 tsp cumin</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 tsp chili powder</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/4 tsp coriander</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/4 tsp smoked paprika</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tbsp raw honey</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tsp apple cider vinegar</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 chipotles in adobo sauce</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tsp adobo sauce </span></div>
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1/4 cup diced red onion </div>
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Rinse almonds after soaking. Place all ingredients in blender. Blend until super smooth. </div>
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Keeps in fridge for a week or so. </div>
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Back in college a couple of my good friends always had beans and rice for a quick dinner. With fried egg on top. The first time I ever had rice and beans was on a mission trip to Louisiana. Yum! This is like a step up.</div>
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Bitchin bowl:</div>
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Brown rice</div>
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Black beans or chickpeas</div>
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Sautéed onion plus cumin</div>
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Steamed greens (kale or spinach)<br />
Sautéed mushrooms</div>
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<a href="http://glutenfreegirl.com/2014/02/pickled-red-cabbage/">Pickled red cabbage</a> (I made my own but this one is similar)</div>
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Goat cheese Brie</div>
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Salsa </div>
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I should have probably added a fried egg</div>
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And obviously cover the entire bowl with sauce.</div>
Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-30064820556744252352015-05-19T14:32:00.001-04:002015-09-03T23:14:19.259-04:00Sweet Potato Black Bean Emapanadas<div>
I know Laura already posted an empanada recipe but these are a little different. The dough is from Martha Stewart and doesn't use milk. I made these for a picnic that ended up happening in our apartment instead. We will also be eating them on our plane ride tomorrow along with some zucchini bread and lots of chocolate. That's how I travel. No airplane food! Empanadas are the best for meals on the go. Next time I'll try a version made with masa harina as per my friend Sylvia.</div>
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Sweet Potato Black Bean Empanadas<br />
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<li class="components-item" style="margin: 0px 0px 1em; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">For the dough (<a href="http://www.marthastewart.com/339728/empanada-dough">source</a>):</span></li>
<li class="components-item" style="margin: 0px 0px 1em; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">3 3/4 cups all-purpose flour </span></li>
<li class="components-item" style="margin: 0px 0px 1em; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">3/4 teaspoon sea salt </span></li>
<li class="components-item" style="margin: 0px 0px 1em; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon white sugar</span></li>
<li class="components-item" style="margin: 0px 0px 1em; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">18 tablespoons unsalted butter, cold, cut into cubes</span></li>
<li class="components-item" style="margin: 0px 0px 1em; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0);">1/2 cup ice water</span></li>
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Mix the dry ingredients together in a large mixing bowl. Cut in the butter until the mixture looks like coarse crumbs. Alternatively do this all in the food processor. I like to add the liquid by hand though. So either way your dry ingredients will end up in a bowl. Pour a little water at a time into the flour mixture, tossing with a fork. You've added enough water when the dough can be kneaded together to form a ball. Cover with plastic wrap and refrigerate for 1 hour minimum. </div>
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Empanada filling:</div>
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1 red onion, diced</div>
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3 cloves garlic, minced</div>
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1 jalapeño, seeded and minced</div>
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1 sweet potato, cubed</div>
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1 - 28 oz can diced tomatoes, excess liquid drained</div>
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1 can black beans, drained and rinsed</div>
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1 small bunch cilantro, leaves only </div>
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1/2 tsp dried oregano </div>
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1 tsp cumin</div>
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1/2 tsp chili powder</div>
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1/4 tsp cayenne powder</div>
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Sauté the onion until translucent. Add the garlic and spices and cook for another 2 minutes. Add the rest of the ingredients and cook over medium heat for an additional 5 minutes. Let cool.</div>
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Preheat oven to 400 degrees. Make sure sweet potato is cubed into smaller pieces. Toss with some cooking oil and add to a baking sheet lined with parchment paper. Bake for 20 minutes or so until fork pierces through the potato easily. Let cool. Add to the rest of the filling ingredients and mix thoroughly.</div>
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You can refrigerate this filling before assembling the empanadas. Also this makes so much extra filling. I used the leftover filling as enchilada and taco toppings.</div>
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Assembly:</div>
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Split the dough into 4 parts. Roll out one of the parts of dough to 1/4 inch thick. </div>
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Use a bowl or cup to cut circles in the dough. I like making different sizes, so do what works for you. Add filling into the middle of each circle. Fold over dough and seal edges with hands. You can use a little water if your dough is dry. Use a fork to seal the dough even more and to make it look pretty. Repeat with all the dough. Line up the formed empanadas onto parchment paper lined baking sheets. Refrigerate for 30 minutes. Beat an egg in a small bowl. Brush the empanadas with the egg. Then bake at 400 degrees for 30 minutes or until golden brown.</div>
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You're done! Congrats!</div>
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Serve with Bitchin' sauce!! Will post that next, promise.</div>
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Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0tag:blogger.com,1999:blog-3483340662483289029.post-40138196467408074812015-05-12T11:11:00.001-04:002015-05-12T11:46:54.628-04:00Mint Chocolate Chip Smoothies<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">These mint chocolate chip smoothies have been my life for the last month or so. I'm not even kidding. I've been making them for dessert every single day and they still haven't gotten old. Each batch I make is different presumably because the ripeness of the bananas is not consistent and the strength of the fresh mint varies. I recommend adding ingredients a little at a time, tasting, and adding more. You cannot detract mint extract from a recipe. I would know since I drank a fair share of smoothies that taste exactly like toothpaste. On the plus side, they make my breath really fresh! </span><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); background-color: rgba(255, 255, 255, 0); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">The smoothies are based off of the Oh She Glows recipe.</span><br />
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Just last weekend I was in town for the Pittsburgh half marathon. I wasn't planning on actually doing it but I did. It was seriously painful and I promised myself I would not sign up for another race without training again. It was so much fun since I saw so many friends that weekend and during the race. I do love marathon weekend. There's nothing better than 10,000 runners gathered for 1 event. I was in Pittsburgh when the marathon started up again. Brittany and I handed out water and we were inspired to sign up the next year! When we finished she wouldn't even speak to anyone. That gives you a small idea of how difficult running a half or full marathon is (but still totally fun and worth it). Every year the race keeps getting bigger and more awesome. Yay Pittsburgh!<br />
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Makes 2 smoothies</div>
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2 frozen ripe bananas (but not too ripe)</div>
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1 3/4 cups light coconut milk (1 can)</div>
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1/4 cup almond milk</div>
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2 handfuls baby spinach</div>
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1 small handful fresh mint leaves</div>
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1/4- 1/2 tsp peppermint extract</div>
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1/2 tsp vanilla extract</div>
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1 tbsp maca powder (optional)</div>
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1 tbsp coconut oil (optional)</div>
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1/4 cup chocolate chips</div>
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Add spinach and mint to blender first. Then add milks, bananas, and vanilla. Blend. Taste then add the peppermint extract. Add the optional ingredients if desired. Blend until smooth. Then add chocolate chips and blend just until suspended. You could also just use mini chocolate chips and skip blending them. Try cacao nibs stirred in for a healthier option!</div>
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Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com1tag:blogger.com,1999:blog-3483340662483289029.post-71459156025850120392015-05-12T10:25:00.001-04:002015-05-12T10:26:08.851-04:00Lemon Poppyseed Pancakes<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">I originally saw a recipe for these lemon pancakes in a recent issue of Instyle that uses quinoa and rice flours. These are the perfect pancakes for spring! However, I lost it while my sister was turning the house upside down. I did find a similar recipe on<a href="http://www.foodandwine.com/recipes/lemon-poppy-seed-buttermilk-pancakes"> Food and Wine's</a> website. We've been trying to work towards a more minimalist life. There's a <a href="https://www.blogger.com/"><span id="goog_2109727809"></span>blog<span id="goog_2109727810"></span></a> in which the author has a total of 50 personal possessions (clothing, furniture, technology). That goal was tried and failed, but I think it is a gradual process. By the way, he doesn't count kitchen supplies, things that are shared by the family etc. He does count books though which are the hardest things to cut down on for me (and dresses). Anyway, Kelly and I have been giving more and more things away and I feel so much better. The feeling will be even greater once I cut down even more I think. I love the idea of being able to pack everything you have easily so you can go anywhere on a whim. As a side note, my mom (the hoarder) thinks we're nuts and goes through our donation bags all the time to rescue our stuff.</span><br />
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3/4 cup quinoa flour</div>
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3/4 cup brown rice flour</div>
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1 tablespoon arrowroot powder</div>
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2 tablespoons raw cane sugar</div>
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2 teaspoons baking powder</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon sea salt</div>
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1 1/2 cups buttermilk </div>
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2 large eggs</div>
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2 teaspoons vanilla extract</div>
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zest of 2 lemons</div>
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3 tablespoons lemon juice</div>
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2 tablespoons poppy seeds </div>
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6 tablespoons butter, melted and cooled</div>
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Firstly you want everything at room temperature. Sometimes I just leave the eggs and butter out overnight for ease the next morning. Whisk dry ingredients together in a small bowl. Mix all the liquid ingredients together in a medium bowl. Add the dry ingredients to the liquid. Then cook pancakes on a skillet over medium heat with plenty of butter. I used a 1/3 cup measure. This recipe makes enough for about 4 people. Serve with maple syrup and butter.</div>
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Michellehttp://www.blogger.com/profile/17407873349082056389noreply@blogger.com0