tag:blogger.com,1999:blog-46553598058251653902024-03-05T17:42:42.667-05:00Addicted to CookingReshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-4655359805825165390.post-17088332208403984692010-04-21T13:17:00.000-04:002010-04-21T13:17:33.518-04:00My cake and an Update<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9A11rcO-TVVsZZqyTKat4nqmBEg78mqnQZPpsomBoYN6wzfq1dQsPoDe5Clc5PmTS8vbieU_EQouYtadbo4HsMFSc8nfk9LBH0HmyOa9e0ej5ktxg5ygWfhNK4YX95bSMZIWyW52Zfmgr/s1600/IMG_8197A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9A11rcO-TVVsZZqyTKat4nqmBEg78mqnQZPpsomBoYN6wzfq1dQsPoDe5Clc5PmTS8vbieU_EQouYtadbo4HsMFSc8nfk9LBH0HmyOa9e0ej5ktxg5ygWfhNK4YX95bSMZIWyW52Zfmgr/s320/IMG_8197A.jpg" width="320" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i><span style="color: #783f04; font-size: large;">O</span></i>k yeah it is totally not fair that I have not blogged in forever. Even though I am cooking, I cook the same stuff over and over again. So there is really nothing new to blog about. Besides, now that I am just a little over a month away from my due date, cooking is not my #1 priority. Partly because of backaches... I can't even chop an onion without feeling the strain :( I must say that I did make an amazing Lasagna last night, but we devoured it without any pictures. The urge to cook is always there. The urge to bake however is not... I wish it were because all I am craving is something sweet this entire pregnancy.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHfYParbThvukt8CSvyu7uJf2wTj3fMnM_XF5uROyWhqBldTcDQT8mSRjZ8bHIULm-tH5t0RlLTiNqF4CxcOwmxQoYrAkd00AdC30Wzi9SEXs-VvSDDh7XPvq5VoBkR3LTpxrKnlfzmUt/s1600/IMG_8212A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHfYParbThvukt8CSvyu7uJf2wTj3fMnM_XF5uROyWhqBldTcDQT8mSRjZ8bHIULm-tH5t0RlLTiNqF4CxcOwmxQoYrAkd00AdC30Wzi9SEXs-VvSDDh7XPvq5VoBkR3LTpxrKnlfzmUt/s320/IMG_8212A.jpg" width="213" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">My best friend got together and threw me a Brunch where all my beautiful girlfriends showed up. There was laughter, love, joy and a lot of togetherness. It was really something special. To top it off, I had a cake! Which was from Whole Foods, a Chocolate Ganache Cake with a ganache filling. It was ABSOLUTELY TO DIE FOR!!!!!</div><div style="text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">So what I am going to do here, is post some pictures, and drool a little remembering this cake.. and make you drool a little while you view it too. Below is a picture of the delicious French Toast that I ordered.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGrsqmIoMVl9xUqBjOeb7axVoqgvkWLWkEv9r3iALjkQ49zENmQhEM9bI34XLNKVJ_q_wn4SogtHSBycwVmp1LeJbku7jyx18YEs1_kdrERoiO1MsSppQMOROgPE2b10DdomSuWkHmYJd/s1600/IMG_8128A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGrsqmIoMVl9xUqBjOeb7axVoqgvkWLWkEv9r3iALjkQ49zENmQhEM9bI34XLNKVJ_q_wn4SogtHSBycwVmp1LeJbku7jyx18YEs1_kdrERoiO1MsSppQMOROgPE2b10DdomSuWkHmYJd/s320/IMG_8128A.jpg" width="320" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I will be back with bigger and better recipes.. but unfortunately it will probably be in a few months. I do however intend to update from time to time with pictures of the random sweet things that I eat to keep you all entertained. :)</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAq3YfP7PsyH_isQTl9xQFGrcILe7TyxCKwB0zvB1RzDvRuWnauuqvVgdtPAImOMvvIhMcRr8gheTOtHwvFoabDx5zsvRFj9L8EZopmlmpDoeHM4QOymg6pjRLGurESXmdvtK780S6_NR/s1600/IMG_8215A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAq3YfP7PsyH_isQTl9xQFGrcILe7TyxCKwB0zvB1RzDvRuWnauuqvVgdtPAImOMvvIhMcRr8gheTOtHwvFoabDx5zsvRFj9L8EZopmlmpDoeHM4QOymg6pjRLGurESXmdvtK780S6_NR/s320/IMG_8215A.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOH7jZ3pFoMfxe0l7F5LJOZImTinmadljlBZl4oxGZVmZawnlwGJhn4_WHI7OTtK1I2I0zF6jbS8iLms9BwtRC8DTjIWYxNNdHtoAl6K3-YOnLvXf-dEd4hSZOCD5xDNe9fxj0Y07iv43/s1600/resh1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOH7jZ3pFoMfxe0l7F5LJOZImTinmadljlBZl4oxGZVmZawnlwGJhn4_WHI7OTtK1I2I0zF6jbS8iLms9BwtRC8DTjIWYxNNdHtoAl6K3-YOnLvXf-dEd4hSZOCD5xDNe9fxj0Y07iv43/s400/resh1.jpg" width="400" /></a></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com4tag:blogger.com,1999:blog-4655359805825165390.post-28739884525254069712010-02-03T13:13:00.001-05:002010-02-03T13:15:44.423-05:00Heather's Roast Beef: Dinner Party Favorite!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-32sil0faR4jgH8ShS_iJpx77aCuXir462WMzCddIMsVAxeFeIn-6wzl-XBUJlAt-v-K1ZvhbKgwpr2-IMa4p7XAZtk8cBqrprlAPOnl4bQWGffiG0C1Ey5bT4zUvzoQ12c0ZqP3jGL1-/s1600-h/RB1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-32sil0faR4jgH8ShS_iJpx77aCuXir462WMzCddIMsVAxeFeIn-6wzl-XBUJlAt-v-K1ZvhbKgwpr2-IMa4p7XAZtk8cBqrprlAPOnl4bQWGffiG0C1Ey5bT4zUvzoQ12c0ZqP3jGL1-/s400/RB1.jpg" width="400" border="0" height="266" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style=";font-family:Georgia,";"><i style="color: rgb(153, 0, 0);"><span style="font-size:large;">T</span></i>here is nothing better than going over to your best friends house for a dinner party. Heather loves to cook, and she is damm good at it. So when she invited me and the hubs over for some games, gab and food- We were in !!! Besides, what pregnant lady would refuse delicious food?? For once, I got to eat it all without having to clean it all! She also has a fabulous blog (nope, not a cooking blog) <a href="http://welltakealookatthat.blogspot.com/"></a> <a href="http://welltakealookatthat.blogspot.com/">Well Take A LooK at That</a>, that is entertaining with lots of random internet goodies.</div><div style=";font-family:Georgia,";"><br /></div><div style=";font-family:Georgia,";">Ok so here is Heather's Dinner Party AMAZING Roast Beef. Go on, make it at your next dinner party, I guarantee it will be a success as it was at hers!</div><div style=";font-family:Georgia,";"><br /></div><div style=";font-family:Georgia,";"><span style="font-size:small;"> <i> "Well hello there, my fellow Addicted readers! I’m so honored Resh has asked me to put together a post for my roast beef dinner! I recently moved into a new apartment and as it turns out, my roommate and I both love cooking. We thought it would be great to have a nice little dinner party and of course, Resh was at the top of the guest list. </i></span><i> </i> </div><div style=";font-family:Georgia,";"><i> <span style="font-size:small;"> </span></i></div><div style=";font-family:Georgia,";"><i><span style="font-size:small;"> So, to start, we had a baked brie covered in garlic and honey, it was perfection. Next up was a salad of mixed greens, mandarin oranges, crunchy snap peas and glazed walnuts. For our main course I prepared a roast beef. It was my first go at a roast and I had to call my grandmother for advice so much of the credit is due to her. This was also my first trip to the butcher! This is important because the recipe itself is simple as can be, it’s really the meat that matters. So without further ado…</span> </i><br /><i> </i> </div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFJYj_9n5kNjzBZMiJZYoERuFpATJo_OnOmsE-QreMst1pYzMPyfiSR0-n-hU7mxrOLD28DWKtFcRuefzKuo4CB6p62tkhpOM6E2M3-Lk7tJkipRBz5I-qqRoqtBFpsxpAFjN1KAon3BJ/s1600-h/RB3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFJYj_9n5kNjzBZMiJZYoERuFpATJo_OnOmsE-QreMst1pYzMPyfiSR0-n-hU7mxrOLD28DWKtFcRuefzKuo4CB6p62tkhpOM6E2M3-Lk7tJkipRBz5I-qqRoqtBFpsxpAFjN1KAon3BJ/s320/RB3.jpg" width="320" border="0" height="213" /></a></div><div style=";font-family:Georgia,";"><br /></div><div style=";font-family:Georgia,";"><span style="color: rgb(153, 0, 0);font-size:large;" ><b>Roast Beef </b></span><i><span style="font-size:small;"><br /></span></i></div><div face="Georgia,"" style=""><span style="font-size:small;">3.5 to 4lb <b>top sirloin</b> roast beef</span></div><div face="Georgia,"" style=""></div><div face="Georgia,"" style=""><span style="font-size:small;">3 cloves of garlic</span></div><div face="Georgia,"" style=""></div><div face="Georgia,"" style=""><span style="font-size:small;">Salt/pepper</span></div><div face="Georgia,"" style=""></div><div face="Georgia,"" style=""><span style="font-size:small;">Thyme</span> <i><br /></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i> <span style="font-size:small;">You’ll want to brown the meat on the stove top, on all side for about 6-8 minutes total, you can do it in the same pan you intend to roast in (which works best to retain all the juices and flavor), and then let it sit for a bit. I cut up the cloves into wedges and then made small slits all around the meat, sticking the garlic in. Throw some salt, pepper and thyme on there, set your oven to 450 and pop that puppy in. It’s done in about an hour. That’s it! Bam!</span> </i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i> <span style="font-size:small;">For sides; I roasted whole baby red potatoes with olive oil and lots of Parmesan cheese in the oven with the beef for about 40 minutes. And asparagus using the method Resh has posted previously. </span> </i> </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i> <span style="font-size:small;">And finally for dessert, fondue! We had chocolate fondue served with strawberries, bananas (super important tip- freeze the bananas first and cut into large chunks, otherwise they’ll just fall into the gloop, like ours did.) and marshmallows with graham crackers. </span> </i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVd9wIvmFYV2PYNC-XPdRs5tYXKhk6d_XCQif-Nb1WrUmwHpSGKNcgvegocgB5Y725RgYPkR0W3CVZQ8O5FjzKYVTu0ww0yzROBTGEcfvf4au4WouXU3kTqFij_czyrOXwezj81NvK4WF/s1600-h/IMG_0557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVd9wIvmFYV2PYNC-XPdRs5tYXKhk6d_XCQif-Nb1WrUmwHpSGKNcgvegocgB5Y725RgYPkR0W3CVZQ8O5FjzKYVTu0ww0yzROBTGEcfvf4au4WouXU3kTqFij_czyrOXwezj81NvK4WF/s320/IMG_0557.JPG" width="320" border="0" height="213" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i> <span style=";font-family:Georgia,";font-size:small;" >Hope you all enjoy, and thanks Resh for the special spot!" </span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size:small;"><br /></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size:small;">You are welcome Heather! :)</span><i><span style="font-size:small;"></span></i></div><div style="text-align: justify;"><i><span style=";font-family:Times New Roman;font-size:small;" ><br /></span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size:small;">Oh and did I tell you guys that I won the Wii bowling? I did! And I didn't even want to play! hah!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s_Tl3wg-YYoZiN5AswrBeq5OSqConx2gc6sSRiFn0sw775YF_WUjg0MsabKlRetu5lUp4sQQWiAMMTTAx3cB0GV5ce3p1fEGN_C6XE_GS_ynXBi_2xBPloQELIw3PifQUa_3Ge8s_Ou9/s1600-h/RB2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s_Tl3wg-YYoZiN5AswrBeq5OSqConx2gc6sSRiFn0sw775YF_WUjg0MsabKlRetu5lUp4sQQWiAMMTTAx3cB0GV5ce3p1fEGN_C6XE_GS_ynXBi_2xBPloQELIw3PifQUa_3Ge8s_Ou9/s400/RB2.jpg" width="400" border="0" height="266" /></a></div><div style="text-align: justify;"><i><span style=";font-family:Times New Roman;font-size:small;" ><br /></span></i></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com8tag:blogger.com,1999:blog-4655359805825165390.post-89439225725123965142010-01-05T15:54:00.002-05:002010-01-05T17:25:52.321-05:00Yogurt<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSGTi9J3zbKJKvSQ96Fa4hpnqOodebIpJpIjaaNnrRK4LCQFjnCVPPkg0DzV-pHf7DjvftQExa2n6MovVIPg-7MsxNOdKg3wPoSmR6FvwVbInQg7lqpp_rUXfd9QnEZcahk3iI7nioPeK/s1600-h/yogurt2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSGTi9J3zbKJKvSQ96Fa4hpnqOodebIpJpIjaaNnrRK4LCQFjnCVPPkg0DzV-pHf7DjvftQExa2n6MovVIPg-7MsxNOdKg3wPoSmR6FvwVbInQg7lqpp_rUXfd9QnEZcahk3iI7nioPeK/s400/yogurt2.jpg" border="0" width="400" height="266" /></a><br /></div><br /><div style="text-align: justify;"><i style="color: rgb(102, 0, 0);"><span style="font-size:large;"><span style=";font-family:Georgia,";" >H</span></span></i><span style=";font-family:Georgia,";" >appy New Year fellow bloggers and readers! I am sincerely looking forward to 2010... this year is going to be the start of the biggest adventure of my life. I don't mean just because of a baby, but I am also looking into expanding my culinary abilities.. I will tell you all about this when it comes to fruition. </span><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I will try my hardest not to link this to anything Pregnancy related, but really its going to be quite difficult. My entire food schedule is a balance on what is healthy for me, what I crave the most and how fast I can whip something up. So where does Yogurt fall into this category? Well, since breakfast is the most important meal of the day, I crave nothing more than a simple bowl of yogurt mixed with nuts, raspberries and honey. Yes, EVERY MORNING, same routine. So, I realized that I spend way too much money on buying those Yogurt containers, and every day my mother tells me "Resh, just make your own Yogurt like I do, I promise it is so easy!" After a few months of coaxing, I realized that she might be onto something.<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Mind you, I am still perfecting this yogurt, though it comes out just tasty and sweet, it sometimes has a tendency to be on the runnier end of things. My next step would be to strain it using a cheesecloth to make it thicker, but for now it works!<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I promise you, <i>it is easy</i>.<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br /></div><div style="color: rgb(102, 0, 0); text-align: justify;font-family:Georgia,";"><span style="font-size:large;">Yogurt</span><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1/2 gallon organic whole milk<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Ceramic pot<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 tablespoon yogurt<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Heat the whole milk till it comes to a boil. Pour out about a 1/4 of a cup of that milk in a small bowl and let that bowl cool COMPLETELY. The milk remaining in the pot, let that cool till you dip your finger in it and its warm, and its not scorching your finger. The bowl that has the "cool milk" add the tablespoon of yogurt and whisk till all is integrated. After you have done the finger test, add the cool yogurt mix to the pot. Mix all together. Pour into the ceramic pot. Wrap the ceramic pot in a towel so no heat escapes. Place the ceramic pot in a very "hot" area (my mother puts it in the laundry room, on top of the dryer) I put it on top of my radiator. Leave enclosed for about 6-8 hours.<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b>Remember:</b><br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1. make sure the yogurt and the cool milk is intergrated completely and its not chunky, otherwise your yogurt will not come out smooth.<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">2. make sure you cover it well with a towel, so absolutely no heat escapes and do not open the towel to check on the yogurt. Trust me it will work<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">3. make sure that its in a relatively hot area. When its summer time you shouldnt have a a problem. You can leave it out in your front porch if need be.<br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSw3P5cZmYuvW9ZRUFP8sbWiSp4DG4DDLD_Gw1uwAtjkq9Nr-9Rq89-WsmD6mtP9YMwPvZkhHClJrYrOEepcm8UhdhVK7S421cRw2GWBldbpIDzVi85eguPVG2dowAdJZc-jCBkQCGXSLf/s1600-h/yogurt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSw3P5cZmYuvW9ZRUFP8sbWiSp4DG4DDLD_Gw1uwAtjkq9Nr-9Rq89-WsmD6mtP9YMwPvZkhHClJrYrOEepcm8UhdhVK7S421cRw2GWBldbpIDzVi85eguPVG2dowAdJZc-jCBkQCGXSLf/s320/yogurt1.jpg" border="0" width="320" height="213" /></a><br /></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com5tag:blogger.com,1999:blog-4655359805825165390.post-61230063381894101792009-12-09T13:07:00.001-05:002009-12-09T22:35:45.026-05:00Why has Resh been missing?<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i style="color: #990000;"><span style="font-size: large;">D</span></i>ear Addicted to Cooking Readers,<br />
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</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzCExk1BiC1Ck15v-tjJcV2r3MQUPfcZhrWp49kcAQezyHDZ1ykVHkR2VDPQC2kzEBPZk9NFE8nUEw80uP7BEZiJyCPEYSzB5gX3SSXaH4gaUU2XIZ2eullUOUsP98vlwd9TnZqd3jDZi/s1600-h/s-me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzCExk1BiC1Ck15v-tjJcV2r3MQUPfcZhrWp49kcAQezyHDZ1ykVHkR2VDPQC2kzEBPZk9NFE8nUEw80uP7BEZiJyCPEYSzB5gX3SSXaH4gaUU2XIZ2eullUOUsP98vlwd9TnZqd3jDZi/s320/s-me.jpg" width="320" /></a><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">There is a secret that I have been keeping, and its the reason for my disappearance for the last 3 months or so. I sincerely apologize that I have not kept my promise by posting frequent recipes of my delicious creations. The reason for this is because I have been baking something far more important... a little <i>"Addicted to Eating"</i> Baby!<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Don't get me wrong, I cook a heck of a lot, everyday, mainly because I eat a LOT! But the problem? I am too tired to photograph and log everything that I cook. Also, I have been cooking the same things over and over again because its all that I crave.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">However, I will be taking a mini-break and will return to blogging after the Holidays. I do not want to lose any of my readers, so please stay tuned. I will be back, and maybe with more ridiculous combination of foods as this pregnancy progresses!<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Thank you so much for your support everyone, I really appreciate it, and don't forget about me!<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Happy Holidays!<br />
</div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif;">Resh</span><br />
</div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com8tag:blogger.com,1999:blog-4655359805825165390.post-206284914946781172009-10-16T12:35:00.003-04:002009-10-16T12:40:22.564-04:00Sweet Rugelach, for a Sweet Year<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiAdBNkHGwRTjbZmdMJ2TptucUQvyfzgFlccDmShV7Py-RuBJuj_zp7Iw-KwRw56vuzGpBtV96mPgd_KvuPKnECLXqXzkMyCAiSrESSPqqF_ZmFaFXSHdjCLY5Zg1RhtL-HNofqPd066u/s1600-h/r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiAdBNkHGwRTjbZmdMJ2TptucUQvyfzgFlccDmShV7Py-RuBJuj_zp7Iw-KwRw56vuzGpBtV96mPgd_KvuPKnECLXqXzkMyCAiSrESSPqqF_ZmFaFXSHdjCLY5Zg1RhtL-HNofqPd066u/s400/r1.jpg" /></a><br />
</div><div style="font-family: Georgia,";"><span style="color: #660000; font-size: large;"><i>I</i></span>t's true. I prepared a giant meal for Roshashana and then I lost interest in cooking for a while :( How is that possible??? Well it is! I think I needed a cooking break. Also, the fact that my kitchen has been turned inside out didn't help matters. My mother has helped in this, and sent me loads of food. So, who will cook when you have your mother's food right there staring at you? So simply put: I took a break.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">I am going back into my Roshashana recipe, to indulge you with these delicious cookies. After you make these yourself, you will NEVER want to go to the bakery and by them yourself. They are not that fun to make, and sticky. Or is it that I am just a messy cook? But they are well worth the mess...<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Oh yeah, because I found these a bit tedious and I wished that there were pictures out there that explained to me step-by-step on how these were made, I have taken the liberty of taking step-by-step pictures for my readers, so you know what really goes into making a delicious Rugelach. Enjoy my friends!!!!<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">P.S: These are lactose free. I used Tofutti cream cheese. yum yum..<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="color: #990000; font-size: 130%; font-weight: bold;">Rugelach</span><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">adapted from Epicurious.com<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">2 cups all-purpose flour<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1/2 teaspoon salt<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">2 sticks (1 cup) unsalted butter, softened<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">8 oz cream cheese, softened<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1/2 cup plus 4 teaspoons sugar<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 teaspoon cinnamon<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 cup apricot preserves or raspberry jam<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 cup loosely packed golden raisins, chopped<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 1/4 cups walnuts (1/4 lb), finely chopped<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Milk for brushing cookies<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Special equipment: parchment paper; a small offset spatula <br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Whisk 1/2 cup sugar with cinnamon. <br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gBXKs0dYpd4BkctQ0DLc_bN1DQs4pDoayy24_7HLLKfwFpkUggflozp8jxIvdeuPNeg_Uw7W5owon49M84FMmaqkdbFOtzFucmpCj5lHXlcpAc8-0jhXcd7WNd4f_S6rfkuH1It6omY1/s1600-h/R3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gBXKs0dYpd4BkctQ0DLc_bN1DQs4pDoayy24_7HLLKfwFpkUggflozp8jxIvdeuPNeg_Uw7W5owon49M84FMmaqkdbFOtzFucmpCj5lHXlcpAc8-0jhXcd7WNd4f_S6rfkuH1It6omY1/s320/R3.jpg" /></a><br />
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</div>Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)<br />
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<div style="text-align: justify;"><span style="font-family: Georgia,";">Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way throug</span>h.<br />
</div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com10tag:blogger.com,1999:blog-4655359805825165390.post-3147672495512794642009-09-11T09:15:00.000-04:002009-09-11T09:15:08.277-04:00Maple Glazed Salmon & Blog Upgrade!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtOPdQ38BVoHjfqJF-j3DQ2FV2dt7nG3-Djp7InEL1BgiQ_h4ivvWIeaL5UHw-g57mQHJ7r2KgOUznwg4jlD9BY_Sz5WfXdtfrreRkEZSiPOcd4D0W61lx2Slovtxi759zJcf2Jk82-wo/s1600-h/IMG_0816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtOPdQ38BVoHjfqJF-j3DQ2FV2dt7nG3-Djp7InEL1BgiQ_h4ivvWIeaL5UHw-g57mQHJ7r2KgOUznwg4jlD9BY_Sz5WfXdtfrreRkEZSiPOcd4D0W61lx2Slovtxi759zJcf2Jk82-wo/s400/IMG_0816.JPG" /></a></div><div style="color: #990000;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i style="color: #990000;"><span style="font-size: large;">F</span></i>irst and foremost.. did you all notice the wonderful new logo that is hanging up top there? Isn't it so pretty? Gosh! I am simply in love with it, and I am hoping that my readers feel the same. Well, do you?? No, I am not tooting my own horn here, as I did not create it. I am tooting <i>Design Woodpecker's</i> horn!!! Yup! She is a fantastic photographer and a freelance designer. This is her blog: <a href="http://designwoodpecker.blogspot.com/">Design Woodpecker</a>. Now bear with her, as she hasn't posted anything up but she intends to. She also will be doing logo's for anyone out there that has a blog and wants a fresh new modern look and she comes highly recommended. Her photography is top notch and her design work is simply brilliant.</div><div style="text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
NOW that I am done being giddy about my blog logo, I will move on to the other topic at hand. MMhmmm.. Salmon!!! There are only a few salmon recipes that I have tried because Salmon is something that I do not like to experiment with. I eat Salmon once a week, so I alternate between this recipe and the other one that I have posted. Anybody have any other salmon recipes that is quick, please email me, I would love to TRY and post!!!</div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">This particular recipe is more than just delicious. Its supple, soft, flaky and moist. The hint of maple grazes over your tongue as you finish your bite. It also goes very well with the Asparagus on my last post.</div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b style="color: #990000;">::READER SUGGESTION ON LAST POST:: </b>I got a wonderful email from a reader on my Asparagus. I was told "<i>break off the ends where they want to snap naturally... drizzle with olive oil .. salt and pepper... Place on hot grill and grill just until the get the nice grill marks all around and serve with what ever else is coming off the grill... wonderful.</i>" Though I do not have a grill, I did break the ends where they wanted to snap naturally and viola!!!! I didn't even have to use a knife or a cutting board!!!! I love when there is so little to clean up. Thanks READER! you know who you are!!!</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;">So people, keep the suggestions coming, i am learning something new everyday!!!</div><br />
<div style="color: #990000; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Maple Glazed Salmon</span></div><i>from cooking light magazine </i><br />
<br />
<ul style="text-align: justify;"><li> <span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons paprika</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1 teaspoon chili powder ( I used Chipotle )<br />
</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon ground cumin</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1/2 teaspoon brown sugar</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1 teaspoon sea or kosher salt</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 4 (6-ounce) salmon fillets</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> Cooking spray</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1 teaspoon maple syrup</li>
</ul><div class="rcpdetail" id="preparation" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><h2></h2>Pre-heat the oven to 350.<br />
Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture. Place fish on a greased pan and put it in the oven for 10 minutes. With a pastry brush lightly coat the fish with the maple syrup and put it back in the oven for another 12 minutes. Fish is done when it flakes easily with a fork.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
Please do try and let me know how you enjoy it. Happy EATING!!!</div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com11tag:blogger.com,1999:blog-4655359805825165390.post-32048467512297155192009-09-01T21:16:00.001-04:002009-09-02T11:22:20.488-04:00Simple Asparagus: Heather-Style<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObQZrBEmX8QHBwbqalvsbJwW0vvcAmsUC5f_ENkOGtMSf6errAWUBzK58j06ajV5V3aTheQMWj4bPLs94UjI8e3XKRxZT4Cb0-m0kZzC6JnYld46Qd6qhV0vHcfiL9K54SRdqA1wi0AVT/s1600-h/asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObQZrBEmX8QHBwbqalvsbJwW0vvcAmsUC5f_ENkOGtMSf6errAWUBzK58j06ajV5V3aTheQMWj4bPLs94UjI8e3XKRxZT4Cb0-m0kZzC6JnYld46Qd6qhV0vHcfiL9K54SRdqA1wi0AVT/s400/asparagus.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i style="color: #38761d;"><span style="font-size: large;">W</span></i>hats the point of a blog if you aren't going to post regularly? Believe me I KNOW! When I find a blog that I enjoy, I often times get very irate if the blogger does not post regularly, and then I completely lose interest.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
In my last post, I had said that I would try to be better about becoming more regular, and I want to dearly apologize as I did not keep up with my end of the bargain. That being said, there are no excuses except that August was a very busy month. From this day forward, I will try to update atleast once a week or my reader's can kick my butt! :)</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
I have been eating a TON of asparagus lately... the summer has been chugging along with a lot of fresh greens and veggies in my kitchen. Asparagus however, is a recent addiction of mine. I discovered it!!! I asked my bestie- Heather, if she knew anything about this veggie before I decided to try it. What do you know? Its her FAVORITE!!! She told me how to cook it, and I make it a at least twice a week the same way she has told me , and its like MAGIC. Delicious & soft and a perfect healthy accompaniment for any meal!</div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: large;"><br />
</span></div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: large;">Simple Asparagus- Heather Style</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 bunch of asparagus</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">olive oil, salt & pepper to taste.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="text-align: justify;"><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Cut off all the white ends off each stem. Blanch in hot water for 3-4 minutes. Transfer to a baking dish. Mix in oil, salt & pepper. Bake in oven for 8 minutes at 350. Serve... so soft it just melts :)</span></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com7tag:blogger.com,1999:blog-4655359805825165390.post-13019052051023570112009-08-05T20:31:00.000-04:002009-08-05T20:31:55.388-04:00Healthy Chicken Taco Night!!!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmM5c5RLEVyxgTIM2wzN3Mg0M624OloIprREVY87PkkQLAYFJEAERKZ_4Vs-IiV7d_n3knS6G9eazFXgpgEY3cdEnIDaAQqJlhIMuo77U7cn8ST2aDlnqbijqyxgW5rCQf4fUVpxLzNsY/s1600-h/Taco1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmM5c5RLEVyxgTIM2wzN3Mg0M624OloIprREVY87PkkQLAYFJEAERKZ_4Vs-IiV7d_n3knS6G9eazFXgpgEY3cdEnIDaAQqJlhIMuo77U7cn8ST2aDlnqbijqyxgW5rCQf4fUVpxLzNsY/s320/Taco1.jpg" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i style="color: #bf9000;"><span style="font-size: large;">D</span></i>ear Readers: I am sorry if my posts don't come as often as I cook. I mean to, I really do, from the bottom of my heart. My life has been a little crazy right now, and my attention has been elsewhere. I promise that once everything is on track I will be updating more frequently, so don't forget about me in the meantime :)</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
Alright.. TACOS TACOS TACOS!!! it is the perfect light summertime dinner. Isnt it? I know that all of you out there don't like staying in the kitchen too long when it is absolutely blazing in there. My kitchen gets ZERO ventilation, so my summer dishes are literally made with my sweat (ew, not on the food, just on my face!). Due to this, I tend to get lazy during these months. My solution? Taco's and salads (next post will be about a salad probably). I try a lot of variety in my cooking, but mexican tops the list of summer time favorite dinner meals. This was so simple, that I shocked myself. If you don't feel like staying in a hot kitchen and slaving away, try these taco's. I bet you already have all the ingredients in your kitchen.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
I made my "kick ass salsa" from my previous post: <a href="http://rkitchen.blogspot.com/2009/07/grill-me-baby-sharons-chicken-and-my.html">Resh's Kick-Ass Salsa</a>.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Then I made the chicken as follows:</div><div style="color: #bf9000; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="color: #bf9000; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
<span style="font-size: large;"><b>Chicken for Taco's</b></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 lb chicken breast</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 teaspoon ground cumin </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 tablespoon lime juice (fresh is best)</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1/2 teaspoon chilli powder</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">salt & pepper to taste</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
Marinate chicken in all above spices for atleast half an hour. Broil for 5-7 mins on each side. Shred.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
OR</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
Boil chicken breasts for 15 minutes. Remove from pot, and shred with fork. Add all spices and mix well.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
Extra veggies I used: fresh Spinach & steamed Corn </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
Mix all veggies, salsa and chicken & stuff in store-bought taco shells ( I used whole foods organic brand).</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">ENJOY!!!!! </div><div style="text-align: justify;"></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com5tag:blogger.com,1999:blog-4655359805825165390.post-73965090441765740012009-07-27T20:21:00.000-04:002009-07-27T20:21:19.404-04:00Flourless Chocolate Birthday Cake<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicelAGg7EPLviKcKvXHI1ka1vYEzJF-01KE2v59GSQRnKiztCEbJAV0zvIdr6d1457znyRLIjDypBFmbZJFgoiFkc6Z5304wZSBlPXXlu2ZWwcFyBx5bRIBolga8w5pIaabF-hgjw1DNu3/s1600-h/HappyBirthday.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363294021495053490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicelAGg7EPLviKcKvXHI1ka1vYEzJF-01KE2v59GSQRnKiztCEbJAV0zvIdr6d1457znyRLIjDypBFmbZJFgoiFkc6Z5304wZSBlPXXlu2ZWwcFyBx5bRIBolga8w5pIaabF-hgjw1DNu3/s400/HappyBirthday.jpg" style="display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="text-align: justify;"> <i style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000; font-size: large;">B</span></i><span style="font-family: Georgia,"Times New Roman",serif;">irthday's are my favorite event of the year!!! Especially when it is my hubby's birthday. It makes me all warm and fuzzy inside. Also, I love feeding him. Making a special birthday cake that is just for him, fills me with joy. I am so corny right? Well, I can't help it. This is who I am, a corny baker, who loves to bake for her family. Speaking of which, this is where I got the idea for this recipe. My husband has a wonderful Aunt whose food is to DIE FOR! She passed over this recipe for Bete Noire, and I "reshi-fied" the cake with whatever ingredients I had handy. Ok!!! now less talking, more gawking at the delicious cake. Review the recipe, drool over the pictuers and decide to make this for your chocolate desert wish. Decadent. Rich. Smooooottthhh...... and oh so fabulous!!!</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Times,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Times,"Times New Roman",serif; text-align: justify;"><br />
<i>P.S: Ganache goes beautifully with this cake, but I chose confectionar's sugar and Raspberries instead to decroate. Berry Nice!!!!</i><br />
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</div><div style="font-family: Times,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Times,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2QZfZsN7X5Y4uYdvjD1AsaptJvxHX9KsPjI7O3p_4RKsbqZq6Yn-IdGZe8BLOIfpL4DYWxb-tzsZ7nftC1oz1fT8WexU7sHhEuHDEtAbBnhDtzC8XMbN6R9cjhaD4YhiX4ijpnvbny-P/s1600-h/HappyBirthday1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2QZfZsN7X5Y4uYdvjD1AsaptJvxHX9KsPjI7O3p_4RKsbqZq6Yn-IdGZe8BLOIfpL4DYWxb-tzsZ7nftC1oz1fT8WexU7sHhEuHDEtAbBnhDtzC8XMbN6R9cjhaD4YhiX4ijpnvbny-P/s400/HappyBirthday1.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="color: #990000; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: large;"><br />
</span></div><div style="color: #990000; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: large;">Flourless Chocolate Cake</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">adapted from: <a href="http://www.aminglingoftastes.com/">A Mingling of Tastes</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">2/3 cup sugar<br />
2 tblsp. cocao powder<br />
¼ tsp. salt<br />
1 stick butter</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">8 oz. good quality bittersweet chocolate, chopped</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 oz. dark chocolate, chopped<br />
4 eggs<br />
2 tsp. vanilla extract</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 tsp orange peel</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1/2 cup ground pistachio's ( I made mine by putting shelled ones in the food processor)<br />
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Garnish:</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Confectionars Sugar</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Raspberries </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3ar4fmjjsY2-SrBeN5I3omW2C2aos_yESVDJRzpEulHuIk9xjMJIrdMiCKaGhWTzvLzoV2rc25JanYq1sfM_bSDDXlMS1Sp1bX7JvPP3zlaadVxa9lOy2QuxDshl1LRqRDVK4BWS1Ch5/s1600-h/HappyBirthday2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3ar4fmjjsY2-SrBeN5I3omW2C2aos_yESVDJRzpEulHuIk9xjMJIrdMiCKaGhWTzvLzoV2rc25JanYq1sfM_bSDDXlMS1Sp1bX7JvPP3zlaadVxa9lOy2QuxDshl1LRqRDVK4BWS1Ch5/s320/HappyBirthday2.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
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Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper, cut to fit the pan. Butter the parchment and the sides of the pan.<br />
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Coat the top of the parchment paper with butter, and add the ground pistachio's to make a small layer of nuts. Combine the sugar, orange peel, cocoa and salt in a large bowl. Whisk the eggs with the vanilla and add to the bowl. Stir to combine. In medium saucepan, melt the butter over low heat. Add the chocolate and whisk constantly until completely melted. Remove from heat. Add the chocolate to the sugar-egg mixture and whisk until completely combined. Batter should be thick and fairly smooth. Pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. The cake will be firm and pulling away from the sides of the pan. Cool completely in pan. Garnish with Sugar and surround with raspberries.<br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhQzA_wGKXGAi-zrjc35KOQd8WuQudF0GnZVajqga_0g2n-nhebwelp1rxRJQdxU6qdpnGndjDaOuGap6F-8P2ASPW7I4gnAzSbvZkyNw0_vQ8C2O0ua8OYh7261PD1RRZlWNpxzSWQeG/s1600-h/IMG_0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhQzA_wGKXGAi-zrjc35KOQd8WuQudF0GnZVajqga_0g2n-nhebwelp1rxRJQdxU6qdpnGndjDaOuGap6F-8P2ASPW7I4gnAzSbvZkyNw0_vQ8C2O0ua8OYh7261PD1RRZlWNpxzSWQeG/s320/IMG_0311.JPG" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com11tag:blogger.com,1999:blog-4655359805825165390.post-39812473142397493802009-07-16T21:22:00.005-04:002009-07-16T21:32:53.166-04:00Grill Me Baby! Sharon's Chicken and My Salsa<div style="font-family: Georgia,";"><div style="text-align: justify;"><i style="color: #38761d;"><span style="font-size: large;"> <span style="font-size: 130%;">T</span></span></i>ell me, what are beautiful summer days like? For me, its the perfect temperature, there is a slight breeze, the food is scrumptious and the company is great!!! We visited our friends over the July 4th weekend. to enjoy a swim, conversation and relaxation. There is nothing better than sitting by the pool eating some salsa and enjoying your delicious meal. I believe that particular Sunday to be especially wonderful because my friend Sharon sizzled the yummy chicken and veggies over the grill. I couldn't stop eating. You know you are eating some<i> goooooooood </i>stuff when people start coming up to you and say "wow that smells delicious!" Of course, I had to have the recipe!</div><br><br />
</div><div face="Georgia,""></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxx2cuaVtyQcHtsUDqnRsDSaRDYT-5sxdNYaFRjJ1nVjo7fEFaFYV0qtJFXq8wMkM6gy25A6LtHXWaXMTwLjNMyHEYIbKJEtGfrKavivQnPOQzpBziEkLuo8iyr9Kz9Uk2UkWPZ3DefVa/s1600-h/IMG_0109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxx2cuaVtyQcHtsUDqnRsDSaRDYT-5sxdNYaFRjJ1nVjo7fEFaFYV0qtJFXq8wMkM6gy25A6LtHXWaXMTwLjNMyHEYIbKJEtGfrKavivQnPOQzpBziEkLuo8iyr9Kz9Uk2UkWPZ3DefVa/s320/IMG_0109.JPG" /></a></div><div face="Georgia,""></div><div face="Georgia,""></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
I couldn't just eat and not tell others how to make this. I need to tell you all about this simple recipe... but before I do so, I want to add that I made some kick-ass salsa and it was the perfect compliment to her mouth-watering chicken. This recipe is so simple that I am almost ashamed to tell you: but I will, because I am all about easy cookin'. </div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pSlicROIpdlCJxHhDmxpjVa-SEmSxuqifMROGUMIhz6VvELOVPzN-eHeqpUvtN1NO4XlIU722evE6HH0MSUSJrLyjYhALkjSHaJSPx7HqXajvPWqfbaCFc7xpTH6JHhuOLD_tV6Vq1WP/s1600-h/salsa1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pSlicROIpdlCJxHhDmxpjVa-SEmSxuqifMROGUMIhz6VvELOVPzN-eHeqpUvtN1NO4XlIU722evE6HH0MSUSJrLyjYhALkjSHaJSPx7HqXajvPWqfbaCFc7xpTH6JHhuOLD_tV6Vq1WP/s320/salsa1.jpg" /></a><span style="color: #cc0000; font-size: large;">Basic Salsa</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 Onion</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1 Tomato</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">1/2 bunch of cilantro</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">One fresh lime</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Salt to taste</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOVw0Ft1eye8PnmK5BbJ8D4JA_Q1OcvPSMTiaJ2M0NSebvwOALC1XhuDyEGqtgxZQRGYbML553W1WLsGiiMSgxoRe6bpXWKy4gJoplsiytTSlu8p6N0QBCyK_jahuZCjSyQlGwLuZNH2E/s1600-h/chips1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOVw0Ft1eye8PnmK5BbJ8D4JA_Q1OcvPSMTiaJ2M0NSebvwOALC1XhuDyEGqtgxZQRGYbML553W1WLsGiiMSgxoRe6bpXWKy4gJoplsiytTSlu8p6N0QBCyK_jahuZCjSyQlGwLuZNH2E/s320/chips1.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Chop everything up. Dice it nice and tiny. Mix in the fresh lime and add salt. Blend well and eat with chips. Oh and you can add jalapeno for some extra pep!!!</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="color: #274e13; font-family: Georgia,";"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
<br />
<span style="color: #274e13; font-size: large;"><span style="font-size: 130%;">Savory Chicken & Vegetable BBQ</span></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">So now that you guys have a fabulously easy recipe for a summer appetizer, I am going to pass you over to Sharon. She is a wonderful writer & a podiatrist. Sharon blogs about many things such as, movies, restaurant reviews and podiatry (though more recently the food she cooks!) She calls this <a href="http://lalsniche.blogspot.com/2009/07/savory-chicken-and-vegetable-bbq.html">Savory Chicken and Vegetable BBQ</a>. Though for me, its going to be the best damm grilled chicken I have ever had. Truly. No biases.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">Her other blogs include:</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="http://www.eastbrunswickfootcare.com/">Foot Care</a> & <a href="http://www.flickbites.blogspot.com/">Flick Bites</a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://lalsniche.blogspot.com/2009/07/savory-chicken-and-vegetable-bbq.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXlv8JXsSX3hM38YMBW8l-dqFwxI7sKiymBFLzCf6sStuRQU2V3q74RPktcEVRr1T23AXkki-JtAUeuOWKsQSkWuX56lKe8OwN2n07cBejZ-hANNTZCVvYJz0wxegQG-vwWdOunFbwpz_/s320/IMG_0198.JPG" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Georgia,";">One gorgeous photo of her chicken... make it for your next BBQ and don't forget to tell me about it!!!! Oh, and how did you all celebrate your 4th of July, did you have a beautiful summer day like I did? ;)</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-NWPXhgYJWId_DkDf9SQH7qwCZdEYhcBGF2iYyjyWfxXsrFj0KofFnRzyk9WOGV8SMDknF-AW__iRMpnbRYsV13-1gP9J372H5-gvAXKVrSr4h_eB1iKL0PMdHtQsQf6gfkKZlPeEOAu/s1600-h/IMG_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-NWPXhgYJWId_DkDf9SQH7qwCZdEYhcBGF2iYyjyWfxXsrFj0KofFnRzyk9WOGV8SMDknF-AW__iRMpnbRYsV13-1gP9J372H5-gvAXKVrSr4h_eB1iKL0PMdHtQsQf6gfkKZlPeEOAu/s320/IMG_0201.JPG" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img src="http://www.blogger.com/post-edit.g?blogID=4655359805825165390&postID=3981247314239749380" /></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com10tag:blogger.com,1999:blog-4655359805825165390.post-38929778705027051242009-07-03T18:32:00.001-04:002009-07-03T18:33:15.093-04:00Red, White and Blueberry-Cherry Crumble Bars<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqvhXRUgRgIek0OF7q84vjvSZzvgj9L58mvAIVaMRDWZplYpzTIlSdW2yP0SbEMUz3CRIAMWe9G6_VJfv7W0amhCfQkeeMwjXrN_A_jJA41_dlxO6oA-OIadra4UDCVSEKRecpl8YhP04/s1600-h/IMG_0355fb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqvhXRUgRgIek0OF7q84vjvSZzvgj9L58mvAIVaMRDWZplYpzTIlSdW2yP0SbEMUz3CRIAMWe9G6_VJfv7W0amhCfQkeeMwjXrN_A_jJA41_dlxO6oA-OIadra4UDCVSEKRecpl8YhP04/s400/IMG_0355fb.jpg" border="0" /></a></div><br /><div style="text-align: justify;"><i style="color: rgb(153, 0, 0);"><span style="font-size:large;"><b>W</b></span></i>hat is your favorite thing about Summer? What Resh loves most about summer are the fruits. Wow! As soon as summer rolls around, the super market gets packed with all different varieties of delicious colorful fruits. Sometimes, I don't know which fruits to put in my basket and which to ignore. Kiwi's, pineapples, oranges (a billion different types of oranges), blueberries, raspberries, strawberries, peaches, apricots, plums.. and on and on and on. So I grabbed some blueberries (packed with anti-oxidants by the way) and some cherries. I had decided that I will use the blueberries for my morning yogurt shakes and the cherries to snack on in between lunch and dinner (instead of the chocolates, because I could gobble those up in a day hehe). Anyway, yogurt shakes and plain cherries weren't cutting the mustard for my enormous sweet tooth. I need something crumbly, moist and and gooey. These were gooooeeeeeeeeeeeeeeey and I LOVE GOOEY!! I think these could be made with any type of berriers you have lying around. Just mix and match!!!!</div><br /><b> <span style="color: rgb(153, 0, 0);">Red</span> is for the Cherry, <span style="color: rgb(32, 18, 77);">Blue</span> is for the berry , and white is for the dough- even though there is nothing sweeter than Freedom, these sure do come close.</b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYkTmVmgTmphH-sXVbDnaxike_VQu4sTKEsfki7umNB2QbfwQTkcCcYIM36Bg7F7GWaGbROlbnozFt_cvlllMUHxLxD4kQuts74DUn9DPSPEtg1qgZa0CUlQQpsdyAxUNHpleDvtIGK4rz/s1600-h/IMG_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYkTmVmgTmphH-sXVbDnaxike_VQu4sTKEsfki7umNB2QbfwQTkcCcYIM36Bg7F7GWaGbROlbnozFt_cvlllMUHxLxD4kQuts74DUn9DPSPEtg1qgZa0CUlQQpsdyAxUNHpleDvtIGK4rz/s320/IMG_0317.JPG" border="0" /></a> </div><div class="separator" style="clear: both; color: rgb(12, 52, 61); text-align: center;"></div><span style="color: rgb(12, 52, 61);font-size:large;" ><b>Blueberry-<span style="color: rgb(153, 0, 0);">Cherry</span> Crumble <span style="color: rgb(153, 0, 0);">Bars</span></b></span><br /><i>adapted from Smitten Kitchen</i><br /><br />Yield: I cut these into 36 smallish rectangles<br /><br />1 cup white sugar<br />1 teaspoon baking powder<br />3 cups all-purpose flour<br />1 cup cold butter (2 sticks or 8 ounces)<br />1 egg<br />1/4 teaspoon salt<br />Zest and juice of one lemon<br />4 cups fresh berries (2 cups blueberries/2cups cherries, pitted, chopped)<br />1/2 cup white sugar<br />4 teaspoons cornstarch<br /><br />Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.<br />In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg.(TIP: fork doesn't work as well, pastry cutter is best, but I didn't do either- I used my hands to mix in the dough & butter together so that it got crumbly) Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries & cherries. Sprinkle the blueberry-cherry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com9tag:blogger.com,1999:blog-4655359805825165390.post-59154823996547939312009-06-29T20:25:00.000-04:002009-06-29T20:25:16.910-04:00My Imperfect Chapati's<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI_4NrCVZQaZGX7pt4bX-Ed0Kn1__OGMPsNDeFQJfdiS_L73cErzFxo2jYmZSk26jUZt3Gy6XCk5B2s0nno7vVl6u9VD0PoUFqo0Ttq3qNPgi8J1bP51MpwQbIFRNWZi3YO_29zr1C7R0/s1600-h/IMG_0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI_4NrCVZQaZGX7pt4bX-Ed0Kn1__OGMPsNDeFQJfdiS_L73cErzFxo2jYmZSk26jUZt3Gy6XCk5B2s0nno7vVl6u9VD0PoUFqo0Ttq3qNPgi8J1bP51MpwQbIFRNWZi3YO_29zr1C7R0/s320/IMG_0505.JPG" /></a> </div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"> <b><i style="color: #783f04;"><span style="font-size: large;"> T</span></i></b><span style="font-family: Georgia,"Times New Roman",serif;">hey are supposed to be soft, round and delicious to eat with any type of curry or daal. However, mine did not come out soft or round (but they were delicious!). I gave myself an A for effort after I finished making them even though they do not meet the normal chapati standards. You all know that I do not like to stay in the kitchen too long. I like recipes that are easy, quick and nutritious and these seemed to fit the bill. Chapati's usually don't take my mother too long. So, I always thought that when the time comes it will be just as easy for me. Nope. Sure, I have made them before. I can count on one hand the number of times I have tried to make them. Maybe that is why I haven't perfected them yet? hmm.. practice makes perfect I guess.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"> </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"> For those that are not aware of this wonderful accompaniment and substutituon for rice in Indian cooking; its a flat pancake-like bread cooked on a griddle or otherwise also commonly known as Roti. I make mine with whole wheat, for obvious health reasons. </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"> </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"> So getting back to how imperfect they turned out. I fed these to my hubby this week along with some yellow daal (varan,the recipe is on here in one of the previous posts) and I knew they had come out a little hard, but he did not complain. He even took them to lunch the next day, so I had no reason to mention that they had not turned out has expected. However, this weekend when we went up to my mother's, my sister -in- law created the most wonderful chapati's that beat mine to the dust! He could not stop raving about how supple, soft and wonderful her's were. I did not fret- I took them as a challenge. This blog is a post to show that not all things I cook come out right, you cannot see them in the pictures- but they weren't that great. I will be making these again with some tips that my momn gave me, so that I too can create the most delicious chapati's in the world. So finally my husband can say "Resh, these are bangin." But they photograph so well don't they?</div><br><br />
<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYdlWsrSyGUr4lFBBR8GxarRa02Gr_aB3P6W_EcXf6QjyCI6O505b_210r6mTQOCWxjutm4tybWeHLigmFYFgT5r_sTWkse7ubS907M6GuAULaKJ9g3pHYCXRhh8xqY6_vZabqIQGxMVF/s1600-h/IMG_0486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYdlWsrSyGUr4lFBBR8GxarRa02Gr_aB3P6W_EcXf6QjyCI6O505b_210r6mTQOCWxjutm4tybWeHLigmFYFgT5r_sTWkse7ubS907M6GuAULaKJ9g3pHYCXRhh8xqY6_vZabqIQGxMVF/s320/IMG_0486.JPG" /></a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">My mistakes: </div><ol style="font-family: Georgia,"Times New Roman",serif;"><li>I left them on too long on each side of the pan (abut 3-4 minutes each) when 30 seconds on each side will do<br />
</li>
<li>I had it on high flame instead of medium</li>
<li>I pressed down on them as they were cooking instead of leaving them alone.</li>
</ol><div class="separator" style="clear: both; color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: left;"><b>AVOID the above- follow the steps as is, and I guarantee that they will come out absolutely perfect!!!</b></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: left;"></div><br><br />
<div style="font-family: Georgia,"Times New Roman",serif;">1 cup whole wheat flour</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons olive oil<br />
3/4 cup room temperature water or as needed </div><div style="font-family: Georgia,"Times New Roman",serif;"></div><br><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> In a large bowl, add the whole wheat flour. Add water to the dough, and keep kneading it. Add some more water till the dough reaches al elastic consistency but is not sticky. Add the olive oil and knead till well combined. The oil will help with the sticky factor as well. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough. </span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVf0yAOaLat630PyKtm5fZy25b6-WCJrsU7Xowur5bezZ9NPRAEoAAcgDwdTA8Mo11U0bevEdkVEETNZMwyEd8pzuuKXaLAA_L0kwkXeaOSkBAfQrHi1nuXP9Eh2GXph8Ng2eUYSCdlyqx/s1600-h/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVf0yAOaLat630PyKtm5fZy25b6-WCJrsU7Xowur5bezZ9NPRAEoAAcgDwdTA8Mo11U0bevEdkVEETNZMwyEd8pzuuKXaLAA_L0kwkXeaOSkBAfQrHi1nuXP9Eh2GXph8Ng2eUYSCdlyqx/s400/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com11tag:blogger.com,1999:blog-4655359805825165390.post-67325368162923309632009-06-23T17:41:00.000-04:002009-06-23T17:41:59.125-04:00Stuffed Round Zucchini<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGPReboMCTZ_yK5fWXo2RUSf06zFg3YvtqmiZdUwVUL8DsHZ213KxSdoSUHq5UTa4ZNPxNPPmDuU_8b_JRzSysjsgSO0xk44CqyUAOLUXqU53id_WV7Tv00sTsuxVc-1uHl1kmZEsOR_S/s1600-h/IMG_0400FB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGPReboMCTZ_yK5fWXo2RUSf06zFg3YvtqmiZdUwVUL8DsHZ213KxSdoSUHq5UTa4ZNPxNPPmDuU_8b_JRzSysjsgSO0xk44CqyUAOLUXqU53id_WV7Tv00sTsuxVc-1uHl1kmZEsOR_S/s400/IMG_0400FB.jpg" /></a> </div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: #38761d; font-size: large;"><i> I </i></span>am happy today!! I am happy because when I first saw round zucchini's in an Israeli cookbook, I didn't think that I would end up finding them locally a month later. Who doesn't love farmer's markets??? And this may shock some of you that already know about these wonders of nature, but to me I didn't even know they existed until a few months ago. This is my perfect vegetable! I love to stuff and I adore squash. "WHERE CAN I FIND THIS?" was my mantra for about four weeks. I knew that the only place I would probably run across them was in a farmers market. That is exactly what happened, but it happened unexpectedly when I was out with my cousin in Union Square. It's my favorite farmers market Though on the bit expensive side, there is nothing they don't have. What shows up in my vision? Yup you guessed right, a round zucchini's, it was like a gift sent from the heavens. I think I even heard a few angels sing as I actually zoomed in to grab a few. To top it off, they were grown in South Jersey, so I knew that iwas supporting my Jersey farmers too. Victory!! I packed three. One for me, one for the hubby, and one for lunch the next day. </div><div class="separator" style="clear: both; text-align: justify;"></div><div class="" style="clear: both; text-align: justify;">Round zucchini's are no different than the regular long ones, they are just cuter and easier to stuff. There are many variations to this, but I chose ground chicken. I had it stocked, and I always improvise with whatever is in the kitchen.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="" style="clear: both; text-align: left;">So here goes:</div><div class="separator" style="clear: both; text-align: left;"></div><div class="" style="clear: both; color: #38761d; text-align: left;"><br />
<span style="font-size: large;">Round Zucchini</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NU2Wg7EHLjdpR8wx_VYH2K2oBV5e89Rzi3bcuJ2gl-17xOJvJ6jyIE16kpfKVRjeQnpByQPtPsG51iP0ctBjaOX8Xv7axTNOEx18KTR2zrLmbnpVE7mM-ncMP3EWBh2eMIyM28SgpuPo/s1600-h/IMG_0392FB.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NU2Wg7EHLjdpR8wx_VYH2K2oBV5e89Rzi3bcuJ2gl-17xOJvJ6jyIE16kpfKVRjeQnpByQPtPsG51iP0ctBjaOX8Xv7axTNOEx18KTR2zrLmbnpVE7mM-ncMP3EWBh2eMIyM28SgpuPo/s320/IMG_0392FB.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">4 Round Zucchini </div><div class="separator" style="clear: both; text-align: left;">1/2 lb of ground chicken</div><div class="separator" style="clear: both; text-align: left;">1 small onion, diced</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic, pressed </div><div class="separator" style="clear: both; text-align: left;">1 teaspoon herbs de provonce</div><div class="separator" style="clear: both; text-align: left;">1/2 cup veggies (I used spinach and mushrooms)</div><div class="separator" style="clear: both; text-align: left;">Olive Oil</div><div class="separator" style="clear: both; text-align: left;">Salt & Pepper to taste</div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: justify;">Preheat the oven to 375°. Cut a thin slice off the tops of the round zucchini and discard them. Using a small spoon, scrape out the flesh, leaving a 1/4-inch-thick wall. Coarsely chop the flesh and squeeze dry.<br />
Heat 1 tablespoon of the olive oil in a large skillet. Add the diced zucchini and veggies season with salt and pepper and cook over moderately high heat, stirring, until barely tender, about 3 minutes. Transfer to a bowl.<br />
Heat 1 tablespoon of the olive oil in the skillet. Add the onion, garlic, herbs de provonce and scraped out zucchini flesh and cook over high heat, stirring occasionally, until tender, about 4 minutes..Stir in the chicken season with salt and pepper. Cook till all the water/fat has evaporated and its relatively dry (the chicken should be cooked by this point)<br />
Season the zucchini cups with salt and pepper and brush the outside with olive oil. .Mound the stuffing in the cups. Set the zucchini on a baking sheet and bake for about 40 minutes, or until tender and heated through. Serve hot or at room temperature.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcYeLs-gsp-20iZkHQLEE9_ivpeV3yPWSVleFXkqQf2PCPzCo6-xvCh6adUE7fh2G0hlmqexzbG0HtVH6vRDpVC_KFGd7xvEQH2LRy6Ds6vxaL7-QfiSzkAwLcEmcpXJpMEeGJXyGa7Gz/s1600-h/IMG_0402FB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcYeLs-gsp-20iZkHQLEE9_ivpeV3yPWSVleFXkqQf2PCPzCo6-xvCh6adUE7fh2G0hlmqexzbG0HtVH6vRDpVC_KFGd7xvEQH2LRy6Ds6vxaL7-QfiSzkAwLcEmcpXJpMEeGJXyGa7Gz/s320/IMG_0402FB.jpg" /></a></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com14tag:blogger.com,1999:blog-4655359805825165390.post-65278542744557141592009-06-17T17:16:00.002-04:002009-06-20T14:35:13.559-04:00One Lovely Blog Award and Iced-Tea to sweeten the deal..<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgB4Huv23A-L69nSDbQAzOfZFM9LITqJ9V6xRJiVzIUe1ByOzwZM5aqDuSYtinwmo5534p90wzEwFrPh_wdDrEot8mv6XKzNcFl30blRmW4ykyn7Y_xmo1cqjF_Vzr9ihBaYWlWU8CXeL/s1600-h/award.jpg-776266.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgB4Huv23A-L69nSDbQAzOfZFM9LITqJ9V6xRJiVzIUe1ByOzwZM5aqDuSYtinwmo5534p90wzEwFrPh_wdDrEot8mv6XKzNcFl30blRmW4ykyn7Y_xmo1cqjF_Vzr9ihBaYWlWU8CXeL/s320/award.jpg-776266.jpeg" border="0" /></a></div><div style=";font-family:Georgia,";"><span style="font-size:large;">Y</span>ay!!! Someone thinks my blog is lovely and has bestowed upon me my very first blog award! Thank you so much Muneeba from <a href="http://anediblesymphony.blogspot.com/">An Edible Symphony</a>. An amazing blog filled with yummy dishes that I have cooked in my own kitchen!!! I cannot thank her enough as I am giddy with excitement and now I can show off my new award. Yippe!!! </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />Ok down to business...The rules of this award is that I pass it on to ten blogs which I have recently discovered. Then, those recipients are supposed to do the same.<br /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />The following blogs have tickled my fancy and are truly unique. I love 'em all, and I hope you feel the same way. To kick off the summer, I made some sun-brewed iced tea. Make some now!!(recipe below); then enjoy a cool glass of iced-tea and surf through all the yummy blogs that I am passing this award to.</div><div face="Georgia,"" style=""></div><div face="Georgia,"" style="">So here goes:</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://dragonskitchen.blogspot.com/">Dragon's Kitchen</a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://justcooknyc.blogspot.com/">Just Cook NYC</a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://almostturkish.blogspot.com/">Almost Turkish</a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://happyhomebaking.blogspot.com/">Happy Home Baking</a></div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://working-lunch.blogspot.com/">Working Lunch</a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://franpeacockskitchen.blogspot.com/">Fran's Kitchen</a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://letherbakecake.blogspot.com/">Let Her Bake Cake</a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.curryinkadai.blogspot.com/">Curry in Kadai</a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://arad-daagh.blogspot.com/">A.R.A.D- A Recipe a Day</a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://morselsandmusings.blogspot.com/">Morsels and Musings</a></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br /><span style="color: rgb(153, 0, 0);font-size:large;" >Sun-Brewed Iced Tea:</span> I made this because we love drinks in our home. Juices, Iced Tea, Lemonade etc. Times are tough, and I can't keep running to the store all the time. So, I decided to make my own iced-tea. This way I get to control the amount of sugar my family is drinking and that I always have an unlimited supply. There are a billion variations, i.e: add lemons,or mint, or peaches. Just try it your way, with this basic recipe.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDdghMUdIk_Aft_JXd4MCI1jSuF77P4UMpptIq_sqGR-PJgT-6udn1K0ZmXJegm_rJmLRwhuiqZE7JAoU9EbBZZiEUrewvKD0zmflRKl0RTaXSWEyftQld0PZp_Ly5kWGEaw25g4BqBtV/s1600-h/IMG_0241A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDdghMUdIk_Aft_JXd4MCI1jSuF77P4UMpptIq_sqGR-PJgT-6udn1K0ZmXJegm_rJmLRwhuiqZE7JAoU9EbBZZiEUrewvKD0zmflRKl0RTaXSWEyftQld0PZp_Ly5kWGEaw25g4BqBtV/s320/IMG_0241A.jpg" border="0" /></a></div><span style="font-family:'courier new';"><span style=";font-family:Georgia,";" >Very simply, fill up a glass container with water, add sugar. Stir. Use your judgment on the tea bags, you don't want your iced tea to be too strong (unless you like it that way). I put about 8 Lipton tea bags, covered it with saran wrap and let it out in the sun for 3 hours. Discard tea bags, and put the tea in the fridge till cold. DRINK UP and enjoy the summer!!!! </span><br /></span><br /><span style="font-family:'courier new';"><br /></span>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com12tag:blogger.com,1999:blog-4655359805825165390.post-35123992687366691472009-06-05T12:34:00.000-04:002009-06-05T12:34:13.305-04:00ShakShuka: With Love, From Tel-Aviv<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigK0AyW6UR6ka7RL6WT0VWR_0iPYuCRfhq7c7SQn0lmZ3dSx84JLXJEwhtrxPaGKmOODGsm-oFpxmbhyND9h4lGudFG_F1FJ-lSKvWQrLQWTOK-jSIceicwsJfJ-IzZFz890o-Qk7uvohS/s1600-h/IMG_0230.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigK0AyW6UR6ka7RL6WT0VWR_0iPYuCRfhq7c7SQn0lmZ3dSx84JLXJEwhtrxPaGKmOODGsm-oFpxmbhyND9h4lGudFG_F1FJ-lSKvWQrLQWTOK-jSIceicwsJfJ-IzZFz890o-Qk7uvohS/s400/IMG_0230.JPG" /></a> </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="color: #cc0000; font-size: large;"><em>I</em></span>ts been ages hasn't it? Yes it has. I haven't written anything in a month! That was not my intention, I had planned on putting up bits and pieces of my vacation on the blog, to showcase different foods that I have tasted from Israel and Holland alike. That opportunity never came. This was a very busy vacation, but one that was filled with the most amazing food. From a Lafa (flat pita with Lebane cheese) to Gevulde Koeken (holland cookies filled with almond paste). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
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In Israel, we delighted in refreshingly fresh salads, hummus, burgers (yes! the best burgers EVER) and Limonida's (lemonade with giant mint leaves). Even though I felt bad about leaving such wonderful dishes behind in Israel, Holland also had some fantastic foods to offer our tastebuds. For starters, there is nothing like their French Fries with Hollandaise sauce..or mayo. Every biscotti made my daily coffee ever so better. I had to buy some cookies and bring them back! Amsterdam spoiled us to no end. I desire their pancakes on a daily basis now. I even ook the hubby to the supermarket in Amsterdam. Yes, that is how obssessed I am with supermarkets. I picked up about 3 different types of cookies to drink with my tea. The best one of the lot was Gevulde Koeke. So.Damm.Good.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEZ3S0O0T6BOi4EDKGBY1Sf6NnSNIyo6ZhLJbcLFoRNBF75PIuaE_MkeslzzQLWFOXm6XxkzVD9wZvvtwQ2CGLl83I3ItPQ3ecvoJsLkAoiXKLoODCdjcW5wq45xsvudY2oeenmAv9Z4y/s1600-h/Telaviv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fj="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEZ3S0O0T6BOi4EDKGBY1Sf6NnSNIyo6ZhLJbcLFoRNBF75PIuaE_MkeslzzQLWFOXm6XxkzVD9wZvvtwQ2CGLl83I3ItPQ3ecvoJsLkAoiXKLoODCdjcW5wq45xsvudY2oeenmAv9Z4y/s400/Telaviv.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_ZmcmVgjmzKxaymZgv7dIdpRl8ko-oHwxvv07uLNGMg-YPVyZetD6oBrIBd5D376vuySGJhHatzW3WzuSuQfuHW99Yjy5QrfPBafIVP11N1861qz1F7l79aLhtrs26fpyL5xsrAPb_SS/s1600-h/amsterdam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fj="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_ZmcmVgjmzKxaymZgv7dIdpRl8ko-oHwxvv07uLNGMg-YPVyZetD6oBrIBd5D376vuySGJhHatzW3WzuSuQfuHW99Yjy5QrfPBafIVP11N1861qz1F7l79aLhtrs26fpyL5xsrAPb_SS/s400/amsterdam.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I will be attemtping to make some of these tasty dishes in my own kitchen. Let's see how successful I am?</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As far as this Shakshuka is concerned, my Father-In-Law makes the most amazing shakshuka in the world! This one is straight from his kitchen, made with his own two hands. I cannot tell you how easy it is to make this, and I will share some of his secrets so that you too can enjoy this yummy breakfast, lunch or dinner with very minimal effort.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsaujc0nUZ3j8-Xv0Md-LITVpdaxzx_lN6y0ePBWZ682hPbtRgO8IZeARl3OoT9aTWTC77saBLjg-GB0-CeN5d0dmdFHBKrENcSm-ktuQqeIPoqY91tD5AoeCt8R05FFfqxKET0CbOaum/s1600-h/IMG_0196.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" fj="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsaujc0nUZ3j8-Xv0Md-LITVpdaxzx_lN6y0ePBWZ682hPbtRgO8IZeARl3OoT9aTWTC77saBLjg-GB0-CeN5d0dmdFHBKrENcSm-ktuQqeIPoqY91tD5AoeCt8R05FFfqxKET0CbOaum/s200/IMG_0196.JPG" /></a>Bon Appetit.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><span style="color: #b45f06; font-size: large;"><strong><span style="color: #cc0000;">Shakshuka</span> </strong></span><em>(Israeli Egg Dish, mainly for breakfast)</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>4 Eggs<br />
1 red or green pepper, cored and diced<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small onion, diced small</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 garlic cloves, pressed </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 plum tomatoes, diced</div>1/2 cup tomato sauce<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsu1gdSsrla_TOGnqxPxzdkxss8dCFzGCC_ChprCGZlmP4XyJuw_v9d81qGZ1gL5jtQF1ioNhx3Bp3yyVAmGinUTZqKRuUm9aERiPV6OvHwTzv1N9HCayXds8vJ2p8EJ4yNJf7GhmUfFpp/s1600-h/IMG_0212.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" fj="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsu1gdSsrla_TOGnqxPxzdkxss8dCFzGCC_ChprCGZlmP4XyJuw_v9d81qGZ1gL5jtQF1ioNhx3Bp3yyVAmGinUTZqKRuUm9aERiPV6OvHwTzv1N9HCayXds8vJ2p8EJ4yNJf7GhmUfFpp/s200/IMG_0212.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ6AXgbetTm37ts9PTwN2CqC7iFHlvX0waQShVBnR8FqkgnI4vJkfoCunNcJancDw0h7yp9VApgtYrkboGdT5FML_p9neXuME7ut_Ccpv7L1OQU5cJHjAjtWrMcUqRnXsoG5AWIfgaaa0/s1600-h/IMG_0215.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" fj="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ6AXgbetTm37ts9PTwN2CqC7iFHlvX0waQShVBnR8FqkgnI4vJkfoCunNcJancDw0h7yp9VApgtYrkboGdT5FML_p9neXuME7ut_Ccpv7L1OQU5cJHjAjtWrMcUqRnXsoG5AWIfgaaa0/s200/IMG_0215.JPG" /></a>1 medium jalapeno, thin round slices</div>1 teaspoon tabasco sauce<br />
1 teaspoon cumin<br />
1/2 teaspoon paprika<br />
salt & pepper to taste<br />
olive oil <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Break open the eggs in a small bowl and set them aside. In a saucepan, heat the olive oil. Add onions and garlic. Keep mixing till the onions become translucent. Add the tomatoes and jalapeno's. Cover and let cook till the tomatoes become mushy and you start to see a sauce like consistency. At this point, add the tomato sauce and the rest of the spices. Mix, cover and cook for 5 minutes. When the sauce is blended well, add the open eggs slowly over the pan. Do not touch the eggs. The eggs should coat the top of the sauce completely. Cover and cook for another 7 mintues, till your desired doneness. Serve with pita or bread.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com9tag:blogger.com,1999:blog-4655359805825165390.post-65801374117825119152009-04-29T11:35:00.001-04:002009-04-29T12:04:27.640-04:00Chocolate Cake & Mango Ganache<div style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://i719.photobucket.com/albums/ww193/rani118/israelchoco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="http://i719.photobucket.com/albums/ww193/rani118/israelchoco-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://i719.photobucket.com/albums/ww193/rani118/israelchoco-1.jpg" width="408" /></a></div><br />
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<div style="text-align: justify;"><i style="color: #783f04;"><b><span style="font-size: large;">Y</span></b></i>up! We are going to Israel this summer for vacation. I cannot contain my excitement! I am leaving this Friday, and wont return for 2 weeks. Therefore, I want to leave all my readers with a dangerously addictive mix-in-pan-eggless-chocolate-cake. All my desserts have some basic chocolate flavor to it recently, and that is because chocolate has been on mind- A LOT! Hopefully getting a change of scenery, will help inspire some new dishes. I have a feeling I may also post from Israel as I am taking my laptop with me.</div><br />
Most of what I bake on my blog is from JoyofBaking.com A FABULOUS baking website and just my style.<br />
<div style="text-align: justify;"></div><div style="text-align: justify;"><br />
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<i><u>A story about the Mango Ganache</u></i><u></u>: It was supposed to be Mango frosting but it turned into ganache. I never made frosting before because I don't like decorating cakes or desserts much. I find it time consuming, but you may have guessed that by now because most of my recipes are super simple. Anyway, I had a mango staring at me in the fridge, calling out my name! Ok, so when I <strike>somehow ruined</strike> tried the recipe, I had no idea at what point frosting becomes frosting. Anyway, I completely freaked out that even after adding so much sugar, the consistency would not harden. It was making me sick. I couldn't go on any further, so I left the soft consistency and managed to chill it in fridge long enough for it to become a mango<i>ish </i>glaze over the chocolate cake.</div><br />
SO, I guess I will see you all on the other side of this break?<br />
In the meantime, I hope I have convinced you to make this cake, and EAT IT!<br />
<div style="color: #783f04;"><span style="font-size: large;"><br />
</span></div><div style="color: #783f04;"><span style="font-size: large;">Chocolate Cake</span></div>Adapted from Joyofbaking.com<br />
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<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 1/2 cups all purpose flour</span> </div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup granulated white sugar</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 cup unsweetened cocoa powder (not Dutch-processed), sifted</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon baking powder</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon baking soda</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 teaspoon salt</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/3 cup unsalted butter, melted</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup warm water</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tablespoon lemon juice (or vinegar)</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon pure vanilla extract</span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><br />
<div style="text-align: justify;"><span style="font-size: small;">Preheat the oven to 350 degrees F and place rack in center of oven. In an ungreased 8 inch square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt. Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended. Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.</span></div></div><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"></div><div style="color: #783f04;"><b><span style="font-size: small;"><br />
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<div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div></div><div style="color: #783f04;"></div><div style="color: #783f04;"><b><span style="font-size: small;">Mango <strike>Frosting</strike> Ganache</span></b></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHTCWnA7Y43tgtnI8mKBHCcwFPP2PMQoa9Poab1JeRbKUbux0I8_4AHMcPF8nJnuwRNMHgOKhPmafHyhgm8XYpe90MrEPK-tvoCNv6Vz-QkJdIV8pIZgnz7tSNoD4zDFiDrob6GANTYoG/s1600-h/main.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHTCWnA7Y43tgtnI8mKBHCcwFPP2PMQoa9Poab1JeRbKUbux0I8_4AHMcPF8nJnuwRNMHgOKhPmafHyhgm8XYpe90MrEPK-tvoCNv6Vz-QkJdIV8pIZgnz7tSNoD4zDFiDrob6GANTYoG/s200/main.jpg" /></a><br />
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1/2 cup butter, softened<br />
1/2 cup mango puree(blend mango chunks in blender with sugar)<br />
Zest and juice of 1 lime <br />
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4-5 cups of powdered sugar (i ended up using 6 cups & stopped)<br />
<div style="text-align: justify;">In a mixing bowl, cream butter until light and fluffy. Add mango puree, zest and juice. Mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency is reached. My consistency never reached a peak. After a while, adding more powdered sugar just made it too sweet. I didn't want my chocolate cake to be overpowered by a "too-sugary" frosting/ganache. I also chilled it for about 1 hr, before applying on cake. This particular recipe created a whole lot of ganache, I think one can easily half the quantity for a regular cake.</div><br />
<div style="background-color: white; color: #e69138;"><span style="font-size: large;"><b>ice.eat.enjoy!</b></span></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com10tag:blogger.com,1999:blog-4655359805825165390.post-21588147956102419472009-04-25T15:11:00.003-04:002009-04-25T15:15:35.670-04:00Stuffed Peppers<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4w2TIku89evfuTatTMGurpdcw7IlmqRAf4SK9vUdFM3_QOFlcOnBxFOP35M4D6alehcZkIfNDpiajduK6iJTDzSWZGbO183H70e6dRZNSc00veTHTy-siUDCGGgFC7DaRyB065CKxgLtv/s1600/stuffed+peppers+.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4w2TIku89evfuTatTMGurpdcw7IlmqRAf4SK9vUdFM3_QOFlcOnBxFOP35M4D6alehcZkIfNDpiajduK6iJTDzSWZGbO183H70e6dRZNSc00veTHTy-siUDCGGgFC7DaRyB065CKxgLtv/s400/stuffed+peppers+.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4w2TIku89evfuTatTMGurpdcw7IlmqRAf4SK9vUdFM3_QOFlcOnBxFOP35M4D6alehcZkIfNDpiajduK6iJTDzSWZGbO183H70e6dRZNSc00veTHTy-siUDCGGgFC7DaRyB065CKxgLtv/s1600/stuffed+peppers+.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><div style="text-align: justify;"><i>Today's Note: Blogger has been getting on my last nerves!. My comments button is very moody and sometimes doesn't show itself on certain posts. How RUDE! I have tried everything under the sun, and sometimes the box just ain't there. So, sorry readers that want to but can't comment on some posts. Till I get this fixed, you can always email me at, Resh.Mah@gmail.com thanks :)</i></div><div style="text-align: left;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><br /><div style="text-align: justify;">So, back to the recipe at hand:</div></div><div class="separator" style="clear: both; text-align: justify;font-family:Georgia,";"><span style="font-size:small;"> </span></div><div class="separator" style="clear: both; text-align: justify;font-family:Georgia,";"><span style="font-size:small;">I am sure that there are many different types of dishes that you personally have not yet tried. I €don't mean that you haven't tried them yet because you haven't visited the country. It could be a dish at a Chinese</span><span style="font-size:small;"> restaurant that you never ever order, but wonder what it would taste like? </span><span id="SPELLING_ERROR_1" style="font-size:small;">That's</span><span style="font-size:small;"> how I felt with Stuffed Peppers. </span></div><br /><span style="font-size:small;">Actually, the first time I saw it being cooked, I drooled just watching them simmer. Israel introduced me to this easy-to-stuff quick meal that was mouth watering from start to finish. My husband's</span><span style="font-size:small;"> grandfather insisted that we eat proper dinner every night when we visited, and we started with Stuffed Peppers. It took me a while after eating this dish for the first time to make it again in my home. I tried to find an Israeli version of this, but was unsuccessful. After a few trials & errors this recipe has perfected itself. Its hearty and I have learned to add a variety of veggies to it so that the taste doesn't bore us. </span><span style="font-size:small;"> I am going to try making this with couscous and fresh veggies for all my vegetarian friends, so look out for that.</span><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">I know that there are many variations to this dish, any ideas would be welcome :)</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">Enjoy. Perfect for a Monday</span><span style="font-size:small;"> night meal.</span></div><div style="text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; color: rgb(39, 78, 19);font-family:Georgia,";"><span style="font-size:large;">Stuffed Peppers</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">2 medium green peppers</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">1/2 lb of ground beef or chicken</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;"> </span><span style="font-size:small;">1/2 cup cooked white rice</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;"> </span><span style="font-size:small;">2 cloves crushed garlic</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">1/2 cup chopped veggies (mushrooms, carrots, squash)</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">1 tspn italian seasonings<br /></span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">1 medium chopped onion<br /></span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">2 tblspn Worcestershire sauce</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;"> 1 cup tomato sauce</span></div><div class="separator" style="clear: both;font-family:Georgia,";"><span style="font-size:small;">Salt & Pepper to taste<br /></span></div><div class="separator" face="Georgia,"" style="clear: both;"></div><div class="separator" face="Georgia,"" style="clear: both;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><br /><b><i><span style="font-size:small;">Equipment:</span></i></b><br /><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size:small;"> Steamer<br /></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><br /><div style="text-align: justify;"><span style=";font-family:Georgia,";" >Remove and discard the tops, seeds, and membranes of the bell peppers. </span><span style="font-size:small;"><span style=";font-family:Georgia,";" >Steam the bell peppers till slightly mushy ( about 10 mins ) and place in a baking dish. In a medium sauce pan, heat up a tablespoon of vegetable oil and sautee garlic and onions together till the onions are soft and translucent. Add the veggies and spices and sautee the vegetables till the mushrooms give off some liquid. To this, add the ground meat along with salt & pepper. Mix all and brown the meat for about 10 minutes. Add tomato sauce and let the mixture come to a slow boil. Remove from heat, mix in rice and add the worcestershire sauce. Blend well and stuff into each pepper. If desired, top with cheese and bake 10 minutes on 350, otherwise dive in!</span></span><br /><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size:small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size:small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size:small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com6tag:blogger.com,1999:blog-4655359805825165390.post-22619079010815069792009-04-21T13:50:00.003-04:002009-04-22T20:16:34.385-04:00Green Chicken Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2fmalNi1PrMyZeBmWMefGkFhw7MvyUvKEGrvLtwu4qvXRvtKvfkIdk3q3aYGrrR7oE56Sr6uqYliOZF1fvnl2yQzp_8TozXRN1e7DSCzumDLnKQn9GJrg4xi6lNLAfFCwwBE90GC5q8V/s1600-h/Green+Chicken+Pulao.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2fmalNi1PrMyZeBmWMefGkFhw7MvyUvKEGrvLtwu4qvXRvtKvfkIdk3q3aYGrrR7oE56Sr6uqYliOZF1fvnl2yQzp_8TozXRN1e7DSCzumDLnKQn9GJrg4xi6lNLAfFCwwBE90GC5q8V/s400/Green+Chicken+Pulao.jpg" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a><br />
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</span></i></div><div style="font-family: Georgia,"; text-align: justify;"><i style="color: #38761d;"><span style="font-size: large;">M</span></i>y mother never has to look at recipes to know just how to optimize on a single marinade and incorporate it into several different varieties. Green chicken pulao (rice) is just that perfect example. As she made this, I noted it all down. I love her little lessons. She goes real fast!! I had to be quick enough to ask her questions at the right time and make remarks as necessary. This dish is fairly easy if you have that stuff lying around. I tend to make the <a href="http://rkitchen.blogspot.com/2009/03/green-masala.html%22">green masala </a>and freeze it (another good idea from my mother). This way I always have the masala to make a quick Indian meal.</div><div style="font-family: Georgia,";"></div><div face="Georgia,""><i style="color: #38761d;"><span style="font-size: large;">Green Chicken Pulao </span></i></div><div style="font-family: Georgia,"Times New Roman",serif;">1 lb chicken breasts, cut into pieces</div><div style="font-family: Georgia,"Times New Roman",serif;">Marinate this chicken in <a href="http://rkitchen.blogspot.com/2009/03/green-masala.html"> green masala</a><br />
1 cup yogurt<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b style="color: #38761d;"><span style="font-size: small;"><i>Rice:</i></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup long grain basmati rice</div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon whole cloves</div><div style="font-family: Georgia,"Times New Roman",serif;">3 medium red potatoes, cut in chunks</div><div style="font-family: Georgia,"Times New Roman",serif;">1 medium diced onion<br />
1/4th tspn turmeric powder<br />
1 tsp coriander powder<br />
1 tspn cumin powder</div><div style="font-family: Georgia,"Times New Roman",serif;">salt to taste</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tblspon vegetable oil </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDDnRxDKH2d1q6uGoriuAvVqQyIX1wHQmM-V0L0ypqEcifnXkOC9aWdM5TOtAaAfQN4yFlaUUxgOnHKaG-NnuEqxJY13_mN3_QK-HyE6cbk_kXQyAb_IxPB6plfmUx4KxUQ4eDfUWSWzO/s1600-h/1p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDDnRxDKH2d1q6uGoriuAvVqQyIX1wHQmM-V0L0ypqEcifnXkOC9aWdM5TOtAaAfQN4yFlaUUxgOnHKaG-NnuEqxJY13_mN3_QK-HyE6cbk_kXQyAb_IxPB6plfmUx4KxUQ4eDfUWSWzO/s320/1p.jpg" /></a></div>Boil potatoes in a large pot till about moderately tender (around 15 mins the fork should easy slide in, but the potatoes should not be too soft). In a mixing bowl, mix together yogurt, chicken & green masala. Let marinate for 30 mins in the fridge. At the same time, in another pot, add onions and sautee till soft. Add cloves, and the balance of the dry spices (including salt); satuee the onions some more till all the spices blend. Add chicken, mix well alltogether. The yogurt should make a nice creamy blend. No need to add extra water at this point. The chicken should start cooking now. Keep a close eye on the chicken curry, if it tends to dry a bit, then you may add some water. Add rice after 15 mins or so, cover & cook for another 20 mins. The rice should fluff up when cooked and the chicken should be tender. Serve with raw onions marinated in lemon & salt.<br />
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</div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.comtag:blogger.com,1999:blog-4655359805825165390.post-5547551741567642142009-04-16T16:30:00.003-04:002009-04-16T22:40:09.105-04:00Chocolate Chunky Cookie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXCfFHPS-u-biNQTGR5k10HcsphWP5RTKeYKiHDoIVtJNV6-NEwCN9fL2yWcTOTGml8JvlrlDxK29t06v4oLicj9RvHdSi1csPn561iP57l6yHOx-z7nVUaoor8qEpUSKdsi_1yOwWEpJ/s1600-h/Chocolatecranberrynutcollagebig.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5325047710424941746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXCfFHPS-u-biNQTGR5k10HcsphWP5RTKeYKiHDoIVtJNV6-NEwCN9fL2yWcTOTGml8JvlrlDxK29t06v4oLicj9RvHdSi1csPn561iP57l6yHOx-z7nVUaoor8qEpUSKdsi_1yOwWEpJ/s400/Chocolatecranberrynutcollagebig.jpg" style="cursor: pointer; float: left; height: 294px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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</a></div><div class="separator" style="clear: both; text-align: justify;"><i style="background-color: white; color: #990000;"><span style="font-size: large;"><span style="font-family: Georgia,";">C</span></span></i>hunky cookies are my absolute favorite. It doesn't matter what kind of cookie it is, as long as it has nuts/raisins/choco chunks/ etc.. I could go on. Any simple basic cookie is transformed with the addition of different chunks. This week's craving was chocolate. So the hunt for a good chocolate cookie began! I wanted to find a <i>basic </i> one that would easily fulfill my craving. Anyone who knows me also knows that chocolate is my sweet spot. So what better than a chocolate cookie mixed in with a little fruit n' crunch? I found this recipe on joyofbaking.com, and added the cranberry-pecans because that is what I had handy. Try your version and add your own crunch to this chocolatey fruity cookie.</div><br />
<div style="color: #990000; font-family: Georgia,"; font-style: italic;"><span style="font-size: medium;">Chocolate Cranberry-Nut Cookie</span><br />
<span style="font-size: medium;"><span style="color: black; font-size: x-small;">adapted from joyofbaking.com </span><br />
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<div style="font-family: Georgia,"Times New Roman",serif;">1/2 cup unsalted butter, room temperature</div></div><div align="left" face="Georgia,"" style="font-family: Georgia,"Times New Roman",serif;">1/2 cup light brown sugar</div><div align="left" face="Georgia,"" style="font-family: Georgia,"Times New Roman",serif;">1/4 cup white granulated sugar</div><div align="left" face="Georgia,"" style="font-family: Georgia,"Times New Roman",serif;">1 large egg</div><div align="left" face="Georgia,"" style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon pure vanilla extract</div><div align="left" face="Georgia,"" style="font-family: Georgia,"Times New Roman",serif;">1 cup all purpose flour</div><div align="left" face="Georgia,"" style="font-family: Georgia,"Times New Roman",serif;">1/4 cup cocoa powder</div><div align="left" face="Georgia,"" style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon baking powder</div><div align="left" face="Georgia,"" style="font-family: Georgia,"Times New Roman",serif;">1/8 teaspoon salt</div><div align="left" style="font-family: Georgia,";"><span style="font-family: Georgia,";">1 1/2 cups mix of whatever you desire ( I used cranberry & pecans)</span></div><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; font-family: Georgia,"Times New Roman",serif; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="text-align: justify;"><span style="font-family: Georgia,";">Pre-heat the oven to 350 degrees. Line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars </span><span style="color: black; font-family: Georgia,";">until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. </span></div><div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek1nnDEnWp12Ia7GAnxO4LCL120Be2jGaVM4Dmvzpz4PXwvhzj2blvIP_8bOxucAzd6IN5kxyucBUyV83FWPk0iyTi8tLCQ9FTlVs7zxXZZuLBVdH5ysY7gN8Kse20ibE0MI886_YBRsS/s1600-h/Picnik+collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek1nnDEnWp12Ia7GAnxO4LCL120Be2jGaVM4Dmvzpz4PXwvhzj2blvIP_8bOxucAzd6IN5kxyucBUyV83FWPk0iyTi8tLCQ9FTlVs7zxXZZuLBVdH5ysY7gN8Kse20ibE0MI886_YBRsS/s320/Picnik+collage.jpg" /></a></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
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<div style="text-align: left;">Fold in the the cranberries and pecans. Using a small ice cream scoop or two spoons, place about 1 1/2 <span style="font-size: small; font-weight: 400; position: static;"><span style="font-weight: 400; position: static;">tablespoons</span></span><span style="font-size: small;"> </span>of batter on the prepared baking sheet, spacing about 2 inches apart. Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely. </div></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_WbVCf5sEhgAq9O5WzpcLam2miTJMmkQzNaxHIu732jJzp4uA89FCp-8Cx51DXP6o3HUP0UgjHD9DX4qMuGUXTowXDwHWpOFs9JCERs1qbVnRsYwZXu3fIENvbLXSeAmqE6meEvowLtp/s1600-h/collage1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_WbVCf5sEhgAq9O5WzpcLam2miTJMmkQzNaxHIu732jJzp4uA89FCp-8Cx51DXP6o3HUP0UgjHD9DX4qMuGUXTowXDwHWpOFs9JCERs1qbVnRsYwZXu3fIENvbLXSeAmqE6meEvowLtp/s400/collage1.jpg" /></a></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCdkCtuj5EJfew0VgqG_U3Nlx0EZEoUJ9Fm43RqUbtU-FrKNkrNcAvdX28OlEJdYURUgGf_gc3m-qHmeCA9nHdT8fkGITAnlRjhsumolFBcbCA3Rz8bcWG2Iy7Fs5n5ymO4kRSAM-Umpj/s1600-h/Chocolatecranberrynutcollagebig.jpg"><br />
</a></div><div style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com3tag:blogger.com,1999:blog-4655359805825165390.post-31226372451174787302009-04-10T15:54:00.000-04:002009-04-10T15:54:56.225-04:00Balsamic Baked Salmon<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGz_gmtQwC6rJAo8e-hGaOGdsHseY-MLFbX2pvIFDRyYEgjztQE4AyXBWbxa1Yh85syl9Lg6J1Pnq1eoyKs5e-O4r8XWvt_YK4U3T9RvSKCpgZLTeM7osyivSJ_R5Lu78IAj6-3gnveNf/s1600-h/baked+salmon.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGz_gmtQwC6rJAo8e-hGaOGdsHseY-MLFbX2pvIFDRyYEgjztQE4AyXBWbxa1Yh85syl9Lg6J1Pnq1eoyKs5e-O4r8XWvt_YK4U3T9RvSKCpgZLTeM7osyivSJ_R5Lu78IAj6-3gnveNf/s400/baked+salmon.jpg" /></a><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #e06666; font-size: large;"><em><strong>E</strong></em></span>venthough there was always plenty of fish around me, I lacked an appetite for it. Till this day, I only eat Salmon, Tilaplia and the occasional Tuna from the can. It's because of this recipe that I like Salmon and have ventured on to other such versatile dishes. This recipe was my gateway to an "american" style of eating fish. It's really very simple and so easy. If you cook it for that exact amount of time in the oven, it will produce a very supple, flaky, moist fish. I love making this once every two weeks, so that we don't get bored of it. I have been making this for three years now, as I always have the ingredients at hand. My husband brings the fish home from work, so that its always fresh when we eat it. You can try this with wild salmon (but I personally do not like the denser taste). The panko breadcrumbs gives it an amazingly crumbly texture- one that regular bread crumbs can't replace. Ofcourse, if you don't have panko handy, you can sub for bread crumbs but make sure that next time you try it with panko. Salmon is a great heart healthy fish. Give it a try. Its best served over a bed of rice/couscous.</span><br />
<br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Balsamic Baked Salmon</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 6oz. salmon fillets</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tblspn balsamic vinegar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablspn dijon mustard</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4th cup panko bread crumbs</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">salt & pepper to taste</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 350 degrees. Season the fillets with salt & pepper then pour the balsamic vinegar over them evenly. Gently spread the mustard over the tops of the fillets with a butter knife. Top with panko bread crumbs. Place in the oven for exactly 22 minutes or until the fish flakes.</span><br />
</div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com1tag:blogger.com,1999:blog-4655359805825165390.post-39856114205512068332009-04-06T17:41:00.001-04:002009-04-06T21:09:25.848-04:00Moist Black Mission Fig Cake<div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgje464jLrY860ovyyBrMoNtBmUjrT0I8z4ub8TIm9VPuuMEyTIvxQcZeMeLmotFzM9WcFa3R0F-1Pu07dqgjVYeKr6BU_ZcsDiQV0pe56XopN4iwFWjpVvUj37b0pAOOVLVEalotarZTzw/s1600-h/MBMFC-Collage_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgje464jLrY860ovyyBrMoNtBmUjrT0I8z4ub8TIm9VPuuMEyTIvxQcZeMeLmotFzM9WcFa3R0F-1Pu07dqgjVYeKr6BU_ZcsDiQV0pe56XopN4iwFWjpVvUj37b0pAOOVLVEalotarZTzw/s320/MBMFC-Collage_.jpg" border="0" /></a></div><div style=";font-family:Georgia,";color:black;"><span style="font-size:small;"><i><span style="font-size:large;">M</span></i>y father loves figs. I never personally ever found this fruit appealing in the least. Growing up, I chose "brighter" fruits. I chose mangoes, guavas, papayas & pomegranates. Figs lacked the visual appeal I needed in order to try new fruits. Recently though I discovered that figs are packed with nutrition. This cake looked so good when I found the recipe on bread &honey, that I had to try and make my own version. Figs are delicious, healthy & a wonderful afternoon snack. I also added a bit of flaxseed powder for a power boost! BAM! high-fiber cake that tastes out of this world! This cake though, is moist because of its buttery goodness. I should have added more figs to compensate, but there is always next time right? I know that I will be making this cake often with different dried fruits.<br /></span></div><div style="color: black; text-align: justify;"></div><div style=";font-family:Georgia,";"><br /><span style="color: rgb(120, 63, 4);font-size:large;" ><b>Moist Black Mission Fig Cake:</b></span> </div></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">adapted from bread-and-honey.blogspot.com </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: left;">Ingredients:<br /><br />16 tablespoons (2 sticks) unsalted butter, softened<br />1 1/2 cups granulated sugar<br />1/4 cup honey<br />4 large eggs<br />1/4 th cup yogurt<br />3 cups all-purpose flour<br />1 3/4 teaspoons baking powder<br />1/2 teaspoon salt<br />1 cup chopped dried black mission figs<br />2 tablespoons firmly packed brown sugar<br />2 tablespoons flaxseed powder (optional) </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;">Directions:</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees F. Grease a 9 or 10-inch Bundt pan and dust with flour.With an electric mixer, beat the butter until smooth, 1 minute with a stand mixer or 3 minutes with a hand held mixer. Add the granulated sugar and honey and mix until blended. Mix in the eggs one at a time, combining well between each addition. Stir in the yogurt.</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />In a separate bowl, mix together the flour, baking powder, salt & flaxseed powder. On low speed, add the dry ingredients to the butter mixture and mix until combined. In a small bowl, mix together the figs and brown sugar.</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />Spread one-third of the batter into the prepared pan. Place half of the figs evenly over the batter. Gently spread another third of the batter on top. Spread the remaining figs and then the remaining batter in the pan.</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />Bake the cake until a skewer inserted in the middle comes out clean, about 45-50 minutes. Be sure to test a couple areas in the cake. If you skewer a fig the skewer will be wet. Let the cake cool for 15 minutes. Unmold by placing a large plate on top of the pan, inverted the pan and plate together, and then removing the pan.<br /><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbytqMzIj_ca0zOoMakUch4mRSchfRjQg47Rvjw6r3v_k7Ojb7K3ooK8cN8AdKQxoLBUI-6FrJU2in2C0c1BbFFCmPDA92RRJNNI1lROaYO8sJILSzSOWhbLgaHB081SmTN9Vr3NbTvNGt/s1600-h/Moist+Fig+Cake_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbytqMzIj_ca0zOoMakUch4mRSchfRjQg47Rvjw6r3v_k7Ojb7K3ooK8cN8AdKQxoLBUI-6FrJU2in2C0c1BbFFCmPDA92RRJNNI1lROaYO8sJILSzSOWhbLgaHB081SmTN9Vr3NbTvNGt/s400/Moist+Fig+Cake_.jpg" border="0" /></a></div><br /><div style="margin: 0px auto 10px; text-align: center;"></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com4tag:blogger.com,1999:blog-4655359805825165390.post-39385205070635842242009-04-02T19:37:00.003-04:002009-04-02T19:41:50.307-04:00Home Made Chips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIT_TY5S7n0Ol3gkctLxUvrarHFFlJlYQWFIHpzT8UD_pYqJlz7LtER-L70ISsxU7sluGN-h0DEYgjXesbcmJEr-3XlxtxmZvg5mgK168gPY7xOuZwefshzBA6wQIIuYGUH9iG5Rkweus/s1600-h/Potato+Chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIT_TY5S7n0Ol3gkctLxUvrarHFFlJlYQWFIHpzT8UD_pYqJlz7LtER-L70ISsxU7sluGN-h0DEYgjXesbcmJEr-3XlxtxmZvg5mgK168gPY7xOuZwefshzBA6wQIIuYGUH9iG5Rkweus/s320/Potato+Chips.jpg" border="0" /></a> </div><div class="separator" style="clear: both; color: rgb(120, 63, 4); text-align: center;"></div><div class="separator" style="clear: both; color: rgb(120, 63, 4); text-align: center;"><span style="font-size:large;"><i> </i></span></div><br /><div style="text-align: left;font-family:georgia;"><span style="color: rgb(120, 63, 4);font-size:large;" ><i>I </i></span>don't ever make enough side dishes! The thing is that as much as I enjoy cooking, I don't like being in the kitchen too long. If I was living in India maybe the story would be different. I would have a bunch of maids wold do the cleaning while I concentrate on the cooking. So side dishes = extra cleaning. Yuck! Since I am completely OCD about leaving my kitchen immaculate, I end up spending hours in the kitchen. My side dishes sometimes are frozen or steamed veggies. Today however, I did not have anything that would taste delicious with a grilled chicken sandwich (will post soon). I wanted potato chips. I had potatoes, so why not? This is very easy to prepare but slightly annoying as you have to keep checking in so that the potatoes don't burn completely except on the edges but still stay crispy all over.</div><div style="text-align: left; font-family: georgia;"></div><div class="separator" face="georgia" style="clear: both;"></div><div class="separator" style="clear: both; font-family: georgia;"></div><div class="separator" style="clear: both; font-family: georgia;"><span style="font-size:130%;"><i><br /><span style="font-weight: bold;">Potato Chips</span></i></span></div><div class="separator" style="clear: both; font-family: georgia;">3 medium sized idaho potato</div><div class="separator" style="clear: both; font-family: georgia;">3 tablespoon melted butter</div><div class="separator" style="clear: both; font-family: georgia;">2 teaspoon rosemary powder (or fresh)</div><div class="separator" style="clear: both; font-family: georgia;">2 medium cloves of garlic, pressed </div><div class="separator" style="clear: both; font-family: georgia;">salt & pepper to taste</div><div class="separator" style="clear: both; font-family: georgia;"></div><div class="separator" style="clear: both; font-family: georgia;"></div><div class="separator" style="clear: both; font-family: georgia;"><b><i><br />Equipment:</i></b></div><div class="separator" style="clear: both; font-family: georgia;">Mandolin</div><div class="separator" style="clear: both; font-family: georgia;"><b><i><br /></i></b></div><div class="separator" style="clear: both; font-family: georgia;"><b><i>Directions:</i></b></div><div class="separator" style="clear: both; font-family: georgia;">Preheat the oven to 350 degrees. </div><div class="separator" style="clear: both; font-family: georgia;">Slice the potatoes very thin through the mandolin. I experimented a little bit and found the right "thickness" that I prefer, you may have to do the same. In a bowl, mix together all ingredients. Spread each slice on a baking sheet and bake for about 8-10 minutes. Keep checking in to see if the edges have browned, and remove once desired crispiness has been achieved.</div><div class="separator" style="clear: both; font-family: georgia;"><i>Munch.</i></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.comtag:blogger.com,1999:blog-4655359805825165390.post-84179909679379529942009-03-29T12:30:00.005-04:002009-04-22T18:47:28.181-04:00Aloo Paratha<div style="text-align: left;"></div><div style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7yYeDQiijAhoMWQUVKF7UAusD9FdG0EArQBqEWKNUeIcx5TY-i0IdMyUPbB6lo3TgaNI4g6eLCphhyphenhyphenEEYk0xVadgYeqWWtWFIpGBC1LQQNPmtBqCdMS-bw7ZoyZshtX4Ww3TLFKg4h8l/s1600-h/alooparathaone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7yYeDQiijAhoMWQUVKF7UAusD9FdG0EArQBqEWKNUeIcx5TY-i0IdMyUPbB6lo3TgaNI4g6eLCphhyphenhyphenEEYk0xVadgYeqWWtWFIpGBC1LQQNPmtBqCdMS-bw7ZoyZshtX4Ww3TLFKg4h8l/s400/alooparathaone.jpg" /></a></div><div style="text-align: left;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><i style="color: #38761d;"><span style="font-size: large;">I</span></i> have got to say that making <i>paratha's </i>was really difficult and because I love making <i>roti or chapati </i>(Indian bread), I thought this would come naturally as well. My <i>roti</i>'s don't come out round either, but atleast they are not as hard to prepare as these were. I was covered in flour from head to toe! I think this one of those Indian dishes that should be taught "visually" rather than read on a blog/recipe book. It requires some technique that should be shown under the guidance of someone who has had a lot of experience making them. I had to even throw out one or two of the little <i>aloo</i> balls before I attempted to flatten them. But I am still glad I made this dish. Its been one of my favorite things to eat since I was a little girl. My mom tends to make <i>methi</i> (spinach) <i>paratha's </i>more often than she does the <i>aloo </i>(potato). Since this is mainly a north Indian dish, it wasn't part of our everyday meals, but it was certainly a treat for breakfast. I will continue to make this and eventually hope to perfect it. Then, I can teach it my children one day. If you have a lot of time and don't mind getting your hands dirty- try this dish. Even thought it is difficult, it's delicious when prepared right. </div></div><div style="background-color: white; color: #274e13; font-family: Georgia,";"><br />
<span style="font-size: large;">Aloo Paratha:</span></div><div style="text-align: left;"><i>adapted from http://veggiecookbook.wordpress.com</i></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><i style="background-color: white; color: #38761d;"><b style="font-weight: normal;"><u>Stuffing</u></b><u></u></i><span style="color: white;"></span><u></u><br />
4-5 potatoes<br />
1 tbs. cooking oil<br />
½ tsp cumin seeds<br />
1/4th tsp turmeric powder<br />
2-3 green chillies, finely chopped<br />
Handful of coriander leaves, finely chopped<br />
1/2 tsp. Garam Masala<br />
1/2 tsp. amchoor or dry mango powder (optional)<br />
Salt to taste<br />
<div face="Georgia,""><br />
Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.</div></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFNkMGpF7winmL7AUXinQ9ykKxh5Cik1I71e5i6LRa9l9_BSy-b2lD3B8T_PZZV2Dj2ROpOaB8VR7QamDDfTtu3J3heC3CsZQzHgB-doOVNsfozZhNdYTwRyAOdhcOhGggz1wAfN5FTkX/s1600-h/alooparathacollage.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFNkMGpF7winmL7AUXinQ9ykKxh5Cik1I71e5i6LRa9l9_BSy-b2lD3B8T_PZZV2Dj2ROpOaB8VR7QamDDfTtu3J3heC3CsZQzHgB-doOVNsfozZhNdYTwRyAOdhcOhGggz1wAfN5FTkX/s400/alooparathacollage.jpg" style="clear: both; float: right; margin: 0px 0px 10px 10px;" /></a><br />
<i><span style="color: #274e13;"><u>Dough</u></span></i><br />
2 cups wheat flour<br />
1/4th cup wheat flour for dusting<br />
1 tbs. ghee / butter / oil<br />
Salt to taste<br />
2 tbsp curd/ yogurt<br />
Enough water to make dough<br />
2-3 tsp ghee or butter for frying paratha’s</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: #274e13;"> </span><br />
</b>As the potatoes are boiling. Sieve flour. Add salt, oil or ghee, curd and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<div style="color: #274e13;"><b>Creating the Paratha: Flattening the dough</b></div></div><div style="font-family: Georgia,"Times New Roman",serif;">Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of a cup. Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.Gently pat the stuffed "cup" in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a frying pan, allow one side to cook when the color changes into light brown color.Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot with Yogurt or Indian pickle.</div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com2tag:blogger.com,1999:blog-4655359805825165390.post-57758774581934931622009-03-23T10:59:00.000-04:002009-03-23T10:59:12.977-04:00Two Burgers in a Bun<div style="margin: 0px auto 10px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2RodFnfIwkzrym-gYs1Q-OZGZFsXITGRWGNxOls9EPmxceqoctkwpGytzT9TPF3bHYH1phltIWcms486-vF5yPfKAQy6DyfJwSP9OFETcanA1RxSJ2ziGc1kLmA7odZW94IOuhSiy-0E/s1600-h/2+Burgers+in+a+Bun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2RodFnfIwkzrym-gYs1Q-OZGZFsXITGRWGNxOls9EPmxceqoctkwpGytzT9TPF3bHYH1phltIWcms486-vF5yPfKAQy6DyfJwSP9OFETcanA1RxSJ2ziGc1kLmA7odZW94IOuhSiy-0E/s400/2+Burgers+in+a+Bun.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div><br />
<div style="color: black;"><span style="font-size: small;"><span style="background-color: white;"> I have a small confession to make. I crave McDonald's on a weekly basis. Yes, I know that they aren't that great for you, but I can't seem to help my obsession for one of their juicy burgers! My town is void of fast food restaurants, which in a way is great for us as it forces me to venture out on my own when I crave greasy food. My results however, are much healthier and way more delicious. These burgers were so easy and I can't wait to make them again.<br />
</span></span></div><br />
<span style="font-size: large;"><b style="background-color: white; color: orange;">Two Burgers in a Bun</b><span style="background-color: white; color: orange;"></span></span><br />
1 lb of lean ground beef<br />
2 tablespoons of worcestershire sauce<br />
1 teaspoon fresh rosemary<br />
1 tablespoon lite soy sauce<br />
sliced cheddar cheese pieces<br />
salt & pepper to taste<br />
<br />
<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLcZNAxvYLevzTC_xXslFFEUT_ggXf_ktRKKdqfIiZMIB2rhjPmpaAUsuEXaacTC3Cn1MfdDtRJgETrHEIi0FHpIUSJ-aDoPLu1D56o3sHU65aqr8swo3sCHl7QUUeLQsu1voZuJArdef/s1600-h/IMG_7194.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLcZNAxvYLevzTC_xXslFFEUT_ggXf_ktRKKdqfIiZMIB2rhjPmpaAUsuEXaacTC3Cn1MfdDtRJgETrHEIi0FHpIUSJ-aDoPLu1D56o3sHU65aqr8swo3sCHl7QUUeLQsu1voZuJArdef/s320/IMG_7194.JPG" style="cursor: move;" /></a>Preheat oven to 250 degrees.</div><div style="text-align: justify;"></div><div style="text-align: justify;">Mix all ingredients (except cheese) in a bowl. Make small patties, approximately 2 1/2" in diameter. Grill or broil on high heat for approximately 4 mins on each side (even less depending on how you like them done). Top with individual cheese slices and put in oven for about 6 mins. Place on sliced dinner rolls. In my case "horn-y bread." <span style="color: black; font-family: Arial;"><br />
</span></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com0tag:blogger.com,1999:blog-4655359805825165390.post-91488546753295793322009-03-18T18:33:00.004-04:002009-03-18T18:40:56.803-04:00Raspberry CoffeeCake<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VjqjaDQGFoTc5zF0GenbwvM7PUlI4JUEmJ_UV8D11rdL6viJ6Rq4mFP-9GaTfApcV76chBKWlgv28X7wbnr1uDhILwzZDdLAbDaoJWgcSTsBsbUezyoM58uQYtkk1NLnqBjCfVpmbkBd/s1600-h/IMG_7183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VjqjaDQGFoTc5zF0GenbwvM7PUlI4JUEmJ_UV8D11rdL6viJ6Rq4mFP-9GaTfApcV76chBKWlgv28X7wbnr1uDhILwzZDdLAbDaoJWgcSTsBsbUezyoM58uQYtkk1NLnqBjCfVpmbkBd/s320/IMG_7183.JPG" style="cursor: move;" border="0" /></a></div><div style=";font-family:Georgia,";"><span style="font-size:small;">MmmhmMmmmm...raspberry. I love all berries, but most of all raspberry. Mainly because its red, and red happens to be my favorite color. So,I don't usually plan for desert. My trip to the supermarket always includes some choice ingredients for a desert that I will mix and match later on during the week. Its all about making a quick cookie, cake or pudding for that sweet satisfaction. On my last excursion I grabbed a bunch of frozen raspberries and decided to give this cake a try. This recipe did not call for the sauce, and I ended up substituting the fresh for frozen. So, that left me with extra raspberries in its juice. I figured it couldn't hurt to have some sauce over the cake in case it turned out dry. I got this recipe from joyofbaking.com My favorite baking website. This is a tarty coffee cake and I sprinkled some vanilla sugar on top before I baked so that it would add an extra sweet flavor. Honestly, it can be made with any berry, whatever you have on hand. This cake is absolutely delicious if you enjoy the tart.</span></div><div style=";font-family:Georgia,";"><span style="font-size:small;">Best part about any berry are the antioxidants! </span></div><div style="color: rgb(204, 0, 0);font-family:Georgia,";"><span style="font-size:small;"><br /></span><span style="color: rgb(153, 0, 0); font-style: italic; font-weight: bold;font-size:130%;" >Raspberry Coffeecake with Sauce</span></div><div style="color: rgb(153, 0, 0);font-family:Georgia,";"><span style="font-size:small;"><i><u>Streusel Topping:</u></i></span></div><span style="font-size:small;">1/3 <span style="font-weight: 400;color:black;" ><span style="font-weight: 400;">cup</span></span> all purpose flour</span><br /><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1/3 cup granulated white sugar</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1/2 teaspoon ground cinnamon</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1/4 cup cold unsalted butter</span> <span style="font-size:small;">, cut into pieces</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;"> </span> </div><div style="color: rgb(153, 0, 0);font-family:Georgia,";" align="left"><span style="font-size:small;"><i><u>Cake Batter:</u></i></span><u></u></div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1 cup all purpose flour</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1 teaspoon baking powder</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1/8 teaspoon salt</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1/4 cup unsalted butter, room temperature </span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1/2 cup granulated white sugar</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1 large egg </span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1/2 <span style="color: rgb(185, 116, 0); font-weight: 400;"><span style="color: rgb(185, 116, 0); font-weight: 400;"><span style="color:black;">teaspoon</span></span></span> pure vanilla extract</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">1/3 cup milk</span> </div><div style=";font-family:Georgia,";" align="left"><span style="font-size:small;">2 cups fresh/frozen berries (any)<br /></span> </div><div style=";font-family:Georgia,";color:black;"><span style="font-size:small;"><br /></span><span style="font-size:small;">Preheat oven to 350 degrees F (177 degrees C). Butter an 8 inch (20 cm) spring form pan and line the bottom of the pan with parchment paper. Set aside.</span><br /><span style="font-size:small;"><br /></span><br /><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8d2vEHxGrh_mdY5BXyAIAmnh87e3pRkjTzrF60Br5AwS1wYfnrDZBL4FtjIZvdqyXsQVyLLC54a2SSkDXyr8KQik2YNDvmMjmBVqDvm_9KntE8oZADG_BNgKdqqEivif2N6TteYGe9WiR/s1600-h/IMG_7061.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8d2vEHxGrh_mdY5BXyAIAmnh87e3pRkjTzrF60Br5AwS1wYfnrDZBL4FtjIZvdqyXsQVyLLC54a2SSkDXyr8KQik2YNDvmMjmBVqDvm_9KntE8oZADG_BNgKdqqEivif2N6TteYGe9WiR/s200/IMG_7061.JPG" style="cursor: move;" border="0" /></a><span style="font-size:small;"><b style="color: rgb(204, 0, 0);">Streusel topping: </b> In a large bowl, mix together the flour, <span style="font-weight: 400;color:black;" ><span style="font-weight: 400;">sugar</span></span>,and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.</span><span style="font-size:small;"><br /></span></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1WFzFux3jmIlkSqFkx7AOBPtPfjoXdzNhRamx8OOF7CpIEoc2lGqq03oKw_LiHnKM38gYgGxnCDNbLWFWa-cKo1LzRqYww8qWsHeLk5e0HMKqKPq7kEgOiWARq68bXZxQGPXEtReVzOT/s1600-h/IMG_7062.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1WFzFux3jmIlkSqFkx7AOBPtPfjoXdzNhRamx8OOF7CpIEoc2lGqq03oKw_LiHnKM38gYgGxnCDNbLWFWa-cKo1LzRqYww8qWsHeLk5e0HMKqKPq7kEgOiWARq68bXZxQGPXEtReVzOT/s200/IMG_7062.JPG" style="cursor: move;" border="0" /></a><span style="font-size:small;"> </span></div><div style="text-align: justify;"><span style="font-size:small;">In a separate bowl whisk together the flour, baking powder, and salt. Set aside in the bowl of your electric mixer, with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. I also added some of the raspberry juice into the batter. Spread the batter into the bottom of the prepared pan, smoothing the top with an offset <span style="font-weight: 400;color:black;" ><span style="font-weight: 400;">spatula</span></span>. </span><span style="font-size:small;"> </span></div><div style="text-align: justify;"><span style="font-size:small;">Evenly arrange the berries on top of the cake batter and then sprinkle with the streusel topping</span></div></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0e9ecdR216rd6LseplWK2kkgQ8exzvzzUoUPDGUFVQHioCGXqPF5Wys30og5B3BtYcmYB9cMe9yVpFzuy4X_4KoxknkNQ1AmZy8P0b4XubOsGku7vKMOiJnLL0cM7G9pUR0KgEC5FgCW/s1600-h/IMG_7065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0e9ecdR216rd6LseplWK2kkgQ8exzvzzUoUPDGUFVQHioCGXqPF5Wys30og5B3BtYcmYB9cMe9yVpFzuy4X_4KoxknkNQ1AmZy8P0b4XubOsGku7vKMOiJnLL0cM7G9pUR0KgEC5FgCW/s200/IMG_7065.JPG" style="cursor: move;" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhberfNA9RJcDsUd7hKOHC-djmr-nz9W-mabWyhh8zEQ3aQp63z9s0fN2Gr-qwlF-I8rrA2icgKkQx3X5etfQAEfCNxKdCeXMl-9KkU59KA3Nxv5reLuwchkc8qeVSaBXEm8clFADtcY-zt/s1600-h/IMG_7069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhberfNA9RJcDsUd7hKOHC-djmr-nz9W-mabWyhh8zEQ3aQp63z9s0fN2Gr-qwlF-I8rrA2icgKkQx3X5etfQAEfCNxKdCeXMl-9KkU59KA3Nxv5reLuwchkc8qeVSaBXEm8clFADtcY-zt/s200/IMG_7069.JPG" style="cursor: move;" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh893VQjLNOxAl9PKadX_5FZf3YRLP_PBeJ-ivlfLEiI8ilqfHjjacWH2Qy9wXT6XGDs_54CPOjPgbLB4DGZEj8xqPsU2aCy_WpA52zNL-DujSOVfkLp9VIPMr_eQ6-97j1WUEN4uCky7bT/s1600-h/IMG_7160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh893VQjLNOxAl9PKadX_5FZf3YRLP_PBeJ-ivlfLEiI8ilqfHjjacWH2Qy9wXT6XGDs_54CPOjPgbLB4DGZEj8xqPsU2aCy_WpA52zNL-DujSOVfkLp9VIPMr_eQ6-97j1WUEN4uCky7bT/s200/IMG_7160.JPG" style="cursor: move;" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNxXqnKi6BpvlqPXg_RjBK0zUZsXsBQGsKZx-t04PWZKYJt5gF9MU9pZhNCZcCj2fvJKJXkL-ib2HLmyvwsU_wjTBoIkqId8G-9puAMIv6pxNVZJHwDPVndjPTYPAYcvzhcUDxjX08G-z/s1600-h/IMG_7233.JPG" imageanchor="1" style="font-family: georgia; margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNxXqnKi6BpvlqPXg_RjBK0zUZsXsBQGsKZx-t04PWZKYJt5gF9MU9pZhNCZcCj2fvJKJXkL-ib2HLmyvwsU_wjTBoIkqId8G-9puAMIv6pxNVZJHwDPVndjPTYPAYcvzhcUDxjX08G-z/s200/IMG_7233.JPG" style="cursor: move;" border="0" /></a></div><div style=";font-family:Georgia,";color:black;"><span style="font-size:small;">Bake for about 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly. </span> </div><span style="font-size:x-small;"><br /></span><br /><div align="left" style="font-family:georgia;"><span style="font-size:x-small;"><i><span style="font-size:large;"><b><span style="color: rgb(153, 0, 0);">Raspberry Sauce</span></b></span></i></span><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo83Vvk0GT084YPxsOGAFqE1aNBnFHwtFjdb0Q6boZHcKHLBFRw1l6xvepPcvs9vJQVewzy2Ej0xvpxU-Hc1KQnHwdYKfDlu0CtgCFdDEhd0yZKIBleheRZ_9VnUVDBLmqb-wIxKpUMVZ-/s1600-h/IMG_7113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo83Vvk0GT084YPxsOGAFqE1aNBnFHwtFjdb0Q6boZHcKHLBFRw1l6xvepPcvs9vJQVewzy2Ej0xvpxU-Hc1KQnHwdYKfDlu0CtgCFdDEhd0yZKIBleheRZ_9VnUVDBLmqb-wIxKpUMVZ-/s200/IMG_7113.JPG" style="cursor: move;" border="0" /></a></div><span style="font-size:x-small;"><span style=";font-size:small;color:black;" > :: Because I used frozen raspberries, I had the juice left after I had used it for the cake. I took the left over juices with the raspberry and set it to boil. I added about two tablespoons of honey and about a 1/3rd cup of sugar. After the sugar was mixed in completely , I poured it over a sieve and strained our all the seeds. What was left over was a sweet red sauce. Serve over anything- especially CAKE! ;)</span><br /></span></div><div id="TixyyLink" style="position: absolute;"></div><div style="text-align: left;"></div>Reshhttp://www.blogger.com/profile/11128331434623051821noreply@blogger.com0