tag:blogger.com,1999:blog-10036799508417880902024-03-12T21:29:43.478-07:00There Are Worse Obsessions...Delicious recipes that absolutely work. Not too tough but definitely tasty and relatively healthy. A tool for busy folks who just need a little guidance to put something on the table for dinner.Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-1003679950841788090.post-39700438731370385312014-03-21T15:14:00.000-07:002014-03-21T15:14:07.940-07:00The Last Granola Recipe you'll Save<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXV0UJuHHzZ2Hw7UoU4ynsaOg9yhpLdgGAQ8Sd-EAGFHzmcH4KM15m62WxfIxG1Z8VpyeViTanRnhzL3ZVm3lcrCGoQ_9RN_w4dQXqjIjSRed-zOHPqvhcCE8V7U7dnECBBUoIxlzET4R/s1600/Photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXV0UJuHHzZ2Hw7UoU4ynsaOg9yhpLdgGAQ8Sd-EAGFHzmcH4KM15m62WxfIxG1Z8VpyeViTanRnhzL3ZVm3lcrCGoQ_9RN_w4dQXqjIjSRed-zOHPqvhcCE8V7U7dnECBBUoIxlzET4R/s1600/Photo.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Granola...such an intriguing concept and yet so often it tastes like sawdust. Most commercial granolas suffer from the lack of that one little kick that balances out the sweet and the nutty...salt. Looking at this recipe, from Eleven Madison Park via <a href="http://www.seriouseats.com/" target="_blank">Serious Eats</a>, I was elated to see salt (tee hee, see salt) and yet a little dubious as to the amount of salt (a tablespoon? really?) in the recipe. But all that sweet and all that (unsalted) nuttiness and even the olive oil cry out for some serious salt. And, except for the coconut chips/flakes, you can find every ingredient at Trader Joes. Which is always a bonus (the coconut, by the way, is available at Whole Foods. If you walk in there without a basket or cart, pick up your coconut and head to the cashier, your wallet won't be sucked dry.)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;">I don't know about you, but I have collected granola recipes over the years and they have stayed in the digital form of a kitchen junk drawer forever. And after finding this recipe, they will remain there just that much longer. Because this one is just that good.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<li data-mce-style="line-height: 1.6em; list-style-type: none; padding-left: 1.2em; text-indent: -0.7em; margin-bottom: 0.5em;" style="background-color: white; border: 0px; color: #2c2c2c; line-height: 1.6em; list-style-type: none; margin: 0px 0px 0.5em; padding: 0px 0px 0px 1.2em; text-align: left; text-indent: -0.7em;"><span style="font-family: Times, Times New Roman, serif;"><span data-mce-style="line-height: 1.6em; list-style-type: none; text-indent: -0.7em; color: #ababab;" style="color: #ababab; line-height: 1.6em; list-style-type: none; text-indent: -0.7em;">• </span><span style="line-height: 1.428571em;">2 3/4 cups rolled oats</span></span></li>
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<li data-mce-style="line-height: 1.6em; list-style-type: none; padding-left: 1.2em; text-indent: -0.7em; margin-bottom: 0.5em;" style="background-color: white; border: 0px; color: #2c2c2c; line-height: 1.6em; list-style-type: none; margin: 0px 0px 0.5em; padding: 0px 0px 0px 1.2em; text-align: left; text-indent: -0.7em;"><span style="font-family: Times, Times New Roman, serif;"><span data-mce-style="line-height: 1.6em; list-style-type: none; text-indent: -0.7em; color: #ababab;" style="color: #ababab; line-height: 1.6em; list-style-type: none; text-indent: -0.7em;">• </span><span style="line-height: 1.428571em;">1 cup shelled pistachios</span></span></li>
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<li data-mce-style="line-height: 1.6em; list-style-type: none; padding-left: 1.2em; text-indent: -0.7em; margin-bottom: 0.5em;" style="background-color: white; border: 0px; color: #2c2c2c; line-height: 1.6em; list-style-type: none; margin: 0px 0px 0.5em; padding: 0px 0px 0px 1.2em; text-align: left; text-indent: -0.7em;"><span style="font-family: Times, Times New Roman, serif;"><span data-mce-style="line-height: 1.6em; list-style-type: none; text-indent: -0.7em; color: #ababab;" style="color: #ababab; line-height: 1.6em; list-style-type: none; text-indent: -0.7em;">• </span><span style="line-height: 1.428571em;">1/3 cup raw pumpkin seeds</span></span></li>
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<li data-mce-style="line-height: 1.6em; list-style-type: none; padding-left: 1.2em; text-indent: -0.7em; margin-bottom: 0.5em;" style="background-color: white; border: 0px; color: #2c2c2c; line-height: 1.6em; list-style-type: none; margin: 0px 0px 0.5em; padding: 0px 0px 0px 1.2em; text-align: left; text-indent: -0.7em;"><span style="font-family: Times, Times New Roman, serif;"><span data-mce-style="line-height: 1.6em; list-style-type: none; text-indent: -0.7em; color: #ababab;" style="color: #ababab; line-height: 1.6em; list-style-type: none; text-indent: -0.7em;">• </span><span style="line-height: 1.428571em;">1 cup unsweetened coconut chips or flakes (not shredded coconut)</span></span></li>
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<li data-mce-style="line-height: 1.6em; list-style-type: none; padding-left: 1.2em; text-indent: -0.7em; margin-bottom: 0.5em;" style="background-color: white; border: 0px; color: #2c2c2c; line-height: 1.6em; list-style-type: none; margin: 0px 0px 0.5em; padding: 0px 0px 0px 1.2em; text-align: left; text-indent: -0.7em;"><span style="font-family: Times, Times New Roman, serif;"><span data-mce-style="line-height: 1.6em; list-style-type: none; text-indent: -0.7em; color: #ababab;" style="color: #ababab; line-height: 1.6em; list-style-type: none; text-indent: -0.7em;">• </span><span style="line-height: 1.428571em;">1 tablespoon salt</span></span></li>
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<li data-mce-style="line-height: 1.6em; list-style-type: none; padding-left: 1.2em; text-indent: -0.7em; margin-bottom: 0.5em;" style="background-color: white; border: 0px; color: #2c2c2c; line-height: 1.6em; list-style-type: none; margin: 0px 0px 0.5em; padding: 0px 0px 0px 1.2em; text-align: left; text-indent: -0.7em;"><span style="font-family: Times, Times New Roman, serif;"><span data-mce-style="line-height: 1.6em; list-style-type: none; text-indent: -0.7em; color: #ababab;" style="color: #ababab; line-height: 1.6em; list-style-type: none; text-indent: -0.7em;">• </span><span style="line-height: 1.428571em;">1/2 cup light brown sugar</span></span></li>
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<li data-mce-style="line-height: 1.6em; list-style-type: none; padding-left: 1.2em; text-indent: -0.7em; margin-bottom: 0.5em;" style="background-color: white; border: 0px; color: #2c2c2c; line-height: 1.6em; list-style-type: none; margin: 0px 0px 0.5em; padding: 0px 0px 0px 1.2em; text-align: left; text-indent: -0.7em;"><span style="font-family: Times, Times New Roman, serif;"><span data-mce-style="line-height: 1.6em; list-style-type: none; text-indent: -0.7em; color: #ababab;" style="color: #ababab; line-height: 1.6em; list-style-type: none; text-indent: -0.7em;">• </span><span style="line-height: 1.428571em;">1/3 cup extra virgin olive oil</span></span></li>
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<li data-mce-style="line-height: 1.6em; list-style-type: none; padding-left: 1.2em; text-indent: -0.7em; margin-bottom: 0.5em;" style="background-color: white; border: 0px; color: #2c2c2c; line-height: 1.6em; list-style-type: none; margin: 0px 0px 0.5em; padding: 0px 0px 0px 1.2em; text-align: left; text-indent: -0.7em;"><span style="font-family: Times, Times New Roman, serif;"><span data-mce-style="line-height: 1.6em; list-style-type: none; text-indent: -0.7em; color: #ababab;" style="color: #ababab; line-height: 1.6em; list-style-type: none; text-indent: -0.7em;">• </span><span style="line-height: 1.428571em;">1/3 cup maple syrup, perferably Grade B</span></span></li>
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<span style="color: #2c2c2c; font-family: Times, Times New Roman, serif;"><span style="line-height: 22.857135772705078px;"><br /></span></span><span style="color: #2c2c2c; font-family: Times, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="color: #2c2c2c; font-family: Times, Times New Roman, serif;"><b><br /></b></span><span style="background-color: white; color: #2c2c2c; font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 1.625em; text-indent: 0px;">Preheat oven to 300°F. Line a baking sheet with parchment paper.</span></div>
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<span style="background-color: white; color: #2c2c2c; font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 1.625em; text-indent: 0px;"><br /></span><span style="background-color: white; color: #2c2c2c; font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 1.625em; text-indent: 0px;">In a medium bowl, mix together oats, pistachios, pumpkin seeds, coconut chips, and salt.</span></div>
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<span style="background-color: white; color: #2c2c2c; font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 1.625em; text-indent: 0px;"><br /></span><span style="background-color: white; color: #2c2c2c; line-height: 1.625em; text-align: right; text-indent: 0px;">In a small sauce pan combine brown sugar, olive oil, and maple </span><span style="background-color: white; color: #2c2c2c; line-height: 1.625em; text-align: right; text-indent: 0px;">syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over oat mixture. </span></div>
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<span style="background-color: white; color: #2c2c2c; line-height: 1.625em; text-align: right; text-indent: 0px;"><br /></span><span style="background-color: white; color: #2c2c2c; line-height: 1.625em; text-align: right; text-indent: 0px;"><span style="font-family: Times, Times New Roman, serif;">Spread oats along prepared baking sheet. Bake until lightly golden, about 40 minutes. Remove from oven and mix in dried cherries.</span></span></div>
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<span style="background-color: white; color: #2c2c2c; line-height: 1.625em; text-align: right; text-indent: 0px;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span><span style="background-color: white; color: #2c2c2c; line-height: 1.625em; text-align: right; text-indent: 0px;"><span style="font-family: Times, Times New Roman, serif;">Put in tupperware and try really hard not to eat too much everyday.</span></span></div>
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Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-53468895519085741702014-02-22T16:08:00.000-08:002014-02-22T16:08:33.707-08:00Miso Marinated Root Vegetables<div style="background-color: #fffefa; border: 0px; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 1.5em; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<a href="http://lwinikow.files.wordpress.com/2014/02/miso-marinated-2.jpg" style="border: 0px; color: #7348aa; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="Miso Marinated 2" class="aligncenter" height="225" src="http://lwinikow.files.wordpress.com/2014/02/miso-marinated-2.jpg?w=300&h=225" style="-webkit-box-shadow: rgba(191, 191, 182, 0.498039) 0px 2px 2px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(228, 224, 213) !important; box-shadow: rgba(191, 191, 182, 0.498039) 0px 2px 2px; clear: both; display: block; height: auto; line-height: inherit; margin: 4px auto 1.5em; max-width: 98%; padding: 4px;" width="300" /></a></div>
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It is 80 degrees in February in Los Angeles and with the exception of a couple of weeks of temperatures hovering in the mid sixties, this has been the least wintery winter that I remember in a long time. Not that I am complaining too much (the fall cashmere sweater purchase was a bit of a waste, though.) But foodwise, we still have to wait for spring to get the best asparagus, strawberries and spring peas. So root vegetables (carrots, parsnips, sweet potatoes of all kinds, rutabaga, turnips, whatever) are still a great seasonal choice. Peeling and chopping are the only ”tough” thing about this and you can attack this part the day before if you like. This recipe, adapted from <a href="http://food52.com/blog" style="border: 0px; color: #7348aa; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank" title="Food52">Food52</a> is pretty light and pretty delicious and pretty pretty, too. Leftovers would be great atop some sort of grain (farro, bulgur, red or black rice come to mind) with a fried egg and some sriracha sauce.</div>
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Ingredients:</div>
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2 pounds peeled root vegetables, cut in roughly 1/2-inch pieces<br style="line-height: inherit;" />2 Tablespoons miso paste (see above)<br style="line-height: inherit;" />2 Tablespoons maple syrup (or honey, if you prefer)<br style="line-height: inherit;" />2 Tablespoons rice vinegar<br style="line-height: inherit;" />1 Tablespoon soy sauce<br style="line-height: inherit;" />2 Tablespoons canola or grapeseed oil</div>
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Directions:</div>
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it) or do nothing…it will work either way.</div>
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Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil. Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet and roast, turning periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized. Eat as soon as possible.</div>
Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-69835468945762204002013-06-29T15:37:00.002-07:002013-06-29T15:37:37.764-07:00Mediterranean Mashup Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKy3jZG3PxNMR-bHLgYpx-bj2-dFkYfhUcQocuNjkSx7fVRxdFPI1P06FMxOiXHXfYEMWUiHY-LhPFGPj6nJmg-ejsXQfx75QrILMqpsRdFPH6J7GxEZq7Pmayz2-fOBN3kRmYmhrVcZq/s960/1010039_10200524529329423_810114974_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKy3jZG3PxNMR-bHLgYpx-bj2-dFkYfhUcQocuNjkSx7fVRxdFPI1P06FMxOiXHXfYEMWUiHY-LhPFGPj6nJmg-ejsXQfx75QrILMqpsRdFPH6J7GxEZq7Pmayz2-fOBN3kRmYmhrVcZq/s320/1010039_10200524529329423_810114974_n.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I LOVE a good Greek salad...cucumbers and tomatoes and feta, oh my! It is the ultimate summer salad for me and now that the good backyard tomatoes are out in full force, there is no reason to let this one wait. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Since the carb loving girl in me can't resist a great panzanella salad, I was thrilled to see Ina Garten do a great panzanella/greek salad mashup. Garlicky, feta-y and super crunchy, a better lunch cannot be had on a day when the temperatures rise above 80 degrees. Throw a piece of Costco roasted chicken on the side (because who the hell wants to turn on the oven on a day like today?) and you have an enviable meal. Have your significant other show off his/her mixology skills (like Jeff did today with cucumber soda and gin cocktails) and you have a meal that lifts right off the pages of Sunset Magazine. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Get thee to a market for the ingredients and whip this one up!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><span style="border: 0px; line-height: 1.428571em; margin: 0px; padding: 0px;"><span style="line-height: 1.428571em;"><b><u>Ingredients</u></b></span></span></span><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><br /><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><strong style="line-height: 1.428571em;"><span style="line-height: 1.428571em;">For the salad:</span></strong></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><b><br clear="none" /></b><span style="line-height: 1.428571em;">2 tbsp. olive oil</span><br clear="none" /><span style="line-height: 1.428571em;">4 cups sourdough bread cubes (1 inch)...I took a sourdough sliced loaf from Sprouts and went to town.</span><br clear="none" /><span style="line-height: 1.428571em;">Kosher salt</span><br clear="none" /><span style="line-height: 1.428571em;">1 cucumber, peeled, halved and sliced 1/4-inch thick (OR persian cucumber, not peeled and cut into chunks...much easier)</span><br clear="none" /><span style="line-height: 1.428571em;">1 red bell pepper, large diced</span><br clear="none" /><span style="line-height: 1.428571em;">1 yellow bell pepper, large diced</span><br clear="none" /><span style="line-height: 1.428571em;">1 pint cherry tomatoes, halved OR 4 or 5 bigger tomatoes, preferably from someone's backyard, chopped into 1 inch chunks</span><br clear="none" /><span style="line-height: 1.428571em;">1/4 red onion, sliced thin</span><br clear="none" /><span style="line-height: 1.428571em;">4-6 oz. crumbled feta cheese</span><br clear="none" /><span style="line-height: 1.428571em;">2.5 oz. can sliced black olives, drained (husband doesn't dig these, so they didn't make it into ours)</span></span><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><strong style="line-height: 1.428571em;"><span style="line-height: 1.428571em;">For the vinaigrette:</span></strong></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><b><br clear="none" /></b><span style="line-height: 1.428571em;">2 cloves garlic, minced</span><br clear="none" /><span style="line-height: 1.428571em;">1¼ tsp. dried oregano</span><br clear="none" /><span style="line-height: 1.428571em;">½ tsp. Dijon mustard</span><br clear="none" /><span style="line-height: 1.428571em;">¼ cup red wine vinegar</span><br clear="none" /><span style="line-height: 1.428571em;">1 tsp. salt</span><br clear="none" /><span style="line-height: 1.428571em;">½ tsp. freshly ground black pepper</span><br clear="none" /><span style="line-height: 1.428571em;">1/3 cup olive oil</span></span><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><span style="border: 0px; line-height: 1.428571em; margin: 0px; padding: 0px;"><b><u>D<span style="line-height: 1.428571em;">irections</span></u></b></span></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><span style="border: 0px; line-height: 1.428571em; margin: 0px; padding: 0px;"><b><u><span style="line-height: 1.428571em;"><br /></span></u></b></span></span></span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><span style="line-height: 1.428571em;">To prepare the salad, heat the olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over medium heat, tossing frequently, for 5-10 minutes, until nicely browned. Remove from the heat. You can do this while cutting up all the other veggies.</span></span><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><span style="line-height: 1.428571em;">Combine the cucumber, bell peppers, tomatoes, and red onion in a large bowl.</span></span><br clear="none" style="color: #4f5050; font-size: 14px; line-height: 19.984375px;" /><span style="color: #4f5050; font-size: 14px; line-height: 19.984375px;"><span style="line-height: 1.428571em;">To make the vinaigrette, combine the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Whisk in the olive oil to create an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes. Mix together lightly. You can set it aside for 30 minutes to let the flavors blend OR just scarf it down as is and it is still pretty darn good.</span></span></span><br />
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<br />Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-37423860684626512782013-05-29T12:08:00.000-07:002013-05-29T12:08:16.248-07:00Shaved Fennel Salad <span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.796875px;"><span style="color: #666666;">Oh, the cruelty of early summer. Yeah, cherries abound and you can find those amazing Blenheim apricots at the farmer's markets. But real summer fun has yet to begin with peaches </span><a href="http://www.blogger.com/"><span style="color: #666666;"><span id="goog_1766982273"></span>(</span><span style="color: blue;">peach crisp, anybody<span id="goog_1766982274"></span></span></a><a href="http://thereareworseobsessions.blogspot.com/2010/07/summer-peach-crisp.html" target="_blank"><span style="color: blue;">?</span></a><span style="color: #666666;">) and amazing tomatoes (nothing like </span><a href="http://thereareworseobsessions.blogspot.com/2012/08/gazpacho-gesundheit.html" target="_blank"><span style="color: blue;">Ad Hoc's gazpacho in the blender</span></a><span style="color: #666666;"> on a hot day) and super sweet watermelon (can't wait to make again this </span><a href="http://thereareworseobsessions.blogspot.com/2010/09/watermelon-and-feta-salad.html" target="_blank"><span style="color: blue;">watermelon and feta salad</span></a><span style="color: #666666;">.) </span></span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.796875px;"><span style="color: #666666;">But one of the beauties of spring is fennel which, though available year round, is at it's best right now. And this salad (adapted from Heidi Swanson's fantastic book, </span><a href="http://www.amazon.com/Super-Natural-Every-Day-Well-loved/dp/1580082777" target="_blank"><span style="color: blue;">Super Natural Every Day</span></a><span style="color: #666666;"> , though simple in ingredients, is very very big on flavor and presentation both. With it's bright citrusy flavor, crunchy veggie base and salty feta thing going on, it is a perfect gateway to summer kind of salad. And it is pretty. Never underestimate the power of pretty in food.</span></span><br />
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<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.796875px;"><br /></span><span style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;"></span><u style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients</span></u><br />
<span style="font-family: Verdana, sans-serif;"><u><br style="background-color: white; color: #666666; font-size: 13px; line-height: 20.796875px;" /></u></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">1 medium-large zucchini, sliced into paper thin coins</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">2 small fennel bulbs, trimmed and shaved paper-thin</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">2/3 cup loosely chopped fresh Italian Parsley (yeah, I totally forgot this step, still good.)</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">1/3 cup fresh lemon juice</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">1/3 cup extra virgin olive oil</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">Kosher Salt</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">Fresh Ground Pepper </span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">4 or 5 generous handfuls arugula</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">Honey, if needed</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">1/2 cup pine nuts, toasted</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 21px;">1/3 cup feta cheese, crumbled</span><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.796875px;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span><u><br style="background-color: white; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 20.796875px;" /><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.796875px;"><span class="Apple-style-span" style="line-height: 19px;">Directions</span></span></u><br />
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.796875px;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span>
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20.796875px;"><span class="Apple-style-span" style="line-height: 19px;">Combine the zucchini, fennel and Italian parsley in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.</span><br /><span class="Apple-style-span" style="line-height: 19px;">When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px;"><span style="line-height: 19px;"><br /></span><span class="Apple-style-span" style="line-height: 19px;"><i>Serves 4 to 6.</i></span></span>Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-27025236748586707912013-03-21T19:00:00.002-07:002013-03-21T19:00:50.654-07:00Maple Cider Popcorn BallsI have made traditional popcorn balls a couple of times in my life...they never quite tasted as good as they looked. They were too "one note" for my tastes. I saw this recipe in the Tasting Table Kitchen Blog and thought, "One more chance." Glad I did. <div>
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And the best part is that in spite of the copious amounts of butter and sugar via marshmallows, one could maybe sort of justify it as a more healthy snack than your average buttery sugary snack since it boasts puffed versions of the ancient (and therefore good for you, right?) grains kamut and millet...wow, I can feel my cholesterol dropping even as I write this. And the carmelized maple-y apple thing really puts it to another level.</div>
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The real key is that they are definitely not One Note Nancys (apologies to my many friends named Nancy.) The different grains (and kettle corn) create different texture and the caramelized maple syrup/apple cider/marshmallow glaze ain't half bad. Puffed Kamut and Puffed Millet can be found at Whole Foods, or more cheaply at Sprouts Market. </div>
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And speaking of Sprouts Market, word is that it will be opening in Westwood on May 1st. That means I can walk to purchase their amazing dark chocolate covered honeycomb. Good thing it is a very long walk.</div>
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<li style="border: 0px; line-height: 15px; margin: 10px 0px; padding: 0px 8px 0px 0px;"><b>INGREDIENTS</b></li>
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<a href="https://www.evernote.com/Home.action?login=true&targetUrl=%2FHome.action#" id="" shape="rect" style="border-bottom-style: dotted; border-width: 0px 0px 1px; margin: 0px; padding: 0px; text-decoration: none;" target="_blank"><span style="color: black;">Nonstick cooking spray</span></a></div>
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1½ cups unsweetened puffed rice cereal</div>
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1½ cups puffed Kamut cereal (or substitute puffed rice cereal)</div>
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½ cup puffed <span class="highlight" style="background-color: #f6ee96; border: 1px solid rgb(212, 205, 126); line-height: 1.428571em;">millet</span> cereal</div>
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7 cups store-bought kettle corn or freshly popped popcorn (preferably kettle corn-style, lightly buttered or unflavored)</div>
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¾ cup apple cider or juice</div>
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¼ cup maple syrup</div>
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6 tablespoons unsalted butter, divided</div>
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¼ teaspoon ground cinnamon</div>
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¼ teaspoon coarse sea salt</div>
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6 ounces marshmallows (either 3 cups mini marshmallows or 3¼ cups jumbo marshmallows)</div>
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<span style="border: 0px; font-family: georgia, serif; font-weight: bold; line-height: 1.428571em; padding: 0px;">DIRECTIONS</span><span style="border: 0px; font-family: Helvetica, Arial, 'Droid Sans', sans-serif; font-size: 14px; line-height: 1.428571em; padding: 0px;"></span></div>
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1. Preheat the oven to 350°. Generously coat the interior of a large bowl with nonstick cooking spray. On a rimmed baking sheet, place the puffed rice, puffed Kamut and puffed <span class="highlight" style="background-color: #f6ee96; border: 1px solid rgb(212, 205, 126); line-height: 1.428571em;">millet</span>, and bake in the oven until fragrant and toasted, about 10 minutes. Set aside to cool for a few minutes and then transfer to the greased bowl. Add the popcorn and use your fingers to combine.</div>
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2. To a small saucepan set over medium-high heat, add the apple cider and maple syrup and bring to a boil. Reduce the heat to medium-low and cook until the maple-cider mixture produces thick, foamy bubbles and the temperature on an instant-read thermometer is 250°, 12 to 15 minutes (you can also test the temperature by dipping a metal spoon into the hot maple caramel and then submerging it in ice water; after 5 seconds, you should be able to press the bit of cooled caramel into a soft ball) (Note...it took a LOT longer than 15 minutes for me and I ended up raising the heat level to medium high.) Turn off the heat and add 2 tablespoons of butter, whisking to combine, then whisk in the cinnamon and salt.</div>
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3. While the maple-apple cider mixture caramelizes, melt the marshmallows: In a medium skillet set over medium-high heat, add the remaining 4 tablespoons of butter. Once melted, add the marshmallows and reduce the heat to medium-low, stirring occasionally until the marshmallows are melted, about 3 minutes. Use a rubber spatula to scrape the maple-cider caramel into the marshmallow mixture, whisking to combine. Immediately scrape the marshmallow-maple caramel over the popcorn mixture and use a wooden spoon to thoroughly combine. The mixture will become very webby.</div>
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4. Immediately use the nonstick cooking spray to generously spray your hands and form the mixture into nine 3-inch balls, respraying your hands as needed to prevent sticking. Place the popcorn balls on a baking sheet and set aside for least 1 hour to set up before eating. (To store, wrap the popcorn balls in plastic wrap and place in an airtight container for up to 5 days.)</div>
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Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-33003511710748554712012-12-15T15:18:00.001-08:002012-12-15T15:18:20.197-08:00Lemon-Glazed Madeleines<br />
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The interesting thing about madeleines is that most store bought ones taste like stale cake. Other than the very pretty shape, I never really knew what all the fuss was about. Until I made my own. Specifically, until I made my own lemon glazed madeleines. The buttery, lemony sweet little cake (really, it is not a cookie in the true sense of the word) is a confection unto itself. And I don't really dig cake all that much, so that is a high compliment indeed.</div>
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This recipe, from blogger extraordinaire <a href="http://www.davidlebovitz.com/" target="_blank">David Lebovitz</a> is pretty foolproof as long as you follow the directions. Use madeleine molds: I tried both the metal and silicone versions...the metal is slightly better and there is so much butter involved that the cakes come out clean. And you may need to double the icing...I did. They are a big hit, both in the looks and taste departments. The only thing is that they don't keep super well, so you better eat them shortly after you make them. Or you can invite my daughter over and she will make sure they are gone for you. She does it for me every time.</div>
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<b><u>Ingredients</u></b></div>
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3 large eggs, at room temperature<br clear="none" />2/3 cup (130g) granulated sugar<br clear="none" />rounded 1/8 teaspoon salt<br clear="none" />1 1/4 cup (175g) flour<br clear="none" />1 teaspoon baking powder (optional)<br clear="none" />zest of one small lemon<br clear="none" />9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds</div>
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<br clear="none" />3/4 cup (150g) powdered sugar<br clear="none" />1 tablespoon freshly-squeezed lemon juice<br clear="none" />2 tablespoons water</div>
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<b><u>Directions</u></b></div>
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<b><u><br clear="none" /></u></b><span style="font-size: 14px;">1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer. (I was totally lame with this step...forgot to dust with flour, forgot to put in fridge, but then again it was a cold day.)</span></div>
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<br clear="none" />2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.</div>
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<br clear="none" />3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)</div>
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<br clear="none" />4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.</div>
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<br clear="none" />5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)</div>
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<br clear="none" />6. To bake the madeleines, preheat the oven to 425 degrees.</div>
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<br clear="none" />8. Plop enough batter in the center of each indentation with enough batter which you think will fill it by three quarters (you'll have to eyeball it, but it's not brain-surgery so don't worry if you're not exact.) Do not spread it. I used a small ice cream/cookie dough scoop thingy.</div>
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<br clear="none" />10. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.</div>
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<br clear="none" />11. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they're cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.</div>
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<br clear="none" />Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they're best eaten the day they're made. They can be kept in a container for up to three days after baking, if necessary. I don't recommend freezing them since the glaze will melt.</div>
Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-19637484115956597282012-12-05T11:06:00.000-08:002012-12-05T11:06:39.051-08:00Santa Maria Style Tri Tip Steak<br />
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So this is my NEW favorite meat recipe that I pulled from the blog, <span style="color: blue;"><a href="http://www.simplyrecipes.com/" target="_blank">Simply Recipes</a>.</span> You can keep your filet mignon, your rib eyes and your giant roast beast. This recipe is easy and pretty foolproof. I had posted another tri tip recipe using a red wine marinade, but that requires forethought and planning and marinating. This recipe is easier and, frankly, better. And requires only the forethought of having an awesomely stocked spice collection and catching the tri tip sales at your local market. </div>
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My family likes it rare, hence the "dead cow walking" look to the photo, but you can cook it longer if you like. This is one of the few recipes that my entire family gets happy about...can you imagine this universal enthusiasm for the sweet potato recipe I posted earlier? Clearly a carnivorous crowd.</div>
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<u><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span></u></h3>
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<span style="border: 0px; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tri tip roast, 2 1/2 to 4 lbs, well marbled with fat</span></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Santa Maria Rub (enough for a 4 pound roast)</span></b></div>
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<span style="line-height: 1.4;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp Kosher salt</span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp finely ground black pepper</span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp garlic powder</span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp onion powder</span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cayenne</span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp dried oregano</span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dry rosemary (or fresh, finely minced)</span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon dry sage</span></span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Procedure</span></u></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1</b> Mix the rub ingredients together in a bowl. Sprinkle the rub on the meat on all sides, and massage the rub into the meat. Cover and let sit at room temperature for an hour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2</b> Prepare your grill for hot direct heat on one side, and indirect heat on the other. Sear the roast on all sides, 3-4 minutes per side. <b>Carefully watch the roast</b> during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri tip away from the flame if flare-ups occur.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3</b> Once the tri tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack. If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating. Try to maintain a grill temperature of 250°F to 300°F.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4</b> Cover the grill and cook until the temperature of the interior of the tri tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut. Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5</b> Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 minutes. Slice against the grain and serve.</span></div>
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Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-9112886664006226992012-11-13T20:01:00.002-08:002012-11-19T16:54:55.217-08:00Turkey Soup with Lime and Chile, aka The BEST Use of Leftover Turkey<br />
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So after slaving away for hours trying to create a memorable and fantastic Thanksgiving dinner, I cooked, served, cleaned and swore I would never ever do it again (I swear, cooking Thanksgiving dinner is like giving birth... you never remember how crazy hard it is. Good thing, I suppose.)</div>
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But then I came across this soup for the leftover turkey meat. It is so clean and bright with the lime and jalepenos and cilantro that it doesn't seem like leftovers at all. It is as if David Tanis from the NY Times waltzed into my tiny kitchen and gave me a reason for making turkey at all.</div>
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I kind of wish I could just serve this for the big day instead of a ginormous bird. </div>
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Time: About 1 hour<span style="font-size: 12px; line-height: 1.428571em;"> </span></div>
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<span style="font-size: small;">Ingredients:</span></h3>
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<div style="border: 0px; font-size: 15px; line-height: 1.428571em; margin-bottom: 0.714285em; padding: 0px;">
2 tablespoons vegetable oil</div>
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1 cup diced onion</div>
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1 cup diced celery</div>
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1 cup diced carrot</div>
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1/2 teaspoon cumin seed</div>
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1/2 teaspoon coriander seed</div>
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1/2 teaspoon black peppercorns</div>
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6 garlic cloves, roughly chopped</div>
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1 cinnamon stick, 2 inches long</div>
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Cayenne</div>
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2 teaspoons salt, or to taste</div>
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8 cups unsalted <a href="http://www.nytimes.com/2011/11/23/dining/turkey-broth-recipe.html" id="" shape="rect" style="border: 0px; color: #047ac6; margin: 0px; padding: 0px;" target="_blank">turkey or chicken broth</a></div>
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Vegetable oil for frying (if you don't use premade tortilla chips)</div>
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4 corn tortillas, at least a day old, cut in 1/2-inch strips (OR TORTILLA CHIPS...Good quality!)</div>
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4 to 6 cups cooked turkey meat, shredded</div>
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1 or 2 firm-ripe avocados</div>
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6 scallions, chopped</div>
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2 jalapeños, thinly sliced</div>
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1 small bunch cilantro, leaves and tender stems, roughly chopped</div>
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Lime wedges.</div>
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<span style="font-size: small;">Directions:</span></h3>
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<strong>1. </strong>Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.</div>
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<strong>2. </strong>Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar (or dedicated coffee grinder.) Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.</div>
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<strong>3. </strong>Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.</div>
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<strong>4. </strong>If you aren't using premade tortilla chips, pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)</div>
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<strong>5. </strong>In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.</div>
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<strong>Yield</strong>: 4 to 6 large servings.</div>
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Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-46897280732776743012012-11-13T19:39:00.000-08:002012-11-13T19:42:03.537-08:00Pumpkin Orange Mascarpone Pie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlrMODmUom4XLardDgdBjd0Ggp8K_muGMVvp1oRqHfUGn7-5xd4YdIV69rn6pKtKfWi6HtnLLxe_x_acyEqpk1LdRi1G093SeehFrEhMH97965VM5N1q7rOxX9A5lVww_zZgUxpBEtCrL/s1600/download-3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlrMODmUom4XLardDgdBjd0Ggp8K_muGMVvp1oRqHfUGn7-5xd4YdIV69rn6pKtKfWi6HtnLLxe_x_acyEqpk1LdRi1G093SeehFrEhMH97965VM5N1q7rOxX9A5lVww_zZgUxpBEtCrL/s320/download-3.jpeg" width="320" /></a></div>
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Thanksgiving approacheth. And while we all have our favorites and tradition does not allow us to stray much from the set menu that we have used for years, I offer you my favorite pumpkin pie from Sunset Magazine. It is a pie with depth. With character. With serious OMG flavor. With mascarpone cheese, a hint of orange flavor and a gingersnap (brilliant!) crust. This will kick your regular old pumpkin pie in a pastry crust to the curb...I promise you.</div>
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And you can make it in advance. Which ups the usefulness quotient by one hundred thousand for me...and hopefully for you.</div>
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<strong>Total:</strong> 1 Hour, 20 Minutes</div>
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<b>Ingredients</b></div>
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<li style="border: 0px; margin: 0px; padding: 0px;">2 cups finely crushed gingersnap crumbs (about 32 gingersnaps)</li>
<li style="border: 0px; margin: 0px; padding: 0px;">6 tablespoons unsalted butter, melted </li>
<li style="border: 0px; margin: 0px; padding: 0px;">4 ounces cream cheese, at room temperature </li>
<li style="border: 0px; margin: 0px; padding: 0px;">8 ounces mascarpone cheese (thank you Trader Joes, for carrying this item all the time!)</li>
<li style="border: 0px; margin: 0px; padding: 0px;">2/3 cup plus 2 tbsp. sugar </li>
<li style="border: 0px; margin: 0px; padding: 0px;">3 eggs </li>
<li style="border: 0px; margin: 0px; padding: 0px;">1 can pumpkin purée (15 oz.)</li>
<li style="border: 0px; margin: 0px; padding: 0px;">2 teaspoons orange-flavored liqueur, such as Grand Marnier</li>
<li style="border: 0px; margin: 0px; padding: 0px;">1 1/2 teaspoons freshly grated orange zest </li>
<li style="border: 0px; margin: 0px; padding: 0px;">1 teaspoon freshly grated lemon zest </li>
<li style="border: 0px; margin: 0px; padding: 0px;">1 teaspoon ground cinnamon </li>
<li style="border: 0px; margin: 0px; padding: 0px;">1/2 teaspoon ground ginger</li>
<li style="border: 0px; margin: 0px; padding: 0px;">1/2 teaspoon freshly ground nutmeg </li>
<li style="border: 0px; margin: 0px; padding: 0px;">1/4 teaspoon salt </li>
<li style="border: 0px; margin: 0px; padding: 0px;">1 cup heavy whipping cream</li>
<li style="border: 0px; margin: 0px; padding: 0px;">1/2 cup crème fraîche</li>
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Preparation</h3>
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1. Preheat oven to 325°. In a 10-in. pie pan, stir together gingersnap crumbs with melted butter and press into a crust. Bake until set, about 6 minutes. Set aside.</div>
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2. Increase heat to 350°. Beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth. Add eggs one at a time, beating for 30 seconds after each egg. Add pumpkin, 1 tsp. orange liqueur, citrus zests, cinnamon, ginger, nutmeg, and salt. Mix until smooth.</div>
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3. Pour filling into crust and bake until edges are firm but center still jiggles a bit, 45 to 50 minutes (bake any extra filling in ramekins). Cool to room temperature, then chill at least 6 hours and up to overnight.</div>
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4. When ready to serve, beat cream, crème fraîche, and remaining 2 tbsp. sugar and 1 tsp. orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream.</div>
Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-9001969018073840222012-10-17T19:19:00.000-07:002012-10-17T19:19:54.377-07:00Roasted Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdhJa6tpDZEDSVe9mUN8w9K2oqIoUuhq1LhDEkDPFyGqZgDJPo0q89ZAoq20wcDxGKDKVuU_yC9SGPCyZ2Ck520r-5hN-3wZPyJFRj7BAfwrMg-MEZZUyNuEmNPwkysUQ3nQUM4QSuhm4/s1600/download-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdhJa6tpDZEDSVe9mUN8w9K2oqIoUuhq1LhDEkDPFyGqZgDJPo0q89ZAoq20wcDxGKDKVuU_yC9SGPCyZ2Ck520r-5hN-3wZPyJFRj7BAfwrMg-MEZZUyNuEmNPwkysUQ3nQUM4QSuhm4/s320/download-1.jpeg" width="320" /></a></div>
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Jeff was out of town this week, which left me to cook whatever caught my fancy (as long as the children were adequately mollified by some random pasta dish.) One night it was a head of roasted cauliflower, another it was leftover lamb shank with dilled rice and lima beans from Raffi's Place in Glendale. Tonight, it was sweet potato. Yup. Sweet potato for dinner. Not as a side (though, that would certainly work for those who desire a more balanced meal) but as the main attraction. And it was good. Great, even. Which, of course, is why I bother to share it with you.<br />
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It is adapted from Yotam Ottolenghi's new book, <a href="http://www.amazon.com/Jerusalem-Cookbook-Yotam-Ottolenghi/dp/1607743949/ref=sr_1_1?s=books&ie=UTF8&qid=1350525808&sr=1-1&keywords=jerusalem+cookbook" target="_blank"><span style="color: blue;">Jerusalem</span></a>. I have been waiting for this book to come out since his other tome, <a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_2?s=books&ie=UTF8&qid=1350525808&sr=1-2&keywords=jerusalem+cookbook" target="_blank"><span style="color: blue;">Plenty</span></a>, makes me plenty happy in a vegetarian sort of way. And it is the first recipe that I have seen on the internet (oh, the internet makes me so happy sometimes!)<br />
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I used a purple sweet potato which just happened to be lying around my house (because I have that kind of house with random ingredients,) but any color will work. Without further ado, I bring you: Dinner (or Side Dish.)<br />
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<strong>Yield:</strong> <span property="v:yield" style="border: 0px; padding: 0px;">6 servings </span></div>
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<strong>Cook Time:</strong> <span content="PT25M" property="v:cookTime" style="border: 0px; padding: 0px;">25 minutes</span></div>
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<li id="ing-title" style="border: 0px; padding: 0px;"><b>INGREDIENTS</b></li>
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4 medium sweet potatoes (about 2¼ pounds) (the recipe doesn't specify that you peel them, but the photo in the book looks like they are peeled, so I did it.)</div>
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3 tablespoons extra-virgin olive oil, divided</div>
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2 teaspoons flaky sea salt (such as Maldon) (I actually just used kosher...totally ok.)</div>
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Freshly ground black pepper</div>
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2 tablespoons plus 2½ teaspoons balsamic vinegar</div>
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1½ tablespoons granulated sugar</div>
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12 scallions--white and light green parts only, stalks halved lengthwise, then sliced crosswise into 1½-inch segments</div>
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1 Fresno chile (or another small, mild red chile), thinly sliced crosswise (I could only find a red jalepeno, so I seeded it and it was fine...not too hot.)</div>
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6 ripe figs, quartered (optional) (this was not in my fridge tonight, so no figs for me...)</div>
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<b>DIRECTIONS</b></div>
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1. Preheat the oven to 475°. Halve the sweet potatoes lengthwise, then slice each half lengthwise into thirds. On a rimmed baking sheet, place the sweet potato wedges and season with 2½ tablespoons olive oil, the salt and some ground black pepper. Toss to combine and arrange the wedges skin side down. Roast until soft and dark around the edges (but not mushy), 20 to 25 minutes. Remove from the oven, set aside to cool, then arrange on a platter.</div>
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2. In a small saucepan set over high heat, add the balsamic vinegar and sugar and bring to a boil. Reduce the heat to low and simmer until thick, 2 to 4 minutes. Once the vinegar looks slightly runnier than honey, remove it from the heat (it will continue to thicken as it cools; stir in a drop of water if it is too thick to drizzle).</div>
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3. In a medium nonstick skillet set over medium heat, add the remaining ½ tablespoon olive oil. Once the oil is hot, after 1 to 2 minutes, add the scallions and sliced chile. Fry until the scallions are browned and frizzled, stirring often so they don’t burn, 3 to 5 minutes (I actually cooked it at medium heat for about 7 minutes without it turning brown.) Spoon the scallion-chile mixture over the sweet potatoes. Add the figs, if using, then drizzle with the balsamic reduction. </div>
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<span style="border: 0px; padding: 0px;"><br /><br /></span>Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com1tag:blogger.com,1999:blog-1003679950841788090.post-68719365680736181542012-09-01T12:49:00.001-07:002012-09-01T12:49:26.769-07:00Fresh Tuna Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksTAYC-mR_Mmxubz8V5GA94sALUqYLkwUNkDv6dlNMxH4AIZi2ZYPPhPy9gWjDfVs19LGuoTJiE2lpn6QSLrprpXTGF5jjbg0oykAJhUmaYmzASq4nXFZv5MYuUyOcCbryhM8yxm9_OIu/s1600/download-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksTAYC-mR_Mmxubz8V5GA94sALUqYLkwUNkDv6dlNMxH4AIZi2ZYPPhPy9gWjDfVs19LGuoTJiE2lpn6QSLrprpXTGF5jjbg0oykAJhUmaYmzASq4nXFZv5MYuUyOcCbryhM8yxm9_OIu/s320/download-1.jpeg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Yes, it is still hot in Los Angeles and though I was foolish enough to heat the oven to 500 degrees to get some pizzas going last week (another blog post on that, coming soon!), I really tried to make things as cool as possible. Hence, this really fabulous looking and eating Nicoise Salad from Thomas Keller's <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?ie=UTF8&qid=1346528760&sr=8-1&keywords=ad+hoc" target="_blank">Ad Hoc at Home</a> cookbook. The Ad Hoc cookbook is huge...as in coffee table size huge. And even though I generally go for function over form when it comes to cookbooks, this is a pretty good one. The recipes aren't IMPOSSIBLE (where, oh where, do I find corn fungus or freekeh?) and the pictures are glossy and inspirational. </span><div>
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<span style="font-family: Georgia, Times New Roman, serif;">Trader Joes and a decent fish market are your best friends for this dish, though you can get everything from just about any ol' market. Just make sure your fish is sushi grade (thank you, ubiquitous Japanese markets around West LA.) It is definitely company worthy, but totally worth making for you and whatever other members of your family will eat it.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>INGREDIENTS</u></b></span><span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">1 lb trimmed center cut tuna loin (4 x 4 x 2 block if possible)</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">3 heads Bibb lettuce (or you could use another delicate lettuce like the butter lettuce package from Trader Joes)</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">3/4 c Canola oil</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">2 Tbl Dijon mustard</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">1/4 c. red wine vinegar</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">6 oz haricort verts (skinny french green beans, again available at TJ's)</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">bowl of ice water</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">4 oz cherry tomatoes, halved</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">1/2 c pitted kalamata </span><span style="background-color: white; font-size: 16px;">olives</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">4 eggs</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">avocado</span><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">tarragon leaves (tasty, but the dish will work without it)</span><br style="background-color: white; font-size: 16px;" />chervil (yep, this is one of those ingredients I just left out...where on earth do you find chervil?)<br /><br style="background-color: white; font-size: 16px;" /><b><u>DIRECTIONS</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><u><br style="background-color: white;" /></u></b><span style="background-color: white; font-size: 16px;">1. Bring a large pot of heavily salted water to a boil and dump in the haricort verts for a couple of minutes, until bright green. Drain and put in ice water for 5 minutes or so until cool. Drain again and put aside. Get more ice water ready for the eggs.</span><br style="background-color: white; font-size: 16px;" /><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">2. Put the eggs into a pot of cold water and bring to a simmer over medium high heat. Cook for 4 minutes once water is simmering. Transfer the eggs to the ice water to stop them from cooking further.</span><br style="background-color: white; font-size: 16px;" /><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">3. Make the dressing: combine canola oil, red wine vinegar and dijon mustard in a small jar...shake, shake, shake like a polaroid picture. </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 16px;">The above steps can be done ahead of time. You don't have to use all of it in one salad...use your judgment....it will stay in the fridge for more salads of any sort during the week.</span><br style="background-color: white; font-size: 16px;" /><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">4. Season the tuna on all sides with kosher salt and pepper. Heat some canola oil over a frying pan and when it is really hot, add the tuna. Turn the tuna when the bottom has cooked through (you can see it on the ends) and continue to cook until the top has cooked through. Remove the tuna from the pan and drain on paper towels. Slice tuna into 1/2 slices.</span><br style="background-color: white; font-size: 16px;" /><br style="background-color: white; font-size: 16px;" /><span style="background-color: white; font-size: 16px;">5. Assemble the salad: Toss the lettuce with some of the dressing and add kosher salt and pepper. Cut the haricort verts in half and add to salad along with tomatoes, olives, peeled eggs cut in quarters, and cut up avocado. Taste and add salt and pepper to taste. Place tuna on top and add tarragon, if using.</span></span><br />
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Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-61315584683418608382012-08-15T22:03:00.000-07:002012-08-15T22:03:25.190-07:00Gazpacho! Gesundheit....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggl7CioqSF7mUiLEcSsrCJo4EdO81Oep6BUvvoVolfomxtcl7ehI8ozddluJIJ93s9oyfNUcHzVuNWr3oT-wXSyQDPw3rr0PYGdE1Sffyu0gv7vmpClsfSdK8R-RO1MvYm8KgsJtdIhO_U/s1600/download.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggl7CioqSF7mUiLEcSsrCJo4EdO81Oep6BUvvoVolfomxtcl7ehI8ozddluJIJ93s9oyfNUcHzVuNWr3oT-wXSyQDPw3rr0PYGdE1Sffyu0gv7vmpClsfSdK8R-RO1MvYm8KgsJtdIhO_U/s320/download.jpeg" width="320" /></a></div>
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It has been hot all over. Yeah, the rest of the country has been making headlines all summer and I know that corn has been withering all over the Midwest like nobody's business. But when the temps go high in West Los Angeles, it is especially brutal as many of the older homes don't have any air conditioning. So what is a girl to do? Make gazpacho, of course! <br />
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This recipe is adapted from Thomas Keller of French Laundry/Ad Hoc fame and the best part about it is that you rough chop all of the vegetables, put them in the blender with tomato juice, DON'T BLEND and stick it in the refrigerator all day or overnight. When you get home, pull it out, blitz the daylights out of it, pour it in a mug/bowl/dainty tea cup with roses and dinner is ready. If you are feeling especially fancy, you can chop up avocado and add that on top. You will have about 1 1/2 quarts of soup. <br />
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<b><u>Ingredients</u></b><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 1.43;">1 cup chopped red onions</span><br />
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<span id="goog_846423505"></span><span id="goog_846423506"></span>1 cup chopped green bell pepper (I don't even LIKE green peppers, but still good in this soup.)</div>
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1 cup chopped English cucumber (I used Persian Cucumbers...I live in Westwood after all!)</div>
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1 cup peeled and chopped tomatoes (You could use canned, but it is summer and what is summer but tomato heaven? Slice a shallow X into the bottoms of tomatoes, drop in boiling water, wait 30 seconds or so, pull them out, drop them in an ice bath and slip the skins off...this is the HARDEST part of the soup.)</div>
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1 1/2 teaspoons chopped garlic</div>
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1 1/2 teaspoons kosher salt</div>
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1/4 teaspoon cayenne</div>
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1/4 cup tomato paste</div>
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1 tablespoon white wine vinegar</div>
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1/4 cup plus 2 tablespoons extra virgin olive oil</div>
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1 tablespoon fresh lemon juice</div>
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3 cups tomato juice</div>
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Sprig of thyme</div>
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<b><u>Directions</u></b></div>
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In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil, lemon juice, tomato juice and thyme. Cover and refrigerate overnight. The next day, remove the thyme (yeah, I totally forgot to do this removal business...no worse for the wear) and blend the soup in a blender until it is smooth.</div>
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<br />Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-80267398866380239162012-07-24T21:04:00.003-07:002012-07-24T21:04:40.672-07:00Mexican Corn Salad with Salmon (or Shrimp)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMEqugUohXZzrM7cLTVGJ-nSlcFpB0NuzfeR5r8u9QMvCHF_uZRx9G0GU3-yX_BmFfb8sWmvJIum4WVQl-8Eio1fZEk7-k1Jk4LJRmuBPE6tFntjj-NYr5lAkw6oyfLqa_Ldh3k03EyHi/s1600/download.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMEqugUohXZzrM7cLTVGJ-nSlcFpB0NuzfeR5r8u9QMvCHF_uZRx9G0GU3-yX_BmFfb8sWmvJIum4WVQl-8Eio1fZEk7-k1Jk4LJRmuBPE6tFntjj-NYr5lAkw6oyfLqa_Ldh3k03EyHi/s320/download.jpeg" width="320" /></a></div>
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Sometimes we (and when I say "we," I really just mean "I) just get lazy. We make great food, but forget to take a picture or we put the "recipe to blog" on a to do list that never gets done. Or we start a blog entry with said good food and get interrupted and never quite get back to it. So many reasons, so little time. But I happened to bring a corn salad with salmon to my Friends of Westwood Library board meeting and people really liked it and requested the recipe. Luckily, I had the forethought to have snapped a photo with my trusty iPhone (no fancy food styling photos for me!) and I had a few minutes to put this entry together. <br />
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I made the salad for my camping trip last weekend (sans the salmon....just served some TJ's carne asada with tortillas and the salad) and was so happy that there were enough corn salad leftovers for me to scarf down the next day for a pre dinner snack. And while it is called "Mexican," that seems to merely be a function of the lime and jalapeño ingredients...it doesn't come off that specific in flavor. Which is why I paired it with a simple seared and flaked salmon for the meeting. But I think sauteed or grilled shrimp would be equally delicious. <br />
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And considering the insane amount of pork product that I ate on the camping trip (scrambled eggs cooked in bacon fat and laced with andouille sausage, anyone?) this seemed like a nice antidote to start the week off on a better foot, healthy heartwise.<br />
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I adapted the recipe from a fab blog called <a href="http://www.seriouseats.com/" target="_blank">Serious Eats</a>. <br />
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<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></u></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="background-color: white; line-height: 1.6em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons vegetable oil</span></span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">4 ears fresh corn, shucked, (I use a pie tin to catch the kernels as I slice them vertically off the cob.)</span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons mayonnaise (I was tempted to disregard this as I am not a big mayo fan, but it really really works well.)</span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">2 ounces feta or cotija cheese, finely crumbled..I have also used queso fresco cheese</span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup finely sliced scallion greens</span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh cilantro leaves, finely chopped (I have omitted this as not everyone is a big cilantro fan, but if I were making it just for me and Jeff, I would go nuts on this one.)</span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">1 jalapeño pepper, seeded and stemmed, finely chopped (doesn't end up that spicy...in spite of the whole pepper chopped.)</span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)</span></li>
<li style="line-height: 1.6em; list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: -0.7em;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon fresh juice from 1 lime</span></li>
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<span style="color: #2c2c2c; font-size: 16px; line-height: 26px; text-indent: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"> 1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.</span></span></div>
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<span style="color: #2c2c2c; font-size: 16px; line-height: 26px; text-indent: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"> 2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Add flaked seared salmon or shrimp. Serve immediately. Eat and get seconds.</span></span></div>
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<br />Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-40804472169087752602012-05-02T14:02:00.000-07:002012-05-02T14:02:34.518-07:00Chickpea Saute with Swiss Chard and Greek Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdnG7AuSnZ3iHJYvyyFFFWVO5WC8DnyLPjcVjGNOHum7ay1sgqPZ-wcCBPEpxiKl6Scr4yXPKtabUJZQxVMYntbmUCVWifcrAW6k_WjPw3FPJL-MH0qi10B3pQvDuvbvtDTgSE3gMCDKp/s1600/download.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdnG7AuSnZ3iHJYvyyFFFWVO5WC8DnyLPjcVjGNOHum7ay1sgqPZ-wcCBPEpxiKl6Scr4yXPKtabUJZQxVMYntbmUCVWifcrAW6k_WjPw3FPJL-MH0qi10B3pQvDuvbvtDTgSE3gMCDKp/s320/download.jpeg" width="320" /></a></div>
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Those of you lucky enough to have seen my Facebook feed the other day (or unlucky, if you get bugged by constant status updates involving food porn) saw this delicious looking veggie type dish that I had made for lunch. I found the recipe in Yotam Ottolenghi's amazingly gorgeous cookbook, <span style="color: blue;"><a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=reader_auth_dp" target="_blank"><span style="color: blue;">Plenty</span></a>.</span> This book is a fantastic collection of Mediterranean-ish recipes that just happen to be vegetarian. My copy has plenty of drool marks as the photos just inspire such a salivatory response. <br />
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The notes in the recipe suggest that if Swiss chard is not available, you can use a combination of arugula and spinach. But right now, there is plenty of chard around. Just make this one soon. I'm telling you, I wanted very much to lick the bowl when I was done. It was that good.<br />
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Ingredients:<br />
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3/4 lb Swiss chard<br />
1/3 c olive oil (I used 1/4 cup to no ill effect)<br />
4 medium carrots, diced<br />
1 tsp caraway seeds<br />
1 1/2 c cooked chickpeas (yup, the can will do nicely here..just drain and rinse)<br />
1 garlic clove, crushed<br />
1 tbsp chopped mint<br />
1 tbsp chopped cilantro<br />
1 tbsp lemon juice<br />
salt and pepper<br />
1/2 c Greek yogurt<br />
1 tbsp olive oil<br />
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Directions:<br />
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Separate the stalks from the Swiss chard leaves. Blanch the stalks in lots of salted boiling water for 3 minutes. Add the leaves and continue cooking for another 2 minutes. Drain everything, rinse under cold water and squeeze dry. Chop roughly.<br />
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Heat a large skillet with olive oil and saute carrots and caraway seeds for 5 minutes over medium heat. Add the chard and chickpeas and cook for 6 minutes more. Add the garlic, herbs, lemon juice and salt and pepper. Remove from heat and check seasonings.<br />
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Just before serving, mix the yogurt, olive oil and some salt and pepper. Put the veggies in a bowl and spoon the yogurt over. If you want to get fancy in the presentation, sprinkle it with more pepper and a few drops of olive oil.<br />
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Enjoy.Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com1tag:blogger.com,1999:blog-1003679950841788090.post-28348729854266695082012-04-10T20:56:00.000-07:002012-04-10T20:56:06.685-07:00Quinoa PattiesIt is Passover. And while I am not the most kosher keeping person (just how many shrimp recipes do I have on this blog?) I always feel a little bit better when I can stray from my usual glutenous palate and stay wheat free for at least one of these eight days. I have been meaning to make this particular recipe for a few weeks and when husband left town for a few days, I took advantage of the situation by concentrating on recipes he might be reluctant to try.<br />
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I pulled this recipe from a blog called <a href="http://eatingwelllivingthin.wordpress.com/"><span style="color: blue;">eatingwelllivingthin</span></a>, which focuses on recipes limiting carbs, calories and fun in general. While I am never a fan of substituting nonfat anything or fake sugar where the real ingredient will do, this recipe stays true to real food. I jacked up the spices a bit in the version below, and the salt a lot...but I do love my salt! So play with it. I also didn't bother to measure out the two rounded cups..I just mixed everything into however much quinoa comes from one cup uncooked.<br />
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The true test was the friend who came by to drop off her daughter so the girls could go to a UCLA softball game. First she commented on the yummy smell when she walked in, then she split a patty with her daughter and then she gladly took some home for dinner. <br />
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<span style="background-color: white; color: #333333; line-height: 19px; text-align: left;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: left;">2 </span><strong style="color: #333333; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">rounded</em></strong><span style="background-color: white; color: #333333; line-height: 19px; text-align: left;"> </span><span style="background-color: white; color: #333333; line-height: 19px; text-align: left;">cups cooked quinoa (see note below for cooking instructions)</span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: left;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: left;"><span style="font-family: Times, 'Times New Roman', serif;">3/4 cup shredded cheddar cheese (or other variety, if you prefer)</span></span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 cup low-fat cottage cheese</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 medium carrot, finely grated </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">3 eggs</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">3 tablespoons all purpose flour</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">2 green onions, including white parts</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 /2 teaspoon sugar</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon black pepper</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon ground cumin</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/4 teaspoon garlic powder</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Olive oil for frying</span></div>
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<em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">To cook quinoa:</span></em></div>
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<em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">1 cup uncooked quinoa</span></em></div>
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<em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">2 cups water</span></em></div>
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<em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon salt</span></em></div>
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<ul>
<li><em style="color: #333333; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.</span></em></li>
</ul>
<ul>
<li><span style="color: #333333; line-height: 19px;"><span style="font-family: Times, 'Times New Roman', serif;">In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.</span></span></li>
</ul>
<ul>
<li><span style="font-family: Times, 'Times New Roman', serif;"><em style="color: #333333; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning. Makes them easier to flip, too.)</em><span style="color: #333333; line-height: 19px;"> Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.</span></span></li>
</ul>
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<div style="background-color: white; color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 0.7em; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<a href="http://eatingwelllivingthin.files.wordpress.com/2010/11/blog-33.jpg" style="border-bottom-color: rgb(153, 102, 51); border-bottom-style: solid; border-bottom-width: 1px; color: #265e15; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"></a></div>Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-74968647417897034012012-03-27T10:06:00.000-07:002012-03-27T10:06:04.677-07:00Shrimp with Kale and Shitakes<br />
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<span style="font-family: Times, 'Times New Roman', serif;">This wonderful recipe came from Carolyn Cope, author of the <a href="http://umamigirl.com/" target="_blank"><span style="color: red;">Umami Girl</span></a> blog. It is very umami, indeed, with the shitakes, soy and shrimp doing their <a href="http://www.merriam-webster.com/dictionary/umami" target="_blank"><span style="color: red;">umami-ish</span></a> thing and the kale going along for a little trendy veggie cred. And it is so good that husband, when told of this dinner, started squawking (righteous indignation against kale) but promptly quieted down and finished his dinner happily. </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Please splurge on the shitakes and don't settle for criminis or other button mushrooms unless you have no choice...the shitakes really add the meaty quality that makes this dish sing. If you can't find the lacinato kale, you could try another kind, but it will be more bitter. And don't use bagged kale...you have to get those stems off. </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #3f3f3f; font-style: inherit; line-height: 18px;">Ingredients:</span></span><ul style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-style: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 7px; padding-left: 0px; padding-right: 0px; padding-top: 2px; vertical-align: baseline;">
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">2 tablespoons butter</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1 onion, thinly sliced</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1 pound shiitake mushrooms, stemmed and thinly sliced </span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">6 cloves garlic, chopped</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">2 bunches Lacinato (black) kale, stemmed and chopped into bite-sized pieces</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1 1/2 pounds shrimp, peeled and cleaned</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">2 tablespoons soy sauce</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1/2 cup dry white wine</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1/4 cup heavy cream (optional and I used about 2 Tbsp instead of the full amount)</span></span></li>
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<span style="font-style: inherit;"><span style="font-family: Times, 'Times New Roman', serif;">Directions:</span></span></div>
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<span style="color: #3f3f3f; font-style: inherit; line-height: 18px;"><span style="font-family: Times, 'Times New Roman', serif;">1. Melt the butter over medium-high heat in a wide frying pan. Add the onion and shiitakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute.</span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #3f3f3f;"><span style="line-height: 18px;"><br /></span></span><span style="color: #3f3f3f; font-style: inherit; line-height: 18px;">2. Add the kale</span><span style="color: #3f3f3f; font-style: inherit; line-height: 18px;"> by the handful and cook, stirring occasionally, until wilted and almost tender, about 3 minutes. Push the vegetables to the sides of the pan to make room for the shrimp</span><span style="color: #3f3f3f; font-style: inherit; line-height: 18px;">. Then add the shrimp </span><span style="color: #3f3f3f; font-style: inherit; line-height: 18px;">and cook, stirring occasionally , until not quite opaque, about 3 minutes.</span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><span style="color: #3f3f3f;"><span style="line-height: 18px;"><br /></span></span><span style="color: #3f3f3f; font-style: inherit; line-height: 18px;">3. Add the soy sauce, wine, and cream if using, and cook until sauce has thickened slightly, 2 to 3 minutes. Serve immediately.</span></span></div>
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<span style="color: #3f3f3f; font-family: Times, 'Times New Roman', serif;"><span style="line-height: 18px;">Serves 4. </span></span><div style="color: #3f3f3f; font-style: inherit; line-height: 18px;">
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</div>Laurahttp://www.blogger.com/profile/06875616293640259412noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-81332830518382462552012-03-06T15:08:00.001-08:002012-03-06T15:08:49.984-08:00Sweet Breakfast QuinoaFor years and years and years it was cereal as breakfast for me. When I started hitting the gym in the morning, I finally realized why people drink their breakfast instead of eat it. So a blueberry banana protein shake became the new morning routine. But on the weekends, with no gym plan in the works, I wanted something a little different. Tired of the cereal, loving the eggs (but who can eat them every single weekend,) I saw this recipe, scrounged the cupboard for the ingredients, got busy and fell in love....with my breakfast.<br />
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The most important part of this meal is the ricotta...without it, it is just sweet mushpaste. But the ricotta elevates it to a super happy, this is not your mother's oatmeal kind of place. And, no, my kids wouldn't touch it. But now I have an inkling as to <a href="http://www.chow.com/food-news/107177/do-food-freaks-have-pickier-kids/" target="_blank">why.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRun5zwOtkTgSejaJXFELAY9Wq0uEeYL_xO7QaUJqHJDPSLPIAMwYWJe-DPuG_ILYoJhye3mi7R_SjGXnOvrFQgPFpqSs2q6pedJsB10RNs5rDtOkxYXkqjJZSz0fHpHoseZH7cjEyYUW/s1600/download.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRun5zwOtkTgSejaJXFELAY9Wq0uEeYL_xO7QaUJqHJDPSLPIAMwYWJe-DPuG_ILYoJhye3mi7R_SjGXnOvrFQgPFpqSs2q6pedJsB10RNs5rDtOkxYXkqjJZSz0fHpHoseZH7cjEyYUW/s320/download.jpeg" width="320" /></a></div>
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Not super low fat (especially if you put in twice as much ricotta...yum,) but high in protein and iron and unlike cereal or even oatmeal for that matter, I stay full until lunchtime (a miracle!) This recipe is adapted from Jill Donenfeld of Food & Wine. <br />
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You can make half a recipe, or you can make it all and store the leftovers to be heated up the next morning (well, don't reheat the ricotta, please. That would be disgusting.)<br />
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INGREDIENTS:<br />
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<ol style="background-color: white; color: #010101; font-family: Arial, 'Trebuchet MS', Helvetica, Verdana, sans-serif; font-size: 11px; font-weight: bold; line-height: 17px; list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: -9px;">
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup red quinoa, rinsed</span></li>
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;">2 cups water</li>
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tablespoon extra-virgin olive oil</span></li>
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup slivered almonds</span></li>
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup dried apricots, cut into 1/2-inch pieces</span></li>
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons pure maple syrup</span></li>
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon finely grated orange zest</span></li>
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon cinnamon</span></li>
<li style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; height: auto; margin-bottom: 0px; margin-left: -5px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; width: 290px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup fresh ricotta</span></li>
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<span style="text-indent: 0px;">DIRECTIONS:</span></div>
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<ol itemprop="recipeInstructions" style="background-color: white; color: #010101; font-family: Arial, 'Trebuchet MS', Helvetica, Verdana, sans-serif; font-size: 12px; line-height: 16px; list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">
<li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 8px; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.</li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 8px; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.</li>
<li style="list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 8px; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.</li>
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<div id="endnotes" style="background-color: white; color: #010101; font-family: Arial, 'Trebuchet MS', Helvetica, Verdana, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 14px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">
<span class="inline-subhed" style="color: black; font-family: arial, sans-serif; font-size: 11px; font-weight: bold; line-height: normal; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">MAKE AHEAD</span> The recipe can be made through Step 1 and refrigerated for up to 5 days. Reheat as needed or serve cold.</div>
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<span class="inline-subhed" style="color: black; font-family: arial, sans-serif; font-size: 11px; font-weight: bold; line-height: normal; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">NOTES</span> <strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">One Serving</strong> 311 cal, 44 gm carb, 11 gm fat, 2 gm sat fat, 10 gm protein, 4 gm fiber.</div>
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<br />Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-30598572626597312692012-02-21T11:24:00.000-08:002012-02-21T11:24:05.958-08:00Spicy Moroccan Carrot Salad<br />
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This amazing carrot salad is adapted from Yotam Ottolenghi's gorgeous cookbook, <a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_1?ie=UTF8&qid=1329595930&sr=8-1" target="_blank"><span style="color: blue;">Plenty</span></a>, not to be confused with Diana Henry's same titled and equally awesome<span style="color: blue;"> tome</span>. No, it isn't particularly kid friendly, but I promise that if you bring it out when friends are over, maybe with a simple lemon roast chicken (or, hell, for that matter, a chicken from Costco), you will receive rave reviews and a couple of requests for the recipe....(yup, happened to me the other night!)</div>
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The hard part is the preserved lemons. You can't just buy them at the market, not even at Whole Foods. (UPDATE: I was just at WF: you CAN buy them....Meyer lemon variety..but I would still make them...it will be cheaper for sure.) You have to make them (click on the link below in the ingredients section.) But it really isn't difficult. And you will have loads of leftovers sitting in your fridge forever. And you can spend your days trolling the internet for other recipes to use them up. All you need is a glass jar (mason jar works fine), organic lemons (available at Ralphs), kosher salt and olive oil. And 5 full days in advance to wait for them to do their magic once you have assembled them. </div>
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<b style="font-weight: 700;">Spicy Moroccan carrot salad</b></div>
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<b style="font-weight: 700;">Total time:</b> 45 minutes, plus cooling time</div>
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<b style="font-weight: 700;">Servings:</b> 4</div>
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<span style="line-height: 1.43;">2 pounds carrots</span></div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1/3 cup olive oil, plus extra to finish (I used less than a quarter of cup, myself)</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 onion, finely chopped</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 teaspoon sugar</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
3 garlic cloves, crushed</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 serrano <a href="http://www.latimes.com/topic/intl/chile-PLGEO00000133.topic" id="" shape="rect" style="color: #666666; text-decoration: none;" target="_blank" title="Chile">chile</a>, finely chopped (and seeded, if you want less heat, but I went whole hog)</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 green onion, finely chopped</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1/8 teaspoon ground cloves</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1/4 teaspoon ground ginger</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1/2 teaspoon ground coriander</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
3/4 teaspoon ground cinnamon</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 teaspoon sweet paprika</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 teaspoon ground cumin</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 tablespoon white wine vinegar</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
1 tablespoon chopped<span style="color: blue;"> <a href="http://www.epicurious.com/recipes/food/views/Moroccan-Style-Preserved-Lemons-238422#ixzz1RwMaE46y" target="_blank"><span style="color: blue;">preserved lemon</span></a></span></div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Salt</div>
<div style="margin-bottom: 10px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish (about 2 bunches)</div>
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1/2 cup Greek yogurt, chilled (honestly, totally forgot this step...still amazing.)</div>
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<b style="font-weight: 700;">1. Peel the carrots</b> and cut them, depending on their size, into cylinders or semicircles one-half-inch thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.</div>
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<b style="font-weight: 700;">2. Heat the oil</b> in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.</div>
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<b style="font-weight: 700;">3. Remove</b> from the heat. Season liberally with salt, stir well and leave to cool.</div>
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<b style="font-weight: 700;">4. Before serving,</b> stir in the cilantro, taste and adjust the seasoning if necessary. Serve</div>
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in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.</div>
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<b style="font-weight: 700;">Each serving:</b> 317 calories; 5 grams protein; 29 grams carbohydrates; 8 grams fiber; 22 grams fat; 5 grams saturated fat; 5 mg cholesterol; 14 grams sugar; 193 mg sodium.</div>
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</div>Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-74475248618574717012012-02-02T14:51:00.000-08:002012-02-02T14:51:51.679-08:00Salmon, Mango and Wild Rice Salad with Ginger and Chile<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TOmcYpvxwvhO1EjyKkIhr7ZZhPekPWPaelBhjhDmxjdOL8ngFxs3nJYgCRPulgTdV4r_pdn0VFFUOR1XPIXgGA2f93LlyctsVzzEUqk_ziaQRlw_PuLHSC30ILY2lBc_e8nEdNVRqpDe/s1600/download-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TOmcYpvxwvhO1EjyKkIhr7ZZhPekPWPaelBhjhDmxjdOL8ngFxs3nJYgCRPulgTdV4r_pdn0VFFUOR1XPIXgGA2f93LlyctsVzzEUqk_ziaQRlw_PuLHSC30ILY2lBc_e8nEdNVRqpDe/s320/download-1.jpeg" width="320" /></a></div>
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Are you sick of salmon recipes yet? I know I go a bit heavy on the salmon stuff but it is just the most ubiquitous fish around and it is so good for you and it sears up so nicely that it is my go to fish these days. So for those of you tired of the salmon dishes, don't fret, because this salad works nicely with any cooked protein: tofu, chicken, steak...whatever you feel like. But it is especially good with a seared on the pan salmon filet.<br />
<br />
This recipe is adapted from Diana Henry's book, <a href="http://www.amazon.com/Plenty-Diana-Henry/dp/1845335732/ref=sr_1_4?s=books&ie=UTF8&qid=1328205191&sr=1-4" target="_blank">Plenty</a>. It is a favorite book for sure...with lots of different regional influences and gorgeous pictures to look at and drool on.<br />
<br />
Ingredients:<br />
<br />
Salad<br />
<br />
1/3 c wild rice<br />
1 c brown rice (yes, you can get both the wild and brown rice on your next Trader Joes run.)<br />
3 c chicken stock, veg stock or water<br />
8 oz green beans (I used haricot verts), cut in half<br />
2 small mangoes, peeled and cut up (yes, this is the WORST part of the recipe.)<br />
14 oz cooked salmon, broken into chunks (heat up canola or peanut oil in a pan, salt and pepper your salmon, throw it in and cook until it gets a nice crust on the bottom, flip it to get another nice crust and you are done!)<br />
1/2 c pistachios, shelled<br />
cilantro leaves (I left these out because they weren't at TJs on the day I got all the ingredients)<br />
squeeze of lemon juice (critical...brings it all together...don't skip this step.)<br />
<br />
Dressing<br />
<br />
1 1/2 tsp cider vinegar<br />
1/4 tsp dijon mustard<br />
1 garlic clove, crushed<br />
1 tsp honey<br />
1/2 tsp grated ginger<br />
2 fresh red chiles, seeded and chopped<br />
3 tsp peanut oil<br />
1/4 c olive oil<br />
salt and pepper to taste<br />
<br />
Directions:<br />
<br />
1. Put the rices into a saucepan with the stock or water and bring to a boil. Cover and lower heat to low, cooking for 30 minutes.<br />
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2. Cook the beans in boiling salted water for a couple of minutes, then drain and place in a bowl of ice water to stop the cooking and keep the pretty green color.<br />
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3. Put all the dressing ingredients in a bowl and whisk OR in a small tupperware/jar and shake (my preferred method.) Stir into bowl with rice and green beans. Be judicious...you probably won't need all that dressing. Add the rest of the ingredients, squeeze lemon juice on top and add salt and pepper to taste.<br />
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4. Revel in your delicious, healthy and beautiful meal. Brag about your meal sanctimoniously with all who will listen. And then eat lots and lots of cookies for dessert. <br />
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<br />Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-34400528448041669052012-01-21T18:15:00.000-08:002012-01-23T11:45:22.286-08:00Farro with Broccoli and Shitakes<br />
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Easy, delicious and adapted from a very aptly named blog:<a href="http://umamigirl.com/">Umami Girl</a>. Husband Jeff (he of the chicken parmesan and all things red checker table clothey persuasion) was not at all enthused when told that this was going to be dinner the other night. So he only took a small amount and was ready to ditch it for the leftover thai noodles in the fridge. But lo and behold. He took seconds. And THAT is how a dish makes it to this blog. Please make it and if you feel the need to protien-ify it up with seared tofu or leftover animal parts, go for it! </div>
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<h2 style="color: #111111;">
Farro with Broccoli and Shiitakes</h2>
<em style="color: #111111;">-serves 4 as a main course or 8 as a side dish-</em><br />
<em style="color: #111111;"><br /></em><br />
<div style="color: #111111;">
<strong>Ingredients</strong></div>
<div style="color: #111111;">
<b><br clear="none" /></b>1 cup whole farro<br clear="none" />1 teaspoon salt<br clear="none" />2 Tablespoons olive oil<br clear="none" />1 medium red onion, thinly sliced<br clear="none" />15 shiitake mushrooms, stems removed and thinly sliced<br clear="none" />5 cloves garlic, chopped<br clear="none" />1 medium head broccoli, cut into small florets (reserve the stems for another use)<br clear="none" />1 Tablespoon soy sauce<br clear="none" />2/3 cup water<br clear="none" />1/2 cup grated parmesan cheese<br clear="none" />Freshly ground black pepper</div>
<div style="color: #111111;">
<br /></div>
<div style="color: #111111;">
<strong>Directions</strong></div>
<div style="color: #111111;">
<b><br clear="none" /></b>1. Place the farro in a medium pot with cold water to cover by an inch. Soak for 20 minutes. After 20 minutes, drain the soaking water and add fresh water to cover the farro by two inches. Add the salt. Bring the farro to a boil over high heat, then reduce the heat to maintain a gentle boil. Cook for about 25 minutes, until the farro is tender but still chewy. Drain.</div>
<div style="color: #111111;">
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<div style="color: #111111;">
2. Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion, mushrooms and garlic and cook, stirring occasionally, until the onion is soft and the mushrooms have reduced substantially in volume, about 7 minutes. Lower the heat if necessary to prevent the onion and garlic from browning. Add the broccoli florets, soy sauce and water to the pan. Cover and simmer until the broccoli is quite tender, 3-5 minutes more. (Cook the broccoli only as much as you like it cooked. I prefer this dish with a bit of crunch.) Remove the lid and cook one minute more to reduce any remaining liquid to just a few tablespoons.</div>
<div style="color: #111111;">
<br /></div>
<div style="color: #111111;">
3. Off the heat, add the drained farro and the parmesan cheese to the pan. Stir well and season to taste with pepper. Serve warm.</div>Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-72755529969489928692012-01-14T13:31:00.000-08:002012-01-14T13:31:02.310-08:00Leek Soup with Dill Oil<div class="separator" style="clear: both; text-align: left;">
This recipe comes from a wonderful blog called <a href="http://www.101cookbooks.com/">101cookbooks.com</a> which is written by Heidi Swanson, author of one of my fave cookbooks called SuperNatural Everyday...pretty healthy food with a gourmet sensibility. This soup is fast, easy, delicious and at least one of my kids professed that it was good. And those of you who know my kids know that they are of the "Kraft Mac n' Cheese" school, not of the "I will taste the beautiful vegetables on my plate and expand my universe" school. So that is high praise, indeed.</div>
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Looking at this recipe, I thought the hardest part would be cleaning and slicing the leeks. That is, until I just happened to find frozen cut up leeks at Trader Joes...Hallelujah! That chore gone, the rest is simple. I used two russet potatoes and peeled them, but feel free to use other potatoes and don't bother to peel them. I also left off the cheese, just because I didn't have it and it still tasted great. I am sure that if you add the cheese, you will swoon just that much more. </div>
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<blockquote style="background-attachment: initial; background-clip: initial; background-color: white; background-image: url(http://www.101cookbooks.com/mt-static/images/2012/recipeflourish.gif); background-origin: initial; background-position: 50% 100%; background-repeat: no-repeat no-repeat; border-top-color: rgb(216, 216, 216); border-top-style: solid; border-top-width: 1px; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 16px; margin-bottom: 15px; margin-left: 70px; margin-right: 0px; margin-top: 20px; padding-bottom: 45px; padding-left: 0px; padding-right: 0px; padding-top: 16px; width: 540px;">
<div style="font-size: 0.86em; line-height: 1.55em; margin-bottom: 15px; margin-left: 20px; width: 410px;">
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<div class="p1">
<span class="s1">1 small bunch of fresh dill ~ .5 oz </span></div>
<div class="p1">
<span class="s1">9 tablespoons extra virgin olive oil</span></div>
<div class="p1">
<span class="s1">3.5 pounds leeks</span></div>
<div class="p1">
<span class="s1">6 tablespoons unsalted butter</span></div>
<div class="p1">
<span class="s1">fine grain sea salt</span></div>
<div class="p1">
<span class="s1">2 large, thin-skinned potatoes, thinly sliced</span></div>
<div class="p1">
<span class="s1">3 medium garlic cloves, thinly sliced</span></div>
<div class="p1">
<span class="s1">6.5+ cups good-tasting vegetable broth, preferably hot</span></div>
<div class="p1">
<span class="s1">toasted almond slices, for topping</span></div>
<div class="p1">
<span class="s1">grated gruyere cheese, for topping</span></div>
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<blockquote style="background-attachment: initial; background-clip: initial; background-color: white; background-image: url(http://www.101cookbooks.com/mt-static/images/2012/recipeflourish.gif); background-origin: initial; background-position: 50% 100%; background-repeat: no-repeat no-repeat; border-top-color: rgb(216, 216, 216); border-top-style: solid; border-top-width: 1px; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 16px; margin-bottom: 15px; margin-left: 70px; margin-right: 0px; margin-top: 20px; padding-bottom: 45px; padding-left: 0px; padding-right: 0px; padding-top: 16px; width: 540px;">
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<br />
<div class="p3">
<span class="s1">Use a hand blender or food processor to puree the dill and olive oil into a creamy green emulsion. Set aside.</span></div>
<div class="p4">
<span class="s1"></span></div>
<div class="p3">
<span class="s1">Cut the dark, tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise to get in between the layers, or make a few rough chops and give them a quick soak, or whatever method you prefer. Use a food processor to chop the leeks in two batches. You can also chop them by hand, but I was in a pinch for time here, and the processor made quick work of this step.</span></div>
<div class="p4">
<span class="s1"></span></div>
<div class="p3">
<span class="s1">In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover. Cook, stirring occasionally, until the leeks soften up and collapse, 6 - 8 minutes. Now, stir in the potatoes and garlic and cook, uncovered, stirring regularly, for another 15-20 minutes or until the potatoes are very, very soft. If the leeks at the bottom of the pot are getting too much color, dial back the heat a bit more and be sure to scrape the bottom of the pan when you're stirring. At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup, use a hand blender, but this soup is great a little on the chunky side. Stir in the hot broth, adjusting the amount based on whether you like a thick or thin soup. Bring back to a simmer, serve topped with almonds, grated cheese, and a generous drizzle of the remaining dill oil.</span></div>
<div class="p4">
<span class="s1"></span></div>
<div class="p3">
<span class="s1"><i>Makes a big pot - enough for 8 -10 servings.</i></span></div>
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<span class="s1"></span></div>
<div class="p5">
<span class="s1">Prep time: 10 min - Cook time: 25 min</span></div>
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</blockquote>Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com1tag:blogger.com,1999:blog-1003679950841788090.post-53495596792367702362011-12-08T19:54:00.001-08:002011-12-10T12:12:56.181-08:00Broccoli and Potato Gribiche<span class="Apple-style-span" style="background-color: white; font-family: tahoma, arial, sans-serif; font-size: 13px;">One of the problems of getting a new cookbook that you love is that you spend a whole lot of time cooking out of it and then posting subsequent blogs from it to the point where you bore your friends (we should all have such problems, right?) Well, bored friends, sorry to say this recipe is another from Heidi Swanson's Super Natural Every Day. </span><br />
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That said, this gribiche it is one of the very best ways that I can think of to eat broccoli. Because no one really loves broccoli. Oh sure, there are those that profess to hate it (G. H. W. Bush) and those that don't mind eating it. But no one ever says, "wow, I am craving a stalk of steamed broccoli," the way they might crave a slice of watermelon, or a glass of cold milk, or a triple scoop sundae with salted caramel sauce. Make it this way and you might find yourself actually thinking about it the next day and hoping that there are still leftovers in the fridge.</div>
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<em>I</em><em>ngredients</em></div>
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1 1/2 pounds potatoes (waxy type as opposed to baking potatoes are best), unpeeled and scrubbed (I just bought the little potatoes from TJs)<br />
1/2 cup plus 2 tablespoons extra virgin olive oil<br />
Kosher or sea salt<br />
12 ounces broccoli cut into florets<br />
4 large eggs, hard-boiled and peeled (directions for pretty egg yolks are below)<br />
2 tablespoons red wine vinegar<br />
1 to 2 teaspoons Dijon-style mustard<br />
1 tablespoon capers, chopped<br />
2 shallots, chopped<br />
1 tablespoon chopped fresh parsley<br />
1 tablespoon chopped fresh tarragon (don't skip this...it really makes the flavor pop. If you aren't growing some in your backyard, go to a Persian or Kosher market to buy it.)<br />
1 tablespoon chopped fresh chervil, chives, or green tops of green onion</div>
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<em>Directions</em></div>
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<strong>Perfect Hard-Boiled Eggs </strong><br />
<strong><br /></strong><br />
Place the eggs in a pot of cold water and bring to a boil. Turn off the heat and cover the pan. Let sit for 10-15 minutes then rinse in cold water. Put them in the fridge to cool further. You can do this days before you make the dish.<br />
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<strong>Broccoli and Potatoes</strong></div>
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Preheat the over to 400 degrees and put a baking sheet in while it is warming up.<br />
Cut the potatoes into chunks about the size of your thumb.<br />
Using your hands, toss the potatoes with 1 tablespoon of olive oil and turn them onto a sheet pan and sprinkle with salt.<br />
Put the potatoes on the preheated baking sheet and return to the oven, roasting them until they are cooked through and browned (about 30 minutes); do not stir or move the potatoes during this time for best results.<br />
About 15 minutes before you think the potatoes are done, add 1 tablespoon of oil to the broccoli and toss to coat.<br />
Arrange the broccoli in a single layer on a sheet pan and sprinkle with salt.<br />
Put the broccoli into the oven and roast untouched; the potatoes and broccoli should be done about the same time and both should show signs of browning and slight char (on the broccoli).</div>
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<strong>Gribiche Dressing</strong></div>
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Remove the yolk of one of the hard-boiled eggs and mash in a medium sized bowl.<br />
Slowly add 1/2 cup of olive oil beating constantly with a wire whisk; the dressing should look smooth and glossy.<br />
Whisk in the vinegar, followed by the mustard, whisking each ingredient into the dressing for uniform consistency.<br />
Stir in the capers, shallots, herbs, and 1/4 teaspoon salt.<br />
Chop the peeled hard-boiled eggs and add them to the dressing.</div>
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<strong>Assembly</strong></div>
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Place the warm potatoes and broccoli into a large bowl and gently fold in three-quarters of the dressing.<br />
Taste and adjust seasoning if needed, adding more of the dressing if desired.<br />
Serve.</div>
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Serves 6</div>
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<br /></div>Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-87259374231748287312011-11-29T11:00:00.001-08:002011-11-29T11:21:54.230-08:00Tortellini Veggie SaladI pulled this recipe from Heidi Swanson's (of 101 Cookbooks blog fame) book, Super Natural Every Day. It is a kind of a weedsy seedsy, but really delicious recipe collection and every dish turns out well and pretty gorgeous to boot. It has definitely inspired me to get more vegetables into my diet, even if it has no such effect on any other human being living in my household.
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Ingredients:<br />
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1 16 oz package cheese tortellini (or any fresh stuffed pasta)<br />
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1 pound asparagus, trimmed and cut into 2-inch spears<br />
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1/2 head of broccoli or broccolini, cut into small trees<br />
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1 small clove garlic, smashed with salt with a butter knife (in the parlour with Colonel Mustard) or you can try just mincing it really really well<br />
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2 T lemon juice<br />
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1/4 cup olive oil<br />
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small handful mint or cilantro<br />
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1/4 cup pine nuts or almonds, toasted (please, please, please toast them...really enhances the dish.)<br />
1 medium avocado, cut into small pieces<br />
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salt and pepper<br />
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Other options can include radishes, freshly shelled peas, fresh spinach and whatever crunchy happiness you can come up with (no, not gingersnap cookies.)<br />
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Directions:<br />
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Bring a pot of salted water to a boil. Meanwhile, prepare an ice bath and prep vegetables. Combine garlic, lemon juice, olive oil and salt in a small jar and shake, shake, shake to combine. <br />
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When the water is boiling, add the tortellini. It will cook in about 5 minutes (or follow package directions). After the first 3 minutes, add the asparagus and broccoli. Strain the pasta and vegetables and place immediately into the ice bath. Once they've cooled, strain again and pour into a mixing bowl. Toss the pasta and cooked veggies with half the dressing. If it needs more, add more. Add the avocado and nuts and gently toss. <br />
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Serves 4.<br />
<br />Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com1tag:blogger.com,1999:blog-1003679950841788090.post-91973990611056824532011-10-11T21:52:00.000-07:002011-10-11T21:52:34.628-07:00Salmon Hash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3h53GD1oHwq724ZKgE37moXnbp7m9Gwiz6ZFYbCoKv56EJ9kKRRmUwb80i_js7C2KesNp2OzD7lkZd4lN121XWs40xHKYAUuk7KaVK1QukRMpl-a1AYNb2bb8Ac-M12HAa43dzn4B-Pi5/s1600/P1000897.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3h53GD1oHwq724ZKgE37moXnbp7m9Gwiz6ZFYbCoKv56EJ9kKRRmUwb80i_js7C2KesNp2OzD7lkZd4lN121XWs40xHKYAUuk7KaVK1QukRMpl-a1AYNb2bb8Ac-M12HAa43dzn4B-Pi5/s320/P1000897.JPG" /></a></div><br />
Yeah, it has been a while. I swore I wasn't going to post any new recipes until I got the new iPhone, but it the phone has already sold out and I have had some good meals to share in the meantime. Plus, the webpage got some new fancy design elements for me to play with, so there you go. You can more easily access past recipes with the new template when you fool around with it. Expect many more recipes once that fancy dancy phone is in my hot little hands.<br />
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In the meantime, this recipe, adapted from my new favorite cookbook, Plenty, by Diana Henry, is all about the leftovers. Leftover salmon, leftover potatoes. But we rarely have leftover salmon since I buy it in small quantities at the Japanese market and we NEVER have leftover potatoes since they are the only vegetable my son is willing to eat happily. So I made everything from scratch before I assembled the recipe and it was still pretty easy. With real leftovers, it will be a cinch.<br />
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2 tbsp unsalted butter (I used one tbsp)<br />
1 1/2 tsp oil<br />
1 onion, finely chopped<br />
2 1/2 c cooked potatoes in chunks (I roasted them at 425 degrees for 20 min or so)<br />
12 oz cooked salmon (I pan roasted it over medium high heat for 10 min or so) AND smoked salmon (NOT lox) in a 2:1 ratio<br />
10 oz spinach leaves (yes, I just emptied a bag o' spinach for this)<br />
salt and pepper<br />
squeeze of lemon juice<br />
small bunch of dill, finely chopped<br />
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1. Heat the butter and oil in a large skillet and add the onion and potatoes. Fry over medium heat until the onion is soft and golden.<br />
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2. Flake the cooked salmon into large chunks, discarding the skin and stir this in along with the smoked salmon and spinach until the spinach has wilted.<br />
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3. Season to taste, add the lemon juice and dill.Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0tag:blogger.com,1999:blog-1003679950841788090.post-25081585061135915442011-06-20T10:01:00.000-07:002011-06-20T10:01:00.504-07:00Father's Day Cherry PieCrust courtesy of Dorie Greenspan's Baking From My Home to Yours. Cherry Pie filling courtesy of Cooks Illustrated Best Recipes.<br />
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I'm not going to lie. Pies are a pain in the tush to make. They aren't easy to be spontaneous with like brownies or cookies. They require ingredients that don't just happen to be sitting in your pantry. And cutting up fruit? What do you mean I can't just throw the fruit in the Cuisinart to chop it up?<br />
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But correctly made homemade pies are magical. They make you never want to eat a store bought pie again. And if you make them over the course of two days, they are less of a pain to make. <br />
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Which brings us to the Father's Day Cherry Pie. My husband keeps asking for Baked Alaska, but I keep making Cherry Pie instead. I have no idea how the hell to make Baked Alaska and I'm not sure I have ever really seen one. But Cherry Pie for Father's Day? No complaints. From anyone. <br />
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The key is making the crust the day before in the Cuisinart. Wrap it, pop it in the fridge and wait until the day of pie baking to roll it out (I like to do it between sheets of wax paper...so much less messy...wow that sounds wrong.) And then the only lousy part of pie making, and especially Cherry Pie making...preparing the fruit. There is no way to get around pitting the cherries. Get yourself a good pitter, plug in your ipod to some high beat music (or a nice NPR podcast, if that is more your style) and set to work. It is absolutely worth it. <br />
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For a 9 inch Double Crust<br />
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3 cups all purpose flour<br />
¼ cup sugar<br />
1 ½ tsp salt<br />
2 ½ sticks very cold unsalted butter, cut into tbsp size pieces<br />
1/3 cup very cold vegetable shortening, cut into 4 pieces<br />
About ½ cup ice water<br />
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Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.<br />
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Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).<br />
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To Roll Out the Dough: Have a buttered 9 inch pie plate at hand.<br />
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You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you’re working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn’t roll into the dough and form creases.<br />
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If you’ve got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.<br />
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Getting Ready: Butter a 9-inch deep-dish pie plate (I use a Pyrex pie plate). If you want to use a standard 9-inch pie plate, just reduce the amount of filling by about one quarter.<br />
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Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8 inch. Fit the dough into the buttered pie plate and trim the edges to a 1/2-inch overhang. Roll the other piece of dough into a 1/8-inch-thick circle and slip it onto a baking sheet lined with parchment or a silicone mat. Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for about 20 minutes, while you preheat the oven and prepare the filling. (If it's more convenient, the crust can be well covered and kept refrigerated overnight.)<br />
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Cherry Pie Filling<br />
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6 cups pitted bing cherries <br />
3/4 c sugar<br />
3-4 Tbsp tapioca (available in the baking section of the market)<br />
2 tsp lemon juice<br />
1 tsp grated lemon zest<br />
1/8 tsp ground allspice<br />
1/8 tsp ground cinnamon<br />
1/8 tsp almond extract<br />
1 Tbsp brandy<br />
2 tablespoons graham cracker crumbs (or dry bread crumbs)<br />
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For the Glaze (optional)<br />
Milk or heavy cream<br />
Decorating (coarse) or granulated sugar<br />
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Preheat oven to 400 degrees. Put everything except the graham cracker crumbs in a big bowl and toss, toss, toss. Roll out the bottom dough as directed above and sprinkle with the crumbs. Dump the filling in (you can sprinkle a couple of pats of butter on top if you want, but it doesn't really need it.) Cover with the second rolled out dough disk and crimp the edges together so delicious pie filling doesn't escape. Cut 4 slices in the top to allow steam to escape. If you want, you can brush the pie with milk or cream and then sprinkle with sugar, but I didn't bother.<br />
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Bake 20-25 minutes with a baking sheet on the rack below the pie to catch the inevitable overspilling filling. Lower the temperature to 350 degrees and keep on baking until crust is golden-ish, another 30-40 minutes. Cool to room temperature before eating to allow filling to thicken properly.<br />
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And because you read through this whole recipe, I will also share with you Dorie's Apple Pie filling recipe. It is darn good...a Thanksgiving tradition.<br />
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Special Secret Bonus Apple Pie Filling (from Dorie Greenspan)<br />
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4 pounds (about 6 very large) apples<br />
3/4 cup sugar<br />
Grated zest of 1 lemon<br />
2 tablespoons quick-cooking tapioca<br />
1/2 teaspoon ground cinnamon<br />
1/8-1/4 teaspoon freshly ground nutmeg<br />
1/4 teaspoon salt 2 tablespoons graham cracker crumbs (or dry bread crumbs)<br />
2 tablespoons cold unsalted butter, cut into bits<br />
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Same thing as above...mush together, except for the crumbs which will line the first crust before you dump the whole thing in. The cooking temperatures are different. Oven should preheat at 425 degrees, pie should bake for 15 minutes, then lower heat to 375 degrees for another 50-60 minutes.Laura Winikowhttp://www.blogger.com/profile/17422246593172719463noreply@blogger.com0