tag:blogger.com,1999:blog-21909438516635559242024-03-05T02:57:53.329-05:00Jenny's Home FoodsHealthy, Homemade, Organic Soups for Sale!!!Jenny's Home Foodshttp://www.blogger.com/profile/11992253656578369200noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-2190943851663555924.post-83300251797813747642007-11-14T09:59:00.002-05:002011-08-03T18:02:47.051-04:00Gift Baskets Now For Sale<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64T2XYVB_RgHhCWv603Tzvqg8063_amVIKeHRWOU8ORcWuD8fDkJtKF2kwcgmx7_dx0aV_ROq7yhUkGF_1_NZjnlBO6K2iHHCBm-0zhKEKXjHeVz2e8PaUsjnXu8afdxTr6xkmD8d9mw/s1600-h/gift+basket+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64T2XYVB_RgHhCWv603Tzvqg8063_amVIKeHRWOU8ORcWuD8fDkJtKF2kwcgmx7_dx0aV_ROq7yhUkGF_1_NZjnlBO6K2iHHCBm-0zhKEKXjHeVz2e8PaUsjnXu8afdxTr6xkmD8d9mw/s400/gift+basket+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5132711508523832834" /></a><br /><br /><span style="font-weight:bold;"><br />Price based on size and type of products included. <!--For information, email jwienick@gmail.com--></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-74286043610628438962007-09-30T19:49:00.001-04:002011-08-03T18:03:14.210-04:00Jenny's Home Foods Products for Sale!<span style="font-weight:bold;">Homemade Apple Butter</span><br />$5 per jar + shipping/handling<br /><br /><a href="http://www.flickr.com/photos/andrewwienick/1464344311/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1061/1464344311_b10b7da6a5.jpg" width="500" height="375" alt="DSC06978" /></a><br /><br /><br /><span style="font-weight:bold;">*NEW* Cinnamon Crusted Almonds</span><br />$6 per jar + shipping handling<br /><br /><br /><a href="http://www.flickr.com/photos/andrewwienick/1465200798/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1093/1465200798_28a82bc235.jpg" width="500" height="375" alt="DSC06984" /></a><br /><br /><br /><a href="http://www.flickr.com/photos/andrewwienick/1464344619/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1024/1464344619_1ba454507b.jpg" width="500" height="375" alt="DSC06983" /></a><br /><br /><!--To order, email jwienick@gmail.com-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-79278113401496775552007-09-19T12:14:00.002-04:002011-08-03T18:03:54.506-04:00Homemade Apple Butter!!!<span style="font-weight:bold;">Available for Sale Now! $6/jar<br /><br /><!--Any inquiries, email jwienick@gmail.com--></span><br /><br /><center><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EYQCuQWVzrzbvSDQQ4y_VkB45qx1Z3pe5dtkSSPVUOoE2Nopa7g-o8fr5RLbUSzUq0geAdgd1LQG1bic46kZ1K2sTc6dFVSw2BXGALO8iZjzkAdIROTQE4AU0xOfyAysnMwkd5Xu4b0/s1600-h/applebutter.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EYQCuQWVzrzbvSDQQ4y_VkB45qx1Z3pe5dtkSSPVUOoE2Nopa7g-o8fr5RLbUSzUq0geAdgd1LQG1bic46kZ1K2sTc6dFVSw2BXGALO8iZjzkAdIROTQE4AU0xOfyAysnMwkd5Xu4b0/s400/applebutter.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5112094147879693554" /></a></center>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-56952577559931215082007-05-21T10:34:00.000-04:002007-05-21T17:18:20.298-04:00Finally...I'm back!!Hello readers. I am so sorry I left you in the lurches...yet I needed to take a step back and reevaluate a couple of things about my life. <br /><br />First, after a LONG, LONG winter, I needed to welcome the beauty of springtime and spend a good amount of time saying HELLO to the awakening seedlings of new flowers and growing leaves. Yes, I sound like a hippie tree-hugger, but after being cooped up in my house with my little boy for months and months of winter, I have never appreciated spring as much as I do now! So, I planted a garden for the first time in my life. I planted some gerbera daisies, marigolds, kalanchoes, and pansies. I also planted some vegetables: sugar snap peas, carrots, and broccoli. AND, in addition, I created an herb garden, which is something I've always wanted to do...This includes rosemary, thyme, basil, spearmint, and lavender. <br /><br /><span style="font-weight:bold;">Gerbera Daisies</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmaQYvn7dmzYKwFu6Y8PgHE6ztJJvciWv4-lCHxMcS8CFQpid5QaNboYkbN66hDM791GBgPUxr9RZJRs8hzNk24rDiS5UIi_dgGuuRLxmnAzA1zMwEKFvPGey2014E5sw1gb-BVcRxTA/s1600-h/daisies.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmaQYvn7dmzYKwFu6Y8PgHE6ztJJvciWv4-lCHxMcS8CFQpid5QaNboYkbN66hDM791GBgPUxr9RZJRs8hzNk24rDiS5UIi_dgGuuRLxmnAzA1zMwEKFvPGey2014E5sw1gb-BVcRxTA/s400/daisies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5067025908430831842" /></a><br /><br /><span style="font-weight:bold;"><br />Herbs from my garden</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjQdnpUsQU7NnZK3sgt3cQxZZ0Cb2A4Hx641JV5IZK59VgR4gbyTa8KU_mKUZgi1KDPcKmdEZkqo0ERReDjl-63S43iG2wRQ2IVBvVdMJGc791stJVpLkW_sNRa9Vl0KJlAMcta_l9dc/s1600-h/herbs.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjQdnpUsQU7NnZK3sgt3cQxZZ0Cb2A4Hx641JV5IZK59VgR4gbyTa8KU_mKUZgi1KDPcKmdEZkqo0ERReDjl-63S43iG2wRQ2IVBvVdMJGc791stJVpLkW_sNRa9Vl0KJlAMcta_l9dc/s400/herbs.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5067026196193640690" /></a><br /><br />The second act of business that I needed to fine tune was my diet and exercise routine. While trying all those new recipes was a lot of fun (and gave me something to do while cooped up inside), I was feeling bloated and unhealthy, and wanted to get back to how I was eating before I had my boy. I didn't feel the need to blog about it until now, after people have started to see a difference in my appearance and asked what I have been eating.<br /><br />To give you a little idea of my daily diet, here is a sample menu:<br /><br /><span style="font-weight:bold;">Breakfast</span><br /><br />Cup of oatmeal or magic bread bran muffin<br />Kashi "GO-LEAN" protein shake<br />Cup of coffee<br />Glass of water<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN75XYNPMPGLEcSYppVH5OZK8dsreSgsqvxsYTD585QnZRDecI5mDX8k-em8dWuaJ4pAfrUkpx6xxFWWwCoQRELjMwoxu6eV6IikyUfH1xrECKEdU0QObNTH83YXE2NH1XnvUpI5Z_sgQ/s1600-h/DSC05994.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN75XYNPMPGLEcSYppVH5OZK8dsreSgsqvxsYTD585QnZRDecI5mDX8k-em8dWuaJ4pAfrUkpx6xxFWWwCoQRELjMwoxu6eV6IikyUfH1xrECKEdU0QObNTH83YXE2NH1XnvUpI5Z_sgQ/s400/DSC05994.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5067119409868865794" /></a><br /><br /><span style="font-weight:bold;">Morning Snack</span><br /><br />Banana and strawberries<br /><br /><span style="font-weight:bold;">Lunch</span><br /><br />Tuna<br />Salad with olive oil dressing<br />1 serving of whole wheat start (bread or pretzels)<br />Can of veggies<br /><br /><span style="font-weight:bold;">Afternoon Snack</span><br /><br />Kashi "GO-LEAN" Snack Bar<br />Carrots with Hummus<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO-tfkE2mSqKHeI-qaG7RWSMCHEBBeRYEtZj0WR-TBIEcUaGfxGp4QfSSCaptzfrdvl5nfBLamc0P_dpgSKb5rxi3eaFIyuIONO3fsFEmzuHaxvN2kfXX-ZCAzQUkHNkmOBwae_5j7kU/s1600-h/DSC05995.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO-tfkE2mSqKHeI-qaG7RWSMCHEBBeRYEtZj0WR-TBIEcUaGfxGp4QfSSCaptzfrdvl5nfBLamc0P_dpgSKb5rxi3eaFIyuIONO3fsFEmzuHaxvN2kfXX-ZCAzQUkHNkmOBwae_5j7kU/s400/DSC05995.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5067119439933636882" /></a><br /><br /><br /><span style="font-weight:bold;">Dinner</span><br /><br />Salmon fillets<br />Whole Wheat Rice Pilaf<br />Veggie of some sort<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQO1_6eKcnPx-xTbu4YObM_HQauq-Vu48KQQDp7zmI_xE2lnHuxQrDf_Ou-9LaHJbTD9bM-1_UbLlFWCpRBeH6SLDeafItMqj974EuZ15U8GjLRODBWnoVp1MfXX6LYwBALJzFbI8xHE/s1600-h/DSC05997.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQO1_6eKcnPx-xTbu4YObM_HQauq-Vu48KQQDp7zmI_xE2lnHuxQrDf_Ou-9LaHJbTD9bM-1_UbLlFWCpRBeH6SLDeafItMqj974EuZ15U8GjLRODBWnoVp1MfXX6LYwBALJzFbI8xHE/s400/DSC05997.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5067120032639123762" /></a><br /><br /><span style="font-weight:bold;">Dessert</span><br /><br />Fruit<br />Fudgesicle<br /><br /><br />In addition to following this menu, with occasional treats here or there on the weekends, I walk every day and do strength training whenever I get the chance. I also drink LOTS AND LOTS OF WATER!!! This is key to draining any toxins from one's body. I feel better, and my clothes fit better too! I will try and keep you posted of some new, healthy recipes I try over the course of the next few weeks.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2190943851663555924.post-47337963485616223952007-04-07T15:47:00.000-04:002007-04-07T14:49:14.754-04:00Holiday GoodiesGiven that Easter is on Sunday and Passover is also celebrated this week, I handed out some holiday goodies to my friends....(You know me, I'm the "Holiday Queen!") My gift baskets included egg-shaped sugar cookies decorated in multi-colored vanilla icing with all sorts of patterns, sugar crystals, and candies. The cookies itself were also colored with pink and blue food coloring. Decorating these cookies were just as fun as decorating Easter eggs. What fun I had! It surely brought out the kid in me.<br /><br />I also made chocolate covered marshmallows, one of my favorites. Actually, this dessert is considered a Passover treat as well. Yet, I highly doubt that the marshmallows and chocolate I used were kosher for Passover. Oh well! It's the thought that counts.<br /><br />In the spirit of Passover, this morning I made my husband and son a traditional Pardes (my maiden name) Family Passover breakfast--Matzah Brei, which is translated as "fried matzah." It's very easy to make. Just soak two pieces of matzah in cold water for 2 minutes and then drain. Break the matzah into small pieces, and add 2 beaten eggs. Add salt, pepper, or whatever spice of your choice. Coat a frying pan with 2 tsp. of oil, and turn heat to high, making the pan very hot. Turn heat to medium when you add the matzah mixture. Cook as you would an omelet and brown all sides, or scramble it like eggs, whatever you prefer. Serve and eat while hot. <br /><br />Happy Holidays to All!<br /><br /><span style="font-weight:bold;">Sugar cookies and chocolate-covered marshmallows</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOslinTCoWoIFQkPCyuXtL6QwEcFRD0uSorOlfSUu97-9PN-ns9CpdaO2wBDXZc8L1fmpdW8okYLBbIVgQf_TAcUomfkUSYWPUgP-SVxoiGpHD5zGKwFEghHJdhtLRJU6i4C8Z9a8DMRk/s1600-h/DSC05552.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOslinTCoWoIFQkPCyuXtL6QwEcFRD0uSorOlfSUu97-9PN-ns9CpdaO2wBDXZc8L1fmpdW8okYLBbIVgQf_TAcUomfkUSYWPUgP-SVxoiGpHD5zGKwFEghHJdhtLRJU6i4C8Z9a8DMRk/s400/DSC05552.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5050454997814721106" /></a><br /><br /><span style="font-weight:bold;">Matzah Brei</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aALQTrfQMQcJomQnP8vItUWVjHOt7OaTenw1deQqOMjxpMyJoJGeo9tLUBxr2nXGF0fP47ZM8ErsBUgSRelOn1FykHl0jzBbhJVKo7SL11cX9OKHZ16-OY5qVvkdQf6d_hOp25ll7tE/s1600-h/DSC05560.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aALQTrfQMQcJomQnP8vItUWVjHOt7OaTenw1deQqOMjxpMyJoJGeo9tLUBxr2nXGF0fP47ZM8ErsBUgSRelOn1FykHl0jzBbhJVKo7SL11cX9OKHZ16-OY5qVvkdQf6d_hOp25ll7tE/s400/DSC05560.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5050707851129371234" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-81761035293313896892007-03-29T16:36:00.000-04:002007-03-29T17:03:05.664-04:00Passover TreatsOne of my favorite Passover treats are Coconut Macaroons, which I'd never made before. Fortunately, I was able to find a <a href="http://www.fabulousfoods.com/recipes/dessert/cookies/macaroons.html">very easy recipe</a> and whipped up a batch to bring down to my In-Laws this weekend. They're simple and tasty and even my husband, who hates coconut, likes them:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFo2IR2_OPxiE1iOPPJMKWDJ892HYpRNwwPvzGHCV-Xwly3VHmYsgK44NFzZqEWH3uQ2JvNdIAD6qtRP429pyQ9GlZig727E7psd_GRPvfHCX90eg5maQ9U27_IhSdFOTckZGjEGl4mAA/s1600-h/DSC05457.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFo2IR2_OPxiE1iOPPJMKWDJ892HYpRNwwPvzGHCV-Xwly3VHmYsgK44NFzZqEWH3uQ2JvNdIAD6qtRP429pyQ9GlZig727E7psd_GRPvfHCX90eg5maQ9U27_IhSdFOTckZGjEGl4mAA/s400/DSC05457.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5047448342800576706" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-78057857215347351382007-03-23T21:56:00.000-04:002007-03-23T22:01:25.103-04:00Birthday CakeMy sister-in-law came to visit today, and, to make up for not being with her on her actual birthday last week, I baked her a cake. It's the chocolate bundt cake recipe that I've <a href="http://jennyshomefoods.blogspot.com/2007/01/i-made-bundt-cake-im-officially-adult.html">used before</a>, but to spice things up I decorated the cake with a marscapone icing and chocolate shavings. My husband, my sister-in-law, and I all agreed that with the added shavings the end result reminded us of Ho-Hos and Ding-Dongs ... except with a more sophisticated flavor and appearance. This is a cake that ANY chocolate lover would appreciate:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwR25q7g99fXvHg2L_sA_6EBKZQNljdmznZdRlwB_JWPWKEjmipyigLI67eqeG3P1lyxuyDCiluyco-QnoktZk3WbstI7oYoPsRkVXJkimAQP4A3RPuuFt03dgIgqugczvBOj7gq8iBHM/s1600-h/DSC05439b.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwR25q7g99fXvHg2L_sA_6EBKZQNljdmznZdRlwB_JWPWKEjmipyigLI67eqeG3P1lyxuyDCiluyco-QnoktZk3WbstI7oYoPsRkVXJkimAQP4A3RPuuFt03dgIgqugczvBOj7gq8iBHM/s400/DSC05439b.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5045304239661310674" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2190943851663555924.post-58401210352165830232007-03-21T21:09:00.000-04:002007-03-21T21:33:23.635-04:00A Simple and Easy Recipe for Shepherd's PieI've been trying to conserve my energy as of late, for all this cooking, baking, and hosting has started to take it's toll. Last night, I even let my husband talk me into ordering Chinese food because I just couldn't make it to the store (my son has another tooth coming in...funny how something so little can cause so much trouble!)<br /><br />Tonight, after another LOOOONG day with a teething 10-and-a-half-month-old baby, I needed a quick and healthy meal to serve my family. I checked in my fridge, and noticed that I had some potatoes in my produce bin, and realized that I hadn't made shepherd's pie in quite a while. All I needed at the store was some ground meat and mushrooms, and the rest of the ingredients I had at home. Perfect!<br /><br />Shepherd's pie is a great meal to serve if you ever have left over potatoes, if you need a wholesome dinner to last a couple nights, or just something warm at the end of a cold day. This is a recipe I've come up with and it seems to work quite well. The only thing I'd change next time is probably to either add some more tomato paste, or perhaps some good quality cheese. <br /><br />Here is my recipe for Shepherd's Pie:<br /><br /><span style="font-weight:bold;">Ingredients<br /></span><br />*1 medium sized onion, chopped<br />*1 clove of garlic, minced<br />*2 sprigs of fresh thyme<br />*1-2 lbs. ground beef<br />*4-5 carrots, diced<br />*10 button mushrooms, sliced<br />*1 cup frozen peas<br />*1 cup vegetable or beef stock<br />*1 can tomato paste<br />*6 potatoes (I used yukon gold)<br />*1 stick unsalted butter<br />*salt and pepper to taste<br />*1 c. milk or cream<br /><br /><span style="font-weight:bold;">Directions</span><br /><br />*Preheat oven to 375 degrees<br />*Peel and quarter potatoes, and place them in a large saucepan. Fill the saucepan up with water until it covers the potatoes, and add some salt to the water. Bring to a boil, and then about for about 25 minutes.<br />*Melt 3 Tablespoons of butter in large skillet on medium to high heat. Don't let butter burn. Add onions and garlic, and let them sweat for about 5 minutes. Then add the mushrooms and carrots, and sprinkle with salt/pepper to taste. Cook until carrots are slightly tenders. <br />*Add meat and brown until no pink shoes. Add the thyme, tomato paste, peas, and stock, and simmer for about 5-10 minutes. While this is simmering, drain the potatoes, and put them back in the saucepan that you boiled them in. Mash the potatoes, add rest of butter, milk (or cream), and salt and pepper. Stir until creamy. Set aside.<br />*Pour meat mixture into a large, shallow casserole dish. Spread mash potatoes on top of meat and even out with spatula. Sprinkle with more salt and pepper. Put in oven for about 30 minutes, and bake until brown. You may need to put under broiler for a few minutes to brown the top after it's done baking. Cut and serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpntWgDH78ooHN_1CAhyphenhyphenNCbydvE1l5GaRSGSFUQfvq5O2QfVra724ETgcAHOeuqFpQkRq1j5TZnhK_jsuMmDnosgQX5_lADzIg6THjTI1KCsrLxcTPaeLD4moYGeuLhHtl9j_ChNDGS-o/s1600-h/DSC05433.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpntWgDH78ooHN_1CAhyphenhyphenNCbydvE1l5GaRSGSFUQfvq5O2QfVra724ETgcAHOeuqFpQkRq1j5TZnhK_jsuMmDnosgQX5_lADzIg6THjTI1KCsrLxcTPaeLD4moYGeuLhHtl9j_ChNDGS-o/s400/DSC05433.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044555141530313378" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichQOnNucbHMfrYFfFPHiwET8IkbY_uiQaqUQCoN5EtaZ1xQXWyZ5uylhVlWyW1lUYyG4LqL12tilTaxiw5_waO7K_AaWStJXVSl4DJMnCQhCiji30S5WC6fZXI9ijwuaccpgML9zmUWE/s1600-h/DSC05435.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichQOnNucbHMfrYFfFPHiwET8IkbY_uiQaqUQCoN5EtaZ1xQXWyZ5uylhVlWyW1lUYyG4LqL12tilTaxiw5_waO7K_AaWStJXVSl4DJMnCQhCiji30S5WC6fZXI9ijwuaccpgML9zmUWE/s400/DSC05435.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044555163005149890" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-77770350082358049582007-03-17T19:09:00.000-04:002007-03-17T19:29:27.230-04:00Happy St. Patrick's Day!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrUycCXWbQwYfuYeoL46IMwhyphenhyphen8TZROIJkLTeAmfyZkie8uxSKmgmFr_I3nqc-wv-zaK-fWzTr__tLk4z2ZAfd2_PAdhQpvbQscdRpmyQUEVNeH-0OL1qB8qCY9AGYF8LfH1vFMVKyT2Q/s1600-h/DSC05420.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrUycCXWbQwYfuYeoL46IMwhyphenhyphen8TZROIJkLTeAmfyZkie8uxSKmgmFr_I3nqc-wv-zaK-fWzTr__tLk4z2ZAfd2_PAdhQpvbQscdRpmyQUEVNeH-0OL1qB8qCY9AGYF8LfH1vFMVKyT2Q/s400/DSC05420.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5043034597824414002" /></a><br /><br />Belgian ginger-spiced cookies decorated with a white chocolate ganache and green sugar crystals, paired with a green Killian's Irish beer.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2190943851663555924.post-48018383223150204202007-03-15T19:27:00.000-04:002007-03-16T15:09:25.675-04:00The Risotto ChallengeThe signs were everywhere. First, in the new Ruth Reichl book that I've been reading (<span style="font-style:italic;">Garlic and Sapphires</span>), then on an episode of Giada De Laurentiis' show <span style="font-style:italic;">Everyday Italian</span>, and then on a Comcast On Demand cooking demonstration. It seemed that everywhere I looked I found recipes for all kinds of RISOTTO.<br /><br />From what I've heard, a chef is only considered talented if they can successfully make risotto. After researching several recipes, I thought, "Hey it's only rice. How hard can it be?" <br /><br />So I took on the Risotto Challenge and decided on roughly following the recipe that Giada provided (click <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36217,00.html">here</a> for her recipe), along with adding some baby portebella mushrooms and green peas. Based on Giada's ability to stay true to Italian cooking forms, I figured her advice is worth something. Yesterday, I went to the <a href="http://www.cheeseoutlet.com/">Fresh Cheese Market</a> and picked up some marscarpone cheese, some REAL parmegiano regiano cheese, some carnaroli rice, and some chicken stock, and then finished shopping for my ingredients today at Shaw's. Man, just purchasing the ingredients and prepping them took some major work.<br /><br />Then, I began cooking. My husband commented after we watched a risotto demonstration on the OnDemand channel that making risotto seemed like it required some muscle, and I just shrugged my shoulders and said, "No worries. It'll be a snap." Yet, I must give credit where it's due, and say for the records, "HONEY, YOU WERE RIGHT." While making risotto isn't rocket science, it does require that you stand, hovering over the sauce pan, stirring the rice as it absorbs the stock and making sure it doesn't become too gummy or too hard. By the time I was finished shopping, prepping the ingredients, and cooking the risotto, I was exhausted. But it was worth it, for the final product was just as I imagined it would taste: creamy, nutty, and pure goodness.<br /><br />In addition to the risotto, I also poached fillets of salmon in some white wine, lemon juice, water, fresh thyme, and chopped shallots. I must admit that the timing of the salmon and the risotto took some figuring out. As I was flipping back and forth to the two different recipes I was using, I even started to sweat a little...Yet the flavor of the salmon and the risotto complimented each other beautifully, and the meal turned into a very romantic gesture to my husband. <br /><br />Here are some pics of our beautiful meal:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDf8vpPFEMwXEf94t1EstVtQqscbdCFWLL8XZBUeHtqV1mlL8Jhnr6HLn7cARvyVnXPw6Tp3GXjE3iFe6yRQCab1qqkXnYI-76q2OIqQG7VX2bY3p0_VgPinyBISTFIpB4jlHhHpsEQo/s1600-h/DSC05402.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDf8vpPFEMwXEf94t1EstVtQqscbdCFWLL8XZBUeHtqV1mlL8Jhnr6HLn7cARvyVnXPw6Tp3GXjE3iFe6yRQCab1qqkXnYI-76q2OIqQG7VX2bY3p0_VgPinyBISTFIpB4jlHhHpsEQo/s400/DSC05402.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5042309147783348482" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GI9s7bhUAfbvZRYScyMpYfN-iF9NWLyFzKs9kBvrRrVL7-klEUgP0BwJZ2S6muyN-MXCgEid-qxi4Kasj1nq0bK8nmxr6bzIoP_WSBDM-oy19I22gMeut50_eRHHwkrnM-grZu4LoUw/s1600-h/DSC05401.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GI9s7bhUAfbvZRYScyMpYfN-iF9NWLyFzKs9kBvrRrVL7-klEUgP0BwJZ2S6muyN-MXCgEid-qxi4Kasj1nq0bK8nmxr6bzIoP_WSBDM-oy19I22gMeut50_eRHHwkrnM-grZu4LoUw/s400/DSC05401.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5042309139193413874" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2190943851663555924.post-16114557941540040232007-03-14T14:11:00.000-04:002007-03-14T18:08:12.489-04:00Apple Cinnamon SconesI invited a friend for breakfast this morning and felt like making something warm, cinnamon-ny, and a little different than the standard muffin or apple/banana bread that I would normally make. I've watching Ina Garten, on several occasions, make scones and thought this would be the perfect thing. I checked the two Ina Garten cookbooks I had for scone recipes, and while they looked delicious, they weren't exactly the cinnamon treat I was craving. So, as usual, I combined a few different recipes, and came up with the following recipe (I also want to send a big kudos to my husband for all the pictures you've been seeing lately. He's been experimenting with his digital camera and different light sources, and I must say he's doing a FABULOUS job. Thanks honey!):<br /><br /><br /><span style="font-weight:bold;">Apple Cinnamon Scones</span><br /><br /><span style="font-weight:bold;"><br />Ingredients</span><br /><br /> * 2 cups all-purpose flour<br /> * 1/4 cup white sugar<br /> * 2 teaspoons baking powder<br /> * 1/2 teaspoon baking soda<br /> * 1/2 teaspoon salt<br /> * 1/4 cup butter, chilled<br /> * 1 apple - peeled, cored and chopped <br /> * 1 tsp. lemon juice<br /> * 1/2 cup milk (I used 1/4 cup 2% milk and 1/4 cup half and half)<br /> * 2 tablespoons milk<br /> * 2 tablespoons white sugar<br /> * 1/2 teaspoon ground cinnamon<br /><br /><br /><span style="font-weight:bold;">Directions</span><br /><br /> 1. Preheat oven to 425 degrees. Put chopped apple in small bowl and sprinkle with lemon juice, set aside. Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly with a pastry mixer. Add chopped apple and milk. Stir to form a soft dough.<br /> 2. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Roll dough to 3/4" thickness and cut dough into 3 x 3 squares, and then cut these squares into triangles. Place triangles of dough on parchment covered baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. <br /> 3. Bake for 15 minutes, or until browned and risen. Serve warm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqP6WGSed-25uej6M3FqbRL0-tGggI2g1m9Xd6lOI9Ba0s44h_r6nWelPA58FgqCzzR6STciD-xehBRiY2n3zhHf8CSU2NsXQoQvkVVLAPlFU60fwR4rymbfu7NYvCRLY_1dPqzBO9Ks/s1600-h/DSC05397.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqP6WGSed-25uej6M3FqbRL0-tGggI2g1m9Xd6lOI9Ba0s44h_r6nWelPA58FgqCzzR6STciD-xehBRiY2n3zhHf8CSU2NsXQoQvkVVLAPlFU60fwR4rymbfu7NYvCRLY_1dPqzBO9Ks/s400/DSC05397.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5041878323908853970" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2190943851663555924.post-28614097830441289532007-03-10T17:26:00.000-05:002007-03-10T19:53:06.346-05:00Checkerboard CookiesToday, we hosted two of my husband's college friends for a mid-afternoon play date (they have a 6-month-old daughter). They came from a small town in New Hamphire, and I felt like making a tasty, yet visually-pleasing treat in their honor. I searched all sorts of web sites and wasn't satisfied with any recipes...until I came across DianasDesserts.com and found a picture and recipe for Checkerboard Cookies. After reading the list of ingredients and reviews, I felt confident that I could make them before our guests arrived. I have to admit that my husband had to explain the logistics of building the shape of the dough so that the cookies appear in a checkerboard pattern. Finally, I had in straight in my head and they were much easier to make then you would think.<br /><br />For the recipe, go to <a href="http://www.dianasdesserts.com//index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3537/Recipe.cfm">Checkerboard Cookie Recipe</a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihI_qeJIpafeoa7dI2Dd1aOqzhnHtnhD6jKQkmw1o7soMHImq8AMMv6tsXq6mnnmugs0gl0PY6TCLwMadFJtVuwQcypiQsQw5mPTosmOfuYeXiJ_tJrWGVaGKpVF-TCP_KojuzaWDg6wQ/s1600-h/DSC05372.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihI_qeJIpafeoa7dI2Dd1aOqzhnHtnhD6jKQkmw1o7soMHImq8AMMv6tsXq6mnnmugs0gl0PY6TCLwMadFJtVuwQcypiQsQw5mPTosmOfuYeXiJ_tJrWGVaGKpVF-TCP_KojuzaWDg6wQ/s400/DSC05372.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5040426204056010866" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-45959452568332141752007-03-10T10:41:00.000-05:002007-03-10T10:46:43.493-05:00Magic Bread...It Works Wonders!In dealing with my pregnancy and my mother going through treatments of chemotherapy, we both had stories to share about our "irregularities" if you know what I mean...In fact, my mother has coined the term: CHEMO CLOG. Fortunately, one of my dearest friends gave me a recipe a long time ago for a bran bread that is magical. I figured that it was time to pass this recipe on to my loyal readers, since it has been requested by many and passed down from friend to friend:<br /><br /><span style="font-weight:bold;">MAGIC BREAD</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 3/4 Cup Bran Cereal (We find Nature's Path works the best for texture, but any bran cereal will do just fine)<br />1 3/4 Cup Buttermilk<br />2 Eggs<br />2 to 2 1/2 Cups All-Purpose Flour<br />1 3/4 Teaspoons Baking Soda<br />1/4 Teaspoon Salt<br />1 Cup Chopped Walnuts<br />1/2 Cup Raisins<br />3/4 Cup Brown Sugar<br /><br /><br /><span style="font-weight:bold;">Directions</span><br /><br />1) Mix Cereal, Baking Soda, and Buttermilk in a large bowl<br />2) Allow to stand until liquid is absorbed<br />3) Add remaining ingredients and stir well<br />4) Preheat oven to 350<br />5) Grease pan well (butter) and fill Loaf Pan 2/3 full<br />6) Bake for about an hour and 10 minutes, or when a cake tester comes out cleanUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-16762888510667066932007-03-09T09:55:00.000-05:002007-03-10T17:26:39.340-05:00A Review of the Last Few Days....Although I haven't posted anything these last few days, I still have been busy in the kitchen. Actually, aside from the spicy black soup and roasted vegetable dish I've made for dinner this week, I've done quite a bit of baking. <br /><br />Here is detailed list and description of the baked goods I've made this week. If anyone wants a more specific recipe for any of these items, let me know:<br /><br />1) <span style="font-weight:bold;">Espresso Biscuits</span>: <br /><br />This "biscuit" was an attempt to make something for my Nanny to have with her daily coffee. I found the recipe in the Martha Stewart cookbook (which I had to return on Wednesday) and thought they were easy enough to make. A came across a couple of niches...1) I didn't have any espresso, so instead I just added a tablespoon of extremely strong coffee that I had. I don't think it made any difference. 2)Visually and texture-wise, the cookies did not come out as I expected. They came out looking like cow patties and weren't exactly appealing to look at...so I sprinkled them with powered sugar and that seemed to help a little. As far as texture is concerned, I thought they would come out crunchy like a biscotti but they were a little chalky. My husband pointed out that if you dip them in coffee, as you were expected to do with these kinds of biscuits, they will turn soft and more satisfying on the tongue. I tried it with my coffee the next day and he was right! Still, I wasn't sure if these were something my Nanny would like, so I didn't send it.<br /><br />2) <span style="font-weight:bold;">Rugelach:</span><br /><br />These traditionally Jewish cookies make appearances at many milestone events such as bar-mitzvahs, Shabbat dinners, and even funerals. The dough is made with cream cheese, butter, sugar, vanilla, and flour, and the filling can consist of anything from fruit preserves, brown sugar, chocolate, etc. I guess it's a form of strudel or cinnamon roll. I figured that these cookies were more of something my Nanny would like...so I made two batches of rugelach, one with apricot jam and cinnamon/sugar mix, and another with grape jam and cinnamon/sugar mix. I think she'll like these!<br /><br />Here is a photo (courtesy of <a href="http://wmgreenbergdesserts.com">http://wmgreenbergdesserts.com</a>) of what rugelach looks like (unfortunately I don't have a picture of mine, I mailed them off to my Nanny yesterday):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://wmgreenbergdesserts.com/store/store_STD_page6.cfm?depart=Baked-Goods&page=1&code=wgdesserts&murl=wmgreenbergdesserts.com&itemNum=BGAR101" old_href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEime5093rZg1pM96A1o2pu-lSn8rmoxGh-B0CVWcZmbbyY1GOByI_OOG4FYOp4Gc0m6PMZRSS_-YASktSYoWBUJKczY2Vos8056tuQVGV-0HYAJ-LXqgs0AWZrmet-8yXZ7s5mjgu1Uo64/s1600-h/04rugelach2A.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEime5093rZg1pM96A1o2pu-lSn8rmoxGh-B0CVWcZmbbyY1GOByI_OOG4FYOp4Gc0m6PMZRSS_-YASktSYoWBUJKczY2Vos8056tuQVGV-0HYAJ-LXqgs0AWZrmet-8yXZ7s5mjgu1Uo64/s400/04rugelach2A.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5039950502068240450" /></a><br /><br />3) <span style="font-weight:bold;">Corn Bread</span>:<br /><br />Last night, I was craving my spicy black bean soup, yet felt like that alone would not be enough for dinner. So I thought...What would make a tasty side dish for a bean soup? CORN BREAD. I did a little research for a quick and easy corn bread and found the perfect one on the food network. Click here for the recipe: <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20038,00.html">CORN BREAD</a> I would definitely recommend adding this to your recipe collections but it's a great thing to make for any soup and casserole.<br /><br /><em>Update</em>: Here are some pictures I managed to take of the Espresso Biscuits and Corn Bread (when I finally found some time):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFoLbFvrpqeH3pMGKB_UTrBHLQzlN9Jc_Eb_2rFJBP1GjKQGgV3rNTyVuK3LwG6_mAlOeRIB0n_jPxGe2h2LJAZ2lE51nBjReRF4v1-6m9orBpbf2rsAWGybtRLDxx3WflNeAA5pDprU/s1600-h/DSC05373.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFoLbFvrpqeH3pMGKB_UTrBHLQzlN9Jc_Eb_2rFJBP1GjKQGgV3rNTyVuK3LwG6_mAlOeRIB0n_jPxGe2h2LJAZ2lE51nBjReRF4v1-6m9orBpbf2rsAWGybtRLDxx3WflNeAA5pDprU/s400/DSC05373.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5040425241983336530" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSafravQfCwPEAR0tnf5dau2HRcY_9E3EuEKBJ21PXLVI5WL-uz8nKBkJjr0qZFxj32hAZmfGbxpkRf1_cevidt8B2JLPZS664fsqAFfQnAGLdudrlbwlR4MXG78lzRVwkdzHOtXFBiw/s1600-h/DSC05374.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSafravQfCwPEAR0tnf5dau2HRcY_9E3EuEKBJ21PXLVI5WL-uz8nKBkJjr0qZFxj32hAZmfGbxpkRf1_cevidt8B2JLPZS664fsqAFfQnAGLdudrlbwlR4MXG78lzRVwkdzHOtXFBiw/s400/DSC05374.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5040425250573271138" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-26288995124494744912007-03-06T16:34:00.000-05:002007-03-06T17:56:47.226-05:00Delicious Date BarsOne of our favorite places to eat in the Burlington area is Chef's Corners, a cute and inviting french café that makes the most incredible desserts, as well as salads and sandwiches. It is a tradition that after we finish our meal, my husband and I share a dessert, and more often than not, we chose their date bar. While a date bar does contain sugar, its use of fruit and oats puts this dessert into a healthier category, especially when other options include such things as cheesecake, tarts, crème brulee, canolis, etc. So in addition to being tasty, this "health" factor weighs into our post-meal decision. Or maybe I'm just rationalizing...Either way, it's delicious.<br /><br />After I made the strawberry bars last week, it reminded me of the date bars we eat at Chef's Corners. Then, I went to <a href="http://cookiemadness.net">cookiemadness.net</a> and saw that she made Classic Date bars using a recipe from <a href="http://www.epicurious.com/recipes/recipe_views/views/109179">Epicurious</a>, and I thought it was a sign for me to bake this scrumptious treat. And so I made them, and was quite satisfied with the result. One thing that I loved about this recipe was the cinnamon, for it definitely stood out in the flavor of the oat crust...and in my opinion, you can never go wrong with cinnamon.<br /><br />P.S. For those of you who are wondering, I changed the style of my blog around. I wanted a more "simple but elegant look." I hope you like it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu88DDwTic9j_B05sKvkFAr7zMlnf2HTy2c9dFkwOvTnloQzz0AgvhnewhQBhKJD44T6AYhOS7zPznKFM2BLyOVATM3kLM7SpkbQHertVks7MeaCigMUhwy1lIsN_UV0fFNTl7CqyBLp0/s1600-h/DSC05354.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu88DDwTic9j_B05sKvkFAr7zMlnf2HTy2c9dFkwOvTnloQzz0AgvhnewhQBhKJD44T6AYhOS7zPznKFM2BLyOVATM3kLM7SpkbQHertVks7MeaCigMUhwy1lIsN_UV0fFNTl7CqyBLp0/s400/DSC05354.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5038935138422512178" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2190943851663555924.post-38895599045452538642007-03-04T17:29:00.000-05:002007-03-04T18:11:34.160-05:00One of My Specialties: Cold Sesame NoodlesMy family and I were invited to lunch at a friend's house today, and we were asked to bring a fun side dish to the paninis they were making in their new panini-maker. Hoping that I could put together something from whatever was in my pantry or fridge (a goal I often shoot for now that I have a 10-month old son), I made a variation of a specialty dish that I often bring to potlucks or BBQs: my cold sesame noodles. This dish is a wonderfully light yet tasty twist on an Asian favorite, especially during the summertime. But today, even in the midst of four-foot snowbanks outside our house, I thought it would serve as a great compliment to the delicious turkey and ham paninis that my friends so graciously made for us.<br /><br />Many have asked me for the recipe, so ladies and gentleman, I will now divulge this top secret information to my loyal readers. Enjoy!<br /><br /><strong>Jen's Cold Sesame Noodles</strong><br /><br />Ingredients<br /><br />1 Box of any type of pasta (I usually use linguini noodles, but today I used mostaccioli)<br />3 chopping carrots<br />6 green onions, both white and green parts <br />1 tablespoon sesames<br />3 cloves garlic, chooped<br />1/3 cup soy sauce<br />1/3 cup apple cider vinegar<br />1/4 cup sesame oil, plus 1 tablespoon for roasting garlic and sesame seeds<br />1/4 cup vegetable oil<br />Pepper to taste<br /><br />Directions<br /><br />Prepare pasta in boiling water and drain under cold water when finished until noodles are cool (don't forget to add salt to water when making pasta). While pasta is cooking, cut carrots and green onions. Set aside. Heat up 1 tablespoon of sesame oil on medium high heat in a pan and add garlic and sesame seeds. Cook until golden brown side aside. Mix together the soy sauce, vinegar, sesame oil, vegetable oil, and pepper. Put pasta in a large mixing bowl, stir in garlic and sesame seed mix, and add carrots and green onions. Stir in dressing and mix well. Marinate in fridge for 1-2 hours, or until pasta has absorbed the dressing. Mix the noodles a few times while marinating. Voila!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_X8_g8CR5fhskMnKoI7QSiEKdsvrUt896oNlAV7mMO5HApo1lU36kp5vYYOmWej7ilHM5n2RHqnIh3_J72oV-GBGNv6gVvhL9K9vLX9H_V_oFOu0yTi9FFoimwEcT4lM9UHOqUtqqsM/s1600-h/DSC05337.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_X8_g8CR5fhskMnKoI7QSiEKdsvrUt896oNlAV7mMO5HApo1lU36kp5vYYOmWej7ilHM5n2RHqnIh3_J72oV-GBGNv6gVvhL9K9vLX9H_V_oFOu0yTi9FFoimwEcT4lM9UHOqUtqqsM/s400/DSC05337.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5038207837757954322" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-14644813285802596102007-03-02T17:23:00.001-05:002007-03-02T17:38:38.198-05:00New and Improved PizzaTonight, I made a couple of my homemade pizzas, but decided to do things a little differently with my sauce. I added some more spices such as fresh curley parsley, fresh basil, oregano and crushed red pepper. I also did not add a cup of water as I normally do, so the sauce was thicker than usual. And the results were TASTY. For toppings, I added two of our favorites, olives and mushrooms, as well as some more fresh basil. And, as a suggested by a dear friend, I used WHOLE MILK mozzerella and provelone cheese and boy did this add flavor! <br /><br />Here is a photo of the end result, which I shall call: PIZZA Á LA JEN<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtm84iN_S_nJhNZBhXhyiHq8WDbLFqo_Mvfmvg7qp26VW9LCAgCNO6JB3jiW2ZtitSlGorUhKzwaE6Biqrah275r1XbaPWQfMAwoDimXfQyecB5N67oOahnMZAsRXyD-6EBY6duSlnoEc/s1600-h/DSC05318.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtm84iN_S_nJhNZBhXhyiHq8WDbLFqo_Mvfmvg7qp26VW9LCAgCNO6JB3jiW2ZtitSlGorUhKzwaE6Biqrah275r1XbaPWQfMAwoDimXfQyecB5N67oOahnMZAsRXyD-6EBY6duSlnoEc/s400/DSC05318.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5037458696677284098" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AKNgDybVKr6G_UbIh9J3GKh55dxlJRgwZGB7pTRhyEpwFdfi2QpOCho9EpBmsl2WPiYwsKag5EOpTsy76HaAyABsd-5PhReFO6GvFbaBvUywGgaGunFuiVymioouELDp00_Fl5DYMUA/s1600-h/DSC05317.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AKNgDybVKr6G_UbIh9J3GKh55dxlJRgwZGB7pTRhyEpwFdfi2QpOCho9EpBmsl2WPiYwsKag5EOpTsy76HaAyABsd-5PhReFO6GvFbaBvUywGgaGunFuiVymioouELDp00_Fl5DYMUA/s400/DSC05317.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5037458692382316786" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-66811140466334460832007-03-01T17:15:00.000-05:002007-03-01T20:07:29.234-05:00A Nod to Ruth ReichlI just finished reading <span style="font-style:italic;">Tender at the Bone: Growing Up At The Table</span> by Ruth Reichl, an autobiography about Reichl and how she became a world-renowned food critic and writer. I thoroughly enjoyed this well-written story about Reichl's awkward childhood, manic depressive mother (who would knowingly serve spoiled food to guests), and her passion for food. Throughout the book, she includes recipes that parallel certain stories in her life, and these dishes help capture the reason why Reichl became such a "gourmande," which is french for "someone who loves food."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/o/ASIN/0767903382/ref=s9_asin_image_1/104-5182464-7996721"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGxD35kFmS7WTGX1rgq4yrtBu6WgBfwNFKC1NMhEj0OtPF3kB7KImA2ImBe9oRyh3mGkAoOfTlyenbguONQ-JV198nIFT9Zh86Ff8oKcsVhzlQ9H51d4TS2zKRtb2y2HiJqxBhjLmUYY/s400/book.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5037092258893852610" /></a><br /><!--<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGxD35kFmS7WTGX1rgq4yrtBu6WgBfwNFKC1NMhEj0OtPF3kB7KImA2ImBe9oRyh3mGkAoOfTlyenbguONQ-JV198nIFT9Zh86Ff8oKcsVhzlQ9H51d4TS2zKRtb2y2HiJqxBhjLmUYY/s1600-h/book.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGxD35kFmS7WTGX1rgq4yrtBu6WgBfwNFKC1NMhEj0OtPF3kB7KImA2ImBe9oRyh3mGkAoOfTlyenbguONQ-JV198nIFT9Zh86Ff8oKcsVhzlQ9H51d4TS2zKRtb2y2HiJqxBhjLmUYY/s400/book.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5037092258893852610" /></a><br />--><br />As a nod to Ruth Reichl, I made Beef Bourguignon, a recipe that she referred to at the end of her book. This hardy meat dish consists of a wine-based sauce, flavored with bacon, garlic, thyme, parsley, salt/pepper, and beef broth. In addition, the dish harbors mushrooms, pearl onions, and carrots that soke up the delicious flavor of the sauce. Mmmm...good.<br /><br />I also made Potatoes Anna, a simple potato dish that looks somewhat like a cake with a spiral pattern of browned potatoes. First sauteed on the stove in vegetable oil, butter, salt, and pepper for about 10 minutes, the potatoes are then baked for another 30 minutes in a 400 degree oven. When finished, you flip the cake onto a plate, so what was on the bottom is now on top. The end result is a perfect partner for the beef bourguignon, is pretty to look at, and serves as a tasty side dish for all potato lovers.<br /><br /><span style="font-weight:bold;">Beef Bourguignon</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUw4xNV4VL2qoodPpVlFDPLl5r2MpT93HcXsb5AZ9bdNy-pScwFcZdB_craN2fokIZy4i7699iQC4q_ZgDCiOhBSnm2ZInyn-ZhutaSehqsnyLAA2Gyqs9idvGQAiAEquGbFM-NPJ20U/s1600-h/DSC05307.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUw4xNV4VL2qoodPpVlFDPLl5r2MpT93HcXsb5AZ9bdNy-pScwFcZdB_craN2fokIZy4i7699iQC4q_ZgDCiOhBSnm2ZInyn-ZhutaSehqsnyLAA2Gyqs9idvGQAiAEquGbFM-NPJ20U/s400/DSC05307.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5037089123567726498" /></a><br /><br /><br /><span style="font-weight:bold;">Potatoes Anna</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QCcXn2rR2WagiQRR9hqZm3RBD8PtkyCwkpAUSxtyp_v0jS-7CYITJLCCOdndw0lAUdGK2bQ6Ii9OuhtaM-ZkAMkB2YCu-jCXB7BI-GEuUb8fYDBSLAp-UfPg3QIle7B1gAdfbBwdyFM/s1600-h/DSC05309.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QCcXn2rR2WagiQRR9hqZm3RBD8PtkyCwkpAUSxtyp_v0jS-7CYITJLCCOdndw0lAUdGK2bQ6Ii9OuhtaM-ZkAMkB2YCu-jCXB7BI-GEuUb8fYDBSLAp-UfPg3QIle7B1gAdfbBwdyFM/s400/DSC05309.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5037089132157661106" /></a><br /><br />Note: I just received a request for the Potatoes Anna receipe. Here it is:<br /><br />Preheat your oven to 400 degrees. Slice about 4-5 medium sized potatoes as thinly as possible (do not soak them in water--the starch is needed to brown the potatoes). In a medium sized sauce pan with an oven-safe handle, heat about 2 tablespoons of vegetable oil and 2 tablespoons of butter (do not let butter brown). Take pan off heat and begin your first layer of potatoes in a spiral pattern, then repeat again with another layer yet this layer doesn't have to follow any pattern. Add salt, pepper, and dot with butter. Then do another two layers and repeat with salt/pepper and butter until it reaches top of pan. Put pan back on heat for 10-15 minutes, and then put pan in oven for 25-30 minutes or until potatoes are tender (Test with a skewer). Occasionally press down with spatula. Take pan out of oven, and flip onto a plate, so the first layer you made is now on top and should be crispy and brown. Add more salt as needed.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2190943851663555924.post-22191867831525243842007-02-28T19:03:00.000-05:002007-02-28T19:21:28.515-05:00Sweet Potato and Apple BreadA few weeks ago, when my family was in Philadelphia for Netty's funeral, my sister-in-law and I made some sweet potato and apple bread. It was warm, comforting, and great to eat for breakfast, snack or whenever you need something to cheer you up (without being overly indulgent). Today, after learning that another storm was headed our way, I figured it was time to make this recipe again. So, for all you sweet potato lovers out there, here is a recipe for Sweet Potato and Apple Bread:<br /><br />NOTE: This recipe makes two loaves. For one loaf of bread, just halve the specified measurement for each ingredient, as I have done.<br /><br />Ingredients<br /><br />2 1/3 cups sugar<br />2/3 cups water<br />2/3 cup oil<br />4 eggs<br />2 cups mashed sweet potatoes<br />1 apple, peeled and diced<br />3 1/3 cups all-purpose flour<br />2 teaspoons baking soda<br />1 1/2 teaspoons salt<br />1 teaspoon cinnamon<br />1/2 teaspoon baking powder<br />1 cup coarsely chopped walnuts<br /><br />Preheat oven to 350 degrees F.<br /><br />In a large bowl, combine sugar, water, oil, eggs, apple, and sweet potatoes and mix thoroughly. In a separate bowl, mix together the dry ingredients and then add this mixture to wet ingredients. Add walnuts and mix well. Divide between 2 greased loaf pans and bake for 60-65 minutes, or until a toothpick comes out clean after testing the middle of the bread. Cool in pan to room temperature.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2190943851663555924.post-72248487288831973642007-02-24T17:07:00.000-05:002007-02-25T09:50:33.761-05:00Cheerios and Peanut Butter GranolaOnce again I was in the kitchen this afternoon, brain storming ideas for healthy snack foods. I came up with the recipe for Cheerios and Peanut Butter Granola:<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 1/2 cup Cheerios<br />1/4 cup peanut butter<br />1/4 cup salted peanuts, chopped<br />3 Tablespoons brown sugar<br />3 Tablespoons butter<br />1/2 cup rolled oats<br />1/4 tsp. cinnamon<br />2 Tablespoons flour<br />3 oz. chocolate, chopped into small pieces<br /><br /><span style="font-weight:bold;">Directions</span><br /><br />Preheat oven to 350 degrees. Line a 8 x 8 pan with parchment paper and put aside. Put peanut butter and butter in a large microwave safe bowl and heat in microwave for 40 seconds. Add in Cheerios, oats, brown sugar, flour, cinnamon and peanuts. Stir until well blended. Add in chocolate. Pour mixture into prepared pan and bake for 20 minutes. Cool for about an hour on a wire rack, without touching it. Then, break up the pieces of granola into chucks.<br /><br />There you have it...a yummy, peanutty, relatively nutritious treat that will help you go for hours and hours!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErhzajj3IQt586mN_5TOdH3l2Vta6A9gd8SzD7hEjU4gzyj1L0H3huqPgTvi0pGNKAdC_yGGgXgM8bM1qxlzyB6QszFmd6grv7U1D6AIeJ4ramv1u4MaoKAjoczgC9lYoztt-CDGcAIw/s1600-h/DSC05294.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErhzajj3IQt586mN_5TOdH3l2Vta6A9gd8SzD7hEjU4gzyj1L0H3huqPgTvi0pGNKAdC_yGGgXgM8bM1qxlzyB6QszFmd6grv7U1D6AIeJ4ramv1u4MaoKAjoczgC9lYoztt-CDGcAIw/s400/DSC05294.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5035484114996877522" /></a><br /><!--<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHczCacBHhf7HiA4IE1iwr3oVw2FwIBvSdnY67t8jFatOOfxIgo5MI4WxCF44-3-cUsb0J8-82khgcIYEuuVntT1Uxp6zfahXCqlcEb2ODYKoImPelqHN7qdH1jREyer8fy3cMJdqXv7I/s1600-h/DSC05292.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHczCacBHhf7HiA4IE1iwr3oVw2FwIBvSdnY67t8jFatOOfxIgo5MI4WxCF44-3-cUsb0J8-82khgcIYEuuVntT1Uxp6zfahXCqlcEb2ODYKoImPelqHN7qdH1jREyer8fy3cMJdqXv7I/s400/DSC05292.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5035231862977648834" /></a><br />-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-32227610129196302472007-02-23T21:38:00.000-05:002007-02-23T21:59:56.678-05:00Strawberry Granola BarsToday, I continued my "health kick" momentum and made a homemade version of a snack I've eaten regularly since my son was born: granola bars. <br /><br />In addition to the daily rigours of taking care of a baby, breastfeeding eats up an extra 500 calories a day. So you need to stay well-nourished and hydrated during this time. Granola bars have been a staple snack in the realm of my hectic day, especially when I'm on the run and need something to keep my blood sugar up. <br /><br />I did a little research and came up with my own version of a granola bar recipe that I found on <a href="http://www.cookiemadness.net">www.cookiemadness.net</a> (the main difference between the recipes is that I used fresh fruit and added sugar instead of using preserves--this way I can control how much sugar is added to the bars):<br /><br /><span style="font-weight:bold;">Strawberry Granola Bars</span><br /><br /><blockquote>3/4 cup walnuts <br />1 1/3 cup all purpose flour<br />1 1/4 cups old-fashioned rolled oats<br />3/4 cups firmly packed brown sugar<br />1/8 to 1/4 teaspoon of salt<br />12 tablespoons cold, unsalted butter<br />1 cup apple sauce<br />1 cup frozen strawberry plus 1-2 tablespoon of sugar<br />1/8 cup of cornstarch mixed with 2 tsp. of cold water<br /><br />First, toast the nuts. To do this, spread the nuts on a cookie sheet and bake at 350 degrees for about 8 minutes. Let them cool completely before chopping them up.<br /><br />Preheat oven to 325 degrees F. Spray a 13x9 inch pan with flour added cooking spray or grease and flour as you wish.<br /><br />In a mixing bowl, mix together the flour, oats, and brown sugar. If you are using salt, add it. Cut in the butter with a pastry cutter. Alternatively, dump flour, oats and brown sugar in a food processor and cut in the cold butter by pulsing the processor. Stir in the coconut and chopped up nuts.<br /><br />Pat a little more than half of this (about 3 cups) mixture into the pan and bake for 10-15 minutes or until lightly browned. Meanwhile, put strawberries and sugar in a saucepan and bring to a boil. Take off heat and add cornstarch and water mixture. Cool in refrigerator for 10 minutes and let mixture thicken. Add it cools, add the apple sauce and then spread the strawberry and applesauce mixture over partially baked crust. Sprinkle remaining oatmeal mixture over top and return to oven. Bake for 30 to 35 minutes or until top is golden.<br /><br />Cool completely before cutting. If you don't, they won't hold up so well! You can chill them a little to quick-cool.<br /><br />This makes 12 3-inch squares or 24 2-inch square bar cookies.</blockquote><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkGBNnk2T9szida3r4BrTpxj3X_s_kFSFWJA9wbsNMDQclqGvcxqXiKYPl-6l6eu86-dRsYwSk9iv_vo0z2-rSprtipxW7vb9dLS8EcUi7h5yM8lq9TM3NSqJiSsdeesbPExMT6nmsHw/s1600-h/DSC05276.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkGBNnk2T9szida3r4BrTpxj3X_s_kFSFWJA9wbsNMDQclqGvcxqXiKYPl-6l6eu86-dRsYwSk9iv_vo0z2-rSprtipxW7vb9dLS8EcUi7h5yM8lq9TM3NSqJiSsdeesbPExMT6nmsHw/s400/DSC05276.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5034929497280010418" /></a><br /><br />I was pleased with the result and would definitely make them again!<br /><br />Have a great weekend all. Don't forget, the Oscars are on Sunday night, 8pm Eastern Time!!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2190943851663555924.post-71762206441837150842007-02-22T20:00:00.000-05:002007-02-24T17:23:13.388-05:00A Healthy Snack Idea: Apple ChipsWhile baking can be a lot of fun, and gives one a chance to try out some tasty recipes, it can also lead to a bit of overindulgence. Considering all the sweets that have been in our house the past few weeks, my husband and I have done somewhat of a good job displaying self control (and giving away as much of it as we can). But I decided it is time, with spring and summer just around the corner, for me to zone in on some healthier recipes and ideas.<br /><br />As I've stated before, my family eats A LOT of apples. Yet sometimes I just need something quick and easy to eat (especially with a 9-month-old hugging my legs) and also snacks that will keep my energy going. So today I decided to make some apple chips. I looked online and found that most recipes called for a couple tablespoons of confectioners sugar sprinkled on baking sheets lined with parchment paper, then you place the thinly sliced apples one by one on the sheets (not overlapping each other), and then a sprinkle of more powdered sugar and whatever spice you prefer--we love cinnamon so I used cinnamon. You bake them in an oven heated at 225 degrees for 2 hours 20 minutes, and voila, you have crispy, sweet apple chips.<br /><br />When I mentioned my creation to my husband, he said there must be a way to make these apple crisps without the added sugar. So I baked a second batch with just cinnamon, and did everything else the same. While the sugar free crisps were not as crispy, they still had great flavor and would serve just fine as a very healthy snack.<br /><br />Just for the heck of it, I also tried making sweet potato chips. I sprinkled them with salt, instead of cinnamon or sugar, and baked them for 2 hours. They came out OK, but I think if I baked them longer or at a higher temperature, they would have come out crispier. Another way to make them crispier is perhaps brushing them with olive oil. Yet, I was trying to keep both the fat and sugar content down to a minimum. Perhaps I will experiment with these sweet potato crisps another day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zkxTY3amZK6q4Nk-qDY6XwdisklMGX2rLLMY0VsyNL5fWkMzcsLtawJ-dcU8djwqUlAnElGsVCmL0DYgR73fcOJqCDOemOvKOGtVlkqqbzgOl_tLvQW077owdQyE7UdD52ahiR6O3Xk/s1600-h/DSC05267.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zkxTY3amZK6q4Nk-qDY6XwdisklMGX2rLLMY0VsyNL5fWkMzcsLtawJ-dcU8djwqUlAnElGsVCmL0DYgR73fcOJqCDOemOvKOGtVlkqqbzgOl_tLvQW077owdQyE7UdD52ahiR6O3Xk/s400/DSC05267.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5034533084683491490" /></a><br /><br /><span style="font-weight:bold;">Another tip for healthy snacks</span>: Go to your local food co-op or grocery store and explore. There are some delicious and nutritious food products out there that are great for morning and afternoon snacks, and wonderful to take on road trips (especially if you want to avoid the greasy traps on the road side). Two snack items that I adore are the Bumble Bar (made up of Organic Sesame Seeds, Brown Rice Syrup, Peanuts, Flax Seeds, and other organic ingredients) and Soy Crisps (basically just puffed soy flour cakes sprinkled with a bit of chocolate and are only 100 calories per pack).<br /><br />Happy Healthy Eating Everyone!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-15494335019012309422007-02-19T17:55:00.000-05:002007-02-19T18:26:54.519-05:00How to Make a Meal Out of Left Over Mashed PotatoesAs I mentioned in my previous post, I made dinner for my in-laws on Friday (black bean soup, roast beef, mashed potatoes and green beans), and had some left overs sitting in my fridge. The roast beef, green beans and soup were gone by the next day...But the leftover mashed potatoes had been sitting there, untouched since the original meal. <br /><br />I originally planned on making my chicken cutlets tonight (in addition to some artichoke soup that I made yesterday, which I will discuss further down) and needed a starch to go along with it. My mother-in-law suggested making twice baked potatoes with leftover mashed potatoes, but something occurred to me at 3:30pm this afternoon, just as I was starting to prep the chicken: "I CAN MAKE GNOCCHI WITH THE MASHED POTATOES!"<br /><br />I've been wanting to make gnocchi for quite some time, since it's a favorite of my husbands, and now was a perfect opportunity. I looked up a recipe in one of my cookbooks, and realized that it was rather simple. All you need is 1 1/2 lbs. of Yukon gold potatoes, boiled in water, peeled and then passed through a ricer (I mashed the potatoes instead which made for a softer consistency when finished cooking) and 1 1/2 cup of flour. You form it into a ball, kneed it, separate into smaller batches, roll into 14 inch ropes of dough, cut into smaller balls, and then shaped with a fork. You cover the shaped pieces of uncooked gnocchi with flour until ready to cook. Then, shake off any excess flour before boiling them (in 4 separate batches) in salted water for about 1 minute or until it floats on top. Take them out with a blotted spoon and serve in sauce. Voila! It's that simple.<br /><br />In addition to making gnocchi, I thought my standard chicken cutlets would be boring. So I threw together my own version of braciole (Italian for "stuffed meat"). I pounded out the chicken until 1/4 inch thin. Then I put together some stuffing consisting of onions, garlic, mushroom, white wine, goat cheese, parsley, egg, bread crumbs, salt and pepper, and fresh basil. I put some in the center of the flatten chicken, rolled up them up, and put them in a buttered shallow pan. I rubbed some butter on the outside of the chicken, sprinkled them with salt and pepper, and put it until the broiler until browned. Then I poured some tomato sauce on top of the brown chicken (made of tomato paste, vegetable stock, garlic, basil, olive oil, salt and pepper), as well as some mozzarella cheese and baked it in the over at 375°F for another 40 minutes. <br /><br />Lastly, I preceded this meal with some artichoke soup I made yesterday as my mother in law graciously watched my boy. This idea was motivated by a friend who challenged me to duplicated a recipe of artichoke soup she tasted a while back, and has not been able to find anything comparable since. I found a recipe on <a href="http://http://www.elise.com/recipes/archives/000261artichoke_soup.php">Simple Recipes</a> and gave it a shot. The only thing different I did was use frozen artichoke hearts instead of going through the labor of making them for scratch. The outcome was rather good, or so my husband says.<br /><br />Here are pics of the meal I made tonight:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70QSpSiyrxCwWm614q-70zS9-2ESD1pRmdkytmRkCSXAbN4j4eW8NqykjGh9WRGGa12I7To57ySneuDHra9aGDlQ6doTf7sPWQ1raMsxStj4tSPL-83ATpmpLQ6Jo3gvDlVM7PMrU0sU/s1600-h/DSC05261.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70QSpSiyrxCwWm614q-70zS9-2ESD1pRmdkytmRkCSXAbN4j4eW8NqykjGh9WRGGa12I7To57ySneuDHra9aGDlQ6doTf7sPWQ1raMsxStj4tSPL-83ATpmpLQ6Jo3gvDlVM7PMrU0sU/s400/DSC05261.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5033389966252759170" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBg2PkE6Qlt4B0r-qM3W1ZCKsKaf7exoZNwmC_S_q9y1U7nrKCV_xTRXlWMBNGsbDTqI2nUEXmuLANhsoN0Nt1USKy3R4s2PH88jZaiejUWo_7yWAtjZ2Sc67bacvJHpFr0N7zKvkwWbY/s1600-h/DSC05263.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBg2PkE6Qlt4B0r-qM3W1ZCKsKaf7exoZNwmC_S_q9y1U7nrKCV_xTRXlWMBNGsbDTqI2nUEXmuLANhsoN0Nt1USKy3R4s2PH88jZaiejUWo_7yWAtjZ2Sc67bacvJHpFr0N7zKvkwWbY/s400/DSC05263.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5033389974842693778" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2190943851663555924.post-51795343215295836732007-02-16T20:49:00.000-05:002007-02-16T21:03:44.818-05:00A Meal to Impress the In-Laws<u>Starter Course</u><br /><br /><ul><li>Black Bean Soup, consisting of onions, garlic, roasted red pepper, fresh basil, black beans, tomato paste, cheddar cheese, cumin, a little cream, and some extra shredded cheese for topping.</li></ul><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi355lU9AQSX5DfpXMo36SjOb_Vz_HB2kkHWbs6MA7IVnncc4iAIuOopgZyr15KNTYrbdLrsmZExX8AfbMT5giob_dyJiOdEjbfnU54th8ubJziOFkRP68QaPC0QdknbZ_QnfBWHsrfp1k/s1600-h/DSC05243.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi355lU9AQSX5DfpXMo36SjOb_Vz_HB2kkHWbs6MA7IVnncc4iAIuOopgZyr15KNTYrbdLrsmZExX8AfbMT5giob_dyJiOdEjbfnU54th8ubJziOFkRP68QaPC0QdknbZ_QnfBWHsrfp1k/s400/DSC05243.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5032314513032638754" /></a><br /><br /><u>Main Course</u><br /><br /><ul><li>Roast beef, simply seasoned with slivers of garlic, olive oil, salt, pepper, and fresh thyme, baked at 375°F for 30 minutes to brown, then an additional 2 hours at 225°F for utter tenderness. Meat thermometer should read 145°F for medium-rare.</li><br /><li>Mashed potatoes, with butter, cream, salt, and milk, mashed by hand and then whipped with electric stick blender for light and fluffy consistency.</li><br /><li>Green beans, seasoned basically with salt and pepper.</li></ul><br /><br /><u>Dessert Course</u><br /><br /><ul><li>Apple and Blueberry Gallette (also known as a No Pan Pie), based roughly on a recipe by <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9747,00.html?rsrc=search">Alton Brown</a>.</li><br /><li>Low-calorie option: Apple baked slowly in the juice of one orange, seasoned with cinnamon, nutmeg, and orange zest.</li></ul><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTIp6DsFdtyBOudywGSw-zUkxNPjRRcv79x1-AtQURJEzozVQT8Rjlv7Fv2u7cA4gnD_fvh3QZAl-DEz6PyMH45Y0bwNX_O6ohyjjic6J0vNHV2vTnXSK2BpYilnE9VFQWAG4_x1DeIA/s1600-h/DSC05239.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTIp6DsFdtyBOudywGSw-zUkxNPjRRcv79x1-AtQURJEzozVQT8Rjlv7Fv2u7cA4gnD_fvh3QZAl-DEz6PyMH45Y0bwNX_O6ohyjjic6J0vNHV2vTnXSK2BpYilnE9VFQWAG4_x1DeIA/s400/DSC05239.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5032314504442704146" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2190943851663555924.post-46824943214998132352007-02-15T15:05:00.000-05:002007-02-15T19:13:49.281-05:00Valentine's Day TreatsIn case anyone was curious about my lack of posts this last week, my paternal grandmother passed away on Friday (three weeks after we lost my husband's grandmother). It was unexpected and very sad, but as my husband says, there is always a silver lining to every dark cloud (my son was able to spend some time with family he had never met before). With that said, some serious baking was needed to bring some comfort to me during this difficult time.<br /><br />While yesterday may not have been the most romantic Valentine's Day I've ever had, I spent most of the day catching up on sleep and experimenting with chocolate. Not a bad way to spend February 14th, eh?<br /><br />First, I attempted to make simple chocolate truffles. I found a recipe that I THOUGHT would be simple...But instead of using bittersweet chocolate as the recipe called for, I used Hershey's milk chocolate for the inside ganache. And no matter what I did, the chocolate would not stay in a round shape and would just melt down to a patty. I tried to save the large batch of milk chocolate ganache by adding some dark chocolate I found, some light corn syrup to thicken it up, freezing it longer, etc. But to no avail, it would not keep its shape. Alas, I made a tiny batch with the remaining dark chocolate I had in my pantry, without adding any milk chocolate whatsoever, and it worked. I also rolled the successful truffles in some cocoa powder, and it looked just right.<br /><br />Sooo...I had all this melted milk chocolate ganache left over, and I decided to use it for some other basic chocolate recipes. I made a batch of my Chatanooga Chew Chews (see my previous <a href="http://jennyshomefoods.blogspot.com/2007/01/etiquette-of-funerals-and-foods.html">post</a>), as well as a batch of "Reeses" peanut butter cups consisting of graham cracker crumbs, butter, confectioners sugar, peanut butter, and a layer of the ganache on top. Mmmm...good.<br /><br />After working with chocolate all day, I also felt like I needed to make something with color. I had some red decorating sugar, and decided on making some heart shape sugar cookies. I came across a small problem...With all the cookies cutters I've collected over the years, I could not find a heart shaped one among them. So, I thought "WHAT WOULD ALTON BROWN DO IN THIS SITUATION?" I cut a heart out of a piece of cardboard, and wrapped it in aluminum foil. After I made the dough and chilled it for an hour, I rolled it onto a floured surface, and used my template to carve out heart shape cookies. I then brushed them with an egg wash and sprinkled the red sugar on top. They turned out soft, sweet, and nice to look at. <br /><br />Here is a peek at the Valentine's Day Treats I made:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKKKdvKZddRLhbbocueLukwwnXUvr5bDqf0J_GivG9pBwpMx6iLDK9XzEZuwORyHQqaGULrxcINxdBLJDaMXUzi6Rpm9lslgqcTJJslhC3veBY49MkA0cAyrTy-ajYcJE1ty0XRRlN0k/s1600-h/DSC05234.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKKKdvKZddRLhbbocueLukwwnXUvr5bDqf0J_GivG9pBwpMx6iLDK9XzEZuwORyHQqaGULrxcINxdBLJDaMXUzi6Rpm9lslgqcTJJslhC3veBY49MkA0cAyrTy-ajYcJE1ty0XRRlN0k/s400/DSC05234.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5031916210650509570" /></a>Unknownnoreply@blogger.com0