tag:blogger.com,1999:blog-16977721614775108682024-03-06T22:34:02.059-05:00Making Michael Pollan ProudKatiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-1697772161477510868.post-31629514237428239842014-05-06T19:11:00.002-04:002014-05-06T19:11:11.052-04:00Brown Butter Blondies with White ChocolateI've been using my underdeveloped photography skills as a recent excuse for not blogging. I'll make a new recipe I just love or tweak an old recipe and be dying to share it with all of you, and then I'll look at the photographs and pause.<br />
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Sometimes it's the light that's all wrong. I often blame the only window in my apartment, far from my kitchen and on street level so the blinds are too often kept closed.<br />
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Other times, I'll have photos of the process all along the way, but I'll somehow have forgotten to photograph the finished product.<br />
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Or, like with this recipe, I'll only have a picture of the finished product (and an Instagram photo at that!). Look closely, and you can just see the blondies below that massive label.<br />
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<a href="http://3.bp.blogspot.com/-d2o11XpXi0M/U2lqQGVmCuI/AAAAAAAADWc/BvNFHkC6qjY/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-d2o11XpXi0M/U2lqQGVmCuI/AAAAAAAADWc/BvNFHkC6qjY/s1600/14+-+1" height="400" width="400" /></a></div>
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Perhaps it's that I secretly never choose to cook recipes without photographs, so I feel guilty sharing them with you or nervous that you feel the same way and won't look any further.<br />
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Maybe I'll update this recipe with a better photograph later on, or maybe I won't. Either way, these blondies are delicious! The brown butter adds a delightful nuttiness, and the white chocolate ensures that each bit is just loaded with goodness. These bars are dense, something you can really sink your teeth into.<br />
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So make the blondies, despite the picture.<br />
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<b><span style="font-size: large;">Brown Butter Blondies with White Chocolate</span></b><br />
recipe adapted from <a href="http://www.alexandracooks.com/2013/01/25/brown-butter-blondies-with-sea-salt/">Alexandra Cooks</a><br />
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Ingredients:<br />
1 cup unsalted butter, softened<br />
2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon kosher salt<br />
2 large eggs<br />
1 1/2 cups packed dark brown sugar<br />
1 teaspoon vanilla extract<br />
1 cup white chocolate chunks<br />
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Preheat the oven to 350 degrees. Grease an 9x9 inch baking pan, and then line the pan with parchment paper to make removal easier.<br />
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In a small saucepan over medium heat, add butter and bring the butter to a boil. Let the butter bubble for 6 to 10 minutes, swirling the pan from time to time, until the mixture begins to brown. Watch the stove closely during this process! When the butter browns, remove it from the heat and allow it to cool until it is warm to the touch (Fair warning: If you don't let the butter cool before adding it, your white chocolate will melt later on!).<br />
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In the bowl of a stand mixer, beat the eggs. Add the brown sugar, butter and vanilla, and beat until well combined.<br />
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In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until combined. Add the dry ingredients to the wet ingredients, and stir the mixture by hand until just combined. Add the white chocolate and stir until incorporated.<br />
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Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the blondies to cool in the pan, and then remove them. Slice and serve!<br />
<br />Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com7tag:blogger.com,1999:blog-1697772161477510868.post-43025444786317276002014-02-12T18:10:00.002-05:002014-02-12T18:12:59.168-05:00Thai Quinoa and Tofu BowlI've been in a lunch rut lately.<br />
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Until this week, I had nearly the same thing for lunch. Every day. Since August. And many dinners too.<br />
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One grain + one bean + whatever veggies were in my fridge.<br />
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Quinoa and chickpeas with peas and corn.<br />
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Buckwheat with mung beans, lima beans and avocado.<br />
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By no means am I complaining. The meals were cheap and healthy. They didn't require refrigeration, and they tasted good at room temperature. Best of all, they kept me full until dinnertime.<br />
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Despite the ease of preparation, I just couldn't bring myself to eat the same thing again this week.<br />
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This dish helped. It's got the same basic breakdown of ingredients as my typical lunch, but it's got something a little more.<br />
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Coconut (and a little peanut butter, which never hurts).<br />
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It's fabulous. It's loaded with protein from the quinoa, almonds and tofu. The scallions, carrots and lightly blanched peas give it just the right amount of crunch. Every bite explodes with a combination of flavors.<br />
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Although it took quite a bit more work than my typical lunch, it was certainly worth it, and this dish will be entering my regular lunch rotation.<br />
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<b><span style="font-size: large;">Thai Quinoa and Tofu Bowl </span></b><br />
recipe adapted from <a href="http://clarapersis.com/2013/04/thai-tofu-quinoa-bowls/">Clara Persis</a><br />
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yields 8 lunch- or dinner-sized portions<br />
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Ingredients:<br />
1 cup quinoa, rinsed<br />
1 1/2 cups vegetable broth<br />
1 1/2 cups shredded carrots<br />
2/3 cup chopped scallions<br />
3/4 cup chopped almonds, toasted<br />
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Tofu:<br />
1 15-ounce package extra-firm tofu, drained, dried and diced<br />
2 tablespoons soy sauce<br />
1 tablespoon sesame oil<br />
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Sauce:<br />
3 tablespoons sweet chili sauce<br />
2 tablespoons rice wine vinegar<br />
4 tablespoons coconut milk<br />
1 1/2 teaspoons Sriracha<br />
1/2 tablespoon brown sugar<br />
1 tablespoon creamy peanut butter<br />
1 garlic clove, minced<br />
1/2 lime, juiced<br />
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Preheat the oven to 350 degrees.<br />
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Drain and rinse the tofu. Wrap it in clean towels, place it on a plate, and put another plate on top of it with something heavy on top (a saucepan, a cookbook, etc.). Allow the excess liquid to drain for at least 15 minutes.<br />
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Dice the tofu. Combine the soy sauce and sesame oil in a small bowl. Add the diced tofu and toss until well covered. Place the tofu in a single layer on a baking sheet. Bake for 30 to 40 minutes, stirring every 10 minutes.<br />
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While the tofu is cooking, cook the quinoa. Add 1 cup uncooked quinoa to a small saucepan with 1 1/2 cups vegetable broth. Bring to a boil, and then reduce heat to a simmer and cook until the vegetable broth is absorbed, about 10 to 13 minutes. Transfer to a bowl to cool.<br />
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Prepare the sauce: Microwave peanut butter for 10 seconds, and then add the remaining sauce ingredients to the bowl. Whisk well.<br />
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Combine quinoa, grated and chopped vegetables, tofu and almonds in a large bowl. Top with sauce, and stir well to combine. The mixture will keep well in the fridge for a week!Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com1tag:blogger.com,1999:blog-1697772161477510868.post-3833849116656675382014-01-05T14:57:00.001-05:002014-01-05T14:57:26.435-05:00Recipe Update: Cranberry Nut Muffins <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrzbbGHVzY_pe2qHc2mpY18hh1D4tjFc3s548fJBvhhSlX2XBh_RC2PYWj6Mmjj2OxUD8LQ02Cmhfn0aNJsbiQXloXe3RDD7tk3wMjW6CMKXR5F1sz1blWqN-O8DMKTY4hYUxlyIYHk8/s1600/Photo+Dec+24,+2+38+01+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrzbbGHVzY_pe2qHc2mpY18hh1D4tjFc3s548fJBvhhSlX2XBh_RC2PYWj6Mmjj2OxUD8LQ02Cmhfn0aNJsbiQXloXe3RDD7tk3wMjW6CMKXR5F1sz1blWqN-O8DMKTY4hYUxlyIYHk8/s400/Photo+Dec+24,+2+38+01+PM.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">It's a new year. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2014. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiq_L3t43YH19MLVT4o4LmZf_WfCd1T-ZfeWy9AR3hOg8G6Cby9aTBIA5nrGrDHUrDgKQPePUo4BloNsQtJNJyo6kgUP1Wm2w7_If3B2INIk00Td7drkv0clgM6sgbSDA7Sl_mMgZc268/s1600/Photo+Dec+24%252C+2+40+36+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiq_L3t43YH19MLVT4o4LmZf_WfCd1T-ZfeWy9AR3hOg8G6Cby9aTBIA5nrGrDHUrDgKQPePUo4BloNsQtJNJyo6kgUP1Wm2w7_If3B2INIk00Td7drkv0clgM6sgbSDA7Sl_mMgZc268/s400/Photo+Dec+24%252C+2+40+36+PM.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">I often think of the new year as a time for updates. A time for fine-tuning what's already in place. A time for little tweaks that help perfect what's already going well.</span><br />
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<span style="font-family: inherit;">This recipe has always been one of our family favorites, and this year, I felt that it needed a new year's update. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnhKMwXMCIQxBfv_Dqk6LDFa8NLBZB8OvWdX2J8nT61xcUhfzRwGfMcuu7CNd9IenpDTGTO9uIBQipWIzDBJGx8oYqrZowLY1S2ae17oODzEJ8Sb5vXsPnfCByqSj0kEt5AUyHROZgrU/s1600/Photo+Dec+24%252C+2+44+04+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnhKMwXMCIQxBfv_Dqk6LDFa8NLBZB8OvWdX2J8nT61xcUhfzRwGfMcuu7CNd9IenpDTGTO9uIBQipWIzDBJGx8oYqrZowLY1S2ae17oODzEJ8Sb5vXsPnfCByqSj0kEt5AUyHROZgrU/s400/Photo+Dec+24%252C+2+44+04+PM.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">I made the flavors more vibrant by adding freshly-grated nutmeg, fresh-squeezed orange juice and even more grated orange zest. I brought out the nuttiness by toasting the walnuts before chopping them up and throwing them in. I substituted half of the flour for whole wheat flour to make the muffins a bit healthier. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjge1RbAHruqHdR2Hi2Y8IN-JHfPVGofb1pGJeJzhIBZhKyaT-VYRoemttJv-e9lyi8TLijsOxK74b2v8_lAAb69MJAHiTTMy6YtfYy-CQnggAEcmflnZhzlfeoq-9XOnY2yKAE5RHVbqY/s1600/Photo+Dec+24%252C+2+52+22+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjge1RbAHruqHdR2Hi2Y8IN-JHfPVGofb1pGJeJzhIBZhKyaT-VYRoemttJv-e9lyi8TLijsOxK74b2v8_lAAb69MJAHiTTMy6YtfYy-CQnggAEcmflnZhzlfeoq-9XOnY2yKAE5RHVbqY/s200/Photo+Dec+24%252C+2+52+22+PM.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VDTxyRA5vgkGmQFkhyphenhyphenjgv8ci17nN7Jfoq6zYoLQjdC3mQMrtaGT1SCSYPBZy4Po37nlVXfGYQfkikQY1Uaq3RgStJr_GkO0y4O86a79DU4xbEFye9PvnTfMzenqSVKhHEeZBa0CzR9I/s1600/Photo+Dec+24%252C+5+05+48+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VDTxyRA5vgkGmQFkhyphenhyphenjgv8ci17nN7Jfoq6zYoLQjdC3mQMrtaGT1SCSYPBZy4Po37nlVXfGYQfkikQY1Uaq3RgStJr_GkO0y4O86a79DU4xbEFye9PvnTfMzenqSVKhHEeZBa0CzR9I/s200/Photo+Dec+24%252C+5+05+48+PM.jpg" width="200" /></a></div>
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<span style="font-family: inherit;">Here's to a fabulous new year! </span><br />
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<span style="font-family: inherit; font-size: large;"><b>Cranberry Nut Muffins</b></span><br />
<span style="font-family: inherit;">recipe adapted from <a href="http://www.makingmichaelpollanproud.blogspot.com/2011/12/christmas-and-cranberry-nut-muffins.html">my earlier post</a></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This recipe yields 24 muffins. They're best when fresh, but they're still tasty when frozen and reheated. </span><br />
<span style="font-family: inherit;"><br />
1 cup all-purpose flour</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">1 cup whole wheat flour </span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 20px;">1 1/2 teaspoons baking powder</span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">1/2 teaspoon baking soda</span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">1 1/2 teaspoons freshly-grated nutmeg</span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">1 cup granulated sugar</span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">3/4 cup fresh-squeezed orange juice, with pulp (juice of two oranges)</span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">2 large eggs</span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">1 tablespoon grated orange zest</span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">1/2 cup butter, melted</span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">1 1/2 cup walnuts, toasted </span><br style="background-color: white; color: #333333; line-height: 20px;" /><span style="background-color: white; color: #333333; line-height: 20px;">1 1/2 cup cranberries</span></span><br />
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<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">Preheat the oven to 350 degrees. Grease a muffin tin in advance. </span><br />
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<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">In a medium bowl, combine all dry ingredients (flours, baking powder, baking soda, nutmeg, and sugar). Add wet ingredients, stirring until combined. Add the toasted walnuts and cranberries at the end. </span><br />
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<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">Bake the muffins for 20-25 minutes, until golden brown. </span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span>Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com0tag:blogger.com,1999:blog-1697772161477510868.post-81161050932807889082013-10-30T22:09:00.000-04:002013-10-30T22:09:31.627-04:00Roasted Acorn Squash Stuffed with Farro, Apples, Chestnuts and Nutmeg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGquf-E3Rila9ZHGeg8iiTjbnToyvLLf8dyqZ8MVZATQndwcfMWMuUZ1qEW6sLLzJQ5hlTuUF8AxLLFR-onanaOCXT6KMK5-nWDJvU2tYK1aHsKT2lqx7rWVpxWVtM8iS9oEm8vJ7G88/s1600/photo+(37).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGquf-E3Rila9ZHGeg8iiTjbnToyvLLf8dyqZ8MVZATQndwcfMWMuUZ1qEW6sLLzJQ5hlTuUF8AxLLFR-onanaOCXT6KMK5-nWDJvU2tYK1aHsKT2lqx7rWVpxWVtM8iS9oEm8vJ7G88/s400/photo+(37).JPG" width="400" /></a></div>
<br />
I'll admit it.<br />
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I enjoy watching reality cooking TV. Maybe a little bit too much. There's something totally entertaining about watching people cook, though Michael Pollan's new book "Cooked" is making me think more about the time we spend watching others cook compared to the time we spend actually cooking. More on that to come.<br />
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That said, recently I've felt like a contestant on Chopped.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxD_Pe7G2MQ4CHCpXXrBwsb98lbQYx26ivWUdXmQvswwKKr_pM9rlL0yLQuaMDKrzn1h-fcvz1sSLy8ePtQarN5cEZmKfAhKg9xvT4i6338rCe4yjaskWyznIfZxEzbZs6CcW2RPyz2k/s1600/photo.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxD_Pe7G2MQ4CHCpXXrBwsb98lbQYx26ivWUdXmQvswwKKr_pM9rlL0yLQuaMDKrzn1h-fcvz1sSLy8ePtQarN5cEZmKfAhKg9xvT4i6338rCe4yjaskWyznIfZxEzbZs6CcW2RPyz2k/s320/photo.PNG" width="313" /></a></div>
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McCormick is sponsoring a series of <a href="http://roasted%20acorn%20squash%20stuffed%20with%20farro%2C%20apples%2C%20chestnuts%20and%20onions/">Go 4 Gourmet contests</a>. They sent out boxes of ingredients around different themes, and they challenged us to create a recipe featuring those four ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_2_mecGl-dWGevsFpxLZMbKQfcEjUxYy-JVSe_w9Auo8Q6J6tmAQJ_aUqtO7-rMdZ1u8yRx4cpNg2KhGs1mL7YC2lubWN-UarfbQZeapllQI1K248vsqAIsO1Zpy_79YeA_HqKpRpiU/s1600/photo+%252834%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_2_mecGl-dWGevsFpxLZMbKQfcEjUxYy-JVSe_w9Auo8Q6J6tmAQJ_aUqtO7-rMdZ1u8yRx4cpNg2KhGs1mL7YC2lubWN-UarfbQZeapllQI1K248vsqAIsO1Zpy_79YeA_HqKpRpiU/s320/photo+%252834%2529.JPG" width="320" /></a></div>
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Who could resist?<br />
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This week's challenge was called <i>Artisanal Autumn, </i>and bloggers were called to combine apples, grains, nuts and nutmeg to make one stunning dish.<br />
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Here's my contribution: roasted acorn squash stuffed with farro, apples, chestnuts and nutmeg. The apples are lightly sauteed with butter and just a hint of nutmeg. The farro is cooked risotto style, so it's a bit creamy and helps hold everything together.<br />
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It's perfectly complex, with just the right balance of sweet and savory, soft and crunchy within every bite.<br />
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<b>What dish would you create with those four ingredients? </b><br />
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<b><span style="font-size: large;">Roasted Acorn Squash Stuffed with Farro, Apples, Chestnuts and Nutmeg</span></b><br />
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<b>Ingredients</b><br />
Two acorn squashes, halved and seeded<br />
Olive oil<br />
Salt and pepper to taste<br />
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1 cup farro<br />
1 yellow onion, diced<br />
3 tablespoons olive oil<br />
8 cups vegetable broth<br />
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Two crisp apples, cubed<br />
2 tablespoons butter.<br />
5 ounces chestnuts, roughly chopped<br />
2 teaspoons nutmeg<br />
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Preheat the oven to 400 degrees Fahrenheit. Brush olive oil on each half of the acorn squash. Cover liberally with salt and pepper. Place face-down in a glass baking dish. Bake the acorn squash for 45 minutes, until a fork inserted into the flesh goes in smoothly.<br />
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<b>While the acorn squash is roasting: </b>Bring vegetable broth to a boil in a medium saucepan. Add the olive oil to a large saute pan over medium heat. Add onions and cook, stirring regularly until the onions are softened, about 6 minutes. Add the farro and saute for two minutes until lightly browned.<br />
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Add 1 cup of vegetable broth to the farro mixture, and stir until combined. Continue adding vegetable broth 1/2 cup at a time, stirring regularly as you do with risotto, until the farro is softened but still has a slight bite. This will take between 25 and 35 minutes.<br />
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<b>While the farro is nearly cooked: </b>In a small saucepan, heat apples and butter for about two minutes, until just barely softened. Add chestnuts and nutmeg, and stir until well combined. Remove from the heat and stir into the farro mixture.<br />
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Remove the acorn squashes from the oven. Stuff generously with the farro mixture and return to the oven for about 10 minutes, until the farro mixture is hot.<br />
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Serve warm, with salt and pepper to taste.Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com1tag:blogger.com,1999:blog-1697772161477510868.post-28612356977272337832013-10-13T10:18:00.001-04:002013-10-13T10:18:23.086-04:00Chocolate Chip Peanut Butter Oatmeal Cookies<div style="text-align: center;">
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<i>A student told me today he had four brothers and another one on the way. I looked at him and said, "That's half a year of entries in your writing notebook!" </i></div>
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That line, tweeted from an elementary school teacher, lingered with me last night. For that little boy, growing up as one of six brothers will provide him with endless inspiration for writing. Even a simple car ride gains significance, showing him the value of compromise when he makes a deal with Brother #3, trading his place in the front seat of the car for a pack of baseball cards. </div>
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Writers return to their favorite writing territories again and again, lingering with them, revisiting them in entirely new ways and ways that feel utterly familiar. These territories draw us back to our favorite authors, knowing we'll find a bit of something familiar in each new book they publish.<br />
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Right now, peanut butter is my territory. It's where I'm lingering. It focuses my recipe searches and my grocery store purchases. Recently, I've been experimenting with chocolate chip peanut butter oatmeal cookies, trying out countless variations to find one worthy of sharing with all of you. </div>
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This is definitely it. They're almost too large, but you won't hear anyone complaining. They're soft and chewy, loaded with extra oatmeal. They're a little light on the sugar which really lets the peanut butter shine through.<br />
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Make a batch to share, and freeze a few to have when the urge hits in the future. This is one territory you'll certainly want to return to again and again.<br />
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<span style="font-size: large; font-weight: bold;">Chocolate Chip Peanut Butter Oatmeal Cookies</span><br />
recipe adapted from <a href="http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/">Brown Eyed Baker</a><br />
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Ingredients:<br />
2 cups all-purpose flour<br />
2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1 cup unsalted butter, room temperature<br />
1 cup creamy peanut butter<br />
2/3 cup brown sugar (I used dark brown, but light brown also works well!)<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
1 1/2 cup rolled oats<br />
2 cups semisweet chocolate chips<br />
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.<br />
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In the bowl of a stand mixer (or with a hand mixer set on medium speed), combine butter, peanut butter, brown sugar and vanilla. Mix for 3 minutes, until the mixture is smooth and creamy. Scrape down the sides of the bowl. Add eggs one at a time, beating for one minute after each addition and scraping down the bowl in between each egg.<br />
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Add flour, and mix on low speed until just combined. Stir in oats and chocolate chips by hand.<br />
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(If time allows) Refrigerate the dough overnight. You'll be glad if you do.<br />
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The next day: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop three tablespoon sized balls of cookie dough, and place two inches apart on a cookie sheet.<br />
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Bake for 12 to 13 minutes, until cookies are lightly browned. Let cool on the cookie sheet for four minutes, and then transfer to a wire rack to cool completely. Serve warm, cold or any other way you can imagine. They're delicious!<br />
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Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com0tag:blogger.com,1999:blog-1697772161477510868.post-69264701247315441612013-09-01T23:13:00.002-04:002013-09-01T23:13:37.982-04:00Sesame-Crusted Baked Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EJmZtp-Xszw/UiP-v8oiWqI/AAAAAAAADMI/NOOydX2ixR4/s1600/abb0af3c-7a9e-4760-a0be-e4865113d3fb" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="http://4.bp.blogspot.com/-EJmZtp-Xszw/UiP-v8oiWqI/AAAAAAAADMI/NOOydX2ixR4/s320/abb0af3c-7a9e-4760-a0be-e4865113d3fb" width="320" /></a></div>
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Like a blank artist's canvas, I love the transformative potential of tofu. You can coat it in any spices, and it takes on that flavor. You can bake it, and the texture changes.<br />
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Every tofu recipe I make is a little bit different.<br />
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It keeps life interesting.<br />
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This tofu dish is just delicious. The tofu soaks in an Asian marinade with a bit of heat. The sesame seeds add a bit of texture and crunch; they're slightly toasted by the time the tofu finishes cooking. The baking (a major change I made to the recipe) keeps the dish even healthier.<br />
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Served on a bed of greens, it's the perfect vegan supper.<br />
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It's back to the drawing board for me. I've get several more blocks of tofu in the fridge to experiment with!<br />
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Sesame-Crusted Baked Tofu</span></span><br />
recipe adapted from <a href="http://www.savorysimple.net/sesame-crusted-tofu-salad-with-spicy-peanut-dressing/">Savory Simple</a><br />
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Ingredients:<br />
1 block extra-firm tofu<br />
3 medium cloves garlic, smashed<br />
2 tablespoons toasted sesame oil<br />
2 tablespoons soy sauce<br />
2 tablespoons rice wine vinegar<br />
1 teaspoon red pepper flakes<br />
1/4 cup sesame seeds<br />
1/4 cup black sesame seeds<br />
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<span class="Apple-style-span" style="font-style: italic;">For serving: </span><br />
Mixed greens<br />
Your favorite peanut dressing<br />
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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.<br />
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Drain water from tofu, and press as much water out as possible. Slice the tofu into 16 cubes.<br />
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In a large bowl, combine garlic, sesame oil, soy sauce, rice wine vinegar, and red pepper flakes. Mix well. Add cubed tofu, stir to coat the tofu completely, and allow the mixture to sit in the refrigerator for 1 hour.<br />
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Mix regular and black sesame seeds together in a small bowl.<br />
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Dredge two sides of each piece of tofu in the sesame seed mixture, and place sesame -side down on the baking sheet.<br />
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Bake the tofu for 30 minutes, until the edges are firm and the sesame seeds are browned. Remove from the oven. Serve hot, over mixed greens, or allow to cool before serving.<br />
<br />Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com0tag:blogger.com,1999:blog-1697772161477510868.post-50370258961124840322013-08-07T18:00:00.002-04:002013-08-07T18:00:39.543-04:00Chocolate and Peanut Butter MousseRough gems.<br />
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That's how Ralph Fletcher, a fabulous teacher of teachers and young writers, described rough drafts.<br />
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Isn't that language just beautiful? I love the idea of seeing our drafts, our first/second/third tries at writing something, as these gems, not totally polished yet full of incredible potential.<br />
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I'm trying to see my writing that way. These past two months, I've started post after post, jotted a few paragraphs and then stopped. I've questioned my words, doubted the power of my stories, hit <i>discard </i>when I felt like I could go no further.<br />
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Fletcher's words gave me that permission I needed today to write something messy, something far from perfect, and then to step back, reflect and see the beauty waiting in it.<br />
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I'm grateful for those words, and I'm glad to be back here. Writing. Blogging.<br />
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Luckily, these past two months have brought no shortage of time in the kitchen.<br />
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Here's one of my favorites from our time apart. This is a rich and creamy dessert, nothing <i>rough</i> about it, save for the peanut butter cups crumbled on top. Each bite is layered, loaded with chocolate, peanut butter and more chocolate and peanut butter.<br />
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<b><span style="font-size: large;">Chocolate Peanut Butter Mousse</span></b><br />
recipe adapted from Martha Stewart<br />
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Ingredients<br />
<i>Chocolate Cream</i>:<br />
1/2 cup bittersweet chocolate<br />
3/4 cup heavy cream<br />
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<i>Peanut Butter Cream</i><br />
3/4 cup heavy cream<br />
1/2 cup smooth peanut butter<br />
2 tablespoons sugar<br />
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<i>Topping</i><br />
1/4 cup heavy cream<br />
8-12 mini Reese's Peanut Butter Cups<br />
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<i>Chocolate Cream</i>: In a small saucepan, heat the cream until it bubbles around the edges. Pour the cream over the chocolate chips, and let the mixture sit for five minutes. Stir the mixture until smooth. Refrigerate until chilled, about 20 minutes. Using an electric mixer or stand mixer, whisk the chocolate until it is fluffy and has soft peaks.<br />
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<i>Peanut Butter Mousse</i>: Whip the heavy cream until stiff peaks form. Whisk in the granulated sugar. Fold the whipped cream into the peanut butter.<br />
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<i>Assemble the Parfaits</i>: Layer chocolate mousse and peanut butter mousse (your layering/number of layers will depend on your serving vessels). Whip heavy cream with a whisk, and place a dollop of whipped cream on the top of each parfait (leave it unsweetened--the parfaits are sweet already). Add a crumble of Reese's Peanut Butter Cups on top. Enjoy!Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com2tag:blogger.com,1999:blog-1697772161477510868.post-66654396631728411852013-05-30T19:33:00.003-04:002013-05-30T19:33:40.726-04:00Blood Orange and Sake Spritzer<div class="separator" style="clear: both; text-align: center;">
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Recently, I hosted one of the founders of <a href="http://www.thedrift.is/">The Drift</a> for lunch and a cocktail photo shoot. The day we met up, it was dreary and humid. Today it's 90 degrees in Brooklyn, perfect weather for a cocktail like this.<br />
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I decided on blood orange and sake spritzers, inspired by a drink at <a href="http://barchuko.com/">my local ramen restaurant</a>. They're light, vibrant and refreshing. With just three ingredients (including the adorable garnish), they're perfect for those nights entertaining when you don't want to spend all evening mixing drinks.<br />
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For me, it was just a treat to work with <a href="http://www.thedrift.is/">Jenn</a>. Her camera and her photography skills far exceed what I've mastered with my iPhone. She shot at angles I'd never even considered, and she took such a variety of photos.<br />
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Visit <a href="http://www.thedrift.is/">The Drift </a>to access the recipe for the <a href="http://www.thedrift.is/2013/05/summer-cocktail-101-blood-orange-and.html">Blood Orange and Sake Spritzer</a> (it couldn't be easier!) and to see more photos of our afternoon together. While you're there, explore the site. They're quickly becoming my go-to resource for what to do in the city, and they're keeping me informed about the lastest music and fashion trends!Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com4tag:blogger.com,1999:blog-1697772161477510868.post-3784175017545109202013-05-23T22:32:00.003-04:002013-05-23T22:32:39.609-04:00Wheat Berries with Kale, Chickpea and Chard Pesto Some people see vegan as a limiting diet, overflowing with sacrifices. They pepper me with questions about everything I'm missing out on.<br />
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Not that I've limited myself too much. <a href="http://makingmichaelpollanproud.blogspot.com/2013/01/roasted-mexican-corn-and-new-years.html">I'm still using all those goodies in my baking</a>, though I've cut down on the quantities quite dramatically, even testing out <a href="http://makingmichaelpollanproud.blogspot.com/2012/09/lemon-pudding-dairy-free.html">some vegan desserts here and there</a>.<br />
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<br />
I just see things a bit differently. It doesn't feel like a sacrifice to me.<br />
<br />
Here's how the conversation tends to go:<br />
<br />
You're eating vegan? Really? What about butter?<br />
<br />
<i>I don't miss butter, really.</i><br />
<i><br /></i>
But what do you put on your popcorn?<br />
<br />
<i>Nutritional yeast, a generous amount, with a dash of olive oil. Delicious. </i><br />
<i><br /></i>
Then what about toast?<br />
<i><br /></i>
<i>I've been loving ripe avocado. And drizzled olive oil with za'atar. </i><br />
<i><br /></i>
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Eggs?<br />
<br />
<i>Tofu. Maybe with some nutritional yeast thrown in to give it that traditional flavor. Or tempeh. </i><br />
<i><br /></i>
Huh. I could handle giving up eggs, I guess. Maybe even butter. But I could never, NEVER give up cheese. I just love it too much. How do you do it?<br />
<br />
<i>I just leave it out. I plan recipes without it. It's amazing how many beautiful recipes there are without cheese. Plus, BONUS, you can taste all the other ingredients so much more clearly. </i><br />
<i><br /></i>
<i>And there's this fantastic new pesto I just discovered. It's cheese free</i>.<br />
<br />
Really, Katie? Really?<br />
<br />
<i>Yes. It's loaded with chickpeas. It's so healthy. It's so tasty. It's perfect. </i><br />
<i><br /></i>
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Hmm.... I'm curious. Tell me more!</div>
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<i>It's one of the best pestos I've had, and it's certainly the healthiest. I loaded it onto wheat berries and filled the bowl with green peas. It's hearty. Each bite is loaded with flavor. You should try it. Really. </i></div>
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<b><span style="font-size: large;">Wheat Berries with Kale, Chickpea and Chard Pesto </span></b><br />
recipe adapted from <a href="http://www.tastespotting.com/features/kale-chickpea-pesto-on-green-tea-soba-with-asparagus-and-peas-recipe">Taste Spotting</a><br />
<br />
NOTE: Wheat berries should be soaked overnight before they are cooked. I put my dried chickpeas and wheat berries on the counter to soak the night before I prepared this dish, and it made assembly a snap the next day. This yielded at least 7 dinner-size portions.<br />
<br />
<b>Ingredients</b><br />
1 bunch kale and chard, chopped (the equivalent of one bunch total)<br />
1 clove garlic<br />
Zest of 1 lemon<br />
Juice of 1 lemon<br />
2 cups chickpeas (cooked from scratch or canned)<br />
1/4 cup olive oil (add more if needed)<br />
Salt and pepper to taste<br />
<br />
1 1/2 cups wheat berries<br />
4 1/2 cups water<br />
1 1/2 cups peas<br />
<br />
<b>Prepare Pesto: </b>Bring a large pot of water to a boil. Add kale (or kale/chard mix) and blanch for about 30 seconds. Remove and submerge in very cold water to stop the cooking. Drain well before adding to the pesto.<br />
<br />
In the bowl of a food processor, blender or immersion blender, combine kale and chickpeas. Pulse until a puree is formed. Add garlic, lemon zest and lemon juice. Pulse until chopped. Slowly add olive oil until the mixture is the consistency of pesto. Add salt and pepper to taste.<br />
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<b>Cook Wheat Berries</b>: In a medium saucepan, bring 4 1/2 cups water to a boil. Add wheat berries and simmer, stirring occasionally, for about 1 hour, until the grains are chewy. Drain any excess water.<br />
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<b>Assemble Dish</b>: In a medium saucepan, boil peas for about 1 minute, until just barely blanched. In a large bowl, combine wheat berries, pesto and peas. Serve warm, at room temperature, or chilled.<br />
<br />Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com0tag:blogger.com,1999:blog-1697772161477510868.post-31713157100754343722013-05-12T16:09:00.000-04:002013-05-12T16:09:29.572-04:00On Trader Joe's and Fresh-Baked Bread<div class="separator" style="clear: both; text-align: center;">
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I woke up naturally on Sunday at 8 a.m., a delightful surprise, and immediately decided to make the most of being awake by dashing off to Trader Joe's. I'd be there by 8:45 a.m., long before the mid-morning rush. I fantasized about walking through the aisles with ease, investigating every nook and cranny of the store, even making it to the sampling counter to get a bit of coffee to fuel me through.<br />
<br />
I don't know what I was thinking.<br />
<br />
A few minutes before 9 a.m., Trader Joe's was packed. The line weaved across the front of the store, down one long aisle, across the back of the store, and down another long aisle, despite the fact that more than 20 cash registers were open. That meant that carts blocked all the main walkways in the store. That meant no cornbread samples, fresh out of the oven. No eggs; navigating through carts three deep just wasn't worth it. And no coffee.<br />
<br />
The cashier at Trader Joe's was the first person I talked with that day. After incorrectly telling him to put all my heavy canned goods in my tiny cloth bag and my fragile peppers in my huge canvas bag (he politely questioned my decision, suggesting that a different arrangement of goods might make more sense), he told me I was lucky to find the store "this empty" on a Sunday. "Usually you can't get your cart through a single aisle," he said.<br />
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<br />
Really?<br />
<br />
Might I add that this Trader Joe's doesn't even carry wine?<br />
<br />
No thank you.<br />
<br />
I was reminded why I prefer the grazing method of grocery shopping, with a bigger grocery run to my local store on Sundays, lingering visits to farmers' markets, and lots of little stops on my walks home to pick up a fresh baguette or some creamy green olives.<br />
<br />
Upon returning home, I whipped up my first loaf of five-minute bread. It took less time to make the bread, set it out to proof and get it in the oven than I waited in line at Trader Joe's. <br />
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This bread is pretty fantastic. It's the prettiest bread I've made by far, with a hard, golden brown outer crust, an interior studded with holes, and a taste somewhat reminiscent of sourdough. <br />
<br />
I won't be visiting Trader Joe's anytime soon, but this bread is entering my everyday rotation. I've got a new batch in the fridge right now. <br />
<br />
Visit <a href="http://www.artisanbreadinfive.com/">Artisan Bread in Five Minutes a Day</a> for more information about this delightful bread and a whole bunch of recipes you can make from your master bread recipes. Here's a link to their <a href="http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day">master bread recipe</a>. If you're looking for something a bit more substantial, try their <a href="http://www.pancakeweekend.com/recipes/2011/04/no-knead-european-peasant-bread.html">European Pesant Bread</a>, which includes whole wheat and rye flours.Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com11tag:blogger.com,1999:blog-1697772161477510868.post-42453255709812962452013-05-06T15:12:00.000-04:002013-05-06T15:12:07.197-04:00Barley Risotto with Ramps, Peas and Cannellini BeansLife is about enjoying all the little moments.<br />
<br />
Like the gorgeous table overflowing with ramps in the Union Square Farmers' Market this weekend. I'm still kicking myself for not taking a picture.<br />
<br />
Despite the fact that it was early afternoon, all the ramps were still crisp and fresh. Dirt clung to their green roots, evidence of how recently they'd left the ground.<br />
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Their rich, wild onion smell lingered around the table.<br />
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The ramps were so fresh, I could hardly wait to get started cooking. I whipped up a healthy, barley risotto that incorporated the ramps, green peas and cannellini beans. The greens from the ramps and the peas add a splash of color to the dish.<br />
<br />
I'm a huge fan of barley risottos, both for cost ($1.19 for a big bag of barley at my local grocery store as compared to the price of arborio rice) and the health benefits.<br />
<br />
Oh, and I forgot to mention, this dish has a secret ingredient. <br />
<br />
Prosecco.<br />
<br />
Totally unnecessary. Wine is a perfectly fine substitute.<br />
<br />
But on the incredibly rare occasion where you find yourself with an extra cup of prosecco, pull this recipe out. Put on your cutest apron. Pour it in. Watch it bubble up.<br />
<br />
Then pour a glass for yourself.<br />
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It's a totally satisfying splurge only you'll know about. But you'll taste it there, just the faintest hint of it showing its face in the background of each bite.<br />
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You'll be filling your meal with all kinds of delightful little moments.<br />
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<b><span style="font-size: large;">Barley Risotto with Ramps, Peas and Cannellini Beans</span></b><br />
recipe inspired by <a href="http://nymag.com/listings/recipe/ramp-risotto/">NY Magazine</a><br />
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<b>Ingredients</b><br />
1 bunch ramps (approximately 12 ramps), stems and greens separated, cleaned and chopped<br />
3 tablespoons olive oil<br />
1 1/2 cups pearled barley<br />
2/3 cup prosecco (white wine is a fine alternative)<br />
6 cups vegetable broth<br />
1 cup green peas (frozen or fresh are fine)<br />
1 15-ounce can cannellini beans<br />
Salt and pepper to taste<br />
<br />
In a medium saucepan, bring vegetable broth to a simmer.<br />
<br />
In a large saute pan, heat 3 tablespoons of olive oil over medium heat. Add chopped ramp stems, and saute for 2 to 3 minutes, until soft. Add pearled barley, and saute, stirring regularly, until well coated with oil and a bit toasted (about 2 minutes).<br />
<br />
Add 1/3 cup prosecco, and stir until combined. Add 1/3 cup vegetable broth and 1/3 cup processo, and continue stirring until incorporated. Add ramp greens and 1/2 cup additional vegetable broth.<br />
<br />
Continue stirring regularly and adding additional vegetable broth whenever the mixture starts to dry. Cook for 25 to 35 minutes, until the barley has reached your desired consistency. I prefer it still a bit firm.<br />
<br />
Add peas and cannellini beans and continue stirring for two to three minutes, until all ingredients are incorporated.<br />
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Serve hot, with salt and pepper to taste.Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com1tag:blogger.com,1999:blog-1697772161477510868.post-50201091866811740382013-05-04T09:01:00.000-04:002013-05-04T19:41:11.117-04:00Dark Chocolate Chip Pistachio Cookies<div class="separator" style="clear: both; text-align: center;">
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In just a few short hours, New York City food bloggers are scheduled to descend on the Brooklyn Flea to raise money for <a href="http://bakesalenyc.tumblr.com/">No Kid Hungry</a>. The list of food being brought looks incredible.<br />
<br />
Mini flourless chocolate cakes.<br />
<br />
Coconut lime shortbread.<br />
<br />
Smoked bourbon chocolate.<br />
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Lemon bars with a lavender shortbread crust.<br />
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S'mores brownies.<br />
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The list continues on, and I'm delighted to be contributing these dark chocolate chip pistachio cookies. They're overflowing with pistachios and dark chocolate chunks (the quantities of those included almost mirror the quantities of all other ingredients, combined).<br />
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Anything with four minutes of butter and sugar mingling has to be delicious, and these cookies are no exception. They've got layers of flavor, and they make the typical chocolate chip cookie far more exciting.<br />
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<b>We'll be at the Flea from 10:00 a.m. to 5:00 p.m., unless we sell out before then! Stop by!</b></div>
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<b><span style="font-size: large;">Dark Chocolate Chip Pistachio Cookies</span></b></div>
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recipe adapted from <a href="http://joythebaker.com/2012/08/dark-chocolate-pistachio-smoked-sea-salt-cookies/">Joy the Baker</a></div>
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This recipe yields 36 cookies, two tablespoons in size. </div>
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<b>Ingredients</b></div>
<div style="text-align: left;">
12 tablespoons (1 1/2 sticks) unsalted butter</div>
<div style="text-align: left;">
1/2 cup granulated sugar</div>
<div style="text-align: left;">
1 cup light brown sugar</div>
<div style="text-align: left;">
1 1/2 large eggs</div>
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1 1/2 teaspoons vanilla</div>
<div style="text-align: left;">
1 7/8 cup all-purpose flour </div>
<div style="text-align: left;">
3/4 teaspoon baking soda</div>
<div style="text-align: left;">
1/2 teaspoon salt</div>
<div style="text-align: left;">
12 ounces dark chocolate chips</div>
<div style="text-align: left;">
1 1/2 cups unsalted pistachios, shelled and chopped roughly </div>
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<br />
Preheat the oven to 350 degrees. </div>
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<br /></div>
<div style="text-align: left;">
In the bowl of a stand mixer, combine room-temperature butter and sugars. Beat until smooth and well combined, about 4 minutes. Add eggs, and beat for an additional minute until smooth, scraping down the sides of the bowl. Add vanilla, and continue beating until combined. </div>
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In a small bowl, combine flour, baking soda and salt. Whisk until combined. Add the flour mixture all at once to the butter mixture. Beat until just combined. </div>
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By hand, add chocolate chips and pistachios. Stir until well combined. Scoop two tablespoons at a time onto a baking sheet, spreading the cookies out at least two inches apart. </div>
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Bake the cookies on a parchment-lined baking sheet for 11 to 13 minutes, until golden brown. Cool on the baking sheet for 3 to 5 minutes, and then transfer to a wire cooling rack to cool completely. </div>
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Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com2tag:blogger.com,1999:blog-1697772161477510868.post-39722796436537223632013-04-27T19:11:00.001-04:002013-04-27T19:11:08.964-04:00Salmorejo<div class="separator" style="clear: both; text-align: center;">
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This soup is Gazpacho's cousin. <br />
<br />
On the surface they seem similar, both a rich red color and loaded with tomatoes. They both feel light and refreshing. Both are loaded with garlic. <br />
<br />
That's where the similarities end. <br />
<br />
Whereas gazpacho is loaded with veggies, salmorejo gets its heft from a generous dose of olive oil, almonds and toasted bread.<br />
<br />
Gazpacho is made at the height of summer, with the freshest vegetables imaginable. Salmorejo is more forgiving. Sure, fresh, ripe tomatoes would probably be best, but it's almost equally delicious in the dead of winter, loaded with canned plum tomatoes. <br />
<br />
There's something fantastic about having a soup that tastes this fresh in early spring, months before tomatoes show up in the market. We drank it by the cupful, literally. <br />
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I topped it with chopped hard-boiled eggs. The true Spaniard would add chopped ham, but I left it out. <br />
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The leftovers froze beautifully and made a perfect meal for another night. <br />
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<b><span style="font-size: large;">Salmorejo</span></b><br />
recipe adapted from <a href="http://www.bonappetit.com/recipes/2011/08/salmorejo">Bon Appetit</a><br />
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<b>Ingredients</b><br />
2 28-ounce cans plum tomatoes<br />
2 slices sandwich bread, toasted and chopped (I used a heartier whole wheat, but white would be fine too!)<br />
1/3 cup slivered almonds, toasted<br />
6 garlic cloves, roughly chopped<br />
2 teaspoons Sherry vinegar<br />
1/2 to 2/3 cup extra-virgin olive oil<br />
Salt to taste<br />
1 hard-boiled egg, chopped<br />
An immersion blender or a blender<br />
<br />
In a large bowl (if using an immersion blender) or in batches in your blender, combine bread, almonds and garlic cloves. Pulse until chopped.<br />
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Add tomatoes with liquid in batches, blending until very smooth. Add the Sherry vinegar. Slowly add the extra-virgin olive oil, and continue pureeing until the mixture is emulsified and frothy.<br />
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Taste, and add extra vinegar and salt to taste.<br />
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Chill the soup for at least 2 hours before serving.<br />
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Serve garnished with hard-boiled eggs and a drizzle of olive oil. Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com2tag:blogger.com,1999:blog-1697772161477510868.post-72563945317250504702013-04-23T21:19:00.000-04:002013-04-23T21:19:24.050-04:00Chickpea, Freekeh and Roasted Vegetable Salad with Za'atar<div class="separator" style="clear: both; text-align: center;">
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The bagel shop down the street introduced me to za'atar. It features prominently in one of their breakfast sandwiches: a whole wheat everything bagel, sliced and toasted, topped with thinly sliced hardboiled eggs, and then drizzled with olive oil and za'atar.<br />
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It's the perfect sandwich for mornings when you want to really eat, like those long train rides to museums outside the city or the mornings when you rush off to a workshop and know you won't get a break for hours.<br />
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My dad sent me a huge box of za'atar. Delightfully huge. Big enough to fill a large canning jar plus some. It felt like Christmas came early.<br />
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The thing is, you generally only use a few tablespoons of za'atar at a time, which means I've got a lot of experimenting to do.<br />
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I could use up all the za'atar my dad sent in this salad, just making it again and again every week.<br />
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Whatever you call this--salad, hearty main dish, a bowl of perfection--it's just delicious. The za'atar brings a Middle Eastern flavor to the dish, and the lemon juice brightens things up. The roasted tomatoes and caramelized onions add a bit of sweetness, and the eggplant and carrots give you something to look forward to in every bite.<br />
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I ate this hot, at room temperature and chilled, and I loved it every way.<br />
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This salad does require some significant preparation, but I spaced it out over the course of two days. When I put the chickpeas and freekeh out to soak, I chopped and roasted the vegetables and caramelized the onions. The next day, I simply needed to boil the chickpeas and freekeh and mix everything together. Simple.<br />
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<b><span style="font-size: large;">Chickpea, Freekeh and Roasted Vegetable Salad with Za'atar</span></b><br />
recipe adapted from <a href="http://www.greenkitchenstories.com/chickpea-zaatar-salad/">Green Kitchen Stories</a><br />
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Ingredients<br />
1 cup freekeh<br />
1 cup dried chickpeas<br />
1 14-ounce container cherry tomatoes, halved<br />
1 tablespoon sugar<br />
2 medium-sized eggplants, chopped into 1/2-inch pieces<br />
5-6 large carrots, peeled and chopped into 1/2-inch pieces<br />
Olive oil<br />
4 medium to large onions, halved and thinly sliced<br />
3 tablespoons za'atar<br />
1/4 cup parsley, loosely chopped<br />
1/2 lemon, juiced<br />
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Place freekeh and chickpeas into their own bowls, cover generously with water, and leave on the counter overnight.<br />
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The next day, drain water from the freekeh and chickpeas, transfer both to their own pots, cover generously with water again, and bring to a boil, then reduce the heat to a simmer. Simmer until tender, about 30 minutes for the freekeh and about one hour for the chickpeas. Drain, and transfer to a large bowl.<br />
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Prepare roasted vegetables: In a 400 degree oven, roast the vegetables as follows:<br />
<ul>
<li>Cherry Tomatoes: Drizzle halved tomatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1 tablespoon sugar. Place halved cherry tomatoes cut-side up on a baking sheet. Roast for about 45 minutes, until cherry tomatoes are blistered around the edges. Scrape cherry tomatoes and extra oil into a separate dish and set aside to cool. </li>
<li>Eggplant: Place chopped eggplant pieces on a baking sheet, drizzle with 1 tablespoon olive oil and 1 teaspoon salt, and toss well. Roast for 30 to 45 minutes, until eggplant pieces are evenly browned and tender. Set aside to cool. </li>
<li>Carrots: Place chopped carrot pieces on a baking sheet, drizzle with 1 tablespoon olive oil and 1 teaspoon salt, and toss well. Roast for 30 to 45 minutes, until carrot pieces are evenly browned and tender. Set aside to cool. </li>
</ul>
Prepare caramelized onions: In a large saucepan, over medium heat, combine thinly sliced onions, 3 tablespoons olive oil, and a pinch of salt. Cook, stirring regularly until onions soften. After about 15 minutes, reduce the heat to low and continue to cook, stirring regularly, until onions caramelize. A pinch of sugar can help accelerate the process. Transfer to a separate dish.<br />
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In a large bowl, combine freekeh, chickpeas, cherry tomatoes, eggplant, carrots, caramelized onions, za'atar, parsley, lemon juice, and 2 tablespoons olive oil. Add salt and pepper to taste. Serve warm, cold or at room temperature.<br />
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<br />Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com2tag:blogger.com,1999:blog-1697772161477510868.post-7421354575161368612013-04-20T14:01:00.002-04:002013-04-20T14:01:55.832-04:00Marinated Olives with LemonSimple can be best.<br />
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A cup of black coffee, roasted from the perfect beans. <br />
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A stroll though the farmers' market on a Saturday morning. <br />
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Chocolate peanut butter cookies just out of the oven. <br />
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A fresh, green salad overflowing on my plate.<br />
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Homemade pillows. Lots of them. In various sizes and patterns. <br />
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And these olives, marinated for a few days (or for two or three weeks) with lemon, olive oil, garlic and pepper. The lemon lingers in the background. It's present without being overbearing. <br />
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These olives come together in a few minutes, and then get thrown in the refrigerator until you need them. They need some time to come to room temperature before you eat them so the oil melts.<br />
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They make the perfect addition to a make-ahead appetizer table.<br />
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<b><span style="font-size: large;">Marinated Olives with Lemon</span></b><br />
recipe adapted from <a href="http://www.saveur.com/article/Recipes/Lemon-and-Coriander-Marinated-Olives?cmpid=sh051612menu4">Saveur</a><br />
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<b>Ingredients</b><br />
1 pound green olives, not pitted<br />
1/4 cup olive oil<br />
1/4 cup fresh lemon juice<br />
4 garlic cloves (pressed lightly to crack them)<br />
Freshly ground pepper<br />
1 lemon, sliced in quarters and into wedges<br />
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Crack olives slightly, putting light pressure on them with your palm. Transfer to a bowl or tupperware. Add olive oil, lemon juice, garlic cloves, ground pepper and sliced lemon. Stir well.<br />
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Cover the container with a lid or with plastic wrap. Refrigerate at least 8 hours, or up to 4 weeks.<br />
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The olive oil will solidify a bit in the fridge. Pull the olives out a few hours before you plan to use them, and allow them to come to room temperature before serving.Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com4tag:blogger.com,1999:blog-1697772161477510868.post-91231988826310137312013-04-10T06:00:00.000-04:002013-04-10T06:00:03.522-04:00Oatmeal Chocolate Chip CookiesThese cookies are all about flexibility.<br />
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You see, I ran out of brown sugar about a week ago, and I forgot to pick some up at the store last weekend.<br />
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Disclaimer: I could have solved my problem. Easily. Within a five-minute walk from my apartment, there are at least two 24-hour grocery stores and bodegas that would definitely have brown sugar. Also, it was the middle of the day. And it was beautiful out. I could have left the house and enjoyed it.<br />
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Needless to say, I didn't. I proceeded to make cookies with no brown sugar, substituting molasses and white sugar instead.<br />
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I was nervous at first. The dough had that distinctive molasses taste at first, and I worried it would show its face in the final product. It seemed too strong.<br />
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I persevered. I kept eating cookie dough. All of a sudden, I didn't mind the molasses at all.<br />
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Then I let the dough chill for a few hours and baked it up.<br />
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I bit into the first one before it cooled.<br />
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Delicious. No molasses taste at all. Chewy, with a bit of a crunch on the outside. Just loaded with chocolate chunks. </div>
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I made these cookies for my mom to celebrate her birthday, loaded with oatmeal just like she likes them. I shipped them off this weekend in hopes they'll be to her today. </div>
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Happy birthday to you, Mom! Sending lots of love your way. Like the molasses, I hope these cookies will substitue a bit for my absence. Wish I could be there with you today!</div>
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<b><span style="font-size: large;">Oatmeal Chocolate Chip Cookies</span></b></div>
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recipe adapted from <a href="http://smittenkitchen.com/blog/2007/11/oatmeal-chocolate-chip-and-pecan-cookies/">Smitten Kitchen</a></div>
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This recipe yields about 2 dozen large cookies. </div>
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<b>Ingredients</b></div>
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8 tablespoons butter, unsalted, at room temperature</div>
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1 3/4 cups white sugar</div>
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1 1/2 tablespoons dark molasses</div>
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1 teaspoon salt </div>
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1 1/2 teaspoons vanilla extract</div>
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2 large eggs</div>
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1 1/2 cups flour</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon cinnamon</div>
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1 2/3 cups old-fashioned oats</div>
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12 ounces bittersweet chocolate chips</div>
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In the bowl of a stand mixer (or with an electric mixer) beat butter until light in color and fluffy. Add sugar, molasses, salt and vanilla. Beat the mixture until well mixed, approximately 3 minutes, pausing occasionally to scrape down the bowl. </div>
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Add eggs one at a time, beating well after each addition. </div>
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In a separate bowl, combine flour, baking soda and cinnamon. Add half of the flour mixture to the butter/sugar/egg mixture. Beat until just incorporated, about 20 seconds. Add the second half of the flour and mix until incorporated. </div>
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Remove the mixer from the stand. Add oats and chocolate chips, stirring well until combined. Cover the dough and refrigerate for 4 hours (though cookies baked earlier will probably still be tasty). </div>
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Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper, and place 2 tablespoon sized scoops of cookie dough about 2 inches apart on a cookie sheet. The cookies will spread a bit. </div>
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Bake the cookies for 9 to 11 minutes, until just beginning to brown and still not 100 percent cooked on top. Cool on the cookie sheet for 5 minutes, and then transfer to a wire rack to cool completely. </div>
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Keep at room temperature for about 4 days, or keep the cookies in the freezer for longer. </div>
Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com3tag:blogger.com,1999:blog-1697772161477510868.post-1733061757596028122013-04-07T10:13:00.001-04:002013-04-07T10:13:21.953-04:00How To Enjoy Hosting A Dinner Party<div class="separator" style="clear: both; text-align: center;">
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Ever hosted a dinner party and realized, at the end of the night as you crawled into bed exhausted, that you didn't really get to enjoy it at all?<br />
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Sure, there's a lot of enjoyment to be gained from watching others devour food you made. That's not what I'm talking about. I'm talking about the fact that you spent all evening in the kitchen, while your guests socialized in the living room. I'm talking about not being able to hold a conversation of any significance because you keep getting distracted by that pot that's boiling over or the bread that's almost too toasted in the oven.<br />
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Thankfully, I'm not that girl anymore. I've learned a lot these past few years about how to host AND enjoy a dinner party. <br />
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You can do it too. I promise. <br />
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1. Start planning in advance. At least a week in advance, I choose the recipes I'll make. I read through them, mapping out how much of each ingredient I need to buy. Then, I schedule out what I'll do each day leading up to the dinner. I try to do less time-sensitive jobs, like picking out what bowls I'll use for what dish, in advance.<br />
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2. Choose make-ahead appetizers. Think roasted nuts, marinated olives or a cheese plate. Look for dishes that can be prepared in advance and easily uncovered just before your guests arrive. It's so nice to have snacks out when guests show up, and having them prepped in advance ensures you're ready.<br />
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3. Prep, prep, prep. Once you've mapped out how much of each vegetable you need, prepare it in advance. Before my last dinner party, I peeled and trimmed five heads of garlic. I chopped six onions and thinly sliced two others. I roasted four peppers and chopped two more. I saved time the day of because so much prep work had already been done.<br />
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4. Be realistic. Don't make every dish a show stopper. This is one of the areas where I struggle the most. I made homemade bread for my last dinner party, and I felt like I had to tell people so they knew and could appreciate it. Everyone would have been just as happy with store-bought bread, and I could have saved myself a few hours of work. Pour your energy into one or two main dishes your guests will really savor.<br />
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5. Don't worry about what you can't control. Did a bowl of crackers crash to the ground and shatter? Someone spill tomato soup all over the rug your mom made? It happens, and there's nothing you can do about it but reassure your guests that it's ok, and get started cleaning it up. Stressing out about the situation will just make you and your guests feel bad, lessening everyone's enjoyment of the meal. <br />
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6. Sit down and eat. Even if the dinner is casual, take the time. Drink refills can wait for a few minutes. People will survive for five minutes without more salad. You worked hard, and you deserve the time to savor the meal. Clean your plate, and then get up.<br />
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Following (almost) all of this advice lead to one of my most enjoyable dinner parties yet (more recipes and photos to come).<br />
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What's your best advice on enjoying the dinner parties you host?Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com15tag:blogger.com,1999:blog-1697772161477510868.post-79079136851489400822013-04-03T06:00:00.000-04:002013-04-06T08:31:06.619-04:00Roasted Cauliflower and Lima Bean StewThis is the little black dress of soups. You can eat it every day for a week, and, just by switching up your toppings, feel as though you are eating something different. <br />
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Monday. Caramelized onions.<br />
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Tuesday. Chopped raw apple.<br />
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Wednesday. Smoked salmon.<br />
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Thursday. Olive oil and paprika.<br />
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Friday. Mini garlic croutons made out of homemade bread.<br />
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Saturday. Oven-roasted tomatoes.<br />
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Sunday. On its own. Delicious.<br />
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<i>I'm linking up with <a href="http://veggienook.com/2013/04/05/healthy-vegan-friday-37/">Healthy Vegan Fridays</a>. Visit to see a ton of delicious, healthy vegan dishes!</i></div>
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<b><span style="font-size: large;">Roasted Cauliflower and Lima Bean Stew </span></b><br />
recipe adapted from <a href="http://www.greenkitchenstories.com/white-velvet-soup-a-la-my-new-roots/">Green Kitchen Stories</a><br />
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1 head cauliflower, broken into pieces<br />
1 1/2 cups dried lima beans<br />
3 medium onions, diced<br />
10 cloves garlic, peeled<br />
1 lemon, juiced<br />
Salt and pepper to taste<br />
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Toppings: (Your choice) Olive oil, apple, microgreens, smoked fish, etc.<br />
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Preheat the oven to 400 degrees. Drizzle olive oil and 1 teaspoon salt over cauliflower, onions and garlic, and roast for 30 to 45 minutes, until tender and browned.<br />
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Cook dried beans using your favorite method (I cover the beans with water, do a quick 2-minute boil, let the beans soak for 2 hours, and then bring the beans to a simmer and cook until they're tender, about 20 to 35 minutes). Save the cooking liquid from cooking the beans (if you accidentally dump it out, just replace it with vegetable stock and/or water).<br />
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In the stockpot, combine cooked lima beans, reserved cooking liquid, lemon juice, and roasted vegetables. Puree with an immersion blender or in a standard blender until smooth. Add extra liquid (stock or water) if necessary to reach your desired thickness.<br />
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Serve topped with your choice of toppings: drizzled olive oil, chopped apples, a pinch of microgreens or a bit of smoked fish. The possibilities go on and on.Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com5tag:blogger.com,1999:blog-1697772161477510868.post-43763999094431618672013-03-31T20:12:00.000-04:002013-03-31T20:12:05.745-04:00Romesco SauceThis romesco sauce could have a lot of uses.<br />
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McCormick's suggests using it as a <a href="http://www.mccormickgourmet.com/Recipes/Main-Dishes/Pan-Seared-Poppy-Seed-Crusted-Bay-Scallop-Salad-with-Romesco.aspx">salad dressing</a>. Smitten Kitchen recommends it <a href="http://smittenkitchen.com/blog/2010/03/romesco-potatoes/">poured over roasted potatoes</a>. The Kitchn provides countless ideas, including <a href="http://www.thekitchn.com/like-pesto-try-romesco-sauce-122894">adding a layer to your sandwich for lunch and drizzling some over your favorite fish dish</a>. Art & Lemons says its the <a href="http://www.artandlemons.com/2013/01/smoky-romesco-sauce.html">perfect vegetable dip</a>. Jamie Oliver uses it to <a href="http://www.jamieoliver.com/magazine/recipes-view.php?title=romesco-sauce">dress squid</a>. <br />
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I didn't use it in any of those ways. I will. I'm thankful I've got an extra jarful frozen for just those purposes.<br />
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I used it on a <a href="http://makingmichaelpollanproud.blogspot.com/2011/09/spanish-tortilla-with-artichokes-and.html">Spanish tortilla</a>. <br />
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The <a href="http://makingmichaelpollanproud.blogspot.com/2011/09/spanish-tortilla-with-artichokes-and.html">http://makingmichaelpollanproud.blogspot.com/2011/09/spanish-tortilla-with-artichokes-and.html</a>Spanish tortilla is simple and unadorned in its natural state. That makes it the perfect base for this complex, fiery sauce, rich with almonds, roasted peppers and tomatoes, and cayenne. It's got a bit of smokiness and a bit of heat to it. <br />
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When I had guests over for dinner, we all drizzled it on top of our tortilla. But later, when eating leftover tortilla by myself, I slathered it on top, totally coating the top of my tortilla with the sauce. The later is what I'd recommend you do.<br />
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<b style="font-size: x-large;">Romesco Sauce</b><br />
recipe adapted from <a href="http://www.mccormickgourmet.com/Recipes/Main-Dishes/Pan-Seared-Poppy-Seed-Crusted-Bay-Scallop-Salad-with-Romesco.aspx">McCormick Gourmet<b> </b></a><br />
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<b>Ingredients</b><br />
1 <a href="http://makingmichaelpollanproud.blogspot.com/2011/09/spanish-tortilla-with-artichokes-and.html">Spanish tortilla</a> (I made this one, omitting the artichokes and roasted red peppers to add authenticity)<br />
1 red bell pepper, roasted, skin removed and chopped<br />
1/2 cup cherry tomatoes, roasted<br />
1/4 cup olive oil<br />
10 almonds, chopped<br />
2 cloves garlic, chopped<br />
1 1/2 tablespoons sherry vinegar<br />
1/2 teaspoon cayenne pepper<br />
Salt and pepper to taste<br />
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Turn the oven on to broil. Halve and core the red peppers, removing all the ribs and the seeds, and place on a baking sheet. Add cherry tomatoes (untouched but washed!) to the baking sheet. Broil for 5 to 9 minutes, until the tops of the peppers are blackened. Remove from the heat.<br />
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Immediately transfer the red peppers to a paper bag or a Tupperware container. Allow the peppers to cool, and then peel the skins off. Dice the peppers roughly.<br />
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In the bowl of a food processor, combine all ingredients. Blend until smooth, which could take several minutes. Alternatively, a blender can be used or an immersion blender.<br />
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Taste. Adjust the seasoning, adding additional salt, pepper, cayenne or sherry vinegar, as needed.<br />
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Serve over a Spanish tortilla or in any other way you can imagine. Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com3tag:blogger.com,1999:blog-1697772161477510868.post-38772786315153020722013-03-28T16:00:00.001-04:002013-03-28T16:00:39.038-04:00Chocolate Carrot Cake with Cream Cheese Icing<br />
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These only exist because I found a bag of <a href="http://www.russellstover.com/jump.jsp?itemType=PRODUCT&itemID=3548"><i>Iddy Biddy Bunnies</i></a> at the grocery store.<br />
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They're so tiny. And adorable.<br />
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Sixty fit inside one little bag.<br />
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I passed on them several times at the store, and yesterday I just couldn't resist anymore.<br />
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Because of these bunnies, I made chocolate carrot cake. Only because of these bunnies.<br />
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I now have a ridiculous amount of chocolate carrot cake frosted with cream cheese icing only because I wanted to put these bunnies on top.<br />
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This is a really, really good problem to have. It's moist and delicious, and the cocoa and chocolate chunks add something a bit different to your typical carrot cake. <br />
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I would recommend you do the same and whip yourself up a batch of these. Quickly, because Easter is just around the corner. <br />
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P.S. If you're looking for other tasty Easter treats, look at these <a href="http://www.makingmichaelpollanproud.blogspot.com/2012/04/chocolate-peanut-butter-easter-nests.html">tasty Chocolate Peanut Butter nests</a>!<br />
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<b><span style="font-size: large;">Chocolate Carrot Cake with Cream Cheese Frosting</span></b><br />
recipe adapted from <a href="http://www.foodandwine.com/recipes/cocoa-carrot-cake-with-cocoa-crumble">Food and Wine</a><br />
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Note: This recipe yielded 1 loaf pan, 12 large cupcakes and 12 mini cupcakes. You could easily make 24 cupcakes or 2 loaves of carrot cake out of this recipe.<br />
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<i>Cake Ingredients</i><br />
3 cups all-purpose flour<br />
1/4 cup unsweetened cocoa powder<br />
1 teaspoon baking soda<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
1 teaspoon cinnamon<br />
3/4 teaspoon ginger powder<br />
2 cups granulated sugar<br />
3 large eggs<br />
1 1/2 cups canola oil<br />
1/3 cup sour cream<br />
2 teaspoons vanilla extract<br />
2 1/2 cups packed shredded carrots<br />
1/2 cup bittersweet chocolate chips<br />
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<i>Cream Cheese Frosting Ingredients: </i><br />
2 sticks of unsalted butter (16 tablespoons), room temperature<br />
12 ounces cream cheese, room temperature<br />
5 cups powdered sugar<br />
2 teaspoons vanilla extract<br />
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<i>Toppings</i>:<br />
3 bags <a href="http://www.russellstover.com/jump.jsp?itemType=PRODUCT&itemID=3548"><i>Iddy Biddy Bunnies</i></a> (approximately 180 miniature bunnies) or another equally adorable cupcake topping<br />
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<b>Chocolate Carrot Cake: </b><br />
Preheat the oven to 350 degrees. Prepare your pans, buttering and flouring the pans (see note above).<br />
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In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon and ginger. Whisk until combined.<br />
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In the bowl of your stand mixer, combine sugar, eggs, canola oil, sour cream, and vanilla. Mix well, until all ingredients are incorporated.<br />
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Slowly add the dry ingredients to the mixing bowl, stopping occasionally to scrape down the sides of the bowl. Add shredded carrots, and mix until combined. <br />
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Remove the mixing bowl from the stand, and fold in chocolate chips by hand. Transfer batter to prepared baking pans, filling each pan about two-thirds full. <br />
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Bake your carrot cake as follows:<br />
18-20 minutes for standard-sized cupcakes<br />
10-12 minutes for miniature cupcakes<br />
55-65 minutes for a loaf pan<br />
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Your chocolate carrot cake is finished when a toothpick inserted in the center comes out clean.<br />
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Cool in the pan for one to two minutes, and then transfer to a wire rack to cool. Allow the cakes to cool completely.<br />
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<b>Cream Cheese Icing: </b><br />
In the bowl of your stand mixer, fitted with a paddle attachment, cream butter and cream cheese together until smooth. Gradually add powdered sugar, beating until smooth. Stop regularly to scrape down the stand mixer. Add vanilla extract.<br />
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Ice your cupcakes immediately, or transfer the icing to a tupperware in the refrigerator. Bring the icing to room temperature before using.Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com4tag:blogger.com,1999:blog-1697772161477510868.post-70722437738692783562013-03-23T12:48:00.001-04:002013-03-23T12:48:15.308-04:00Roasted Chickpeas <div>
<i>On the benefits of roasted chickpeas... </i></div>
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1. They've got a perfect crunch to them, which satisfies my cravings for tortilla chips, pretzels and popcorn. <div>
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2. They're loaded with protein. One cup of chickpeas has about 27 grams of protein in it and half of your daily fiber requirements. </div>
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3. They're so, so cheap. For two dollars, you've got a tasty, nutritious appetizer for your next dinner party. </div>
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4. They're incredibly easy to make. Drain and rinse chickpeas. Spin them quickly in a salad spinner to remove exces moisture. Transfer to a baking sheet. Drizzle with olive oil. Top generously with Spanish paprika and salt. Stir. Bake. Stir. Bake. Eat. </div>
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5. They'll make almost any salad a bit tastier. Think of them as healthier, tastier croutons. </div>
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6. They'll take on pretty much any flavor you sprinkle over them. My favorite is Spanish paprika.</div>
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7. They'll give you an excuse to use your salad spinner for something other than salad. </div>
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8. You'll almost always have the ingredients on hand. </div>
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9. Every recipe you'll find for them is different. Some call for a 300 degree oven, and others require 450. Some roast for 20 minutes, and others roast for over an hour. My favorite settings are below. </div>
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10. They're so, so tasty. </div>
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<b><span style="font-size: large;">Roasted Chickpeas</span></b></div>
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<b>Ingredients</b></div>
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2 14-ounce cans chickpeas, drained and rinsed</div>
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2 tablespoons olive oil</div>
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1 tablespoon Spanish paprika</div>
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Salt to taste </div>
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Preheat the oven to 425 degrees. </div>
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Transfer chickpeas to a salad spinner, and spin several times until dry. Remove any loose skins from the chickpeas. </div>
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Place chickpeas on a baking sheet. Top with olive oil, paprika and a bit of salt. Mix well (I use my hands) until the chickpeas are evenly coated. Spread into an even, single layer. </div>
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Roast at 425 degrees for 35 to 50 minutes, stirring every ten minutes, until chickpeas are browned and crunchy. Serve immediately, or allow to cool on the baking sheet and eat later (they'll loose a little crunch, but they'll still be tasty). </div>
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Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com4tag:blogger.com,1999:blog-1697772161477510868.post-26068406438862906782013-03-14T17:40:00.001-04:002013-03-14T17:40:09.200-04:00Lentils with Kale, Sweet Potatoes and Carrots<div class="separator" style="clear: both; text-align: center;">
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Blogging comes with its own interesting set of pressures. Checking in consistently, responding to comments and questions, writing relevant, witty (I hope!) posts, and regularly visiting the blogs I love to stay updated with everyone's posts. It's an exciting field, constantly evolving and always engaging.<br />
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With food blogging, there's also the added pressure to constantly be posting something new. That means I have to constantly be cooking or baking something new. I can't just pull old favorite recipes off the shelf and remake them each week.<br />
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I'm feeling that pressure right now. All I want to do is cook something with chocolate and peanut butter, but I can only think of making <a href="http://makingmichaelpollanproud.blogspot.com/2013/02/perfect-peanut-butter-chocolate-chunk.html">these</a>. They really are perfect. I've made them three times, and I've loved them every single time.<br />
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I want to make them again tonight, but it means I won't have anything new to share with all of you. I've been searching for new recipes for a bit too long, and I might decide that tonight I just don't care. These cookies are worth the <i>no new blog post sacrifice.</i><br />
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Luckily, it's been easier with my savory cooking lately. Since I decided to try to go dairy-free at home, almost everything I've made has been new.<br />
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This lentil dish is divine. It's loaded with tender kale, sweet potatoes and carrots that still have a bit of crunch left. The lentils provide a perfect base and add a great creaminess. Moroccan seasoning wakes the dish up, and it provides a taste I rarely see in my dishes.<br />
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p.s. If you have any favorite chocolate peanut butter recipes, please share them here! I'm desperately in need.<br />
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<b><span style="font-size: large;">Lentils with Kale, Sweet Potatoes and Carrots </span></b><br />
recipe adapted from <a href="http://www.eatliverun.com/spicy-lentils-with-sweet-potatoes-and-kale/">Eat, Live, Run</a><br />
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This recipe made about 8 dinner-sized portions. Quantities could easily be adjusted up or down.<br />
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Ingredients<br />
2 tablespoons olive oil<br />
1 large yellow onion, diced<br />
2 sweet potatoes, scrubbed, peeled and diced<br />
3 large carrots, lightly peeled and diced<br />
4 cloves garlic<br />
1 bunch kale, stems removed and chopped into 1-inch pieces<br />
6 cups vegetable broth, boiling<br />
1 1/4 cups brown lentils<br />
1/2 teaspoon chili pepper<br />
1 teaspoon Moroccan seasoning (a mix of cinnamon, cumin, pepper and turmeric--feel free to create your own blend)<br />
salt and pepper to taste<br />
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In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion, potatoes and carrots, and stir. Continue cooking, stirring regularly, for 8 to 10 minutes, until the vegetables soften. Add garlic and kale, and continue stirring until the kale softens, about 3 minutes.<br />
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Add boiling vegetable broth, brown lentils, chili pepper and Moroccan seasoning. Stir well. Bring the mixture to a boil, and then reduce the heat to low so the mixture simmers.<br />
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Allow the lentils to simmer for about 30 minutes, or until tender. Stir occasionally.<br />
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Remove from the heat. Add salt and pepper to taste.<br />
<br />Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com2tag:blogger.com,1999:blog-1697772161477510868.post-13565737982921647282013-03-03T20:10:00.000-05:002013-03-03T20:10:21.218-05:00West African Peanut Soup As a kid, snow days meant a lot of thing. My parents would come downstairs to wake me up and let me know I could sleep in. I'd turn over, snuggle closer to my cat and dog, and smile.<br />
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A bit later, when I got up, we'd share breakfast in our pajamas.<br />
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We lived on a steep, dirt driveway that was difficult to traverse , so snow days always meant <i>stay at home days</i> for us. I'd curl up on the couch and read for hours or challenge my family to a serious game of Scrabble or rummy.<br />
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Then, it was out into the woods. We lived in the country, and there was a huge sandhill just a short hike from our house. We'd suit up with layer after layer of snow gear and make our way toward Mount Baldy.<br />
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Mount Baldy was long, and each swift trip down the hill meant a long hike back up. By the time we returned to the house, we were starving.<br />
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I remember always having soup on snow days, made from whatever pasta and veggies we had in the pantry, with homemade biscuits on the side. The soup warmed us up from the inside out, and we'd eagerly eat it up.<br />
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It snowed a bit today, nowhere near enough to require a snow day, but it did make me crave soup. I don't think I could have handled this soup as a kid, but I love it now.<br />
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Like the soups my mom whipped together on those snow days, this West African peanut stew was almost entirely (with the exception of the collards) made from ingredients I had on hand.<br />
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Red pepper flakes add a suggestion of heat, and the sweet potato cubes melt in your mouth, bringing a bit of sweetness to the dish. The soup is loaded with collard greens, which add some heft and texture to the dish. Sprinkling some chopped peanuts over the top of the soup add a bit of crunch to the finished dish.<br />
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<b><span style="font-size: large;">West African Peanut Soup</span></b><br />
recipe adapted from <a href="http://cookieandkate.com/2013/west-african-peanut-soup/">Cookie and Kate </a><br />
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This recipe makes enough to serve 5 for dinner, probably more. The soup took about 45 minutes, from start to finish, and most of that time was hands-off.<br />
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Ingredients:<br />
8 cups vegetable broth<br />
5 cloves garlic, minced<br />
2 tablespoons ginger, peeled and minced<br />
1 medium red onion, diced<br />
1 sweet potato, peeled and cubed<br />
1/2 teaspoon red pepper flakes<br />
1/2 cup tomato paste<br />
3/4 cup smooth peanut butter<br />
1 bunch collard greens, stems removed and sliced into 1-inch long pieces (run your knife through your longer pieces two or three times to break them up if you prefer them a bit smaller.<br />
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Optional garnishes:<br />
Brown rice<br />
Chopped peanuts<br />
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Bring vegetable broth to a boil in a large saucepan. Add garlic, ginger, red onion, sweet potato and red pepper flakes. Boil for 20 minutes over medium heat, allowing time for the flavors to meld.<br />
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In a separate bowl, combine tomato paste and peanut butter. Whisk well. Add 1 cup boiling vegetable broth, and whisk until ingredients are combined and smooth. Transfer the tomato and peanut butter mixture into the broth. Stir well.<br />
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Add collard greens, and stir well. Boil for 15 to 20 minutes more, over medium-low heat, until collards are tender and flavors are combined.<br />
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Serve hot, with brown rice and chopped peanuts on top.Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com4tag:blogger.com,1999:blog-1697772161477510868.post-40219168879381392792013-02-20T07:00:00.000-05:002013-02-20T07:00:02.586-05:00Following RecipesSometimes all I want to do is follow a recipe. Word for word. Ingredient for ingredient. Not a single deviation from how the author intended it.<br />
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There's something incredibly relaxing about the process. You follow the steps listed in a given order, and mostly likely you'll end up with what you intended at the end.<br />
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Recently, I've been drawn to this kind of baking. It's been an incredibly busy winter, and after a long day at work, it's been the perfect way for me to unwind.<br />
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Here are some of my favorites.<br />
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These <a href="http://joythebaker.com/2012/10/chocolate-cream-filled-vanilla-sugar-doughnuts/">chocolate cream filled vanilla sugar donuts</a> from <a href="http://joythebaker.com/">Joy the Baker</a> were divine. They were my first attempt at donuts, so following a recipe word for word seemed best. The vanilla sugar soaked a bit into the dough, and the chocolate cream just oozed out of the donuts. If only someone could figure out a way for donuts to keep a bit longer....<br />
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After making <a href="http://smittenkitchen.com/">Smitten Kitchen's</a> <a href="http://smittenkitchen.com/blog/2009/06/springy-fluffy-marshmallows/">springy, fluffy marshmallows</a> for a recent party, I was hooked. It was infinitely easier to make homemade marshmallows than I had ever imagined.<br />
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I dressed them up a bit by dipping them in chocolate and crushed candy canes.<br />
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Did you snack on puppy chow as a kid? Muddy buddies?<br />
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Don't have a clue what I'm talking about? No worries. You don't really need to know to appreciate these fabulous <a href="http://buttermeupbrooklyn.com/2012/04/peanut-butter-filled-pretzel-dragees/#comment-565">peanut butter filled pretzels coated in chocolate, peanut butter and powdered sugar</a> from <a href="http://buttermeupbrooklyn.com/">Butter Me Up, Brooklyn</a>. It's so many of my favorite flavors tucked into one perfect bite. <br />
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Do you like to follow recipes?Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com2tag:blogger.com,1999:blog-1697772161477510868.post-1418211184922118232013-02-17T07:00:00.000-05:002013-02-17T07:00:00.309-05:00Smoked Salmon Dip, UpdatedIn some areas of my cooking, there's a ton of variety. New desserts for nearly every dinner party. A variety of entrees served to repeat visitors. I've even been spicing up my breakfasts, pushing myself to move beyond bagels and peanut butter.<br />
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And then, there's the appetizers.<br />
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It's not that I wouldn't like to make more creative appetizers for the typical dinner. It just happens that by the time I've created my ideal dinner (centered around a dessert, of course), there's no time left to create a unique set of appetizers to start the meal.<br />
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I've got one appetizer that almost always surfaces at dinner parties: <a href="http://makingmichaelpollanproud.blogspot.com/2012/06/smoked-salmon-dip.html">smoked salmon dip</a>. It's fabulously creamy and can easily be made a few hours in advance and tucked away in the fridge.<br />
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The only problem? The dairy. As part of <a href="http://makingmichaelpollanproud.blogspot.com/2013/01/roasted-mexican-corn-and-new-years.html">my New Year's resolution to cut dairy out of my savory cooking</a>, I haven't been able to make my traditional version of smoked salmon dip, loaded with cream cheese and a touch of milk.<br />
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I created this dairy-free smoked salmon dip as an alternative, substituting a bit of mayonnaise for all the cream cheese I had previously used. I added a touch of lemon juice for acidity and chopped green onions for some crunch. <br />
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The end result was a delicious dip with quite prominent smoked salmon flavors. I didn't miss the dairy at all. My friends accustomed to the original version didn't either.<br />
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<b><span style="font-size: large;">Smoked Salmon Dip, Updated</span></b><br />
recipe adapted from <a href="http://makingmichaelpollanproud.blogspot.com/2012/06/smoked-salmon-dip.html">this smoked salmon dip</a><br />
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Ingredients<br />
about 4 ounces hot smoked salmon, about 2/3 of a cup, torn apart<br />
3 tablespoons mayonnaise (use your favorite kind; I used one with an olive oil base)<br />
4 tablespoons green onions, thinly sliced<br />
1 teaspoon lemon juice, fresh squeezed<br />
Salt and pepper to taste<br />
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In a small bowl, combine smoked salmon, mayonnaise, green onions and lemon juice. Stir until the ingredients are well combined.<br />
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Taste, and add salt and pepper to fit your preferences.<br />
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Refrigerate the dip until you're ready to serve it. Serve on crackers, bread, cucumbers, or your favorite serving vessel.<br />
<br />Katiehttp://www.blogger.com/profile/18445426215745229903noreply@blogger.com1