tag:blogger.com,1999:blog-43596221432891886302024-03-16T10:17:09.830-07:00What's for Meat?What I cook, what I eat, and what I think about what I cook and eat.Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.comBlogger675125tag:blogger.com,1999:blog-4359622143289188630.post-73462057235577341252024-02-01T09:25:00.000-08:002024-02-01T09:25:42.505-08:00Pavlova<p></p><div class="separator" style="clear: both; text-align: left;">This week, our basketball season comes to an end - I love watching my girls play and in this house, we root for #25! <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZlSPvyOaCnjRPN64YX15gCMXWGpToqbyuRNy46yoxTW6deaCYh1ksybXSb7azV1Twr4lE5wmUlMuCknS0RrkwNIz1xft2iAEZ0pr1ifDvrGr8nBUBRmyYz6bPsjMKkIzfOsNfh5XEncc4_gqgmWHTw9aZ8YnJh9SZrSxsYDzI1Iq-2WvzFzJ1rzvMoE/s4032/IMG_5786.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZlSPvyOaCnjRPN64YX15gCMXWGpToqbyuRNy46yoxTW6deaCYh1ksybXSb7azV1Twr4lE5wmUlMuCknS0RrkwNIz1xft2iAEZ0pr1ifDvrGr8nBUBRmyYz6bPsjMKkIzfOsNfh5XEncc4_gqgmWHTw9aZ8YnJh9SZrSxsYDzI1Iq-2WvzFzJ1rzvMoE/s320/IMG_5786.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LjWNAMcaSREvbr3QgSjC9Prsc4QCey-CCUQZjRYNN-A1BBtDIvCaTUDJ_UsctbJFqq-agYQ2vfCZRYTMcphlsa4Tq48AIXEOWXzwPc_WQQ-Vr7ATBHv4AV_LYHzNaWtQIuPvr1ulOtjzjmrlbIEMW3UqSnwXNPolhzNtiuJryislAOW7tu1mPGP_HRI/s4032/IMG_5495.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LjWNAMcaSREvbr3QgSjC9Prsc4QCey-CCUQZjRYNN-A1BBtDIvCaTUDJ_UsctbJFqq-agYQ2vfCZRYTMcphlsa4Tq48AIXEOWXzwPc_WQQ-Vr7ATBHv4AV_LYHzNaWtQIuPvr1ulOtjzjmrlbIEMW3UqSnwXNPolhzNtiuJryislAOW7tu1mPGP_HRI/s320/IMG_5495.HEIC" width="240" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGgm1FaICyE2rWC76zFVatcpHfKSGEzoHQD88DwgPDyhl2KWDH9bkhU9hTT693D3kJvuyChVNUuG9bk50f5oVwK_5XjJBmLI0zdRp6HWqtTsc63ZVBRRqH6pOjF_12D16puEERE31FS_5F2On4k9M9g0ZOZFsX4O55y5rlAMUJHGzMYZwV5GG60Sm1Z1c" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="601" data-original-width="988" height="195" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGgm1FaICyE2rWC76zFVatcpHfKSGEzoHQD88DwgPDyhl2KWDH9bkhU9hTT693D3kJvuyChVNUuG9bk50f5oVwK_5XjJBmLI0zdRp6HWqtTsc63ZVBRRqH6pOjF_12D16puEERE31FS_5F2On4k9M9g0ZOZFsX4O55y5rlAMUJHGzMYZwV5GG60Sm1Z1c" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_qV5HZCoeX5rgHwsTHLM90r6EEW0k0YNNXsL_MaEVBDxCxX0T1N98igXnwA4grDIOFrLt2LO2WBCt5Vel62yXMFCiczjyalqBX_FHaHzeXke1R4w2Yyo1UbQBlVCgW-NIg3HAv_nwMLebBG0LrMROcFHccVXThdyMxvag8I0QW-Oqgp68BCQD-vq1dLU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_qV5HZCoeX5rgHwsTHLM90r6EEW0k0YNNXsL_MaEVBDxCxX0T1N98igXnwA4grDIOFrLt2LO2WBCt5Vel62yXMFCiczjyalqBX_FHaHzeXke1R4w2Yyo1UbQBlVCgW-NIg3HAv_nwMLebBG0LrMROcFHccVXThdyMxvag8I0QW-Oqgp68BCQD-vq1dLU" width="180" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFjn_WO_WPck_7ybLx8rkk9fSBo3cwj6BHqlZDw3iq_BdLIWEKEWMcr278kcgsKdiMSLKnoKgezA8l0o5FANUh7pnA6LY_ithn5wMnBNYMcJlFC1usOuWEoyQ2ZDrgr8KiH4-AOetVpI1NqH5fQtc7o82l71q_Qakz_ZySh3nD9L96G7MxYOr8swvNjo/s4032/IMG_5912.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFjn_WO_WPck_7ybLx8rkk9fSBo3cwj6BHqlZDw3iq_BdLIWEKEWMcr278kcgsKdiMSLKnoKgezA8l0o5FANUh7pnA6LY_ithn5wMnBNYMcJlFC1usOuWEoyQ2ZDrgr8KiH4-AOetVpI1NqH5fQtc7o82l71q_Qakz_ZySh3nD9L96G7MxYOr8swvNjo/s320/IMG_5912.HEIC" width="320" /></a></div></div>Like I've said in previous posts, Middle's curiosity about new recipes has led us to some new favorites. Both of my younger daughters really like the show "Bluey" (Disney+) and I find the family & sibling dynamics very relatable - definitely written by a parent. In one episode, the sisters want to eat a pavlova so we talked about what a pavlova is and found a recipe to try. <div><br /></div><div>A pavlova is (from the bottom up), a layer of meringue, whipped cream, fruit, and sauce. The first time through, there was a bit of a learning curve. Middle learned why you use three bowls to separate egg whites, what "firm peaks" look like in a meringue, how to fold other things into your meringue, and how she prefers to have the meringues shaped. The second time through, she did it 100% on her own with awesome results. We just separated eggs for our third time making this recipe. </div><div><br /></div><div>It's delicious . . . we all loved it and it's actually a really simple concept with ordinary ingredients. The contrast of textures is particularly enjoyable, in my opinion.</div><div><br /></div><div><i>Recipe notes</i>: This whole process takes awhile - I didn't initially comprehend the part where it just sits in your warm oven for a long time. Our first time, the meringue was still a little gooey in the center so depending on your oven, you may want to increase the temperature to 200 degrees. The sauce yields quite a bit so you will have leftovers. You can add sugar to sweeten your whipped cream, but we liked it with just some vanilla as a contrast to the sweet meringue and sweet sauce. Any kind of berries will work on top - use what you like!</div><div><br /></div><div><b>Pavlova</b> (serves 4)</div><div>adapted from Ina Garten</div><div><br /></div><div><u>First, make the sauce</u>:</div><div><br /></div><div>1 half pint fresh raspberries</div><div>1/2 cup seedless raspberry jam</div><div>1/4 cup sugar</div><div>1 T cointreau or framboise (optional)</div><div><br /></div><div>Place the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil. Lower the heat and simmer for 4 minutes. Add the liquer if using and stir for about 1 minute more. Pour this mixture into a food processor or blender and add the jam. Process until smooth and then chill in the refrigerator until you're ready to assemble the pavlova.</div><div><br /></div><div><u>Then, make the meringue</u>:</div><div><br /></div><div>4 extra large egg whites, room temperature</div><div>pinch kosher salt</div><div>1 cup white sugar</div><div>2 tsp. cornstarch</div><div>1 tsp. white wine vinegar</div><div>1/2 tsp. vanilla extract</div><div><br /></div><div>Preheat oven to 180 degrees. Place a piece of parchment paper on a sheet pan.</div><div><br /></div><div>Place your egg whites and salt in the bowl of an electric mixer and using the whisk attachment, beat on high speed until firm, about 1 minute. With the mixer on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2-3 more minutes.</div><div><br /></div><div>Remove the bowl from the mixer and sift the cornstarch over the beaten egg whites. Then, add the vinegar and vanilla and fold lightly with a spatula.</div><div><br /></div><div>Pile the meringue in the middle of the parchment paper and smooth it into a disk, approximately 9 inches. We also sometimes make 5 or 6 small discs for individual meringues. You want the top to be somewhat smooth and flat.</div><div><br /></div><div>Bake for 1.5 hours. Turn off the oven, keeping the oven door closed, and allow it to cool completely in the oven, about 1-1.5 hours. It should be crisp on the outside and soft on the inside.</div><div><br /></div><div><u>When you're ready to eat, make the whipped cream & assemble</u>:</div><div><br /></div><div>Whip 1 cup of cold heavy whipping cream in the bowl of a mixer with the whisk attachment or with a hand mixer. When it starts to thicken, add 1 teaspoon of vanilla and beat until firm.</div><div><br /></div><div>Spread the whipped cream on the meringue, top with berries and drizzle with the raspberry sauce.<br /> <p></p></div>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-15037139631915658262024-02-01T08:55:00.000-08:002024-02-01T08:55:39.645-08:00Chicken Tikka Masala<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirndF5L2PqF4mg6khzqA38VF8YpimmoKjjVCZbE5cYoHMBqas347tBmgrjRIWTlO5Ikv3RXC1ht3zN86TpwKkVi6opLCgHpE_LlcE4XxT4jlQ5IlISPxiO2a_zZd5Qjx6ZgtXwmfzSC8lIO2Mvc2gqj874SDgql62b6XJ0j02ik1u_rm-m-BiYLj-YoYM/s4032/IMG_4942%202.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirndF5L2PqF4mg6khzqA38VF8YpimmoKjjVCZbE5cYoHMBqas347tBmgrjRIWTlO5Ikv3RXC1ht3zN86TpwKkVi6opLCgHpE_LlcE4XxT4jlQ5IlISPxiO2a_zZd5Qjx6ZgtXwmfzSC8lIO2Mvc2gqj874SDgql62b6XJ0j02ik1u_rm-m-BiYLj-YoYM/s320/IMG_4942%202.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bIZ6CJ62vkQjBIbE_UXbfNV_Ju5w6qk9GePexhHiJi8lYIW8rTZ1d1kgvKplTnxsuYY8iwL_x0FrB2yfKqera2MwqQ-aXDpEYsVJDgYaBw1whttaZ6ftIXU-aH0ipZLVBIMw9kZyCBEfLgyAhdp9YrJV8IGha2NCRVie5hVWSWL7rGZWnL7u_eStF1M/s4032/IMG_4943.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bIZ6CJ62vkQjBIbE_UXbfNV_Ju5w6qk9GePexhHiJi8lYIW8rTZ1d1kgvKplTnxsuYY8iwL_x0FrB2yfKqera2MwqQ-aXDpEYsVJDgYaBw1whttaZ6ftIXU-aH0ipZLVBIMw9kZyCBEfLgyAhdp9YrJV8IGha2NCRVie5hVWSWL7rGZWnL7u_eStF1M/s320/IMG_4943.HEIC" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Curry is something my whole family agrees on and enjoys. I really like the yellow curry simmer sauce in a bottle from Trader Joe's for an easy weeknight dinner (I add cooked chicken & a can of chickpeas and serve it over rice with some cilantro on top) but I wanted to make a tikka masala as something a little different. I'm glad I tried this recipe - it was a hit. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I haven't made my own curry paste before and I liked the flavor of this one a lot - it was super easy and I made a couple of recipes with it (used it in a Thai soup as well). You can make that ahead of time and then add it to the marinade & curry sauce in this recipe and it will last for awhile in the refrigerator.</div><br /><div><span style="font-family: inherit;"><b>Chicken Tikka Masala </b>(serves 4-6)</span></div><div><span style="font-family: inherit;">recipe from Half-baked Harvest</span></div><div><u style="caret-color: rgb(45, 45, 43); color: #2d2d2b; font-size: 1em;"><span style="font-family: inherit;"><br /></span></u></div><div><u style="caret-color: rgb(45, 45, 43); color: #2d2d2b; font-size: 1em;"><span style="font-family: inherit;">Chicken</span></u></div><div><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px; text-align: left;"><p style="text-align: left;"></p><p style="text-align: left;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; scroll-margin-top: 200px;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; scroll-margin-top: 200px;">pounds boneless skinless chicken breast, cut into chunks</span> </span></p><p style="text-align: left;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; scroll-margin-top: 200px;">½</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; scroll-margin-top: 200px;">cup plain Greek yogurt (whole milk)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; scroll-margin-top: 200px;"><a class="wprm-recipe-ingredient-link noskimlinks norewrite" href="https://goto.target.com/c/2773249/81938/2092?subid1=58c18d1bf051050f829e3c0b&subid2=https%3A%2F%2Fwww.halfbakedharvest.com%2Fchicken-tikka-masala%2F&sharedid=Half%20Baked%20Harvest&subid3=https%3A%2F%2Fwww.target.com%2Fp%2Ffage-total-5-milkfat-plain-greek-yogurt-5-3oz%2F-%2FA-49180115&u=https%3A%2F%2Fwww.target.com%2Fp%2Ffage-total-5-milkfat-plain-greek-yogurt-5-3oz%2F-%2FA-49180115#donotlink" rel="nofollow" style="box-sizing: border-box; color: #5f5e4a; scroll-margin-top: 200px; transition: all 0.1s ease-in-out 0s;" target="_blank">full-fat plain Greek yogurt</a></span><br /><input aria-label=" 1 can (14 ounce) full-fat unsweetened coconut milk" class="wprm-checkbox" id="wprm-checkbox-11" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); color: #555555; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; scroll-margin-top: 200px;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; scroll-margin-top: 200px;">can (14 ounce) unsweetened coconut milk (not "lite")</span><br /><input aria-label=" 1 can (6 ounce) tomato paste" class="wprm-checkbox" id="wprm-checkbox-12" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); color: #555555; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; scroll-margin-top: 200px;">6 oz tomato paste</span><br /><input aria-label=" ¼ cup cilantro, chopped" class="wprm-checkbox" id="wprm-checkbox-13" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); color: #555555; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; scroll-margin-top: 200px;">¼</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; scroll-margin-top: 200px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; scroll-margin-top: 200px;"><a class="wprm-recipe-ingredient-link noskimlinks norewrite" href="https://goto.target.com/c/2773249/81938/2092?subid1=58c18d1bf051050f829e3c0b&subid2=https%3A%2F%2Fwww.halfbakedharvest.com%2Fchicken-tikka-masala%2F&sharedid=Half%20Baked%20Harvest&subid3=https%3A%2F%2Fwww.target.com%2Fp%2Fcilantro-bunch-each%2F-%2FA-15006468&u=https%3A%2F%2Fwww.target.com%2Fp%2Fcilantro-bunch-each%2F-%2FA-15006468#donotlink" rel="nofollow" style="box-sizing: border-box; color: #5f5e4a; scroll-margin-top: 200px; transition: all 0.1s ease-in-out 0s;" target="_blank">c</a>hopped cilantro</span><br /><input aria-label=" 3 cups cooked rice, for serving" class="wprm-checkbox" id="wprm-checkbox-14" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); color: #555555; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br />Cooked rice (for serving)</span></p><p></p><p style="text-align: left;"><span style="font-family: inherit;">Curry paste (recipe below or you can use store-bought yellow curry)<br /></span></p></div></div><p style="text-align: left;"><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="background-color: white; caret-color: rgb(45, 45, 43); color: #2d2d2b;"><span style="font-family: inherit;">In a gallon-size zip-top bag, combine 2 </span>tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate up to overnight.</span></p><p style="text-align: left;"></p><p style="text-align: left;"><span class="p1" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; display: block; scroll-margin-top: 200px;">Heat a large, high-sided skillet over medium heat. Add ¼ cup to 1/2 cup (your preference) of the curry paste and cook until fragrant, about 1 minute. Stir in the chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.</span></p><div class="wprm-spacer" style="background-position: 0px 0px; box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; font-family: -apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif; height: 10px; line-height: 0; scroll-margin-top: 200px; width: 619px;"></div><span class="p1" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; display: block; scroll-margin-top: 200px;">Stir in the cilantro and serve the chicken over rice.</span><span class="p1" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; display: block; scroll-margin-top: 200px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em; scroll-margin-top: 200px;"><br /></span></span><span class="p1" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; display: block; scroll-margin-top: 200px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em; scroll-margin-top: 200px;"><br /></span></span><span class="p1" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; display: block; scroll-margin-top: 200px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em; scroll-margin-top: 200px;"><u>To make your own curry paste</u>:</span></span><span class="p1" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; display: block; scroll-margin-top: 200px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em; scroll-margin-top: 200px;"><br /></span></span><span class="p1" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; display: block; scroll-margin-top: 200px;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em; scroll-margin-top: 200px;">1</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em; scroll-margin-top: 200px;">medium yellow onion, quartered</span></span><p></p><p></p><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; font-family: -apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif; font-size: 18px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; scroll-margin-top: 200px;"></ul><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; font-family: -apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif; font-size: 18px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; scroll-margin-top: 200px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 8px 0px 0px 32px; padding: 0px; position: relative; scroll-margin-top: 200px;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; scroll-margin-top: 200px; top: 0.25em;"><input aria-label=" 1 shallot, halved" class="wprm-checkbox" id="wprm-checkbox-1" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); color: #555555; font-family: inherit; font-size: 18px; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /></span></li></ul><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; font-family: -apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif; font-size: 18px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; scroll-margin-top: 200px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; list-style-type: none; margin: 8px 0px 0px 32px; padding: 0px; position: relative; scroll-margin-top: 200px;"><span class="wprm-checkbox-container" style="box-sizing: border-box; display: inline-block; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; scroll-margin-top: 200px; top: 0.25em;"><label class="wprm-checkbox-label" style="box-sizing: border-box; display: inline; left: 0px; margin: 0px; padding-left: 26px; position: relative; scroll-margin-top: 200px;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow: hidden; padding: 0px; position: absolute; scroll-margin-top: 200px; width: 1px; word-wrap: normal;">▢</span></label></span></li></ul><p style="text-align: left;"><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">1</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">shallot, halved<br /></span><input aria-label=" 6 cloves garlic" class="wprm-checkbox" id="wprm-checkbox-2" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); caret-color: rgb(45, 45, 43); color: #555555; font-family: inherit; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">6</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">cloves garlic</span></p><p style="text-align: left;"><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">2</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">(1-inch) pieces</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">fresh ginger, peeled<br /></span><input aria-label=" 3 tablespoons garam masala" class="wprm-checkbox" id="wprm-checkbox-4" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); caret-color: rgb(45, 45, 43); color: #555555; font-family: inherit; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">3</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">tablespoons garam masala</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;"><a class="wprm-recipe-ingredient-link" href="http://l.thrv.me/HBH1940-frontier-natural-products-garam-" rel="nofollow" style="box-sizing: border-box; color: #5f5e4a; scroll-margin-top: 200px; transition: all 0.1s ease-in-out 0s;" target="_blank"><br /></a></span><input aria-label=" 2 teaspoons ground turmeric" class="wprm-checkbox" id="wprm-checkbox-5" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); caret-color: rgb(45, 45, 43); color: #555555; font-family: inherit; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">2</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">teaspoons ground turmeric</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;"><a class="wprm-recipe-ingredient-link" href="http://l.thrv.me/HBH6027-thrive-market-turmeric-powder" rel="nofollow" style="box-sizing: border-box; color: #5f5e4a; scroll-margin-top: 200px; transition: all 0.1s ease-in-out 0s;" target="_blank"><br /></a></span><input aria-label=" 2 teaspoons kosher salt" class="wprm-checkbox" id="wprm-checkbox-6" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); caret-color: rgb(45, 45, 43); color: #555555; font-family: inherit; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">2</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">teaspoons salt</span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;"><a class="wprm-recipe-ingredient-link noskimlinks norewrite" href="https://goto.target.com/c/2773249/81938/2092?subid1=58c18d1bf051050f829e3c0b&subid2=https%3A%2F%2Fwww.halfbakedharvest.com%2Fchicken-tikka-masala%2F&sharedid=Half%20Baked%20Harvest&subid3=https%3A%2F%2Fwww.target.com%2Fp%2Fmorton-coarse-kosher-salt-16oz%2F-%2FA-13170448&u=https%3A%2F%2Fwww.target.com%2Fp%2Fmorton-coarse-kosher-salt-16oz%2F-%2FA-13170448#donotlink" rel="nofollow" style="box-sizing: border-box; color: #5f5e4a; scroll-margin-top: 200px; transition: all 0.1s ease-in-out 0s;" target="_blank"><br /></a></span><input aria-label=" 1 teaspoon crushed red pepper flakes" class="wprm-checkbox" id="wprm-checkbox-7" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); caret-color: rgb(45, 45, 43); color: #555555; font-family: inherit; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">1</span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;"> </span><span class="wprm-recipe-ingredient-unit" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">teaspoon crushed red pepper flakes</span><span class="wprm-recipe-ingredient-name" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;"><a class="wprm-recipe-ingredient-link" href="http://l.thrv.me/HBH4991-simply-organic-crushed-red-peppe" rel="nofollow" style="box-sizing: border-box; color: #5f5e4a; scroll-margin-top: 200px; transition: all 0.1s ease-in-out 0s;" target="_blank"><br /></a></span><input aria-label=" Zest of 1 lemon" class="wprm-checkbox" id="wprm-checkbox-8" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 1px solid rgb(189, 189, 189); caret-color: rgb(45, 45, 43); color: #555555; font-family: inherit; line-height: 24px; margin: 0px; opacity: 0; overflow: visible; padding: 0px; scroll-margin-top: 200px; width: 16px;" type="checkbox" /><br /><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="caret-color: rgb(45, 45, 43); color: #2d2d2b;">Zest of 1 lemon</span></p><p style="text-align: left;"><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;"></span></p><p><span class="p1" face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; display: block; scroll-margin-top: 200px;"></span></p><p><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="box-sizing: border-box; caret-color: rgb(45, 45, 43); color: #2d2d2b; scroll-margin-top: 200px;">To make the curry paste. </span><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="background-color: white; caret-color: rgb(45, 45, 43); color: #2d2d2b;">In a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Pulse until a smooth paste forms, about 1 minute. You can store this in the refrigerator for about a month.</span></p><div><span face="-apple-system, BlinkMacSystemFont, "avenir next", avenir, "segoe ui", "helvetica neue", helvetica, Ubuntu, roboto, noto, arial, sans-serif" style="background-color: #f7f6f3; caret-color: rgb(45, 45, 43); color: #2d2d2b;"><br /></span></div>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-57296753181743072502023-12-15T09:57:00.000-08:002023-12-15T09:57:41.275-08:00Peach Galette<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebKnFQGo7Y0fXpXTUDOXQ01ReRnLqdr2eHGwy510VsmxBRx_WoYsAC9LsdzGyzkDhfemJr7RVCYXrIaduiBUBC1Y8lFmCb4jrNZaTbIe63Ryi6QRuZu8ZsjttTQ-VPvlu9q6GuOgJjauoqAa5l5ioiqVhO1aCAlXIVuecSH63iS7MJD5G11M2lx2ZqVc/s320/IMG_8047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebKnFQGo7Y0fXpXTUDOXQ01ReRnLqdr2eHGwy510VsmxBRx_WoYsAC9LsdzGyzkDhfemJr7RVCYXrIaduiBUBC1Y8lFmCb4jrNZaTbIe63Ryi6QRuZu8ZsjttTQ-VPvlu9q6GuOgJjauoqAa5l5ioiqVhO1aCAlXIVuecSH63iS7MJD5G11M2lx2ZqVc/s1600/IMG_8047.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gpSJArclJNIb6ZYDWtV7Y8kj17EfjGqngnamDIr9FlW7hUwgy7ftqiVZyNfyzXxxIz7DDUFNx4a_UXvmIOhHql9WYS7fpFNelpVrmeUL5b8yYRuBQ0jD5IgdkYNckFoNd1Pf8GgKu7dtwLZs0G2R37K1DaRZ0JBj3B9OqvbCNiNx5CrCWyxvdrefNXQ/s320/IMG_4871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gpSJArclJNIb6ZYDWtV7Y8kj17EfjGqngnamDIr9FlW7hUwgy7ftqiVZyNfyzXxxIz7DDUFNx4a_UXvmIOhHql9WYS7fpFNelpVrmeUL5b8yYRuBQ0jD5IgdkYNckFoNd1Pf8GgKu7dtwLZs0G2R37K1DaRZ0JBj3B9OqvbCNiNx5CrCWyxvdrefNXQ/s320/IMG_4871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gpSJArclJNIb6ZYDWtV7Y8kj17EfjGqngnamDIr9FlW7hUwgy7ftqiVZyNfyzXxxIz7DDUFNx4a_UXvmIOhHql9WYS7fpFNelpVrmeUL5b8yYRuBQ0jD5IgdkYNckFoNd1Pf8GgKu7dtwLZs0G2R37K1DaRZ0JBj3B9OqvbCNiNx5CrCWyxvdrefNXQ/s320/IMG_4871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrteJKoufZKsBaIrBvUKgGEGTAV6MwmYjsE_dyleYR_E6X-lOSHTsliHSem6QOl1tt5MhCzNfnLbk3oNdPwivtZf-nX1IhcH9pTUKj7tYa2Y4BuKEMdzCMrdJ0rEbSvzo2TFmytRikyKwmd8noHy_coogKsubmMpmC6BYjsNbj6_dDLuKSERd1Rtwj6wY/s320/IMG_4394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrteJKoufZKsBaIrBvUKgGEGTAV6MwmYjsE_dyleYR_E6X-lOSHTsliHSem6QOl1tt5MhCzNfnLbk3oNdPwivtZf-nX1IhcH9pTUKj7tYa2Y4BuKEMdzCMrdJ0rEbSvzo2TFmytRikyKwmd8noHy_coogKsubmMpmC6BYjsNbj6_dDLuKSERd1Rtwj6wY/s1600/IMG_4394.jpg" width="240" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gpSJArclJNIb6ZYDWtV7Y8kj17EfjGqngnamDIr9FlW7hUwgy7ftqiVZyNfyzXxxIz7DDUFNx4a_UXvmIOhHql9WYS7fpFNelpVrmeUL5b8yYRuBQ0jD5IgdkYNckFoNd1Pf8GgKu7dtwLZs0G2R37K1DaRZ0JBj3B9OqvbCNiNx5CrCWyxvdrefNXQ/s320/IMG_4871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gpSJArclJNIb6ZYDWtV7Y8kj17EfjGqngnamDIr9FlW7hUwgy7ftqiVZyNfyzXxxIz7DDUFNx4a_UXvmIOhHql9WYS7fpFNelpVrmeUL5b8yYRuBQ0jD5IgdkYNckFoNd1Pf8GgKu7dtwLZs0G2R37K1DaRZ0JBj3B9OqvbCNiNx5CrCWyxvdrefNXQ/s320/IMG_4871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gpSJArclJNIb6ZYDWtV7Y8kj17EfjGqngnamDIr9FlW7hUwgy7ftqiVZyNfyzXxxIz7DDUFNx4a_UXvmIOhHql9WYS7fpFNelpVrmeUL5b8yYRuBQ0jD5IgdkYNckFoNd1Pf8GgKu7dtwLZs0G2R37K1DaRZ0JBj3B9OqvbCNiNx5CrCWyxvdrefNXQ/s320/IMG_4871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">This girl . . . she keeps growing (one inch in the last month) and I love this age with the juxtaposition of almost adultlike abilities, childlike humor, and a body somewhere in the middle. She has the best sense of humor and is always cooking up something new. Her obsession with slime continues so I see remnants of her slime experiments in the garage sink but sometimes she channels that energy into things we can eat. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">She tried to make homemade boba for her cross country team and rolling all those little boba balls was incredibly tedious and time consuming but she stuck with it. The end result disappointed her a little because she didn't realize the right way to make it ahead of time and serve it later, but I love that she had a vision and tried to make it happen.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN16mlmm4moIy28VBZyTzk3r2iNzP5n2EBlEwOp_530WfH1WIOqM0lqapivJtGnLQEpHEqvUlRsHtOXNARaSS1YD_2ZNgynAN2M8GJSmeHWbaaxcu2E3xfIhokhujZW6p6rsGAACIdCDTRSuUC1gG7QNTDpTpYEuSjwuD_n6MDWRDNgjPqPBoE8Th8cfk/s320/IMG_4873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN16mlmm4moIy28VBZyTzk3r2iNzP5n2EBlEwOp_530WfH1WIOqM0lqapivJtGnLQEpHEqvUlRsHtOXNARaSS1YD_2ZNgynAN2M8GJSmeHWbaaxcu2E3xfIhokhujZW6p6rsGAACIdCDTRSuUC1gG7QNTDpTpYEuSjwuD_n6MDWRDNgjPqPBoE8Th8cfk/s1600/IMG_4873.jpg" width="240" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlQUzC_yLBPciuzXLXLbvPIyy84jq9EWd7829JWoh1DORcRrIiRLbhYZMkrAh9YSA4ZJPe8BFcMaXM2mcKX6IWNWQ3WMMa3vXiuGIN0KUNe8mcr0I-qKnwJYKsgwtgbJx5uWYslnN3Xzo1W5tkMq5PodGQ699R-UHpE0744ol0A6SYJZG91sJihcd1fg/s320/IMG_4871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlQUzC_yLBPciuzXLXLbvPIyy84jq9EWd7829JWoh1DORcRrIiRLbhYZMkrAh9YSA4ZJPe8BFcMaXM2mcKX6IWNWQ3WMMa3vXiuGIN0KUNe8mcr0I-qKnwJYKsgwtgbJx5uWYslnN3Xzo1W5tkMq5PodGQ699R-UHpE0744ol0A6SYJZG91sJihcd1fg/s1600/IMG_4871.jpg" width="240" /></a></div></div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #0000ee;"><span style="caret-color: rgb(0, 0, 238);"><u><br /></u></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">One day in September, my friend traded me some late season peaches for fruit from my mother in law's farm and Middle immediately wanted to make a peach pie. This turned out amazing and she did it all. I like the style of galette because it's a lot less fussy than other pies with the same delicious taste.</span></div><div class="separator" style="clear: both; text-align: justify;"><div style="text-align: left;"><br /></div><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrju7eY5ycqlcRDXe8vgBZHLw9abKu9YzfL1NClZS_DJac-frtGr-fTj6PpSd42s1QYdm2RNvpdYt8JubyBaA6bobYabAEMsH2pQ2AgAn37fGqjYN3UL9QLIPAEwOkMBCiIJnf3GY2y6PX8trq412UBURLSI9hY-XbREchkqG2ij-n5_hOpFxVKiFLqwU/s640/IMG_4052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrju7eY5ycqlcRDXe8vgBZHLw9abKu9YzfL1NClZS_DJac-frtGr-fTj6PpSd42s1QYdm2RNvpdYt8JubyBaA6bobYabAEMsH2pQ2AgAn37fGqjYN3UL9QLIPAEwOkMBCiIJnf3GY2y6PX8trq412UBURLSI9hY-XbREchkqG2ij-n5_hOpFxVKiFLqwU/s320/IMG_4052.jpg" width="320" /></a></div></span></div><p><b>Peach Galette</b></p><div style="text-align: left;">1 pie crust (your favorite recipe or a premade one)<br />3-4 peaches<br />1/2 tsp vanilla extract<br />1 T lemon juice<br />2 T cornstarch<br />1/3 cup white sugar<br />1/3 cup brown sugar<br />1/8 tsp cinnamon<br />3/4 cup water</div><p style="text-align: left;">Wash and slice your peaches and set aside.</p><p>In a large saucepan, combine the vanilla extract, lemon juice, cornstarch, sugar, cinnamon, and water. Bring it to a boil and stir it frequently until it starts to thicken - about 2-3 minutes.</p><p>Add the peaches to the mixture and stir to completely coat. Let it simmer for about 5 minutes. You want the peaches to soften but not become mushy. If your peaches start out firm, this may take slightly longer. If your peaches start out really soft, this may be less than the 5 minutes.</p><p>Roll out your dough into a big circle and place the peach filling in the center, leaving about 2 inches of dough all around the edges. Fold the edges in, leaving the center exposed. Brush the edges with the beaten egg (add maybe 1/2 T water to the beaten egg), and sprinkle with a little sugar.</p><p>Bake at 325 degrees for 30-40 minutes or until the filling is bubbly and the pie crust is cooked.</p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-10580783064438345352023-11-29T13:17:00.000-08:002024-02-01T09:04:32.886-08:00Fall Update<p></p><p style="text-align: left;"></p><div style="text-align: left;"><span style="font-family: inherit;">It's been a busy, fun-filled fall for our crew. Here are some highlights & what we've been up to. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSftYZuU6SBBs08roT8AGLAJaHRZp_iLgvAevnzKCYEBYvhNHiMBl1IdJrkkmHipKn2SNtc5PuCiJgwfvhHqV7ZDlYmSlS9_ImgQPY3G8SCWWnrgR0toU4uGwevVo0Cnf1dsRZtomzTHAHGuMKBRztH3imrJRrW-mGAAuBHqB1JyGGrx53kb4X-k-JWU/s4032/IMG_3984.HEIC" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSftYZuU6SBBs08roT8AGLAJaHRZp_iLgvAevnzKCYEBYvhNHiMBl1IdJrkkmHipKn2SNtc5PuCiJgwfvhHqV7ZDlYmSlS9_ImgQPY3G8SCWWnrgR0toU4uGwevVo0Cnf1dsRZtomzTHAHGuMKBRztH3imrJRrW-mGAAuBHqB1JyGGrx53kb4X-k-JWU/s320/IMG_3984.HEIC" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">National Charity League - volunteering & cultural events with Big & Middle</span></td></tr></tbody></table><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG4fViyU-YINl6d-hb4vXpQ-zp6QkriAFenn6kdeS5HBNj72DowtI7OQYBScGb8r5IPkRkJQ7JTOLG6NzDAvnP9zANMWXv9Am36OxptfFkjhoGbTrtVo9_4aod0btz-cr51L4btk-tvVGgJ10YtZv9YluXn8ywkOUPKjqBmoRWvpFxWQrZ1VM6DFfRbE/s4032/IMG_3996.HEIC" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG4fViyU-YINl6d-hb4vXpQ-zp6QkriAFenn6kdeS5HBNj72DowtI7OQYBScGb8r5IPkRkJQ7JTOLG6NzDAvnP9zANMWXv9Am36OxptfFkjhoGbTrtVo9_4aod0btz-cr51L4btk-tvVGgJ10YtZv9YluXn8ywkOUPKjqBmoRWvpFxWQrZ1VM6DFfRbE/s320/IMG_3996.HEIC" width="320" /></span></a></p></td></tr><tr><td class="tr-caption" style="text-align: center;"><p><span style="font-family: inherit;">Substitute teaching at the middle school and high school (mostly to hang out with my kids)</span></p></td></tr></tbody></table><span style="font-family: inherit;"><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85USak-p-BSRNEqvgvf6d5xpyZ5sI_heTEP6OgM1-fl4tX_Ysv27ALj6ZIqisRIDebkJlwA1u2P8dPzz7M3s75udorzC0pteGfUwsJRWAFJkJWHutZoEM0zlCz-RjjYOHLiI9ZDpvhuMb9jP88L0ymiP5wKzj7Iw21MNNlUKQ_4Rygd8ydhyphenhyphenADujqLjQ/s4032/IMG_4208.HEIC" style="font-family: inherit; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85USak-p-BSRNEqvgvf6d5xpyZ5sI_heTEP6OgM1-fl4tX_Ysv27ALj6ZIqisRIDebkJlwA1u2P8dPzz7M3s75udorzC0pteGfUwsJRWAFJkJWHutZoEM0zlCz-RjjYOHLiI9ZDpvhuMb9jP88L0ymiP5wKzj7Iw21MNNlUKQ_4Rygd8ydhyphenhyphenADujqLjQ/s320/IMG_4208.HEIC" width="240" /></a></div></span><p></p><p style="text-align: left;"></p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><div><span style="font-family: inherit;">Going to all the assemblies & field trips - Little was Molly Pitcher in Walk Through the American Revolution</span></div></td></tr></tbody></table><p></p><span style="font-family: inherit;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjor7yj_69h5q65D97qqLCb-J8e8HWyAiUxB6kBBcoA4PY5vPEIFaoPi_5NIaoeXvvMGV9EnBYPjKO7o68VxO6HCjFZzMels3FR5d72UMMIVVmBv8eghZ4u7MdrACGPWvdDFTXNMyazhe6ZHKqbMHxNO9Git3MSj3PSSE2Z2ObQ-EG6bd9hyphenhyphennOpoTqeBbs/s4032/IMG_4069.HEIC" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjor7yj_69h5q65D97qqLCb-J8e8HWyAiUxB6kBBcoA4PY5vPEIFaoPi_5NIaoeXvvMGV9EnBYPjKO7o68VxO6HCjFZzMels3FR5d72UMMIVVmBv8eghZ4u7MdrACGPWvdDFTXNMyazhe6ZHKqbMHxNO9Git3MSj3PSSE2Z2ObQ-EG6bd9hyphenhyphennOpoTqeBbs/s320/IMG_4069.HEIC" width="240" /></span></a></p></td></tr><tr><td class="tr-caption" style="text-align: center;"><div><span style="font-family: inherit;">Spectating all the fall sports . . . Middle did awesome as the number 1 runner on her middle school cross country team and team MVP.</span></div></td></tr></tbody></table><span style="font-family: inherit;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-xSCKXSkVqzeJzZgK7TKjDWKpdV1Jow0twKt492hvAtx6rDp5-HKUqiMQG3DCmvLHzdlV-3dWe5gDnXAWW3fUnoY9Eptwr0d6T1JiTUI55g6Km4-RuJbPEwqNFxx9-StrTziWvlG5967OfbBQAG5lZnOCyZP8GUdLBF97wA7vlX9yTMRaOyM9PgQHcU/s4032/IMG_4182.HEIC" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-xSCKXSkVqzeJzZgK7TKjDWKpdV1Jow0twKt492hvAtx6rDp5-HKUqiMQG3DCmvLHzdlV-3dWe5gDnXAWW3fUnoY9Eptwr0d6T1JiTUI55g6Km4-RuJbPEwqNFxx9-StrTziWvlG5967OfbBQAG5lZnOCyZP8GUdLBF97wA7vlX9yTMRaOyM9PgQHcU/s320/IMG_4182.HEIC" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div><span style="font-family: inherit;">Little continued gymnastics and joined the Running Club that I started this fall. I think maybe I'm having the most fun out of all these awesome kids.</span></div></td></tr></tbody></table><span style="font-family: inherit;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyftWW8U5Xu925izUzG2Tv1XBYXndJyl4INCzw7Htlf-USl4X727Q3pntwRsZvbjQMaxjQeyoSujzx6RshDYYZuqQupqw6oraSQ5_SFpbgrzubyeg4_Ae8Y5RWwE-aBbce1GwOiGXXAAJSvG8P0lZG9C0cXxnnNvvMW9tB_QCMZSFMxI1T-eVesRCbQG4/s4032/IMG_4904.HEIC" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyftWW8U5Xu925izUzG2Tv1XBYXndJyl4INCzw7Htlf-USl4X727Q3pntwRsZvbjQMaxjQeyoSujzx6RshDYYZuqQupqw6oraSQ5_SFpbgrzubyeg4_Ae8Y5RWwE-aBbce1GwOiGXXAAJSvG8P0lZG9C0cXxnnNvvMW9tB_QCMZSFMxI1T-eVesRCbQG4/s320/IMG_4904.HEIC" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div><span style="font-family: inherit;">Big & her tennis team went to CIF semi-finals and had a great season - I loved every minute of living vicariously through her tennis team matches.</span></div><div><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">I wanted to share a versatile recipe / cooking method for fish. The idea came from Half Baked Harvest and I've made it with both salmon and halibut. One key for success is to make sure your fish filets are all similar in size / thickness so they cook evenly since it's hard to check on them when they are wrapped in the parchment packets. You can substitute the packet ingredients - I have made them with shredded Brussels sprouts on the bottom instead of the thinly sliced potatoes. Your picky eaters can even customize their own packets with what they prefer to eat. I think the addition of the feta, dill & arugula at the end really make the dish delicious.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7lG717s-TJEl2n4IB9iV9V4kCqO5q4vGtXzRCMbktcGEzRM0kzYA98LNWY1CXZwRFmvTUJtoQKIAmDnuDlV9QDJkd_TrMwxyPXhI4mqRW7TKD_7zahErLttbPNaO-4v2ewUCrDr_ZUKqd8B2taDicbZ1fsLyK-lsKc35MSZUtKnrruTX04GnWp0tFd8/s4032/IMG_8629.HEIC" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7lG717s-TJEl2n4IB9iV9V4kCqO5q4vGtXzRCMbktcGEzRM0kzYA98LNWY1CXZwRFmvTUJtoQKIAmDnuDlV9QDJkd_TrMwxyPXhI4mqRW7TKD_7zahErLttbPNaO-4v2ewUCrDr_ZUKqd8B2taDicbZ1fsLyK-lsKc35MSZUtKnrruTX04GnWp0tFd8/s320/IMG_8629.HEIC" width="320" /></span></a></div></div><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2mJ0QcnloYo-2Z42NY16eKLB32_5bSxDZGnwaty5lHxwmtNmrbZQc42deX92Zm3tl2qE1S-N21zF0cPCTjWiWWIp9NA-hYHcQmLI8oDQ6C0fTK9-Yzb0h1VWURtWOGCJGRMxxLGDTdNgNj6ShT15PxYZ57UJjgFtDTK-UmIbwdY9YK768W62nUOlx9Y/s4032/IMG_8628.HEIC" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2mJ0QcnloYo-2Z42NY16eKLB32_5bSxDZGnwaty5lHxwmtNmrbZQc42deX92Zm3tl2qE1S-N21zF0cPCTjWiWWIp9NA-hYHcQmLI8oDQ6C0fTK9-Yzb0h1VWURtWOGCJGRMxxLGDTdNgNj6ShT15PxYZ57UJjgFtDTK-UmIbwdY9YK768W62nUOlx9Y/s320/IMG_8628.HEIC" width="240" /></span></a></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><h4 style="text-align: left;"><b><span style="font-family: inherit;">Baked Fish in Parchment Paper (serves 4)</span></b></h4><p style="text-align: left;"><b><span style="font-family: inherit;"><br /></span></b></p></td></tr></tbody></table><span style="font-family: inherit;">1/2 cup extra virgin olive oil</span><p></p><p style="text-align: left;"><span style="font-family: inherit;">2 garlic cloves, minced</span></p><p style="text-align: left;"><span style="font-family: inherit;"><span>jui</span>ce of 1 lemon</span></p><p style="text-align: left;"><span style="font-family: inherit;">2 tsp smoked paprika</span></p><div style="text-align: left;"><span style="font-family: inherit;">1 T fresh dill (plus more for serving)<br /><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">1 small russet potato very thinly sliced into 1/4 inch rounds<br /><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">1 small zucchini thinly sliced<br /><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">4 fish filets, skin removed (6-8 oz each) - we like salmon or halibut<br /><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">1 lemon thinly sliced<br /><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">1/3 cup pitted Kalamata olives<br /><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">crumbled feta cheese<br /><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">fresh arugula for serving</span></div><p style="text-align: left;"><span style="font-family: inherit;">Preheat the oven to 400 degrees. In a small bowl, combine the olive oil, garlic, lemon juice, chopped dill, paprika, and one pinch each of salt & pepper.</span></p><p><span style="font-family: inherit;">Tear off 4 pieces of parchment pieces about 12-16 inches in length. On one half of the packet, arrange one -fourth of the potato slices in an even layer (about the size of your fish) and season with salt and pepper. Layer on the one-fourth of the zucchini slices and season with salt and pepper. Place one fish filet on top of the zucchini and drizzle with the olive oil mixture and top with two lemon slices. Scatter a few olives around the fish.</span></p><p><span style="font-family: inherit;">Repeat that layering with the remaining parchment & ingredients. To seal the packets, fold the bare half over the fish & fold the open edges twice. Place packets on a rimmed baking sheet. Bake until the potatoes are tender, 18-20 minutes.</span></p><p><span style="font-family: inherit;">Remove the baking sheet from the oven and transfer packets to plates. Open carefully & serve with crumbled feta, arugula, and more dill on top.</span></p><p></p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-32489081987296244072023-09-21T09:24:00.002-07:002023-09-21T09:24:12.744-07:00Cheesecake for the Birthday Girl<p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAldbUNMr2FVmUYw4Lmqksea6kTsc6MYkqvXTzhC_4EstP9ck7KgnFzSFiA9jH4bZqF_LuhAHqaO-C-Ie3CAMN_GVzTW7O-5IbAu-5N1f40RxjL6jYogKQQgUjrYuHuV0bLO6rJgU6WTzJ2k0d9Iokwb1rAOiZdnqsQuG9oTxB7sdb8xyn8gOjMBmmvqo" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAldbUNMr2FVmUYw4Lmqksea6kTsc6MYkqvXTzhC_4EstP9ck7KgnFzSFiA9jH4bZqF_LuhAHqaO-C-Ie3CAMN_GVzTW7O-5IbAu-5N1f40RxjL6jYogKQQgUjrYuHuV0bLO6rJgU6WTzJ2k0d9Iokwb1rAOiZdnqsQuG9oTxB7sdb8xyn8gOjMBmmvqo=w300-h400" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">Well, my oldest daughter turned 16 this month! The years have flown by . . . one of the best parts of this blog is that it's helped me document family life and my kids growth in one place. I'm not consistent about journaling, scrapbooking or anything else like that and I'm grateful to have a space where I can look back and reflect.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For her Sweet Sixteen, she wanted a day at the beach with her friend group and it turned out to be a blast. From a picnic and pictures in sundresses to huge waves and a beach slip and slide, it was a memorable day that turned out (almost) like she had been planning.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyNYMJL8Pth5h3sg4YsZqz738qgZtyRvLQoHIyJCYjYqLeJLmnJR5kBx9TgoTQoBglGYI4bNLhAi01ZJwcXBU3M1hiqh-TBaTnchDM6w4iEjfW9ylNiZysJGytXvGCj7biz32lpuqM5BUndmDXAS5I6EmaJlsA4uKRuMsbvghtAK1v4oR8L9dcy6I1lKs" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyNYMJL8Pth5h3sg4YsZqz738qgZtyRvLQoHIyJCYjYqLeJLmnJR5kBx9TgoTQoBglGYI4bNLhAi01ZJwcXBU3M1hiqh-TBaTnchDM6w4iEjfW9ylNiZysJGytXvGCj7biz32lpuqM5BUndmDXAS5I6EmaJlsA4uKRuMsbvghtAK1v4oR8L9dcy6I1lKs" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjEouMLPFxkRXW0MznQ6NOFMSwmF3szpi_THKqdZXUsGuVkPKSlQbzqVsVJohWnJrg1QI-jcw_d6Cwww73_XMco6nE1AKnLmzmPc2Lq2wCMblCE-xEutRAFArD1xzA5UYwTCrQlpesqQ_FzfPhlkB0mkYpWYUXeacFhAsZNm-2ujf0TU74036QW3sJvZYM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="615" data-original-width="1039" height="189" src="https://blogger.googleusercontent.com/img/a/AVvXsEjEouMLPFxkRXW0MznQ6NOFMSwmF3szpi_THKqdZXUsGuVkPKSlQbzqVsVJohWnJrg1QI-jcw_d6Cwww73_XMco6nE1AKnLmzmPc2Lq2wCMblCE-xEutRAFArD1xzA5UYwTCrQlpesqQ_FzfPhlkB0mkYpWYUXeacFhAsZNm-2ujf0TU74036QW3sJvZYM" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKY4kqcYomuESwN_QDK90pCH5AA0ro3w1YqUg4GseiwkU2cP2_Z97SX1hCfE13EaC__R9MWJ6SLSatiS0RvNOA8Cgt8eiZJ99Kp9zhYF7-zRhJi61fN0048wZRm3v8AO8lOiH4pYVpT8BqOQzdIthRreWd4X8qauMjGy-grMXisIPUo7n0MAKuCNt0plw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKY4kqcYomuESwN_QDK90pCH5AA0ro3w1YqUg4GseiwkU2cP2_Z97SX1hCfE13EaC__R9MWJ6SLSatiS0RvNOA8Cgt8eiZJ99Kp9zhYF7-zRhJi61fN0048wZRm3v8AO8lOiH4pYVpT8BqOQzdIthRreWd4X8qauMjGy-grMXisIPUo7n0MAKuCNt0plw" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The day before her birthday, we had a small celebration at home with friends & family and for her birthday dessert, she chose cheesecake. I hadn't made one in awhile, but this recipe is tried and true and turned out great. We had fresh figs on our tree so I made a fig sauce to go with it (and sliced strawberries for the people who aren't fig fans).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Recipe notes: It takes a LONG time so plan ahead. The link below to the original recipe has a lot of troubleshooting information (cracks, water bath, underdone cheesecake). I leave off the sour cream topping but if you want to make that, again look at the original recipe.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhaoiway63ISmJHCnC5TkVZYu52zJKaAmAiJ-HmaNCPXM4wyYQnEwp0W57ZYngdnckz8WerQ5ryxRQPiK3UBXdngz23ICieSUV6DZzTZNmcXXdvp4QAxFiLCUFl4GA2H4FR1LBEMjncVbgl7nUhW7ySQpF7WhBu5XuBwFxTCScMtOXR19w9Mg_JMbbHwqs" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhaoiway63ISmJHCnC5TkVZYu52zJKaAmAiJ-HmaNCPXM4wyYQnEwp0W57ZYngdnckz8WerQ5ryxRQPiK3UBXdngz23ICieSUV6DZzTZNmcXXdvp4QAxFiLCUFl4GA2H4FR1LBEMjncVbgl7nUhW7ySQpF7WhBu5XuBwFxTCScMtOXR19w9Mg_JMbbHwqs=w300-h400" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Happy birthday sweet girl! Your mama loves you :)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Perfect Cheesecake</b></div><div class="separator" style="clear: both; text-align: left;">recipe from <a href="https://www.simplyrecipes.com/recipes/perfect_cheesecake/">Simply Recipes</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Crust - 1 3/4 cups graham cracker crumbs (about 15 graham crackers)</div><div class="separator" style="clear: both; text-align: left;"> 2 T sugar</div><div class="separator" style="clear: both; text-align: left;"> pinch salt</div><div class="separator" style="clear: both; text-align: left;"> 5 T unsalted butter, melted</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Filling - 2 lbs cream cheese, at room temperature</div><div class="separator" style="clear: both; text-align: left;"> 1 1/3 cups sugar</div><div class="separator" style="clear: both; text-align: left;"> pinch salt</div><div class="separator" style="clear: both; text-align: left;"> 2 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;"> 4 large eggs, at room temperature</div><div class="separator" style="clear: both; text-align: left;"> 2/3 cup sour cream, at room temperature</div><div class="separator" style="clear: both; text-align: left;"> 2/3 heavy cream</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To prepare the crust, preheat the oven to 350 degrees. Pulse the graham crackers in a food processor until finely ground. Put in a large bowl, stir in the sugar and salt, and stir in the melted butter.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a 9 inch springform pan, press down the crumbs into an even layer. I used a measuring cup to help press the crumbs down and give a little bit of an edge going up the pan.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake for 10 minutes, remove from oven, and let the crust cool. While the crust cools, you can lower the oven temperature to 325 degrees and put your oven rack on the bottom of the oven. Then, start making your filling.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Beat the cream cheese in a stand mixer with the paddle attachment on medium speed for 4 minutes or until soft, smooth, and creamy. Add the sugar and beat for 4 minutes more. Add the salt and vanilla, mixing until just incorporated. Reduce the speed to low and add the eggs, one at a time. Scrap down the bowl paying attention to any thicker bits of cream cheese that may have stuck to the bottom of the mixer. Add the sour cream on medium speed and mix until incorporated. Change the mixer to low speecd and add the heavy cream.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once the pan is cool, wrap it in a triple layer of foil. Boil some water in a kettle to prepare your water bath.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Scrape the filling into the crust, place the springform pan (wrapped in foil) in a large roasting pan, and carefully add water to the pan so that it goes about halfway up the side of the springform pan. Place the roasting pan in the oven. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake at 1 1/2 hours at 325 degrees. Then, turn off the oven and crack the oven door and let it sit there for another hour. After that, cover the top of the cheesecake with foil (don't let the foil rest on the cheesecake - make a tent), and chill in the refrigerator for a minimum of 4 hours (overnight is fine).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve with toppings of your choice - we like whipped cream and some sort of fruit.</div></div><p></p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-44476091365605583472023-09-07T16:25:00.003-07:002023-09-07T16:25:58.345-07:00Another Island Inspired Fish Dish<p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegx3jUElW9BPe9n6MBwDIyCWhcjZLcrpfzOZNJj60woh5boGhmeYmYVPrX08Pd361M0g_KIdT6_qqLUcwEBjET8cicUZl3cVOC0Z3owqjPRKAgiODLjVSWbgg4UcIvzQwyl5u290G6HY2aTvNMtSz-RHFZ24wWagXS1u0JoSb--tgKm-l63AlUOwYcJ0/s3207/IMG_3381.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2257" data-original-width="3207" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegx3jUElW9BPe9n6MBwDIyCWhcjZLcrpfzOZNJj60woh5boGhmeYmYVPrX08Pd361M0g_KIdT6_qqLUcwEBjET8cicUZl3cVOC0Z3owqjPRKAgiODLjVSWbgg4UcIvzQwyl5u290G6HY2aTvNMtSz-RHFZ24wWagXS1u0JoSb--tgKm-l63AlUOwYcJ0/s320/IMG_3381.HEIC" width="320" /></a></div><br /> One night on the Big Island, we enjoyed an amazing meal at Meridia with some excellent company (and delicious freshly baked bread). When we got home, I asked my husband what he wanted for dinner one night and he said "a mediterranean fish dish" and I came up with this meal inspired by what Middle and I shared at Meridia. Hope you enjoy!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLmw07QcQXgZyDIoJWymYpUdNcBgcqb1T1j7RdQ63ksBfegI_vhdMVkYFFqrZAk-oyAA2iE2LaeoSY-nuBxw74yBAeRH9AkAvAMc8Igo2SF0anGGGs_L3UlyH3hacRp5ch-IhSmYXLI9VDCiBsRdUhIEjGhOaZr0w7uc2HSDqHhPRxDVZv1s_YbUYNbA/s4032/IMG_3377.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLmw07QcQXgZyDIoJWymYpUdNcBgcqb1T1j7RdQ63ksBfegI_vhdMVkYFFqrZAk-oyAA2iE2LaeoSY-nuBxw74yBAeRH9AkAvAMc8Igo2SF0anGGGs_L3UlyH3hacRp5ch-IhSmYXLI9VDCiBsRdUhIEjGhOaZr0w7uc2HSDqHhPRxDVZv1s_YbUYNbA/w320-h240/IMG_3377.HEIC" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Some recipe notes: </b> If you have the time, marinate the fish for about 30 minutes - 1 hour before you make the rest of the meal. <b> </b>This sheet pan method will work with other combinations of protein (chicken thighs are great) and vegetables. I have had bad luck when I use too much of the marinade/vinaigrette because the veggies are also going to release some liquid and when it all sits in too much liquid, it's mushy. Leave out anything your people don't enjoy, add other vegetables, whatever - it's very versatile. The feta gets melty of you sprinkle it on during the last 5 minutes of cooking but I have picky people so we put it on the side.<p></p><p><b>Mediterranean Halibut </b>(serves 4)</p><div>4 halibut filets (mine did not have skin)</div><div><br /><u>Marinade/vinaigrette ingredients</u>:<br />1/2 cup olive oil<br />juice of 1 lemon<br />4 garlic cloves, minced<br />2 tsp oregano<br />1 tsp thyme<br />1 tsp Dijon mustard<br />1 tsp salt<br />1/2 tsp freshly ground pepper<br /><u><br /></u></div><div><u>Vegetables:<br /></u>1/2 red onion, thinly sliced<br />yellow bell pepper, sliced<br />1 small zucchini, cut into smallish pieces (see photo)<br />asparagus<br />1 cup kalamata olives, drained<br />1 can garbanzo beans, drained<br /><u><br /></u></div><div><u>For serving</u>: <br />feta cheese<br />arugula</div><p>Start by heating your oven to 425 and whisking your marinade ingredients together. Divide the marinade in half and put half in a pan and add the halibut. Put the other half in a large bowl and add your chopped vegetables, beans, and olives. Stir to combine. </p><p>Remove the vegetables from that bowl with a slotted spoon and spread them in a single layer on a rimmed baking sheet. On another baking sheet prepared with olive oil spray or foil, place the halibut. Put it all in the oven for 10-12 minutes. If you have thicker vegetables, they may need to stay in a little longer but your halibut should be just cooked through in that amount of time. Adjust cooking times according to your preference of how "done" you like things.</p><p>We like to eat the fish and veggies over a bed of arugula and with a sprinkle of feta cheese on top.</p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-43011959191745312162023-09-05T08:00:00.002-07:002023-09-07T16:26:16.685-07:00Blackened Red Snapper<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHU1YGui3RiL-L6OV68fxQ4qMx1JQAJnTIXM99c-TiPfmt1Y6IFrUHYvBncYMitCjib4cXUPHF00GH7R8edk4liC9ZPOX8CPB50clVb1Rn7R2fAnfQSrGm3jWWy9h4-KWBL4AVCUaPRJaSVWg_wbmKWRp_ppRekXeQP4InNp99ktpH1Gf6naPOqJVyfzY/s4032/IMG_3481.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHU1YGui3RiL-L6OV68fxQ4qMx1JQAJnTIXM99c-TiPfmt1Y6IFrUHYvBncYMitCjib4cXUPHF00GH7R8edk4liC9ZPOX8CPB50clVb1Rn7R2fAnfQSrGm3jWWy9h4-KWBL4AVCUaPRJaSVWg_wbmKWRp_ppRekXeQP4InNp99ktpH1Gf6naPOqJVyfzY/s320/IMG_3481.HEIC" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHrO5ZvwmFrGLrnVQKSLxbLd3Ird1kp4239U-KCfOpHroxPom1qwLxlj4_i9yZCo4UI5VJwxOxSKC4jEx7mJzxbA5PPBIoWaCjxbK2a7LM8-gXn1LSNmH_9TOr6hdKYVmfwQjWQlxzP4EYymj8SydFNuUuJ2JbGdk45uDn6untb3keBOBFS9RE-jhvzU/s3785/IMG_3485.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3785" data-original-width="2755" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHrO5ZvwmFrGLrnVQKSLxbLd3Ird1kp4239U-KCfOpHroxPom1qwLxlj4_i9yZCo4UI5VJwxOxSKC4jEx7mJzxbA5PPBIoWaCjxbK2a7LM8-gXn1LSNmH_9TOr6hdKYVmfwQjWQlxzP4EYymj8SydFNuUuJ2JbGdk45uDn6untb3keBOBFS9RE-jhvzU/s320/IMG_3485.HEIC" width="233" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">During the time we spent in Hawaii this summer, I realized how much my girls love eating fresh fish. I make salmon on regular rotation at home, but don't venture into many other kinds of fish but in Hawaii, they order fish on the menu all the time. I know we don't always have access to fresh out of the ocean (hours ago) fish here in CA, but we have friends who fish and we have Sprouts and I am determined to make more kinds of fish dishes for my family. A friend of my husband's fishes off the coast of Baja CA and Mexico and gave us some amazing looking fish filets and this is what we did with the red snapper. I think it could be easily adapted to other kinds of fish and it's nothing super creative or outlandish (I had every ingredient in my pantry minus the fresh fish) so I hope you experiment and enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We enjoyed it with a rice pilaf, steamed green beans, and white wine. Perfect summer treat!</div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Blackened Red Snapper</b> (serves 4)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"> </div><div style="text-align: left;">1 tsp paprika<br />1/4 tsp cayenne (more or less depending on how spicy you like it)<br />1 tsp salt<br />1/2 tsp garlic salt<br />1/4 tsp onion powder<br />1 tsp dried thyme<br />1 tsp dried oregano<br />1/2 tsp freshly ground black pepper<br />2 red snapper filets, halved<br />juice of 1 lemon<br />1/2 cup butter<br />1/4 - 1/2 cup minced parsley </div><p style="text-align: left;">Combine the spices in a bowl to make a rub and spread evenly over the red snapper. Put the lemon juice in a sauce pan and heat until simmering. Remove from heat and add butter and stir until melted (can add the pan back to the heat if the butter doesn't melt). Add a little salt to the butter & lemon mixture, especially if using unsalted butter.</p><p>Heat the grill to 500+ degrees and oil the grates. Add the snapper and leave about 4-5 minutes to blacken with the spices. Flip and cook the other side 4-5 minutes. Adjust cooking times accordingly based on the thickness of your fish filets. </p><p>Plate the fish, drizzle with the lemon butter mixture and sprinkle with parsley.</p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-1096021818484050112023-09-03T14:52:00.004-07:002023-09-03T14:52:26.805-07:00My middlest is a Teenager!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VtQb4vn-2e2axmstspcRnoUDGoTNeCuBQYLDMMFfFY7JAFK4gWD3P_gUDSlPh7bUfP5_0NpfluUIlkXNjxTtNpYH4Dry1CYOIzjHkaE4nTspfgcrEREdKD18WF-D8Hval0_YhJyxcFHDTACmmfuAAWI62cZQ1eNmsFsHXcFVoVZZY-18JLwI7JPTOgE/s4032/IMG_3212.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VtQb4vn-2e2axmstspcRnoUDGoTNeCuBQYLDMMFfFY7JAFK4gWD3P_gUDSlPh7bUfP5_0NpfluUIlkXNjxTtNpYH4Dry1CYOIzjHkaE4nTspfgcrEREdKD18WF-D8Hval0_YhJyxcFHDTACmmfuAAWI62cZQ1eNmsFsHXcFVoVZZY-18JLwI7JPTOgE/s320/IMG_3212.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBk3nvNHGaeewdt2rztydivaSJt7PXaLYfPReBUuebPVzdW5BnVc7TC6eO4z6NFjP-T5TTSy34tcn6kvu59B2kSLrXfKRbKDQhlZNCPDjDSzxxQrmadWIHrHd2jSnzbS5zUoBReP_1j99uQfkITLU9P_Cw5hAWs_mYNGXmUJB8JB8UA3xCXMUAEkMCC0/s4032/IMG_3240.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBk3nvNHGaeewdt2rztydivaSJt7PXaLYfPReBUuebPVzdW5BnVc7TC6eO4z6NFjP-T5TTSy34tcn6kvu59B2kSLrXfKRbKDQhlZNCPDjDSzxxQrmadWIHrHd2jSnzbS5zUoBReP_1j99uQfkITLU9P_Cw5hAWs_mYNGXmUJB8JB8UA3xCXMUAEkMCC0/s320/IMG_3240.HEIC" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBGJ3l5NX0Dp5gHt3ppVZoMM8I-GzhMmk_IliU3JvtbB_ZziIGy2ixwygsitALjNDDpUOH07bbdZzEH8OPQIlk1qdivs-tRcl885OVC1fsAIf1N3owgBTn_0CunV9USlSQMj_wnQz_4YTkkiIX1O7Oy13fN0rK2-oZ2uRViipXKCXtZLayM3--6tlRsY/s4032/IMG_3317.HEIC" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xpDkdF0aulhxSCTClxicTUl1cTfXl692g561ctGzPC8SqJpYVEGpOLepL0VvKXE63qy5E2XOU73EPwpVsPLP8gHo4kleBG1XgZGAh9Xbrgz8PYDmoxGBuW3Nt5JjU3-ncEP_HAkGe8VXB7BGkW2d_0UTj7IGSzqRSgpmcTy2TY1HhJkujge8BZzWOs0/s4032/IMG_3444.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xpDkdF0aulhxSCTClxicTUl1cTfXl692g561ctGzPC8SqJpYVEGpOLepL0VvKXE63qy5E2XOU73EPwpVsPLP8gHo4kleBG1XgZGAh9Xbrgz8PYDmoxGBuW3Nt5JjU3-ncEP_HAkGe8VXB7BGkW2d_0UTj7IGSzqRSgpmcTy2TY1HhJkujge8BZzWOs0/s320/IMG_3444.HEIC" width="320" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbR_H6nD0Njw_P3cqD0ueQtQvbDcyZ936XTT31sGDUYvjj_8YPRvTXDcHeyAIsm2ycDcsGNDEUBYT-9rYx1KnD6uQcJJdwdA_cjXggkChG22yYVNLLKLtWpw_lo3IJKL1lbpEU1CPI-qOiMyiybwpWGVHNAkSE7LyDto-tvhzKe18ecnmMj70eYlJNqQ/s4032/IMG_3332.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbR_H6nD0Njw_P3cqD0ueQtQvbDcyZ936XTT31sGDUYvjj_8YPRvTXDcHeyAIsm2ycDcsGNDEUBYT-9rYx1KnD6uQcJJdwdA_cjXggkChG22yYVNLLKLtWpw_lo3IJKL1lbpEU1CPI-qOiMyiybwpWGVHNAkSE7LyDto-tvhzKe18ecnmMj70eYlJNqQ/s320/IMG_3332.HEIC" width="240" /></a></div><p></p><p>We had so much fun celebrating Middle's 13th birthday and stretched out the fun over about a month. We did a Hawaii birthday party with our girls' best friends there (Hawaiian themed escape room & sushi lunch) and a home birthday party with school friends (Dinosaur themed escape room & frozen yogurt & a sleepover). I'm so proud of the beautiful young woman she has become, especially her caring spirit, sensitive heart for others, and love for the Lord.</p><p>Middle would almost always rather eat at home (and help cook!) than eat out so on her birthday, she requested corn chowder at home and she asked me to "make one of those crazy desserts like you make for dad." </p><p><b>Coconut & Lilikoi Ice Cream Pie</b></p><p>I put a layer of coconut shortbread cookies at the bottom of a pie pan and then spread lillikoi jelly on top. Next I put a layer of coconut gelato and then more lillikoi jelly. I topped it with cool whip and stuck it in the freezer - delicious!</p><p><b><br /></b></p><p><b>North Country Corn Chowder </b>(serves 4-6)</p><div style="text-align: left;">3 T vegetable oil<br />3 medium potatoes, peeled and diced<br />1 medium onion, chopped<br />3 stalks celery, chopped<br />1 small red bell pepper, seeded and diced<br />2 bay leaves<br />1 T Old Bay Seasoning<br />salt & pepper to taste<br />3 T flour<br />10 oz corn kernels (I buy the frozen ones, thaw & drain them)<br />15 oz. chicken broth<br />1 quart whole milk</div><p style="text-align: left;">Ideas to garnish: green onions, chives, cilantro, parsley, hot sauce, oyster crackers</p><p>Heat a deep pot over medium heat. Add oil and potatoes. Cover and cook for 5 minutes, stirring frequently. Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt & pepper. Cover and reduce heat a bit. Cook a few more minutes, stirring occasionally.</p><p>Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer about 10 minutes to thicken. Adjust seasonings as needed.</p><p><br /></p><p><br /></p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-79533220577993408672023-08-15T08:31:00.001-07:002023-08-15T08:31:54.749-07:00Moroccan Beef & Sweet Potato Stew<p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77VWBPCAv7JzltFxTSOmC0_1BWpOhmm92pFSy70FUbHwJhzrB9KR_EOSXpXH2D_suTv6QYBeySzQPBPZqQawE1ENwRT_LtiuIPFPtVSSP83BwxWILv-VMM1jlZSN0FojM3od9uInEAZlL7qyfO1hT9kSSL5L5yj4HRlsFHDQO4Ol0sznQvcRnbXkQ/s4032/IMG_7741.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77VWBPCAv7JzltFxTSOmC0_1BWpOhmm92pFSy70FUbHwJhzrB9KR_EOSXpXH2D_suTv6QYBeySzQPBPZqQawE1ENwRT_LtiuIPFPtVSSP83BwxWILv-VMM1jlZSN0FojM3od9uInEAZlL7qyfO1hT9kSSL5L5yj4HRlsFHDQO4Ol0sznQvcRnbXkQ/s320/IMG_7741.HEIC" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was given this clay pot early in our marriage as a gift from a friend. It has sat on a shelf in my kitchen as a decoration and a few months ago, my husband said I should make something in it. I had to do some research about how to use it and it involved prepping the clay pot (rubbing with oil, soaking in water, drying in a barely warm oven for a day). Then, I looked through a bunch of recipes to find something that sounded good to us. The blend of moroccan spices was really good and it smelled great throughout the day as it cooked. This isn't a last minute recipe and takes awhile, but it was a big hit with my husband and I thought it was delicious. The kids were so so on it but we made it 2-3 times last winter. I wanted to share it here so I can find it again and remember what I did!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My directions below are for a dutch oven. For the clay pot, I did the searing and sautéing in another pan on the stove and then dumped it in the pot before I put it in the oven. I imagine being a braised meat dish, you could easily adapt this for the instant pot.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYogMk9DOGzUHvPliYTAn-z4APwQeeu8lftlXEut_8MQeHRjG6WBGW8mzdJl3AFUsfuF_9cVNIcG7Dc4pbWcKt3EaM4eccYRG282wHAHxhs1p-nK0wvS9Ii32sLl38EQI-lmbIeXQ2sYmCWHWd1F4UZPsNVcjeYc1pY8rlVwhp70npwdyW3ojOFpx/s3850/IMG_7743.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2559" data-original-width="3850" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYogMk9DOGzUHvPliYTAn-z4APwQeeu8lftlXEut_8MQeHRjG6WBGW8mzdJl3AFUsfuF_9cVNIcG7Dc4pbWcKt3EaM4eccYRG282wHAHxhs1p-nK0wvS9Ii32sLl38EQI-lmbIeXQ2sYmCWHWd1F4UZPsNVcjeYc1pY8rlVwhp70npwdyW3ojOFpx/s320/IMG_7743.HEIC" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span><p></p><h4 style="text-align: left;"><span style="font-family: inherit;"><b>Moroccan Beef & Sweet Potato Stew</b><span style="font-weight: normal;"> (serves 4-6)</span></span></h4><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-8182-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="8182" data-servings="6" data-slot-rendered-recipe="true" style="background-color: white; border: 0px; box-sizing: border-box; caret-color: rgb(51, 51, 51); counter-reset: wprm-advanced-list-counter 0; font-stretch: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; overflow: visible; padding: 0px; vertical-align: baseline;"><div class="wprm-recipe-ingredient-group" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Tbsp</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">olive oil</span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 ½</span><span style="font-style: inherit; font-variant-caps: inherit;"> l</span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">bs</span><span style="font-style: inherit; font-variant-caps: inherit;"> chuck roast, trimmed and cubed </span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">tsp</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cardamom</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">½</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">tsp</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cinnamon</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">tsp</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cumin</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">tsp</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">ginger</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">½ to 1</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">tsp freshly ground pepper </span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">large</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">yellow onion, </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">chopped</span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cloves</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">garlic,</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">minced</span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">28</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">oz</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Diced tomatoes</span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cups</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">beef broth</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">medium sweet potatoes</span><span style="font-style: inherit; font-variant-caps: inherit;"> (peeled and cut into 1 -2 inch chunks)</span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">15</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">oz</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">canned garbanzo beans</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">tsp</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">salt</span><br /><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">½</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">tsp</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; grid-column-end: auto; grid-column-start: 1; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">pepper</span><br /></span><div><span style="color: #333333; font-family: inherit;"><span style="font-size: 22px;"><br /></span></span></div><div><span style="color: #333333;"><span style="font-family: inherit; font-size: medium;">Heat oil in dutch oven over medium-high heat until almost smoking. Add meat and sear or brown, tossing occasionally to get sear on all sides (about 5 minutes). While meat is browning, measure out the spices (cardamom through pepper mix) and place in small bowl.</span></span></div><div><span style="color: #333333;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></div><div><span style="color: #333333;"><span style="font-family: inherit; font-size: medium;">Remove meat to platter when finished browning and add onions to the pot. Saute the onions over medium heat 3-5 minutes until translucent and then add garlic for 1 minute (don’t burn garlic). Add ground spices and stir into the onion-garlic mix. Saute spice-onion mix for 1-2 minutes</span></span></div><div><span style="color: #333333;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></div><div><span style="color: #333333;"><span style="font-family: inherit; font-size: medium;">Add the meat back into the pot, along with the tomatoes and broth and bring to a boil. Turn the pot to a low simmer and cover. Simmer for 1 hour.</span></span></div><div><span style="color: #333333;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></div><div><span style="color: #333333;"><span style="font-family: inherit; font-size: medium;">Add the sweet potatoes to the pot and simmer for another 1/2 hour or until sweet potatoes are fork tender. Add the garbanzo beans and simmer for another 15 minutes. </span></span></div></div></div>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-39677274427350235632023-07-13T09:50:00.002-07:002023-07-13T09:50:23.142-07:00Balsamic Basil Chicken<p> This recipe reminds me of our family favorite Lemon Olive Chicken - very similar cooking method, quick to the table, and everyone loves it. My mom sent me this recipe originally and I just made it for the 3rd time because I had all the ingredients on hand including a bunch of basil that I needed to use up. Some of my kids don't enjoy tomatoes but they are big enough to pick out.</p><p>I have made this with thin chicken breasts, with thicker ones that I have pounded to an even thickness and with breast tenders - you may need to adjust the cooking time depending on the size & thickness of your chicken.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKJgCZagJRqu8-gzN-2iGcXmHzl9Psi2y4KmrEbaHwOXa828qUGabONJ1gYbEgvB0XQ1rlKVK41CKoxkXmNjHYSZSWgmTLijIGMmXNleiEiKtFPoBp8QdEU8E5Loko3KSfBvGx1iglTvTCLU9R4Fp1aTpKD49Rk2pG3SlI1wxlr3nalwy50426ZBGKR8/s4032/IMG_1783.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKJgCZagJRqu8-gzN-2iGcXmHzl9Psi2y4KmrEbaHwOXa828qUGabONJ1gYbEgvB0XQ1rlKVK41CKoxkXmNjHYSZSWgmTLijIGMmXNleiEiKtFPoBp8QdEU8E5Loko3KSfBvGx1iglTvTCLU9R4Fp1aTpKD49Rk2pG3SlI1wxlr3nalwy50426ZBGKR8/s320/IMG_1783.HEIC" width="320" /></a></div><p><b>Balsamic Basil Chicken </b>(serves 4-6)</p><p>1/3 cup balsamic vinegar</p><p>1 T honey</p><p>2 T olive oil</p><p>2 minced garlic cloves</p><p>1 tsp. Italian seasoning</p><p>1 T Dijon mustard</p><p>8 oz grape tomatoes, halved</p><p>8 oz fresh mozzarella balls (ciliegine or pearls)</p><p>2 T finely chopped fresh basil</p><p>2 lb boneless skinless chicken breasts</p><p>In a bowl, mix together the vinegar, honey, olive oil, garlic, Italian seasoning and mustard and give it a whisk.</p><p>In another bowl, mix together the tomatoes, mozzarella & basil.</p><p>Preheat oven to 400 degrees. Heat some olive oil or cooking oil in a large oven safe skillet. Season the chicken with salt and pepper to taste. When the pan is hot, add the chicken in a single layer and brown for 1-2 minutes on each side. Pour the sauce mixture into the pan - it should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Remove from the head and add the tomato, mozzarella, basil mixture over the top of the chicken.</p><p>Bake uncovered for 15-20 minutes or until chicken is fully cooked through. The cooking time will also depend on the thickness of your chicken and how long you browned it but in general, the internal temperature of chicken should be 165F. Remove from oven and let it sit for a few minutes before serving.</p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-90414203351032908032023-06-17T11:44:00.001-07:002023-06-17T11:44:06.861-07:00Time to heat up the grill!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUymo6OoJvjyGQZXx8ndz-JGa7SST6dP2kYb_IVX5SXkMlXBbL441HayQ__qM-Edhri4snfsp4k4N10bx9Ww_YQl4pSQMaW0OFiNYePGq6Z0COvEa8FDmn7YADfhzXQdu-UYyfShjA6jUqSPF64LAD44N1bpVh-el94_L8ULoreYRddoQ7j3nMamB/s4032/IMG_1596.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUymo6OoJvjyGQZXx8ndz-JGa7SST6dP2kYb_IVX5SXkMlXBbL441HayQ__qM-Edhri4snfsp4k4N10bx9Ww_YQl4pSQMaW0OFiNYePGq6Z0COvEa8FDmn7YADfhzXQdu-UYyfShjA6jUqSPF64LAD44N1bpVh-el94_L8ULoreYRddoQ7j3nMamB/s320/IMG_1596.HEIC" width="320" /></a></div><p>We grill pretty often throughout the year but with the amount of rain we have had so far in 2023, there haven't been as many occasions to grill. A few weeks ago, I was thinking about some chicken satay skewers that my girls had all enjoyed at a restaurant and went looking for a recipe to make them at home. The marinade was super easy, they grilled up quickly, and I paired it with a Thai noodle salad from Trader Joe's that I doctored up a bit. Little told me that I should make this "all the time" so I'm putting this one in the success column . . . and I'll try not to make it so much that they all get sick of it!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBixZnf_kbVxz2IiSDdwhGkfqC1GssE_USI4_H6Y5X04jL4encaLVvqRCgKlsycv1XOJH7meYCk_FoMxr2efI1ym7uh8vTWLWzTY6rpMivVfABLmDVb4Hilxl4PLVajn8nQn_9vONNCMyytcwZkYbDJozeJIeozYUewzDB29AYfeiO3uN9qyi7nlSh/s160/th-1190643259.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="160" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBixZnf_kbVxz2IiSDdwhGkfqC1GssE_USI4_H6Y5X04jL4encaLVvqRCgKlsycv1XOJH7meYCk_FoMxr2efI1ym7uh8vTWLWzTY6rpMivVfABLmDVb4Hilxl4PLVajn8nQn_9vONNCMyytcwZkYbDJozeJIeozYUewzDB29AYfeiO3uN9qyi7nlSh/w106-h106/th-1190643259.jpeg" width="106" /></a></div>On a side note, anyone notice that this chili garlic sauce is super hard to find? I have checked the major grocery stores near me and it's out of stock everywhere. Bummer - didn't know I should have kept a stash of it in the pantry. I've been substituting the crunch garlic chili oil thing from Trader Joe's but it's not quite the same.<br /><p></p><p><br /></p><p><b>Chicken Satay Skewers </b>(serves 4)</p><div style="text-align: left;">2 T peanut butter<br />2 T honey<br />2 T soy sauce<br />2 T water<br />1 T rice wine vinegar<br />1 T sesame oil<br />2 tsp lime or lemon juice<br />2 tsp chili garlic sauce<br />2 tsp minced garlic<br />2 tsp fresh ginger, minced or grated<br />1 lb chicken</div><p style="text-align: left;">Put all the ingredients except for the chicken into a blender or food processor and process until smooth. Pour into a large ziplock bag. Slice the chicken into long strips (or buy chicken tenders) and add it to the marinade. Marinate for 1-4 hours in the refrigerator. If you're using wooden skewers, soak them in water for about 30 minutes before you're ready to grill. Thread the chicken on the skewers and discard the marinade. Grill & enjoy!</p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-51368474610799794992023-06-06T17:44:00.001-07:002023-06-06T17:44:26.571-07:00Honey & Pistachio Baked Brie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJAL-8uWrGPB1E3VnZsVMxVemIuSgXgUbD1NA6iQCHn-RJJZOVt61Ia_wcT3a61Vfkr8yWTZpVVLEdw876ndeVHjEG4nIYWoNdLOnKRfPX7zNypXVjRqz-Wjl4TnDk8T_H722UKGQjuo_kXsBSdXnnGb2g1-bfHdXvq-FL5erNwRZ6ddZGCH8UC_rl" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJAL-8uWrGPB1E3VnZsVMxVemIuSgXgUbD1NA6iQCHn-RJJZOVt61Ia_wcT3a61Vfkr8yWTZpVVLEdw876ndeVHjEG4nIYWoNdLOnKRfPX7zNypXVjRqz-Wjl4TnDk8T_H722UKGQjuo_kXsBSdXnnGb2g1-bfHdXvq-FL5erNwRZ6ddZGCH8UC_rl" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dairy has been bothering my stomach and I haven't recently eaten much cheese. Sad, I know! When I made this appetizer for some friends a few weeks ago, I ate more than my fair share and although my belly hurt later, it was actually worth it. Delicious! I like how simple, yet impressive this appetizer is and I know I'll be making it again soon. You can serve it with toasted baguette, crackers, and sliced apples (green Granny Smith ones are great with it).</div><div><br /></div><b>Honey & Pistachio Baked Brie</b> (4-6 appetizer servings)<br /><br /><div>Ingredients:<br /><div><br /></div><div>1 round brie (6-8 oz)<div>1/4 cup lightly salted pistachios, shelled<div>2 T honey</div></div></div><div>1 T olive oil</div><div>1-2 tsp freshly chopped thyme</div><div>olive oil for the pan</div><div><br /></div><div>Method:</div><div><br /></div><div>Start by lightly scoring the top of the brie in a crisscross pattern with cuts about 1 inch apart. Drizzle a little olive oil in a baking pan and set the brie in the pan. Top with the pistachios, honey, 1 tablespoon of olive oil, and thyme. Bake at 350 degrees for 10-15 minutes or until the cheese is soft and oozy but not completely melted - you don't want the brie to flatten out but to hold its round shape and still be spreadable. I had to poke around at it a few times to make sure it was ready.</div><div><br /></div><div>Serve with crackers, crusty bread, or apple slices</div></div>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-54876222179825707092023-05-13T14:00:00.006-07:002023-05-13T14:00:55.858-07:00Vanilla Creme Brûlée<p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgtbekpN1nLSk6nTelUK2_pXX8YWznKR20cnuLs5nz1f9A3y9ap6J5v6l4d0u4dIdu1QH1KICVwQzdu8l7M8PsKBfu3GXJqKEieasFqpaLRikh1gmORQpO8v4ybfD67jJ54rsSjSdNY95R0RCALmgsHeDAX7ecTvPdElsC9Yf242E3vcJuzCdyaMO/s4032/IMG_9773.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgtbekpN1nLSk6nTelUK2_pXX8YWznKR20cnuLs5nz1f9A3y9ap6J5v6l4d0u4dIdu1QH1KICVwQzdu8l7M8PsKBfu3GXJqKEieasFqpaLRikh1gmORQpO8v4ybfD67jJ54rsSjSdNY95R0RCALmgsHeDAX7ecTvPdElsC9Yf242E3vcJuzCdyaMO/s320/IMG_9773.HEIC" width="240" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;">I love it when my girls get an idea of something that they want to make or a recipe they want to try - I may dread them making slime but I'm always happy if they make me dessert! Middle (who is now the tallest!) recently asked me how to make creme brûlée. I told her that it's not that complicated and basically just a custard like an ice cream base. We had a super busy week in February when Valentine's Day rolled around and no special plans to celebrate, but she made this dessert and it was a hit. I liked showing her how to scrape out and use the vanilla bean and how to temper her egg yolks when adding them to the warm cream. Since our recent trip to Florida involved a lot of eating out, she took every opportunity that presented itself to order creme brûlée for dessert!</span><p></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKKeROyWLyBxi9zSDjXmaCJF12G5Eh81kCydU1xrcOmNxirZQmuu61rDzHX16WphLVA7o_1ewOxbdF--V3UY9EUPEPJvwtpwEBUucDI7ZQ6HcRAdfKPPkpEcDNVFN_fjyHUPBvf07ep55VDvD2XNlb3RO7_11X2A9roEvyL5VarAhEgx2C9ADwFs6/s3970/IMG_9784.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3970" data-original-width="2376" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKKeROyWLyBxi9zSDjXmaCJF12G5Eh81kCydU1xrcOmNxirZQmuu61rDzHX16WphLVA7o_1ewOxbdF--V3UY9EUPEPJvwtpwEBUucDI7ZQ6HcRAdfKPPkpEcDNVFN_fjyHUPBvf07ep55VDvD2XNlb3RO7_11X2A9roEvyL5VarAhEgx2C9ADwFs6/s320/IMG_9784.HEIC" width="192" /></a></div><b>Vanilla Creme Brûlée</b> (makes 4)<br />from NYT Cooking<br /><span style="font-family: inherit;"> </span></div><div style="text-align: left;"><span style="font-family: inherit;">2 cups heavy or light cream (or half-n-half)<br /></span><span style="font-family: inherit;">1 vanilla bean, split lengthwise, or 1 tsp. vanilla extract<br /></span><span style="font-family: inherit;">pinch of salt<br /></span><span style="font-family: inherit;">5 egg yolks<br /></span><span style="font-family: inherit;">1/2 cup sugar (more for topping)</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><ol class="preparation_steps__J850_" style="box-sizing: border-box; caret-color: rgb(34, 34, 34); list-style: none; margin: 0px; padding: 0px; text-align: left;"><li class="preparation_step__3MQzD" style="box-sizing: border-box; margin: 0px 0px 30px; padding: 0px;"><div><span style="font-family: inherit;">Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)</span></div><div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.</span><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /><span style="font-family: inherit;">When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.</span></span></div></li></ol>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-55743380581302926532023-05-01T11:14:00.004-07:002023-05-01T11:14:53.596-07:00Big's Comfort Food<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHufgHQRiQNELiqspWnrI6ExVSryLsFp3Yk_5SAJZLtAMf5aFQ0woC9hnjCsUIuDRwtcUgSonoIFhzgKklOiBZzt_IDfS-jzUySITH3yYfGKR9En4ZMVB2srV_s8H_7LHw8kWix_bgLpSJdJUfj_jE07IMlKqN9XnOd20IkXBPZvpFRHT_Lmz8o4uG/s4032/IMG_0325.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHufgHQRiQNELiqspWnrI6ExVSryLsFp3Yk_5SAJZLtAMf5aFQ0woC9hnjCsUIuDRwtcUgSonoIFhzgKklOiBZzt_IDfS-jzUySITH3yYfGKR9En4ZMVB2srV_s8H_7LHw8kWix_bgLpSJdJUfj_jE07IMlKqN9XnOd20IkXBPZvpFRHT_Lmz8o4uG/s320/IMG_0325.HEIC" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">George woke up from hibernating - finally spring!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pRLo_re5lJ6x1XzE0WGaDWok2rN0qz0wAuh5ipHTc1bxILfQUC-QUKzaqGj_TiM41s0yIs0hj0h39yaC7kE1ckayeQS2N_AcHVlb903FXx6p6ea-iazuY6CT4x-hgolYmdNZw2G7Leq9gQg2s7TJke1KrGHe6KZJDVS_YsfedwdCjqCF18kDMZ3O/s3088/IMG_1219.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pRLo_re5lJ6x1XzE0WGaDWok2rN0qz0wAuh5ipHTc1bxILfQUC-QUKzaqGj_TiM41s0yIs0hj0h39yaC7kE1ckayeQS2N_AcHVlb903FXx6p6ea-iazuY6CT4x-hgolYmdNZw2G7Leq9gQg2s7TJke1KrGHe6KZJDVS_YsfedwdCjqCF18kDMZ3O/s320/IMG_1219.HEIC" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Beautiful trip to Crestline with Middle's class</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdrjbtt5wOw0y2Zp2K9GEHdlCtYQuY_i2YSI8A6G8wiRa6-Gx0DLBPqvbkSMCTukROVG7QotG_KTaBY3w_JGEWclnM5EXAGmrshgALHXSNvADcMeNINUhgFJHCltK1kolSRxQNMuUq83r_N-I0mNa6aZBVyEyekIS8YUMUAQmX46eiOfaKLVtovtm/s4032/70458564511__68F154B9-37CF-4A5A-BE36-F389A83C883C.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdrjbtt5wOw0y2Zp2K9GEHdlCtYQuY_i2YSI8A6G8wiRa6-Gx0DLBPqvbkSMCTukROVG7QotG_KTaBY3w_JGEWclnM5EXAGmrshgALHXSNvADcMeNINUhgFJHCltK1kolSRxQNMuUq83r_N-I0mNa6aZBVyEyekIS8YUMUAQmX46eiOfaKLVtovtm/s320/70458564511__68F154B9-37CF-4A5A-BE36-F389A83C883C.HEIC" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Soaking up the sun</div><br />I've had a rough time with all the rain and the lack of sun - last weekend was a huge tease. It finally felt like summer and got into the 80s (as pictured above) but then today I woke up to rain again. Such a drag. <p></p><p>I've been meaning to post this recipe for awhile. We all like this one baked pasta with chicken and broccoli that I posted <a href="http://whatsformeat.blogspot.com/2010/11/baked-pasta-with-chicken-broccoli.html" target="_blank"><b>about here</b></a>. However, I was looking for a lighter version without all the cheese & less dairy and came across this recipe. It's been a big hit - Big pronounced this her comfort food which is a big compliment! I have tried making it ahead and it's not as delicious (gets dried out) but it's super quick to the table - as fast as it takes to boil the noodles. Even though it's on regular rotation, I keep forgetting to take a photo before it gets gobbled up.</p><p><b>Creamy Ricotta Pasta with Chicken & Broccoli</b> (serves 4-6)</p><div style="text-align: left;">1 large head broccoli<br />1.5 cups shredded chicken<br />1 medium lemon<br />1 pound penne (or other short pasta)<br />1 cup whole milk ricotta cheese<br />freshly ground black pepper<br />salt<br />red pepper flakes<br />parmesan cheese</div><p style="text-align: left;">Bring a large pot of heavily salted water to a boil. While waiting for it to boil, cut the broccoli head into small florets. Finely grate the zest of 1 lemon, and then juice the lemon. Place the zest, juice, and ricotta cheese into a food processor or blender. Season with salt, pepper, and red pepper flakes, if desired. Process until airy and smooth, stopping a couple of times to scape down the sides.</p><p>Add the pasta to the boiled water and cook according to package directions. When the pasta is about 2 minutes from being ready (2 minutes less than al dente), toss the broccoli florets into the pot and cook for the remaining 2 minutes. Reserve 1 cup of the pasta water and then drain the pasta and broccoli.</p><p>Return the pasta and broccoli to the pot. Add the ricotta mixture and 1/4 cup pasta water. Stir. Add more pasta water as needed until the sauce coats & clings to the pasta. Taste and season with black pepper & parmesan cheese, if desired. Serve immediately.</p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-46039473794858810192023-04-20T17:07:00.003-07:002023-04-20T17:07:12.999-07:00Spring Break Fun (Food from Instagram Part III)<p>We had an absolute blast during spring break with a trip to Florida. We started planning a few months ago and the girls wanted to go somewhere they had never been before. Disneyworld has always been on my list of places that I wanted to take them but I didn't really want to go with a toddler or kid who was too young to really enjoy it (or keep up!). I'm so glad I waited - they were the perfect ages for it and such great travelers. We began our trip in St. Petersburg on the gulf coast and ended it with some time in Reunion FL with our cousins from Connecticut. In the middle, we did 3 days in the parks (1 day for my husband) and I put Big in charge of our itinerary, the Genie + / Lightning Lane situation, eating plans etc. I joked that I just wanted to follow behind with the credit card and in the end, it took a lot of pressure off and made it so much more fun. She did an awesome job. I took so many photos but here are just a few. . .</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79UT3OoYbpOQ2jtbvYEyJ_wPkmRyePB2pD2fPyvYl6X6oAzS3h_zQhHjzNfsXMCLL30wzNX_uuC8oE4iEUu3dl4hWF2yKKtWlu_M7p1M4w7olWbeDl49b4paEpNuI85eV46iR65Vi3QVU8CFBzmhkACqLJlRqhDuIjD_jHiTqSkcZgUINuT6YyELq/s4032/IMG_0404.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79UT3OoYbpOQ2jtbvYEyJ_wPkmRyePB2pD2fPyvYl6X6oAzS3h_zQhHjzNfsXMCLL30wzNX_uuC8oE4iEUu3dl4hWF2yKKtWlu_M7p1M4w7olWbeDl49b4paEpNuI85eV46iR65Vi3QVU8CFBzmhkACqLJlRqhDuIjD_jHiTqSkcZgUINuT6YyELq/w150-h200/IMG_0404.HEIC" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Key Lime Pie in FL</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLI2WIHC7qHciLglIcUfYJUS7QC62r2r9yfQGV-Id9GXuGlLSBXyRVFiQ6-9nr-W95Utn5k8HpAe3gpUeNAt1QC8IbuXr4fVYuhN8fIyCix9I1-O6bUqegeDF90eJh7B-d_9rJ2FCOTJGRNatEKOiDRTGlfUxy7XWPgLfDnZkWSv9DyQS77jgzc50I/s4032/IMG_0414.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLI2WIHC7qHciLglIcUfYJUS7QC62r2r9yfQGV-Id9GXuGlLSBXyRVFiQ6-9nr-W95Utn5k8HpAe3gpUeNAt1QC8IbuXr4fVYuhN8fIyCix9I1-O6bUqegeDF90eJh7B-d_9rJ2FCOTJGRNatEKOiDRTGlfUxy7XWPgLfDnZkWSv9DyQS77jgzc50I/w200-h150/IMG_0414.HEIC" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Art festival in St. Petersburg</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjxxyzhcm40DbOfWAMpK_3r9kl3EQKkK6DlK5aacQGzd3IL1Wnakx9MqxEKFjbvmz4_5DWI0zfZRYROLPj4QU77diIYva97DGD8_xpLRfL3n5INHxiGTSV_j_WQhxtFxNJowW1TiaWP4lDOjd2XCrUiz2H6Pi_9bzF1ninqgQV7ls_70eIB4qwnjE/s4032/IMG_0441.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjxxyzhcm40DbOfWAMpK_3r9kl3EQKkK6DlK5aacQGzd3IL1Wnakx9MqxEKFjbvmz4_5DWI0zfZRYROLPj4QU77diIYva97DGD8_xpLRfL3n5INHxiGTSV_j_WQhxtFxNJowW1TiaWP4lDOjd2XCrUiz2H6Pi_9bzF1ninqgQV7ls_70eIB4qwnjE/w150-h200/IMG_0441.HEIC" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dairy Free Milkshake!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2G0uVV6Zwom1x5tzwONeipqxaDT_x10gqB2JAUV21HaYN_Gi1vG0xepo6R0-e_vZKwcqhfOxRVJl4HiGwMNT1q9fDsghJhxzXS_8uIhQNTQ-TsY88FkqbnRocB_8nIjrcUfnGzpItbaes_Wd1YMtUeGxkZnTlYOIjRAWLB4t0TIVaRbP68lO7BaaQ/s4032/IMG_0469.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2G0uVV6Zwom1x5tzwONeipqxaDT_x10gqB2JAUV21HaYN_Gi1vG0xepo6R0-e_vZKwcqhfOxRVJl4HiGwMNT1q9fDsghJhxzXS_8uIhQNTQ-TsY88FkqbnRocB_8nIjrcUfnGzpItbaes_Wd1YMtUeGxkZnTlYOIjRAWLB4t0TIVaRbP68lO7BaaQ/s320/IMG_0469.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This restaurant brought us fresh cotton candy after our meal</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIlLK0qD5oKPqpyd-nTKbl6rAA3MykhtuEHHCNsmVjziVED64A2sB4vgwEx8wCprAhA4KIqpEPPGVWy30RMAL_ZZ-XbJ6VZqux-54O67oF3g3JDhRtBtiAa_UnqW5rxehWw1O7zkMNjwx58OUJyJaG1RGuFFNzBWCvyXLdj_VYYzoWUKh0fJ9SzKI/s4032/IMG_0473.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIlLK0qD5oKPqpyd-nTKbl6rAA3MykhtuEHHCNsmVjziVED64A2sB4vgwEx8wCprAhA4KIqpEPPGVWy30RMAL_ZZ-XbJ6VZqux-54O67oF3g3JDhRtBtiAa_UnqW5rxehWw1O7zkMNjwx58OUJyJaG1RGuFFNzBWCvyXLdj_VYYzoWUKh0fJ9SzKI/s320/IMG_0473.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">World's Largest Sundial</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiqPDkP9udhabGM_z_RF-qMURr09Jb_Dq6levceC5O0ayGADfj7QNTcBGVHl44u3uk-3SHrm09hUiFCA33Lil7CpOb9aPHPO9DFWbgT32X9jON9FRthfjCACTvvQbRUKokPQuS-P9m2CEsWN0PqFECaL9zjsBoOPmX9PfMZX-f1r-v0_13pKt39TU/s4032/IMG_0489.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiqPDkP9udhabGM_z_RF-qMURr09Jb_Dq6levceC5O0ayGADfj7QNTcBGVHl44u3uk-3SHrm09hUiFCA33Lil7CpOb9aPHPO9DFWbgT32X9jON9FRthfjCACTvvQbRUKokPQuS-P9m2CEsWN0PqFECaL9zjsBoOPmX9PfMZX-f1r-v0_13pKt39TU/s320/IMG_0489.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Warm Gulf waters - Pass-a-Grille Beach</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYrGhnaZOZVplDwZM05OwgMZrD6EfW0sbZGsMi0n-ADdnH0uX_FBB25U59hAL5PMEF4MurF_0p8YkMwH4751k0Y9f3d2RVrQ-iONfexyh335bIKqXNWvwweVtNUGauINLHsdLSqyJ-9IyJL6SkG_EmcqvrJPpnFCKMDRV2Ji0te1jQW-yzVNNbeOj/s4032/IMG_0541.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYrGhnaZOZVplDwZM05OwgMZrD6EfW0sbZGsMi0n-ADdnH0uX_FBB25U59hAL5PMEF4MurF_0p8YkMwH4751k0Y9f3d2RVrQ-iONfexyh335bIKqXNWvwweVtNUGauINLHsdLSqyJ-9IyJL6SkG_EmcqvrJPpnFCKMDRV2Ji0te1jQW-yzVNNbeOj/s320/IMG_0541.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Epcot Day 1 - flower festival topiaries were amazing!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8chlUWy2feO8vVY8Lh1a-Eh-6WrCYzp_y2IOJMxqru6kymUNqiftKStzgVpUEbfbORg7Dvtf4bqSnYIoL9gffpwI9DM2Pj6gbelnq9bqKvhhbIICadI3zZLzOv1H0fa546ywbpA1AMsanpPUwnkZun28ftAEnmkpgK5wCkL9A0hJuXqEyZ35NLQIK/s4032/IMG_0571.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8chlUWy2feO8vVY8Lh1a-Eh-6WrCYzp_y2IOJMxqru6kymUNqiftKStzgVpUEbfbORg7Dvtf4bqSnYIoL9gffpwI9DM2Pj6gbelnq9bqKvhhbIICadI3zZLzOv1H0fa546ywbpA1AMsanpPUwnkZun28ftAEnmkpgK5wCkL9A0hJuXqEyZ35NLQIK/s320/IMG_0571.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My goal was to eat a Dole Whip every day . . . </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKwHRNZIAIDouc4x76OFXqYHHbXbSn89JpVAktYDJ6a_pbLhOgPv3MLGPhtv4T3EFW_OMcYJSb8xmiV8SlO5cRMO4uQfZ82SKSQliXpH_TGIWMPYV8XD47BV5nMJ_PkSysnQkg1pZNkUJg9tnSD3DiJxbBcLPn-zYeFRwF6XHvraoKflqoF4yvePS/s4032/IMG_0590.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKwHRNZIAIDouc4x76OFXqYHHbXbSn89JpVAktYDJ6a_pbLhOgPv3MLGPhtv4T3EFW_OMcYJSb8xmiV8SlO5cRMO4uQfZ82SKSQliXpH_TGIWMPYV8XD47BV5nMJ_PkSysnQkg1pZNkUJg9tnSD3DiJxbBcLPn-zYeFRwF6XHvraoKflqoF4yvePS/s320/IMG_0590.HEIC" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ratatouille Ride</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN7-Kivb3wfxZzGgjAeRcu7bJ8JD_J1CIXMc4IYJNhwHQhvT-JL65iGogV9keBst_tZaqpVZed-ALiwVgF2C2uKQCEwTiTZ9aSlx53KcMIHH0k40BD2LWh0_3lb4Z4e32GnzXg4Y-a7zRVU-WbochnYHwq94fWnZOsTccsFrm8UPgWB-pSfxgiviG/s4032/IMG_0692.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN7-Kivb3wfxZzGgjAeRcu7bJ8JD_J1CIXMc4IYJNhwHQhvT-JL65iGogV9keBst_tZaqpVZed-ALiwVgF2C2uKQCEwTiTZ9aSlx53KcMIHH0k40BD2LWh0_3lb4Z4e32GnzXg4Y-a7zRVU-WbochnYHwq94fWnZOsTccsFrm8UPgWB-pSfxgiviG/s320/IMG_0692.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Disney Bounding on Day 2 - Cinderella, Rapunzel & Belle</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2fC2PrPm1jaG6oD14sYrBcMsUtGAgTEyI-96s3hZ3KeCHov1cHzzauxBspQZFcpoLUBBUddQN381A6iLUhuuMquolN7Qiz2avjT4ES848kOks4cTTf_Gxs_SEVv1MKlnysV0QnSM7FJu3DocMxRGcwlTzXfH7MCCDrr9T7s9bjhNQyDp8G1uBinm/s4032/IMG_0707.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2fC2PrPm1jaG6oD14sYrBcMsUtGAgTEyI-96s3hZ3KeCHov1cHzzauxBspQZFcpoLUBBUddQN381A6iLUhuuMquolN7Qiz2avjT4ES848kOks4cTTf_Gxs_SEVv1MKlnysV0QnSM7FJu3DocMxRGcwlTzXfH7MCCDrr9T7s9bjhNQyDp8G1uBinm/s320/IMG_0707.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fun with Family</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxl-ivwMMoGYHd-ph4t_rUjRSjugAVF30uLPJg9SRfOzx-VpYsgKhRtF2KXxiVlCvHmS8D07GfTNSv9VieUxVS3c6YYQ3iby417cW4RbdjwwTpuAzTC67CVpIP_40rj50ex2jiY0fPM-1xIUYg3jZX9CTcOD1iVZJPRlH-NHL_p9dqOLoIH2V2cX5A/s4032/IMG_0710.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxl-ivwMMoGYHd-ph4t_rUjRSjugAVF30uLPJg9SRfOzx-VpYsgKhRtF2KXxiVlCvHmS8D07GfTNSv9VieUxVS3c6YYQ3iby417cW4RbdjwwTpuAzTC67CVpIP_40rj50ex2jiY0fPM-1xIUYg3jZX9CTcOD1iVZJPRlH-NHL_p9dqOLoIH2V2cX5A/s320/IMG_0710.HEIC" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmXXyVFPKopJP7eWR1z3k7cy_nUIq0dXuzDf1mJTHzGkNs7cfplK4RVKGNXSQmSV5HzVCJ2WXDd93kMPcLm_jl5jhkR599puEVuYpf2IbYYigjYiQCK8DLdgYxOSA_fE1TlBdH5WShjR3QXDo97fMyAnSI8rNLIr1KeGt4dNLiSCx8S1rHv6H2RCY/s4032/IMG_0770.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmXXyVFPKopJP7eWR1z3k7cy_nUIq0dXuzDf1mJTHzGkNs7cfplK4RVKGNXSQmSV5HzVCJ2WXDd93kMPcLm_jl5jhkR599puEVuYpf2IbYYigjYiQCK8DLdgYxOSA_fE1TlBdH5WShjR3QXDo97fMyAnSI8rNLIr1KeGt4dNLiSCx8S1rHv6H2RCY/s320/IMG_0770.HEIC" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Disney Bounding on Day 3 - Tink, Eeyore, and Alice</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2_bIKWUulZmVG6yMY6dV6LSUat6CZGJ0rpldw20n9fZChvEg4Ur7qaiS3XUrqsqLW544704JZjAdteKJ31YfkhwlWOXXzvsbZXNiObSstk6LMIUpHN5NtaAvMskRikwXS4IjKq8Kd1P9-vcZsX0TQBq3l_4OsA4pEKNN3fSZkhO_ZxK9KVKivxJL/s4032/IMG_0969.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2_bIKWUulZmVG6yMY6dV6LSUat6CZGJ0rpldw20n9fZChvEg4Ur7qaiS3XUrqsqLW544704JZjAdteKJ31YfkhwlWOXXzvsbZXNiObSstk6LMIUpHN5NtaAvMskRikwXS4IjKq8Kd1P9-vcZsX0TQBq3l_4OsA4pEKNN3fSZkhO_ZxK9KVKivxJL/w150-h200/IMG_0969.HEIC" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It rained :(</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uO3_31S4Z1ChGX8nDORoEGRU7xUqaugRPWZUn8yI_ZkeL8eSmGQP5D_lSZCsMSjrJ72hPPJkLE71aWzM5b7FGxDErFzCdixN08nx9zXTwHz3GJ2znr1Gy2BNGDCPWzJnwbiDLXirsXgNaJXEuzwmZdvc-STY4f3q8Gyb0cYWD-qobJ4d2YTdnczE/s4032/IMG_1073.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uO3_31S4Z1ChGX8nDORoEGRU7xUqaugRPWZUn8yI_ZkeL8eSmGQP5D_lSZCsMSjrJ72hPPJkLE71aWzM5b7FGxDErFzCdixN08nx9zXTwHz3GJ2znr1Gy2BNGDCPWzJnwbiDLXirsXgNaJXEuzwmZdvc-STY4f3q8Gyb0cYWD-qobJ4d2YTdnczE/s320/IMG_1073.HEIC" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Reunion with Aunt Janelle</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>In other spring break fun, we tried another Instagram recipe for Peep Rice Krispy Treats. Big didn't like them but the rest of us did - you could combine or mix colors / styles of Peeps. We found we had to increase the amount of Rice Krispies when we stirred it up because it was too marshmallow-y.<div><br /></div><div><b>Peep Rice Krispy Treats </b>(makes 9)</div><div><br /></div><div>15 peeps (1 package)</div><div>3 cups Rice Krispies</div><div>3 T butter</div><div><br /></div><div>Put the peeps in a greased 8x8 pan. Pour the Rice Krispies over. Top with slices of butter. Bake in a 350 degree oven for 5-10 minutes or until the marshmallows are melty. Stir to combine. Add more Rice Krispies if necessary. Pat down. Let cool before serving.<br /><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAG4StrgWThC_VB_t9yPFojzrrCmgyXS-n2awCtL3kVT_xU2_-JN3Sx2mJdcV6PsjXIExddMbAQXK5OUp8ehTtp-vzr6RQCFROFZQ3qR2ZiLyy6ovWxqWPDQSY5zEiIjk2a6H5xuqL8MEfmGvxMAsBIIH7pvs68eCoC86dV9M1iyTCETojibtO3Wy/s4032/IMG_0345.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAG4StrgWThC_VB_t9yPFojzrrCmgyXS-n2awCtL3kVT_xU2_-JN3Sx2mJdcV6PsjXIExddMbAQXK5OUp8ehTtp-vzr6RQCFROFZQ3qR2ZiLyy6ovWxqWPDQSY5zEiIjk2a6H5xuqL8MEfmGvxMAsBIIH7pvs68eCoC86dV9M1iyTCETojibtO3Wy/s320/IMG_0345.HEIC" width="240" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFBVC3ZV6vn97XM_-b-b3apMcjXHTyfvveqaumxfAZvmwSlo87-GwZNCudQfvFCsuRC8J7eJtbI3qK6CmOmZp52zAlsFqiY_69d80i7dTIGopGWRtTVaFelsw3r2FJEDH5V2eeC9gWa2qX4UyQhmgmGw1SmRyYWCO8O2iwrX5n0WEnk5nJQnHXU13/s4032/IMG_0347.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFBVC3ZV6vn97XM_-b-b3apMcjXHTyfvveqaumxfAZvmwSlo87-GwZNCudQfvFCsuRC8J7eJtbI3qK6CmOmZp52zAlsFqiY_69d80i7dTIGopGWRtTVaFelsw3r2FJEDH5V2eeC9gWa2qX4UyQhmgmGw1SmRyYWCO8O2iwrX5n0WEnk5nJQnHXU13/s320/IMG_0347.HEIC" width="240" /></a></div><br /></div>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-83154891186284507522023-04-20T16:38:00.004-07:002023-04-20T17:11:57.983-07:00Food for Some of the People<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtBHUaSUZioiJeNK--HnnOrDkqwQKk5qzbWgOuLFqkCX9u9hcAvW2u2JlZEO_ROLMnq8wpswiyQ2EN1yJ0pO7_O1jDiJYM-Knyb2Te56yilcyIHGnTkJp0oMaULqp7yjdAYZJL0odJSlQR5QqK5M678jCJHKbBN05qnUxTSs9nKNArdjWj9Z-9kg2/s4032/IMG_1128.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtBHUaSUZioiJeNK--HnnOrDkqwQKk5qzbWgOuLFqkCX9u9hcAvW2u2JlZEO_ROLMnq8wpswiyQ2EN1yJ0pO7_O1jDiJYM-Knyb2Te56yilcyIHGnTkJp0oMaULqp7yjdAYZJL0odJSlQR5QqK5M678jCJHKbBN05qnUxTSs9nKNArdjWj9Z-9kg2/s320/IMG_1128.HEIC" width="240" /></a></div><p>Recently I wrote about that dreaded question: "What's for dinner?" and last weekend I came up with a new recipe that went over well with some of the people.</p><p>Since I've been staying home from work this year, we eat dinner together at home about 5 nights a week. Usually one weekend night and one weekday night we'll either go out to eat or to a friend's house or something. Of those 5 nights a week, often we have 1 where one of the kids is missing (at a friend's or an activity). I've been trying to embrace that by cooking the thing that particular kid doesn't like to eat. For example, if Big is gone, I'll typically make a pot of soup or stew or if Middle is gone, I'll make salmon. </p><p>One of those nights happened last weekend and I made a new salmon recipe that I had been wanting to try. It was a big hit and in particular, this would be great on a weeknight because it came together and cooked so quickly. I made some modifications to the slaw (recipe below is what I made) and I kept the jalapeños sliced so that Little could pick them out. The original recipe also calls for a cast iron skillet which I didn't use but I bet you could make this on the grill in a cast iron skillet pretty easily. I recommend making the slaw first so it has a chance to set and for the flavors to combine while you make the salmon (or earlier in the day and store in the refrigerator). I served white rice with the fish & slaw and it all tasted great together. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirPPVqfxPNGtYjqqkYcfAMprCbHTojkjKipqIoIVNbryLFRFh1jeouFc8MMCLbbqfSHSWpAbCzgI8LlXPxEdkkclVOpnwZBKY52R_SqSpxL9FyOtAQuxmizxQI-1v4J1FXiQ3v6ICqE-hZCCGr6kayezA4125zn8LeRMBHgI72Uxai08Y9Dw0Dq25/s4032/IMG_1124.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirPPVqfxPNGtYjqqkYcfAMprCbHTojkjKipqIoIVNbryLFRFh1jeouFc8MMCLbbqfSHSWpAbCzgI8LlXPxEdkkclVOpnwZBKY52R_SqSpxL9FyOtAQuxmizxQI-1v4J1FXiQ3v6ICqE-hZCCGr6kayezA4125zn8LeRMBHgI72Uxai08Y9Dw0Dq25/s320/IMG_1124.HEIC" width="240" /></a></div><p></p><div style="text-align: left;"><b>Crispy Honey Ginger Salmon</b> (serves 4)<br />from Half Baked Harvest.<br /><br /></div><div style="text-align: left;">4 salmon filets (skin on)<br />1 T sesame oil<br />2/3 cup honey<br />2 T sambal oelek (red chili condiment - it's usually by the Thai curry pastes)<br />2 T soy sauce<br />1 inch piece fresh ginger, grated<br />2 cloves garlic, chopped<br />zest and juice of 1 lime<br /><br /></div><div style="text-align: left;"><u>For the slaw</u>:<br />2 T lime juice<br />2 T rice vinegar<br />3 cups of cabbage, shredded (or coleslaw mix)<br />1/2 cup fresh cilantro, shredded<br />2 carrots, shredded<br />1 jalapeno, thinly sliced<br />pinch of salt</div><p style="text-align: left;">In a small bowl, combine the honey, samba oelek, soy sauce, ginger, garlic, lime zest, and lime juice. Preheat the broiler. Rub the salmon all over with the sesame oil. Heat an oven safe skillet over medium high heat. Pour the sauce in the skillet and allow it to barely boil (simmer) for 2-3 minutes. Remove from heat and add the salmon, skin side up. Transfer the skillet to the oven and broil for 2-5 minutes, watching closely until the salmon skin is crisp.</p><p>In a medium bowl, combine all the ingredients for the slaw and toss to combine. </p><br /><br />Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-87355605544815822822023-03-29T17:51:00.001-07:002023-03-29T17:51:17.107-07:00Whipped Feta & Roasted Chickpeas (Food from Instagram Part II)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqw2p4BoQl24ZrmYF4HWJ_XuEM6ceulquI09g1vu81sAHCiN1ZArQQyCZd8sUEafUh8mm2brGcN1aQTcUYQ9YOll4KoRpt4bs3nRNgmP1j5lrOSMQLOECq3HzQb_bySY7gwgnmH4kMlanJhs8A2NYCykRNV5DM4Jdv6swTLiXO1Wb7AgAHZDEId3gK/s4032/IMG_0321.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqw2p4BoQl24ZrmYF4HWJ_XuEM6ceulquI09g1vu81sAHCiN1ZArQQyCZd8sUEafUh8mm2brGcN1aQTcUYQ9YOll4KoRpt4bs3nRNgmP1j5lrOSMQLOECq3HzQb_bySY7gwgnmH4kMlanJhs8A2NYCykRNV5DM4Jdv6swTLiXO1Wb7AgAHZDEId3gK/s320/IMG_0321.HEIC" width="320" /></a></div><div><br /></div>My friend Amy and I send each other Instagram stories or posts or links to recipes with the message "let's make this!" We used to be in the habit of a weekly dinner with our families until life got crazy (crazier?) this year and now it's more like monthly. This past weekend, I remembered one of those posts and dug it up. Now, I remember when Instagram was brand new and just people sharing filtered photos - no pushed content, sponsored ads, or complicated algorithms. I never thought it would be a place for recipe inspiration but most of what I save is food/recipe related. Inevitably, the recipe & instructions are usually not specific or detailed enough so then I head down the rabbit hole of searching for a better description / methodology and end up right back at food blogs where I started. The version below is a combination of me reading several different things on the internet.<div><br /></div><div>I read that the chickpeas will get crispiest if they start out really dry (which seems counterintuitive since you're going to toss them in olive oil) and if you remove the skins. I found that a lot of the skins came off when I dried them and I didn't get too picky about that part.</div><div><br /></div><div>In the end, I have concluded that I like goat cheese much more than feta and I would have preferred a base like the goat cheese & balsamic blueberry appetizer that I've posted here but everyone else liked it and we ate it all!<br /><div><br /></div><div>For the whipped feta:</div><div>6 oz feta</div><div>4 oz plain greek yogurt</div><div>juice & zest of 1 lemon</div><div>1 garlic clove, minced</div><div>1/2 tsp oregano</div><div>1/4 tsp pepper</div><div><br /></div><div>Put all ingredients in a blender or food processor and blend until smooth</div><div><br /></div><div>For the roasted chickpeas:</div><div>2 cans garbanzo beans / chickpeas</div><div>1 T olive oil</div><div>some seasonings - I eyeballed it but used smoked paprika, oregano, and cumin</div><div><br /></div><div>Rinse the chickpeas and dry them well with a kitchen towel or paper towels. Put them in a bowl with the olive oil and seasonings and toss to coat. Spread on a parchment lined baking sheet and bake at 350 degrees for 45 minutes - 1 hour, shaking the pan every 15 minutes or so.</div></div><div><br /></div><div>To serve, spread the whipped feta on a plate, top with the chickpeas, and drizzle with olive oil (optional). We served this with pita chips but pita bread, crackers, crudite etc. would work well too.</div>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-24476035172452405772023-03-26T15:12:00.001-07:002023-03-26T15:12:12.409-07:00Instant Pot Beef Bourgignon<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">The girls had a recent day off of school for teacher in-service and I loved finding them being creative instead of looking at screens. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXkY97z-mpBcihn9_gUIO_RN3du9pRI8YMftWAbaz2rihq9iibHekcVlmupIEZpU-PliE2qJLy-OLfKxBHUvTvKGe4wKBuphsJyNbqG3rP9jw4uV2n10_B06McUvuiBc0mhSmKUhUhClxy8KytfkJ3dxtJC0cNpId9xzH-WUQnNFif6vm2WdNI6zhf" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXkY97z-mpBcihn9_gUIO_RN3du9pRI8YMftWAbaz2rihq9iibHekcVlmupIEZpU-PliE2qJLy-OLfKxBHUvTvKGe4wKBuphsJyNbqG3rP9jw4uV2n10_B06McUvuiBc0mhSmKUhUhClxy8KytfkJ3dxtJC0cNpId9xzH-WUQnNFif6vm2WdNI6zhf=w300-h400" width="300" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQJK7U4teDPeEU_j8Q9Va3xw54ybFCTGmV0hhV9HHk5mLZ6Aa9xGbkrm_vyFPWLBUF_S-7zR0Kpq0x8L2c-34raiKgYq1kAhvCqejXQMuoM6tTf8ZX5Lfd2cWbGu4exLpMSVmuxpAYq1d2d0Tu9EV1S0f1a7y1tKbdYuXSY2-zqVR5QHMSlWur2qq7" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQJK7U4teDPeEU_j8Q9Va3xw54ybFCTGmV0hhV9HHk5mLZ6Aa9xGbkrm_vyFPWLBUF_S-7zR0Kpq0x8L2c-34raiKgYq1kAhvCqejXQMuoM6tTf8ZX5Lfd2cWbGu4exLpMSVmuxpAYq1d2d0Tu9EV1S0f1a7y1tKbdYuXSY2-zqVR5QHMSlWur2qq7=w300-h400" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Now making slime is one of my least favorite "creative" activities (and it's banished to outside) but with one kid getting ready to drive and talking about college, I know our slime days are numbered. And, it's something they like to do together (and did I mention outside?). Big is painting a pair of shoes for Middle to wear when we go to Disney World since her own Rapunzel inspired ones are done.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I've been thinking about creativity and how that part of my job is what I miss the most so I'm trying to write a little more here on the blog and on another project so that I can use that part of my brain a little more. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The creativity I struggle with is coming up with new ideas for dinner . . . I still dread the "what's for dinner" question that I get (most days before breakfast from Little or even the night before). Part of it is that I feel like my one picky eater doesn't really like most of what the rest of us like to eat and another part of it is that I get in a rut of making the same 5-7 dishes over and over. Send any new meal suggestions my way!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This winter we've really liked this Beef Bourguignon and other beef stew variations and the instant pot makes it so easy to have very tender braised beef. I keep forgetting to save the recipe I like so here it is so I can always find it again!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioZpa6KjoFHgizZ35nz4zRuohiIfkUraUe8JdMT72w60E7j1wcMK-XNyx4SgFiyERShcRTrX2pZ_glwMbF8bKCbJuJIRr09AQuk185lEEbKiWV6-6lQjJs-1_n4QJXUUubDkQjKyj4l49F3md1YQS4XI3PLNuWLOyT5hOUlIpYhMZXYnyipFOGrGpA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEioZpa6KjoFHgizZ35nz4zRuohiIfkUraUe8JdMT72w60E7j1wcMK-XNyx4SgFiyERShcRTrX2pZ_glwMbF8bKCbJuJIRr09AQuk185lEEbKiWV6-6lQjJs-1_n4QJXUUubDkQjKyj4l49F3md1YQS4XI3PLNuWLOyT5hOUlIpYhMZXYnyipFOGrGpA=w240-h320" width="240" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHp8WVb167GTDeB7wmCd3Knni5H72ID1bJEjlXf617plwujOUBBYxzESTQx6ByJYV5OM7Yw3MACUJeLa27C9jqcJobqehD-PWSGEKq480SoOjXNjSh-m9lzhgr3kbGDkqynOeVTVMNRqJnU0BdBlRPl0jjZG4v0S9h5ofIZaVIs5pzb9XghnMe30YZ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHp8WVb167GTDeB7wmCd3Knni5H72ID1bJEjlXf617plwujOUBBYxzESTQx6ByJYV5OM7Yw3MACUJeLa27C9jqcJobqehD-PWSGEKq480SoOjXNjSh-m9lzhgr3kbGDkqynOeVTVMNRqJnU0BdBlRPl0jjZG4v0S9h5ofIZaVIs5pzb9XghnMe30YZ=w240-h320" width="240" /></a></div><br /></div><br /><div style="text-align: left;"><i>A couple of recipe notes: </i>I like to buy my own roast and cut it into chunks - the chunks of stew meat that most places sell are tough and not delicious. I leave my mushrooms large (sometimes halved cremini mushrooms) so that my girls can pick them out. As always, it's not an "instant" recipe by any stretch but it tastes like you spent longer than an hour on it and a lot of the time is hands off.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Instant Pot Beef Bourgignon</b> (serves 6)</div><div style="text-align: left;">from Creme de la Crumb</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 T vegetable or olive oil</div><div style="text-align: left;">6 pieces of thick cut bacon, roughly chopped</div><div style="text-align: left;">3 lbs beef roast cut into 2 inch chunks</div><div style="text-align: left;">1 cup red wine</div><div style="text-align: left;">2 cups beef broth</div><div style="text-align: left;">1/2 cup tomato sauce</div><div style="text-align: left;">1 beef boullion cube, crushed</div><div style="text-align: left;">1/4 cup flour</div><div style="text-align: left;">1 white or yellow onion, chopped</div><div style="text-align: left;">2 carrots, sliced into 2 inch pieces</div><div style="text-align: left;">1 T minced garlic</div><div style="text-align: left;">2 T fresh thyme, chopped</div><div style="text-align: left;">1 lb baby potatoes</div><div style="text-align: left;">8 oz fresh mushrooms, cleaned and sliced</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;">fresh parsley to garnish & serve</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Set the instant pot to sauté and add the oil and bacon. Cook until crisp, stirring frequently with a slotted spoon. Remove to a paper towel lined plate and set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the beef and sear 3-4 minutes using tongs to rotate the pieces so all sides are browned.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add red wine to the pot and scrape up any cooked beef or bacon bits. Simmer and reduce for about 5 minutes. Gradually add the beef broth, tomato sauce, and boullion. Whisk in the flour, a little at a time. Stir in bacon, carrots, onion, garlic, thyme, mushrooms, and potatoes. Season with a little salt and pepper. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put the lid on and set the instant pot to pressure cook for 45 minutes. After that, do a natural release for 10 minutes and then a manual release, switching the valve to vent. When you can safely remove the lid, change the setting to saute and let the sauce thicken for 5-10 minutes. Give it a good stir, taste it, and season with more salt and pepper if you want. Serve with fresh chopped parsley. My girls like a good crusty bread on the side as well!</div></div></div><p></p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-45204269393954700602023-03-13T16:54:00.006-07:002023-03-26T15:18:31.290-07:00Classics reimagined for new (sports) seasons<p>Even thought it has felt like a long, wet California winter, these days.we mark the season more with sports seasons than with weather. Big played her first year of high school varsity basketball, Middle played her first year of middle school basketball, and now the younger two are playing another season of basketball on co-ed teams at the YMCA. We spend 5 nights a week at the Y between practice & games for two teams so that has impacted the way I meal plan. One night, I need something that's ready almost as soon as we get home from practice, other nights, I need something everything can eat at different times, and still other nights, we eat early before we go to basketball. That's not to say that we don't grab Chick-Fil-A once in awhile or order a pizza, but I try really hard to save eating out for a treat on the weekends.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3OiGuyMCFuPEmaXcy1CH7Hxxi02q8M51aVqfZGfuREvDAQjLnsS9JLKDTqXqXmal04AL0BVQlg3Jp1sPRX4-1ckrqIoz_tUWc4HkVn5sFpkG4jbuAlYiZ0FaqRF9_D8DyYsdFKdMpsMl3vLBxdqcRN01DxSJghZIFcjmkgXz-kicyOrQLjQRuSUxT" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1936" data-original-width="1936" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3OiGuyMCFuPEmaXcy1CH7Hxxi02q8M51aVqfZGfuREvDAQjLnsS9JLKDTqXqXmal04AL0BVQlg3Jp1sPRX4-1ckrqIoz_tUWc4HkVn5sFpkG4jbuAlYiZ0FaqRF9_D8DyYsdFKdMpsMl3vLBxdqcRN01DxSJghZIFcjmkgXz-kicyOrQLjQRuSUxT=w400-h400" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjijF-UGoSUs_4QmJ73GoIO3UyKvgK16cEYD04zmNhEwcSwY2ihg35tM1dJgCVUO7FzTqXDS--RIeL__BlUn3gVFfEdjHvPT5dqEPNvahZyQ3gnvlitQz-oWWlNIDLTUSD-9DXusmLWJKequsW7PpZDQCMjISgNyTU-VVy25zdoxTtq4hY_D6PntmZ6" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="652" data-original-width="828" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjijF-UGoSUs_4QmJ73GoIO3UyKvgK16cEYD04zmNhEwcSwY2ihg35tM1dJgCVUO7FzTqXDS--RIeL__BlUn3gVFfEdjHvPT5dqEPNvahZyQ3gnvlitQz-oWWlNIDLTUSD-9DXusmLWJKequsW7PpZDQCMjISgNyTU-VVy25zdoxTtq4hY_D6PntmZ6" width="305" /></a></div></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVklsMPEUba38TCQlh9lr5-IWtnNIzSvvkyBuYDUf_eRWbcfG5I3ru3iOTeXPD2e9MdiyRWPDXUu9NXds5qEaVTd5SefoFR_rkC4zURH_dz3B-EHWxRprMhkmcnAw0lSKb2cMUK2iS7XcNkHrhgwq1icUY0fIDbgSuaI6r8J2k5fIoWG6Tjz7E-7-F" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVklsMPEUba38TCQlh9lr5-IWtnNIzSvvkyBuYDUf_eRWbcfG5I3ru3iOTeXPD2e9MdiyRWPDXUu9NXds5qEaVTd5SefoFR_rkC4zURH_dz3B-EHWxRprMhkmcnAw0lSKb2cMUK2iS7XcNkHrhgwq1icUY0fIDbgSuaI6r8J2k5fIoWG6Tjz7E-7-F=w400-h300" width="400" /><div class="separator" style="clear: both; text-align: center;"><br /></div></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVklsMPEUba38TCQlh9lr5-IWtnNIzSvvkyBuYDUf_eRWbcfG5I3ru3iOTeXPD2e9MdiyRWPDXUu9NXds5qEaVTd5SefoFR_rkC4zURH_dz3B-EHWxRprMhkmcnAw0lSKb2cMUK2iS7XcNkHrhgwq1icUY0fIDbgSuaI6r8J2k5fIoWG6Tjz7E-7-F" style="margin-left: 1em; margin-right: 1em;"><div class="separator" style="clear: both; text-align: center;"><br /></div></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIzqmtlrS8W_bqSmSyrNZzOcke7gVP7N6D4Ix3hzSiK9zKrLet7R3YkP47bH-i54BHmpWXF29G19bLaARrZ3H-RgS3s7azvJ2xMBlsFYwmZTbuw33NOGU9SiRjq9-dzBUkuZUaIpMYu-Z4isXK3I00EuQQt2kJbLqI94SpQiZpEwIxUSOgd7JPbvGS" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIzqmtlrS8W_bqSmSyrNZzOcke7gVP7N6D4Ix3hzSiK9zKrLet7R3YkP47bH-i54BHmpWXF29G19bLaARrZ3H-RgS3s7azvJ2xMBlsFYwmZTbuw33NOGU9SiRjq9-dzBUkuZUaIpMYu-Z4isXK3I00EuQQt2kJbLqI94SpQiZpEwIxUSOgd7JPbvGS=w300-h400" width="300" /></a></div></div><p></p><p>One of my go-to weeknight meals is a pot of green soup with grilled cheese sandwiches. Still, almost any time I ask my husband what he wants for dinner, the answer is "green soup." The girls *may* be a little tired of it so I've switched up my recipe to a new version that we all like. I usually make a big batch of grilled cheese to go with it because while green soup is delicious, high in nutrients, and low in calories, I don't want to feed my kids again before bedtime so they need something more to go with it. In addition to getting a little tired of my old green soup, Big informed me that she's "never liked grilled cheese" (can any parents of teenagers relate to this sort of announcement?). So, now I make baked turkey & cheese sliders on Hawaiian rolls. Same concept - warm sandwich that can be made in the oven with minimal hands on time.</p><p>The great thing about these soups & sandwiches is that most of the ingredients I have on hand, I don't need a recipe anymore, and it comes together fast. Below you'll find the recipes (or concept) for the "new" green soup and "new" sandwiches but if you want to see the originals as well, here are the links:</p><p><a href="http://whatsformeat.blogspot.com/2009/11/greens.html" target="_blank">Green Soup</a></p><p><a href="https://whatsformeat.blogspot.com/2014/11/grilled-cheese-gamechanger.html" target="_blank">How to make Grilled Cheese in the oven in a big batch</a></p><p><br /></p><p><b>Creamy Kale & Potato Soup</b> (4-6 servings)</p><p><u>Note:</u><i> The main difference between this green soup and the other one is the use of potatoes instead of rice as the starch and the addition of some dairy - you can substitute non-dairy milk / creams if that's an issue for you or just use more broth and leave it out altogether.</i></p><p>1 T olive oil</p><p>1 onion, diced</p><p>2 medium potatoes, peeled and cubed</p><p>3 1/2 cups vegetable stock / broth</p><p>2 cloves of garlic, finely chopped</p><p>1 cup milk</p><p>2 large handfuls of kale (stems removed and chopped)</p><p>black pepper</p><p>cooked bacon (optional)</p><p>Heat the olive oil in a big pot and add the onion and potatoes. Cook for 10 minutes or so until softened. Add the garlic and saute for another minute or two. Add the broth and scrape up anything on the bottom of the pot. Let it simmer for 10-15minutes or until the potato is soft. Add the kale and stir and cook until it's all wilted (3-5 minutes). Using an immersion blender, blend it until smooth (or you can transfer it to a blender and then back to the pot). Add the milk, season with pepper to taste, and warm it back up. Serve with cooked bacon as a garnish.</p><p><b>Turkey & Cheese Sliders</b></p><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div>In a small saucepan, melt 1/2 cup of butter and add 1/2 T of Worcestershire and 1/2 T of dijon mustard. Set aside.<p></p><p>Cut an entire bag of Hawaiian rolls in half lengthwise and remove the top. Spread with yellow mustard. Top with deli turkey and sliced cheese. Replace the top of the bread. Brush over the melted butter mixture and sprinkle with Everything Bagel seasoning. Bake in a 350 degree oven for 10-15 minutes or until toasted and melty.</p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-9455839599423132732022-10-18T14:06:00.001-07:002022-10-18T14:06:13.369-07:00Happy Birthday Dessert!<div>It's October and my husband's birthday month! I haven't posted in awhile and right now I'm not working for the first time (other than maternity leave) my entire adult life. While it's a little strange to not be in a classroom, these days are so busy for our family and I'm grateful to be around for it all. As of right now, the girls are doing cross-country, band, gymnastics, Little Ladies Etiquette class, basketball, tennis, ASB and Big has an exciting new part-time job. We spend a lot of time in the car but it's a great time to catch up and hear what's going on at school & with their activities.</div><div><br /></div><div>Here are a few photos from the past few months:</div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; margin-left: 1em; margin-right: 1em; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYpCgJ8JzkfWYyllDn-DeQCtW4xVTWY7RLkTaKG3jYFf4_4z0VIJNsF8X5w4nrjM-jFOjWVmoxFsELmxVSb4aLW0ZSnscNtMB0ShSFYjt5R2BUA__o3IJjzhqvQc_Y0_zgzei_WTWEphyhmFd7UrQcDi9ttieOOZDl5T53Bto4kJp3kY9SSHaTadVe" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYpCgJ8JzkfWYyllDn-DeQCtW4xVTWY7RLkTaKG3jYFf4_4z0VIJNsF8X5w4nrjM-jFOjWVmoxFsELmxVSb4aLW0ZSnscNtMB0ShSFYjt5R2BUA__o3IJjzhqvQc_Y0_zgzei_WTWEphyhmFd7UrQcDi9ttieOOZDl5T53Bto4kJp3kY9SSHaTadVe" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1310" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFxCeh4Qxk558abnpbslQq181z5wxgro6NAnCiKsO4CDVqGQQ2Pz-RNl5AzbFCEPOmUvFDYBi9iFHNrf186h8odf3IbsSgJLT9lMo2aZI3fxNKRggmswzDCWRkIxD6B1CbJhECErT9lUaVVe3CpnNxv127nakZCritoSlPbAxh8CiU3XnqPwZ0iuGC=w275-h320" width="275" /></a></span></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYpCgJ8JzkfWYyllDn-DeQCtW4xVTWY7RLkTaKG3jYFf4_4z0VIJNsF8X5w4nrjM-jFOjWVmoxFsELmxVSb4aLW0ZSnscNtMB0ShSFYjt5R2BUA__o3IJjzhqvQc_Y0_zgzei_WTWEphyhmFd7UrQcDi9ttieOOZDl5T53Bto4kJp3kY9SSHaTadVe" style="margin-left: 1em; margin-right: 1em;"><br /></a></div></div><div class="separator" style="clear: both; text-align: center;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYpCgJ8JzkfWYyllDn-DeQCtW4xVTWY7RLkTaKG3jYFf4_4z0VIJNsF8X5w4nrjM-jFOjWVmoxFsELmxVSb4aLW0ZSnscNtMB0ShSFYjt5R2BUA__o3IJjzhqvQc_Y0_zgzei_WTWEphyhmFd7UrQcDi9ttieOOZDl5T53Bto4kJp3kY9SSHaTadVe" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1320" data-original-width="872" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEix8S-rMAxkLhfesCQSsg02s-UzR6JVQktR1G83B1ZEHHrnTyJaJazSWjOhezdL5aF95LCc3NFKQAV1wY6-nOhu2_LregdhovvbpfTUzuYfOb9tPQntAvSdI4U_z4Rwgsl5UCs9XqqhqzaaTbG4NNOHeQaw7htDMt3vB7A1fPPizM-efeET_Re2FMhg=w212-h320" width="212" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhgV6dr6ogo-6hp5kLWosmsI-MXxnNWSNBNMaIHoSay9hLJJXbvQfgDttxNQ4V4fHIqE8ebk0-A_wbN8_5kV7IlfAwj1lI3EwIp6wrP6glBorBmyTIdiGjRBMCf1cUATv8iZ6n8Bljnk6jioMOHI05tcpx5UOvGyhQQRXfE86S3VDUglAG7W0vFle8s" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhgV6dr6ogo-6hp5kLWosmsI-MXxnNWSNBNMaIHoSay9hLJJXbvQfgDttxNQ4V4fHIqE8ebk0-A_wbN8_5kV7IlfAwj1lI3EwIp6wrP6glBorBmyTIdiGjRBMCf1cUATv8iZ6n8Bljnk6jioMOHI05tcpx5UOvGyhQQRXfE86S3VDUglAG7W0vFle8s=w240-h320" width="240" /></a></div><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjrxFU2JXTXo5tt6tKGIgM5jxSbbsVMmDDFidl57iCqAbDpJsFNC1K2E3ZtA-_FvHgrMm-xdEQPdCMlUXEvicAdcfjsuS_vHXltH4rpQydPDQBUBNqdbWVWZ6aNMF3Ytj5Ij3b-7Avmsgpnso7eBccH8oJBYSsrQ0NfzTCiDckSDj9g00cviUeJTe7W" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjrxFU2JXTXo5tt6tKGIgM5jxSbbsVMmDDFidl57iCqAbDpJsFNC1K2E3ZtA-_FvHgrMm-xdEQPdCMlUXEvicAdcfjsuS_vHXltH4rpQydPDQBUBNqdbWVWZ6aNMF3Ytj5Ij3b-7Avmsgpnso7eBccH8oJBYSsrQ0NfzTCiDckSDj9g00cviUeJTe7W=w240-h320" width="240" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjp8LnovcZ6FZduk55fpnXkehXnCWkqjPxNZ2XbqRPgDYnVxBenWSfaodTNTegmPT_ypzZ_xklpvUS2683WxrNtzKlSRb8KoOvjNPLbiCxCufJpROly7j7q2EGQqufoqVYbIDsSvnzCnpGRJyrmFuft1p1O9hZAROadQsggMenHUazBB923ItudZj4h" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjp8LnovcZ6FZduk55fpnXkehXnCWkqjPxNZ2XbqRPgDYnVxBenWSfaodTNTegmPT_ypzZ_xklpvUS2683WxrNtzKlSRb8KoOvjNPLbiCxCufJpROly7j7q2EGQqufoqVYbIDsSvnzCnpGRJyrmFuft1p1O9hZAROadQsggMenHUazBB923ItudZj4h=w320-h240" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkKCBi8FlvXtq9nS5uAms278j9-2Fv1TKWRVkt6cChAUdxhJW-vy3DeqQPGvTIc7lKRoHsYIksZJ33qW7aMgFNfKJHJMHqcc3mySPnRwr6G0nOsryiXngpzKAJi1wfjrFI-9KLQIerSsiUF5RdB9YURoxUZM69StCOtp0KbyDfwiK9cIYmfPJfBsjQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkKCBi8FlvXtq9nS5uAms278j9-2Fv1TKWRVkt6cChAUdxhJW-vy3DeqQPGvTIc7lKRoHsYIksZJ33qW7aMgFNfKJHJMHqcc3mySPnRwr6G0nOsryiXngpzKAJi1wfjrFI-9KLQIerSsiUF5RdB9YURoxUZM69StCOtp0KbyDfwiK9cIYmfPJfBsjQ=w300-h400" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>From my previous posts, you know that my husband has great birthday dessert ideas - this year he said "something lemon or blueberry or both" and I found and modified a recipe online that turned out awesome. We all loved it and I'll be making it again for friends.<div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNPuZL_fqZzrxB8ohgMDzkFPu4cmmqqo2PD9VulwhpJYF6H07wnR6IZOrIqjs84Z-1liMMI2F64KEumkpCIvFpAeNd-L_f5Op2Uc8YaxyOQxmcPhReof9qFEaG8rKufTXwbWUtueKNs-KozX4UpiHUgep82zJqLz_NY3O9jfXZv-bBz4DEzNXXD5Tt" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNPuZL_fqZzrxB8ohgMDzkFPu4cmmqqo2PD9VulwhpJYF6H07wnR6IZOrIqjs84Z-1liMMI2F64KEumkpCIvFpAeNd-L_f5Op2Uc8YaxyOQxmcPhReof9qFEaG8rKufTXwbWUtueKNs-KozX4UpiHUgep82zJqLz_NY3O9jfXZv-bBz4DEzNXXD5Tt" width="180" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Lemon Blueberry Cheesecake</b></div><div class="separator" style="clear: both; text-align: left;">from Gonna Want Seconds blog</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 cups graham cracker crumbs</div><div class="separator" style="clear: both; text-align: left;">1/2 cup unsalted butter, melted</div><div class="separator" style="clear: both; text-align: left;">16 oz cream cheese (room temperature)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">1 tsp. vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1 cup marshmallow fluff</div><div class="separator" style="clear: both; text-align: left;">1 cup blueberries</div><div class="separator" style="clear: both; text-align: left;">1/2 - 1 cup lemon curd</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees. Spray a 9 inch springform pan with nonstick baking spray and set aside. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Combine the graham cracker crumbs with the butter and stir until combined. Press the mixture into the bottom of the springform pan using an empty measuring cup to press it down evenly. Bake the crust for 10 minutes. Remove to a wire rack while keeping the oven at 350 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the cream cheese and sugar in the bowl of a stand mixer. Beat until smooth and creamy. Beat in the eggs and vanilla extract. When it is all well-combined, add marshmallow fluff and beat until it's combined.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pour the filling over the crust. Sprinkle the blueberries on top and press them lightly with the back of a spoon to sink them into the filling</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake for 20 minutes. After the 20 minutes are up, without opening the oven, reduce the heat to 200 degrees and bake for an additional 30 minutes. Once it's all finished baking, turn the oven off, but leave the cheesecake inside for 10 minutes. Remove and allow to come to room temperature.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cover it and place it in the refrigerator for at least 3 hours.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When ready to serve, pour the lemon curd over the top and spread it evenly before slicing.</div><div class="separator" style="clear: both; text-align: left;"><br /></div>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-52641727864290354142022-07-19T23:07:00.000-07:002022-07-19T23:07:08.938-07:00Baked Oatmeal (Food from Instagram Part I)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ27JU-7-Y_29BxwvSb1VCCllWourYHhZZhzF5J8STapykyUwNqc-ZoWwHUYL5XYsuER3VRJT3bE9Br7NCRXTg0VdOffskrNnKHZsnsEhtNZ1nySBOvSUAWe4QOQ4i-gM3PZeegss8PYbZ8wbNI4Z9aQpP9FPZO3gM-s8TwRJP1n0qDW40-e-HvI47/s4032/IMG_5155.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ27JU-7-Y_29BxwvSb1VCCllWourYHhZZhzF5J8STapykyUwNqc-ZoWwHUYL5XYsuER3VRJT3bE9Br7NCRXTg0VdOffskrNnKHZsnsEhtNZ1nySBOvSUAWe4QOQ4i-gM3PZeegss8PYbZ8wbNI4Z9aQpP9FPZO3gM-s8TwRJP1n0qDW40-e-HvI47/s320/IMG_5155.HEIC" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">On Mother's Day, my daughters wanted to make a special breakfast for me but we weren't going to the grocery store and I was trying to think of what I wanted with what we had in the house. I remembered this baked oatmeal that I had recently seen on Instagram and it was delicious! You've probably seen the post or the reel but here is the full recipe and the proof that it's great in real life! We ended up making it a few more times in the weeks that followed. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The fruit & toppings can be easily adjusted and it's a "flexible" recipe in terms of portions but I like that it doesn't have added sugar but satisfies the sweet tooth and contains whole grains, fiber & protein. You'll see below how adaptable it is . . . omit the chia seeds if you don't have them!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdlz_ZP2b0cN0ZHcYNXY0gvYhrpvDZa5EA4M_z_UQ2UT57vAczNFRVvBnPNU-YEZ2fWJUUUfTl0rPehM2-ikOUDlqLHAh22Ae84wqSIK12IHZ8MuaqFjwizNOMJ_Ehuo0w8noqD7HowUhWLUlXgkHz8J_OHH5e_EvuSK9CdXdwoAa5T1AF2KL9eQD/s4032/IMG_5157.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdlz_ZP2b0cN0ZHcYNXY0gvYhrpvDZa5EA4M_z_UQ2UT57vAczNFRVvBnPNU-YEZ2fWJUUUfTl0rPehM2-ikOUDlqLHAh22Ae84wqSIK12IHZ8MuaqFjwizNOMJ_Ehuo0w8noqD7HowUhWLUlXgkHz8J_OHH5e_EvuSK9CdXdwoAa5T1AF2KL9eQD/s320/IMG_5157.HEIC" width="320" /></a></div><p><b>One Pan Baked Oatmeal </b>(4 servings)</p><p>1/2 T coconut oil (or butter)</p><p>1 banana</p><p>1 cup old fashioned oatmeal</p><p>Almond milk (or soy or regular milk)</p><p>3 tsp. chia seeds (optional)</p><p>frozen or fresh berries</p><p>shredded coconut</p><p>sliced almonds</p><p>optional: maple syrup, agave or brown sugar</p>Preheat oven to 350 degrees. In a medium baking dish, brush the bottom with coconut oil (or butter). Mash a banana all over the bottom of the pan. Sprinkle with 1 cup oatmeal. Pour in enough almond, soy or cow's milk to just cover the oatmeal. Sprinkle with chia seeds. Whisk the oatmeal, milk and chia with a fork to combine. Top with frozen or fresh berries, some chopped nuts and coconut and bake for 25 minutes. If desired, sweeten with maple syrup, agave, or brown sugar.<p></p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-18746492191140972052022-07-19T22:46:00.004-07:002022-07-19T22:50:52.253-07:00"Air Fried" Chicken Tenders <p>Quick confession - I do not have an air fryer. Although I've been tempted by rave review from friends and online recipes, I don't have room in my kitchen for more appliances. Essentially, an air fryer is a smaller convection oven, so I've been experimenting with making some "air fried" recipes in my . . . convection oven. I was looking for a new way to make some chicken tenders at home and stumbled across this on Pinterest. My girls really liked the chicken tenders and I'm happy with the overall method and recipe. I've been messing around with a cauliflower version (think: buffalo cauliflower appetizer) and I'll post an update when I have that one down.</p><p>My previous posts about <a href="http://whatsformeat.blogspot.com/2021/01/baked-chicken-fingers.html"><b>these chicken tenders</b></a> are still the family favorite (and check out those dipping sauces!) but what tips the scales towards this recipe is how simple it is. Instead of doing the flour, egg wash, and bread crumbs, you marinate the chicken first in ranch dressing and then use a complete baking mix (which has both egg & flour in it). I was trying to avoid the multiple dipping layers (and the trip to the store when you don't have panko or other breadcrumbs). It's more delicious if you add some spices to the baking mix (try paprika + salt + ground pepper or Italian seasoning + parmesan cheese).</p><p>Tips: To simulate the air fryer, you need high heat, a convection setting, and the olive oil (don't skimp or skip this step!)</p><p>I usually marinate the tenders in the ranch for a little while but it's not that necessary. You can spruce up the baking mix by spices like I mentioned above.</p><p><b>"Air Fried" Chicken Tenders (4-6 servings)</b></p><p>1 cup prepared ranch dressing (like Hidden Valley)</p><p>1 cup Bisquick or other complete baking mix</p><p>1.5 pounds chicken tenders</p><p>salt, pepper, seasoning</p><p>Olive oil</p><p>For serving: bottled buffalo sauce, bbq sauce, or bleu cheese dressing </p><p>Heat oven to 450-475 degrees. Line a rimmed baking sheet or 9x13 pan with foil. In a bowl or large ziplock bag, combine the ranch dressing and chicken tenders, making sure they are completely coated with the ranch. Allow to marinate for 15-30 minutes (or while the oven preheats). </p><p>In a plate, dish or large ziplock bag, add the Bisquick (or baking mix) and add some salt, pepper, and other seasonings (like paprika or seasoning salt). Take the ranch-marinated chicken tenders and coat them with the baking mix. </p><p>On the baking sheet or foil rimmed baking pan, drizzle it with olive oil and use spread it all over (I use a brush to make sure it's all coated with the olive oil). Place the chicken tenders flat in the olive oil coated baking dish or pan, making sure they don't overlap or touch each other. </p><p>Bake for 8-10minutes or until the bottom of the chicken is golden brown then carefully & gently flip the chicken over. Bake for 9-10 more minutes or until the chicken is slightly crispy and golden brown.</p><p>Serve with some dipping sauces & enjoy!</p><p><br /></p><p><br /></p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-65030863321151794462021-06-23T23:56:00.006-07:002021-06-23T23:59:36.316-07:00Taco Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-NftRfGuxmO0/YNQrFeEhd_I/AAAAAAAAE8Q/CSMSbn8sYYchWNspMInzojq4BMqnNO2fQCLcBGAsYHQ/IMG_0375.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="480" height="320" src="https://lh3.googleusercontent.com/-NftRfGuxmO0/YNQrFeEhd_I/AAAAAAAAE8Q/CSMSbn8sYYchWNspMInzojq4BMqnNO2fQCLcBGAsYHQ/w240-h320/IMG_0375.jpg" width="240" /></a></div> In our family, we've recently been talking about palindromes like Tacocat (and Madam, I'm Adam). This Taco Cake isn't a palindrome, but it was a fun dessert we made for Cinco de Mayo. While my girls continue to tease me that my favorite food is chicken, it's actually tacos . . . and taco cake! I pinned this on Pinterest a long time ago and it's actually one of the rare times that our version met and exceeded our Pinterest expectations (#nailedit!).<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-excyNlqzemo/YNQq6Tsi3GI/AAAAAAAAE8I/j-1W8I8FToYwcVfwLd3ZA3aVSQMdmF6iwCLcBGAsYHQ/IMG_0378.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="480" data-original-width="640" height="240" src="https://lh3.googleusercontent.com/-excyNlqzemo/YNQq6Tsi3GI/AAAAAAAAE8I/j-1W8I8FToYwcVfwLd3ZA3aVSQMdmF6iwCLcBGAsYHQ/IMG_0378.jpg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-excyNlqzemo/YNQq6Tsi3GI/AAAAAAAAE8I/j-1W8I8FToYwcVfwLd3ZA3aVSQMdmF6iwCLcBGAsYHQ/IMG_0378.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><br /></div>It's more of a method than a recipe . . . make a cake flavor of your choosing in one cake pan (we used a boxed yellow cake recipe). Take a white frosting (we used a canned frosting) and dye it a pale yellow (a couple drops of yellow food coloring). Cut the cake in half, stand it on the sliced ends and put a generous layer of frosting in the middle to stick it together. Frost the outside of the whole cake with the pale yellow frosting. <p></p><p></p><p> </p>Make the taco fillings. We used crushed Oreos for the ground beef, red m&ms for the tomatoes, coconut dyed green for the lettuce, and sliced orange jelly candies for the cheese. We sprinkled it over the middle of the taco cake and were so happy with how realistic it looked!<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-8vkRNNm1Ikk/YNQtAduudII/AAAAAAAAE8c/jRh4mcbGF78EbR8KtGnLQVV0MGyWsmQ8QCLcBGAsYHQ/IMG_0382.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="480" height="240" src="https://lh3.googleusercontent.com/-8vkRNNm1Ikk/YNQtAduudII/AAAAAAAAE8c/jRh4mcbGF78EbR8KtGnLQVV0MGyWsmQ8QCLcBGAsYHQ/IMG_0382.jpg" width="180" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><p></p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-46407116983511630582021-06-23T23:43:00.002-07:002021-06-23T23:43:04.556-07:00Thai Chicken Noodle Soup<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><img alt="" data-original-height="640" data-original-width="480" height="320" src="https://lh3.googleusercontent.com/-u426qwU9AV0/YNQmXhcEUXI/AAAAAAAAE7s/Qhy5_t0euAsC6zSIulMIOLy_n7N7DXyvACLcBGAsYHQ/w240-h320/IMG_9828.jpg" width="240" /></div></div><a href="https://lh3.googleusercontent.com/-u426qwU9AV0/YNQmXhcEUXI/AAAAAAAAE7s/Qhy5_t0euAsC6zSIulMIOLy_n7N7DXyvACLcBGAsYHQ/IMG_9828.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://lh3.googleusercontent.com/-KIRUSOMO36M/YNQmWY_-yVI/AAAAAAAAE7k/1MDZxYqvxqEgMO6Jx1VJfNpma8veQepMgCLcBGAsYHQ/IMG_9825.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="480" data-original-width="640" height="240" src="https://lh3.googleusercontent.com/-KIRUSOMO36M/YNQmWY_-yVI/AAAAAAAAE7k/1MDZxYqvxqEgMO6Jx1VJfNpma8veQepMgCLcBGAsYHQ/IMG_9825.jpg" width="320" /></a></div>Recently, Thai red curry is a flavor we can all agree on and all enjoy. I'll post soon the revised red curry stir fry that's in regular rotation, but this soup is something a little different. I only have a mini chopper, not a full food processor and can just barely fit it all in there to make the paste that becomes the soup base. Don't be intimidated by the long list of ingredients - I bought some of these pastes at a grocery store (Stater Bros) and made 3-4 batches of soup with them but you could chop your own ginger, cilantro and lemongrass and add it to your food processor. <div><br /></div><div>The amount of heat is determined by the chilis in the garnish more than the red chile paste or red curry paste and we liberally add Sriracha at the table. If you're gluten free, just use a GF soy sauce alternative.</div><div><br /></div><div>Word of warning: You'll wish you had made a double batch!<br /><br /><u>Ingredients:</u><div>2 large cloves of garlic, chopped</div><div>1 medium onion, chopped</div><div>1 red bell pepper, chopped</div><div>2 T fresh ginger (or ginger paste)</div><div>1 T lemongrass paste</div><div>2 T red curry paste</div><div>2 T fresh cilantro (or 1 T cilantro paste)</div><div>1 T red Chile paste (or 2 red chiles, chopped)</div><div>2 T coconut oil (or vegetable oil)</div><div>1 lime, zested and juiced</div><div>1 T soy sauce</div><div>4 cups chicken stock or broth</div><div>1 can coconut milk</div><div>2 cups shredded chicken</div><div>7 oz rice noodles</div><div><u>For garnish</u>:</div><div>4-5 green onions, thinly sliced (both white and green parts)</div><div>1 green chili (sliced, seeds removed)</div><div>1 red chili (sliced, seeds removed)</div><div>Chopped cilantro</div><div><br /></div><div>Combine garlic, onion, red pepper, ginger paste, lemongrass paste, red curry paste, cilantro (or paste), and coconut oil in a food processor and process until a paste forms.</div><div><br /></div><div>While you are making your paste, start boiling water for the rice noodles.</div><div><br /></div><div>Add paste to a medium pot and fry it for a couple of minutes, just until fragrant.</div><div><br /></div><div>Add chicken stock and coconut milk and bring to a boil. Reduce heat to a simmer and simmer for about 10 minutes. While soup is simmering, cook noodles according to package directions and drain.</div><div><br /></div><div>Add shredded chicken. Add soy sauce, lime juice and zest, and rice noodles to the soup. Top with garnishes and serve.</div></div>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0tag:blogger.com,1999:blog-4359622143289188630.post-86308779050190685552021-04-08T20:55:00.003-07:002021-04-08T20:55:11.890-07:00Blueberry Ice cream<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-psGJvaHqFbA/YG_Pqakg-xI/AAAAAAAAE6o/_JRcaTzjj8EDx5iWEdXgX2lo8gknbsMMACLcBGAsYHQ/s1140/iu.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="760" height="320" src="https://1.bp.blogspot.com/-psGJvaHqFbA/YG_Pqakg-xI/AAAAAAAAE6o/_JRcaTzjj8EDx5iWEdXgX2lo8gknbsMMACLcBGAsYHQ/s320/iu.jpeg" /></a></div><p>We haven't made ice cream in ages but we've consumed more than ever during the last year #thankscovid19. I was making a <a href="http://whatsformeat.blogspot.com/2017/02/happy-birthday-to-me.html">l<b>emon bundt cake</b></a> last weekend and thought that blueberry ice cream would go well with it. The recipe is super simple but it was delicious. </p><p><b><span style="color: #2b00fe;">Blueberry Ice Cream</span></b></p><p>from Taste of Home</p><p>4 cups blueberries</p><p>2 cups sugar (or less depending on how sweet your berries are)</p><p>2 T water</p><p>4 cups half-n-half</p><p>Combine the blueberries, water, and sugar in a large saucepan on the stovetop and cook until the sugar is dissolved and the blueberries are softened. Transfer to a food processor or high quality blender and blend until smooth. An optional step is to strain the mixture to remove the skins. My Vitamin blender got it pretty smooth, so I didn't do this step. Refrigerate until cold. Mix with the half and half and put it in your ice cream maker.</p>Bechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.com0