tag:blogger.com,1999:blog-38473900685087898742024-03-19T04:48:38.103-04:00There's always thyme to cook...Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.comBlogger530125tag:blogger.com,1999:blog-3847390068508789874.post-14566681012764901052014-03-30T17:17:00.000-04:002014-03-30T17:17:01.474-04:00Grilled Clams with Breadcrumbs and Pine Nuts<div style="text-align: center;">
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This post will be short and sweet. I've been hacked twice, blogger took my site down twice and restored it. So now it's back online. Now all I need to do is get cooking again. In the meantime this recipe was in my drafts probably since last grilling season. It's a shame to let it sit in drafts so I'm posting. <br />
These were fantastic. </div>
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<span style="font-size: large;"><b>Grilled Clams with Breadcrumbs and Pine Nuts </b></span></div>
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original recipe by Ina Garten<br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/grilled-clams-with-basil-breadcrumbs-recipe/index.html">http://www.foodnetwork.com/recipes/ina-garten/grilled-clams-with-basil-breadcrumbs-recipe/index.html</a><br />
adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
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<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/grilled-clams-with-breadcrumbs-and-pine-nuts" target="_blank">Printable Recipe</a></div>
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1 cups panko bread crumbs<br />
2 cloves garlic, minced<br />
3 tablespoons olive oil<br />
2 tablespoons fresh lemon juice<br />
4 sun-dried tomato halves in oil, drained and coarsely chopped<br />
1/4 cup chopped fresh Italian parsley<br />
1/4 cup pine nuts<br />
salt and freshly ground black pepper, to taste<br />
24 littleneck clams, scrubbed clean<br />
1 1/2 tablespoons melted butter<br />
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Heat your grill.<br />
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On medium-high heat in a skillet, heat the oil and lemon juice with the garlic. Add the breadcrumbs and pine nuts and stir occasionally. When the crumbs start to brown, add the salt, pepper and chopped tomatoes. Stir, making sure the crumbs don't burn. When they are golden brown remove them from the heat and place them in a serving bowl.<br />
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When the grill is hot, place the clams in 1 layer on a foil pan or directly on the grill. Close lid and allow the heat to open the clams. They'll open gradually at first, then pop-open wide when they're done. Any that don't open discard. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, sprinkle with the parsley and serve.<br />
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com19tag:blogger.com,1999:blog-3847390068508789874.post-91994706972801065092013-11-17T16:27:00.001-05:002013-11-17T16:27:20.128-05:00Brown Sugar-Rum Grilled Sweet Potatoes with Lime Zest<div style="text-align: center;">
Long time no post. This has been in my drafts for way too long. It's a great recipe we really enjoyed. </div>
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It's been the usual crazy here in my house, hope to be posting again soon.</div>
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<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/brown-sugar-rum-glazed-grilled-sweet-potatoes-with-lime-zest" target="_blank"><br /></a>
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Brown Sugar and Rum Glazed Grilled Sweet Potatoes with Lime</span></b></div>
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original recipe by Bobby Flay, from the book <a href="http://www.amazon.com/Bobby-Flays-Barbecue-Addiction-Flay/dp/0307461394/ref=sr_1_1?ie=UTF8&qid=1368543289&sr=8-1&keywords=bobby+flay+barbecue+addiction" target="_blank">Barbecue Addiction</a></div>
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adapted by <a href="http://theresalwaysthyme.blogspot.com/" rel="nofollow" target="_blank">There's Always Thyme to Cook</a><br />
<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/brown-sugar-rum-glazed-grilled-sweet-potatoes-with-lime-zest" target="_blank">Printable Recipe</a></div>
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4 sweet potatoes<br />
salt and freshly ground black pepper<br />
4 tablespoons unsalted butter<br />
1/4 cup packed light brown sugar<br />
1/4 cup dark rum<br />
grated zest and juice of 1 lime<br />
1/4 cup olive oil<br />
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Put
the sweet potatoes in a large pot, cover with cold water by 2 inches,
and add 2 tablespoons salt. Bring to a boil and cook until a skewer or
paring knife inserted into the center of a sweet potato meets with
slight resistance, about 30 minutes. Drain well and let cool. Cut each
sweet potato into wedges.<br />
<br />
Heat grill to medium.<br />
<br />
Melt the
butter in a small saucepan, add the brown sugar, stir and cook until
smooth. Increase the heat, add the rum, and cook until reduced by about
half. Add the lime zest and juice; season with salt and pepper, to
taste.<br />
<br />
Brush the sweet potatoes with oil and season with salt and
pepper. Grill until golden brown on each side, about 2-3 minutes. Brush
with some of the rum glaze and grill for one minute longer.<br />
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Remove the sweet potatoes to a platter and brush with more of the glaze.</div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com35tag:blogger.com,1999:blog-3847390068508789874.post-50416624327550687412013-05-14T09:55:00.000-04:002013-05-14T10:19:40.915-04:00Steamers!<div style="text-align: center;">
It's definitely been overload on the shellfish these days, trying everything again and so far no disappointments. Tried my hand at steamers, following the directions from <a href="http://www.simplyrecipes.com/recipes/new_england_steamers/" target="_blank">Simply Recipes</a>. Perfection! She covered every detail so I will just give you the link. Very easy. Now I need to get more. A lot more. </div>
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<b><span style="font-size: large;">Steamer Clams</span></b> </div>
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original recipe by Simply Recipes - <a href="http://www.simplyrecipes.com/recipes/new_england_steamers/" rel="nofollow" target="_blank">http://www.simplyrecipes.com/recipes/new_england_steamers/</a></div>
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adapted by <a href="http://theresalwaysthyme.blogspot.com/" rel="nofollow" target="_blank">There's Always Thyme to Cook</a></div>
<div>
<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/steamers" target="_blank">Printable Recipe</a><br />
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2 pounds of soft shell steamer clams<br />
1/2 cup butter, melted</div>
<div>
water for steaming</div>
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Place
the steamers in a bucket or deep bowl and cover with several inches of
salty water (a tablespoon of salt dissolved in every quart of water),
and let sit several hours in a cool place, preferably overnight. This
step is optional. But it will make the clams less sandy. The steamer
clams will discharge sand while they are sitting in the water. You can
change the water if you want. If you don't have time to let the clams
soak for hours, just put several of them at a time in a large bowl,
cover with water, and gently swirl the water around with your fingers
for half a minute. Do this a couple of times or until no more sand is
released. There will most likely be more sand and grit after cooking but
you dip them in the steaming broth before you eat them to rinse it
away.<br />
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When ready to cook, put about an inch of water (you can
also use beer) in the bottom of a tall, large pot. Place a steamer rack
at the bottom of the pot. Carefully place the clams on the steamer rack,
pasta pot, or if you don't have either then just put the clams directly
in the pot. The clam shells are on the thin side and can easily break,
so be gentle as you put the steamers in the pot. If any of the clams
seem dead, smell bad, or whose siphons don't retract a bit when you
touch them, toss them out. Cover the pot. Bring the water to a boil. Let
the clams cook in the steam from the boiling water for about 10
minutes, until the steamer clam shells are wide open, then remove the
pot from the heat. Any steamers that don't open should be discarded. Let
the clams cool for a couple minutes.<br />
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Remove the clams from the
pot, checking for any that don't open, discard those. Place the clams in
a serving bowl. Do not discard the clam broth Pour a bit of the hot
broth into bowls for serving. Put the melted butter into small bowls for
dipping.<br />
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Serve the steamers with a bowl for the clams, an empty
bowl for the shells, a small bowl with the clam broth for dipping, and a
smaller bowl with butter for dipping. The siphon end of the clam is
great to use as a "handle" for dipping and though it's a little tough it
is edible.<br />
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com48tag:blogger.com,1999:blog-3847390068508789874.post-51924040036256250992013-04-24T09:36:00.003-04:002013-04-24T09:36:55.999-04:00Mac n Cheese...<div style="text-align: center;">
I finally made a decent batch of mac n cheese. After quiet a few flops. You can use light cheese in this recipe from the April issue of Cooking Light. I used whatever I had on hand. No light cheeses. It came out great. We finally enjoyed a nice bowl of creamy mac n cheese. Finally.</div>
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Although compared to this one from way back, anything is an improvement :)</div>
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We needed to actually scrape it off the plate. </div>
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But this one was light, creamy and cheesy. Perfect. and it had a nice toasted bread crumb topping.</div>
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<b><span style="font-size: large;">Easy Mac and Cheese</span></b></div>
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original recipe from <a href="http://www.myrecipes.com/recipe/easy-stovetop-mac-cheese-50400000126833/" target="_blank">Cooking Light, April 2013</a></div>
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adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
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<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/easy-stovetop-mac-and-cheese" target="_blank">Printable Recipe</a></div>
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1 box elbow macaroni<br />
2 cups 1% low-fat milk<br />
3 tablespoons all-purpose flour<br />
1/2 teaspoon black pepper<br />
dash of ground red pepper<br />
3/4 cup Velveeta cheese, cut in chunks, or shredded<br />
2/3 cup extra-sharp cheddar cheese, shredded<br />
1/4 teaspoon kosher salt, more or less to taste<br />
1/4 cup fresh breadcrumbs (I used brioche)<br />
<br />
Preheat broiler.<br />
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Cook pasta according to package directions; drain.<br />
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While
the pasta cooks, combine milk, flour, and red and black peppers in a
saucepan, stirring with a whisk. Bring to a boil; keep stirring, cook
until thick, about 4 minutes. Remove from heat. <br />
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Add cheeses and
salt; stir until smooth. Add pasta, and stir to coat. Spoon mixture into
a baking dish. Sprinkle breadcrumbs evenly over top; broil 2 minutes or
until browned. Watch carefully so the breadcrumbs don't burn.</div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com39tag:blogger.com,1999:blog-3847390068508789874.post-2929015416390244372013-04-11T19:55:00.003-04:002013-04-11T19:57:33.350-04:00Shrimp Scampi<div style="text-align: center;">
It's been a while but I'm back with more seafood. After not having it for so long, I'm really enjoying making up for lost time. This one was super easy and really good. You can serve it over pasta or not. We loved it over spaghetti. I didn't exactly follow the recipe, no kidding :) and you have to watch the breadcrumbs under the broiler, it was real close to setting off the smoke alarm. But I was actually paying attention this time. I will definitely be making this one again. And again.<br />
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Sorry for the comment moderation, the spammers seem to be typing overtime these days. </div>
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<span style="font-size: large;"><b>Shrimp Scampi</b></span></div>
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original recipe by <a href="http://www.marthastewart.com/315752/shrimp-scampi" target="_blank">from MarthaStewart.com, courtesy of Patsy's owner, Sal Scognomillo</a></div>
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adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
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<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/shrimp-scampi" target="_blank">Printable Recipe</a></div>
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1 package of spaghetti or linguine<br />
3 tablespoons unsalted butter<br />
8 cloves garlic, minced<br />
18 jumbo shrimp, peeled and deveined<br />
juice of 2 lemons<br />
1/4 cup Sauvignon Blanc or other white wine<br />
1/4 cup chicken broth<br />
1/2 teaspoon paprika<br />
1/4 seasoned breadcrumbs, store bought or homemade (I used seasoned panko)<br />
3 tablespoons olive oil<br />
salt and freshly ground black pepper<br />
pinch of red pepper flakes<br />
<br />
Preheat broiler.<br />
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Prepare spaghetti according to package directions.<br />
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Melt butter in an ovenproof skillet over medium heat. Add garlic and cook, stirring, until it start to get some color, about 3 minutes. Add shrimp and cook until well coated with butter and garlic, about 2 minutes. Add lemon juice, wine, red pepper and broth; bring to a boil. Season with salt and pepper to taste. Cover, reduce heat, and let simmer for another 2 minutes.<br />
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Uncover; sprinkle shrimp with paprika. Transfer the skillet to broiler and broil until shrimp are cooked through, about 5 - 6 minutes. Remove skillet from broiler, top with breadcrumbs and drizzle with olive oil. Return skillet to broiler and broil until breadcrumbs are golden brown, about 2 minutes. Keep an eye so it doesn't burn. Toss with spaghetti and serve.</div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com23tag:blogger.com,1999:blog-3847390068508789874.post-75342158485071457942013-03-11T21:06:00.001-04:002013-03-11T23:00:25.636-04:00Pan-Roasted Bay Scallops<div style="text-align: center;">
Finally back after a little break. More than a little break, time really flew. Hoping to get in more blogging, more cooking and more blog visits. It's been a hectic few months, a long crazy winter and we're really looking forward to some nice Spring weather. At least the kind that brings flowers instead of 60 degrees one day and a blizzard the next.</div>
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We have to replace a lot of our landscaping in the front of our house because of the flooding from the hurricane and it will be really nice to finally see green and some color other than brown grass and crispy leaves this Spring. Today the gardener came to remove some of the trees and shrubs. New sod soon. Sinkholes were filled in. Things are coming along. We were so lucky, considering.</div>
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And I have been making up for lost time with the shellfish allergy. Really making up time. I am still not sick of lobster, shrimp or clams. Although the family probably is by now. </div>
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Tonight was Bay Scallops. Pan-roasted. And so good.</div>
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It's really good to be back posting, and good to be cooking again. Starting to get tired of take-out. </div>
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Hope you all are doing well :)</div>
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<span style="font-size: large;"><b>Pan-Roasted Bay Scallops with Bread Crumbs and Lemon</b></span></div>
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original recipe by <a href="http://www.foodandwine.com/recipes/bay-scallop-pan-roast" target="_blank">Marcia Kiesel, Food & Wine October 2006 </a></div>
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adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
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<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/pan-roasted-bay-scallops" target="_blank">Printable Recipe</a></div>
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<div style="text-align: center;">
2 tablespoons unsalted butter<br />
1/2 cup fresh bread crumbs, preferably from brioche or challah<br />
salt and freshly ground pepper<br />
1 tablespoon olive oil<br />
1 1/2 pounds bay scallops<br />
1 large shallot, thinly sliced<br />
1 small Meyer lemon<br />
1/4 cup white wine, Sauvignon Blanc<br />
1 tablespoon chopped parsley</div>
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In a large skillet, melt one tablespoon of butter. Add the bread crumbs, season with salt and pepper and cook over moderate heat, stirring so the crumbs don't burn, about 3-4 minutes. When the crumbs are golden brown and crisped, remove them to a plate.</div>
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Wipe out the skillet. Add the oil and heat on high until it shimmers. Add half a tablespoon of the butter and let it melt. Add the scallops, season with salt and pepper and brown, about 2 minutes. </div>
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Add the shallots and the remaining butter in the skillet. Add the juice of a small Meyer lemon and the white wine. Cook over moderate heat until the liquid has reduced, about 4 minutes. </div>
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Check for seasoning. Remove from the heat and stir in the parsley. Sprinkle the toasted bread crumbs on the plates, add scallops on top of the crumbs and serve.</div>
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<span style="font-size: xx-small;"><b>I'm joining</b></span></div>
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<span style="font-size: xx-small;">
<i> <a href="http://www.bethfishreads.com/">Beth Fish Reads</a> for <a href="http://www.bethfishreads.com/search/label/Weekend%20Cooking">Weekend Cooking</a>.</i></span></div>
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<span style="font-size: xx-small;"><i><a href="http://foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a></i><br /><i>hosted by
</i>
<br /><i><a href="http://wifeofthecolonel.blogspot.com/search/label/Foodie%20Friend%20Friday" target="_blank">Walking on Sunshine</a> </i>
<i> </i></span></div>
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<span style="font-size: xx-small;"><i><a href="http://mizhelenscountrycottage.blogspot.com/p/full-plate-thursday.html" target="_blank">Full Plate Thursday at Miz Helen's Cottage</a></i></span></div>
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com32tag:blogger.com,1999:blog-3847390068508789874.post-15439277045230149572012-12-06T07:31:00.000-05:002012-12-06T07:31:27.229-05:00Shellfish Allergies...NOT!<div style="text-align: center;">
For fifteen long years I was allergic to shellfish. Started with a few hives, and got worse from there. That was that. But then a couple months ago I got a reaction to penicillin and decided to visit the allergist to see what was what. Scratch test for allergies. I had high hopes that maybe I wasn't allergic to shellfish any more. But my arm got red. Really red. It got itchy. Really itchy. Hives. And I was so disappointed. Then the doctor came in and was I shocked to find out that it wasn't the food arm causing the trouble. It was the environmental arm. The ragweed and pollen. That was a surprise. Passed test one for the shellfish. Then a blood test. Passed test two. Then test three, some baked clams and a lobster roll for a three hour lunch at the doctor's office. I was thrilled to find that I didn't need Benadryl for dessert! So now I have been making up for 15 long years. And it's all as good as I remember!</div>
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Not much cooking since the hurricane. Finally getting back to normal so I decided to make an old favorite in our house. Crab Cakes. Finally without the FAKE crab :) </div>
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It was worth the wait!</div>
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<span style="font-size: large;"><span dir="ltr" id="sites-page-title">Crab Cakes</span></span>
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adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
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Source: Cindy -- recipe from the Manhattan New School Cookbook </div>
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<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/crab-cakes" target="_blank">Printable Recipe</a></div>
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1 egg <br />
2 tablespoons mayonnaise <br />
1/2 teaspoon dry mustard <br />
pinch cayenne pepper <br />
dash Tabasco sauce<br />
1/2 teaspoon salt <br />
1 pound fresh or canned lump crabmeat <br />
2 tablespoons minced cilantro <br />
12 unsalted white soda crackers -- crumbled <br />
1/2 stick butter <br />
4 tablespoons peanut oil <br />
2 lemon wedges <br />
plain bread crumbs <br />
fresh ground pepper<br />
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SPICED MAYONNAISE: <br />
1/2 cup mayonnaise <br />
1 tablespoon cilantro -- finely chopped <br />
2 tablespoons hot sauce<br />
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Mix
the egg in a large bowl. Add mayo, mustard, cayenne, Tabasco, salt, and
pepper. Continue mixing until creamy. Add crabmeat, cilantro, and
crumbled soda crackers. Toss lightly but mix thoroughly. Divide mixture
into 8 portions: shape into small patties and pat with bread crumbs.
Refrigerate for one hour. </div>
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For Spiced Mayo: blend together the
mayonnaise, cilantro, and hot sauce until creamy.<br />
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Fry crab cakes
in butter and oil, turning once. Brown the cakes on each side. Serve
with lemon wedges and Spiced Mayo on the side.</div>
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<br />Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com88tag:blogger.com,1999:blog-3847390068508789874.post-30521539636808183952012-12-03T19:44:00.000-05:002012-12-05T08:09:07.914-05:00Wordless Wednesday: Colorful Swiss Chard<br />
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<a href="http://2.bp.blogspot.com/-UAbhVVQ93lM/UIwKs7IrRmI/AAAAAAAAD90/1UquENsq_38/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-UAbhVVQ93lM/UIwKs7IrRmI/AAAAAAAAD90/1UquENsq_38/s400/photo.JPG" width="357" /></a></div>
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<span style="font-size: x-small;">Swiss Chard at a small, local Farmer's Market </span></div>
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com46tag:blogger.com,1999:blog-3847390068508789874.post-68361008105464267292012-11-10T11:29:00.002-05:002012-11-10T15:54:48.448-05:00Hurricane Sandy<div style="text-align: center;">
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This is what folks here in my neighborhood woke up to the morning after Hurricane Sandy...</div>
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<a href="http://3.bp.blogspot.com/-HDA_zvIQIcc/UJ57oiRW51I/AAAAAAAAD-M/ZFsHLdS-0Dk/s1600/Houses+by+Marina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://3.bp.blogspot.com/-HDA_zvIQIcc/UJ57oiRW51I/AAAAAAAAD-M/ZFsHLdS-0Dk/s400/Houses+by+Marina.jpg" width="400" /></a></div>
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I'll be taking a little break from blogging for a bit. We were very, very lucky. Minimal damage and power fully restored yesterday after 11 days without. Miraculous for us, considering the devastation.<br />
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To help those in need, please visit these pages...</div>
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<a href="http://www.redcross.org/hurricane-sandy" target="_blank">http://www.redcross.org/hurricane-sandy</a></div>
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<a href="https://www.tunneltotowersfoundation.org/hsrl-donate.aspx" target="_blank">https://www.tunneltotowersfoundation.org/hsrl-donate.aspx</a></div>
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<a href="http://www.wepay.com/donations/572081337">http://www.wepay.com/donations/572081337</a></div>
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<a href="http://www.facebook.com/BreezyPointHurricaneSandyInformation?fref=ts" target="_blank">http://www.facebook.com/BreezyPointHurricaneSandyInformation?fref=ts</a><br />
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<a href="http://www.theactioncenter.dreamhosters.com/" target="_blank">http://www.theactioncenter.dreamhosters.com/</a></div>
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com50tag:blogger.com,1999:blog-3847390068508789874.post-39642336056070698792012-10-23T17:55:00.000-04:002012-10-23T17:55:15.260-04:00Grilled Steaks with Ancho Butter and Rosemary Roasted Potatoes<div style="text-align: center;">
The Griller is really getting the hang of it. Another steak grilled to perfection. This one was marinated in molasses, sherry vinegar and ancho chile powder. Topped with a compound chile butter, it really was fantastic. We had 4 rib steaks. Wasn't sure if they rather have plain steak or not. So two had the marinade, two were grilled plain, with only salt and pepper. All were prime. All were fantastic. We each had a large piece of both. But the two in the marinade was just a little more fantastic, thumbs up and definitely a keeper. And the extra compound butter is now in the freezer. I'll try it on vegetables, fish or chicken. It's a nice touch. Not to sweet, not to spicy. Added a nice, rich flavor. </div>
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<a href="http://4.bp.blogspot.com/-NTMF6sBp51g/UIM7I6en1FI/AAAAAAAAD9Q/yM9gU8OSDCM/s1600/ancho+steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://4.bp.blogspot.com/-NTMF6sBp51g/UIM7I6en1FI/AAAAAAAAD9Q/yM9gU8OSDCM/s400/ancho+steak.jpg" width="400" /></a></div>
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<span style="font-size: x-small;">Grilled Steak with Rosemary Roasted Potatoes and Grilled Asparagus on the side.</span></div>
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<span style="font-size: large;"><b>Grilled Steaks with Ancho Butter</b></span></div>
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adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
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Source: <a href="http://www.foodandwine.com/recipes/roberts-rio-rancho-steaks-with-ancho-butter" target="_blank">Food & Wine</a>, recipe by Robert Del Grande</div>
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<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/grilled-steaks-with-ancho-butter" target="_blank">Printable Recipe</a></div>
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<i>Ancho butter</i>:<br />
2 tablespoons ancho chile powder<br />
2 tablespoons olive oil<br />
1/4 medium onion, coarsely chopped<br />
1 shallot, coarsely chopped<br />
6 garlic cloves, peeled</div>
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2 sticks (1/2 pound) unsalted butter, softened<br />
juice of one lime<br />
1/2 teaspoon kosher salt<br />
1 tablespoon pure maple syrup<br />
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<i>Steaks</i>:<br />
1/3 cup olive oil<br />
1/4 cup unsulphured molasses<br />
1/4 cup sherry vinegar<br />
2 teaspoons ancho chile powder<br />
4 1 1/2-pound bone-in rib-eye steaks, about 3 inches thick<br />
salt and freshly ground pepper</div>
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Heat the olive oil in a small skillet. Add the onion and garlic and cook over low heat, stirring, until tender and lightly caramelized. Remove from the heat and let cool.</div>
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Put the ancho powder, onions, garlic, lime juice,and maple syrup in a food processor and pulse until chopped. Add the softened butter and pulse to thoroughly combine. Put the compound butter in a bowl and refrigerate until the steaks are ready.</div>
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Light a grill. Season both sides of the steaks with salt and pepper. In a bowl combine the olive oil, molasses, vinegar and chile powder. Brush the steaks on both sides with some of the mixture. Grill the steaks to desired doneness. Brush both sides with more of the molasses mixture. Grill for another minute, then transfer to a platter and let rest for 10 minutes. Serve with the ancho butter.<br />
*Freeze the leftover butter to use on vegetables, fish, chicken or meat.</div>
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<span style="font-size: large;"><b>Rosemary Roasted Potatoes</b></span></div>
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2 pounds baby Yukon Gold potatoes, cut in half, par-boiled on stove or microwave until almost tender<br />
rosemary sprigs, cut in 1-inch pieces<br />
1/3 cup extra-virgin olive oil<br />
salt and freshly ground black pepper<br />
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Preheat the oven to 400°.<br />
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Drain the potatoes and pat them dry.<br />
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Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and browned. </div>
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<br />Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com63tag:blogger.com,1999:blog-3847390068508789874.post-81918117343024966822012-10-17T23:15:00.002-04:002013-03-23T11:20:20.576-04:00Cinnamon Bun Pancakes. Crazy Good.<div style="text-align: center;">
It's been a long, long time since I made a really good Sunday Breakfast. So when the big kid asked, I couldn't refuse. I saw these pancakes over at <a href="http://kittyskozykitchen.blogspot.com/2012/10/pumpkin-cinnamon-roll-pancakes.html" target="_blank">Kitty's Kozy Kitchen</a> except Kitty's were pumpkin. And they looked amazing! I didn't have pumpkin so I checked out the link for <a href="http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/" target="_blank">Recipe Girl's</a> original recipe. My guys like a big breakfast so I doubled the recipe. Made just enough. </div>
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My husband had one bite and said they were "crazy good!"</div>
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And he was eating the practice ones that came first! </div>
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Not getting the hang of it yet...</div>
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Practice makes perfect?</div>
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They really did taste like Cinnamon Buns!</div>
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<a href="http://2.bp.blogspot.com/-uY0sTYKyUPQ/UHru8tM67KI/AAAAAAAAD8k/3E-ZddJOobk/s1600/Cinnamon+Bun+Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="http://2.bp.blogspot.com/-uY0sTYKyUPQ/UHru8tM67KI/AAAAAAAAD8k/3E-ZddJOobk/s400/Cinnamon+Bun+Pancakes.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Cinnamon Bun Pancakes</span></b></div>
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adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
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Source: <a href="http://kittyskozykitchen.blogspot.com/2012/10/pumpkin-cinnamon-roll-pancakes.html" target="_blank">Kitty's Kozy Kitchen</a> and <a href="http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/" target="_blank">Recipe Girl</a></div>
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<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/cinnamon-bun-pancakes" target="_blank">Printable Recipe</a></div>
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FILLING:</div>
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1/2 stick (4 tablespoons) unsalted butter, just melted <br />
1/4 cup + 2 tablespoons packed light brown sugar<br />
1/2 tablespoon ground cinnamon<br />
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GLAZE:<br />
4 tablespoons unsalted butter<br />
2-ounces cream cheese, at room temperature<br />
3/4 cup powdered sugar<br />
1/2 teaspoon vanilla extract<br />
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PANCAKES:<br />
2 cups all-purpose flour<br />
4 teaspoons baking powder<br />
1 teaspoon salt<br />
2 cups milk<br />
2 large eggs, lightly beaten<br />
2 tablespoons canola or vegetable oil<br />
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Preheat an oven to warm setting.<br />
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PREPARE THE FILLING: Stir together the butter, brown sugar and cinnamon. Pour the filling into a quart-sized heavy zip baggie and set it aside to set. It should be thick. It may separate, just stir it again. Put it in the refrigerator for a few minutes after stirring. When it's ready to use cut just a small tip of the corner off the baggie.<br />
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PREPARE THE GLAZE: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.<br />
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PREPARE THE BATTER: In a bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, don't stir too much, a few small lumps are okay.<br />
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COOK THE PANCAKES: Heat a large, nonstick skillet over medium and spray with nonstick spray or wipe with a little butter. Use a measuring cup or a ladle to about a 1/4 cup of batter to the pan. When your pancake begins to form bubbles, add the filling. Take the baggie of cinnamon filling and squeeze it to get the filling into the snipped corner. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a circular swirl. Cook the pancake until the bubbles start to pop on top of the pancake and it's golden brown on the bottom edges. Slide a thin, wide spatula underneath the pancake and quickly but gently flip it over. Cook until the other side is golden as well, about 2-3 minutes. Transfer cooked pancakes to a baking sheet and place it in the oven to keep warm. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Proceed with the rest of the batter until you’re done. Re-warm the glaze briefly, if it gets too thick.Top each stack with a drizzle of cream cheese icing and serve.</div>
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<span style="font-size: x-small;"><i><a href="http://cupcakeswithsprinkles.blogspot.com/2012/10/fridays-made-sweet.html" target="_blank">FriDays Made Sweet at Cupcakes with Sprinkles</a></i></span></div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com49tag:blogger.com,1999:blog-3847390068508789874.post-41599294543840048882012-10-11T08:52:00.000-04:002012-10-13T15:17:48.029-04:00Finally getting to be soup weather!<div style="text-align: center;">
I love the cooler weather. And I am looking forward to soup. Lots of soups. Hearty soups. So I went looking through past blog posts to see what's what. These are two I had forgotten about and I'm glad I went back to look. They will be on our table again very soon.</div>
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<a href="http://2.bp.blogspot.com/_a_fMttnA9sk/TQe-PpEXW0I/AAAAAAAACWM/rNE6p6_hDZQ/s400/Veg+Bowl+Soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/_a_fMttnA9sk/TQe-PpEXW0I/AAAAAAAACWM/rNE6p6_hDZQ/s400/Veg+Bowl+Soup1.jpg" width="400" /></a></div>
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<div style="margin-bottom: 0in; text-align: center;">
<span style="font-size: large;"><b>Minestrone with Tomatoes and Rice</b></span></div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">Source: original recipe by Luca Marcato of Osteria al Doge, NYC</span></span></div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">adapted <a href="http://theresalwaysthyme.blogspot.com/">There's Always Thyme to Cook</a></span></span></div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"><a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/minestrone-with-tomatoes-and-rice">Printable Recipe</a></span></span></div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
</div>
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<span style="font-family: inherit;"><span style="font-size: small;">1/4 cup olive oil </span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 small onion, finely chopped </span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 medium red bell pepper, cut into 1/2-inch dice </span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 medium carrot, cut into 1/2-inch dice </span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 medium Idaho potato, peeled and cut into 1-inch dice </span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 small zucchini, cut into 1-inch dice </span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 small yellow squash, cut into 1-inch dice </span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 Japanese eggplant or 1/2 small eggplant, cut into 1/2-inch dice </span></span> </div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">1/2 cup arborio rice </span></span> </div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">one 28-ounce can Italian peeled tomatoes, drained and coarsely chopped </span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: small;">salt and fresh ground pepper</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">1/2 teaspoon crushed red pepper</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 small stalk of broccoli — cut into 1-inch florets, stem peeled and cut into 1/2-inch pieces</span></span></div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">1/4 small head of cauliflower, cut into 1-inch florets </span></span> </div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">1 medium celery rib, cut into 1/2-inch dice</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">1/2 cup frozen baby peas<br />6 cups water, vegetable or chicken broth </span>
<span style="font-size: small;"><br /></span></span>
</div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">Freshly grated Parmesan cheese, for serving</span></span></div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
</div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">Heat
the olive oil in a large non-reactive soup pot. Add the onion and red
bell pepper and cook over moderately high heat, stirring occasionally,
until softened and lightly browned, about 6 minutes. Add the carrot
potato, zucchini, yellow squash and eggplant and cook, stirring often,
for 5 minutes.</span></span></div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
</div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">Add
the rice to a skillet on medium heat with a little bit of oil, about a
tablespoon. Stir well to coat the grains with the oil and toast for
about two minutes. Then add the rice to the soup pot with the
vegetables. Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black
pepper, the crushed red pepper and 6 cups of water and bring to a boil
over moderately high heat. Add the broccoli, cauliflower, celery and
peas and cook, stirring, until all the vegetables and the rice are
tender, about 35 minutes. Season the soup with salt and pepper. </span></span> </div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
</div>
<div style="margin-bottom: 0in; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;">(MAKE
AHEAD: The soup can be refrigerated for 1 day. Reheat before serving.)
Ladle the soup into bowls and serve, passing the Parmesan cheese at the
table. If it's too thick next day, add some stock or water and season again!</span></span></div>
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<a href="http://1.bp.blogspot.com/_a_fMttnA9sk/SwIGqe1v7JI/AAAAAAAABEY/-uOYztqLqy0/s400/Tuscan+White+Bean+and+Garlic+Soup.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_a_fMttnA9sk/SwIGqe1v7JI/AAAAAAAABEY/-uOYztqLqy0/s400/Tuscan+White+Bean+and+Garlic+Soup.jpeg" width="400" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<span style="font-size: large;"><b>Tuscan White Bean and Garlic Soup</b></span><br />
adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
<div style="text-align: center;">
Source: <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe/index.html">Food Network, recipe by Giada De Laurentiis</a><br />
<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/tuscan-white-bean-and-garlic-soup">Printable Recipe</a><br />
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2 tablespoons butter<br />
1 tablespoon olive oil<br />
2 shallots, chopped<br />
1 sage leaf<br />
2 (15-ounce) cans cannelloni beans, drained and rinsed<br />
4 cups low-sodium chicken broth<br />
4 cloves garlic, cut in 1/2<br />
1/2 cup cream<br />
salt and freshly ground black pepper<br />
6 slices crusty bread, cut into chunks<br />
Extra-virgin olive oil, for drizzling<br />
<br />
Place a medium, heavy soup pot over medium heat. Add the butter, olive
oil, and shallot. Cook, stirring occasionally, until the shallots are
softened, about 5 minutes. Add the sage and beans and stir to combine.
Add the stock and bring the mixture to a simmer. Add the garlic and
simmer until the garlic is softened, another 10-15 minutes. Use an immersion blender to puree the soup. It will be hot so be careful. <br />
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Once all the soup is blended add the cream. Salt and pepper, to taste. Keep warm, covered, over very low heat. <br />
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Arrange the bread on a sheet pan in one layer. Drizzle the slices of bread with extra-virgin olive oil. Broil the bread until warm and golden, keeping an eye so they don't burn. Stir to toast all sides. Serve the soup in bowls
with the croutons. </div>
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<span style="font-size: x-small;"><b>I'm joining</b></span></div>
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<span style="font-size: x-small;">
<i> <a href="http://www.bethfishreads.com/">Beth Fish Reads</a> for <a href="http://www.bethfishreads.com/search/label/Weekend%20Cooking">Weekend Cooking</a>.</i></span></div>
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<br />
<span style="font-size: x-small;"><i> </i></span>
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><a href="http://foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a></i><br /><i>hosted by
</i>
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<i> </i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i> </i><br />
<br /><i><a href="http://mizhelenscountrycottage.blogspot.com/p/full-plate-thursday.html" target="_blank">Full Plate Thursday at Miz Helen's Cottage</a></i></span></div>
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</div>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><a href="http://mexicanwildflower.blogspot.mx/2012/10/simple-meals-thursday-3.html" target="_blank">Simple Meals Friday with at Mexican Wildflower</a></i></span></div>
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<br /></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;"><a href="http://kahakaikitchen.blogspot.com/">Kahakai Kitchen</a> </span></i><br />
<i><span style="font-size: xx-small;">with the </span></i>
<br />
<i><span style="font-size: xx-small;"><a href="http://kahakaikitchen.blogspot.com/search/label/Souper%20Sundays">Souper Sunday weekly round-up of recipes</a> </span></i>
<br />
<i><span style="font-size: xx-small;">(soups, salads and sandwiches)</span></i><br />
<br />
<div style="text-align: center;">
<span style="font-size: xx-small;"> <i><a href="http://caroleschatter.blogspot.co.nz/search/label/Food%20on%20Friday" target="_blank">Food on Friday</a> at <a href="http://caroleschatter.blogspot.co.nz/" target="_blank">Carole's Chatter</a></i> </span></div>
</div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com61tag:blogger.com,1999:blog-3847390068508789874.post-74966137691861102562012-10-09T09:37:00.001-04:002012-10-09T09:37:03.832-04:00Wordless Wednesday: Passenger<div style="text-align: center;">
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<a href="http://2.bp.blogspot.com/-_20HpRkGcOw/UG9YfhnLe7I/AAAAAAAAD74/xV-z4e5PPwE/s1600/car.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="http://2.bp.blogspot.com/-_20HpRkGcOw/UG9YfhnLe7I/AAAAAAAAD74/xV-z4e5PPwE/s400/car.JPG" width="400" /></a></div>
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I saw this guy in someone's car outside a coffee shop!</div>
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<a href="http://www.wordlesswednesday.com/newhome/">More Wordless Wednesday can be found here!</a></div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com33tag:blogger.com,1999:blog-3847390068508789874.post-18961993359406325632012-10-04T09:17:00.002-04:002012-10-06T08:02:08.405-04:00Balsamic Skirt Steak<div style="text-align: center;">
Really simple and really fantastic. That's all I have to say. My husband would be happy if I stayed a woman of such few words for a while but that's never going to happen, nope never! LOL! </div>
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<a href="http://1.bp.blogspot.com/-IFZ-PN24-F8/UF-ZFMlVlII/AAAAAAAAD6Q/3nNDpzTGaW0/s1600/DSC00685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="http://1.bp.blogspot.com/-IFZ-PN24-F8/UF-ZFMlVlII/AAAAAAAAD6Q/3nNDpzTGaW0/s400/DSC00685.JPG" width="400" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;"><b>Balsamic Skirt Steak with Zucchini</b></span><br />
adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a> </div>
<div style="text-align: center;">
Source: Martha Stewart - <a href="http://www.marthastewart.com/everydayfood" target="_blank">Everyday Food</a>, September 2012<br />
<a href="https://sites.google.com/site/theresalwaysthymetocookrecipes/balsamic-skirt-steak-with-zucchini" target="_blank">Printable Recipe</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 1/2 pounds skirt steaks, pounded thin; cut into 4 pieces</div>
<div style="text-align: center;">
olive oil</div>
<div style="text-align: center;">
4 cloves garlic, minced</div>
<div style="text-align: center;">
3 zucchini, cut into half-moons</div>
<div style="text-align: center;">
salt and pepper</div>
<div style="text-align: center;">
3/4 cup balsamic vinegar</div>
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<br /></div>
<div style="text-align: center;">
In a large skillet, on medium-high, heat about 2 tablespoons of olive oil. Add the garlic and zucchini, season with salt and pepper, and sauté until zucchini is browned in spots and just softened, about 6-8 minutes. Transfer to a bowl.<br />
<br />
Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, turn steaks over and cook to desired doneness. Transfer to a plate. </div>
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<div style="text-align: center;">
Drain the fat from the skillet, then add the vinegar, salt and pepper, to taste. Cook, stirring, until reduced by about half, about 2-3 minutes. Add the steak to the pan for another minute to heat through. Serve the steak along with the zucchini. Drizzle the steak with more sauce and serve.</div>
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<br />
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<span style="font-size: small;"><b>I'm joining</b></span></div>
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</div>
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<span style="font-size: small;">
<i> <a href="http://www.bethfishreads.com/">Beth Fish Reads</a> for <a href="http://www.bethfishreads.com/search/label/Weekend%20Cooking">Weekend Cooking</a>. </i></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><i>It's open to anyone who has any kind of food-related post to share! </i></span><br />
<span style="font-size: small;"><i> </i></span>
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: small;"><i><a href="http://foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a></i><br /><i>hosted by
</i>
<br /><i><a href="http://wifeofthecolonel.blogspot.com/search/label/Foodie%20Friend%20Friday" target="_blank">Walking on Sunshine</a> </i>
<i> </i><br />
<i></i><br /><i><a href="http://mizhelenscountrycottage.blogspot.com/p/full-plate-thursday.html" target="_blank">Full Plate Thursday at Miz Helen's Cottage</a></i></span></div>
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<br /></div>
<div style="text-align: center;">
and joining</div>
<div style="text-align: center;">
<a href="http://mexicanwildflower.blogspot.mx/2012/10/simple-meals-friday-2.html" target="_blank">Simple Meals Friday with at Mexican Wildflower</a></div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com52tag:blogger.com,1999:blog-3847390068508789874.post-40273274565354582452012-10-02T12:39:00.000-04:002012-10-02T15:35:37.243-04:00Wordless Wednesday: Getting cooler outside...<div class="separator" style="clear: both; text-align: center;">
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Soon time for warm drinks... <br />
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<div style="text-align: center;">
<b>Chocolate Cafe Au Lait</b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/chocolate-y-christmas-cafe-au-lait" target="_blank">Click here for the recipe!</a></div>
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<a href="http://4.bp.blogspot.com/-e5N06jZZx1Q/TwpiPC13iXI/AAAAAAAADbA/1jCm6qdbPwk/s1600/chocolatey-christmas-cafe-au-lait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-e5N06jZZx1Q/TwpiPC13iXI/AAAAAAAADbA/1jCm6qdbPwk/s320/chocolatey-christmas-cafe-au-lait.jpg" width="320" /></a></div>
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<a href="http://www.wordlesswednesday.com/newhome/">More Wordless Wednesday can be found here!</a><br />
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com26tag:blogger.com,1999:blog-3847390068508789874.post-62542250174842123342012-09-27T14:35:00.001-04:002012-09-29T08:13:53.212-04:00Chicken Parm Meatballs and SpaghettiThis was one of those last minute dinners. With the internet, blog lists and a cookbook addiction there are a million places to get recipes. Not to mention magazines. Still getting those, too. So I don't lack for ideas, just that I am better at procrastinating. I'll cook tomorrow. We'll order in today. Then the mail came and I got the October issue of Martha Stewart's Everyday Food and I knew there would be no procrastinating about cooking dinner. No being lazy. Had to pick up a few things but I knew these would go over really well with my family. They did. And they made a great lunch sandwich next day on crusty bread. So good. Already have orders to make this again. Soon. And we don't even like ground chicken. But they looked so good in the magazine.<br />
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<a href="http://4.bp.blogspot.com/-W5uH7UgO7vE/UGDvKhYTgkI/AAAAAAAAD7I/GPV3K8q9i9s/s1600/DSC00693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="http://4.bp.blogspot.com/-W5uH7UgO7vE/UGDvKhYTgkI/AAAAAAAAD7I/GPV3K8q9i9s/s400/DSC00693.JPG" width="400" /></a></div>
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You can see the fresh mozzarella oozing from the meatballs. It was really a fantastic dish! </div>
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<a href="http://4.bp.blogspot.com/-hA5Am_WsKx8/UGDwN02iXXI/AAAAAAAAD7A/aYYh--6DvhE/s1600/DSC00687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://4.bp.blogspot.com/-hA5Am_WsKx8/UGDwN02iXXI/AAAAAAAAD7A/aYYh--6DvhE/s400/DSC00687.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Spaghetti and Chicken Parm Meatballs</b></span></div>
<div style="text-align: center;">
adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
<div style="text-align: center;">
Source: <a href="http://www.marthastewart.com/everydayfood" target="_blank">Martha Stewart Everyday Food</a>, October 2012<br />
<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/spaghetti-and-chicken-parm-meatballs" target="_blank">Printable Recipe</a> </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
salt and pepper<br />
3/4 pound spaghetti<br />
1 3/4 cups plain dried breadcrumbs<br />
1/2 cup milk (I used 1%)<br />
1 1/2 pounds ground white-meat chicken<br />
1 - 1/2 cups olive oil</div>
<div style="text-align: center;">
1 egg white<br />
4 ounces fresh mozzarella, cut into small pieces<br />
3 cups marinara sauce (homemade or jarred)<br />
chopped fresh parsley</div>
<div style="text-align: center;">
freshly grated Parmesan cheese</div>
<div style="text-align: center;">
Preheat oven to 350°. In a large pot of boiling salted water, cook pasta according to package instructions; drain.</div>
<div style="text-align: center;">
In a large bowl, combine 1/2 cup breadcrumbs, milk, egg white, a teaspoon of salt, and 1/2 teaspoon pepper. Add chicken and mix together until just combined. In a medium skillet, add the oil to about one inch or so. Heat oil on medium-high heat.</div>
<div style="text-align: center;">
Place remaining breadcrumbs in a dish. Gently form mixture into balls, and place mozzarella pieces in center of each, then form back into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain for a minute.</div>
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Discard paper towels and transfer baking sheet to the oven. Bake the meatballs until chicken is cooked through, about 15 minutes. Serve with the spaghetti and sauce. Top with grated cheese and parsley. Serve.<br />
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com52tag:blogger.com,1999:blog-3847390068508789874.post-50825746941510694342012-09-21T12:40:00.001-04:002012-09-23T08:46:42.724-04:00Shaved Brussels Sprouts<div style="text-align: center;">
There's something to be said for convenience. And safety :) We really like Brussels Sprouts and shredded is a nice change from roasting them whole. The thought of shaving those little round sprouts on a mandoline kind of scares me. Green cabbage is one thing. Teeny sprouts are another. When I was at Trader Joe's last week I saw bags and bags of <a href="http://traderjoesrecipes.net/shaved-brussel-sprouts/" target="_blank">Shaved Brussels Sprouts</a>! Problem solved. I have all my fingers intact. I'm sure there's plenty to do with this, probably great as a slaw, in a salad. But all I did was saute it with some garlic, pancetta and toasted pine nuts. Excellent. I went back to Trader Joe's for more. And ended up with three full bags of other stuff, too. Yeah, I'm also one of those shoppers who buys new and improved, and all the cute junk by the register. An advertiser's dream :)</div>
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<a href="http://2.bp.blogspot.com/-2TXDBHtcK9Y/UFYFxJXXXcI/AAAAAAAAD50/5-up6OtjIgE/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://2.bp.blogspot.com/-2TXDBHtcK9Y/UFYFxJXXXcI/AAAAAAAAD50/5-up6OtjIgE/s400/photo%25281%2529.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Shaved Brussels Sprouts with Pancetta and Pine Nuts</b></span> </div>
<div style="text-align: center;">
adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/theresalwaysthymetocookrecipes/shaved-brussels-sprouts-with-pancetta-and-pine-nuts" target="_blank">Printable Recipe</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 1/2 pound Brussels sprouts (or 1 bag store-bought shaved)<br />
1 tablespoon vegetable or olive oil<br />
4 ounces pancetta, cut crosswise into thin strips (or tiny cubes, if you have thick pieces of pancetta)<br />
salt and freshly ground black pepper<br />
handful of pine nuts, toasted in a small dry skillet<br />
1/2 -1 tablespoon butter (optional)<br />
<br />
Carefully use a sharp knife or mandoline to thinly slice Brussels sprouts crosswise (or buy a bag that is already shaved.) Discard the root ends. <br />
<br />
Add
olive oil into a large skillet over medium-high heat; add pancetta and
stir until slightly crisp, about 5-7 minutes. Add Brussels sprouts, and
cook, stirring often, until sprouts are bright green and tender, about 5
minutes. Add the toasted pine nuts. Stir in a little butter, if using.
Season with salt and pepper to taste. Serve.</div>
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com54tag:blogger.com,1999:blog-3847390068508789874.post-29164238631091166732012-09-18T15:01:00.000-04:002012-09-18T15:01:49.347-04:00Wordless Wednesday: Me and my shadow<br />
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com32tag:blogger.com,1999:blog-3847390068508789874.post-33552168959860816402012-09-13T22:23:00.000-04:002012-09-13T22:23:04.278-04:00A new Lemon Zester!<div style="text-align: center;">
So the gadget addiction continues. I saw this <a href="http://www.beaterblade.com/categories/zestnest/zestn_est.html" target="_blank">ZestNest</a> in a magazine and I knew I'd love it. It didn't take me long to add it to the collection. Easy to hold, the zest doesn't go everywhere and it's easy to clean. </div>
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<a href="http://3.bp.blogspot.com/-tLZO6-v2Mk4/UEaZn1Y0HKI/AAAAAAAAD48/19GIAZzkY7w/s1600/101MSDCF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-tLZO6-v2Mk4/UEaZn1Y0HKI/AAAAAAAAD48/19GIAZzkY7w/s400/101MSDCF.jpg" width="400" /></a></div>
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What to do with that lemon zest? Chicken Piccata!</div>
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<a href="http://3.bp.blogspot.com/-d02Q2egEjmg/UEaZzZmInlI/AAAAAAAAD5E/ZwW4INhrfYs/s1600/DSC00679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="http://3.bp.blogspot.com/-d02Q2egEjmg/UEaZzZmInlI/AAAAAAAAD5E/ZwW4INhrfYs/s400/DSC00679.JPG" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-weight: bold;">Woodie's World Famous Chicken Piccata</span></span><br />
<span style="font-size: 85%;">posted by Woodie many times at the Cooking Forum</span></div>
<div style="text-align: center;">
adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a><br />
<a href="http://sites.google.com/site/theresalwaysthymetocookrecipes/chicken-piccata">Printable Recipe</a><br />
<br />
4 chicken breast halves, boned and skinned (I cheat and buy the thin sliced chicken cutlets!)<br />
salt and pepper<br />
flour (enough for coating)<br />
3 tablespoons butter<br />
juice of 1 lemon<br />
1-1/2 cups chicken broth<br />
1/2 cup white wine<br />
I like to add a little lemon zest (optional)</div>
<div style="text-align: center;">
<br />
Put
a piece of waxed paper on the counter and place chicken on top. Use a
meat pounder, the side of a saucer, the unsharpened side of a heavy
knife or other object to pound the breast into a thin piece that’s
uniformly thick (about an inch). Or you can buy cultets already sliced thin. Salt and pepper the chicken generously,
then coat with flour. Melt butter in a large skillet and brown chicken
on both sides.<br />
<br />
Remove chicken from skillet. Add lemon juice,
chicken broth and wine. Boil down until it’s about one-half cup. Place
chicken back in skillet, add zest, cover and cook 3 minutes. Remove cover and
serve.<br />
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com56tag:blogger.com,1999:blog-3847390068508789874.post-81568703464465219652012-09-06T07:00:00.000-04:002012-09-27T16:20:16.241-04:00Beef with Broccoli, Onions and Potatoes<div style="text-align: center;">
<i><a href="http://caroleschatter.blogspot/" target="_blank">Carole's Chatter</a></i>, a really lovely blog, has a round-up each week showcasing one ingredient called <i><a href="http://caroleschatter.blogspot.co.nz/search/label/Food%20on%20Friday" target="_blank">Food on Friday</a></i>. After Friday she showcases a few highlights in a new post. Recently the topic was beef. One recipe that caught my eye was a Beef with Broccoli Stir Fry from <i><a href="http://dishingwithleslie.blogspot.co.nz/2012/07/broccoli-beef-stir-fry.html" target="_blank">Dishing with Leslie</a></i>. I had to make a few adaptions because we were riced out, having had it for the past few days, and I had some potatoes that needed to be used sooner rather than later. And while I was a little hesitant about using potatoes, they really worked out nicely in the dish. Had some beautiful little yellow cherry tomatoes that needed to be used up so I threw them in, too! Delicious. Had to decrease the heat a little, Grandma was here for dinner. It was enough that she noticed but not too much that her mouth was on fire. Been there, done that, but Grandma is a good sport! This was a keeper. Excellent. We'll try it with next time to soak up all that delicious sauce. And maybe add more chili-garlic sauce, too.</div>
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<span style="font-size: large;"><b>Beef with Broccoli, Onions and Potatoes </b></span></div>
<div style="text-align: center;">
Adapted by <a href="http://theresalwaysthyme.blogspot.com/" target="_blank">There's Always Thyme to Cook</a><br />
Source: original recipe by <a href="http://dishingwithleslie.blogspot.co.nz/2012/07/broccoli-beef-stir-fry.html" target="_blank">Dishing with Leslie</a></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/theresalwaysthymetocookrecipes/beef-with-broccoli-stir-fry" target="_blank">Printable Recipe</a><br />
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4 tablespoons cornstarch, divided<br />
4 tablespoons water<br />
3 garlic cloves, minced<br />
1 lb skirt steak, cut in strips, round or sirloin steak, cut against the grain into thin strips<br />
vegetable oil<br />
1/2 cup water<br />
3 cups broccoli florets<br />
1 cup of cherry tomatoes<br />
2 cups baby potatoes or large potatoes cut into smaller pieces, par-boiled in microwave or on top of the stove<br />
1 onion, cut into wedges<br />
2 teaspoons sesame oil<br />
1/3 cup soy sauce<br />
2 teaspoons seasoned rice vinegar<br />
3 tablespoons brown sugar<br />
1 teaspoon grated fresh ginger<br />
1 1/2 teaspoons garlic chili sauce<br />
<br />
In a large bowl, combine 2 tablespoons cornstarch and 3-4 tablespoons water; whisk until smooth. Add the minced garlic and let sit a few minutes. Add in beef and toss to coat; let sit about 15 minutes.<br />
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In a small bowl, combine 1/2 cup water with remaining 2 tablespoons corn starch; whisk until smooth. Add sesame oil, soy sauce, seasoned rice vinegar, brown sugar, ginger, and garlic chili sauce. Set aside.<br />
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In large non-stick skillet or a wok, heat about a tablespoon or two of vegetable oil over medium/high heat. Add beef and stir until lightly browned; remove from wok and keep warm. Add a little bit more vegetable oil to pan, add potatoes, onion and broccoli, cook until it softens. Return beef to pan. Pour sauce mixture in, add tomatoes, gently stir. Cook for another 5 -10 minutes. Serve.</div>
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com49tag:blogger.com,1999:blog-3847390068508789874.post-78074433314340153542012-09-04T16:20:00.000-04:002012-09-04T16:20:21.900-04:00Wordless Wednesday: Perfectly done...<br />
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com33tag:blogger.com,1999:blog-3847390068508789874.post-23537059564024767672012-08-30T07:00:00.000-04:002012-08-30T07:00:12.531-04:00Another gadget...<div style="text-align: center;">
Adding to the gadget collection. This time it's a quesadilla maker, a gift from a friend. <br />
It's a fun kitchen toy, with lot's of filling possibilities and they do come out much neater than when I make them in a pan or the oven. Unless of course you overfill them like I did the first three times. Got the hang of it and they came out great. <br />
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This one is filled with grilled chicken, cheese and salsa.</div>
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com44tag:blogger.com,1999:blog-3847390068508789874.post-36101455253468843012012-08-28T07:53:00.003-04:002012-08-28T07:53:54.581-04:00Wordless Wednesday: Popping Boba<br />
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<a href="http://www.wordlesswednesday.com/newhome/">More Wordless Wednesday can be found here!</a></div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com26tag:blogger.com,1999:blog-3847390068508789874.post-90667064954888840932012-08-21T12:11:00.000-04:002012-08-21T12:11:08.135-04:00Wordless Wednesday: Italian Plum Tart<br />
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<a href="http://2.bp.blogspot.com/-TZEFaYbBBzs/UBlcgPiRoBI/AAAAAAAAD18/4P9PQAQyoUU/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-TZEFaYbBBzs/UBlcgPiRoBI/AAAAAAAAD18/4P9PQAQyoUU/s400/photo.JPG" width="400" /></a></div>
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<span style="font-size: xx-small;">Italian Plum Tart, a delicious gift from a friend :)</span></div>
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<a href="http://www.wordlesswednesday.com/newhome/">More Wordless Wednesday can be found here!</a><br />
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Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com47tag:blogger.com,1999:blog-3847390068508789874.post-8484836538474082252012-08-14T00:00:00.000-04:002012-08-14T00:00:03.833-04:00School...It's that time in our house...<br />
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<tr><td style="text-align: center;"><a href="http://www.school-clipart.com/school_clipart_images/pencil_writing_back_to_school_0515-1007-2718-1037.html" style="margin-left: auto; margin-right: auto;"><img alt="School Clipart Images" border="0" src="http://www.school-clipart.com/school_clipart_images/pencil_writing_back_to_school_0515-1007-2718-1037_SMU.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.school-clipart.com/school_clipart_images/pencil_writing_back_to_school_0515-1007-2718-1037.html" target="_blank">This image and more can be found at school-clipart.com</a></td></tr>
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So my kitchen will be closed for a bit as we get ready for Miss Picky to start her freshman year of college. She doesn't eat much but she will be missed at our table. So it's off to school with a full meal plan and a lot of excitement.</div>
Carolhttp://www.blogger.com/profile/14649792739059060169noreply@blogger.com32