tag:blogger.com,1999:blog-55107179211414216782024-03-04T23:50:29.737-08:00The Kitchen Edition...news from the kitchen counter culture...Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5510717921141421678.post-46492550797869678792013-07-31T12:05:00.000-07:002013-07-31T12:06:22.759-07:00Cranberry Currant Oatmeal Cookies<div class="" style="clear: both; text-align: left;">
Summer time is my least favorite time for quick trips to the grocery store to pick up one item. When the kids are in school, popping in to the shops is quick and easy, but when the kids are out of school it is a much more time consuming proposition.</div>
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This week I needed to bake cookies for a bake sale, but did not have the ingredients for my usual cookie recipes on hand. I really didn't want to make a special trip to the shops for one item.</div>
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I did, however have some <a href="http://www.oceanspray.com/Products/Craisins%C2%AE-Dried-Cranberries/Original-Dried-Cranberries-(1).aspx" target="_blank">craisins</a> and also some currants left in the cupboard from my <a href="http://kitchenedition.blogspot.com/2013/05/in-pursuit-of-fiber.html" target="_blank">Fruit Paste</a> recipe prep. I figured this would be a suitable substitute for rasins and started in on the cookie baking.</div>
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My favorite Oatmeal Raisin Cookie recipe is from what has become my favorite baking cook book - the <a href="http://www.amazon.com/gp/product/0785334637/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0785334637&linkCode=as2&tag=kitchediti-20">Favorite Brand Name Bake Sale Cookbook</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=kitchediti-20&l=as2&o=1&a=0785334637" style="border: none !important; margin: 0px !important;" width="1" /> my sister gave me as a wedding gift. It has some great recipes in it. </div>
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The cookies turned out amazing. The combination of the tartness of the cranberries and currants combined nicely with the sweetness of the cookie dough, and the icing added a special touch that made them a quick seller at the Bake Sale.</div>
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<b><i><u>Cranberry Currant Oatmeal Cookies</u></i></b></div>
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<i> - Adapted from the Favorite Brand Name Bake Sale Cookbook</i></div>
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3/4 cup all-purpose flour</div>
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3/4 teaspoon salt</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon cinnamon</div>
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3/4 cup butter, softened</div>
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3/4 cup granulated sugar</div>
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3/4 cup packed light brown sugar</div>
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1 egg</div>
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1 tablespoon water</div>
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1 tablespoon vanilla, divided</div>
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3 cups uncooked quick oats</div>
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1/2 cup Craisins</div>
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1/2 cup Currants</div>
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1/2 cup powdered sugar</div>
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1 tablespoon milk</div>
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Preheat oven to 375F.</div>
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Beat butter, granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg, water and 2 teasoons vanilla; beat well.</div>
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Add flour, salt baking soda and cinnamon. Beat at low speed just until blended. Stir in oats, currants and Craisins.</div>
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Drop tablespoonfuls of dough 2 inches apart onto prepared cookie sheets (I use parchment paper lined cookie sheets).</div>
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Bake 10 to 11 minutes or until edges are golden brown. Let cookies stand for 2 minutes on cookie sheets and then transfer to wire racks to cool completely.</div>
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For glaze, stir powdered sugar, milk and remaining 1 teaspoon vanilla in small bowl until smooth. Drizzle over cookies with fork or spoon. Store cookies tightly covered at room temperature or freeze up to 3 months.</div>
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This dough is also great for freezing prior to baking. I make a extra large batch (quadruple the recipe) and shape into small balls. Place the balls on a cookie sheet and cover with plastic wrap. Put in freezer on cookie sheet until solid and then transfer to a ziplock bag. It makes it super easy to bake a small batch of cookies for the family. Nothing tastes better than cookies still warm from the oven! </div>
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-88710199763993848862013-07-15T12:53:00.002-07:002013-07-15T13:01:24.436-07:00Three Amazing No Bake Desserts to Make with the KidsI love cooking with my kids. I really enjoy letting them prepare dishes "all by themselves" and am constantly trying out new recipes that are either super easy to mix and bake, or don't require any baking at all. <br />
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<a href="http://www.flickr.com/photos/28691409@N05/7476125696/" style="margin-left: 1em; margin-right: 1em;" title="kids cooking classes melbourne by planningqueen, on Flickr"><img alt="kids cooking classes melbourne" height="266" src="http://farm9.staticflickr.com/8006/7476125696_f904997b13_o.jpg" width="400" /></a></div>
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The latter is much preferred by the kiddies and gives them a greater sense of ownership of the final product. Here's a few of our favorite no bake recipes that are easy to assemble, and even easier to eat!<br />
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<span style="font-size: large;"><b><i>Eclair Cake</i></b></span><br />
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<a href="http://www.foodnetwork.com/recipes/paula-deen/eclair-cake-recipe/index.html" target="_blank">Paula Deen's Food Network Recipe</a> - this requires a bit more work, but is great for teaching the kids how to make frosting.<br />
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<a href="http://www.bettycrocker.com/recipes/chocolate-eclair-pie/93918838-8936-4c10-885b-5b197d87cc07" target="_blank">Betty Crocker's Simplified Version</a> - great for group activities like Scouts.<br />
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<a href="http://www.flickr.com/photos/jcarbaugh/304477705/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate eclair cake by jcarbaugh, on Flickr"><img alt="Chocolate eclair cake" height="300" src="http://farm1.staticflickr.com/105/304477705_59283acdea_o.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b><i> Ice Cream Sandwich Cake</i></b></span><br />
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Our traditional Fourth of July treat, unless we are in Michigan where our preferred dessert is Tart Cherry Pie!<br />
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<a href="http://www.flickr.com/photos/goodncrazy/8365862943/" style="margin-left: 1em; margin-right: 1em;" title="ice cream sandwich cake cake by GoodNCrazy, on Flickr"><img alt="ice cream sandwich cake cake" height="225" src="http://farm9.staticflickr.com/8502/8365862943_8d3952c308_o.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b><i>Chocolate Delight</i></b></span><br />
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<a href="http://blog.gourmetrecipe.com/2011/04/16/chocolate-delight-dessert/#.Ud6WZnwpHsk.blogger">Chocolate Delight Dessert | Gourmet Heartbeat Blog</a>
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Our favorite dessert for Easter - makes a nice light ending for this springtime holiday meal.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-37897854512217145082013-07-04T09:02:00.004-07:002013-07-04T09:05:00.153-07:00Potato Salad Pointer<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">About a year ago as I was doing some errands in preparation for the 4th of July holiday, I was very lucky to catch a radio program on the </span><a href="http://www.whyy.org/" style="text-align: left;" target="_blank">local NPR station</a><span style="text-align: left;"> regarding classic </span><a href="http://en.wikipedia.org/wiki/Independence_Day_(United_States)" style="text-align: left;" target="_blank">Independence Day</a><span style="text-align: left;"> Cook Out dishes. It's funny how one chance circumstance can change how you prepare a dish forever. This was the day that my Potato Salad prep took a turn for the better.</span><br />
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I'd always enjoyed preparing fresh potato salad, but had never stumbled upon a recipe that I considered to be superb. It always seemed to lack a certain flavor or pizzazz. I think a big stumbling block for me is that I rarely stuck to a recipe. I usually consult my trusty Betty Crocker Cookbook's Potato Salad Recipe, but quickly divert depending on my mood that day.</div>
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So last year on a fine July 3rd I'm running around town and this show, unfortunately I'm not even sure which show it was, is having a fantastic discussion of various dishes when they began discussing Potato Salad. <br />
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One guest chef was conveying his particular dislike of mayonnaise based salads at cook outs. Not for the obvious health related food borne illness concerns, but rather because he has a dislike for mayonnaise in general. <br />
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Not a person after my heart. I love mayonnaise. <br />
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Some people eat butter by the spoonful, some people eat frosting by the spoonful, I even knew a kid that used to eat Crisco by the spoonful. Personally, I prefer to sneak in a spoonful of mayonnaise now and then, especially when I am pregnant.<br />
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So, in my mind I am totally dismissing this chef's opinion due to his blasphemous statements regarding mayonnaise when he spits out the most wonderful gem of information. A tidbit that I have held dear to my heart ever since. He offered up that hot potatoes will absorb vinegar, and the vinegar is the vehicle that carries the flavor of your seasonings into the potato.<br />
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Wow. Some of you won't understand what I have to say next, but some of you will totally get it.<br />
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I felt like a veil of ignorance had been lifted and the joy of enlightenment descended upon me, This would forever change my approach to the preparation of potato salad.<br />
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His suggestion was to add whatever herbs or spices you want to use to flavor your potato salad to vinegar. Allow this to steep for a bit and then pour the vinegar over the potatoes while they are still hot. Cool the potato and vinegar mixture in the refrigerator and then mix in the mayonnaise or sour cream once they have cooled completely. If I am using celery or onions to the salad, I will mix them in at the same time as the vinegar. This will slightly cook the celery and onions and carry those flavors into the potatoes as well.<br />
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He also offered up a recipe for mock mayonnaise which he prefers to use for creamy salads. I really wish I could remember which program this was on for I would love to try his recipe, even though I am a mayonnaise aficionado. If any of you heard this program and can recall the details please pass them on. It was a great program full of info, lots of which I have forgotten.<br />
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This preparation method makes total sense, and now that I have prepared multiple batches of potato salad this way, it is the one step in the process that doesn't change. Now I understand why I used to enjoy German style potato salad much more than American style. The secret is in the vinegar.<br />
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Wishing everyone a very happy Independence Day!</div>
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-4407020502527965442013-06-26T12:27:00.002-07:002013-07-07T15:06:43.567-07:00Flat Coke ConundrumIt's a pest - especially for those of us who are recreational coke users. What do you do with the bit that's leftover from the party? That lingering bottle of flat <a href="http://us.coca-cola.com/" target="_blank">Coca-Cola</a> has been haunting me for days. I couldn't bring myself to throw it away. I couldn't bring myself to drink it. I've been caught staring off into space, deep in contemplation of how to put it to good use. I knew there would come an "AHA" moment where I would know just what to do with it.<br />
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Then it happened. I actually had 2 moments that made me glad I hung on to that last bit of sugary caramel decadence. Now, I realize that neither of these ideas are exceptionally unique. There are probably reams of recipes out here in internet land that are similar, and possibly the same. These did, however, spring directly into my mind and were executed without consulting other sources.<br />
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The first moment of soda inspiration struck<span style="text-align: center;"> when I was contemplating what to do with the <a href="http://kitchenedition.blogspot.com/2013/06/standing-ovation-roast-chicken.html" target="_blank">cooked chicken</a> that I had pulled out of the freezer that morning. I decided to convert it into a pulled chicken barbecue. Not a tangy vinegary Carolina style barbecue, but rather a down home Midwestern ketchup barbecue sauce. I usually make mine from a combination of honey and ketchup with some seasoning, but that bottle of cola sitting on the counter spoke to me and I decided to pour some in for flavor. Wow, the Coca-Cola muse was spot on, for the family devoured every bit of that slow simmered goodness. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVdRlvE8EX8YCrIjS4iAnnLj2RTXFu7Hn4vuhXfV0GISxFjjTxJpekCzPiLVK7FF2AFXX5ESk3yJjkn8JmwE5Owh8Q9I5JwDTVdbTHJ9gDcPMgxkZwHTvIwj7N2vM6uCIzLWSqoqjXMTj/s1600/100_4925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVdRlvE8EX8YCrIjS4iAnnLj2RTXFu7Hn4vuhXfV0GISxFjjTxJpekCzPiLVK7FF2AFXX5ESk3yJjkn8JmwE5Owh8Q9I5JwDTVdbTHJ9gDcPMgxkZwHTvIwj7N2vM6uCIzLWSqoqjXMTj/s320/100_4925.JPG" /></a></div>
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<b><i><u>3 Ingredient Coca-Cola Barbecue Sauce</u></i></b></blockquote>
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<i>1 cup Ketchup</i> </blockquote>
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<i>1/4 cup honey</i></blockquote>
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<i>1/2 cup Flat Coca-Cola</i></blockquote>
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<i>Mix all ingredients in sauce pan over medium heat. Allow to simmer gently for ~20 minutes. The ingredients can be added directly to pulled pork or chicken and simmered until thickened.</i></blockquote>
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Then today while I was preparing some brownies for a bake sale I had another "Eureka!" moment. I was about to mix up the chocolate icing for the brownies when inspiration struck. The recipe called for the addition of honey and vanilla to the confectioner's sugar , cocoa and butter. I thought about it and realized that honey, cocoa and vanilla sound an awful lot like... you guessed it... Coca-Cola. Voila. Two tablespoons of cola added to butter, confectioner's sugar and cocoa makes an incredible frosting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1UTThQOel4-2TldAO21bsMvPgevVMBk4UUArKzuy8K30Zchet0UEU8OAg8o5pjzCOOtnjUs4BdtjIQDu0mjgdwL6F1qQy-Xd0U6C1jvnxK7nOCYdQPW4un2AgQk8yuaHSuykTQ2wsmxk/s1600/100_4953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1UTThQOel4-2TldAO21bsMvPgevVMBk4UUArKzuy8K30Zchet0UEU8OAg8o5pjzCOOtnjUs4BdtjIQDu0mjgdwL6F1qQy-Xd0U6C1jvnxK7nOCYdQPW4un2AgQk8yuaHSuykTQ2wsmxk/s320/100_4953.JPG" width="320" /></a></div>
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<i><u><b>Coca-Cola Frosting</b></u></i></blockquote>
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<i>3 Tablespoons Butter, softened<br />3 Tablespoons Cocoa<br />1 cup Confectioner's Sugar<br />2 Tablespoons Flat Coca-Cola</i></blockquote>
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<i>Mix Butter, Cocoa, Confectioner's Sugar and Coca-Cola together until smooth.<br />Will frost an 8x8 pan of brownies.</i></blockquote>
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Update - Just came across this recipe at Call Me PMC for a <a href="http://www.callmepmc.com/2013/04/chocolate-coca-cola-cake-call-me-pmc/" target="_blank">Coca-Cola Cake</a>! The two might just pair quite nicely.<br />
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<i>S</i>o I've whittle the leftovers down to about a quarter cup or so which even I, the Queen of Waste Not Want Not, can dispose of without a hint of guilt.<br />
<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-7497830491024349812013-06-20T19:41:00.003-07:002013-06-20T19:42:58.407-07:00Lemon Dill Barramundi with Panko crustI was beginning to think that I had been cut from the ranks of the Frugal Antics Improv Challenge and was beginning to feel a bit insecure about my first entry last month. So when this month's challenge arrived in my inbox I felt a sense of relief and excitement. I have been thinking about doing a post about the Australian Sea Bass also known as <a href="https://en.wikipedia.org/wiki/Barramundi" target="_blank">Barramundi</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkHWIncba3xMCkRybWJVStUnz-qlyLsvUThSGOl9sdeAJmcVIcKSQtltuK3gNtANdT8ocqT6dGPHiTVPpA3TRU5ULNWma8RqDZNCMXkCbWbdu6ctdk3WIWZcy4wmmreC0tpP_sY2EwLxi/s1600/100_4890.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkHWIncba3xMCkRybWJVStUnz-qlyLsvUThSGOl9sdeAJmcVIcKSQtltuK3gNtANdT8ocqT6dGPHiTVPpA3TRU5ULNWma8RqDZNCMXkCbWbdu6ctdk3WIWZcy4wmmreC0tpP_sY2EwLxi/s320/100_4890.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barramundi fillet ready for inspiration.</td></tr>
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Barramundi use in on the rise, and this once uncommon fish has begun to be farmed in larger numbers in the US. Our local BJ's warehouse carries a lovely frozen package of frozen Barramundi produced by <a href="http://www.thebetterfish.com/recipes?gclid=CL3b_7qH9LcCFUaZ4AodcEoA6Q" target="_blank">Australis</a>. I love this particular brand, because I can always rely on it tasting great - as along as I don't over cook it, that is. You can check out my hints on fish preparation <a href="http://thekitchenedition.hubpages.com/hub/The-Secret-to-Great-Fish" target="_blank">here</a>. <br />
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The health benefits of eating fish are well documented, and Barramundi is an exceptionally healthy fish. As listed on the Australis website, Barramundi is a mild whitefish that is loaded with <a href="http://en.wikipedia.org/wiki/Omega-3_fatty_acid" target="_blank">Omega-3's</a>, the fat associated with less inflammation in the body.<br />
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The mildness of the flavor of this fish makes it a favorite for my family. I generally bake it with some sort of bread crumb crust, and this week my taste buds were feeling nostalgic for a grouper dish that I had at a friends wedding down in St. Augustine, Florida. The fish was topped with a thick key lime key sauce and covered with a thin layer of breadcrumbs before baking. The taste was amazingly fresh and light, and I think of that dish often. I was inspired to begin a web search for a recipe that seemed similar to that dish, but nothing I happened upon even struck me as a distant cousin.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuleHwt_8WNTMudIBtGsltwnPmJddLuy_rVsnkl45plpPAHSMdVMX3NegbM2ABmyP1nwtLIsl_pe-m-Y6BhXQc3df34fXUSVpXZP2aCcOERXj92ahVLNiUp4Fl_mofLSh9MmTTEKsnyVc/s1600/100_4894.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuleHwt_8WNTMudIBtGsltwnPmJddLuy_rVsnkl45plpPAHSMdVMX3NegbM2ABmyP1nwtLIsl_pe-m-Y6BhXQc3df34fXUSVpXZP2aCcOERXj92ahVLNiUp4Fl_mofLSh9MmTTEKsnyVc/s200/100_4894.JPG" width="200" /></a><br />
So I set out on my own to create a dish similar, but I knew it wasn't going to be close to what they served. I didn't have any key limes, or key lime juice, in the house so I switched to lemon juice for the mayonnaise based sauce. The dish turned out to be delicious, but just as I expected, not even a bastard stepchild of the dish served in St. Augustine.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTliOWZgMaoio-Mo10d_00Qu3PhhW20WNSFmfm_VUDmjLyyrmuQkuKiEWeafVaqfPX35GvozMJy8QjGC1VtpsY39kwgzRSFilztjb4n3EKnEnRXuC5K_3PZO_moh35llFIdjGOQUwPoCL/s1600/100_4895.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTliOWZgMaoio-Mo10d_00Qu3PhhW20WNSFmfm_VUDmjLyyrmuQkuKiEWeafVaqfPX35GvozMJy8QjGC1VtpsY39kwgzRSFilztjb4n3EKnEnRXuC5K_3PZO_moh35llFIdjGOQUwPoCL/s200/100_4895.JPG" width="200" /></a><br />
My search will continue, but in the meantime this is an excellent and easy way to prepare Barramundi for a weeknight dinner.<br />
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<b><u>Lemon Dill Barramundi with Panko Crust</u></b><br />
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6 Barramundi fillets, thawed if purchased frozen<br />
salt and pepper to taste<br />
1 tablespoon lemon juice<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjLwTeObtUonvggwxP3f-lHQVVRutNhJDkDLogqPzd6mg_Z1qsduFzlOMOAGZHF_Kp0c0LUGJtp7WnDS7UYKmCBEQ3uBNnYi2txHGYBELnsvLEIGI4Um44OkoYGTSLfcym9KRcLWtgUTI/s1600/100_4899.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjLwTeObtUonvggwxP3f-lHQVVRutNhJDkDLogqPzd6mg_Z1qsduFzlOMOAGZHF_Kp0c0LUGJtp7WnDS7UYKmCBEQ3uBNnYi2txHGYBELnsvLEIGI4Um44OkoYGTSLfcym9KRcLWtgUTI/s200/100_4899.JPG" width="200" /></a>1/2 cup mayonnaise<br />
1 teaspoon dill<br />
1/2 cup Panko breadcrumbs<br />
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Place Barramundi fillets in 8x8 baking dish, arranged so that the thin portions of the fillets are under the thicker portions.<br />
Salt and pepper the fillets to your liking.<br />
Combine lemon juice, mayonnaise and dill in small bowl. Spread evenly over fillets in baking dish.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPqn0OWHmesbBK4TK1FJqRtoKZm8eM3mr3z9tOHYfnWctFIcdVMG39ujethJNAYPbnLt5qn1HH7kGjp9Oi5rEzCP-naiNpzo9X0cK5KjAogg7z8zU7l3I2liRiNiEHjNBg6tP0wwja0AU/s1600/100_4909.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPqn0OWHmesbBK4TK1FJqRtoKZm8eM3mr3z9tOHYfnWctFIcdVMG39ujethJNAYPbnLt5qn1HH7kGjp9Oi5rEzCP-naiNpzo9X0cK5KjAogg7z8zU7l3I2liRiNiEHjNBg6tP0wwja0AU/s200/100_4909.JPG" width="200" /></a>Sprinkle breadcrumbs evenly over the mayonnaise covered fillets.<br />
Bake at 350F until internal temperature of fillets reaches 110F (approximately 20 minutes). Do not set and forget the timer, unlike <a href="http://kitchenedition.blogspot.com/2013/06/moms-best-home-fries.html" target="_blank">other dishes</a> where a bit of inattention can do wonders for the dish, baking fish in the oven requires a high level of attention. I start checking the temperature of the fish at about 10 or 15 minutes into the baking time.<br />
Allow fish to rest on counter for 10 minutes prior to serving.
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-55956164015794799522013-06-12T10:10:00.000-07:002013-06-12T18:41:06.564-07:00Standing Ovation Roast Chicken<div class="separator" style="clear: both; text-align: center;">
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I started using stand up roasters for whole <a href="https://en.wikipedia.org/wiki/Chicken" target="_blank">chickens</a> when we were living in Australia. The weather was often too hot to cook inside the house, so we adopted the classic Australian lifestyle of barbecuing. I wound up purchasing three of these racks so we could utilize the full space of the grill. Keeping a supply of frozen roasted chicken on hand in the freezer became a staple of our diet and made for easy additions to simple summer salads, as well as winter casseroles.<br />
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<span style="text-align: center;">Now that we are back in the States, I still find myself roasting multiple chickens at a time, but unfortunately can only fit 2 at a time into my oven. I prepare the racks by covering the pie plate shaped bottoms with aluminum foil, and setting them onto a cookie sheet lined with aluminum foil. This makes clean up a lot easier. Depending on the source of the chickens, they may release more fat and water than the bottom pie plate can accommodate.</span><br />
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Often I will quarter a small onion and insert it into the interior of the rack. I then place the chicken onto the rack and stuff fresh herbs through the neck, into the cavity of the chicken. Olive oil drizzled over the top of the bird will help to keep the breast from drying out. Sprinkle them with salt (seasoned or kosher) and pepper and rub the seasonings and oil over the surface of the chicken. I place the chickens onto the cookie sheet with the breasts facing each other. I think this helps keep the breast meat a bit moister.<br />
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Let the chickens rest on the counter while the oven reaches your desired temperature. I like to begin my roasting, whether chicken or other types of meat, by heating the oven to 425F. Once the oven has reached this temperature, I place the chickens into the oven and allow the oven to return to 425F. Once the oven has reheated to 425F, I drop the temperature down to 325F and allow the poultry to roast for 1 1/2 to 2 hours. I'll check the temperature of the birds at around the 1 hour mark, and then again at 30 min intervals until it achieves the required 180F internal temperature. For extra crispy skin you can return the temperature to 400F for the last 15 to 30 minutes of cooking.<br />
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After roasting, let the chickens cool on the racks for about 15 to 20 minutes, and then remove to a platter. This can be tricky, as the bottom pie plate is now full of liquid. This is where the cookie tray comes in handy. I will dump the juices onto the tray and then place the chicken on a platter by inserting a meat fork into the neck and picking up the bottom plate of the roasting rack with a pot holder.<br />
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I love the economy of roasting a whole chicken, rather than utilizing cut up pieces. These 2 chickens will result in approximately 8 meals, as the next step after enjoying roast chicken the first night is to remove the meat from the bones and freeze. I then combine the carcasses and drippings from roasting and begin making soup!Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-77222607154482002982013-06-10T10:18:00.001-07:002013-06-10T10:18:13.432-07:00Eggless Spaghetti PieOne of my favorite <a href="http://en.wikipedia.org/wiki/Casserole" target="_blank">casserole</a> recipes is Spaghetti <a href="http://www.amazon.com/gp/product/B005JD08R8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005JD08R8&linkCode=as2&tag=kitchediti-20">Pie</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=kitchediti-20&l=as2&o=1&a=B005JD08R8" style="border: none !important; margin: 0px !important;" width="1" />
. Now, I have always enjoyed eating casseroles, but as a cook, I couldn't understand the appeal of preparing a casserole as it seemed to create twice as many dishes. Dishes for making the pasta, cooking the meat if needed, preparing the sauce... maybe it's just me, but it seemed like a lot of extra work.<br />
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<a name='more'></a>Fast forward 10 years, 2 kids and a busier schedule and I now understand the value of a good casserole. They are easy to prepare in the afternoon while the kids are at school. Many are easy to freeze, a valuable commodity that can be made ahead and then used on a hectic day. Most of them can be prepared in stages, reusing pans and reducing the number of dirty dishes created. I now understand why so many of my childhood dinners were casseroles.<br />
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As a kid, one of the first casseroles that I tried making was Spaghetti Pie. It was a recipe from my mom's <a href="http://www.amazon.com/gp/product/0470906022/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0470906022&linkCode=as2&tag=kitchediti-20" target="_blank">Betty Crocker cookbook</a> and was one of my first kitchen hits. Now that I am a mom, I like it because it isn't as messy as regular spaghetti.<br />
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This week, I wanted to prepare this for dinner but was out of eggs. A rarity in my home, but alas not an egg was to be found. I combed through my fridge looking for inspiration and came out with the following egg free and vegetarian version of the classic Betty Crocker Spaghetti Pie.<br />
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<b>Eggless Spaghetti Pie</b><br />
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8 ounces frozen chopped spinach, thawed and drained<br />
1 cup cottage cheese<br />
1 cup sour cream<br />
1/2 cup feta, crumbled<br />
1/2 cup Parmesan cheese, grated<br />
1/2 cup mozzarella cheese, grated<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaATdRHFJ56Axom5XnsUucDlBt3otk0woJMrOB5cFW2gR2QZUAnN0AI7W7XIThcFYZjg2093jTOLWEg6nokHpPBYZ90IfAxa9XYDw3bmnLGrAz-slYYJqd4z9TN7qSUxOLIN3BzwPLhEV/s1600/100_4794.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaATdRHFJ56Axom5XnsUucDlBt3otk0woJMrOB5cFW2gR2QZUAnN0AI7W7XIThcFYZjg2093jTOLWEg6nokHpPBYZ90IfAxa9XYDw3bmnLGrAz-slYYJqd4z9TN7qSUxOLIN3BzwPLhEV/s200/100_4794.JPG" width="200" /></a>1/2 teaspoon salt<br />
dash pepper, to taste<br />
1 clove garlic, pressed<br />
16 ounces spaghetti, cooked and drained<br />
1 jar spaghetti sauce<br />
1/2 cup mozzarella cheese, grated<br />
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Preheat oven to 350F. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5HvqgpHGOyjHfxIE49vMbKUxhn13ODjgt7-ZPn9XMThX5c8aJsRKy-QY8BM2QOrtKGo-ww0AhHMFRy0Vay_YyxojsjnovtCVr0vD1wMxdn_YVruzZbU1ff-ycCYIYrNnwccrAmzMT7cx/s1600/100_4797.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5HvqgpHGOyjHfxIE49vMbKUxhn13ODjgt7-ZPn9XMThX5c8aJsRKy-QY8BM2QOrtKGo-ww0AhHMFRy0Vay_YyxojsjnovtCVr0vD1wMxdn_YVruzZbU1ff-ycCYIYrNnwccrAmzMT7cx/s200/100_4797.JPG" width="200" /></a><br />
Cook spaghetti according to package direction in pot large enough to accommodate the pasta and remaining ingredients.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKP4qOu8bC0sabEN9pFTQN3EeSz6K0cDp-4Z8qm3kt16OvAte4AQyp_A8guZjBY4wA22sB59rpSgh-DRG8TSuYYe9MkqAzAYBkBRV3HYo-1hoSLqwRwP9VgBNK9M_JmS2dSvf57bdfHfZn/s1600/100_4799.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKP4qOu8bC0sabEN9pFTQN3EeSz6K0cDp-4Z8qm3kt16OvAte4AQyp_A8guZjBY4wA22sB59rpSgh-DRG8TSuYYe9MkqAzAYBkBRV3HYo-1hoSLqwRwP9VgBNK9M_JmS2dSvf57bdfHfZn/s200/100_4799.JPG" width="200" /></a>Drain pasta using a colander. Rinse pasta with cool water to prevent sticking and allow to drain.<br />
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Combine first 9 ingredients in the pot used to cook spaghetti. Stir in cooked spaghetti.<br />
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Pour spaghetti mixture into 2 pie plates or 1 large casserole dish.
Pour 1/2 jar of spaghetti sauce over each pie and bake for ~30 minutes.<br />
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Sprinkle remaining mozzarella cheese over top of pie and continue to bake for 15 minutes.<br />
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This recipe does freeze well. I usually freeze one of the pies prior to the addition of the spaghetti sauce and cheese, and continue preparing the other for our evening meal.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-43753806501461664522013-06-08T04:23:00.001-07:002013-06-10T08:09:34.885-07:00Mom's Best Home FriesI grew up in a household, and community, that ate breakfast. Big breakfast. The kind of breakfast that sticks with you until well after lunch time, unless breakfast was at 6 am and the hours in between were spent working on the chain gang that passed as pulling your own weight around the farm. Whether it was weeding, pulling brush, trimming whatever needed to be trimmed, mom's breakfasts were substantial enough that you could never complain of hunger and have a wisp of a chance at being taken seriously.<br />
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One of my favorite staples that showed up at breakfast time (and often dinner too) were the humble fried potatoes. I think in order to make them properly you have to be sufficiently distracted during the preparation process that you don't spend a lot of time fussing and turning them as they cook. In fact, the process of distraction has to begin the night before when baking the potatoes.<br />
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The best home fried potatoes start the night before. Mom would often toss potatoes coated in oil in the oven to bake and then not remove them all when she turned off the oven and pulled out the roast. This was in the interest of keeping them warm, and the result was an over baked potato that looked a bit shriveled with the peel beginning to naturally separate from the flesh due to lack of moisture.
Her discovery of the forgotten potatoes usually occurred around bedtime, but would sometimes not occur until the next morning.<br />
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Either way, the next day the potatoes would be sliced and diced and tossed into the hot pan that the morning breakfast meat, usually bacon or sausage, had just been cooked in. Dice up some onions to go along with it, season however you choose, and pop the lid on to retain as much moisture as possible. The heat should be on medium low to let a nice brown crust develop on the potatoes.<br />
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This is where the lack of attention becomes critical. Walk away from them and do something else for 5 to 10 minutes. Go yell at the kids to get dressed. Intervene in some spat that has arisen. Start a load of laundry. Just go do something else or the urge to lift that lid and take a peek at the bottom of the spuds becomes unbearable.<br />
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From here on out until the potatoes are a nice crispy golden color, give them limited attention. Leave the lid on in between checking and flipping them over. Move them around real good in the pan so that more sides get a chance to develop that lovey golden crust. Just don't do this too often.<br />
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Over time, you will learn to rely on your nose to alert you to impending disaster when cooking while distracted, so don't go too far away from the kitchen.
After about 30 to 45 minutes, or sooner depending on how crispy you like them, take off the lid and turn off the heat. Hope that the crew is dressed and ready to impress and serve up the crispy taters with the rest of the breakfast fare and a big bottle of ketchup.<br />
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Thanks Mom for teaching me how to be appropriately distracted in the kitchen.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-62151465480018315232013-05-29T10:21:00.002-07:002013-05-30T20:28:57.201-07:00Simple Sweet Potato Fries
I love that my kids love Sweet Potato Fries. I love it even more when I make them from scratch rather than buying the bag of frozen fries that are so temptingly easy to prepare. The great thing is that my kids like the ones I make more. I think it is totally amazingly fantastic whenever I hear them say to their friends that homemade is best!<br />
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This time of year is always a bit of a blur for us. We are on the cusp where the school year transitions into the summer holiday. One set of activities is winding down just as another set is gearing up. The days become longer and our bedtime tends to get later. I was pondering what I was going to make for dinner last night when I remembered that I had sweet potatoes in the larder. That combined with leftover chicken and swiss chard from the weekend made for a quick meal that we could all eat as our schedule allowed.<br />
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There are 2 things that I have in my kitchen that make preparing sweet potato fries a breeze. The first is a <a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=26464&words=crinkle%20cutter" target="_blank">crinkle cutter</a> that I received as a wedding shower gift some 13 years ago, and the second is a <a href="http://order.tupperware.com/pls/htprod_www/tup_show_item.show_item_detail?fv_item_category_code=10201&fv_item_number=P10102134000" target="_blank">Tupperware bowl</a> that was purchased during a Tupperware party frenzy that I went on when I first moved abroad. It was touted as a "great way to get to know people". Four Tupperware parties later, I was finally out of the obligatory party attendee loop, but this trusty bowl is one purchase I never regretted.<br />
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As for the fries themselves, I simply cut up the potatoes and put them in the large Tupperware bowl. I then pour about 1/4 cup of olive oil over the top and sprinkle them liberally with Lawry's Seasoned Salt. I put on the lid doing the classic Tupperware lid burp, and then shake like crazy. I also prepare regular white potato fries this way too. After shaking substantially, pour the potatoes out on a cookie sheet and bake in a 400F oven for about 45 minutes.<br />
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The range of <a href="http://allrecipes.com/recipes/side-dish/fries/sweet-potato-fries/viewall.aspx?e11=sweet%20potato%20fries&e8=quick%20search&event10=1&event8=1&prop24=sr_showcase&e7=home%20page" target="_blank">recipes</a> for making sweet potato fries is vast, and I'm constantly amazed at the combinations and creativity of others. I often have a go at fancier variations, but always rely on my trusty crinkle cutter and Tupperware bowl to get the job done.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-41971059283987735842013-05-26T08:24:00.003-07:002013-05-30T20:29:10.362-07:00Memorial Day Blessings
I look out at the serenity of my world on this Sunday before <a href="http://en.wikipedia.org/wiki/Memorial_Day" target="_blank">Memorial Day</a> and feel blessed. Providence has brought me a life less ordinary and I feel blessed and thankful for those that have come before me and influenced my life's path.<br />
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Reflection is an important part of daily life for me, and it is even more important on these weekends that tend to become a whirlwind of activity. Most of our weekend will be taken up with social events, household chores and some much needed R&R. Memorial Day, however, is to be a time for reflection and an opportunity to honor those that have gone before us with the intent of making the world a better and safer place. I am pleased that my kids will be taking part in a parade to honor this tradition, and it is a tradition that spans the globe.<br />
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<a name='more'></a>Honoring those that have gone forth into lands unknown to make the world a safer place occurs <a href="http://en.wikipedia.org/wiki/Remembrance_Day" target="_blank">world wide</a>. In the US it is celebrated on the last Monday of May, but there are days set aside for remembrance in many countries. During our stay in Australia, we were introduced to the traditions of <a href="http://en.wikipedia.org/wiki/Anzac_Day" target="_blank">ANZAC Day</a> which is their day to honor the soldiers that went forth over the generations and served for the benefit of the entire world.<br />
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<a href="http://en.wikipedia.org/wiki/Australian_and_New_Zealand_Army_Corps" target="_blank">ANZAC</a> stands for the Australian and New Zealand Army Corp and was initially formed during World War I. The tradition of preparing ANZAC Biscuits, a type of cookie, in remembrance of those who served still stands today. The ANZAC Biscuit was a staple prepared by the families at home to be sent abroad. The ingredients are easy to store and are not perishable.<br />
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The recipe contains a couple of ingredients that may be unfamiliar in the Yankee kitchen. <a href="http://en.wikipedia.org/wiki/Golden_syrup" target="_blank">Golden Syrup</a> is a staple in the Australian and British pantry, but isn't often encountered in the States. I was able to find it in the British section of the local <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/HomepageView?storeId=10052&catalogId=10002&langId=-1&clear=true" target="_blank">Wegman's</a>. It has a color and flavor similar to caramel, and is a byproduct from the production of cane sugar.<br />
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The second less common ingredient is <a href="http://www.tarladalal.com/glossary-dessicated-coconut-272i" target="_blank">desiccated coconut</a>, or coconut powder. It is a very dry and finely shredded form of coconut. The ANZAC biscuit has a crispy texture that is in part due to the use of this type of coconut. The traditional form of moist, sweetened coconut generally used in American kitchens will result in a different texture and flavor.<br />
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The recipe I use was cut out of a random magazine or advert. I did not keep track of the source, but it is the same basic <a href="http://australianfood.about.com/od/bakingdesserts/r/Anzac.htm" target="_blank">recipe</a> found in many different sources. The dough will be loose and will need to be gently pressed together into a ball and then gently flattened with a fork. I stop applying pressure when the edges of the cookie begin to split apart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOR-gk7kVQlZ5m4kDW7IkapSrETeWN1jDo9WDrGuaTbiA7Gat99CehckFFKMxK3BIJ7atQzAd2VSjR7nTEEEd_Dlt_YW0P8ilDG61YCYo8Dn9PHoXQEyU3B4aPSVYwzZaUs_mv4tgFNC75/s1600/100_4745.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOR-gk7kVQlZ5m4kDW7IkapSrETeWN1jDo9WDrGuaTbiA7Gat99CehckFFKMxK3BIJ7atQzAd2VSjR7nTEEEd_Dlt_YW0P8ilDG61YCYo8Dn9PHoXQEyU3B4aPSVYwzZaUs_mv4tgFNC75/s200/100_4745.JPG" width="200" /></a><b><u>Australian ANZAC Biscuits</u></b><br />
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1 cup each of plain flour, sugar, rolled oats and <a href="http://kitchenedition.blogspot.com/p/shop.html" target="_blank">desiccated coconut</a><br />
120 grams of melted butter<br />
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1 tablespoon of <a href="http://kitchenedition.blogspot.com/p/shop.html" target="_blank">golden syrup</a><br />
2 tablespoons of boiling water<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYIQxCRKd0BcTtEQN85kmUXpAmhGeophKoft9LVwTQk0Llb8YKguPEaxPR2vc8E0faW3mmYvLDnLl171qGMWC8B-oulDQfY5dAxrcc0pVgxbPuDeB3XLRr-A88TaUFSy1USujfN0fH0NN/s1600/100_4747.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYIQxCRKd0BcTtEQN85kmUXpAmhGeophKoft9LVwTQk0Llb8YKguPEaxPR2vc8E0faW3mmYvLDnLl171qGMWC8B-oulDQfY5dAxrcc0pVgxbPuDeB3XLRr-A88TaUFSy1USujfN0fH0NN/s200/100_4747.JPG" width="200" /></a>1 teaspoon of bicarbonate of soda (baking soda) dissolved in a little water<br />
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Method:<br />
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Preheat oven to 350F.<br />
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Mix plain flour, sugar, rolled oats and coconut together and let rest.</div>
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Melt butter and golden syrup together in saucepan. </div>
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In a separate cup add bicarb soda to water, then mix with dry ingredients.</div>
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Roll tablespoons of the mixture into balls, place on a greased oven tray and slightly flatten with a fork.</div>
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Cook for 10 to 15 minutes at 350F.<br />
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As I prepared these biscuits for our Memorial Day Weekend, I thought of all the families surrounding the soldiers who received these in their care packages. The sacrifices made by entire nations of families. The efforts put forth from home to support those serving abroad and the losses we all endure. I began to see these humble biscuits as a symbol of all the love and sacrifice that tie families together.<br />
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Wishing all a blessed Memorial Day that brings healing and hope to the families of our fallen heroes.<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-51631247103548240262013-05-23T09:40:00.000-07:002013-05-30T20:29:22.513-07:00Balsamic Strawberry Glace Pie
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When I was a child, the changing of the seasons was marked in part by the behavior of the adults in my community. The early spring was marked by increasing anxiety and activity as one of the earlier crops that would come to market was the <a href="http://en.wikipedia.org/wiki/Strawberry" target="_blank">strawberry</a>. The name of the fruit comes in part from how it is grown. Small tender plants that lie close to the ground, straw mounded over before the winter sets in to prevent them from being destroyed in the deep freeze of winter. As winter turned to spring, many a child in the strawberry growers family remembers the days spent playing quietly while dad sleeps as his nights were devoted to watching the thermometer. The farmer ready to go out into the frosty night to turn on the irrigation systems. The water providing a coating of ice over the plants and flowers - a counter intuitive ploy that helps to <a href="http://www.fruit.cornell.edu/berry/production/pdfs/strfrostprotect.pdf" target="_blank">insulate the plant from the freezing temperatures</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzhD7e5cbur9xbxQcQCuIW-aKs2v6Yy0s2F3ZeMTDj30dR-vS8GRuP6jWo32pCA0njvM7FyNBL0cluyKJ-cPRDapi98B3JWCnSx3LePnTujAw4RkfW9TABwI46Yz_5wZ1Ueyi6CxJsz0S/s1600/100_4679.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzhD7e5cbur9xbxQcQCuIW-aKs2v6Yy0s2F3ZeMTDj30dR-vS8GRuP6jWo32pCA0njvM7FyNBL0cluyKJ-cPRDapi98B3JWCnSx3LePnTujAw4RkfW9TABwI46Yz_5wZ1Ueyi6CxJsz0S/s200/100_4679.JPG" width="200" /></a>As the spring progresses and Memorial Day approaches, the promise of warm summer days lies in the ripening of the strawberry on the vine. We all knew that school would be drawing to a close and our days would once again be spent in the outdoors helping to bring in the summer harvests. Most of our June meals would be complemented with the fruits of our labor. Strawberry Pie, Strawberry Shortcake, Strawberry Jam, Strawberries in our cereal and fresh strawberries eaten straight out of the field. There were many a year that I ate so many strawberries that I would break out in a rash that meant I needed to slow down.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUmFwL_voT4Z2sOsRIUupjfLxfh27lErHq0hU_pxdCJu-L-VSzjU2NYlY_5YbLb80YXGaFVBz8wdUbhMqbtHCbrwryrMA0ajBBuAFdN3xiF28-5rENVemUCoLIlzhKvCD9LtccatRe1rL/s1600/100_4683.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUmFwL_voT4Z2sOsRIUupjfLxfh27lErHq0hU_pxdCJu-L-VSzjU2NYlY_5YbLb80YXGaFVBz8wdUbhMqbtHCbrwryrMA0ajBBuAFdN3xiF28-5rENVemUCoLIlzhKvCD9LtccatRe1rL/s200/100_4683.JPG" width="200" /></a>I can still remember the first time I made a Strawberry Pie, following in my elder sisters footsteps as she prepared pies for my Great Uncle who was one of the largest strawberry growers in the area, and a true lover of Strawberry Pie.<br />
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This year as spring turns into summer, the changing season marked by the advertising of locally grown strawberries and U-Picks, my memories turn to the days spent picking berries in the heat of the sun, relaxing in the shade of the berry shanty and evenings spent eating Strawberry Pie.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhB_lIFaomo0J0N-zl-B-nGsG7975yGhtYmtOQbczicH5t-7leUmfFHaRQQHQp-JYiDU1s-kPYtfS2JWgGzekwdkIjbDB0UO7OLjoyxTIhhpe1ykgRcgBUInl9i2xQ5ruLB0_g5L5uRQhg/s1600/100_4684.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhB_lIFaomo0J0N-zl-B-nGsG7975yGhtYmtOQbczicH5t-7leUmfFHaRQQHQp-JYiDU1s-kPYtfS2JWgGzekwdkIjbDB0UO7OLjoyxTIhhpe1ykgRcgBUInl9i2xQ5ruLB0_g5L5uRQhg/s200/100_4684.JPG" width="200" /></a><br />
It has been years since I have made a Strawberry Pie. This spring,<br />
I decided to give the old standard Strawberry Glace Pie from my trusty Betty Crocker Cookbook a more modern twist. The addition of Balsamic Vinegar to the glaze gives it a deeper flavor and a chocolaty color. You can add red food coloring, if desired, to give it a stronger berry look. I prefer to remain a purist and let the natural coloring show through.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfXPE1iLqGSwVb2EIx4krWYegxLDDsG3KQKCJARzNkFqWw_eK7HrUJwdw-3DrM-vsaztOy8lJKebs_z9NULe1xrJixfCGPUphYzceABOgqMh37tQ3PkGTQl5m1-N_WgCxFaNrgSKa3Cx_/s1600/100_4689.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfXPE1iLqGSwVb2EIx4krWYegxLDDsG3KQKCJARzNkFqWw_eK7HrUJwdw-3DrM-vsaztOy8lJKebs_z9NULe1xrJixfCGPUphYzceABOgqMh37tQ3PkGTQl5m1-N_WgCxFaNrgSKa3Cx_/s200/100_4689.JPG" width="200" /></a><br />
<b><u>Balsamic Strawberry Glace Pie</u></b><br />
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Adapted from the Betty Crocker Cookbook, 7th Edition<br />
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9 inch baked pie shell<br />
2 pounds strawberries, divided<br />
1 tablespoon balsamic vinegar<br />
1 cup sugar<br />
4 tablespoons cornstarch<br />
1/2 cup water<br />
Few drops red food color, if desired<br />
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Prepare and bake the pie shell. Mash enough strawberries to measure 1 cup<br />
Mix sugar and cornstarch in 2 quart saucepan. Gradually stir in water, food color, and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.<br />
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Fill pie shell with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours, or until set.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-6048520349321551922013-05-17T08:38:00.001-07:002013-05-18T05:15:36.442-07:00Fruit and Oat SquaresWoo hoo - here goes my first time participating in the Improv Challenge. Thanks to <a href="http://frugalanticsrecipes.com/" target="_blank">Frugal Antics</a> for inspiring me to give it a go. This months recipe challenge was cinnamon and sugar. Yum. How could you go wrong trying to create a cinnamon and sugar entry into this challenge.
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Well - first off by missing the deadline!</div>
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My memory was that the posting deadline was today, but in reviewing the email it was actually yesterday, or EARLY today. However, my efforts were such a success with my family, I'm going to try entering anyway.</div>
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Earlier this week I succeeded in preparing a couple of <a href="http://kitchenedition.blogspot.com/2013/05/in-pursuit-of-fiber.html" target="_blank">recipes</a> involving dried fruit. I also succeeded in burning up my blender, but the results of my efforts have proved very useful. The <a href="http://kitchenedition.blogspot.com/2013/05/in-pursuit-of-fiber.html" target="_blank">fruit paste and natural laxative mixture</a> worked great in my<a href="http://kitchenedition.blogspot.com/2013/05/smooth-move-black-bean-brownies.html" target="_blank"> Smooth Move Black Bean Brownie recipe</a>. I was curious how it would work in an old favorite Fruit Square recipe that I haven't made in ages.<br />
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My first use of this recipe was for a ridiculously large barbecue we had prior to one of our moves. I found this recipe in a cookbook that my sister gave me when I got married. The <u><a href="http://www.amazon.com/gp/product/0785334637/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0785334637&linkCode=as2&tag=kitchediti-20">Favorite Brand Name Bake Sale Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=kitchediti-20&l=as2&o=1&a=0785334637" style="border: none !important; margin: 0px !important;" width="1" />
</u> has turned into a favorite cookbook in my very small kitchen library. As soon as I read the recipes from <a href="http://www.chop.edu/service/gastroenterology-hepatology-and-nutrition/" target="_blank">CHOP</a> for the Fruit Paste/Natural Laxative Mix, I thought of how yummy it would be in this recipe. I imagined it would be somewhat like a cross between an Fig Newton and a Granola Bar.</div>
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I did modify the recipe. <br />
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I am beginning to wonder if I am actually capable of following a recipe. <br />
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I had some leftover cereal bits that I wanted to use up so I substituted 1/2 cup of cereal crumbs (basically the bits left in the bottom of the box from a box of Fiber One cereal and a box of Grape Nuts cereal) for 1/2 cup of the oatmeal. I also increased the amount of butter to 1/2 cup.</div>
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The result was delicious and my kids have been asking for me to put them in their lunches daily. </div>
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Another pain free way to increase the regularity in our household.<br />
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<b><i>Fruit and Oat Squares</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2P4W9nTgANJAB2m_pw6ry-wjjzu_Kx4oCJVa2gVswp7lrcnTtVX8HnCDK1FsOs9fsf-pyfP9HAfpaqltXY0u02r8tzqSuDoHMru0BCZnYbjNeBCQjHn718Sw62_7ND8hwIN3jT8eYCEP/s1600/100_4653.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2P4W9nTgANJAB2m_pw6ry-wjjzu_Kx4oCJVa2gVswp7lrcnTtVX8HnCDK1FsOs9fsf-pyfP9HAfpaqltXY0u02r8tzqSuDoHMru0BCZnYbjNeBCQjHn718Sw62_7ND8hwIN3jT8eYCEP/s320/100_4653.JPG" width="320" /></a> - adapted from the <u><a href="http://www.amazon.com/gp/product/0785334637/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0785334637&linkCode=as2&tag=kitchediti-20">Favorite Brand Name Bake Sale Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=kitchediti-20&l=as2&o=1&a=0785334637" style="border: none !important; margin: 0px !important;" width="1" />
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1 cup all-purpose flour<br />
1/2 cup uncooked quick oats<br />
1/2 cup high fiber cereal crumbs<br />
3/4 cup packed light brown sugar<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 teaspoon ground cinnamon<br />
1/2 cup butter, melted<br />
3/4 cup <a href="http://kitchenedition.blogspot.com/2013/05/in-pursuit-of-fiber.html" target="_blank">Fruit Paste or Natural Laxative Mixture</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunwzNWdtqrtjSpQIc_oksnzEiINY3CQlDhZmfDUoyxF67ExQhlc2qk5bhLAi53ve1YrXRysfsPTZeAb9g_P0tAQjM33oU9I4YfYAIhIuQh2wQfOapPO4DW7pVNw4mymB9KFCkdsM820C2/s1600/100_4657.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunwzNWdtqrtjSpQIc_oksnzEiINY3CQlDhZmfDUoyxF67ExQhlc2qk5bhLAi53ve1YrXRysfsPTZeAb9g_P0tAQjM33oU9I4YfYAIhIuQh2wQfOapPO4DW7pVNw4mymB9KFCkdsM820C2/s320/100_4657.JPG" width="320" /></a>Preheat oven to 350F. Spray 9 inch square baking pan with nonstick cooking spray; set aside.<br />
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Combine flour, oats, cereal crumbs, brown sugar, baking soda, salt and cinnamon in medium bowl; mix well.<br />
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Add melted butter to flour mixture. Stir with fork until mixture is crumbly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMirz-KGFX3ruu8Lq4QFDw2AlvKSICajyRr6R3lWvwQiLBsi50hCdpphqTakGIiwOJ6suUgOi9JlA5p7hkQKPMRvWN1_ebhExaEYArCTs9AEoYuyLBuOqZneHgwVGJxVXEXS-i1-9AQCp/s1600/100_4658.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMirz-KGFX3ruu8Lq4QFDw2AlvKSICajyRr6R3lWvwQiLBsi50hCdpphqTakGIiwOJ6suUgOi9JlA5p7hkQKPMRvWN1_ebhExaEYArCTs9AEoYuyLBuOqZneHgwVGJxVXEXS-i1-9AQCp/s320/100_4658.JPG" width="320" /></a>Reserve 3/4 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared pan. Bake 5 to 7 minutes or until lightly browned.<br />
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Spread preserves onto crust; sprinkle with reserved crumb mixture.<br />
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Bake 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack.<br />
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Cut into 16 squares.</div>
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Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com11tag:blogger.com,1999:blog-5510717921141421678.post-73895392329513621382013-05-17T07:49:00.002-07:002013-05-21T14:59:21.132-07:00Super Simple Sugar CookiesI love decorating things. <br />
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I love simplicity even more.<br />
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This week I needed to provide a sweet treat for a kid's pizza party. I have been hoarding a couple of <a href="http://www.bettycrocker.com/products/cookie-mix" target="_blank">pouches of sugar cookie mix</a> in the pantry, but wanted to prepare something a little more special than just plain sugar cookies. I surveyed my pantry further and found some leftover sprinkles from a birthday party, and some pink sugar left over from Valentine's Day. Bingo. I love it when I can clear out some odds and ends that have been lingering in the cupboard.<br />
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Begin by making your favorite <a href="http://allrecipes.com/Recipe/Easy-Sugar-Cookies/Detail.aspx" target="_blank">sugar cookie recipe</a>, cheat a little by using a<a href="http://www.bettycrocker.com/products/cookie-mix" target="_blank"> box cookie mix</a>, or cheat a lot by buying the <a href="http://www.pillsbury.com/Pillsbury/Products/Cookies/Refrigerated-Cookies" target="_blank">refrigerated cookie dough </a>logs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1v781bn6hW-bx2k2Zo9rbCvwgJlh2lOSPJhynKnkkCvGk97ZDrx-H820Lo1_NR2jRWqU4_A_II9iLxZv99sKCOlA0pywHV4fK-KuIKdVg1lTHSyE0jbZYeEYqfbNODI1mAYURu2P9JEO/s1600/100_4663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1v781bn6hW-bx2k2Zo9rbCvwgJlh2lOSPJhynKnkkCvGk97ZDrx-H820Lo1_NR2jRWqU4_A_II9iLxZv99sKCOlA0pywHV4fK-KuIKdVg1lTHSyE0jbZYeEYqfbNODI1mAYURu2P9JEO/s400/100_4663.JPG" width="400" /></a></div>
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Next, form the dough into a log, wrap the log in plastic wrap or wax paper and place the dough in the freezer for 15 to 20 minutes. If using refrigerated dough, place in freezer prior to opening the plastic package.<br />
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Once the dough has firmed in the freezer, spread the sugar or sprinkles on a platter or tray and roll the dough log in the sugar/sprinkles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QA9fqjQLY3ImC6zYQvPBX8w9ne_B0K3iqnE9YygLuHpFX8QBdvRAXEmV2vxot0whPe9GUas2seVegyuKcC_4vt8hkicTVMmG5G8_yyYaJhrueu4tr8drsnjZqa1hzuodgTiPf0cGabxX/s1600/100_4672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QA9fqjQLY3ImC6zYQvPBX8w9ne_B0K3iqnE9YygLuHpFX8QBdvRAXEmV2vxot0whPe9GUas2seVegyuKcC_4vt8hkicTVMmG5G8_yyYaJhrueu4tr8drsnjZqa1hzuodgTiPf0cGabxX/s400/100_4672.JPG" width="400" /></a></div>
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Now, to <a href="http://youtu.be/Aehvit2vfVI" target="_blank">cut the cookies</a> the best way to keep the round shape is to use string or dental floss. I personally prefer dental floss, unused of course, due to the fact that is is manufactured to be put in the mouth. I don't know if that truly means it is more hygienic but at least it makes me feel like I'm using something cleaner than thread.<br />
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After cutting the dough into slices approximately 1/2 inch thick, place the slices on a cookie sheet and bake according to the package or recipe. With the box cookies I baked them at 375F for approximately 12 minutes on my<a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=174&words=bar%20pan" target="_blank"> favorite cookie sheet</a>.<br />
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This was a perfect way for me to provide a pseudo home made treat for the party. It was a busy day, but I put a smile on the kid's faces and left them asking how did you do that? I love nothing more than seeing a home made treat sitting next to all the boxes of store bought goodies and hearing my kids crow, "My mom made that." That feeling is only topped by hearing them boast, "I made that."<br />
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-25253497773889721842013-05-15T09:58:00.002-07:002013-05-18T05:17:50.243-07:00Smooth Move Black Bean BrowniesAs I disclosed yesterday, I am continually experimenting with recipes that are high in fiber and appealing to kids. The<a href="http://kitchenedition.blogspot.com/2013/05/in-pursuit-of-fiber.html" target="_blank"> Fruit Paste and Natural Laxative Mixture recipes </a>that were given to me by my daughters <a href="http://www.chop.edu/service/gastroenterology-hepatology-and-nutrition/home.html" target="_blank">GI doc</a> are good on their own as a substitute for jam, but are especially useful when hidden in recipes, such as the Black Bean Brownies that I make to include in my daughters lunch box for school.<br />
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I began experimenting with Black Bean Brownies over a year ago and have tried out several different recipes. There were aspects of each recipe that I liked, but I wound up creating a hybrid of 2 recipes. The base recipe that I began with was one that I found at Allrecipes. Their<a href="http://allrecipes.com/recipe/black-bean-brownies/" target="_blank"> Black Bean Brownies Recipe</a> was good, but lacked a bit of lightness for my taste. The addition of instant coffee is brillian, however, as it does help to mask a bit of the bean taste.<br />
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The second recipe I tried was from the <a href="http://minimalistbaker.com/" target="_blank">Minimalist Baker Blog</a>. This <a href="http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/" target="_blank">Vegan Gluten Free Black Bean Brownie </a>recipe is great if you need to avoid eggs and/or gluten, and it introduced me to the concept of a Flax Egg, but mine turned out exactly as pictured on the blog, dense.<br />
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My experimentation has continued over the past year, and has led me to the following iteration of a Black Bean Brownie. I find that they work best if cooked in a mini-muffin pan. They cook more completely and are a bit less dense than when baked in an 8x8 pan, or standard size muffin tin. I have problems with anything larger than a mini-muffin not holding together completely.<br />
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<b><i>Smooth Move Black Bean Brownies</i></b><br />
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1 15.5 ounce can black beans, drained and rinsed<br />
2 eggs<br />
4 ounces prune butter, <a href="http://kitchenedition.blogspot.com/2013/05/in-pursuit-of-fiber.html" target="_blank">fruit paste, or natural laxative mixture</a><br />
1/4 cup cocoa<br />
1 pinch salt<br />
1 teaspoon vanilla extract<br />
1/2 cup agave nectar<br />
1 teaspoon instant coffee<br />
1 teaspoon baking powder<br />
1/2 cup chocolate chips (optional)<br />
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Add all ingredients, except for the chocolate chips, to blender. Blend until smooth, making sure to scrape blender pitcher occasionally to ensure that all ingredients are mixed thoroughly and completely smooth. Fold in chocolate chips.<br />
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Place by heaping tablespoon into mini-muffin pan. Bake at 350F for 20 minutes, or until dry in appearance and springy in the middle.<br />
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Note - as I indicated in my entry regarding the preparation of the fruit paste and natural laxative mixture, I burned out my blender. I tried preparing this using my <a href="http://www.amazon.com/gp/product/B00004SGFH/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004SGFH&linkCode=as2&tag=kitchediti-20"> Food Grinder </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=kitchediti-20&l=as2&o=1&a=B00004SGFH" style="border: none !important; margin: 0px !important;" width="1" />
this week and it worked great. I ground the black beans through the food grinder and then mixed in the remaining ingredients using my <a href="http://www.amazon.com/gp/product/B00063ULMI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00063ULMI&linkCode=as2&tag=kitchediti-20">Stand Mixer</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=kitchediti-20&l=as2&o=1&a=B00063ULMI" style="border: none !important; margin: 0px !important;" width="1" />
. There is always more than one way to skin a cat!<br />
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-22574432816850925742013-05-14T12:23:00.003-07:002013-05-15T09:25:03.090-07:00In pursuit of fiber...Okay. This post is a bit personal. I am forever seeking out new and improved ways to sneak <a href="http://www.mayoclinic.com/health/high-fiber-foods/NU00582" target="_blank">high fiber</a> foods into my kids. I feel like I have been fighting a 5 year battle against my child's gut and I am continually losing. I want nothing more than to remove laxatives from our lives forever. <br />
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In pursuit of that goal, I attempted to make a couple of recipes this week that were included in an educational print out that was given to me by a <a href="http://www.chop.edu/service/gastroenterology-hepatology-and-nutrition/home.html" target="_blank">GI doc</a>. Most of the pages listed the fiber content of everyday foods, but the last couple of pages included high fiber recipes. I have been itching to give a couple of them a go and this week I took the chance.</div>
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The recipes are very similar and involve transforming dried fruits into a paste - somewhat thicker than a fruit butter. I started out the morning at the grocery store picking out the ingredients, and hit a bit of sticker shock at the checkout counter. I had picked up more than $70 worth of dried fruit. That's my first disclaimer in regard to these recipes. Be prepared to shell out or find a less expensive source for dried fruit than the corner grocery store. I'm thinking that I'll be checking out the dried fruit aisle on the next trip I make to the big box wholesale store.</div>
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The second disclaimer is that I burned up my blender in the process of attempting to blend up the sticky goo that resulted. Granted, the blender was 10 years old, but it was one of those mid-range professional blenders, not a $30 poly carbonate type. So now I'm in the market for a new blender - which actually makes me smile. I love picking out new kitchen appliances!</div>
<div>
<br /></div>
<div>
So - for those who are not faint of hear and have a industrial strength blender, or a sturdy food grinder, the end result was worth all of the effort and clean up. That's my third disclaimer - the resulting paste is a sticky gooey mess. A yummy gooey mess, but a mess none the less.</div>
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<b>Natural Laxative Mixture (from a nutritional hand out provided by the<a href="http://www.chop.edu/service/gastroenterology-hepatology-and-nutrition/home.html" target="_blank"> CHOP GI department</a>)</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZU_S0GlKVjwR1sHPYaYEiiQIIW17Y1Kpf3XFz6Q_6DiRJnWjX-SK_mF_-luL8wa-tOJr85U_n6m3qMrPPcTE7kBuOH-AHu5Y0-xzh7bWjdumYKd4tXWtmMI8hICV1OL_a1HL7FidOzA2B/s1600/100_4621.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZU_S0GlKVjwR1sHPYaYEiiQIIW17Y1Kpf3XFz6Q_6DiRJnWjX-SK_mF_-luL8wa-tOJr85U_n6m3qMrPPcTE7kBuOH-AHu5Y0-xzh7bWjdumYKd4tXWtmMI8hICV1OL_a1HL7FidOzA2B/s200/100_4621.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Fruit After Grinding</td></tr>
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<div>
1 pound raisins</div>
<div>
1 pound currents</div>
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1 pound prunes</div>
<div>
1 pound figs</div>
<div>
1 pound dates</div>
<div>
1 28 oz container undiluted prune concentrate</div>
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<br /></div>
<div>
Put dried fruit through a grinder. Mix with prune concentrate in a blender or food processor - very thick. </div>
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Can be frozen in smaller quantities as it makes a large amount.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jTXqRtXLdUnGgYINk_z6KVLLezibFUGwTDN53LatYUTvOri-9NPVwwtgE0ihBUjZuXonp4rKZ1MTgOn0PuvoksIMPQ8zF1xtGivWt-mvJc7AN5Mq9dc42u8l50-ZscLbe4MKGCTbiia7/s1600/100_4628.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jTXqRtXLdUnGgYINk_z6KVLLezibFUGwTDN53LatYUTvOri-9NPVwwtgE0ihBUjZuXonp4rKZ1MTgOn0PuvoksIMPQ8zF1xtGivWt-mvJc7AN5Mq9dc42u8l50-ZscLbe4MKGCTbiia7/s200/100_4628.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Fruit Mix After Blending</td></tr>
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Note - I could not find undiluted prune concentrate at the corner grocery so used a blueberry pomegranate frozen juice concentrate (12 oz) and added an additional 16 ounces of water. The resulting mix was very thick and began to do my blender in. Had to nurse it along by blending in small batches.</div>
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<b>Fruit Paste (from a nutritional hand out provided by the <a href="http://www.chop.edu/service/gastroenterology-hepatology-and-nutrition/home.html" target="_blank">CHOP GI department</a>)</b></div>
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2 cups water</div>
<div>
10 senna tea bags</div>
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1 pound rasins</div>
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1 pound dates</div>
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1 pound prunes</div>
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1 cup brown sugar</div>
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1/2 cup lemon juice.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZbVRctIOVgp4xioZuVQgTfzDdaZ5rKYYl1ShozRfksXKhiqp6N9mYto_cSk09R1yim5wvf_8DD_Lf7MaU-q_V_40GpNwZP-2vNzm1AyaCOPRyNCA_dl4d4teQhMSlW-6muQnrlTRM1DP/s1600/100_4615.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZbVRctIOVgp4xioZuVQgTfzDdaZ5rKYYl1ShozRfksXKhiqp6N9mYto_cSk09R1yim5wvf_8DD_Lf7MaU-q_V_40GpNwZP-2vNzm1AyaCOPRyNCA_dl4d4teQhMSlW-6muQnrlTRM1DP/s200/100_4615.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit Paste Ingredients After Simmering</td></tr>
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Bring 2 cups of water to a boil. Add Senna Tea Bags. Add next three ingredients to liquid and simmer 5 minutes. Remove from heat. Remove tea bags. Add brown sugar and lemon juice to fruit and liquid. Blend mixture together until pureed. Store in refrigerator. Mixture can be frozen in smaller quantities as it produces a large amount of paste. </div>
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<tr><td class="tr-caption" style="text-align: center;">Fruit Paste After Blending/Grinding</td></tr>
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Now - I must add that I prepared the Natural Laxative Mixture first. My blender had already begun overheating but I was hoping that I could nurse it along for a bit more to finish up this recipe. The smell of burning insulation must have befuddled my brain for I forgot to add the brown sugar and lemon juice. My blender gave up the ghost completely in mid puree. I was left with a mix of partially pureed goo that would not suffice for my intended use in other recipes. I ran the partially pureed mix through my Kitchen Aid food grinder with great success. </div>
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So I now have $70 worth of dried fruit paste in my freezer, with a small portion set aside for use in a couple of recipes that I will be making later this week. I am hoping that this will help us down the path to regularity.</div>
Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-66375156695677093432013-05-08T07:41:00.001-07:002013-05-08T07:41:08.499-07:00Dip Baby, Dip!<i> Our family loves dips. Dips with chips, dips with veggies, even fruit dips. Over the years we have made a plethora of different dips, but our main go to for weekend noshing or impromptu parties are a quartet of dips that all originate from the same base ingredients. This makes preparing a variety of dips a breeze when entertaining.</i><br />
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<u><b>Base Dip:</b></u></div>
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I prepare a total of 4 cups of base when I'm going to make all 3 dips for a small gathering. This makes a lot of dip, so reduce (or scale up) as needed. Each type of dip requires 1 cup of base.</div>
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2 cups Mayonnaise</div>
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2 cups Sour Cream</div>
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1 tsp seasoned salt</div>
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Add all ingredients to bowl and mix well.</div>
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<i> The dip that I make the most often in our house is a very simple Avocado dip that we love with pita chips or crackers. It was inspired during our time in Australia when Avocados were a weekly part of our diet.</i><br />
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<b><u>Avocado Dip</u></b><br />
<b><u><br /></u></b>
1 cup dip base<br />
1 ripe avocado<br />
1 teaspoon lemon juice<br />
1 clove pressed garlic, or 1 teaspoon garlic powder<br />
Additional salt to taste (optional)<br />
Dash pepper (optional)<br />
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Cut avocado in half. Remove large pit. Scoop flesh of avocado out of peel and place in bowl. Add lemon juice and garlic. Mash avocado to desired consistency using a fork or potato masher. If this step is difficult, your avocado may not have been completely ripe. I prefer my dip to be relatively lump free, but some may prefer a dip that has chunks of avocado remaining.<br />
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Stir prepared dip base into avocado. Taste for seasoning and add additional salt if desired. I also add a dash of black pepper.<br />
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<span style="text-align: right;"><br /></span>
<span style="text-align: right;"><i> My daughter's creation is a Fried Onion dip that was born out of her love for fried onions that we used to purchase at the Ikea food shop. French's fried onions work equally well. It is a point of pride for her that it was born out of her own creativity. </i></span><br />
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<span style="text-align: right;"><b><u>Fried Onion</u></b></span><b style="text-align: right;"><u> Dip</u></b><br />
<b style="text-align: right;"><u><br /></u></b>
<span style="text-align: right;">1 cup dip base</span><br />
<span style="text-align: right;">1/2 cup fried onions</span><br />
<span style="text-align: right;">Additional salt or pepper to taste</span><br />
<span style="text-align: right;"><br /></span>
<span style="text-align: right;">Mix all ingredients until blended. Best if left to sit for in the fridge for an hour or more to let the onions soften.</span><br />
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<i> The dip that we love to pair with raw vegetables is a Dill Dip that my mother used to make in mass quantities for the large family gatherings that were so common in my childhood. I often prepare this for birthday parties and holidays when I'm feeling nostalgic.</i><br />
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<b><u>Dill Dip</u></b><br />
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Note - the original recipe calls for Beau Monde Seasoning. I substitute seasoned salt as I rarely have this seasoning in my pantry. I did find a nifty <a href="http://whatscookingamerica.net/Q-A/beaumonde.htm" target="_blank">recipe</a> to make your own and may try it in the near future.<br />
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1 cup dip base<br />
1/2 tablespoon parsley (dry)<br />
1/2 tablespoon dill (dry)<br />
1 clove garlic, pressed (or 1 teaspoon garlic powder)<br />
Onion salt - to taste<br />
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Mix above ingredients until well blended. Best if refrigerated overnight before serving.<br />
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<i> The final dip is inspired by our love for Indian food. This creamy curry dip is fantastic for a variety of breads, vegetables and is even great for chicken tenders.</i><br />
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<b><u>Creamy Curry Dip</u></b><br />
<b><u><br /></u></b>
1 cup dip base<br />
1/2 teaspoon curry powder<br />
1/2 teaspoon cumin<br />
Dash Cayenne pepper<br />
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Mix all ingredients thoroughly. Best if refrigerated overnight before serving.<br />
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<i> There is nothing more satisfying for me than a casual gathering, whether it be our family gathered around the table on a Saturday afternoon or a great big party. We have spent many an hour socializing while enjoying these delightfully simple dips. The lovely thing about this quad of dips is that they share the same base making them easy to prepare. </i><br />
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<i>I feel the whoop coming on...</i>Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-40252099828517697722013-01-28T09:33:00.001-08:002013-05-22T08:43:34.045-07:00Happy Australia Day!Every nation has their day. The day where the flag is proudly waved, backyards and beaches are full of revelers, and the night is capped off with good cheer and fireworks. <a href="http://australia.gov.au/" target="_blank">Australia</a> is no exception to this, and the national day of revelry is held on January 26th. <a href="http://www.australiaday.org.au/" target="_blank">Happy Australia Day</a> to all those down under!<br />
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Having lived down under for approximately 4 years, we returned to the Northern Hemisphere just about a year and a half ago. Last year was our first Australia Day spent in America, and although the chilly weather of winter makes us long for hot January days, we had a wonderful celebratory dinner last year to commemorate our time there. The people of Australia are truly remarkable and we have many fond memories of good friends and good times.<br />
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Down under, no Australia Day would be complete without time spent in the backyard "undercover" area with the barbie fired up and a few snags ready to cook, along with a tantalizing assortment of cutlets, steaks and seafood. Unfortunately, we have yet to replace the barbecue we had in Australia with a grill here in the USA. The combination of cold weather and lack of equipment drives our celebratory meal to an indoor affair. Our food tradition is developing into a meal centered around an <a href="http://www.foodnetwork.com/recipes/australian-meat-pie-recipe/index.html" target="_blank">Aussie Meat Pie</a> with <a href="http://allrecipes.com/recipe/lamingtons/" target="_blank">Lamingtons</a> for dessert. More of a winter meal for the Aussies, which works well for our cold January days.<br />
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Meat pies are ubiquitous in Australia, and can be purchased as a large family size pie that serves about 4, a single serving pie that can be eaten out of hand if required, or as a mini "party pie" that is just a smidge too big to pop in the mouth whole. There was nary a child's birthday party that didn't have a tantalizing tray of these tiny beauties to munch on, along with the companion sausage rolls. <br />
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The meat pies are a very simple pie composed of beef in a gravy that is baked in a pie crust. They can be found with a variety of fillings, from steak to ground beef and are often accented with onions, pepper or garlic. Traditionally the bottom crust is a traditional pastry dough - known as <a href="http://en.wikipedia.org/wiki/Shortcrust_pastry" target="_blank">short crust pastry</a> in Australia, and the top crust is a layer of flaky puff pastry. I have to admit that during my tenure in Oz the store bought pies were so delicious that I rarely went to the trouble of baking them myself.<br />
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On to dessert... <a href="http://en.wikipedia.org/wiki/Lamington" target="_blank">Lamingtons</a>. I have come to learn that this tasty tidbit was developed as a way to use up stale cake. The Aussies love of fresh baked goods far surpasses the Yankee willingness to accept items with an unending shelf life, and a cake is considered stale after nary a day passes. Of course the extremely low humidity that is ever present on most of the continent does render most items dry after a day or so, even when properly stored. The solution to this problem was to submerge slightly stale cubes of cake into a thin chocolate icing and then dip them into <a href="http://www.tarladalal.com/glossary-dessicated-coconut-272i" target="_blank">dessicated coconut</a>. The resulting snack type cake is delicious, but the key is to use stale cake when preparing them - it is very difficult for a freshly baked cake to survive the cutting and dipping process intact.<br />
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So, in celebration of our second Australia Day in our new home, we will be enjoying a taste of the continent that still holds a bit of our heart and likely always will.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/p7Cb4143p9E?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-size: large;"><b>A Yankee's Take on Aussie Meat Pie</b></span></div>
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This recipe is based on the Food Network recipe for <a href="http://www.foodnetwork.com/recipes/australian-meat-pie-recipe/index.html" target="_blank">Australian Meat Pie</a>, and yields two 9-inch pies.</div>
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I used 2 non-stick tart pans with removable bottoms to make the cutting and serving process easier.</div>
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<b>Ingredients:</b><br />
2 teaspoons olive oil, or enough to coat bottom of frying pan<br />
1 onion, diced<br />
3 pounds ground beef (90% lean or higher, as liquid will not be drained from the beef)<br />
2 packages dry brown gravy mix<br />
3 cups water<br />
1/4 cup flour<br />
2 teaspoons Vegemite, Marmite, or similar yeast extract spread<br />
1 teaspoon Worcestershire Sauce<br />
2 teaspoons granulated garlic<br />
2 - 9 inch pie crusts for bottom of pie<br />
2 sheets of puff pastry for top of pie<br />
1 egg white, slightly beaten<br />
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Preheat oven to 350 degrees Farenheit.<br />
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Saute onion in olive oil in large frying pan until soft and slightly transparent. Add ground beef and saute until beef is cooked through. Note - pan must be large enough to accommodate the ground beef and gravy.<br />
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While beef is cooking, prepare dry brown gravy mix according to package directions. Add Yeast Extract, Worcestershire Sauce and garlic once it begins to simmer.<br />
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Place pie crust in bottom of pie pan, folding edges even with top.<br />
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Once beef is cooked through, sprinkle 1/4 cup of flour over beef without draining the liquid. Stir flour in completely.<br />
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<span style="text-align: center;">When gravy is prepared, pour into beef and flour mixture and stir thoroughly.</span><br />
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Spoon Beef and Gravy mixture into prepared pie crust.<br />
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Place puff pastry on top of pie and trim edges as needed. The top can be sealed to the bottom using a bit of the egg wash if desired.<br />
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Brush egg white over top of puff pastry and place pie in oven for 50 to 60 minutes, until top of pie is a golden brown.<br />
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Serve with tomato sauce, also known as ketchup, or catsup, to Yankees - and yes, anyone from America is a Yankee to an Australia regardless of where you live in relation to the Mason-Dixon line.<br />
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<span style="font-size: large;"><b>Lamingtons</b></span></div>
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Lamingtons are super simple, although a bit messy, to prepare and can be made using a variety of cakes and frostings. The main requirement is that the cake be slightly stale, the frosting be slightly runny, and the coconut be very dry. I found the dessicated coconut in the Indian section of my local Wegman's, but it was labeled <a href="http://kitchenedition.blogspot.com/p/shop.html" target="_blank">coconut powder - macaroon</a>. It was exactly the texture and consistency of the coconut used in Australia.</div>
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Last year I followed the <a href="http://allrecipes.com/recipe/lamingtons/" target="_blank">Lamington recipe</a> found at <a href="http://allrecipes.com/">AllRecipes.com</a> with great success. I just had to make sure that I made the cake a day or so ahead of time and let it sit<b> </b>on the counter and dry out a bit. It was too fragile when first baked to make it through the dipping in frosting process.</div>
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This year life got crazy busy leading up to Australia Day and I found myself in the grocery store buying Sara Lee Frozen pound cake the day I<b> </b>planned on preparing the dessert. Much to my surprise the dipping process went just fine with the store bought cake, even though it didn't have time to dry out.</div>
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They turned out fantastic, and we couldn't stop at just one. Maybe next year I'll have the time to slice the pieces in half and layer in some jam before dipping, which is another of the many variations possible. It was also common to find gorgeous pink strawberry lamingtons or lemon yellow lamingtons in the shops. But I don't think it can be a true lamington without the coconut...</div>
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Beauty!<br />
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<br />Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-77145364769534528272013-01-15T11:03:00.000-08:002013-01-30T07:10:52.868-08:00You got Chili in my Cornbread...<!-- Place this tag where you want the su badge to render -->
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So it is Tuesday - one of the days that the schedule in our house requires that dinner be ready to go at 4pm - or else chaos reigns supreme after all the afternoon activities are wrapped up. I wish I could say that I am always on top of things and my kids never eat dinner after 7pm, but alas, that is not always the case. Today I am determined that our life will follow the routine - for if it is so, life is so much easier. <br />
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When I am in the kitchen these days I find myself imagining what to write about next. Today, I was in the midst of preparing a super simple, from a can, sort of dinner that often gets bumped into the Tuesday lineup. I was thinking about the recipe and thinking that no way would this ever make it to the written page. It's too easy. It's too low brow. It reeks of suburbia. It involves canned chili.<br />
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<tr><td class="tr-caption" style="text-align: center;">Whole Food's One Pot Chili Casserole</td></tr>
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The <a href="http://wholefoodsmarket.com/apps" target="_blank">Whole Foods recipe app</a> has led me to some spectacular recipes. Some are spectacularly time consuming but amazingly delicious and nutritious. Some - like their <a href="http://www.wholefoodsmarket.com/recipe/one-pot-chili-casserole" target="_blank">One Pot Chili Casserole</a> - are a God send on Tuesdays. The ingredients for this casserole are always in my cupboard. Occasionally I'll have store bought cornbread on hand, but more often than not I just keep some cornbread mix around or make it from scratch using cornmeal. <br />
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<a href="http://www.amazon.com/gp/product/0609806440/ref=as_li_ss_il?ie=UTF8&camp=1789&creative=390957&creativeASIN=0609806440&linkCode=as2&tag=kitchediti-20"><img align="center" border="0" src="http://ws.assoc-amazon.com/widgets/q?_encoding=UTF8&ASIN=0609806440&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=kitchediti-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=kitchediti-20&l=as2&o=1&a=0609806440" style="border: none !important; margin: 0px !important;" width="1" />
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The family loves it. I love making it. It's easy, it reheats well and it often finds it's way into a thermos the next day - so it has the double bonus of being great for lunches too.<br />
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So I am in my kitchen thinking about cornbread, for no way am I going to risk the ridicule of sharing this recipe, and wondering if there is anything in my experience with making cornbread that could be of value to a wider audience. I couldn't really imagine that I - a girl raised in farm country in the northern mid-west, a grandchild of German immigrants - could add anything to a discussion of the great southern tradition that is cornbread. My great hint would be that if using a Jiffy mix, add a can of corn for moisture and a can of chili's for spice. I imagine there are thousands if not hundreds of thousands of recipes out there like that.<br />
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Suddenly - in the midst of my musing I realize that I am dumping chili from a can into my cornbread. I managed to halt the flow at half a can. <br />
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<tr><td class="tr-caption" style="text-align: center;">Chli in my Cornbread!</td></tr>
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So, here I am. Writing a post about a recipe that I didn't think would even merit a mention wondering how this mistake is going to turn out. <br />
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This is cooking. This is what I love about cooking. This is why the kitchen is so much better than a laboratory - you can eat your mistakes. And sometimes the mistakes are better than the original.<br />
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I have been told that chemists are usually exceptionally good cooks. There are many similarities in their professions. They both involve measuring, mixing, noting and experimenting The skills you pick up in the lab complement your work in the kitchen, and vice versa. Mistakes are made in both realms - and sometimes the mistakes can be eureka moments of discovery.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cornbread in my Chili!</td></tr>
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We'll have to wait until dinner time to see - is it "Eureka" or "Yuck" for my family today!<br />
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By the way - my secret when I prepare this recipe (or any chili recipe)is to add a can of cooked pumpkin or sweet potato. It adds a sweetness that the kids love and pumps up the Vitamin A content.
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My infatuation with <a href="http://en.wikipedia.org/wiki/Falafel" target="_blank">falafel</a> began at a long since forgotten restaurant in Michigan. I was reintroduced to my lost love of this crispy delight by a dear friend after a late night in Washington D.C. <a href="http://www.quick-pita.com/" target="_blank">Quick Pita</a> in Georgetown soon became a favored way to cap off a night on the town. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOY4jTqf9oDLHfN_FrDd8SjBwvBxC-YZBKr3_XVEpQc6P3kJCRCRp5z0I0zU29CiX9yF-CJ5ZgThZwijPVSzX6m1WcqMsk7x-ijiNMvaXFS_tTKN7z0C38GK8WKoAErRNBE5nEVMhEWpa/s1600/100_4242.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOY4jTqf9oDLHfN_FrDd8SjBwvBxC-YZBKr3_XVEpQc6P3kJCRCRp5z0I0zU29CiX9yF-CJ5ZgThZwijPVSzX6m1WcqMsk7x-ijiNMvaXFS_tTKN7z0C38GK8WKoAErRNBE5nEVMhEWpa/s320/100_4242.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Humble Chickpea</td></tr>
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Then came another move and another loss of this flavorful treat - local eateries versions never really compared. I suspect that most establishments rely on the dry powder version that can be found on most grocery store shelves. What I longed for was the true blue prepared from scratch version I had fallen in love with...<br />
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Imagine my delight when I was listening to <a href="http://www.npr.org/" target="_blank">NPR</a> at work one day and heard the story of NYC's own <a href="http://www.npr.org/templates/story/story.php?storyId=1054762" target="_blank">Tommy Tsatsaroni</a>. I was almost ready to plan a road trip to sample his wares when they announced at the end of the story that his<b> <a href="http://www.npr.org/programs/watc/recipes/nycfalafel.html" target="_blank">recipe</a> </b>could be found on their website.<br />
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Jackpot. <br />
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I tried it at my earliest convenience and have never been without falafel since. This recipe has been a constant companion for more than a decade and I've discovered ways to make the preparation easier and more uniform.<br />
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Tommy's recipe is excellent and requires very little in the way of modification. I've found that it works equally well with dried parsley (about one cup when not using cilantro) and granulated garlic (about 1 tablespoon). I'm not a fan of cilantro so I do not add that, but I will add some coriander seeds occasionally. My taste buds also prefer a generous addition of cumin (a full tablespoon). I've found apple cider vinegar to be a suitable stand in if my cupboard is lacking the standard white version.<br />
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The main change I have made to his recipe is to use a meat grinder rather than a food processor when preparing the chickpeas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RhVYcDJ0srPyFiD6Vc6kcaulAbCdGOdadH1NTUYmvK8BrUK8wdsQzQ1Ybv9DVOPIoYvNkKfnusA5BaaSFR-8eGeQ5qX1A3I9ydUb7hRCjc8HX76LSLg36qyAgsNzzYSKVLOc9b-b36lf/s1600/100_4239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RhVYcDJ0srPyFiD6Vc6kcaulAbCdGOdadH1NTUYmvK8BrUK8wdsQzQ1Ybv9DVOPIoYvNkKfnusA5BaaSFR-8eGeQ5qX1A3I9ydUb7hRCjc8HX76LSLg36qyAgsNzzYSKVLOc9b-b36lf/s320/100_4239.JPG" width="320" /></a></div>
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I will grind the chickpeas, as well as parsley and garlic when using fresh, and then mix in the remaining ingredients using my stand mixer. Of course - this being my pantry purge month - I used the dry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfdpLKQK18xVNs9IXkRvhQVu82MyYOv9lO56FePJ7VSIfvknWPAmPyLGR5Rmqn4RmPkrrgmtJYjQZakDE4dtrzZdzvQj9JyU2AD464_sVKZi1P2pgCWzjTarvkYsjGRzHkjiP_rMAhD__/s1600/100_4255a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfdpLKQK18xVNs9IXkRvhQVu82MyYOv9lO56FePJ7VSIfvknWPAmPyLGR5Rmqn4RmPkrrgmtJYjQZakDE4dtrzZdzvQj9JyU2AD464_sVKZi1P2pgCWzjTarvkYsjGRzHkjiP_rMAhD__/s320/100_4255a.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grinding the chickpeas (top) give it an amazingly even texture.</td></tr>
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I find that grinding provides a more even texture to the falafel and prevents the chickpeas from being over processed, for there is a fine line between paste and mush when using a food processor for the chickpeas.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-t_o0ztR4Ao_I63TlapOGpZFzb6jTvvYwImKIzhg3X-VRSFVrYmsxYyNHxuWktScn4nyDC7mDqilTjwGE2oOa_jrqPHb5z1r9eAUPt4wNlVyDnilkNYITpB8spHYkyYRCC0cPLSx0oZ5/s1600/100_4293a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-t_o0ztR4Ao_I63TlapOGpZFzb6jTvvYwImKIzhg3X-VRSFVrYmsxYyNHxuWktScn4nyDC7mDqilTjwGE2oOa_jrqPHb5z1r9eAUPt4wNlVyDnilkNYITpB8spHYkyYRCC0cPLSx0oZ5/s320/100_4293a.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It also freezes exceptionally well - don't be afraid to make a double batch and set aside some for later!</td></tr>
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I fry the falafel in <a href="http://thekitchenedition.hubpages.com/hub/My-Olive-Oil-Experience" target="_blank">olive oil</a> rather than corn oil and use a small scoop to make bite size patties.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFL9Dj3yLhubETtc-DiwJ0brM2nFWu0mrmr05BMC7sAXKAf8NMo9OS15V6dvPOljW13wFzlaUL2L0jB81Q0tPlRG4HdImhHScGcPyn1CP0en-NFAQx6ZbFGii6OFPEenL_kwsSywIhxhm/s1600/100_4267a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFL9Dj3yLhubETtc-DiwJ0brM2nFWu0mrmr05BMC7sAXKAf8NMo9OS15V6dvPOljW13wFzlaUL2L0jB81Q0tPlRG4HdImhHScGcPyn1CP0en-NFAQx6ZbFGii6OFPEenL_kwsSywIhxhm/s400/100_4267a.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These scoops are great for cookies too.</td></tr>
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Carefully drop the falafel from the scoop into the hot, but not smoking hot, oil. I use the back of an oiled spatula to flatten gently. You will know that they are ready to turn when the edges begin to dry and take on a slight golden hue.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH47aHBMJqzh3iYhIZooi0XaP9hXrZSBsYA1SEXipgOTNa-Hu1yFdb0TEb8bPdS1GGzYJ_oji1K7A2TVdArojRCpiBXpG8I_IwxNxHmTv9Pezje1H_dxOh5yIt4ttznLQBCI-kF6E_fWl/s1600/100_4280a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH47aHBMJqzh3iYhIZooi0XaP9hXrZSBsYA1SEXipgOTNa-Hu1yFdb0TEb8bPdS1GGzYJ_oji1K7A2TVdArojRCpiBXpG8I_IwxNxHmTv9Pezje1H_dxOh5yIt4ttznLQBCI-kF6E_fWl/s320/100_4280a.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flatten gently with an oiled spatula.</td></tr>
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The hard part is making sure that these golden bites of goodness don't get eaten before the table is set.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQPmnznavs9rjsf97AqUJS1e0X7mmLI5AFhzNzTaG9mMa5XdtxDEPp7jrLpbuSWIa7yP29gNfd2BqmWGTBakIbPOHw_ZOZetI6EVqA6rpSODjbKClNV9W8sijWPou-FvVv31BGbEm6Luv/s1600/100_4315a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQPmnznavs9rjsf97AqUJS1e0X7mmLI5AFhzNzTaG9mMa5XdtxDEPp7jrLpbuSWIa7yP29gNfd2BqmWGTBakIbPOHw_ZOZetI6EVqA6rpSODjbKClNV9W8sijWPou-FvVv31BGbEm6Luv/s400/100_4315a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tahini sauce in the recipe is also amazing and easy.<br />
Lemon juice works well as a substitute for,or addition to the vinegar.</td></tr>
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Enjoy -<br />
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<b>Update - I recently purchased a Ninja Blender and it worked great for preparing this recipe! Amazing.</b>Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com3tag:blogger.com,1999:blog-5510717921141421678.post-12864477926415342002013-01-11T14:15:00.002-08:002013-01-24T10:53:42.478-08:00What to do with the Tempeh... Lasagna??<!-- Place this tag where you want the su badge to render -->
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The one problem item lurking in my refrigerator is a package of tempeh. It was purchased during my two month experiment leading up to the holidays. My experiment with eating only organic foods, and maintaining a strictly vegetarian diet in an attempt to remove GMOs from our food supply. The experiment that introduced a plethora of new recipes into our routine, with only one ingredient that my eldest can identify from a mile away. Tempeh. She developed a distinct dislike for tempeh and can identify it in any recipe - so the package of soy tempeh that I picked up with the wild rice tempeh for use in this amazing Whole Foods <a href="http://www.wholefoodsmarket.com/recipe/tempeh-and-mushroom-stroganoff">Tempeh and Mushroom Stroganoff</a> recipe has lingered in the fridge - luckily it has a long shelf life...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5OzBvbVU14oe9gpHIk3FH90NCPyriDktYha6IQ0shVuBzcen4cs0PfPHwqwrH16RzpyXAuEVaO9k2oNJCGGRl0O_WNq0t7fo7dG7AojohBPAXgpN1vrcqcw3qdDqoZBakP665b7VfGq4/s1600/100_4208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5OzBvbVU14oe9gpHIk3FH90NCPyriDktYha6IQ0shVuBzcen4cs0PfPHwqwrH16RzpyXAuEVaO9k2oNJCGGRl0O_WNq0t7fo7dG7AojohBPAXgpN1vrcqcw3qdDqoZBakP665b7VfGq4/s320/100_4208.JPG" width="320" /></a></div>
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So here I am during my January pantry purge looking at that lonely package of tempeh, wondering if I might be able to slip it in a favorite meal - Lasagna.</div>
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My go to lasagna recipe comes from allrecipes.com - <a href="http://allrecipes.com/recipe/lasagna-roll-ups/detail.aspx">Lasagna Roll Ups</a>. The tofu included in the ricotta adds nutrition, and I generally use whole grain lasagna noodles as well. But for this one I have to use the over processed lasagna noodles remaining in the cupboard, so the tempeh makes me feel a bit better about using them up today. <br />
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I tend make lots of other modifications to this recipe - mainly being that I don't roll them up. I usually layer the ingredients into my crockpot without pre-cooking the noodles. I've also begun incorporating elements from this <a href="http://www.wholefoodsmarket.com/recipe/spinach-and-cheese-lasagna">recipe</a> from Whole Foods as well.</div>
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So, I began to contemplate including the tempeh in my usual recipe, as a replacement for the tofu that I usually use - realizing that it would have to be completely hidden to get it past her radar... the main decision was to saute or not to saute the tempeh before adding...</div>
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<b><u>Vegetarian Lasagna with Tempeh</u></b></div>
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1 24 oz bottle spaghetti sauce</div>
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1 pound lasagna noodles - ordinary noodles, not the no boil type</div>
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3 pounds ricotta cheese</div>
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3 cups grated Parmesan cheese</div>
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8 ounces frozen spinach, thawed and drained</div>
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1 tablespoon granulated garlic</div>
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2 teaspoons Italian seasoning</div>
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pinch black pepper</div>
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1 cup mozzarella cheese</div>
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8 ounces soy tempeh, very finely diced\<br />
2 14 ounce cans diced tomatoes<br />
<ul>
<li>Combine Ricotta, Parmesan cheese, spinach, granulated garlic, Italian Seasoning, black pepper and 1 cup of mozzarella cheese</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz32DR5zwI-VQoAGG5cje6WtZYHsnHsLj0TF_5hvILJjQra5jogvV2_lMU8RQIIOP3GzS9eKz2cBVnkVoyFAIX0OjQBDpNVs5Opljh7JhIgsj8y-roWw-dsSYe0nOlcvht_ZLoCGf0A4i3/s1600/100_4214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz32DR5zwI-VQoAGG5cje6WtZYHsnHsLj0TF_5hvILJjQra5jogvV2_lMU8RQIIOP3GzS9eKz2cBVnkVoyFAIX0OjQBDpNVs5Opljh7JhIgsj8y-roWw-dsSYe0nOlcvht_ZLoCGf0A4i3/s320/100_4214.JPG" width="320" /></a></div>
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<li>Pour 1/3 of the bottle of spaghetti sauce into the bottom of the crock. Add 1 layer of lasagna noodle (~ 1/3 of box) to crock, breaking up noodles as needed to cover bottom. <span style="text-align: center;">Add water to jar of spaghetti sauce until jar is almost full, replace lid and shake jar to mix (aka, water down the sauce).</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpTmrDq5nR8Eg5B3icbAjidiIF2D_fZ6jlVJILDSY5iObip7WItRDJCzr_U5Zjl-5kV_vnNOPGTDkeajbz7SFZIPOByKve8mGny5RwOk2LzE5OKCm2iiY1DXUHLgklDLeInvqlu-S4fry/s1600/100_4202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpTmrDq5nR8Eg5B3icbAjidiIF2D_fZ6jlVJILDSY5iObip7WItRDJCzr_U5Zjl-5kV_vnNOPGTDkeajbz7SFZIPOByKve8mGny5RwOk2LzE5OKCm2iiY1DXUHLgklDLeInvqlu-S4fry/s320/100_4202.JPG" width="320" /></a></div>
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<li>Cover noodles in bottom of crock pot with 1/2 of ricotta mixture. Cover with 1/2 of watered spaghetti sauce and 1/2 can of diced tomatoes. Sprinkle half of diced tempeh over spaghetti sauce and cover with second layer of lasagna noodles (~1/3 of box). </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLHjbcLtyEXwduPzvyAY96FhqMwTG7yrlpb984e9Zxn-tS5UzAP4fd3__RBi9_K5a4HdD4ET4LJfB14xmWQD1yZ__FzGGFkA1m2-cN739QAOvNSvaubCNM-xDnGKN9ind30ZorQMzwUX_/s1600/100_4211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLHjbcLtyEXwduPzvyAY96FhqMwTG7yrlpb984e9Zxn-tS5UzAP4fd3__RBi9_K5a4HdD4ET4LJfB14xmWQD1yZ__FzGGFkA1m2-cN739QAOvNSvaubCNM-xDnGKN9ind30ZorQMzwUX_/s320/100_4211.JPG" width="320" /></a></div>
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<li>Repeat layering with rest of ricotta, spaghetti sauce, 1/2 can of diced tomatoes, tempeh and remaining lasagna noodles. Top with remaining can of diced tomatoes and 2 cups of mozzarella cheese. </li>
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<li>Place lid on crock pot and cook on low for 6 to 7 hours.</li>
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It worked... almost... she got halfway through her second bowl before her radar picked up an unusual ingredient... "What's in here?" But the promise of some left over Christmas cookies helped get her through the final bites, and she also polished off a serving for lunch the next day. Mission accomplished - no more tempeh in the refrigerator, and yes - tempeh works in lasagna. But the question regarding sauteing remains.<br />
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Anonymoushttp://www.blogger.com/profile/14177140721662764621noreply@blogger.com0tag:blogger.com,1999:blog-5510717921141421678.post-75392717854984767822013-01-07T09:42:00.000-08:002013-01-22T07:59:50.285-08:00Pantry Purge<!-- Place this tag where you want the su badge to render -->
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The blessings and bounty of the holiday season always pour over from the old into the new, cluttering my shelves as well as my imagination. Every January I find myself reflecting on the excess that remains in my pantry. The cookie ingredients that didn't get used, that extra side dish that I had in the corners of my mind and had to have on hand just in case, the appetizer that was never needed... these all roll over into the new year and I never feel a clear need to make that journey to the grocery store for a proper shop until I have done my best to purge the pantry.<br />
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This year my inspection of my cupboards, freezer and refrigerator revealed a bounty that has carried me from my preholiday shopping well into the New Year with nary a trip to the store for anything more than milk or eggs. The ham bone hastily placed in a ziplock bag on Christmas Eve and pushed into my bursting freezer has already been consumed in a lovely split pea soup. The extra ingredients for the Green Bean Casserole were hastily combined with some frozen meatballs which turned an easy side dish into a delicious Sunday night dinner served over grains. The possibilities that remain in my larder are tantalizing - and hopefully help make the bite that the holidays took out of my food budget a little less startling.<br />
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My goal is to make January a food budget phenom - and refrain from purchasing any groceries other than the fresh food needed to keep our diet nutritious. Milk as needed, fresh fruit and veg to keep our diet from turning into a carb/protein overload - but I'm on track to keep January the month where we clear out the cobwebs and have a successful New Year pantry purge! <br />
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<b><u>Split Pea Soup</u></b><br />
<b><u><br /></u></b>
1 leftover ham bone hastily placed in ziplock and tossed in freezer on Christmas Eve - partially thawed<br />
All leftover carrots, celery, onions and any other soup veggies leftover from holiday shopping binges<br />
Bacon drippings collected during course of holiday cooking - if desired<br />
2 pounds of split yellow or green peas (used yellow this year for first time - yum!)<br />
Water<br />
Garlic (fresh or granulated)<br />
2 Bay Leaves<br />
1/2 cup flour<br />
butter/bacon drippings<br />
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Sort and rinse split peas watching closely for stones. Peas can be soaked overnight in water, or can be softened using a quick soak method by covering peas with ample amount of water and allowing to come to a boil. Peas should be boiled for 2 minutes and then allowed to rest for 1 hour, covered. Chop up onions and veg. Place 2 to 4 tablespoons of bacon grease (butter or olive oil can also be used) in frying pan large enough to hold onions and celery. Soften onions over low heat taking. Once onions are soft and begin turning a golden brown color, add the celery. Keeping the heat low, cover the celery/onion mixture and allow the celery to soften. Stir this mixture occasionally. <br />
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Once the peas have soaked, turn heat on and bring to gentle simmer. Add the partially thawed ham bone and diced carrots to the soup and allow to cook for about an hour. Add onion and celery mixture and allow to simmer for about 30 minutes longer. Add garlic and bay leaves to taste, simmer for about 30 more minutes, or until peas are cooked to your preferred state of doneness.<br />
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In pan used to cook onions, stir together 2 to 4 tablespoons of bacon drippings (butter or olive oil can also be used) and 1/2 cup flour until roux is formed and golden brown in color. Stir roux into soup to help bind the soup together. Simmer gently for additional 30 minutes.<br />
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Enjoy with crackers leftover from those cheese trays or bread rolls remaining from holiday dinners.<br />
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<b><u>Green Bean and Meatball Casserole</u></b><br />
<b><u><br /></u></b>
The ubiquitous green bean casserole has many forms, so I will leave it up to each of you to either use your favorite or follow the recipe below. <br />
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1 pound frozen meatballs (I always keep a bag of these on hand during the Thanksgiving to New Years rush)<br />
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2 cans green beans<br />
1 can condensed cream of mushroom soup<br />
1 teaspoon soy sauce<br />
1 cup french fried onions, divided<br />
1 cup milk<br />
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Preheat oven to 350 degrees.<br />
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Arrange meatballs in a single layer in the bottom of a 9x13 pan. Place in oven.<br />
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Meanwhile, mix condensed soup, soy sauce and milk using a whisk. Gently stir in green beans and half of fried onions using a spoon.<br />
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Remove pan of meatballs from oven using oven mitts. Carefully spoon green bean mixture over meatballs and smooth out. Cover with foil and place back in oven for 45 minutes to an hour.<br />
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Remove foil and sprinkle remaining fried onions over top of casserole and return to oven for 15 minutes.<br />
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Enjoy over rice, noodles, cous cous or leftover mashed potatoes.<br />
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My favorite is to serve with a mixture of whole grains - such as brown rice, wild rice and millet. Goes great with any combination of whole grains.<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Happy New Year and here's to a pantry freed from the excesses of holidays past!</i></span><br />
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<br />
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