tag:blogger.com,1999:blog-90013579168538779032024-02-06T18:44:05.743-08:00GrowCookPreserve with Kelly DawnThis website is primarily a journal of recipes, but it is also a tale of how-tos. How to grow, cook and preserve garden harvests, including wildcrafting in the yard and adventures in beekeeping. KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-9001357916853877903.post-74686974693212630122022-09-17T17:49:00.012-07:002023-04-27T17:47:52.899-07:00Fire Roasted Salsa Verde<p><span style="font-family: verdana;">I had a great harvest in the garden the other day and it inspired this fire-roasted salsa verde. I had plenty of fresh picked produce, so I preserved a batch to last for the next year or so. I was short on tomatillos so I used half green tomatoes from the waning Amish Paste tomato beds. My jalapeños were not hot this year, so I added a couple habaneros to increase the Scoville scale rating. This salsa is complex, spicy, and leaves you wanting more.</span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDQarWzADsSaxywhqPY_fr5ouggH9dznyAXb0eK0q8pxgGGjzlZ2FQE28GdEAZzHP8gUKNPW62jDXZ-vH1tF0GUQGps9JFfb0hHlAEgblvcxQ_Agfz26AFW9aep7r3GBMpyWDz4M9AN7yuGxYLmSK0zajOY-fsAN6Ge5nRcPrquNq1VeCHfJ7MCdi/s1605/B22E5DB8-9476-4B80-9AA3-748C0D8A3CDD.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1605" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDQarWzADsSaxywhqPY_fr5ouggH9dznyAXb0eK0q8pxgGGjzlZ2FQE28GdEAZzHP8gUKNPW62jDXZ-vH1tF0GUQGps9JFfb0hHlAEgblvcxQ_Agfz26AFW9aep7r3GBMpyWDz4M9AN7yuGxYLmSK0zajOY-fsAN6Ge5nRcPrquNq1VeCHfJ7MCdi/w574-h640/B22E5DB8-9476-4B80-9AA3-748C0D8A3CDD.JPG" width="574" /></a></span></div><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ22g9-fvz2go_dzmB49nBLI2g1-2m0nsmiPD8qMFOt7Z4A-NoeLf53zB-O5mgW9WMGXCRyDwyjGEcrbLpA-BGfdTW707GRFCClzDAzpaTp94dkBVuMfmhCzeiJ1eCnf-05TOiEonE-vSkXBQekeCGjvvQeB-LVKALlnyQ_d8bnm1e45rVHZz1e958/s4032/IMG_6973.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ22g9-fvz2go_dzmB49nBLI2g1-2m0nsmiPD8qMFOt7Z4A-NoeLf53zB-O5mgW9WMGXCRyDwyjGEcrbLpA-BGfdTW707GRFCClzDAzpaTp94dkBVuMfmhCzeiJ1eCnf-05TOiEonE-vSkXBQekeCGjvvQeB-LVKALlnyQ_d8bnm1e45rVHZz1e958/s320/IMG_6973.HEIC" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Yl-fCom813E1QtyvveGyuxZC8RJAUKRKyFHHHk3-h6TID8e4TPIxeeN07lxTsicfPJ8AIF0zsuC4jaEMManhAa2DlNsMLk5CzqqbMuB0Z6UjKIFhTRaZF-sxpXVN4Uft0AtKlkV-BNZydXfTaCHkQxOKnny-BjhMZ_wu4AIbpZFveasZZHGCODWb/s4032/IMG_6972.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Yl-fCom813E1QtyvveGyuxZC8RJAUKRKyFHHHk3-h6TID8e4TPIxeeN07lxTsicfPJ8AIF0zsuC4jaEMManhAa2DlNsMLk5CzqqbMuB0Z6UjKIFhTRaZF-sxpXVN4Uft0AtKlkV-BNZydXfTaCHkQxOKnny-BjhMZ_wu4AIbpZFveasZZHGCODWb/s320/IMG_6972.HEIC" width="240" /></a><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><span> <span> <span> </span></span></span></div></div></span></div><h3><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDZEYK0U-_sOFme6eeuUVKpjtsK8AltEssEA5spwj1JaoMzf5muzBuMKPoXaxmZ4Gz2Ol1v3ZGJp8JrzORRpCjuz1R5IEH37LjkUEQ_K_YNU50pXwt_1YatHEsaxNAhlln2PsMGEri8jeo24KfNaSg6yGfSc1fCVoi7cnmaEnnMCoWzyIW8QuygXD/s1605/F604DD2F-7911-4D4D-A791-6085E54E2938.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1605" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDZEYK0U-_sOFme6eeuUVKpjtsK8AltEssEA5spwj1JaoMzf5muzBuMKPoXaxmZ4Gz2Ol1v3ZGJp8JrzORRpCjuz1R5IEH37LjkUEQ_K_YNU50pXwt_1YatHEsaxNAhlln2PsMGEri8jeo24KfNaSg6yGfSc1fCVoi7cnmaEnnMCoWzyIW8QuygXD/w286-h320/F604DD2F-7911-4D4D-A791-6085E54E2938.JPG" width="286" /></a></div><span style="font-family: verdana; text-align: left;"><span style="font-size: medium; font-weight: 400;">After giving all things green a quick rinse, I fired up the charcoal grill and began charring everything in sight!</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">Ingredients </span></div></div></div></div></h3><div><span style="font-family: verdana;">3-4 cups green plum tomatoes, fire roasted, skinned and seeded</span></div><div><span style="font-family: verdana;">3-4 cups tomatillos, fire roasted and skinned</span></div><div><span style="font-family: verdana;">4-5 cups peppers, fire roasted, skinned and seeded (I used poblano, Anaheim, jalapeño, banana, green bell, and a couple habaneros)</span></div><div><span style="font-family: verdana;">2 cups baby onions, fire roasted</span></div><div><span style="font-family: verdana;">1 head garlic, fire roasted</span></div><div><span style="font-family: verdana;">1/2 cup lime juice,</span></div><div><span style="font-family: verdana;">1/4 cup red wine vinegar</span></div><div><span style="font-family: verdana;">2 tablespoons honey</span></div><div><span style="font-family: verdana;">1 tablespoon cumin</span></div><div><span style="font-family: verdana;">1 tablespoon Mexican oregano</span></div><h3><span style="font-family: verdana;">Instructions</span></h3><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48GN4083gL2gYIIH41IU52bdOG5vYoSykpH6is5w_TQwQNRXWNCbWBRrIge6e6Mj1-cVNvPwRwwBAH9kdbyDdgiHmGLh4i2KP7-ZBbwG6h1WG1XS7XReVwfaHywFsWOrLFMX0yUWAh1HEXbO-9jTS6dZwt2DszAWIb2FCpLY9zPSKIe5FiczQoSoA/s1777/IMG_7086.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1777" data-original-width="1242" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48GN4083gL2gYIIH41IU52bdOG5vYoSykpH6is5w_TQwQNRXWNCbWBRrIge6e6Mj1-cVNvPwRwwBAH9kdbyDdgiHmGLh4i2KP7-ZBbwG6h1WG1XS7XReVwfaHywFsWOrLFMX0yUWAh1HEXbO-9jTS6dZwt2DszAWIb2FCpLY9zPSKIe5FiczQoSoA/s320/IMG_7086.jpg" width="224" /></a></div><span style="font-family: verdana;">Char everything over a charcoal grill or a fire until the skins are blackened, then transfer to a large pot with a lid to steam. <br /></span><p></p><p><span style="font-family: verdana;">Remove skins and seeds and from the peppers and tomatoes, and the outer skins from the onions and garlic.</span></p><p><span style="font-family: verdana;">Squeeze fresh lime juice, add to pot along with the remaining ingredients and puree using an immersion blender or food processor. It's best to go easy on seasonings at first and add more if needed.</span></p><p><span style="font-family: verdana;">Taste for seasoning and adjust if necessary. Bring to a boil to prepare for canning.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpgVd-hJ47ltJiECZEzc4h15yEAXjbU1dwdemPTgHij22Bth4BIfMingsq5glQcZrrlXaNgFCdQeo_6nmPoVVRMpK5c9ptu82s9Wg6e-YdvPyJWLNXh7AM_q0_RCcF6rLbp932D8iDX-jznrYj7jLWA8pffhC-NIXpuxhQMBe55xfRccJ9-X_G0rc/s1455/IMG_7080.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1455" data-original-width="1242" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpgVd-hJ47ltJiECZEzc4h15yEAXjbU1dwdemPTgHij22Bth4BIfMingsq5glQcZrrlXaNgFCdQeo_6nmPoVVRMpK5c9ptu82s9Wg6e-YdvPyJWLNXh7AM_q0_RCcF6rLbp932D8iDX-jznrYj7jLWA8pffhC-NIXpuxhQMBe55xfRccJ9-X_G0rc/w546-h640/IMG_7080.jpg" width="546" /></a></div><h3><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><h2><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyCJAmB1oeJWfLUccE35qzb1SQbhBBbvV-BbKaQi7dzFXuAJnBLLgjW7OJ73mX_l9acYrugV-Qi8jnnJWBM2vK3s2udnEWo04W4I_4txNLvF7ULgQW4wp_Phx_Gnlbo6LyKK2QibXQvf_vdvPaLuaBgjSjz_oln_DXP5-UFCkTK_cwagK7s_Dgqp5/s1813/IMG_7082.jpg" style="clear: right; display: inline; float: right; font-family: verdana; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1813" data-original-width="1241" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyCJAmB1oeJWfLUccE35qzb1SQbhBBbvV-BbKaQi7dzFXuAJnBLLgjW7OJ73mX_l9acYrugV-Qi8jnnJWBM2vK3s2udnEWo04W4I_4txNLvF7ULgQW4wp_Phx_Gnlbo6LyKK2QibXQvf_vdvPaLuaBgjSjz_oln_DXP5-UFCkTK_cwagK7s_Dgqp5/s320/IMG_7082.jpg" width="219" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3kh9c60anJO9oNQYJCMHmrceoNU7NUr2pfw2HjupOSgQ6tg3IeM6SrXlS0Uq3XGLOtMbYs4tqMyMOpcd2wJc79hw8Bw9tktf8wP-KADTeBaWncDl1Lk81b68pi5y7F526Mj_SLS6Ljpn9-m4-X4cHUJ4rsp8fduuXuQADCgfvxSXWAItjbbV5LfX/s3514/Onions%20and%20peppers%20diced.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></h2></div></div></h3><div style="text-align: left;"><h3 style="text-align: left;"><span style="font-family: verdana;">Water Bath Canning</span></h3></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Add water to canner and begin heating, while preparing jars and lids, sterilizing briefly in simmering water. Add salsa to jars and leave about 1/2 inch head space. Wipe rims and place lids and rings, finger tightened. Boil for 20 minutes, turn off heat and let sit for about 5 minutes before removing. Make sure all lids pop, indicating a good seal. This batch made a dozen 8 oz. jars.<br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6pgm6KjomwT7r_36CYCpOQwGjJqYl58hJ8dS8HEim7_rzWLjsfrTIb3Rg1MR27W5rz_gjWUszQntIVrr5Dn9AYhpyso13w2VZXd8NEJiwFlKyuqKOqgqehqqvXx22or_nchSXFjLUrbAGHaQWIxlUvMBoYFiKQfwzx5PZhJ4xKGGhf7MVr0bqWFO/s1959/IMG_7084.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1959" data-original-width="1242" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6pgm6KjomwT7r_36CYCpOQwGjJqYl58hJ8dS8HEim7_rzWLjsfrTIb3Rg1MR27W5rz_gjWUszQntIVrr5Dn9AYhpyso13w2VZXd8NEJiwFlKyuqKOqgqehqqvXx22or_nchSXFjLUrbAGHaQWIxlUvMBoYFiKQfwzx5PZhJ4xKGGhf7MVr0bqWFO/w406-h640/IMG_7084.jpg" width="406" /></a></div></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-14279289983204139702022-09-05T09:17:00.005-07:002022-09-05T09:34:45.160-07:00Turkey Tortilla Soup<p><span style="font-family: verdana;">I decided to make this soup the day after I roasted a turkey breast. I used the bones, along with a slew of garden produce, to make a slow-cooked savory stock to use for this soup plus some extra for another day.</span></p><h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb0iQGo3VJftWpKguJ5ZZDjxQwNR2vhif1ELxoGFdcEe_Z_ApAmUYkw2gIp9OfWyhc80vGWu8KsF4XJy3zm-hJY7V89s7Akvpg2WaEU12oqfYdMVy9ILx0vVNdY6rK06IA6Q2ih05XrOLbhI-rZkxAM3UJhstaKGPsGSupU3gsxU72fBo7987m4Ol/s2048/Turkey%20tortilla%20soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1714" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb0iQGo3VJftWpKguJ5ZZDjxQwNR2vhif1ELxoGFdcEe_Z_ApAmUYkw2gIp9OfWyhc80vGWu8KsF4XJy3zm-hJY7V89s7Akvpg2WaEU12oqfYdMVy9ILx0vVNdY6rK06IA6Q2ih05XrOLbhI-rZkxAM3UJhstaKGPsGSupU3gsxU72fBo7987m4Ol/w400-h335/Turkey%20tortilla%20soup.jpg" width="400" /></a></div><br /><span style="font-family: verdana;">Stock Ingredients </span></h3><div><span style="font-family: verdana;">1 roasted turkey breast bone</span></div><div><span style="font-family: verdana;">4 quarts water</span></div><div><span style="font-family: verdana;">Mix of garden vegetables used: red and yellow onions, garlic, peppers (sweet red bell pepper, Anaheim, poblano) paste tomatoes, celery, and cilantro.</span></div><h3 style="text-align: left;"><span style="font-family: verdana;"><br /></span></h3><h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh0UN-zlzdb-J0RMf4ULM3PoDFiYqLt4wzqVbjdPD6Glhvs0tf24UlOffqxCAPWHfCuN7oCihJPc3G6ErvvVK4u97okkVyOLH40PKx5nb8sIPLy4uamqbViIQcAyz7ACTlEABBR6TBQRjqbykcWUBlO_rLo7X2gJMVMt0M1b5jvAKszXF8uEASbXe/s2048/Turkey%20tortilla%20soup_2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh0UN-zlzdb-J0RMf4ULM3PoDFiYqLt4wzqVbjdPD6Glhvs0tf24UlOffqxCAPWHfCuN7oCihJPc3G6ErvvVK4u97okkVyOLH40PKx5nb8sIPLy4uamqbViIQcAyz7ACTlEABBR6TBQRjqbykcWUBlO_rLo7X2gJMVMt0M1b5jvAKszXF8uEASbXe/s320/Turkey%20tortilla%20soup_2.jpg" width="320" /></a></div><span style="font-family: verdana;"><br /></span></h3><h3 style="text-align: left;"><span style="font-family: verdana;">Stock Instructions</span></h3><p style="text-align: left;"><span style="font-family: verdana;">Add all ingredients to a crockpot and let cook on low for at least 24 hours. Strain and transfer to quart jars and </span><span style="font-family: verdana;">use immediately or</span><span style="font-family: verdana;"> refrigerate after cooling. I like to freeze smaller portions for quick use later.</span></p><h3><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3kh9c60anJO9oNQYJCMHmrceoNU7NUr2pfw2HjupOSgQ6tg3IeM6SrXlS0Uq3XGLOtMbYs4tqMyMOpcd2wJc79hw8Bw9tktf8wP-KADTeBaWncDl1Lk81b68pi5y7F526Mj_SLS6Ljpn9-m4-X4cHUJ4rsp8fduuXuQADCgfvxSXWAItjbbV5LfX/s3514/Onions%20and%20peppers%20diced.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3kh9c60anJO9oNQYJCMHmrceoNU7NUr2pfw2HjupOSgQ6tg3IeM6SrXlS0Uq3XGLOtMbYs4tqMyMOpcd2wJc79hw8Bw9tktf8wP-KADTeBaWncDl1Lk81b68pi5y7F526Mj_SLS6Ljpn9-m4-X4cHUJ4rsp8fduuXuQADCgfvxSXWAItjbbV5LfX/s3514/Onions%20and%20peppers%20diced.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3514" data-original-width="3024" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3kh9c60anJO9oNQYJCMHmrceoNU7NUr2pfw2HjupOSgQ6tg3IeM6SrXlS0Uq3XGLOtMbYs4tqMyMOpcd2wJc79hw8Bw9tktf8wP-KADTeBaWncDl1Lk81b68pi5y7F526Mj_SLS6Ljpn9-m4-X4cHUJ4rsp8fduuXuQADCgfvxSXWAItjbbV5LfX/w314-h365/Onions%20and%20peppers%20diced.jpg" width="314" /></a></div></div></h3><h3><span style="font-family: verdana;">Soup Ingredients</span></h3><div><span style="font-family: verdana;">1 tablespoon olive oil</span></div><div><span style="font-family: verdana;">1 medium yellow onion, diced</span></div><div><span style="font-family: verdana;">2 bell peppers, diced</span></div><div><span style="font-family: verdana;">3-5 cloves garlic, minced</span></div><div><span style="font-family: verdana;">1 cup fresh sweet corn off the cob</span></div><div><span style="font-family: verdana;">1 teaspoon chili powder seasoning </span></div><div><span style="font-family: verdana;">1 teaspoon ground cumin </span></div><div><span style="font-family: verdana;">1/2 cup white wine (I used Chardonnay)</span></div><div><span style="font-family: verdana;">4 cups stock</span></div><div><span style="font-family: verdana;">2 cups cooked turkey breast, diced</span></div><div><span style="font-family: verdana;">1 15 oz. can tri-bean blend, drained</span></div><div><span style="font-family: verdana;">salt and pepper to taste</span></div><div><span style="font-family: verdana;">1 lime, zest and juice (more for serving)</span></div><div><span style="font-family: verdana;">cilantro, minced</span></div><div><span style="font-family: verdana;">tortilla strips or chips</span></div><div><span style="font-family: verdana;">avocado or guacamole</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGL9pEMHTumew5G_zNyAr3M7LcWXYYpX8UL22nNt-sIHkEmAuk0o5v6mIxjMpKCODTJTjIs4DIdrDzeL0GHdNf1VioAzXG9B8Z91fM3JY2oHZMCVj_dYKW9yUiq7xTd0PObd67XYDcZ-H0p_Kceil8QfrvmPZA9cwfg45ZNBxtnOS9Ir6GelqP7g-9/s2048/Turkey%20tortilla%20soup_4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGL9pEMHTumew5G_zNyAr3M7LcWXYYpX8UL22nNt-sIHkEmAuk0o5v6mIxjMpKCODTJTjIs4DIdrDzeL0GHdNf1VioAzXG9B8Z91fM3JY2oHZMCVj_dYKW9yUiq7xTd0PObd67XYDcZ-H0p_Kceil8QfrvmPZA9cwfg45ZNBxtnOS9Ir6GelqP7g-9/s320/Turkey%20tortilla%20soup_4.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNS85ZFVmMieJo4w9b7j6Mr203hLKxBteoaPxuFImXCEs_oybKbFLBQRkTZ6PYGoBKcQjMRMo_pVQAp5hJS5jT_NI7jx7p4cXmZcdiAxnBIY6hcZ53VtS-tK4CO8oZ3WuYYiyQSYfKC8VWOQ2BjBcgx2gT2adVB8n4hUOexejAUY2eWk_E5zBdqG_8/s2048/Turkey%20tortilla%20soup_5.jpg" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNS85ZFVmMieJo4w9b7j6Mr203hLKxBteoaPxuFImXCEs_oybKbFLBQRkTZ6PYGoBKcQjMRMo_pVQAp5hJS5jT_NI7jx7p4cXmZcdiAxnBIY6hcZ53VtS-tK4CO8oZ3WuYYiyQSYfKC8VWOQ2BjBcgx2gT2adVB8n4hUOexejAUY2eWk_E5zBdqG_8/s320/Turkey%20tortilla%20soup_5.jpg" width="240" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"><b><span style="font-size: medium;">Soup Instructions</span></b></span></div><div><div><span style="font-family: verdana;">Sauté onions, peppers, and corn in olive oil, taking the time to caramelize/char before stirring. Cook until just tender, then add garlic and spices and cook for just another minute or two to bring everything together.</span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmlcHmmkutmxvKec-vxDrUZOTq2P-E29mkkBKOz4G7ICMKJMWJToNFsNq1Syc2uY1gUa4kuQuuTyrDbUzwZgo5tsBlZdlBH5r42l3-H5EKCe2PGGMUEa3o0ty3qkr0-sQU77G1fdzDiCZIELFbR8fMGGSFYQZ4Or9Eirax_44iRNgeJoMGsCA7GSX/s2048/Turkey%20tortilla%20soup_3.jpg" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmlcHmmkutmxvKec-vxDrUZOTq2P-E29mkkBKOz4G7ICMKJMWJToNFsNq1Syc2uY1gUa4kuQuuTyrDbUzwZgo5tsBlZdlBH5r42l3-H5EKCe2PGGMUEa3o0ty3qkr0-sQU77G1fdzDiCZIELFbR8fMGGSFYQZ4Or9Eirax_44iRNgeJoMGsCA7GSX/w320-h400/Turkey%20tortilla%20soup_3.jpg" width="320" /></a></div><div><span style="font-family: verdana;"></span></div><div><span style="font-family: verdana;">Deglaze the pan with wine while constantly stirring to let the alcohol cook off. Then add all but the last three ingredients, and stir to blend and check for seasoning, adding salt and pepper to your liking. Let soup simmer for at least 30 minutes, but an hour is better. Add cilantro and lime right before serving and top with guac, tortilla strips, and a fresh squeeze of lime.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZMbSG-rsGo9yqyNaSA2uB01ZXIAM1-aMfq3_RxVdw1IVdASI9ao4u75C9f14-ftxxJlO7PAbA05ax0fSYRUzM7Y3LrDE3Hiz3wzXXuKYbMaUYklusKnp-6ude1WYg-YEmQQOBF3WZetriOJhpVpqHd3CGVwHsSSQ7JYS_R0DE7TQ2ytBiJAcR8bj/s2048/Turkey%20tortilla%20soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1714" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZMbSG-rsGo9yqyNaSA2uB01ZXIAM1-aMfq3_RxVdw1IVdASI9ao4u75C9f14-ftxxJlO7PAbA05ax0fSYRUzM7Y3LrDE3Hiz3wzXXuKYbMaUYklusKnp-6ude1WYg-YEmQQOBF3WZetriOJhpVpqHd3CGVwHsSSQ7JYS_R0DE7TQ2ytBiJAcR8bj/s320/Turkey%20tortilla%20soup.jpg" width="320" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div><br /></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><br /><br /></div></span></div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div><br /><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><br /></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-27355076265496477372022-09-03T13:57:00.001-07:002022-09-03T14:18:38.048-07:00Buttermilk Pancakes--blueberry, strawberry, pecan--you choose your favorite add-ins!<p><span style="font-family: verdana;"> </span><span style="font-family: verdana;">Makes about 2 servings (4-6 pancakes):</span></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><h2><span style="font-family: verdana;">Ingredients</span></h2></div></div><h3 style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNN9wwKrExPbsjv_KS12rApNuu-kRcwOw4gCQ-RfSfGfPMdqYDU2kknBjqisyNY35-u2Zx6TRfjrRwvG6S7PCnqS2nqRUBW5CbPu6a7F68AgHsPrbrLquaTGV0sG8lgLbLhytVjG5IrH0lmcAcIrhGztOqzEMuX4vtBkQ5U3087LeY00FtQMUt5iR/s937/Buttermilk%20strawberry%20pancakes,%20a%20fresh%20egg%20and%20bacon.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="937" data-original-width="843" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNN9wwKrExPbsjv_KS12rApNuu-kRcwOw4gCQ-RfSfGfPMdqYDU2kknBjqisyNY35-u2Zx6TRfjrRwvG6S7PCnqS2nqRUBW5CbPu6a7F68AgHsPrbrLquaTGV0sG8lgLbLhytVjG5IrH0lmcAcIrhGztOqzEMuX4vtBkQ5U3087LeY00FtQMUt5iR/w360-h400/Buttermilk%20strawberry%20pancakes,%20a%20fresh%20egg%20and%20bacon.jpg" width="360" /></a><span style="font-family: verdana;">Dry Ingredients</span></h3><div><span style="font-family: verdana;">1 cup all purpose flour</span></div><div><span style="font-family: verdana;">1 teaspoon baking powder</span></div><div><span style="font-family: verdana;">1/2 teaspoon baking soda</span></div><div><span style="font-family: verdana;">1/4 teaspoon salt</span></div><div><span style="font-family: verdana;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: verdana;">Wet Ingredients</span></h3><div><span style="font-family: verdana;">1 cup buttermilk</span></div><div><span style="font-family: verdana;">1/4 cup milk</span></div><div><span style="font-family: verdana;">1 large egg</span></div><div><span style="font-family: verdana;">3 tablespoons melted butter</span></div><div><span style="font-family: verdana;">1 tablespoon maple syrup</span></div><div><span style="font-family: verdana;">butter </span></div><div><span style="font-family: verdana;"><br />Add-ins:</span></div><div><span style="font-family: verdana;">blueberries, raspberries, pecans, sliced bananas and/or strawberries, etc.<br /></span><h2 style="text-align: center;"><span style="font-family: verdana;">Instructions</span></h2><div><span style="font-family: verdana;">Mix dry ingredients together in a large mixing bowl (preferably with a pour spout) and set aside. </span><span style="font-family: verdana;">Whisk wet ingredients in a smaller bowl (I use a two cup measuring cup for easy pouring) and blend well.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Add wet ingredients to dry ingredients and blend well. Be sure not to overmix or it will make the pancakes dense. The baking powder, baking soda, and buttermilk will begin reacting quickly and the batter will seem thick, but it should be pourable--if not add just a bit more milk.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5Y-XcMt9Nt-ur9viD42vvIePZwq7FGlbEc41pErI2elHCMgIarJjn2IIz-jsntDK9b8Di9lVjCLH5IAXxXuziKSmoqH55gvwJt4qLKS7wI7d74XL304kINFPUb16UDBilvlrzTbrEOc9y4By4fdlladWO9E9xznmes-rHycWn1jDPWB46XzOBvhe/s875/Buttermilk%20blues,%20with%20homemade%20maple%20syrup,%20and%20a%20fresh%20egg_3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="875" data-original-width="843" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5Y-XcMt9Nt-ur9viD42vvIePZwq7FGlbEc41pErI2elHCMgIarJjn2IIz-jsntDK9b8Di9lVjCLH5IAXxXuziKSmoqH55gvwJt4qLKS7wI7d74XL304kINFPUb16UDBilvlrzTbrEOc9y4By4fdlladWO9E9xznmes-rHycWn1jDPWB46XzOBvhe/s320/Buttermilk%20blues,%20with%20homemade%20maple%20syrup,%20and%20a%20fresh%20egg_3.jpg" width="308" /></a></div><div><span style="font-family: verdana;"><br /></span></div>Preheat griddle or non-stick pan over medium heat. Add a small amount of butter and pour batter into the skillet in 3-5 inch disks. Add your favorite fruit/nuts to the pancake batter, leaving a little space between each fruit. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkfAQhXMgEith93BFKIayHiMNVfL6iJjcFIUDsREIcF2Ns_lo5q349MFDe33lh31E4a9C-ZU3S_C6x0UerA-QKh61lwVH9CriTaz5XagWsiapqE94r0-MM0bunwkrLZHu2B39RSQhgUhX9qEgkbRxKSKFkGLPcwkgByJh2ldbS05bfWHFpgpLX5jh/s960/Buttermilk%20blues,%20with%20homemade%20maple%20syrup,%20and%20a%20fresh%20egg_2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkfAQhXMgEith93BFKIayHiMNVfL6iJjcFIUDsREIcF2Ns_lo5q349MFDe33lh31E4a9C-ZU3S_C6x0UerA-QKh61lwVH9CriTaz5XagWsiapqE94r0-MM0bunwkrLZHu2B39RSQhgUhX9qEgkbRxKSKFkGLPcwkgByJh2ldbS05bfWHFpgpLX5jh/s320/Buttermilk%20blues,%20with%20homemade%20maple%20syrup,%20and%20a%20fresh%20egg_2.jpg" width="320" /></a></div>When bubbles begin to rise to the surface, it's time to flip. Turn down the heat to med-low to allow the fruit to cook a little slower and check frequently to get it to your desired doneness. For instance I let blueberries cook for about 3-5 minutes, but sliced strawberries will caramelize and be done in less time.<br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguTJmbPd2TR0Lo37v259sWSa7Cw-jgZjP-loS8MdYDDBR6veXPy3mhFL346Uq2mOU3TdiY0RtXGRbcNhg_9qCId9LY6nbjqhYtpxw41XkC_xWVypYdHDLsuDp5sOkADPCAtHFUVxAJYrywSKetTOXgutrs2TZhtkdY-E7xymYYg0VhYoC613dT8mS/s960/Deviled%20eggs.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><br /></span></a></div></div><span style="font-family: verdana;"><div style="text-align: center;">Strawberries, pecans, apples & cinnamon, pick your favorite. Just be sure to cut/use ingredients of similar size so they cook evenly.</div></span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbJpPrJRIyOVPwSdzFW7PSx0MfrXFlg7c6h4X_AYP7Zon26niVnufOBZO9fxOBvW-hLZnNTwsGWREtgknRXUlk4bE7zxsztHnn30ZFNOE7r5xxTwR-qxi6RE6ZIvjXn1QiGMpL0VPedcI9vZTjvXcqroOgJ4O1G1hdy6sloOqpo8wifUlEyhczCb3/s960/Buttermilk%20pecan%20pancakes.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbJpPrJRIyOVPwSdzFW7PSx0MfrXFlg7c6h4X_AYP7Zon26niVnufOBZO9fxOBvW-hLZnNTwsGWREtgknRXUlk4bE7zxsztHnn30ZFNOE7r5xxTwR-qxi6RE6ZIvjXn1QiGMpL0VPedcI9vZTjvXcqroOgJ4O1G1hdy6sloOqpo8wifUlEyhczCb3/s320/Buttermilk%20pecan%20pancakes.jpg" width="240" /></a></div><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqw7AFsKrhD0CcPz3xKXmTGxrwbSqe_lRVJBpE__ExeiYlJ_1dImbsZU1xIWBQzMLb8d56-EswTmI97POUARJYYdbJ7OWHvJUO80VTJPJjS4m6B9iXmyU_k6hXagBpGnIJbpzPqWklr_33mRM1NA33NId2yTuYMug9Q9UjKcS-lvT2cS_-2BGdnID/s320/Buttermilk%20strawberry%20pancakes,%20a%20fresh%20egg%20and%20bacon_3.jpg" width="256" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqw7AFsKrhD0CcPz3xKXmTGxrwbSqe_lRVJBpE__ExeiYlJ_1dImbsZU1xIWBQzMLb8d56-EswTmI97POUARJYYdbJ7OWHvJUO80VTJPJjS4m6B9iXmyU_k6hXagBpGnIJbpzPqWklr_33mRM1NA33NId2yTuYMug9Q9UjKcS-lvT2cS_-2BGdnID/s900/Buttermilk%20strawberry%20pancakes,%20a%20fresh%20egg%20and%20bacon_3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana; text-align: left;"> </span></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjhRm_7gyJQSuPukh514LmUGsNwyRibjOTHUnggQkcTlO2QztyiKEqBDrc6HgRi0hjXW5lHS9gOmWiH9lUbHp_xPwfQldN_RCdeVmAH6VAY3EMKaOJQbiMeMGQB4zokr8RHfHV8qF0axl7LtjUxMO2h-cJd2KD-rsyzkNMPy00XaYFeGM4cNyNNZ7/s843/Devilled%20egg%20Chef%20Salad.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div></div><div style="text-align: center;"><span style="font-family: verdana;">And topped with homemade maple syrup!</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1h8CNnIgLHtv1BjSwoPxUGjqB6i8M1r1SWUM37oPAUgzm5wPkF7MEt7E1vxx0ThHiNRcpLlf6cH2YCZrplLWonjYfwArJvnXT3HrPB-E8SMHVWiiHg55IHB6T0lRAYvzOKwHH0iZw_klxUOSgkwuYyTmijQy1M7cbCcwW2dWfXt9VyiMlmaCc9_C/s750/maple%20syrup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="627" data-original-width="750" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1h8CNnIgLHtv1BjSwoPxUGjqB6i8M1r1SWUM37oPAUgzm5wPkF7MEt7E1vxx0ThHiNRcpLlf6cH2YCZrplLWonjYfwArJvnXT3HrPB-E8SMHVWiiHg55IHB6T0lRAYvzOKwHH0iZw_klxUOSgkwuYyTmijQy1M7cbCcwW2dWfXt9VyiMlmaCc9_C/s320/maple%20syrup.png" width="320" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><br /></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-14549066508613970812022-09-03T12:41:00.000-07:002024-01-07T15:00:41.527-08:00Soba noodles in a garlicky ginger miso vegetable broth with fresh baby bok choy<p> <span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIZ3wDR43GGUUa_TrGK2tG6mLVRelbsh2IyZYa-Uup8p_8myHopjbBWBBTDcbph9Arum15n-QkkImb9SMqjltA3W-bVApJYa1Eh4-OaewO0BEUIgKqjdX_QRU9tPlFtYisa7qg4K6MOiHOMm-qGXzyYYcrvsfAP7JUprlYnk2aYtJ2z2Xus4R_EUN/s2048/deviled%20eggs%20today.%20And%20a%20Cobb%20salad..jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIZ3wDR43GGUUa_TrGK2tG6mLVRelbsh2IyZYa-Uup8p_8myHopjbBWBBTDcbph9Arum15n-QkkImb9SMqjltA3W-bVApJYa1Eh4-OaewO0BEUIgKqjdX_QRU9tPlFtYisa7qg4K6MOiHOMm-qGXzyYYcrvsfAP7JUprlYnk2aYtJ2z2Xus4R_EUN/s2048/deviled%20eggs%20today.%20And%20a%20Cobb%20salad..jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_qz-YTs0CLb7IGdf8hLwikEpN5_G1AvSxydqA2yVXQlmzsIPUXG6nxB-GcaNv1dSngeHhymm-faaCz0AD318gAkCqaZOP6gyyN2R7U_kSi_68keHP64ftLt56gClKJEea64XHxSXhdlfLL9NqSqmfHAG5lTMoqyAINNfzX7L20bD_ryrNlWP3HKX/s960/Soba%20noodles%20in%20a%20garlicky%20ginger%20miso%20vegetable%20broth%20with%20fresh%20baby%20bok%20choy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_qz-YTs0CLb7IGdf8hLwikEpN5_G1AvSxydqA2yVXQlmzsIPUXG6nxB-GcaNv1dSngeHhymm-faaCz0AD318gAkCqaZOP6gyyN2R7U_kSi_68keHP64ftLt56gClKJEea64XHxSXhdlfLL9NqSqmfHAG5lTMoqyAINNfzX7L20bD_ryrNlWP3HKX/w400-h400/Soba%20noodles%20in%20a%20garlicky%20ginger%20miso%20vegetable%20broth%20with%20fresh%20baby%20bok%20choy.jpg" width="400" /></a></div><br /><h2><span style="font-family: verdana;">Broth Ingredients and Instructions</span></h2></div></div></div><span style="font-family: verdana;"><br />2 quarts of water</span><div><span style="font-family: verdana;">1 medium onion, quartered</span></div><div><span style="font-family: verdana;">1 large carrot, cut into </span><span style="font-family: verdana;">2 in sections</span></div><div><span style="font-family: verdana;">1 stalk celery, cut into 2 in sections</span></div><div><span style="font-family: verdana;">1 head garlic, cloves peeled <br /></span></div><div><span style="font-family: verdana;">1 knob of ginger ~3 in section), sliced</span></div><div><span style="font-family: verdana;">1 handful dried mushrooms</span></div><div><br /></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Bring to boil, then lower the heat and partially cover with a lid and simmer gently for at least 2 hours. It is also great to slow cook overnight in a crockpot. This makes about 4 servings. You could also make extra for cooking the noodles. Store any remaining broth in refrigerator. </span></div><div><br /></div><div><div><h2 style="text-align: center;"><span style="font-family: verdana;">Soup Ingredients</span></h2><div><span style="font-family: verdana;">Per serving:</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9vSbAYfj3x616WuS5IVjdu5UzYryFOMk9mTSEb8FR80MSGYRu5g0pWR3H5h3KyLBAsO_r02TfTV9hqysJ-2_2lUrbK4PYHhAcPvo4Ie90xOCrIW2SufjzGRq8IcXFmVu9yZdQy1HWdpDkIAS9PEDJLxivsQvMcVYK00iMAW9FyIFPgR4EI3q7XhZ/s960/Soba%20noodles%20in%20a%20garlicky%20ginger%20miso%20vegetable%20broth%20with%20fresh%20baby%20bok%20choy_4.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9vSbAYfj3x616WuS5IVjdu5UzYryFOMk9mTSEb8FR80MSGYRu5g0pWR3H5h3KyLBAsO_r02TfTV9hqysJ-2_2lUrbK4PYHhAcPvo4Ie90xOCrIW2SufjzGRq8IcXFmVu9yZdQy1HWdpDkIAS9PEDJLxivsQvMcVYK00iMAW9FyIFPgR4EI3q7XhZ/s320/Soba%20noodles%20in%20a%20garlicky%20ginger%20miso%20vegetable%20broth%20with%20fresh%20baby%20bok%20choy_4.jpg" width="320" /></a></div><span style="font-family: verdana;">2 cups vegetable broth</span></div><div><span style="font-family: verdana;">1/4 teaspoon soy sauce</span></div><div><span style="font-family: verdana;">1/4 teaspoon fish sauce</span></div><div><span style="font-family: verdana;">1 clove garlic, minced</span></div><div><span style="font-family: verdana;">1 teaspoon fresh ginger, minced</span></div><div><span style="font-family: verdana;">1 lemon or lime, zest and juice</span></div><div><span style="font-family: verdana;">1 teaspoon miso paste</span></div><div><span style="font-family: verdana;">2 tablespoons minced scallions or chives</span></div><div><span style="font-family: verdana;">1 serving of cooked soba noodles </span></div><div><span style="font-family: verdana;">4 heads of fresh baby bok choy</span></div><div><span style="font-family: verdana;">cilantro </span></div><div><span style="font-family: verdana;">red chili flakes and black sesame seeds</span></div><h2 style="text-align: center;"><span style="font-family: verdana;">Soup Instructions</span></h2><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7xs2DLlvD5P4v9eAjyZUONDPTF-xCE4TFbskpNDW_NKOGZIJgXul1rhoQEOCXHICD8ExtLK-4fUUCm68BjTvO8LvfRIiS5xT8Ebx3NyEgQF30voYEpPvpOiMD33tUmeI4smhRSj9GQSDg0tpLqioaFOuRDUVl61dmW32gRzWc956ePV23UlnVzRB/s900/Soba%20noodles%20in%20a%20garlicky%20ginger%20miso%20vegetable%20broth%20with%20fresh%20baby%20bok%20choy_2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7xs2DLlvD5P4v9eAjyZUONDPTF-xCE4TFbskpNDW_NKOGZIJgXul1rhoQEOCXHICD8ExtLK-4fUUCm68BjTvO8LvfRIiS5xT8Ebx3NyEgQF30voYEpPvpOiMD33tUmeI4smhRSj9GQSDg0tpLqioaFOuRDUVl61dmW32gRzWc956ePV23UlnVzRB/s320/Soba%20noodles%20in%20a%20garlicky%20ginger%20miso%20vegetable%20broth%20with%20fresh%20baby%20bok%20choy_2.jpg" width="256" /></a></div><span style="font-family: verdana;">Cook noodles according to instructions, then strain and place into serving vessel. You could make extra broth and use that for noodles for even more flavor. </span></div><div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AfWCxifJrF-Zew6XwJZd4ln18aHpu6OXe1lEKK_yf71ixrLbx0pdn-aTTL0orlAhv0GfnhT4kO0ahdPM4Ao64GKLCw2inkCyHCcQUDP7eku_H2m9EWFJqAENSFic81iPzCv62VC4_hhVt9LFjV_03czHtPssmlOcLEj1dD8SxIUql9O8Sz-mr5M2/s843/Cobb%20Salad.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpn8FntOaazqdYK5NxQsuI7KRuCng32QbV-3U4bSYvZNIOrjXoHRX9QspsSFanbOeZpsacaYaSqOt4YN6N5AT-YPLon921EDvVoS-03DZlNdVxIkBTJmaPg0BwUYb_NwkY0p3xUkxcGeOu4ArGh_LEy-czvNpUt2BdHw8wo4FSszvM7ktFcoV_sk9u/s960/Soba%20noodles%20in%20a%20garlicky%20ginger%20miso%20vegetable%20broth%20with%20fresh%20baby%20bok%20choy_3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="949" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpn8FntOaazqdYK5NxQsuI7KRuCng32QbV-3U4bSYvZNIOrjXoHRX9QspsSFanbOeZpsacaYaSqOt4YN6N5AT-YPLon921EDvVoS-03DZlNdVxIkBTJmaPg0BwUYb_NwkY0p3xUkxcGeOu4ArGh_LEy-czvNpUt2BdHw8wo4FSszvM7ktFcoV_sk9u/s320/Soba%20noodles%20in%20a%20garlicky%20ginger%20miso%20vegetable%20broth%20with%20fresh%20baby%20bok%20choy_3.jpg" width="316" /></a></div><br /><span style="font-family: verdana;">To a sauce pan, add broth and next 4 ingredients and bring to a boil then reduce to simmer for about 5 minutes. </span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Remove from heat and add lemon juice and zest and miso paste, stirring till the paste blends in smoothly. </span><span style="font-family: verdana;">Add scallions. </span><span style="font-family: verdana;">Return to a simmer and add bok choy and cook for 1 minute on each side, or to your liking.</span><span style="font-family: verdana;"> Add mixture to noodles and top with cilantro, chili flakes and sesame seeds, and an extra squeeze of lemon or swirl of fermented hot sauce.</span></div><div><span style="font-family: verdana;"><br /><br /></span></div><div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguTJmbPd2TR0Lo37v259sWSa7Cw-jgZjP-loS8MdYDDBR6veXPy3mhFL346Uq2mOU3TdiY0RtXGRbcNhg_9qCId9LY6nbjqhYtpxw41XkC_xWVypYdHDLsuDp5sOkADPCAtHFUVxAJYrywSKetTOXgutrs2TZhtkdY-E7xymYYg0VhYoC613dT8mS/s960/Deviled%20eggs.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguTJmbPd2TR0Lo37v259sWSa7Cw-jgZjP-loS8MdYDDBR6veXPy3mhFL346Uq2mOU3TdiY0RtXGRbcNhg_9qCId9LY6nbjqhYtpxw41XkC_xWVypYdHDLsuDp5sOkADPCAtHFUVxAJYrywSKetTOXgutrs2TZhtkdY-E7xymYYg0VhYoC613dT8mS/s960/Deviled%20eggs.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><br /></span></a></div></div><span style="font-family: verdana;"><div style="text-align: center;">Fresh garden greens can't be beat!</div><div style="text-align: center;"><br /></div></span></div></div><div><span style="font-family: verdana;"> </span><span style="font-family: verdana;"> <br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjhRm_7gyJQSuPukh514LmUGsNwyRibjOTHUnggQkcTlO2QztyiKEqBDrc6HgRi0hjXW5lHS9gOmWiH9lUbHp_xPwfQldN_RCdeVmAH6VAY3EMKaOJQbiMeMGQB4zokr8RHfHV8qF0axl7LtjUxMO2h-cJd2KD-rsyzkNMPy00XaYFeGM4cNyNNZ7/s843/Devilled%20egg%20Chef%20Salad.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><br /></div></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-55422932139523390272022-09-02T13:36:00.009-07:002022-09-03T11:28:06.655-07:00Deviled Eggs<p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIZ3wDR43GGUUa_TrGK2tG6mLVRelbsh2IyZYa-Uup8p_8myHopjbBWBBTDcbph9Arum15n-QkkImb9SMqjltA3W-bVApJYa1Eh4-OaewO0BEUIgKqjdX_QRU9tPlFtYisa7qg4K6MOiHOMm-qGXzyYYcrvsfAP7JUprlYnk2aYtJ2z2Xus4R_EUN/s2048/deviled%20eggs%20today.%20And%20a%20Cobb%20salad..jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="2048" data-original-width="1684" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIZ3wDR43GGUUa_TrGK2tG6mLVRelbsh2IyZYa-Uup8p_8myHopjbBWBBTDcbph9Arum15n-QkkImb9SMqjltA3W-bVApJYa1Eh4-OaewO0BEUIgKqjdX_QRU9tPlFtYisa7qg4K6MOiHOMm-qGXzyYYcrvsfAP7JUprlYnk2aYtJ2z2Xus4R_EUN/w329-h400/deviled%20eggs%20today.%20And%20a%20Cobb%20salad..jpg" width="329" /></span></a></div><h2><span style="font-family: verdana;">Ingredients</span></h2></div></div><span style="font-family: verdana;"><br />6 hard boiled eggs<br />1-2 T apple cider vinegar<br /></span><div><span style="font-family: verdana;">1-2 T mayonnaise</span></div><div><span style="font-family: verdana;">1-2 T raw honey</span></div><div><span style="font-family: verdana;">1-2 t mustard (yellow or Dijon)</span></div><div><span style="font-family: verdana;"><br /><br /></span><h2 style="text-align: center;"><span style="font-family: verdana;">Instructions</span></h2><div><span style="font-family: verdana;">Boil your eggs using your favorite method. I always have fresh eggs from my hens, which are notorious for being hard to peel. I like to add eggs to a pan and cover with cold water and a pinch of baking soda. Then bring to a rolling boil, remove from heat and set a timer for 12 minutes. I pour water out, but keep eggs in the pan, with the lid, and give a vigorous shake to crack them. Then add ice cold water. The secret is to allow water to get in under the shell and membrane, making for easy removal. Slice eggs in half lengthwise and separate yolks. Mash the yolks with a fork and add remaining ingredients and blend well. Personally I like to play with the ingredients to get the flavor right. Sometimes I want it sweet and others tart. I recommend starting with less of the ingredients and adding more to taste. The yolk filling can be simply spooned in--I have used a small cookie dough scoop. Or you can get a piping bag with fancy tips to make them look extra fabulous for a party!</span></div><div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AfWCxifJrF-Zew6XwJZd4ln18aHpu6OXe1lEKK_yf71ixrLbx0pdn-aTTL0orlAhv0GfnhT4kO0ahdPM4Ao64GKLCw2inkCyHCcQUDP7eku_H2m9EWFJqAENSFic81iPzCv62VC4_hhVt9LFjV_03czHtPssmlOcLEj1dD8SxIUql9O8Sz-mr5M2/s843/Cobb%20Salad.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="843" data-original-width="843" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AfWCxifJrF-Zew6XwJZd4ln18aHpu6OXe1lEKK_yf71ixrLbx0pdn-aTTL0orlAhv0GfnhT4kO0ahdPM4Ao64GKLCw2inkCyHCcQUDP7eku_H2m9EWFJqAENSFic81iPzCv62VC4_hhVt9LFjV_03czHtPssmlOcLEj1dD8SxIUql9O8Sz-mr5M2/s320/Cobb%20Salad.jpg" width="320" /></span></a></div><span style="font-family: verdana;"><br /><br />These are fantastic in a Cobb Salad and no</span><span style="font-family: verdana;">thing complements a BLT better than tangy deviled eggs!</span></div><div><span style="font-family: verdana;"><br /><br /></span></div><div><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="768" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguTJmbPd2TR0Lo37v259sWSa7Cw-jgZjP-loS8MdYDDBR6veXPy3mhFL346Uq2mOU3TdiY0RtXGRbcNhg_9qCId9LY6nbjqhYtpxw41XkC_xWVypYdHDLsuDp5sOkADPCAtHFUVxAJYrywSKetTOXgutrs2TZhtkdY-E7xymYYg0VhYoC613dT8mS/w281-h351/Deviled%20eggs.jpg" width="281" /></span><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguTJmbPd2TR0Lo37v259sWSa7Cw-jgZjP-loS8MdYDDBR6veXPy3mhFL346Uq2mOU3TdiY0RtXGRbcNhg_9qCId9LY6nbjqhYtpxw41XkC_xWVypYdHDLsuDp5sOkADPCAtHFUVxAJYrywSKetTOXgutrs2TZhtkdY-E7xymYYg0VhYoC613dT8mS/s960/Deviled%20eggs.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguTJmbPd2TR0Lo37v259sWSa7Cw-jgZjP-loS8MdYDDBR6veXPy3mhFL346Uq2mOU3TdiY0RtXGRbcNhg_9qCId9LY6nbjqhYtpxw41XkC_xWVypYdHDLsuDp5sOkADPCAtHFUVxAJYrywSKetTOXgutrs2TZhtkdY-E7xymYYg0VhYoC613dT8mS/s960/Deviled%20eggs.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><br /></span></a></div></div><span style="font-family: verdana;"><div style="text-align: center;">The possibilities are endless!</div></span></div></div><div><span style="font-family: verdana;"><img border="0" data-original-height="843" data-original-width="843" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjhRm_7gyJQSuPukh514LmUGsNwyRibjOTHUnggQkcTlO2QztyiKEqBDrc6HgRi0hjXW5lHS9gOmWiH9lUbHp_xPwfQldN_RCdeVmAH6VAY3EMKaOJQbiMeMGQB4zokr8RHfHV8qF0axl7LtjUxMO2h-cJd2KD-rsyzkNMPy00XaYFeGM4cNyNNZ7/w299-h299/Devilled%20egg%20Chef%20Salad.jpg" width="299" /> </span><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiiHRxM1fjm5u2eOerY4cpc0LXKjLBbY18Y_bNOUYo0-VrLFo1rT8b0TLVG4vqG_XCvsxyEygU53yv5uNgIlkt1AyRcxPJS4H4VwX0iWpiHLuUQAL-GiE9a_9g5VXk_beO-DBq-E4cgckvqQ-wjt5G8Um_I6piGTCxA6fyXrXv0nATnmPWJuHipQJ/s960/Deviled%20eggs_2.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="960" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiiHRxM1fjm5u2eOerY4cpc0LXKjLBbY18Y_bNOUYo0-VrLFo1rT8b0TLVG4vqG_XCvsxyEygU53yv5uNgIlkt1AyRcxPJS4H4VwX0iWpiHLuUQAL-GiE9a_9g5VXk_beO-DBq-E4cgckvqQ-wjt5G8Um_I6piGTCxA6fyXrXv0nATnmPWJuHipQJ/w298-h298/Deviled%20eggs_2.jpg" width="298" /></a> <br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjhRm_7gyJQSuPukh514LmUGsNwyRibjOTHUnggQkcTlO2QztyiKEqBDrc6HgRi0hjXW5lHS9gOmWiH9lUbHp_xPwfQldN_RCdeVmAH6VAY3EMKaOJQbiMeMGQB4zokr8RHfHV8qF0axl7LtjUxMO2h-cJd2KD-rsyzkNMPy00XaYFeGM4cNyNNZ7/s843/Devilled%20egg%20Chef%20Salad.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><br /></div><div></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-81176616756928744572014-06-03T05:33:00.051-07:002022-10-30T14:54:47.845-07:00Spicy beans and greens<div style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuZNzKzW15EdjzENj1F2aqYo-4hI8-5uvoVJpQaU8DNx3RHpYpKCyJSD_GL3uTyzN0gcqir0b3ECFLLWMQFYHbpzVtzS8UoIMimj7Zo88LZxSaxSW9uZaoEb1MvSODCvoOGWhq4IBHvd-zRsBEzBI-ArsmYauJbmXhLpW_R7dl_0CCZ5VdwFHpmWM/s960/Flavor-packed%20beans%20and%20greens%20over%20brown%20basmati%20and%20quinoa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuZNzKzW15EdjzENj1F2aqYo-4hI8-5uvoVJpQaU8DNx3RHpYpKCyJSD_GL3uTyzN0gcqir0b3ECFLLWMQFYHbpzVtzS8UoIMimj7Zo88LZxSaxSW9uZaoEb1MvSODCvoOGWhq4IBHvd-zRsBEzBI-ArsmYauJbmXhLpW_R7dl_0CCZ5VdwFHpmWM/w640-h480/Flavor-packed%20beans%20and%20greens%20over%20brown%20basmati%20and%20quinoa.jpg" width="640" /></a></div><br /><div style="text-align: left;">This versatile dish can be served in a variety of ways--as a soup, stew, side dish, or grain-bowl topper. Play around with different ingredients and techniques. It makes at least 4 servings, more or less, depending on your choice of methods and materials.</div></div><h2 style="text-align: left;">Ingredients</h2></div>1-2 cups beans, soaked 6-8 hours (optionally, cook dry beans in a pressure cooker, or use canned)<br />2 cups chicken stock<br />
2 tablespoons oil or bacon grease </div><div style="clear: both;">
1-2 bell peppers, diced<br />1 poblano pepper (and/or jalapeño), diced<br />
1 medium onion, diced<br />
5-7 cloves garlic, minced</div><div style="clear: both;">2 cups chopped greens (chard, spinach, kale, etc.)</div><div style="clear: both;">handful of diced bacon, ham, or spicy sausage<br />Aleppo or red pepper flakes, to desired heat level</div><div style="clear: both;">salt and pepper</div><div style="clear: both;">lime juice<br />fresh herbs</div><h2 style="text-align: left;">Instructions</h2>
<div style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-Vht3Ffl4swQtceQybhTQndEhW0cphfMBF4UJejTodV6mkOV6yILAgLkoskYBJjkMjU_P88-h1ycirYrDO0EErwWVTILPtbEjyzdudITP3hfCDpvhndbULUhcRVSgYnyTJ5hvcPmFoGN4HPEFSfHuaVNd2Ikw-aLdIISZuEc2S8cwAryi0wPzKSY/s1080/Ham,%20beans,%20and%20garden%20greens..jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-Vht3Ffl4swQtceQybhTQndEhW0cphfMBF4UJejTodV6mkOV6yILAgLkoskYBJjkMjU_P88-h1ycirYrDO0EErwWVTILPtbEjyzdudITP3hfCDpvhndbULUhcRVSgYnyTJ5hvcPmFoGN4HPEFSfHuaVNd2Ikw-aLdIISZuEc2S8cwAryi0wPzKSY/w284-h213/Ham,%20beans,%20and%20garden%20greens..jpg" width="284" /></a></div>
Cover beans with unseasoned water, bring to boil and turn down to a simmer and cook until tender, about 1 hour. If using a pressure cooker, 25-30 minutes on manual and use natural release. Sauté peppers and onions in oil just until lightly caramelized, then add diced meat, if using, and let it brown up a bit. Pour in the stock, stirring and scraping up the brown bits off the bottom of the ban. Finally add the garlic, beans, and greens. Cover and bring to a simmer, stirring occasionally, for about 15-20 minutes to allow the greens to absorb flavors. Season to your taste in the last 5 minutes, and check seasoning again before serving. At this point, it can be a soup to accompany cornbread, especially if you add chunks of ham. If a side dish is desired, let simmer uncovered until it reaches a thicker consistency, or pureé some of the beans as a thickener. Keep in mind it gets spicier and saltier as it reduces. Add lime juice and fresh herbs at the last minute. Makes a great soup with cornbread or a replacement for baked beans. It's also excellent served over rice, farro, or quinoa for a nutritious grain bowl.</div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-91990910833224539492014-03-29T18:19:00.001-07:002022-10-31T17:40:49.266-07:00Garlicky mushroom and shallot gravy with chicken and roast vegetables<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-j9gChzM7-II/UzdxJl1ZFxI/AAAAAAAABwE/cqFXc-TRjho/s640/blogger-image--1717118156.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-j9gChzM7-II/UzdxJl1ZFxI/AAAAAAAABwE/cqFXc-TRjho/s640/blogger-image--1717118156.jpg" /></a></div><div class="separator" style="clear: both;"><br /></div><h2 style="text-align: left;">Ingredients</h2><div class="separator" style="clear: both;">2-3 cups vegetables of your choice, such as Brussels sprouts, butternut squash, fennel bulb, asparagus, carrots, green beans--most any heat tolerant vegetable your soul desires</div><div class="separator" style="clear: both;">1-2 tablespoons olive oil</div><div class="separator" style="clear: both;">2 tablespoons of minced fresh herbs, such as rosemary, thyme, and/or sage</div><div class="separator" style="clear: both;">salt and pepper to taste</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 lbs. chicken of your choice (thighs, tenderloin, breast, etc.)</div><div class="separator" style="clear: both;">3 tablespoons clarified butter*, separated</div><div class="separator" style="clear: both;">1 head of garlic, cloves peeled</div><div class="separator" style="clear: both;">1 lb. mushrooms, sliced (button, cremini, shiitake, oyster, etc.)</div><div class="separator" style="clear: both;">2-3 shallots, thinly sliced</div><div class="separator" style="clear: both;">2 tablespoons rendered chicken fat (compensate with olive oil or clarified butter if deficient)</div><div class="separator" style="clear: both;">3 T oat flour</div><div class="separator" style="clear: both;">1/2 cup white wine</div><div class="separator" style="clear: both;">2 cups chicken stock</div><div class="separator" style="clear: both;"><br /></div><h2 style="text-align: left;">Instructions</h2><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">Prepare vegetables by dicing up into similarly sized pieces so they cook evenly. C</span>oat in olive oil and preferred seasoning and s<span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">pace evenly on a baking sheet. Roast at 425ºF until crunchy-tender and precisely how you like them. This is going to be around 10-20 minutes based on what your prefer. It's best to time everything to finish up with the main dish. I like to have the oven temp and vegetables ready to go when the time is right. Use your best judgement here.</span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">Meanwhile, preheat a cast iron skillet over medium heat, add a drizzle of olive oil and sear chicken on both sides and set aside</span><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">. The time and temperature will vary depending on the cut of chicken and whether or not the skin is present. In general, skin-on (higher flavor, fat, and calorie content) benefits from the caramelization of higher temps, but boneless and skinless pieces (usually lower fat and calorie content) require a medium temp and less time. You are not trying to cook through--this is just for flavor and aesthetics. Next, whip up some garlic confit in the same skillet by poaching whole, peeled garlic cloves in clarified butter (and leftover chicken schmaltz) until it nearly melts. Add mushrooms and shallots and sauté until just tender. To transform this to gravy, first make a roux by adding more clarified butter/chicken fat to equal about 2 tablespoons, then flour and cook for a couple of minutes to mellow out, then add white wine and chicken stock, while whisking constantly to prevent clumps. Keep whisking or stirring until thickening has ceased. This may require more liquid or time to satisfy your needs. Season with S&P to taste and add chicken back in and simmer over low heat on the stovetop or place in in the the hot oven with vegetables until done, about 10-15 min.</span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: times;">*<span style="background-color: white; caret-color: rgb(19, 19, 19); color: #131313; font-size: 16px;">Clarifying butter removes the milk solids, which are what causes butter to burn if cooked for a long time or at high temperatures. </span>Clarified butter is made by heating up a stick of butter over low-medium heat<span style="caret-color: rgb(51, 51, 51); color: #333333; font-size: 1em;">, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful. </span><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51); font-size: 1em;">Once the butter stops spluttering, and no more foam is rising to the surface, remove from heat and skim off the foam with a spoon. </span></span></span></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com2tag:blogger.com,1999:blog-9001357916853877903.post-37852862368323725482014-03-29T18:16:00.002-07:002022-09-02T08:42:32.504-07:00Meatloaf<div class="separator" style="clear: both;">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3n9QuUcRIbKZhzfZqlZrGoNv4jnv5ueaTDaYuYPmz8Y_m7_bXqw5goKK1FQPL1GEWaJtDXBJdFgWZs-j2RCm_i-bNYGeLDhmMQ4Cg1QsJecbRV782Hn5ktVt24QCbRlnHhdg3-y45XHWkLGveCbCjAt2dRral-ELMwKYB33AH_WPSL24wxUB3Esxh/s960/Grilled%20mini%20meatloaf%20and%20pasta%20salad,%20al%20fresco_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="854" data-original-width="960" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3n9QuUcRIbKZhzfZqlZrGoNv4jnv5ueaTDaYuYPmz8Y_m7_bXqw5goKK1FQPL1GEWaJtDXBJdFgWZs-j2RCm_i-bNYGeLDhmMQ4Cg1QsJecbRV782Hn5ktVt24QCbRlnHhdg3-y45XHWkLGveCbCjAt2dRral-ELMwKYB33AH_WPSL24wxUB3Esxh/s320/Grilled%20mini%20meatloaf%20and%20pasta%20salad,%20al%20fresco_2.jpg" width="320" /></a></div><br /><br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSMZLC8AXilO0TUInLNPjwd6sdhf2XTmDjmvBjOpBhqSFAvELHNiAonIqjxUBh1XpAEH4qXYvTv7I2YdZrzeWNVkk7lmHogVhQNjzy2jNNWhqiM_d_L68F-MowR1ZhgQo00b2HE7e3KU/s1600/blogger-image-1657146124.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSMZLC8AXilO0TUInLNPjwd6sdhf2XTmDjmvBjOpBhqSFAvELHNiAonIqjxUBh1XpAEH4qXYvTv7I2YdZrzeWNVkk7lmHogVhQNjzy2jNNWhqiM_d_L68F-MowR1ZhgQo00b2HE7e3KU/s200/blogger-image-1657146124.jpg" width="200" /></a><br />
1 onion, chopped<br />
2-3 carrots, peeled and chopped<br />
2-3 celery stalks, chopped<br />
1 cup mushrooms, chopped<br />
1/2 cup bell pepper chopped<br />
2 jalapeno peppers, chopped<br />
1 head garlic, cloves smashed and peeled<br />
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Pulse in food processor until finely minced and sauté until tender and lightly caramelized. Add red pepper flakes, salt and pepper to taste. Set aside to cool slightly</div><div>
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<a href="https://lh6.googleusercontent.com/-1iy_sp_Lzzg/Uzdy8ft5M0I/AAAAAAAABwY/VnbGRYa3ots/s640/blogger-image--1893218561.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-1iy_sp_Lzzg/Uzdy8ft5M0I/AAAAAAAABwY/VnbGRYa3ots/s320/blogger-image--1893218561.jpg" width="320" /></a>2 lbs ground beef<br />
2-3 eggs<br />
1/2 cup cracker meal or bread crumbs<br />
1/2 cup marinara, pizza sauce, or salsa<br />
1/2 cup ketchup, 1/4 cup separated<br />
1 T Worcestershire sauce<br />
1 t steak seasoning<br />
salt and pepper<br />
1 onion, sliced<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkHhsIbB8bE_FK4Uf3MpElal1t2s4zns3dAhTLlIFkZJnX_U2e5Uvq0y-11eMpCXkvDDiXFri5r-5uOkOLYwxpbYa-lOUF0545MTUmq95OA9bJnU08R3_dIoiF2lJkbHVC2AHdY_wa0R9lMz-cDKD5Bp0Rj48UadZ_8aFHT17yS8zg8cG1hV0wd--/s887/Grilled%20mini%20meatloaf%20and%20pasta%20salad,%20al%20fresco..jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="887" data-original-width="843" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkHhsIbB8bE_FK4Uf3MpElal1t2s4zns3dAhTLlIFkZJnX_U2e5Uvq0y-11eMpCXkvDDiXFri5r-5uOkOLYwxpbYa-lOUF0545MTUmq95OA9bJnU08R3_dIoiF2lJkbHVC2AHdY_wa0R9lMz-cDKD5Bp0Rj48UadZ_8aFHT17yS8zg8cG1hV0wd--/s320/Grilled%20mini%20meatloaf%20and%20pasta%20salad,%20al%20fresco..jpg" width="304" /></a></div><br /><br /><br />
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Mix all ingredients lightly and form into a loaf or mini loaves in an oiled cast iron skillet. Top with remaining ketchup and sliced onion and bake at 350<b style="background-color: white; color: #202122; font-family: sans-serif; font-size: 14px;"><span class="nounderlines" style="background-color: #fdfdfd; border: 1px solid rgb(221, 221, 221); padding: 1px;">°</span></b> for 40-45 minutes or on the grill. <br /><br /></div><div>
Serve with your favorite roasted vegetables or cold pasta salad and dine al fresco!<br />
<br /></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-13705487569973415782014-02-14T17:44:00.001-08:002014-02-15T08:08:51.578-08:00Bacon Tomato Jam<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRokxZ67giYB6C7JChWfgb9twVUWInslRwgOylbdDLgGDYUb0xB3eIEGTcO0cUH8P8XV4Z6KW4OEfpJwjkOasLEUhpM90PiFui8C32ZW8CiNfaKELveFB45XX0WBNeNi4TMiJ8tlZ0N4/s640/blogger-image--1155883686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><br></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRokxZ67giYB6C7JChWfgb9twVUWInslRwgOylbdDLgGDYUb0xB3eIEGTcO0cUH8P8XV4Z6KW4OEfpJwjkOasLEUhpM90PiFui8C32ZW8CiNfaKELveFB45XX0WBNeNi4TMiJ8tlZ0N4/s640/blogger-image--1155883686.jpg"></div><br></div><div>3-5 T bacon grease</div><div>1 large sweet onion, diced</div><div>1 cup mixed sweet/spicy peppers, diced</div><div>1 head garlic, minced</div><div>1 c fresh tomato, diced</div><div>1 T balsamic vinegar</div><div>1/2 t crushed red pepper flakes</div><div>Pinch dried cumin</div><div>Pinch chipotle or ancho chile powder</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Salt and pepper to taste</span></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8M3IujawXnDjOhsw49g-oO-1pcBZ_SJg02hMyZ_Tt89AROYxP0BYVuqUAcaZPfMO2cf8gTTNrwwNNgR2hbAoaN0CVqT2OyfIDWtZyB8CwWpZADDhhnihNYfQMw3IxXXo1qQQlGUAfiLM/s640/blogger-image--1692774941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8M3IujawXnDjOhsw49g-oO-1pcBZ_SJg02hMyZ_Tt89AROYxP0BYVuqUAcaZPfMO2cf8gTTNrwwNNgR2hbAoaN0CVqT2OyfIDWtZyB8CwWpZADDhhnihNYfQMw3IxXXo1qQQlGUAfiLM/s640/blogger-image--1692774941.jpg"></a></div><br><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-jg9FTlMbZp8/Uv7KVSuabdI/AAAAAAAABvE/76v7qQldQMw/s640/blogger-image--809882077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-jg9FTlMbZp8/Uv7KVSuabdI/AAAAAAAABvE/76v7qQldQMw/s640/blogger-image--809882077.jpg"></a></div><br></div></div><div><br></div><div>Sauté all ingredients <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">over low heat in bacon grease until tender</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">, adding garlic and tomato the last 10-20 minutes. I used Anaheim and guajillo chiles. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Could easily go hot and spicy with jalapeños or your favorite hot chiles. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Reduce until desired consistency. Season to your liking.</span></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-G0aIIeGbltM/Uv7KXz2ixtI/AAAAAAAABvM/96it0RmgCMo/s640/blogger-image-571644195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-G0aIIeGbltM/Uv7KXz2ixtI/AAAAAAAABvM/96it0RmgCMo/s640/blogger-image-571644195.jpg"></a></div><br></div><div><br></div><div>I used it as a base to a spectacular pizza...</div><div><br></div><div><br></div>Sometimes I just have to generate my own romance. I smoked/baked this pie on a cast iron griddle (smoked, using bamboo skewers in a little cast iron skillet). Sour dough multi grain crust (it sat in the fridge all week), BACON TOMATO JAM, aged provolone, garlicky greens, mushrooms, toasted fennel seed, red pepper flakes and Gorgonzola. And bacon...<br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-AqBTvPWbkFU/Uv7Gffnx5sI/AAAAAAAABuU/RhyE0Z_69U8/s640/blogger-image--194175873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-AqBTvPWbkFU/Uv7Gffnx5sI/AAAAAAAABuU/RhyE0Z_69U8/s640/blogger-image--194175873.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><br></div><br><div class="separator" style="clear: both;"><br></div><br><div class="separator" style="clear: both;"><br></div><br><div class="separator" style="clear: both;"><br></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-22919636455491944462013-12-30T17:16:00.001-08:002022-09-02T08:52:17.892-07:00Jerk Chicken Thighs<br /><div class="separator" style="clear: both;">For 2-4 servings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfaMm2bVpshKrdK6GNDpYqPOcjBypZnprzL7oP7gZmkcxzWLSU-G9DbWdQ_dC1uz5_hqJkkLWTCxkWCBxbpeRYbvyV64ifUHZcBkk-k8AHCHl7On-YkhsL-2b1vsBYBfdleS4MIVwJUjBbUYsVB-GKz0rDUs7qZbDeGtqNRFLC1DZVwRuMVgDOKmq/s851/Jerk%20chicken%20thighs%20with%20mango%20chutney%20and%20brown%20basmati.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="753" data-original-width="851" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfaMm2bVpshKrdK6GNDpYqPOcjBypZnprzL7oP7gZmkcxzWLSU-G9DbWdQ_dC1uz5_hqJkkLWTCxkWCBxbpeRYbvyV64ifUHZcBkk-k8AHCHl7On-YkhsL-2b1vsBYBfdleS4MIVwJUjBbUYsVB-GKz0rDUs7qZbDeGtqNRFLC1DZVwRuMVgDOKmq/w640-h566/Jerk%20chicken%20thighs%20with%20mango%20chutney%20and%20brown%20basmati.jpg" width="640" /></a></div></div><div class="separator" style="clear: both;">4 boneless skinless organic chicken thighs, halved</div><div class="separator" style="clear: both;">1 yellow onion, diced</div><div class="separator" style="clear: both;">4-6 cloves garlic, minced</div><div class="separator" style="clear: both;">1/4 c olive oil</div><div class="separator" style="clear: both;">1/4 c white wine vinegar</div><div class="separator" style="clear: both;">juice of one lime</div><div class="separator" style="clear: both;">juice of one orange</div><div class="separator" style="clear: both;">2 T soy sauce</div><div class="separator" style="clear: both;">1 T cayenne pepper (traditionally fresh scotch bonnet pepper)</div><div class="separator" style="clear: both;">1 T fresh ginger, minced</div><div class="separator" style="clear: both;">1 T sugar</div><div class="separator" style="clear: both;">1 t ground allspice</div><div class="separator" style="clear: both;">1 t ground cinnamon</div><div class="separator" style="clear: both;">1 t salt</div><div class="separator" style="clear: both;">pepper to taste</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Blend all ingredients in a blender until smooth. Marinate chicken in half of mixture for 4 hours to overnight. Grill 5-6 minutes each side, periodically basting with leftover marinade. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Serve with black beans and rice and mango-pineapple salsa or with Mango Chutney.</div><div class="separator" style="clear: both;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-YvOzRUaXuqo/UsIa-g6sPrI/AAAAAAAABrs/Tva8yYxBUsY/s640/blogger-image-239311335.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://lh5.googleusercontent.com/-YvOzRUaXuqo/UsIa-g6sPrI/AAAAAAAABrs/Tva8yYxBUsY/w287-h383/blogger-image-239311335.jpg" width="287" /></a></div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-58096920755184206892013-12-06T13:56:00.001-08:002022-11-12T12:43:39.177-08:00Autumn Minestrone<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-3tpbZByu0EA/UqJH_7pXaCI/AAAAAAAABqg/qrmnO3qzp-Y/s640/blogger-image--889017980.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-3tpbZByu0EA/UqJH_7pXaCI/AAAAAAAABqg/qrmnO3qzp-Y/s640/blogger-image--889017980.jpg" /></a></div><div class="separator" style="clear: both;"><br /></div>This hearty stew is a flavor bomb that you can easily mold to your taste. Make it hot and spicy with plenty of Aleppo/red pepper flakes and sausage, or keep it on mild side. It is equally as delicious and full of protein if you prefer vegetarian style, by using vegetable stock and omitting any meat or replacing meat with mushrooms.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">For 4-6 servings</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 T olive oil </div><div class="separator" style="clear: both;">1 small onion, diced</div><div class="separator" style="clear: both;">1 cup mixed bell peppers, diced</div><div class="separator" style="clear: both;">1 medium carrot, diced</div><div class="separator" style="clear: both;">1 stalk celery, diced</div><div class="separator" style="clear: both;">1 fennel bulb, diced</div><div class="separator" style="clear: both;">3-5 cloves garlic, minced</div><div class="separator" style="clear: both;">2 cups chicken or vegetable stock</div><div class="separator" style="clear: both;">1 quart tomato sauce, or can crushed tomatoes</div><div class="separator" style="clear: both;">1-2 cups short pasta</div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">1 T fennel seed, toasted** and ground</span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 - 1 t Aleppo or crushed red pepper flakes</span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">1-2 cups favorite style beans, cooked* (or 1 can) </span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">1 c cooked Italian sausage or sliced meatballs (optional)</span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">2 cups chopped kale or other hearty greens</span></div></span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">Herbamare seasoning (or salt) and freshly-cracked pepper to taste </span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">2 T fresh rosemary, thyme, and oregano (1 T if using dried Italian Seasoning)</span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">Splash of red wine vinegar</span></div><div class="separator" style="clear: both;"><span face="'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif">1/2 cup grated Parmesan cheese</span><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br /></font><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEdv1U8jGWWYnQ13y9t3kzUZRiw-c6Q1WhSve0V_6m__azf6fOFsqE3FlndccP-ixWDoaICXnxYnKBHcvKDY84Qt9I8biBp1ib7q5F9yAuHPuQxk_69sQjFZ0G3BogHW3QKNjfsbuUmQ/s640/blogger-image--270263651.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEdv1U8jGWWYnQ13y9t3kzUZRiw-c6Q1WhSve0V_6m__azf6fOFsqE3FlndccP-ixWDoaICXnxYnKBHcvKDY84Qt9I8biBp1ib7q5F9yAuHPuQxk_69sQjFZ0G3BogHW3QKNjfsbuUmQ/s640/blogger-image--270263651.jpg" /></a></div></div><div class="separator" style="clear: both;"><br /></div><h2 style="text-align: left;">Instructions</h2><div class="separator" style="clear: both;">Sauté onions, peppers, carrots, celery, and fennel bulb in olive oil over medium heat until lightly caramelized, then add garlic the last few minutes to prevent burning. Include sliced mushrooms if you want a meaty stand-in for a vegetarian version. Deglaze pan with broth/stock and tomatoes, then add pasta and simmer until al dente, about 5-10 minutes, depending on style of pasta. Aim for about 2 cups of larger pasta like farfalle, but less if using a small pasta, such as orzo. Check pasta box for serving size suggestion. Drop in a rind of <a href="https://www.google.com/search?client=safari&rls=en&q=parmigiano+reggiano&ie=UTF-8&oe=UTF-8">parmigiano reggiano</a> if you have it--it adds incredible depth of flavor. Stir in ground fennel seed, red pepper flakes, beans, greens, herbs, and meat if using, and bring back up to temperature. Taste for seasoning, adjusting to suit your preference. Add vinegar if so desired, and simmer for another 15 minutes or more. Top with cheese and serve with crusty garlic bread. Refrigerate any leftovers. It gets more flavorful each day!</div><div><br /></div>*Dried beans can be quickly cooked in a pressure cooker in about 25-30 with natural release (follow manufacturer's instructions), or soaked for 4-6 hours and simmered for about an hour or so, until tender.<div><br /></div><div>**Toast fennel seed in a dry skillet over medium heat while stirring constantly until golden and fragrant, then grind with a mortar and pestle or in an electric spice grinder<span> </span><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLORCQpT7RW5mFYuoBMogwR4KQ4NiQVkiF1SYoW9q3duJQVhbeUc8cQCU3XmtQToZWkdpFE7MnLcXH4ttaz76piWo8Pf2CExJm7Tq7uIpfH_qS2rsHugq256Y78Ra9V0jJlytQQXMUC8M/s640/blogger-image-964979892.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLORCQpT7RW5mFYuoBMogwR4KQ4NiQVkiF1SYoW9q3duJQVhbeUc8cQCU3XmtQToZWkdpFE7MnLcXH4ttaz76piWo8Pf2CExJm7Tq7uIpfH_qS2rsHugq256Y78Ra9V0jJlytQQXMUC8M/s640/blogger-image-964979892.jpg" /></a></div><div class="separator" style="clear: both;"><br /></div></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-43106413248295575552013-11-06T14:03:00.001-08:002022-09-03T12:51:45.367-07:00Mushroom and broccoli soup<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;"><div class="separator" style="clear: both;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHeZVk4THA4P1i37ilXlXmbFm88iVbu2reILmjCEmWdRT4bsPdOXwOeiyjNBLl-YhNtK60QhH9ZyRgryrcpKOKRhlzGird4n9DY2GwKu6SPX8ddgalKBZfsxPkTDHS9UDbAXmea1Ad0w5GDbcnDQVW2mOHeG-g9dcEqz2shCxQQAvD2GPlUt2u0dl/s959/11A692ED-6DA1-4F67-B3B0-5D74B8557E6B.jpeg" style="background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="959" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHeZVk4THA4P1i37ilXlXmbFm88iVbu2reILmjCEmWdRT4bsPdOXwOeiyjNBLl-YhNtK60QhH9ZyRgryrcpKOKRhlzGird4n9DY2GwKu6SPX8ddgalKBZfsxPkTDHS9UDbAXmea1Ad0w5GDbcnDQVW2mOHeG-g9dcEqz2shCxQQAvD2GPlUt2u0dl/w640-h640/11A692ED-6DA1-4F67-B3B0-5D74B8557E6B.jpeg" width="640" /></a></div><br /><br /></div><h2 style="text-align: left;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;">Ingredients</span></h2>Makes 2 servings, easily increased</span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;"><br /></span></div>1-2 tablespoons olive oil<br />1 c fresh mushrooms, diced<br />1/2 red onion, diced</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">1 medium carrot, diced</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">1 stalk celery, diced<br />3-5 cloves garlic, minced</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">2 tablespoons butter<br />3 tablespoons flour<br />2 c <a href="http://kelly-dawn.blogspot.com/2012/03/chicken-pot-pie.html" target="_blank">chicken stock</a></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">1/2 cup white wine, such as Pinot Grigio or Chardonnay<br />1/2 cup milk<br />2 cups broccoli florets (bite size), steamed until almost tender, about 7-10 minutes</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">1/2 cup grated Parmesan cheese</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">2 tablespoons sour cream<br />1/4 cup chopped fresh herbs (parsley, thyme, oregano, rosemary, etc)<br />Salt and pepper to taste</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">Juice of half of a lemon<br /></span><h2 style="text-align: left;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">Instructions</span></h2><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: verdana; text-size-adjust: auto;">Sauté first 5 ingredients in large saucepan in oil over medium heat until tender, adding garlic during last few minutes so not to burn. Add butter and cook for another minute. Add flour and stir make a thick paste/roux. Cook for two or three minutes while stirring. Add wine and cook for another two or three minutes, then add stock and milk and stir/whisk to incorporate well. Bring to a boil and cook for a few minutes to thicken. Reduce heat, add broccoli, sour cream, and cheese and cook on lowest heat setting for about 5 minutes, or until your desired consistency. Check and adjust for seasoning. I tend to add both salt and pepper with a heavy hand. Add lemon juice and mix in herbs just before serving, saving a bit for garnish. I throw in a Parmigiano Reggiano rind while cooking for extra flavor. Add a crusty multi-grain garlic crostini for the final touch.</span></div><div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_TRDNhFSC6nviqkFXqQG3AiyR26VrrlTblxXMST63Lfuwh5s2STw-KsyDpPXIVEoMd2-E-fBHADTZIiWVDd-_j6L-De1kRb2bxS79Tl6mZsOjd9hHJcwjPEQw2rohHkEnOLfAchUtJDfHXlZzSUpwh62J7CcU7zAHei9_Ew-VSwqMjbTGRe0E63-/s1800/A768DF15-0403-4F77-A630-43370522B9F6.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_TRDNhFSC6nviqkFXqQG3AiyR26VrrlTblxXMST63Lfuwh5s2STw-KsyDpPXIVEoMd2-E-fBHADTZIiWVDd-_j6L-De1kRb2bxS79Tl6mZsOjd9hHJcwjPEQw2rohHkEnOLfAchUtJDfHXlZzSUpwh62J7CcU7zAHei9_Ew-VSwqMjbTGRe0E63-/w320-h400/A768DF15-0403-4F77-A630-43370522B9F6.jpeg" width="320" /></span></a></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Update for 2022: I was fortunate enough to have fresh wine cap mushrooms this year! I am growing them in one of the garden beds. </span></div><div><br /></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-14816266338428346292013-11-06T13:59:00.001-08:002013-11-06T13:59:41.572-08:00Pasta Puttanesca<div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-JoH3w9WBGx8/Unq7y7mbpAI/AAAAAAAABmY/w3sZyAuq-ko/s640/blogger-image--1745365137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><br></div><img border="0" src="https://lh5.googleusercontent.com/-JoH3w9WBGx8/Unq7y7mbpAI/AAAAAAAABmY/w3sZyAuq-ko/s640/blogger-image--1745365137.jpg"></div><div class="separator" style="clear: both;">Makes 4-6 servings</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1/2 lb. short pasta--penne is perfect</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 T olive oil</div><div class="separator" style="clear: both;">1 small red onion, diced</div><div class="separator" style="clear: both;">5~ cloves garlic, minced</div><div class="separator" style="clear: both;">1-2 T anchovy filet or paste </div><div class="separator" style="clear: both;">1 T ground fennel</div><div class="separator" style="clear: both;">1 t crushed red pepper flakes</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 qt marinara sauce</div><div class="separator" style="clear: both;">1/2 cup chopped marinated fire roasted artichokes (usually a smaller amount of capers)</div><div class="separator" style="clear: both;">1 cup roasted red/yellow peppers, sliced</div><div class="separator" style="clear: both;">1/4 c kalamata olives, pitted and halved</div><div class="separator" style="clear: both;">1/2 c grated Pecorino Romano plus extra to garnish</div><div class="separator" style="clear: both;">Large handful of freshly chopped herbs (parsley, rosemary, oregano, and thyme)</div><div class="separator" style="clear: both;">Salt and pepper to taste</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Cook pasta to al dente (still with a bite to it) according to package instructions in salted water. Sauté first 6 ingredients over med-low heat for about 5 minutes, stirring often so that the garlic doesn't burn. Add remaining ingredients except herbs and simmer on low for 15-30 minutes, adjusting for seasoning along the way. Add herbs right before serving and save a little for garnish plus a few slivers of Romano cheese.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Leftovers? Add to a glass baking dish and top with fresh mozzarella (or your favorite Italian cheeses) and bake at 350 until heated through and cheese is golden and bubbly.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-18917725131765085692013-11-02T17:35:00.001-07:002013-11-03T04:55:55.275-08:00Farotto with mushrooms and vegetables<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNMq9I6s78ewVlj9SU4_Au6WvtWzT9zAZKQL4B99PHaVKKlefrRuzDvlHxQqwW8WYhbVFYmNpy8Ly55yUsiGcLQJFNspaN9evj2Cy8PnfKjPt6X0XbuStVc4CToqRbQW5acfScaIQlOY/s640/blogger-image--616154255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><br><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNMq9I6s78ewVlj9SU4_Au6WvtWzT9zAZKQL4B99PHaVKKlefrRuzDvlHxQqwW8WYhbVFYmNpy8Ly55yUsiGcLQJFNspaN9evj2Cy8PnfKjPt6X0XbuStVc4CToqRbQW5acfScaIQlOY/s640/blogger-image--616154255.jpg"></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 3-4 servings</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large carrots, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small or 1/2 large red onion, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 oz mushrooms, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup farro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup white wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3-5 cups simmering chicken stock (or vegetable)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3-5 cloves garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup frozen peas, thawed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup freshly minced herbs (rosemary, thyme, oregano, parsley, etc.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Parmiagiano Reggiano, shredded, more for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb meatballs (I use Aidell's Italian)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 t Herbamare seasoning</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sauté vegetables, except garlic, in olive oil over med-high heat until lightly browned. Set aside. Sauté farro grains in olive oil over med heat for 5-10 minutes, or until lightly browned, while stirring. Add wine and scrape up and incorporate any brown bits off the pan. Keep stirring until liquid is absorbed. Continue stirring and adding stock as needed. Cook for at least 30 minutes, tasting often for seasoning. Add garlic during last 15 min. Add cooked vegetables, meatballs and peas, to warm through, in the last 5 minutes. Adjust seasoning and stir in cheese and herbs, just before serving. </span></div><div class="separator" style="clear: both;"><span style="font-family: Arial, Helvetica, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: Arial, Helvetica, sans-serif;">Would also make a great vegetarian dish, made with vegetable stock and no meat (or substitute meat with tofu), though there is plenty of protein in the farro and peas.</span></div>
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KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-54664425310124920562013-10-26T15:19:00.002-07:002014-01-16T08:55:47.257-08:00Somen noodle and mushroom stir fry with vegetables and fresh pomegranate<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSY0b3wX8MTq4NqzNBN_rM9Uzk4N0PrTuFB_pBkcTeC02mieedBlBTQDqy3YmSpEYShCURh7moD2R3_EUS7JOOY2pODC-YnaKHiGYlxrJSHd6F9CFFUdmP_JzKD1rn5z54DUQtgYFP47o/s640/blogger-image--667211794.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSY0b3wX8MTq4NqzNBN_rM9Uzk4N0PrTuFB_pBkcTeC02mieedBlBTQDqy3YmSpEYShCURh7moD2R3_EUS7JOOY2pODC-YnaKHiGYlxrJSHd6F9CFFUdmP_JzKD1rn5z54DUQtgYFP47o/s320/blogger-image--667211794.jpg" width="320" /></a><br />
For 2 servings:<br />
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1 T preferred cooking oil (I like garlic-ginger stir-fry oil)<br />
1-2 carrots, thinly sliced<br />
1 onion, diced<br />
1 green pepper, diced<br />
1 yellow pepper, diced<br />
1/2 pkg crimini mushrooms, sliced thick<br />
3-4 cloves garlic, minced<br />
1 T soy sauce<br />
1/4 cup sweet chili sauce (see my <a href="http://kelly-dawn.blogspot.com/2013/10/pomegranate-citrus-sweet-chili-sauce.html" target="_blank">recipe</a>)<br />
toasted sesame oil, to taste (go lightly)<br />
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fresh pomegranate seeds<br />
citrus wedges<br />
toasted nuts<br />
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<a href="https://lh3.googleusercontent.com/-DrvbzMJBTQI/Umw8V5mvxxI/AAAAAAAABlY/m1k2vmhQNvE/s640/blogger-image--1260180891.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh3.googleusercontent.com/-DrvbzMJBTQI/Umw8V5mvxxI/AAAAAAAABlY/m1k2vmhQNvE/s320/blogger-image--1260180891.jpg" width="240" /></a><br />
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Sauté vegetables until crisp-tender on med-high heat in a wok or sauté pan. Add to pan in order to cooking time required--garlic last. Cook noodles in boiling, salted water for about 2 minutes and add to veggies. Add drained noodles and remaining ingredients, mixing well.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaB_9wOQtkDXsquTbpBAXTDNRlospyryaahvP1LuzvpoPns6Va4l-_JfpjUf9Ji84qZro-6lylXQmsUvxltwKM5mFpPJwbINR6uZMQzszkxOfC562ZoqvUZMA6sOa1tCFdrHhNN_93HA/s640/blogger-image-1378867056.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaB_9wOQtkDXsquTbpBAXTDNRlospyryaahvP1LuzvpoPns6Va4l-_JfpjUf9Ji84qZro-6lylXQmsUvxltwKM5mFpPJwbINR6uZMQzszkxOfC562ZoqvUZMA6sOa1tCFdrHhNN_93HA/s200/blogger-image-1378867056.jpg" width="150" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnh8M_4hrNR8sXM50adL2Q8GSnH_BzeoLmM7BykfMvxHqGEPDekw1BgwzBEzmzNuOecBsUjLEVzwNq8UCozrkqEnW9RB9CdbqFH6tvEehfiPo7kUBPNGttMtsjqLJEnjLIjsOwXBayWE/s640/blogger-image-1678289302.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnh8M_4hrNR8sXM50adL2Q8GSnH_BzeoLmM7BykfMvxHqGEPDekw1BgwzBEzmzNuOecBsUjLEVzwNq8UCozrkqEnW9RB9CdbqFH6tvEehfiPo7kUBPNGttMtsjqLJEnjLIjsOwXBayWE/s200/blogger-image-1678289302.jpg" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnXt89hY-maKmfUhMYUI2j3P38GPzfopVE3yS_PUH2wz5856IrMd-o6zrqib2zyGXTidqMcLR9k4FxgH5YIEky5vFxzWPZxv7Z2KieOWQM8pU4tsIAzdCRiDlCckULCS95qcSAJCl5LM/s640/blogger-image-1278058927.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnXt89hY-maKmfUhMYUI2j3P38GPzfopVE3yS_PUH2wz5856IrMd-o6zrqib2zyGXTidqMcLR9k4FxgH5YIEky5vFxzWPZxv7Z2KieOWQM8pU4tsIAzdCRiDlCckULCS95qcSAJCl5LM/s200/blogger-image-1278058927.jpg" width="200" /></a><br />
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Top with more sauce, toasted, sliced almonds or chopped peanuts, fresh citrus wedges, and pomegranate arils. To de-seed a pomegranate, check out how-to videos on YouTube.<br />
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<br />KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-75192853968710897122013-10-26T15:02:00.000-07:002013-10-26T15:38:22.100-07:00Pomegranate citrus sweet chili sauce<div class="separator" style="clear: both;">
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This makes plenty for a main dish with leftovers to bottle and save for later.<br />
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1 c water<br />
3/4 c rice wine vinegar<br />
2/3 c granulated organic sugar<br />
1/2 c pomegranate juice<br />
7-10 cloves garlic, minced<br />
2 T fresh ginger, minced<br />
1-2 t crushed red chili flakes<br />
1 T fish sauce<br />
1 T soy sauce<br />
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Mix all ingredients and bring to a boil. Turn down to low heat and simmer for 15-20 minutes, stirring occasionally. Meanwhile...<br />
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1 orange, juiced and zest removed and set aside<br />
1 lemon, juiced and zest removed and set aside<br />
1 lime, juiced and zest removed and set aside<br />
2 T arrowroot starch (or corn starch)<br />
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Mix juice and arrowroot powder well to eliminate any lumps and slowly pour into to sauce while stirring/whisking. Bring to a boil and remove from heat. Once cooled, stir in zest. Use immediately and bottle the rest. </div>
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Goes well with my <a href="http://kelly-dawn.blogspot.com/2013/10/somen-noodle-and-mushroom-stirfry-with.html" target="_blank">Somen noodles and mushroom stirfry with vegetables and fresh pomegranate</a> or as a dip for shrimp or chicken. Add olive or toasted sesame oil and a bit more vinegar for a sweet and spicy salad dressing.</div>
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KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-87022040564877108352013-10-12T16:27:00.004-07:002013-10-12T16:48:40.229-07:00Shrimp and chorizo baked eggrolls with spicy beer cheese sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUe701KjOooxRcuKyX3A20RFhnmUoaMUafTenc4deIPVCjX8olioPXecOhY6y-ZSX1WZmHgXw-s7w-vY-7SBtKkmLXfXu6xSyJYZ6409tHIJqO0bbRHBH4kFGwOXERB343cB9dK48yVc/s640/blogger-image-2125343247.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUe701KjOooxRcuKyX3A20RFhnmUoaMUafTenc4deIPVCjX8olioPXecOhY6y-ZSX1WZmHgXw-s7w-vY-7SBtKkmLXfXu6xSyJYZ6409tHIJqO0bbRHBH4kFGwOXERB343cB9dK48yVc/s320/blogger-image-2125343247.jpg" width="320" /></a>Egg rolls<br />
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1/2 lb. <a href="http://kelly-dawn.blogspot.com/2012/03/i-absolutely-adore-chorizo-and-it-took.html" target="_blank">chorizo</a><br />
4 oz. diced crimini mushrooms<br />
1/2 bell pepper, diced<br />
1 red jalapeno, seeded and diced<br />
1/2 pound raw shrimp, cut into bite size pieces<br />
1/2 cup chopped scallions<br />
egg roll wrappers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWCuJLr8geGlRKqhSAUibAxEUGGHZpK5Xy0gz0wUyWiZKYiBsUSRXEMIj48H1lN2Sa_QQ2Vl67gotZOlr4bQFNAmXQXQFu1oGt97XfHCr2Dhqm1ArgtfMiQRtX7_N3JdAokepcz0UzPQ/s640/blogger-image-1191586671.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWCuJLr8geGlRKqhSAUibAxEUGGHZpK5Xy0gz0wUyWiZKYiBsUSRXEMIj48H1lN2Sa_QQ2Vl67gotZOlr4bQFNAmXQXQFu1oGt97XfHCr2Dhqm1ArgtfMiQRtX7_N3JdAokepcz0UzPQ/s200/blogger-image-1191586671.jpg" width="150" /></a>Sauté first four ingredients in olive oil (in a cast iron skillet is best) until lightly brown and set aside to cool. Add chopped shrimp and scallions. Stuff egg roll wrappers and roll (follow package directions). Preheat oven to 450 degrees. Coat eggrolls with oil--I like the stirfry oil with a ginger-garlic flavor. Bake at 450 for 10 minutes, reduce heat to 350 and bake until golden brown all over, about 10-15 more minutes.<br />
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Sauce<br />
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2 T butter<br />
2 T AP flour<br />
1 beer (I like Sierra Nevada Pale Ale)<br />
1/2 cup sharp cheddar cheese. shredded<br />
1/4 cup chorizo spice puree*<br />
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Melt butter in a sauce pan and stir in flour. Cook over medium heat for a few minutes and add beer while whisking until it comes to a boil and begins to thicken. Add cheese and stir until melted. For chorizo spice puree, I make extra puree from my <a href="http://kelly-dawn.blogspot.com/2012/03/i-absolutely-adore-chorizo-and-it-took.html" target="_blank">chorizo</a>* .<br />
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<br />KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-87122100910388861142013-08-08T09:10:00.002-07:002013-08-08T09:17:04.902-07:00Baked veggie chips<div class="separator" style="clear: both; text-align: center;">
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This recipe is enough for 1 or 2 average sized fruits - about 6-7 inches. Adjust accordingly for however many you have. It works well for green tomatoes, zucchini, summer squash, mozzarella cheesesticks (put the cheese in the freezer for 30 minutes first), etc. <br>
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<strong>Dredging Station</strong><br>
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<a href="http://3.bp.blogspot.com/-B3neq0X9f6Y/T95zkE4jHFI/AAAAAAAAAjQ/g522ensUEmk/s1600/DSCF8803.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-B3neq0X9f6Y/T95zkE4jHFI/AAAAAAAAAjQ/g522ensUEmk/s320/DSCF8803.JPG" width="320"></a>Prepare 3 separate dredges:</div>
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1/3 cup all purpose flour<br>
salt and pepper<br>
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1 egg, beaten<br>
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1/3 cup panko bread crumbs<br>
1 tablespoon dried Italian herbs<br>
1/2 teaspoon garlic salt<br>
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1 eggplant, sliced in 1/2 inch slices<br>
olive oil<br>
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Coat both sides of the squash/eggplant in flour, followed by the egg, then bread crumb mixture. Be sure to press firmly to ensure even coating of each layer. Line a cookie sheet with parchment paper to prevent sticking. Drizzle with olive oil and bake for 10-15 minutes, turning halfway through, until lightly browned. Dust with salt while hot and serve immediately or, if making large batches, keep in a warm oven until ready to serve. <br>
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For a more <a href="http://kelly-dawn.blogspot.com/2012/06/fried-eggplant-with-marinara-sauce.html" target="_blank">indulgent version</a>...<br>
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For the dipping sauce here <span data-ft="{"tn":"K"}" data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">I used about 1/4 c diced fresh mango, 1/2 c papaya, 1-2 T honey, 1 red and 1 green fresh jalapeños (no seeds), 1 clove garlic, soy sauce, red chili flakes and a few drops toasted sesame oil, just for flavor, and blended it all in my trusty Magic Bullet.</span></span></span><br>
<span data-ft="{"tn":"K"}" data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]"></span></span></span><br>
The recipe for the coconut shrimp pictured above: <a href="http://thaifood.about.com/od/thaiseafoodrecipes/r/bakedcoconutshrimp.htm">http://thaifood.about.com/od/thaiseafoodrecipes/r/bakedcoconutshrimp.htm</a><br>
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<span data-ft="{"tn":"K"}" data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[4eece].[1][4][1]{comment277268079082496_277288822413755}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]"></span></span></span><br>
<br>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-88705394827976831862013-08-08T08:41:00.001-07:002013-08-21T12:44:27.914-07:00Mushroom and Veggie Risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXIQNA2yN4VrXwe35emVmRmeek0q815PShgU8fj2WpmoB14pR1ps5QNPUNlH9sRovQFLPAXSyTWavNdOavMPybkHOxqwEB4WPoAYOGLZB1aRCu9Ke-MK1nbhcMNoYEP16ZzpvMLYvmdo/s640/blogger-image-1561130581.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXIQNA2yN4VrXwe35emVmRmeek0q815PShgU8fj2WpmoB14pR1ps5QNPUNlH9sRovQFLPAXSyTWavNdOavMPybkHOxqwEB4WPoAYOGLZB1aRCu9Ke-MK1nbhcMNoYEP16ZzpvMLYvmdo/s320/blogger-image-1561130581.jpg" width="240" /></a>4-6 servings<br />
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2 T extra virgin olive oil<br />
1 medium sweet onion, diced<br />
1 stalk celery, diced<br />
1 8 oz. package crimini mushrooms, sliced<br />
1 cup Arborio rice<br />
1/2 cup white wine<br />
3-4 cups simmering <a href="http://kelly-dawn.blogspot.com/2012/03/chicken-pot-pie.html" target="_blank">chicken stock</a><br />
2 cups broccoli stems and florets<br />
1/2 cup shredded carrots<br />
1/2 cup fresh herbs, minced<br />
1/2 cup grated parmesan cheese (Parmigiano Reggiano)<br />
1 T butter<br />
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<span data-ft="{"tn":"K"}" data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">Sauté diced onion and mushroom in olive oil until almost tender then add dry Arborio rice and toast it for a bit, probably 5-10 minutes, while stirring occasionally. Add wine and stir until it is absorbed by the rice. Then start adding simmering chicken stock one ladle full at a time and stirring constantly while adding more stock as the rice soaks it up. Continue stirring and adding more stock as needed for about 20 minutes or so. The rice should be creamy but still have a bite to it when it's done. Add the veggies according to required cooking time. I add the chopped up broccoli stems and shredded carrot about halfway through and then the broccoli florets in the last five minutes or so. You can substitute or add any vegetables here--green beans, squash, zucchini, etc. Season with salt and pepper toward the end, tasting along the way. Add chopped herbs--rosemary, thyme, oregano and celery leaf, in the last minute of cooking to retain color and fresh flavor. Finish with cheese and butter. It is really necessary to babysit it the whole time and keep stirring to get the starch worked up but not to overcook or let it stick to the bottom.</span></span></span></div>
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<span data-ft="{"tn":"K"}" data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]"></span></span></span> </div>
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<span data-ft="{"tn":"K"}" data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[5d0wn].[1][4][1]{comment278393928969911_278412495634721}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">I usually make this while I am making <span id="goog_875992899"></span><a href="http://www.blogger.com/">roast chicken and fresh stock</a> (you can find my methods at the bottom of this post). I also add the drippings from the roasted chicken and stirred in for the extra unctuousness.</span></span></span></div>
KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-30866243385762458262013-07-29T18:53:00.004-07:002013-07-30T05:13:25.878-07:00Pasta Primavera<div class="separator" style="clear: both;">
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<a href="https://lh5.googleusercontent.com/-lrtuArSQe4k/UfcY-Y9MRVI/AAAAAAAABiQ/5n4z20CzI1U/s640/blogger-image-1208552190.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-lrtuArSQe4k/UfcY-Y9MRVI/AAAAAAAABiQ/5n4z20CzI1U/s640/blogger-image-1208552190.jpg"></a><div><br></div>Makes 4 servings:<div>1 1/2 c short pasta (penne, rotini, orecchiette, etc.)<br>
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2 cups diced fresh garden vegetables (onions, sweet peppers, squash, zucchini, kale, etc.) and sliced mushrooms</div>
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1 T olive oil</div>
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1 t crushed red pepper flakes </div>
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3-6 cloves garlic, minced</div>
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1 T butter</div>
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1-2 T fresh pesto </div>
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S&P to taste</div>
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Freshly grated Parmesan cheese</div>
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Cook pasta al dente (in salted water!) according to manufacturer's instructions. Sauté veggies in oil over medium heat (except garlic--added during last 3-4 min) in olive oil until crisp-tender, about 7-10 minutes. Add cooked pasta and season to taste. Stir in butter and pesto and a<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">dd a little pasta water to bring it all together. </span> Top with shaved parm and a squeeze of fresh lemon juice. The perfect companion is a crisp and cool chardonnay. Serve with a salad or fresh sliced heirloom tomatoes and <a href="http://kelly-dawn.blogspot.com/2012/03/pesto-and-its-many-possibilities.html" target="_blank">pesto</a>.</div><div><br></div><div>Leftovers? Put in a glass baking dish, top with fresh mozzarella, and bake at 400 until heated through and cheese is melted and/or golden brown.</div>
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</div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-73532881872552464962013-05-28T16:15:00.001-07:002013-05-28T17:04:49.219-07:00Warm quinoa and veggie salad with grilled chicken<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2pbauSRaABvd-qiXtZxRgg-KEezQQ0SLl-pKomivjvRZR1l7SPQnmS5hG30Jeot4ipaB1eh0BjWBGzksn24St9qHtYoFkaFxR5aDjtyyrHuRyBiGueECw9CLfby4p5L4lkxda69IoHI/s640/blogger-image--494817515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2pbauSRaABvd-qiXtZxRgg-KEezQQ0SLl-pKomivjvRZR1l7SPQnmS5hG30Jeot4ipaB1eh0BjWBGzksn24St9qHtYoFkaFxR5aDjtyyrHuRyBiGueECw9CLfby4p5L4lkxda69IoHI/s640/blogger-image--494817515.jpg"></a></div><div class="separator" style="clear: both;">Quinoa Salad (2-4 servings)</div><div class="separator" style="clear: both;">1 T extra virgin olive oil</div><div class="separator" style="clear: both;">2 c fresh vegetables, diced/sliced (here I used mushrooms, zucchini, squash, red onion, yellow bell pepper, carrots, and peas)</div><div class="separator" style="clear: both;">2 c cooked quinoa</div><div class="separator" style="clear: both;">1/4 cup citrus vinaigrette (see below)</div><div class="separator" style="clear: both;">1/2 t crushed red pepper flake</div><div class="separator" style="clear: both;">Salt and pepper to taste</div><div class="separator" style="clear: both;">Handful freshly chopped herbs (Oregano, thyme, rosemary, basil, and parsley, etc)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Marinade/vinaigrette </div><div class="separator" style="clear: both;">1/3 c freshly squeezed citrus juice, heavy on orange</div><div class="separator" style="clear: both;">2 T Raspberry vinegar</div><div class="separator" style="clear: both;">2 T extra virgin olive oil</div><div class="separator" style="clear: both;">2 T toasted sesame oil</div><div class="separator" style="clear: both;">2 T freshly grated ginger</div><div class="separator" style="clear: both;">2 T soy sauce</div><div class="separator" style="clear: both;">1-3 T Sriracha</div><div class="separator" style="clear: both;">S & P</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2 boneless skinless chicken breasts</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Marinate chicken in just enough marinade to coat for 2-6 hours in the fridge. Cook quinoa according to manufacturer's instructions. Sauté vegetables in olive oil until crisp – tender. Add quinoa and remove from heat. Mix well. Add herbs and 1/4 c vinaigrette and stir to mix. Simmer remaining vinaigrette for about 10 to 15 minutes and reduce by half. Use as a sauce to finish.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">While quinoa is cooking, grill chicken breasts for about 5 to 7 minutes on each side. Allow to rest before slicing. Add sliced chicken over a bed of quinoa and top with sauce.</div><div class="separator" style="clear: both;"><br></div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0Americas (null)39.332756 -83.650368tag:blogger.com,1999:blog-9001357916853877903.post-54417960119620364022013-04-08T12:39:00.001-07:002013-04-08T12:43:52.260-07:00Shrimp Scampi<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-MHqV-qI3dNc/UWMV5_pIWwI/AAAAAAAABG8/v-gENnSDbq4/s640/blogger-image-1254454441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-MHqV-qI3dNc/UWMV5_pIWwI/AAAAAAAABG8/v-gENnSDbq4/s640/blogger-image-1254454441.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div>For 2 servings:<br />
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1/2 lb long noodle pasta (angel hair, linguine, cappellini, spinach fettucine as pictured above, etc.)<br />
2 T organic olive oil<br />
1/2 t red pepper flakes<br />
3-5 cloves organic garlic, minced<br />
1 handful of freshly chopped parsely<br />
1/2 pound raw shrimp, deveined (peeling can be done before, but tastes better cooked in the shell)<br />
1/4 cup white wine--Pinot Grigio works well<br />
1 T organic butter<br />
salt and pepper to taste<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaiZoDAM4uQoyrYvBM5nPuAaabGWY_dRbSDk4-sEPsHt_dh6hdB9U4PG2Ypg_3_sjmu9-OS8E_WNDV-S39UVmxszGEoJrmbOpliXjmt1GJNYfDtExcUC2LrZHwXeCSWjkp3VtRelPYAQ/s1600/DSCF7266.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/AVvXsEiyaiZoDAM4uQoyrYvBM5nPuAaabGWY_dRbSDk4-sEPsHt_dh6hdB9U4PG2Ypg_3_sjmu9-OS8E_WNDV-S39UVmxszGEoJrmbOpliXjmt1GJNYfDtExcUC2LrZHwXeCSWjkp3VtRelPYAQ/s200/DSCF7266.JPG" width="200" /></a>Put the pasta on to boil in heavily salted water while you chop the garlic and parsley. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-23ZFc9z4j1A/T2qFoAe8PhI/AAAAAAAAATQ/prTdLFZ2eLI/s1600/DSCF7264.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-23ZFc9z4j1A/T2qFoAe8PhI/AAAAAAAAATQ/prTdLFZ2eLI/s200/DSCF7264.JPG" width="200" /></a></div><br />
Heat olive oil over low heat and add minced garlic and red pepper flake and a pinch of parsley to infuse their flavors. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KMl3FYTFqGmUsT_-kC4kbjTWRAVPWSrGWoO0BiPDXmLgfdGdyscdnyx6dcDCnM3ruAfZ4xXI8mDYfhlojQmaspIR7HFh00STLxiT83e2y0_XnsU52ayPmCS5pTuoxXDD_EqrqvfaryQ/s1600/DSCF7268.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KMl3FYTFqGmUsT_-kC4kbjTWRAVPWSrGWoO0BiPDXmLgfdGdyscdnyx6dcDCnM3ruAfZ4xXI8mDYfhlojQmaspIR7HFh00STLxiT83e2y0_XnsU52ayPmCS5pTuoxXDD_EqrqvfaryQ/s200/DSCF7268.JPG" width="200" /></a> Turn heat up to medium. Deglaze pan with wine and simmer for a couple minutes. Add butter to the pan to melt and add shrimp and cook just until slightly opaque (don't overcook), then add pasta when al dente (5-10 min). Finally, add all but a dash of parsley, salt and pepper, and mix to coat evenly. Garnish with parsley and serve immediately.<br />
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<a href="https://lh3.googleusercontent.com/-MHqV-qI3dNc/UWMV5_pIWwI/AAAAAAAABG8/v-gENnSDbq4/s640/blogger-image-1254454441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh3.googleusercontent.com/-MHqV-qI3dNc/UWMV5_pIWwI/AAAAAAAABG8/v-gENnSDbq4/s320/blogger-image-1254454441.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-34681064143772342402013-03-04T16:07:00.001-08:002013-03-04T16:29:46.514-08:00Asian sweet and sour spicy slaw<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzA8MUA_F8bWf_VOuJP64tKRvHtAEkgsUL7TrOGR3lc_uLjSalDRRj4bWoAxIreervE_cMWSXG0R2YJ5FirS5h5ufQ8z21Cy7Jbr94KZXbEGR5JdKvlC4QuhG7-U6vkZhZVu6EIBNLJQ/s640/blogger-image--562243393.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzA8MUA_F8bWf_VOuJP64tKRvHtAEkgsUL7TrOGR3lc_uLjSalDRRj4bWoAxIreervE_cMWSXG0R2YJ5FirS5h5ufQ8z21Cy7Jbr94KZXbEGR5JdKvlC4QuhG7-U6vkZhZVu6EIBNLJQ/s400/blogger-image--562243393.jpg" width="400" /></a>2 c shredded cabbage (regular or Napa)<br />
1/4 c shredded carrots<br />
1/4 c red bell pepper, chopped<br />
3-5 cloves garlic, minced<br />
1 T fresh ginger, minced<br />
2 T sweet chili sauce<br />
2 T white or rice wine vinegar<br />
2 T toasted sesame oil<br />
1-2 T Sriracha hot sauce<br />
1 t soy sauce<br />
handful of chopped cilantro and scallion to garnish<br />
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Mix all ingredients well and refrigerate. Let it marinate for at least an hour. The longer the better. <br />
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<a href="https://lh4.googleusercontent.com/-qu5X6FEAfi4/UTU3Q8n31TI/AAAAAAAABFM/LRlyFAInyTU/s640/blogger-image--1544444526.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://lh4.googleusercontent.com/-qu5X6FEAfi4/UTU3Q8n31TI/AAAAAAAABFM/LRlyFAInyTU/s200/blogger-image--1544444526.jpg" width="200" /></a><br />
Instead of fresh peppers, garlic, and ginger, <span data-ft="{"tn":"K"}" id=".reactRoot[3].[1][2][1]{comment214183658724272_214188002057171}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[3].[1][2][1]{comment214183658724272_214188002057171}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[3].[1][2][1]{comment214183658724272_214188002057171}.0.[1].0.[1].0.[0].[0][2].0.[0]">I used my own pickled mix of sweet and hot banana peppers with chopped garlic and ginger in salted white vinegar, diluted with water by half. You could always mix everything but the cabbage and carrots and let marinate for a day or two in the fridge to get a similar effect.</span></span></span><br />
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Goes well with chicken and veggie stir fry or <a href="http://kelly-dawn.blogspot.com/2012/03/boneless-sriracha-chicken-thighs.html" target="_blank">Spicy Sriracha chicken</a></div>
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<a href="https://lh3.googleusercontent.com/-SwHkroO17vQ/UTU4ecdcX8I/AAAAAAAABFo/QKaeCLMMC8I/s640/blogger-image-788501390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-SwHkroO17vQ/UTU4ecdcX8I/AAAAAAAABFo/QKaeCLMMC8I/s1600/blogger-image-788501390.jpg" /></a></div>
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<br />KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-82228134474460020522013-02-18T18:43:00.006-08:002013-02-18T18:43:54.844-08:00Roast Beef Hot Shot<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9ZoYSACt9OpB8Zmka2eXuyzTdAOTNM9_WzJPXwZ5RJJJ3hYJK48chBcHUTozP6IB1_wtqtMDA-QomLhdYVXroEET7ReoOKlv7GO0atv_1_9_PYyqW-7AlgHlNd4HdcBSRTrM8whYRqg/s640/blogger-image-805792733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9ZoYSACt9OpB8Zmka2eXuyzTdAOTNM9_WzJPXwZ5RJJJ3hYJK48chBcHUTozP6IB1_wtqtMDA-QomLhdYVXroEET7ReoOKlv7GO0atv_1_9_PYyqW-7AlgHlNd4HdcBSRTrM8whYRqg/s640/blogger-image-805792733.jpg" /></a></div>
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This dish is best made with leftover <a href="http://kelly-dawn.blogspot.com/2013/02/pot-roast.html" target="_blank">roast beef</a> and mashed potatoes and gravy. </div>
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Per serving</div>
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olive oil</div>
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1 slice ciabatta bread, toasted</div>
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1/2 c garlic mashed potatoes</div>
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2 ounces roast beef</div>
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6 sauteed mushrooms</div>
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1/4 cup beef gravy</div>
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Parmesan cheese</div>
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scallions</div>
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sea salt and freshly cracked black pepper </div>
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Drizzle ciabatta with olive oil and bake for 5-7 minutes, or until lightly toasted, at 450. Stir together beef, mushrooms, and gravy. Top toast with mashed potatoes and gravy mixture. Grate parmesan cheese over and bake for 12-15 minutes at 450. Garnish with scallions. A perfect pairing with roasted Brussels sprouts.</div>
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KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0tag:blogger.com,1999:blog-9001357916853877903.post-10005648140257193882013-02-18T18:12:00.001-08:002013-02-18T18:30:10.684-08:00Pot Roast<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh4.googleusercontent.com/-ThUfJYNd5Is/USLhzmQPB2I/AAAAAAAABEM/mdVgORKXDqc/s640/blogger-image--1099992338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-ThUfJYNd5Is/USLhzmQPB2I/AAAAAAAABEM/mdVgORKXDqc/s1600/blogger-image--1099992338.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbmug4oPBJq3sL0Yd_rprBIBxRr_f0jlqgcSAZk2nbAK4L0sFzccyyAlixXEdpFj72u6HNWj8tWq7riMFJa3Qm36qMc8wm17KW5BbnJiRyy-nUqPASJEmHaKBMfUnwFnzJaIjpRYovH8/s640/blogger-image-1700691250.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbmug4oPBJq3sL0Yd_rprBIBxRr_f0jlqgcSAZk2nbAK4L0sFzccyyAlixXEdpFj72u6HNWj8tWq7riMFJa3Qm36qMc8wm17KW5BbnJiRyy-nUqPASJEmHaKBMfUnwFnzJaIjpRYovH8/s320/blogger-image-1700691250.jpg" width="240" /></a><br />
2 T olive oil<br />
2 lb chuck roast<br />
2 carrots, cut into chunks<br />
2 celery stalks, cut into chunks<br />
1 onion, quartered<br />
5-7 garlic cloves, smashes<br />
6 mushrooms, sliced<br />
1/4 c dehydrated tomato or 1T tomato paste<br />
3 bay leaves<br />
Sea salt and freshly cracked black pepper<br />
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Heat cast iron Dutch oven over medium heat. Salt and pepper roast and sear in olive oil on each side. Add enough water to cover everything by an inch. Bake covered at 350 for 3-5 hours. Check periodically for moisture and make sure the meat stays submerged. The longer, the tenderer the meat. <br />
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I make a gravy by heating 1 cup of the broth until lightly boiling. I usually make sure the stock has all the mushrooms or saute some on the side and add to stock before thickening. Mix 1 T cornstarch with a bit of cold water to form a runny paste. Add this mixure to the boiling stock while stirring constantly. It will thicken quickly, then remove from heat. Season with salt and pepper to taste. Perfect with garlic mashed potatoes.<br />
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<br />KellyDawnhttp://www.blogger.com/profile/11401712645412263628noreply@blogger.com0