tag:blogger.com,1999:blog-83561977468512615452024-02-18T18:40:30.057-08:00A Visual FeastHeather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.comBlogger170125tag:blogger.com,1999:blog-8356197746851261545.post-75303012154112960312012-05-24T19:39:00.000-07:002012-05-24T19:39:24.993-07:00flexible bread<div class="separator" style="clear: both; text-align: left;">
I love bread. I love those baskets of bread brought to the table at a restaurant. I especially like it when there is a variety of bread within one basket. Oh the choices! And then there's that fun bread you can get at a bakery. It has oats on the crust and each slice is cut thick and when you take a bite of that bread, it's so soft and sweet. I love rolls too. Specifically rolls that come hot, making the little packets of butter in the basket melt just enough so you can spread it smoothly on your dinner roll. Heather and I have a bread problem. It's something we have a hard time controlling. Bread goes well with just about anything. Well, depending on the flavor and texture...etc. It definitely has more flexibility than say, biscotti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtuToYQaewFcNMKoju8d5U8EuB7Mk9ZEwn8d6IE-GJL7wmS3BCyEYB4aj3Ni1IIjBvgi2PKoatV0i3EvSlT9YiLev0j-x43jXiRI06BENr8hf6dpNZQxKHSa4p_Pu22BZ6yKRbzSVZjI/s1600/bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtuToYQaewFcNMKoju8d5U8EuB7Mk9ZEwn8d6IE-GJL7wmS3BCyEYB4aj3Ni1IIjBvgi2PKoatV0i3EvSlT9YiLev0j-x43jXiRI06BENr8hf6dpNZQxKHSa4p_Pu22BZ6yKRbzSVZjI/s1600/bread1.jpg" /></a></div>
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The above picture may resemble biscotti, but I can assure you that it is not. I just cut it to look that way. Biscotti has never been exciting to me, mostly because all the biscotti I have ever tried has tasted like almond extract. It gives me chills just thinking about it. As you can tell, I'm not an almond fan. You know those Italian cookies that look so yummy and beautiful? I wish I liked them. I really do. They look so delicious! Sadly, I just can't stomach them. I've tried. I have at times forced myself to eat almond flavored things, just in the hopes that my taste buds changed. I regret to inform you that they have not changed. Not when it comes to almond extract. Sorry, I'm running off on a subject that has nothing to do with what we made this week! We attempted bread. Yes, bread! And this bread tasted like wheat and honey. Plus, it was soft, unlike biscotti. Yes, I know biscotti is usually for dunking in coffee or having with tea. The bread we made isn't for that purpose. I don't think it would taste quite right dipped in a coffee, but it's for just about anything else you can think of. I brought some to work and had it along side my salad. It's also an awesome little treat to have with soup or chili. I have yet to actually try making a sandwich out of it, only because it's very thick and heavy...but, why not try it? I shall attempt that tomorrow! Talk about a bread having more than one purpose. </div>
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If I were this bread, I would feel extremely important and versatile.....</div>
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"Hello, my name is Honey W. Bread. I'm a flexible bread. By flexible, I mean versatile. Take me anywhere, dip me in just about anything, or spread some lovin' on me in the form of butter or whatever suits your fancy. The choices are endless. I'm not picky and you shouldn't be either. I'm a sweet loaf of wheat goodness. Thanks for cooking me up. I'm glad to be a part of your meal today!" -HWB</div>
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<br /></div>Mandihttp://www.blogger.com/profile/14464278267599010960noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-412230082605809442012-05-24T10:24:00.000-07:002012-05-24T10:24:00.955-07:00the bread experiment, part 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-X0bXwThGMHiUdOFQN2vc9vbr6ms7szt_zUnkdIm01kfip6DGUcS5yojkhOrRSwmhFXIGDcPGon88F8EqzRjbh2sYmpocb4o3IJt9p-joUtt1kjSiqHKl1bpo7YQo7qrTkCdVq2paeuFo/s1600/BreadMaking1WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-X0bXwThGMHiUdOFQN2vc9vbr6ms7szt_zUnkdIm01kfip6DGUcS5yojkhOrRSwmhFXIGDcPGon88F8EqzRjbh2sYmpocb4o3IJt9p-joUtt1kjSiqHKl1bpo7YQo7qrTkCdVq2paeuFo/s1600/BreadMaking1WEB.jpg" /></a></div>
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You may recall that <a href="http://visualfeastblog.blogspot.com/2011/02/i-hate-dough.html"><span style="color: blue;">I hate dough</span></a>. Or, more accurately, I am intimidated by the yeasty, stretchy, has-a-mind-of-its-own substance. But, I decided that the day has come for me to overcome this fear. Dough and bread and yeast are far too wonderful of things to avoid for my entire kitchen career. Thus, the adventure begins.</div>
<br />To get our toes wet without completely scaring ourselves off, we decided to start slow and simple...with a nice yeast-free bread. My good friend, Mercedes, had made this particular recipe for Dan and me over a year ago, and I remembered how delicious it was. But, more than anything, I also remembered how blissfully simple it seemed, without the pesky requirement of yeast. Once I got my hands on the recipe (which Mercedes was kind enough to share), the bread-making experiment was underway!<br />
<br />Now, for starters, let me state that this bread recipe is one that I was able to make with a 22-month-old underfoot. If you're a parent or have ever spent time with a toddler, you know that this speaks volumes. I am not under the delusion that I'll be able to attempt the same thing with next week's yeast bread recipe. But, I really like knowing that I can create a healthy, delicious bread in a minimal amount of time <em>and</em> with my little guy present. Two <em>major</em> pluses. <br />
<br />This bread is a really lovely addition to a dinner, especially served alongside a soup or a salad. The consistency, of course, is not light as a yeasty wheat bread would be, but rather more along the lines of a moist, slightly dense cornbread. The flavor is fresh and delicious, with the sweetness of the honey blending perfectly with the wheat flour (I used white whole wheat flour, which was wonderful!) If you want to try bread-making but have been as intimidated by the whole process as I've been, this is the place to start. I'm sure you'll enjoy both the satisfaction and the taste of your accomplishment!<br />
<br />The only slightly strange thing about this recipe is that, if you are following the directions, your bread turns out pretty large and flat. The slices resemble biscotti, which isn't a bad thing per se. It just doesn't look like your typical loaf. It tasted so yummy that I barely cared about the appearance. Still, I plan on experimenting a little next time, bulking up the loaf and seeing if it still bakes all the way through.<br />
<br />And with that, you have it! Part one of this bread-making adventure was a success! Let's hope I've built up enough confidence to take on the yeast!Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-20928234168591494042012-05-24T10:23:00.000-07:002012-05-24T10:23:18.376-07:00The Recipe: Honey Wheat BreadLord's Chapel Communion Bread (Honey-Wheat Bread)<br />
from "Jan Karon's Mitford Cookbook & Kitchen Reader"<br />
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1/2 cup vegetable oil, more for greasing the pan<br />
4 cups whole wheat flour<br />
4 teaspoons baking powder<br />
2 teaspoons salt<br />
1/2 cup honey<br />
1 cup milk<br />
3/4 cup water<br />
<br />Lightly coat a baking sheet with vegetable oil and set aside. Preheat the oven to 400 degrees. Sift the flour, baking powder, and salt into a large bowl. Place the honey, milk, water, and oil in a small saucepan over low heat and simmer until the ingredients are combined.<br />
<br />Add the wet ingredients to the dry and mix well. Turn the dough out onto a lightly floured surface and gently knead a few times. Roll out the dough until it is about 1/2 inch thick and shape it into a round.<br />
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Cut a cross into the surface of the dough with the blade of a sharp knife. Place the bread on the baking sheet and bake for 20 to 25 minutes. Place on a cooling rack to cool completely.<br />
<br />Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-35464220886755213862012-05-22T18:07:00.001-07:002012-05-22T18:07:10.651-07:00two goes a long way<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jn8-qzAkqfxSmm0JYDhyphenhyphensFKXLCilHuFCZ5exqaj6DE6P5wR_PLJDDDU6wJrR3qwaFS-5Wm8o44If0BUhK-G0Ez5AwDJRDtbjcSUIBN2VDUlVUk9Or8vgGLkx4TyKlCv-3vX3FZmnkAE/s1600/hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jn8-qzAkqfxSmm0JYDhyphenhyphensFKXLCilHuFCZ5exqaj6DE6P5wR_PLJDDDU6wJrR3qwaFS-5Wm8o44If0BUhK-G0Ez5AwDJRDtbjcSUIBN2VDUlVUk9Or8vgGLkx4TyKlCv-3vX3FZmnkAE/s1600/hummus.jpg" /></a></div>
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From the look of this fancy hummus, you wouldn't think that it was spicy. However, it did have a little bite to it and I didn't even put in the three chilies that it called for. That's right, three hot chili peppers in adobo! Two went along way and the hummus still had a zing of spice. It was a big hit at a recent game night I had at my house. Boy did it get eaten quickly!! Hooray for new hummus recipes! I'm definitely a fan of this one!Mandihttp://www.blogger.com/profile/14464278267599010960noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-8262157572153587682012-05-18T20:02:00.002-07:002012-05-18T20:03:12.752-07:00hot stuff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguSY0nEAfC6uXhQxGBTTS_oyUDxKTwKVVFcTV_ouMXHjvq6I3gcIfDnGqRGRm9zj98wfCHpd9ry4SxFaVnbQA6OlVDkSKF6R8rWWeDfuHgV-pwJhFKt5u11AFSZodWyoAzw6xLPX4vG5e/s1600/chipotleWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguSY0nEAfC6uXhQxGBTTS_oyUDxKTwKVVFcTV_ouMXHjvq6I3gcIfDnGqRGRm9zj98wfCHpd9ry4SxFaVnbQA6OlVDkSKF6R8rWWeDfuHgV-pwJhFKt5u11AFSZodWyoAzw6xLPX4vG5e/s1600/chipotleWEB.jpg" /></a></div>
All I can say is that this is the hottest hummus I have ever tasted. For my spice-loving husband, that's a great thing. For me, a spice-lover (but not an extreme-spice-lover), it was an <em>okay</em> thing. In all honesty, I'd probably love this concoction if it had been made with <em>one</em> chili pepper. Three was pushing it. Dan's eaten the majority of the hummus thus far, which is fine by me. I figure that it makes up for the <a href="http://visualfeastblog.blogspot.com/search/label/Mexican%20Pasta">spaghetti creations</a> I've fed him recently. <br />
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In any case, I don't really have much to say other than...this is HOT STUFF. If you like heat and a touch of smokiness, you'll probably adore this! If you like a little heat and a touch of smokiness, try the recipe but cut back to one single chili pepper (and add more from there after tasting). I plan to give it another go, next time with the scale-back plan in place. Dan may long for more spice, but I'm pretty sure that my own tastebuds will be forever grateful!Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-40807493007531462592012-05-17T19:21:00.003-07:002012-05-18T20:03:40.581-07:00The Recipe: Chipotle Hummusadapted from <a href="http://www.coconutandlime.com/2009/03/chipotle-hummus.html"><span style="background-color: white; color: blue;">Coconut & Lime</span></a><br />
<br />20 oz canned chickpeas<br />
3 chipotle chiles in adobo (with
at least 1 teaspoon of a adobo)<br />
juice of 1/2 lemon<br />
3 tablespoons
tahini<br />
3 tablespoons olive oil<br />
1/2 teaspoon smoked paprika<br />
1/4 teaspoon
cumin<br />
1/4 teaspoon garlic powder<br />
Salt to
taste<br />
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Drain chickpeas, reserving liquid. Place chickpeas,
tahini, chiles, garlic powder, cumin, olive oil, lemon juice, and salt
into a food processor. Blend on high until smooth, adding a few
tablespoons of the reserved chickpea liquid to achieve a smooth texture. Sample and add
more garlic, chiles, lemon or salt according to taste. Refrigerate overnight for
best flavor.Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-66388906339473975312012-05-08T19:13:00.000-07:002012-05-08T19:14:07.871-07:00sauce it up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaadsuF0QP8amXHFHg08x63aVYv0ogwa3gIXgyxJGL-dvofxXA7ijEgLIpUEoKxYgsDzQiZORUtD9eGo4N6AloZy-6556U4gJ60S3SZW_NDU-SbDHTCivgz6FeI6dB6THVMWMNZooxLHw/s1600/enchilada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaadsuF0QP8amXHFHg08x63aVYv0ogwa3gIXgyxJGL-dvofxXA7ijEgLIpUEoKxYgsDzQiZORUtD9eGo4N6AloZy-6556U4gJ60S3SZW_NDU-SbDHTCivgz6FeI6dB6THVMWMNZooxLHw/s1600/enchilada.jpg" /></a></div>
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I'm Swedish and German. However, my taste buds would beg to differ. I like such a variety of foods that you might say I'm closer to Japanese, Mexican, or Indian! Ok ok, not really. But, when it comes down to it, I crave flavor and if a meal doesn't have it, then my taste buds are most definitely bummed out. Mexican food has a lot of flavor and a lot of spice. This enchilada sauce has that spice and it made my enchilada so full of flavor that I wanted a second helping despite being extremely stuffed! Make your own enchilada, put something exciting inside and then SAUCE. IT. UP. Happy Cinco de Mayo<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;">!</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #444444; font-size: x-small;"> </span></span></span>Mandihttp://www.blogger.com/profile/14464278267599010960noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-32697162188811810222012-05-05T18:14:00.001-07:002012-05-05T18:15:27.446-07:00a sauce for cinco de mayo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPsbA08Toe7FEZQazM01m0fJ47S_ANiQHAmWdfMdUktaScHAbTR3G3Yf3ZICIWhnYJIRZzMycJrB7AfO6Y1w4es2tH_YXXwGO2gwqFWJXXhyG2MzMur6IQlsa4N-0QI0Rf8_Pb_GOIOIo/s1600/OleWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPsbA08Toe7FEZQazM01m0fJ47S_ANiQHAmWdfMdUktaScHAbTR3G3Yf3ZICIWhnYJIRZzMycJrB7AfO6Y1w4es2tH_YXXwGO2gwqFWJXXhyG2MzMur6IQlsa4N-0QI0Rf8_Pb_GOIOIo/s1600/OleWEB.jpg" /></a><br />
Happy Cinco de Mayo, a day that gives us an excuse to eat Mexican food to our heart's content! (Did we really need an excuse for that? Well, we don't in our household.) But, nonetheless, Mandi and I chose this week's recipe mostly for its Mexican-y flair, but also for its simplicity and flexibility. Whip up this easy and tasty sauce and you can wrap just about anything in a tortilla and turn it into an enchilada. <br />
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I wish I had some witty story or engaging thoughts to accompany this recipe, but the truth is that it's been a <em>very long</em> Cinco de Mayo (filled, oddly enough, with very little, if any, Mexican-ness). So, this mama and enchilada-maker has little energy left for wit. Hopefully the fact that you are obtaining such a versatile recipe will more than make up for it. As for me, I'm off to dream of tacos and hat dances and other Cinco-de-Mayo-appropriate dreams.Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-82367529965944289992012-05-05T17:29:00.000-07:002012-05-05T17:29:57.164-07:00The Recipe: Red Enchilada Saucefrom <a href="http://www.onelovelylife.com/?p=1980"><span style="color: blue;">One Lovely Life</span></a><br />
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2 Tbsp olive oil <br />
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2 Tbsp flour </div>
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1 Tbsp chili powder </div>
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1/2-1 canned chipotle chili (packed in adobo), rinsed and minced </div>
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1/2tsp cumin </div>
<div class="ingredient">
1/4tsp garlic powder </div>
<div class="ingredient">
1/4tsp onion powder </div>
<div class="ingredient">
1 tsp salt </div>
<div class="ingredient">
1 (8oz) can tomato sauce </div>
<div class="ingredient">
2 cups water </div>
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Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. </div>
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Add remaining ingredients and stir to combine. </div>
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Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes. </div>
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Makes about 2 1/2 cups sauce.</div>Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-3505801026073661722012-05-03T19:47:00.000-07:002012-05-03T20:12:37.522-07:00summer days<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH18Vs9SMXyjjGs85djhEuPreMKW1F15HI1XuwILn4HwfAChUQyixrZGGZdVhiWAknelpCy5iaKL2-d5Z72CchfaM00R7b3TKfDiXaBWBXcAenzD2nHrP2p17Fq04d1CHpoAHSUXYPmK8/s1600/mocha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH18Vs9SMXyjjGs85djhEuPreMKW1F15HI1XuwILn4HwfAChUQyixrZGGZdVhiWAknelpCy5iaKL2-d5Z72CchfaM00R7b3TKfDiXaBWBXcAenzD2nHrP2p17Fq04d1CHpoAHSUXYPmK8/s1600/mocha.jpg" /></a></div>
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When I was a little kid, I remember loving the orange juice pops that my mom would make us. There was something soothing, summery, and lip-smacking good about a juice pop. There are certain foods that send me back to those carefree childhood days. Juice pops, bubble tape, ants on a log, anything made into a smiley face on my dinner plate. Those were the days...food was fun! I know it's not quite summer yet, but the thought of making a homemade popsicle was a great way to think back to being a kid on a hot summer day. I thought it'd be fun to each make a different flavor. Being a coffee lover, I was drawn to the mocha pops. Of course the fruity ones appeal to me too, but I knew that Heather wouldn't go for the mocha, so I knew that was for me. Popsicles don't just have to be made out of juice. Why not coffee and cocoa powder and sweetened condensed milk! Make it sugary and sweet! Make it MOCHA!Mandihttp://www.blogger.com/profile/14464278267599010960noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-65540338964433386062012-05-03T09:23:00.000-07:002012-05-08T18:39:50.038-07:00The Recipe: Mocha PopsiclesMocha Popsicles<br />
<br />
Vanilla ‘Whip’ Tip<br />
1/3 cup whole milk<br />
1 tablespoon sweetened condensed milk<br />
1/4 teaspoon vanilla extract<br />
<br />
Mocha Popsicle<br />
1 3/4 cups strongly brewed coffee<br />
1/3 cup sweetened condensed milk<br />
1 teaspoon unsweetened cocoa powder<br />
<br />
Pour about 1 tablespoon of the white tip mixture into each popsicle mold and freeze until solid.<br />
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When mixing the mocha ingredients, taste test it and adjust for sweetness or chocolate flavor. Add mocha mixture to the molds, filling to 1/2″ from the top or according to your popsicle mold directions. Freeze until solid. Makes 6 popsicles.Mandihttp://www.blogger.com/profile/14464278267599010960noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-991513595102921722012-04-29T20:16:00.000-07:002012-04-29T20:17:27.861-07:00for the love of popsicles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2AoqGcx4R2kt4w9HXlWqU-nldnR0wmlED1vXjX3tjsF0TM9Ty2f4yhqdR3x_E7J__VPaVAUW_PW2VVwu791x1EH951VT20U4wOomInrsfm6wAtikfeihN29XvZor96ot7TwguestsCw8/s1600/photos-261aWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2AoqGcx4R2kt4w9HXlWqU-nldnR0wmlED1vXjX3tjsF0TM9Ty2f4yhqdR3x_E7J__VPaVAUW_PW2VVwu791x1EH951VT20U4wOomInrsfm6wAtikfeihN29XvZor96ot7TwguestsCw8/s1600/photos-261aWEB.jpg" /></a></div>
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<u>Last week's mission:</u> Popsicles (in an effort to beckon Spring to return to us)</div>
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<u>The twist:</u> Mandi and I decided to veer from the norm and tackle two different popsicle recipes. Mandi on mocha. Heather on fruit. (If you know us, you know this suits us to a tee.)</div>
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<u>The bonus:</u> You, dear readers, get two recipes for the price of one.</div>
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<u>The verdict:</u> I took on Raspberry Yogurt Popsicles after finding a recipe that got excellent reviews. If the photo above is any indication of the general consensus in this household, then you're bound to know that we adored them. Our little guy was most certainly in love. These pops beat any store-bought version. They are satisfying, refreshing, fresh-tasting, easy-to-make, tangy, and messy (but that's half the fun of a popsicle, right?) I foresee a summer full of these popsicles and others like them. In the meantime, we'll keep trying to lure the warm weather back with these icy treats.</div>Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com3tag:blogger.com,1999:blog-8356197746851261545.post-29624595261013866312012-04-28T18:51:00.002-07:002012-05-01T12:30:57.708-07:00The Recipe: Raspberry Yogurt Popsicles<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Adapted from <em>The Perfect Scoop</em>, by David Lebovitz</div>
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(found on <a href="http://orangette.blogspot.com/2010/07/for-popsicle.html"><span style="color: blue;">orangette.blogspot.com</span></a>)</div>
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2 cups plain whole-milk yogurt (recommended over low-fat or non-fat yogurt)</div>
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2 cups fresh or frozen raspberries</div>
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¾ cup sugar</div>
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1 tsp. lemon juice</div>
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Combine all ingredients in the jar of a blender, and process until smooth. Set a strainer over a bowl (or other vessel) with a pour spout. Press the mixture through the strainer to remove seeds. Divide mixture among popsicle molds of your choosing. Freeze for 20 to 30 minutes, or until the mixture begins to set; then insert popsicle sticks. Freeze until very hard.</div>
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To serve, briefly run the sides of the mold under tepid water to loosen the popsicle, and gently twist or wiggle the popsicle stick as you lift.</div>
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Yield: depends on your molds</div>Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-26728795197827289692012-04-25T17:38:00.000-07:002012-04-25T17:38:46.113-07:00mystery muffin"Hmm...they sound odd, but I'm up for giving them a try!" That was my response to Heather after she emailed me her idea for our recipe this week. What I really wanted to say was, "Wait a minute. We're putting <i style="font-weight: bold;">what </i>in the muffins? Feta cheese and red peppers? And and...spinach?" Only, Heather would suggest such an odd combination and then surprise me when it actually tastes good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNXO__ZF7WZ-j7HGSKClF3km1xAtlZneIKyPouzAw2iGQolEvuS6nBiTRD4rKRHGZM3wyIzkReM47tguLR2HGl3PVFzHVr1HgT8xMvOA_TjSnh8ua1wfV8eAhYwBNqcPQMN03R_MkPvU/s1600/veggimuffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNXO__ZF7WZ-j7HGSKClF3km1xAtlZneIKyPouzAw2iGQolEvuS6nBiTRD4rKRHGZM3wyIzkReM47tguLR2HGl3PVFzHVr1HgT8xMvOA_TjSnh8ua1wfV8eAhYwBNqcPQMN03R_MkPvU/s1600/veggimuffin.jpg" /></a></div>
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I realize that I have a hard time actually making a complete meal sometimes. You see, I made these muffins having no idea what I would eat them with. Heather had suggested a soup of some sort, but I didn't get myself together enough to have all the ingredients for that. I had all I could do to concentrate on making these mysterious vegetable muffins, let alone make a soup too! Surprisingly though, this muffin isn't bad just eaten alone as a little snack. It's definitely savory and very unique. It's one odd muffin that makes it onto my list of successes! As you can guess, I have a load of muffins leftover and I'm not sure what to do with them! Curious to taste one? Stop over. I have a basket full of <b><i>what</i></b>? That's right, mysterious vegetable muffins!<br />
<br />Mandihttp://www.blogger.com/profile/14464278267599010960noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-45417787543200852142012-04-25T15:29:00.000-07:002012-04-25T15:30:02.860-07:00meet a new kind of muffin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Kd-eSOIJ-k_LZXZQmrECtcs-_rkWF1Pjk5zmCKAAtuN8aihFX_ZujQ7DbTHCd0uMpxKm6Q4lhA-X6AatsgtFK9hurXTUsh0J1IhaMwnKebEZdDkJWHKlah6lB-mnYIOw6oXbJb_AMtYE/s1600/SavoryMuffinWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Kd-eSOIJ-k_LZXZQmrECtcs-_rkWF1Pjk5zmCKAAtuN8aihFX_ZujQ7DbTHCd0uMpxKm6Q4lhA-X6AatsgtFK9hurXTUsh0J1IhaMwnKebEZdDkJWHKlah6lB-mnYIOw6oXbJb_AMtYE/s1600/SavoryMuffinWEB.jpg" /></a>The other night I was planning dinner and decided on a quick soup. But, in my mind, soup isn't quite complete without bread, so I added, "hearty bread" to the grocery list as well. Mid-shopping-excursion, I decided, "I can <em>make</em> something instead of buying something. Maybe a savory muffin of some sort." And, with that spontaneous decision, I crossed "hearty bread" off my tattered list and begin cooking up an ideal muffin in my head....multiple kinds of flour, some cornmeal, nice and moist texture, a crispy top. When I got home, I knew that a recipe of some sort was needed to back up the vision I'd concocted. So, I did a quick search of allrecipes.com and found a simple, no-frills recipe for a <a href="http://allrecipes.com/recipe/peppery-cheddar-muffins/detail.aspx?event8=1&prop24=SR_Title&e11=peppery%20cheddar&e8=Quick%20Search&event10=1&e7=Home%20Page"><span style="color: blue;">Peppery-Cheddar Muffin</span></a> that suited us and our soup dinner just fine. I made a few substitutions to attempt to align the muffins with my mental creations, but generally stuck with the original recipe.<br />
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Most importantly, a quest for delightful savory muffins was born that day. I've long been a lover of the sweeter types of muffins: pumpkin muffins, berry muffins, lemon-poppy seed muffins, even bran muffins. But, I never thought to dabble in muffins any more savory than a corn muffin. Now, my newfound mission has been leading me to all sorts of interesting creations, most excitingly a recipe that my sister immediately dubbed "odd": Spinach, Feta, & Roasted Pepper Muffins. Turns out that you can't judge a recipe by its ingredient list. These muffins are fabulous, unique without being over-the-top weird, and a perfect companion to a bowl of potato soup. Trust me. We've been eating (and <em>loving</em>) this combo for the past two days.<br />
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Just set aside your preconceived notions of what a muffin is, and say hello to this little fella. You'll be glad you did.Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com2tag:blogger.com,1999:blog-8356197746851261545.post-39363866169642195692012-04-25T12:54:00.000-07:002012-04-25T12:54:41.104-07:00The Recipe: Spinach, Feta, Roasted Pepper Muffins<span style="mso-bidi-font-weight: bold;">from <a href="http://firstlookthencook.com/2010/11/17/savory-spinach-feta-and-roasted-pepper-muffins/"><span style="color: blue;">First Look, Then Cook</span></a></span><br />
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Nonstick vegetable oil spray<br />
2 3/4 cups all-purpose flour<br />
1/4 cup sugar<br />
2 teaspoons baking powder<br />
1 teaspoon paprika<br />
3/4 teaspoon salt<br />
3/4 cup whole milk<br />
1/2 cup vegetable oil<br />
2 large eggs<br />
1 cup thinly sliced spinach leaves<br />
3/4 cup crumbled feta cheese<br />
1/2 cup chopped drained mild Peppadew peppers or roasted red peppers from a jar<br />
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Preheat oven to 375°F. Spray 12 standard (1/3-cup) muffin cups or 6 large (3/4-cup) muffin cups with nonstick spray. Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil,<br />
and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly. Divide batter among prepared muffin cups (cups will be filled to top).<br />
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Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins and 33 to 35 minutes for large muffins. Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.<br />
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Makes 12 muffins<br />
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<br /></div>Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-6727043008551252272012-04-20T07:26:00.000-07:002012-04-22T11:57:30.314-07:00winning spaghetti sticks<br />
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One two, buckle my shoe....three four, shut the door....<br />
five six, pick up spaghetti sticks?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6nSq1v_2fsK9uzUjKg7gnFV6rYeMyNndhd9Yzcrf7CHaZnbTjeNG-pBLtENqcgDHbv5QYjQdR6ExzEUMctia9CPZ7j8s8f5D5LNvkN77dZzPvoIVTwhQmL5_5ngYRo3raBjHK8DKaDQ/s1600/chipotle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6nSq1v_2fsK9uzUjKg7gnFV6rYeMyNndhd9Yzcrf7CHaZnbTjeNG-pBLtENqcgDHbv5QYjQdR6ExzEUMctia9CPZ7j8s8f5D5LNvkN77dZzPvoIVTwhQmL5_5ngYRo3raBjHK8DKaDQ/s1600/chipotle.jpg" /></a></div>
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Heather and I try to spend Sunday nights together, for sister time. We don't usually cook our blog recipes together on this night, but this weekend we changed things up a bit. "Ok, this seriously is the weirdest thing ever," I said to Heather. I just couldn't believe the way we had to cook the pasta. Break it up in pieces, and just throw the raw, uncooked pasta in a pot with just garlic and oil. The pasta was supposed to get brown, which it did, but it looked more like it was just burning. "This can't be right," I thought to myself. Meanwhile, Heather had a wooden spoon and attempted to poke at the spaghetti to break it up in smaller pieces. "Hmm...I think we should have used a bigger pot," she said. We literally then had sticks of uncooked, brown spaghetti flying onto the stove, under the burner, and on the floor! I don't think Heather usually has too many disastrous things occur when she's making recipes on her own. Put me in her kitchen and, well, something is bound to happen. Despite having to pick up some sticks of pasta, we continued to cook the meal as the recipe directed and it turned out just the way it should. Spicy, chipotle flavored, cooked pasta, loaded with cheesy goodness! This is a winner!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgxFHWaxSHlelYv-f7JcjQvBJKfRDqrJQmqPK427wrFSBrbSICxv43ui-gTt0eFtgPLRWolezeNuga2PksMbVqN-fJYj-4_luGZyNK78mZYcbwjZO70aV5FcBPoAy0GBCJX1FkoVzcu0/s1600/IMG_3465WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgxFHWaxSHlelYv-f7JcjQvBJKfRDqrJQmqPK427wrFSBrbSICxv43ui-gTt0eFtgPLRWolezeNuga2PksMbVqN-fJYj-4_luGZyNK78mZYcbwjZO70aV5FcBPoAy0GBCJX1FkoVzcu0/s1600/IMG_3465WEB.jpg" /></a></div>
<br /></div>Mandihttp://www.blogger.com/profile/14464278267599010960noreply@blogger.com2tag:blogger.com,1999:blog-8356197746851261545.post-2297494440185681592012-04-16T20:33:00.002-07:002012-04-16T20:33:36.075-07:00spaghetti meets mexico<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Lc6PVRNqBYvEsSNT7WyYXROyGwlWUhrPamL-7ibx11vv0ApfnjNJJ3YZ9I9DiAbYfBNnnxdAzgWTXT6G3dzONaB4tmK6_bTt2JraqoyTyJkmXGiuxKeGsQZKk2BdEXCsJvnwcqrpU9Ks/s1600/MexicanPatternsWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Lc6PVRNqBYvEsSNT7WyYXROyGwlWUhrPamL-7ibx11vv0ApfnjNJJ3YZ9I9DiAbYfBNnnxdAzgWTXT6G3dzONaB4tmK6_bTt2JraqoyTyJkmXGiuxKeGsQZKk2BdEXCsJvnwcqrpU9Ks/s1600/MexicanPatternsWEB.jpg" /></a><br />
I've mentioned before that my husband, Dan, holds no strong affection for spaghetti. Despite being "a good Italian boy," a love of pasta (especially any pasta shape that is long and skinny in shape) was not passed down in his Italian genes. In fact, quite the opposite is true. I think he more likely could have inherited a <em>dislike</em> for spaghetti from his own 100%-Italian grandfather. Papa Dominic wasn't a fan of stringy pastas either, and the trend seems to be continuing with the next generation as well. Our 21-month-old will gobble penne and rotini and bow-ties but would not touch the spaghetti I placed before him this evening. I should have guessed this would be the case. Like Great-Papa like Papa like son.<br />
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Despite this spaghetti standoff in our household (I am the lone spaghetti lover), I think I've discovered a way to make the skinny strands a bit more palatable to my husband and <em>absolutely delicious</em> to me: merge the flavors of Mexico with the classic Italian food. Spiciness is almost always a way to intrigue Dan, so I thought I had a good chance with this chipotle-infused meal. Turns out I was right. While he didn't claim it to be an all-time favorite, it sure went over a lot better than any other spaghetti concoction I've attempted. The flavor was certainly a winner, which I deem the most important part anyway. <br />
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I found this recipe in a random library book called <em>$3 Meals</em>. Turns out that the title actually means $3/serving rather than $3/recipe. Seems like false advertising if you ask me, but, regardless, this recipe is a gem. Even if our little guy refused to eat it, I still count this dish a success. One out of two converts to spaghetti-eating is a miraculously happy ratio for this mama.Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com3tag:blogger.com,1999:blog-8356197746851261545.post-7448850341140193382012-04-15T21:20:00.000-07:002012-04-15T21:20:18.691-07:00The Recipe: Mexican Pasta in Chipotle Saucefrom <em>$3 Meals</em> by Ellen Brown<br />
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1/4 cup olive oil<br />
4 garlic cloves, peeled and minced (or pressed through a garlic press)<br />
1 pound angel hair pasta, broken into 2-inch lengths<br />
1 tablespoon smoked Spanish paprika<br />
1 tablespoon dried oregano<br />
1 teaspoon ground cumin<br />
1 14.5-ounce can diced tomatoes<br />
1 8-ounce can tomato sauce<br />
2 canned chipotle chilies in adobo sauce, drained and finely chopped<br />
2 cups vegetable broth<br />
1/2 cup sliced pimiento-stuffed green olives<br />
1 1/2 cups grated Monterey Jack cheese<br />
Salt and freshly ground pepper to taste<br />
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Heat oil in a <em>large</em> covered skillet (or pot) over medium-high heat. Add the garlic and cook, stirring frequently, 1-2 minutes (being careful not to let it burn). Add pasta, paprika, oregano, and cumin. Cook, stirring constantly, for 2 minutes, or until pasta is lightly browned.<br />
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Add tomatoes, tomato sauce, chipotle chilies, broth, and olives to the pan; bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer mixture, covered, for 8-10 minutes, or until pasta is soft and liquid has almost evaporated. Stir in cheese, season to taste with salt and pepper (if desired), and serve immediately.<br />
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Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350 degree oven for 20-25 minutes, or until hot.<br />
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Serves: 6-8<br />
<br />Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-21723455370676670392012-04-07T19:46:00.002-07:002012-04-07T19:47:18.074-07:00a puff-pastry-loving robot<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSzPjsIE3XXULi9_0MdvFEL1YtjXOyLO8MS72oUXbgA5It77pqCUt-KsMbqsaeNe5cvkfY8E4jUA5Ic6mCaKx6bBBDHj0NC1TCBzdWEgvGxEakX52kWmq7nz6pjBzPYURD6_U5kFj_XJm/s1600/PuffPastryRobotWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSzPjsIE3XXULi9_0MdvFEL1YtjXOyLO8MS72oUXbgA5It77pqCUt-KsMbqsaeNe5cvkfY8E4jUA5Ic6mCaKx6bBBDHj0NC1TCBzdWEgvGxEakX52kWmq7nz6pjBzPYURD6_U5kFj_XJm/s1600/PuffPastryRobotWEB.jpg" /></a>So, what does a robot have to do with savory, little puff pastries? Well, nothing, really. Nothing except the simple fact that I've had one thing on my mind these days: the mad rush to finish artwork for an upcoming show. And much of this recent flurry of art-making has revolved around robots. So, rather than whip up a more relevant illustration for this post, I decided to take the easy road and turn "Clark the Robot" into "Clark, the Puff-Pastry-Loving Robot." I don't think he'll mind. And, I don't think you'll mind either, since he's much more fun to look at than a rushed sketch of an avocado or a slab of puff pastry. <br />
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But, I think that Clark has the right idea anyway. Puff pastry is amazing stuff. A few months ago, a friend gave me a tip about the flaky, fabulous, frozen dough. She insisted that it was easy to work with, delicious, and produced incredible results. I remember asking her skeptically, "But is it like phyllo dough?" (which I'd given up on years ago). She promised it was much, much easier. So, eventually, I found this interesting-sounding recipe and got brave enough to give it a chance. <br />
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And, guess what? She was right. If you've never used puff pastry before, it <em>really is</em> easy. This recipe is probably a less traditional use of the pastry than some, but it is delightful in its unexpected-ness. Be sure to add a good amount of the tastiest salsa you can find (Trader Joe's has some great ones!), because the avocado and cream cheese are delightful in texture but subtle in flavor. They need the assertiveness of a good, strong salsa. <br />
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So, whether you try puff pastry with this recipe or with something altogether different, just be sure to <em>try it</em>. Could a charming, quirky, little robot named Clark really be wrong about this kind of thing?Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-79166088690691486092012-04-07T18:57:00.000-07:002012-04-07T18:58:22.849-07:00The Recipe: Avocado, Cream Cheese, Salsa Puff Pastriesfrom <a href="http://www.loveveggiesandyoga.com/2012/01/avocado-cream-cheese-and-salsa-stuffed-puff-pastries.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LoveVeggiesAndYoga+%28Love+Veggies+and+Yoga%29"><span style="color: blue;">loveveggiesandyoga.com</span></a><br />
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1 large sheet puffed pastry, thawed <br />
1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)<br />
1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)<br />
1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square. Green salsa is especially yummy)<br />
salt and pepper, sprinkled to taste<br />
1 egg, beaten<br />
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Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.<br />
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Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible. With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares. From the one thinly rolled large sheet of frozen puffed pastry, we created 24 squares (but this number will vary depending on your puff pastry).<br />
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On half the squares (12 squares for us), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper. Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.<br />
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In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.<br />
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Remove from the oven and serve. Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving. Or, store extras in an airtight container on the countertop for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.<br />
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Makes approximately 9-12 puffs, depending on size of squares and how thin dough is rolled.</div>
</div>Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-697716874180132172012-04-01T16:44:00.000-07:002012-04-07T18:57:40.890-07:00disaster strikes?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yQVwza4jVa1-K54dQn90sYrEUHuEYq5i98DaoQM4f-RVN5D7xqqeYHqU_cgSRYoC3T3s_UONytqsTNVVoxcEHELqzOscDkht1bru1u20SJ2fAHbrpSHrI6-EAjWWklh7jt4l1ccj-5A/s1600/puffpastry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yQVwza4jVa1-K54dQn90sYrEUHuEYq5i98DaoQM4f-RVN5D7xqqeYHqU_cgSRYoC3T3s_UONytqsTNVVoxcEHELqzOscDkht1bru1u20SJ2fAHbrpSHrI6-EAjWWklh7jt4l1ccj-5A/s1600/puffpastry1.jpg" /></a></div>
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Disaster strikes, yet again. Well, that's what I thought when I first started making these puff pastries. I must describe to you the scenario in the kitchen at the time of attempting these little pastry creations. Please envision the following:</div>
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I had gotten home from work and planned on making the puff pastries for dinner. Yes, I know, they are more like appetizers, so why would I make them for dinner? Remember, it's me we're talking about. My adorable nephew was over and being entertained by grandma. Now, when I say entertained, I mean <em><strong>entertained</strong></em> by anything and everything. Today was rice day. Owen loves taking scoops of rice, making it rain and pour into his hand, onto the floor, down his shirt...you name it. This of course meant that everywhere I stepped, while trying to cook, was a step on top of rice, rice, and more rice. Being in the kitchen was also a distraction for Owen because he loves being involved in anything cooking related. So, there's me, walking through piles of rice. There's Owen, pulling on my pants saying, "Up, up?" There's a new recipe, which we all know stresses me out. There's pastry dough and salsa squirting out of every side. And there's a whole lot of flour all over the counter. </div>
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Now, after reading that, you would think that these pastries were a complete wreck. Well, to your surprise and mine, they were amazing! The dough puffed up exactly the way pastry puff should, the salsa and other ingredients inside, pretty much stayed inside, and they tasted delicious. Goes to show that a frustrating beginning doesn't always have to end with a frustrating ending. It was just the opposite in this case! Disaster didn't strike me this time!</div>
<br />Mandihttp://www.blogger.com/profile/14464278267599010960noreply@blogger.com2tag:blogger.com,1999:blog-8356197746851261545.post-29221572347518943262012-03-25T20:47:00.002-07:002012-03-25T20:47:54.641-07:00BONUS...<div class="separator" style="clear: both; text-align: center;">
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In lieu of our typical weekly format, we've got something a little different, a little Southern, and <em>a lot</em> special for you. Mandi turned 30 a few weeks ago, and this past Friday we celebrated with a party that was small in size but <em>big</em> in personality. 30th birthdays only come around once in a lifetime, so they are pretty worthy of a little extra hoopla (and worth casting aside typical blog schedules, <em>dontcha think</em>?)<br />
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Early on (months before her big day), Mandi made it clear that a surprise party <em>was not </em>to be part of this milestone birthday. The girl's a free spirit and the more laid-back of these two sisters, but she likes to be "in the know." So, she shared her preferences and then left the details in my (hopefully) capable hands. I got a good jump-start on things, which is more than I can say for some of my past party-planning. But, when you have a very active almost-2-year-old, working in advance goes from being a luxury to an absolute necessity. <br />
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One suggestion that Mandi made for her party (before releasing all control to "yours truly") was the idea of a post-dinner party at a local "BBQ and Blues" joint. The music and the atmosphere were her style, she assured me. Now, I'm not one to turn down a good suggestion, so I used that as the inspiration for the dinner portion of the evening. "Southern Charm" became the theme of the day, And, <em>I do declare</em>, it was a <em>right lovely</em> idea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIKXRB6JTLV6-pziaN6XLpgjJ_uNgQQBweGG9g3Usalow8GXYIoXFPVZssmPMFSPN-JT9uffeBuzjvrZx3zm_TShZ4gsRYB6z6wAn21UqMHalgPHXF8Nb2lMlhsnIvlO81-M4HTHtXkw-/s1600/Collage1WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIKXRB6JTLV6-pziaN6XLpgjJ_uNgQQBweGG9g3Usalow8GXYIoXFPVZssmPMFSPN-JT9uffeBuzjvrZx3zm_TShZ4gsRYB6z6wAn21UqMHalgPHXF8Nb2lMlhsnIvlO81-M4HTHtXkw-/s1600/Collage1WEB.jpg" /></a></div>
As I began my planning, I decided that this was going to be an attention-to-details sort of shindig. But, I also made up my mind that we wouldn't be going <em>hog wild</em>. We've all got budgets these days, have we not? So, the aim of the game became inexpensive, fabulous, and Southern. Brown paper lunch bags were transformed into festive, hanging flowers. Tree branches were cut into slices, embellished with charming Southern phrases, and made into magnets (every party needs favors!). Black and white bandannas took on a less traditional role as cloth napkins, and twine served as simple napkin rings.<br />
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Of course, every fabulous party needs fabulous food. And, wouldn't you expect a food-blogger to put extra emphasis on the dinner spread? <em>Of course</em>, you would. And, I won't disappoint. There was emphasis <em>indeed</em>. Pulled pork, macaroni & cheese, bacon-topped baked beans, tossed salad, homemade sweet tea. Even a few gems from this very blog, the <a href="http://www.visualfeastblog.blogspot.com/2012/02/recipe-corn-muffins.html">corn muffins</a> and last week's <a href="http://www.visualfeastblog.blogspot.com/2012/03/recipe-black-bean-corn-quinoa-salad.html">quinoa salad</a>, made an appearance. It was beautiful and, more importantly, <em>delicious</em>. <br />
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Earlier this month, I promised you that our weeks of missed recipes would eventually be made up to you. The time has come. Four new recipes, my friends. <em>Four. </em>I'd say we're plenty even. And you will too after you taste the macaroni and cheese. In fact, now <em>you</em> may owe <em>me</em>! (You'll find all 4 recipes stored neatly for you in the posts below.)<br />
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Just as a quick review of this quartet of recipes, let me give you a few brief thoughts. The pulled pork is just about as easy as it gets. I almost hesitated to post it here, because a seasoning packet mix doesn't really qualify as a recipe in my mind. But, it's just <em>so good. </em>And, every cook needs some "cheats" here and there. As long as you pick the quality ones, you can still consider yourself legit. If you feel really guilty, keep it as our little secret. I won't tell, and your guests will be none the wiser. The macaroni and cheese is <em>phenomenal</em>. Perfection in a casserole dish, I assure you. The baked beans are quite tasty, topped with thick-cut bacon, and perfect for a potluck, backyard BBQ, or (in our case) a Southern-themed birthday extravaganza. And, the sweet tea is an authentic Southern recipe direct from our friends' Tennessee kitchen. <br />
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Now that I've got your taste buds excited and your mind full of meal possibilities for the coming week, I'll leave you with some equally exciting visuals: a few extra photographs of our sweet, Southern-soiree. Mandi gets this week off in honor of her birthday. But, <em>I reckon</em>, there's enough Southern loveliness in this extra-long post to keep <em>y'all</em> perfectly content until next week's deliciousness rolls around. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmAhO2pvRbBB4QXVNZbNpv6PKE62GWqWqYPpJVWuZn11YyNX-fdPEUDi2tEn2uCAPlhGRWqb8_SJ2byxXHfh-yfsSr-psym-D_GBQx19jRUGKBzFaW9g7GuEWngNl6WhatFC5QFmsjeHoB/s1600/IMG_0540aWEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmAhO2pvRbBB4QXVNZbNpv6PKE62GWqWqYPpJVWuZn11YyNX-fdPEUDi2tEn2uCAPlhGRWqb8_SJ2byxXHfh-yfsSr-psym-D_GBQx19jRUGKBzFaW9g7GuEWngNl6WhatFC5QFmsjeHoB/s1600/IMG_0540aWEB.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeQW6PBhoOT0_MFQMAjd1qqY1wUKa7YXGBfgM7kgdSZ-PTFUnhfdY7k__qqY9PxSix1N0Xp3Ym5ZsaN7tuUmkWBcY3j5i5uDgW_u2_aRVZQE7aVghOyhULmT-PIJCXJXy_qrASfPNc8Vr/s1600/photos-029WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeQW6PBhoOT0_MFQMAjd1qqY1wUKa7YXGBfgM7kgdSZ-PTFUnhfdY7k__qqY9PxSix1N0Xp3Ym5ZsaN7tuUmkWBcY3j5i5uDgW_u2_aRVZQE7aVghOyhULmT-PIJCXJXy_qrASfPNc8Vr/s1600/photos-029WEB.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxt9CBXLLDm5oNmpi-WL9qteZeC9SpnK-cWTNlVcGamNAs3kYOPrgZCbMDfgaBVEJqPnwSBOyObV1JdL_eM-6D6XGcpOkXJ4a6-ncMeYOoCxAegNvoH2VY8jKK4oWfzA1at63bJXImNiT5/s1600/photos-059WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxt9CBXLLDm5oNmpi-WL9qteZeC9SpnK-cWTNlVcGamNAs3kYOPrgZCbMDfgaBVEJqPnwSBOyObV1JdL_eM-6D6XGcpOkXJ4a6-ncMeYOoCxAegNvoH2VY8jKK4oWfzA1at63bJXImNiT5/s1600/photos-059WEB.jpg" /></a><br />
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<u>Photos above: </u></div>
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(top) mason drinking jars with handmade "happy" flags on festive yellow straws</div>
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(middle) a guest book to be filled with 30th birthday wishes for Mandi</div>
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(bottom) a bucket of locally-made sodas with flavors such as pineapple, kiwi, peach, and strawberry</div>Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com1tag:blogger.com,1999:blog-8356197746851261545.post-2858683840012295402012-03-25T20:15:00.002-07:002012-03-25T20:15:24.430-07:00The Recipe: Macaroni and Cheeseadapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html"><span style="color: blue;">Ina Garten</span></a><br />
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Kosher salt </div>
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Vegetable oil </div>
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1 pound cavatappi </div>
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1 quart milk </div>
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8 tablespoons (1 stick) unsalted butter, divided </div>
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1/2 cup all-purpose flour </div>
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12 ounces extra-sharp Cheddar, grated (4 cups) </div>
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8 ounces Gruyere, grated (2 cups) </div>
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1/2 teaspoon freshly ground black pepper </div>
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1/8 teaspoon ground nutmeg (or less, to taste)</div>
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1 1/2 cups fresh wheat or white bread crumbs (5 slices, crusts removed)</div>
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Preheat the oven to 375 degrees F. </div>
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Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, approximately 8 minutes or until al dente. Drain well. </div>
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Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Cheddar, Gruyere, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. </div>
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Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.</div>Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0tag:blogger.com,1999:blog-8356197746851261545.post-45165454520480762822012-03-25T20:15:00.000-07:002012-03-25T20:15:03.637-07:00The Recipe: Sweet Teafrom the Grants (via the Torreses)<br />
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1 gallon water<br />
6 Lipton tea bags (regular size bags or large, family-size bags for nice, strong tea)<br />
1/2 - 1 cup sugar (I used 1 cup)<br />
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Bring 1 gallon of water to a furious boil. Remove from the heat.<br />
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Let the tea bags steep in the hot water for precisely 15 minutes. Remove the tea bags and mix 1/2 - 1 cup of sugar (add more to taste) into the hot tea. Stir until sugar is dissolved.<br />
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Refrigerate until cold. Serve over ice.Heather B. Warrinerhttp://www.blogger.com/profile/06578245654037407841noreply@blogger.com0