tag:blogger.com,1999:blog-48175824937521163272024-03-05T09:57:22.802-08:00two ladies & a ladlehealthy meals on a scale of 1-5 ladles.Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-4817582493752116327.post-30642519492444913642013-08-01T06:34:00.000-07:002013-08-01T07:26:24.438-07:00Alina's Rosemary Lemon Peel Quinoa Stuffed Chicken<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTMvQEMugdH0EsV0hWGN1_NGF9uoVVrJMCuAtY1gszu9vpKCrPEgnOLyxSpENLyfLrQ7MsKljd9lEJSIwPAcgpElOM9-nRXdlr8PpqVd_GFV6eiYZVlq469C1juHdcpdHbVbVSQuzA60/s1600/20130704-IMG_0725.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTMvQEMugdH0EsV0hWGN1_NGF9uoVVrJMCuAtY1gszu9vpKCrPEgnOLyxSpENLyfLrQ7MsKljd9lEJSIwPAcgpElOM9-nRXdlr8PpqVd_GFV6eiYZVlq469C1juHdcpdHbVbVSQuzA60/s320/20130704-IMG_0725.jpg" width="320" /></a>After a brief hiatus, I'm back with a <span style="font-size: large;">savory lemony dish</span>, and I'm hoping to begin posting at least monthly from here on out. </div>
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This recipe was the result of playing in the kitchen, and so it's fitting that it tastes so fun! I stuffed this quinoa in chicken breast, but you could easily stuff it in a variety of other bases, such as a bell pepper.</div>
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<em>Total time: 60 minutes. Serves 4.</em><br />
<strong>Ingredients:</strong><br />
1/2 cup quinoa<br />
1-2 carrots, finely chopped<br />
Several cloves of garlic, minced<br />
Salt and pepper, to taste<br />
Several sprigs of rosemary<br />
6-10 cherry tomatoes, <a href="http://www.livestrong.com/article/432903-how-to-skin-cherry-tomatoes/">blanched and skinned</a> <br />
Several tablespoons of EVOO<br />
1 ear of corn, shucked<br />
1 onion, finely chopped<br />
4 boneless skinless chicken breasts<br />
Zest from one lemon<br />
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Preheat the oven to 350 degrees. Create a foil packet with the chopped carrots, garlic, a sprig of rosemary, salt and pepper, and about a tablespoon of EVOO. Wrap it tightly like a tent, and put it in the oven to bake. The goal is to get nice, soft (but not mushy), perfectly cooked carrots for your quinoa. Set the timer for about 35 minutes. You'll test it in 35 minutes, but if it's not soft enough for your tastes yet, you can always add more time.<br />
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Start preparing the quinoa. If you've never cooked quinoa before, check out these quinoa cooking directions <a href="http://thehealthyeatingsite.com/how-to-cook-quinoa/">here</a>.<br />
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Next, begin grilling the corn. I grilled mine on my indoor grill pan, but you can do it on a real grill or even over the open flame of your stove top if your stove produces a flame. Once the corn is starting to color, slice off the kernels and throw them into time-out in a medium sized bowl. Blanch the tomatoes and add them to the bowl too. You can chop them more finely if you'd like. It's up to you.<br />
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Next, warm 1-2 tablespoons of olive oil in a skillet and add the onion. Add 3/4 of the lemon zest as well. Saute until the onion starts to become transparent and the lemon zest is soft and then add several cloves of minced garlic. Hit it with 30 more seconds of heat, and then remove it from the heat. Don't hit it for too long though; you don't want to burn the garlic. Transfer the contents of the skillet to a bowl to wait.<br />
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Next, slice a thin slit into each of the chicken breasts. This is going to be the pocket that you fill with delicious quinoa goodness, so make it deep enough and wide enough to stuff appropriately (and by appropriately, I mean gluttonously ... but not really, because this dish isn't unhealthy, so it can't be THAT gluttonous).<br />
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Salt and pepper the chicken breast, and then stuff it with a little bit of the cooked lemon zest/onion mixture and a sprig of rosemary. Add another splash of EVOO to the skillet if necessary and cook the chicken for 6 minutes over medium heat on each side. For added flavor, add any remaining uncooked lemon zest to the skillet. Don't touch the chicken while it's cooking! The flavor will be a little richer if you let it hug the skillet.<br />
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While the chicken is cooking you can remove the carrots from the oven and mix everything together: the quinoa, the carrots, the corn, the tomatoes, and the onion/lemon zest mix. This recipe is really flexible, so if there's something else you think would be delicious, then go for it! <br />
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After the chicken is fully cooked, open the pocket and remove the rosemary. Fill the pocket to overflowing with the quinoa mixture. I let it overflow so much that it nearly doubled as a side dish as well. I squirted the whole dish with a shot of lemon juice for a little added zest, but you can decide if it's already lemony enough for you or not.</div>
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Eat up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuspvCPU2jSvviDAPC7g6F-hAomTmBI9WzYEEJa1dmI07Y3gpnTZGP_vptDZuR8C5Jw1-rd_kwblQpquySetiybRdFuRE4I48atw4NUmhZoeRNcb0SfBzI8Ewt3QlZcHXRN3zlyA3vqM/s1600/20130704-IMG_0725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuspvCPU2jSvviDAPC7g6F-hAomTmBI9WzYEEJa1dmI07Y3gpnTZGP_vptDZuR8C5Jw1-rd_kwblQpquySetiybRdFuRE4I48atw4NUmhZoeRNcb0SfBzI8Ewt3QlZcHXRN3zlyA3vqM/s400/20130704-IMG_0725.jpg" width="400" /></a></div>
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Adam’s taste rating: 3 ladles<br />
Alina's taste rating: 3 ladles<br />
Healthy rating: 4 ladles<br />
Ease of prep rating: 3 ladles<br />
Overall average: 3.25 ladles</div>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-6450087757855512732013-03-06T21:14:00.000-08:002013-03-06T21:14:01.040-08:00Homemade Nicaraguan Tortillas<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxwH8Ao-cmSPe_B0OHf492EHF3pJUVrzJSEOw8KfFUvtYhnMbnPyXhepIIoMuONHaX3A4LhShlR3iWkCkerdS5StdM70_g6ROzdw65ZIs4s6nYvC-JVHIZV09JXQJj09I24_O13-P3K0/s320/20130222-DSC03652.jpg" />My best friend Cassidy just got back from a service trip in Nicaragua, and while she was there some of her friends taught her to make Nicaraguan tortillas. Being a great friend, she taught me how to make Nicaraguan tortillas as soon as she got back to the States. Each country has their own tortilla style, so this is the distinctly Nicaraguan way to make them.<br />
The recipe is simple: mesa (corn flour) and water. I served these as a side with yummy <a href="http://twoladiesandaladle.blogspot.com/2012/05/alinas-buffalo-chili.html">buffalo chili</a>, but you can serve them in any way your taste buds desire.<br />
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<em>Total time: 15-20 minutes. Makes 8 six inch tortillas.</em><br />
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<strong>Ingredients</strong>: <br />
1 C mesa flour<br />
2/3 C cold water<br />
Less than a tablespoon of canola oil<br />
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Slowly add the water into the flour. You want to mix it in thoroughly to create a nice, soft dough. If you need to add more water to get the right consistency, go ahead and do it.<br />
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Place a skillet or griddle over high heat. Let it get nice and hot while you form your first tortilla.<br />
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When your dough is ready, place a quart sized plastic bag on the counter. You'll want to keep a dish of water nearby so that you can keep your hands damp while you are forming the tortillas.<br />
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Grab a lump of the dough. It should be about the size of an extra large egg. Roll it into a ball and then flatten it, like this:<br />
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Once it's flattened, place it in the middle of the plastic bag and start working the edges out. The trick is to use your fingers on one hand to nudge the dough into a wider and flatter circle while using the other hand to cup the edge. The hand that cups the edge of the dough ensures that the tortilla will come out nice and round. See how both hands have a special role to play?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeohOByFCSmghqafTUUq3JKbnOa6DSiW_OaT9sfePGoEwaWzFmXo-eQ-GfHIXYjT-4g30Epz8ohqfSfQs_Gl9vbdAlQZ7Lsg74JYHhdt7vN82rbgmU7pqqrL2CnxNxb0-LmsiIm1_ROiI/s1600/20130222-DSC03640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeohOByFCSmghqafTUUq3JKbnOa6DSiW_OaT9sfePGoEwaWzFmXo-eQ-GfHIXYjT-4g30Epz8ohqfSfQs_Gl9vbdAlQZ7Lsg74JYHhdt7vN82rbgmU7pqqrL2CnxNxb0-LmsiIm1_ROiI/s320/20130222-DSC03640.jpg" width="320" /></a></div>
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As you continue to work the dough into a larger and flatter circle you can start to use your palm to flatten the dough too. </div>
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In the end you want the dough to be somewhere between 1/8 to 1/4 inch thick.</div>
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When you have the tortilla looking the way you want it, spread your fingers and press down lightly all over the tortilla to create little ridges all over the surface. This texture is important because helps you to flip the tortilla more easily when it's cooking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mLw4QBwIZJfw5xz2xkGec5jAWnopwce2E1LA6ZJpkota_kDrFUVkouWWU0dyIfLmsOFljZoqy82h4MnJEpKYAwflNe59uHiwuA1Ql2FfzUep6ZEnyr99l0FuUacYN7rOM4JvyhpPjn0/s1600/20130222-DSC03664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mLw4QBwIZJfw5xz2xkGec5jAWnopwce2E1LA6ZJpkota_kDrFUVkouWWU0dyIfLmsOFljZoqy82h4MnJEpKYAwflNe59uHiwuA1Ql2FfzUep6ZEnyr99l0FuUacYN7rOM4JvyhpPjn0/s320/20130222-DSC03664.jpg" width="320" /></a></div>
Pour just a tiny amount of canola oil onto your griddle and spread it around. You want just barely enough oil to cover the surface where the tortilla will be cooking. Peel the tortilla off the plastic...<br />
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...and place the tortilla face down on the griddle. <br />
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Let it cook for a minute or two. It's okay to peak at it intermittently. You want the surface to brown where the ridges are. Once it's a little browned, flip it. When that side starts to brown too it's done!<br />
<br />
Repeat the process to continue making more tortillas. Yum, yum, yum!<br />
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Adam’s taste rating: 3 ladles<br />Alina's taste rating: 4 ladles<br />Healthy rating: 4 ladles<br />Ease of prep rating: 4 ladles<br />Overall average: 3.75 ladles</div>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-12674572948171155412013-02-03T10:05:00.000-08:002013-03-20T15:27:49.218-07:00Super Bowl XLVII - Cauliflower "Wings"<img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62p8HJX_LiRnnSz7vApnscu7yPl7JaDqtvKANWSAOmZYIO9wMN0PHLtJgGjgSMk36IAHlUS_-fEOJmZDRAByRWSJG7Zu4R_5umDmzvGYy3AcAxzivhXJQi8ULZ_MZEewBOURf7e9mcGQ/s400/20130128-DSC03633.jpg" width="400" />When you think of the Super Bowl what crosses your mind? Friends? Football? Commercials? Food? ...Delicious chicken wings? <br />
<br />
Adam and I love hot wings. My Mom grew up in Buffalo, so she has instilled in me the value of quality buffalo wings. Most people who knows wings agree that it's all about the sauce. <em><strong><u>Great sauce = great wings.</u></strong></em> The chicken is important, but it comes secondary. So if you're in the mood to make your wings a little healthier, the chicken is the thing to skimp on, not the sauce.<br />
<br />
In this recipe you replace chicken with cauliflower. It makes for a slightly different buffalo wing (it throws off a boneless wing vibe), and since the sauce can be whatever you want it to be, the recipe remains delicious. I followed a recipe from <a href="http://www.peta.org/living/vegetarian-living/spicy-buffalo-cauliflower-wings.aspx">PETA</a>. <br />
<a name='more'></a><br />
<em>Total time: 30 minutes. Serves 2-3 if you want it to be a main dish. Would serve ~5 if you want it to be an appetizer.</em><br />
<br />
<strong>Ingredients</strong><br />
1 cup water or soy milk (I use water)<br />
1 cup flour (any kind will work—even gluten-free!)<br />
2 tsp. garlic powder<br />
1 head of cauliflower, chopped into pieces<br />
1 cup buffalo or hot sauce<br />
1 Tbsp. olive oil or melted vegan margarine<br />
<br />
Preheat your oven to 450 degrees. Mix the first three ingredients together in a bowl.<br />
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After it's all mixed up, dunk your cauliflower in this mix. You want them to be ooey-gooey and covered in batter.<br />
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Grease a baking sheet. I greased mine even though it was non-stick, and you'll want to do the same. These puppies will majorly stick to the pan, so pull out every trick you know to keep that from happening.<br />
<br />
Bake them for six minutes. Shake the pan to keep them from sticking. Bake them for another six minutes. Shake the pan to keep them from sticking. Bake them for another six minutes. During this last six minutes combine your buffalo sauce and oil in a bowl. <br />
<br />
You can use whatever buffalo sauce you want. Adam likes Tabasco and I like Franks or anything from the <a href="http://anchorbar.com/">Anchor Bar</a> (the Buffalo, NY restaurant that invented the buffalo wing). Pick your poison. As previously discussed, this is the most important part of the recipe, so choose wisely.<br />
<br />
Drizzle the spicy mixture over your wings and then bake then for another six minutes or so.<br />
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Mmmmmm-mmmmm!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62p8HJX_LiRnnSz7vApnscu7yPl7JaDqtvKANWSAOmZYIO9wMN0PHLtJgGjgSMk36IAHlUS_-fEOJmZDRAByRWSJG7Zu4R_5umDmzvGYy3AcAxzivhXJQi8ULZ_MZEewBOURf7e9mcGQ/s1600/20130128-DSC03633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62p8HJX_LiRnnSz7vApnscu7yPl7JaDqtvKANWSAOmZYIO9wMN0PHLtJgGjgSMk36IAHlUS_-fEOJmZDRAByRWSJG7Zu4R_5umDmzvGYy3AcAxzivhXJQi8ULZ_MZEewBOURf7e9mcGQ/s320/20130128-DSC03633.jpg" width="320" /></a></div>
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Adam’s taste rating: 3 ladles<br />
Alina's taste rating: 4 ladles<br />
Healthy rating: 3 ladles<br />
Ease of prep rating: 4 ladles<br />
Overall average: 3.5 ladles</div>
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<br />Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-28417407171277296182012-11-26T19:13:00.003-08:002012-11-26T19:13:49.039-08:00A's Sausage, Pesto, and Pepper Pizza<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVN7Fvi3t-qpLe4MpokLkhb577c2OEuIACR6fwRIW0w9suBX4VJ5n_ZbeA9gFXdUVWUl5K1gQX_IBrM01L_JBbHwqO_OPkYbCczxUACUbqDFpeFu0a7DtVfrZIvS1pXzctyvWIKcvwVQ/s320/20121115-DSC03418.jpg" />I <strike>like</strike> <em>LOVE</em> cheese, so the fact that a cheese-free pizza gets me so excited is a miracle! This recipe originates from the June 2012 issue of Every Day with Rachel Ray and was applauded by all who devoured it. I made some slight updates based on the ingredients I had on hand and to make it a little healthier, but I stayed pretty close to the recipe. It requires relatively little active cooking time (20-30 minutes), which is great for those of us who are super busy. And perhaps more importantly, the result is divine. <br />
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If you're not into meat, don't dismay. This recipe could easily be turned vegetarian/vegan by substituting well-seasoned tempeh or any other suitable substitute for the sausage.<br />
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<em></em> </div>
<div style="text-align: center;">
<em>Total time: 45 minutes. Makes 4 servings.</em></div>
<br />
Ingredients:<br />
<ul>
<li>1 cup packed basil leaves</li>
<li>3/4 cup sliced scallion greens</li>
<li>4 oz raw blanched slivered almonds</li>
<li>1 heaping teaspoon of minced garlic or two large cloves, peeled</li>
<li>4 tbsp EVOO </li>
<li>Salt and pepper, to taste</li>
<li>1 lb plain turkey sausage (or spiced, in which case you can forgo the chili powder)</li>
<li>About 1 tbsp chili powder</li>
<li>1 large red bell pepper, cut into thin strips</li>
<li>1 large green bell pepper (or yellow), cut into thin strips</li>
<li>1 very small onion, chopped</li>
<li>1 package of Pillsbury thin pizza dough</li>
</ul>
<br />
<strong>Prep steps:</strong><br />
Preheat the oven to the temperature listed on your pizza dough package.<br />
<br />
<strong>Sausage:</strong><br />
Coarsely chop the sausage and toss it in the chili powder. You can use as much or as little chili powder as you would like.<br />
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Heat the sausage in a skillet or grill pan for five minutes (or until browned) over medium heat, stirring occasionally. Remove from the heat and set aside.<br />
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<strong>Pesto:</strong><br />
Using a food processor, pulse the basil, scallions, almonds, salt, pepper, and garlic. <br />
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<br />
You want it finely chopped. Drizzle in the olive oil. I'd start with just a few tablespoons of oil and add more as you see fit. I ended up using 4 tablespoons. Pulse until well blended and you have the texture you want.<br />
<br />
<strong>Peppers and onion:</strong><br />
Heat a skillet or grill pan and add the peppers and onion. Heat them until charred in spots, turning them as needed. This will take about 5 minutes. If the peppers or onion seem to be burning or sticking, add a small amount of oil and/or turn the heat down a little.<br />
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<br />
<strong>Assembly:</strong><br />
Unroll the pizza dough on a baking sheet. Bake the dough alone for five minutes and then remove it from the oven. Spread the pesto on top of the pizza dough. <br />
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Evenly disperse the sausage, peppers, and onions over the pizza. Place back in the oven and bake for another 10 minutes, or until the crust is slightly golden brown. <br />
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<br />
Cut it and serve it!<br />
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<div style="text-align: center;">
Adam’s taste rating: 4 ladles<br />Alina's taste rating: 5 ladles<br />Healthy rating: 4 ladles<br />Ease of prep rating: 4 ladles<br />Overall average: 3.75 ladles</div>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-55894840148581690622012-11-14T19:56:00.000-08:002012-11-14T19:56:21.350-08:00A's Squash Laden Mac n' Cheese<img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3asYElHUtNKrSFMwKzHO6PGV1j6fbrfODAe14J5M_YbQ8uKYVR0adKwLMwlIRRUs0k0XbiHK6wVbZVxS3T0rJ8bxMeG4QbveYCdB0VrYlSZnKNb4zjpRT4MhdjrOfsKz5KhiBZZvA1Y/s400/plated2.jpg" width="400" /><br />
What makes yummy mac and cheese so unhealthy? Unfortunately it's the mac AND it's the cheese. <br />
<br />
In this version of the classic I eliminated the mac by substituting spaghetti squash and toned down the cheese by cutting it with healthy portions of butternut squash. The result? This dish cuts down on carbs big time (hello skinny human) making for a healthier but still yummy version of the <em>ultimate</em> comfort food.<br />
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I started with a recipe from the October 2012 Better Homes and Gardens magazine titled Butternut Squash Mac and Cheese (thanks for the magazine, Ro!) and then tweaked it to put a healthier spin on the classic dish.<br />
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<em>Total time: 1 1/2 to 2 hours. Serves 6 people.</em></div>
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Ingredients:<br />
<ul>
<li>1 1/2 lb butternut squash, peeled, seeded, in chunks</li>
<li>1 medium sized spaghetti squash</li>
<li>2 1/2 cups milk</li>
<li>1/4 cup milk</li>
<li>1/4 cup almond flour (or regular flour)</li>
<li>1 cup of cheddar cheese (or gruyere)</li>
<li>1 onion, chopped</li>
<li>1 cup of breadcrumbs (I'd say you could cut this down even further if you want to go really low carb)</li>
<li>1 Tablespoon of fresh chopped thyme</li>
<li>2 Tablespoons melted butter</li>
<li>1/4 cup cheddar cheese (or gruyere)</li>
</ul>
<br />
Preheat the oven to 425 degrees.<br />
<br />
Cook the spaghetti squash. There are many ways to prepare spaghetti squash. I just poke a bunch of holes in it and nuke it in the microwave for about 10 minutes. Set the spaghetti squash aside.<br />
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Prepare your butternut squash.<br />
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In a large saucepan combine the butternut squash and 2 1/2 cups of milk. Heat it over medium high heat. Bring it to a boil and then reduce the heat to medium. Let it simmer until tender (about 20 minutes).<br />
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Stir another 1/4 cup of milk and the almond flour in with the butternut squash. Boil and then cook it until it's thickened, which takes about 3 minutes. Stir in the cup of cheese and let it get nice and melty. </div>
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Remove from the heat, but try to keep it warm. I just covered it to keep it relatively warm.<br />
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Add onion to a skillet. Cover and cook on low for 10 minutes, stirring occasionally. The goal is to get the onions nice and sweet.<br />
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Uncover them and cook them on high heat for about 5 more minutes or until the onions are golden brown.<br />
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Cut the spaghetti squash in half and scoop the seeds out. Once the seeds are gone, take a fork and scrape all the insides of the spaghetti squash out. There's your pasta! <br />
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Toss the spaghetti squash noodles with the onions and cheese mix. Lightly butter a baking pan and transfer the spaghetti squash mix to the baking pan. <br />
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Mix the thyme with the breadcrumbs and then mix the melted butter in with the breadcrumbs. <br />
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Sprinkle the breadcrumbs on top of the pasta and then top it with the remaining 1/4 cup of cheese.<br />
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Stick it in the oven and bake it until the top is browned (about 15 minutes). Let it cool for 5 minutes and then serve!<br />
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<span itemprop="preparation"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 4 ladles</span></span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 4 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 3 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 3 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Overall average: 3.5 ladles</strong></span></div>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-63997839554777788472012-11-11T18:36:00.000-08:002012-11-11T18:36:00.236-08:00A's Easy Mashed Cauliflower<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGvpDEJNMowZW1DrnpnMNDM7gXrTsJzStAq0yw2Mp9yPaOiMYIqehHs4INreeY6qhaWtS_422b6itsCj1OPQaiRYZ9ZkMTHJIT8DkEYesQ4CiKuYKMoh9BUxxu5jcjjtjtEqUwLFGiwY/s320/mash2.jpg" />Potatoes are deceiving. You buy them in the produce section, so you feel like you're eating something healthy. I have news for you though... potatoes are a <span style="font-size: large;">starch bomb</span> making a beeline straight to your bloodstream in the form of simple sugar. Bad, bad news.<br />
"But I <em>looooove</em> potato dishes like mashed potatoes," you say.<br />
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Who doesn't? They're delicious. I believe that mashed potatoes are too iconic of a food to mess up with a so-so substitution. That's why I like making cauliflower mashed potatoes. They are so much healthier (low fat, low carb, high fiber) and you can barely tell the difference! This recipe is husband approved too, because Adam really likes these.<br />
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<em>Total time: 25 minutes with 5 minutes of active cooking time. Makes 4 servings.</em></div>
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Ingredients:<br />
<ul>
<li>1 head of cauliflower</li>
<li>Several tablespoons of olive oil</li>
<li>Mashed potato ingredients of your choosing. I like any combination of the following:</li>
<ul>
<li>1 tablespoon butter</li>
<li>3/4 cup of skim milk (you'll need to add some kind of liquid)</li>
<li>3 cloves of garlic, minced</li>
<li>Grated parmesan, to taste (I use about 1/4 cup total)</li>
<li>Salt and pepper, to taste</li>
</ul>
</ul>
Preheat the oven to 500 degrees on the broiler setting.<br />
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Break up the cauliflower into florets. Spread them on a baking sheet and drizzle some olive oil over the top.<br />
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Broil for 10 minutes, shake the baking sheet to move the cauliflower around, and then broil for another 10 minutes. Keep a close eye on it, because you don't want the cauliflower to burn.<br />
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The goal is tender cauliflower with a little color, like this:<br />
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Mashed potatoes require laborious mashing, because putting them in a blender tears up the starch molecules and turns your fluffy potatoes into an ewwwy sticky blob. <br />
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<em>What's that you say? Cauliflower isn't starchy? </em>GLORIOUS! <br />
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Yet another great benefit of using cauliflower is that you can just use a blender to do your mashing. I use my hand blender, blending the other ingredients into the mashed cauliflower a little at a time until I get the flavor and consistency perfect.<br />
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That's it! Serve them up warm and fresh.</div>
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<span itemprop="preparation"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 4 ladles</span></span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 4 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 5 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Overall average: 4.25 ladles</strong></span></div>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-89826028658264711362012-11-08T17:39:00.000-08:002012-11-08T17:39:05.478-08:00A's Herbed Tofu with Mushroom Marsala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WCV-J5KAAmY6Sxgn1BociLezpkYZlvlawGIIsTuaHs4r3INcc9FmXiDEpwkBg14BYrCJBdwwHSCQLZBgHl4qz5U3mSThFbW6VEIVXCEePEeIAUSPMHjHjN1usHeFYPuP6l_qb5ld_nc/s1600/plated6.jpg"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WCV-J5KAAmY6Sxgn1BociLezpkYZlvlawGIIsTuaHs4r3INcc9FmXiDEpwkBg14BYrCJBdwwHSCQLZBgHl4qz5U3mSThFbW6VEIVXCEePEeIAUSPMHjHjN1usHeFYPuP6l_qb5ld_nc/s400/plated6.jpg" width="400" /></a>This delicious recipe comes from The Farm restaurant in Portland, Oregon. I knew when I saw this that I had to try it. After all, there's <a href="http://www.youtube.com/watch?v=A_6KeOb9yzE">a video that explains how to make it, which is fun.</a> Plus, it has that hearty fall flavor that I crave this time of year. Plus, it stars fried tofu, which I heart.<br />
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<a href="http://foodblog.jkvetter.com/recipe/supper/the-farm-herb-crusted-tofu-with-mushrooms-marsala-and-garlic-mashed-potatoes/">This recipe</a> seems complicated, but it's really not too hard to make. And it's delicious. Really, <em>really</em> delicious.<br />
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I mounded my tofu and mushroom marsala on a pile of cauliflower mashed "potatoes." They were <em>super yummy. </em>I'll post that recipe later this week, so keep your eyes peeled.<br />
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<em>Total cook time: about 1 1/2 hours. Makes 4 servings.</em><br />
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<strong>Ingredients:</strong></div>
<ul>
<li><div style="text-align: left;">
1 16oz container extra firm or firm Tofu</div>
</li>
<li><div style="text-align: left;">
1 cup soy sauce</div>
</li>
<li><div style="text-align: left;">
2 cups Marsala</div>
</li>
<li><div style="text-align: left;">
Water to cover</div>
</li>
<li><div style="text-align: left;">
1 cup unseasoned dry bread crumbs</div>
</li>
<li><div style="text-align: left;">
1 cup Panko (or 2 cups total of regular dry unseasoned breadcrumbs)</div>
</li>
<li><div style="text-align: left;">
2 tsp salt</div>
</li>
<li><div style="text-align: left;">
2 tsp pepper</div>
</li>
<li><div style="text-align: left;">
2 tbsp fresh thyme course chopped</div>
</li>
<li><div style="text-align: left;">
2 to 4 tbsp canola oil for frying, or more as needed</div>
</li>
<li><div style="text-align: left;">
1 cup yellow onion, halved and thinly sliced</div>
</li>
<li><div style="text-align: left;">
2 cups sliced Crimini mushrooms</div>
</li>
<li><div style="text-align: left;">
2 tsp salt</div>
</li>
<li><div style="text-align: left;">
2 tsp pepper</div>
</li>
<li><div style="text-align: left;">
2 tsp Herbs de Provence</div>
</li>
<li><div style="text-align: left;">
3/4 cup Silk soy creamer</div>
</li>
<li><div style="text-align: left;">
3 tbsp Canola or olive oil</div>
</li>
</ul>
Press the tofu for 15-20 minutes to squeeze out the extra water. I usually just pile plates on top of my tofu, but you can stack whatever you so desire on top.<br />
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Dump the excess liquid. Slice the tofu block into 4 slabs and then turn the slices onto their sides and slice them again diagonally to make triangles.<br />Place the tofu in a bowl and add 1 cup of soy sauce, 1 cup of marsala, and enough water to cover the tofu. Marinate in the refrigerator for at least 30 minutes. I marinated for about 45 minutes.<br />
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While the tofu is marinating you can work on the Marsala sauce.<br />
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Add several tablespoons of oil to a skillet on medium heat. Sauté the onions about eight minutes, or until soft. <br />
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Add the mushrooms to the cooked onions and saute until browned, which takes another 10 minutes or so.<br />
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Add the herbs de provence on top of the mushroom mixture. Don't mix them in! Just let them sit there for a minute or so to reconstitute. Once your minute is up, stir the herbs into the mushroom mixture. <br />
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<em>As an aside, if you've never cooked with herbs de provence, it's one of my favorite herb blends. I frequently use it when making chicken dishes. It's super flavorful and can be found in most grocery stores.</em></div>
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Add the remaining cup of marsala, salt and pepper, and simmer until the liquid is reduced by half. I used 1/2 cup of marsala and 1/2 cup of the leftover Marsala mixture that I'd been marinating my tofu in. The sole purpose of this was to be less wasteful. </div>
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Add the soy creamer to the mushroom mixture (or regular creamer, if you so desire) and continue to simmer until the sauce thickens and is reduced by half.</div>
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Remove the marinating tofu from the fridge. Mix together the breadcrumbs, Panko, salt, pepper, and thyme in a bowl.<br />
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Dredge each tofu triangles in the breadcrumb mixture. Just throw them in with the breadcrumbs and they'll pick the breadcrumbs up. You want them to be completely covered in crumbs.<br />
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Fry the tofu triangles in several tablespoons of oil over medium high heat until golden brown and crispy on bottom. Carefully flip the tofu and cook until golden and crispy on the other side. You want to flip them carefully because you don't want to lose the delicious crust during the flip.<br />
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The goal is a crispy golden-brown crust on both sides of the tofu, like this: <br />
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When everything is done, pile the tofu on top of mashed potatoes or mashed cauliflower. <br />
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Drown it in the mushroom marsala sauce.</div>
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Eat quickly... this hearty fall dish is going to go fast.<br />
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<span itemprop="preparation"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 4 ladles</span></span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 3 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 3 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Overall average: 3.5 ladles</strong></span></div>
</div>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-65403266978072817852012-10-31T19:32:00.002-07:002012-10-31T19:37:43.858-07:00A's Easy Tofu Potpie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuX_LXjuFKUJCAzeBErxT9Y00V8ttQK7E48r-NVu_kqu_OYQgkWBsySAghbe5P5LjQ3VsBeI5HpQTRbBE_N96qjPokH456VC1ZbXTYwWKSg05rYGTdwaXsfTKp_xjxmqW5dc-nimfYSbQ/s1600/plated2.jpg"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuX_LXjuFKUJCAzeBErxT9Y00V8ttQK7E48r-NVu_kqu_OYQgkWBsySAghbe5P5LjQ3VsBeI5HpQTRbBE_N96qjPokH456VC1ZbXTYwWKSg05rYGTdwaXsfTKp_xjxmqW5dc-nimfYSbQ/s400/plated2.jpg" width="400" /></a><br />
Potpie is one of Adam's favorite meals. Luckily, it can be stinking easy to throw together. <br />
And while some versions <em>can</em> be quite loaded with sodium and super high in calories, with a little tweaking potpie can be <strong>quite</strong> healthy. This veggie and tofu version is made simple because it uses Pillsbury pizza crust as the topping. It's delicious (and also vegan). Potpie is amazing because it is an entire meal in a single dish, so if it's also healthy, delicious, and easy to make <em>what's not to love?</em> <br />
Feel free to switch up the ingredients as you see fit. Don't like celery? Omit it. Want to throw in some broccoli? Go for it. This is a really flexible and fool-proof recipe. If you don't want tofu, swap in some chicken, tempeh or beef instead. Or go 100% veggie. The world is your playground with this simple recipe.<br />
<br />
I drew inspiration from a variety of potpie recipes, including <a href="http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550">theKitchn's tofu potpie</a>, <a href="http://www.meettheshannons.net/2011/02/betty-crocker-project-vegan-chicken-pot.html">Meet the Shannons vegan chicken potpie</a>, and the <a href="http://www.thecurvycarrot.com/2010/11/15/vegetarian-pot-pies/">Curvy Carrot's vegetarian potpie</a>.<br />
<a name='more'></a><br />
<em>Total time: about 1 hour with 20 minutes of active cooking. Makes about 6 servings.</em><br />
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Ingredients:<br />
<ul>
<li>8 oz firm tofu</li>
<li>3 Tbsp olive oil</li>
<li>1 small diced yellow onion</li>
<li>1 celery stalk, diced</li>
<li>1 cup of frozen carrots</li>
<li>2 cloves garlic, minced</li>
<li>1 russet potato, peeled and diced</li>
<li>6 oz mushrooms</li>
<li>1 cup frozen peas</li>
<li>14 oz veggie broth</li>
<li>2 ounces of tomato paste</li>
<li>2 tsp soy sauce</li>
<li>1 can of veggie broth</li>
<li>1 cup of water</li>
<li>1/2 tsp of sage</li>
<li>1/2 tsp thyme</li>
<li>salt and pepper to taste</li>
<li>1 Pillsbury pizza crust</li>
</ul>
<br />
Preheat your oven to 400 degrees.<br />
<br />
Saute the onion, celery and mushrooms for 5 minutes or until the onions start to turn translucent. Add the garlic and saute for another 60 seconds. <br />
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<br />
Add the contents to your baking dish. I baked my potpie in a round 2.5 quart Corningware dish.<br />
<br />
Optionally, fry the tofu in a little olive oil for 30 seconds on each side. You don't have to do this, but it will make the tofu a little firmer and thus a little more convincing as a meat substitute. I used the same pan as I used to saute the onions so that I would have fewer dishes to wash. My laziness when it comes to washing dishes knows no bounds.<br />
<br />
Add all of the ingredients except for the pizza dough to your baking dish. Mix it all up.<br />
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Bake for 40 minutes. <br />
<br />
Roll out your pizza dough. I only used half of it, but if you're using a more shallow pan you might need the whole thing. Cover the top with your dough and pinch around the edges. <br />
<br />
Bake for an additional 10 minutes, or until the crust is a beautiful golden brown color.<br />
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Enjoy your deeeeelicious creation!<br />
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<div style="text-align: center;">
<span itemprop="preparation"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 3 ladles</span></span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 3 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 5 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Overall average: 3.75 ladles</strong></span></div>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-45489796097022844942012-10-25T20:17:00.001-07:002012-10-25T20:17:32.524-07:00A's Steak and Mushroom Fajitas<div class="separator" style="clear: both; text-align: center;">
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You know what they say: Everything is okay in moderation. <br />
<br />
I love steak. Man, oh man, do I ever love steak. So this week I decided to make delicious fajitas and throw in my favorite: steak. <br />
<br />
Of course, this is a healthy cooking blog, so I recommend going easy on the steak (that makes it better... right?). We're really not talking about a lot of steak here. I cut the steak into tiny strips and put 3 small strip pieces on each fajita, which I found to be sufficient to give me my steak fix without making the dish overly unhealthy. If you're not into steak you could easily replace the steak with a more lean option like chicken or even tofu. As for me... this week I'm eating steak.<br />
<br />
This <a href="http://www.myrecipes.com/recipe/wild-mushroom-flank-steak-poblano-tacos-10000002001873/">recipe comes from myrecipes</a>, so pop over to myrecipes for the deets. I followed it exactly, except I used multi-grain tortillas instead of corn tortillas and I topped my tacos with cheddar cheese. <br />
<a name='more'></a><br />
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<em>Total time: about 25 minutes. Makes 4 servings (8-10 fajitas).</em><br /><em></em><br />Ingredients:<br />
<span itemprop="amount">1 tablespoon</span><span itemprop="name"> olive oil, divided</span><span itemprop="preparation"> </span><br />
<span itemprop="preparation"></span><span itemprop="amount">1 </span><span itemprop="name"> (8-ounce) flank steak, trimmed</span><span itemprop="preparation"> </span><br />
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> salt, divided</span><span itemprop="preparation"> </span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> black pepper, divided</span><span itemprop="preparation"> </span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 cups</span><span itemprop="name"> thinly sliced white onion</span><span class="dollar"></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span><span itemprop="name"> dried oregano</span><span itemprop="preparation"> </span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 teaspoons</span><span itemprop="name"> bottled minced garlic</span><span itemprop="preparation"> </span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> ground coriander</span><span itemprop="preparation"> </span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span><span itemprop="name"> (4-ounce) packages pre-sliced exotic mushroom blend</span><span itemprop="preparation"> </span><span class="dollar">$</span><span itemprop="amount">1 </span><span itemprop="name"> poblano pepper, seeded and thinly sliced</span><span itemprop="preparation"> </span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">8 </span><span itemprop="name"> (6-inch) corn tortillas</span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="name"></span><span itemprop="amount">1/2 cup</span><span itemprop="name"> (2 ounces) shredded reduced-fat Mexican blend cheese</span><span itemprop="preparation"> </span><span class="dollar"></span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span><span itemprop="name"> refrigerated fresh salsa</span><span itemprop="preparation"> </span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation"></span> </div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation">The steps are pretty easy. </span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation"></span> </div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation">1. You'll grill your steak.</span></div>
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2. You'll saute your veggies.</div>
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<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation">3. You'll wrap it all up in a delicious tortilla. </span></div>
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<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation"></span> <span itemprop="preparation">4.You'll delight the world with your amazing culinary prowess.</span></div>
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<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation"></span> </div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="text-align: center;">
<span itemprop="preparation"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 4 ladles</span></span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 3 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Overall average: 3.75 ladles</strong></span></div>
<span class="dollar"></span>Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-35767844782645882632012-10-17T20:07:00.001-07:002012-10-21T20:11:31.307-07:00A's Lima Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdbnk3ixaUEXWb5auzA3VbN9F6Zhg7TvBx6ZiVB1F49c0RR3gnpN3yiwSuIIbQO8BOi0cNcBQ65fYrAln7mAxXMPJ21QdVpKf9bNt7JXujJn9x11bPWFBOAh7agDb-zpI2TqLrKaqNiM/s1600/plated.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdbnk3ixaUEXWb5auzA3VbN9F6Zhg7TvBx6ZiVB1F49c0RR3gnpN3yiwSuIIbQO8BOi0cNcBQ65fYrAln7mAxXMPJ21QdVpKf9bNt7JXujJn9x11bPWFBOAh7agDb-zpI2TqLrKaqNiM/s320/plated.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdbnk3ixaUEXWb5auzA3VbN9F6Zhg7TvBx6ZiVB1F49c0RR3gnpN3yiwSuIIbQO8BOi0cNcBQ65fYrAln7mAxXMPJ21QdVpKf9bNt7JXujJn9x11bPWFBOAh7agDb-zpI2TqLrKaqNiM/s1600/plated.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdbnk3ixaUEXWb5auzA3VbN9F6Zhg7TvBx6ZiVB1F49c0RR3gnpN3yiwSuIIbQO8BOi0cNcBQ65fYrAln7mAxXMPJ21QdVpKf9bNt7JXujJn9x11bPWFBOAh7agDb-zpI2TqLrKaqNiM/s1600/plated.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdbnk3ixaUEXWb5auzA3VbN9F6Zhg7TvBx6ZiVB1F49c0RR3gnpN3yiwSuIIbQO8BOi0cNcBQ65fYrAln7mAxXMPJ21QdVpKf9bNt7JXujJn9x11bPWFBOAh7agDb-zpI2TqLrKaqNiM/s1600/plated.jpg"></a>I'm sending another slow cooker recipe your way this week. I've been too busy to cook, so I've been throwing ingredients together at night and letting them slow-cook while we're sleeping. Isn't it amazing? The crockpot is doing the work for me while I sleep. So this recipe goes out to all of the stressed people in the world. :)</div>
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Most kids hate lima beans (and many adults too). I love them. Always have. Always will. This recipe brings lima beans front and center. They're cooked to a buttery-soft consistency and intermingled with all kinds of other good-for-you veggies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0bisrMPuNPwO7Ikzk-rP8TCsGJDDXFG7fDJUhENDEM4HXKfVhvdANdImZVledIl0_MB0pXPnVy90_D5XmgrcjkxrnZ4rtId8ihceZxZjks7Oz121OQ-Z2W8sOiZjMUL2q7dpCXIq1fs/s1600/ingreds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0bisrMPuNPwO7Ikzk-rP8TCsGJDDXFG7fDJUhENDEM4HXKfVhvdANdImZVledIl0_MB0pXPnVy90_D5XmgrcjkxrnZ4rtId8ihceZxZjks7Oz121OQ-Z2W8sOiZjMUL2q7dpCXIq1fs/s320/ingreds.jpg" width="320" /></a></div>
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<em>Total time: about 7 hours. Active time: less than 5 minutes if you have everything chopped and ready to go. Makes 10 servings.</em><br />
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Ingredients:<br />
<ul>
<li>2 onions, chopped</li>
<li>2 cloves garlic, minced</li>
<li>2 packages of frozen lima beans</li>
<li>1 cup of frozen corn kernels</li>
<li>2 potatoes, peeled and cubed</li>
<li>1 tomato, chopped</li>
<li>5 carrots, peeled and chopped</li>
<li>2 stalks of celery, chopped</li>
<li>1 can of butter beans</li>
<li>2 Tbsp butter (I'd say this is optional, but it adds to the consistency of the broth)</li>
<li>16 ounces of veggie broth</li>
<li>1 cup of water</li>
<li>1 splash of lemon juice</li>
<li>1/4 tsp of ginger</li>
<li>1/2 tsp of cumin</li>
<li>1/4 tsp of paprika</li>
<li>Salt and pepper to taste</li>
</ul>
Throw everything in the crockpot. Mix it up. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztQQnNOCE8nRdAhlseIdwXmR9thiQm1-NmZL_TzcDKhvsKjDFjxH4_DZY5HBsEmMUq9DtbSkOy92CwsDMSyO2LFiLsNqOHYQGJRyPh-dksD0v3qgHL90esNPlZsRdlUgEjZ3RcudO45U/s1600/crockpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztQQnNOCE8nRdAhlseIdwXmR9thiQm1-NmZL_TzcDKhvsKjDFjxH4_DZY5HBsEmMUq9DtbSkOy92CwsDMSyO2LFiLsNqOHYQGJRyPh-dksD0v3qgHL90esNPlZsRdlUgEjZ3RcudO45U/s320/crockpot.jpg" width="320" /></a></div>
Set the crockpot on low. Let it cook low and slow. 5 hours would be sufficient, but if you let it cook longer (say, overnight) you'll want to make sure you have enough liquid to keep it moist. The veggies will let out moisture as it cooks and the final goal is a fairly hearty almost stew-like soup, but you don't want it to dry out. Add more liquid when in doubt. I let mine cook for 7 hours which is probably the max amount of time you'd want to let it go.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI10USPgTprBsOzV2nO5Mv17MFVAnOebVDk5fVorX8R16D7EPw-poSbU5qwd8xsN3Nknxlxe8uYrGZUhR01tC2b9LB-Yqdfz3fOl1dMUSFNE_KUq7qQDAmSo5yu-L35FRGPQiHP7zCJCs/s1600/crockpot2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI10USPgTprBsOzV2nO5Mv17MFVAnOebVDk5fVorX8R16D7EPw-poSbU5qwd8xsN3Nknxlxe8uYrGZUhR01tC2b9LB-Yqdfz3fOl1dMUSFNE_KUq7qQDAmSo5yu-L35FRGPQiHP7zCJCs/s320/crockpot2.jpg" width="180" /></a></div>
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It's seriously that simple. Could it <em>be</em> any easier?<br />
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<span style="font-size: x-small;">No. No, it could not.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 2 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 3 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 5 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 5 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Overall average: 3.75 ladles</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdbnk3ixaUEXWb5auzA3VbN9F6Zhg7TvBx6ZiVB1F49c0RR3gnpN3yiwSuIIbQO8BOi0cNcBQ65fYrAln7mAxXMPJ21QdVpKf9bNt7JXujJn9x11bPWFBOAh7agDb-zpI2TqLrKaqNiM/s1600/plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdbnk3ixaUEXWb5auzA3VbN9F6Zhg7TvBx6ZiVB1F49c0RR3gnpN3yiwSuIIbQO8BOi0cNcBQ65fYrAln7mAxXMPJ21QdVpKf9bNt7JXujJn9x11bPWFBOAh7agDb-zpI2TqLrKaqNiM/s320/plated.jpg" width="320" /></a></div>
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This recipe could easily be tweaked in many ways.</div>
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<strong>Suggested variances: </strong></div>
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<li><div class="separator" style="clear: both; text-align: left;">
Add ham or bacon if you're a carnivore.</div>
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Add tomato paste, diced tomatoes, stewed tomatoes or more fresh tomatoes. I put a single tomato in, but you could drastically change this soup if you gave it a strong tomato base.</div>
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Try adding balsmamic vinegar and perhaps add more ginger (or fresh ginger).</div>
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Add another veggie, like cauliflower or brussels sprouts.</div>
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Use a chicken broth as the base instead of a veggie broth.</div>
</li>
</ul>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-30946676996258659672012-10-09T19:48:00.001-07:002012-10-09T19:48:31.774-07:00A's Vegan Slow-Cooker Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpSCedKlbreP5izfgecoVkuR2ZB1gnbJC6Ss8W_4PeBW1uWjQXs9lprFbZe70RXtFYv3hmc1MSaWVgjAl9ex1_SrIP7n3Jt8XWr_7NIOP6eWTeFWMmKFLjOLn7jKFznp5kPXMG1zfAvc/s1600/plated.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpSCedKlbreP5izfgecoVkuR2ZB1gnbJC6Ss8W_4PeBW1uWjQXs9lprFbZe70RXtFYv3hmc1MSaWVgjAl9ex1_SrIP7n3Jt8XWr_7NIOP6eWTeFWMmKFLjOLn7jKFznp5kPXMG1zfAvc/s320/plated.jpg" width="320" /></a>Adam and I love chili all year around, but this time of year it's especially attractive. This chunky chili is loaded with healthy veggies and can please any palate, even if you're not vegan.<br />
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This recipe is all about being <strong>healthy</strong>, <strong>flexible</strong>, and <strong><em><span style="font-size: large;">time conscious</span></em></strong>. <br />
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First, let's talk about being <strong>healthy</strong>. This recipe has nothing but vegetables and beans in it. Boom. Instantly healthy.<br />
And it's <strong>flexible</strong>. This recipe was <em>MADE</em> to be customized. If you don't like a veggie, omit it. If you feel like it's missing a veggie, add it. I think that I'll double the spinach the next time I make this and I'm <em>positive </em>that it will turn out delicious. If this recipe was a band, it would be rubber.<br />
And perhaps most important, the crockpot makes it <strong>so. stinking. easy.</strong> Throw everything together in the morning and let it cook all day. Dinner is served! Or throw everything together at night and let it cook while you're sleeping. It makes a great reheatable lunch to pack for work. This recipe is as healthy, flexible, and speedy as you are busy.<br />
<a name='more'></a><span style="background-color: white;"></span>I followed <a href="http://allrecipes.com/recipe/hearty-vegan-slow-cooker-chili/detail.aspx?event8=1&prop24=SR_Title&e11=vegan%20chili&e8=Quick%20Search&event10=1&e7=Home%20Page">this recipe</a> almost exactly. The result delivered the robust, chunky and flavorful chili that the recipe promised. Yum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBOamJKaiyNl8QfQ3GN_naAOZqz_bnvvTZJqj8wF9NmNdMcYlKTbp8qfbZG5lakuRlYtzrGjOpgbGZJNjteCPsKKIjtSwD4v-qiv8Ei8seNxXAbAdy9E-BvSbwQHPzuV_5lGCNV7u7P0/s1600/ingreds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBOamJKaiyNl8QfQ3GN_naAOZqz_bnvvTZJqj8wF9NmNdMcYlKTbp8qfbZG5lakuRlYtzrGjOpgbGZJNjteCPsKKIjtSwD4v-qiv8Ei8seNxXAbAdy9E-BvSbwQHPzuV_5lGCNV7u7P0/s320/ingreds.jpg" width="320" /></a></div>
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<em>Total time: about 7 hours. Active time: about 20 minutes. Makes 10 servings.<br /></em>Ingredients:<br />
<ul>
<li>1 TBSP EVOO</li>
<li>1 green bell pepper, chopped</li>
<li>1 red bell pepper, chopped</li>
<li>2 onions, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1 package of frozen spinach, thawed and chopped</li>
<li>1 cup of frozen corn kernels</li>
<li>1 zucchini, chopped</li>
<li>1 yellow squash, chopped</li>
<li>6 TBSP chili powder</li>
<li>1 TBSP ground cumin</li>
<li>1 TBSP dried oregano</li>
<li>1 TBSP dried parsley</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp ground black pepper</li>
<li>28 ounces of canned diced tomatoes (with juice)</li>
<li>1 15-oz can of black beans, rinsed and drained</li>
<li>1 15-oz can of garbanzo beans, rinsed and drained</li>
<li>1 15-oz can of kidney beans, rinsed and drained</li>
<li>12 oz canned tomato paste</li>
<li>8 oz canned tomato sauce</li>
<li>1 cup of veggie broth</li>
</ul>
Heat the oil in a pan and then saute the peppers and onions for 7 minutes. Add the garlic. Saute for a few more minutes or until the onion starts to brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdS_tdQezK8Q3rxfqnD5AzUEgV5132SADeiUaUTvu9K9-UL_USbFK2gt7bq7mRvSsy-IKHGz6lhsspXWQn0i1LBAan4CvelyK98hVxOSjkdsXT0Gu3gL0D4QPJjgF73KTzwZWOl3ZE0nk/s1600/saute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdS_tdQezK8Q3rxfqnD5AzUEgV5132SADeiUaUTvu9K9-UL_USbFK2gt7bq7mRvSsy-IKHGz6lhsspXWQn0i1LBAan4CvelyK98hVxOSjkdsXT0Gu3gL0D4QPJjgF73KTzwZWOl3ZE0nk/s320/saute.jpg" width="320" /></a></div>
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Add the onion mixture to the crockpot. Add all of the remaining ingredients except for the tomato sauce and the veggie broth. Mix everything well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIK1Qk7MOwM6z94I0PkPuV9xN-3eESgv7snMVkZGdaJfuv0FbTzAPEz4Mv1IIKjFk9TbIqB1ca2Bf5ItViZzfLcH3vGNExURNNHJYWe10YGapcC7ep_G1onWxNC1QJ_VQMmjfBguyh2o/s1600/crockpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIK1Qk7MOwM6z94I0PkPuV9xN-3eESgv7snMVkZGdaJfuv0FbTzAPEz4Mv1IIKjFk9TbIqB1ca2Bf5ItViZzfLcH3vGNExURNNHJYWe10YGapcC7ep_G1onWxNC1QJ_VQMmjfBguyh2o/s320/crockpot.jpg" width="320" /></a></div>
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Now pour the tomato sauce and broth over the top of everything.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQycH9c4b_mEXMuIkecgyGV7MNQZen5g76WllHbagxXzf2F9ZQj0JRsDPM8-_LldD5gU3r1Zfuts2Ii2r7iVx0SsAEb5tNXhpT096ST_4AlLJ4QfxDXZZumsL6q25qTuIVgLub2y3P8ZU/s1600/crockpot2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQycH9c4b_mEXMuIkecgyGV7MNQZen5g76WllHbagxXzf2F9ZQj0JRsDPM8-_LldD5gU3r1Zfuts2Ii2r7iVx0SsAEb5tNXhpT096ST_4AlLJ4QfxDXZZumsL6q25qTuIVgLub2y3P8ZU/s320/crockpot2.jpg" width="320" /></a></div>
I know what you're thinking. <br />
<br />
'That can't be it. That was WAY too easy.'<br />
<br />
Yep, it was. Set it, forget it, and 7 hours later your chili will be waiting for you. It's a little crockpot full of (slightly spicy) heaven.<br />
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<div style="text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 4 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 5 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 5 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Overall average: 4.5 ladles</strong></span></div>
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Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-20778443908974490442012-09-30T20:09:00.001-07:002012-09-30T20:09:17.784-07:00Alina's Simple Chicken Caprese Sandwiches<div class="separator" style="clear: both; text-align: center;">
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This recipe is <em>quick,</em> <em>simple,</em> and <em>foolproof</em>. It's been a super busy week for me, so a recipe this easy was a lifesaver!<br />
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It's a classic recipe, and if you whip up some of these sandwiches you'll find that you can't go wrong.<br />
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<em>Total time: about 20 minutes. Makes 4 servings.</em><br />
<em></em><br />
Ingredients:<br />
<ul>
<li>8 slices of rye bread</li>
<li>4 boneless skinless chicken breasts</li>
<li>1-2 tomatoes</li>
<li>Fresh basil</li>
<li>4-6 slices of mozzarella cheese</li>
<li>Seasoning for your chicken, such as Mural of Flavor by Penzey's Spices</li>
</ul>
Start by turning your oven to its broiler setting. I set mine to 500 degrees.<br />
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My friend Blaire gave me an awesome set of Penzey's spices for my birthday. Thanks Blaire! I used the delicious <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html">Mural of Flavor seasoning</a>. It's great because there's a ton of flavor in it but it doesn't have any salt, so theoretically you can just skip the salt to make your cooking that much healthier. <br />
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Rub the seasoning in your chicken. Next, fry the chicken in a thin layer of EVOO for 5-6 minutes on each side. <br />
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When you're frying chicken like this try not to move it around or pick it up at all. It is the most flavorful if you leave it in one spot while it cooks. The goal is to turn a nice golden brown. Doesn't this look <em>PERFECT</em>?<br />
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While your chicken is cooking, prepare the other ingredients. Slice up your tomato, mozzarella, and basil. This goes super quick.<br />
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You'll also want to toast the rye bread while your chicken is finishing.<br />
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As soon as the chicken is done, load up your sandwiches on an oven proof plate in the following order:<br />
1. One slice of rye bread<br />
2. One piece of chicken<br />
3. A tomato slice or two<br />
4. A mozzarella slice or two<br />
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Place the delicious mound into the oven for three minutes, or as long as it takes for the cheese to melt.<br />
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It's all uphill from here... Remove it from the oven. Spruce it up with some basil. Top it with another slice of rye bread. <br />
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Eat to your heart's content.<br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 3 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 5 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Overall average: 4 ladles</strong></span></div>
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Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-79317937946432457672012-09-24T19:28:00.000-07:002012-09-24T19:28:20.739-07:00Alina's Avocado Curry<div class="separator" style="clear: both; text-align: center;">
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I'm excited to announce that this post is our 50th, and a delicious one at that! <br /><br />My inspiration from this recipe comes from a recent visit to our favorite take-out Thai restaurant, Curry In a Box. I had their avocado curry and was pleasantly surprised. Instantly I knew that it was time to start searching for my own recipe so that I could make this again, and again, and again, and... You get the idea.</div>
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I found<a href="http://www.ourveggiekitchen.com/2010/08/avocado-curry.html"> a great recipe from the Our Veggie Kitchen blog</a>, which I only altered a little. The result was a creamy, delicious curry. Yum!!<br />
<a name='more'></a>Gather your ingredients:<br />
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<em>Total time: about 1 hour. Makes 4 servings.</em></div>
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Ingredients:</div>
<ul>
<li>2 small avocados</li>
<li>14 oz coconut milk</li>
<li>1/2 cup water</li>
<li>2-3 Tbs green curry paste (3 is quite warm)</li>
<li>3 Tbs soy sauce</li>
<li>2 cups green beans</li>
<li>Several carrots, cut into batons</li>
<li>1 zucchini, cubed</li>
<li>1 cup good sized basil leaves (optional)</li>
<li>Enough rice for four servings</li>
</ul>
<div>
You'll need to prepare the rice, so take into account the cook time on your rice and start it at the appropriate time so that it will be done when the curry is done.</div>
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To make the curry sauce, combine one of the avocados, the coconut milk, the water, and the curry paste in a blender. Blend until smooth. Pour into a sauce pan and bring it to a boil. Stir it occasionally, as needed. <div class="separator" style="clear: both; text-align: center;">
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Let's add some sustenance to that sauce! Add the green beans and carrots and reduce the heat to a simmer. Cover it and let it cook for 15 minutes. <br />
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You want the veggies to get nice and soft. Stir in the zucchini, the other avocado (sliced), and basil. Cook for another 5 minutes. <br />
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Let it sit for a few minutes before serving.<br />
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Serve it over the rice. <span style="font-size: large;">Nom, nom, nom</span>.<br />
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<div style="text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adam's taste rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Alina's taste rating: 4 ladles</span></div>
<div style="font-family: Verdana, Geneva, sans-serif; line-height: 24px; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Healthy rating: 4 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ease of prep rating: 4 ladles</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">Overall average: 4 ladles</span></div>
Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-63766047054246864782012-09-16T21:34:00.003-07:002012-09-17T05:32:00.176-07:00Alina's Healthy Lentil "Coneys"<div align="center">
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A "<a href="http://www.seriouseats.com/2009/12/cincinnati-cheese-coney-hot-dogs-ohio.html">coney</a>" is a Cincinnati-favorite. It's a hot dog piled high with heart-stopping chili, breath-mangling onions, and enough cheddar cheese that it only sort of melts. Check out this coney glamour shot from <a href="http://www.seriouseats.com/2009/12/cincinnati-cheese-coney-hot-dogs-ohio.html">serious eats</a> (and check out the link if you're curious to learn more-- such as what the differences between the Cincinnati and the Detroit brands of coney are):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzE1z9yhj57p-bwrC3tNMBFhE3JSl8FexxzehSgO7zXzUYsOjoMsfNgSOq6n_o9n2Fj7T5Hc0l0qK3SYwFrkybLq9HGoubZlrRr-gLp2xUBrZb9fMrHq7hEwb3RV0JbeeCPSSx3dVB9A/s1600/2008630CheeseConey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzE1z9yhj57p-bwrC3tNMBFhE3JSl8FexxzehSgO7zXzUYsOjoMsfNgSOq6n_o9n2Fj7T5Hc0l0qK3SYwFrkybLq9HGoubZlrRr-gLp2xUBrZb9fMrHq7hEwb3RV0JbeeCPSSx3dVB9A/s320/2008630CheeseConey.jpg" width="320" /></a></div>
This week my mission is to create a <span style="font-size: large;">healthy</span> dish that takes its influence from the iconic Cincinnati coney.<br />
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I know, I know. Two words that should never go together in a sentence include "<em>coney</em>" and "<em>healthy</em>." After all, the quintessential Cincinnati junk food is about as far from health food as you can get. When I was in college at Miami University (OH), I ate a disgusting amount of this Cincinnati favorite. I am fully aware that I might be putting my reputation as a foodie on the line here.... but <span style="font-size: large;">I love them</span>.<br />
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Today I was thinking about chili (a favorite in our house) and had a moment of inspiration. Why not make a healthy dish that pulls inspiration from the uber-unhealthy coney dog? Thus, the lentil "coney" was born.<br />
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My chili is a slightly modified version of <a href="http://www.myrecipes.com/recipe/janes-vegetarian-chili-10000001011281/">this recipe from My Recipes</a>, and the lentils are a variant of <a href="http://terrabakery.blogspot.com/2012/02/vegan-lentil-sausage-recipe.html">this vegan sausage recipe</a> from Terra Bakery.<br />
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Gather your ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnEyGAbYvZnMAalhrGuyEnpW_l9q6zv1RTfUzPNDWPh8OEpiCYLS_S0KRpzClHyY1WbsCIdJbjCbbAflv9V2cFTeoW_oETXv-T9Jdhh3II9_8q4HKzDVsMzIJOTZpvWvH3VsiQqjQLsQ/s1600/ingredients+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnEyGAbYvZnMAalhrGuyEnpW_l9q6zv1RTfUzPNDWPh8OEpiCYLS_S0KRpzClHyY1WbsCIdJbjCbbAflv9V2cFTeoW_oETXv-T9Jdhh3II9_8q4HKzDVsMzIJOTZpvWvH3VsiQqjQLsQ/s320/ingredients+%25281+of+1%2529.jpg" width="320" /></a><br />
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<em>Total time: 30 minutes. Makes 4 servings.</em><br />
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Lentil Ingredients:<br />
<ul>
<li>About 1 cup of lentils, uncooked</li>
<li>1 clove of garlic, minced</li>
<li>1/4 tsp fennel seeds</li>
<li>1/4 tsp oregano</li>
<li>1/4 tsp Italian seasoning</li>
<li>1/8 tsp salt</li>
<li>1/8 tsp pepper</li>
<li>1/4 tsp red pepper flakes</li>
<li>1/4 tsp garlic powder</li>
<li>1/8 tsp paprika</li>
</ul>
Chili ingredients:<br />
<ul>
<li>1 Tbsp EVOO</li>
<li>1 medium onion, chopped</li>
<li>2 cloves of garlic, minced</li>
<li>3 cups of water</li>
<li>2 Tbsp chili powder</li>
<li>2 -14 ounce cans of diced tomatoes</li>
<li>1 -14 ounce can of chickpeas</li>
<li>1 -14 ounce can of black beans</li>
<li>1 -14 ounce can of kidney beans</li>
<li>1 -14 ounce can of white beans, such as cannelloni beans</li>
<li>1 -6 ounce can of tomato paste</li>
<li>1/4 cup of cheddar cheese, freshly grated (use more or less depending on how healthy you want your dish)</li>
</ul>
The idea is to make the lentils take on a <em>meaty</em> quality because they are seasoned in a way that is reminiscent of a sausage or hot dog. <br />
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Boil enough water to cover the lentils, and then add the lentils to the boiling water. Add the remainder of the lentil ingredients, stir, and then let cook for the time indicated on the lentil package (about 20 minutes).<br />
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Meanwhile, in a medium to large saucepan saute the onion and garlic for the chili for several minutes until the onion is translucent. <br />
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Add the remaining eight ingredients to the pan (everything except the cheese). Bring it to a simmer and allow it to simmer for 15-20 minutes. Once you first start cooking it, the consistency will be very runny, like this:<br />
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The goal is to cook the chili down a little so it isn't quite so soupy.<br />
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When the chili is done, dish the lentils onto a plate, leaving a nice bowl-shaped indentation in the middle. Fill the "bowl" with chili. Shred the cheese on top of the plate. <br />
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And then <em>drool</em>. And thank Cincinnati for this wonderful creation <span style="font-size: x-small;">(and thank me for crafting a healthier variant available to you in lentil form).</span><br />
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Adam's taste rating: 4 ladles</div>
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Alina's taste rating: 4 ladles</div>
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Healthy rating: 4 ladles</div>
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Ease of prep rating: 4 ladles</div>
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Overall average: 4 ladles</div>
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Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com1tag:blogger.com,1999:blog-4817582493752116327.post-43416058224923323432012-09-10T19:00:00.001-07:002012-09-10T19:00:18.296-07:00Alina's Shrimp Avocado Wraps<div class="separator" style="clear: both; text-align: center;">
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This is a quick hor dourve with a high-class flair. Delicious, abounding with flavor, and can be enjoyed as finger food! What's not to love?!</div>
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As an aside, these are quite rich and should be enjoyed in moderation.<br />
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<em>Total time: 5 minutes. Serves 6-8 people as a small appetizer (one wrap per serving).</em></div>
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Ingredients:<br />4 avocados, quartered<br />2 ounces of goat cheese<br />8 slices of prusciutto (or for a healthier alternative, use lettuce leaves instead)<br />1/4 cup of pre-cooked shrimp, cold, chopped into tiny pieces.<br />1/4 of a small red onion, diced<br />Salt and pepper, to taste<br />
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Mix the shrimp, onion, and goat cheese together. Add salt and pepper to taste.<br />
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Spoon the mixture into the avocado slices and wrap it with a slice of prusciutto.<br />
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Enjoy!<br />
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Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-17479924109326640052012-08-30T21:00:00.000-07:002012-08-30T21:00:44.463-07:00Alina's Colorful Beet Hummus "Pizza"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fqhGUOMxI3xBZ1iNC4VsCkShXGG_DRx4OfMIeshN5uH24zKtA0M-fb_RofQUgTVCWt-5s2K75AsfsfiNNvFJncYoCP0f3k9rNo_y5hgc7kkSZFA1iu9Us0jAFuL669lNP88VEONANAo/s1600/plated1.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fqhGUOMxI3xBZ1iNC4VsCkShXGG_DRx4OfMIeshN5uH24zKtA0M-fb_RofQUgTVCWt-5s2K75AsfsfiNNvFJncYoCP0f3k9rNo_y5hgc7kkSZFA1iu9Us0jAFuL669lNP88VEONANAo/s320/plated1.jpg" /></a><br />
I'm not a huge fan of beets, but I'm a sucker for color. When I saw this beet hummus recipe, I couldn't resist whipping some up because it looked so pretty! I wanted it to be substantial enough for a meal, so I concocted a "pizza" of sorts. <br />
As it turns out, the hummus flavor mellows out the beet flavor for a delicious and satisfying way to ingest such a super healthy (and beautiful) vegetable.<br />
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The beet hummus recipe comes from <a href="http://www.simplyrecipes.com/recipes/beet_hummus/">Simply Recipes</a> and the inspiration for the hummus pizza comes from <a href="http://sabra.com/recipes/Grilled-Summer-Vegetable-Hummus-Pita-Pizza">the Sabra website</a>.<br />
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<em>Total time: 30 minutes (plus veggie prep time). Makes 4 servings.</em><br />
Ingredients:<br />
<ul>
<li>4 medium sized beets, scrubbed clean, cooked, peeled, and cubed (I simmered them for about 45 minutes until they were easily poked with a fork)</li>
<li>3 Tbsp tahini sesame seed paste</li>
<li>5 Tbsp lemon juice</li>
<li>1 small clove garlic, chopped</li>
<li>1 Tbsp ground cumin</li>
<li>Salt and pepper to taste</li>
<li>2 tbsp EVOO</li>
<li>Several summer squash (about 3 medium sized) yellow and/or green, sliced</li>
<li>2 vine ripe tomatoes</li>
<li>1/2 a small red onion</li>
<li>4 (6”) round pitas</li>
</ul>
Start by chopping up your cooked beets. Look at that color!<br />
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Place the beets, tahini, lemon juice, garlic, cumin, salt and pepper in a food processor.<br />
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Pulse until smooth. Taste and adjust seasonings and ingredients as desired. <br />
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The consistency should look something like this:<br />
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On the stove top, heat a tablespoon of EVOO and add the squash to it in a thin layer. You want to let it sit until it starts to get well done, and then flip it. Let it sit until that side gets well done too. Don't move them around too much. The point is to let them really sit there. I used a grill pan to give mine that stripey fresh-off-the-grill look.<br />
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Chop up your tomato and onion. Heat the remaining tablespoon of oil and saute the remaining veggies and garlic. These will cook fast, so don't leave them on for too long. Mine were done in about 3-4 minutes.<br />
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I wanted to lightly toast my pita, so I threw it on the hot stove top for about 15 seconds. I flipped it and did the other side for another 15 seconds. Instantly more gourmet!<br />
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Now start assembling your hummus "pizza!" <br />
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<em>(I have to put pizza in quotes because Adam is super adamant about what a pizza is and is not... and if it doesn't have pepperoni it's apparently not a real "pizza." In this case, it's a little less of a pizza, so I agree that the word pizza belongs in quotes.)</em><br />
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First slather your pita round with hummus:<br />
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Next, pile it high with the squash:<br />
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Finally, top it off with your tomato/onion/garlic mixture:<br />
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Doesn't that look pretty? <br />
<br />
I have a little secret... It's as yummy as it is gorgeous!<br />
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Adam's taste rating: 3 ladles</div>
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Alina's taste rating: 4 ladles</div>
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Healthy rating: 5 ladles</div>
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Ease of prep rating: 4 ladles</div>
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Overall average: 4 ladles</div>
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Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-24991137311149499982012-08-21T06:32:00.003-07:002012-08-21T06:32:43.375-07:00Mom's Cucumber SoupMy Mom makes a delicious cucumber soup that is as healthy as it is adorable. If you have extra cucumbers (exhibit A)...<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkt3PFO0x0y4joRfvUaJdSSVK8vtUKRa_pPk1yjIYwWffzrAG_CLWDARqOCxyllabVzyO7M-Mkvxhkv8p_SK03B_hj1xPgW_c2_tO1ZXNny9XFzgEXiIjpmLesvBnUaDcBrk_agAzZy90/s1600/cucumbers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkt3PFO0x0y4joRfvUaJdSSVK8vtUKRa_pPk1yjIYwWffzrAG_CLWDARqOCxyllabVzyO7M-Mkvxhkv8p_SK03B_hj1xPgW_c2_tO1ZXNny9XFzgEXiIjpmLesvBnUaDcBrk_agAzZy90/s320/cucumbers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exhibit A</td></tr>
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consider whipping up some of this simple soup (exhibit B):<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzArI1HQ6UFY05iJ4iC4po_JD5DMLn64TTWKft_GHhObPkYt1oYLOFGlEB_zXlDqnosyyadINAReEcKK5UN0fjnnM1YSfZIV5wyQ66nbjJHAx0gf9BJw4YA_girlQniBnLj47Eebnt57k/s1600/plated1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzArI1HQ6UFY05iJ4iC4po_JD5DMLn64TTWKft_GHhObPkYt1oYLOFGlEB_zXlDqnosyyadINAReEcKK5UN0fjnnM1YSfZIV5wyQ66nbjJHAx0gf9BJw4YA_girlQniBnLj47Eebnt57k/s320/plated1.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exhibit B</td></tr>
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And if you really have an excess of cucumbers, you can use the extra to create some super refreshing cucumber water (exhibit C).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjcTr2So97TeaAEVRhX6VYEWdJseRBW2PmFAYk3ssPicnjw1WpZEu_oIfSD4d78OJ68-S3RMhKZd1ATdtmSUnYe7DjXtqCgTvQUHo9RbwCTrrQTT1cypGp4LfJHaujdshfvWNIBPv2Oo/s1600/cuc+water.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjcTr2So97TeaAEVRhX6VYEWdJseRBW2PmFAYk3ssPicnjw1WpZEu_oIfSD4d78OJ68-S3RMhKZd1ATdtmSUnYe7DjXtqCgTvQUHo9RbwCTrrQTT1cypGp4LfJHaujdshfvWNIBPv2Oo/s320/cuc+water.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exhibit C</td></tr>
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<a name='more'></a>Ingredients:<br />
About 2 pounds of cucumbers<br />2 cups plain yogurt<br />1 clove garlic, finely minced<br />1 tsp white wine vinegar<br />3/4 tsp salt<br />1/4 tsp white pepper<br />1 tomato, chopped for garnish<br />4 small basil leaves, cut into julienne strips<br />
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In a blender, puree the cucumber and yogurt together until smooth. Add the garlic, vinegar, salt, and pepper. This makes about 6 cups of soup. </div>
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Cover and refrigerate until smooth. To serve, tops with the tomato and basil. Mom likes to serve it in margarita glasses topped with another sliver of cucumber, which is super cute.</div>
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If you want to make cucumber water too, thinly slice a cucumber, add it to a pitcher of water, cover, and let it sit overnight. In the morning, you'll have super refreshing cucumber water!<br />
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Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-71202680258734463302012-08-13T19:40:00.002-07:002012-08-13T19:40:15.068-07:00Alina's Egg Topped Squash and Lentil Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzQCs9hDnJpQCWbiW5Hx6i8rnfL5fEquzG8U-xyUpBPsSfpf0eXoK9AxI7PAW2GR4n6_C7Bt_Nnc-ucdI-z8LgLlOM7WnMn6PQbKoCHenGF5QB4sfkTaEsdfqkDfV2KKH8PhMHRig0CU/s1600/plated+2+(1+of+1).jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzQCs9hDnJpQCWbiW5Hx6i8rnfL5fEquzG8U-xyUpBPsSfpf0eXoK9AxI7PAW2GR4n6_C7Bt_Nnc-ucdI-z8LgLlOM7WnMn6PQbKoCHenGF5QB4sfkTaEsdfqkDfV2KKH8PhMHRig0CU/s400/plated+2+(1+of+1).jpg" /></a><div class="separator" style="clear: both; text-align: left;">
I love the movie Ratatouille. It has one simple message: "Anyone can cook." </div>
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And why not? As the main character Remy said, the right combo of flavors is "<em>like music you can <span style="font-size: large;">taste</span>, <span style="color: #cc0000;"><strong>color</strong></span> you can <span style="font-size: large;">smell</span></em>." </div>
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The trick is <u>finding</u> the right combo of flavors.</div>
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That's why I'm really proud of this recipe. Usually when I create a recipe I spend a lot of time brainstorming and planning and finagling, but this recipe just... happened.</div>
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<br /></div>
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I used only items I already had in my cupboard. Almond flour? Lentils? Eggs? Squash? Why not! </div>
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This was one of my favorite creations to date. It had <em>taste and color. </em>There is no question about it. I'll make this dish again.</div>
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<em>Total time: 60 minutes. Makes 4 servings.</em><br />
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Crust Ingredients:</div>
<ul>
<li>2 cups almond flour</li>
<li>2 tsp olive oil</li>
<li>1 tsp salt</li>
<li>1/2 tsp garlic powder</li>
<li>1/2 tsp ground oregano</li>
<li>1/4 cup Parmesan cheese</li>
<li>2 eggs, beaten</li>
</ul>
Toppings Ingredients:<br />
<ul>
<li>1/4 cup of lentils, uncooked</li>
<li>1/4 of one medium-sized red onion</li>
<li>1 tsp olive oil</li>
<li>1/2 tsp chili powder</li>
<li>1 clove of garlic, minced</li>
<li>1 can butternut squash puree, non-sweetened</li>
<li>1/4 cup of mozzarella cheese (or more, if you like it cheesier)</li>
<li>1 tbsp freshly chopped basil</li>
<li>4 eggs</li>
</ul>
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Preheat the oven to 350.</div>
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Start the lentils first. If you let them cook while you prepare the dough you'll save a little time. Prepare them according to the package. I just throw them in enough water to amply cover them and then boil them for about 20 minutes. They come out great every time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbq5T5wEcYMZ3FLcIR5Ve-RkXwTvABsTvsKkt_56FOUge8lLbS8gIszdix9rU769_8lhCL2GYl2hsAr6tzVYmCzu3zZa0q-0ZTLiJ5-QcDiPMJ-SvPuddWuUSbszBSO_FPLFTVpoI00C0/s1600/lentils+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbq5T5wEcYMZ3FLcIR5Ve-RkXwTvABsTvsKkt_56FOUge8lLbS8gIszdix9rU769_8lhCL2GYl2hsAr6tzVYmCzu3zZa0q-0ZTLiJ5-QcDiPMJ-SvPuddWuUSbszBSO_FPLFTVpoI00C0/s320/lentils+(1+of+1).jpg" width="320" /></a></div>
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While the lentils are cooking, work on preparing the dough. You could certainly use regular pizza crust if you don't want to use almond flour (which is rather pricey), but I'd recommend the almond flour because it lends a distinct yet subtle nutty flavor to the dish. For this part of the recipe I relied on this great recipe from <a href="http://spiteorflight.com/2012/04/24/almond-flour-pizza-crust/">Spite or Flight</a>. I didn't follow it exactly (you'll notice my ingredients are just a little different). It's an absurdly quick and easy recipe and makes for a super yummy <br />crust.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GKMu41d9_F7w7qp1_D-zE0IHdLK-fP6tKJyMBmtuvWRL6eSL-8Ns56HF2ipBJKKyjUAdbbc-gH6Qm-s9nAtHD_cKuOMMHLJnuZcIgRXihIM25JQvIfLxflEV3WVbgIGtO2ZcnEeOSa8/s1600/dough+(1+of+1).jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GKMu41d9_F7w7qp1_D-zE0IHdLK-fP6tKJyMBmtuvWRL6eSL-8Ns56HF2ipBJKKyjUAdbbc-gH6Qm-s9nAtHD_cKuOMMHLJnuZcIgRXihIM25JQvIfLxflEV3WVbgIGtO2ZcnEeOSa8/s320/dough+(1+of+1).jpg" /></a><br />After the dough was ready, split it into fourths to create 4 personal size pizzas. I just formed them with my fingers. Nothing fancy. I did try to make them as thin as possible. I was able to get four pizzas that were approximately six inches each.</div>
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You definitely want to make these on two baking sheets lined with parchment paper. Violently scraping a pizza that has burnt itself to the dish simply isn't a respectful way to treat your food, especially when it's about to treat you oh so well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUweWex8tOT3PtGnpB0XIkJTurLC_FzTRhjR7ec5eIuTK6KEB-zpvCEkV3cyhVOULQ8V146pjUE68IHFoACGKo1J5Ciy4w4RaugTCIXT1iNjSflcssJb9vQqx8XTncUwzoqbHxyIvxis/s1600/pizza+rounds+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUweWex8tOT3PtGnpB0XIkJTurLC_FzTRhjR7ec5eIuTK6KEB-zpvCEkV3cyhVOULQ8V146pjUE68IHFoACGKo1J5Ciy4w4RaugTCIXT1iNjSflcssJb9vQqx8XTncUwzoqbHxyIvxis/s320/pizza+rounds+(1+of+1).jpg" width="320" /></a></div>
Now crack open the butternut squash and spread it on the pizza like sauce. Go crazy with the stuff. It's delicious.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kgRz2nsduG_fMjk5j4KRGZ7q-BjxlRJmJXsq_-ZqOltkZed54_2mG4d_54BCLJr5Agp7SiM5VFF2TbKkoOyDUHFqpTB6EJKTVPkgVPQTHigw6mAKWMOL6-L4CUKDCnZlrkPcjyD6NrU/s1600/rounds+step+1+(1+of+1).jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kgRz2nsduG_fMjk5j4KRGZ7q-BjxlRJmJXsq_-ZqOltkZed54_2mG4d_54BCLJr5Agp7SiM5VFF2TbKkoOyDUHFqpTB6EJKTVPkgVPQTHigw6mAKWMOL6-L4CUKDCnZlrkPcjyD6NrU/s320/rounds+step+1+(1+of+1).jpg" /></a><br />If your lentils are done, add those next. As it turns out, lentils are <em>awesome </em>on pizza. They add an almost meaty quality. These little legumes are essential to this recipe.<br /><div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhNE9yBhsrryCxwgFW43MMm3MIdhLXn0f6MOiFrQzFQ97ZYVRTpD9x7B5BR3ojZ1IeIqVDrFEHMZEBBmEYxNBtFRWcEk2gK79nTs0vUG5wrLaxYTaaLbkgyO60ra9pOvM530hFYM32D0/s1600/rounds+step+2+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhNE9yBhsrryCxwgFW43MMm3MIdhLXn0f6MOiFrQzFQ97ZYVRTpD9x7B5BR3ojZ1IeIqVDrFEHMZEBBmEYxNBtFRWcEk2gK79nTs0vUG5wrLaxYTaaLbkgyO60ra9pOvM530hFYM32D0/s320/rounds+step+2+(1+of+1).jpg" width="320" /></a><div style="text-align: left;">
Next comes the king of every good pizza: cheese. I topped our pizzas with mozzarella and sprinkled some freshly chopped basil over top. Total time from my herb garden to the oven? Less than 5 minutes. Now that's what I call fresh.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsNi_jpCuZSjJkClVZDzoKI7eWp4Kdy8b3efsqutsNrOAIKjQFEdxtocNIzNH3PkJhpw-9oLJYCwYo5XUQN1-JLbK931LY_UnMZtxbC8CanNUABhDtYYS-U2ii2txjZJgqhv0NQqEjPo/s1600/rounds+step+3+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsNi_jpCuZSjJkClVZDzoKI7eWp4Kdy8b3efsqutsNrOAIKjQFEdxtocNIzNH3PkJhpw-9oLJYCwYo5XUQN1-JLbK931LY_UnMZtxbC8CanNUABhDtYYS-U2ii2txjZJgqhv0NQqEjPo/s320/rounds+step+3+(1+of+1).jpg" width="320" /></a></div>
Next, saute the onions with a little olive oil and chili powder. Saute them for only a few minutes, and then add the garlic for the last few seconds before removing them from the heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHDDGSOCPJwsdxPccl3YHKwObnmauug6LRdW0H0wT77k5YJBp_B4DinYE_WYEFJnGflGT7uQRAmIFq7suEfM4oecLVzUicvIP6luxgc3Eq9h98GSZyA3M2x2_iRX5mUw9h5hAEsmCzZc/s1600/onions+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHDDGSOCPJwsdxPccl3YHKwObnmauug6LRdW0H0wT77k5YJBp_B4DinYE_WYEFJnGflGT7uQRAmIFq7suEfM4oecLVzUicvIP6luxgc3Eq9h98GSZyA3M2x2_iRX5mUw9h5hAEsmCzZc/s320/onions+(1+of+1).jpg" width="320" /></a></div>
Top your pizza with the onions.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRBL4xfCJOHdy_klQDCyK0FWFhC3Dc2zoPBCGMXkPJW3A8NsxLzB4c695SMgQhfHd21W5wZuEyp3TNCw0pzvfLvF07yVr-KL7jAvJ4ISstjBYt1eucoBE_G38CNVepG5mu3sC_83wDx0/s1600/roundd+step+4+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRBL4xfCJOHdy_klQDCyK0FWFhC3Dc2zoPBCGMXkPJW3A8NsxLzB4c695SMgQhfHd21W5wZuEyp3TNCw0pzvfLvF07yVr-KL7jAvJ4ISstjBYt1eucoBE_G38CNVepG5mu3sC_83wDx0/s320/roundd+step+4+(1+of+1).jpg" width="320" /></a></div>
At this point everything looks great, right? WRONG! The crown of this pizza is still missing. Crack one egg over each pizza. If you want to keep the egg from running over the side, make a little nest for it in the center of the pizza before cracking the egg on top. I didn't do this, so my eggs found their way to the edge of my pizzas. Oh well. Adds character.<br />
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Now just pop those suckers in the 350 degree oven for about 20-25 minutes. The fried egg will still be a little over-easy once this pizza is baked, but if you think it needs a little more time, feel free to leave it in a few minutes longer. I checked it and decided it needed a little more time every 2 minutes for 10 minutes straight before finally deciding, "Yep! That's perfect." </div>
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Eat this pizza and marvel at the work of your hands. MMmmmm. So. Delicious.</div>
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<img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYx3SHKciDCs-OJQv4LpoJx-K3kTu-c0Q8TNPC9ShqF9b38laTavHi4mXgRr2pjTE93cRTYSk33cP9H0sOHy52z3IIPNEGLD45ovcozRjXek6UfodoK_-dFvExfyRB3ZiiQhRFasqKYg/s320/plated+1+(1+of+1).jpg" width="320" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUgdEkNeAaGS7n8Pr8bPBwrzJro0L4gW0eNLjheowlwHv4AggSzI2wAlEEQS-MUHDD5NsUkeMJ-tIOuCjn8RcSpv1VYJSwOLnU_kvoE1yhCGo_AqdFXqz32Tn2azotrEfQxA6cqkmHvs/s1600/plated+3+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUgdEkNeAaGS7n8Pr8bPBwrzJro0L4gW0eNLjheowlwHv4AggSzI2wAlEEQS-MUHDD5NsUkeMJ-tIOuCjn8RcSpv1VYJSwOLnU_kvoE1yhCGo_AqdFXqz32Tn2azotrEfQxA6cqkmHvs/s320/plated+3+(1+of+1).jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Adam's taste rating: 4 ladles</span></div>
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<span style="font-family: inherit;">Alina's taste rating: 5 ladles</span></div>
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<span style="font-family: inherit;">Healthy rating: 5 ladles</span></div>
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<span style="font-family: inherit;">Ease of prep rating: 4 ladles</span></div>
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<span style="font-family: inherit;">Overall average: 4.5 ladles</span></div>
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Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-16455367368012598072012-08-05T16:57:00.001-07:002012-08-05T16:57:16.464-07:00Alina's Cucumber, Tomato and Avocado Salad<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmKso4_3Oo3djGqqM6pCHdsV9ZiP_Fb96bBMZKCW9q-Or8MyVB3kaHtKq02zAgjp81GbgNd2AHQiFm8qVhnB7v1zIENeNfLW9rySmdLUjjR_9P2QMKsefsERdWnLmQxxeeZtae_0byjo/s320/plated1+(1+of+1).jpg" /><div style="text-align: left;">
It's been a hot, dry summer, which is perfect for cucumbers. My parents have been sharing cucumbers from their garden, so I've been looking for creative ways to use them. I tweaked <a href="http://www.kalynskitchen.com/2011/07/not-so-dumb-salad-recipe-with-cucumbers.html">this simple recipe</a> on Kalyn's Kitchen.</div>
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This salad is <span style="font-size: large;">fresh </span>and <span style="font-size: large;">light</span>, marrying juicy cucumbers with avocados and fresh-from-the-vine tomatoes. To me, it's the epitome of fresh summer cuisine.<br />
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<i>Total time: 5 minutes. Makes 4-6 servings.</i></div>
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Ingredients:</div>
<ul>
<li>6 medium fresh cucumbers, peeled and thinly sliced </li>
<li>2 avocados, cubed</li>
<li>4 tomatoes, chopped</li>
<li>3 green onions, sliced at an angle</li>
<li>1 tbsp fresh chopped parsley</li>
<li>1/4 cup of white wine vinegar</li>
<li>1/2 tsp of sugar</li>
<li>Salt and pepper to taste</li>
<li>A generous splash of lemon juice</li>
</ul>
Toss the avocado in the lemon juice. This is to help preserve its freshness and color.<br />Whisk the vinegar in a bowl with the salt, pepper and sugar.<br />Mix everything together. Toss until the entire salad is coated with the vinegar mix.<br /><br /><div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZayyNm5At0YCSk-LIlqdOFj7vKcSBP9j7MvduWg0c6aSqTd5RsvcfEG_-iTgeRILotWhj6hAeC362nn47VXInsyRS5b0sxzeZxHZe0yKVAgy4SsfapR3xzSvsJiS0Yz9c9cvzoIT8Sq4/s1600/plated2+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZayyNm5At0YCSk-LIlqdOFj7vKcSBP9j7MvduWg0c6aSqTd5RsvcfEG_-iTgeRILotWhj6hAeC362nn47VXInsyRS5b0sxzeZxHZe0yKVAgy4SsfapR3xzSvsJiS0Yz9c9cvzoIT8Sq4/s320/plated2+(1+of+1).jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgEjcS2lpnpAOiixeUTkFXcm9MrC5ZukTZLl_3LFVS41n6jRR2nXfec5pgtxCX0509xi1N_MOXL5XEBV2_h7ItfPlzVTr2-ZIVQhcDgDbd11TfKC8jwx4Lp4c56cuquDG6BC3HiqL-Js/s1600/plated3+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgEjcS2lpnpAOiixeUTkFXcm9MrC5ZukTZLl_3LFVS41n6jRR2nXfec5pgtxCX0509xi1N_MOXL5XEBV2_h7ItfPlzVTr2-ZIVQhcDgDbd11TfKC8jwx4Lp4c56cuquDG6BC3HiqL-Js/s320/plated3+(1+of+1).jpg" width="320" /></a></div>
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Adam's taste rating: 3 ladles</div>
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Alina's taste rating: 4 ladles</div>
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Healthy rating: 5 ladles</div>
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Ease of prep rating: 5 ladles</div>
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Overall average: 4.25 ladles</div>
</div>Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com3tag:blogger.com,1999:blog-4817582493752116327.post-34409387287105302872012-07-31T19:29:00.003-07:002012-07-31T19:29:50.257-07:00Alina's Spice Infused Edamame<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcswz5LHGztaY49I6rl8reSqDl53w4gPwtG_PX3WDLLPVCFVgkqnNdzdaZHF6GqV85d2OpKQzak0yTuKpFL9ysPRfOPp8zjsruFNKmzIxM7vbOoSMlIDc1choZD-bfNVvZ5ca5aNPKv4/s1600/ingred+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcswz5LHGztaY49I6rl8reSqDl53w4gPwtG_PX3WDLLPVCFVgkqnNdzdaZHF6GqV85d2OpKQzak0yTuKpFL9ysPRfOPp8zjsruFNKmzIxM7vbOoSMlIDc1choZD-bfNVvZ5ca5aNPKv4/s320/ingred+(1+of+1).jpg" width="320" /></a>I've been eating a lot of edamame lately. What's not to love? It's tasty <em>and </em>fun to eat. It's simple to whip up some well-seasoned edamame and it makes a great side for salmon, sushi or stir fry.<br />
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<a name='more'></a><em>Total time: 15 minutes. Makes 6 servings.</em><br />
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Ingredients:<br />
<ul>
<li>Edamame (1 lb frozen or fresh)</li>
<li>2 tbsp olive oil</li>
<li>Seasonings of your choice (I like chili powder, cumin, garlic powder, salt and pepper. Edamame should have a little zip, so the more generous you are with your seasoning quantities the better)</li>
</ul>
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Bring a generous amount of water to a boil in a medium-sized pot. Add the edemame. Boil the edamame for 5 minutes. Mix the seasonings with the olive oil. Toss the edamame with the olive oil blend.<br />
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Wasn't that easy?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny-D8qSIQ9Y64NvZ56gAXEFPwaYw2fN6wazpan5pzTJx01B-2ShWuI-O1e9O8J4CRswGyGgCMviXwVBk_uPDrlzCy1T_9V_NGUJpica3bSePQcKJMIWZzT5ttZSllg0KDEkKaAK15f5s/s1600/plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny-D8qSIQ9Y64NvZ56gAXEFPwaYw2fN6wazpan5pzTJx01B-2ShWuI-O1e9O8J4CRswGyGgCMviXwVBk_uPDrlzCy1T_9V_NGUJpica3bSePQcKJMIWZzT5ttZSllg0KDEkKaAK15f5s/s320/plated.jpg" width="320" /></a></div>
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Adam's taste rating: 2 ladles</div>
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Alina's taste rating: 2 ladles</div>
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Healthy rating: 3 ladles</div>
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Ease of prep rating: 5 ladles</div>
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Overall average: 3 ladles</div>Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-36244374755502566532012-07-30T19:45:00.005-07:002012-07-31T19:30:27.246-07:00Alina's Pineapple Overload Stir Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGJAwSSuXw5yW0rSQ-uhbXcqj7vhHbP4QapljX-tyZk8DnGoUqNnTPmISnyUM0ZFgi66b-jvpO6qeI-w-I2BGSrU_A54_y0fMI-oHTePcHb8Ig8fE0HiSJyKdhDCnv1_AQj-Aglm47JA/s1600/plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGJAwSSuXw5yW0rSQ-uhbXcqj7vhHbP4QapljX-tyZk8DnGoUqNnTPmISnyUM0ZFgi66b-jvpO6qeI-w-I2BGSrU_A54_y0fMI-oHTePcHb8Ig8fE0HiSJyKdhDCnv1_AQj-Aglm47JA/s320/plated.jpg" width="320" /></a>In college I ate at Miami's stir fry bar twice a week. I had my choice of about 30 toppings and so I tried all kinds of different combinations. Eventually I realized that my perfect stir fry <em>always </em>has pineapple in it. It's just consistently mouthwateringly delicious.<br />
<br />
My meal this week takes it one step further and uses the pineapple juice as the base for the stir fry sauce. The result is succulent, sweet, and secretly healthy.<br />
<a name='more'></a><br />
<em>Total time: 45 minutes. Makes 4-6 servings.</em><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yaHkZJI_vxqODxiwts5vcumayyMR12jVffjbXngC_Jaoiui9mxN9fkz8YV_5VgIUBblHCACc2q2iwEK6wEJlExFtXqt_kQURmqb3UloaPUVlosHxj9m4D4QaBnkhiUveiYFhd_mZPfI/s1600/ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yaHkZJI_vxqODxiwts5vcumayyMR12jVffjbXngC_Jaoiui9mxN9fkz8YV_5VgIUBblHCACc2q2iwEK6wEJlExFtXqt_kQURmqb3UloaPUVlosHxj9m4D4QaBnkhiUveiYFhd_mZPfI/s320/ingred.jpg" width="320" /></a><br />
<br />
Ingredients:<br />
<ul>
<li>1/2 cup of medium shrimp, tails removed</li>
<li>1/2 lb snow peas</li>
<li>4 carrots, peeled and grated</li>
<li>1 green bell pepper, chopped</li>
<li>1 onion, julienned</li>
<li>5 mushrooms, stems removed and chopped</li>
<li>1 can of pineapple, in its own juice</li>
<li>1 tbsp corn starch</li>
<li>1 cloves garlic, minced</li>
<li>1/4 tsp ginger</li>
<li>1/4 tsp cumin</li>
<li>1/4 tsp chili powder</li>
<li>1 tbsp olive oil</li>
<li>salt and pepper to taste</li>
</ul>
After preparing your veggies, heat the oil in a skillet. Add the onion and saute until clear. Add the garlic and saute for 60 more seconds.<br />
<br />
Add the snow peas, pepper, shrimp and saute for several minutes, stirring occasionally. Add the ginger, cumin, and chili powder. Separate the pineapple from its juice. Set the juice aside. Add the carrots, mushrooms, and pineapple to the skillet. Saute for several minutes more, stirring occasionally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_1RZ7F8wsGtO_uN0PEmxu0ibmWWLdIQnZs0bB2_PWtlI1tZfV_9tLymxmSLPD8uUiZDDH6omKx_JX4Wji6SI5wkq9cpmoGusZnJ3GFeumg5sI2TuDpdy44qRYlTveDk1G1D7F3Ok2vk/s1600/cooking3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_1RZ7F8wsGtO_uN0PEmxu0ibmWWLdIQnZs0bB2_PWtlI1tZfV_9tLymxmSLPD8uUiZDDH6omKx_JX4Wji6SI5wkq9cpmoGusZnJ3GFeumg5sI2TuDpdy44qRYlTveDk1G1D7F3Ok2vk/s320/cooking3.jpg" width="320" /></a></div>
While the veggies are sauteing, add the cornstarch to a little cold water and stir to combine it. Whisk the pineapple juice together wtih the cornstarch mix. You might need to add a little water to the juice if you want more sauce.<br />
<br />
Pour the sauce into the skillet and stir until it thickens to your desired consistency. Stir everything together. Let it rest for a few minutes and then enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGJAwSSuXw5yW0rSQ-uhbXcqj7vhHbP4QapljX-tyZk8DnGoUqNnTPmISnyUM0ZFgi66b-jvpO6qeI-w-I2BGSrU_A54_y0fMI-oHTePcHb8Ig8fE0HiSJyKdhDCnv1_AQj-Aglm47JA/s1600/plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGJAwSSuXw5yW0rSQ-uhbXcqj7vhHbP4QapljX-tyZk8DnGoUqNnTPmISnyUM0ZFgi66b-jvpO6qeI-w-I2BGSrU_A54_y0fMI-oHTePcHb8Ig8fE0HiSJyKdhDCnv1_AQj-Aglm47JA/s320/plated.jpg" width="320" /></a></div>
<div style="text-align: center;">
Adam's taste rating: 3 ladles</div>
<div style="text-align: center;">
Alina's taste rating: 4 ladles</div>
<div style="text-align: center;">
Healthy rating: 5 ladles</div>
<div style="text-align: center;">
Ease of prep rating: 4 ladles</div>
<div style="text-align: center;">
Overall average: 4 ladles</div>Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-16402013261650455732012-07-19T07:02:00.001-07:002012-07-19T07:02:29.660-07:00Alina's Grilled Salmon with Nectarine-Red Onion Relish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8H1jStFhbiGq1QDHsJJ0NXoRN-hsXe-ke1Ip3OXqv4jfavjlo3atxVgvLtjOVxCo9NtIf_c0vSeBd8ViTboFXW_c2Wg-Oqlo8QfMYZTMblzkHv9gKugfV-Xo7CCMsMl1515uODz-vCA/s1600/plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8H1jStFhbiGq1QDHsJJ0NXoRN-hsXe-ke1Ip3OXqv4jfavjlo3atxVgvLtjOVxCo9NtIf_c0vSeBd8ViTboFXW_c2Wg-Oqlo8QfMYZTMblzkHv9gKugfV-Xo7CCMsMl1515uODz-vCA/s320/plated.jpg" width="320" /></a>On the 4th of July I perused our local market, Brennan's, for foodie inspiration. It's a form of <em>tabula rasa</em> grocery shopping, if you will. There are recipe cards everywhere, so I pick those up, eat gobs of samples, and try to come with an open mind and a sensitive palate.<br />
<br />
This time the nectarines were chin-dripping decadent, so I decided to make Brennan's suggested nectarine-red onion relish. The salmon was the perfect thing to integrate into our 4th of July cookout and the result was... pure fireworks.<br />
<br />
<a name='more'></a>Read the original recipe <a href="http://brennansmarket.com/recipes_detail.lasso?ID=189">here</a>.<br />
<br />
<div style="text-align: center;">
<em>Total time: Just over 2 hours. About 20-25 minutes active cooking time. Makes 4 servings.</em></div>
<br />
Ingredients:<br />
<ul>
<li>2 1/2 cups coarsely chopped nectarines (about 3 medium)</li>
<li>1 cup coarsely chopped red bell pepper</li>
<li>1 cup coarsely chopped red onion</li>
<li>1/4 cup thinly sliced fresh basil</li>
<li>1/4 cup white wine vinegar</li>
<li>1/2 tsp grated orange rind (I ommited this)</li>
<li>2 tbsp minced jalepeno pepper</li>
<li>2 tbsp fresh lime juice</li>
<li>2 tsp sugar</li>
<li>2 garlic cloves, minced</li>
<li>1/4 tsp salt, divided</li>
<li>1/2 tsp freshly ground pepper</li>
<li>4 6-ounce salmon filets</li>
<li>Cooking spray</li>
</ul>
<br />
Mix the first 11 ingredients and 1/8 tsp salt in a medium bowl and stir well. Let this stand for 2 hours. <br />
<br />
Sprinkle salt and pepper of the salmon. Grill the salmon (5 minutes on each side or until flaky). Serve immediately with the delicious relish!<br />
<br />
The nectarine relish is really delicious, but when paired with the salmon it's <em>dynamite</em>.<br />
<br />
<ul><div style="text-align: center;">
Adam's taste rating: 4 ladles</div>
<div style="text-align: center;">
Alina's taste rating: 5 ladles</div>
<div style="text-align: center;">
Healthy rating: 5 ladles</div>
<div style="text-align: center;">
Ease of prep rating: 4 ladles</div>
<div style="text-align: center;">
Overall average: 4.5 ladles<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8H1jStFhbiGq1QDHsJJ0NXoRN-hsXe-ke1Ip3OXqv4jfavjlo3atxVgvLtjOVxCo9NtIf_c0vSeBd8ViTboFXW_c2Wg-Oqlo8QfMYZTMblzkHv9gKugfV-Xo7CCMsMl1515uODz-vCA/s1600/plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8H1jStFhbiGq1QDHsJJ0NXoRN-hsXe-ke1Ip3OXqv4jfavjlo3atxVgvLtjOVxCo9NtIf_c0vSeBd8ViTboFXW_c2Wg-Oqlo8QfMYZTMblzkHv9gKugfV-Xo7CCMsMl1515uODz-vCA/s400/plated.jpg" width="400" /></a></div>
</div>
</ul>Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-83318784987067569562012-07-09T07:45:00.002-07:002012-07-09T07:45:53.170-07:00Alina's Spanakopita Calzones<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9ZbYP_raAwT_YEHydqmNRtzlOcIkXTcgKB1YsvTTxPiB66ejsCOITJav5-FEiUpsnKr4XI-eaXzdh1u3Y4GHW0oGy9inb52khgm4tm0f3ly9iOUSTiOu_HQSR20oMT4bmJtF8xrKxkk/s1600/plated+2+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9ZbYP_raAwT_YEHydqmNRtzlOcIkXTcgKB1YsvTTxPiB66ejsCOITJav5-FEiUpsnKr4XI-eaXzdh1u3Y4GHW0oGy9inb52khgm4tm0f3ly9iOUSTiOu_HQSR20oMT4bmJtF8xrKxkk/s320/plated+2+(1+of+1).jpg" width="320" /></a>I'm a big fan of Greek food and spanakopitas are right at the top of my favorite foods list. This week I decided to make a calzone that pulls its influence from spanakopitas. Spanakopitas are Greek phyllo dough pastries stuffed with cheese and spinach. I decided to stuff mine with tofu and spinach and stuff it all in a calzone crust. The result is a delicious, healthy dish that hints of Greek flavors.<br />
<br />
<a name='more'></a>For a more authentic spanakopita taste, shake this recipe up by adding feta cheese.<br />
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<div style="text-align: center;">
<em>Total time: Approximately 60 minutes total. Makes 4 calzones.</em></div>
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<ul>
<li>1 package frozen spinach, thawed and chopped</li>
<li>1 16-oz package of firm tofu</li>
<li>Several TBSP cilantro, finely chopped</li>
<li>1 TBSP miso paste</li>
<li>1 roll Pillsbury thin crust pizza crust</li>
<li>1 TBSP ground nutmeg</li>
<li>1 TBSP oregano</li>
<li>1 cup chopped onion</li>
<li>juice of 1 lime</li>
<li>3 cloves minced garlic</li>
<li>Salt and pepper to taste</li>
<li>Cooking spray</li>
</ul>
Preheat the oven to the temperature listed on the pizza dough package.<br />
<br />
Saute the onion and cilantro until the onions are clear, about 5 minutes. Add the garlic and saute for 60 more seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ASx1qLDP8PYEj3TTeCwb25mOVap_h06ftBl-g6-5U02HVPrIsqfq3b7p0yyGkTl-v01JGRweeCk7eg5fvwdvt5NjK4sv9pA3lIafrzutA8ysG9gYifrNAzUJpTUXnDtexjNR6jfgYxA/s1600/saute+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ASx1qLDP8PYEj3TTeCwb25mOVap_h06ftBl-g6-5U02HVPrIsqfq3b7p0yyGkTl-v01JGRweeCk7eg5fvwdvt5NjK4sv9pA3lIafrzutA8ysG9gYifrNAzUJpTUXnDtexjNR6jfgYxA/s320/saute+(1+of+1).jpg" width="320" /></a></div>
Use your hands to crumble the tofu into a bowl. To do this, cut the tofu block into quarters and then just squeeze each quarter in your fist to make it nice and crumbly.<br />
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Add the onion mix to the tofu, and then add the spinach too. Add the lime juice, salt, pepper, oregano, and nutmeg. Mix it all up.<br />
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Roll out the pizza dough cut it into quarters. Each of the four quarters will make one calzone. Place the pizza dough quarters on a baking sheet. Spray the sheet with cooking spray to keep the calzones from sticking. Heap each pizza dough quarter with the tofu and spinach mixture. <br />
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Fold the dough over the filling and pinch the edges together to seal your calzones shut. Use a knife to make a small incision in the top of each calzone. Bake for 15 minutes, or until golden brown.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrQ7o257bvVFWHwBbH5JgUVPwgXLQF5jLb7wx6sWi4IL1Y7TFu0lhbPtnPyWFiuBRHQ1HvlYLFvLkAoiPFW8CsZkQNMaIIR7_vxA6TSdt3fQx8ExIWJmkZKhjQLzyzQAeChC8CcAVMLY/s1600/plated+1+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrQ7o257bvVFWHwBbH5JgUVPwgXLQF5jLb7wx6sWi4IL1Y7TFu0lhbPtnPyWFiuBRHQ1HvlYLFvLkAoiPFW8CsZkQNMaIIR7_vxA6TSdt3fQx8ExIWJmkZKhjQLzyzQAeChC8CcAVMLY/s320/plated+1+%25281+of+1%2529.jpg" width="320" /></a><br />
I had some leftover filling, so I baked that separately in a dish like a casserole and ate it for breakfast the next day. I'd recommend topping this with a little cheese. Yummy!<div class="separator" style="clear: both; text-align: center;">
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<br />
<ul><div style="text-align: center;">
Adam's taste rating: 3 ladles</div>
<div style="text-align: center;">
Alina's taste rating: 3 ladles</div>
<div style="text-align: center;">
Healthy rating: 5 ladles</div>
<div style="text-align: center;">
Ease of prep rating: 4 ladles</div>
<div style="text-align: center;">
Overall average: 3.75 ladles</div>
</ul>
<br />Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-73375775745528138352012-06-25T20:49:00.004-07:002012-08-01T10:21:39.366-07:00Baked Falafel and Hummus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllK4cZ5_dzvh7Z94YHYLtQNSM8eZb1cGwg3MGg-Y5Pl8TdxTMEYKuEc7bwp4mzKgG5_ri3lMfdwVFxAGkK09VrcG1QUS5tqnW9JVJLkUKSX3g4m1iwgJFPP0Tuj6aSBsqsIPNnz4moEA/s1600/palted1+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllK4cZ5_dzvh7Z94YHYLtQNSM8eZb1cGwg3MGg-Y5Pl8TdxTMEYKuEc7bwp4mzKgG5_ri3lMfdwVFxAGkK09VrcG1QUS5tqnW9JVJLkUKSX3g4m1iwgJFPP0Tuj6aSBsqsIPNnz4moEA/s320/palted1+%25281+of+1%2529.jpg" width="320" /></a>When I studied abroad in Luxembourg every food joint cost way too much <em>except </em>for the falafel restaurant down the street. My roommates and I ate a lot of falafel sandwiches that semester, and I grew kind of fond of their not-so-healthy goodness. When I stumbled upon this healthier baked version on <a href="http://pickyeaterblog.com/healthy-falafel-recipe/">The Picky Eater</a> trying my own hand at it was a no-brainer. The result was delicious and also managed to be truly healthy! Score!<br />
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<a name='more'></a>I followed the recipe exactly and Anjali over at The Picky Eater blog did such a great job, there's really no need to repeat the recipe in depth. <a href="http://pickyeaterblog.com/healthy-falafel-recipe/">Head over to The Picky Eater to check it out</a>! These took me a meager 45 minutes total, and most of that time wasn't active cooking time.<br />
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Here are the baked falafels in all their glory:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxS3ghh8v67-SoZn6HQHvKqV8gdjKIMtv-Q9htKx7mKX_JM77ujW0RR6dl3IknRIwk7Fgktb-3ry0aAPMp8D60RL3Y5byOeL4SKGfxhG_CI0hTN_18Op5YQ9_llzUamMe2k2_u3Z1in08/s1600/falafel+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxS3ghh8v67-SoZn6HQHvKqV8gdjKIMtv-Q9htKx7mKX_JM77ujW0RR6dl3IknRIwk7Fgktb-3ry0aAPMp8D60RL3Y5byOeL4SKGfxhG_CI0hTN_18Op5YQ9_llzUamMe2k2_u3Z1in08/s320/falafel+(1+of+1).jpg" width="320" /></a></div>
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And the final delicious concoction, which consisted of crispy spinach, baked falafels, creamy humus sauce, and a sprinkling of chopped tomato all stuffed inside a warm pita shell:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllK4cZ5_dzvh7Z94YHYLtQNSM8eZb1cGwg3MGg-Y5Pl8TdxTMEYKuEc7bwp4mzKgG5_ri3lMfdwVFxAGkK09VrcG1QUS5tqnW9JVJLkUKSX3g4m1iwgJFPP0Tuj6aSBsqsIPNnz4moEA/s1600/palted1+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllK4cZ5_dzvh7Z94YHYLtQNSM8eZb1cGwg3MGg-Y5Pl8TdxTMEYKuEc7bwp4mzKgG5_ri3lMfdwVFxAGkK09VrcG1QUS5tqnW9JVJLkUKSX3g4m1iwgJFPP0Tuj6aSBsqsIPNnz4moEA/s320/palted1+(1+of+1).jpg" width="320" /></a></div>
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<div style="text-align: center;">
Adam's taste rating: 3 ladles</div>
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Alina's taste rating: 4 ladles</div>
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Healthy rating: 4 ladles</div>
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Ease of prep rating: 5 ladles</div>
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Overall average: 4 ladles</div>Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0tag:blogger.com,1999:blog-4817582493752116327.post-21762906094346166312012-06-16T12:14:00.002-07:002012-06-16T12:14:40.113-07:00Alina's Crab Cakes<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSs9YaKkdVXje7c00psKzlL3k8tcUi9Ww9zBIovfoxy2xLFaV6zh8idzlCsEILPBEu2KDKaOPb1mOs-6w6Nr95F3dvS3ghRg0YYLtOnOXFKAqWybc3apcQ99_LGqngwZFTMMvvEl0BUI/s1600/plated2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSs9YaKkdVXje7c00psKzlL3k8tcUi9Ww9zBIovfoxy2xLFaV6zh8idzlCsEILPBEu2KDKaOPb1mOs-6w6Nr95F3dvS3ghRg0YYLtOnOXFKAqWybc3apcQ99_LGqngwZFTMMvvEl0BUI/s400/plated2.jpg" width="400" /></a>I plan my recipes in advance, but I woke up on Saturday craving crab cakes with a cucumber sauce, and so that's what I made. I've never craved crab cakes before, but this recipe has changed that! These were really delicious. </div>
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I slightly modified <a href="http://www.foodnetwork.com/videos/baked-crab-cakes/48707.html">this video recipe that I found on the Food Network</a> website. Traditionally, crab cakes are loaded with mayo and other bad-for-you ingredients. My goal was to make them as healthy as possible, and so I mixed in plenty of veggies, baked them and only used a teeny bit of mayo.<br />
I topped the crab cakes with a <a href="http://twoladiesandaladle.blogspot.com/2012/06/grapefruit-and-cucumber-salad.html">delicious cucumber and grapefruit salad</a>. <br />
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<em>Total time: Approximately 40 minutes. Makes 4 servings (2 crab cakes per serving).</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYVnsUfBvEtLI1S4QeTzGDWMKHRh1NqZ_S_Z20nZ2yP2IV6GuGvNnAwLTBd0R9JdejAyf479GZfd4dFN5Y_V2_rkkfRmR9RuGK46O5LpMnIyCRgwrOmcF_DdTPYgzk7GJCKgP9NMGR78/s1600/ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYVnsUfBvEtLI1S4QeTzGDWMKHRh1NqZ_S_Z20nZ2yP2IV6GuGvNnAwLTBd0R9JdejAyf479GZfd4dFN5Y_V2_rkkfRmR9RuGK46O5LpMnIyCRgwrOmcF_DdTPYgzk7GJCKgP9NMGR78/s320/ingred.jpg" width="320" /></a></div>
Ingredients:<br />
<ul>
<li>1 red bell pepper, finely chopped</li>
<li>1 tbsp minced garlic</li>
<li>3 scallions, finely chopped</li>
<li>1 tbsp EVOO</li>
<li>1 six oz can of lump crab meat</li>
<li>1 tablespoon freshly grated ginger</li>
<li>1 egg</li>
<li>1/2 cup panko bread crumbs + another 1/2 cup to roll the crab cakes in</li>
<li>1 tbsp mayo </li>
<li>juice of 1 lime</li>
<li>1/4 cup freshly chopped cilantro</li>
<li>juice of 1 lime</li>
<li>salt, to taste</li>
<li>Lettuce (optional)</li>
</ul>
Preheat the oven to 350 degrees.<br />
Saute the red pepper and scallions in a tbsp of EVOO until fragrant and bright, about 4 minutes. Stir frequently. Add the ginger and garlic and saute for another 60 seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0YvniI8PcNdCmhwKAtAcJYRSugMMUQeGsTyIJZrsAVEbRtSngHUDJZx2jD7jS5cykGTq8ftpZuz7_cMSmKPoCKSWpkb4fmy0LFqjlFqcfOc7QSBNvRkkktirTmfYEfumtTA5JPVzKMI/s1600/saute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0YvniI8PcNdCmhwKAtAcJYRSugMMUQeGsTyIJZrsAVEbRtSngHUDJZx2jD7jS5cykGTq8ftpZuz7_cMSmKPoCKSWpkb4fmy0LFqjlFqcfOc7QSBNvRkkktirTmfYEfumtTA5JPVzKMI/s320/saute.jpg" width="320" /></a></div>
Meanwhile, whip the egg and add the crab, breadcrumbs, mayo, lime juice, cilantro and salt to the whipped egg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCjc08n5w9QrB57a0znlH7ScwZzcISq0F-PF5-u1MSrM0s8M0dWKnbWVLnqMYSKaLgpJtEEFtIMzHVAiqbTNkpglFCPBmTOE8TyQ_ff4YL79FAdneCNo1nf0WM9EqrMC6Hmu63hgp9Oc/s1600/crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCjc08n5w9QrB57a0znlH7ScwZzcISq0F-PF5-u1MSrM0s8M0dWKnbWVLnqMYSKaLgpJtEEFtIMzHVAiqbTNkpglFCPBmTOE8TyQ_ff4YL79FAdneCNo1nf0WM9EqrMC6Hmu63hgp9Oc/s320/crab.jpg" width="320" /></a></div>
Mix it all together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgk7Z2OSSBwY2VNlA2SlbQR3cpb_vWP4cmCxE_hz3wLb8lDtninKK8WHS7m5OIl_S1M0sjPzbd0dhU9VogxqWUFmYJe26uYwfwCEuXz4u8IWdMFXwvjcbbtMmEZlbP7qBEGJWj6q3SBE/s1600/mxing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgk7Z2OSSBwY2VNlA2SlbQR3cpb_vWP4cmCxE_hz3wLb8lDtninKK8WHS7m5OIl_S1M0sjPzbd0dhU9VogxqWUFmYJe26uYwfwCEuXz4u8IWdMFXwvjcbbtMmEZlbP7qBEGJWj6q3SBE/s320/mxing.jpg" width="320" /></a></div>
Add the sauteed vegetables to the crab mixture and mix it well. Form the mixture into 8 balls, roll them in panko, and place them on a baking sheet. Spray the tops of the crab cakes with a little cooking spray. This will help them to get that delicious looking golden-brown top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXh1J34gzfmbN7HSa-XhVywhyphenhyphenxsVrSGZBq3Co4WvqN9pJ-5vocJwqRPyk7pAXmHV-qgBCBEHOi_R1JMkLXjeHdl3hgp7XRlT1OQrlSuqGZUK8iSDGr5FfQX_xd7MUhEE8HKyo8eP8poo/s1600/forming.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXh1J34gzfmbN7HSa-XhVywhyphenhyphenxsVrSGZBq3Co4WvqN9pJ-5vocJwqRPyk7pAXmHV-qgBCBEHOi_R1JMkLXjeHdl3hgp7XRlT1OQrlSuqGZUK8iSDGr5FfQX_xd7MUhEE8HKyo8eP8poo/s320/forming.jpg" width="320" /></a></div>
Bake them for 10 minutes on each side until they are crisp and golden.<br />
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Pile two crab cakes per plate on a bed of lettuce, spoon <a href="http://twoladiesandaladle.blogspot.com/2012/06/grapefruit-and-cucumber-salad.html">grapefruit salad</a> over the top, and drizzle lightly with a little honey.<br />
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Now doesn't that look fancy? And your little secret is that it wasn't even hard!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMX-YPsfu4gDHBraNZV-Rp5BHCEgaqI-o8X56r4iJ6GAFORtKoXRy4H2OqNeTLG7iqb84j1-55TSlEVBZJ4pZpK2WuoZ5jVPAR-UtEf-35l446CUfTvJkFGFccYqLDETza5esyLxmef0/s1600/plated1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMX-YPsfu4gDHBraNZV-Rp5BHCEgaqI-o8X56r4iJ6GAFORtKoXRy4H2OqNeTLG7iqb84j1-55TSlEVBZJ4pZpK2WuoZ5jVPAR-UtEf-35l446CUfTvJkFGFccYqLDETza5esyLxmef0/s400/plated1.jpg" width="400" /></a></div>
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<div style="text-align: center;">
Crab cakes garnished with grapefruit salad:</div>
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Adam's taste rating: 4 ladles</div>
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Alina's taste rating: 4 ladles</div>
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Healthy rating: 3 ladles</div>
<div style="text-align: center;">
Ease of prep rating: 4 ladles</div>
<div style="text-align: center;">
Overall average: 3.75 ladles</div>Marissa and Alinahttp://www.blogger.com/profile/15720206428458223305noreply@blogger.com0