tag:blogger.com,1999:blog-49934855043658482882024-03-05T14:52:28.004-08:00Healthy Cooking Recipesadminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comBlogger1565125tag:blogger.com,1999:blog-4993485504365848288.post-43099973667052405772013-11-12T20:52:00.000-08:002013-11-14T07:19:23.491-08:00Hot breakfast in 5 minutes - I'm not kidding!<span style="font-family: Georgia, Times New Roman, serif;">Hot breakfast in 5 minutes, and it's not cereal or toast or a fried egg! Or a smoothie for that matter. It's this amazing thing called '<i>dhideer sevai</i>' or instant rice noodles which you absolutely must stock in your kitchen. Unlike Maggi or any other 2 minute noodles, you don't have to cook them. Immerse them for 2 minutes in hot water, drain and they are ready. These are the REAL 2 minute noodles. They make for the quickest lunchbox you can rustle up. Make a lemon sevai or mix with any ready pastes like Tomato pickle / thokku to make a tomato sevai. Add a tempering of curry leaves, mustard seeds, red chillies on the top and it's ready.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IPKXCs3f6Ye8a5AapNghLlE2f-YzDGAE_2EDTw72ZBLrx88mn8lAMelvNsCss7Qfx12idQ_dKq7xVk1U59N_FNutBjQeSAdsw6Cf0aDDXIpMPlLwYoRnt640dInQ1coPzi0aC_LdwqBh/s1600/5minbrekkie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IPKXCs3f6Ye8a5AapNghLlE2f-YzDGAE_2EDTw72ZBLrx88mn8lAMelvNsCss7Qfx12idQ_dKq7xVk1U59N_FNutBjQeSAdsw6Cf0aDDXIpMPlLwYoRnt640dInQ1coPzi0aC_LdwqBh/s640/5minbrekkie.jpg" width="640" /></span></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">In my 5 minute recipe, there's no ready pastes involved. I quickly pulsed roasted peanuts, sesame seeds and black pepper in the mixer and that was the flavouring for this dish that went into my kid's lunchbox today.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><blockquote class="tr_bq"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>For sneak peek into my kitchen and to get instant updates on my upcoming workshops - follow me on my <a href="http://www.facebook.com/saffrontrail">Facebook Page</a></b></span></blockquote><blockquote class="tr_bq"><span style="color: purple;">Photos from the <a href="https://www.facebook.com/media/set/?set=a.668829383162031.1073741843.107892849255690&type=3&uploaded=16">Breaking Bread Workshop of 9 Nov</a> in the Saffron Trail kitchen </span></blockquote><br /><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div><b><span style="font-family: Georgia, Times New Roman, serif;">Tips</span></b><br /><br /><ul><li><span style="font-family: Georgia, 'Times New Roman', serif;">When you buy peanuts/groundnuts, roast them on the stove top / microwave or oven and keep in airtight jar. You can add them to a variety of dishes like salads, raitas, bhel etc.</span></li><li><span style="font-family: Georgia, 'Times New Roman', serif;">When you buy a coconut, grate / scrape the whole coconut and keep it in a freezer safe box. Whenever you need a small bit of grated coconut, scrape it out using a sharp knife and use as required. </span></li></ul><br /><br /><a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTiPEan7NE79ixgdnTPqn_UmH8tMzFIEHnqDpc0EjgZ6l9omdqhi1GdDUeP9STlhCljCAHZqH1QnHNilttuswjJIP2BPJ1eOBsy0vo4wO303F_IPpzFe-gGoG9h-upa8UoDDpi81JHa3m/s1600/5minbrekie01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTiPEan7NE79ixgdnTPqn_UmH8tMzFIEHnqDpc0EjgZ6l9omdqhi1GdDUeP9STlhCljCAHZqH1QnHNilttuswjJIP2BPJ1eOBsy0vo4wO303F_IPpzFe-gGoG9h-upa8UoDDpi81JHa3m/s640/5minbrekie01.jpg" width="618" /></span></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><!-- Ziplist Button code --><script id="wk_script" src="http://www.ziplist.com/javascripts/wk.js" type="text/javascript"></script><span style="font-family: Georgia, Times New Roman, serif;"><a class="ziplist-button add-recipe small" href="http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=saffrontrail" target="_blank"><img src="http://asset1.ziplist.com/wk/add_recipe-small.png" /></a><!-- End ZipList button code --></span><br /><b><span style="font-family: Georgia, Times New Roman, serif;">Sesame-Peanut Instant Sevai (Rice Noodles)</span></b><br /><span style="font-family: Georgia, Times New Roman, serif;">serves 2</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br /><span style="font-family: Georgia, Times New Roman, serif;">100-150 grams instant rice noodles (Dhideer Sevai)*</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 litre recently boiled water</span><br /><span style="font-family: Georgia, Times New Roman, serif;">3 tbsp roasted unsalted peanuts</span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp sesame seeds</span><br /><span style="font-family: Georgia, Times New Roman, serif;">8 black pepper corns</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp fresh/frozen scraped coconut</span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 tsp oil (I use cold pressed coconut oil)</span><br /><span style="font-family: Georgia, Times New Roman, serif;">pinch of asafoetida</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp mustard seeds</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 sprig curry leaves </span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 dried red chilli broken into pieces</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br /><span style="font-family: Georgia, Times New Roman, serif;">Immerse the noodles in the hot water, cover and keep aside for 2-3 minutes. In the meanwhile coarsely powder the roasted peanuts, sesame seeds and black pepper corns in a small jar of the mixer. </span><br /><span style="font-family: Georgia, Times New Roman, serif;">Drain the noodles using a colander, shake off all excess water.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Heat 2 tsp oil in a non-stick kadai / pan. Splutter mustard seeds, add curry leaves, dried red chilli and asafoetida, when the curry leaves crisp up, add the drained noodles, salt and coarse peanut-sesame powder. Toss well but gently until the noodles / sevai is well coated.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Garnish with fresh coconut.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">You could use the same recipe for poha (beaten rice).</span><br /><span style="font-family: Georgia, Times New Roman, serif;">*I've used Anil brand Rice Sevai, 777 brand and found them to be good.</span>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-53321724040107985672013-11-12T09:32:00.000-08:002013-11-14T08:00:26.978-08:00Polynesian Skillet over Red Quinoa brown rice<span style="font-family: inherit;">What do you love about fall?</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">I love the colors of fall. The bright oranges, reds, yellows and browns. This dish displays the stunning colors of that color pallet. Isn't food so much more fun to eat when it's full of color? I love how the <a href="http://healthyfamilycookin.blogspot.com/2012/01/monday-meet-new-foods-red-quinoa.html">red quinoa</a> just adds to that color (along with adding nutrition of course). T</span><span style="font-family: inherit;">he other thing that I LOVE about this recipe is how fast it comes together (30 minutes or less from start to finish). As busy people, we need these kinds of recipes around. Quick, beautiful meals that are good for us and taste delicious. Enjoy!</span><br /><span style="font-family: inherit;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV9hVFdNOUGsUZTZBHCpWHxf5GaSsu766j-nKgjuxh4ObVYeV8D0qdUMiq65ZTt1Sk_9hxdlHrww89TRwKQnaPrLsF0bXFZCCDdK_efnVe-EQb4uqrvbIjgecZ-HyNUxeJjMo58aP-oE/s1600/DSC02323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV9hVFdNOUGsUZTZBHCpWHxf5GaSsu766j-nKgjuxh4ObVYeV8D0qdUMiq65ZTt1Sk_9hxdlHrww89TRwKQnaPrLsF0bXFZCCDdK_efnVe-EQb4uqrvbIjgecZ-HyNUxeJjMo58aP-oE/s640/DSC02323.JPG" width="640" /></a></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit; font-size: large; font-weight: bold;">Polynesian Skillet over Red Quinoa Brown Rice</span><br /><span style="font-family: inherit;"><i><a href="https://docs.google.com/document/d/1z4K-5WlG6LT8z5rF25f5RUZ1GYI228i9YnYre2GXAo4/pub">Printable Recipe</a></i></span><br /><span style="font-family: inherit;"><i><br /></i></span><span style="font-family: inherit;"><i>*Serves 6-8</i></span><br /><span style="font-family: inherit;"><i><br /></i></span><span style="font-family: inherit;">INGREDIENTS:</span><br /><span style="font-family: inherit;">2 Cups brown rice</span><br /><span style="font-family: inherit;">1 Cup red quinoa</span><br /><span style="font-family: inherit;">1 tsp. salt</span><br /><span style="font-family: inherit;">5-1/2 Cups Water</span><br /><span style="font-family: inherit;">2 boneless, skinless chicken breasts, cut into 1/4" strips</span><br /><span style="font-family: inherit;">1 Tbsp. olive oil</span><br /><span style="font-family: inherit;">1 medium onion, sliced</span><br /><span style="font-family: inherit;">1 red pepper, chopped</span><br /><span style="font-family: inherit;">1 15-oz. can pineapple chunks</span><br />1 Cup chicken broth<br /><span style="font-family: inherit;">1/4 Cup vinegar, any type</span><br /><span style="font-family: inherit;">1/2 Cup brown sugar</span><br /><span style="font-family: inherit;">2 Tbsp. soy sauce</span><br /><span style="font-family: inherit;">2 Tbsp. cornstarch</span><br /><span style="font-family: inherit;">1 11-oz. can mandarin oranges, drained</span><br /><span style="font-family: inherit;">salt, to taste</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">DIRECTIONS:</span><br /><span style="font-family: inherit;">In a pressure cooker, combine brown rice, red quinoa, salt and water. Lock lid in place and cook on high pressure for 12 minutes. </span>When red quinoa brown rice has finished cooking, release pressure using quick release or natural release.<br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">While the rice is cooking, in a large skillet, </span>sauté<span style="font-family: inherit;"> chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken's natural juices to cook.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Add onion and green pepper. Stir fry until vegetables are tender. </span><span style="font-family: inherit;">Add 1/2 cup pineapple juice from the can of pineapple chunks, chicken broth, vinegar and brown sugar to the skillet and stir.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture into the chicken, vegetables and sauce in the skillet. </span><span style="font-family: inherit;">Simmer until mixture thickens, stirring constantly. This should take about 5 to 10 minutes, and the mixture will turn more transparent as it thickens. </span><span style="font-family: inherit;">Add pineapple and mandarin oranges just before serving. Add salt to taste. </span>Serve over cooked red quinoa brown rice.<br /><br /><i>Recipe Source: healthyfamilycookin.blogspot.com</i>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-57500490070765628572013-11-11T15:48:00.000-08:002013-11-14T08:11:14.547-08:00WIld Rice and Roasted Butternut Squash Casserole<div class="separator tr_bq" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;"><span style="font-family: inherit;">I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: inherit;">This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who </span>doesn't<span style="font-family: inherit;"> like "all of his flavors to blend together."}. </span></div></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: inherit;">Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader </span><span class="blsp-spelling-error" id="SPELLING_ERROR_2" style="font-family: inherit;">Joe's</span><span style="font-family: inherit;"> called <b><span style="color: #783f04;">Brown Rice Medley</span></b>. It has a mix of long grain brown rice, black barley and </span><span class="blsp-spelling-error" id="SPELLING_ERROR_3" style="font-family: inherit;">Daikon</span><span style="font-family: inherit;"> radish seeds it is very hearty and </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4" style="font-family: inherit;">tasty</span><span style="font-family: inherit;">.</span></div></div><strong><span style="font-family: inherit;"><br /></span></strong><strong><span style="font-family: inherit;"><br /></span></strong><br /><span style="font-family: inherit;">This is my submission for week 2 of</span><span style="color: #444444; font-family: inherit;"> <a href="http://www.girlichef.com/2013/11/SpaghettiSquashApplesPistachios.html">12 weeks of Winter Squash</a> </span><br /><span style="color: #444444; font-family: inherit;"><br /></span><span style="color: #444444; font-family: inherit;"><br /></span><span style="color: #444444; font-family: inherit;"><br /></span><br /><div style="text-align: center;"><span style="color: #783f04; font-family: inherit;"><b><i>Wild Rice and Roasted Butternut Squash Casserole</i></b></span></div><div style="text-align: center;"><strong><span style="font-family: inherit;"><br /></span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_vjl8a1RRFx4/S7vNCiaorEI/AAAAAAAAAMc/zpTr8rW966w/s1600/045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nt="true" src="http://4.bp.blogspot.com/_vjl8a1RRFx4/S7vNCiaorEI/AAAAAAAAAMc/zpTr8rW966w/s400/045.JPG" width="400" /></a></div><strong><span style="font-family: inherit;"><br /></span></strong><strong><span style="color: #444444; font-family: inherit; font-size: x-small;"><br /></span></strong><strong><span style="color: #444444; font-family: inherit; font-size: x-small;"><br /></span></strong><br /><blockquote><strong><span style="color: #444444; font-family: inherit; font-size: x-small;">SERVES 8 TIME 45 MINUTES</span></strong></blockquote><span style="color: #444444;"><br /></span><br /><blockquote><strong><span style="color: #444444; font-family: inherit;">You will need:</span></strong></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">1 cup wild rice</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">1 lb. ground turkey</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">1 small yellow onion</span> <span style="font-family: inherit;">chopped</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">medium sized</span> butternut squash </span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first)</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">1 cup apple juice (or water)</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice)</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">Big handful of grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">mozzarella</span></span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">1 tsp cinnamon</span><span style="font-family: inherit;">1</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">TBSP fresh Thyme (this is where having a little herb garden comes in handy)</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">1 TBSP fresh Parsley</span> </span></blockquote><blockquote><span style="color: #444444;"><span style="font-family: inherit;">freshly ground black pepper</span> </span></blockquote><blockquote><span style="color: #444444; font-family: inherit;"><br /></span><strong><span style="color: #444444; font-family: inherit;">Directions:</span></strong><span style="color: #444444; font-family: inherit;"><br /></span><br /><ul><span style="color: #444444; font-family: inherit;"><li><span style="font-family: inherit;">Cook rice according to directions minus about 10-15 minutes (it will cook more in the oven)</span></li><li><span style="font-family: inherit;">Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down and bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.</span></li><li><span style="font-family: inherit;">Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.</span></li><li><span style="font-family: inherit;">Remove skin from squash and cut into 1" cubes.</span></li><li><span style="font-family: inherit;">Put rice, turkey mixture, squash, herbs and spices into prepared casserole dish. Cook at 400° for 30 minutes.</span></li><li><span style="font-family: inherit;"> Sprinkle with cheese and bake another 5 minutes.</span></li><li><span style="font-family: inherit;">Can you smell those wonderful flavors?!! Mouth watering I tell you!</span></li></span></ul><span style="color: #444444; font-family: inherit;"></span></blockquote><br /><br /><br /><br /><br /><br /><div style="font-family: Helvetica; font-size: 11px; margin-bottom: 10px;"><!-- start LinkyTools script --></div><div style="font-family: Helvetica; font-size: 11px; margin-bottom: 10px;"><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=216998" type="text/javascript"></script></div><div style="font-family: Helvetica; font-size: 11px; margin-bottom: 10px;"><!-- end LinkyTools script --></div><br /><div style="font-family: Helvetica; font-size: 11px; margin-bottom: 10px; min-height: 13px;"><br /></div><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-55274533704631526502013-11-11T04:39:00.000-08:002013-11-14T08:11:14.567-08:00Simple Turkey Piccata with Grilled Lemon Broccolini<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SHD13DolRJ4/Un_0TiiVzII/AAAAAAAAFeo/QwWdFbanhLQ/s1600/turkeypicattaFG1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-SHD13DolRJ4/Un_0TiiVzII/AAAAAAAAFeo/QwWdFbanhLQ/s400/turkeypicattaFG1.jpg" width="400" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This light and simple turkey piccata is a great weeknight dinner when your bored with the usual plain chicken breast. The sauce is light and very fresh and flavorful. A simple side of grilled lemon broccolini pairs beautifully for a healthy dinner. If your looking for small and simple Thanksgiving dinner idea, and don't need to buy a large whole turkey, this is a great substitute. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gaiorv-qpyo/Un_0aBT6LJI/AAAAAAAAFew/rBbvHHLLnMI/s1600/turkeypicatta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-gaiorv-qpyo/Un_0aBT6LJI/AAAAAAAAFew/rBbvHHLLnMI/s640/turkeypicatta2.jpg" width="454" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">We have been spending a ton of time outdoors lately seeing as the weather here in Phoenix is too gorgeous to pass up a reader recently scolded me for not bragging about the weather more. Actually, what she said was "I'm so sick and tired of people not bragging about the weather in Arizona more." </div><div class="separator" style="clear: both; text-align: center;">My bad. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I'm too busy enjoying it to sit at the computer and write about it I suppose. Plus, who likes a bragger anyway? <i>pshhh</i>!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The boys were in a big Veterans Day parade here in the Valley yesterday and we spend all day soaking in the sights and the sun. I haven't been able to sit in front of the computer for more than a few minutes at a time because the outdoors are calling to me! It's finally hiking 'season' <i>Yayyyy! </i>So pardon my short posts this month please. ;}</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CIE3L80w-0A/Un_zs1Cuu-I/AAAAAAAAFeg/y9Pp40_SLMM/s1600/turkeypicatta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-CIE3L80w-0A/Un_zs1Cuu-I/AAAAAAAAFeg/y9Pp40_SLMM/s640/turkeypicatta1.jpg" width="640" /></a></div><br /><span style="font-size: x-small;">Recipe from Cooking Light October 2013</span><br /><br /><br /><br /><br /><span style="color: #444444; font-size: x-small;">SERVES 8 TIME 20 MINUTES</span><br /><span style="color: #444444;"><br /></span><span style="color: #444444;">Ingredients</span><br /><span style="color: #444444;"><br /></span><br /><ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;"><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">8 </span><span itemprop="name">(3-ounce) turkey cutlets </span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">1/4 teaspoon</span> <span itemprop="name">salt</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">1/4 teaspoon</span> <span itemprop="name">freshly ground black pepper</span><span itemprop="preparation"></span></span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">olive oil, divided</span> </span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">unsalted butter, divided</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">1/4 cup</span> <span itemprop="name">chopped shallots</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">sliced garlic</span><span itemprop="preparation"></span></span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">3/4 cup</span> <span itemprop="name">dry white wine</span> </span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">unsalted chicken stock</span> </span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">all-purpose flour</span> </span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">fresh lemon juice</span> </span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">1 1/2 tablespoons</span> <span itemprop="name">capers, drained</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">chopped fresh flat-leaf parsley</span><span itemprop="preparation"></span></span></li></ul><h3 style="background-color: white; margin: 0px 0px 12px; padding: 0px;"><span style="color: #444444; font-family: inherit; font-size: small;"><br /></span></h3><ol itemprop="instructions" style="background-color: white; list-style: none; margin: 0px 0px 12px; padding: 0px;"><li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;">1. Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.</span></li><li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #444444; font-family: inherit;">2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.</span></li></ol>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-62927375095754576322013-11-08T06:00:00.000-08:002013-11-14T08:00:26.993-08:00Frugal Friday: Kitchen Tutorial - How to Puree Winter SquashIf you've been following this blog for a while you know that I love to use pureed pumpkin or other winter squash in my cooking. Along with adding nutrition to the food I make, it gives it a wonderful warm, homey flavor that I've come to love. We love to grow winter squash in the garden. And one of the best things about it, is they keep for a long time in the basement and I can use them almost all year round.<br /><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/AVvXsEiEpGHTTo9hdU4wSx8U3fa8jaKXZVhsZr0gcBozwNojkQP5PIr9bzxgO5N0sPuO0RWIbSM4r1K64h7Rb_ndzqNmOgWGvMRO0WASo5Vioq2lf50uxST6ZKbjT9D77yyhl-PquvU_zxmqqbE/s1600/DSC00532.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpGHTTo9hdU4wSx8U3fa8jaKXZVhsZr0gcBozwNojkQP5PIr9bzxgO5N0sPuO0RWIbSM4r1K64h7Rb_ndzqNmOgWGvMRO0WASo5Vioq2lf50uxST6ZKbjT9D77yyhl-PquvU_zxmqqbE/s640/DSC00532.JPG" width="547" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Last year's squash harvest</td></tr></tbody></table>I've already shared with you a tutorial on how to <a href="http://healthyfamilycookin.blogspot.com/2013/10/frugal-friday-kitchen-tiptutorial.html">freeze winter squash in cubes</a>. Today I'm going to share the instructions for making your own pureed pumpkin or other winter squash. Winter squash (just as a reminder) is any squash that has a really tough outer shell that will store for several months. Some examples would be butternut, pumpkin, Hubbard, sunshine, banana, etc. You may want to stick with the creamier types of squash for pureeing. Stringy types like spaghetti and acorn squash probably won't give you the greatest results.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="font-size: 32px; font-weight: bold; line-height: 1; white-space: pre-wrap;"><span style="font-family: inherit;">How to Puree Winter Squash</span></span><br /><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="https://docs.google.com/document/d/1-aHZhDDkSQ3mTTxuL9YBJ5VYX_FL3o8ZX3BCGiiw67M/pub">Printable Tutorial</a></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><b id="docs-internal-guid-74bf3284-34f6-2a43-e2af-a76ce63b26f0" style="font-weight: normal;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></b><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">DIRECTIONS:</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><b style="font-weight: normal;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></b><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">STEP 1:</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> First wash the squash, cut the top off, and scoop out pulp and seeds (Don't throw the seeds away - </span><a href="http://healthyfamilycookin.blogspot.com/2012/10/roasted-pumpkin-seeds.html" style="text-decoration: none;"><span style="background-color: transparent; color: blue; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">they are healthy and delicious roasted</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">!). </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><b style="font-weight: normal;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></b><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">STEP 2:</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Next cook the squash using one of the following methods.</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><b style="font-weight: normal;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></b><ul style="margin-bottom: 0pt; margin-top: 0pt;"><li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1; margin-bottom: 3pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Microwave Method</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> - Cut up the squash into pieces that will fit in your microwave (no peeling necessary). Cover “meat” side of the squash pieces with plastic wrap and microwave for 5-15 minutes or until "meat" is tender and you can scoop it out with a fork. </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div></li><li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1; margin-bottom: 3pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Oven Method</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> - Cut up the squash and place, cut sides up, in ungreased rectangular baking dish (13x9x2") (no peeling necessary). Pour water into dish until 1/4" deep. Cover with tin foil and bake in 400 degree oven 30-40 min, in 350 degree oven about 40 min, in 325 degree oven about 45 min or until tender.</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div></li><li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1; margin-bottom: 3pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Boil Method</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> - Peel and cut the squash into slices or cubes (</span><a href="http://healthyfamilycookin.blogspot.com/2013/10/frugal-friday-kitchen-tiptutorial-how.html" style="text-decoration: none;"><span style="background-color: transparent; color: blue; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">make sure you read my instructions on how to peel one first</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">) - boil cubes in water 15 to 20 min. or until tender.</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div></li><li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1; margin-bottom: 3pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Steam Method </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Heat water in steamer pot. Peel and cut the squash into slices or cubes (</span><a href="http://healthyfamilycookin.blogspot.com/2013/10/frugal-friday-kitchen-tiptutorial-how.html" style="text-decoration: none;"><span style="background-color: transparent; color: blue; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">make sure you read my instructions on how to peel one first</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">). Steam squash slices for 12-15 min. Steam squash cubes for 7-10 min or until tender.</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div></li><li dir="ltr" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1; margin-bottom: 3pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pressure Cooker Method</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> - Cut up squash until it fits inside the pressure cooker (no peeling necessary). Add a cup of water. Cook on high pressure for 5-6 minutes or until tender.</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div></li></ul><b style="font-weight: normal;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></b><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">STEP 3:</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Cool squash to touch. Then scrape out “meat” of squash with a fork. Place the "meat" in a blender or food strainer and puree (adding a little water if necessary). </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><b style="font-weight: normal;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></b><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">STEP 4: </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Use squash puree in a recipe immediately or divide in usable portions</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (1/2-Cup, 1-Cup, or 2-Cup increments depending on the recipes you use) and freeze squash in freezer bags.</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><b style="font-weight: normal;"><span style="font-family: inherit;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></b><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Source: healthyfamilycookin.blogspot.com</span></span></div><div><span style="font-family: Old Standard TT; font-size: medium;"><span style="line-height: 23.99147605895996px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNcf81hIFwM-2gTHey_S8v1UtJKltqAoJqMmkssqG7oOBvVokHTgPa7H048iW8fJs0xrGU_dAkux_Ll2UbGD667_ltZb2VLqKg2Nq7Xl2rTgPbhvZyIFPUbmbgDQWUP4hJ_IRcAy85lA/s1600/DSC01391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNcf81hIFwM-2gTHey_S8v1UtJKltqAoJqMmkssqG7oOBvVokHTgPa7H048iW8fJs0xrGU_dAkux_Ll2UbGD667_ltZb2VLqKg2Nq7Xl2rTgPbhvZyIFPUbmbgDQWUP4hJ_IRcAy85lA/s400/DSC01391.JPG" width="400" /></a></div><span style="background-color: white; font-family: 'Old Standard TT'; font-size: 18px; line-height: 24px;"><br /></span><span style="background-color: white; font-family: 'Old Standard TT'; font-size: 18px; line-height: 24px;">Here are some of my favorite recipes that use pureed squash:</span><br /><ul style="background-color: white; font-family: 'Old Standard TT'; font-size: 18px; line-height: 24px; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="font-weight: bold; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-weight: normal;"><span style="font-weight: bold;"><a href="http://healthyfamilycookin.blogspot.com/2009/10/squash-pie.html">Pumpkin or Squash Pie</a></span></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><b><a href="http://healthyfamilycookin.blogspot.com/2012/10/pumpkin-sausage-penne-pasta.html">Pumpkin Sausage Penne Pasta</a></b></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><b><a href="http://healthyfamilycookin.blogspot.com/2012/10/navy-bean-soup.html">Navy Bean Soup</a></b></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><b><a href="http://healthyfamilycookin.blogspot.com/2012/02/chicken-noodle-soup-electric-pressure.html">Chicken Noodle Soup</a></b></li></ul><div><span style="background-color: white; font-family: 'Old Standard TT'; font-size: 18px; line-height: 24px;">What about you? What do you do with Winter Squash? I'd love to hear. Happy f</span><span style="background-color: white; font-family: 'Old Standard TT'; font-size: 18px; line-height: 24px;">rugal Friday.</span></div>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-60510600072673551652013-11-07T04:39:00.000-08:002013-11-14T08:11:14.577-08:00Pepita Pesto Stuffed Mushrooms //// Appetizers to Bring to Your HolidayGet Togethers.<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://3.bp.blogspot.com/-ZYGwyOhTufg/UnrYcNxBmeI/AAAAAAAAFeE/LhMUUAy5J0A/s1600/mushroompestoFg3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ZYGwyOhTufg/UnrYcNxBmeI/AAAAAAAAFeE/LhMUUAy5J0A/s400/mushroompestoFg3.png" width="400" /></a><br /><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">I made these savory stuffed mushrooms in preparation for our upcoming Thanksgiving get togethers. I think that one of my favorite parts of the Holiday's is taste testing <i>all</i> of the possible appetizers that may or may not make it to our family dinners and the small gatherings we 'squeeze in' with our closest friends. Thank the Lord we have such large families and such good friends so I can taste test to my hearts content! Can I get a '<i>HALLELUJAH!'</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><a href="" name="more"></a><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: left;"> All of the women in our group thought these were an amazing appetizer! I l.o.v.e. stuffed mushrooms in a perfectly stalky kind of way and these were just a <i>bit</i> different than any I've ever had, very light and healthy without the cheese overload and yet they fulfilled my cheesy, stuffed mushroom <strike>addiction</strike> craving. The Pepita seeds were a wonderful twist to the usual pesto. My husband 'liked' them but said he expected more 'kick' which is to be expected of my cooking….. and from men ;} It ain't got no beef in it honey!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Kf6ceEwQa70/UnrYTu2VaRI/AAAAAAAAFds/sVsuK3lIFmQ/s1600/IMG_9017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Kf6ceEwQa70/UnrYTu2VaRI/AAAAAAAAFds/sVsuK3lIFmQ/s640/IMG_9017.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I so eloquently mentioned before, I have an appetizer fetish/love/addiction which I am not ashamed of whatsoever. In fact, if it were up to me, I would quite happily live off nothing but appetizers (and the appropriate wine) for dinner every. single. night. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-F1lrL88H8BA/UnrYORODRNI/AAAAAAAAFdc/Izu6qD1Puto/s1600/mushroomspesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="http://1.bp.blogspot.com/-F1lrL88H8BA/UnrYORODRNI/AAAAAAAAFdc/Izu6qD1Puto/s640/mushroomspesto.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />I have high hopes that I will be most diligent in posting my <i>absolute</i> favorite, tried and true (<a href="http://www.bloomberg.com/video/martha-stewart-speaks-out-bloggers-are-not-experts-ERw6xWfeSCKd~bRGzSsHxQ.html">don't fret Martha, I know I'm no expert.")</a> Holiday appetizers which are totally family reunion worthy (I know what expectations that brings) and yet so simple that they will bring you ZERO stress while throwing together and the most skeptical of MIL's will appreciate.<br /><br /><br />This is my vow. I got your back!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><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="http://2.bp.blogspot.com/-5ix7Z_xeCpI/UnrYf79_UNI/AAAAAAAAFeM/sObdtiaTVu0/s1600/mushroomspesto4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-5ix7Z_xeCpI/UnrYf79_UNI/AAAAAAAAFeM/sObdtiaTVu0/s640/mushroomspesto4.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px; text-align: start;"><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">20 </span><span itemprop="name">small cremini or white mushrooms, *stems removed</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">4 tablespoons</span> (plus a few to place on top) <span itemprop="name">unsalted Pepita's (pumpkin seeds), toasted</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">flat-leaf parsley leaves</span><span itemprop="preparation"></span></span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">cilantro leaves</span> </span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">2 ounces </span><span itemprop="name">fresh Parmesan cheese, grated (about 1/2 cup)</span><span itemprop="preparation"></span></span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">3/4 teaspoon</span> <span itemprop="name">grated orange rind</span> </span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">fresh orange juice</span> </span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">1/4 teaspoon</span> <span itemprop="name">salt</span> </span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">1/4 teaspoon</span> <span itemprop="name">crushed red pepper</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">2-3 </span><span itemprop="name">garlic clove, chopped</span><span itemprop="preparation"></span></span></li><li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">olive oil</span> </span></li></ul><h3 style="background-color: white; color: #330033; margin: 0px 0px 12px; padding: 0px; text-align: start;"><span style="font-family: inherit; font-size: small;">Preparation</span></h3><ol itemprop="instructions" style="background-color: white; list-style: none; margin: 0px 0px 12px; padding: 0px; text-align: start;"><li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"><br /></span></li><li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"> Heat a large nonstick skillet over medium-high heat. Arrange mushroom caps, stem sides up, in pan; cook 5 minutes, shaking pan occasionally. Turn mushrooms over; cook 5 minutes, shaking pan occasionally. Place mushrooms, stem sides down, on paper towels to <b>drain</b> and cool.</span></li><li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"> Place 4 tablespoons Pepita's, parsley, and next 7 ingredients (through garlic) in a food processor; process until chopped. With processor on, slowly pour oil through food chute; process until well blended.</span></li><li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit; font-size: small;"> Fill each mushroom cap with about 1 teaspoon pesto; top evenly with remaining 2 tablespoons Pepita's. Serve either warm or chilled. Place a small sliver of shaved Parmesan for presentation if desired. </span></li></ol><div class="byline" style="background-color: white; margin: 0px; padding: 10px 0px; text-align: start;"></div><div class="byline" style="background-color: white; margin: 0px; padding: 10px 0px; text-align: start;"><br /></div><div class="byline" style="background-color: white; margin: 0px; padding: 10px 0px; text-align: start;">NOTES: I find it much easier to use my fingers instead of a knife to 'pluck' out the mushroom stems. It makes a nice 'cavity' for stuffing's that way. </div><div class="byline" style="background-color: white; margin: 0px; padding: 10px 0px; text-align: start;">Use any combination of herbs or greens you desire. </div><div class="byline" style="background-color: white; margin: 0px; padding: 10px 0px; text-align: start;">Make sure to pat dry the cooked mushrooms so they are not soggy. This appetizer is best served immediately or chilled and served. </div></td></tr></tbody></table><br /><br /><br /><br /><br /><br /><br /><br /><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-82121096546729986432013-11-01T20:26:00.000-07:002013-11-14T07:19:23.582-08:00Last Minute Diwali Sweet Treat : Chocolate Burfi <div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4RL8l23rKeYrTjuGUhEO5TMOJYx1h5woxaj4fNhsgSalOudV4YBDOYphqqhqMID7DPhVNFyd3CQyTC6TBVuZZGVivQcryLOwqB1UInpegnEb1zE5dRLdp1akuLBOWdzM19Jk3evAA1x1/s1600/chocoburfi03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4RL8l23rKeYrTjuGUhEO5TMOJYx1h5woxaj4fNhsgSalOudV4YBDOYphqqhqMID7DPhVNFyd3CQyTC6TBVuZZGVivQcryLOwqB1UInpegnEb1zE5dRLdp1akuLBOWdzM19Jk3evAA1x1/s640/chocoburfi03.jpg" width="426" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">This post brings you a Diwali (Deepavali) special recipe for my readers from my mom's kitchen, something that's ready in 30 minutes with easily available ingredients. So if you are like me, a totally last minute person, who is sometimes completely unprepared for the festivals that suddenly come up, this is the perfect recipe for you. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">In my usual style, last evening, I kept the pan on the flame and then called my mom, "How do you make your chocolate cake?". In my family, prior to my generation, the only cakes that were made at home were these kinda 'cakes' - or in culinary terms they would be better called 'squares' or 'fudge'. How soft or hard you want the burfi depends on how much time you allow this to be on heat. My recipe gives you an in between consistency, so it cuts into neat squares. If you want it more soft set, try to remove it from flame onto the baking sheet 5 minutes earlier. These burfis are pretty much trial and error, and are a little trickier than baking cakes, but they are fun experience with a fair bit of arm workout, which we all could do with, given how much we end up gorging on during the festive season. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">If you don't have cocoa powder or if you don't prefer chocolate flavour, [wondering if there are such people in the universe;)] you can avoid the cocoa and add powdered cardamom or a few saffron strands towards the end to get plain milk burfi.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">So this special recipe from my mom's kitchen, especially for you! Your last minute, go-to Diwali treat recipe :) Happy Diwali from the Saffron Trail Kitchen to you and your loved ones.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqv7qCKi5OdGvlQ0l64JQxoOdwZd3NGHNum1ty3ThtOnjUkr_heeYtIXLl6u6giDL3ahh00sKp2C9JSikNgomcOBRQ53sZdNhS9Va3pEW1QpHPUNNI2ibe8T_1Ymxm1T7eXuYZ7Nmn2OZ/s1600/chocoburfi02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqv7qCKi5OdGvlQ0l64JQxoOdwZd3NGHNum1ty3ThtOnjUkr_heeYtIXLl6u6giDL3ahh00sKp2C9JSikNgomcOBRQ53sZdNhS9Va3pEW1QpHPUNNI2ibe8T_1Ymxm1T7eXuYZ7Nmn2OZ/s640/chocoburfi02.jpg" width="612" /></span></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"></span><br /><blockquote class="tr_bq" style="text-align: center;"><span style="color: purple; font-family: Courier New, Courier, monospace; font-size: x-small;"><b>For latest updates from my kitchen and to know about the workshops lined up from the Saffron Trail Kitchen, LIKE my facebook page - <a href="http://www.facebook.com/saffrontrail">http://www.facebook.com/saffrontrail</a></b></span></blockquote><a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><!-- Ziplist Button code --><script id="wk_script" src="http://www.ziplist.com/javascripts/wk.js" type="text/javascript"></script><span style="font-family: Georgia, Times New Roman, serif;"><a class="ziplist-button add-recipe small" href="http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=saffrontrail" target="_blank"><img src="http://asset1.ziplist.com/wk/add_recipe-small.png" /></a><!-- End ZipList button code --></span><br /><b><span style="font-family: Georgia, Times New Roman, serif;">Recipe for Chocolate Burfi (cake)</span></b><br /><span style="font-family: Georgia, Times New Roman, serif;">30 minutes</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Makes 16-20 pieces, depending on the size</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br /><span style="font-family: Georgia, Times New Roman, serif;">500 ml milk (3% cow's milk)</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 cup granulated sugar</span><br /><span style="font-family: Georgia, Times New Roman, serif;">4 tbsp ghee (clarified butter)</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp rava (semolina, fine is better)</span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp cocoa powder + 3-4 tbsp warm milk</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br /><br /><ol><li><span style="font-family: Georgia, Times New Roman, serif;">Line a deep dish or a baking tray with a parchment paper or grease with a few drops of ghee and keep aside. A size of 8x4" will do, but if you have a bigger thaali / dish, make sure you don't spread over the entire surface or the burfis will be very thin and fragile.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">In a heavy bottomed pan, place the milk, sugar, ghee and rava. Bring to boil on a high flame with constant monitoring and stirring. Once it comes to a boil, reduce flame and allow to simmer with reasonably constant stirring to make sure the milk does not burn or catch at the bottom of the pan, or doesn't boil over.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">After stirring and simmering for around 20 minutes, the milk will turn much thicker, roughly the consistency of dosa / pancake batter. Whisk the cocoa powder in warm milk and pour into the thickening milk with constant stirring.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">In another 5-8 minutes (continue stirring), the mixture will turn much thicker leaving the sides of the pan. At this point switch off flame, because it will continue to thicken in the residual heat.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Pour / transfer the mixture over the greased parchment, taking care to spread over a smaller area if you want thicker burfis.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Let this cool for 15 minutes after which you can cut into squares / rectangular bars with a sharp knife or a pizza cutter.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Store in airtight container and consume in 3-4 days. Keeping them in the fridge makes them too hard and I personally don't like them cold.</span></li></ol><div><span style="font-family: Georgia, Times New Roman, serif;">They make excellent homemade gifts on Diwali on any other festival. You could easily double the recipe, using 1 litre of milk. That will take around 45 mins-1 hour to thicken and prepare into burfis.</span></div><br /><span style="font-family: Georgia, Times New Roman, serif;"><b>More Diwali treats from the archives:</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://saffrontrail.blogspot.in/2010/11/recipe-for-diwali-okkarai.html">Okkarai</a></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://saffrontrail.blogspot.in/2006/10/teratti-paal-mother-of-all-tambram.html">Teratti Paal - Milk fudge</a></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://saffrontrail.blogspot.in/2006/10/teratti-paal-mother-of-all-tambram.html">Dudhi Halva - bottle gourd fudge</a></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://saffrontrail.blogspot.in/2006/10/baked-karanjis-in-diwali-blogging-ii.html">Baked Karanji</a></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://saffrontrail.blogspot.in/2007/11/diwali-delicacy-5-minute-besan-laddoos.html">5 minute microwaved besan laddoo</a></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://saffrontrail.blogspot.in/2007/11/diwali-delicacy-eggless-mava-cake.html">Eggless mawa cake</a></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://saffrontrail.blogspot.in/2006/10/spicy-khajas-nankhatai-in-diwali.html">Khaja</a></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><br /><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-16063343518517482652013-10-31T08:16:00.000-07:002013-11-14T08:00:27.002-08:00Honey Caramel ApplesI can't wait to post today's recipe! It's a perfect no-sugar Halloween (or Fall) treat! Truly delicious and I'm craving one right now. Happy Halloween!<br /><br /><i><a href="http://www.ourbestbites.com/2010/10/honey-caramel-apples/"></a></i><br /><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="http://www.ourbestbites.com/2010/10/honey-caramel-apples/"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQKcUfTxf7AXJhyViwFwAJZJIPZ9dxxxojR4oW_dU31j-xkSFv4LiGfg7wN6WL9icaYZcIRiW08a86zgCSnC3I7QuvVa_V-N9uYNHs-SQ-nYceeJTuLw4ASvek7WRWRHfH0Hk2SSzFk4/s1600/DSC03496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQKcUfTxf7AXJhyViwFwAJZJIPZ9dxxxojR4oW_dU31j-xkSFv4LiGfg7wN6WL9icaYZcIRiW08a86zgCSnC3I7QuvVa_V-N9uYNHs-SQ-nYceeJTuLw4ASvek7WRWRHfH0Hk2SSzFk4/s640/DSC03496.JPG" width="480" /></a></div><br /><div style="margin-bottom: .0001pt; margin: 0in;"><b><span style="font-size: 18pt;">Honey Caramel Apples</span></b><span style="font-size: 13.5pt;"><o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><i><span style="font-size: 13.5pt;"><a href="https://docs.google.com/document/d/1g5QhU1XUZmXD7HACYWTCGLDJabBoiNEPGrPxbx9uaEE/pub">Printable Recipe</a></span></i><span style="font-size: 13.5pt;"><o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><br /></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">INGREDIENTS:<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">4-6 crisp apples (I like golden delicious)<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">1 Cup raw honey<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">1 Cup heavy cream<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">1/4 tsp. salt<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">1/2 tsp. vanilla extract<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">Sprinkles, cookie crumbs, chopped nuts, etc.<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><br /></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">DIRECTIONS:<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">First put the apples in the fridge to chill while you are making the caramel. In a heavy saucepan over medium heat, combine honey, heavy cream and salt. While it is heating, whisk together the mixture until combined and then bring to a rolling boil. Reduce heat until the mixture reaches a simmer (it is still bubbling but not splattering all over). Stir and scrape sides of pot down occasionally. Keep heating until the temperature on a thermometer inserted in the sauce reaches 260 degrees (this may take about 30-45 minutes). <o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><br /></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">While caramel is cooking, prepare apples by washing and drying them completely. Then skewer them with a popsicle stick and place them back in the fridge to continue chilling until caramel is ready. Line a baking sheet with parchment paper and set aside (wax paper doesn't work too well as the hot caramel melts to it).<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><br /></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">When caramel has reached 260 degrees, remove from heat, add vanilla extract and stir to combine. Let this mixture sit for about 5 minutes or until it has thickened slightly, but is still a workable consistency, stirring occasionally. <o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><br /></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">Remove apples from fridge and dry thoroughly again (they need to be completely dry for the caramel to stick to them). Dip apples in caramel, rolling and twirling, so it gets well coated. Let excess drip off and then place on prepared parchment paper. If, during this process, caramel in pan gets too hard to coat the apples just heat it until it's thin again. <o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><br /></div><div style="margin: 0in 0in 0.0001pt;"><span style="font-size: 13.5pt;">Sprinkle with sprinkles, cookie crumbs, or chopped nuts, if desired. Cool apples in the refrigerator for 10-20 minutes to set the caramel and then enjoy!<o:p></o:p></span></div><div style="margin: 0in 0in 0.0001pt;"><br /></div><div style="margin: 0in 0in 0.0001pt;"><i><span style="font-size: 13.5pt;">Recipe Source: Slightly adapted from<span class="apple-converted-space"> </span><a href="http://www.ourbestbites.com/2010/10/honey-caramel-apples/">Our best bites</a></span></i></div><i><a href="http://www.ourbestbites.com/2010/10/honey-caramel-apples/"></a></i><br /><div class="separator" style="clear: both; text-align: center;"><i><a href="http://www.ourbestbites.com/2010/10/honey-caramel-apples/"><br /></a></i></div>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-43579865582202180752013-10-31T03:42:00.000-07:002013-11-14T07:19:23.673-08:00Zesty Salads Workshop travels to Chennai - 15 November<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCfcPWowHaOBFWAfRKw1dL8LK_PdxGkjSY4GxEtD3MSRUq151fGR4T0kYkzp4R3pC4CN6Un4lOHXy7KTnFZJKvdzr_Dy_PzuTeNUL_nVdqHpN_EYGL1JKMHJc65_Sl_-WxWmUwUkwp_QC/s1600/ashvita_poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCfcPWowHaOBFWAfRKw1dL8LK_PdxGkjSY4GxEtD3MSRUq151fGR4T0kYkzp4R3pC4CN6Un4lOHXy7KTnFZJKvdzr_Dy_PzuTeNUL_nVdqHpN_EYGL1JKMHJc65_Sl_-WxWmUwUkwp_QC/s640/ashvita_poster.jpg" width="451" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">My popular Zesty Salads workshop travels to Chennai in November. Details given in the poster. Please contact +919791088189 for more details. Limited seats only and pre-registration is required.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Please share the word with family & friends who might be interested!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Link to Facebook events and registration:</b> https://www.facebook.com/events/762051450478333/</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Follow </span><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.facebook.com/saffrontrail">http://www.facebook.com/saffrontrail </a>and </span><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.facebook.com/ashvitabistro">http://www.facebook.com/ashvitabistro</a> for updates.</span></div>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-19033563672576993812013-10-30T05:00:00.000-07:002013-11-14T08:11:14.587-08:00Monster Eyeballs! {Purple Berry Macaroons} <br /><a href="http://2.bp.blogspot.com/-tclQhtvSGp8/UnBq9iF5WuI/AAAAAAAAFcY/AOeCqV1GcOE/s1600/monstereyes2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-tclQhtvSGp8/UnBq9iF5WuI/AAAAAAAAFcY/AOeCqV1GcOE/s400/monstereyes2.jpg" width="400" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Happy Halloween peeps! Everyone knows that Halloween means you're in for a sugar overload. If your a mom you know that the <i>entire</i> <i>month</i> of October means sugar overload central, prepare the insulin for a diabetic coma any second sort of situation. Seriously. I volunteered at my 3rd graders Halloween party (still amazed someone hasn't petitioned, rallied and picketed that it be renamed "Fall Harvest Festivities Celebrations") and the amount of cookies, cupcakes, candies, fruit punch and crackers that were involved made me cringe.<br /><br /><br /><br /><a name='more'></a><br /><br /><br />Why people? Why must Halloween be associated with buckets or pillowcases full of sugar? Every year I struggle with either not passing out anything at all (which I just can't bring myself to do) or handing out prizes and toys which I tried one year and got egged for the trouble. Damn teenagers.<br /><br /><br />Which coincidentally brings me to cookies. Obviously. Am I a hypocrite? Possibly, but I'm talking macaroons people. Yes, coconut is a sugar, natural or not. I've debated this to death and am standing my ground that... <br /><br />a. Yes, sugar is sugar but all things in moderation.<br />b. Not all sugar is created equal, natural is better than processed.<br />and<br />c. I like coconut so who gives a crap.<br /><br /><br /><br /><br /><br /><div style="text-align: center;"><span style="background-color: white; color: #741b47; font-size: large;"> Creepy, [naturally] sweetened cookies. </span></div><div style="text-align: center;"><span style="background-color: white; color: #741b47; font-size: large;">Berries + Coconut + Bananas & Chocolate = ?</span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mtogQN5IXys/UnBrBmfL0NI/AAAAAAAAFco/YXQHwFSSEPU/s1600/monstereyesFG1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-mtogQN5IXys/UnBrBmfL0NI/AAAAAAAAFco/YXQHwFSSEPU/s640/monstereyesFG1.jpg" width="640" /></a></div><br /><br /><div style="text-align: center;"><i>Deliciously spooky monster eyeballs of course! Frieking out your little ones is just an added bonus.</i></div><div style="text-align: center;"><br /></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2Hjd8srR17s/UnBrDh6OoeI/AAAAAAAAFcw/TUhgAFsyrJI/s1600/monstereyes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-2Hjd8srR17s/UnBrDh6OoeI/AAAAAAAAFcw/TUhgAFsyrJI/s640/monstereyes3.jpg" width="640" /></a></div><br /><br /><br /><div style="text-align: center;">These come together in minutes, literally. Confession: I am not the worlds greatest baker. Anything involving sifting, fluffing, or basically measuring precisely quite frankly puts me off. </div><div style="text-align: center;">These macaroons I made with ease with the help of my 4 year old, who oddly enough '<i>loooooveees'</i> to bake.</div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fODwnBtaSX8/UnBrFCg6djI/AAAAAAAAFc4/GyB1N-N5i6M/s1600/monstereyes4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-fODwnBtaSX8/UnBrFCg6djI/AAAAAAAAFc4/GyB1N-N5i6M/s640/monstereyes4.jpg" width="640" /></a></div><br /><br /><div style="text-align: center;">You could use marshmallows which honestly would probably hold their shape and color better than these bananas did but I wasn't going for show quality here. </div><div style="text-align: center;">I used a bigger, restaurant type straw to punch holes in the center of the bananas so that the</div><div style="text-align: center;">chocolate pieces would stay put. I used chocolate covered Acai berries to put in the middle but</div><div style="text-align: center;">any type of small chocolate candy will work.</div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kOz1YLer4U8/UnBrGXOHOjI/AAAAAAAAFdA/OWuUf5mzHd0/s1600/monsterbananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-kOz1YLer4U8/UnBrGXOHOjI/AAAAAAAAFdA/OWuUf5mzHd0/s640/monsterbananas.jpg" width="640" /></a></div><br /><br /><br /><br /><br /><blockquote><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="http://4.bp.blogspot.com/-TWOmx41Y6oo/UnBq_A3yR3I/AAAAAAAAFck/oCl-zuTTzps/s1600/monstereyballs1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-TWOmx41Y6oo/UnBq_A3yR3I/AAAAAAAAFck/oCl-zuTTzps/s640/monstereyballs1.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br />Recipe from<a href="http://www.healthfulpursuit.com/2012/10/monster-eyeballs/"> Leanne at Healthful Pursuit</a><br /><br /><span style="font-size: x-small;">PREP TIME 15 MINUTES BAKE TIME 30 MINUTES YIELDS 24 COOKIES</span><br /><br /><div class="ERSIngredients" style="color: #111111; margin: 0px 0px 10px; padding: 0px; text-align: left;"><blockquote class="tr_bq"><span style="font-family: inherit; font-size: small;">Ingredients</span> </blockquote></div></td></tr></tbody></table></blockquote><blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td class="tr-caption" style="text-align: center;"><div class="ERSIngredients" style="color: #111111; margin: 0px 0px 10px; padding: 0px; text-align: left;"><blockquote class="tr_bq"><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;">2 teaspoon freshly ground</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;"> chia seeds</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;">3 tablespoons water</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;">1 cup frozen mixed berries</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;">1 tablespoon</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;"> honey</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;">½ teaspoon</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;"> pure vanilla extract</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;"><br /></span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;">1½ cups shredded unsweetened coconut</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;">1 banana, sliced with holes punched into the middle of each slice</span><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;">chocolate covered Acai berries or other chocolate pieces</span> </blockquote></div></td></tr></tbody></table></blockquote><blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td class="tr-caption" style="text-align: center;"><div class="ERSIngredients" style="color: #111111; margin: 0px 0px 10px; padding: 0px; text-align: left;"><blockquote class="tr_bq"><span style="color: #111111; font-family: inherit; font-size: small; line-height: inherit;"></span><span style="font-family: inherit; font-size: small;">Instructions</span> </blockquote></div></td></tr></tbody></table></blockquote><blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td class="tr-caption" style="text-align: center;"><div class="ERSIngredients" style="color: #111111; margin: 0px 0px 10px; padding: 0px; text-align: left;"><blockquote class="tr_bq"><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Combine chia and water in a small dish and set aside.</span></li></ol><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Preheat oven to 300F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.</span></li></ol><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Add mixed berries, honey, and extracts to a small saucepan. Bring to a boil over medium heat. Begin to stir constantly until liquid reduces to half and it fairy thick but not syrupy. Remove and place in a medium-sized bowl.</span></li></ol><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Add chia mixture. </span><span style="font-family: inherit; font-size: small; line-height: inherit;">Add coconut and mix with a spoon until it’s completely coated.</span></li></ol><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Place tablespoon amounts in the palm of your hand and work into circles. Press down to make into a coin shape and place on the prepared baking sheet.</span></li></ol><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Bake in the oven for 15-20 minutes.</span></li></ol><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Remove from the oven and place banana and chocolate piece on top.</span></li></ol><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Return to the oven and cook for 2-3 minutes. </span></li></ol><ol style="line-height: inherit; list-style-image: none; list-style-position: inside; margin: 0px; padding: 0px;"><li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: none outside !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 20px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit; font-size: small;">Remove from the oven and allow to cool slightly before removing from the cookie sheet and placing on a cooling rack.</span></li></ol><span style="font-family: inherit; font-size: small;"><br /></span><span style="font-family: inherit; font-size: small;"><br /></span><span style="font-family: inherit; font-size: small;"><br /></span></blockquote><div class="ERSClear" style="clear: both; height: 0px; line-height: 0; margin: 0px; padding: 0px;"></div><div style="line-height: inherit; padding: 0px;"></div></div></td></tr></tbody></table><span style="font-family: inherit;"><br /></span></blockquote><br /><br /><br /><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-18761154192958192312013-10-29T00:16:00.000-07:002013-11-14T07:19:23.762-08:00Healthy Baking : Savoury Rosemary Coconut Cookies <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizK_IROtqTQDBs9HboTEEvzHXGCm2NW4w17CBwvr986FTGDQU0XHucM3Dec_99OuxGXHOmwd7yoafDf9vWouUM-HGk_J5CYLwaezHApmbVtfX2LPUwNzxp3LVaWrODzE3CYHwsYeD6AMnz/s1600/rosemarycookies04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizK_IROtqTQDBs9HboTEEvzHXGCm2NW4w17CBwvr986FTGDQU0XHucM3Dec_99OuxGXHOmwd7yoafDf9vWouUM-HGk_J5CYLwaezHApmbVtfX2LPUwNzxp3LVaWrODzE3CYHwsYeD6AMnz/s640/rosemarycookies04.jpg" width="498" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: Georgia, Times New Roman, serif;">After this healthy <a href="http://saffrontrail.blogspot.in/2013/08/ragigingercookie.html">Ragi-Ginger cookie</a>, I've been wanting to try out a savoury version using my favourite herb, rosemary. Rosemary features in one of my all time favourite cookies, the Rosemary Shortbread, but that's very heavy on butter. This is my attempt to feature rosemary in a healthier cookie. I've used black pepper and lemon zest to give a flavour boost. Desiccated coconut along with rice flour gives these a nice light texture. These are perfect for those who are trying to avoid sugar, or as holiday gifts for people who don't have a sweet tooth, or simply because you are fed up of too much sugar in the holiday season. Try this healthy cookie and let me know how you find it!</span><br /><span style="font-family: Georgia, Times New Roman, serif;"></span><br /><a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVz7-L5D30vf8icbmNdWkS8t0JTqnlSCOWcqO5Y7PIv9NKjMBnyilQJNk-5xN2y4X3reur6dKxWBAbpLmwLUA2SN2zvVwuo5pdwbHS_rlybf-ntZRgMXb2s0g3Y045DlMafdGLWOTja4e/s1600/rosemarycookie01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVz7-L5D30vf8icbmNdWkS8t0JTqnlSCOWcqO5Y7PIv9NKjMBnyilQJNk-5xN2y4X3reur6dKxWBAbpLmwLUA2SN2zvVwuo5pdwbHS_rlybf-ntZRgMXb2s0g3Y045DlMafdGLWOTja4e/s640/rosemarycookie01.jpg" width="410" /></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b>Recipe for Savoury Rosemary Coconut Cookies</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">Makes 24</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Time taken - Under 30 minutes</span><br /><br /><!-- Ziplist Button code --><script id="wk_script" src="http://www.ziplist.com/javascripts/wk.js" type="text/javascript"></script><a class="ziplist-button add-recipe small" href="http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=saffrontrail" target="_blank"><img src="http://asset1.ziplist.com/wk/add_recipe-small.png" /></a><!-- End ZipList button code --><br /><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup all purpose flour</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup ragi flour</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup rice flour</span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp milk powder</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup dessicated coconut</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp finely chopped fresh rosemary</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground black pepper</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Zest of one lemon</span><br /><span style="font-family: Georgia, Times New Roman, serif;">3/4 tsp baking powder</span><br /><span style="font-family: Georgia, Times New Roman, serif;">3/4 tsp salt</span><br /><span style="font-family: Georgia, Times New Roman, serif;">3 tbsp cold butter, cut into small pieces</span><br /><span style="font-family: Georgia, Times New Roman, serif;">3-4 tbsp cold milk</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp crystal sugar</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br /><ol><li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven at 180° C.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Keep a baking tray ready, lined with silicone mat or a greased tin foil or parchment paper.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, mix all the ingredients except butter and milk, until well combined.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Add the butter pieces and with finger tips rub the mixture together until it feels like bread crumbs</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Add milk 1 tbsp at a time and knead gently till it comes together like a dough. </span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Divide into 24 equal balls, rolling each between lightly greased palms.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Lightly press into a disc and place on the lined baking tray, leaving some space between each disc so that there's place for cookie to expand.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Sprinkle a few crystals of sugar on top of each cookie. This is optional. You could stick a rosemary leaflet on each cookie instead.</span></li><li><span style="font-family: Georgia, Times New Roman, serif;">Bake for 12 mins or until the tops turn lightly golden. Remove on a wire rack and cool. The cookies will crisp up on cooling. Save in airtight container.</span></li></ol><div><span style="font-family: Georgia, Times New Roman, serif;">You can substitute rosemary with fresh or dried thyme for a different flavour.</span></div><br /><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-51864754316841539112013-10-25T16:00:00.000-07:002013-11-14T08:11:14.599-08:00Apple Cider & Pomegranate Popsicles {and a Give Away}<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7U2InE_8S10/UmryUhHcuGI/AAAAAAAAFbI/C_lFSg8qPGM/s1600/applepompops2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-7U2InE_8S10/UmryUhHcuGI/AAAAAAAAFbI/C_lFSg8qPGM/s640/applepompops2.jpg" width="480" /></a></div><br /><br /><br /><br />These naturally sweetened popsicles are a perfect early fall treat. We are loving the cooler weather here in The Valley of the Sun (by cooler I mean in the 90's) and sitting out on the back patio with one of these popsicles is a special after school treat for the boys. Little miss thinks that "Popsicles are the World's greatest of <i>all</i> foods <i>ever</i>!" I'll have to agree with her on this one.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4jRVpIpwvEk/Umryctl_RXI/AAAAAAAAFbQ/GNwsqjLieOE/s1600/applepompopsFG2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-4jRVpIpwvEk/Umryctl_RXI/AAAAAAAAFbQ/GNwsqjLieOE/s640/applepompopsFG2.jpg" width="640" /></a></div><br /><br /><br /><a name='more'></a><br /><br /><br />With the overload of sweets and candy that seem to be everywhere in late October I am especially happy to give these to my kiddos for a special treat. Apple cider and pomegranate have lots of vitamins and antioxidants to fuel the bod.<br /><br /><br /><div style="text-align: center;"><i>I really loved the combination of sweet, spiced apple cider and </i></div><div style="text-align: center;"><i>mouth puckering tart pomegranate in these.</i></div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-m-gFevPt0x0/UmryNIkBBwI/AAAAAAAAFbA/hFCQuNo3zs4/s1600/applepompopsFG1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-m-gFevPt0x0/UmryNIkBBwI/AAAAAAAAFbA/hFCQuNo3zs4/s640/applepompopsFG1.png" width="640" /></a></div><br /><br /><br /><br /><a href="http://www.zokuhome.com/">Zoko</a> sent me one of their pop makers to trial and I gotta say, I'm very impressed! Not only can you pour just about any combination of flavors and ingredients in the <a href="http://www.zokuhome.com/">Zoku</a> including yogurts, fresh fruit and nuts and have a cold, sweet treat in less than 10 minutes but they don't come out freezer burned and rock hard like the popsicles I've made in the past. <i>Totally</i> cool.... get it....cool? O.K. fine 80's humor aside these popsicles rock! ;}<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-h0Q59BJ9vGA/Umr5nkSyq0I/AAAAAAAAFbs/6gi57n9VJSA/s1600/zoku.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="http://4.bp.blogspot.com/-h0Q59BJ9vGA/Umr5nkSyq0I/AAAAAAAAFbs/6gi57n9VJSA/s400/zoku.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Love the cute, modern design! What color would you choose?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Next on my list? Chocolate pops! Thanks goodness these freeze super fast for those last minute chocolate emergencies!</div><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="http://1.bp.blogspot.com/-YGwskuCj09A/Umr7Pd7OqNI/AAAAAAAAFb0/9xrzAozbnhU/s1600/zoku-chocolate-station.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="http://1.bp.blogspot.com/-YGwskuCj09A/Umr7Pd7OqNI/AAAAAAAAFb0/9xrzAozbnhU/s400/zoku-chocolate-station.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo source: <a href="http://kidcrave.com/food/zoku-chocolate-station/">Kid Crave</a></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><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="http://4.bp.blogspot.com/-OaVucVzFHp0/Umryjbo6-qI/AAAAAAAAFbY/42tXzQz9fn8/s1600/applepompops4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-OaVucVzFHp0/Umryjbo6-qI/AAAAAAAAFbY/42tXzQz9fn8/s640/applepompops4.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br />You Will Need<br /><br />1 cup vanilla almond milk (helps the pops to not be like an ice cube in texture)<br />1 cup apple cider<br />2 tablespoons real maple syrup (not the artificially flavored kind)<br />1/2 teaspoon real vanilla<br />dash of cinnamon<br />1/2 cup pomegranate juice<br /><br />Pour the pomegranate into the Zoku maker and let sit 5-6 minutes<br />Blend the remaining ingredients in a blender till combined.<br />Using a small funnel, pour the apple mixture into the Zoku, on top of the now frozen pomegranate juice.<br />Wait another 5-6 minutes and watch as they freeze in front of your eyes on your countertop!<br /><br /><br /><br /><br /><br /><br /></td></tr></tbody></table><br />Give Away is for 1 triple <a href="http://www.zokuhome.com/">Zoku</a> pop maker (they also come in single and duo) in the color of your choice, a $49.95 value.<br />Winners must live in USA or Canada<br /><br /><br /><br /><br /><br /><a class="rafl" href="http://www.rafflecopter.com/rafl/display/cd50625/" id="rc-cd50625" rel="nofollow">a Rafflecopter giveaway</a><br /><script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script><br /><br /><script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-34770891320789378682013-10-25T12:03:00.000-07:002013-11-14T08:00:27.011-08:00Frugal Friday: Good food, Good life & NEW Fall Menu PlanDuring one of my <i>yes-I-sometimes-eat-sugar</i> days recently I read these words on the back of a nestle candy bar:<br /><blockquote class="tr_bq"><span style="color: #38761d;"><span style="font-size: large;">Good Food, Good Life</span>. </span></blockquote>What do you think? Does Nestle candy bars hold access to a good life within their packaging?<br /><br />Here's my thoughts:<br />In one sense, they've got the statement right. Good food is part of a good life. True. Fact. Yes. But what they are implying is all wrong. While Nestle candy bars are good, they are not the kind of good food that brings good life.<br /><br />Here's a few things that I've discovered what truly good food is and what it is not:<br /><ol><li>Good food does not come in a package or sit on a shelf.</li><li>Good food is purposefully prepared. </li><li>Good food is best when shared with people you love.</li><li>And...here's my favorite of all: Good food nourishes the body and delights the soul.</li></ol><div>Think back to the last time you've experienced truly good food. Can you remember how it was served, the people that prepared it, or who you shared it with? Did it nourish you, rather than leaving you with that empty feeling or a craving for more? Did eating it put a smile on your heart?</div><div><br /></div><div>I do believe that good food is connected with a good life. </div><div><br /></div><div>I love good food. And I love to make it for my family to enjoy. One of my goals for this blog is to include recipes that will help your family experience truly good food. I believe that one of the most important things for a healthy family is to have a consistent family dinner time every night, if possible (with good food). To help you with this, I'm in the process of creating several 2-week menu plans that can help make the planning part of making dinner easier for your family. Today I'd like to share the first one with you. It's specifically geared toward meals that are delicious in the fall, but many of the meals would work for any time of the year.<br /><br />I like 2-week menu plans. One reason is because it saves me money. Using a 2-week menu plan allows for me to shop less often. The less often I go to the store, the less I see things I "need" and the less I spend. The other reason is because it saves me time. With a 2-week menu plan I only have to plan and shop once every two weeks. I still sometimes go to the store another time to pick up perishables, but those are quick "in-and-out" type trips that don't take a lot of time.<br /><br />And speaking of saving time, today I've made the planning part easier for you by sharing a two-week fall menu plan that I hope you will love!<br /><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/file/d/0B3egZCP2S2pebEFFNkNPOUtVSG8/edit?usp=drive_web"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9FqtvmnzH09x_HIe6uXaj6TesKI0SS1k6UlObYMuv4B0X01hOoN16LwyikigLdb1KyDckG4WkFhyphenhyphenQVqu5tsVc07T2K87ugdwGa3_gy4exBlMaCTSmR0issSct5m0_W745umBjcMwmcc/s400/FallMenuPlan.jpg" width="400" /></a></div><br /><br /><a href="https://docs.google.com/file/d/0B3egZCP2S2pebEFFNkNPOUtVSG8/edit?usp=drive_web" style="background-color: white; color: #38761d; font-family: 'Old Standard TT'; font-size: 18px; line-height: 22px; text-align: center; text-decoration: none;">You can download and print the fall menu plan at this link.</a><span style="background-color: white; font-family: 'Old Standard TT'; font-size: 18px; line-height: 22px; text-align: center;"> </span></div><div><br />And to help you with even more menu planning ideas, here's a <a href="http://healthyfamilycookin.blogspot.com/2012/06/frugal-friday-menu-planning.html">post where I share lots of great tips for menu planning that also includes a downloadable blank printable menu plan</a>. Also at that link you will find meal ideas for breakfast and lunch.<br /><br />Now it's your turn. Please remember that I love to read your supportive and thoughtful comments. They brighten my day and make blogging fun and rewarding. If you need a some ideas, here are some question prompts just for fun.<br /><br />What do you think of the phrase "Good Food, Good Life"?<br />Or...<br />How has menu planning changed your life?<br />Or...hey...<br />What do you think of my awesome new 2-week meal plan?!?!? <i>*Sheepish gri</i>n*<br /><br />Please share. Happy Frugal Friday! Have a great weekend.</div>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-74750487662386864242013-10-23T09:38:00.000-07:002013-11-14T08:00:27.020-08:00Seasoned Whole Chicken<div class="separator" style="clear: both; text-align: left;">There's something wonderful about fall. The smells, the crispness in the air, the sound of crunching leaves under your feet. I love it all. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">And I love the tastes of fall. Juicy crisp apples, pumpkin-flavored muffins, cookies, or breads, warm soups, and savory comfort foods. Here's a recipe that I love that just shouts "I'M A COMFORT FOOD" whenever I eat it. Melt-in-your-mouth tender, seasoned chicken that is perfect accompanied by squashy or potato-y side dishes. Of course (you may know this by now) I love this dish made in the pressure cooker. Talk about wonderful. Truly. But don't worry if you don't have one. You can make it in the crock pot and it is also amazing. I've included both recipes for your enjoyment and delight. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I hope you're enjoying the season. Happy Harvest.</div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRviF_I_7qBpsaKYXrDPJso4TgdEPc3Mmgp0LX-saZJ1JxD8b7WtK9aWe354qPF_U5I4IcaprKFspa6FpKnyl14SNctAbAKB4P54akHodB9OCgefGLnPYmDV89G_0M2HH2zuMMWuhF2Y/s1600/DSC01598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRviF_I_7qBpsaKYXrDPJso4TgdEPc3Mmgp0LX-saZJ1JxD8b7WtK9aWe354qPF_U5I4IcaprKFspa6FpKnyl14SNctAbAKB4P54akHodB9OCgefGLnPYmDV89G_0M2HH2zuMMWuhF2Y/s640/DSC01598.JPG" width="640" /></a></div><br /><b><span style="font-size: large;">Seasoned Whole Chicken {Pressure Cooker Method}</span></b><br /><i><a href="https://docs.google.com/document/d/1H-5zxHOUGvN--DyIALbJLSqTa5twSqFbo0ztpwUYEj4/pub">Printable Recipe</a></i><br /><i><br /></i><i>*Serves 4-8, depending on the size</i><br /><br />INGREDIENTS:<br />1 whole chicken (2-5 lbs.)<br />2 Tbsp. olive oil<br />Seasonings of your choice: Use plain salt & pepper, Seasoning Salt, Lawry's Perfect Blend Chicken and Poultry Rub, or other seasoning of your choice<br />1-1/2 Cups water or chicken broth<br /><br />DIRECTIONS:<br />Rinse raw whole chicken and remove as much outer skin as possible any giblets in the neck cavity. Pat dry. Then sprinkle chicken all around with your choice of seasonings. Heat oil in pressure cooker until hot. Then brown chicken on all sides in hot oil. It is kind of tricky to turn a large raw chicken in the pressure cooker, but do the best you can. When chicken is browned on the outside, remove it from pressure cooker and set it aside. Add rack to the bottom and 1-1/2 Cups water or chicken broth. Place browned chicken, breast side up, on rack. Place lid on pressure cooker, seal and cook on high pressure for 20-30 minutes (20-25 minutes for a 2 to 3 lb. chicken, 30 for a 4 to 5 lb. chicken). When time is up, naturally release the pressure. Naturally releasing the pressure for a whole chicken is important because it keeps the meat from bursting open and helps the juices stay within the meat, making it more tender and juicy. If you're in a time crunch, you can always release it for part of the time using the quick release method, but you won't get quite as good of results. Once the pressure is down, open immediately and use a meat thermometer to test for doneness. A cooking thermometer placed in meaty part of the breast should read at least 165 F. If the chicken is not quite done, reheat to and cook for an additional 3-5 minutes or until cooked thoroughly. Remove carefully from the pressure cooker (it probably will be so tender that it will want to fall off the bone) and serve with your choice of steamed vegetables and rice or mashed potatoes. This chicken also is great leftover in a sandwich or salad the next day.<br /><br /><i>Recipe Source: healthyfamilycookin.blogspot.com</i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfqDVt_N2mc_vR6KOBZ45TFkRlDTc7e18Y0YBZZOva-z3dc7N_ZkzVP8zPUY27moZokpVL65xizzIRkaroxSAXbpphzUHPLYFqRxjaYHwbWwJ8ie9iAMtIf5DJdfDh1VGHs401lrL8Gc/s1600/DSC01590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfqDVt_N2mc_vR6KOBZ45TFkRlDTc7e18Y0YBZZOva-z3dc7N_ZkzVP8zPUY27moZokpVL65xizzIRkaroxSAXbpphzUHPLYFqRxjaYHwbWwJ8ie9iAMtIf5DJdfDh1VGHs401lrL8Gc/s640/DSC01590.JPG" width="640" /></a></div><br /><b><span style="font-size: large;">Seasoned Whole Chicken {Crock Pot Method}</span></b><br /><i><a href="https://docs.google.com/document/d/1CKwhpDx2b8tAGGj18y2EhUVYD72Uoj-7qq7rA6Em6v0/pub"><span id="goog_1313714938"></span>Printable Recipe</a></i><br /><i><br /></i><i>*Serves 4-8, depending on the size</i><br /><br />INGREDIENTS:<br />1 whole chicken (2-5 lbs. <i>Make sure you get a size that will fit in your crock pot</i>)<br />Seasonings of your choice: Use plain salt & pepper, Seasoning Salt, Lawry's Perfect Blend Chicken and Poultry Rub, or other seasoning of your choice<br />5-6 foil balls or foil covered potatoes<br /><br />DIRECTIONS:<br />Rinse raw whole chicken and remove as much outer skin as possible and any giblets in the neck cavity. Pat dry. Then sprinkle chicken all around with your choice of seasonings. Add foil balls or foil covered potatoes to the bottom of crock pot. Place browned chicken, breast side up, on foil balls. No added liquid is necessary for this recipe. Place lid on crock pot and cook on LOW for 4-8 hours or HIGH for 3-6 hours. Time depends on the size of your chicken and your crock pot. To test for doneness, use a meat thermometer placed in meaty part of the breast. It should read at least 165 F. Once chicken is done, remove carefully from the crock pot. To brown the chicken further, you can place it in a 9x13 inch glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes. Or skip the broiling and serve immediately. Serve with your choice of steamed vegetables and cooked potatoes. This chicken also is great leftover in a sandwich or salad the next day.<br /><div><br /></div><div><i>Recipe Source: healthyfamilycookin.blogspot.com</i></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsY8tpH9KLy9A1nq42habqFOBvhdX3NsAcV0kv95O-RgiR4S8rifZCHSP32J8hvoTsP_37VLjSRWvu4QLUa34SPIjT5sIgwwIYKTJ4y8dAhJHGya90xxDaqER4hA3Vb2HQJP1gbQB4K4/s1600/DSC01601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsY8tpH9KLy9A1nq42habqFOBvhdX3NsAcV0kv95O-RgiR4S8rifZCHSP32J8hvoTsP_37VLjSRWvu4QLUa34SPIjT5sIgwwIYKTJ4y8dAhJHGya90xxDaqER4hA3Vb2HQJP1gbQB4K4/s640/DSC01601.JPG" width="640" /></a>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-52955079570782404872013-10-23T07:05:00.000-07:002013-11-14T07:19:23.850-08:00The secret to making a glammed up eggplant curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZWFqW-DC5Gmtw88aNH_wm6Eeo7AgrIqBDg-__BzhMXemsizqFej8-EPfAVeHr0igQf0GHxkEnrhTL4YoPpk7o0aITEyzs39ixC9n4YT7Z1ZEq1ZBlmZz_p_m30jYhw4mOZxFe2Jvll8M/s1600/spicyeggplant01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZWFqW-DC5Gmtw88aNH_wm6Eeo7AgrIqBDg-__BzhMXemsizqFej8-EPfAVeHr0igQf0GHxkEnrhTL4YoPpk7o0aITEyzs39ixC9n4YT7Z1ZEq1ZBlmZz_p_m30jYhw4mOZxFe2Jvll8M/s640/spicyeggplant01.jpg" width="640" /></span></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br />Eggplant is one vegetable that you can either hate or love but never ignore. For all my childhood, I was an eggplant hater, may be even allergic to some varieties. Nothing life threatening, just this crazy itching in my mouth when I ate some types of eggplant. Then for years I was a fence sitter. Okay, "this is made for lunch so I will eat the tiniest bit, just to keep you happy" kinda fence sitter. And then I discovered cooking this versatile vegetable and while I wont call myself an eggplant lover, I am now a fan. </span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br />Baingan Bharta, Vangi baath, Baba Gannoush, stuffed eggplant, gosh I have quite a list of favourite recipes with this vegetable. This recipe is an easier variation of the stuffed eggplant. You still have to roast the spices and grind them, but no painstaking stuffing involved. This is the smarter way to enjoy the tastes of a stuffed eggplant. This dry curry goes well with rotis and great with rice and sambar. I have used the large round eggplant for this recipe, which is the kind I prefer because it has fewer seeds and cooks faster. But it should work well with any kind of eggplant. Make sure the pieces are uniformly chopped so they cook evenly. This coarsely ground spice powder is the secret to glamming up any boring vegetable or any vegetable you don't know what to do with.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><b>Recipe for Spicy Eggplant Curry</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">Serves 4</span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><!-- Ziplist Button code --><script id='wk_script' src='http://www.ziplist.com/javascripts/wk.js' type='text/javascript'></script><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=saffrontrail' target='_blank'><img src='http://asset1.ziplist.com/wk/add_recipe-small.png'></a><!-- End ZipList button code --><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCAGzTcB-y-6ZU92XTrzKiRDRo3R4aF56828tByVZAogqn2bKqC8rF_vLjxRvBfRPJRzah_N2x71EhSNGuEnoRvwNeH5Zv6TfExfZOiccXwoJ1QXZYb1uhLeicsDymeSahBFvfKE0lIkg/s1600/spicyeggplant02.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCAGzTcB-y-6ZU92XTrzKiRDRo3R4aF56828tByVZAogqn2bKqC8rF_vLjxRvBfRPJRzah_N2x71EhSNGuEnoRvwNeH5Zv6TfExfZOiccXwoJ1QXZYb1uhLeicsDymeSahBFvfKE0lIkg/s1600/spicyeggplant02.png" /></span></a></div><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b><b>Ingredients</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp oil</span><br /><span style="font-family: Georgia, Times New Roman, serif;">pinch of asafoetida</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp mustard seeds</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 large globe eggplant cut into wedges or thick batons, soaked in water</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp turmeric powder</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp salt</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp amchoor powder or 1 tsp tamarind paste</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /><b>Ingredients to grind for the spice mix:</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">3 large dried red chillies</span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp chana dal</span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp coriander seeds</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp fenugreek seeds</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp fennel seeds</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp cumin seeds</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp udad dal</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 sprig curry leaves</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 bay leaf</span><br /><div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div><span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span></div><span style="font-family: Georgia, Times New Roman, serif;">In a large wok / kadai, dry roast all the spices together, until the chana dal and udad dal turn golden brown. Remove, cool and grind to a coarse powder.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">In the same wok, heat 2 tbsp oil. Add the asafoetida and then drain and squeeze out all the water from the eggplant pieces and add them to the oil.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Add salt and turmeric and stir the eggplant till well coated. Lower the flame, add a little water at a time, around 1/4th cup, cover and cook the eggplant till nearly done. Don't cook to a mush.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Add the coarse spice powder, amchoor and coat the nearly cooked eggplant with the spices by stirring well. Cover for another 5 minutes with a sprinkle of water if required and let the eggplants cook completely while soaking up the flavours of the spices. The coarsely powdered dals give the vegetable a nice crunchy texture.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with rotis or with dal & rice.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /><b>Note:</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">If you don't find a big eggplant, use 8-12 smaller sized eggplants for this, cutting each into wedges. This spice mix works for other vegetables like bottle gourd, snake gourd, capsicum, potato, sweet potato etc. Follow the same method of sauteeing the vegetable until nearly done, adding the spice mix, stirring to coat well and then cover and cook for 5 mins till vegetable is fully cooked and infused with spice flavours.</span>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-17930555461095114482013-10-23T05:30:00.000-07:002013-11-14T08:11:14.610-08:00Healthy Pumpkin Quinoa Cookies<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-77paEsNaVOY/UmcrExeVdiI/AAAAAAAAFaQ/ldAMiMN_X0o/s1600/pumpkincookiesFG2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-77paEsNaVOY/UmcrExeVdiI/AAAAAAAAFaQ/ldAMiMN_X0o/s400/pumpkincookiesFG2.jpg" width="400" /></a></div><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am pretty sure that I was an extremely well mannered and <i>very</i> grateful child. I know that I <i>NEVER</i> traded my lovingly packed brown sack lunch which was made up of either PB&J or Spam sandwiches, yes Spam, and crudités for unhealthy, sugar laden treats like Ding Dongs (which were gloriously wrapped in tin foil) and Twinkies that the <i>other</i> kids (who's parents obviously didn't love them) sported in their Rainbow Bright lunch boxes. Indeed, I was an unusually thoughtful and agreeable child (not to mention cute and lovable) who never, ever, EVER complained about or threw away her healthy, home made lunches. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The End. (Nobody who reads this knows my parents right?)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>My</i> children, my own flesh and blood are tempting my patience when it comes to eating healthy, home made foods. Yes, I have succumbed to the fact that each of my 4 children go through their phases of not liking one thing or another, never at the same time mind you. And I have relented to the reality that dinner time is more akin to an ugly, major court hearing where I am the judge, lawyer, jury and henchman. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">What manages to get on my very last, frazzled nerve however is that my <strike>spawn</strike> children begged and pleaded on their adorable little knees to <i>pleeeease</i> make them lunch because the school lunches were "gross" (can't disagree there). So I did. Again.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And they are complaining about it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Again.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><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="http://1.bp.blogspot.com/-Ffk0UDrGuZQ/UmcrG5QAfdI/AAAAAAAAFaY/Ir9Jxn2v5NE/s1600/pumpkinpuree.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="562" src="http://1.bp.blogspot.com/-Ffk0UDrGuZQ/UmcrG5QAfdI/AAAAAAAAFaY/Ir9Jxn2v5NE/s640/pumpkinpuree.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I roasted a 'pie' pumpkin at 400F for about 40 min. then scooped out the flesh and pureed. Your cookies will be much lighter in color then if you use canned pumpkin. Make sure you poke several holes in you pumpkin before roasting to let out steam! Otherwise it can explode, trust me. :(</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div> In fact, child numero <i>dos</i> had the nerve to tell me that he "<i>changed his mind, the school lunches weren't so bad after all.</i>" Punk.<br /><br /><br /><div style="text-align: center;">I mean I have been making these cute little treats packed lovingly with a love note from Dear ol' Mom.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pinterest pinners must not have boys.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">These pumpkin cookies were a hit with the Spawn, the Kale pesto turkey wraps, not so much. Baby steps. I think I will stick to making these for breakfast cookies and after school snacks. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><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="http://4.bp.blogspot.com/-Suw_fBRWUqw/Umcq8NJ65QI/AAAAAAAAFaA/SYk5YxsWU50/s1600/pumpkincookies1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Suw_fBRWUqw/Umcq8NJ65QI/AAAAAAAAFaA/SYk5YxsWU50/s640/pumpkincookies1.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;"><br />Recipe Source: <a href="http://www.healthfulpursuit.com/2013/10/pumpkin-spice-quinoa-breakfast-cookies/">Healthful Pursuit</a><br /><br /><span style="font-family: inherit; font-size: x-small;">YIELDS 24 SMALL COOKIES PREP TIME 15 MINUTES BAKE TIME 30 MINUTES</span></span><br /><span style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;"><span style="font-family: inherit; font-size: x-small;"><br /></span></span><span style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;"><span style="font-family: inherit; font-size: small;">Ingredients: </span></span><span style="font-family: inherit; font-size: small;"><br style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;" /></span><br /><ul style="background-color: white; color: #333333; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: -webkit-auto;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">1 1/2 cup water</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">3/4 cup raw quinoa</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">1 cup (150 grams) all-purpose flour</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">1/2 cup coconut sugar </span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">1 tablespoon pumpkin pie spice</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">1/8 teaspoon sea salt</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">1/2 cup (130 grams) pureed pumpkin</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">2 tablespoons oil</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">1 teaspoon pure vanilla extract</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">1 egg white </span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; font-size: small;">2 tablespoons maple syrup</span></li></ul><span style="font-family: inherit; font-size: small;"><br style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;">Directions:</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;">Add quinoa to a fine mesh stainer and rinse well. Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Uncover, remove from heat and allow to cool for a few of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;">Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Add 1½ cups of the cooked quinoa to the dry ingredients. Stir until combined.</span><span style="background-color: white; color: #333333; line-height: 19px; text-align: -webkit-auto;">Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine. Scoop into small balls and place on prepared baking sheet. They will not spread out, so you can keep the cookies close. Bake in the preheated oven for 25-30 minutes, until cooked through and golden. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Cookies will become firmer as they cool.</span></span></td></tr></tbody></table></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-60500749520093588512013-10-21T05:31:00.000-07:002013-11-14T07:19:23.941-08:009 ideas on what to gift a food lover <span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Festive season is upon us and it's that time of the year when everyone goes crazy thinking about what to gift their loved ones. Dryfruit <i>dabbas</i> filled with raisins, cashews and almonds are passé and probably the most unimaginative gifts around. Chocolates are done to death. <i>Laddoos</i>, erm... the less said about them, the better. Unless you want to send a gift to Chhota Bheem. </span><br /><blockquote class="tr_bq"><span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">“The excellence of a gift lies in its appropriateness rather than in its </span><span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">value.” </span><span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">― </span><a href="http://www.goodreads.com/author/show/54724.Charles_Dudley_Warner" style="background-color: white; color: #666600; font-family: georgia, serif; font-size: 14px; line-height: 18px; text-decoration: none;">Charles Dudley Warner</a></blockquote><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">While I don't have much of a clue on what everybody likes, I think I have a fair idea on what's a good gift for a food-lover. Most of my finds are online, for everyone's convenience of course. This post is not sponsored by any stores / brands, just a collection of things I've found beautiful and useful.</span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><b><span style="color: magenta; font-family: Georgia, Times New Roman, serif;">Gorgeous Cake Stand</span></b><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/AVvXsEg5_gYxdzOMBU4EjT_a0t2ORd1ZcnMifyO-Rz-xbIrebbbAsayjTtCXvdE10QgZlsDGpbi8NjC3_MrexHjH53-mopJolBuSPAWSL0rYohJ2nVcUNAXBk87Ulnb3w7Jnp5D-z_lppnonyiLC/s1600/Screen+Shot+2013-10-21+at+4.44.41+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_gYxdzOMBU4EjT_a0t2ORd1ZcnMifyO-Rz-xbIrebbbAsayjTtCXvdE10QgZlsDGpbi8NjC3_MrexHjH53-mopJolBuSPAWSL0rYohJ2nVcUNAXBk87Ulnb3w7Jnp5D-z_lppnonyiLC/s320/Screen+Shot+2013-10-21+at+4.44.41+PM.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Source: Zansaar.com</td></tr></tbody></table><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Whether you like baking or whether you like buying cute cupcakes, this two tiered Price Kensington <a href="http://www.zansaar.com/cupcake-stand-two-tiered-price-kensington-fruits-p-THENQV930" target="_blank">vintage looking cake stand</a> is the perfect way to display cupcakes, muffins or cake slices. It's fun to serve sandwiches or even dried fruits to visitors on this stand. Anyone who loves to bake is going to be super thrilled to get this as a gift. INR 1295. Check out some of the small kitchen appliances, such as milk frother, hand mixers etc. on this website, <a href="http://www.zansaar.com/kitchen/kitchen-appliances">Severin brand from Germany</a>, brilliant designs at reasonable prices, you're sure to find a gift in your budget.</span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Where: <a href="http://zansaar.com/">zansaar.com</a></span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><b><span style="color: magenta; font-family: Georgia, Times New Roman, serif;">Utilitarian- Chic Mason Jars</span></b><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/AVvXsEiwByFyTYUqfBnoDmRPFKutKSUMdXImvdLlnAmZ3mPfbRNH0JBMJZQJq1KPQ8JPLQY_yKOJThc-SekR-zAZA8C2HxfpaePOyb95WzvfPE5T0aNzOg4rVUN3OzXPoW9JnNP5ofKCNuEAGKnE/s1600/Screen+Shot+2013-10-21+at+4.47.19+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwByFyTYUqfBnoDmRPFKutKSUMdXImvdLlnAmZ3mPfbRNH0JBMJZQJq1KPQ8JPLQY_yKOJThc-SekR-zAZA8C2HxfpaePOyb95WzvfPE5T0aNzOg4rVUN3OzXPoW9JnNP5ofKCNuEAGKnE/s1600/Screen+Shot+2013-10-21+at+4.47.19+PM.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Source: Urbandazzle.com</td></tr></tbody></table><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">If there's one thing in my kitchen that I guard fiercely from breakage, it's my set of 12 mason jars in which I store spices, lentils etc. It's the classiest kitchen storage ever. It's also turning very fashionable to serve drinks in these bottles with a straw tucked in. Whether it's for storing preserves, pickles or anything else you fancy, these are a much welcome addition to any kitchen. A perfect gift for a kitchen proud person. At INR1480 for six 500 ml bottles, it's pretty reasonable too! </span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Where: <a href="http://www.urbandazzle.com/quattro-stag-jar-500ml.html">urbandazzle.com</a></span><br /><br /><span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><b>Luxury Tea Hampers</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">I find a lot of people who are serious tea connoisseurs. They wouldn't take a sip of a tea whose origins / flush / estate they don't have knowledge of. If you have friends like these, there is a potential to wow/ woo them with specialty tea hampers. The online gourmet foods site, Gourmet Company has a tea crate containing 3 kinds of gourmet teas, honey, cookies and more. At INR 3500, I do find it a bit steep, but you can check the website and make your own hampers too. </span><br /><span style="font-family: Georgia, Times New Roman, serif;">Godrej Nature's Basket also has a tea hamper that contains an assortment of gourmet teas, honey, biscuits and snacks at INR 2997. </span><br /><span style="font-family: Georgia, Times New Roman, serif;">A lot of other gourmet foodstores like <a href="https://www.facebook.com/FoodhallIndia">Foodhall</a>, Nature's Basket have put together interesting hampers. You could choose from them depending on the cuisine your friends like. </span><br /><span style="font-family: Georgia, Times New Roman, serif;">Where: <a href="http://www.gourmetco.in/pages/Diwali-Catalogue/pgid-169949.aspx">Gourmetco.in</a> | <a href="http://www.naturesbasket.co.in/Products/Home-Festive-Gifting/Others/grand-tea-celebration-hamperhtml/pid-4130643.aspx">Godrej Nature's Basket</a></span><br /><br /><b><span style="color: magenta; font-family: Georgia, Times New Roman, serif;">Oil Mister for the healthy cook</span></b><br /><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b><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/AVvXsEgtWVttaU_VARRIJbMO87YSwh44qeI2CYMz4CBkTgfeHYB_HkdNFB5CtJMywWRiIyo2cT-s10GP40qAI42CsdOc81cZt5xyXX2Dodg2QxrTeOtjXaj-EzWM-kfo8x3oa7Ey5l7VJznmf3nM/s1600/mom-italy-2889-30942-1-product_432.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWVttaU_VARRIJbMO87YSwh44qeI2CYMz4CBkTgfeHYB_HkdNFB5CtJMywWRiIyo2cT-s10GP40qAI42CsdOc81cZt5xyXX2Dodg2QxrTeOtjXaj-EzWM-kfo8x3oa7Ey5l7VJznmf3nM/s320/mom-italy-2889-30942-1-product_432.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Source: Fabfurnish.com</span></td></tr></tbody></table><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">If you are looking for a gift for a health food freak, take a look at this oil dispenser. You can fill in any oil of your choice and spray on the pan before cooking / baking for greasing the pan with minimal oil. At INR 417, it is a healthy deal.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Where: <a href="http://www.fabfurnish.com/MOM-Italy-Oil-Vinegar-Spray-Pump-Dispenser-24903.html">Fabfurnish.com</a></span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><b>Curvy Whiskey Decanter</b></span><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/AVvXsEgbZ1Qxnq9E0cNeAyyjrg3U0fVcW3aWAq0bLEP_od7HMvorzXg2hPW4gesx0dQ7WJIrk_k0KzRMsXDk5cn5EzL4zEFG69dMfm1ymP0DkqsdHM-Khc7ApYpFElE_cG1wzHr_Mu_bVsovQQPW/s1600/Screen+Shot+2013-10-21+at+4.45.34+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ1Qxnq9E0cNeAyyjrg3U0fVcW3aWAq0bLEP_od7HMvorzXg2hPW4gesx0dQ7WJIrk_k0KzRMsXDk5cn5EzL4zEFG69dMfm1ymP0DkqsdHM-Khc7ApYpFElE_cG1wzHr_Mu_bVsovQQPW/s320/Screen+Shot+2013-10-21+at+4.45.34+PM.png" width="290" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Source: urbandazzle.com</td></tr></tbody></table><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span><br /><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Have a friend who loves her/his scotch? This elegant looking decanter is just what you are looking for. The Italian brand Luigi Bormioli Spirits Decander with a capacity of 700ml (INR 990) is sure to make that expensive single malt look even better. My personal favourite on this site which I intend to gift myself are these very <a href="http://www.urbandazzle.com/country-home-helios-oiler-250ml.html">vintage oilers</a>.</span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Where: <a href="http://www.urbandazzle.com/spirits-decanter-700ml.html">Urbandazzle.com</a></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></div><div style="text-align: left;"><span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><b>Wine Gift Box</b></span></div><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/AVvXsEgCXx-l3CEejIGmQfGFsoCqnFe1fu2upjEXbyaGNsgddxdI41fog5ERgbyAhhvgadumY3E9pKHvy4cULqIW5Vu_UtCfl61bOcs7B29CSycaB4lqP24F_wxRPMB73IOFBfcVm42RnNUFbdqF/s1600/wines1-450x307.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXx-l3CEejIGmQfGFsoCqnFe1fu2upjEXbyaGNsgddxdI41fog5ERgbyAhhvgadumY3E9pKHvy4cULqIW5Vu_UtCfl61bOcs7B29CSycaB4lqP24F_wxRPMB73IOFBfcVm42RnNUFbdqF/s320/wines1-450x307.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Image source: IWL</td></tr></tbody></table><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The good fellows at Indian Wine List have put together an exclusive box of 3 wines - <span style="background-color: white; line-height: 23px;">an Italian bubbly from Veneto, a small production of Rose from Piedmont (Italy) specially made for the Indian market and a rich, smooth Syrah from Languedoc-Roussilion, France. All this for just INR </span><span style="background-color: white; border: 0px; line-height: 23px; margin: 0px; padding: 0px; vertical-align: baseline;">4199 for delivery in Mumbai & INR</span><span style="background-color: white; border: 0px; line-height: 23px; margin: 0px; padding: 0px; vertical-align: baseline;"> 4700 for delivery in Bangalore & Delhi, I must say it is an irresistible offer. There are only 20 boxes up for grabs, so needless to say, you </span><span style="background-color: white; border: 0px; line-height: 23px; margin: 0px; padding: 0px; vertical-align: baseline;">gotta hurry!</span></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; border: 0px; line-height: 23px; margin: 0px; padding: 0px; vertical-align: baseline;">Where: <a href="http://indianwinelist.com/iwls-first-wine-gift-box/">Indian Wine List</a></span></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></div><div style="text-align: left;"><span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><b>Breakfast in Bed</b></span></div><br class="Apple-interchange-newline" /><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/AVvXsEiABYbrsdaPhEm5Ac_o3hR-tuam97nVz2iW8V2uf1Iz-53Pg6I5xh4xZRT9xw0cIL1NIkmR0dk5araM0zMVLWDgNR31atHltxq2ft48S7DbnUN4HC5xrZ1O_sFbtdXpLyI3ipNe89MPcmlt/s1600/Screen+Shot+2013-10-21+at+5.28.58+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABYbrsdaPhEm5Ac_o3hR-tuam97nVz2iW8V2uf1Iz-53Pg6I5xh4xZRT9xw0cIL1NIkmR0dk5araM0zMVLWDgNR31atHltxq2ft48S7DbnUN4HC5xrZ1O_sFbtdXpLyI3ipNe89MPcmlt/s320/Screen+Shot+2013-10-21+at+5.28.58+PM.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Source: Urbanladder.com<br /><div style="text-align: left;"><br /></div><br /></td></tr></tbody></table><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">This elegant mahogany breakfast tray is the perfect way to start a lazy morning. It's a long lasting gift and the receiver will remember you fondly each time he has his morning tea and newspaper served on this tray. That it's someone else's responsibility to fill up that tray each morning, is a concern, but that shouldn't worry you. This is one gift that will be truly appreciated. At INR 2499, it's real VFM.</span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> </span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Where: <a href="http://www.urbanladder.com/beds-bedsides/bedroom-accessories/bernaise-breakfast-tray-mahogany-finish.html">Urbanladder.com</a></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></div><div style="text-align: left;"><span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><b>Cooking Lessons</b></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For those who love to cook, check out the websites of cooking classes, cooking studios in your city, and see if you can gift them a cooking class or an experience. Or you could allow your friend to choose a class of their choice, which is prepaid for. Classes are usually priced INR 1500 upwards.</span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Where: <a href="http://www.studiofifteen.in/">Studio Fifteen, Mumbai </a> | <a href="http://www.apbcookstudio.com/">APB Cook Studio, Mumbai</a> | <a href="http://www.somethingscooking.in/">Something's Cooking, Bangalore</a></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: magenta; font-family: Georgia, Times New Roman, serif;"><b>Homemade Gourmet Gifts</b></span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">What do you give someone who has everything? Put together a handmade hamper. Your special spice mix, a selection of dried herbs from your garden, a bottle of homemade pesto, </span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">home baked biscottis, homemade vanilla extract, liquors or preserves, a little bottle of each makes a pretty package and shows the time and effort you have gone through to put together something special. Something that comes close to homemade are these <a href="https://www.facebook.com/photo.php?fbid=651004421618048&set=a.609383792446778.1073741828.600348980016926&type=1&theater">FoodTribe Binge Boxes.</a> Put together your own Food Tribe box for INR 299/399/499.</span><br /><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>So, what's your favourite kind of gift to receive? Spotted any interesting food related gift online? Do share!</i></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></div>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-3718028408518843762013-10-16T21:06:00.000-07:002013-11-14T07:19:24.118-08:00Khamang Kakdi : The best cucumber salad ever<span style="font-family: Georgia, Times New Roman, serif;">I'm a Bombay girl, born, brought up and spent all my years in that city. In fact, my maternal family has been in Bombay for three generations before me, so our attachment to that cuty is deep rooted.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">I've been out of my home city for some 4 years now and while I surely don't miss the burgeoning crowds, the crazy way my heart would stay in my mouth until I boarded that local train and got inside the compartment or the fear of a bike running over my feet the second I stepped out of my building, I do miss the other things about the city. The beautiful open air markets is surely one of them. And the other is the food. Vile Parle, where I spent my last 4 years in Bombay was a veritable Mecca of street food and </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">it's </span><span style="font-family: Georgia, 'Times New Roman', serif;">generally amazing how that city has something for everybody. </span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Now, Maharashtrian cuisine, is quite different from the Bombay street food. It is divided into several regions such as coastal, Kolhapuri, Puneri etc. While i'm not the best person to be talking about all the regional variations, I can tell you what my top favourites are - there's <b>Kanda Pohe</b> (Onion Poha) which with chai is the best breakfast I can think of. There's <b>Misal Pav</b> which is that perfect 4 pm snack, where you get a small deep dish filled with spicy peas with a little gravy, that's perfectly mopped up by a piece of bread (pav). Also, the Maharashtrian style of making rotis, or Tel PoLi as it is called, is simply a most amazingly soft, muslin handkerchief like Indian bread, made of whole wheat flour. I was quite thrilled to hear about a <a href="http://www.zomato.com/bangalore/suryawanshi-whitefield" target="_blank">Maharashtrian home style restaurant</a> opening near my place and I'm happy to report that their 'poLi' hits the spot. You could eat 3 of them and still feel there's space for more.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">All that said, the ultimate delicious thing in Marathi cuisine for me, is this simple cucumber salad called '<b>Khamang Kakdi</b>'. I tried this for the first time in the Marathi restaurant 'Diva Maharashtracha' in Mahim (Bombay) and fell head over heels in love with its taste & texture. While cucumber is a fairly palatable veggie as it is, in it's raw form, adding some condiments, some herbs and some spices to this, gives it a whole new personality. It goes as the perfect side dish to your regular roti and subzi. Try it and you'll not settle for any other random cucumber salad. I'm sure there are various ways to make this and many recipes, but this is how I make it.</span><br /><br /><br /><span id="fullpost"></span> <div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTlTxpLKYIHt2a9HCLD3jOSpKqLjiz7se93spWbmLamr_30JhSxglBxrfJ3HY5GiB81BeXCOexZPJALPnV1rW6oj3ay65vsT7ftK1RmHROEeXqwrAjgPY7DdzJdUUlUq3bvp4dALc9NLv/s1600/khamangkakdi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTlTxpLKYIHt2a9HCLD3jOSpKqLjiz7se93spWbmLamr_30JhSxglBxrfJ3HY5GiB81BeXCOexZPJALPnV1rW6oj3ay65vsT7ftK1RmHROEeXqwrAjgPY7DdzJdUUlUq3bvp4dALc9NLv/s640/khamangkakdi.jpg" width="430" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><span id="fullpost"><br /><br /></span><br /><!-- Ziplist Button code --><script id='wk_script' src='http://www.ziplist.com/javascripts/wk.js' type='text/javascript'></script><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=saffrontrail' target='_blank'><img src='http://asset1.ziplist.com/wk/add_recipe-small.png'></a><!-- End ZipList button code --><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: Georgia, Times New Roman, serif;"><b>Recipe for Khamang Kakdi (Maharashrian / Indian cucumber salad)</b></span></span></div><span id="fullpost"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Serves 4</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Time taken - Under 15 mins</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">2 large cucumbers, peeled and diced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp freshly scraped coconut</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">2 tsp peanut oil or any other cooking oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp mustard seeds</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cumin seeds</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1 sprig curry leaves</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">2 green chillies, finely sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">pinch of asafoetida powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">3/4 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp chopped coriander</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">juice of 1/2 lemon or 2 tbsp yogurt (optional)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup roasted peanuts, coarsely pound</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">In a big bowl, place the diced cucumber and coconut.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Heat the oil in a small pan. Temper the mustard and cumin seeds, curry leaves, chillies and add the asafoetida towards the end, just after you switch off the flame. Transfer this tempering over the cucumbers.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Add the salt, coriander and toss well, adding the lemon or yogurt if using.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Serve immediately or refrigerate, adding the peanuts and tossing well just before serving, so that they remain crunchy.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Serve with poLi/roti and vegetable curry or eat as it is as a snack time salad.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div></span>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-85461812776572767082013-10-15T09:20:00.000-07:002013-11-14T08:00:27.029-08:00Chile Verde {Pressure Cooker Recipe}<div class="separator" style="clear: both; text-align: left;">This is the first year we've grown tomatillos in the garden. And I've wondered how we've survived all these years without these delightful vegetables. They are so fun to grow (and really quite easy). The main thing you have to remember when growing them is that you can't just grow one plant; you need at least two to pollinate. I love watching them form. They start out as hanging Chinese lanterns with the papery shell and then the vegetable forms inside. It's amazing.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjn6gD9Y-Kv1pAF-ISV_E0AFYEf0718tTsN_wiWpauOOAmE6_pTeEW0BFhsNVVRqYjU69Zm-8rm45d5yQpF8bbF-KpPZ7xR6e8kDzy13-QIaIGVFg4M_seu_mjsXkFpzGqUUoCq_Y21hU/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjn6gD9Y-Kv1pAF-ISV_E0AFYEf0718tTsN_wiWpauOOAmE6_pTeEW0BFhsNVVRqYjU69Zm-8rm45d5yQpF8bbF-KpPZ7xR6e8kDzy13-QIaIGVFg4M_seu_mjsXkFpzGqUUoCq_Y21hU/s400/photo+(2).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It's been fun this harvest season to find recipes to put these cute little guys in. I've loved adding them to <a href="http://healthyfamilycookin.blogspot.com/2010/09/fresh-homemade-salsa.html">my fresh salsa recipe</a>. It sends it over the top! Last week after the first light frost I was surprised to go out to the garden and even though the tomato plants were all dead, the tomatillos had survived. They seem a little more frost tolerant than tomatoes, which is awesome. I picked a bunch of tomatillos and some peppers from our garden and made this yummy chile verde. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love the freshness of this recipe. It uses natural ingredients, most of which we had in our garden. Our family doesn't enjoy a lot of heat in our dishes so I left out<span style="font-family: inherit;"> the jalapeños</span> and the spiciness was just perfect for us; very mild. I love how the pressure cooker cooks the meat to melt-in-your-mouth tender. If you don't have a pressure cooker, you can still make this delicious dish on the stove. Just follow the instructions, but let it simmer for 2-3 hours uncovered or until the pork is fork tender.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">We've been enjoying the leftovers now for several meals, in various forms. Yum. This would also be a great dish to make and freeze half of for another quick meal later. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_I2plQ1WWgXGpJCEZfeQyY29qRDnzyXmIIrRAS3UoXrwaMBkEEX6BehEHm69aVwDAl8HcoDvxSJ4JjAzgmIcL5lV31cyDHR2vfmscLRU_uyw2DZa-cr0i4_x_kCwfz-OxafPYRgzvEws/s1600/DSC03444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_I2plQ1WWgXGpJCEZfeQyY29qRDnzyXmIIrRAS3UoXrwaMBkEEX6BehEHm69aVwDAl8HcoDvxSJ4JjAzgmIcL5lV31cyDHR2vfmscLRU_uyw2DZa-cr0i4_x_kCwfz-OxafPYRgzvEws/s640/DSC03444.JPG" width="640" /></a></div><span style="font-size: large;"><br /></span><div style="margin-bottom: .0001pt; margin: 0in;"><b><span style="font-size: 18pt;">Chili Verde {Pressure Cooker Recipe}</span></b><span style="font-size: 13.5pt;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><i><span style="font-size: 13.5pt;"><a href="https://docs.google.com/document/d/1Tet5aqwyUWCS4g4fSXRv3uKJsslxZI9Eb64RBXIybqc/pub">Printable Recipe</a></span></i></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><i><span style="font-size: 13.5pt;">*Serves 8-10</span></i><span style="font-size: 13.5pt;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">INGREDIENTS:<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">1-1/2 lbs. tomatillos<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">5 garlic cloves, not peeled<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">2 <st1:city w:st="on">Anaheim</st1:city> <st1:country-region w:st="on"><st1:place w:st="on">Chile</st1:place></st1:country-region> peppers<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">2 Jalapeños, seeded and chopped (optional)<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">1 bunch cilantro leaves, cleaned and chopped<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">3-1/2 to 4 lbs. boneless sirloin pork roast, trimmed of excess fat and cut into 1 to 2-inch cubes<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Salt, to taste<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Freshly ground black pepper, to taste<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Olive oil<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">2 yellow onions, chopped<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">3 garlic cloves, peeled and finely chopped<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">2 Tbsp. of chopped fresh oregano or 1 Tbsp. dried oregano<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">2-1/2 Cups chicken stock<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Pinch of ground cloves<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Grated cheddar cheese, for serving<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">DIRECTIONS:<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Preheat broiler. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves on a foil-lined baking sheet. Wearing gloves, slice <st1:city w:st="on"><st1:place w:st="on">Anaheim</st1:place></st1:city> chile peppers in half and remove seeds and ribs. Place cut side down on the baking sheet along with the tomatillos and garlic cloves. Place baking sheet under a broiler for 5-10 minutes or until skin is lightly blackened. Remove from oven and let cool enough to handle.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Place roasted tomatillos, skins included, into blender. Remove the roasted garlic cloves from their skins and add them to the blender. Remove blackened skin from <st1:city w:st="on"><st1:place w:st="on">Anaheim</st1:place></st1:city>peppers and place in the blender. Add chopped Jalapeño peppers and cilantro. Pulse until all ingredients are finely chopped and mixed.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Heat olive oil in pressure cooker on "brown" or "simmer" setting (if you are using a stove-top cooker, heat it on medium to medium-high heat). Season the pork cubes generously with salt and pepper. Brown pork chunks well on all sides. Work in batches so that the pork is not crowded and can brown well, adding more olive oil as needed. Using a slotted spoon or tongs, lift pork out of pressure cooker and place in bowl, set aside. Repeat until all pork chunks are browned.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Pour off excess fat, anything beyond a tablespoon, and place chopped onions and garlic in the pressure cooker and cook, stirring occasionally until limp, about 5 minutes. Then add the pork back to the pan along with the oregano, and the tomatillo Chile Verde sauce. Add the chicken stock and a pinch of ground cloves. Add a little salt and pepper (not too much as more can be added later to taste). Lock lid of pressure cooker and pressure on high pressure for 30 minutes. Release pressure naturally and remove the lid. Then reheat Chile Verde to a simmer and simmer for about 30 minutes until sauce has thickened. Taste and add more salt and pepper to taste.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-size: 13.5pt;">Serve immediately or keep warm until ready to serve. This dish can be served in a bowl topped with grated cheddar cheese and tortilla chips or warm tortillas on the side. We also love to use the leftover meat in burritos, enchiladas, or in a taco salad. This <a href="http://healthyfamilycookin.blogspot.com/2013/05/cilantro-lime-brown-rice-electric.html">cilantro lime brown rice</a><span class="apple-converted-space"> </span>and these<span class="apple-converted-space"> </span><a href="http://healthyfamilycookin.blogspot.com/2013/05/pressure-cooker-refried-beans.html">refried beans</a><span class="apple-converted-space"> </span>work great for side dishes. Enjoy!<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><br /></div><div style="margin-bottom: .0001pt; margin: 0in;"><i><span style="font-size: 13.5pt;">*Recipe adapted from<span class="apple-converted-space"> </span><a href="http://www.simplyrecipes.com/recipes/chile_verde/">simplyrecipes.com</a>, made it into a pressure cooker recipe, changed a few ingredients and directions.</span></i><span style="font-size: 13.5pt;"><o:p></o:p></span></div><br /><div class="MsoNormal"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC2LGbC3qeWvV1QFb8xnTJ_Z3593vFBHCWvJxHwTU5wD0k_PlVR7PnwHGBQ95-DiTrND-FcgAdaO0EsidTX2luFDbSIjy5i1VZWuEYtdtmTU24CUsI9t4hpW1LlW79YOatLv0ndt-XA8/s1600/Food6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC2LGbC3qeWvV1QFb8xnTJ_Z3593vFBHCWvJxHwTU5wD0k_PlVR7PnwHGBQ95-DiTrND-FcgAdaO0EsidTX2luFDbSIjy5i1VZWuEYtdtmTU24CUsI9t4hpW1LlW79YOatLv0ndt-XA8/s640/Food6.jpg" width="640" /></a>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-24269968318441353382013-10-15T07:28:00.000-07:002013-11-14T07:19:24.213-08:00Lentils, Pumpkin & Sweet Potato stew : One pot dinner<span style="font-family: Georgia, Times New Roman, serif;">I cannot be a self respecting food blogger and not post a pumpkin recipe for that time of the year when pumpkins are omnipresent on the internet. Actually, I didn't even realise this when I made this stew for dinner. Indians don't need a time of the year to use pumpkin. It is cooked round the year in several dishes - curries, sambars, a kootu with dals and lots more. In fact, pumpkin is such an everyday thing, that most Indian families love to hate it (familiarity breeds contempt and so on) and cannot understand what the hype & hoopla over pumpkin is all about, during this time of the year in other countries. Using pumpkin in desserts like cakes, cookies, muffins, pies etc. is not a very Indian thing, because none of the above dishes are primarily of Indian origin. There is of course a delicious Pumpkin Halwa (fudge) served in wedding feasts and other such auspicious occasions.</span><br /><br /><span style="font-family: Georgia, Times New Roman, serif;">This stew is a healthy way to eat pumpkin and a perfect one pot dish for a chilly evening. Very little chopping and the fact that it simmers itself into a dish without much of supervision, makes it an easy post-work dinner too. This recipe serves two but you could easily double the quantities for a larger families. It's not something I'd call a glamourous dish, but something that's surely hearty, comforting and super healthy.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrxf1wEt7vdgbfqNayzcS8UstMGW4JKz1SVUFoKu43NPwkYcs8P0qe1dVrVIyuWM3CwAC2Pe450Dc3d7e0KtO-rI7z-0C08-8P4li2qX5btMEIotePfchjHWSrbz-JTXn3twKd6QxKz4O/s1600/lentilstew1510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrxf1wEt7vdgbfqNayzcS8UstMGW4JKz1SVUFoKu43NPwkYcs8P0qe1dVrVIyuWM3CwAC2Pe450Dc3d7e0KtO-rI7z-0C08-8P4li2qX5btMEIotePfchjHWSrbz-JTXn3twKd6QxKz4O/s640/lentilstew1510.jpg" width="640" /></a></div><span style="font-family: Georgia, Times New Roman, serif;"></span><br /><a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><!-- Ziplist Button code --><script id='wk_script' src='http://www.ziplist.com/javascripts/wk.js' type='text/javascript'></script><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=saffrontrail' target='_blank'><img src='http://asset1.ziplist.com/wk/add_recipe-small.png'></a><!-- End ZipList button code --><span style="font-family: Georgia, Times New Roman, serif;"><b>Lentils, Pumpkin & Sweet Potato Stew</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">Serves 2</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/3rd cup dry whole masoor dal, soaked in warm water for 2 hours</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp olive oil</span><br /><span style="font-family: Georgia, Times New Roman, serif;">4 cloves garlic, finely chopped</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 cup diced yellow pumpkin ~200 grams</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 medium sweet potato, peeled and sliced, 1 cm thick slices</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp dried thyme</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp dried oregano</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp tomato paste* or 3 tbsp tomato puree</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground cumin or ground fennel</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp of ground black pepper</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp turmeric powder</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp salt</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of hungarian paprika or 1/2 tsp of red chilli powder</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">In a medium sized saucepan, heat the olive oil. </span><br /><span style="font-family: Georgia, Times New Roman, serif;">Add the garlic and saute for few seconds (do not brown), add the diced pumpkin and sweet potato slices. Saute on high flame for 30 seconds. </span><br /><span style="font-family: Georgia, Times New Roman, serif;">Reduce the flame. Drain the soaked (rehydrated) whole masoor and add to the pan. Stir for a minute or so. </span><br /><span style="font-family: Georgia, Times New Roman, serif;">Add all the spices & herbs, stir well for few seconds, add 3 cups of boiling water to this and bring to a simmer. </span><br /><span style="font-family: Georgia, Times New Roman, serif;">Cover and let this simmer for 20 minutes or until the lentils are soft but holding their shape. Towards the end, add the tomato paste dissolved in 2 tbsp of hot water, to the stew, bring to a simmer and then remove into a bowl to serve.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with a slice of crusty bread or crackers or as it is. </span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-45234175335205797082013-10-14T20:07:00.000-07:002013-11-14T08:11:14.620-08:00Golden Beet Ragout ~ Italian Inspired Comfort Food<br /><br /><a href="http://4.bp.blogspot.com/-AuZDD1qMFdA/Ulymku5DWPI/AAAAAAAAFYc/9O4N2hdb1Ro/s1600/beetragoutFG1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-AuZDD1qMFdA/Ulymku5DWPI/AAAAAAAAFYc/9O4N2hdb1Ro/s400/beetragoutFG1.jpg" width="400" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Beets. The infamously dreaded root vegetable. I must admit that I pass them by at the grocer and the farmers market more often than not. Mostly, I think, it's that I'm not sure what to do with the little guys other than pickle them and put them in my salad. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Thanks to a little contest sponsored by <a href="http://go4gourmet.mccormick.com/">McCormick Gourmet</a> asking that we come up with a recipe using 4 ingredients, one of which is beets I decided to dive in and come up with something different, pleasing to the eye and palatable even for beet haters from way back.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Go me.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fNnMmb0r0Jc/Ulyl4NyMOXI/AAAAAAAAFXg/xcUZY3cLZtY/s1600/beets1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-fNnMmb0r0Jc/Ulyl4NyMOXI/AAAAAAAAFXg/xcUZY3cLZtY/s640/beets1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qIfB-7uyezI/Ulyl7RFPhbI/AAAAAAAAFXo/nDhiMz2EnMw/s1600/beets2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-qIfB-7uyezI/Ulyl7RFPhbI/AAAAAAAAFXo/nDhiMz2EnMw/s640/beets2.jpg" width="640" /></a></div><br /><br />Like I mentioned, pickling beets is my favorite way to enjoy this shunned veggie but I decided to try roasting them this time and then throwing them into my ragout at the last minute.<br /><br />Success.<br /><br /><i>*post note to self</i>. Do not cut red beets on your wood cutting board next time. They bleed like a stuck pig and stain like crazy.<br /><br /><br /><br /><div style="text-align: center;"><i>In the end, I decided to go with these pretty golden beets for this Ragout. Not only would they not 'bleed' into the rest of the ingredients, which wasn't really a big deal since I was using tomatoes but I could ease the kids into trying them since they looked more like sweet potatoes or squash which they like. </i></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TN-c6c5QQDU/Ulyl8_nObKI/AAAAAAAAFXw/Z8gzSdZGAoo/s1600/beets3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-TN-c6c5QQDU/Ulyl8_nObKI/AAAAAAAAFXw/Z8gzSdZGAoo/s640/beets3.jpg" width="640" /></a></div><br /><br /><br /><br /><br /><br /><div style="text-align: center;">So as I racked my ever increasingly boggled mind as what to make for this contest, I decided upon a humble ragout. 'Ratatouille' is one of my favorite movies you know. Not only is the little rat cute and can think on his toes but he made this poor man's dish a fashionable meal. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vQdnRbO4BNs/UlymH5ZMmMI/AAAAAAAAFYM/HHIqpDakpQk/s1600/Beetragout2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-vQdnRbO4BNs/UlymH5ZMmMI/AAAAAAAAFYM/HHIqpDakpQk/s640/Beetragout2.jpg" width="640" /></a></div><br /><br /><br /><div style="text-align: center;"><span style="font-family: inherit;">The contest was to come up with a dish that used 4 ingredients: Beets, Arborio rice {<i>which I can't pronounce to save my life</i>}, balsamic vinegar (yum) and dried rosemary. Then incorporate other ingredients if you so please.</span><br /><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">No problemo. </span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><br /></span><br /><div style="text-align: center;"><span style="font-family: inherit;">If you have time, I'd much appreciate if you'd stop by and quickly <a href="http://go4gourmet.mccormick.com/">Pin and/or 'like' my submission</a>. </span></div><div style="text-align: center;"><span style="font-family: inherit;">Means the world to this simple girl.</span></div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><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="http://1.bp.blogspot.com/-Ftl5paCuuXU/UlymPieLv_I/AAAAAAAAFYU/7uwMeGGn2HA/s1600/beetragoutFG3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Ftl5paCuuXU/UlymPieLv_I/AAAAAAAAFYU/7uwMeGGn2HA/s640/beetragoutFG3.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /><br /><span style="font-family: inherit;"><span style="font-size: x-small;">SERVES 6 TIME 90 MINUTES </span><br /><span style="font-size: small;">Ingredients</span><br /><br /><span style="font-size: small;">1 cup dried (or 1 can) of Great Northern Beans (AKA Navy beans)</span><br /><span style="font-size: small;">3 small beets *see notes</span><br /><span style="font-size: small;">1 28 oz. can crushed tomatoes</span><br /><span style="font-size: small;">1 small yellow onion, chopped</span><br /><span style="font-size: small;">3-4 cloves garlic</span><br /><span style="font-size: small;">2 teaspoons dried rosemary<br /><span style="font-family: inherit;">1 teaspoon salt (I use Pink Himalayan)<br />cracked black pepper to taste</span>1 tablespoon extra virgin olive oil</span><br /><span style="font-size: small;">1/4 cup balsamic vinegar</span><br /><span style="font-size: small;">2 cups vegetable broth (preferably organic or home made)</span><br /><span style="font-size: small;">*optional fresh rosemary for garnish</span><br /><br /><span style="font-size: small;">2 cups cooked Arborio rice *see notes </span><br /><br /><br /><br /><span style="font-size: small;">Putting it all together</span></span><br /><span style="font-size: small;"><br /><span style="font-family: inherit;">Pre-heat oven to 450F. Scrub beets with warm water. Trim the roots and stems off. cover each loosely with foil and place in a baking dish. Bake for 60-90 minutes depending on how big your beets are.</span></span><br /><span style="font-family: inherit; font-size: small;">Cook rice according to package directions. See notes for helpful hints on cooking arborio rice.<br /><br />In a dutch oven or large pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-5 minutes till browned. Add garlic, cook 1 more minute reducing heat if necessary. Slowly pour in broth while scraping the bottom of the pot with a wooden spoon to release browned bits (don't be afraid of browning on your pot, it really adds flavor).<br /><br />Remove beets from oven and let cool. The skins should come off very easily using a blunt knife or spoon. Discard skins. Chop beets into small, bite size pieces.<br /><br />Add beets, tomatoes, cooked beans, salt, pepper and rosemary. Stir in balsamic vinegar. </span><br /><br /><span style="font-family: inherit; font-size: small;">Serve with hot rice.</span></td></tr></tbody></table><br /><br /><br /><br /><br /><br /><br /><br />notes.<br /><br />Choose beets that are smaller that the size of your fist. The larger they are, the more bitter and "earthy".<br /><br />Arborio rice is different to prepare than any other rice but it's worth it. Packaged rice should give you instructions but I buy bulk. If you do as well, bring 1 1/2 cups water & 1 cup rice to a boil while stirring! (I suggest using a wooden spoon as it is non-conductive and less abrasive). Cover and recuce heat to medium. You will need to check the rice about every 3-5 minutes and stir carefully. When the water is not quite all the way absorbed (be careful, you don't want it to completely absorb as you will have sticky, gooey rice) you will slowly add 1 cup more of water and gently stir. Cook over medium heat while continuing to stir every 3-5 minutes, covered, and adding 1 more cup just before the liquid is completley absorbed. Do this 3 times for a total of 3 extra cups of liquid.<br /><br />You can do this. Yes, it is worth it. Arborio rice is much loved in making risotto and goes marvelously with this ragout.<br /><br /><br /><br /><br /><br /><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-89408028426166189332013-10-14T05:05:00.000-07:002013-11-14T07:19:24.301-08:00Apple Pie Pancakes: Kid in the kitchen<span style="font-family: Georgia, Times New Roman, serif;">Bear with me. More kiddie recipes coming your way. It's holiday time and I'm trying to combine my love for cooking, my son's gourmet palate and his endless two week long vacation to do something productive. I keep buying a kilo of apples each time, with intentions of making an apple pie. As the days progress, with my decreasing pie-making resolve, the apples start going into salads, with peanut butter for my snack or just hang around in the fruit basket until they die a slow death. </span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Today, son and me, came up with this idea. So what if we don't make pie, we can make pie like pancakes. And that's how this came about. He helped chop the apples, measure out the ingredients and we made these together to the endless patter of "mummy, I will FLIP the pancakes. I love flipping."</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCkEryywsYWtOj7ivMQRp-8RxiB6AxwM7KctTt8VvLFaUuLhGKn-S77XX99_dvQcH8-RFDJl7y83-6UE_ZmDNih1RysUA2HKYDNbN0H65hsZgQGAvd2delx_8m6ToR86ybr1NB1TvhKaJ/s1600/applepiepancakes01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCkEryywsYWtOj7ivMQRp-8RxiB6AxwM7KctTt8VvLFaUuLhGKn-S77XX99_dvQcH8-RFDJl7y83-6UE_ZmDNih1RysUA2HKYDNbN0H65hsZgQGAvd2delx_8m6ToR86ybr1NB1TvhKaJ/s400/applepiepancakes01.jpg" width="400" /></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">It was so delicious and we nearly had a fork fight towards the end for the last bit. This makes a perfect holiday breakfast or an after school snack. Just keep the apples prepped and the batter prepared before they're back from school and two minutes is all it takes. I've made this a tad healthier by replacing part of the refined flour by whole wheat flour. Orange zest is entirely optional, but I believe it adds a lot of flavour to the mix. Use a fine grater to grate the skin of the orange, but not until you reach the white bitter part.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"></span><br /><a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFw5SkmuXjC5OGQNCQNOLozU2NXks7e-9r0QqmXratffADMePPKfvpmgk8r4jmKZOfohvuuCiNurwenKHWBXIys8xqawdPSY2XoqAR6JKr9tkFIc5R0wp7PAW7TF6hyphenhyphenr3rb7oPLX6ljrU3/s1600/applepiepancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFw5SkmuXjC5OGQNCQNOLozU2NXks7e-9r0QqmXratffADMePPKfvpmgk8r4jmKZOfohvuuCiNurwenKHWBXIys8xqawdPSY2XoqAR6JKr9tkFIc5R0wp7PAW7TF6hyphenhyphenr3rb7oPLX6ljrU3/s1600/applepiepancakes.jpg" /></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><!-- Ziplist Button code --><script id='wk_script' src='http://www.ziplist.com/javascripts/wk.js' type='text/javascript'></script><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=saffrontrail' target='_blank'><img src='http://asset1.ziplist.com/wk/add_recipe-small.png'></a><!-- End ZipList button code --><span style="font-family: Georgia, Times New Roman, serif;"><b>Apple Pie Pancakes</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">Makes 4 6" pancakes</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup refined flour</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup whole wheat flour</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking powder</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp sugar</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp cinnamon powder</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 pinch salt</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 cup milk</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp white vinegar</span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 large apples</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp butter + some more to cook pancakes</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp sugar</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp orange zest (optional)</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cinnamon powder</span><br /><br /><span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">In a bowl, mix the flours, baking powder, sugar, salt, cinnamon powder with a whisk. Make a well, add the milk and vinegar. Gently mix together with a fork. Let this batter rest for 10 minutes.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Scrub the apples under running water. Core the apples and dice them into small pieces with skin. Heat 1 tsp butter in non stick pan. Add the diced apples, sugar, cinnamon powder, orange zest and toss them under low flame for 5 minutes or so, until apples are slightly soft and nicely golden.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Wipe the non stick skillet dry and place on medium heat, grease with some butter and pour a ladle full of batter. Don't spread it thin. Dot some butter around the pancake. When you see bubbles around the edges, it is time to flip over. Each side takes around 2 mins to cook and get golden, this depends on the thickness of your pancakes though.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Once done, remove on a plate and top with a layer of prepared apples. Fold over or serve as it is. Best eaten hot.</span><br /><br />adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-47502105607687127682013-10-14T05:00:00.000-07:002013-11-14T08:11:14.633-08:00Ginger-Pear Popsicles <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_zR8YmQROqM/UlsCBPNYHCI/AAAAAAAAFV4/fknKe59HxbM/s1600/gingerpearpopsFG2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-_zR8YmQROqM/UlsCBPNYHCI/AAAAAAAAFV4/fknKe59HxbM/s400/gingerpearpopsFG2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Have you ever heard of Seasonal Affective Disorder 'SAD'? According to the Mayo Clinic it is described as a very real condition which<span style="font-family: inherit;"> <span style="background-color: white; line-height: 19px;">is a type of depression that occurs at the same time every year. Usually symptoms start in the fall and may continue into the winter months, sapping your energy and making you feel moody.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;">Usually people who are affected with this live in a part of the Country or World where there is less light during the day such as in Washington State or the East Coast here in the States. This being said, my husband is convinced he has SAD. He's not the type of guy to complain or even mention that he not feeling well and has 'jokingly' said he must have SAD when I ask him why he is so sullen lately. The fact that we live in Phoenix, Az., the Valley of the Sun makes it harder to wrap my head around the possibility that a native Zonie can have a condition that is primarily caused by a lack of light. (light therapy usually helps treat this condition). Maybe a vacation to the Bahamas is in order! I've been feeling a bit moody or as I like to say "hormonally unstable" lately as well. Then again, I'm used to it. ;)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="line-height: 19px;">Maybe a V-K isn't possible right now but I'm pretty sure popsicles cheer up most everyone, right?</span></div><div class="separator" style="clear: both; text-align: left;"><span style="line-height: 19px;">Who says popsicle season is over? IMHO it's the perfect time for a cold sweet treat especially when all of my favorite flavors are in season like pears, pumpkin and apples. Apple Pie popsicle anyone? Check back on Thursday for the recipe and a chance to win my new favorite toy, the <a href="http://www.zokuhome.com/">Zoku Pop Maker.</a> This cute little gadget is cord free and can freeze popsicles in about 5 minutes! <i>Shazaaam!</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #e69138; font-size: large;"><i>Ginger Pear Popsicles</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #e69138; font-size: large;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iRn6fimRAWg/UlsB0blNBWI/AAAAAAAAFVc/naFBbs2UdAA/s1600/gingerpearpops1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-iRn6fimRAWg/UlsB0blNBWI/AAAAAAAAFVc/naFBbs2UdAA/s640/gingerpearpops1.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Simple ingredients: Fresh pears, ginger root, vanilla almond milk and honey.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Cp9X8TwN0Kg/UlsLjqKCBCI/AAAAAAAAFWY/xhoySFOcF0s/s1600/gignerpear.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="http://2.bp.blogspot.com/-Cp9X8TwN0Kg/UlsLjqKCBCI/AAAAAAAAFWY/xhoySFOcF0s/s640/gignerpear.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i><span style="color: #444444;">Did you know that ginger is excellent for calming a sick tummy? If you or your kiddos have an upset tummy give them one of these popsicles, it will help with nausea. I wish I had thought of these</span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="color: #444444;">when I had morning sickness for months on end!</span></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AuNzMuaMSsI/UlsB1wXuumI/AAAAAAAAFVk/NhW_IMYeGb0/s1600/gingerpearposp2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-AuNzMuaMSsI/UlsB1wXuumI/AAAAAAAAFVk/NhW_IMYeGb0/s640/gingerpearposp2.jpg" width="480" /></a></div><br /><br /><br /><br /><br /><div style="text-align: center;">My favorite pear to snack on are Bosc's although they are slightly grainy and next time I won't use them in popsicles. As my 8 year old put it "<i><span style="color: #444444;">It tastes like you put sand in these</span></i>."</div><div style="text-align: center;"><br /></div><div style="text-align: center;">These are my other favorites:</div><div style="text-align: center;"><br /></div><a href="http://localfoods.about.com/od/pears/ss/Pear-Varieties_4.htm"><b>Bartlett's</b></a> <span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; text-align: left;"> </span><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;">are the juiciest pears when eaten raw and, consequently, lose their shape when cooked, turning to pear-sauce quite easily with the briefest exposure to heat. They are perfect for making </span><a href="http://localfoods.about.com/od/condiments/r/Pear-Butter.htm" style="background-color: white; cursor: pointer; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">Pear Butter</a><span style="background-color: white; line-height: 18px; text-align: left;"> or any other recipe where you want the pears to fall apart when you cook them.</span></span><br /><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"><br /></span></span><span style="font-family: inherit;"><a href="http://localfoods.about.com/od/pears/ss/Pear-Varieties_2.htm"><b>Anjou</b></a> <span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"> pears have a mild flavor and a firm texture, while still being sweet and juicy.</span></span><br /><span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; text-align: left;"><br /></span><span style="background-color: white; color: #333333; font-family: Verdana; line-height: 18px; text-align: left;"><a href="http://localfoods.about.com/od/pears/ss/Pear-Varieties_5.htm"><b>Bosc</b></a> </span><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;">pears are crisp when raw and hold their shape beautifully when cooked. They have the best example of the soft, grainy texture associated with pears. They are easy to recognize by their brownish russet skin, classic pear shape, and heady pear aroma. Use them to make savaory dishes like</span><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"> </span><a href="http://localfoods.about.com/od/maindishes/r/Pork-Pears-Chiles.htm" style="cursor: pointer; font-style: inherit; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">Pork With Pears and Chiles</a><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"> </span><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;">and</span><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"> </span><a href="http://localfoods.about.com/od/pears/r/bourbonpears.htm" style="cursor: pointer; font-style: inherit; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">Bourbon-Glazed Pears</a><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;">, or in desserts like</span><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"> </span><a href="http://localfoods.about.com/od/cakes/r/Upside-Down-Pear-Cake.htm" style="cursor: pointer; font-style: inherit; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">Upside-Down Pear Cake</a><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"> </span><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;">and</span><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"> </span><a href="http://localfoods.about.com/od/icecreamssorbets/r/Sparkling-Pear-Sorbet.htm" style="cursor: pointer; font-style: inherit; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">Sparkling Pear Sorbet</a><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;">.</span></span><br /><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"><br /></span></span><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"><a href="http://localfoods.about.com/od/pears/ss/Pear-Varieties_3.htm"><b>Asian</b></a> </span></span><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;">pears are super crunchy - more like crisp apples than other pears. They are great for eating raw, especially when sliced or diced into salads. They are so good raw, in fact, that people rarely cook Asian pears. If you have a glut of them, though, they work wonderfully in tarts and crisps, like this </span><a href="http://localfoods.about.com/od/crispscobblers/r/asianpearcrisp.htm" style="background-color: white; cursor: pointer; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">Asian Pear Crisp</a><span style="background-color: white; line-height: 18px; text-align: left;">.</span><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"> </span></span><br /><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"><br /></span></span><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"><br /></span></span><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"><br /></span></span><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left; text-decoration: inherit;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BIzZP4Mw3j0/UlsCAcznmLI/AAAAAAAAFV0/jJXADNntao4/s1600/gingerpearpops4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-BIzZP4Mw3j0/UlsCAcznmLI/AAAAAAAAFV0/jJXADNntao4/s640/gingerpearpops4.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><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="http://3.bp.blogspot.com/-LcvqbVrqdDQ/UlsB6qdGIkI/AAAAAAAAFVs/UvRNfksA5XU/s1600/gingerpearpops3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-LcvqbVrqdDQ/UlsB6qdGIkI/AAAAAAAAFVs/UvRNfksA5XU/s640/gingerpearpops3.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /><blockquote class="tr_bq"><span style="font-size: small;"><span style="color: #444444;"><b>Ingredients</b></span></span> </blockquote><blockquote class="tr_bq"><span style="font-size: small;"><span style="color: #444444;">3 fresh pears (any kind should work)</span><span style="color: #444444;">1 small piece of fresh ginger root (about the size of your thumb)</span><span style="color: #444444;">1 cup vanilla almond milk</span><span style="color: #444444;">1tablespoon local Organic honey</span><span style="color: #444444;">1/2 teaspoon cinnamon</span><span style="color: #444444;">1/4 teaspoon nutmeg</span><span style="color: #444444;">1/8 teaspoon cardamom</span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span><span style="color: #444444;">Blend all ingredients in blender until smooth, <u>NO</u> ice! I used my Vitamix so I even included the seeds and skins on the pears. Pour the mixture into the<a href="http://www.zokuhome.com/"> Zoku Pop Maker</a>. Set timer for 7 minutes and watch while your kids peer over the top and</span></span> <span style="color: #444444; font-size: small;">watch the Popsicles freeze before their eyes!</span></blockquote><div style="text-align: -webkit-auto;"><span style="font-size: small;"><br /></span></div></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><i><span style="color: #444444; font-size: large;">The Results?</span></i><br /><br /><blockquote class="tr_bq">Jack ~ 8 1/2 years old "<i><span style="color: #93c47d;">They taste kind of like nothing</span></i>" He's my cynic </blockquote><blockquote class="tr_bq">Nolan ~ 7 years old "<i><span style="color: #93c47d;">They're delicious! They kind of taste like chocolate but not really. Next time can we have chocolate popsicles</span></i>?" He's my little sweet tooth. </blockquote><blockquote class="tr_bq">Mona ~ 4 years old "<i><span style="color: #93c47d;">Mmmmmmm, these are sooooooo goooooooood! They taste just like a popsicle!</span></i>" She's my baby. ;}</blockquote><br /><blockquote class="tr_bq"><i><span style="color: #e69138; font-size: large;">Bottom line? I loved them! They were very refreshing with just a hint of zing from the ginger and a touch of sweetness from the honey. Next time I might add a bit more honey to appease the kids. Perfect for sitting out on the back patio during the fall months with a cool breeze. </span></i></blockquote><br /><br /><br /><br /><br /><br /><br /><div style="text-align: center;"><span style="color: #444444; font-size: large;">Don't forget to stop by on Thursday for my Apple Pie popsicle recipe and a chance to win a Zoku Pop Maker!</span></div><div style="text-align: center;"><span style="color: #444444; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="color: #444444; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="color: #444444; font-size: large;"><i>happy snacking!</i></span></div><div style="text-align: center;"><br /></div><br /><br /><br /><br /><div style="text-align: center;"><br /></div>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-69096086267338578632013-10-11T08:25:00.000-07:002013-11-14T08:00:27.038-08:00Frugal Friday: Kitchen Tip/Tutorial - Freezing Winter Squash CubesLast week I shared some tips on <a href="http://healthyfamilycookin.blogspot.com/2013/10/frugal-friday-kitchen-tiptutorial-how.html">how to peel a winter squash</a>. As I've mentioned before, winter squash are wonderful foods to grow in the garden because they will store so well all winter long. We usually pick them just before the first frost and then cure them in a warm place for a couple of weeks (many of them sit around our house as fall harvest decorations...). Then we put them down in our basement and they store well for at least 6 months. As <a href="http://healthyfamilycookin.blogspot.com/2013/10/spaghetti-squash-carbonara.html">I mentioned last week</a>, we had a few squash from last year's harvest last a full year! That's the longest we've ever had them last.<br /><br />When we're ready to use one, we like to use the whole thing because that is being frugal. But often they are too big to eat in one or even two meals. One great thing that you can do with the rest of the squash that can't be used immediately is to freeze it in cubes. It's nice to have frozen winter squash cubes for dishes like: <a href="http://healthyfamilycookin.blogspot.com/2013/01/roasted-seasonal-vegetables-with-sausage.html">Roasted Seasonal Vegetables</a>, <a href="http://healthyfamilycookin.blogspot.com/2013/10/roasted-winter-squash-cubes.html">Roasted Winter Squash Cubes</a>, <a href="http://healthyfamilycookin.blogspot.com/2012/07/grilled-or-broiled-veggie-kababs.html">Grilled or Broiled Veggie Kebabs</a>, and other soups, sauces and stews.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbSttKfEgb9CjoyPmaDkO7bPdGJnA1__bwMkec9468Dsw-7zNbpmMOJkiGBnL-QFserRaN8yq276pgwR4_CarCFjfsYgbM8pd5OnGOaX0O07EkV8IbqNnljbyxUc7-cBSHLoa_BRNIyI/s1600/DSC02283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbSttKfEgb9CjoyPmaDkO7bPdGJnA1__bwMkec9468Dsw-7zNbpmMOJkiGBnL-QFserRaN8yq276pgwR4_CarCFjfsYgbM8pd5OnGOaX0O07EkV8IbqNnljbyxUc7-cBSHLoa_BRNIyI/s640/DSC02283.JPG" width="640" /></a></div><br /><br /><span style="font-size: large;"><b>Kitchen Tip/Tutorial - How to Freeze Winter Squash Cubes</b></span><br /><i><a href="https://docs.google.com/document/d/1zegCoWIiC54N6KauoRqtS6_2NwTvVGSlPVa82x4kAyM/pub">Printable Tutorial</a></i><br /><i><br /></i>Step 1: First cube and peel the uncooked winter squash (for helpful tips, please see <a href="http://healthyfamilycookin.blogspot.com/2013/10/frugal-friday-kitchen-tiptutorial-how.html">post on how to peel a winter squash</a>). Winter Squash that work well for this method include butternut, Hubbard, banana, pumpkin, sunshine and more. Stringy types like acorn and spaghetti probably won't produce great results using this method.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN1492P6GPJ_VurJQvstIx9t64yGprYLrCDOa_AFcZyH8M6FHsNx6XZOm1SfikFv2XpV5x2x5WglzsH8QtuuciI3F5WdBZ33X4DpPU1jA5ozIMot55FWyqpLV5aiJr9CRWHKzLd9eil4/s1600/DSC02271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN1492P6GPJ_VurJQvstIx9t64yGprYLrCDOa_AFcZyH8M6FHsNx6XZOm1SfikFv2XpV5x2x5WglzsH8QtuuciI3F5WdBZ33X4DpPU1jA5ozIMot55FWyqpLV5aiJr9CRWHKzLd9eil4/s320/DSC02271.JPG" width="320" /></a></div><br /><br />Step 2: Fill steamer pot half full of water and heat until boiling.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveWDsVsbUvy2vcUetXypPqWY6Jn42XNV27XUo6M5pKcmO6cdYeAaSYLooEvJmNmhLe9qM5_b1M1TpM_8RnfNTX_f-ncD7fTFQRi7SVJYac1hszlgsf-Nz5EDsQbuIU0bUP7qLnp2ul9o/s1600/DSC02279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveWDsVsbUvy2vcUetXypPqWY6Jn42XNV27XUo6M5pKcmO6cdYeAaSYLooEvJmNmhLe9qM5_b1M1TpM_8RnfNTX_f-ncD7fTFQRi7SVJYac1hszlgsf-Nz5EDsQbuIU0bUP7qLnp2ul9o/s320/DSC02279.JPG" width="320" /></a></div><br />Step 3: Place winter squash cubes in a steamer basket.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTt6lW-isoD09VQVhSh_BFsD1Grivri-mhtXZie5GWJpr1a76mmZMi54TRt4q1jdHHQ3_Oq6-Js9wLccKtvpUj331_M1_CakTOt2Lxtv1evIvQ3WbJ7Mttbi0o70LR96lGk198KhiBPg/s1600/DSC02278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTt6lW-isoD09VQVhSh_BFsD1Grivri-mhtXZie5GWJpr1a76mmZMi54TRt4q1jdHHQ3_Oq6-Js9wLccKtvpUj331_M1_CakTOt2Lxtv1evIvQ3WbJ7Mttbi0o70LR96lGk198KhiBPg/s320/DSC02278.JPG" width="320" /></a></div><br />Step 4: Immerse steamer basked with winter squash cubes into boiling water for 3 minutes. <span style="background-color: white; font-family: 'Old Standard TT'; line-height: 24px;">Start the timer immediately after placing the squash cubes in the boiling water. This is called blanching. Blanching is important in freezing most vegetables because it's stops the enzyme action, which can cause a loss of flavor, color, and texture.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfNQB4HEJXFvHRhg-HUostxZd2DoVvbF6pBmL7STEAHz74CsmtsLMNbPkzf4Kc91SovLSi4JQ3rH-WlhUVuvjdDhKLCIcFblftIc7x0gCIl8XxZsGUtwRz00uSrQ7C8mgJXUL7j2edks/s1600/DSC02280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfNQB4HEJXFvHRhg-HUostxZd2DoVvbF6pBmL7STEAHz74CsmtsLMNbPkzf4Kc91SovLSi4JQ3rH-WlhUVuvjdDhKLCIcFblftIc7x0gCIl8XxZsGUtwRz00uSrQ7C8mgJXUL7j2edks/s320/DSC02280.JPG" width="240" /></a></div><br />Step 5: When 3 minutes is up, immediately remove steamer basket from stove and immerse winter squash cubes in cold water to stop the cooking process.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51f4s8B7pAxCtNj0yMOv_frGmAjujjbK1k15zcpd_wvgX__S60RQINuL4Tz1ZLKT7fZcQXc4wV7o_XbAwryL9_N2LNyJ4zYFJ-ktPJEHbGlcO4txEbuBEQBRLv8UhEa_Ku4JVkGtyv7w/s1600/DSC02281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51f4s8B7pAxCtNj0yMOv_frGmAjujjbK1k15zcpd_wvgX__S60RQINuL4Tz1ZLKT7fZcQXc4wV7o_XbAwryL9_N2LNyJ4zYFJ-ktPJEHbGlcO4txEbuBEQBRLv8UhEa_Ku4JVkGtyv7w/s320/DSC02281.JPG" width="320" /></a></div><br />Step 6: Wait a few minutes, then drain them in a colander and let cool completely.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUYrSFYR12gigc3aZa9imvQEXpyQcdXWY35FXJZArcjsARit80rnzL-hxoz72zPDgBdGRTDvsF0nTQqDAPCJk8d4uOxnGF69gJMEjqLAvjSvzVwL8wCbZq7RXRDU1odtmrn3qZwHENlU/s1600/DSC02282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUYrSFYR12gigc3aZa9imvQEXpyQcdXWY35FXJZArcjsARit80rnzL-hxoz72zPDgBdGRTDvsF0nTQqDAPCJk8d4uOxnGF69gJMEjqLAvjSvzVwL8wCbZq7RXRDU1odtmrn3qZwHENlU/s320/DSC02282.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div> Step 7: When they are cool, pack squash cubes into freezer bags, label and freeze. Frozen winter squash cubes will be best if used within 6 months. When ready to use, just pull out of the freezer and thaw and drain completely. Then use in recipes that call for winter squash cubes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cVxmTpkoaAn3QJ6x4UuC2UyK1EiWZj9fcIm65OYUyunFjq8ULt9UFcbULURVbGF91nhzMYDz-afTPnFpeKnFqTzIU18G3cHN-IAH5ard0NyPxjth2TxMgbeZVV_ka2hHxVHxCrKtO5g/s1600/DSC02284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cVxmTpkoaAn3QJ6x4UuC2UyK1EiWZj9fcIm65OYUyunFjq8ULt9UFcbULURVbGF91nhzMYDz-afTPnFpeKnFqTzIU18G3cHN-IAH5ard0NyPxjth2TxMgbeZVV_ka2hHxVHxCrKtO5g/s320/DSC02284.JPG" width="320" /></a></div><br /><i>Source: healthyfamilycookin.blogspot.com</i>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.comtag:blogger.com,1999:blog-4993485504365848288.post-5233577759632060002013-10-10T01:33:00.000-07:002013-11-14T07:19:24.389-08:00Lemon Blueberry Muffins - with the kid in the kitchen<div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>Saffron Trail Kitchen Update</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">The <b>Zesty Salads</b> class of 5th October was much fun (<a href="https://www.facebook.com/media/set/?set=a.647291835315786.1073741836.107892849255690&type=1" target="_blank">pictures</a>). The registrations for the class of <a href="https://www.facebook.com/events/551779608224588/" target="_blank">19th October</a> are closed now. There's a weekday class on 23rd October morning with a few seats open. Please follow the <a href="https://www.facebook.com/SaffronTrail" target="_blank">Saffron Trail Facebook page</a> for all updates on upcoming classes and share this with your friends in Whitefield & rest of Bangalore who may be interested.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OSaTNT4kA4DBgOCQmGA3plfqf4dPOIcQyEVcUKwZI09lniSpi9ODxDq_fLTJPtR-eTs1Yg6LMIpiq2mwaOkLRoJIpaR7Vtmuyo0wKDDZgxSPK84gEN0iU6p3yOX-o5nmCZZzdj6VckK1/s1600/photo+1+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OSaTNT4kA4DBgOCQmGA3plfqf4dPOIcQyEVcUKwZI09lniSpi9ODxDq_fLTJPtR-eTs1Yg6LMIpiq2mwaOkLRoJIpaR7Vtmuyo0wKDDZgxSPK84gEN0iU6p3yOX-o5nmCZZzdj6VckK1/s1600/photo+1+(4).JPG" /></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">The two week holidays are back and it's that time of the year when I struggle to find ways to interest my pre-schooler boy outside of the iPad or DVDs. </span><span style="font-family: Georgia, Times New Roman, serif;">Last afternoon, it was baking time. I pulled out the Muffins Bible from the bookshelf, read out the recipe for Blueberry muffins to the son, made him wear his spiderman apron, spread newspapers on the kitchen table and we were all set to bake together. He promptly recruited my househelp as the sous chef's sous chef, i mean, his sous chef. We measured out the dry ingredients, and the boy threatened to stir it with so much enthusiasm that I thought there would be more flour outside the bowl than inside it. When it was time to crack the eggs, he wanted to do it all by himself, breaking each of them like coconuts on the tines of the fork. My househelp's heart was in her mouth, in the fear that how much clean up we'd have to do if he broke the eggs on the floor. Thankfully, it wasn't that much of a disaster. We managed to fill up the muffin cups and when I turned around to put it in the preheated oven, guess what I see? </span><span style="font-family: Georgia, 'Times New Roman', serif;">When my attention had turned elsewhere for a nanosecond, he had cranked up oven temperature to 250C, changed the oven setting to 'grill' - one crazy sous chef indeed.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> After some rectifications, the muffin tin finally went inside and then he sat almost burning his nose by touching it to the oven glass, to wait for them to be ready.</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;"></span><br /><a name='more'></a><br /><br /><span style="font-family: Georgia, 'Times New Roman', serif;">Finally when it was out, he didn't mind his tongue getting burnt but he had to taste them immediately. </span><span style="font-family: Georgia, 'Times New Roman', serif;">This morning, I asked him if he could recall how we made the muffins, this is what he drew. This made me a happy mom :)</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-m2OdUB3C6ghdhGv24f6xwSpMByOwlxL1-wB9WVCwCZ_FluxL1XwSiBbeVNHR82AvPv7A56dkNo3LQlpz8ysHiJm9fuHSF2ZFUBlJRS1FnElVv6jC-Op9GlILehpLh8x0Rl1LIclTbhNp/s1600/photo+2+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-m2OdUB3C6ghdhGv24f6xwSpMByOwlxL1-wB9WVCwCZ_FluxL1XwSiBbeVNHR82AvPv7A56dkNo3LQlpz8ysHiJm9fuHSF2ZFUBlJRS1FnElVv6jC-Op9GlILehpLh8x0Rl1LIclTbhNp/s1600/photo+2+(8).JPG" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><!-- Ziplist Button code --><script id='wk_script' src='http://www.ziplist.com/javascripts/wk.js' type='text/javascript'></script><a class='ziplist-button add-recipe small' href='http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=saffrontrail' target='_blank'><img src='http://asset1.ziplist.com/wk/add_recipe-small.png'></a><!-- End ZipList button code --><span style="font-family: Georgia, Times New Roman, serif;"><b>Lemon & Blueberry Muffins</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">Makes 15 medium sized muffins</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXXTGoXhWwwKJpd4BGRqvw2F7iysmGpnsoZwA5TE-GYG8kLVsA64v4VM1T23Y5Alv2-IyIaS4_gPoZo2pWN-Tk66mczESiH8ND8qL52odXpLAF2PWi-51YMRwjYmbEOWvDag4QmshVY8Q/s1600/photo+2+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXXTGoXhWwwKJpd4BGRqvw2F7iysmGpnsoZwA5TE-GYG8kLVsA64v4VM1T23Y5Alv2-IyIaS4_gPoZo2pWN-Tk66mczESiH8ND8qL52odXpLAF2PWi-51YMRwjYmbEOWvDag4QmshVY8Q/s1600/photo+2+(7).JPG" /></a></div><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 cup whole wheat flour</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 cup all purpose flour</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking powder</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking soda</span><br /><span style="font-family: Georgia, Times New Roman, serif;">3/4 cup sugar</span><br /><span style="font-family: Georgia, Times New Roman, serif;">3/4 cup oil or 1/2 cup oil + 1/4 cup melted butter</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla extract</span><br /><span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 cup milk (at room temperature)</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Zest of two lemons</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Juice of 2 lemons</span><br /><span style="font-family: Georgia, Times New Roman, serif;">1 cup blueberries* (frozen or fresh)</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br /><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven at 190°C.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, mix the flours, baking soda, baking powder, sugar and mix well with a fork or a whisk.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Whisk the oil / butter, vanilla extract, eggs and milk in another bowl. Add the lemon zest and lemon juice, give it a quick whisk and add this to the big bowl of dry ingredients.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Gently fold in the blueberries.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Line a 12 hole muffin tin with paper liners or grease them well with butter.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Divide the batter between the 12 muffin holes. If there's any extra, make in the next batch, or bake a baby cake with left over batter.</span><br /><span style="font-family: Georgia, Times New Roman, serif;">Bake for 15-20 minutes until the tops are golden brown.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Shopping Guide</b></span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">I used frozen blueberries that goes by the<a href="https://www.facebook.com/photo.php?fbid=646072855437684&set=a.110108652367443.5481.107892849255690&type=1" target="_blank"> brand Delishh</a>, found in the freezer section of Auchan Supermarket (Gopalan Mall), KR Puram. Rs.215 for 200 grams, they were of reasonably good size and freshness. This freeezer section also stocked frozen raspberries and blackberries. </span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>My Doodle recipe is a part of <a href="http://adda.at/D00dle" title="Easy Doodle Recipe Contest" target="_blank">Easy Doodle Recipe contest</a> at <a title="BlogAdda.com" href="http://www.blogadda.com" target="_blank">BlogAdda.com</a> in association with <a title="TastyKhana.com" href="http://www.tastykhana.com" target="_blank">TastyKhana.com</a>adminhttp://www.blogger.com/profile/10436112691778209247noreply@blogger.com