tag:blogger.com,1999:blog-10634890161234300582024-03-05T01:54:59.260-05:00Salad Girl Nat Healthy & Delicious Home Cooking Not Just SaladFrom my kitchen to yours. My journey to feed my family delicious and healthy food. I am a busy working mom who loves to cook with seasonal ingredients, to try new recipes and to reuse leftovers creatively. I love to make one meal salads, soups and stew. I started this blog in order to get my recipes organized and it became so much more! Hope you enjoy my recipes and stick around. Please follow me through Facebook, Instagram, Twitter or via email.Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-1063489016123430058.post-44371801770450006192017-12-27T18:30:00.000-05:002017-12-27T18:30:00.274-05:00Tomato Soup with Grilled CheeseThis week in NY has been particularly cold. I know, I know, it's winter. This type of weather most definitely calls for soup, particularly tomato soup with grilled cheese. This soup came out delicious and 3/4 family members approved. Except for the one that loathes tomatoes... in any form.<br />
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<i><u>Soup</u>: (Makes 12 servings)</i><br />
<i><br /></i>
<i><u>Ingredients:</u></i><br />
2 tablespoons of butter<br />
2 small yellow onions chopped<br />
4 cups of chicken stock<br />
1 28 can of crushed tomatoes<br />
3 plum tomatoes chopped<br />
roughly chopped basil leaves (2 tablespoons divided)<br />
1 pita bread (I used whole wheat) finely diced<br />
3/4 cups grated parmesan cheese<br />
1 cup milk (I used 2 %)<br />
2-3 teaspoons of sugar to taste<br />
Salt to taste<br />
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<i><u>Directions:</u></i><br />
In a large pot, saute the onion in butter till translucent.<br />
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Add stock. Bring to boil<br />
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Add tomatoes--canned and fresh and 1/2 the basil. Return to boil. Reduce flame to a simmer, cover and cook for about 10 minutes.<br />
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Remove from heat.<br />
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Add pita and allow it to absorb liquid.<br />
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Pure using immersion blended.<br />
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Add milk and cheese. Add sugar and salt to taste.<br />
<br />Serve topped with additional basil.<br />
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<i><u>Grilled Cheese</u></i><br />
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2 slices of sourdough per serving<br />
2 medium thickness pieces of gruyere cheese per serving<br />
1/2 teaspoon butter per serving<br />
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Butter bread pieces on the outside.<br />
Place cheese in the middle.<br />
Preheat skillet.<br />
Fry about 3 minutes per side on a medium high flame. I like to partially cover with a heavy cover to press down.<br />
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Serve hot and cheesy with the tomato soup.<br />
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*The recipe for soup was very much <a href="http://make-meals.blogspot.com/2012/11/tomato-parmesan-soup.html" target="_blank">Adapted from my talented friend Marina at MakeMealsMama</a>Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-65993581563588206072017-09-19T14:23:00.000-04:002017-09-19T14:23:20.522-04:00Instant Pot BasicsThese are the basics that I make in my Instant Pot (IP regularly). IP and I are slow to warm up to each other.<br />
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<b><span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Soft boiled eggs </span></b><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">1 cup of water, 6 eggs</span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">3 mins on manual low pressure</span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Quick release </span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Ice bath</span><o:p></o:p></div>
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<b><span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Chickpeas</span></b><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Unsoaked 45 mins on bean setting</span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">2 cups chickpeas to 4-5 cups of water </span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Natural release 15 than QR</span><o:p></o:p></div>
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<b><span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Quinoa</span></b><span style="color: #454545; mso-fareast-font-family: "Times New Roman";"> </span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Rinse quinoa</span></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Manual 8 mins LP 1:2 ratio</span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">NR for 10</span><o:p></o:p></div>
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<b><span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Steel Cut Oatmeal </span></b><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">1/4 cup oats, 3/4 cup liquid </span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">15 mins manual, pressure HIGH, NR</span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";">Pour water under rack. Use dish on top</span><o:p></o:p></div>
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<span style="color: #454545; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<b>Spaghetti
squash</b><o:p></o:p></div>
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Manual
15 mins high pressure NR<o:p></o:p></div>
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On
rack<o:p></o:p></div>
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Cup
of water <o:p></o:p></div>
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<b><br /></b></div>
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<b>Short Grain Brown Rice</b></div>
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Rinse under water, drain</div>
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1:1 Ratio of Rise to Water</div>
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Manual High Pressure 22, NR</div>
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-89811789029762122992017-09-19T14:03:00.001-04:002017-09-19T14:10:18.467-04:00BBQ Beef Short Ribs in Instant Pot over Spaghetti SquashA few years ago, on Amazon Prime Day, in a moment of weakness, I purchased the mysterious Instant Pot that everyone has been raving about. I unboxed it about a month later and did the boiling water test. And that it just set there for a while. And all I make in there is boring things like oatmeal and eggs and chickpeas. And while I do like it, it, for me, it has been a slow sloooooow learning curve. Saw a version of this recipe and decided to try it. It was a fast weeknight dinner and a huge hit so I figured I would share. The original recipe had both the spaghetti squash and the meat cooking in the IP but I roasted the squash in my Breville while the meat cooked.<br />
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<b>Ingredients</b><br />
2 shallots chopped<br />
2 garlic cloves chopped<br />
1 cup BBQ sauce<br />
1/4 cup low sodium soy sauce<br />
1/4 cup water<br />
2 pounds of boneless beef short ribs<br />
1 tablespoon brown sugar<br />
1 spaghetti squash<br />
Cooking Oil (I use grape seed oil)<br />
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<b>Spaghetti Squash</b><br />
Wash/Dry
Piece a few small holes<br />
Microwave for 2 minutes to soften<br />
Cut in half and scoop out seeds<br />
Roast face down for about 1/2 hour at 420, flip over face up and roast another 10-20 minutes till soft.<br />
*I used my Breville for this but it would be just fine in a regular oven<br />
Scoop out the spaghetti like flash, add seasoning and keep warm.<br />
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<b>Beef Short Ribs</b><br />
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Brown cut up short ribs about 2 minutes per side. I used a regular pan not IP for this.<br />
But you can also use the IP saute feature. When cooked, add to IP. You may want to do this in batches to not crowd the meat.<br />
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Sauté 2 chopped shallots and 2 garlic cloves in a little oil. Added to IP.<br />
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Added 1 cup BBQ sauce, 1/4 cup soy sauce, quarter cup of water to IP. Used Meat/Stew setting for 30 mins. I think next time I would go 5 minutes longer. Use Natural Release (aka wait till you can open the pot). This came out quite saucy. If you would like, you can simmer it a bit to thicken the sauce. I did this in another pot on the stovetop (bc IP newbie). Taste the sauce, you may want to add a bit of sugar to it at this point if you like the sauce a bit sweeter.<br />
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Serve over the cooked warm spaghetti squash. As you may be able to see in my photo, I also added a bit of already cooked chickpeas and quinoa. Because you know, us working moms want to spread that delicious meal into 2 days.<br />
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Voila. Drop me a note and let me know how you like it.<br />
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<br />Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-16343184531081228602016-10-28T20:00:00.000-04:002016-10-29T18:40:50.335-04:00Miso Glazed Cod (another version)<div class="separator" style="clear: both; text-align: center;">
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4 cod fillets, about 1 inch thick (if you are feeling fancy, black cod would be even more decadent)<br>
1/3 cup white miso<br>
1/4 cup brown sugar<br>
1 tablespoon sesame oil<br>
2 table spoons of Mirin (Japanese cooking wine)<br>
Black sesame seeds for garnish (optional)<br>
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Wash and pat dry fish fillets with paper towels.<br>
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In a bowl, combine the miso, brown sugar, sesame oil and mirin until sugar is well dissolved.<br>
Spoon glaze on both sides and marinade for 30 mins to an hour.<br>
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Broil for 4 minutes until the top is slightly charred. Bake at 375 for an additional 10 minutes.<br>
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Top with black sesame seeds if desired.<br>
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I served this with green beans and mushroom brown rice and the family declared it a huge hit.<br>
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*adapted from Ellie Krieger's Miso Glazed CodNataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-56602931876523155632016-02-13T13:13:00.003-05:002017-09-19T14:25:37.605-04:00Braised Beef Short Ribs<span style="font-family: "verdana" , sans-serif;">Last weekend, I made braised beef short ribs for the first time ever and their were absolutely delicious and pretty easy to prepare. All you need is about a 1/2 hour of prep time and a few more hours for braising in the oven. </span><span style="font-family: "verdana" , sans-serif;">I served them over potato/parsnip puree and roasted green beans. This yielded 2 days worth of dinner, one lunch of leftovers and some delicious bones for the dog.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I quizzed my cooking group on facebook for recommendations and put this together based one of the recipes with a bit of improve on my part.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredients:</span></div>
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<span style="font-family: "verdana" , sans-serif;">about 3 pounds of beef short ribs (mine were bone in)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 bottle of red wine (I used cabarnet savignon)</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 shallots chopped (ok to substitute w onion)</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 leek bulbs white and light green roughly chopped</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 carrots cut into rounds</span></div>
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<span style="font-family: "verdana" , sans-serif;">2-3 cloves of garlic, crushed</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 oz can of tomato paste</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 cups of beef stock (ok to substitute w more wine, water or stock)</span></div>
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<span style="font-family: "verdana" , sans-serif;">a few spigs of thyme</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 bay leaves</span></div>
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<span style="font-family: "verdana" , sans-serif;">Flour for dredging meat (I used whole wheat)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Neutral oil (I used grape seed)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salt to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Preheat oven to 325.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In the meantime, in </span><span style="font-family: "verdana" , sans-serif;">a heavy duty dutch oven, heat up a bit of oil. In the meantime, dredge short ribs in flour. When the oil is preheated, brown the short ribs on both sides, about 3 minutes a side. You may need to do this in batches, DO NOT CROWD or you will not get a proper browning.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Remove short ribs from dutch oven. Add a bit more oil if needed. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Add shallots and leeks. Allow to brown a few minutes while scraping up meat bits from the dutch oven. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Add carrots, bay leaves, thyme, garlic. Deglaze with red wine. Add the ribs back in. Pour stock or other additional liquid you are using. Cover well and place in oven.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cook in the oven for about 1 hours. Add tomato paste and mix well. Cook additional 30 minutes to an hour for a total baking time for 1.5 to 2 hours. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Remove from oven. Remove meat and use immersion blender to puree the sauce. Simmer on the stove top at a low flame to reduce a bit. Taste for salt.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add meat back in. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Serve over a carb of choice like potato pure or polenta. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Enjoy. </span></div>
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-14878424095073941242015-11-02T11:19:00.004-05:002015-11-02T11:25:12.248-05:00Roasted Maple Glazed Delicata SquashI love all things squash, I really do. But Delicata Squash might actually be my new favorite! It's delicious, you can eat it with the skin, it's satisfying and easier to cut in half then it's relatives. Yes, <a href="http://www.saladgirlnat.com/2012/10/butternut-squash-and-apple-soup.html" target="_blank">butternut</a> and <a href="http://www.saladgirlnat.com/2012/10/stuffed-acorn-squash-with-quinoa.html" target="_blank">acorn</a>, I am talking to you!<br />
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<i><u>Ingredients</u>:</i><br />
2-3 squashes<br />
1-2 tablespoons of oil, I use grape seed oil<br />
1 tablespoon maple syrup (optional)<br />
Salt to taste<br />
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Preheat oven to 425. I use my highly regarded Breville Convection Oven for this but it would do just fine in the regular oven.<br />
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To prepare, wash and dry your delicata squash. I usually made 2 or 3 as they tend to not be very large. Cut in half the long way, this should not be very difficult as the skin is not that thick.<br />
Scoop out seeds and toss. You do not need to remove peel as the entire squash minus seeds can be consumed!<br />
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Slice into about 1/2 inch half moon slices. Place onto a baking sheet. Add a bit of oil and salt.<br />
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Roast for about 10 minutes, turn over using spatula. Add a bit more oil if needed. Continue to roast till soft and golden brown. If using, drizzle maple syrup and roast an additional 2 minutes.<br />
Cooking time should be about 1/2 hr in total. You may want to flip is over carefully a few times.<br />
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This makes a great side dish or a welcome addition to a fall salad.<br />
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Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsDTpw64AkESj9GQ2wH5i1N0T7stJxDQUeLqyLlTbj3RD8KT9LRi2TfzgPc-vPB17wu32M2MQ_-14zuEHV9Jo70epPQgKnFP3mNM_bAgChorX01xQc_qnvR-BenY34P7iCefjDykZ2-0o/s1600/IMG_9162.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsDTpw64AkESj9GQ2wH5i1N0T7stJxDQUeLqyLlTbj3RD8KT9LRi2TfzgPc-vPB17wu32M2MQ_-14zuEHV9Jo70epPQgKnFP3mNM_bAgChorX01xQc_qnvR-BenY34P7iCefjDykZ2-0o/s640/IMG_9162.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maple Glazed Delicata Squash</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGZMJtPYTYO5mTwUQqBwz2nG2Q3SIWHXicWY0-CY_MsLagNpPc7phzBB6v3F7e4mNlcaIt3DSCLNw-Ia6oAHAoHw8oVrJdA-QAXgY0TYb_jqHp5iPTGhWIOG89bneGVuAMwsvzzVASqd2/s1600/IMG_9163.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGZMJtPYTYO5mTwUQqBwz2nG2Q3SIWHXicWY0-CY_MsLagNpPc7phzBB6v3F7e4mNlcaIt3DSCLNw-Ia6oAHAoHw8oVrJdA-QAXgY0TYb_jqHp5iPTGhWIOG89bneGVuAMwsvzzVASqd2/s640/IMG_9163.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maple Glazed Delicata Squash Served with Teriaki Black Cod</td></tr>
</tbody></table>
<br />Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-77799305617195964452015-08-07T16:41:00.001-04:002015-08-07T16:41:15.189-04:00Home Made Salad DressingsOnce you go home made with the salad dressing, there is really no way to go back to the store bought bottled version! No way, no how!<br />
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Making homemade salad dressing is a quick and simple way to take your salad to another level!<br />
Here are a few versions that are in my regular rotations. Keep in mind, the portions size here is to accommodate my family of four, so adjust accordingly.<br />
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I tend to use a ceramic bowl where I mix all the ingredients with a fork. I continue to mix the ingredients as I dress the salad.<br />
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If you have leftovers, they will keep refrigerated for 2-3 days. Don't forger to mix prior to adding to salad.<br />
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<u><span style="color: blue;">Balsamic Vinaigrette and Variations</span></u>:<br />
I have used a variation of this one here: <a href="http://www.saladgirlnat.com/2013/06/sweet-and-savory-salad-with.html" target="_blank">Strawberry, Almond and Goat Cheese Salad</a><br />
<ul>
<li>2 Tablespoons ExtraVirgin Olive Oil</li>
<li>3 Tablespoons Aged Balsamic</li>
<li>1/4 Teaspoon Dijon Mustard</li>
<li>Sea Salt to Taste</li>
</ul>
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If you are feeling motivated, you can also add the following:<br />
1/2 Small Chopped Shallots OR 1 Clove Minced Garlic<br />
2 Grated Strawberries OR Berry Preserves<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFko5DNHiYMfC4U0OkEyASVJ8ePMesW3_idUu1cDiy9IxsQ4OKPQkPZc9Zq3gLD6S5pU4ShSY80Bp75WLmLYp0Y3DdoPgdIGQ44CC6cbPevnqbKRefbruaM95wnYbpwhR1IoNaGZ98AW3t/s1600/photo+%252819%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFko5DNHiYMfC4U0OkEyASVJ8ePMesW3_idUu1cDiy9IxsQ4OKPQkPZc9Zq3gLD6S5pU4ShSY80Bp75WLmLYp0Y3DdoPgdIGQ44CC6cbPevnqbKRefbruaM95wnYbpwhR1IoNaGZ98AW3t/s640/photo+%252819%2529.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry, Almond and Goat Cheese Salad Dressing in Balsamic </td></tr>
</tbody></table>
<u><span style="color: blue;">White Balsamic and Honey Vinaigrette:</span></u><br />
I have used a variation of this one here: <a href="http://www.saladgirlnat.com/2013/04/roasted-peach-salad-with-burrata.html" target="_blank">Peach and Burrata Salad</a><br />
<ul>
<li>2 Table Spoons Extra Virgin Olive Oil</li>
<li>2 Tablespoons White Balsamic Vinegar or Apple Cider Vinegar</li>
<li>1 Teaspoon Honey</li>
<li>Sea Salt to Taste</li>
</ul>
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<span style="color: blue;"><u>Ponzu Sesame Dressing:</u></span><br />
This one goes really well seafood or Asian inspired salads.<br />
I have used a variation of this one here: <a href="http://www.saladgirlnat.com/2013/05/baked-lobster-tail-with-spring-salad-of.html" target="_blank">Baked Lobster Tail with Spring Salad</a> and <a href="http://www.saladgirlnat.com/2013/02/shrimp-mango-avocado-salad.html" target="_blank">Shrimp Mango Avocado Salad</a><br />
<ul>
<li>Juice of 1/2 lemon</li>
<li>2 tablespoons of Ponzu Sauce</li>
<li>1 tablespoon of Sesame Oil </li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNaWyUZkssg0fJdyS2bj8J4aYhwzi-QfdEzpmB1BvFCfNhdI2SLUVdZ8dyaq519OeMxC5zFxf35mMT0_cwKATeDue6A0okDpW2EprvVvOlN2-93gd-0YNFyXS9FIepUjLaqqhDNZIpv87/s1600/photo+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNaWyUZkssg0fJdyS2bj8J4aYhwzi-QfdEzpmB1BvFCfNhdI2SLUVdZ8dyaq519OeMxC5zFxf35mMT0_cwKATeDue6A0okDpW2EprvVvOlN2-93gd-0YNFyXS9FIepUjLaqqhDNZIpv87/s640/photo+%25282%2529.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp, Mango, Avocado Salad Dressed in Ponzu Sesame </td></tr>
</tbody></table>
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<br />Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-47091121172915752252015-08-06T10:22:00.003-04:002015-08-06T10:25:04.349-04:00Shishito peppers with lemon and sea salt<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Shishito peppers are a delicious, savory and occasionally spicy appetizer. I have had a version of these as a restaurant appetizer but never attempted at home. This was super easy and a huge hit.</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Note to self, next time double the quantity (I had about 4 cups and they were gone in minutes).</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Wash and dry the peppers. Heat a little olive oil till hot, about 2 minutes. Add the peppers and cook them over medium flame, tossing and turning frequently. This should take about 10 minutes.</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Once done, toss with sea salt and lemon juice. </span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Serve hot. The entire pepper is edible except for the little stem. You will get a spicy one about 1 in 7 or so, for the most part, these are mildly flavored.</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwMqc8eQVXPRL4IBKwaGD7NgdUnHTVoe2ieTHEGOCW4NbjwGxn2WcUzDsH1VlD3v9BVIIZRQcGjhCKQyA8rw4iZnJcZMEctZPpQDIshzuo97M8n8zflAC-ktuLuwVki9Tqf-w6IyzG56a/s1600/11796282_1027994973877365_325664618175110293_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwMqc8eQVXPRL4IBKwaGD7NgdUnHTVoe2ieTHEGOCW4NbjwGxn2WcUzDsH1VlD3v9BVIIZRQcGjhCKQyA8rw4iZnJcZMEctZPpQDIshzuo97M8n8zflAC-ktuLuwVki9Tqf-w6IyzG56a/s640/11796282_1027994973877365_325664618175110293_n.jpg" width="640" /></a></div>
<br />Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-25118447647238203792015-07-28T09:29:00.000-04:002015-08-03T10:40:29.350-04:00Dijon and Panko Crusted King Salmon <span style="font-family: Georgia, Times New Roman, serif;">This recipe is inspired by the salmon from Blue Apron Delivery that I received a few weeks ago. Even my husband who normally dislikes salmon approved , so I decided to recreate it at home using a nicer more luxurious fillet! Looks like a fancy and impressive meal but is ready in 20-30 minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I used wild king salmon fillets but regular salmon fillets will work just as well. Note that cooking time will vary based on thickness of the fillet.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 salmon fillets, mine were 3/4 inch thick </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of panko, I used Ian's whole wheat</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of Dijon Mustard</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt and Pepper to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oil of choice (I used grape seed)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Wash and pat dry salmon fillets. Add salt and pepper to taste on both sides.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat your skillet. While skillet is heating, spread dijon onto the salmon side that does not have skin.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dip in panko, first mustard side down then the other side.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Into a hot skillet with oil, add salmon mustard/skin free side down. Cook 2-3 minutes on that side and flip over. Cook another 2-3 minutes. Since the salmon fillets I was using were thick, I finished them off in the oven for an additional 15 minutes at 350. If your fillets are thinner, you can omit this step.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I served the salmon with a side of quinoa topped with sauteed mushrooms and shallots for a tasty meal! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Leave me a note in comments to let me know what you think.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichuGL2P4470Q-dBie41fDtENwxZapV5MVjaGfrpWAHbzItzUuaYsaIlBjCSKg6X2IBYrivyjzQkBiHugSioH0QsICXIfEEzAgX9GHwDdczO8kJZToo0lNlTYwe_T5bHRajL8eLCpn-MZm/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichuGL2P4470Q-dBie41fDtENwxZapV5MVjaGfrpWAHbzItzUuaYsaIlBjCSKg6X2IBYrivyjzQkBiHugSioH0QsICXIfEEzAgX9GHwDdczO8kJZToo0lNlTYwe_T5bHRajL8eLCpn-MZm/s640/FullSizeRender.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dijon and Panko Crusted King Salmon Fillets</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NUiaMqumDvlSUy1aiVxIGCRSk68-dclDxZUiScA0Nbimh2ts7SVgdC8hv0WWnEu4huzSPIRhNhmGRZEYpUcgqJI20oHyRqFqCGQvl3mIqGEOBeyTXUtK04WsSaz5-IQeThDITkPpP1Hm/s1600/11059763_1025229277487268_8926306125565185398_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NUiaMqumDvlSUy1aiVxIGCRSk68-dclDxZUiScA0Nbimh2ts7SVgdC8hv0WWnEu4huzSPIRhNhmGRZEYpUcgqJI20oHyRqFqCGQvl3mIqGEOBeyTXUtK04WsSaz5-IQeThDITkPpP1Hm/s640/11059763_1025229277487268_8926306125565185398_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dijon and Panko Crusted Salmon with Quinoa and Mushrooms</td></tr>
</tbody></table>
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-68192586362731886542015-03-25T11:40:00.001-04:002015-03-30T09:24:44.563-04:00Oat Chia Blueberry Chocolate Chip Healthy Eggless Muffins <div class="separator" style="clear: both; text-align: center;">
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I love muffins. I don't eat them but I love them. Because they are high in fat, high in calories and once I start eating them, I don't think I will stop. I will need to have one for breakfast every day!<br />
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Items in my usual boring but healthy breakfast rotation include plain plain oatmeal with brown sugar and dried apricots, Fage with added honey, hemp seeds and berries, <a href="http://www.saladgirlnat.com/2014/02/breakfast-chia-pudding-with-almond-milk.html" target="_blank">Breakfast Chia Pudding with Berries</a> or <a href="http://www.saladgirlnat.com/2013/04/overnight-refrigerator-oatmeal.html" target="_blank">Overnight Oatmeal</a> that I learned about from the <a href="http://www.theyummylife.com/" target="_blank">The Yummy Life Blog</a>.</div>
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When the <a href="http://www.theyummylife.com/" target="_blank">The Yummy Life Blog</a> posted the recipe for the "Magic Muffins", healthy muffins I became obsessed with trying them. Let me tell you, these were a huge hit. Both kids and husband approved! I will definitely be making these again. The original recipe is here: <a href="http://www.theyummylife.com/magic_muffins" target="_blank">http://www.theyummylife.com/magic_muffins</a>. So far, I tried blueberry to which I added chocolate chips. I will definitely be trying a variety of these and will report back. I had to modify the recipe a bit because I was not able to find some of the flour varieties (barley or brown rice) so I just used oat. No issue. These were moist and delicious. There were meant for make ahead if desired but I made all 12. For my gang, made ahead would only work if the recipe is doubled.</div>
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These have are whole grain and have no eggs or no butter. They get their moisture from the chia seeds which create a gel like substanace! Magic! </div>
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<b>Ingredients</b></div>
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<u>Dry</u>: </div>
<div>
2 cups of Whole Grain Oat Flour </div>
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<span style="font-size: x-small;"> (note Yummy Life's recipe uses 1 cup of oat flour, 1/2 cup of barley flour and 1/2 cup of brown rice flour but I could not find these so substituted, no issues) </span></div>
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2 tablespoons GROUND chia seeds</div>
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2 teaspoons baking POWDER</div>
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1/2 teaspoon baking SODA</div>
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1 teaspoon ground cinamon</div>
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1/2 teaspoon kosher salt</div>
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<u>Wet</u>:</div>
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1 cup lowfat buttermilk*</div>
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1/2 cup water</div>
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2 teaspoons vanilla extract</div>
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1/3 cup honey <span style="font-size: x-small;">(my kids thought these need to be a tiny bit sweeter, will add a bit more next time)</span></div>
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Fruit, nuts, etc. </div>
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<u>Other</u>:</div>
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Cooking Spray (I used Trader Joe's Coconut Spray) </div>
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*Buttermilk substitute can be created by combining 1 tablespoon of vinegar with enough low fat milk to make 1 cup total liquid and letting is sit for 10 minutes. I did not try this. But if you do, please let me know how this turns out. </div>
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1. In a large bowl, combine all the dry ingredients. Mix.</div>
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2. In a medium bowl, combine all the wet ingredients. Mix.</div>
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3. Add wet ingredients to dry ingredients. Mix to combine. Do not overmix, it's fine if mixture is a bit lumpy. You will NOT BE STIRRING again when adding mixture to your muffin tin.</div>
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4. Allow to sit on counter for 30-40 minutes. Or cover and refrigerate for up to 5 days. I did not try to refrigerate. You can double or triple the recipe. </div>
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5. Wash your fruit or berries that you will be using. I used about 1 cup of blueberries and about 1/2 cup of dark chocolate chips.</div>
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6. Preheat oven to 350. Spray muffin tin with cooking spray.</div>
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7. Add a bit of muffin mixture, add a few blueberries and a few chocolate chips. Add more mixtures till muffin cup about 2/3 full. Add a few more blueberries and chocolate chips to each.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_g5jUHouNGZeMfxa-cKMPO2c7PltGISsJDq6RZNYHxWOJhLWIpkm1UQn_mC_zoGR21bRtK-NkJD0_j7h-fLwhV8Z804g5uLEWX2aI4ejqF7ccRzqPrkcs5tXJDqXh2UzfaZuYezBDU6W/s1600/muffins2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_g5jUHouNGZeMfxa-cKMPO2c7PltGISsJDq6RZNYHxWOJhLWIpkm1UQn_mC_zoGR21bRtK-NkJD0_j7h-fLwhV8Z804g5uLEWX2aI4ejqF7ccRzqPrkcs5tXJDqXh2UzfaZuYezBDU6W/s1600/muffins2.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembled muffins ready to bake<br />
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8. Bake about 22-25 minutes till toothpick inserted in center comes up clean. Mine took about 25 minutes. Allow to rest for 5 minutes before moving to cooking rack.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2kU03klB14W3m2RPTnBtSteUdrfSq7PuinEFY0B2xUhYjdtNUD16J54nvBp75Cpio5CXurWYYFQGwYp1NuTuppXr5gEDIvDSUslYrBfvF34pubO4gf7LHaSgupDt52wzyej5L0bBS3k6/s1600/muffins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2kU03klB14W3m2RPTnBtSteUdrfSq7PuinEFY0B2xUhYjdtNUD16J54nvBp75Cpio5CXurWYYFQGwYp1NuTuppXr5gEDIvDSUslYrBfvF34pubO4gf7LHaSgupDt52wzyej5L0bBS3k6/s1600/muffins.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked muffins straight from oven<br />
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<tr><td class="tr-caption" style="text-align: center;">Baked muffins cooling! Kids waiting impatiently!</td></tr>
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Yesterday, per my kids request, I tried two additional varieties, raspberry chocolate chip and banana chocolate chip. Both were delicious. I cut the raspberries into halves and bananas into half circles layered same way I did blueberries.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOtVoLLA8Zdepc3pLHqxPrmRvxqklnMRkRg_261wQQ5iFH5rlJF1wSI4xqBTxGXJfuJUzoXp2-eFNop1DxERFoWbw-6ru2s3NGu1W4mBBkv4SJejMxbAu-Tw48U-TOUedEEjou5OLe_o2/s1600/IMG_5043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOtVoLLA8Zdepc3pLHqxPrmRvxqklnMRkRg_261wQQ5iFH5rlJF1wSI4xqBTxGXJfuJUzoXp2-eFNop1DxERFoWbw-6ru2s3NGu1W4mBBkv4SJejMxbAu-Tw48U-TOUedEEjou5OLe_o2/s1600/IMG_5043.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muffins Batch 2: Raspberry, Banana, Blueberry. All have dark chocolate chips. </td></tr>
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Per the original recipe, these can be cooked in microwave as individual serving.<br />
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I have not tried these.<a href="http://www.theyummylife.com/magic_muffins" target="_blank">The Yummy Life</a> suggests many varieties or you can make up your own! My girls are already begging me to make more so I will review those when I do. They each devoured 2 each for breakfast. The younger one said they need to be a bit sweeter and dipped them in berry preserves.<br />
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-72301026842349710762015-02-10T15:05:00.002-05:002015-02-16T18:35:36.391-05:00Pan to Oven Filet MignonThis recipe results in a perfect steak! Simple, delicious and few ingredients. Just the way I like it.<br>
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Searing the steak first gives it a nice crust on the outside as well as seal in all the juices. Baking it afterwards results in a steak that is cooked through just the way you like it , for me, that would be medium with a nice pink center.</div>
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Ingredients:</div>
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1 filet mignon steak per person, mine were about 5 ounces each and about 1 inch thick</div>
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2 tablespoons of unsalted butter</div>
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Salt and Pepper to Taste.</div>
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Remove the steaks from the fridge about 1/2 to 1 hour prior to cooking to allow them to come to room temperature. </div>
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Season with salt and pepper on both sides.</div>
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Preheat oven to 400 degrees.</div>
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Heat butter in an oven proof skillet till hot. Add steaks and cook 2 minutes, flip over and cook another 2 minutes. Do not disturb while cooking to allow crust to form.</div>
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When your oven is preheated, place skillet with steaks into the oven. Cook for about 10 minutes for medium. Internal temperature should be approximately 150 F.</div>
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Cooking time will vary based on the size and thickness of your fillet as well as your cooking preference.</div>
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Rough guidelines for cooking time:</div>
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Rare 6 minutes 130-140F</div>
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Medium Rare 8 minutes 140-150F</div>
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Medium 8-10 minutes 150-160F</div>
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You can keep the steaks warm by covering with foil. They will continue to cook a bit after removing from oven.</div>
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I served these with roasted potatoes and sauteed kale for a delicious meal the whole family enjoyed.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXo5ALcEbgAwauRjwf1FJ_3On9__YAEBeAdPPH-Jg90LJr-2jRkm5-ckFjVTtGDs88nBVFk18kXU1g_zTQMinixYgx_YWoKixcAef1CbOgtW0KSj4V0f5y2cueR3lk1XLosGDgW-4vmmEj/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXo5ALcEbgAwauRjwf1FJ_3On9__YAEBeAdPPH-Jg90LJr-2jRkm5-ckFjVTtGDs88nBVFk18kXU1g_zTQMinixYgx_YWoKixcAef1CbOgtW0KSj4V0f5y2cueR3lk1XLosGDgW-4vmmEj/s1600/FullSizeRender.jpg" height="400" width="398"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan to Oven Filet Mignon with Roasted Potatoes and Pan Sauteed Kale</td></tr>
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-86755180814051772832014-12-22T14:54:00.000-05:002014-12-22T15:17:33.026-05:00Braised Beef Short Ribs B<span style="font-family: Times, Times New Roman, serif;">eef short ribs are not in my regular rotation, this was my first time making them ever but the results were delicious. I used Anne Burrell's recipe (link below) which I adapted to fit my preferences (I loathe celery) and what I like more (leeks) as well as ingredients I had on hand. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">This recipe is fairly simple with the work front loaded and the rest of the time spent just smelling the delicious smell.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><u>Ingredient</u>s: </span><br />
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<span style="font-family: Times, Times New Roman, serif;">4 bone in beef short ribs (~2.5 pounds)</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 tablespoons of oil ( I used grape seed)</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 leeks, roughly chopped</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 shallots, roughly chopped</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 carrots, roughly chopped</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 garlic cloves</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cup of tomato paste</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 can of diced tomatoes, drained</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 teaspoon of dried thyme</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 bay leaves</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 cups of water</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 1/2 cup of red wine</span><br />
<span style="font-family: Times, Times New Roman, serif;">Salt to taste</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><u>Directions</u>:</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Season each rib with salt. In a dutch oven/heavy cast iron pot, preheat oil on medium heat. Add salted beef short ribs. Do not crowd. If you have more then 4, you may need to do this in batches.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Brown about 3 minutes per side. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Preheat oven to 375 degrees F.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">While the oven is preheating and the short ribs are browning, puree all vegetables and garlic until they form a coarse paste. Do not overblend. Season with salt (and pepper if using-- I omit pepper, just not a fan).</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Remove short ribs once browned. Drain the oil, add fresh oil and pureed veggie mixture. Cook till brown, about 7 minutes. Add tomato paste and tomatoes and cook another 5 minutes. Add wine, cook about 5-8 minutes till mixture is reduced by half. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Return short ribs to pan, placing on top of sauce. Add enough water to cover. Add thyme and bay leaves. Cover and cook for about 1 1/2 hours. Flip ribs to the other side. Cook another hour while covered. If the sauce is getting too thick, feel free to add more water. Remove cover and cook uncovered another 20-30 minutes to allow meat to brown. Meat should be very tender.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Serve over mashed potatoes or polenta with the sauce.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">P.S--next time I will be making more of these to allow for left overs. </span><br />
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<span style="font-size: x-small;">adapted from <a href="http://www.foodnetwork.com/recipes/braised-short-ribs-recipe0.html" target="_blank">Anne Burrell's Braised Beef Short Ribs Recipe</a></span>Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-69185478313765776312014-12-16T12:43:00.002-05:002014-12-16T12:55:19.754-05:00Rainbow Bell Peppers Stuffed with Quinoa and Ground Beef <span style="font-family: Georgia, Times New Roman, serif;">These stuffed peppers are a delicious dinner option that I don't make nearly enough. You can pretty much vary the filling here to meet your dietary preferences or the leftovers grain you have on hand.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You can make them vegetarian by omitting the ground meat, and you can add grain of choice, I have tried these with rice or quinoa and both were great. Both pictures below, proportion are similar and you can eat the leftover stuffing without the pepper for lunch the next day.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups of quinoa OR rice cooked per package direction</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pound of ground beef (I use lean grass fed beef), you can use another ground meat of choice or keep vegetarian</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 finely shopped shallots</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 bulb of leek, washed and finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">seasoning to taste (I like to use Everything Rub from Fresh Direct which contains garlic, onion, chili powder and paprika)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 can of diced tomatoes drained (if using)--i used these with rice but not with quinoa</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon of oil ( I use grape seed)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 bell peppers ( for the quinoa recipe I only had 3) with seeds removed and top cut off neatly to keep intact</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Directions </u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a large skillet, heat oil. Add shallots and leeks and cook for about 5-7 minutes on medium flame until they begin to soften.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add ground meat of choice. Cook breaking up with spatula until cooked through, about 10 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add rice or quinoa, salt and seasoning. Add tomatoes if using. Allow to come to warm temperature.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a small or medium pot, add a few inches of water. Bring to boil.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fill peppers with filling. Top with pepper top. Add very carefully to pot with boiling water. Cover and cook on a small flame about 15-20 minutes until peppers are soft. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove carefully and serve in bowls</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy! </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Stuffed peppers with quinoa, ground beef, shallots and leeks</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Stuffed peppers with rice, ground beef and diced tomatoes</td></tr>
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-67364179899535540412014-10-29T11:26:00.003-04:002014-10-29T11:26:42.548-04:00Potato Leek Soup with Bacon (Non Dairy)So technically, it's end of October so soup weather should be upon us. But it has been warm but nevertheless I have started out with my fall soup repertoire. Here we have Potato Leek Soup with Bacon. Because you know as well as I do that bacon makes everything better.<br />
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This was a huge hit with my older daughter and husband. The younger daughter--not so much. Thought she did eat the bacon crumbles. </div>
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<u>Ingredients</u>:<br />
5 medium potatoes<br />
3-4 leeks (white part only)<br />
2-3 shallots finely chopped<br />
6 -8 pieces good quality bacon (divided because you will blend some into the soup and use the rest as a topping)<br />
4 cups of chicken stock (I used low sodium organic chicken broth by Imagine, homemade stock would be even better)<br />
1 cup of water</div>
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2 tablespoons of oil ( I used grapeseed)<br />
Salt to taste</div>
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Seasoning of choice (I used a spice blend from Trader Joe's)</div>
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<u>Prep</u>:</div>
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Peel and chop shallots and set a side. </div>
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Wash leeks really well. Chop and set aside </div>
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Wash potatoes, peel if the skin looks meh, leave skin on if it's pretty unblemished. Cut into 1/2 inch pieces</div>
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In a large pot or preferably a Dutch oven, heat the oil about 2 minutes. </div>
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Add shallots, cook on medium flame for about 3 minutes.<br />
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Add leeks. Cook another 5 minutes.<br />
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Add potatoes. Add stock and water.<br />
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Continue to cook till potatoes are soft, about 30 minutes.<br />
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Season with salt and seasoning. </div>
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In the meantime, cook bacon in a skillet till crispy. Crumble and add 4-6 crumbled slices into the soup in the last 10 minutes of cooking. </div>
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<div>
Blend till smooth, using immersion blender. Serve topped with reserved bacon crumbles. </div>
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<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2knVaj0dGjDHV1Bkf7Xsim7M24NrwbpSqFkZgdBzTwu_wEVwnuUpmf1Y961gMiPUIWP9Ko1EjdXqAG4F00djLzPKML3dHzWQ3S4SlGRuCSkxTcmAsxWJew-KznyURTXYTYiUYUwUEvbu/s1600/10417774_10205048682075097_2416906876321204804_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2knVaj0dGjDHV1Bkf7Xsim7M24NrwbpSqFkZgdBzTwu_wEVwnuUpmf1Y961gMiPUIWP9Ko1EjdXqAG4F00djLzPKML3dHzWQ3S4SlGRuCSkxTcmAsxWJew-KznyURTXYTYiUYUwUEvbu/s1600/10417774_10205048682075097_2416906876321204804_n.jpg" height="449" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Leek Soup with Bacon</td></tr>
</tbody></table>
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-29390034161517369502014-10-11T09:08:00.001-04:002014-10-11T09:08:41.979-04:00Citrus Soy Chicken Drumsticks<span style="font-family: Georgia, Times New Roman, serif;">Baked drumsticks are always a big hit in my household. Easy, tasty, fast, messy and inexpensive dinner-- what's not to like? I have several drumsticks recipes on my blog already <a href="http://www.saladgirlnat.com/2013/03/baked-asian-style-chicken-drumsticks.html" target="_blank">Baked Asian Style Drumsticks</a> and <a href="http://www.saladgirlnat.com/2013/04/soy-balsamic-roasted-chicken-w-rosemary.html" target="_blank">Soy Balsamic Drumsticks</a> and here is another one for a little variety.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<u><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></u><br />
<span style="font-family: Georgia, Times New Roman, serif;">8-10 drumsticks</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil of choice --1 teaspoon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Seasoning you like for chicken (I used 21 Seasoning Salute from TJs)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of Low Sodium Soy Sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-3 crushed garlic cloves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Juice of 1 orange</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Combine all ingredients except chicken in large ziploc bag. Shake to mix. Add chicken and shake it to coat. Marinate in the refrigerator anywhere between 1/2 hour to overnight.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bake at 400F for about 40 minutes till brown. Flip over 1/2 through cooking time. This recipe would work just as well with other chicken parts, modify cooking time according to thickness.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I only marinated for about 1/2 hour and these tasted great anyway. I bet they would have been even better if marinated longer.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span><br />
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<span style="font-size: x-small;">Inspired by <a href="http://www.sandraseasycooking.com/" target="_blank">http://www.sandraseasycooking.com</a></span>Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-89890213142025874252014-10-06T23:00:00.000-04:002014-10-06T23:06:24.431-04:00Butternut Squash Parsnip Soup <span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This soup is a twist I tried on our family favorites, <a href="http://www.saladgirlnat.com/2012/10/butternut-squash-and-apple-soup.html" target="_blank">Butternut Squash Apple Soup </a>. This version contains parsnips instead of apples and is topped with crunchy bacon. </span><br />
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">INGREDIENTS:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Butternut squash </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 parsnips</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 small shallots or one medium onion, diced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4-5 cups of chicken stock (I use a combination of homemade chicken stock that I froze and Imagine Low Sodium Organic Chicken Broth)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1tbs oil, I use grapeseed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pinch of nutmeg optional</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sea salt to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of milk or cream ( I used 2 % milk)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 pieces of bacon per bowl (Optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />If you are able to get your hands on peeled and cut up squash, skip to the end of step 1.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />1) Wash and dry your squash. Using a sharp knife to piece a few holes in the squash. Place it on a paper towel. Microwave about 3 minutes and flip over. Let cool a bit. At this point, you should be able to peel it, scoop out seeds and cut into cubes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />2) Wash and peel parsnips. Chop into 1/2 inch pieces. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />3) In a medium pot, heat oil. Add shallots. Cook about 5 minutes till soften. Add squash, parsnips and broth. Cook on medium flame till squash and parsnip are soft, about 20 -25 minutes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />4) Add salt, sugar, pepper and nutmeg if using. Another option to nutmeg if you like spicy is a bit of curry powder. Add milk or cream. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Using immersion blender, blend your soup.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />5) If using bacon, cook till crisp per package direction. Drain and chop into small pieces.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6) Add soup to bowls. Top with bacon if using and serve.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I served these with crackers I made out of Nasoya wonton wrappers. I cut the wrappers into strips, sprayed with cooking spray and baked at 350 till golden brown.</span><br />
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-90897522626401355812014-09-16T15:38:00.001-04:002015-02-03T12:04:16.335-05:00Masor Jar Salad--the Perfect Work Lunch<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As you guys know, I am a working mom. I work in NYC, one of the most expensive if not the most expensive cities in the US. I also try to eat healthy which means a $10 to $12 salad from one of the local places (Chop't, Just Salad, Sweet Green, etc). Meanwhile, I have a perfectly stocked fridge at home.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">About 6 months ago, I started to see these <b><span style="color: blue;">Mason Jar Salads</span></b> popping up all oven Pinterest. I have it pinned forever like I do many many recipes (hanging head in shame), till finally, I tried it for the first time last week and fell in love!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The combinations are endless but the most important thing is the <span style="color: blue;"><b>order of ingredients and packing your items tightly</b>.</span> I can't stress this enough ORDER OF INGREDIENTS IS KEY!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I make 2-3 jars at a time, usually on Sunday night and the salad stayed fresh and tasty with the greens being not at all soggy.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have been using <b><span style="color: blue;">1 Pint</span></b> mason jars which is just about enough but am thinking of picking up some Quart jars to see if I can pack more greens. If you pack the ingredients tight, you would be surpised how much fits into a pint size jar.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mason Jars are available on Amazon, if you are looking to pick some up, please search through the link on my blog (it's on the right side of my page)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The key to preventing the greens from getting soggy is placing the hearty veggies on the bottom. Note that the veggies on the bottom that touch the dressing get a bit pickled which tasted delicious, particularly for red onions, carrots and radishes.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: purple; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Layer 1: Dressing (to go on the bottom)</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can choose any combination you like.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So far I have done:</span><br />
<ul>
<li><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Extra virgin olive oil, Balsamic Vinegar, Dijon, Chopped Shallots</span></i></li>
<li><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Extra virgin olive oil, Apple Cider Vinegar and Honey</span></i></li>
<li><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Extra virgin olive oil, Fig BalsamicVinegar and Berry Preserves</span></i></li>
</ul>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">About 2 tablespoons of dressing is more then enough for my taste.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: purple; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Layer 2:Hearty Vegetables</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have used thinly sliced red onions, radish, thinly slice carrots, cherry tomatoes with success.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: purple; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Layer 3: Less Hearty Vegetables</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Less hearty vegetables such as zucchini, corn, beans, edamame, beets, roasted butternut squash, avocado (if using avocado, squirt with lemon to prevent browning)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="color: purple; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Layer 4: Grains or Pasta</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Any grains you like-- quinoa, wheatberries, faro, rice.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="color: purple; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Layer 5: Protein and/or Cheese</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Protein and/or cheese would go here. So far I have used grilled chicken and goat cheese. Both with great result.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
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<b><span style="color: purple; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Layer 6: Greens and seeds</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So far I have used arugula and kale as the top layers. I also brought pistachios but in a separate ziploc baggie which I broke out when I mixed my salad.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">That's it, you are done. Close the jar tight. Refrigerate and bring to work!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To eat, I throw the salad into a large bowl that I keep at work and mix well.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXqFT9lDhBCsZKlr6iOlabZW1PBwY0Hn1_GeTk3XkzoMLukY3fAAp4oP9sGmZakY_46ebCzxQYGKFiOW5MQxXczDdbWEkYgsPqHCc0Q9eIzIBYh3_JDl2cqZtjTbZw9xU0LzOfdTpOBG-/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXqFT9lDhBCsZKlr6iOlabZW1PBwY0Hn1_GeTk3XkzoMLukY3fAAp4oP9sGmZakY_46ebCzxQYGKFiOW5MQxXczDdbWEkYgsPqHCc0Q9eIzIBYh3_JDl2cqZtjTbZw9xU0LzOfdTpOBG-/s1600/photo+(9).JPG" height="346" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mason Jar Salad Ready to Transport</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGo-QytFrP68eXSyPGNdlfQJmPwSwO9eaj1r-9zh2CJeeTm9_zbuwFrhxmEWRJDaL98_Dc-UTeUlXrtgDK9be87a0XqpooqCFUuYiPTNTyzYakPgp8eFjmks1lisM8SR81PSaTXToKzBb/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGo-QytFrP68eXSyPGNdlfQJmPwSwO9eaj1r-9zh2CJeeTm9_zbuwFrhxmEWRJDaL98_Dc-UTeUlXrtgDK9be87a0XqpooqCFUuYiPTNTyzYakPgp8eFjmks1lisM8SR81PSaTXToKzBb/s1600/photo.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mason Jar Salad in a bowl at my work desk.<br />
With Kale, Red Onion, Carrots, Radishes, Quinoa, Tomatoes, Avocado,<br />
Pan cooked zucchini, Grilled Chicken</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNnZxEkCZO98c7BqMT3_ZjxHh8L6oPrKrXk3tCL6mRc3K0XIhvVk6vKDwocUI7ZfBg3oI3rYBcZ8JfXm71MXw_fJDGdfss12gDgkQ8c-oTX5lLP4GRf77NhsXZ4SkCJP2EDigvNjVR5PZ/s1600/IMG_4505.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNnZxEkCZO98c7BqMT3_ZjxHh8L6oPrKrXk3tCL6mRc3K0XIhvVk6vKDwocUI7ZfBg3oI3rYBcZ8JfXm71MXw_fJDGdfss12gDgkQ8c-oTX5lLP4GRf77NhsXZ4SkCJP2EDigvNjVR5PZ/s1600/IMG_4505.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another option: carrots, green apple, freekeh, avocado w a squeeze of lemon, chicken, shaved parm. <br />Dressed in evoo/apple cider vinegar and honey.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirL9WEy_EAFsOA6NboOl3ipJeOJ_VoTN2lN-AHjOvGhNwDnIpTpI4zKJzYW1cEOCwLpbZIWGGMSlrzNt3GVxiWAZXcv2Ptu_PEdKr-tWXFYNYGdw6ubhItP2icv04KFPUGAt9WLGUBP275/s1600/10710810_10204788702295765_5044450745828158646_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirL9WEy_EAFsOA6NboOl3ipJeOJ_VoTN2lN-AHjOvGhNwDnIpTpI4zKJzYW1cEOCwLpbZIWGGMSlrzNt3GVxiWAZXcv2Ptu_PEdKr-tWXFYNYGdw6ubhItP2icv04KFPUGAt9WLGUBP275/s1600/10710810_10204788702295765_5044450745828158646_n.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another Mason Jar Salad (with Arugula, Red Onion, Carrots, Radishes,Avocado, Beets,<br />
Wheatberries, Roasted Butternut Squash and Pistachios)<br />
<br />
<br /></td></tr>
</tbody></table>
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<br />Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-59709844645200512582014-08-12T21:19:00.003-04:002014-08-12T21:23:24.814-04:00Shrimp with White Beans and Garlic<span style="font-family: Georgia, Times New Roman, serif;">The minute I saw this recipe from Bon Appetit, I had to try it. Just from the description, I knew it was very similar to the shrimp white beans appetizer I have had at Spanish tapas restaurants that I have been wanting to replicate at home.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I made some modifications to make my life simpler which resulted in the below which I can guarantee tastes better then it looks. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoons of extra virgin olive oil (divided into 2 tablespoons each)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 garlic gloves minced (divided into 1 minced clove and 2 minced cloves)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon of ground chipotle (recipe called for 2 dried chilles de arbol but I could not find it anywhere)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 bay leaf</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pepper to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon tomato paste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 cans of cannellini beans, rinsed and drained</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 can on diced tomatoes, drained (or 1 1/4 cup fresh tomatoes)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup low sodium chicken broth</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 pound of shrimp, cleaned and deveined</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon smoked paprika ( I plan to use more next time)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Parsley for garnish (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Crusty bread for grilling (optional)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Instructions:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat broiler. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Heat 2 tablespoons of oil in an oven proof skillet that fits you broiler.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add 1 tablespoon of minced garlic, </span>chilles<span style="font-family: Georgia, 'Times New Roman', serif;"> or </span>chipotle<span style="font-family: Georgia, 'Times New Roman', serif;"> and bay leaf. Cook stirring constantly for about 1 minutes, don't allow the garlic to burn.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Add diced tomatoes, salt and pepper. Cook for about 5 minutes, stirring occasionally.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Add tomato paste, cook till paste is red and begins to caramelize, about 3 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Add drained beans and broth, salt and pepper. Simmer till reduces slightly, about 5 </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">While the mixtures is simmering, in a medium bowl, combine shrimp, smoked paprika, 2 tablespoons of olive oil and remaining minced garlic. Mix to combine.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Add shrimp mixture on top of the beans. Place under broiler for about 3 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add another tablespoon of olive oil and garnish with parsley. I used dry because I did not have fresh.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For grilled bread, I used a grill pan. I brushed it with olive oil. Heated till hot, about 3 minutes, added baguette cut across, flipped after about a 1-2 minutes. Grilled for another 1-2 minutes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I served this with a side of green beans in addition to the bread!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Hope you enjoy and let me know your thoughts in the comments.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4l0MJSbXvl3dk_ARzEGuO6N_i1hmPT6XTRuYFMAGeQJ4AX-NYnGCYArgVlzrrkllW_Pm-ka6tbiDAEYxEAf7b0nWTTXTOyb30nMgNjxdAZwprEB_moBJwhNvA0rCGbiOTzdKhm8Hj_ad1/s1600/1512513_10204453632079219_1123004915045817806_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4l0MJSbXvl3dk_ARzEGuO6N_i1hmPT6XTRuYFMAGeQJ4AX-NYnGCYArgVlzrrkllW_Pm-ka6tbiDAEYxEAf7b0nWTTXTOyb30nMgNjxdAZwprEB_moBJwhNvA0rCGbiOTzdKhm8Hj_ad1/s1600/1512513_10204453632079219_1123004915045817806_n.jpg" height="497" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">adapted from Bon Appetit' <a href="http://www.bonappetit.com/recipe/garlic-shrimp-and-white-beans" target="_blank">http://www.bonappetit.com/recipe/garlic-shrimp-and-white-beans</a></span>Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-92117075765226240692014-08-05T12:36:00.002-04:002014-08-05T12:38:02.658-04:00Sauteed Soft Shell Crab<span style="font-family: Verdana, sans-serif; font-size: x-small;">While I am not usually big into fried food, when it comes to soft shell crabs, I say "Yes, please".</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">I usually serve them over a salad or with a side salad and limit myself to one or two so it's not too unhealthy.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
These are surprisingly easy to make! I will be making them again tonight! Soaking the crabs in milk helps plump them up when cooked. Combining butter and oil results in crispy crabs.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
<u>Ingredients (4 servings)</u></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<div class="summary_data" style="padding: 0px;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 cups low-fat milk</span></div>
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<ul class="ingredientsList" style="list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 small soft-shell crabs, washed and well dried on paper towels</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3/4 cup all-purpose flour (I use whole wheat with great results)</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Salt and freshly ground black pepper, to taste</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tablespoons olive oil</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tablespoons unsalted butter</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tablespoons chopped flat-leaf parsley</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ponzu sauce for dipping</span></li>
</ul>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /><u>Directions:</u></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<div class="instruction" style="padding: 0px;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>1.</b> Wash and pat dry the crabs with paper towels. Make sure they are well dried because you want them to soak up the milk, not water.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
<b>2.</b> Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>3.</b> Season the flour with salt and pepper and dump it into a large ziploc bag. Lightly dredge each crab in the flour.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div class="instruction" style="padding: 0px;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> Heat the oil and butter together in a nonstick skillet over medium-high heat and sautè the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div class="instruction" style="padding: 0px;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4.</b> To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley if using. I serve this with a sized of ponzu sauce, usually over a green salad. The salad in the picture is mixed greens with roasted asparagus, roasted potatoes (left over from the night before), fire roasted corn (from Trader Joe's)and market fresh radishes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Adapted from <a href="http://www.epicurious.com/recipes/food/views/Sauteed-Soft-Shell-Crab-106730#ixzz2A2QWyUmY" style="color: #003399; font-weight: bold; text-decoration: none;">http://www.epicurious.com</a></span></div>
Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-50719812855228273592014-05-21T09:38:00.000-04:002014-05-21T09:38:47.964-04:00Easy No Boil Noodles Meat Lasagna <span style="font-family: Georgia, Times New Roman, serif;">I have made lasagna in the past and though delicious, it was always an ordeal. This one, however, is a keeper. The prep time was short due to not cooking the noodles and the results were given two thumbs up. Both husband and older daughter asked for seconds! Not only that, I have left overs for another dinner!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><u><br /></u>
<u>Ingredients</u>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 pound of ground beef (I used grass fed 85% Lean Beef)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium onion chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon garlic powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 table spoon of oil (I used grape seed)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 15 container of ricotta ( I used part skim)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cups of shredded mozzarella ( I used part skim)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 1/2 cups of tomato herb sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup grated parmesan</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6-8 lasagna noodles (depending on thickness)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup hot water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<br />
<u>Directions</u>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Preheat oven to 375 F.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Preheat a large skillet with oil. Add onion, cook stirring occasionally for about 5-7 minutes till begins to soften. Add beef. Cook stirring and breaking up into fine pieces. Continue to cook till no longer pink.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Add tomato sauce and garlic powder. Mix evenly with beef and heat a few minutes till sauce becomes warm.I did not add any salt because the sauce contained salt.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Beat one egg, combine with ricotta and grated parmesan. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Spread 1/3 of the meat mixture into a rectangular pan, 11 x <span id="goog_1683820514"></span><span id="goog_1683820515"></span>7 inches. Top with 3-4 uncooked lasagna noodles depending on their thickness. Top with 1/2 the ricotta mixture and 1/2 of the mozzarella.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Repeat procedure. Spread remaining 1/3 of the mixture over the 2nd layer of mozzarella.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Slowly add hot water to the edges of the lasagna.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cover with 2 layers of heavy duty foil. Bake covered for 45 minutes. Remove foil and bake another 10 minutes. Allow to rest for 10 minutes before serving.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">We had this with a side of sauteed kale. Would also be great with a side salad or a roasted veggie of your choice. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>*Adapted from Southern Living Magazine 2000</i></span>Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-65052611476077793022014-04-12T17:39:00.000-04:002014-04-12T23:24:28.871-04:00Black Cod in White Miso Sauce <span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Love the texture and flavor of black cod. Cooking it in miso makes it that much more delicious. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Though many recipes call for marinating it for a few hours or overnight, I did not not have the time to do that and it still came out delicious.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 black cod fillets, about 5 ounces each</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2/3 cup of white wine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup of white miso paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons of honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cooking spray</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a microwave safe dish, combine wine, miso and honey. Mix a bit.<br />Microwave for 30 seconds and mix well till smooth. Allow to cool a bit.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Wash and dry your cod really well. Spray baking dish with cooking spray. Add fish and spoon half the miso mixture over it. Broil about 5 minutes. Flip over, spoon the rest of miso mixture and broil another 3-5 minutes. If cooking and browning too fast, lower the broiler rack to be further from heat. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve immediately. We had this for dinner with baby bok choy and it was delicious.</span><br />
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<br />Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-58738727327393248372014-03-26T09:55:00.000-04:002014-03-27T08:59:17.711-04:00Pan Seared Crispy Skin Striped Bass with Butter and Lemon<span style="font-family: Times, Times New Roman, serif;">I am here to tell you that the fish skin can be delicious. Do not fear the fish skin! The key to the skin being tasty is getting it to be crispy. The key to it getting crispy is making sure the fillet is dry. More on this below.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><u>Ingredients</u></span><br />
<span style="font-family: Times, Times New Roman, serif;">3-4 Striped Bass Fillets (or another boneless fillet with skin)</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tablespoons of oil with high smoke point. I use grape seed. </span><br />
<span style="font-family: Times, Times New Roman, serif;">Juice of 1 medium lemon</span><br />
<span style="font-family: Times, Times New Roman, serif;">1-2 tablespoons unsalted butter</span><br />
<span style="font-family: Times, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1) Remove your fish from the refrigerator about 20 minutes prior to cooking. Sprinkle a bit of salt on it.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">2) Wash and dry your fish really really well with a paper towel. Using a butter knife, scrape the skin. This will let out some more moisture. Pat dry again with a paper towel.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">3) Preheat skillet, preferably non stick till it's really hot, about 2 minutes. Add oil and swirl it around. Heat another minute. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">4) Add your fish fillet skin side down. Sprinkle salt on meaty side. Press down with a spatula so the the skin flattens for about 10-15 seconds per piece. A metal spatula is best for this. Cook for about 7-10 minutes WITHOUT DISTURBING on a medium high flame. Most of the cooking should occur with the skin side down.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">5) Flip over using a metal spatula and cook another 2-3 minutes. Add butter and allow to melt for a minute. Turn off flame and baste with butter. Add lemon juice and allow it to combine with butter.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">6) Serve immediately. We had this with quinoa and green beans and it was delicious.</span><br />
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<i><span style="font-family: Times, Times New Roman, serif; font-size: x-small;">*adapted from honest-food.net</span></i><br />
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-59945276430283697312014-03-18T12:36:00.004-04:002014-03-18T12:36:56.014-04:00Baked Spring / Egg Rolls Kid Friendly Style<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTLlxwdg8oJM1HWL-e7g5AuKTq5-OZtgc5A-rorVizLk1do9HUOCJ5zcyGqYE6935ibtGlY29uXJPRdDp8rlyBZUs0cP9aBvVgBz0_MAhoo2OY_z0X9pUFcCfF_k5cSi_wQq25qpI6IhD/s1600/1004699_750598438283688_1766091505_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTLlxwdg8oJM1HWL-e7g5AuKTq5-OZtgc5A-rorVizLk1do9HUOCJ5zcyGqYE6935ibtGlY29uXJPRdDp8rlyBZUs0cP9aBvVgBz0_MAhoo2OY_z0X9pUFcCfF_k5cSi_wQq25qpI6IhD/s1600/1004699_750598438283688_1766091505_n.jpg" height="371" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This healthy twist on the traditional spring rolls is a hit with adults and kids alike.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">There is an opportunity here to play with the ingredients based on your/your kids preferences.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">What I used:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon grapeseed oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 shallots finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bulb of 1 leek, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 pound ground beef</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ground ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of sweet corn (during corn season, I shucked and froze for later use)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Nasoya Eggroll Wraps--about 1/2 a pack</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coconut cooking spray.</span><br />
<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 oil, saute finely chopped shallots and leeks. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Added ground beef, when almost cooked (with almost no pink), added ground ginger, salt and sweet corn. Cook another few minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Drain beef mixture and allow to cool a bit.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Stuff into NaSoya wraps as per directions on package into envelope like shape. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Spray with coconut oil spray. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Baked till golden at 400F, flipping over once for ~10 per side.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span>Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-48887913573897354552014-02-24T10:26:00.000-05:002015-03-13T16:24:32.368-04:00Breakfast Chia Pudding with Almond Milk and Berries<div style="margin: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">I have been seeing chia pudding cups popping up all over place these days: in local coffee shops and on pinterest alike. I have used chia seed in <a href="http://www.saladgirlnat.com/2013/04/overnight-refrigerator-oatmeal.html" target="_blank">Overnight Oatmeal</a> and my kids sprinkle it over their cereal in the morning. </span></div>
<div style="margin: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">They are a great source of fiber and omega 3s! What's not to love?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Figured why not try this pudding. The results were delicious, surprisingly filling and both of my girls and hubby thought this tasted good enough to eat! Score!!!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 cup almond milk or almond coconut milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup chia seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of maple syrup (or honey)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract or a sprinkle of vanilla powder.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add all ingredients to either a bowl or a glass jar.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">I prepared these in a glass jar for easy mixing and transporting to work. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">If using a bowl, mix really well. If using a glass jar, cover and shake to mix.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"> Uncover and leave on the counter for about a half hour. Add berries, this allows the pudding to thicken. Mix well.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cover and refrigerate overnight. Top with a few more fresh berries if desired. </span><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy! Let me know how this came out in the comments!</span><br />
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Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0tag:blogger.com,1999:blog-1063489016123430058.post-42825383662721438572014-02-20T20:54:00.000-05:002016-02-13T13:25:15.872-05:00A Healthy Alternative to Pasta Dinner: Roasted Spaghetti Squash with Grass-fed Lean Beef <div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Who does not love a hearty pasta dish? But if you are watching your diet like I am, you ought to try this delicious recipe. You won't miss the pasta a bit! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">*Disclaimer: I have now made numerous version of this, substituting tomatoes with mushrooms or using tomato paste instead fresh or diced tomatoes. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />Ingredients:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 medium sized spaghetti squash</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 can on diced tomatoes, drained </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">(or 1 box of grape or cherry tomatoes for roasting)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 shallots, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups of washed and spun dried baby spinach (optional)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 pound of lean ground beef (any ground meat would work well with this)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon of everything rub (combination of garlic powder, chili powder, cumin). </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> *feel free to use any other seasoning here (oregano, parsley, etc)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 tablespoon of oil for frying (I used grape)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cooking Spray</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />Preheat oven to 425. Cut the squash in half and scoop out the seeds. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
If you don't have enough strength to do this, poke the squash with a knife and microwave it on a paper towel for about 5 minutes, flipping over half way through.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Now cut in half, careful as it will be hot. Spray both sides of the squash with cooking spray. Place on a baking sheet cut part down. I placed foil under the squash to minimize clean up.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />Roast for about 20 minutes, flip over and roast another 15 or so till you can peel off "spaghetti" with a fork.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
If you are roasting tomatoes, toss them with oil of choice and roast at 425 for about 15-20 minutes. You can roast the tomatoes same time as the squash (in a separate baking dish)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />To prepare, the beef mixture, preheat skilled with oil.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Saute shallots till they soften. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Add ground beef, cook breaking it up into chunks. Add salt and seasoning. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">When beef is cooked through, remove it with a slotted spoon. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Spill out most of the oil. Add beef back to the skillet. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add spinach (if using), allow to wilt. Add tomatoes (either canned or roasted) . Mix well. </span><br />
<span style="font-family: georgia, 'times new roman', serif;"><br /></span>
<span style="font-family: georgia, 'times new roman', serif;">Keep warm.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />Once squash is almost cooked, carefully remove the 'spaghetti'. Combine with beef mixture. Top with grated parmesan.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjpJkvtcSH35l3wRkPr6HyVZzoqmrO7VP7oJll0CV2P3cBrU1-vJAz4SzcXgOxKoytgszsjG6QM11OpuqVxsUP7tLhIFOhf49yzMCuj8TzVEz6isTd6oIXoCt1mOjWmt0Jp9I13539aVf/s1600/1507906_882350248441839_8721189442529102485_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjpJkvtcSH35l3wRkPr6HyVZzoqmrO7VP7oJll0CV2P3cBrU1-vJAz4SzcXgOxKoytgszsjG6QM11OpuqVxsUP7tLhIFOhf49yzMCuj8TzVEz6isTd6oIXoCt1mOjWmt0Jp9I13539aVf/s1600/1507906_882350248441839_8721189442529102485_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Insides of a cut in half roasted spaghetti squash</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This version is with roasted tomatoes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFlb8EtnTiEARELz7wx3a4mqww-7ELyeNjweR2pAAMyt1xF9LFC9yBfnzBbmv4T4QLmo3b9BF3JAJZAKuoxtiAHvC734cyDiDjQgm3i8YS_UqTZw5rmCf0vUZV2n8HnWmXQk9RMbQ0QkZ/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFlb8EtnTiEARELz7wx3a4mqww-7ELyeNjweR2pAAMyt1xF9LFC9yBfnzBbmv4T4QLmo3b9BF3JAJZAKuoxtiAHvC734cyDiDjQgm3i8YS_UqTZw5rmCf0vUZV2n8HnWmXQk9RMbQ0QkZ/s1600/photo+(2).JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This version is with canned tomatoes and spinach<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IYu-fFyiXBUMB5B1wUMtsNB8u2JthANkyddRqpQ7Sut5twA74JCBnoQoBF6ahe-hwgjpEIaeE5oZR_bL86ppxLbGwJ1MN8TD-gTRY-m4URD-_hXLRyU7RC08BsoVH2TQi7rw6fv3m53m/s1600/12733478_1127704007239794_9046678737680581780_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IYu-fFyiXBUMB5B1wUMtsNB8u2JthANkyddRqpQ7Sut5twA74JCBnoQoBF6ahe-hwgjpEIaeE5oZR_bL86ppxLbGwJ1MN8TD-gTRY-m4URD-_hXLRyU7RC08BsoVH2TQi7rw6fv3m53m/s640/12733478_1127704007239794_9046678737680581780_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: #f6f7f8; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 12.864px; text-align: left;">Thiis time I omitted roasted tomatoes. Added button mushrooms that were cleaned and finely chopped. <br />Added a little leftover pizza sauce to the cooked beef/mushroom/shallot mixture. Topped w shaved parmesan</span></td></tr>
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<span style="background-color: white; color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 12.800000190734863px; line-height: 14.35200023651123px;"><br /></span>Nataliehttp://www.blogger.com/profile/04979082561411152223noreply@blogger.com0