tag:blogger.com,1999:blog-7627275046608632822023-11-16T06:58:02.895-08:00sugar pie, honey bunchSarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-762727504660863282.post-43783826714957397962013-03-03T15:51:00.003-08:002013-03-03T15:51:43.774-08:00cake balls!I have always, always wanted to make cake balls. In recent years cake balls and cake pops have definitely become very trendy. Everywhere you go these days, you can find some combination of cake, frosting, and chocolate all rolled up into a convenient, bite-sized ball. I have to say, prior to going gluten free, I was a big fan of cake balls. They are a seriously amazing invention for those of us who have an incredible sweet-tooth (such as yours truly). They're incredibly sweet, and simply adorable. The only problem is, finding gluten-free baked goods, especially GOOD gluten-free baked goods can be a challenge. Part of the reason for starting this blog was to combat just that. I am determined to prove that gluten free baking doesn't have to mean, dry, crumbly, and flavorless. Honestly, I know that I'm my biggest fan! But without the baking success that I've had, my deprived sweet-tooth would go crazy.<br />
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Cake balls are have been somewhat of my holy grail. While they seem relatively easy to make, there are a lot of steps, and have always seemed hard to make. I think it would be easier if I could use a box mix cake, or a pre-made cake, but I definitely don't have that luxury. The cakes that I make are always made from scratch, and that definitely makes them special and delicious. I've made plenty a cupcake, but the other week, I finally took the cake ball plunge. I have to say, they were not as hard as I thought that would be, just time consuming. But, they were totally worth it. I want to make them again and definitely work on my decorating skills. But for now, I recommend making them! They are SO sweet and SO good; I promise, your sweet tooth will thank you.<br />
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note: this cake recipe is what I call a "cocoa velvet" cake- essentially red velvet cake without the red! You can half this recipe if you like, it makes a LOT of cake balls!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeofrl8pyeKrzZ7NqFGPkOS41UjJq24ZV-TBJ6mBT8r8SQu9o9zxPi4XkeY7G4hV-3n6wjrwr5JvczJwKDb5c9a2Wp4RPk9gNU1RgFB4mjkX8O96AVstDYAApUmitHUA97S0iasrVE8Io/s1600/photo(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeofrl8pyeKrzZ7NqFGPkOS41UjJq24ZV-TBJ6mBT8r8SQu9o9zxPi4XkeY7G4hV-3n6wjrwr5JvczJwKDb5c9a2Wp4RPk9gNU1RgFB4mjkX8O96AVstDYAApUmitHUA97S0iasrVE8Io/s320/photo(3).JPG" width="320" /></a></div>
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Cocoa Velvet Chocolate Covered Cake Balls<br />
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1 cup butter</div>
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2 1/2 cups white sugar</div>
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3 eggs</div>
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1 1/2 tsp vanilla extract</div>
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2 1/2 cups buttermilk</div>
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3 1/4 cups gf flour mix</div>
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1/2 cup cocoa powder </div>
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2 1/4 tsp baking powder</div>
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2 1/2 tsp baking soda</div>
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2 cups butter cream frosting</div>
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20 oz dark or semi sweet chocolate, chopped</div>
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1 tbsp butter</div>
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Preheat your oven to 350 degrees</div>
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In a large bowl, cream together the butter and sugar until light and fluffy</div>
Sift together the flour, cocoa, baking powder, and baking soda at set aside</div>
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Beat the eggs into the butter mixture one at a time, and then add the vanilla</div>
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Beat in the flour mixture alternatively with the buttermilk (starting and ending with the dry ingredients)</div>
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Pour batter evenly into a 9x13 greased pan and bake for 35-40 minutes</div>
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Allow cake to cool fully</div>
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After it has cooled, use a fork and crumble the cake into a large bowl</div>
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Add the frosting to the crumbled cake and mix well to combine</div>
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Using your hands, roll the cake into golf ball sized balls and place on a lined baking sheet</div>
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Place the sheet into your fridge and allow the balls to cool for at least an hour </div>
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Bring 1-2 inches of water to a simmer over low heat in a sauce pot</div>
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Put the chocolate and butter into a glass or metal bowl, and place the bowl over the pot</div>
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Melt the chocolate until smooth</div>
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Remove the balls from the fridge, and dip each one into the chocolate mixture, one at a time</div>
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Roll around until fully coated and remove with a spoon</div>
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Place back onto the lined baking sheet and cool in the fridge for another hour</div>
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Once the chocolate has hardened, enjoy, finally!!</div>
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Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-31632587124420015452013-02-20T17:53:00.002-08:002013-02-20T17:53:37.148-08:00easy winter dinnerI think it is great to have go-to recipes. I love coming home to cook dinner, but the hardest part is that after a long day, all I want is a delicious meal but sometimes I just don't have the energy (and if you've learned anything from my blog, its that I likely don't have a lot of frozen meals hanging out in my freezer). I love cooking all of the time, but sometimes at the end of the day I need to make something quick and easy. My best go-to recipes involve a lot of produce (duh), and a lot of flavor. I love making brown rice bowls filled with greens and feta or quinoa pasta topped with a ton of veggies. Usually I start with veggies and a grain, and go from there. I always have a ton of grains in my apartment, since they stay very well and are perfect in a pinch. Having dried goods in my pantry make weeknight dinners a snap to throw together.<br />
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The other night I was in the mood for something just a little different. These days, the farmers market definitely has slim pickins. While you can still find apples and a lot of root vegetables, there is little else available this time of year. One thing that I've been buying on a regular basis is cabbage. Cabbage is so delicious and amazing in salads. It is incredibly fresh right now, despite the incredible cold! Something else that I have been finding are brussels sprouts. Brussels sprouts remind me of little mini-cabbages, and a totally underrated vegetable. Everyone as a child hates them, but I honestly think that its because people don't cook them the right way. This is a brussels sprout recipe that proves the stereotype wrong. It is a great quick recipe to whip up on a cold winter night, and incredibly filling. The ingredient combo is amazing, and I definitely recommend making it. It will take no time to put together after a long day, and is delicious!<br />
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Quinoa with Shaved Brussels Sprouts, Almonds, and Parmesan<br />
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1/4 cup dry quinoa <br />
1 1/2 cup shaved brussels sprouts (if you can't find shaved brussels sprouts in a bag, you can buy regular sprouts and cut them into thin strips)<br />
1 tsp olive oil <br />
salt, pepper, and garlic powder to taste <br />
1/4 cup toasted slivered almonds<br />
1 tbsp parmesan cheese (grated)<br />
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<tr><td class="tr-caption" style="text-align: center;">quick, easy, delicious!</td></tr>
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Bring quinoa and 1/2 cup water to boil, bring down to a simmer, season with salt, pepper, and garlic, and cover<br />
Cook quinoa for 15 minutes on low or until fluffy<br />
In a pan cook brussels sprouts with olive oil for about 6 minutes or until they just begin to crisp<br />
Toss quinoa with brussels sprouts and almonds, and top with cheese<br />
enjoy!!<br />
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<tr><td class="tr-caption" style="text-align: center;">give brussels a try<3</td></tr>
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Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-40866233167841837712013-02-10T13:43:00.003-08:002013-02-10T13:43:53.854-08:00shortbread!Just a quick post to keep your belly's full and happy during this snowy weekend! I really find nothing better over a cold snowy weekend than cooking. Friday night, as the snow fell, my boyfriend and cooking partner in crime made us a phenomenal dinner. While I whipped up a quick cabbage salad (cabbage is in season and really delicious- try it in your next salad!), he was hard at work over the stove and oven. He oven roasted a whole head of garlic until the garlic was soft, sweet, and delicious, roasted a roasted red pepper over an open flame, and pitted and chopped some amazing cured olives. In the end, our dinner was warm and delicious. Finished off with white wine, fresh grated cheese, and a little lemon, the pasta was amazing. I also baked an amazing birthday cake, but look for that in a post to come!<br />
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A few weeks ago, my friends at work were celebrating a co-workers birthday. I work in a small enough office that we all like to do something special for each other when birthdays roll around. We often bring in each others favorite snacks and find the time to leave our desks for 15 minutes to celebrate (crazy!) I also love taking birthdays as an opportunity to try and bake something new. I've had a lot of success with my peanut butter recipes in the past with my friends at work, so I figured I'd give it a whirl again. I've also been dying to make a shortbread. If you can remember back, I attempted a shortbread at the very beginning of my blogging extravaganza, and it did not turn out so well. That being said, my gf baking skills have grown since then, and this shortbread came out amazingly well. I would definitely try the recipe, and feel free to take your own spin on it (you don't need all of the fancy stuff on top)! I am definitely looking forward to making another shortbread soon!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS1MkJ4-SrQ4AgA9RxiFEAJ02hLiDO-UwxoRi6AgE8Co9NhWLN-_1wLkflXJ8hct3qa4AOILeuoiHwWm4A-7-Cmthv_8l4TWmhI8ybbrs7QlVh0xLwZA7uzOl6aB6JC03A7bNJZICIeQB/s1600/photo-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS1MkJ4-SrQ4AgA9RxiFEAJ02hLiDO-UwxoRi6AgE8Co9NhWLN-_1wLkflXJ8hct3qa4AOILeuoiHwWm4A-7-Cmthv_8l4TWmhI8ybbrs7QlVh0xLwZA7uzOl6aB6JC03A7bNJZICIeQB/s320/photo-7.jpg" width="320" /></a></div>
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Peanut Butter Shortbread with Chocolate and Honey Roasted Peanuts<br />
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1 stick of room temp butter (8 oz)<br />
3/4 cup peanut butter (I used creamy)<br />
1 1/2 cup powdered sugar<br />
1 tsp vanilla <br />
1 cup gf flour mix (ap flour would work well here too)<br />
3/4 cup semi-sweet or dark chocolate chips<br />
3 tbsp honey roasted peanuts, chopped<br />
1/4 cup semi-sweet or dark chocolate chips<br />
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<tr><td class="tr-caption" style="text-align: center;">pre-baking</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">toppings, part1</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj644uYrQ7PyfIDvPXWj087nt8TwGwCqkfrzeZ_QzEC30m-_DX-olInkoUnmTJ8Se9HR29GaITluZVrWjumPFRY3qt6PhwGYgsR6rghyr7dm1t3Ck9eujHv1xDl0r_UqcVfCuIT2XR_Z4iF/s1600/photo-10.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj644uYrQ7PyfIDvPXWj087nt8TwGwCqkfrzeZ_QzEC30m-_DX-olInkoUnmTJ8Se9HR29GaITluZVrWjumPFRY3qt6PhwGYgsR6rghyr7dm1t3Ck9eujHv1xDl0r_UqcVfCuIT2XR_Z4iF/s320/photo-10.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">toppings, part 2</td></tr>
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Preheat your oven to 350 degrees<br />
In a large bowl, mix together butter, peanut butter, sugar, and vanilla until well combined<br />
Add the flour to the butter mixture and mix to combine<br />
Spread the dough into a greased 9x9 baking dish<br />
Top the dough with 3/4 cup chocolate chips, spreading evenly and pressing lightly into the dough, and place in the oven for 15 minutes<br />
Once the dough begins to brown, remove the shortbread, top with peanuts and extra chocolate chips, and allow to cool before cutting and serving!<br />
Enjoy!!<br />
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<tr><td class="tr-caption" style="text-align: center;">yum!</td></tr>
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Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-64567734900367170612013-01-28T18:26:00.000-08:002013-01-28T18:26:01.703-08:00going greekGreek food is one of my absolute favorites. The fresh herbs, amazing fish, roasted vegetables, and salty briney cheese and olives are just so delicious. A few of my favorite restaurants in my neighborhood are Greek restaurants. You just absolutely can not go wrong with Greek food. These days, you can easily make Greek food on your own, and find some delicious ingredients at your supermarket. Greek food is not only delicious, but also very healthy. You've heard it time and time again, the Mediterranean diet is one of champions. Apparently, those who live in the Mediterranean, eating lots of fresh, healthy foods are doing it right. So who am I to protest that?<br />
<br />
Last week one of my closest friends came over for dinner. She and I always cook up delicious dinners together. We love re-creating our favorite restaurant dishes, and trying new recipes as well. When I asked her what we should make, she sent me a recipe for Greek quinoa burgers. Greek+Quinoa...what is not to love? If you haven't caught on by now, I love quinoa- a delicious "grain" (actually in the nut and berry family), quinoa has amazing flavor and texture, and is packed with protein! I was super excited to take this recipe and make it our own. Modifying to make it gluten free friendly, and using the ingredients that we had on hand, we made a delicious dinner together! I hope you enjoy these burgers, they were incredibly easy to put together and very delicious. Have a friend over and get your hands messy making these burgers!<br />
<br />
Greek Quinoa Burgers with Cucumber Yogurt Sauce<br />
<br />
1 cup quinoa<br />
2 medium carrots, cut into chunks<br />
8 scallions (greens and whites), thinly sliced<br />
1 can white beans, rinsed and drained<br />
1/3 cup feta cheese <br />
1 large egg<br />
2 tbsp cumin<br />
1 tbsp garlic powder <br />
salt and pepper to taste<br />
<br />
1 cup greek yogurt<br />
1 medium cucumber, chopped<br />
1 splash lime or lemon juice <br />
salt and pepper to taste<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZgtVUJO7z1gBPw5ZyChO5PgG1hnv7l3DBuyD3EhTzDRXsuOtsaHODvz7Y8dtmhm9rdU6t8l7uCPil-Uq7VPXiNANevVfuU7REAQYn5ei6O9QG4ec0BDZlOtyjNdu-9kERi4NB2cST-Pr/s1600/photo-5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZgtVUJO7z1gBPw5ZyChO5PgG1hnv7l3DBuyD3EhTzDRXsuOtsaHODvz7Y8dtmhm9rdU6t8l7uCPil-Uq7VPXiNANevVfuU7REAQYn5ei6O9QG4ec0BDZlOtyjNdu-9kERi4NB2cST-Pr/s320/photo-5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yum.</td></tr>
</tbody></table>
<br />
Bring 1 cup quinoa to boil with 2 cups water. Season with salt and pepper, and bring down to a simmer<br />
Cover the pot and allow quinoa to cook on low for 15 minutes or until fluffy<br />
Grate, or food process your carrots until they are shredded<br />
Combine carrots, scallion, beans, and feta with the quinoa. Season with salt, pepper, cumin and garlic; Taste before you add your egg!!<br />
Add in the egg and food process (or use a stick blender) the burger mixture<br />
Heat a sauce pan to medium high and add olive oil to the pan<br />
With your hands, form 1/3 inch thick pattys and press them flat into the pan<br />
Cook on either side for about 6 minutes or until they brown<br />
Allow to cool on a paper towel to soak up any extra oil <br />
<br />
In a small bowl, combine yogurt, cucumber, juice, salt and pepper<br />
Stir to combine and top your burger with your sauce! <br />
<br />
Enjoy! We served ours over a simple salad of arugula, peppers, and avocado!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47iSG7Q9xAGR7xMzvuChRcn-BUsWQpHECvFEGYjA3VlshQwa8AGWgrpYG3w6F_odLXs-4FuB7jhVyR-iBRyeQI3hRFjUo-gEBdXgeZ0tScEFj6uqH8Ul-mApr1pfduT-HtdcJ4FAu_3_9/s1600/photo-6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47iSG7Q9xAGR7xMzvuChRcn-BUsWQpHECvFEGYjA3VlshQwa8AGWgrpYG3w6F_odLXs-4FuB7jhVyR-iBRyeQI3hRFjUo-gEBdXgeZ0tScEFj6uqH8Ul-mApr1pfduT-HtdcJ4FAu_3_9/s320/photo-6.JPG" width="320" /></a></div>
Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-51834434783972810482013-01-27T13:36:00.000-08:002013-01-27T13:36:04.234-08:00after a long hiatus...one of my favorite classic combosAfter a long hiatus, it is great to say, blogging is back! Thank you to all of my wonderful family and friends who have continued to bug me about new posts. I know it's been awhile, but unfortunately work and future aspirations of grad school have been occupying all of my free time. That being said, I'm back and ready for action. Needless to say my baking and cooking has not ceased during the very busy past few months (thank goodness), and I have been storing up just a few recipes to share with all of you. Now that my blog is back in action, keep checking for new regular posts--lots of yummy sweets to fill your belly during the cold months!!<br />
<br />
One of the wonderful things that I do with friends is have little dinner parties. I know I've talked about this before, but I absolutely love having friends over for dinner, or going to a friends apartment with a few dishes in hand. I ALWAYS volunteer for dessert, along usually with another dish, because it's just impossible for me to a. not want to make an amazing new dessert, and b. not want to eat dessert, and not everyone makes gluten free desserts. Plus, tasting along the way and having leftovers is never a bad idea in my opinion!<br />
<br />
One of my favorite Halloween candies from when I was younger is butterfingers. Both my sister and I really like anything with peanut butter (who doesn't love Reece's?!), and butterfingers are an amazing blend of crispy crunchy peanut-buttery goodness, coated in chocolate. As you all know, I make a lot of recipes with this flavor combo, but this one was seriously a winner. I wanted to bring back the flavors and texture of this amazing childhood candy memory, and I found a delicious, easy, and gluten free way to do it! I hope you enjoy, and hopefully you'll see some other candy bar-recreations soon on the blog. Happy eating and reading, look for many more posts, soon to come!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBOuPJG7XngCaEtMQ2R6Qt7NHRZeWgL1IW9k1PpiFXFiYnWnGO48apAT8bvVZhYsM0_A2hQpBHQ-7NhKzmYp2tXnGn_xNdSFOJ8hrkhaXkgxyyfQe7V54YkV5DNEAWH5TxkJ4FMbo4HVf/s1600/photo-3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBOuPJG7XngCaEtMQ2R6Qt7NHRZeWgL1IW9k1PpiFXFiYnWnGO48apAT8bvVZhYsM0_A2hQpBHQ-7NhKzmYp2tXnGn_xNdSFOJ8hrkhaXkgxyyfQe7V54YkV5DNEAWH5TxkJ4FMbo4HVf/s320/photo-3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious!</td></tr>
</tbody></table>
<br />
Chocolate Peanut Butter Butterfinger Bars<br />
<br />
4 tbsp unsalted butter (or margarine would work fine here)<br />
1 cup chunky peanut butter<br />
1/4 cup agave nectar<br />
1/3 cup brown sugar<br />
4 cups corn flakes, lightly crushed<br />
1/4 cup chopped salted peanuts<br />
1 tsp vanilla<br />
1/2 cup semi-sweet chocolate chips<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cAFqf1sCTpZI4O_zRPSH4Ett9bGM459vTcy_xVvXXZA65FUWPUC1O-rtXqcXmEVkGmW42sgx3A9NuJEJjKJ-2DP6FCeP8SEpcrVUmdO1rS7p2cxzkvArqtI6r-73ZlQ9qD0lbJ_Tq8Xy/s1600/photo-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cAFqf1sCTpZI4O_zRPSH4Ett9bGM459vTcy_xVvXXZA65FUWPUC1O-rtXqcXmEVkGmW42sgx3A9NuJEJjKJ-2DP6FCeP8SEpcrVUmdO1rS7p2cxzkvArqtI6r-73ZlQ9qD0lbJ_Tq8Xy/s320/photo-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crunchy, peanut buttery</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh695m4uBVbJnMk3b3Q1aj38AXaf8C3ULvWbWR_OCKaxLL4sPjKB9-PNHastS_4iCovur8b0_zZe5lKrFPtXOVS4MKle_oook_HVIOyFRu9vJGS7qJdGuoZv7mcW52VPIgD-LzFBJNuSdTk/s1600/photo-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh695m4uBVbJnMk3b3Q1aj38AXaf8C3ULvWbWR_OCKaxLL4sPjKB9-PNHastS_4iCovur8b0_zZe5lKrFPtXOVS4MKle_oook_HVIOyFRu9vJGS7qJdGuoZv7mcW52VPIgD-LzFBJNuSdTk/s320/photo-2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chocolatey!</td></tr>
</tbody></table>
<br />
Line an 8x8 inch baking pan with foil<br />
Melt butter in a saucepan. Add peanut butter, agave, and sugar and cook over medium-low heat, stirring until melted and smooth<br />
Stir the cornflakes into the peanut butter mixture, and add vanilla. Stir until just combined<br />
Spoon the coated cornflakes onto the prepared pan and smooth over the top<br />
Place a heat-proof bowl over a pot of simmering water and add the chocolate chips<br />
Heat chocolate until just melted and spread over the top of the cornflakes<br />
Sprinkle the top of the dish with peanuts and chill for at least 2 hours before cutting into squares and eating!<br />
enjoy!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjJaC62qz5Ou905Uhd8abmQ3AHeRgjN3N7gU0RUmbZZc_SxBrJP_BW6CCByXEV5y9rmXa4nBORSqPpiB147TOVAf_W1sou2G6OqT-uVPFHfJpYPXHsLnMV2SBPflm92BFbKMw2vHTVk3N/s1600/photo-4.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjJaC62qz5Ou905Uhd8abmQ3AHeRgjN3N7gU0RUmbZZc_SxBrJP_BW6CCByXEV5y9rmXa4nBORSqPpiB147TOVAf_W1sou2G6OqT-uVPFHfJpYPXHsLnMV2SBPflm92BFbKMw2vHTVk3N/s320/photo-4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it's good to be back</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-91485768446924211522012-11-10T15:39:00.001-08:002012-11-10T15:39:56.216-08:00healthy chipsNeedless to say, there was a lot of baking and snacking that happened during the hurricane. I recently read a New York Times article about the "Sandy 5"; the 5 pounds that everyone gained thanks to Sandy. And, if we're being honest, I'm sure even if we didn't all gain 5 pounds, we were definitely all storing up for our storm hibernation. Be it from nerves, boredom, or lack of healthy food around, there was a lot of snacking happening during the storm. <br />
<br />
As you can see from my past few posts (and spoiler!!! we also made home-made ravioli, to be posted soon!), I was doing a lot of baking before and during Sandy. Fortunately and unfortunately, we were stuck in our apartment for awhile, and we did lots of good eating during that time. My hurricane cookies and walnut streusel bread got us through, filling our tummies with love, but I figured I should make a healthy snack while I was at it. Since I had no where to go, and a fridge full of ingredients that would surely go bad once we lost power, our kitchen was on cooking overload. And while we definitely wanted comfort food and snacks throughout the storm, I tried to put a healthy spin on the things we were making.<br />
<br />
This recipe is delicious and fool-proof. If you can turn on your oven, you can make this! It is an incredible alternative to other kinds of chips and snack foods, and can be made in under 30 minutes, what could be better?! The next time you're stuck inside with people you love, make them some yummy, and even healthy, treats!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAFidhw6C1ohQha_otvghhijDrR-Xr2N0QZ0OpDLK3haY1iTOV-yeut5BZdOF44Mr-YGboAUsIBZWN0PiPQHxZvuCDiXKzQupNBGwpe8H8Z9NApgTMtrWu7mD4TFClYVDxU6EcCq9YYYy/s1600/IMG_0621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvgQy1djf6Dq-s1nq78yaB3WlZgaEWCVp33a25I7npNYXg4Z9MvTOe6YNYLspowRcfm7kwOWJPINWVYAzBsapwcr7NtfFnH-6ZCJa7BBY9FXhV4bl8Z3I_p8UJVjRdPdOES4pdmzGS7Du/s1600/IMG_0623.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvgQy1djf6Dq-s1nq78yaB3WlZgaEWCVp33a25I7npNYXg4Z9MvTOe6YNYLspowRcfm7kwOWJPINWVYAzBsapwcr7NtfFnH-6ZCJa7BBY9FXhV4bl8Z3I_p8UJVjRdPdOES4pdmzGS7Du/s320/IMG_0623.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">salty, crunchy, chips!</td></tr>
</tbody></table>
<br />
Kale chips<br />
<br />
2 cups of kale<br />
<span style="color: #0000ee;">garlic salt</span> <br />
pepper<br />
non-stick cooking spray<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrsQunL1DIL7U3DxPAxnUOO3WOaFFY-CRJSd5dhePLhE5JrgVl-XPGVJ9J_jaKvu7KnOauIkqTzBpSg7sFqU9vS3QlcQA9dgtwiLxJsNrFCsmUfUTByysnede-d2IgLDKrX77Fl1njw6c/s1600/IMG_0616.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrsQunL1DIL7U3DxPAxnUOO3WOaFFY-CRJSd5dhePLhE5JrgVl-XPGVJ9J_jaKvu7KnOauIkqTzBpSg7sFqU9vS3QlcQA9dgtwiLxJsNrFCsmUfUTByysnede-d2IgLDKrX77Fl1njw6c/s320/IMG_0616.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">before</td></tr>
</tbody></table>
<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/AVvXsEjV5zjDcLpGs6umsppXvHOQNY3_Z1_Z2OdoK3QjWUR8QfjHXJZt13_Q_zNo0PM2nXZXXqwZ11DiFvX-eWkDrraUbePCB01GUp9AaV7OGIqKuxkaqb2Xi_A_UcmWwe2JY8_cLN141D3Ta5C-/s1600/IMG_0624.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5zjDcLpGs6umsppXvHOQNY3_Z1_Z2OdoK3QjWUR8QfjHXJZt13_Q_zNo0PM2nXZXXqwZ11DiFvX-eWkDrraUbePCB01GUp9AaV7OGIqKuxkaqb2Xi_A_UcmWwe2JY8_cLN141D3Ta5C-/s320/IMG_0624.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after</td></tr>
</tbody></table>
Preheat your oven to 250 degrees <br />
Tear your kale into bite size pieces <br />
Spread your kale onto a sprayed cookie sheet, and be sure that the kale is not overlapping at all (if your kale overlaps, it will not crisp up)<br />
Spray the kale with non-stick cooking spray and sprinkle with salt and pepper <br />
Bake your kale for 25 minutes or until kale becomes crispy<br />
Enjoy!<br />
(be sure to store in an air tight container or else the kale will not stay crispy)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAFidhw6C1ohQha_otvghhijDrR-Xr2N0QZ0OpDLK3haY1iTOV-yeut5BZdOF44Mr-YGboAUsIBZWN0PiPQHxZvuCDiXKzQupNBGwpe8H8Z9NApgTMtrWu7mD4TFClYVDxU6EcCq9YYYy/s1600/IMG_0621.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAFidhw6C1ohQha_otvghhijDrR-Xr2N0QZ0OpDLK3haY1iTOV-yeut5BZdOF44Mr-YGboAUsIBZWN0PiPQHxZvuCDiXKzQupNBGwpe8H8Z9NApgTMtrWu7mD4TFClYVDxU6EcCq9YYYy/s320/IMG_0621.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kale!</td></tr>
</tbody></table>
Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-13898267482989278132012-11-10T15:09:00.000-08:002012-11-10T15:09:05.134-08:00adventures in breadThe good news? We baked and cooked a ton during the hurricane. The bad news? Our cooking fun ended on Monday when our power went out. Fortunately, we were very lucky and only lost power for the week. So many in New York and New Jersey lost homes and loved ones. While the week was stressful and crazy, we made it through safely. For those who lost people and places they love, my thoughts go out to you. My next few posts are all recipes that were created during the hurricane. My roommate, boyfriend, and I all hunkered down together for a long few days. We played many games, had a talent show, and made some delicious foods, which kept our bellies full during the storm.<br />
<br />
I talked in a recent post about how much I love fall and fall foods. And as I said, one of the things I want to bake more this fall is bread. I have basically no experience baking bread, but now that I eat gluten free, buying bread has become much more difficult, so I've been inspired to bake my own. And, I figured the storm was the perfect time to make some. Making bread proved to be a great idea; it was easy to make, delicious, and lasted us awhile. And, after our fridge went out and we couldn't really cook, it made the perfect breakfast.<br />
<br />
This recipe was adapted from one of my all time favorite cooking magazines, Cooking Light. Cooking Light does an incredible job at making delicious and healthy recipes, without sacrificing the good things that go into cooking or making any crazy substitutions. As much as I try to cook and bake healthy foods, I am not a fan of using substitutes like splenda or other sweeteners, as some light-recipes recommend. Cooking Light always has awesome recipes that don't taste "light." My mom and I have drawn inspiration from the magazine and their online recipe archive for years. Just like baking something gluten free is always more satisfying when you can't tell its gluten free, baking something healthy is definitely more satisfying when you can't tell it is healthy! Try this bread out, you won't be able to tell it is light or gluten free!<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0wRWD-WFvf7yEAo3zkJs6qwKasDs5KwSydo0AHRZnS_UBBKS2QuH7OcuCaMhRhQk_Sn3EYju8lnrvdEissWrT0-IOG-u9qhbnZbYLF1DhhaZJEDFpCZpHlALi9iAXLJREOYDVo5gCMdH/s1600/IMG_0613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0wRWD-WFvf7yEAo3zkJs6qwKasDs5KwSydo0AHRZnS_UBBKS2QuH7OcuCaMhRhQk_Sn3EYju8lnrvdEissWrT0-IOG-u9qhbnZbYLF1DhhaZJEDFpCZpHlALi9iAXLJREOYDVo5gCMdH/s320/IMG_0613.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yum, yum.</td></tr>
</tbody></table>
<br />
Walnut Streusel Bread<br />
**adapted from Cooking Light** <br />
<br />
Streusel:<br />
1/3 cup brown sugar<br />
1/3 cup gluten free rolled oats (you can use regular here too)<br />
1 tbsp gf flour mix (you can use ap flour here instead)<br />
1/2 tsp cinnamon<br />
1/2 tsp salt<br />
2 tbsp butter, melted<br />
2 tbsp toasted, chopped walnuts<br />
<br />
Bread:<br />
2 cups gf flour mix (you can use ap flour here instead)<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
5 tbsp butter, softened<br />
2/3 cup granulated sugar<br />
3 large eggs<br />
1 tsp vanilla extract<br />
1 cup fat free buttermilk<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKIls662PHGvpWO4slDW3HNllAUPrvlAd8AXXigiJR_NCcyVI2zHDO9otGB-lxgd8wrJTjeMqZRpplu_jek5q4a0u9yxfrVYumv4RwC7aglGb6B0KJLOcjaWZznqkfq0UNT4GqSAe-lMa/s1600/IMG_0602.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKIls662PHGvpWO4slDW3HNllAUPrvlAd8AXXigiJR_NCcyVI2zHDO9otGB-lxgd8wrJTjeMqZRpplu_jek5q4a0u9yxfrVYumv4RwC7aglGb6B0KJLOcjaWZznqkfq0UNT4GqSAe-lMa/s320/IMG_0602.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">streusel!</td></tr>
</tbody></table>
<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/AVvXsEg3pzyIbnOsfgYljMCjtv8-qgex24xSC7kGIl7HphVjlsruDnYfn0fo6rYKwXfzcWY1fv8wkqrNaBdHy22Tlk6yiLUTCl3HA680MUXT-SwuxG6MdDsg-B1JR3IdDaak8VeyXR7RNRqI5WKN/s1600/IMG_0605.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pzyIbnOsfgYljMCjtv8-qgex24xSC7kGIl7HphVjlsruDnYfn0fo6rYKwXfzcWY1fv8wkqrNaBdHy22Tlk6yiLUTCl3HA680MUXT-SwuxG6MdDsg-B1JR3IdDaak8VeyXR7RNRqI5WKN/s320/IMG_0605.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">layering</td></tr>
</tbody></table>
<br />
Preheat your oven to 350 degrees<br />
To prepare streusel, combine brown sugar, oats, 1 tbsp flour, cinnamon, and salt in a medium bowl<br />
Add butter to streusel dry ingredients and stir well to combine<br />
Stir nuts into streusel and set aside<br />
In a large bowl, combine flour, baking soda, baking powder, and salt in bowl<br />
In a separate bowl, mix together butter and granulated sugar on medium high until well combined<br />
Add eggs to the wet ingredients one at a time, followed by vanilla<br />
Turn your mixer down to a low speed and add the flour mixture and buttermilk alternatively to the sugar mixture, beginning and ending with the dry ingredients<br />
Mix until just combined<br />
Pour half of your batter into a 9x5 inch loaf pan, coated with cooking spray<br />
Sprinkle half of streusel mix evenly over batter<br />
Top with remaining batter, and swirl a tooth pick back and forth through the bread, reaching to the bottom of the pan<br />
Sprinkle remaining streusel on top of batter<br />
Bake at 350 for 60 minutes or until a tooth pick comes out clean from the center<br />
Cool the bread for 10 minutes in the pan before removing and cooling completely on wire rack<br />
enjoy!!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHP5iP0F9bi9SxJ9WZsRrV5Ww6kt-MOFU8KQijAxZgD0i_qg1KOc9tdJDXeGv3hyphenhyphenuD7qTtDe9W707Sy9lT3urD_51aLgEf8sVMH4D54DVVSSZPyZSSf3ZxZtyBrqph-Y1yBsV0QRRMfimQ/s1600/IMG_0611.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHP5iP0F9bi9SxJ9WZsRrV5Ww6kt-MOFU8KQijAxZgD0i_qg1KOc9tdJDXeGv3hyphenhyphenuD7qTtDe9W707Sy9lT3urD_51aLgEf8sVMH4D54DVVSSZPyZSSf3ZxZtyBrqph-Y1yBsV0QRRMfimQ/s320/IMG_0611.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the finished product.</td></tr>
</tbody></table>
Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-8875723068042464472012-10-29T13:02:00.000-07:002012-10-29T13:02:19.337-07:00hurricane cookiesYou've seen it on the news, and if you haven't, turn the television on! Hurricane Sandy is here in full force, and cycling around the tri-state area. As I'm sure most of you can relate to, I'm working from home today. As much as the hurricane scares me, it is nice to have a day off from work (though I'm still hooked tightly into my email). Being home has also given me a chance to catch up on my baking. Just before the storm hit, in addition to doing my normal food shop to stock up for the week, I also bought a bunch of baking supplies. So far, I've made cookies and a bread, and it looks like cupcakes may be in my future. As long as I have power, the baked goods are definitely going to keep on coming. Baking not only calms my nerves, but if I'm going to be stuck inside, I might as well have something yummy to eat (My roommate made us spinach hummus for lunch)!!<br />
<br />
These cookies are chock full of yummy. They are filled with chunks, plus are soft on the inside and just a little crispy on the outside. They are perfect hurricane cookies; very filling, and even (a little) healthy! While you still have power, cuddle up with a warm cup of tea and a cookie. If anyone wants to come join us as we hunker down, we have cookies! I can't promise there will be any left after the storm is over, but I will certainly make these again. These little balls of goodness are keeping my tummy and my head happy. I hope everyone stays safe and warm!<br />
<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBaHn8TbYMm7EPgAP0bv6Bmzub-H9CFsx8EJnsHWzSXYvChSdxU6S1tQMJ-88Il062x2celHXsn_ynjiAkHnIsQIvPMsE-LLFqJK0sh35SG0qAbMubgMTXad9k2-_u3CEjF1X6jzrACZ0/s1600/IMG_0596.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBaHn8TbYMm7EPgAP0bv6Bmzub-H9CFsx8EJnsHWzSXYvChSdxU6S1tQMJ-88Il062x2celHXsn_ynjiAkHnIsQIvPMsE-LLFqJK0sh35SG0qAbMubgMTXad9k2-_u3CEjF1X6jzrACZ0/s320/IMG_0596.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sandy, these cookies are for you.</td></tr>
</tbody></table>
<br />
Hurricane Cookies<br />
<br />
1 stick (4 oz) butter, softened<br />
2/3 cup packed brown sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
3/4 cup gf flour mix (all purpose flour can be used here as well)<br />
1/2 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp kosher salt<br />
1 1/2 cups rolled oats (I used gf- make sure you check to see if they're labeled!)<br />
3/4 cup semi-sweet chocolate chips<br />
1/2 cup white chocolate chips<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircxbbIyZsdFLqjlgCiRFjP4UChvy18cGIqSp7rSbatgxQlm632r0apUZNaNR6UR8RZ7Tr1PrS4RJYPgh1dT0J6vedMaoYcuJLOAnW7nPHg0ncmSslqc0e3iM8AsqmBBtYQqrVgkYklHDn/s1600/IMG_0594.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircxbbIyZsdFLqjlgCiRFjP4UChvy18cGIqSp7rSbatgxQlm632r0apUZNaNR6UR8RZ7Tr1PrS4RJYPgh1dT0J6vedMaoYcuJLOAnW7nPHg0ncmSslqc0e3iM8AsqmBBtYQqrVgkYklHDn/s320/IMG_0594.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pre</td></tr>
</tbody></table>
<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/AVvXsEh0qW_9g4nmHqjcW73GQrLQccVjXwGHJnC3aCXOLjBLyembLu_t7_7XgTaJaQzPFE8MRUOSBZZycePQ0AvtXzlJSLT2lXps07qZh3_p4v3lfKYRCT7yHHma_pdu_4fqYMiSIhY-8fU6YP8q/s1600/IMG_0595.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qW_9g4nmHqjcW73GQrLQccVjXwGHJnC3aCXOLjBLyembLu_t7_7XgTaJaQzPFE8MRUOSBZZycePQ0AvtXzlJSLT2lXps07qZh3_p4v3lfKYRCT7yHHma_pdu_4fqYMiSIhY-8fU6YP8q/s320/IMG_0595.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">post (thank goodness we still have electricity!)</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
In a large bowl, cream together the butter, sugar, egg, and vanilla until very smooth<br />
In a different bowl, whisk together the flour, baking soda, cinnamon, and salt<br />
Stir your dry ingredients into your wet <br />
Once combined, gently fold in the oats and chips<br />
Chill your dough for 30 minutes in the fridge<br />
While chilling, pre-heat your oven to 350 degrees<br />
Remove the dough and roll into 1.5 in balls and place 2 inches apart on a greased baking sheet<br />
Bake the cookies for about 11 minutes (if you are baking two trays at once, switch their position in the oven half way through<br />
Remove the cookies from the oven and allow to sit for a few minutes on the cookie sheet<br />
Transfer to a cooling rack, and enjoy!! Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-27930751916383911702012-10-28T07:04:00.001-07:002012-10-28T07:04:44.614-07:00roll it upThere is something so yummy about a wrap (or a roll). I love being able to wrap something delicious up in a handy little package and take a big bite of yummy. Whether it is on the go, or sitting down for dinner, you can always get something good in a wrap. When ingredients are all rolled up together just right, they are fun to hold and even more fun to eat.<br />
<br />
I also think rolls, be it sushi or a yummy taco, can be an amazingly fun dinner activity. I love cooking, and having friends over for dinner, so what could be better than a fun and easy food to make together? By having a make your own taco party, or roll your own sushi party, your friends can cook along with you, with out the complicated prep. It is also fun for everyone to be able to put their own spin on their dinner.<br />
<br />
The idea for this dinner grew out of many a dinner at my local Thai restaurant. I absolutely LOVE summer rolls. They are fresh, flavorful, and seriously delicious. Flavors of Thai food are really wonderful. Not as heavy as other Asian foods, Thai food combines fresh vegetables and herbs, with peanuty dressings and flavorful sauces. The best part? I can eat (almost) everything! I am always trying to re-create my favorite restaurant meals in my own kitchen. This one, was seriously a success. This meal was filled with simple, delicious flavors, and was quick and fun to make. Plus, it was just as good made from scratch. I absolutely recommend you try this out with your roommate or a few friends- I promise you'll have fun!<br />
<br />
<br />
Fresh Summer Rolls with Sesame-Peanut Dipping Sauce<br />
<br />
1/2 container firm tofu<br />
1 tbsp soy sauce<br />
1 tsp sesame oil<br />
1/2 tsp minced garlic <br />
2 tbsp sesame seeds<br />
<br />
6 rice paper wraps (I used brown rice paper wrappers from Star Anise Foods) <br />
1 orange or yellow bell pepper, cut into match-sticks<br />
2 large carrots, peeled cut into match-sticks<br />
10 leaves of mint<br />
1 cup lettuce<br />
<br />
1 tbsp sesame seeds<br />
1/4 tsp minced ginger<br />
1 tbsp soy sauce (I used gluten free!)<br />
1 tbsp warm water<br />
1/2 tsp sesame oil<br />
1 tsp lime juice<br />
1 tsp rice wine vinegar <br />
2 tbsp peanuts (chopped, or pounded, very finely- you could also use chunky peanut butter here!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNN-6dGkkOsj3elegZqzfrE7p42VM2UxX0w6fV71uUGNFCr2aZW-8A2FCKPqQhVCOys4nnEKX24GDklIgzvQFhiqaQUZ7ecixHJk7k-ZC_5IIxYJap8smNnq2xf9Fs9OSpPSjqdAX4iq7z/s1600/IMG_0573.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNN-6dGkkOsj3elegZqzfrE7p42VM2UxX0w6fV71uUGNFCr2aZW-8A2FCKPqQhVCOys4nnEKX24GDklIgzvQFhiqaQUZ7ecixHJk7k-ZC_5IIxYJap8smNnq2xf9Fs9OSpPSjqdAX4iq7z/s320/IMG_0573.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">veggies</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<br />
Combine soy sauce, sesame oil, and garlic in a baking dish<br />
Cut tofu into 1/2 inch thick slices or strips of tofu<br />
Place tofu in baking dish and allow to marinate for about 30 minutes<br />
Remove tofu and coat sides with sesame seeds <br />
Place the tofu in an oiled pan over medium-high heat<br />
Cook for about 4 minutes on each side or until each side is browned<br />
Remove from heat<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZtAbGGsbJ306N8Dl2rn79QZH2w7ym8gPnAv-RN2rkWLeWWp63hfjAqxK6InUijEpQEzVoHjnry_tOI7cqxmxpc-P9XYr5NsagKgfLnrJI6VZ3DAtdfL_Y_jxiT6xulMSJ3NVj4JAT16y/s1600/IMG_0581.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZtAbGGsbJ306N8Dl2rn79QZH2w7ym8gPnAv-RN2rkWLeWWp63hfjAqxK6InUijEpQEzVoHjnry_tOI7cqxmxpc-P9XYr5NsagKgfLnrJI6VZ3DAtdfL_Y_jxiT6xulMSJ3NVj4JAT16y/s320/IMG_0581.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tofu</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<br />
Have a warm bowl of water on your work station<br />
Carefully place the rice paper wrap into the bowl and work it around until the entire thing is wet<br />
After about 30 seconds or so, the wrap will begin to feel soft and sticky<br />
Remove the rap from the water and place flat on a plate<br />
Pile on your veggies, mint, and tofu in any order that you want<br />
Roll in the sides of your wrap, and roll it up!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74qrUxWL8F9L7Ow-Nfd1AYTyKtcJco1S-rmYLqZvxlKgTVAm5ZmpttwXOMxFW2Z-KNxvVP5vxbQweIv4c0KBCY-ocUgabl5ZqB8pFSPhfCmAjX90yQ-URdlwoTnSfkCBeTSzqwS8coChk/s1600/IMG_0583.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74qrUxWL8F9L7Ow-Nfd1AYTyKtcJco1S-rmYLqZvxlKgTVAm5ZmpttwXOMxFW2Z-KNxvVP5vxbQweIv4c0KBCY-ocUgabl5ZqB8pFSPhfCmAjX90yQ-URdlwoTnSfkCBeTSzqwS8coChk/s320/IMG_0583.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dipping sauce</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<br />
In a small bowl, mix together sesame seeds, ginger, soy sauce, water, oil, lime juice, vinegar, and peanuts<br />
Mix well<br />
<br />
Dip your rolls into the peanut sauce and enjoy!!<br />
(We had this with a delicious broccoli slaw, also pictured!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_l5sp-bmhyJGJn_RUReJnQ59HvFdo7ychvBil-X_HkYAecBx0tjCNFoxKz43GLtR40P9ifWwN2r6K91BgDDy4dZWQHiwFKgeW9iiVh0H44e-eVh7fOe9PgSNLvsJW0qczUHkBO3hkKr2/s1600/IMG_0584.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_l5sp-bmhyJGJn_RUReJnQ59HvFdo7ychvBil-X_HkYAecBx0tjCNFoxKz43GLtR40P9ifWwN2r6K91BgDDy4dZWQHiwFKgeW9iiVh0H44e-eVh7fOe9PgSNLvsJW0qczUHkBO3hkKr2/s320/IMG_0584.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dip</td></tr>
</tbody></table>
<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/AVvXsEgW8hSV2notqkRRo-Jv6lZfHuqFElHZk6WIhei_ylb0WyNR9tEKkRw7QJ1PxZY60oV4yjKXs_xn9P1eumRUAidVmLntEzS4UvD7LLshUYZhP7EBwlyPtlZ7qpAEZ_NZASQKT7b1QKLPF0V6/s1600/IMG_0585.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8hSV2notqkRRo-Jv6lZfHuqFElHZk6WIhei_ylb0WyNR9tEKkRw7QJ1PxZY60oV4yjKXs_xn9P1eumRUAidVmLntEzS4UvD7LLshUYZhP7EBwlyPtlZ7qpAEZ_NZASQKT7b1QKLPF0V6/s320/IMG_0585.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">soak</td></tr>
</tbody></table>
<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/AVvXsEjTQCsy8wQjL-tyPfokNpbAKimLZf2MOjZ8EBspwH0DU9xNZT23sIkMgbtDIaGu4D4XxUXUdl7-N6GCBORnJLuxo4Kn-0_FEzy34Z5BFbyuwjtYcmDRMb8NQB-PJCFtMoWy8ZxZYE3Q0nvL/s1600/IMG_0586.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQCsy8wQjL-tyPfokNpbAKimLZf2MOjZ8EBspwH0DU9xNZT23sIkMgbtDIaGu4D4XxUXUdl7-N6GCBORnJLuxo4Kn-0_FEzy34Z5BFbyuwjtYcmDRMb8NQB-PJCFtMoWy8ZxZYE3Q0nvL/s320/IMG_0586.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fill</td></tr>
</tbody></table>
<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/AVvXsEhjezNFLiwVT2wWQQ8xslBHmUe7XGRhFAw8Uv4Vybotd5IAIwCsoFy24tBwso5N3V8K-LVYQR3Xl3ZdpsFTirbFNW8_XluTv5zjqwv9GfDNql-iKoOeC1LBTzdtFKD9rarXuhR2HXg8L2BI/s1600/IMG_0587.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjezNFLiwVT2wWQQ8xslBHmUe7XGRhFAw8Uv4Vybotd5IAIwCsoFy24tBwso5N3V8K-LVYQR3Xl3ZdpsFTirbFNW8_XluTv5zjqwv9GfDNql-iKoOeC1LBTzdtFKD9rarXuhR2HXg8L2BI/s320/IMG_0587.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fill some more</td></tr>
</tbody></table>
<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/AVvXsEia0P7XV1ohmpSXbW5UXXFZZgtmwFT6OfOljo1MejXR6QWVudKE1UaU-F9sEEGK1WqeGL2irnH-7w70WUShf-qwrSJhHzE_3naVW9sNI2TCGmJq_qo3O6bWkp9fjbO_a6rbAC2Zq40rVE9T/s1600/IMG_0588.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0P7XV1ohmpSXbW5UXXFZZgtmwFT6OfOljo1MejXR6QWVudKE1UaU-F9sEEGK1WqeGL2irnH-7w70WUShf-qwrSJhHzE_3naVW9sNI2TCGmJq_qo3O6bWkp9fjbO_a6rbAC2Zq40rVE9T/s320/IMG_0588.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">roll</td></tr>
</tbody></table>
<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/AVvXsEhxbkmIEcrQ44JZ8FvJ4ZEwpot07RZ71wVl5-noJyEWXXaKcPPIrojP3x_j7Kv20Hd8LkGZHdS_IfYnWozGq-qCxIOh-a5qyvUMpt8JdC0xWf5Do2X30OCZ_WqmwxYErhAngLQqZfrSBZ0T/s1600/IMG_0589.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbkmIEcrQ44JZ8FvJ4ZEwpot07RZ71wVl5-noJyEWXXaKcPPIrojP3x_j7Kv20Hd8LkGZHdS_IfYnWozGq-qCxIOh-a5qyvUMpt8JdC0xWf5Do2X30OCZ_WqmwxYErhAngLQqZfrSBZ0T/s320/IMG_0589.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">enjoy!</td></tr>
</tbody></table>
Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-13625209261954753892012-10-27T13:10:00.001-07:002012-11-18T09:37:43.362-08:00a few of my favoriteshello, blogger world. It's been awhile, I've missed you! Thank you for still reading, its so hard to juggle working, studying, and writing, but I haven't stopped baking or cooking, and I'm ready to share it with you! The fall season is here, and with all of my studying, I've somehow found time to sneak away to the farmers market on the weekends (thank goodness). I've been cooking up some great new recipes, and will (hopefully) have time to post them over the next few weeks! So stay tuned, I promise you won't want to miss some of these yummies.<br />
<br />
To start us off, I'll go back to an old favorite, re-worked. If you haven't gotten to know me by now, here's a mini-news flash: I love baked goods, chocolate, and peanut butter. The other day, when trying to think of a new, and yummy way to try and combine my favorite flavor combo. Lately I've been very into make breads and loaf cakes. I think there is something wonderfully fall-y about them. My pumpkin bread is one of my absolute favorite things to bake, and one of my creations that I feel 100% comfortable saying, is absolutely delicious! But, I've been trying to branch out a little bit and see what else is out there. You will see a few yummy bread recipes pop up here soon! To start off my new-found relationship with breads, I went with my old classic flavors. It seemed the perfect way to incorporate chocolate and peanut butter into something new and exciting.<br />
<br />
This recipe came together easily and was simply delicious. The ingredients are basic, but the flavors are amazing. A word to the wise- this is not your average loaf cake. This is seriously out-of-the-park decadent, but seriously awesome. Cozy up with a warm cup of peppermint tea (or your hot drink of choice) and enjoy a (hefty) slice of this bad boy. It will be so worth it!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13PZnqcJFXfZBIzAs10A1OxBbblL-G2Hqn-yO-B7IcGzeTP921i4M5ueGyMn7zrfJNoNlreQ2COaSJwFkJGJM3VczgRkmRN34S8Wq7EbJTEw94t2ApPpS1Albbv4NS-EtJoCpGx6HeLGM/s1600/IMG_1649.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13PZnqcJFXfZBIzAs10A1OxBbblL-G2Hqn-yO-B7IcGzeTP921i4M5ueGyMn7zrfJNoNlreQ2COaSJwFkJGJM3VczgRkmRN34S8Wq7EbJTEw94t2ApPpS1Albbv4NS-EtJoCpGx6HeLGM/s320/IMG_1649.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious.</td></tr>
</tbody></table>
<br />
<span id="goog_120241995"></span><span id="goog_120241996"></span><br />
Peanut Butter Chocolate Chip Pound Cake<br />
(fits 1 loaf pan)<br />
<br />
1.5 cups gf flour mix (or ap flour)<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp cinnamon <br />
1/2 cup creamy peanut butter<br />
1/4 cup butter, softened<br />
1 cup granulated sugar<br />
1/2 cup dark brown sugar<br />
3 eggs<br />
1 tsp vanilla extract<br />
1 cup mini chocolate chips<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1B6Jdw6Xmjpvu_fR94J6OSdKIp1Ki86jkc0uf-vficID6Hl9H9xIf8UqWV3Lvrr0odpTu62ERyiwACyquWBgRpvrOv3g8jz1uvgIZlzr1z81_WmTBmTW9mq546MDTfXUbce0w629jLS4/s1600/IMG_1646.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1B6Jdw6Xmjpvu_fR94J6OSdKIp1Ki86jkc0uf-vficID6Hl9H9xIf8UqWV3Lvrr0odpTu62ERyiwACyquWBgRpvrOv3g8jz1uvgIZlzr1z81_WmTBmTW9mq546MDTfXUbce0w629jLS4/s320/IMG_1646.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baked to perfection</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
Preheat your oven to 325 degrees<br />
Spray a loaf pan (8.5x4.5 inches) with non-stick cooking spray<br />
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon<br />
In a separate bowl, cream together peanut butter and butter with an electric mixer<br />
Add the sugar to the butters and beat together for 5 minutes<br />
Add the eggs and vanilla to the wet batter and mix until combined<br />
Add the dry ingredients into the wet slowly, and mix until just combined<br />
Stir in the chocolate chips and pour the batter into the pan<br />
Bake your loaf for 1 hour and 15 minutes, checking the center of loaf at about an hour to see how it is cooking and be sure not to over cook (I like it a little under!)<br />
Remove the loaf and let cool completely before slicing and eating!<br />
enjoy!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PEHW5H2J7OTEzALXqXIOAf70qr8Av5bFz07jDmXeTdjZ4S9Alkd-hKj7oaRTYE-_W2M53UJOJtmzPhTBIxwsT1PicxJNeNeE0JI3uSLq8xrfdyZj7VhNp17zHAP2W8wZiTjS-CIykwdP/s1600/IMG_1652.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PEHW5H2J7OTEzALXqXIOAf70qr8Av5bFz07jDmXeTdjZ4S9Alkd-hKj7oaRTYE-_W2M53UJOJtmzPhTBIxwsT1PicxJNeNeE0JI3uSLq8xrfdyZj7VhNp17zHAP2W8wZiTjS-CIykwdP/s320/IMG_1652.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yum!</td></tr>
</tbody></table>
Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-47280902427113708652012-09-23T18:30:00.000-07:002012-09-23T18:30:12.561-07:00berryliciousTo all of my blogger fans out there, first of all- thank you for reading my blog. It is so great logging in and seeing the numbers of people that have read my recipes. I love to cook and share my cooking with those I love. I hope that reading inspires you to do the same! I have to apologize though, because I have been seriously lacking in blog posts lately. Not that there is any excuse for not sharing my delicious creations with you, however I have been slightly pre-occupied lately between work, studying, and working on applying to graduate school. Most of my free time has been dedicated to the latter two, so for now, my blogging (sadly) takes a back seat. However, I have still been cooking and taking pictures so that I can share them with you when I have the time, like tonight!<br />
<br />
A classic recipe that my mom loves to make is a blueberry crumb cake. For as long as I can remember, she always made this for brunches, to bring up to camp on visiting day, and for dessert after holiday meals. It is a classic family dessert, and beyond delicious. Eat it for breakfast, snack, or dessert, and I promise you won't be disappointed. Sometimes crumb cakes or coffee cakes can be challenging to make, especially with a yummy, crumbly topping. But, I am here to tell you that this recipe is easy and so delicious. <br />
<br />
With the summer coming to a close, now is the prime time to take advantage of the last of the fresh berries that are still available and in season. Nothing beats summer produce and this recipe calls for fresh, not frozen blueberries, and I promise you- they are amazing. It is so worth the extra effort of using fresh berries. If you have the chance to pick your own and have a surplus, make this for your family and friends, it is a perfect way to display the freshness of the berries, allowing their flavor to shine through and not be overly masked by sugar, and your friends will love it!<br />
<br />
Blueberry Crumb Cake<br />
<br />
Cake<br />
1/2 cup unsalted butter, at room temperature<br />
3/4 cup sugar<br />
1 egg<br />
1 tsp vanilla<br />
2 cups gf flour mix (or ap flour)<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 cup fat-free milk<br />
1 tbsp gf flour mix (or ap flour)<br />
1 pint blueberries <br />
<br />
Topping<br />
1/2 cup sugar<br />
1/3 cup gf flour mix (or ap flour)<br />
1 tsp cinnamon<br />
1/4 cup butter, softened<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRG93SaC9Y4Ec-0xUyGLUER8uK4jBLTKeG56O1lfMRO-m5YX4WErA4REUsNmu34mWmeQzlpU0gZXo1dNYpOPdJPbaJlgi5TEeduFZcvhvQjJ7TSA0sePoXijv5ksLYf0dAQ9e7YRz2rv2/s1600/IMG_1542.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRG93SaC9Y4Ec-0xUyGLUER8uK4jBLTKeG56O1lfMRO-m5YX4WErA4REUsNmu34mWmeQzlpU0gZXo1dNYpOPdJPbaJlgi5TEeduFZcvhvQjJ7TSA0sePoXijv5ksLYf0dAQ9e7YRz2rv2/s320/IMG_1542.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">berries</td></tr>
</tbody></table>
<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/AVvXsEgOc-DxK16VVWCRaOITjJhSWi4pDTFzU5hg8GChQpunUEpwxL7RUHpxcfnKyhT6NmR59t4weKBARuoG3eDSarVwXdAUA8mLogFoVy_JsZUU36dUtcwpdKvEFVjl-UQWAMtDwNNYS1yEfig1/s1600/IMG_1544.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOc-DxK16VVWCRaOITjJhSWi4pDTFzU5hg8GChQpunUEpwxL7RUHpxcfnKyhT6NmR59t4weKBARuoG3eDSarVwXdAUA8mLogFoVy_JsZUU36dUtcwpdKvEFVjl-UQWAMtDwNNYS1yEfig1/s320/IMG_1544.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">topping</td></tr>
</tbody></table>
<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/AVvXsEhxK9fBNdh-WQl7CIWDAG0KZvUBSL86vS7PFXZHns0uvOD3x_YMzCxrasnV3uI1aL69Cgrp0hVsueTDYlDf8R32uzSywcQ5Vc_DSnd5IKY-tkQ_pz0CjQRBk9UGj8gT6uTD2YTcJj13gJkJ/s1600/IMG_1645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxK9fBNdh-WQl7CIWDAG0KZvUBSL86vS7PFXZHns0uvOD3x_YMzCxrasnV3uI1aL69Cgrp0hVsueTDYlDf8R32uzSywcQ5Vc_DSnd5IKY-tkQ_pz0CjQRBk9UGj8gT6uTD2YTcJj13gJkJ/s320/IMG_1645.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">perfection.</td></tr>
</tbody></table>
<br />
<br />
Preheat your oven to 375 degrees<br />
Beat together butter and sugar until fluffy with an electric mixer<br />
Beat in egg and vanilla<br />
In a separate bowl, whisk together flour, baking powder, and salt<br />
Add the dry ingredients to the butter, alternating with the milk, beginning and ending with dry ingredients<br />
Mix until just combined<br />
In a large bowl, mix the blueberries with 1 tbsp flour to coat them, and fold them into the batter gently<br />
Pour the batter into an 8x8 pan greased and lined with parchment paper<br />
Combine the remaining sugar, flour, and cinnamon in a small bowl<br />
Cut the butter into the dry ingredients with a fork or pastry blender until crumbly<br />
Sprinkle the topping evenly on the batter<br />
Bake for 1 hour or until the center comes out clean<br />
Cool and enjoy all day long!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizu_sr6mXvEFU3mK2HFoGUhvkTl6Se0DyAg9rMusxTR0kax8LpnNN9R16Jyxy_KhTql-LZHVG6SzOrCNBsp5EC79LcphdxJA2i49IHOj-b3QvyTJunQ-LgKUJ0WpsSqE1DKDVHaigeMUjE/s1600/IMG_1643.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizu_sr6mXvEFU3mK2HFoGUhvkTl6Se0DyAg9rMusxTR0kax8LpnNN9R16Jyxy_KhTql-LZHVG6SzOrCNBsp5EC79LcphdxJA2i49IHOj-b3QvyTJunQ-LgKUJ0WpsSqE1DKDVHaigeMUjE/s320/IMG_1643.JPG" width="320" /></a> </div>
<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-56352420635511243772012-09-23T18:07:00.001-07:002012-09-23T18:07:11.922-07:00soup seasonSoup is one of my all time favorite things to cook. As we move closer and closer into fall (and winter, gah!), you'll see soup recipes popping up all over my blog. There are so many amazing and creative way to combine ingredients into a soup or stew. And honestly, in my opinion (and to be fair, I am ALWAYS cold), there is nothing better than curling up with a steaming bowl or mug full of soup. The great thing about soup is that you can turn any ingredients into a great soup; all you need are some spices and herbs, some water, and some amazing vegetables. Honestly, if you've never made a soup, just give it a try- now is the season!<br />
<br />
I definitely get my passion for soups from my mom. For as long as I can remember, she has always spent Sundays in my house cooking up a storm. Because she works full time, and truly cares about my family having wonderful home-made meals, she often makes a few things on Sundays that can be eaten throughout the week, and one of those things is always soup. She is seriously a soup goddess-- she sometimes has 3 pots of different kinds of soup working on the stove. Growing up her chicken soup with matzah balls and alphabet pasta was always my favorite. And while she does make a mean matzah ball soup, my appreciation has grown over the years for her other soups as well.<br />
<br />
She also introduced me to one of my favorite kitchen tools, the immersion blender. With this up-right stick blender (that I have written lovingly about in the past), you can blend just about anything right away. One of my mom's classic soups is what I love to call her "green soup". Essentially it is a blended soup filled with whatever fresh veggies and herbs that we have lying around my house- let me tell you, it is a serious winner. So easy to make, so fresh and delicious, it is a great way to use up whatever yummy veggies you have in your kitchen. The next time you're craving soup, check out this delicious and easy soup!<br />
<br />
<br />
Green Soup<br />
<br />
1 tsp olive oil<br />
1 small onion, chopped<br />
2 large heads of broccoli, chopped<br />
1 head cauliflower, chopped <br />
1 medium zucchini, chopped<br />
1 leek, chopped (optional)<br />
1 medium white (or regular) sweet potato, cubed<br />
4 cups of water (+ or -, depending), added slowly across cooking time<br />
2 tbsp fresh herbs (I used chive, parsley, basil, rosemary, sage, and dill)<br />
Salt and pepper to taste<br />
1 tsp garlic powder<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUk9_BWszoNfG8aTGbIWwEJZ1PpVsmtbpQRNCWDX4aTRXSutFrivHA4l6a2fOzGwAVBc4Ce4C5O23etKeLO7kMDbUVyG7ZD6DCpFrPlEjuTKgJUgxYNuu5EmLQ3GxGd0aQDC5SOePxha3b/s1600/IMG_1639.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUk9_BWszoNfG8aTGbIWwEJZ1PpVsmtbpQRNCWDX4aTRXSutFrivHA4l6a2fOzGwAVBc4Ce4C5O23etKeLO7kMDbUVyG7ZD6DCpFrPlEjuTKgJUgxYNuu5EmLQ3GxGd0aQDC5SOePxha3b/s320/IMG_1639.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">veggie party</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCXfY7AFvNlG2507RychKZ7RGUcm0J1F2QQ0WKGe835-_84x497eIeh3opDJ6vGaAaUHdOgf5YA8Hb6btHcww8bHDXGczVncv__TupcAcEzk1p4JSev3nt7qoWTi_Ab3Bzt4Ti8JvWgTA/s1600/IMG_1641.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCXfY7AFvNlG2507RychKZ7RGUcm0J1F2QQ0WKGe835-_84x497eIeh3opDJ6vGaAaUHdOgf5YA8Hb6btHcww8bHDXGczVncv__TupcAcEzk1p4JSev3nt7qoWTi_Ab3Bzt4Ti8JvWgTA/s320/IMG_1641.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">herbalicious</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
Heat olive oil in a large soup pot over medium heat<br />
Add in your vegetables and allow them to start sweating down<br />
Season with salt, pepper, and garlic <br />
After they have cooked for about 10 minutes, add 2 or so cups of water (be careful here- add enough water to fill up the pot about 2/3 of the way, but do not drown your veggies!) <br />
Cover and allow to cook for an hour or so<br />
Add in your fresh herbs, and add water if you feel like your soup will be too thick<br />
Using your immersion blender, blend your soup until it is smooth and almost creamy<br />
If you like thinner soup, add more water in slowly until you've reached desired consistency<br />
enjoy!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyV49wVog8N58Fx0Q0OktJV70dd60sdWzKcKvc9XYCM2uM-6s1YndWPx2GPHQHdn8C1vjgOYuSRa3FHQT5m2ueJad2f73vY9VBSZqVczu1Zk06B8LsFFrXZaHJ9Bevw7HOJmA9lYuxanK/s1600/IMG_1640.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyV49wVog8N58Fx0Q0OktJV70dd60sdWzKcKvc9XYCM2uM-6s1YndWPx2GPHQHdn8C1vjgOYuSRa3FHQT5m2ueJad2f73vY9VBSZqVczu1Zk06B8LsFFrXZaHJ9Bevw7HOJmA9lYuxanK/s320/IMG_1640.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yum.</td></tr>
</tbody></table>
Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-57280559342979409672012-09-04T18:23:00.001-07:002012-09-04T18:23:18.556-07:00getting cornyThere is something so special about corn bread, it's hard to put your finger on it. Corn bread is the quintessential combination of sweet and savory. It has incredible texture, layers of flavors, and can be paired with everything. It can compliment breakfast, lunch, and dinner. The only problem is, it is really hard to get that perfect harmony that makes up incredible and delicious corn bread. It is so easy to make corn bread way too dry, crumbly, and flavorless. While you can always jazz corn bread up with butter, jalapeno, or something fruity, at the end of the day, a good corn bread in my book can stand alone without any toppings or distractions.<br />
<br />
My sister loves corn bread. When we were young my sister loved ordering corn bread whenever she could (fond memories of Boston Market). Since it was her last weekend home, my mom wanted to make something special for her (we ended up making a lot of somethings special, whoops)! Taking on corn bread can be a daunting task. While we have made it before, it just never has turned out exactly how we've wanted it to. Finding a good ratio of corn meal to flour is very important and hard to do, not to mention keeping it from drying out. This corn bread recipe however, is so incredibly moist, and just the right amount of sweet. It is a wonderful balance of sweet and savory, eaten simply as breakfast, or on the side of a delicious bbq dinner (as it were). Really, look no further than this recipe. My mom and I have already decided that this will be gracing our Thanksgiving table (yes, we do plan this far in advance). Make in a 9x9 pan, or muffin tins- either way, you will not be disappointed!<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBM9m84XsHuXCir2JliJUyujNzr6u5varaRVyZFnn5kabDq8HC9QH3ga-bheIWTuhctdar4yS4JhrSqL34V9-dXKO0z1mZi3wYtVDGuRNz2_b5kWX1-TlABKTJlGdWDl9Oo2GKk_T3aqet/s1600/IMG_1563.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBM9m84XsHuXCir2JliJUyujNzr6u5varaRVyZFnn5kabDq8HC9QH3ga-bheIWTuhctdar4yS4JhrSqL34V9-dXKO0z1mZi3wYtVDGuRNz2_b5kWX1-TlABKTJlGdWDl9Oo2GKk_T3aqet/s320/IMG_1563.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sweet, savory, delicious.</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
Moist Honey Corn Bread<br />
<br />
1 cup yellow cornmeal<br />
1 cup gf flour mix (ap flour would work here as well)<br />
1 tbsp baking powder<br />
1/2 cup granulated sugar<br />
1 tsp salt<br />
1 cup skim milk<br />
2 large eggs<br />
4 oz butter, melted<br />
1/4 cup honey<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPydaFMiruS_tx_lBaYNcWHUwDAUpvVarRKqiSBYTPReG8keP8okZ67U5fZQa7rsqcMMmTuh0HEUtJpAec622Eql_wowQx503NZf6T-heelVLtb_xSnIoV3fr3IKYt684gR0VCjgLnRna/s1600/IMG_1548.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPydaFMiruS_tx_lBaYNcWHUwDAUpvVarRKqiSBYTPReG8keP8okZ67U5fZQa7rsqcMMmTuh0HEUtJpAec622Eql_wowQx503NZf6T-heelVLtb_xSnIoV3fr3IKYt684gR0VCjgLnRna/s320/IMG_1548.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">oven ready</td></tr>
</tbody></table>
<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/AVvXsEiUN28rVqfkxxOUUeLqiB2L_mi9LReYs109Kmxj96hWPpmt5oEhmvIymhnDAN8pPqbdeO6GJM1FI-3XFczsJOAXr5cAQLbO8NSkOKG9s1F423FsCqxXt9RJL79Ce5VcA8Je9tDnUFgFZoYc/s1600/IMG_1562.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN28rVqfkxxOUUeLqiB2L_mi9LReYs109Kmxj96hWPpmt5oEhmvIymhnDAN8pPqbdeO6GJM1FI-3XFczsJOAXr5cAQLbO8NSkOKG9s1F423FsCqxXt9RJL79Ce5VcA8Je9tDnUFgFZoYc/s320/IMG_1562.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">golden perfection</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
Preheat your oven to 400 degrees<br />
In a large bowl, sift together the cornmeal, flour, baking powder, sugar, and salt<br />
In a separate bowl, whisk together the milk, eggs, butter, and honey<br />
Mix the wet into the dry ingredients and stir together until just mixed<br />
Pour into a 9x9 greased baking dish<br />
Bake for 25 minutes or until the top begins to brown, and a knife comes out of the center of the bread clean<br />
Enjoy!! Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-336730493538821552012-09-04T18:02:00.000-07:002012-09-04T18:02:12.854-07:00not your mama's potato saladIt may not come as much of a surprise, but I don't really like mayonnaise. There's something about it's smell, texture, and taste that just doesn't do it for me. When making a dressing, a salad, or a sandwich, I am always looking for a good alternative for mayo. I love using mustard, instead of the traditional mayo--another good substitute is Greek yogurt. I love taking traditional dishes, that are known for being heavy or not incredibly flavorful and recreating them. By being a bit creative and thinking just a little bit outside the jar, you can really make some yummy dishes.<br />
<br />
As I've mentioned before, one of the people I love cooking with the most is my mom. She is an incredible cook and when we work side by side we create culinary harmony. Whenever I am home, we always cook up a storm. I love taking advantage of my beautiful large kitchen at home (sorry apartment), and the fresh ingredient that we always have. Thanks to my garden, we are always fully stocked with delicious and fresh veggies, fruit, and herbs. Last weekend, I was home, spending the weekend with my family before my sister went back to school. My mom and I, up to our usual tricks, spent a large amount of the weekend in the kitchen. This post (and a few more to come) are all recipes from the weekend- so keep your eyes out for delicious mommy-daughter recipes coming your way!<br />
<br />
My mom also loves getting creative in the kitchen and putting her own spin on recipes. When she introduced me to this incredible potato salad, I had to eat it to believe it. We had a huge bar-b-que on Saturday night, and what goes better with a summer bbq than potato salad? Now, I am not a huge fan of the traditional mayo-y potato salad, but this one really takes potato salad to a whole new level of gourmet. Thanks to my mom (and a little help from Ina Garten), I can now say I like potato salad--at least this one! Summer is rolling to a close, but there are still a few warm days left for bbq's and potato salad on the side. Try out this twist on an old classic, I promise you'll love it!<br />
<br />
Fresh Herbed Potato Salad<br />
<br />
2 lb small red or white boiling potatoes<br />
3 tbsp dry white wine<br />
3 tbsp white wine vinegar<br />
1/2 tsp dijon mustard<br />
1 tsp sea salt<br />
1 tsp pepper<br />
8 tbsp olive oil<br />
8 tbsp chopped herbs of your choice (we used basil, parsley, chive, rosemary, and thyme)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4O-72u8wri7PBJ8QEr_plvEm-i_WBI5qDamE3bsL2hdJMRckPsEtWcom5Tg6oGGrX6K7cRW9jmewwST1Ue_Q96novdnn6Tb1xOzvEKCDJHw29bnc9Fa3fPSsnDdr_lPWI3REFTg-bYXt/s1600/IMG_1534.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4O-72u8wri7PBJ8QEr_plvEm-i_WBI5qDamE3bsL2hdJMRckPsEtWcom5Tg6oGGrX6K7cRW9jmewwST1Ue_Q96novdnn6Tb1xOzvEKCDJHw29bnc9Fa3fPSsnDdr_lPWI3REFTg-bYXt/s320/IMG_1534.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lil potatoes</td></tr>
</tbody></table>
<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/AVvXsEgrth-yichZYqK7bsRWPojVAF_M9F2LPxhhiX3i1AVcj6hnU9nTQSnHDuTemRHDMiIAyYOI79dNJzIH2GqMlSngkEQCDcKIKB7k1IU7OJvP76B448xXaqt1pWDQ48ImffUHcaBvsNCdxnqs/s1600/IMG_1547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrth-yichZYqK7bsRWPojVAF_M9F2LPxhhiX3i1AVcj6hnU9nTQSnHDuTemRHDMiIAyYOI79dNJzIH2GqMlSngkEQCDcKIKB7k1IU7OJvP76B448xXaqt1pWDQ48ImffUHcaBvsNCdxnqs/s320/IMG_1547.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">freshly picked, beautiful herbs</td></tr>
</tbody></table>
Bring a large pot of water to boil and cook the potatoes for about 25 minutes, or until they are just cooked through<br />
Drain the potatoes and place in a bowl, with a towel over the top, allowing to steam for 10 minutes<br />
Cut the potatoes into halves or quarters (bite sized) and place in a bowl<br />
Toss the potatoes with the white wine and allow the wine to soak in for at least 10 minutes<br />
Combine the vinegar, mustard, salt, and pepper, and slowly whisk in the olive oil<br />
Add the vinaigrette to the potatoes<br />
Add the herbs to the potatoes and toss<br />
Serve at room temperature and enjoy! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDhTEV_nvfoEG1MJDLVNvIbK0B4ynjuw1hNr0wKgQIKIYrPgUle9xc988lq9RELKrpSRYi6DOB__cYqM_fiMo-VKbq8ptaEIE6qFE6Gyc3wN-sttLolQ6BCEZBIIzvEgVnxu-NtRmvgZd/s1600/IMG_1554.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDhTEV_nvfoEG1MJDLVNvIbK0B4ynjuw1hNr0wKgQIKIYrPgUle9xc988lq9RELKrpSRYi6DOB__cYqM_fiMo-VKbq8ptaEIE6qFE6Gyc3wN-sttLolQ6BCEZBIIzvEgVnxu-NtRmvgZd/s320/IMG_1554.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yum.</td></tr>
</tbody></table>
<br />
<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-6855043525472610542012-08-19T16:50:00.001-07:002012-08-19T17:13:55.850-07:00the last biteIn my personal opinion, the most important part of a meal is almost always dessert. While the first bite of your meal sets the tone for the rest of the meal, it's that last bite that you take at the end of your meal that leaves you with the memory of the meal. No matter how good or bad your meal was, if you end on a high note, you'll always remember it that way. Often, people discount or discredit dessert, but if you're dining with me, you'll always get dessert. Nothing is better than ending your meal on a sweet note. I love having something sweet at the end of every meal, and especially when I have friends over, I always make dessert (plus, it gives me an excuse to bake something new and share it with others so I don't eat it all myself!)<br />
<br />
Last weekend, my roommate and I had some of our friends over for dinner. My roommate and I are both adventurous in the kitchen, as are many of our friends. For dinner, we had a trip to Mexico --fish tacos, fresh guacamole, spiced Spanish potatoes, fresh tomato and corn salad, and more. It was so incredibly delicious that I knew I had to make something awesome to end the meal on a high note. My roommate decided to make chocolate filled strawberries (think chocolate covered strawberries, but inside out), and I knew i wanted to go with something fresh and citrus-y to top off our amazing Mexican meal. Not making something with chocolate is a big step for me, but I am always trying to expand my expertise and make all of my guests happy.<br />
<br />
This pound cake turned out pretty much perfectly. It was just perfectly browned, incredibly moist, and full of flavor. Served with whipped cream and a few chocolate filled strawberries on the side, and you have the most delicious dessert south of the border. Both decadent and fresh at the same time, this was the perfect way to end our meal. Try making this recipe, and I promise, it will be good to the last bite.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmc-48R_LD53oxSKuz6PAcY4HYmMIYv6epNnbAFvYyPUqoHWR1nISy0jX5Pk4cO79WBArOLj-kzqUd71k-SqOiZrqMfMFHWbHlyOYlD6w_iUqCvSe0u3kLZoKXVGnNRjWJw58ACEtoFeG/s1600/IMG_0553.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmc-48R_LD53oxSKuz6PAcY4HYmMIYv6epNnbAFvYyPUqoHWR1nISy0jX5Pk4cO79WBArOLj-kzqUd71k-SqOiZrqMfMFHWbHlyOYlD6w_iUqCvSe0u3kLZoKXVGnNRjWJw58ACEtoFeG/s320/IMG_0553.JPG" width="320" /></a></div>
<br />
Orange Pound Cake<br />
<br />
2 sticks unsalted butter, at room temperature<br />
1 1/2 cups gf flour mix (ap flour would work nicely here as well)<br />
1 cup granulated sugar<br />
1 1/2 tsp vanilla extract<br />
1/4 cup fresh squeezed orange juice<br />
2 tsp fresh orange zest<br />
5 large eggs, at room temperature<br />
1/2 tsp salt<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UbRLhaL2HqdWPQQXoVnJ6wCCqprp0gf6cVk_3Cn83y0NqKV8sEsNMu5hKtK7ZHzi0-AOCbqxs9v5ueXWyanmYOLim_HbE8rC8DEKWACBBaLXYBWK4zWMvDK-cCP7X30JW01UbyAjblmF/s1600/IMG_0540.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UbRLhaL2HqdWPQQXoVnJ6wCCqprp0gf6cVk_3Cn83y0NqKV8sEsNMu5hKtK7ZHzi0-AOCbqxs9v5ueXWyanmYOLim_HbE8rC8DEKWACBBaLXYBWK4zWMvDK-cCP7X30JW01UbyAjblmF/s320/IMG_0540.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">light and fluffy butter and sugar gives the cake major volume!<br />
</td></tr>
</tbody></table>
<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/AVvXsEjS1h1ed3XTbuT4hwsvGpLzIPYb7RjAsTs3jj55JOAzuxnbK2x7sWZ9kCgjRmMIIvoFD3H8i5JLx1zswAixsRaoOGCFdzLGTQFeVzCMrPQJ19JmL5hL0zAZUueIHbNkQ9BoUtatXC9ZP9VK/s1600/IMG_0543.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1h1ed3XTbuT4hwsvGpLzIPYb7RjAsTs3jj55JOAzuxnbK2x7sWZ9kCgjRmMIIvoFD3H8i5JLx1zswAixsRaoOGCFdzLGTQFeVzCMrPQJ19JmL5hL0zAZUueIHbNkQ9BoUtatXC9ZP9VK/s320/IMG_0543.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">perfectly baked</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXM2K-5cxAZpFVXVDy6kaGzAZe8zkzgfNmFutJ84wztg71JaO5EPo6h-5eQyZi5jnVTRq-1x5q4zDYR8HoptIpgHR6QaGmpOLNqYUPZwXVCGTckwnUFFY-UDerI22hChmd34Y_ZLrE0Qy/s1600/IMG_0549.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXM2K-5cxAZpFVXVDy6kaGzAZe8zkzgfNmFutJ84wztg71JaO5EPo6h-5eQyZi5jnVTRq-1x5q4zDYR8HoptIpgHR6QaGmpOLNqYUPZwXVCGTckwnUFFY-UDerI22hChmd34Y_ZLrE0Qy/s320/IMG_0549.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">moist and delicious</td></tr>
</tbody></table>
Preheat your oven to 350 degrees<br />
In a large bowl, beat butter and sugar on medium-high until very light and fluffy (about 8 minutes)<br />
Scrape down the bowl and beat for 1 more minute<br />
Add the vanilla, orange juice, and orange zest<br />
Add in the eggs one at a time until all combined<br />
With the mixer on low, add the salt and then gradually add in the flour, scraping down the bowl as needed<br />
Pour the batter into a 4 1/2x 8 1/2 inch loaf pan, buttered and floured<br />
Bake for 65 minutes or until a knife comes out clean from the center<br />
Let cool on a wire rack<br />
Slice and enjoy!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPMZPIan9Mxj3I555Wj_tu-bB0TXnUt4lXEBMo-FmdgWMHgW0PZHmELoFAzRNg0FeUkjXby90yXL5hWSNNVBQqHtnl094RdGq-LgvRZduJRSXoOXy1Ie7f6FCgVyfXlcDHN4Bey-TW_Ew/s1600/IMG_0551.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPMZPIan9Mxj3I555Wj_tu-bB0TXnUt4lXEBMo-FmdgWMHgW0PZHmELoFAzRNg0FeUkjXby90yXL5hWSNNVBQqHtnl094RdGq-LgvRZduJRSXoOXy1Ie7f6FCgVyfXlcDHN4Bey-TW_Ew/s320/IMG_0551.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the perfect last bite.<br />
</td></tr>
</tbody></table>
<br />
<br />
Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-90239380281499724052012-08-13T18:47:00.000-07:002012-08-13T18:51:52.131-07:00team usaI have to admit, I love the Summer Olympics. I am totally a sucker for every single last bit of Olympic coverage- from the family sob stories, to the pre/post game coverage, to the incredibly feats of strength, speed, and stamina of the Olympic athletes. In summers past I have been away at camp and I was never able to watch the entire two weeks of wonderfulness, but this summer I was watching the Olympics in full force. I couldn't be a bigger fan of team USA-there is something so exciting about athletes putting their all into representing your country. I made sure to tune into all of the events from the crazy (decathlon), to the graceful (gymnastics), to the extreme (Olympic marathon), to the plain weird (doubles synchronized swimming?!). The most amazing part of it all, is that no matter the extreme or crazy levels of the event, every single athlete really puts in their all to achieve greatness. Whether it was making a PR (personal record), breaking an Olympic record or a world record, achieving a great milestone for a country, or winning a gold medal, there were so many special moments in this summer's Olympics.<br />
<br />
From day one at the opening ceremonies, I was hooked. One of my friends hosted an Olympic-themed dinner at her apartment. So many countries were represented by the incredible amounts of food that were made by all of the guests. Team France showed up in baked brie, Team Greece represented in Greek salad, Team Mexico was represented in black bean burgers, Team Israel represented by bourekas, and the list goes on. I volunteered for Team USA and opted for making dessert (shocking, I know!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEize2iUuIejs7LlnTyvXDohu7TY6cWOP8OL9uu8ldoibIv1meKSUehmMmxihaw9K3D9b6scDtNkS9UpgdOjq3b2omekxp3f9LcDlDbohBymhcwZCnF-fLD02dKC78ooMG_KDSF5NCVkYu31/s1600/IMG_1479.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEize2iUuIejs7LlnTyvXDohu7TY6cWOP8OL9uu8ldoibIv1meKSUehmMmxihaw9K3D9b6scDtNkS9UpgdOjq3b2omekxp3f9LcDlDbohBymhcwZCnF-fLD02dKC78ooMG_KDSF5NCVkYu31/s320/IMG_1479.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">decorations courtesy of 1 amazing teacher's students!</td></tr>
</tbody></table>
I chose to make red, white, and blue fruit salad, with blueberries, strawberries, and whipped cream. I also decided to make red velvet cupcakes with red, white, and blue cream cheese frosting--what could be more American than that?! Needless to say, they were super delicious and represented team USA very well. They were a great asset to the opening ceremonies, and definitely set the tone for the rest of the Olympics for the USA! While I'm sad that they're over, there's always another games in four years--See you in Rio!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQbCXVGqYVetWON6PMMOkuEyFQ6_gEnAWR0hsWW14zvfLUg17e6sXPwEen3h2_mOHxrmyXLkWHQ4hIMChdozyLMdzVQ1mHre5-F3TJuzihM_tvOzRU9CuP_KoVyoR467B4gbNClFtmwvx/s1600/IMG_1470.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQbCXVGqYVetWON6PMMOkuEyFQ6_gEnAWR0hsWW14zvfLUg17e6sXPwEen3h2_mOHxrmyXLkWHQ4hIMChdozyLMdzVQ1mHre5-F3TJuzihM_tvOzRU9CuP_KoVyoR467B4gbNClFtmwvx/s320/IMG_1470.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">go america!</td></tr>
</tbody></table>
<br />
Red Velvet Cupcakes with Cream Cheese Frosting<br />
<br />
2 1/2 cups gluten free flour mix (regular ap flour will work here too)<br />
1 tsp salt<br />
2 tbsp cocoa powder<br />
1 1/2 cups granulated sugar <br />
1 1/2 cups canola oil<br />
2 large eggs at room temperature<br />
1 tsp vanilla extract <br />
2 1/2 tbsp red food coloring<br />
1 cup buttermilk <br />
1 tsp white vinegar<br />
1 1/2 tsp baking soda <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit38ETz-oCEsEV_iEjCBE8nAOppZ-A6ZSDyH7iPRpywEltRMpFtCAaqb_3xauqatHFjoTNsTCSJioJ80hLrK7A88TQ2U_MoUxlgG1YNru7L1T6872D9_HicDBBORPCBQV-e2VXdMY6Lg00/s1600/IMG_0490.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit38ETz-oCEsEV_iEjCBE8nAOppZ-A6ZSDyH7iPRpywEltRMpFtCAaqb_3xauqatHFjoTNsTCSJioJ80hLrK7A88TQ2U_MoUxlgG1YNru7L1T6872D9_HicDBBORPCBQV-e2VXdMY6Lg00/s320/IMG_0490.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">amazing red batter</td></tr>
</tbody></table>
Preheat your oven to 350 degrees<br />
In a mixing bowl, whisk together the flour, salt, and cocoa powder<br />
With your electric mixer on medium speed, mix together the sugar and oil until combined<br />
Add the eggs, one at a time, beating until each is fully mixed into the batter<br />
Mix in the food coloring and vanilla, scraping down the sides to fully combine<br />
Reduce the mixer to low and add the flour mixture alternating with the buttermilk, starting and ending with the dry ingredients<br />
In a small bowl, stir the baking soda and vinegar together<br />
Add to the batter and mix for 10 seconds<br />
Scrape down the sides and pour batter 3/4 of the way into 24 lined cupcake tins<br />
Bake for about 20 minutes and allow cupcakes to cool completely on a wire rack before frosting<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOgHH2m2d-bLy5RNWejNx9komi-59QCT7PWBjuz5lY2AqBytlQGlpoV42mpxzZ__P6l-HV0s5aeMNyauTLv7ug1QnSiOrXLx6KUcIQV6P6rYgrCpAnWlCtpA_cDvvaX58MfQvobIuIjW0/s1600/IMG_0511.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOgHH2m2d-bLy5RNWejNx9komi-59QCT7PWBjuz5lY2AqBytlQGlpoV42mpxzZ__P6l-HV0s5aeMNyauTLv7ug1QnSiOrXLx6KUcIQV6P6rYgrCpAnWlCtpA_cDvvaX58MfQvobIuIjW0/s320/IMG_0511.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baked in silver...</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCamI4X_cTeuGNxa9o2W6Ek0Yajsas7CP1m_lJm7AP_ZtgHOLsfcP0cy9q8dB-aHSG7SuDT7vIzmnOz6S-uS6oDvRaB0PIZ1umqzkyzRH3FOUqD05kKFLkinlrdv1LtVkbLasjwLLiirG/s1600/IMG_0513.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCamI4X_cTeuGNxa9o2W6Ek0Yajsas7CP1m_lJm7AP_ZtgHOLsfcP0cy9q8dB-aHSG7SuDT7vIzmnOz6S-uS6oDvRaB0PIZ1umqzkyzRH3FOUqD05kKFLkinlrdv1LtVkbLasjwLLiirG/s320/IMG_0513.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">but with gold medal taste!</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<br />
12 oz softened cream cheese<br />
8 oz (2 sticks) softened butter<br />
1 tsp vanilla extract<br />
4 cups powdered sugar<br />
blue and red food coloring (color to your preference)<br />
<br />
In a large mixing bowl, beat the cream cheese, butter and vanilla together on high until smooth<br />
Add the sugar in small batches at a low speed until fully combined<br />
Mix frosting on high until light and fluffy<br />
Add food coloring as you like (a few drops should do the trick if you separate it into smaller batches to dye!)<br />
Frost your cupcakes and enjoy!!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe6lnwxDteIb4tLV6FTpMqcji2BpAAA5SThu0qloXu7sKkoejOtJrccljalT7T_sbUQictQdVSViQ8-GDH0QZrPNajtFQocCNd_lZDmuGEkSDI5QihectogVCR9rGvPdnoUx9HaVc2xF3/s1600/IMG_1470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></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/AVvXsEigq0H_EaiQ615pGycYJ0rI52t_6e9IqLsQ31V736iIw6jeJsGii03sQjLFVD_XMKcF2bGUF4wX-3n25xmyYtMXLaZB9UnjEllbpR2amX1DkAT3zBfHhBcV80ORcm21E7y4TSDPnfK9q7qi/s1600/IMG_1474.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq0H_EaiQ615pGycYJ0rI52t_6e9IqLsQ31V736iIw6jeJsGii03sQjLFVD_XMKcF2bGUF4wX-3n25xmyYtMXLaZB9UnjEllbpR2amX1DkAT3zBfHhBcV80ORcm21E7y4TSDPnfK9q7qi/s320/IMG_1474.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beautiful and delicious!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTL5rdx0_ypW1NtGfM0UdckGThc1lIjIlJaQaHDxEZ_4EJk_k4QOl0Ypxs99j4aU3_hO86anR5mvx9xVaQprDr4EPBXPbjHKNRDCfcBHsim1e4sUe6aH1UtZ0tvuXoFW5Ew6gtqsJivw6/s1600/IMG_1482.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTL5rdx0_ypW1NtGfM0UdckGThc1lIjIlJaQaHDxEZ_4EJk_k4QOl0Ypxs99j4aU3_hO86anR5mvx9xVaQprDr4EPBXPbjHKNRDCfcBHsim1e4sUe6aH1UtZ0tvuXoFW5Ew6gtqsJivw6/s320/IMG_1482.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">see ya in Rio!!</td></tr>
</tbody></table>
<br />
<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-13926328511976021082012-08-13T17:58:00.000-07:002012-08-13T17:58:23.469-07:00a fresh fiestaAs you well know, I love the farmer's market. This time of year I basically do all of my produce shopping there. Everything is simply so sweet and fresh, I just can't get enough. Plus, everything is incredibly reasonably priced and as fresh as you can get. A word to the wise, be sure to go on an empty stomach! Seriously, every time I go to the green market I must eat an entire salad, with a fruit salad on the side. This week some of the most delicious things I tasted were amazing heirloom tomatoes, sweet cherry tomatoes, yummy sauteed peppers, berries (blue, black, and rasp!), the first apples of the fall season, and the sweetest most amazing peaches, nectarines, and plums I have ever had. No joke, I seriously ate a ton. There are also tons of bread and cheese samples, jam and cracker samples, and even lamb merguez samples (to the delight of my boyfriend).<br />
<br />
One of my favorite things to buy this time of year is sweet summer corn. Not only is it amazingly delicious when roasted or grilled, but it is so delicious eaten fresh. I absolutely love tossing it in at the end of a saute, topping a salad off with it, or making some delicious corn salsa. Right off of the cob, there is something so delicious about sweet yellow-white corn.<br />
<br />
The best thing about it this time of year is that you can get it so inexpensively at the farmer's market. Some places have it for $1 an ear or even 50 cents an ear, but at my favorite stands you can get 5 ears for $2! Best deal ever. I'm so happy that corn has stayed so inexpensive at New York and New Jersey farms this summer, since all around the country corn prices have been sky rocketing. Sadly, due to the incredible drought that has been wreaking havoc on the crops across America. Unfortunately this means rising grocery, meat, and corn prices. While lately there has been some rain, much of the crops across the nation were killed off by this summer's extreme heat wave. I am very thankful, and happy for the tri-state area farmers, that their crops were able to survive. So many people's livelihoods depend on their delicious crops they sell weekly, which another one of my favorite reasons to buy local.<br />
<br />
The other night, I had three wonderful girls over to my apartment for dinner. All three spent their summers interning in the city in between their sophomore and junior years of college. I loved having them here, and this was one last time of us getting together. While I'll miss them in the city, I know they'll be back to visit! I decided to make an amazingly fresh and delicious meal, highlighted by all of my amazing produce from the green market, and topped off with some fresh corn. Check out the local produce near you, and have a fiesta for yourself!!<br />
<br />
Fresh Corn and Summer Squash Tacos<br />
<br />
1/2 large onion, chopped<br />
2 medium sized summer squash, chopped into 1 1/2 inch long matchsticks (any type will do- I used patty pan here)<br />
Salt and pepper to taste<br />
1/4 tsp garlic powder<br />
1/4 tsp paprika <br />
2 large ears of corn (taken off the cob) <br />
8 soft corn tortilla shells<br />
1 large heirloom or beefsteak tomato<br />
1-2 cups shredded Mexican cheese blend<br />
1-2 cups fresh guacamole (ours was made by one of my amazing guests!!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgg9YQ5sHetdSrNdVlawBeRpBlZrpURMzdB45JcZ5wVuvkVe8i-1qqh6kSyc22Lay2hDmwngJoOCScHwiLXIiKA_oGIoT_kyFZoQ0esJwddnBO21ePnpptzlXsvRlCkjTYF0tSOPt-nyTu/s1600/IMG_0524.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgg9YQ5sHetdSrNdVlawBeRpBlZrpURMzdB45JcZ5wVuvkVe8i-1qqh6kSyc22Lay2hDmwngJoOCScHwiLXIiKA_oGIoT_kyFZoQ0esJwddnBO21ePnpptzlXsvRlCkjTYF0tSOPt-nyTu/s320/IMG_0524.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">deliciously fresh</td></tr>
</tbody></table>
<br />
Heat 1 tsp of olive oil over medium high heat<br />
Add the onion to the pan and allow to cook for a few minutes before adding the squash to the pan <br />
Season with salt, pepper, garlic, and paprika<br />
Once cooked for about 7 minutes, add the corn and cook for 1 more minute before removing from heat<br />
Warm the tortillas in a different saute pan over medium-low heat until they begin to warm and the sides begin to curl slightly<br />
Remove tortillas and build your taco (see a few pictures for inspiration!)<br />
Enjoy! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDSF7250CYj0dU2FBbnvzliEf2I1hpUY5VyhF8thcweRU4_ccTSjvHOQicIh_ttSGFGtXhVPn4vIX73q_xTSMlq23FgzCysW9DawuSBf37BfwQQ1w7sW2VFNuYHGdYmqxsxbr4XBD7Gah/s1600/IMG_0535.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDSF7250CYj0dU2FBbnvzliEf2I1hpUY5VyhF8thcweRU4_ccTSjvHOQicIh_ttSGFGtXhVPn4vIX73q_xTSMlq23FgzCysW9DawuSBf37BfwQQ1w7sW2VFNuYHGdYmqxsxbr4XBD7Gah/s320/IMG_0535.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">build your own taco</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh71B1dWmF8tGGtdTuyQbAgVgM3Rd5REhS9FeGkXbO_Uw76TXpPJ9rwy5byQ3nSFlLkj2JUSNylP841aDSzeLRtrKRwi_ZKwAdlafJSYKJAjAlQxzeabao0zedbJ73TYl2H33Hk9p90nJE/s1600/IMG_0530.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh71B1dWmF8tGGtdTuyQbAgVgM3Rd5REhS9FeGkXbO_Uw76TXpPJ9rwy5byQ3nSFlLkj2JUSNylP841aDSzeLRtrKRwi_ZKwAdlafJSYKJAjAlQxzeabao0zedbJ73TYl2H33Hk9p90nJE/s320/IMG_0530.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fiesta in your mouth!</td></tr>
</tbody></table>
<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-1061118205098621722012-07-29T19:02:00.000-07:002012-07-29T19:03:39.223-07:00handling the heat waveIf you hadn't noticed, lately I've been very into making "no-bake" recipes. I know it sounds a little crazy, but for someone who is as baking crazed as I am, the summertime can be hard. Not only is it totally treacherous to stand in front of my 350 degree oven as it wafts hot air in my direction, but the heat totally messes with ingredients as well. When baking blondies a few weeks ago, they became chocolate swirl blondies instead of chocolate chip blondies because the chips were melted into the batter even before they went into the oven! Overheating and cooling can be problematic when baking in the summer, plus sometimes it is just plain uncomfortable.<br />
<br />
That being said, I'd never let a little 93 degree heat wave come between me and my dessert creations. While it might be hot, I still want to make delicious things, and I know you guys do too. I came up with this recipe after seeing similar recipes popping up on other food blogs. They looked delicious, and I'm a sucker for anything with chocolate and peanut butter. Plus, these are naturally gluten free, which is something that can be hard to come by. Best of all, they're no bake, thus continuing my quest for cooler baking experiences in my little kitchen. <br />
<br />
These cookies had a 2 fold purpose: first, I made them to bring in and share with my co-workers for a birthday celebration. They went over incredibly well, and since you can make many in a batch, the other half of these bad boys were supposed to go camping with me this weekend. While camping didn't happen (hello?! did you see the weather forecast?), and I was super bummed not to get to make smores, I just had more of these to myself. They are easy to make, (somewhat) healthy, and incredibly delicious. You can pull them together quickly, and I will definitely be making them again. You could certainly add in other nuts, dried fruit, and different kinds of chips to change them up a little --or even another kind of nut butter. They were the perfect combo of salty and sweet, and I'm still enjoying them days later. Keep them in the fridge and you'll have bite-sized treats for days!<br />
<br />
<br />
no bake peanut butter-chocolate granola balls<br />
<br />
1 1/2 cups rolled oats (I used gluten free rolled oats- make sure the bag is marked as such!)<br />
1/2 cup dark chocolate chips<br />
1/3 cup peanut butter chips<br />
1/2 cup toasted coconut <br />
1/2 cup creamy peanut butter<br />
1/2 cup honey <br />
1 tsp cinnamon<br />
1 tsp vanilla extract<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45BLVorwOjiHIMesgoXSa2dr6mephEBH61Kv8sNHTuFuoPhX9fAEPcTOcoO-Q8FPENzXd0QNnRBy5uSsU1gto8fPsNgHXQV5ELVyO3sc9k68m2teVq3VoypORFr2Bs9rAKS1yfUOHNMDT/s1600/IMG_0502.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45BLVorwOjiHIMesgoXSa2dr6mephEBH61Kv8sNHTuFuoPhX9fAEPcTOcoO-Q8FPENzXd0QNnRBy5uSsU1gto8fPsNgHXQV5ELVyO3sc9k68m2teVq3VoypORFr2Bs9rAKS1yfUOHNMDT/s320/IMG_0502.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">before</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2GmsNanHab6rDSnCTW60gtMKrN9oBpmcLwQhj5XAoc5sWCkDEtjt7-wFJvrUODhdYbeMTuYukaCdhiSlXtyw7XveEPL7UdD8dV2QrZdKO32X8CEOoQ0my5Xxkz4_23bVCvINdRo7Tq0i/s1600/IMG_0521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2GmsNanHab6rDSnCTW60gtMKrN9oBpmcLwQhj5XAoc5sWCkDEtjt7-wFJvrUODhdYbeMTuYukaCdhiSlXtyw7XveEPL7UdD8dV2QrZdKO32X8CEOoQ0my5Xxkz4_23bVCvINdRo7Tq0i/s320/IMG_0521.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and after!</td></tr>
</tbody></table>
<br />
Combine all ingredients in a bowl, mixing well with your hands until all ingredients are combined<br />
Chill in your fridge for 30 minutes<br />
Remove from fridge and form into small balls with your hands (they should be around the size of a ping pong ball)<br />
Keep in an airtight container in your fridge and enjoy for days!<br />
<br />
<br />
<div style="text-align: center;">
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<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-60707543714934707402012-07-29T15:47:00.002-07:002012-07-29T15:47:47.294-07:00a fresh twistI love taking a classic dish and putting a fresh spin on it. First of all, reinventing a classic is always fun. When a dish is a classic, made over and over again, it is exciting to give it a little flair of something new, a fresh new twist. Plus as you all know, I love cooking with fresh ingredients. This dish is definitely a mix of both. During the summer, so much fresh and local produce is available for cooking with. Summertime produce is simply so fresh and delicious. I love how juicy cherry tomatoes are, how sweet yellow corn is, and how crunchy sugar snap peas are during the summer. In the summer, I love using raw ingredients in their pure form, not only because my small, little apartment gets insanely hot when I turn on my oven, but because their flavors are just so amazing.<br />
<br />
The other night two of my good friends came over for dinner. I wanted to make something filling and delicious, but after multiple days of what seemed like an unrelenting 90 degree+ heat wave, I was not so keen about turning on my oven. Checking out my fridge stocked with local produce from the farmer's market last weekend, I knew what I wanted to make. Fresh summer squash is everywhere these days- it comes in all sorts of shapes and sizes, but any way you slice it, it is incredibly delicious. Slightly sweet with a nice crunch to it, squash and zucchini are incredible in their raw form. So for dinner, I decided to put a twist on an old classic- instead of making spaghetti with marinara sauce or butter, I took a slightly different route. Pasta is an easy dish to make when having people over, but pasta can get boring from time to time. With this recipe, you'll definitely throw a curve ball to your dinner guests.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9nRikPsIJoTjGVyOOOHtKZvoBkNkpJIDKNuzsZ36JZi403LIdUjGCxlouvCJUw58i8XoKWAxZ_YlOrGyE2TRP7xrGzM9sFNc9OWhPgnXjAoaXzhXHcfJI5p5nRrx8Hz3E-M9Of8QJujV/s1600/IMG_0476.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9nRikPsIJoTjGVyOOOHtKZvoBkNkpJIDKNuzsZ36JZi403LIdUjGCxlouvCJUw58i8XoKWAxZ_YlOrGyE2TRP7xrGzM9sFNc9OWhPgnXjAoaXzhXHcfJI5p5nRrx8Hz3E-M9Of8QJujV/s320/IMG_0476.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9nRikPsIJoTjGVyOOOHtKZvoBkNkpJIDKNuzsZ36JZi403LIdUjGCxlouvCJUw58i8XoKWAxZ_YlOrGyE2TRP7xrGzM9sFNc9OWhPgnXjAoaXzhXHcfJI5p5nRrx8Hz3E-M9Of8QJujV/s1600/IMG_0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcB4uVJuq-PL0SZKGZIYC-V_Qjvgqj_AJsxY7YpwHyhzbGiYgzk63g524hoRELQCbrHlDUUpn8oyBad1IHvcGfyiGbpv8ISf3WKQrgwmIfQBYnkHh63HJN715VnLdWqiVhPGamDK_eNOK/s1600/IMG_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
Brown Rice Spaghetti with Zucchini Ribbons<br />
<br />
8 oz brown rice spaghetti (whole wheat pasta would work great here too!)<br />
2 large zucchini squash shredded into ribbons (stop shredding when you get to the seeds)<br />
1 tbsp olive oil<br />
1 good sprinkle sea salt (I used rosemary sea salt here)<br />
1 good sprinkle garlic powder<br />
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<tr><td class="tr-caption" style="text-align: center;">yum</td></tr>
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Bring a large pot of water to boil over medium-high heat, seasoning the water with a splash of olive oil (so that the pasta doesn't stick together) and salt to taste<br />
Once the pasta has cooked, drain and toss with the zucchini ribbons<br />
Season with olive oil, salt, and garlic powder<br />
Toss to combine and enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkKhyphenhyphenck2EnM5KBN4rA1K-JWgXmFf68TYnHyey7I1h02LcqvZRYWhe6Ns-2_2X0MhNszmWB_qnsMnC_fibCfOR5p58bI-3Jqu-yQm4ackSjkkeR9fU-cF4anccRUt5gRlhGl2cq3bfVq7J/s1600/IMG_0486.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkKhyphenhyphenck2EnM5KBN4rA1K-JWgXmFf68TYnHyey7I1h02LcqvZRYWhe6Ns-2_2X0MhNszmWB_qnsMnC_fibCfOR5p58bI-3Jqu-yQm4ackSjkkeR9fU-cF4anccRUt5gRlhGl2cq3bfVq7J/s320/IMG_0486.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dinner!</td></tr>
</tbody></table>Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-54817077855100755232012-07-25T18:36:00.000-07:002012-07-25T18:36:52.202-07:00a colorful dinnerOne of my favorite things about cooking with produce, is that without fail, you always end up with a beautiful rainbow of tastes, smells, and especially colors on your plate. A lot of people don't realize that eating colorfully is actually very important- the different colors of vegetables all have their own nutritional benefits. Reds contain anthocyanins and lycopene which are great for preventing infection, and help you stay both physically and mentally strong. Blues and purples have powerful antioxidants that protect your cells and improve your memory. Oranges have betakarotin that keep our bodies young and healthy, while yellows are rich in potassium which protects your heart. Last but certainly not least, green veggies have vitamins B and C, iron, calcium, fiber, and more.<br />
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Now, hopefully I haven't bored you to pieces, and you're not only excited about all of the amazing things you're doing for your body when you eat vegetables (and fruits too!!) but you want to keep eating. As you can see, eating vegetables not only looks pretty, it keeps you pretty both inside and out. I know that not everyone likes produce as much as I do, so hopefully some of the recipes here have inspired you to try and think outside of the box a little bit with your veggies. There are always ways to incorporate vegetables into every meal that you cook. If you have trouble getting your veggies in for the day, make it a goal to add a vegetable to every meal. Believe me, it will be delish, and your body will thank you as well.<br />
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The other night my boyfriend and I were so excited about our farmer's market finds of the weekend (if you really want to take in some rainbow beauty, check out your local farmer's market), and trying to figure out what to make for dinner. After deciding to make not one, not two, but three vegetable dishes, our dinner came together in a magical rainbow of deliciousness. And if you've already jumped below to sneak a peak at the recipes below, and you've never seen rainbow carrots, get excited. They're available at most organic markets and farmers markets, and they're absolutely yummy. They get slightly sweeter when roasted, and really bring some color to any meal. Try a few of these recipes out and get some color into your day- your body will thank you! <br />
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<br />
<br />
Pan Seared Skate with Broccoli Puree, served with Roasted Rainbow Carrots and Fresh Kale Salad<br />
<br />
<br />
5 large rainbow carrots<br />
1 tsp olive oil<br />
salt and pepper to taste<br />
2 fresh sprigs of thyme <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVZol5nzgBRvzsD9yPbcGBXKudxaiY9kntVBiSfc3Ya3o9KzPfuG1vwo3eret8ocVj-4c6XtQtmz5uFwSolGkcNRZHYRTpNpJ7pSpkVehykeswOKstNW55BUuopj5sGeiFrnDR3SYUzv5/s1600/IMG_0373.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVZol5nzgBRvzsD9yPbcGBXKudxaiY9kntVBiSfc3Ya3o9KzPfuG1vwo3eret8ocVj-4c6XtQtmz5uFwSolGkcNRZHYRTpNpJ7pSpkVehykeswOKstNW55BUuopj5sGeiFrnDR3SYUzv5/s320/IMG_0373.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rainbow bright</td></tr>
</tbody></table>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinmc5puPzYEnRpP7xowVMuTZAInepi1_CuzeBSvLGUtvYcFiLCwVB46Nuqqrxr5Y1G4GKTBF121P4Aa84hVkWZUB4SGYREKtG6z9V4qyEOkoFV8UADc1oUhmGQwNM-QUPAfdBfLZe7F0M/s1600/IMG_0378.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinmc5puPzYEnRpP7xowVMuTZAInepi1_CuzeBSvLGUtvYcFiLCwVB46Nuqqrxr5Y1G4GKTBF121P4Aa84hVkWZUB4SGYREKtG6z9V4qyEOkoFV8UADc1oUhmGQwNM-QUPAfdBfLZe7F0M/s320/IMG_0378.JPG" width="320" /></a></div>
Preheat your oven to 425 degrees<br />
Wash and peel your carrots, before slicing them long-ways into fourths<br />
Toss your carrots with olive oil, salt, pepper, and thyme on a baking sheet and roast for 20-25 minutes or until your carrots are soft, or to your liking (check by poking the carrot with a fork)<br />
enjoy!<br />
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<br />
1 large head of broccoli, stem and florets chopped<br />
salt and pepper to taste<br />
1/4 tsp garlic powder <br />
1 tsp fresh or dry herbs of your choosing (we used dill, rosemary, and chive)<br />
1 tbsp grated Parmesan cheese<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/AVvXsEhV4cO5HWRQzmj_NKJx7QQnzr7DWUw8kJEHZUitKmiLhV7GI1UEhc1uwEvL6mPOiqAxONHaWXaB_wqUebNgNHwPmyIrGBFD_lM2bH7vvKp9Dbat7znbKpUPhxKp64SOyPjHb5Ov9DlqIp2X/s1600/IMG_0375.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4cO5HWRQzmj_NKJx7QQnzr7DWUw8kJEHZUitKmiLhV7GI1UEhc1uwEvL6mPOiqAxONHaWXaB_wqUebNgNHwPmyIrGBFD_lM2bH7vvKp9Dbat7znbKpUPhxKp64SOyPjHb5Ov9DlqIp2X/s320/IMG_0375.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mean, green, and amazingly delicious</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
Bring 1 inch of water to boil and add in the broccoli<br />
Turn the heat down to medium-low, cover the pot, and allow the broccoli to steam until very soft when tested with a fork<br />
Drain all water from the pot, saving about a tablespoon in the pot<br />
Using an immersion blender (or food processor), puree the broccoli until smooth<br />
Add in the spices, herbs and cheese, and stir to combine<br />
enjoy!<br />
<br />
<br />
2 fillets arctic char (salmon is a good sub here too!) <br />
1 tbsp olive oil<br />
salt and pepper to taste<br />
1 tbsp fresh herbs<br />
a few splashes of lemon juice<br />
1/2 a head of kale, removed from stem and torn into bite sized pieces<br />
a splash white balsamic vinegar<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/AVvXsEirIfWVIvQF9aw7_SY-w7zzSrfYuHpCxPvZYunebuor5CpQceyfqGttjI4qQt2zV_QBhVx2k5_WzyHSGhtU-klhUWPUTZDbyUDujGXwL2qV8oYeN8_2qdMcqFS6jikcOWP5l1nch791pN6s/s1600/IMG_0386.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIfWVIvQF9aw7_SY-w7zzSrfYuHpCxPvZYunebuor5CpQceyfqGttjI4qQt2zV_QBhVx2k5_WzyHSGhtU-klhUWPUTZDbyUDujGXwL2qV8oYeN8_2qdMcqFS6jikcOWP5l1nch791pN6s/s320/IMG_0386.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">perfectly crisp</td></tr>
</tbody></table>
Over medium high heat, warm 1/2 tbsp olive oil before placing the fish skin side down<br />
While cooking, season the top side of the fish with the remaining olive oil, salt, pepper, and herbs<br />
After 4 minutes or so, flip the fish so that it is skin side up<br />
Cook for another 4 minutes or so (depending on how thick your fish is) until the top begins to turn just slightly crispy<br />
Serve with a side of Kale tossed with lemon juice and white balsamic<br />
enjoy!<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/AVvXsEjqBk2LrTvgckw5byhyphenhyphen6ApXE3p1baLGCbUvRMRqc58w0vdR7fTspLRbofHXPz50iCQ8aEBKWrAcdkTYGtgwIk8qprt5qe_132blwNNLAZaPIl0zrrdY-S9HVn1UEnZ8HDoFu6L8K_Fve2ie/s1600/IMG_0382.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBk2LrTvgckw5byhyphenhyphen6ApXE3p1baLGCbUvRMRqc58w0vdR7fTspLRbofHXPz50iCQ8aEBKWrAcdkTYGtgwIk8qprt5qe_132blwNNLAZaPIl0zrrdY-S9HVn1UEnZ8HDoFu6L8K_Fve2ie/s320/IMG_0382.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a beautiful rainbow.</td></tr>
</tbody></table>
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<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-36140889519130939682012-07-16T18:44:00.001-07:002012-07-16T18:44:56.770-07:00too hot to bake? I know that I've said it before, but peanut butter is one of my favorite ingredients to cook and bake with. From delicious thai peanut noodles, to peanut butter cookies, peanut butter is such a diverse ingredient that can go so far in so many ways (clearly, when you check out my past recipes). Not only is it delicious, but it can pair with sweet or savory, and really adds great flavor to your dishes. If you don't like the strong flavor of peanut butter (or just love nuts and want to expand your palate), try experimenting with almond butter, which has a bit milder taste. In fact, at most of your local health food stores or Whole Foods, you can grind your own nut butters from a variety of different nuts which is fun and delicious.<br />
<br />
As most of you know, this summer has been so incredibly hot. Heat waves are breaking records every week, and let me tell you, in my small New York apartment, the heat is not going unnoticed. While for the most part, the heat is bearable, when it gets up into the high 90's and even 100 degrees, my little apartment just doesn't know what to do with itself (and neither do it). Though sitting in front of my window ac unit is the ideal past time, I still want to be able to cook in the warm summer months. I love that so many fresh veggies are in season this time of year, making delicious summer salads a must have in the warm summer months, but what about desserts? I absolutely LOVE baking, but let's be honest, baking is much more a winter activity than a favorite summer past time. With the oven cranked up to 400 degrees, standing in front of it can be somewhat painful. So, I'm always looking for delicious desserts I can make without using the oven.<br />
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Last week was my friend at work's birthday, and of course I had to bake something delicious for her. Her favorite food in the ENTIRE world is peanut butter. She eats it every day, and so I knew I had to make something with peanut butter for her. I searched online for inspiration for no-bake recipes that I could make with peanut butter, and stumbled upon a great recipe from the Food Network. With a few tweaks of my own, this recipe ended up being incredibly delicious. It was the perfect no-bake treat for my friend's birthday!<br />
<br />
<br />
peanut butter fudge<br />
<br />
8 oz unsalted butter <br />
1 cup smooth peanut butter<br />
1 teaspoon vanilla extract<br />
3 1/2 cups powdered sugar<br />
1 tsp sea salt<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14F_bDvgjnNPWf0KPTBeulJmuUUDLnINHEU1rUYvu8nJ9uGUOsBtuhsdEv56UKB1VbwUw_lijbDXVma-6MgEmEyU4THDF5d8g1jG5V7dp5BTTusBQEYyqmXgpzY50m0N7PB3oQcIY_k7M/s1600/IMG_0387.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14F_bDvgjnNPWf0KPTBeulJmuUUDLnINHEU1rUYvu8nJ9uGUOsBtuhsdEv56UKB1VbwUw_lijbDXVma-6MgEmEyU4THDF5d8g1jG5V7dp5BTTusBQEYyqmXgpzY50m0N7PB3oQcIY_k7M/s320/IMG_0387.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mixing the fudge</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
In a pan over low heat, melt the peanut butter and butter, stirring as they melt so the butters do not burn<br />
Once completely combined and liquefied, add in the vanilla and powdered sugar, mixing by hand with a spoon (the fudge will become harder to stir- this is when it is ready!)<br />
Pour the fudge into an 8x8 inch pan sprayed with non-stick cooking spray and lined with parchment paper<br />
Cover the top of the fudge with excess parchment paper and cool the fudge in the fridge for at least 2 hours (if you cool it overnight, be sure to give it at least 1-2 hours to come to room temperature before serving)<br />
Cut into 1 inch pieces and enjoy!!<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/AVvXsEi4DyNgPin59ZLUGJ5oUMFGR9V-MbH-qEj8Qwk51TDYNPf_jYo3-25Ad2GDOEGoKGZBCVePO_wvsVDcHZWfZJnxHDzvnuLz0iE_R34BEMx9PvbaH6tQOWwK0sPJfWJ3GI7TrNzP0OlUcy7C/s1600/IMG_1320.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DyNgPin59ZLUGJ5oUMFGR9V-MbH-qEj8Qwk51TDYNPf_jYo3-25Ad2GDOEGoKGZBCVePO_wvsVDcHZWfZJnxHDzvnuLz0iE_R34BEMx9PvbaH6tQOWwK0sPJfWJ3GI7TrNzP0OlUcy7C/s320/IMG_1320.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yum.</td></tr>
</tbody></table>
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<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-3246481705164954182012-07-11T17:43:00.000-07:002012-07-11T17:43:26.978-07:00the perfect chocolate peanut butter biteOne of my favorite classic dessert combos is chocolate and peanut butter. We must get it from our Bubbe (who grew up eating peanut chews and loves a treat with cocoa and pb), but my sister and I seriously love that classic combination. While perhaps most famous these days in Reeses Cups and pieces (YUM), I love finding new ways to incorporate them into my dessert recipes. If you hadn't noticed yet, I feature a ton of recipes here with chocolate and peanut butter, from cookies to brownies and beyond. Nothing beats that sweet and salty taste of melt in your mouth deliciousness.<br />
<br />
Last weekend, I was celebrating the birthday of one of my dear friends from work. My co-workers, as I've mentioned before, are not only wonderful supporters and fans of my cooking, they also are all around wonderful people. I love getting to celebrate their birthdays, especially outside of our office which can get a little crazy. My friends met up for a lovely picnic in Central Park to enjoy the sun and celebrate my friend's birthday. Since my work friends have tried so many of my creations, I asked my friend what she would like for me to make for the picnic. Her request of a simple, yet delicious dessert treat, inspired the recipe below.<br />
<br />
It is probably one you've seen before, in one variation or another, but something I had never made (all the more inspiring to test it out)! Here is my take on a classic, puppy chow! I have to tell you, it is so incredibly simple, and so delicious. Seriously, you might want to watch out, this stuff is addictive. Make it in a big batch, but share it with your friends, or you will seriously chow it all down. Whip this up in no time and bring it to a picnic with your friends in the park, they'll definitely appreciate it!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZH0Q6hnrgsSVk2IbQGywlmQTEz1zg0FHTyqm-IpZeviD0Raegou-hRM0byyP41LxB95PHXD4tvWxLkYrkGtZLxERbADwrKwHpejoEKt99x3JzhyphenhyphentKg3iIHSP-uQU-ihiM6EoMTwE0cY2/s1600/IMG_0368.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZH0Q6hnrgsSVk2IbQGywlmQTEz1zg0FHTyqm-IpZeviD0Raegou-hRM0byyP41LxB95PHXD4tvWxLkYrkGtZLxERbADwrKwHpejoEKt99x3JzhyphenhyphentKg3iIHSP-uQU-ihiM6EoMTwE0cY2/s320/IMG_0368.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yum.</td></tr>
</tbody></table>
<div style="text-align: center;">
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<br />
Puppy Chow<br />
<br />
9 cups of rice Chex cereal (naturally gluten free!)<br />
1/2 cup creamy peanut butter<br />
1 cup semisweet chocolate chips<br />
1 1/2 cups powdered sugar<br />
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In a large saucepan over low heat, melt the chocolate chips<br />
Once the chocolate is melted, add the peanut butter and mix (over low heat) until they are smooth and combined<br />
Remove from heat, and add the Chex into the saucepan and stir until fully coated<br />
Pour the powdered sugar into a large ziploc bag, and pour in the cereal (now coated in chocolate)<br />
Shake the bag well until all of the cereal is coated with sugar<br />
Pour into a large air-tight container and enjoy now or store for later!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmidoNVSSigImRRccEaRWs0RURWZ2VCRyB0bLnF1J6ttxy6pquluWvkCwmyJ37T5cGWGBNbmx3Qv5J-y58DRBnmyiAWGM8Zn0zf5dh3edn8JGbpkYQNE-smoAPoDH2-BD6kwsBhTwohkwk/s1600/IMG_0369.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmidoNVSSigImRRccEaRWs0RURWZ2VCRyB0bLnF1J6ttxy6pquluWvkCwmyJ37T5cGWGBNbmx3Qv5J-y58DRBnmyiAWGM8Zn0zf5dh3edn8JGbpkYQNE-smoAPoDH2-BD6kwsBhTwohkwk/s320/IMG_0369.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">get it before its gone!!</td></tr>
</tbody></table>Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-38045567033669236432012-07-04T18:32:00.003-07:002012-07-04T18:32:59.327-07:00a dinner partyI love dinner parties. Okay, I know. It it totally makes me a mom, but seriously, they are just so fun. I absolutely love cooking for the people that I love and sharing my food with them. Nothing makes me happier than having my friends over and filling their tummies with yummy food, and a dinner party is like regular cooking for my friends, times 10. I am that person that really does want to cook everything, and so when I have people over for dinner, I request that they bring appetizers, bread, dessert, etc, because I love making the full meal. While yes, perhaps it makes me a little controlling, I also really love creating a unique and complete menu from start to end. Potluck's are very fun in my opinion, but cooking for a dinner party really allows me to put together a complete, and cohesive menu, which is not something that I get to do very often.<br />
<br />
Last weekend, one of my best friends (and one of my old college roommates) was in the city visiting from out of town. She shares my love of yummy (and healthy) food, and we cooked many wonderful dinners when we lived together. On Friday, we decided it would be nice to have dinner in, and hang with all of our friends. And I, being over ambitious and never being able to turn down cooking for my friends, had everyone to my apartment. Inspired by fresh summer ingredients (thank you green market, as always), and using some of my best friend's favorite foods, I put together a stellar dinner. I couldn't have been happier when my friends, who I love, were very happy with fully bellies. A special thanks to my wonderful sous chefs and line cooks who helped me chop, toss, and create this amazing meal. While the menu included many dishes, and some perfect pumpkin bread to end the night, I've included just three here for you to enjoy. The next time you're getting together with friends, try having dinner in -enjoy each others company, and the delicious tastes you create together.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9173kMP6yMm3zaFRACJB-X5xtyiRvenZH8nuTaot304Xrtn4_nB-WP9tJPspmWUEB8xkSagO_cEUsYJHPdPXxN56SbB9ETiEWd6jFF98zDX7MGfs1kohiGAuMf6-vMeUXf_J_FJJnRPa/s1600/IMG_0322.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9173kMP6yMm3zaFRACJB-X5xtyiRvenZH8nuTaot304Xrtn4_nB-WP9tJPspmWUEB8xkSagO_cEUsYJHPdPXxN56SbB9ETiEWd6jFF98zDX7MGfs1kohiGAuMf6-vMeUXf_J_FJJnRPa/s320/IMG_0322.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beauties</td></tr>
</tbody></table>
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Roasted Summer Squash<br />
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5 summer squashes, of your favorite variety, sliced into 1/4 inch rounds<br />
1 tbsp olive oil<br />
sea salt and pepper to taste<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrspXccxJB_AA3i5gIqMoVW-TmUCQl69QvlFqEZpfTS8umR-Qfo1TCWAoWP70xSIa-ixuLLYTuARZB13yzQh2xPnkPrhZ5-nAideVQGA8j1OCTfnADMA3xZmMETe4fWKVYdsEWGEjgp6vu/s1600/IMG_0333.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrspXccxJB_AA3i5gIqMoVW-TmUCQl69QvlFqEZpfTS8umR-Qfo1TCWAoWP70xSIa-ixuLLYTuARZB13yzQh2xPnkPrhZ5-nAideVQGA8j1OCTfnADMA3xZmMETe4fWKVYdsEWGEjgp6vu/s320/IMG_0333.JPG" width="320" /></a> </div>
<br />
Preheat your oven to 400 degrees<br />
In a roasting pan, toss your squash with olive oil, salt and pepper<br />
Roast for about 30 minutes, or until the squash becomes translucent, tossing the squash to ensure even cooking about half way into cooking<br />
Take out of the oven and enjoy!<br />
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<br />
Parsley Chickpea Salad<br />
<br />
3 cans of chickpeas, rinsed and drained<br />
1 large handful of parsley, taken off the stem and chopped<br />
1 large lemon, juice and zest<br />
salt and pepper to taste<br />
1/4 cup grated Pecorino cheese<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAL8hqIclmdbyaI4ENHwcrFVaJY4Ya4sMPNxdXEvpJMzdqoVZ-3yypiIaE0hjo8uc88fCfpUCzvvC_iCZKN1YySJhrxAk59kdXJokGLhYHDBaAxK9Tz4Hhcn017qYuqVtQ1orlzKKqIfe0/s1600/IMG_0327.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAL8hqIclmdbyaI4ENHwcrFVaJY4Ya4sMPNxdXEvpJMzdqoVZ-3yypiIaE0hjo8uc88fCfpUCzvvC_iCZKN1YySJhrxAk59kdXJokGLhYHDBaAxK9Tz4Hhcn017qYuqVtQ1orlzKKqIfe0/s320/IMG_0327.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">perfect for summer</td></tr>
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<div style="text-align: center;">
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<br />
Combine all ingredients in a large bowl, being sure to use the juice of 1 whole lemon, and the zest as well<br />
Add salt and pepper to taste as needed<br />
Cover and refrigerate for 30 minutes before serving<br />
enjoy!<br />
*This recipe is great to make ahead, and stores well in your fridge<br />
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<br />
<br />
Brown Rice Spaghetti<br />
<br />
10 servings of brown rice spaghetti (whole wheat would work well here as well)<br />
3 large garlic scapes, chopped into 1/2 inch pieces <br />
2 cups of cherry or grape tomatoes<br />
1 cup of olives, pitted and chopped<br />
1 1/2 cups of spring peas<br />
1 large bunch of kale, taken off the stem and chopped into bite size pieces<br />
1/2 lemon, juiced<br />
1 large splash of white wine<br />
salt and pepper to taste<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUbubzUyC7_dByHNAFiOMql5Nr505-64KPlbpirDXOH6nQU6z2hYMXxUT4xPJ_4jejRn8l0JTRuENwNipvTbswY7oxsJ82AXdSY9MQvlAvT_f-5wCNn-kveq3Uk_Xsvf6waOGV_1dU1uq/s1600/IMG_0334.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUbubzUyC7_dByHNAFiOMql5Nr505-64KPlbpirDXOH6nQU6z2hYMXxUT4xPJ_4jejRn8l0JTRuENwNipvTbswY7oxsJ82AXdSY9MQvlAvT_f-5wCNn-kveq3Uk_Xsvf6waOGV_1dU1uq/s320/IMG_0334.JPG" width="320" /></a> </div>
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Bring a large pot of water to boil and cook spaghetti according to the package<br />
In a very large pan, cook scapes and tomatoes over medium-high heat until they start to brown<br />
Add the olives and the peas allowing them to cook for a few minutes before adding the kale and allowing to steam and cook in the pan<br />
Add the lemon juice and wine and turn the heat up to high heat for a few minutes<br />
Season with salt and pepper and turn down to low heat<br />
Drain the pasta and add it to the pan<br />
Toss and enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpVlggS5tbtdv30Q8Cy5t2ccfWxAdMFuitrMqg88pTcukcecQtbR_z6T9hIKbzhpQRPsn-KpKGiKPwmTMu52Xf29ZAXHb1DObgcWhoUy-oPaWR9y3SWJE8C2G24v1gu2yk79C0NlhoOMF/s1600/IMG_0331.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpVlggS5tbtdv30Q8Cy5t2ccfWxAdMFuitrMqg88pTcukcecQtbR_z6T9hIKbzhpQRPsn-KpKGiKPwmTMu52Xf29ZAXHb1DObgcWhoUy-oPaWR9y3SWJE8C2G24v1gu2yk79C0NlhoOMF/s320/IMG_0331.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">amazing combo, amazing flavor</td></tr>
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<br />Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-79277813238481728272012-07-01T14:25:00.003-07:002012-07-01T14:25:54.814-07:00fresh fishA lot of people are intimidated by the thought of cooking fish. The line between under cooking and overcooking is very fine, and getting the right texture and flavor can be tricky. But, I'm here to tell you that you can do it! Cooking fish is easier than you think. With a few simple steps, you too can make a delicious piece of fish. In fact, fish is a dish that I like to make when I don't have a lot of time and want to through together something a little bit more gourmet and tasty than my average dinner. Plus, fish is great for you! It's packed with protein, omega 3's, and other things that are wonderful for your body and mind. Another great thing about fish, is if you know how to look for it, it really isn't that expensive. Trader Joes has great deals on fresh frozen fish that you can buy in advance and take out of the freezer the morning that you want to make it. If you'd prefer to buy your fish fresh, local grocery stores always have a fish or two that they have on sale, which is a great way to go. The whole foods near me always has a daily or weekly deal, and you can't get a good amount of fish for a really low cost.<br />
<br />
The other day I was really craving fish. I went to the fish counter at Whole Foods and found that black sea bass was on sale- always very exciting! I bought three nice fillets to bring home and make for dinner for me, and two friends. Earlier in the day I had stopped at the green market and bought some awesome looking bok choy. Bok Choy is the Asian version of cabbage, however it has softer leaves and looks almost like a mix between cabbage and lettuce. It has a slightly bitter taste, however becomes sweeter when cooked. It is delicious, and this time of year can be bought fresh from the farmer's market. I decided to go with Asian flavors for my dinner since I had bok choy, and since bass also works well with Asian flavors. Both the fish and bok choy cook quickly, and are amazingly delicious. By cooking the fish over high heat, you even get a delicious crispy skin. Even if you're short on time, think about making some fish for dinner, you won't be disappointed.<br />
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<br />
Asian Black Sea Bass with Steamed Sesame Bok Choy<br />
<br />
3 medium fillets of black sea bass, de-boned and with the skin on<br />
1 tsp sesame oil<br />
1 tbsp soy sauce (I used gluten free soy sauce here)<br />
1 tbsp sesame seeds<br />
<br />
Bring a pan to medium-high heat on your stove, before adding the sesame oil (a little really goes a long way)
Allow it to warm in the pan before placing the fish, skin side down
Cook the fish skin side down on medium-high heat for about 4 minutes or so before carefully flipping the fish over
Sprinkle the skin side of the fish with sesame seeds
Cook for another 4 minutes with the skin side up
In the last two minutes or so, add a generous splash of soy sauce to the pan and allow it to cook out before removing the fish from the heat
enjoy!<br />
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<br />
1 large head of bok choy, washed and with its leaves separated<br />
1 green onion, chopped (whites and greens)<br />
1 tsp sesame oil<br />
<br />
Place your large head of bok choy in a sauce pan over medium heat, covering with a lid
If the bok choy is still wet, let cook as is, however if it is dry add a splash of water to allow the bok choy to steam
Toss in the green onion with the Bok Choy
After a few minutes of cooking, add a few splashes of sesame oil to the pot
Recover the pot and cook for 4 or so more minutes, or until the bok choy starts to wilt (tossing it every so often to ensure even cooking)
Once your bok choy is done, serve it along side your fish!
Enjoy!Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0tag:blogger.com,1999:blog-762727504660863282.post-8679083041904914422012-06-25T18:29:00.001-07:002012-06-25T18:29:32.388-07:00a quick note about garlic scapes<br />
Lately, I've been getting a lot of questions about garlic scapes. I've been using them a good amount lately since they're in season, and you can buy a ton of them at the farmer's market these days for basically nothing. For those of you who don't know the garlic scape, here is a brief introduction. Garlic scapes are the curling tops of garlic plants, which are just as edible as the bulb of garlic. They are incredibly flavorful, and while they don't look like garlic, they have a great, slightly more mild, garlic flavor. They are almost a mix between a green onion and garlic, and can be cooked similarly. I love throwing them into veggies that I'm cooking up or pasta. Many people make garlic scape pesto, but I haven't tried that yet. One thing is for sure, these babies are only around for a short season, so if you see them at the market, get them! They are versatile and so incredibly delicious. Below is a quick and easy recipe, to show you how easily they can be incorporated into any dish. In an upcoming pasta recipe, you'll see these scapes used again. It is certainly a veggie that is a little outside of the box, but it has amazing flavor and is worth the 60 cents you'll pay at the market, I promise!<br />
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Sauteed String Beans and Garlic Scapes, with Toasted Almonds<br />
<br />
1 tsp olive oil<br />
1 large handful of string beans, halved if they are large<br />
3 garlic scapes, cut into 1-2 inch pieces<br />
1/4 cup sliced almonds, toasted<br />
salt and pepper to taste<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV8gWmWueQwlO2Pr4wc2Mqhul3lkAeVAF-ZBh2bVnkjTmBcHEywYnFIOBUejD8qidz57DIJSAcdwEYuYvh-LqQnXrewczRdEQ6pHwPexniH__yh_ekm18OtuBjB7On_QHm7RuUuPDx5Ph/s1600/IMG_0307.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV8gWmWueQwlO2Pr4wc2Mqhul3lkAeVAF-ZBh2bVnkjTmBcHEywYnFIOBUejD8qidz57DIJSAcdwEYuYvh-LqQnXrewczRdEQ6pHwPexniH__yh_ekm18OtuBjB7On_QHm7RuUuPDx5Ph/s320/IMG_0307.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious.</td></tr>
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Heat 1 tsp of oil over medium heat<br />
Saute the string beans and garlic scapes together over medium heat, until both start to brown slightly<br />
Season with salt and pepper to taste, and toss in the toasted almonds. Give a quick toss, and cook for one more minute before serving<br />
Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLTSXFEI0WG8sehv1MdgeZ6sBk6rZJLXdoqdzXrKqauk0-J_IUaX0BNVgJpzAdMoQehoiygzI0cCaH_x9xgB84uykCCcdvd1M2Pe0HzbRIqP9Ds9ZDsSU88jEKNsLhRiRYczglDWXvY0k/s1600/IMG_0309.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLTSXFEI0WG8sehv1MdgeZ6sBk6rZJLXdoqdzXrKqauk0-J_IUaX0BNVgJpzAdMoQehoiygzI0cCaH_x9xgB84uykCCcdvd1M2Pe0HzbRIqP9Ds9ZDsSU88jEKNsLhRiRYczglDWXvY0k/s320/IMG_0309.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beautiful scapes, with string beans.</td></tr>
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And keep your eyes peeled for more garlic scape recipes to come!Sarahttp://www.blogger.com/profile/11386696674256378374noreply@blogger.com0