tag:blogger.com,1999:blog-55673693985180305232024-03-13T21:55:31.514-07:00lala bake shopsemi-healthy experiments from a wanna-be cheflaurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-5567369398518030523.post-62466659114061053812009-09-21T10:23:00.000-07:002009-09-21T14:01:31.980-07:00pumpkin chocolate chip squareseven though we are hitting record high temperature in southern california, i couldn't resist. fall baking is the best. these filled the house with the smell of sweet spice. recipe adapted from <a href="http://www.blogger.com/bradleykitchen.blogspot.com/"><span class="Apple-style-span" style="font-style: italic;">peacocks on my porch</span></a>.<div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Mr1h9jYnNOX6-OPo2Er0_GKRX_lEXNbOIabD3-SJDjtOXolQjvIXJ11qAyy4w8_endq1hPObldrljL0Yrf4NaNeD9Qr4exHFl1T0OrlGi-S9XDxVt5Oale2YNHJKyrtkK5JWTh9MJfLb/s400/2999331691_b4a0407854.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5383974581460540210" /></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">pumpkin chocolate chip squares</span></span></div><div><span class="Apple-style-span" style="font-style: italic; ">ingredients</span><br /></div><div>2 cups flour</div><div>1 T pumpkin pie spice</div><div>1 tsp baking soda</div><div>3/4 tsp salt</div><div>1 cup unsalted butter, room temperature</div><div>1 1/4 cup sugar</div><div>1 egg</div><div>2 tsp vanilla</div><div>1 cup canned pumpkin</div><div>12 oz. chocolate chip (i used the<span class="Apple-style-span" style="font-style: italic;"> big</span> kind)</div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">directions</span></div><div>preheat oven to 350 degrees. line bottom and sides of a 9 x 13 inch baking pan with foil, leaving an overhang on all sides. in a medium bowl, whisk together flour, pie spice, baking soda and salt. set aside. with an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. beat in pumpkin (mixture may appear curdled). reduce speed to low, and mix in dry ingredients until just combined. fold in chocolate chips. spread batter evenly into prepared pan. bake until edges begin to pull away from sides of pan and a toothpick comes out clean, about 35-40 minutes. cool completely in pan. lift cake from pan (using foil as an aid). peel off foil and use a serrated knife to cut into 24 squares.</div><div><br /></div><div>can't find<span class="Apple-style-span" style="font-style: italic;"> pumpkin pie </span><span class="Apple-style-span" style="font-style: italic;">spice</span>? use 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, and 1/8 tsp each allspice and ground cloves.</div><div><br /></div><div>this was a quick, easy and<span class="Apple-style-span" style="font-style: italic;"> clean</span> recipe - the foil makes clean-up so much easier! delicious, moist and perfect. xo.</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com3tag:blogger.com,1999:blog-5567369398518030523.post-29449367914984742032009-08-17T14:01:00.001-07:002009-09-21T14:04:14.946-07:00zucchini bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfBsJtUARv6aWSCf-xAhO99Bk_boKjRasUX3WXK_vwo6E__S2MyaRwOMiY19JlkqhrtgA69H8XThhyphenhyphenDWjcxgSFKs2dEevrEcYUjnCly7vSqBGnYCO737tDviirIPAulUikWDPbncaHCz6/s1600-h/slicezuc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfBsJtUARv6aWSCf-xAhO99Bk_boKjRasUX3WXK_vwo6E__S2MyaRwOMiY19JlkqhrtgA69H8XThhyphenhyphenDWjcxgSFKs2dEevrEcYUjnCly7vSqBGnYCO737tDviirIPAulUikWDPbncaHCz6/s400/slicezuc.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5384029465598501538" /></a><br /><br />have had an abundance of fresh zucchini around the apartment, thanks to some trips to the farmers market in santa monica {a must-do for those living in southern california}. zucchini bread is <span class="Apple-style-span" style="font-style: italic;">still</span> a vegetable..<div><br /></div><div>this left a <span class="Apple-style-span" style="font-style: italic;">sweet, sweet</span> aroma in the apartment all day.</div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">healthy twist on zucchini bread</span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">ingredients</span></span></div><div>2 cups shredded zucchini (about 2-3 medium zucchini)</div><div>2 1/2 cups whole wheat (or white, unbleached) flour</div><div>1 cup packed dark brown sugar</div><div>1/2 cup ground flaxseed</div><div>1 tablespoon baking powder</div><div>2 teaspoons ground cinnamon</div><div>3/4 teaspoon <a href="http://www.realsalt.com/"><span class="Apple-style-span" style="font-style: italic;">real salt</span></a></div><div>1/4 teaspoon ground nutmeg</div><div>1 cup plain, fat-free yogurt</div><div>2 large eggs</div><div>3 tablespoons canola oil</div><div>1 tablespoon vanilla extract</div><div>1/2 cup walnuts, toasted</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">directions</span></span></div><div>preheat oven to 350 degrees. spray a 9x5 loaf pan with non-stick cooking spray (or, i used 4 mini loaf pans).</div><div><br /></div><div>spread shredded zucchini onto several layers of heavy duty paper towels. cover with additional paper towels, and press down firmly to remove excess liquid.</div><div><br /></div><div>in a large bowl (or bosch!), whisk the flour, brown sugar, flaxseed, baking powder, cinnamon, salt, baking soda and nutmeg. in a medium bowl, whisk the eggs, yogurt, oil and vanilla; stir in zucchini.</div><div><br /></div><div>add zucchini mixture and walnuts to flour mixture, stir until well-combined. pour batter into prepared pan(s). bake 55-60 minutes or until a wooden toothpick inserted in the center comes out clean. cool in pan for 10 minutes on wire rack. remove from pan, cool some more or serve warm!</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-23697809076019505842009-07-31T17:20:00.001-07:002009-07-31T17:29:09.883-07:00no-bake cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfFBjdpKLq79rhv94AKCdkuY3XzFjmmtr-uOORmdtzuhKEDUllMJNUYsPm3NrQOSC_KWMI1ZCJaVbCsjYwAKxzShwUbpYro3Zvg050clW9If_N277gPNhlSyq6f3_-XPDS-nP2nC-ZnpB/s1600-h/no-bake-cookies-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfFBjdpKLq79rhv94AKCdkuY3XzFjmmtr-uOORmdtzuhKEDUllMJNUYsPm3NrQOSC_KWMI1ZCJaVbCsjYwAKxzShwUbpYro3Zvg050clW9If_N277gPNhlSyq6f3_-XPDS-nP2nC-ZnpB/s320/no-bake-cookies-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5364785451870325634" /></a><br />had a major sugar craving this afternoon, but it was just too hot to bake, so i got an idea from this <a href="http://jaredandmiriammarshall.blogspot.com/"><span class="Apple-style-span" style="font-style: italic;">sweet girl</span></a> and went with some <span class="Apple-style-span" style="font-style: italic;">no-bake-cookies</span>. there are a lot of adaptations of this recipe, but i kept it simple on the ingredients and they were delicious. i changed mine up a little bit and used some of the ingredients i had on hand... <div><br /></div><div>click <a href="http://allrecipes.com/Recipe/No-Bake-Cookies-I/Detail.aspx"><span class="Apple-style-span" style="font-style: italic;">here</span></a> for a more traditional recipe</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">no-bake cookies</span></div><div><span class="Apple-style-span" style="font-style: italic; ">ingredients</span><br /></div><div>1 1/4 cups white sugar</div><div>1/2 cup rice milk</div><div>1/4 cup butter</div><div>4 tablespoons unsweetened cocoa powder</div><div>1/2 cup crunchy almond butter</div><div>3 cups oats</div><div>1 teaspoon vanilla </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">directions</span></div><div>in a medium saucepan, combine sugar, milk, butter and cocoa. bring to a boil and cook for 1 1/2 minutes. remove from heat and stir in almond butter, oats and vanilla. drop by teaspoonfuls onto wax paper. let cool until hardened.</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com3tag:blogger.com,1999:blog-5567369398518030523.post-14538376622588708522009-07-27T10:16:00.000-07:002009-07-28T08:48:54.251-07:00oatmeal chocolate chip cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo5W5yIQ9mW4wcB3NAlkQdad1DoOAAjZaIJ9zdTUrzq1uijtwRqn_bgrK80bJ7uhSG8zNNhpijneNbPXdRj36oQL0Xrg6fpzBR5rdvUHxiWcxVPgMuBXZV16aqEZElmkmskf39iGvfg2q/s1600-h/oatmeal-cookies-ck-1687693-l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo5W5yIQ9mW4wcB3NAlkQdad1DoOAAjZaIJ9zdTUrzq1uijtwRqn_bgrK80bJ7uhSG8zNNhpijneNbPXdRj36oQL0Xrg6fpzBR5rdvUHxiWcxVPgMuBXZV16aqEZElmkmskf39iGvfg2q/s320/oatmeal-cookies-ck-1687693-l.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5363190878276503570" /></a><br /><span class="Apple-style-span" style="color: rgb(61, 61, 61); line-height: 15px; font-family:arial;font-size:13px;"><h2 style="outline-style: none; outline-width: initial; outline-color: initial; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">sunday nights usually call for me to break out the </span></span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">bosch</span></span></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"> and some form of chocolate. i was craving something grainy and sweet, and these hit the spot. adapted from the </span></span></span><a href="http://www.foodnetwork.com/"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">food network.</span></span></span></span></a><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"> </span></span></span></span></h2><h2 style="outline-style: none; outline-width: initial; outline-color: initial; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">ingredien</span></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">ts</span></span></span></h2><ul style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-bottom: 14px; "><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">3/4 cup rolled oats</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1 cup whole-wheat flour</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1/2 teaspoon baking soda</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1/2 teaspoon salt</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1/4 cup butter, softened</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1/4 cup canola oil</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1/3 cup granulated sugar</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1/3 cup brown sugar</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1 large egg</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1 teaspoon vanilla extract</span></li><li style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 169%; padding-bottom: 0px; padding-left: 10px; margin-bottom: 0px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:'times new roman';">1 cup chocolate chips</span></li></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(61, 61, 61); font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';">directions</span></span></h2><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-bottom: 9px; line-height: 169%; color:initial;"><span class="Apple-style-span" style="font-family:'times new roman';">preheat oven to 350°F. coat 2 baking sheets with cooking spray.</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-bottom: 9px; line-height: 169%; color:initial;"><span class="Apple-style-span" style="font-family:'times new roman';">grind oats in a blender or food processor. transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. with the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-bottom: 9px; line-height: 169%; color:initial;"><span class="Apple-style-span" style="font-family:'times new roman';">drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.</span></p></span>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-72415043746658152502009-07-13T15:41:00.000-07:002009-09-21T14:05:57.579-07:00mexican hot chocolate cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1UJV84dGuhnukEC25LfqpVF-jbJnEH_Tu2uyFxYgAn5P49z-V0yfgC3Fz1XAVQhHkNIhJSj92E7NsGyguXKDXp0O8hSylICK6ujMem_q7cWHh4EM9vAQxj4SEQXTNDjskkoSfXL3AmTG/s1600-h/mexican-hot-chocolate-cupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1UJV84dGuhnukEC25LfqpVF-jbJnEH_Tu2uyFxYgAn5P49z-V0yfgC3Fz1XAVQhHkNIhJSj92E7NsGyguXKDXp0O8hSylICK6ujMem_q7cWHh4EM9vAQxj4SEQXTNDjskkoSfXL3AmTG/s400/mexican-hot-chocolate-cupcakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5384029870550189746" /></a><div><span class="Apple-style-span" style="font-family: 'times new roman'; ">chocolatey. vegan. perfection.</span><br /></div><div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">these were fun to make, and a hit (with myself). the husband ate quite a few as well though. looking for more vegan recipes that are do-able and delicious. turns out, most of them are. this particular recipe came from </span><a href="http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';">this book</span></span></a><span class="Apple-style-span" style="font-family:'times new roman';">. i made them </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';">mini</span></span><span class="Apple-style-span" style="font-family:'times new roman';">, because everything is more fun bite-size.</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-weight: bold;">mexican hot chocolate cupcakes</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; font-size:13px;"><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">ingredients:</span></span></span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1 cup coconut milk</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1 Tbsp ground flaxseeds </span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">3/4 cup all-purpose flour</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">2 Tbsp corn flour</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1/4 cup almond meal*</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1/2 cup cocoa powder</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1 tsp baking powder</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1/2 tsp baking soda</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">3/4 tsp salt</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1 tsp ground cinnamon</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1/8 tsp cayenne pepper </span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1 cup granulated sugar</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1/3 cup canola oil</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1 tsp vanilla extract</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1 tsp almond extract</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">directions:</span></span></span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">1. preheat oven to 350 and line muffin pan with cupcake liners</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">2. whisk together coconut milk and flaxseeds and allow to sit for 10 minutes</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">3. in another bowl, sift together all-purpose flour, corn flour, almond meal, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne.</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">4. whisk sugar, oil, vanilla, and almond extract into coconut milk mixture. gently add wet ingredients to dry. fill cupcake liners three-quarters of the way. bake for 22-25 minutes until a knife or toothpick inserted through the center of one comes out clean. transfer to a colling rack to cool completely.</span></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:small;">5. sift a layer of confectioner's sugar onto the tops of the cooled cakes. then sift on cocoa, then lastly sift on a layer of cinnamon.</span></span></span></p><p><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">*I made my own almond meal, because i couldn't find any at the store. to learn how, click</span><a href="http://glutenfreecooking.about.com/od/glutenfreeingredient1/ht/makealmondmeal.htm"><span class="Apple-style-span" style="font-size:small;"> here.</span></a></span></p></span></div></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-61994579813126924432009-06-30T17:35:00.000-07:002009-06-30T17:44:47.311-07:00veggie chilianother vegetarian recipe, but i love it and couldn't help it. and i could eat it every night. you can try it with toast. or add a dollop of sour cream. but it is perfectly perfect on its own. my <a href="http://laurajcampbell.blogspot.com/search/label/husband"><span class="Apple-style-span" style="font-style: italic;">meat-eating husband</span></a> gobbled it up as well.<div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN1FV59R268B4ZELWBv3g9LMg50YILSWCaggu6SynIBujj3ybQZe_Md_5CI8giYpnKoTpDDgJDQQtEAyQ5DVYA_xW7qR5tn6qkbaxy3ND03gh1aXoruERhLicqaLEPWHjjL8SejeT8C1M3/s320/vegetarian_chili_recipe.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353285904806188754" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">ingredients:</span></div><div>1 medium sized yellow onion, chopped</div><div>2 heads broccoli, washed and chopped (enough to make 2 cups)</div><div>1 teaspoon olive oil</div><div>1 28-oz. can of crushed organic tomatoes</div><div>1 16-oz. can salsa (organic, natural...no sugar)</div><div>2 15-oz. cans organic black beans (or 3 1/2 cups cooked beans)</div><div>2 teaspoons sea salt</div><div>1 teaspoon cumin</div><div>1 teaspoon coriander</div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">directions</span></div><div>put oil in pot on medium heat. when hot, add onions, cumin and coriander. cook for 2 minutes or until onion gets soft. add broccoli and salt and cook for two minutes more, stirring frequently. add tomatoes, salsa, black beans, and stir. cook on medium-low heat for 10-15 minutes, stirring occasionally. the broccoli should cook through but not get overly soft. add additional salt to taste. serve with a modest sprinkling of part-skim organic mozzarella or soy cheese.</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-68093944168463830452009-06-22T18:05:00.000-07:002009-06-22T18:19:51.292-07:00grilled vegetable kebabsmy poor husband. i told him yesterday that i was cutting down his meat consumption. you should have seen his face <span class="Apple-style-span" style="font-style: italic;">drop</span>. it's not that i'm not going to make it for him anymore, but for my own conscience, it has to be free-range, which equals more <span class="Apple-style-span" style="font-style: italic;">expensive.</span> i'm also trying to get a little more simple with my cooking, limiting the amount of ingredients i use, trying to go as natural as possible. if you are a carnivore like my husband, you can easily add chicken or beef to this recipe, marinating in olive oil, lemon and orange juice (and zest). <img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQkMt_Dvc765aZGcKK0dcGdmFzf0XFzRomSnFJ9VjsynVKiFhqhyphenhyphenUllroqFVWFp6gYSvapO32oyVWs1CV0pQI6wEothIl5sHOCBtiKrPJ8z6dfkGOdMlcP_dmjXfDUXGDadDbirvMwg_l/s320/3591532203_959226a679_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350326136757771954" /><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">grilled vegetable kebabs</span></div><div><span class="Apple-style-span" style="font-weight: bold; ">ingredients</span><br /></div><div><span class="Apple-style-span" style="font-style: italic; ">kebabs</span><br /></div><div>-local, seasonal, organic veggies</div><div>-olive oil</div><div>-sea salt</div><div>-lemon</div><div>-wooden skewers (soaked in warm water for 30 minutes)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">sauce</span></div><div>-dijon mustar</div><div>-balsamic vinegar</div><div>-olive oil</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">directions</span></div><div>cut green, yellow and red peppers, zucchini, asparagus stalks, onions, tomatoes (or any seasonal vegetable) in thick slices. toss with a sprinkling of extra virgin olive oil and place on skewers. sprinkle with sea salt and spread on a grill, or in a 450 degree oven. cook until slightly golden - just a few minutes. squeeze a lemon over the veggies and serve a generous portion with a modest side of soba noodles, or my favorite, brown rice. for a light, mustard vinaigrette, combine dijon mustard, balsamic vinegar and a little bit of olive oil. serve warm or cool. <br /></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com0tag:blogger.com,1999:blog-5567369398518030523.post-5286841439250197682009-05-17T20:12:00.000-07:002009-05-17T20:28:56.441-07:00banana crumb muffinssometimes i'm just in the mood to bake something...anything. to see something through from beginning to end. from scratch. the husband and i came home yesterday from a nice little hike in malibu and i was craving the kitchen. i found this recipe on my fellow blogger friend, <a href="http://www.blogger.com/kristametryan.blogspot.com/"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(51, 0, 51);">krista's</span></span></a> blog, and i couldn't help but try it. it sounded delicious. turns out, it was. serve these babies warm and they are mouth watering good. i'm not ashamed to say that the whole muffin tray was gone by this morning. i want to make more today.<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJd_dFH5jY6Su0JV_uvbyx-m3Kemutb4j1DWsTqzo56gEKh_XaGz0UvTmHfiQIiojQKIOSZIHmQN3qUAKobkATolSN_j7a4GN35uObAE-BuU4dD3l_WQWTVuEET3h0ICUxtW1LQgkP-s_/s400/2599851387_a2aea71de7.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5336997912475795602" /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">banana crumb muffins</span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">muffin ingredients:</span></div><div>1 1/2 cups flour</div><div>1 tsp. baking soda</div><div>1 tsp. baking powder</div><div>1/2 tsp. salt</div><div>3 bananas, mashed<br />3/4 cup white sugar</div><div>1/3 cup packed brown sugar</div><div>1/3 cup butter, softened</div><div>1 tsp. vanilla</div><div>1 egg</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">crumb topping ingredients:</span></div><div>1/4 cup sugar</div><div>2 tbsp. flour</div><div>3 tsp. ground cinnamon</div><div>2 tbsp. butter, softened</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">directions:</span></div><div>preheat oven to 375 degrees. line muffin pan with muffin papers (also works for mini muffins!).</div><div><br /></div><div>in a large bowl, mix together flour, baking soda, baking powder and salt. set aside. in another bowl, beat together sugar, butter and eggs. add bananas and vanilla.</div><div><br /></div><div>slowly add the banana mixture into the flour mixture until moistened. spoon batter into prepared muffin cups.</div><div><br /></div><div>in a small bowl, mix together sugar, flour and cinnamon for topping. add butter and combine until mixture resembles course cornmeal. sprinkle over top of muffins.</div><div><br /></div><div>bake for about 18 to 20 minutes (13-15 for mini muffins). let cool for 5 minutes before taking out of pan **.</div><div><br /></div><div>**cort and i have never made it the 5 minutes for anything. the smell was too inviting and they were delicious scorching hot, even though they burnt our fingers. enjoy! xo. </div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-3570474954349186762009-05-11T09:11:00.000-07:002009-05-11T09:36:25.101-07:00sliders with chipotle mayonnaise and sweet potato friesthis isn't one of the healthiest meals i've ever made, but it seemed kind of fun, and i justified it by making some of the burgers with bison (which is surprisingly lean and healthy), and the fries out of sweet potatoes. adapted from the <a href="http://www.foodnetwork.com/"><span class="Apple-style-span" style="font-style: italic;">food network</span></a>, this is a fun, fast and easy meal.<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">sliders with chipotle mayonnaise</span><br /><div><div><span class="Apple-style-span" style="font-weight: bold;"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNTeFjDl0fbC_ComtN6Z8s6INuVGRpLVZ9BLNDOBDwMkiDsOUkZkfCFptLCQXZPOHQTw978yFuTDf4ZlPVx1OUNLWiQIIklKAhmwt63WZRzMsm4cD0igXiFxzpYfn-NCIx1sa8TNQ-8rG/s320/Sliders-Chipolte-Mayonnais_s4x3_lg.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5334603221361163314" /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">ingredients</span></div><div><span class="Apple-style-span" style="font-weight: bold;">chipotle mayonnaise:</span></div><div>1 cup mayonnaise</div><div>2 chipotles in adobo sauce (found near the salsa/mexican food aisle)</div><div>1 tablespoon adobo sauce</div><div>1/2 lime, juice</div><div>salt and freshly ground black pepper<br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">sliders:</span></div><div>1 to 1 1/2 pounds ground beef, bison or turkey (your preference)</div><div>salt and fresh ground black pepper, for seasoning</div><div>cheese slices</div><div>mini burger buns</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">burger bar:</span></div><div>chipotle mayonnaise</div><div>pickles</div><div>red onion slices</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">chipotle mayonnaise directions:</span></div><div>add all ingredients in food processor and puree. season with salt and pepper.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">slider directions:</span></div><div>preheat grill over medium high heat (medium low for bison).</div><div><br /></div><div>form the meat into 2-3 ounce portions, pack tightly. season with salt and pepper. if using bison, wait until after meat is cooked to season. </div><div><br /></div><div>place the sliders on grill. wait until they are nice and crusty on the first side, about 4-5 minutes and then flip to cook another 4 minutes. when the sliders are about done, top with cheese slice and close the grill to let the cheese melt. ** if using bison, flip at about 3 minutes (bison should be slightly pink inside).</div><div><br /></div><div>place the slider on the mini bun and top with chipotle mayonnaise and other desired toppings.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">sweet potato fries</span></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWH7aLrkmBZ5Ov5cDsZG7PX2VM5d8h_GCFR4myUd9YhUULUfO1z6-tjUxqMAaxB68V3xoVzzupHDdjBW9Y-82ifVPN7toSqyQUn2V96JIOmf8osaX4NLZqTTKOJ2xdUCLD4-V-5wY87OaQ/s400/279.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5334603856524822914" /><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic; ">ingredients</span><br /></div><div>2 pounds sweet potatoes</div><div>1 tablespoon canola oil</div><div>1 teaspoon pumpkin pie spice (or if you can't find this seasonal item, use some cinnamon and cumin)</div><div>1 tablespoon low-sodium chili seasoning mix</div><div>salt and pepper</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">directions</span></div><div>preheat oven to 400 degrees F. line baking sheet with aluminum foil. set aside.</div><div><br /></div><div>use peeler to peel sweet potatoes. cut potatoes in half length-wise, then cut into 1/2 thick fries.</div><div><br /></div><div>place sweet potato fries in a large mixing bowl. add oil and spices and mix until they are thoroughly coated with spices.</div><div><br /></div><div>spread fries in a single layer over prepared baking sheet. place in preheated oven and bake for 30-35 minutes, turning once to ensure even cooking. remove from oven and serve hot.</div><div><br /></div><div>**these were also great dipped in the chipotle mayonnaise. thanks patti! xoxo.</div></div></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-45963011563694322612009-05-03T21:39:00.000-07:002009-05-03T21:20:54.136-07:00ravioli with balsamic brown butter<span class="Apple-style-span" style="color: rgb(61, 61, 61); line-height: 15px; font-family:arial;font-size:13px;"><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-family:'times new roman';"><a href="http://www.foodnetwork.com/everyday-italian/index.html"><span class="Apple-style-span" style="font-style: italic;">Giada of Everyday Italian</span></a> from the Food Network is by far one of my favorite people to watch. I want to eat her, she is so adorable and classy. I made this for sunday dinner and it was a hit. pasta, cheese, balsamic vinegar? you can't go wrong with this combo...</span></span></span></ul><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcjcsjw7pLIntkqSSVvAhlocvMd5-Tr84o90i1sNvwwNJ3690CDBtUTYgWooFGb6Iwq4u5rUkXy9oVsfRLbPhJ_r1LdrL3xoh0Dh-GVGnTd0DAyEvWeTvAszICk04sl88JBpclxsNaLn_/s400/EI1002_Ravioli_lg.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5331455308102757218" /><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';"><br /></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';"><br /></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';"><br /></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';"><br /></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';"><br /></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';"><br /></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';"><br /></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';"><br /></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px; font-family:'times new roman';"><span class="Apple-style-span" style="font-weight: bold;">ravioli with balsamic brown butter</span></span></ul><ul class="rcp-info clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; padding-bottom: 7px; color:initial;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';">ingredients</span></ul><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">-18 to 20 ounces store-bought ravioli (cheese, mushroom or squash)</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">- 6 tablespoons unsalted butter</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">- 2 tablespoons balsamic vinegar</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">- 1/2 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">- 1/4 teaspoon freshly ground black pepper</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">- 1/3 cup toasted, chopped walnuts</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">- 1/4 cup grated parmesan</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: 20px;font-family:'times new roman';">directions</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">bring a large pot of salted water to a boil over high heat. add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. drain ravioli onto a large serving platter. </span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">meanwhile, in a medium saucepan, cook the butter over medium heat, stirring occasionally. when the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. let cool for about 1 minute. stir in the balsamic vinegar, salt and pepper.</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">transfer the ravioli to the pan saucepan with the balsamic brown butter. sprinkle walnuts and parmesan over the top. </span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">serve immediately.</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: 20px;"><span class="Apple-style-span" style="font-family:'times new roman';">enjoy! xo.</span></span></div></span>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com3tag:blogger.com,1999:blog-5567369398518030523.post-85171750638849394752009-04-29T19:31:00.000-07:002009-04-29T20:10:53.184-07:00grilled fish with pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5jZUd1dkHkXLn3ZgK8zocjL-v6tZB200jo4msAS_WkzFFo8HzStPUGo0uZsJsDz6cuuXirRZZLKDEQ4qLKTorS8TxK8HXkLeRLoWvwxOxJpg1ennSpn1q8cclMAsWpmuunY0w-MmttlM/s1600-h/shrek-pasta-wide-1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5jZUd1dkHkXLn3ZgK8zocjL-v6tZB200jo4msAS_WkzFFo8HzStPUGo0uZsJsDz6cuuXirRZZLKDEQ4qLKTorS8TxK8HXkLeRLoWvwxOxJpg1ennSpn1q8cclMAsWpmuunY0w-MmttlM/s320/shrek-pasta-wide-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5330314634553762946" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SF2aa9OEPqHDddkZK8uxRfN7CByIEc5xyhtjxAzRB4YzqVVdHf0eSHFQC7xAgD-GNId9d2ffNn6bKYPdeUGz8gGOp_eXsFGjj39XxujSy71fDAF0YBqkweJUq30HES3bGsUVteE4oa-h/s1600-h/Fish-Pesto.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SF2aa9OEPqHDddkZK8uxRfN7CByIEc5xyhtjxAzRB4YzqVVdHf0eSHFQC7xAgD-GNId9d2ffNn6bKYPdeUGz8gGOp_eXsFGjj39XxujSy71fDAF0YBqkweJUq30HES3bGsUVteE4oa-h/s320/Fish-Pesto.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5330314636065619506" /></a><br /><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 26px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Garamond;font-size:19px;"><p><br /></p><p><br /></p><p><span class="Apple-style-span" style="font-size:19px;"><br /></span></p><p><span class="Apple-style-span" style=" font-style: italic;font-size:19px;"><br /></span></p><p><span class="Apple-style-span" style=" font-style: italic;font-size:19px;"><br /></span></p><p><span class="Apple-style-span" style=" font-style: italic;font-size:19px;"><br /></span></p><p><span class="Apple-style-span" style=" font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p><p><span class="Apple-style-span" style=" font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p><p><span class="Apple-style-span" style=" font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p><p><span class="Apple-style-span" style="font-family: 'times new roman'; font-style: italic;"><br /></span></p><p><span class="Apple-style-span" style="font-family: 'times new roman'; font-style: italic;"><br /></span></p><p><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">ingredients:</span></span></span></p><p></p><ul><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">1 16-ounce package of whole wheat spaghetti</span></span></li><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">1 cup toasted pine nuts, a small amount reserved for garnish</span></span></li><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">4 cloves garlic</span></span></li><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">2 cups basil leaves, washed, one reserved for garnish</span></span></li><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">½ cup parmesan cheese (optional), plus a small amount reserved for garnish</span></span></li><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">½ cup olive oil</span></span></li><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">½ cup vegetable stock or water</span></span></li><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">salt and pepper</span></span></li><li><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">4 6-ounce filets of fish (i used halibut)</span></span></li></ul><p></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">boil water and cook the pasta. meanwhile, toast the pine nuts in a frying pan with a pinch of salt. when they turn lightly brown put them in a blender with the garlic, basil, parmesan cheese and olive oil. add a ¼ cup of vegetable stock or water and blend until smooth. you may need to add a bit more stock or water to get the consistency that you like. add plenty of salt and pepper to taste (i use sea salt). serve topped with toasted pine nuts, a basil leaf and parmesan cheese.</span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">lightly brush four 6-ounce filets of fish (halibut, cod, salmon, or sea bass) with olive oil, lemon and salt. grill for three to five minutes per side depending on how rare you like it. place the grilled fish on top of a plate of spaghetti. top with the pesto sauce, some toasted pine nuts, grated parmesan and shredded basil.<br /></span></span></p><p><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">this was the first dinner i made as a wife...enjoy!</span></span></p><p></p></span>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com0tag:blogger.com,1999:blog-5567369398518030523.post-5019936794096295312009-04-12T11:55:00.001-07:002009-04-12T12:11:15.033-07:00easter frog eye saladi'm not sure why i called this <span class="Apple-style-span" style="font-style: italic;">"easter" </span>frog eye salad, other than today is easter, and I made it for easter dinner. this is pretty much a holiday staple around the Campbell household, and one of my all-time favorites. everyone i know has their own adaptation of this famous side dish (actually more of a dessert than side dish), but i got this particular recipe from my new favorite cookbook that my new sister Erin gave me for my birthday - <span class="Apple-style-span" style="font-style: italic;">peacocks on my porch {a collection of recipes from the dna cycling widows}</span>. thanks erin! <div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMRnFeWAWHxRogu9WXMsMBFzwSveT7TQ4kaes3LVghW4E3Z7GJUjRC1685sE71kUkWcZXGk6_SvTnJrpyYHJ40zYUR_0Ri_QHA3zeQwx2PENCMBOUEAZAzTTSgdJegmN8XauVuYc4gHWt/s400/16052.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323882407077801266" /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">frog eye salad</span></div><div><span class="Apple-style-span" style="font-style: italic;">step 1</span></div><div>1 cup sugar</div><div>2 tablespoons flour</div><div>1 tsp. salt</div><div>1 1/4 cups pineapple juice</div><div>2 eggs</div><div>1 tablespoon butter</div><div>1 pkg. acine noodles (i used organic, whole wheat acini noodles - Mmmm...)</div><div><br /></div><div>in a sauce pan, combine sugar, flour, salt and pineapple juice. heat until thickens. beat eggs in a bowl. add a little bit of the cooked sauce to the eggs and then stir. repeat, adding a little again. (do this so when you add the eggs to the sauce the eggs won't cook and make it lumpy). add egg mixture to sauce. whisk as you pour. add butter. stir as it melts. cook noodles according to package directions. mix together noodles and sauce. let cool.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">step 2</span></div><div>2 cans mandarin oranges</div><div>1 (20 oz) can pineapple chunks</div><div>1 small can pineapple crushed</div><div>1 large cool whip</div><div>1 cup mini marshmallows (i did almost 3!)</div><div><br /></div><div>add oranges, pineapple, cool whip and marshmallows. mix all together. refrigerate a few hours (although, i feel that it is the BEST the day after).</div><div><br /></div><div>enjoy. xo.</div></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-781277020991489172009-04-09T09:33:00.001-07:002009-04-09T12:28:55.856-07:00eggplant, mint and feta sandwichi'm trying to expand my tastebuds, and venture into some unknown territory. i adapted this recipe from a <span class="Apple-style-span" style="font-style: italic;"><a href="http://www.wholefoodsmarket.com/recipes/">yummy</a></span><a href="http://www.wholefoodsmarket.com/recipes/"> </a><span class="Apple-style-span" style="font-style: italic;"><a href="http://www.wholefoodsmarket.com/recipes/">website</a>. </span>normally, not the biggest fan eggplant, but this sandwich looked pretty good, especially with the cheese - and i jump at the chance to use olive oil. eggplant is a good protein source. thick and "meaty". such is the life of a vegetarian...<div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNfzzk8D1HuvNSedn4ECPP8vri7Hc-6JJArJK0HE7Cf1vv4feazoYfN3tf61dAyzOvmYou3kMFWFd4D7KJJY8VwkPp9E4kT-ncqVypdodc91WrA8wczFd58CRjd28VoUfhLOyTfcQaemP/s400/030215ee89be88f0_DSC07164.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5322731289824096146" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">eggplant, mint and feta sandwich</span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">ingredients</span></div><div>1 medium eggplant, sliced into 1/2 inch thick rounds</div><div>2 tablespoons olive oil</div><div>2 tablespoons balsamic vinegar</div><div>salt and pepper, to taste</div><div>8 slices wheat bread (i prefer ezekiel bread)</div><div>1/2 cup hummus</div><div>12 slices feta cheese, about 1/4 inch thick</div><div>1 cup mint leaves, julienned</div><div>4 pieces of red leaf lettuce</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">directions</span></div><div>prepare eggplant: preheat oven to 450 degrees F.</div><div>in a small bowl, combine olive oil and vinegar and season with salt and pepper.</div><div>lay eggplant rounds on a baking sheet and, using a brush, coat each piece with the olive oil mixture, flip the eggplant and brush the remaining sides.</div><div>bake the eggplant for 20-25 minutes, turning once.</div><div>remove and let cool.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENayKR-Tr9QXrynu1h6PTxwjdug1MLJZLIs4tSNaZdme8r9gTiO9eijsiT_RwlAIIOx5TMPj-9WKnAgYECDufbFFmRviA58b3REDxgIUJd7v0NHDOmssD2jEkmq6LByq5u4brJn3Ywg6w/s320/7b360b7a132f0d51_DSC07148.preview.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5322732749627508594" /></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-81910443365713099852009-02-23T09:18:00.001-08:002009-02-23T09:30:53.093-08:00cashew butter chicken stewafter being bed-ridd<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JtiuSVNdYQ3GTng4OkGjtpoa8bskSVg0EemClATXoDOZpmx4X1U0oO_JDkjn8Si7bA-_tfZtIrqd7QD8vY0xK13nOeyabbcZNvR2MI6khBzwdv2S7f1vk6r7TzPFBL6cLJvwGthnbGSm/s200/chicken-stew-su-640920-l.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5306043994226400770" />en all week with the flu, this comfort food really hit the spot. i loved it because it was fast (only took 30 minutes) and it was really easy to make. made with all natural, organic ingredients (including the chicken), i would eat this a couple times a week...<div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold; ">ingredients</span><br /></div><div>2 cups chopped red onion</div><div>1 red pepper, sliced into strips</div><div>1/2 tsp ground black pepper, divided</div><div>3 cups Pacific brand chicken broth (free range, vegetarian-fed)</div><div>1 lb free range chicken breast, cubed</div><div>1/4 cup fresh curly organic parsley, chopped</div><div>1 medium Granny Smith apple, cored and cubed</div><div>1 cup frozen or fresh lima beans</div><div>1/4 tsp Celtic sea salt</div><div>1/4 tsp cayenne pepper</div><div>1/2 cup natural cashew butter, unsalted</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">directions</span></span></div><div>1. in a large non-stick pan, saute onions, pepper and 1/4 tsp of black pepper for 4 minutes. Add broth, chicken breast and parsley. cover and bring to a boil. simmer until chicken is cooked through and remove from pot.</div><div>2. add apple, lima beans, salt, cayenne pepper and remaining black pepper to the broth. cover and simmer for 10 minutes. uncover and whisk in cashew butter until well blended. return chicken to pot.</div><div><br /></div><div>enjoy!</div></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-18169345293838810542009-02-18T07:56:00.000-08:002009-02-18T18:11:55.927-08:00energy muffins<span class="blsp-spelling-error" id="SPELLING_ERROR_0">i'm</span> trying to put a healthier spin on everything i eat lately...i love a good muffin - straight out of the oven and melt-in-your-mouth perfection. who said they can't be delicious and nutritious?<div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 390px; height: 92px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qTtQEAZVWe3dOg97x3-geE98o86a9ET0xX_VrTs_c71bjoQADakKFjveuAufmce1xAn0h1e1z5KmCzoiAxdotikSfw9OGFHtZLHvlitXkB9xoS5rUlm0vj0UeaKSlFeeAqVk-cL71c2P/s400/myrecipebook_u113.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5304167757279395842" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">energy muffins</span></div><div><span class="Apple-style-span" style="font-style: italic; ">ingredients</span><br /></div><div>2 cups egg whites</div><div>1 1/2 cups oats or 1 cup instant oatmeal or 1 1/2 cups quick oatmeal</div><div>1/2 cup whole wheat flour</div><div>1 cup unsweetened applesauce</div><div>1 cup 1% cottage cheese</div><div>1/2 cup whey protein powder</div><div>1 1/2 tsp baking powder</div><div>25 almonds</div><div>1 tbsp vanilla extract</div><div>1/8 tsp or pinch of salt</div><div>1 cup strawberries </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">instructions</span></div><div>1. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span>heat oven to 350 degrees</div><div>2. pour ingredients into a blender and blend until smooth</div><div>3. mix in fruit by hand, if desired, or include in blender</div><div>4. pour into regular-sized stick-free muffin cups</div><div>5. cook until toothpick comes out clean (about 40 minutes)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">nutrients per muffin:</span></div><div>calories: 120, total fat: 2 g, sat. fat: 0 g, cholesterol: 5 mg, sodium: 125 mg, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">carbs</span>: 17g, fiber: 3 g, sugars: 3 g, protein: 9g, iron: 1.20 mg</div><div><br /></div><div>makes 16 muffins</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com0tag:blogger.com,1999:blog-5567369398518030523.post-50511557938281044472009-02-06T08:22:00.001-08:002009-02-06T11:39:09.229-08:00banana foster by lacey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8XiUGHkYBrLeXvZqBH2hG5pMQ1FUPXdFInHtDdMDZjh-CwTbdzfdOIWAUI6lah0J2CsFlpIKxnmRD86nwdXz94qkAk2UFBlmvmjZVN-KjRj8xVdZ5Cr74kU3W1HobkG_zMvp3tR6MszN/s1600-h/bananas-foster-240x240-Crock-Pot-BnFstr-1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8XiUGHkYBrLeXvZqBH2hG5pMQ1FUPXdFInHtDdMDZjh-CwTbdzfdOIWAUI6lah0J2CsFlpIKxnmRD86nwdXz94qkAk2UFBlmvmjZVN-KjRj8xVdZ5Cr74kU3W1HobkG_zMvp3tR6MszN/s320/bananas-foster-240x240-Crock-Pot-BnFstr-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5299724551111748130" /></a><br /><span class="Apple-style-span" style="font-family:'times new roman';">this scrumptious dessert comes from my good friend, </span><a href="http://laceyneilson.blogspot.com/"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 153);"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';">Lacey</span></span></span></span></a><span class="Apple-style-span" style="font-family:'times new roman';">, who shared it with us last weekend as a superbowl treat. it was oh-so-delicious, melt-in-your-mouth kind of good....give it a try, it's so easy, it's worth it - you won't be disappointed....</span><div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family:'times new roman';">banana foster</span></span><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-family:'times new roman';">ingredients:</span></span><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 stick butter</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1/2 cup brown sugar</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">4 bananas peeled and sliced</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1/2 tbsp vanilla (replacing the usual rum)</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-family:'times new roman';">directions:</span></span><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1. melt butter in a large skillet</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">2. add brown sugar and stir together</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">3. add vanilla</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">4. add the bananas and cook until caramelized over medium-high heat.</span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';">5. 1 tsp cinnamon **is what Lacey uses**</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">5. serve over vanilla ice cream and/or crepes</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">thanks lacey!</span></div></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com3tag:blogger.com,1999:blog-5567369398518030523.post-15788894395353579492009-01-29T18:49:00.001-08:002009-01-29T18:59:28.622-08:00oreo truffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHDisQ_ooegJIoI1otmhRSqRo-NYFrR_8YU8lR8cjAZ9-KwyGHitGpP4eMfDL5zZ7IpMpnifeqetzCPgn88sZJGYql1dI6KQZ7TOlJXil4EOD2bmj0MmVfqvIG0tKzRv_ZmqrUiJod42i/s1600-h/2190547673_f2aa80b55f.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHDisQ_ooegJIoI1otmhRSqRo-NYFrR_8YU8lR8cjAZ9-KwyGHitGpP4eMfDL5zZ7IpMpnifeqetzCPgn88sZJGYql1dI6KQZ7TOlJXil4EOD2bmj0MmVfqvIG0tKzRv_ZmqrUiJod42i/s320/2190547673_f2aa80b55f.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5296913681668677570" /></a><br />i'm testing these sweet things out on my loved one's this valentines day...<div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; ">oreo truffles</span><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">ingredients:</span></div><div>1 package oreo cookies (use whole cookie, including cream center)</div><div>1 8 oz. package cream cheese (softened)</div><div>white chocolate bark (i couldn't fine the "bark coating", so I used hershey's white chocolate, or any baking white chocolate will do just fine)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">directions:</span></div><div>1. finely crush 7 cookies in a food processor or place them in ziploc bag and crush into a fine consistency. reserve for later.</div><div>2. crush remaining cookies and stir in softened cream cheese. use the back of a large baking spoon to help mash the two together.</div><div>3. roll the mixture into 1" balls and place on wax paper covered cookie sheet.</div><div>4. melt chocolate as directed on package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.</div><div>5. you can sprinkle the tops with the 7 crushed cookies for decoration.</div><div>6. once dry, refrigerate and enjoy!</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">notes:</span> you can use a small cookie cutter to push the mixture through for heart shaped, v-day truffles. also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. </div><div><br /></div><div>••get creative, use milk chocolate, mint oreos, etc...a fun valentine, or everyday treat!!</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-54449549404854372042009-01-14T14:24:00.000-08:002009-01-14T14:34:29.477-08:00blueberry and almond smoothie<div>as a part of my "2009 healthy living" campaign, i have been looking for tasty, easy recipes that are also great for the bod. this smoothie is used as a part of a detox diet i found, but I think it is great for an everyday snack.</div><div><br /></div><div>this could easily be made with any fruit - raspberries, peaches, mango, etc. - also, feel free to substitute rice or coconut milk for almond milk (i prefer rice milk myself).</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpuGn6sK7EdagbcwlLAycLjf_ainX9e6_qcy4YOHK-C_mexG3rQtBH_UPwvOoGKO7B0bjZ55FNURjWVPQ5337FkupkgwWJVQC4xPgSgRTCtKULBfQmHnTHmEaRQ2AnXL1N3BCGjjQ1fdC/s1600-h/blueberry_smoothie.jpg"><img style="cursor:pointer; cursor:hand;width: 116px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpuGn6sK7EdagbcwlLAycLjf_ainX9e6_qcy4YOHK-C_mexG3rQtBH_UPwvOoGKO7B0bjZ55FNURjWVPQ5337FkupkgwWJVQC4xPgSgRTCtKULBfQmHnTHmEaRQ2AnXL1N3BCGjjQ1fdC/s200/blueberry_smoothie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5291279609836000978" /></a><br /><div><br /></div><div>serves: 1</div><div>time: 5 minutes</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">ingredients:</span></div><div>1 scoop of complete nutritional, whey protein fortified powder (not soy protein)</div><div>1/2 cup blueberries</div><div>1 scoop of a ProGreens type of powder (preferably with probiotics)</div><div>1 1/2 cups almond milk</div><div><br /></div><div>blend everything together. enjoy!</div><div><br /></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com0tag:blogger.com,1999:blog-5567369398518030523.post-22733134266646035252008-11-17T08:54:00.000-08:002009-01-14T14:21:54.585-08:00send me to the milky way cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqozlqyDR5mJ1-nFXcHsAzY-2YjVuyWBNlTUxqJh1RIgaL-fqWtY31UcbXmJ951Vu9RZU891YaSWHHDObUw9tgcrnaDLzYhBBo2MJrJf38gPVptvMZONAOAW-pNk7n-iSLjaoGa8P5F_XW/s1600-h/IMG_0631-Titled.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqozlqyDR5mJ1-nFXcHsAzY-2YjVuyWBNlTUxqJh1RIgaL-fqWtY31UcbXmJ951Vu9RZU891YaSWHHDObUw9tgcrnaDLzYhBBo2MJrJf38gPVptvMZONAOAW-pNk7n-iSLjaoGa8P5F_XW/s200/IMG_0631-Titled.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5269672968029784882" /></a><br /><div>I made these this weekend and they went pretty quickly. They are great if you have leftover Halloween candy, or if you are like me, and it is impossible to keep candy in the home for more than a day, go buy some extra.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">INGREDIENTS:</span></div>2 sticks softened butter<div>3/4 cup sugar<br /><div>3/4 cup brown sugar</div><div>2 eggs</div><div>1 teaspoon vanilla</div><div>2 3/4 cups flour</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>35 mini milky way and 3 musketeer candy bars, coarsely chopped</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">DIRECTIONS:</span></div><div>1. Preheat oven to 350 degrees. In a stand or electric mixer, cream the butter and sugars. Beat in eggs and vanilla until well combined, scraping edges with a spatula. In a separate large bowl, combine the flour, baking soda and salt. Slowly add wet ingredients along with the chopped candy bars.</div><div>2. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes, or until cooked to your preference. Let cool for 5 minutes on baking sheet, then transfer to cooking rack.</div></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com1tag:blogger.com,1999:blog-5567369398518030523.post-59074888537514534992008-11-10T13:51:00.000-08:002009-02-06T08:50:17.414-08:00Apple Turnovers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYZBeyZx9HFCIAcaWwZhTt5Q6C4WqhtKRFxAsEO-gQRYwSq_qXrzSOtDjCNTZKJSYYv8QHXPWwuKkYTFwxbfKltGJA83HeGeUM3Dg1jaG1fqdq2u56dPzq83_pRQRnbgULPAOhnRtsyoF/s1600-h/apple-turnovers-fore296.jpg"><img style="cursor:pointer; cursor:hand;width: 186px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYZBeyZx9HFCIAcaWwZhTt5Q6C4WqhtKRFxAsEO-gQRYwSq_qXrzSOtDjCNTZKJSYYv8QHXPWwuKkYTFwxbfKltGJA83HeGeUM3Dg1jaG1fqdq2u56dPzq83_pRQRnbgULPAOhnRtsyoF/s200/apple-turnovers-fore296.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5267151427349902866" /></a><br /><div>I'm going through a green apple phase, and this seems appropriate for the holidays....</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">INGREDIENTS</span></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Vegetable oil cooking spray<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>2 medium Granny Smith apples, cored and thinly sliced<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>3 tbsp apple juice concentrate<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>2 tsp whole-wheat flour<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>1/4 tsp cinnamon (plus extra for sprinkling)<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>4 sheets phyllo dough, thawed<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>1 tbsp confectioners' sugar (optional)<br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">DIRECTIONS</span></div><div>Heat oven to 375 degrees. Coat a cookie sheet with cooking spray. Toss apples, apple juice concentrate, whole-wheat flour and cinnamon in a bowl. Stack 2 phyllo sheets at a time and cut them in half, lengthwise. Place 3/4 cup of apple mixture across the end of one half. Roll up and place on cookie sheet. Repeat until you've used up all the apples. Brush top of each roll with juice from apple mixture. Sprinkle with cinnamon. Bake until browned, 15-20 minutes. Let cool. Sprinkle with sugar, if desired. Cut each roll in half.</div><div><br /></div><div>Serves 8</div><div><br /></div><div>This is surprisingly low-calorie (50 calories per turnover) and seems pretty healthy!</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com1tag:blogger.com,1999:blog-5567369398518030523.post-36511662097547024662008-11-05T08:51:00.001-08:002008-11-06T11:37:56.269-08:00Veggie Cassoulet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRylWG3LWiMr5X_h_Z1rgmKm4SATdd_UiPnuYI-rMJIpyFO-_9bxo04aytTCaMvDb3k6nwDzHB11wWcgjSR9AV2vHTACsP14axRwAEajAyyueXKKLL88XmKchRs90s6DOHi205dfuyak9U/s1600-h/veggiecassoulet.jpg"><img style="cursor:pointer; cursor:hand;width: 197px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRylWG3LWiMr5X_h_Z1rgmKm4SATdd_UiPnuYI-rMJIpyFO-_9bxo04aytTCaMvDb3k6nwDzHB11wWcgjSR9AV2vHTACsP14axRwAEajAyyueXKKLL88XmKchRs90s6DOHi205dfuyak9U/s200/veggiecassoulet.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5265218943292540706" /></a><br /><div><br /></div>I've been looking for more vegetarian meals, and this one looked good - also great for fall.<div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">INGREDIENT</span><span class="Apple-style-span" style="font-weight: bold;">S</span><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>2 tablespoons olive oil<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>2 zucchini, chopped<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>2 celery stalks, sliced<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>1 onion, chopped<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>1/4 tsp salt<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>1/4 tsp freshly ground black pepper<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>4 cloves garlic, sliced<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>1 can (14 oz) diced tomatoes, drained<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>3 cups drained cannellini beans, liquid reserved<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>4 sprigs fresh thyme<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>2 dried bay leaves<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>4 slices crusty whole-wheat toast <br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">DIRECTIONS:</span></div><div>Heat oven to 400 degrees. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Mix garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2 quart baking dish. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.</div><div><br /></div><div>Serves 4, and pretty healthy:</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>382 calories per serving<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>7.8 g fat<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>66 g carbs<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>15.5 g fiber<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>19.6 g protein<br /></div><div><br /></div><div>**I wasn't feeling great last night, and Cort made this for me - it's my new favorite dish! Delicious!!!</div><div><br /></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com3tag:blogger.com,1999:blog-5567369398518030523.post-1696236641140938772008-10-25T12:05:00.000-07:002008-10-25T12:18:03.515-07:00Mom's Cowboy Caviar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhnQez6ZJTgI3wPEnnBmaDD1Wcz9D7jHQ9RKYNTffb24kTHVnAfn7LKqLmHg0p9bYFHoGCLebHl_C0Mo27MQc0dmhoYAPZCcYSv_AbStWuTeR3LmzIZTZX6PCbJrPGl8FCHuLIJ22EJnU/s1600-h/cowboy-caviar-su-522962-l.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhnQez6ZJTgI3wPEnnBmaDD1Wcz9D7jHQ9RKYNTffb24kTHVnAfn7LKqLmHg0p9bYFHoGCLebHl_C0Mo27MQc0dmhoYAPZCcYSv_AbStWuTeR3LmzIZTZX6PCbJrPGl8FCHuLIJ22EJnU/s320/cowboy-caviar-su-522962-l.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5261172080644380882" /></a><br />Sorry for the lull in posts - a lot has happened over the last couple of weeks and I haven't been doing much cooking. Cowboy Caviar is a recipe from my mom. It's delicious, and always a big hit at a party. Enjoy....<br /><span style="font-weight:bold;"><br />Cowboy Caviar</span><br /><br /><span style="font-weight:bold;">Ingredients</span>:<br />2 cans (15.5 OZ) black beans - drained<br />2 cans (15.5 OZ) black -eyed peas - drained<br />2 cans (14.5 OZ) diced tomatoes - drained (or use fresh)<br />1 cup frozen corn - thawed (optional)<br />1/2 to 1 cup green onion - finely diced<br />1 to 2 cups green bell pepper - diced<br />2 cans (small) jalapeno peppers (mild)<br />2-3 cans (small) sliced olives (drained)<br />1-2 avocados - firm - diced (I used 2)<br />1 cup fresh cilantro - chopped<br />1/2 tsp. garlic salt (optional)<br />1-2 cups italian salad dressing - (use 1 cup to toss, then add more if needed before serving)<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Mix all the canned ingredients together<br />2. Add the garlic salt, cilantro and avocado with the italian dressing<br />3. Toss to coat<br />4. Refrigerate at least 20 minutes before serving<br /><br />**This makes a good amount, but I usually double the recipe because it is good the next day.laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com3tag:blogger.com,1999:blog-5567369398518030523.post-2202001424304791932008-10-08T13:32:00.000-07:002008-10-10T09:07:30.850-07:00i love cupcakes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7vJ2c73QzOYSVppVJl2FlLKe_0-FSzxbcfhKimLA7_OuwuPxRGAd8NsXo2uYlLUBggol8KhNPyKCHhzlYb_1VI_QjDdm1Lh_VPsbHIv_Y1945m6YyjIsSPTvdxPjUVQQJIeZ9Xaj9401/s1600-h/GBPC4.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7vJ2c73QzOYSVppVJl2FlLKe_0-FSzxbcfhKimLA7_OuwuPxRGAd8NsXo2uYlLUBggol8KhNPyKCHhzlYb_1VI_QjDdm1Lh_VPsbHIv_Y1945m6YyjIsSPTvdxPjUVQQJIeZ9Xaj9401/s200/GBPC4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5254887428073652722" /></a><br />I love cupcakes. They are such a perfect portion of sugary goodness. I used to want to make an entire bakery - cupcake-theme related - and then Sprinkles came along and beat me to the punch. I still love making them though. In honor of the upcoming holiday season, here is a really good pumpkin cupcake recipe with cream cheese frosting:<div><br /></div><div>Pumpkin Cupcakes</div><div><br /></div><div>INGREDIENTS:</div><div>2 cups flour</div><div>1 cup white sugar</div><div>1 1/2 tsp baking powder</div><div>1 tsp baking soda</div><div>1 1/2 tsp pumpkin pie spice</div><div>1/2 tsp salt</div><div>2 eggs</div><div>1 cup pumpkin puree</div><div>1/2 cup buttermilk</div><div>1/4 cup vegetable oil</div><div><br /></div><div>ICING:</div><div>250g cream cheese, softened</div><div>1 tbsp butter</div><div>1 tsp vanilla</div><div>1 cup sugar</div><div>orange sprinkles (optional)</div><div><br /></div><div>DIRECTIONS FOR CUPCAKES:</div><div>1. In a large bowl, sift and whisk flour, sugar, pumpkin spice, baking powder, baking soda and salt. Set aside.</div><div>2. In a separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.</div><div>3. Pour over dry ingredients - stir until moistened.</div><div>4. Spoon into large paper-lined muffin cups - pour filling to top.</div><div>5. Bake at 375 degree oven, 18-22 minutes or until toothpick comes out clean.</div><div><br /></div><div>DIRECTIONS FOR ICING:</div><div>1. In bowl, beat cream cheese, butter and vanilla. Add sugar and beat until smooth. Spread on cupcakes, and decorate with sprinkles.</div><div><br /></div><div>**Butterscotch baking chips are great on top too!</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com3tag:blogger.com,1999:blog-5567369398518030523.post-34763423941736294892008-10-01T20:45:00.001-07:002008-10-10T09:07:56.951-07:00My first attempt at an Ice Cream Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzroPfzByUKAnxM_VzUqtwUD6tBJitGAcMRRur9_QoAxmVk4AI-qEJuP2_PLW2H0wTZ_S0B-S1I3hWahJsklJuhh-2A7_drCAx54Whv3CERGphlelkdO7SpF252SHWtbiRsi4kAGwb2-C/s1600-h/IMG00024.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzroPfzByUKAnxM_VzUqtwUD6tBJitGAcMRRur9_QoAxmVk4AI-qEJuP2_PLW2H0wTZ_S0B-S1I3hWahJsklJuhh-2A7_drCAx54Whv3CERGphlelkdO7SpF252SHWtbiRsi4kAGwb2-C/s200/IMG00024.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5252402713045408866" /></a><br />Cortney's birthday was Tuesday and I wanted to make him his favorite cake, but he has 2: ice cream cake and red velvet. I tried to do both. Baskin Robbins is a pretty incredible person for making these seem so easy to make. This isn't a great picture of what turned out, but it wasn't that pretty in the first place. This recipe can be pretty easy, but if someone knows how to frost a cake and make it look pretty and swirly like they look in pictures, let me know how to do it!<div><br /></div><div>Ice Cream Cake Recipe:</div><div><br /></div><div>Any kind of cake mix</div><div>3 large eggs</div><div>1/3 cup vegetable oil</div><div>2 quarts any kind of ice cream, softened slightly (only 1 quart if you are making frosting and not covering with more ice cream)</div><div><br /></div><div>Directions:</div><div>1. One hour before starting your cake, turn the freezer to its highest setting</div><div>2. Grease and flour two 8-inch round cake pans.</div><div>3. In a large mixing bowl, combine the cake mix, eggs and oil, along with amount of water called for by the package directions.</div><div>4. Beat until well combined.</div><div>5. Divide the batter between the two pans. </div><div>6. Place the pans in the oven and bake until toothpick inserted into the center of the cakes comes out clean (about 35 minutes).</div><div>7. Allow the cakes to cool for at least 10 minutes before removing them from the pans - let the layers cool completely before assembling the cake.</div><div><br /></div><div>Assembling the Cake:</div><div>1. Cut off rounded tops of both cake layers.</div><div>2. Place one of the layers on an 8-inch cardboard cake round or a freezer-proof cake plate.</div><div>3. Using a rubber spatula, evenly spread 1 quart of the softened ice cream over the top of the plated layer.</div><div>4. Place the remaining cake layer on top of the ice cream.</div><div>5. Put the cake in the freezer to harder, about 1 hour.</div><div>6. Transfer the remaining softened ice cream to a mixing bowl (or frosting).</div><div>7. Cream by hand with a rubber spatula until it reaches the consistency of frosting.</div><div>8. Frost the top and the sides of cake with ice cream.</div><div>9. Put back in freezer to harden (about 1 hour)</div><div><br /></div><div>**Use warm knife to serve!!</div><div><br /></div><div>It was a poor attempt at my first Ice Cream Cake, but they can only get better....hopefully.</div><div><br /></div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com2tag:blogger.com,1999:blog-5567369398518030523.post-38943207985419604432008-09-22T09:02:00.000-07:002008-09-22T14:42:51.961-07:00Chicken Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vcE3AwZ9rdBgyFpJI9hmrwbC1oTgvH2penpNgHch-dfhEkRHksvZktq3qplMIaDKJQPo5GApQ0E6twJB8RNz1_KhTAGxkCmwpgV7Y26VuhC3eeYxNmR7nAnKgXpVDScaqdQ30UPJaQRi/s1600-h/2295266738_84354c8aa2.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vcE3AwZ9rdBgyFpJI9hmrwbC1oTgvH2penpNgHch-dfhEkRHksvZktq3qplMIaDKJQPo5GApQ0E6twJB8RNz1_KhTAGxkCmwpgV7Y26VuhC3eeYxNmR7nAnKgXpVDScaqdQ30UPJaQRi/s200/2295266738_84354c8aa2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5248878640808017730" /></a><br /><div><span class="Apple-style-span" style="font-weight: bold;"> Chicken Chili</span></div><div>Prep: 25 minutes Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)</div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Ingredients:</span></div><div>1. Nonstick cooking spray</div><div>2. 8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces</div><div>3. 15 ounce can white kidney beans (cannellini beans) or organic Great Northern Beans, rinsed and drained</div><div>4. 1-1/4 cups reduced Pacific organic chicken broth</div><div>5. 1/4 chopped onion</div><div>6. 1/3 cup chopped green pepper</div><div>7. 1/2 of a small jalapeno chile pepper, seeded and finely chopped</div><div>8. 1/4 teaspoon ground cumin</div><div>9. 1/4 teaspoon dried oregano, crushed</div><div>10. 1/8 teaspoon ground white pepper</div><div>11. 1 clove garlic, minced</div><div>12. 2 tablesppons chopped tomato (optional)</div><div>13. 2 tablespoons sliced green onion (optional)</div><div>14. 2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Directions:</span></div><div>1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.</div><div>2. In a 1-1/2 quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper and garlic.</div><div>3. Cover and cook on low-heat setting for 5-6 hours or on high setting for 2-1/2 to 3 hours. </div><div>4. Once done, sprinkle individual servings with tomato, green onion and cheese. Makes 2 servings.</div><div><br /></div><div><br /></div><div>I made this for dinner last night and it was a big hit*. Pretty healthy, and super easy to make. I doubled the recipe for left-overs and it turned out just as good. I love crock pots. </div><div><br /></div><div>*Once again, a "big hit" doesn't necessarily mean anything, because my only cooking audience is usually Cortney, and he'd eat anything I made. Love that kid.</div>laurahttp://www.blogger.com/profile/18097737595786709528noreply@blogger.com1