tag:blogger.com,1999:blog-12851495195026357442024-03-08T09:27:58.896-06:00***LiVing ThE DrEaM***alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-1285149519502635744.post-42424702814550974452011-11-17T09:17:00.000-06:002011-11-17T09:17:02.936-06:00a busy Mom's guide to Dinner at 5***-day two and going strong! its amazing what some time to myself ca lead me to do!<br />
<br />
I typed all this to help a friend out that is having trouble getting dinner ready for her family, getting her house cleaned, getting ready for work and still finding time to play with her gorgeous daughters, but I realize that i am sure there are a TON of other people out there having the same issues, so here are some easy recipes that will help you out- they are customizable to what you like to eat and they are simple so you can get home cooked meals and not spare one second of time with your children!<br />
<br />
<br />
PREP AHEAD:<br />
#1<br />
Taco Pie<br />
<br />
1# ground beef<br />
1 can fire roasted tomatoes with green chiles<br />
1 small can tomato sauce or salsa of any kind<br />
1 small yellow onion<br />
1 can corn or 1/2 bag frozen<br />
1 pkg. taco seasoning (i love the chi chi's brand, but whatever you like will be just fine *or my blend 1/2 tbsp cumin, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp onion powder*) <br />
1 package corn tortillas<br />
2 c. cheddar cheese (or your favorite melting cheese)<br />
<br />
1. cook ground beef and onions until done then add corn, taco seasoning and tomatoes, mix well<br />
<br />
2. in cake pan start with a small amount of sauce and meat on the bottom to keep from sticking, then layer tortilla, meat, cheese for 3 layers of tortilla and end with cheese.<br />
<br />
At this point you can freeze it, double the recipe and make 2 if you want, or make more and give it to a friend, its a simple dish that bakes up in like 35 minutes and take just minutes to prepare top it with lettuce, avocado, tomatoes, sour cream and salsa you have a great well rounded meal, for added protein you could add black beans to the meat if you wanted, even use ground turkey for less fat. <br />
<br />
(I like to use a pyrex baking dish because they generally have lids and can go from freezer to oven or you can use the aluminum pans, whatever works best for you, i guess that way no dishes, win win!)<br />
<br />
#2<br />
<br />
Lasagna, Aly-Style<br />
<br />
1 box no cook lasagna sheets<br />
1# meat (you can use ground turkey, beef, or sausage of your liking, whatever works best for you)<br />
1 onion<br />
1 jar of pasta sauce, whatever you like (I like the brailla sauce with roast garlic, or go crazy and get a vodka sauce, that works too.)<br />
2 c. mozzarella<br />
1 c. Parmesan<br />
1 12oz. pkg cream cheese or ricotta if you like<br />
(the thing i love about lasagna is you can hide veggies in it and almost no one will care. You can use: shredded carrots, zucchini, mushrooms....whatever you like and want to put in there just cook it with the meat so it takes on some of its flavor)<br />
<br />
then layer just the same way as above noodles, sauce, meat, cheese (i just dollop the cream cheese throughout just for added creamy-ness you can leave it out if you like) save the parmesan for the very top because it makes a great crust, then cover and freeze or back at 350 for 40-45 minutes until hot.<br />
<br />
<br />
<br />
You could easily make this recipe 3X or 4X and freeze them for days when you just don't have an extra minute...we can't be super mom every day, but that doesn't mean you can't cook a hot meal if you just thinks ahead. <br />
<br />
Quick and Easy, for days you have a few minutes to spare!<br />
<br />
#1<br />
<br />
Baked Chicken & Potatoes<br />
<br />
Enough chicken for your family, we are dark meat people but if you prefer breasts that works too, whatever you like. Season liberally with Salt and pepper, and any seasoning mix you like herbs and such there are tons of great poultry seasoning out there, just find one that sounds good!<br />
<br />
1 lg. idaho potatoes<br />
1 lg. sweet potato<br />
1 onion<br />
2 carrots<br />
<br />
Cut them all into about 1" pieces just make sure they are all about the same size, then toss them in 3 tbsp oil and french onion seasoning packet (trader joes has one that isn't full of lots of crap!) <br />
<br />
Put them in the bottom of a baking dish and then layer the chicken on top and 2 Tbsp butter cut into pieces.<br />
<br />
Put in a 375 oven for 35 minutes or until chicken is done.<br />
<br />
I love to serve this with a yogurt or sour cream dipping sauce that i load up with all the favorite fresh herbs...but honestly it tastes great on its own and it makes the house smell de-lish!<br />
<br />
#2:<br />
<br />
Fried Rice (We call if Spence Fried Rice because my husband makes it even better then me!)<br />
<br />
Either cook some chicken ahead or use whatever you have from left overs beef, chicken, turkey...anything you like will work.<br />
<br />
1 c. rice, cooked according to pkg. generally 1 rice to 2 water & salt<br />
<br />
Get a large sautee pan hot, add 3 tbsp Oil<br />
then add rice (it's best if you cook the rice and let it cool, but it will work hot too you just have to work faster!)<br />
STIR frequently!<br />
add 1/4 c. soy sauce or teryaki sauce I love Soy-Vay<br />
2 eggs scarambled<br />
1/2 c. peas<br />
1/4 c. shredded carrots<br />
and your meat of choice cut up<br />
stir till everything is hot, then remove from heat!<br />
<br />
WE like to then top if with, tomatoes, avocado, cilantro, green onions & cashews....but use whatever you like. or nothing at all....it really easy and fast if you prepare ahead.<br />
<br />
When you make dinner with about cooking extra to make into another meal, or cooking pieces a day in advance so you can spend less time cooking and more time with those BEAUTIFUL girls!<br />
<br />
Ok one last recipe that i got from my mom:<br />
<br />
Sadie Soup<br />
<br />
1# ground beef<br />
2 carrots, chopped<br />
2 stalks celery, chopped<br />
1 onion, chopped<br />
1pkg. onion soup mix<br />
1 lrg. can crushed tomatoes<br />
1 1/2 can of water after you dump the tomatoes<br />
1 potato, chopped<br />
2 tbsp sweet dried basil<br />
salt & pepper<br />
1/2 c. barley<br />
<br />
you really can put this all but the barley in a crock pot and let it cook for hours just break up the meat and stir occasionally to make sure it is cooked through, add the barely 15 minutes before serving....<br />
<br />
Enjoy, hope any of it helps.alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-50918988413420731032011-11-16T17:59:00.000-06:002011-11-16T17:59:42.110-06:00HoW DiD ThEy Do That?!?!....i feel like the servers come into the kitchen all the time and ask us how we do things or a customer wants to know how things are done. I've been away from my blog for far too long, its a little disheartening and a little embarrassing, but i figure after a year it was time to return, swallow my pride and keep on trudging through.<br />
<br />
so i sit here trying to think of what people always want to know, but i find myself stumped and at a loss for words, but i know there have to be things out there. so i a going to start with a few basics that will help you thins holiday season and if you find yourself thinking, "how do they do that?!?!" then don't be shy, ask and i promise to tell you the best that I can.....because folks, i'm back or at least i'm trying to be!<br />
<br />
first things first- if you are going to cook a turkey you need to know 2 things:<br />
<br />
#1) BRINE that bird, it tastes WAY better<br />
#2) DO NOT over cook it, take it out when the juices run clear or use a thermometer you should take it out around 165 and let it rest to 180, don't slice it right away, let it rest so the juices stay inside and don't end up on the kitchen floor!<br />
#3) ok i have a few more things, you can stuff the bird, you won't kill anyone, you just have to temp the stuffing to make sure it is 165 degrees too, believe you me, its worth it!<br />
#4) to get GREAT flavor in your turkey, rub it down with butter- take 1 stick of butter and your favorite fresh herbs (mine you ask- thyme, tarragon, cilantro & oregano) and some salt & pepper, mix it all up then get your hands dirty lift the skin away from the meat, GENTLY and rub the butter down in there as far as you can. This does 2 things, helps to crisp the skin, and flavors the meat....nothing wrong with ANY of that!<br />
<br />
<div style="text-align: center;">basic brine: </div><br />
<div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10.0pt;">1 gallon water</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10.0pt;">1 cup kosher salt</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10.0pt;">½ cup granulated sugar</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10.0pt;">5 ea. black peppercorn</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10.0pt;">1 ea. dry bay leaf</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10.0pt;">2 ea. sprig thyme</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10.0pt;">can brine over night, for a normal turkey you may need 2 gallons worth</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">MAKE SURE YOU COOL IT DOWN BEFORE PUTTING THE BIRD IN!</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">Herb Butter:</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">1/2 c butter, softened</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">1 sprig thyme, chopped</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">2 sprigs oregano, chopped</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">1 sprig tarragon, chopped</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">3 sprigs cilantro, chopped</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">1 glove garlic, choped</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">black pepper</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">salt</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><br />
</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">mix it all up!</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;">Really good for garlic bread too!!</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">Part 2- Tricks to a GOOD gravy!</span></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">#1) Use the juices from the turkey, do whatever you can to save as much of the juices as you can! </span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">#2) use roux not cornstarch (what is roux you ask, oh i will tell you!)</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">#3) save some potato water (don't worry i'll get there)</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">#4) don't be afraid to use herbs and SALT, and my fav, black pepper!</span></span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">What is a<b> Roux</b> (pronounced Ra-OO) </span></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">Well it is a beautiful mixture of fat and flour that can be used to thicken sauces, soups, stews....</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">just about anything! </span></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><b><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">1# butter</span></span></b></div><div class="MsoNormal" style="text-align: center;"><b><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">1# flour</span></span></b></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">that is the basics, but if you really want to make it taste good, you get FANCY!</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">cooking bacon or sausage for something, save the fat ad a little bacon fat to the roux, WAY better.</span></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">so here is how it goes</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">put your cold butter in a pan, let it melt</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">then stir in your flour until it is the consistency or wet sand </span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">(you will know it when you see it)</span></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">once you put in the flour you need to keep stirring so it doesn't burn, you want to cook it for a few minutes just to make sure that the fat &strach and bound and won't break, but don't let it get color.</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">(*** SIDE NOTE: if you want to make creole food and need to thicken your sauce, they use a DARK roux which is made by cooking your roux for a while so the flour can toast...</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">it would be the color of milk chocolate..just and FYi***)</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">The important thing about using roux is you need to know that when you add it to your liquid it needs to come to a complete boil and then simmer for 5-10 minutes just to ensure there is no flour taste left.</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">How to make the gravy:</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">Collect all the turkey juices you can, put them in a pot</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">if you need more gravy you can use chicken stock </span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">(what you need to do is, but in double the amount you think you will need and then let it reduce so you can get a better flavor!)</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">Also add the 1 cup of potato water you saved because the potato starch will give your gravy a silky texture.</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">then add 2 tbsp. butter</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">some fresh herbs like thyme and oregano if you have some left</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">fresh black pepper to your liking</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">and salt, bring to a boil</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">and whisk in the roux</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">add it a Tbsp at a time until it is the thickness you like</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">it will need to boil before it begins to thicken</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">and stir regularly so the bottom doesn't burn...</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">Hope that makes sense!</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Baghdad;"><span style="font-family: "Trebuchet MS",sans-serif;">Hope this helps all of you on your Holiday cooking Adventure!</span></span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;">I know its 2011 and people these days seem to be going out more and more, but honestly cooking with the family is some of my fondest memories....you will remember them for a life time. No better time to learn to cook than now, but by all means if you want to go out and make people work on there holiday, be my guest, but me (its my birthday) so i will be celebrating our freedom, my birth, and playing games till i can't take it anymore...i love the food, the way it smells and even when its not great i love the laughs...so do my a favor and just try, and if you fail have a back up plan, but cooking is only as scary as you make it!</span></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">ENJOY!</span></span></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Baghdad; font-size: 10pt;"><br />
</span></div> alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-75216951113168708822010-11-17T01:09:00.000-06:002010-11-17T01:09:16.003-06:00*SOUP OF THE WEEK*<div style="text-align: left;">by request, chicken noodle...I made it tonight, it was REALLY REALLY good. There is nothing better than a nice bowl of warm soup on a cold day or when you aren't feeling like yourself...they may have found that chicken soup isn't a medicine to make you better, its more like laughter it lifts your spirits and warms your soul to promote healing...just a small step towards a better feeling you...share the warmth with those you care about, and while you share it, laugh, smile & love. </div><div style="text-align: left;"><br />
</div><div style="text-align: center;">AlyseMarie's Chicken Noodle</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>start with a nice big soup pot</i></div><div style="text-align: center;"><i>(I love my le crueset pot, and the knock off's are great too. </i></div><div style="text-align: center;"><i>They hold heat well and look nice too, mine just makes me want to cook!)</i></div><div style="text-align: center;">get the pot nice and hot</div><div style="text-align: center;">add:</div><div style="text-align: center;">2 T. olive oil</div><div style="text-align: center;">8 boneless, skinless chicken thighs</div><div style="text-align: center;">COVER WITH LID</div><div style="text-align: center;">it will splatter and you want to keep all the juices aka flavor in pan</div><div style="text-align: center;">(you can use breasts, but they don't have as much flavor and they get a little dryer)</div><div style="text-align: center;">on medium high heat</div><div style="text-align: center;">sear the thighs well on both sides</div><div style="text-align: center;">then add:</div><div style="text-align: center;">1 yellow onion, diced</div><div style="text-align: center;">2 lrg. carrots, sliced</div><div style="text-align: center;">3 stalks of celery, julienne</div><div style="text-align: center;">1 small red pepper, diced</div><div style="text-align: center;">1 T garlic, minced</div><div style="text-align: center;">season with salt & pepper</div><div style="text-align: center;">cook the veggies a little then cover with water</div><div style="text-align: center;">(about 3 qts. depending on size of pan)</div><div style="text-align: center;">simmer everything together for about 20 minutes</div><div style="text-align: center;">remove chicken, cut up and put back</div><div style="text-align: center;">then add:</div><div style="text-align: center;">1 can organic white bean, 1/2 of liquid (to help thicken broth)</div><div style="text-align: center;">1 can organic creamed corn</div><div style="text-align: center;">1 pkg. powdered chicken stock mix</div><div style="text-align: center;">(*****<i>i get an organic gluten free one at my local grocery store, </i></div><div style="text-align: center;"><i>but feel free to leave it out or add regular chicken base</i>******<i>)</i></div><div style="text-align: center;">1 T. black pepper</div><div style="text-align: center;">1 T. sweet basil</div><div style="text-align: center;">1/4-1/2 box of pasta depending on preferance</div><div style="text-align: center;">(i like to use rice pasta or quinoa pasta, SO GOOD and guilt free!)</div><div style="text-align: center;"><i>Feel free to add more water at any point and adjust seasoning, I prefer more stuff to broth, but make it just how you like it!</i></div><div style="text-align: center;">Let simmer till pasta is ready, season and taste!</div><div style="text-align: center;">YUMMMMMY!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">HAPPY COOKING!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-55405875307078554322010-11-16T19:22:00.000-06:002010-11-16T19:22:55.803-06:00i love bananas<span style="font-size: x-small;"></span><span style="font-size: x-small;"></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;">....the much talked about and waited recipe for banana oatmeal muffins...i will give you 2 versions, my favorite version and my lazy version! there is no shame in short cuts, if the end result is ALMOST as delicious! i love when people are excited for me to put up a recipe, this is why i do this, for people to have a bit of my knowledge...i hope you can find things here that make you happy and full...that's my goal everyday to make people happy, and food seems to do the trick, so i hope each recipe can make you and your loved ones very happy...because they sure make me happy, or they wouldn't be on here!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><u>banana oatmeal muffins</u></i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">the best way....</span></div><div class="ingredients" style="font-family: "Trebuchet MS",sans-serif; margin-top: 10px;"><div style="text-align: center;"></div><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1 1/2 cups wheat flour</i></span><br />
</h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1 cup rolled oats</i></span><br />
</h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1/2 cup dark brown sugar</i></span><br />
</h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>2 teaspoons baking powder</i></span><br />
</h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1 teaspoon baking soda</i></span><br />
</h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1/2 teaspoon salt</i></span><br />
</h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1 egg</i></span><br />
</h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>3/4 cup milk (use vanilla almond milk)</i></span></h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1/3 cup vegetable oil</i></span></h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1/2 teaspoon vanilla extract</i></span></h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>1 cup mashed bananas</i></span></h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>now if you want:</i></span></h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i>add 1/2 cup chopped nut, or mini chocolate chips</i></span></h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i> </i></span></h3><h3 style="text-align: center;"><span style="font-size: x-small;"><i><span style="font-weight: normal;"><br />
<br />
<br />
now the easy way:</span></i></span></h3><h3 style="text-align: center;"><br />
<br />
buy a box of jiffy banana muffin mix<br />
add 1/2 cup oatmeal<br />
1 RIPE banana, mashed<br />
and then follow the box<br />
mix, bake, and enjoy<br />
<br />
they are LOVELY!<br />
<span style="font-size: x-small;"><i> </i></span></h3><h3 style="text-align: center;"><br />
the jiffy muffin mixes make GREAT pancakes...stay tuned for my famous corn pancakes!<br />
<br />
<br />
HAPPY COOKING, and even happier eating!<br />
<span style="font-size: x-small;"><i><br />
</i></span></h3></div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-47718251128494542782010-10-26T00:53:00.000-05:002010-10-26T00:53:46.138-05:00i-scream*u-screamIIIiiiCCCcccEEEeee CREaMMMmmm<br />
<br />
...thought that i would try something a little different ice cream. this is more of a custard style ice cream, fairly easy and tremendously delicious! You really don't get much better than this, but you will just have to try it and become a believer all one your own. do it once, and you will fall inlove if you make it right, its a little tricky but practice makes PURRRRfect, so try and then try again until you love it!<br />
<br />
this is a basic custard style ice cream recipe, add whatever flavor you want...<br />
<br />
this recipe is meant to also get 2 c. of caramel, so add whatever sweetness you need at it will not get OVER sweet.<br />
<br />
<div style="text-align: center;">1c. Sugar<br />
1 qt. cream<br />
1 qt. milk<br />
lemon peel<br />
18 yolks (no whites)</div><br />
bring sugar, lemon peel, cream & milk to a boil, then turn off heat and whisk in yolks, then put back on heat and whisk until thick....do not stop stirring, or it will burn!<br />
<br />
ENJOY :o)<br />
<br />
<br />
ps. if you don't understand, ASK! I love to help!<br />
<br />
<br />
<div style="text-align: center;">Happy CooKinG!!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">just a few ideas:</div><div style="text-align: center;">banana</div><div style="text-align: center;">peppermint</div><div style="text-align: center;">chocolate</div><div style="text-align: center;">caramel</div><div style="text-align: center;">pretzel & guiness</div><div style="text-align: center;">peanut butter cup</div><div style="text-align: center;">snickers</div><div style="text-align: center;">cinnamon & apple</div><div style="text-align: center;">strawberry</div><div style="text-align: center;">peach cobbler</div><div style="text-align: center;">the list goes on and on</div><div style="text-align: center;">give me your ideas and i will tell you how to</div><div style="text-align: center;">MAKE IT HAPPEN!</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-12560578239783254832010-10-18T05:45:00.001-05:002010-10-18T05:50:07.265-05:00SoUp of ThE WeeK***....after weeks & months of being gone soup of the week is back, so with no further ado<br />
<br />
FRENCH ONION SOUP--------><br />
<i>this is done my way. after eating some french onion soup I thought to myself that there are a few things i really don't like about french onion soup so i set out to change it. I will tell you how to make it the old fashioned & traditional way and then I will give you my additions....either way, it will be lip smacking good, i have no doubt.....READY?!?!?!</i><br />
<br />
<div style="text-align: center;">In your soup pot:</div><div style="text-align: center;">4 T olive oil </div><div style="text-align: center;">& </div><div style="text-align: center;">5 yellow onions, julienne</div><div style="text-align: center;"><i>(if you see a sign that says sweet or videlia onions, get those, for this the sweeter the better)</i></div><div style="text-align: center;"><i> </i> keep your flame at medium</div><div style="text-align: center;">when the onions start to turn from white to a more clear color</div><div style="text-align: center;">add 2 T salt & 2 T sugar</div><div style="text-align: center;">(<i>for the sugar I use just plain white sugar, but you can use brown or even agave nectar if you are trying to avoid the sugar all together, you could even use honey if you so desire</i>)</div><div style="text-align: center;">this will take a while but you want to sweat out the onions </div><div style="text-align: center;">and start to caramelize them </div><div style="text-align: center;">stir the onions every couple of minutes</div><div style="text-align: center;">the salt will help to release the natural sugars of the onions</div><div style="text-align: center;">and the sugar will aid in the caramelizing.</div><div style="text-align: center;">3 T minced garlic </div><div style="text-align: center;">When the onions are clear-ish and a rich brown color,</div><div style="text-align: center;">but BEFORE they burn </div><div style="text-align: center;">deglaze with 2 c. of sherry</div><div style="text-align: center;">and 2 c. red wine </div><div style="text-align: center;">add 4 springs of thyme </div><div style="text-align: center;">(fresh is best, but if you must use dry, 1 T will do)</div><div style="text-align: center;">2 bay leaves </div><div style="text-align: center;">reduce by 1/2</div><div style="text-align: center;">then add 2 qts beef stock</div><div style="text-align: center;">(or enough stock to fill your soup pot)</div><div style="text-align: center;">***</div><div style="text-align: center;"><i>my first revision/addition</i></div><div style="text-align: center;"><i>in my perfect world </i></div><div style="text-align: center;"><i>(the one I only know in my head)</i></div><div style="text-align: center;"><i>i could braise say a rump roast, or pot roast, even a short rib or 2</i></div><div style="text-align: center;"><i>shred the meat and use the meat and braising liquid </i></div><div style="text-align: center;"><i>as part of the base for the soup</i></div><div style="text-align: center;"><i>i think that the lack of stuff in FRENCH ONION SOUP </i></div><div style="text-align: center;"><i>is what leaves me a little lack luster</i></div><div style="text-align: center;"><i>so for my additions, i add stuff, heartiness </i></div><div style="text-align: center;"><i>and the first one is shredded beef</i></div><div style="text-align: center;"><i> (in case you have never made a pot roast or</i></div><div style="text-align: center;"><i> at a loss when I say braise, I will put the recipe below! :o) ) </i></div><div style="text-align: center;"><i>***</i></div><div style="text-align: center;">after adding the stock let the soup simmer for no less then a 1/2 hour<i> </i></div><div style="text-align: center;">this will give time for all of the flavors to come together</div><div style="text-align: center;">***</div><div style="text-align: center;"><i>second addition:</i><br />
<i>add all these things when you add the stock, </i><br />
<i>before simmering---> </i></div><div style="text-align: center;"><i>carrots, chop them up in nice a small dice</i></div><div style="text-align: center;"><i> so them will go along with the soft onions and beef </i></div><div style="text-align: center;"><i>and not take too long to cook</i></div><div style="text-align: center;"><i>not only do the carrots add texture but also flavor and sweetness</i><br />
<i>1 can chopped green chiles</i><br />
<i>i just like the flavor, its different and good...</i><br />
<i>its my things and this is my recipe!</i><br />
<i>1 can dice tomatoes, juice & all</i></div><div style="text-align: center;"><i>*** </i></div><div style="text-align: center;">after it simmers this is when you want to adjust for seasoning </div><div style="text-align: center;">i like to add salt and FRESH ground black pepper</div><div style="text-align: center;">at this time also try to fish out the thmye stems & bay leaves</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">now this is another place where i like to stray, I don't care for the slice of bread on top, i like croutons.</div><div style="text-align: center;">I don't want to have to cut up the soggy bread in my nice hot soup at the risk of burning myself </div><div style="text-align: center;">when the risk of burning the inside of my mouth is HIGH enough!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I prefer nice homemade herb & garlic croutons</div><div style="text-align: center;">take french bread or old buns or hoagie rolls</div><div style="text-align: center;">and dice them up about 1/2" pieces</div><div style="text-align: center;">then toss them in oil, thyme, garlic powder Or fresh of you prefer, & salt</div><div style="text-align: center;">then bake at 350 </div><div style="text-align: center;">for 10-15 minutes or until golden brown and crispy</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">so top your bowl of soup with a small handful of croutons and </div><div style="text-align: center;">cover with swiss cheese of greyere cheese</div><div style="text-align: center;">and place under the broiler to get the cheese all melty</div><div style="text-align: center;"><br />
CAUTION:</div><div style="text-align: center;">when removing the bowl if will be VERY HOT!</div><div style="text-align: center;"></div><div style="text-align: center;">place on a plate and ENJOY!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">***<br />
<u>BRAISING</u></div><div style="text-align: center;"><u> </u></div><div style="text-align: center;">this is how i like to start,</div><div style="text-align: center;">take whatever meat you want to use,</div><div style="text-align: center;">(pot roast, rump roast, short ribs)</div><div style="text-align: center;">and season it well with salt and pepper</div><div style="text-align: center;">you can also coat it with flour if you want to create a nice thick sauce,</div><div style="text-align: center;">but personally I prefer to leave the flour out.</div><div style="text-align: center;">Get you pan nice and hot add oil to the bottom,</div><div style="text-align: center;">enough to coat.</div><div style="text-align: center;">then place your roast in the pan.</div><div style="text-align: center;">You are trying to caramelize the meat so DO NOT TOUCH </div><div style="text-align: center;">just let it be fore maybe 5 minutes before turning, then rotate the meat </div><div style="text-align: center;">until all sides are nice and brown.</div><div style="text-align: center;">turn down the heat and add 3 c. red wine</div><div style="text-align: center;">(buy cheap red wine 2 buck chuck works fine</div><div style="text-align: center;">or keep bottom parts old bottles)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">then add 1 onion, chopped</div><div style="text-align: center;">2 carrots, chopped</div><div style="text-align: center;">and 4 stalks of celery, chopped</div><div style="text-align: center;">4 garlic gloves</div><div style="text-align: center;">2 T peppercorns</div><div style="text-align: center;">2 bay leaves</div><div style="text-align: center;">4 springs fresh thyme</div><div style="text-align: center;">then cover with beef stock </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">place in your oven covered at 350</div><div style="text-align: center;">for 3-5 hours depending on size of meat</div><div style="text-align: center;">just check randomly you can't over cook it, only under cook</div><div style="text-align: center;">when you can pull the meat apart with a fork, its done</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">let cook to room temp, strain liquid and reserve the liquid for your soup, then shred meat....</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">so DELCIOUS!</div><div style="text-align: center;">and it also makes your house small great and feel nice and warm & cozy!</div><div style="text-align: center;">such a great fall dish!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">HAPPY COOKING!</div><div style="text-align: center;"><br />
</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-19372472384831573172010-10-17T01:12:00.000-05:002010-10-17T01:12:14.940-05:00aLy-niTas***...i know you are asking yourself; self, what could aly-nitas be, well let me tell you, that is CARNITAS aLy-stLye- Now I hear the second question (unless you are someone lucky enough to have experienced carnitas) WHAT ARE CARNITAS? well let me tell you-<br />
<br />
in the words of the GREAT wikipedia:<br />
<br />
<i><b>Carnitas</b>, literally "little meats", is a type of <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Braised" title="Braised">braised</a> or <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Roasted" title="Roasted">roasted</a> (often after first being <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Simmer" title="Simmer">simmered</a>) <a href="http://en.wikipedia.org/wiki/Pork" title="Pork">pork</a> in <a href="http://en.wikipedia.org/wiki/Mexican_cuisine" title="Mexican cuisine">Mexican cuisine</a>.</i><br />
<i>Pork carnitas is traditionally made using the heavily <a href="http://en.wikipedia.org/wiki/Marbled_meat" title="Marbled meat">marbled</a>, rich '<a href="http://en.wikipedia.org/wiki/Boston_butt" title="Boston butt">boston butt</a>' or '<a class="new" href="http://en.wikipedia.org/w/index.php?title=Picnic_ham&action=edit&redlink=1" title="Picnic ham (page does not exist)">picnic ham</a>' cuts of pork. Contrary to their misleading names, these are neither rump or ham areas, but rather the upper and lower sections of the front shoulder of the hog. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Seasoned" title="Seasoned">seasoned</a> heavily before slow <a href="http://en.wikipedia.org/wiki/Braising" title="Braising">braising</a> or slow roasting, generally in the range of 160 to 180 <a class="mw-redirect" href="http://en.wikipedia.org/wiki/%C2%B0F" title="°F">°F</a> for 8 to 12 <a href="http://en.wikipedia.org/wiki/Hour" title="Hour">hours</a>. At this stage the <a href="http://en.wikipedia.org/wiki/Collagen" title="Collagen">collagen</a> in the meat has broken down sufficiently to allow it to be pulled apart by <a href="http://en.wikipedia.org/wiki/Hand" title="Hand">hand</a> or <a href="http://en.wikipedia.org/wiki/Fork" title="Fork">fork</a> or chopped with a <a href="http://en.wikipedia.org/wiki/Cleaver" title="Cleaver">cleaver</a>.</i><br />
<i>Prior to serving, the pork, along with some of the rendered liquid, is placed in fairly shallow pans to maximize surface area, then roasted at high (375 to 425 °F or 190 to 220 °C) heat for a few minutes to produce the desired alternating texture of succulent softness and <a href="http://en.wikipedia.org/wiki/Caramel" title="Caramel">caramelized</a> crispness. </i><br />
<i><br />
</i><br />
so that is what they say, but this is what i say:<br />
<br />
here is goes-<br />
<br />
<div style="text-align: center;"><i>ALY-NITAS</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">take about a 5# pork shoulder</div><div style="text-align: center;"><br />
and rub it with the seasoning below and let sit for 2-12 hours</div><div style="text-align: center;">(the longer it sits, the more flavor it has...its up to you, its AWESOME either way!)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">SEASONING</div><div style="text-align: center;">1/4 c. salt</div><div style="text-align: center;">1/2 c. sugar</div><div style="text-align: center;">1 T Mexican Oregano</div><div style="text-align: center;">1 T black pepper</div><div style="text-align: center;">1 T cumin</div><div style="text-align: center;">1 T ancho power</div><div style="text-align: center;">1 T minced garlic</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">mix it up and rub it on!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After you have marinated your meat, </div><div style="text-align: center;">put the pot you plan to braise it in on the stove </div><div style="text-align: center;">and turn the heat up high</div><div style="text-align: center;">let the pan get hot w/ 3 T oil, then place the meat in the pan GENTLY</div><div style="text-align: center;">let it sit and get nice and golden brown</div><div style="text-align: center;">then flip it over</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">then add:</div><div style="text-align: center;">1 bottle of light beer </div><div style="text-align: center;">1 bottle of dark beer (like Guiness)</div><div style="text-align: center;">1 can diced tomatoes w/ liquid</div><div style="text-align: center;">1 bunch of cilantro, chopped</div><div style="text-align: center;">1 onion chopped</div><div style="text-align: center;">2 oranges cut in half, squeeze then add rind too</div><div style="text-align: center;">2 T salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">CAUTION THIS PART WILL BE HOT AND SHOULD BE DONE WITH EXTREME CAUTION:<br />
then carefully put in your oven at 400 degrees</div><div style="text-align: center;">let cook for 1 hour, then flip meat</div><div style="text-align: center;">cook for another hour, flip</div><div style="text-align: center;">then let go for one more hour</div><div style="text-align: center;">when the meat is falling apart its ready to be Enjoyed!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">its best if you let it sit in its juices over night and serve the next day, </div><div style="text-align: center;">but if you are like me, you can't wait that long!!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">but before you eat it all try this, take the picked pieces and put it in a pan with hot oil and crisp it up a bit, it get crispy and SO SO so yummy...</div><div style="text-align: center;">then-----------></div><div style="text-align: center;">I like to serve this just with corn tortillas, sour cream, chopped onion, & cilantro...</div><div style="text-align: center;">maybe come pinto beans...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">but the options are limitless really...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">you could put it on a homemade pizza, serve with rice and beans, put in fried rice, use in a pasta, top nachos with it, make a torta aka a Mexican sandwich...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">HOW TO MAKE A TORTA-----></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">take a bolillo </div><div style="text-align: center;">(really awesome savory mexican bread, kind of like the most KICKASS hamburger bun EVER!)</div><div style="text-align: center;">cut in 1/2</div><div style="text-align: center;">on the bottom put re-fried beans</div><div style="text-align: center;">then lettuce</div><div style="text-align: center;">the the meat of your choice</div><div style="text-align: center;">tomato</div><div style="text-align: center;">onion</div><div style="text-align: center;">guacamole</div><div style="text-align: center;">and on the top, mayo</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">then put it in a hot pan with a little oil and weight the top down</div><div style="text-align: center;">(i like to use a brick covered in aluminum foil, </div><div style="text-align: center;">or you can use an other saute pan, or cast iron sandwich weight)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">then cut in 1/2 and ENJOY! yum yum!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">HAPPY FOOD ADVENTURES! </div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com1tag:blogger.com,1999:blog-1285149519502635744.post-72211425353114709732010-10-14T19:26:00.000-05:002010-10-14T19:26:54.969-05:00CoLd air, WaRm your house, with a CRISP***<span style="font-size: x-small;"></span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;">...i have returned, married, happy, and ready to write again. To share my journeys and triumphs over food and little bits of knowledge about life. I'm sorry I have been away but i guess I need a bit of a hOLiDay from EVERYTHING that wasn't wedding related, so that i could make clear choices and go forth in my life with unclouded vision of what lay ahead. Well its all over now, and I miss is already, but now i must FoCuS on the things at hand...I have been meaning to come back to blogging several times, but until now I felt like I was LACKING inside what I need to share with you all....well the wait is over, in a warm, gooey, delicious smelling goodness from my oven I found what i needed to speak again...i found my voice again inside a PEAR CRISP and I'm dying to tell you ALL about it! </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">*<u>*FrUiT CriSp**</u></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">The best thing about crisp is that the options are nearly limitless....</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">My first venture into crisp this year was </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">#1)PEAR & APPLE, that was deligtfull</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">#2) APPLE & MaNgo, even better</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">#3) MaNgo, PeaCh & APPLE, yum yum</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">What you need to start:</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">9x9 baking dish</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">(or whatever you have you can easily scale the recipe to what you need because no measurement is exact!!)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">FRUIT OPTIONS:</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">Apple, mango, peach. cherry, strawberry, pear, sweet potato, </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">pumpkin, blueberry, banana, rhubarb & the list goes on...</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">(just stay away from anything like citrus, you can use the zest for flavor, </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">but the fruit itself will not hold up!)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><br />
<i>cut your fruit up into bite size pieces or slices</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>(you will need about 4 - 5 cups of fruit) </i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>and put them into a baking dish leaving at least 2" at the top</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>sprinkle in sugar to sweeten</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">(**with the mango & peach crisp I put a can of dolce do leche milk, it was AWESOME! you just have to be careful how long you bake it, or it will look weird, but it will continue to taste great! For your second attempt, try it, its YUMMMMMY!**)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>in a bowl:</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>2 c Oatmeal (not steel ground)</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>3/4 c. flour </i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>1 c. sugar (I prefer dark brown sugar)</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>and 1 t of seasoning</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">this is what I use:</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">MEXICAN cinnamon </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">(you can use whatever kind you have, but i prefer the MEXICAN kind)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">cardamon</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">anise seed</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">ginger</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">clove</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;">***I put all those things in my spice grinder mix up a big batch and use it for all kings of sweet things, like pancakes, french toast, even in my coffee filter for a little extra ZIP in my coffee***</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>and 1 stick of butter, melted</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>mix all together and pack on top of fruit</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>then place in a 400 degree oven </i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>(put a sheet pan underneath just incase it bubbles over, so you don't have to clean to oven!:o) ) </i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>bake for about 30 minutes</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>or until top is golden and insides are BUBBLY! </i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>remove from the oven, let cool slightly before enjoying so you do NOT burn your mouth!</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>I love to serve this will vanilla or cinnamon ice cream</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>or just a nice homemade whipped cream</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>or greek yogurt!</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i>Try it, you will LOVE IT!</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">HOMEMADE WHIPPED CREAM</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">1 c. heavy whipping cream</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">in the bowl of a mixer</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">or in a nice big bowl and with an extra arm around when your gets tired :0)</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">1/2 c. powdered sugar</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">if you are whipping by hand use a figure 8 motion for maximum results</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">when if looks delicious, stop!</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">if you over whip it will look like butter, but still taste good</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">its good practice to screw it up first, because the next time you will stop before you get there!</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">HAPPY COOKING, and welcome back!</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com1tag:blogger.com,1999:blog-1285149519502635744.post-66561742992722636842010-04-29T09:57:00.000-05:002010-04-29T09:57:47.156-05:00soup of the week #6.....an oldy but a goody<br />
<br />
<div style="text-align: center;"><i>Broccoli Cheese</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Start off by sauteing:</div><div style="text-align: center;">1 lg. white onion</div><div style="text-align: center;">3 cloves of garlic, minced</div><div style="text-align: center;">with 3 T. butter</div><div style="text-align: center;">then add in your 2 lg. heads of broccoli</div><div style="text-align: center;">cut into medium sized pieces </div><div style="text-align: center;">(stems and all, just peel them)</div><div style="text-align: center;">saute them all getting as little color as possible, </div><div style="text-align: center;">so keep the heat at about medium.</div><div style="text-align: center;">add 1/2 c. of flour and 1 T butter (only if needed)</div><div style="text-align: center;">1 T salt </div><div style="text-align: center;">stir till flour is coated</div><div style="text-align: center;">then add in 1 c. white wine</div><div style="text-align: center;">reduce a little </div><div style="text-align: center;">then add in 1qt. chicken stock</div><div style="text-align: center;">cook until broccoli is tender</div><div style="text-align: center;">then use a hand mixer to puree soup</div><div style="text-align: center;">or put in the blend a little at a time</div><div style="text-align: center;">when soup is pureed to your liking</div><div style="text-align: center;">add:</div><div style="text-align: center;">6 oz. cream cheese</div><div style="text-align: center;">2 c. heavy cream</div><div style="text-align: center;">and if you want </div><div style="text-align: center;">2 oz white american cheese</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">stir until cheese is dissolved then season with salt and pepper</div><div style="text-align: center;">i like to serve this with homemade croutons and shredded cheddar cheese</div><div style="text-align: center;">or garlic roasted broccoli florets </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">on a rainy spring day, this can take all the blues away!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">HAPPY EATING!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> </div><div style="text-align: center;"><br />
</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-81227594472037467862010-04-29T09:10:00.000-05:002010-04-29T09:10:49.692-05:00simply*delicious....so on my journey to getting married i have started a new eating plan to eat more healthy and perhaps loose a pound or two to look great in my dress. Spence is all for it but a little skeptical about the meals...its nothing crazy just eating 5 times a day and eating more whole foods, no excess sugar or carbs...but last night i WOWED him, he was floored and to tell you the truth so was I. Our meal was so good I woke up craving it this morning. it was simple and it went a little like this...<br />
<br />
<div style="text-align: center;"><br />
in a large saute pan:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3-4 T good olive oil</div><div style="text-align: center;"><i>(I really like Greek olive oils, they just taste a little fruitier to me)</i></div><div style="text-align: center;"><i>get the oil hot and then add:</i></div><div style="text-align: center;">1# tenderloin peices</div><div style="text-align: center;"><i>(or whatever good lean meat you have)</i></div><div style="text-align: center;"><i>season your meat heavily with pepper and a little garlic salt </i></div><div style="text-align: center;">Then use whatever veggies you have around<i> </i></div><div style="text-align: center;">but this is what i used:</div><div style="text-align: center;">2 stalks of celery, slice</div><div style="text-align: center;">2 small carrots, chopped</div><div style="text-align: center;">1 onion, julienne </div><div style="text-align: center;">1 red pepper, cut in 1" peieces</div><div style="text-align: center;">1/2 bunch of broccoli</div><div style="text-align: center;"> </div><div style="text-align: center;"><i>start the beef in the pan let it start to sear and then just add your veggies starting with the carrots because they take the longest to cook. </i></div><div style="text-align: center;"><i>season the whole dish again with black pepper and garlic salt.</i></div><div style="text-align: center;"><i>and that is it, make sure you cook the veggies only until they are just tender,</i></div><div style="text-align: center;"><i>keep the as al dente as possible took keep the most nutrients as possible</i></div><div style="text-align: center;"><i>And the crunch is SO good!</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>now for an added bonus I made a yogurt sauce for dipping:</i></div><div style="text-align: center;">1/4 c. plain yogurt</div><div style="text-align: center;">leaves off 2 stems of fresh oregano</div><div style="text-align: center;">1 green onion</div><div style="text-align: center;">15 cilantro leaves</div><div style="text-align: center;"><i>chop all the herbs and onion and stir into the yogurt, and serve!</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>....this was such a fantastic and EASY meal </i></div><div style="text-align: center;"><i> </i>it took me about 10 minutes to make the whole thing</div><div style="text-align: center;"><i>and i devoured the whole thing, it was amazing and when it was over i felt good, </i></div><div style="text-align: center;"><i>not weighed down or stuffed</i></div><div style="text-align: center;"><i> </i>you could serve this meal with pitas too go Greek, throw in a few pepperocinis and kalamata olives...</div><div style="text-align: center;">maybe some feta cheese</div><div style="text-align: center;">or serve it with rice like how Spence ate it...</div><div style="text-align: center;">but to be honest with you, i didn't need anything else</div><div style="text-align: center;">it was so simple and good i was happy just eating it as is!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Hope you enjoy it as much as i Did!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Spence said it was one of the best meals I have ever made!!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;">ENJOY!</span></div><div style="text-align: center;"><i> </i></div><div style="text-align: center;"><br />
</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-9284861628921562512010-04-15T10:06:00.000-05:002010-04-15T10:06:04.559-05:00LeT me SeE YoUr Casserole***...to the left to the left, to right to the right....now dip?<br />
<br />
ok now that i have that out of my system lets talk good ol' Midwestern casserole...I love these wonders. They can be made ahead of time, stored in the refrigerator, some even frozen and served at a later date. its a process of deciding what goes in it and what tops it. so here we go with a few of my favorites!<br />
<br />
<div style="text-align: center;">#1) <b><i>Shepard's Pie</i></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>this is a combination of ground meats, onions, carrots, celery, peas (and if i make a few other goodies) that is then topped with mashed potatoes, sound good? i think so!</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>the ALY version:</i></div><div style="text-align: center;">Start with 1# ground beef </div><div style="text-align: center;"><i>(traditionally if you wanted you would use beef and lamb- </i></div><div style="text-align: center;"><i>or you could use ground turkey to cut the fat...its really flexible so play around with it!)</i></div><div style="text-align: center;">1 lg. white onion diced</div><div style="text-align: center;">2 carrots, diced</div><div style="text-align: center;">3 stalks of celery, sliced</div><div style="text-align: center;">8 button mushroom, chopped</div><div style="text-align: center;">(or use 1 portobello cap, or same amount of favorite small mushroom)</div><div style="text-align: center;">1 red pepper, diced</div><div style="text-align: center;">3 garlic cloves, minced</div><div style="text-align: center;">5 springs fresh thyme</div><div style="text-align: center;">s/p</div><div style="text-align: center;"><i>start by browning your beef in the bottom of the pan, when begins to brown add mushrooms, garlic and onions, then drain excess fat after meat is all cook through. </i></div><div style="text-align: center;"><i>Then add remain veggies and roast for a few minutes, then deglaze with red wine maybe one turn around the pan, then add 1 sm. can of tomato paste and 3 T flour. stir around and brown the tomato paste a bit and get the flour totally coated.</i></div><div style="text-align: center;"><i>then add in 1 can of diced tomatoes and beef stock to just below being covered</i></div><div style="text-align: center;"><i> let this cook until veggies are tender and sauce is thick, </i></div><div style="text-align: center;"><i>if need be thicken with a slurry to make it a nice gravy consistancy. </i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">In a separate pot you will need to be boiling 4 russet potatoes </div><div style="text-align: center;">and i also like to add in 2 sweet potatoes for a little twist.<i></i></div><div style="text-align: center;"><i>You will boil these until tender and mashable.</i></div><div style="text-align: center;"><i>Mash then up with some cream cheese or sour cream </i></div><div style="text-align: center;"><i>and 2 c. cheddar cheese</i></div><div style="text-align: center;"><i>garlic salt and pepper to taste</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">When the beef mixture is ready pour it in a baking dish that will be </div><div style="text-align: center;">deep enough for you to add in a nice layer of mashed potatoes<i>.</i></div><div style="text-align: center;"><i>i like to sprinkle parmesan cheese on top of the tomatoes, but that is just me.</i></div><div style="text-align: center;"><i>so just layer the mashed on top of the beef mixture then bake at 400 till the top is golden brown.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i><br />
if you live alone or are making it just for two or what not try this:</i></div><div style="text-align: center;"><i>make the casserole in personal sized baking tin, you can buy at the store the small ones for like chicken pot pies, so make it in those an freeze them so you can heat them up for a quick fix meal!</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>#2)Pot Pie</i><br />
<i>***with this basic recipe you can make it any pot pie you want,</i><br />
<i> chicken, veggie, beef, sausage...***</i></div><div style="text-align: center;"><i><br />
</i><br />
<i>I'm a chicken pot pie kinda girl, so that is where we will start:</i><br />
<i><br />
</i><br />
start by cooking 2 lg or 4 small chicken breasts (whole) in the bottom of your pan w/ 3 T oil<br />
You will want to cook them on a medium high temp<br />
they will stick, and leave a brown substance on the bottom of the pan<br />
THAT IS WHAT YOU WANT<br />
just don't let it burn, this is the yummy flavor.<br />
when the chicken is fully cooked, remove it and let it cool<br />
(when cool dice it up to add back in later)<br />
after removing chicken<br />
add:<br />
2 T oil <br />
1 lg. white onion, diced<br />
2-3 carrots, diced<br />
3 stalks celery diced<br />
1 c. peas<br />
1 c. corn <br />
1 lg. idaho potato, diced<br />
<br />
<i>now add whatever veggies you like:</i><br />
<i>I like to add</i><br />
<i>mushrooms</i><br />
<i>butternut squash</i><br />
<i>zucchini</i><br />
<i>red peppers</i><br />
<i>sweet potato </i><br />
<i>but add whatever you like, or whatever you have</i><br />
<i> </i><br />
then deglaze with 1 1/2 c. white wine<br />
add 1/2 c. of flour<br />
2 T. butter <br />
salt & pepper<br />
<br />
add back in the diced chicken & just cover with chicken stock <br />
I then like to add a few T of cream just for richness<br />
<br />
when the veggies are all cooked and the sauce is thick<br />
you are ready to turn it off and prepare the crust.<br />
<br />
PIE CRUST<br />
<i>(be careful this is a simple dough, and easy to ruin....read carefully and let your hands tell you what is going on, doughs are tough if you don't know what they should look and feel like. In pie crust you will have little chunks of butter, that's ok. once the dough is come together, STOP do not over work it! </i><br />
<i>if you don't feel ready to make it, just buy it...or use frozen puffed pastry instead...</i><br />
<i>or top it will flattened out crescent dough )</i><br />
<br />
2 1/2 cups all-purpose flour</div><div style="text-align: center;">1 teaspoon salt</div><div style="text-align: center;">1 teaspoon sugar</div><div style="text-align: center;">1 cup (2 sticks) cold unsalted butter, cut into small pieces</div><div style="text-align: center;">1/4 to 1/2 cup water </div><div style="text-align: center;"> </div><div style="text-align: center;">1. Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. <br />
<br />
2. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. <br />
<br />
3. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.</div><div style="text-align: center;"> </div><div style="text-align: center;"><i>for the pot pie you will need atleast 2x the recipe if not maybe 3 </i></div><div style="text-align: center;"><i>I like to cover the bottom of the dish and finish with a layer on top,</i></div><div style="text-align: center;"><i> </i>but if you just do the top you will only need 1x.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>to finish your pot pie:</i></div><div style="text-align: center;"><i> </i></div><div style="text-align: center;"><i>you will need a baking dish,</i></div><div style="text-align: center;"><i> </i>butter and flour the inside</div><div style="text-align: center;"><i>then lay a layer of pie dough</i></div><div style="text-align: center;"><i>tuck it into the corners</i></div><div style="text-align: center;"><i> </i>then pour in your filling</div><div style="text-align: center;">then layer the dough on top, </div><div style="text-align: center;">make sure to make a few air holes</div><div style="text-align: center;">bake at 350 till the crust is done and the inside is bubbling!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">***note: if you use puff pastry just put it on top, you can put it in the inside, but i have never tried it...</div><div style="text-align: center;">it may bake just the same as pie dough, but i'm not sure!***</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><i>#3) Hamburger Casserole</i></b></div><div style="text-align: center;"><i>**this holds a special place in my heart </i></div><div style="text-align: center;"><i>after begin fed to us for school lunches and served at home as a child...</i></div><div style="text-align: center;"><i>its good, but it needs a 2010 Aly twist**</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">Start with 1# ground beef</div><div style="text-align: center;">and brown it in a pan with:</div><div style="text-align: center;">1 lg diced white onion</div><div style="text-align: center;">3 cloves garlic, minced</div><div style="text-align: center;">1 pkg of button mushrooms, chopped</div><div style="text-align: center;">1 portobello, chopped</div><div style="text-align: center;">when fully browned and mushrooms are cooked</div><div style="text-align: center;">add:</div><div style="text-align: center;">about 3 c of green beans cut into 1" pieces</div><div style="text-align: center;"><i>(some places you can find them frozen this size you will need 1 bag.)</i></div><div style="text-align: center;">1/4 c. flour </div><div style="text-align: center;">(you may also need a bit of oil or butter to coat flour)</div><div style="text-align: center;">brown this slightly </div><div style="text-align: center;">then deglaze with</div><div style="text-align: center;">1 1/2 c white wine</div><div style="text-align: center;">then put in </div><div style="text-align: center;">2 c heavy cream</div><div style="text-align: center;">and 1/2 c water</div><div style="text-align: center;">stir until thickened</div><div style="text-align: center;">then pour into a baking dish</div><div style="text-align: center;">season with salt & pepper</div><div style="text-align: center;"><i>Now traditionally you would use cream of mushroom soup</i></div><div style="text-align: center;"><i>and then top it with tator tots, which I'm not going to tell you NOT to do, because personally i LOVE tator tots, but i think we could come up with a fancier version, </i></div><div style="text-align: center;"><i>but if you want to go retro, </i></div><div style="text-align: center;"><i>TATOR TOTS all the WAY! </i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">MY VERSION:</div><div style="text-align: center;">take a potato and cut it as thinly as you can, you will want to make 2 or 3 layers of potatoes on top of your casserole, you will need to rub them with butter and season them with salt and pepper, you could also mince some garlic and put it between the layers of potatoes to get a roasted garlic taste. also you could add in some parmesan cheese so them will bake up nice and golden brown</div><div style="text-align: center;">Then bake at 400 till the potatoes are tender and golden brown</div><div style="text-align: center;">then perhaps top with some french fried onions that is tossed with some fresh herbs like parsley, basil, and chives or even arugula to make a little salad on top with a lemon and olives oil vinaigrette....</div><div style="text-align: center;">seems a little more chic to me...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>there you have it, the classic hamburger casserole REMIX!</i></div><div style="text-align: center;"><i><br />
</i></div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-86829098333125016442010-04-13T11:19:00.000-05:002010-04-13T11:19:12.661-05:00to render***i thought that i wanted to make a big list of terms on what different cooking terms, but i'm finding that hard to do....I have trouble discerning the terms from the words a, the, it....normal every day words, because they are my everyday words...so i'm going to ask for alittle bit of help from you my faithful readers (Mary i know you have some good ones!) to give me words you don't and i promise to put them into words you can understand...i just have to know what the words are. So please help me discern between the cooking terms and the everyday words, maybe one word at a time and we can both learn something!<br />
<br />
to here is a few of the OFFICIAL definitions that i liked: <br />
<div class="header"> <h2 class="me">ren·der <span class="pronset"><script language="javascript">
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var interfaceflash = new LEXICOFlashObject ( "http://sp.ask.com/dictstatic/d/g/speaker.swf", "speaker", "17", "15", "<a href=\"http://dictionary.reference.com/audio.html/lunaWAV/R01/R0193600\" target=\"_blank\"><img src=\"http://sp.ask.com/dictstatic/g/d/speaker.gif\" border=\"0\" alt=\"render pronunciation\" /></a>", "6");interfaceflash.addParam("loop", "false");interfaceflash.addParam("quality", "high");interfaceflash.addParam("menu", "false");interfaceflash.addParam("salign", "t");interfaceflash.addParam("FlashVars", "soundUrl=http%3A%2F%2Fsp.ask.com%2Fdictstatic%2Fdictionary%2Faudio%2Fluna%2FR01%2FR0193600.mp3&clkLogProxyUrl=http%3A%2F%2Fdictionary.reference.com%2Fwhatzup.html&t=a&d=d&s=di&c=a&ti=1&ai=51359&l=dir&o=0&sv=00000000&ip=6c630309&u=audio"); interfaceflash.addParam('wmode','transparent');interfaceflash.write();
</script><embed align="texttop" flashvars="soundUrl=http%3A%2F%2Fsp.ask.com%2Fdictstatic%2Fdictionary%2Faudio%2Fluna%2FR01%2FR0193600.mp3&clkLogProxyUrl=http%3A%2F%2Fdictionary.reference.com%2Fwhatzup.html&t=a&d=d&s=di&c=a&ti=1&ai=51359&l=dir&o=0&sv=00000000&ip=6c630309&u=audio" height="15" id="speaker" loop="false" menu="false" quality="high" salign="t" src="http://sp.ask.com/dictstatic/d/g/speaker.swf" type="application/x-shockwave-flash" width="17" wmode="transparent"></embed><noscript><a href="http://dictionary.reference.com/audio.html/lunaWAV/R01/R0193600" target="_blank"><img src="http://sp.ask.com/dictstatic/g/d/speaker.gif" border="0" alt="render pronunciation" /></</noscript><span class="show_ipapr" style="display: none;"><span class="prondelim">/</span><span class="pron">ˈrɛn<img alt="" border="0" class="luna-Img" src="http://sp.ask.com/dictstatic/dictionary/graphics/luna/thinsp.png" />dər</span><span class="prondelim">/</span> <a href="http://dictionary.reference.com/help/luna/IPA_pron_key.html" target="_blank"><img border="0" class="luna-Img" onmouseout="swapLunaImage('selected', this);" onmouseover="swapLunaImage('default', this);" src="http://sp.ask.com/dictstatic/g/d/dictionary_questionbutton_default.gif" /></a> <span class="pron_toggle" style="display: inline;"><a alt="Toggle for Spelled" class="pronlink" href="" onclick="javascript:show_sp()" onmouseout="status='';return true;" onmouseover="status='Click to toggle pronunciation';return true;" title="Click to show spelled">Show Spelled</a></span></span><span class="show_spellpr" style="display: inline;"><span class="prondelim">[</span><span class="pron"><span class="boldface">ren</span>-der</span><span class="prondelim">]</span> <span class="pron_toggle" style="display: inline;"><a alt="Toggle for IPA" class="pronlink" href="" onclick="javascript:show_ip()" onmouseout="status='';return true;" onmouseover="status='Click to toggle pronunciation';return true;" title="Click to show IPA"> </a></span></span></span></h2></div><div class="pbk"><span class="pg">–verb (used with object)</span><div class="luna-Ent"><span class="dnindex"></span><div class="dndata">1)to cause to be or become; make: <span class="ital-inline">to render someone helpless <i> </i></span></div><div class="dndata"><span class="ital-inline"><i>***(the raw bacon becomes helpless to it better crispy from and leaves behind its wonderful fat)</i></span></div></div><div class="luna-Ent"><span class="dnindex"></span><div class="dndata">2)to do; perform: <span class="ital-inline">to render a service. </span></div><div class="dndata"><span class="ital-inline"><i>***(the bacon performs the service of becoming dinner)</i> </span></div></div><div class="luna-Ent"><span class="dnindex"></span></div><div class="luna-Ent"><span class="dnindex"></span><div class="dndata">3)to exhibit or show (obedience, attention, etc.)</div><div class="dndata"><i>***(bacon exhibits how awesome it is by becoming crispy and swimming in a pool of its own fat)</i> </div></div>4)to represent (a perspective view of a projected building) in drawing or painting. </div><div class="pbk"> <div class="luna-Ent"><span class="dnindex"><i>***(the bacon REPRESENTS!!!)</i></span></div><div class="luna-Ent"><span class="dnindex"></span><div class="dndata">5)to give back; restore (often fol. by <span class="ital-inline">back</span>). </div><div class="dndata">***<i>(the fatty uncooked bacon is restored to awesome!)</i> </div></div><div class="luna-Ent"><span class="dnindex"></span><div class="dndata">6)to give up; surrender. </div><div class="dndata">***<i>(the bacon give up, give in, to being awesome enough to be eaten)</i> </div></div><div class="luna-Ent" style="text-align: center;"><span class="dnindex"><i><span style="font-size: large;">Drum roll please, the actual definition is</span>----></i></span></div><div class="luna-Ent" style="text-align: center;"><span class="dnindex"><i> </i></span></div><div class="luna-Ent" style="text-align: center;"><span class="dnindex"><i> </i></span></div><div class="luna-Ent" style="text-align: center;"><span class="dnindex"></span><b>to melt down; extract the impurities from by melting:<span class="ital-inline"> to render fat. </span></b></div><div class="luna-Ent" style="text-align: center;"><b><span class="ital-inline"> </span></b></div><div class="luna-Ent" style="text-align: center;"><b><span class="ital-inline"> </span></b></div><div class="luna-Ent" style="text-align: right;"><span class="ital-inline">now in my words:</span></div><div class="luna-Ent" style="text-align: right;"><span class="ital-inline"> </span></div><div class="luna-Ent" style="text-align: right;"><span class="ital-inline">rending is the process of extracting the fat from any meat that has fat. it is most commonly used with bacon because the fat from the bacon is usually saved and used. </span></div><div class="luna-Ent" style="text-align: right;"><span class="ital-inline">When talking about other meats we generally just use the term browning or searing...even though we can mean rendering. </span></div><div class="luna-Ent" style="text-align: right;"><span class="ital-inline"> </span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><i>this is how you render:</i></span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><i> </i></span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">when you are rendering bacon i find it best to start with a warm pan, </span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">place you bacon in the pan </span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">it shouldn't need any oil </span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">because when put in a warm pan the bacon will begin to release it fat fairly quickly. </span><b><span class="ital-inline"></span></b></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">you want to keep a close eye on it</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">and keep the heat at a moderate temperature </span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">because as soon as the bacon is swimming in the fat and beginning to brown</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">you want to either remove the bacon if it is the crispyness you desire</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">or turn the heat way down so it crisps slow and</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">doesn't go from crispy to BURNT!</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><br />
</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">When the rendering is over you are left with 2 products</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">1)delicious bacon</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline">2) useful and tasty fat</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><br />
</span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><i>and that my friends is rendering!</i></span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><i> </i></span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><i>HAPPY COOKING!</i></span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><i> </i></span></div><div class="luna-Ent" style="text-align: center;"><span class="ital-inline"><i> </i></span></div><div class="luna-Ent" style="text-align: left;"><span class="ital-inline"><i> </i>***and please take my plea for help honestly and bring my any terms or processes you don't understand, i'm here to help, so help me help you!</span></div><div> </div><div class="luna-Ent" style="text-align: center;"><b><span class="dnindex"><br />
</span></b></div><div style="text-align: center;"> </div></div><div style="text-align: center;"> <b><span class="pg"></span></b></div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com2tag:blogger.com,1999:blog-1285149519502635744.post-86611652407198612212010-04-09T02:16:00.000-05:002010-04-09T02:16:29.839-05:00sOUp of ThE WeeK #5...i have to start off by saying I'm sorry. I missed a week, i hate that sometimes work gets in the way of EVERYTHING but it does whether i want it to or not...<br />
<br />
<br />
There is something so magical about simple soups like vegetable soup, have fun with it add or don't add whatever you like ....just keep the main ingredients in place and it will taste great every time. I find soups like this one or homemade chicken noodle soul lifting soups, they just seem to make the world a little warmer and scare the chill away that can affect out minds and body when things aren't quiet going our way...so when you need a little pick me up just make a soup and cuddle up and kiss all the bad stuff goodbye...nothing is better for the whole body than a little homemade soup!<br />
<br />
<div style="text-align: left;">------------->this weeks soup is "minestrone"</div><div style="text-align: center;">(...or vegetable soup with pasta, but i will lightly use)</div><br />
<div style="text-align: center;"><i>Minestrone</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>I start with:</i></div><div style="text-align: center;">1 lg. white onion, diced</div><div style="text-align: center;">3 cloves garlic, chopped</div><div style="text-align: center;">sweat this off in the bottom of your soup pot with 2 T. oil</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>then add:</i></div><div style="text-align: center;">2 lg. carrots, chopped</div><div style="text-align: center;">3 stalks celery, sliced</div><div style="text-align: center;">1 sm. butternut squash, diced</div><div style="text-align: center;">2 c. green beans, in 1/2" pieces</div><div style="text-align: center;">1 red pepper, diced </div><div style="text-align: center;">4 diced roma tomatoes</div><div style="text-align: center;">1 c. great white northern beans w/ liquid </div><div style="text-align: center;"><i>(*** the liquid helps to thicken the soup***)</i></div><div style="text-align: center;"><i>Traditionally this is made with kidney beans, </i></div><div style="text-align: center;"><i>but i don't really care for them or i opt for white beans </i></div><div style="text-align: center;"><i>but you can use kidney beans, or even chickpeas if you like </i></div><div style="text-align: center;">roast the veggies a little in the bottom of the pan</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>then deglaze with---></i></div><div style="text-align: center;"> 1 c. white wine</div><div style="text-align: center;">then use water or vegetable stock to cover</div><div style="text-align: center;">1 can of tomato sauce </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>when simmering add:</i></div><div style="text-align: center;">1/2 bg. of baby spinach, chopped</div><div style="text-align: center;">1 T. dried basil</div><div style="text-align: center;">1 T. dried thyme</div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;">10 leaves fresh basil</div><div style="text-align: center;">and 1 whatever small pasta you like</div><div style="text-align: center;">(you can use alphabets, stars, little o's, or orzo)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">cook until pasta is tender, but i like to let it sit over night, then bring it back up to a boil and add the pasta and basil at that time...serve and enjoy to wonders of vegetable soup!</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-50598631966894075392010-04-09T01:52:00.000-05:002010-04-09T01:52:46.053-05:00bacon love***....this is a blog for my sister Frannie, and a thank you to her from so many reasons but one thing in particular, broccoli "salad" i use the term lightly until i can come up with another term, but atleast it does have something good for you, broccoli and i LOVE broccoli!<br />
<br />
but first things first, the long awaited (on Frannie's behalf)-------><br />
<div style="text-align: center;"><i>Bacon & Tomato Dressing</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">5 roma tomatoes, diced</div><div style="text-align: center;">(or 2 beef steak tomatoes)</div><div style="text-align: center;">2 shallots, sliced</div><div style="text-align: center;">8 slices of bacon, chopped</div><div style="text-align: center;">(thicker cut bacon is better)</div><div style="text-align: center;">1/2 c. sherry </div><div style="text-align: center;">1/4 c. brown sugar</div><div style="text-align: center;">1/2 c. cider vinegar</div><div style="text-align: center;">1 c. olive oil</div><div style="text-align: center;">s/p to taste</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>start by rendering your bacon in a pan then add shallots and tomatoes, then deglaze with sherry and vinegar...then add in sugar and oil and season with salt and pepper.</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>***serve warm with spinach, Mmmm Mmm good! </i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>Broccoli Salad</i></div><div style="text-align: center;"><i>(thanks to Frannie, with an Aly twist!) </i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 hd. broccoli, </div><div style="text-align: center;">cut into bite size peices</div><div style="text-align: center;">1 red onion, diced</div><div style="text-align: center;">1 c. raisins, </div><div style="text-align: center;"><i>rehydrate in 1 c. warm water and 1/2 red wine</i></div><div style="text-align: center;"><i>(When soft, drain off liquid) </i></div><div style="text-align: center;">8 slices of bacon, chopped and rendered (save fat)</div><div style="text-align: center;"><i>(I prefer to use the pepper bacon for a little added zip!)</i> </div><div style="text-align: center;">1/4 c. sunflower seeds</div><div style="text-align: center;"><i>(***I love to coat them in a hot pan with sugar, salt, and cayenne! </i></div><div style="text-align: center;"><i>its a great addition to any salad, sweet, salty, and crunchy!***)</i> </div><div style="text-align: center;">3 T. sugar</div><div style="text-align: center;">1/2 c cider vinegar</div><div style="text-align: center;">1 c. Mayo</div><div style="text-align: center;">3 T canola oil</div><div style="text-align: center;">1 t onion powder</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">mix dressing in bottom of bowl adding in the bacon fat, vinegar, sugar, mayo, oil, onion powder and salt...then add in all other ingredients! ToSS & EnJoy....</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>**best to let it marinate all together for 1/2 hour</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">...the is THE best BLT mayo of ALL time!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>Black Pepper Aioli </u></div><div style="text-align: center;"><u> </u></div><div style="text-align: center;">(save the bacon fat from the rendered bacon)</div><div style="text-align: center;">1/8 c. bacon fat</div><div style="text-align: center;">1 c. mayo</div><div style="text-align: center;">3 T cracker black pepper</div><div style="text-align: center;">1 T dijon mustard </div><div style="text-align: center;">salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>Just try it, you will LOVE it!</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>...to be continued*** </i> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-56639515467092738442010-04-06T11:00:00.000-05:002010-04-06T11:00:52.842-05:00gray skies=stew**...there is nothing better than a nice hearty heart warming stew on a day when the clouds have blocked the sun and the rain just won't go away...so here is a basic beef stew that you just can't beat, really there is nothing better when you just need something warm and delicious...well maybe chicken and dumplings!<br />
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<div style="text-align: left;"><i>BEEF STEW</i>------------------> THE FIRST STEP, the meat</div><div style="text-align: center;"><i>start by going to the local butcher and asking him for stew meat, </i></div><div style="text-align: center;"><i>ask him to cut you something fresh in 1" cubes. </i></div><div style="text-align: center;">you will need 2 lbs.<br />
<i>in a dutch oven or nice heavy bottomed stew pot;</i></div><div style="text-align: center;">put a few tablespoons of oil and turn the heat on high.</div><div style="text-align: center;"><i>(You will need alot of heat to get nice caramelization on your meat and veg) </i></div><div style="text-align: center;">When the pan is hot carefully drop in your meat in an even layer, <i></i></div><div style="text-align: center;"><i>***this is VERY IMPORTANT!!! do not move your meat around,</i></div><div style="text-align: center;"><i> drop it and let the meat caramelize,</i></div><div style="text-align: center;"><i> you have to just let it sit, once it is browned turn the pieces over***</i></div><div style="text-align: center;"><i>You will need to control the heat to keep it hot enough to brown the meat but not burn the pan....just turn the heat down and up as needed, pay attention----</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">While the meat is browning:</div><div style="text-align: center;">(ALL VEG IN LARGE DICE)</div><div style="text-align: center;">Chop up----></div><div style="text-align: center;">1 lg. white onion (or 2 small)</div><div style="text-align: center;">3 carrots</div><div style="text-align: center;">3 stalks of celery</div><div style="text-align: center;">3 parsnips</div><div style="text-align: center;">1 sweet potato</div><div style="text-align: center;">2 russet potatoes</div><div style="text-align: center;">1 or 2 turnips</div><div style="text-align: center;">1 lg. red pepper</div><div style="text-align: center;">1 lg. portobello</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>After the meat is turned over;</i></div><div style="text-align: center;"><i> </i>add in your onion, portobello, carrot and celery</div><div style="text-align: center;"><i> </i>At this point you want to start to brown the veggies to enhance the flavors </div><div style="text-align: center;">and create a nice fond on the bottom of your pan </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">((***<i>Fond: is the stuff (caramelized meat juices) that starts to brown and stick to the bottom of your pan when what you are cooking releases its own natural juices....this is what gives GREAT flavor to soups and stews!***))</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">You don't want to cook your veggies all the way just start to cook them, at this point add 3 T butter and 1/2 c. of flour to make a little rue in the bottom of the pan to help thicken the stew and give it great flavor. when you have that all mixed up and the flour is coated in butter deglaze the pan with 2 c. red wine. Make sure to scrap the bottom of your pan with a wooden spoon to get all that goodness from the bottom into your stew, then add the rest of your veggies, cover with water, add 2 bay leaves, 6 sprigs of fresh thyme, 1 T. fresh cracked black pepper, and 2 T. salt. Then let this all simmer on med-low until the meat is tender, re-season with salt<i> </i>and pepper and you are good to go. Serve it up with some nice bread for dipping and a really big spoon, curl up in the couch with a blanket, bring the bowl close to your face so you can smell it, and REALLY really REALLY enjoy it!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">GOODBYE gray sky blues...HELLO STEW!</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-69977892417652041992010-04-01T12:08:00.000-05:002010-04-01T12:08:22.831-05:00smoooooothie operator***....i love to make fruit smoothies they are so refreshing and awesome...they are great for a snack, or with a little protein powder great for breakfast to get your morning started off right or at night to end your day on a light note so you don't go to bed on a full stomach.<br />
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<div style="text-align: center;"><i>Lime & Banana</i></div><div style="text-align: center;"><br />
this smoothie is my favorite, i have been making it since i was just a kid experimenting in the kitchen.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">To start i use limeade </div><div style="text-align: center;">(the frozen one if you can find an all natural one that does not have high fructose corn syrup, YUCK! Whole foods has one, Trader Joes might too)</div><div style="text-align: center;">I use 1/4 of the container, or use 1/2 c. Simply Limeade (it will be less limey)</div><div style="text-align: center;">1 frozen banana (if you use fresh you will need more ice)</div><div style="text-align: center;">1/2 c. Simply Apple</div><div style="text-align: center;">6-8 ice cubes</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">***<i>These are great to use as a frozen drink if you add tequila and/or malibu</i>....<br />
even just a white rum...or vanilla vodka...maybe some amaretto...so many possibilities!***<br />
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<i>Tropical </i>Delight<br />
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I have found that at the store you can find just about anything frozen...I really like to use frozen fruit in place of most of the ice that is needed to make them taste awesome. Also i like to get ice from the store for a few reasons 1)it is flash frozen so it is frozen quicker and does not taste like your freezer 2) you can get the smaller cubes so they blend up better... 3) they are just better...i'm not sure why its just what i have decided.<br />
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1/2 c. mango<br />
(all fruit frozen or fresh)<br />
1/4 c. pineapple<br />
1/2 banana<br />
1/4 c. coconut milk<br />
1/8 c. Simply apple<br />
1/8 c. Simply limeade<br />
6-8 ice cubes (or 1 c. store bought ice)<br />
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**this is a really good one to add vanilla protein powder to if you want to add a little protein or use it as a meal replacement.**<br />
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<i>Strawberry Breeze</i><br />
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<i> </i>1 c. frozen unsweetened strawberries<br />
1 c. lemon sorbet<br />
1/2 c. simply limeade<br />
1/4 c. Simply Apple<br />
1 c. ice<br />
(you could add vanilla ice cream if you wanted, it would be DELICiOUS!) <br />
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blend, and ENJOY!!!!<br />
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<i>Put a lime in coconut</i><br />
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1 c. Coconut milk<br />
1 c. Vanilla ice Cream (or coconut)<br />
1 1/2 c. Ice<br />
1/2 c. Simply Limeade<br />
1/2 banana<br />
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yum yum blend and fall inlove <3<br />
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HAPPY WARM WEATHER!<br />
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</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-34672976254400236712010-03-28T01:45:00.000-05:002010-03-28T01:45:22.369-05:00soup of the week #4...this week on soup of the week i thought that i would share with you a simple and delicious soup butternut squash soup, its so easy, its so good, and good for you! Ok here it goes-<br />
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this is how you start--------------------------><br />
<div style="text-align: center;"><i>cut up 2 medium butternut squahes</i></div><div style="text-align: center;"><i>2 granny smith apples</i></div><div style="text-align: center;"><i>1 lg. white onion</i></div><div style="text-align: center;"><i>2 garlic cloves</i></div><div style="text-align: center;">put all of this in your soup pot</div><div style="text-align: center;"><i>then add 2 cups white wine</i></div><div style="text-align: center;"><i>and cover with water</i></div><div style="text-align: center;"><i> </i>add 2 bay leaves</div><div style="text-align: center;">some fresh cracked black pepper</div><div style="text-align: center;">let all of this simmer away with the butternut is soft</div><div style="text-align: center;">then blend it up</div><div style="text-align: center;">season with salt</div><div style="text-align: center;">add 1 1/2 c. heavy cream</div><div style="text-align: center;">and 4 T butter</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">there you have it, DELICOUSNESS!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>TO GARNISH----></i></div><div style="text-align: center;"><i>you could put fresh granny smith apples and blue cheese crumbles</i></div><div style="text-align: center;"><i> </i>a tartare of fresh strawberries and fresh thyme</div><div style="text-align: center;"><i>bacon, caramelized onions and mushrooms </i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">OR</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">You could turn this into a whole other soup!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>Make the soup above</i></div><div style="text-align: center;"><i>and then do this:</i></div><div style="text-align: center;"><i> </i></div><div style="text-align: center;">brown bacon</div><div style="text-align: center;">1 white onion diced</div><div style="text-align: center;">2 stalks celery</div><div style="text-align: center;">3 garlic cloves, minced</div><div style="text-align: center;">and </div><div style="text-align: center;">2 cups corn</div><div style="text-align: center;"> </div><div style="text-align: center;"><i>in a blender puree 3 c corn with 1 c heavy cream </i></div><div style="text-align: center;"><i>and salt pepper</i></div><div style="text-align: center;"><i> </i></div><div style="text-align: center;">then deglaze pan with 1 can of beer </div><div style="text-align: center;">(or white wine if you would rather)</div><div style="text-align: center;">add puree</div><div style="text-align: center;">and 1 1/2 qts. of butternut soup</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">season....and there you have it...sweet corn chowder!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">its a TWO-fer!!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">HAPPY & JOYOUS cooking!</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-28074362711689329052010-03-26T02:53:00.000-05:002010-03-26T02:53:34.085-05:00hot TiP #5:::>....tip number 5 is....make your food look pretty...<i>before you taste and even smell, you eat with your eyes</i>...so pay attention to how things look, the colors you have on your plate...the plate you use...You can use everyday things you have around your house to mold food to make it look better...take a coffee cup and spray it with pam and then mold rice it it...or potatoes. Try stacking things or putting them on the plate in a way to make a focal point...just take an extra few minutes to cut up a garnish or add a flourish to make the feast with for your eyes as DELiCiOUS as the one in your tummy!alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-46154729174475519812010-03-25T02:13:00.000-05:002010-03-25T02:13:49.140-05:00on The SiDe**conTiNUed....where did we leave off?!?! maybe right around warm mushroom salad and a creamed onion trio (doesn't sound too good....but oh man it is!!!) well lets not wait another minute, lets get this party started!<br />
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<div style="text-align: center;"><i>Warm Mushroom Salad</i></div><div style="text-align: center;">Take your favorite assortment of mushrooms</div><div style="text-align: center;"><i>or whatever you can get your hands on!</i></div><div style="text-align: center;">Just a few kinds to think about if you can find them:</div><div style="text-align: center;"><i>mitake</i></div><div style="text-align: center;"><i>shiitake</i></div><div style="text-align: center;"><i>chantrelles</i></div><div style="text-align: center;"><i>portabelloes </i></div><div style="text-align: center;"><i>(</i>even buttons if nothing else)</div><div style="text-align: center;">but those 4 are my favorite and pretty easy to find!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">You will need like 5-6 cups of mushroom for 4 servings!</div><div style="text-align: center;">1 red onion, diced</div><div style="text-align: center;">2 gloves garlic, minced</div><div style="text-align: center;">1 c. diced tomato</div><div style="text-align: center;">1/2 bag of roughly chopped spinach</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a bowl mix together:</div><div style="text-align: center;">1 shallot, minced</div><div style="text-align: center;">1/2 t. ground pepper</div><div style="text-align: center;">1/2 t. dried thyme</div><div style="text-align: center;">1/2 t. dried basil</div><div style="text-align: center;">1/2 t. dried oregano</div><div style="text-align: center;">1/4 garlic powder</div><div style="text-align: center;">2 T. sugar</div><div style="text-align: center;">1/2 c. red wine vinegar</div><div style="text-align: center;">1 T. dijon mustard</div><div style="text-align: center;">and 1 c. olive oil</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a saute pan start the mushrooms with 4 T oil, put them in the pan and leave them until they start to brown, don;t touch them don't move them around just let them be. When they start to brown, season with salt pepper and add the rest of the veggies, when all tender and looking fabulous, add to the vinaigrette...and if you want add some goat cheese or parmesan...and you are GOOD TO GO! If you want to get REALLY really fancy top with a poached egg....yumm yum!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>Creamed Onion Trio</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>This is how you start:</i></div><div style="text-align: center;">4 leeks, half mooned</div><div style="text-align: center;">1 white onion, diced</div><div style="text-align: center;">4 shallots, sliced</div><div style="text-align: center;">2 cloves garlic. minced<i> </i> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">put all of this in a pan that has a lid with 2 T oil (when pan is hot) and then add 5 T butter, you do not want to brown the onions and garlic at all...</div><div style="text-align: center;">You will need to keep stirring the onions on and off every few minutes to keep from sticking</div><div style="text-align: center;">but aside from seasoning that is about all you need.</div><div style="text-align: center;">but i like to finish with 1 T butter and 1 T cream (or cream cheese)</div><div style="text-align: center;">and a handful of parmesan... this is GREAT with a piece of salmon...YUM! it might not sound awesome...but try it...it is!!!</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><i>HAPPY EATING, cReaTiVe CooKiNG, and enjoy the aroma!!</i></div><div style="text-align: center;"><br />
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</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-81735108262956836152010-03-23T12:21:00.000-05:002010-03-23T12:21:46.348-05:00on The SiDe**...so we can all come up with wanting to make some kind of chicken, or steak, or perhaps even fish...but the real question is what do you serve with it...what are your options and how do you get out of a rut of baked potatoes, or rice, or anything else that doesn't sound exciting...well i've given you the ins and outs of making risotto or succatash or cous cous, so.... what else do i have, i have a few things up my sleeve. how about green beans almondeen (with a twist) or a hot potato salad....maybe creamed onion trio, warm mushroom salad (i do love my mushrooms...extra protein and lots of flavor- i am in!!!)...just for a start!<br />
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<div style="text-align: center;"><u><i>Green Beans</i></u></div><div style="text-align: center;"><br />
You can do these beans a few ways:</div><div style="text-align: center;">#1</div><div style="text-align: center;">In a hot pan saute with</div><div style="text-align: center;">3T olive oil </div><div style="text-align: center;">add raw green beans</div><div style="text-align: center;">1/2 pkg. grape tomatoes, cut in 1/2 </div><div style="text-align: center;">1 shallot, sliced</div><div style="text-align: center;">(you can pre-cook them if you don't like them aldente, </div><div style="text-align: center;">but i like them a little crisp and i like them to get a little brown from the pan)</div><div style="text-align: center;">while those are cooking make a quick vinaigrette, </div><div style="text-align: center;">zest and juice of 1 lemon</div><div style="text-align: center;">3 T. olive oil</div><div style="text-align: center;">1 green onion, chopped</div><div style="text-align: center;">3 sprigs fresh thyme, leaves picked</div><div style="text-align: center;">2 srpigs fresh oregano, chopped</div><div style="text-align: center;">and lots of fresh ground pepper</div><div style="text-align: center;">salt</div><div style="text-align: center;">1/4 c. toasted almonds</div><div style="text-align: center;">(i like the sliced ones with the skin on, or crushed whole ones!)</div><div style="text-align: center;">Mix the vinaigrette together minus the almonds and pour it in the pan when the green beans and tomatoes are to the texture you like</div><div style="text-align: center;">then add almonds to finish!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>so you know that you can take out whatever part of these green beans you don't like this is just my version...so make it work for you...but on we go-</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>#2</i></div><div style="text-align: center;"><i>so start the beans just like above, but leave out the tomatoes and shallots, </i></div><div style="text-align: center;"><i>and add in water chestnuts and red peppers (diced)</i></div><div style="text-align: center;">For the vinaigrette use:</div><div style="text-align: center;">2 T. Soy sauce</div><div style="text-align: center;">2 T hoisin sauce</div><div style="text-align: center;">1 t. sambal (thai chile paste)</div><div style="text-align: center;">zest and juice of 1 lime</div><div style="text-align: center;">4 T toasted sesame oil</div><div style="text-align: center;">2 green onion, chopped</div><div style="text-align: center;">7 leaves basil, chopped</div><div style="text-align: center;">2 T chopped cilantro</div><div style="text-align: center;"><i>then </i>toss <i>it all together, </i> </div><div style="text-align: center;">you can use almonds again, </div><div style="text-align: center;">or i prefer cashews! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>OK there are 2 ways to make green beans, i'm sure i could think of many more...but i have so much more to share- next stop, potato salad!!~</i></div><div style="text-align: center;"><i> </i></div><div style="text-align: center;"><u><i>Potato Salad</i></u></div><div style="text-align: center;"><u><i> </i></u></div><div style="text-align: center;"><u><i> </i></u><br />
I love hot German potato salad..so we will start there and then go to other places!!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I like to start with yukon gold potatoes, i just love the flavor, </div><div style="text-align: center;">but you can use Idahos or red potatoes if you like- </div><div style="text-align: center;">if you wanna get REALLY funky get the rainbow colored fingerling potatoes </div><div style="text-align: center;">(white, red, purple)....really whatever you want! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">so for any version of my potato salads you will start in the same place;</div><div style="text-align: center;">1) wash your poatoes</div><div style="text-align: center;">2) fill your pot with how much potatoes you want</div><div style="text-align: center;">(i leave the skin on) </div><div style="text-align: center;">3)cover with water</div><div style="text-align: center;">4) add salt, more than you think</div><div style="text-align: center;">5) put over high heat, bring to a boil, then turn down just a little </div><div style="text-align: center;">and boil until potatoes are tender, it is really important not to over cook them.</div><div style="text-align: center;">(take one out, stab it with a fork if you can stab it and pull it out with no problem, they are done)</div><div style="text-align: center;">it is normally about 45 minutes for a full pot. </div><div style="text-align: center;"><i>You can do this a day or 2 in advance if you like...you will just have to reheat them, or you can use potatoes from another meal....</i></div><div style="text-align: center;"><i> </i>After the potatoes are cooked drain water, and carefully slice them.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">All dressings below are based on 7 sliced yukon golds (reds are about the same unless you used the baby ones, then it will be about 14), which is equal to 5 russet potatoes, and 1 bag of fingerlings. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>German Dressing</i></div><div style="text-align: center;"><i> </i> 2 c. cider vinegar</div><div style="text-align: center;">3/4 c. sugar</div><div style="text-align: center;">1 T. mustard powder</div><div style="text-align: center;">1/2 c. canola oil</div><div style="text-align: center;">1 lg. white onion, sliced</div><div style="text-align: center;">1/2 # bacon, chopped up</div><div style="text-align: center;"> salt and pepper to taste</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Start by cooking bacon and onion in a saute pan, when bacon is browned (but not quite crispy) deglaze with vinegar, add sugar, and mustard, than add oil and season. </div><div style="text-align: center;"><i>Then toss with potatoes while still hot!</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>Goat Cheese Dressing</i></div><div style="text-align: center;">10 oz. goat cheese</div><div style="text-align: center;">4 springs fresh thyme (just leaves)</div><div style="text-align: center;">1/2 c. Sherry vinegar</div><div style="text-align: center;">1 c. sour cream</div><div style="text-align: center;">1/2 olive oil</div><div style="text-align: center;">1 c. Parmesan cheese (shaved)</div><div style="text-align: center;">2 T honey</div><div style="text-align: center;">1 T dijon mustard </div><div style="text-align: center;">1/2 pkg. grape tomatoes, 1/2ed</div><div style="text-align: center;">1/2 red onion, diced</div><div style="text-align: center;">s/p</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">in a saute pan:</div><div style="text-align: center;">sweat onions and tomatoes, deglaze with vinegar, add honey, mustard, thyme, and oil- </div><div style="text-align: center;">(TURN OFF HEAT) then stir in sour cream and drop in bits of goat cheese.</div><div style="text-align: center;">then toss with potatoes and parm...finish with cracked fresh black pepper....and enjoy!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>Italian Dressing</i></div><div style="text-align: center;">1 can fire roasted tomatoes</div><div style="text-align: center;"><i> </i>1/2 c capers</div><div style="text-align: center;">1 c ricotta cheese</div><div style="text-align: center;">1/4 c chopped basil</div><div style="text-align: center;">1/4 c sliced olives (whatever kind you like best)</div><div style="text-align: center;">1/2 diced red onion</div><div style="text-align: center;">4 cloves roasted garlic, chopped </div><div style="text-align: center;">1/2 c. olive oil</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">sweat onions, add capers, olives, tomatoes, roasted garlic, and ricotta cheese- then stir in oil....toss with the potatoes, and basil...season with salt and pepper and VIOLA there you have it!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">ok the rest of the sides with have to wait till tonight...</div><div style="text-align: center;">i got a little long winded and i need to leave for work! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">HAPPY COOKING!</div><div style="text-align: center;">stay tuned...</div><div style="text-align: center;">and if you like what you are reading, follow me! :o)</div><div style="text-align: center;"><br />
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</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-32136775769139241192010-03-22T08:00:00.000-05:002010-03-22T08:00:26.922-05:00something swEEt**....so last week i discovered something sweet and tasty and thought i should share it with all of you wonderful readers...i discovered a super easy to make German chocolate cake frosting, one of my favorites, but not in the traditional way! its a little different but just as good and this new way gives it a world of possibilities beyond the cakE!<br />
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<div style="text-align: center;"><i>Coconut-Pecan frosting (ALY style)</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>1 c. sugar</i></div><div style="text-align: center;"><i>1 T water</i></div><div style="text-align: center;"><i>put in a sauce pot and bring to a caramel stage</i></div><div style="text-align: center;"><i>then add:</i></div><div style="text-align: center;"><i>2 oz. heavy cream</i></div><div style="text-align: center;"><i>1 package</i> cream cheese</div><div style="text-align: center;"><i>1 c. shredded coconut</i></div><div style="text-align: center;"><i>1/2 toasted pecans</i></div><div style="text-align: center;"><i>1 T. vanilla</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>thats it! </i></div><div style="text-align: center;"><i> </i></div><div style="text-align: left;">so this frosting is playable enough that you could roll it into balls and cover with chocolate to make truffles....or drop littler balls in the middles of a brownie cupcake for a gooey filling. there is just so much you can do! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">**this has no eggs and you could substitute something like toffee or oatmeal for the nuts or just leave them out completely....this on top of that pound cake made with some cocoa powder and german baking chocolate would be heaven! there are so many possibilities! Have FUN!</div><div style="text-align: left;"> </div><div style="text-align: left;">You could also leave the coconut and pecans out all together and use this is a dip for fruit....or a caramel cake frosting....or drizzle over cookies....i could go on and on, but i'm stopping!</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><i>Happy Eating! </i></span></div><div style="text-align: center;"><span style="font-size: large;"><i>Enjoy the process! </i></span></div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com1tag:blogger.com,1999:blog-1285149519502635744.post-38916642592173918192010-03-21T01:00:00.000-05:002010-03-21T01:00:41.803-05:00SOOOOOOUp of the WeeK #3....((**so i LOVE mexican food, latin food, anything that is of that nature so you are going to see a ton of it on this blog, i'm sorry if that does not appeal to you, i really truly am, but my darn noggin is jam packed with it, so i hope you enjoy :o) **)) <br />
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the soup this week is a soup that makes everything better, when you are sick is helps you feel better or when you are a little down...it picks you up. Its a snuggle up with me and have a bowl after a long day or on a cold night...make a pot and keep it around...share with friends who make you laugh kinda soup!<br />
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<div style="text-align: center;"><i>all better soup</i></div><div style="text-align: center;">in your soup pot:</div><div style="text-align: center;"><i>4 cups of water</i></div><div style="text-align: center;"><i>3 roma tomatoes</i></div><div style="text-align: center;"><i>3 garlic cloves</i></div><div style="text-align: center;"><i>1 white onion, large diced</i></div><div style="text-align: center;"><i>2 chipotle peppers + 3 T adobo sauce</i></div><div style="text-align: center;"><i>(from chipotle can)</i></div><div style="text-align: center;"><i>2 bay leaves </i></div><div style="text-align: center;">bring this all to a boil and cook until tomatoes are mushy and onions are cooked. </div><div style="text-align: center;">(if you want it less spicy remove chipoltes after cooking)</div><div style="text-align: center;">now place all contents of your pot minus 1/2 the water, and blend until smooth</div><div style="text-align: center;">then put back in sauce pot with the rest of the water </div><div style="text-align: center;"> <br />
<i>add 1 can diced tomatoes</i></div><div style="text-align: center;"><i>2 russet potatoes, diced </i></div><div style="text-align: center;"> cook until potatoes are done </div><div style="text-align: center;">then add:</div><div style="text-align: center;"><i>1 zucchini, in 1" strips</i></div><div style="text-align: center;"><i>1 yellow squash, in 1" strips </i></div><div style="text-align: center;"><i>1 white onion, diced</i></div><div style="text-align: center;"><i>2 lg. portobellos, diced</i></div><div style="text-align: center;"><i>1/2 cilantro, chopped</i></div><div style="text-align: center;"><i>1 c. whole (41-50) small shrimp</i></div><div style="text-align: center;"><i>salt to taste </i></div><div style="text-align: center;"><i>(i buy contessa)</i></div><div style="text-align: center;">simmer till everything is fully cooked.</div><div style="text-align: center;"><i>Then grab a bowl, squeeze a lime in it, and enjoy!</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">This soup can wipe the blues away from any day, its delicious...and nutritious!</div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">I really hope you enjoy this soup...it so easy, super fast, and just good for the soul!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">HAVE A GREAT WEEK :o)</div><div style="text-align: center;"><i> </i></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-40605641532289571122010-03-18T12:42:00.000-05:002010-03-18T12:42:28.170-05:00LeTs EaT Cake, You 2 SaM**...this recipe is for my little buddy with allergies, i found this recipe while searching for a recipe i had used before but this sounded perfect...i love pound cake and it is so versatile...you can add cocoa powder and make it chocolate...add mashed up bananas (my fav!!!) and maybe a little cinnamon...orange zest and dried cranberries...really whatever flavors you like and the cake is perfect every time...i've never used this exact recipe but i have add things to another recipe and loved it every time! you can make it into coffee cake or swirl in a pudding or sweetened cream cheese or even make it into a carrot cake...you choose, awesome every time!!<br />
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<div style="text-align: center;"><i>Sam's Pound Cake</i></div><div class="ingredients" style="text-align: center;">All Purpose Flour – 1 and 3/4 cups</div><div> </div><div class="ingredients" style="text-align: center;">Baking Powder – 3/4 teaspoon</div><div style="text-align: center;"> </div><div class="ingredients" style="text-align: center;">Salt – 1/4 teaspoon</div><div style="text-align: center;"> </div><div class="ingredients" style="text-align: center;">Butter, at room temperature – 3/4 cup (1 and 1/2 sticks)</div><div style="text-align: center;"> </div><div class="ingredients" style="text-align: center;">Sugar – 3/4 cup</div><div style="text-align: center;"> </div><div class="ingredients" style="text-align: center;">Milk – 3 tablespoons</div><div style="text-align: center;"> </div><div class="ingredients" style="text-align: center;">Silken Tofu, pureed – 3/4 cup (1/4 cup for each egg replaced)</div><div style="text-align: center;"> </div><div class="ingredients" style="text-align: center;">Vanilla Extract – 1 and 1/2 teaspoons</div><div class="ingredients" style="text-align: center;"> </div><div class="ingredients" style="text-align: center;">(from <i>eggless.com </i>a great website for information </div><div class="ingredients" style="text-align: center;">and some really awesome chocolate oat cookies i want to try using rice flour!!!)</div><div class="ingredients" style="text-align: center;"><br />
</div><div class="ingredients" style="text-align: center;">and </div><div class="ingredients" style="text-align: center;"><br />
</div><div class="ingredients" style="text-align: center;"><i>Basic Pound Cake</i></div><div class="ingredients" style="text-align: center;"><ul><li>4 cups flour </li>
<li>6 eggs </li>
<li>6 cups sugar </li>
<li>2 cups butter </li>
<li>2 tsp baking powder </li>
<li>Flavour extract (your choice) </li>
<li>Pinch of salt </li>
</ul><b> </b></div><div class="ingredients" style="text-align: center;"><b>use same method for both: </b></div><div class="ingredients" style="text-align: center;">Cream butter and sugar, mixing well. (<i>for eggless add tofu)</i>Add the eggs, one at a time. Add flour, baking powder, salt and extract. Beat well. Pour batter into a greased cake pan. </div><div class="ingredients" style="text-align: center;">Bake in a 325 for 45-50 minutes<i> </i></div><div class="ingredients" style="text-align: center;"><i>or until pick comes out clean!</i></div><div class="ingredients" style="text-align: center;"><i> </i></div><div class="ingredients" style="text-align: center;"><i>...i don't do much baking but i love cake, pound cake is among my favorites, </i></div><div class="ingredients" style="text-align: center;"><i>so i thought i would share this...enjoy :o) </i></div><div class="ingredients" style="text-align: center;"><i> </i></div><div class="ingredients" style="text-align: center;"><i> </i></div><div class="ingredients" style="text-align: center;">...and one day soon, ice cream and sorbet recipes...<i> </i></div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0tag:blogger.com,1999:blog-1285149519502635744.post-29491268067169859612010-03-18T10:00:00.000-05:002010-03-18T10:00:11.060-05:00mY*PeRfeCt*brEAKfaST...so i love eggs, well i love certain kinds of eggs, fried with a runny yolk for dipping, omelets with all kinds of filling especially avocado, cream cheese, green onion, and cilantro...but my perfect breakfast, the one that i crave, makes me mouth water just thinking about it, is a breakfast that my fiance and i came up with just kind of out of the blue one day and it has grown into our special breakfast that we make when we have days off together (which if you know us are a special treat for us since we both work crazy hours, so this must be really special...and it is!!!**) so with no further ado----><br />
<div style="text-align: center;"><b><i>sriracha eggs, fried tortillas, and pico de gallo w/ avocado</i></b></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">this is how you start this glorious breakfast, it is some what a job for 2 if you are not a trained professional like me because you need to be doing a few things at once, this is why it is a GREAT breakfast for you and someone special to make and enjoy together.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><i>1) Sriracha Eggs</i></div><div style="text-align: center;">crack 4 eggs in a bowl</div><div style="text-align: center;">2 T milk</div><div style="text-align: center;">1 T sriracha </div><div style="text-align: center;">(or more if you like it spicy like we do, we do 2 T)</div><div style="text-align: center;">1 t garlic salt</div><div style="text-align: center;">scramble this all up and pour into a medium hot saute pan that has a little oil and cook as normal </div><div style="text-align: center;"><i>then add:</i></div><div style="text-align: center;"><i> 2 T cream cheese</i> </div><div style="text-align: center;">1/4 shredded chihuahua cheese </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">You will need 2 saute pans that are about the same size and one should be none stick for the eggs.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>2) Fried Tortilla</i></div><div style="text-align: center;"><i> </i>Although we love corn tortilla this breakfast is WAY WAY better with flour tortillas, </div><div style="text-align: center;">you could even use the wheat ones if you wanted. </div><div style="text-align: center;">You will need 4 or 5 tortillas for the 2 of you unless you are really hungry and want more, </div><div style="text-align: center;">but the eggs will cover 5.</div><div style="text-align: center;"><i>to fry the tortilla you just need a thin coating of oil in your pan that is on medium high heat. Once the oil is hot you can drip one tortilla in at a time and get it golden brown on each side, you don;t want to fry it until it is hard just enough to get that toasted flavor and for it to be hot, when golden brown remove from pan sprinkle lightly wit salt and place on a plate with paper towel underneath and one to cover on top to keep the heat in. ((**</i>this is why i recommend 2 people so one person can cook the eggs and do the chopping and the other can fry the tortillas**))</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>3) Pico de GaLLo w/ aVoCadO</i></div><div style="text-align: center;">1 tomato, diced</div><div style="text-align: center;">1/2 small red onion, diced</div><div style="text-align: center;">1/2 c. cilantro, chopped</div><div style="text-align: center;">1 avocado, diced</div><div style="text-align: center;">salt to taste</div><div style="text-align: center;"><i>then mix in with the eggs and serve</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">..so there you have it, my 3 step SUPER easy but SUPER delicious breakfast treat for you and someone you love. I know you will LOVE it! </div><div style="text-align: center;"><i> </i></div><div style="text-align: center;"><i> </i>Enjoy my perfect breakfast, and share with me yours :o)</div><div style="text-align: left;"><br />
</div>alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com1tag:blogger.com,1999:blog-1285149519502635744.post-34888968683985474852010-03-17T01:16:00.000-05:002010-03-17T01:16:47.469-05:00magical helpful hints #4:...salt----> there is a salt fine line, too much, YUCK! not enough YUCK! salt is really what makes your food taste as it should, it is a flavor enhancer, so use it wisely taste as you go, and don't be afraid of it! it really does make or break a dish, and when used properly it can make an average cook look like a pro!alysemariehttp://www.blogger.com/profile/04338540016713366230noreply@blogger.com0