tag:blogger.com,1999:blog-84038979459393790432024-03-14T00:10:14.183-07:00Ginger in the Kitcheneat. drink. make. love.sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.comBlogger223125tag:blogger.com,1999:blog-8403897945939379043.post-90677312264462001862014-08-23T11:37:00.002-07:002014-08-23T11:51:20.316-07:00Blueberry & Lavender "Lumples"Two years ago, right before Richard and my wedding, I met the most lovely woman named Kathy, who just so happened to be from Virginia. Since my soon to be husband was also from the south, we became fast friends due to her constant insisting that since I was NOT from the south, she had to teach me how to bake just like a proper southern lady. You see, Kathy is seriously one of the best bakers I have ever met. Not just someone who can follow a recipe and actually remember to include all of the ingredients, a skill that I sadly lack... but she could whip up a perfect pie, decadent brownies, and impressive desserts. You name it, she could bake it!<br />
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I immediately started joining Kathy in her home on Saturday mornings for my weekly lady lessons, as we liked to call them. I learned how to properly make pimento cheese, bagels, pies, and my very favorite treat to date, "Lumples." Well, that's what she called them. A sort of scone, muffin, pastry <i>lump-of-a-thing </i>which is<i> </i>stuffed with fresh blueberries and smells of heavenly lavender. Like me, they are slightly hard on the outside, flaky and delicate on the inside, and just slightly, perfectly sweet. And I mustn't forget the glaze. Ah, the glaze. They are drizzled with a light meyer lemon glaze that adds the slightest taste of sour. And there you have it. A lumple. The kind you'd never want to have removed. I love them.<br />
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<i>Blueberry & Lavender "Lumples"</i></div>
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<b><u>Ingredients:</u></b><br />
Makes about 8 Lumples<br />
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<span style="font-family: inherit;">2 cups unbleached King Arthur all purpose flour (Kathy said King Arthur is the ONLY flour to use.)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 teaspoon kosher salt<o:p></o:p></span></div>
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<span style="font-family: inherit;">3 teaspoons baking powder<o:p></o:p></span></div>
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<span style="font-family: inherit;">3 tablespoons sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 teaspoon dried lavender buds</span></div>
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<span style="font-family: inherit;">1 egg <o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 cup whole milk<o:p></o:p></span></div>
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<span style="font-family: inherit;">7 tablespoons chilled, unsalted butter<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b><u>Method:</u></b></span></div>
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<span style="color: #222222; font-family: inherit;"><span style="line-height: 18px;">Preheat oven to 375 degrees and line baking sheets with </span></span><span style="color: #222222;"><span style="line-height: 18px;">parchment paper.</span></span><br />
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<span style="color: #222222; font-family: inherit;"><span style="line-height: 18px;">In a large bowl, sift flour, sugar, baking soda, and salt together. <o:p></o:p></span></span></div>
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<span style="color: #222222; font-family: inherit;"><span style="line-height: 18px;">Cut the chilled butter into small pieces and blend </span></span><span style="color: #222222;"><span style="line-height: 18px;">together</span></span><span style="color: #222222;"><span style="font-family: inherit;"><span style="line-height: 18px;"> with your fingers until the mixture resembles course corn meal.</span></span></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;"><span style="line-height: 18px;">Mix in the dried lavender buds. You can find these </span></span><span style="line-height: 18px;">in the</span><span style="font-family: inherit;"><span style="line-height: 18px;"> spice aisle at Whole Foods and other nice grocery stores. </span></span></span></div>
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<span style="font-family: inherit;">Add the egg and the milk and mix quickly with a fork until just combined. Do not over mix or the lumples will become dense. <o:p></o:p></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;"><span style="line-height: 18px;">Drop large spoonfuls of the dough onto the prepared cookie sheets, about two inches apart. The dough can be kind of messy. Then, once the lumples are formed, add several blueberries to each l</span></span><span style="line-height: 18px;">umple by l</span><span style="font-family: inherit;"><span style="line-height: 18px;">ightly pushing them into the l</span></span><span style="line-height: 18px;">umple</span><span style="font-family: inherit;"><span style="line-height: 18px;"> so that they will stay in place while baking. You don't want to mix the blueberries into the mixture before forming the lumples because the berries will get mushy and </span></span><span style="line-height: 18px;">mix</span><span style="font-family: inherit;"><span style="line-height: 18px;"> into the dough. </span></span></span></div>
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<span style="font-family: inherit;">Bake 15-20 minutes until just slightly golden. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><b><u>Meyer lemon glaze:</u></b></span></div>
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<span style="font-family: inherit;">2/3 cup confectioner's sugar (sifted well)<o:p></o:p></span></div>
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<span style="font-family: inherit;">6 tablespoons of butter at room temperature<o:p></o:p></span></div>
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<span style="font-family: inherit;">Juice of 1 Meyer lemon<o:p></o:p></span></div>
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<span style="font-family: inherit;">Mix well until smooth. If the glaze is too thick to drizzle, add another tablespoon of softened butter.</span></div>
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Drizzle with the Meyer Lemon Glaze onto the lumples immediately after removing them from the oven. The heat will make the glaze melt perfectly over the lumple. </div>
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Enjoy!</div>
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-31019293051615482622014-08-21T10:03:00.000-07:002014-08-21T11:30:59.266-07:00Summertime Peach CobblerGAHHH, why isn't <i>EVERYTHING</i> made out of peaches?! It's the peak of summer and I cannot think of a single food that I love more.<br />
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I love peaches.<br />
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SO <i>SO</i> MUCH!<br />
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They're a real peach. I guess that's where that saying comes from.<br />
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You can grill them, you can put them in salad, you can make my very favorite desserts out of them. You can bob for them. You can eat them with a man named Bob. They'd even brighten up some corn on the cob. (Sorry, I momentarily channeled Dr. Seuss there. I'm on a peach sugar high). Anyway, there is really nothing that a peach can't make better. Even RK, who claims that he has always disliked peaches, now loves them. They are perfect. We are in love. WE are a real peach.<br />
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I am also in love with this cobbler recipe. It is SO simple. Nothing fancy. It just focuses on the flavor of the peaches and the simplicity of a perfect pastry topping. Just use very ripe, fresh peaches and you will have the perfect summertime dessert! Rich's grandmother's china is optional, but encouraged.<br />
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<b><u>Ingredients:</u></b><br />
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<b>For the peaches</b><br />
8 fresh peaches, peeled, and sliced into thin wedges<br />
1/4 cup white sugar<br />
1/4 cup brown sugar<br />
1/8 teaspoon freshly ground nutmeg<br />
1/4 teaspoon ground cinnamon<br />
2 teaspoons cornstarch<br />
1 teaspoon fresh lemon juice<br />
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<b>For the pastry</b><br />
1 cup flour<br />
1/4 cup brown sugar<br />
1/4 cup white sugar<br />
1 teaspoon baking powder<br />
1/2 teaspoon kosher salt<br />
6 tablespoon chilled butter cut into small cubes<br />
1/4 cup boiling water<br />
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<b>For the topping</b><br />
3 tablespoons white sugar<br />
1 teaspoon ground cinnamon<br />
Flaky sea salt (optional)<br />
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<b><u>Method:</u></b><br />
In a large mixing bowl, combine peeled and sliced peaches, 1/4 cup white sugar, 1/4 brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss everything together until the peaches are coated evenly. Pour into a greased baking dish and bake in an oven preheated to 425 degrees for about 10 minutes.<br />
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While the peaches are baking, in another large bowl, combine flour, remaining sugars, baking poser, and salt. Using your fingers or a pastry blender, cut in the chilled butter and blend until the mixture resembles course meal. Stir in the boiling water until just combined.<br />
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Remove the peached from the oven and top with spoonfuls of the pastry topping. Sprinkle the entire cobbler with the cinnamon and sugar mixture. Bake until the topping is golden and the peaches are bubbling, about 40 minutes.<br />
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Remove the cobbler from the oven and sprinkle with flaky sea salt. This is totally optional, but I did it and it was delicious.<br />
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Serve warm with vanilla bean ice cream!<br />
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-49412668294593626582014-08-20T10:14:00.001-07:002014-08-20T10:14:43.315-07:00Cauliflower and Black Bean NACHOS!Please allow me to introduce you to my new favorite food.....<br />
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They are cheesy, spicy, and have all of the flavor of your very favorite late night bar food... except they are carb free, and nutritious! No, I am not joking. I replaced tortilla chips for sriracha roasted cauliflower and then piled them high with all of my favorite nacho toppings. They lasted about 5 minutes. RK and I gobbled them up so fast!<br />
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<i>Cauliflower nachos for the win!</i></div>
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<b><u>Ingredients:</u></b></div>
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<b><u><br /></u></b></div>
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<b>For the cauliflower</b></div>
<div style="text-align: left;">
1 head of cauliflower cut into thin florets</div>
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Sriracha sauce</div>
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Olive oil</div>
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Taco seasoning</div>
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<b>For the nachos</b></div>
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Black beans</div>
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Tomatoes</div>
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Pickled jalapeños</div>
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Shredded cheddar cheese</div>
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Shredded jack cheese</div>
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Iceberg lettuce</div>
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Avocados</div>
<div style="text-align: left;">
Green onion </div>
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Fresh cilantro</div>
<div style="text-align: left;">
Salsa</div>
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Sour cream or greek yogurt</div>
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<b><u>Method:</u></b></div>
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No, there are no measurements.... this is all completely to your taste! </div>
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Pre heat your oven to 400 degrees. </div>
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Cut the cauliflower into florets and then slice each one into thin-ish slices. They will fall apart a little bit, which is fine. You want to get the florets thin, but not all falling apart into tiny pieces. The cauliflower will replace tortilla chips, so you want them to hold some toppings! </div>
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Line a baking sheet with parchment paper. </div>
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Toss the cauliflower with a little olive oil, sriracha, taco seasoning, salt, and pepper. </div>
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Spread the cauliflower in a single layer in the baking sheet and bake for about 40 minutes or until the cauliflower is roasted and browned. </div>
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Once the cauliflower is roasted, top with cheese, black beans, and pickled jalapeños and put back in the oven to bake until the cheese is melted and the black beans are hot. </div>
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Then, pile on the toppings of your choice and enjoy!</div>
sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com9tag:blogger.com,1999:blog-8403897945939379043.post-80356398353379188222014-08-15T09:22:00.001-07:002014-08-15T09:27:58.853-07:00Homemade Vanilla Bean YogurtAbout two years ago, I convinced Richard that if I got a yogurt maker I would definitely, for sure make homemade yogurt <i>every week</i>! I have used it once... and I didn't end up eating any of the yogurt.<br />
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Turns out home made yogurt maker is like home exercise equipment, decorative and a place to hang your clothes that you're too lazy to put in the hamper. Well, yesterday I filled the hamper, did my laundry and pulled out the yogurt maker to give it another shot. And boy was I blown away.<br />
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<i>Please note: the home exercise bike is still functioning as an expensive clothes hanger. But when I look at it, I do feel skinnier.</i><br />
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Speaking of skinnier, low fat yogurt, especially of the homemade variety is a great, low calorie source of protein that can actually help reduce belly fat... and my version has no added sugar unlike the store bought versions! So here's how you can make it yourself AND make yourself skinnier, without getting on that damn exercise bike.<br />
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<i><a href="http://1.bp.blogspot.com/-x07wro9amsI/U-4xVAQcyYI/AAAAAAAAC-E/iuRD2hxj3R0/s1600/photo%2B7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-x07wro9amsI/U-4xVAQcyYI/AAAAAAAAC-E/iuRD2hxj3R0/s1600/photo%2B7.JPG" height="640" width="640" /></a>Homemade Vanilla Bean Yogurt</i></div>
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<b><u>Ingredients:</u></b><br />
6 cups of 2% milk (you can use whatever kind of milk you would like.... most recipes call for 1/2 gallon, but then you have leftover cultured milk that you have to throw away. I don't like to waste)<br />
3/4 cup store bought, plain yogurt<br />
1 vanilla bean pod<br />
2 tablespoons powdered milk<br />
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<span style="font-family: inherit;"><b><u>Method:</u></b></span><br />
<span style="font-family: inherit; line-height: 1.4em;">In a saucepan over medium heat, bring the milk and the split open vanilla bean pod to a boil (180</span><span style="line-height: 22px;">°F </span><span style="font-family: inherit; line-height: 1.4em;">degrees.) Take care not to let the milk scald by stirring it every few minutes. Immediately remove the pan from the heat.</span><br />
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<span style="font-family: inherit;">Place the end of an instant-read thermometer in the pan of milk. When the milk has cooled to lukewarm (110°F), in a bowl, combine about 1 cup of the milk and the yogurt and stir until smooth. Then, stirring constantly, slowly pour the mixture back into the pan of warm milk. Remove the vanilla bean pod and stir in the powdered milk, which makes the yogurt thicker.</span></div>
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<span style="font-family: inherit; line-height: 1.4em;">Pour the milk-yogurt mixture into the containers of a home yogurt maker and process overnight or about 8 hours, according to the manufacturers instructions. Serve warm the next morning, or cover and refrigerate before serving. Store the yogurt, tightly covered, in the refrigerator for up to 1 week. </span></div>
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<span style="font-family: inherit; line-height: 1.4em;">Top with honey, berries, nuts, </span><span style="line-height: 22px;">cacao nibs... whatever your heart desires!</span></div>
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<span style="line-height: 22px;">Enjoy!!</span></div>
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-15688845473061989942014-08-11T16:44:00.001-07:002014-08-11T16:44:27.318-07:00Gingerbread Chai Protein ShakeTwo things about today:<br />
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1. I am beyond tired because poor Penelope (mutt #4 out of 6 currently residing in the Keith house) was up all night with a double ear infection and terrible allergies...resulting in yours truly being up all night cuddling with poor Penelo-puppy. That was not an enjoyable vet visit this morning. Ugh.<br />
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2. I am sick of summer. I wish it was fall. That's all.<br />
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So, that said, all that I needed today was a yummy, cozy, fall sort of drink to give me little pep in my step. Since I am really sick of my normal afternoon coffee shake wake me up, I decided to give this gingerbread chai shake from <a href="http://www.goop.com/">GOOP</a> a try. It has been on my <i>TO MAKE</i> list since before last fall and before the whole "conscious uncoupling" fiasco made me reconsider ever reading her blog again. Though, I will say that I really wish I had made it sooner because it may be my new absolute favorite thing!!<br />
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There's no added sugar, lots of protein, and the perfect amount of caffein for an afternoon pick me up!<br />
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<i>Gingerbread Chai Protein Shake</i></div>
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<b><u>Ingredients</u></b>:</div>
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1 cup of brewed rooibos chai tea</div>
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1/3 cup coconut milk (I used light coconut milk to avoid the super high fat content. You could also use almond milk, but it will turn out much less creamy)</div>
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2 tablespoons almond butter (I used Justin's Maple Almond butter. SO. GOOD.)</div>
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1 scoop of vanilla protein powder</div>
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1 teaspoon cinnamon</div>
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2 teaspoons ground ginger</div>
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<b><u>Method:</u></b></div>
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Combine all ingredients in a blender and blend until smooth. You could also let the tea cool and add some ice for a frozen shake!</div>
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Enjoy!</div>
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-54673157422765909202014-08-07T19:52:00.000-07:002014-08-07T19:52:14.365-07:00Carb-free, Guilt-Free, Taste-full Eggplant Pizzas<span style="font-family: Courier New, Courier, monospace;">Ok, this recipe was so delicious that I didn't even stop stuffing my face long enough to take a photo! (Rich took an embarrassing photo of my stuffed face that shall remain unpublished.) Fortunately for me, that gave me the perfect reason to make it again today! I'm a little obsessed...</span><br />
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<span style="font-family: Courier New, Courier, monospace;">As I said yesterday, Rich and I are trying to eat healthier for our upcoming vacation(s). Well, I am eating healthier and since I usually make the dinners in this family.... Rich is getting into bikini shape too! Next up, couples waxing. Butt (yup, I did that) as I've mentioned, when I decide to eat healthy, all that I want to eat is pizza. Quite honestly, all that I <i>EVER</i> want to eat <i>EVER</i> is pizza. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">I am a big fan of the Pinterest famous cauliflower crust pizza. It's absolutely delicious, but it is SO much prep work. Anything that requires a food processor is a pain in my ass, which makes me a pain in Rich's... it's a rabbit hole of pain. So, I like to stick to kitchen appliances that require very little cleaning. And while the zucchini pizzas I have seen floating around the internet look really yummy, they are way to small. I mean, I need to mush two of them together to make them "bite size!" So, no. Then, I remembered Julia Child's eggplant pizzas! </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b><i>Tranches d'aubergine a italienne.</i></b> A' perfecto is what I call them. They are so easy and so delicious!I actually really dislike eggplant! (Please note that I did not say "hate" eggplant because I save that word for foods like salmon.) But, it's true. Eggplant is not something that I usually reach for in the kitchen. But, I think I have finally found an reason to show it a little love. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Now, even though this recipe is from Julia Child (after all, the best are other people's), I made this my recipe my own... which you should do, too! I had some extra mushrooms in the fridge that I sautéed and put on top and I also added some kalamata olives and fresh basil. </span><br />
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<b><u><span style="font-family: Courier New, Courier, monospace;">Ingredients:</span></u></b><br />
<span style="font-family: Courier New, Courier, monospace;">1 large globe eggplant</span><br />
<span style="font-family: Courier New, Courier, monospace;">About 1 tablespoon salt for drawing out excess water from eggplant</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tablespoons olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/3 cup grated mozzarella cheese</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/3 cup grated parmesan cheese</span><br />
<span style="font-family: Courier New, Courier, monospace;">Fresh basil</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Salt and Pepper</span></div>
<span style="font-family: Courier New, Courier, monospace;">Hot red pepper flakes</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">(Again, you can add more toppings if you want to...)</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Method: </u></b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Slice the eggplant into 3/4 inch thick slices. Sprinkle with salt and let sit for about 30 minutes to draw out the excess water that makes eggplant have that awful, mushy texture. Wipe the eggplant fry with a paper towel to remove the water and all that salt. Don't skip this step or your pizzas will be wayyyy to salty!</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>While the eggplant is sitting, you can make the pizza sauce! (Recipe below!)</i></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Preheat the oven to 400 degrees. Brush both sides of each piece of eggplant with olive oil and place on a parchment paper lined backing sheet. Roast the eggplant for about 25 minutes. I flipped the eggplant halfway through baking so that both sides got golden brown. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Once the eggplant is roasted, top each piece with pizza sauce, grated cheese, and toppings of your choice and bake for another 8 minutes or so until the cheese is melted and slightly browned! Then top each pizza with fresh basil and crushed red pepper flakes! </span><br />
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<b><u><span style="font-family: Courier New, Courier, monospace;">For the pizza sauce:</span></u></b><br />
<i><span style="font-family: Courier New, Courier, monospace;">You can totally use your favorite store bought sauce, but if you are feeling fancy here is my recipe.....</span></i><br />
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<span style="font-family: Courier New, Courier, monospace;">1 tablespoon olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cloves garlic, minced</span><br />
<span style="font-family: Courier New, Courier, monospace;">16 ounces of cherry tomatoes</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tablespoon water</span><br />
<span style="font-family: Courier New, Courier, monospace;">Salt and pepper</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 15px;"><b><u>Method:</u></b></span></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="line-height: 15px;">Heat olive oil in a medium skillet.</span><span style="line-height: 18px;"> </span></span></span><span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 15px;">Add the tomatoes, garlic, and water. </span><span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 18px;"><span style="line-height: 15px;">Cover and bring to a simmer. </span></span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;"><span style="line-height: 15px;"><br /></span></span><span style="background-color: white; line-height: 18px;"></span><span style="background-color: white; line-height: 18px;"><span style="line-height: 15px;">When the tomatoes are beginning to cook down, about 20 minutes, remove the skins, they should slide off easily, and dispose. Once all of the skins are removed, remove and dispose the garlic cloves and crush the tomatoes until they are smooth. </span></span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;"><span style="line-height: 15px;"><br /></span></span><span style="background-color: white; line-height: 18px;"></span><span style="background-color: white; line-height: 18px;"><span style="line-height: 15px;">Continue cooking, uncovered for another 25 minutes until the liquid has evaporated and the sauce is a deep red color. </span></span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;"><span style="line-height: 15px;"><br /></span></span><span style="background-color: white; line-height: 18px;"></span><span style="background-color: white; line-height: 18px;"><span style="line-height: 15px;">Add salt and pepper to taste.</span></span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 18px;"><span style="line-height: 15px;">Enjoy!!!!</span></span></span><br />
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-20608689893616548312014-08-06T14:04:00.000-07:002014-08-06T14:04:04.716-07:00Sugar-free PB & Chocolate "Milkshake"Know this- the exact second that I tell myself I am eating healthy, the ONLY thing I have an appetite for is pizza and milkshakes. It is the truth and I am not ashamed. Buttttt with RK and I heading to the tropical paradise that is the Dominican Republic in just over two months (it's really closer to three... but who's counting....) I have to get ready for the 6 (yes, 6) new bikinis that I just ordered in anticipation! So, milkshakes and pizza out... healthy options in!<br />
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Last night I made the most delicious eggplant "pizzas" which will be coming to a blog near you very <i>VERY</i> soon.... but for now I will treat your taste buds with this pretty much calorie free "milkshake."<br />
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No, I am not kidding.... it is actually almost no calories. Only <b>64 calories</b> to be exact (140 if you add the peanut butter) which is AMAZING and totally bikini appropriate!<br />
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<b><u>Ingredients: </u></b><br />
2 cups unsweetened almond milk<br />
2-3 heaping tablespoons unsweetened cocoa powder<br />
2 tablespoons all natural peanut butter (the kind that is ONLY peanuts)<br />
8 drops liquid stevia<br />
1-2 cups of ice<br />
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<b><u>Method:</u></b><br />
Throw these few ingredients in a blender, blend until smooth, and voila! That's it!<br />
A totally guilt free chocolatey treat!<br />
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-10219145144089272902014-08-05T17:01:00.000-07:002014-08-05T17:01:02.777-07:00Sweet Corn & Zucchini Salad with FetaMr. Keith took me on a very nice date night last week to Osteria Mozza courtesy of Alloy Entertainment and Warner Brothers... the producers of his new TV show. Yes, my man definitely has figured out the way to my heart. Use of his gift cards on me. It was our first time eating there and I must say that it was well worth the wait. I know... we were <i>wayyyy</i> behind the bandwagon on that one, but holy food coma was it <i>AMAZING</i>. It totally lived up to the hype and we had such a wonderful meal. The view wasn't too bad either, as we found ourselves sitting next to the entire cast of Scandal... with Scott Foley in my direct eye line. Ah. The teenage girl in me was having flashbacks to pretty much every TV show that I ever used to watch. Thankfully, my husband was also in my direct eye line and he was the most handsome distraction in the restaurant. Though I'll admit, I kinda had a two-for-one view.<br />
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Besides my usual buratta indulgence, I stepped out of my comfort zone a little and ordered a sweet corn ravioli which pretty much changed my life and my opinion of corn that is sweet. I have always loved it, but always thought of it as something to be gnawed on... not enjoyed in a delicate pasta. So, it got me thinking what else I could add sweet corn too. The answer? Pretty much everything... including this amazing summer salad!<br />
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Thinly sliced zucchini and sweet corn make up this perfect salad to start any summer meal with! It is super fresh and light, but packed full of flavor with a little bit of spice. You could also add some chicken to make it a husband approved meal. I served it beside some heirloom tomatoes, grilled lobster, and lemony pasta with pecorino cheese! In my opinion (and the opinions of my dinner guests that night... ) the most perfect summer meal!<br />
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We were lucky enough to share the meal with our friends Rob and Krista who brought some amazing French wine. All in all, it was a night to dine for...<br />
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<i>Sweet Corn & Zucchini Salad with Feta</i></div>
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<b><u>Ingredients:</u></b><br />
4 ears of sweet corn, husked<br />
4 small zucchini, thinly sliced lengthwise<br />
2 cups baby arugula<br />
1/4 cup fresh basil, chopped<br />
1/4 cup flat leaf parsley, chopped<br />
1 cup feta cheese, crumbled<br />
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1/3 cup olive oil</div>
1/4 cup white wine vinegar<br />
1 teaspoon crushed red pepper flakes<br />
1 teaspoon freshly cracked black pepper<br />
Kosher salt<br />
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<b><u>Method:</u></b><br />
In a large pot of boiling salted water, cook the corn for about 3 minutes until bright yellow and tender. Let cool and then cut the kernels from the cobs and set aside.<br />
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There are two ways that you can prepare the zucchini. You can use a mandolin to thinly slice it lengthwise. Or, you can hop on the Spiralizer trend and use the flat blade to create thin ribbons. I did this method because I thought it was prettier, but either way will work great! If you do not have either piece of equipment, you can use a veggie peeler to create thin ribbons.<br />
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In a small bowl, whisk together the olive oil, vinegar, crushed red pepper flakes, black pepper, and kosher salt.<br />
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Combine the zucchini, corn, basil, arugula, and parsley in a large bowl and toss with the vinaigrette. Top with the feta cheese and serve immediately.<br />
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<i>I shared the leftover corn cobs with </i><i>our </i><i>current foster sheep... e</i><i>rrr puppies....</i></div>
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<i>They are 8 week old chihuahua poodles and in need of new homes!!! </i></div>
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<i>I know, SIGH... they are the most adorable creatures EVER!</i></div>
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<i>xo</i></div>
<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-2507674356449031752014-06-19T11:15:00.001-07:002014-06-19T11:15:19.600-07:00Post Detox Green Chicken Soup <div class="separator" style="clear: both; text-align: left;">
Why yes, it does say "post detox" in the title. Which means yes, I actually did a cleanse. I know... I am as surprised as anyone!!! I had very little faith in myself going into this whole thing, but I actually made it through and I feel absolutely amazing! I started out doing a three day cleanse though <a href="http://www.pressedjuicery.com/">Pressed Juices</a> and loved it so much that I actually added two days and did a five day cleanse! I was definitely hungry at first, especially being around food non stop. Cooking and cleansing is tough to say the least, but it was totally worth it. </div>
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This soup is perfect for coming off of a cleanse! Orrrr just because soup is delicious. It's super healthy, packed with immunity boosting greens and lean chicken breast. I made a huge batch of it so that it would be ready when I was done my cleanse and so that I would have extras to freeze for the next time I wake up with a sniffle in my nose.<br />
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POST-DETOX CHICKEN SOUP<br />
Recipe from <a href="http://chalkboardmag.com/">Chalkboardmag.com</a><br />
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<b><u>Ingredients:</u></b><br />
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For the soup:<br />
<div>
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½ bunch kale (washed, stem removed and leaves shredded)<br />
½ bunch swiss chard (washed and shred leaves only. Keep stems)<br />
1/2 leek (mostly white part, washed very well and sliced into strips)<br />
2 cups green cabbage (shredded)<br />
2 stalks of celery (washed and slivered)<br />
6 cups fortified chicken stock (regular chicken stock, reduced to ½ its volume)<br />
couple minced cloves of garlic<br />
salt and pepper to taste<br />
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To simmer the chicken:<br />
2 chicken breast (bone-in for more flavor)<br />
2 carrots (peeled and cut into thick slices)<br />
2 stalk celery (washed and cut into big slices)<br />
Swiss Chard (sliced stems)<br />
½ cup leek (washed and sliced)<br />
½ cup Spanish onion (cut into chunks)<br />
cold water- to cover chicken and veg<br />
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<b><u>Method:</u></b><br />
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For the Chicken:<br />
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Add all the ingredients in stockpot and cover with cold water. Start on high until it comes to a boil and then reduce to a simmer and let the chicken cook for 25 minutes.<br />
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Remove chicken from pot and chill until cool enough to handle with hands. Pull chicken into shreds. I saved the stock for the soup... I just reduced it by half so that it was much more flavorful.<br />
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For the Soup:<br />
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Place all the shredded greens and garlic into a separate pot. Cover with fortified chicken stock and cook at medium high heat, until it begins to boil (you won’t see it very well, as the greens will cover the broth). The greens will soon cook down and diminish in size. Let soup simmer slowly for 10 more minutes. Stir in shredded chicken breast and cook for 1 or 2 more minutes. Adjust seasoning. I like to keep it low in salt after co ming out of detox.<br />
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sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-35194905087566698522014-06-12T11:50:00.001-07:002014-06-12T11:51:08.003-07:00Homemade Peanut Granola BarsI love cooking. I know, SURPRISE!! You never could have guessed it, right? But I really, really do. I just love to cook. You see, cooking is the thing that I can do no matter what mood I am in and it finds a way to make my day or the circumstances around me even better. Sometimes I am in the best BEST mood and having friends over for a dinner party is the absolute most fun. Sometimes when I am sick, getting in the kitchen and baking a cake makes me feel a bit less sniffly and miserable. And on this certain occasion, when my hubby has just left me as the sole caretaker of four scruffy mutts for the next three weeks while he is in Portland working, cooking completely turns my frown upside down. Well, maybe not completely upside down, but things are starting to look up!<br />
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There is just something so soothing about taking simple, lonely ingredients and creating something wonderful with them. Richard takes words and turns them into stories... and I? Well, I take nuts and raisins and turn them into granola bars!<br />
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Ok. These energy bars are really good. Like, really really good. They are protein packed, contain all natural ingredients, don't require any baking, and best of all, they only take about 15 minutes to prepare. They are perfect for on the go snacks or for a quick breakfast!<br />
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<i>Homemade Peanut Energy Bars</i></div>
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<b><u>Ingredients:</u></b><br />
1/2 cup dry roasted peanuts<br />
1/2 cup roasted sunflower seed kernels or other chopped nuts (such as walnuts)<br />
1/2 cup unsweetened coconut flakes<br />
2 cups raisins or other dried fruit<br />
2 cups quinoa flakes or rolled oats<br />
2 cups toasted rice cereal<br />
1/4 cup toasted wheat germ<br />
1/2 cup all natural peanut butter<br />
1/2 cup honey (or light corn syrup)<br />
1/2 cup brown sugar<br />
1 teaspoon pure vanilla extract<br />
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The great thing about this recipe? You can substitute whatever you want for whatever you want! Switch out the honey for maple syrup, the rice cereal for cherrios, leave out the coconut, add some hemp seed, or ground flax seed... you get it. Get creative, you can't mess these up!<br />
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<b><u>Method:</u></b><br />
Coat a 9x13 baking pan with nonstick spray. I used coconut oil spray.<br />
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Combine dry ingredients in a large mixing bowl.<br />
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In a separate bowl, combine brown sugar, honey, and peanut butter. Microwave for two minutes until melted and bubbly. Stir in the vanilla extract and pour the wet mixture over the dry mixture and toss to coat.<br />
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Transfer the mixture to the prepared baking dish. Press down firmly. Let stand for about an hour before cutting into bars. I store the bars in the freezer because the recipe makes quite a few!<br />
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-72929376674930633682014-06-10T11:16:00.001-07:002014-06-10T11:17:41.915-07:00Banana Bread with Fresh FigsIt's very rare for me to meet a carb that I don't thoroughly enjoy. Who am I kidding... I have NEVER met a carb that I don't love! Pasta, breads, baked goods.... bring it. That is why me going on a no carb diet is very <i>very</i> disheartening. But, it is summertime and sometimes these things must be done because bikinis must be worn.<br />
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The upside? Lots of healthy carb free recipes coming your way. </div>
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The downside. Well, everything that has to do with me and my own quality of life. </div>
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Sigh. But, since I will not be starting this nonsense until Friday, I figured I would squeeze a couple more mouthwatering, carb filled recipes in! <br />
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I loveeeee banana bread. A bread with fruit in it? Love it, love it, love it! I also love figs, though I rarely know what on earth to do with them! This recipe is great because the figs not only compliment the flavor of the bananas, but they also add a great texture to the bread and when paired with the coconut oil, keep it incredibly moist! </div>
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<b><u>Ingredients:</u></b></div>
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3 very ripe mashed bananas </div>
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1/2 cup coconut oil, melted</div>
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1 cup brown sugar</div>
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1 1/2 teaspoons pure vanilla extract</div>
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4 ripe figs, quartered and mashed</div>
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6 ripe figs, chopped</div>
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2 eggs</div>
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1 teaspoon baking soda</div>
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1 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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2 cups all purpose flour</div>
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<b><u>Method:</u></b></div>
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Preheat your oven to 350 degrees. </div>
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In a large bowl, combine mashed bananas, mashed figs, melted coconut oil, brown sugar, and vanilla. Mix well and then beat in the eggs one at a time, mixing until combined. </div>
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In a separate bowl, combine the baking soda, baking powder, salt, and flour. </div>
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Add the flour mixture to the banana mixture, mixing until just combined. Then, fold in the chopped figs, mixing very gently so that they do not get broken down. </div>
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Pour batter into a greased loaf pan and bake for 45- 50 minutes. </div>
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Let cool before slicing. </div>
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sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-51748710003192111442014-06-06T09:55:00.001-07:002014-06-06T09:58:41.387-07:00Buttermilk Baked Doughnuts<span style="font-family: inherit;">Happy doughnut day! (Yes, that is actually a day....)</span><br />
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<span style="font-family: inherit;">I made classic glazed doughnuts a while back (recipe <a href="http://gingerinthekitchen.blogspot.com/2013/10/classic-glazed-doughnuts.html">HERE</a>) and while they were super fun to make, I decided that I am actually much more of a baked doughnut fan. They are a bit healthier (around 150 calories!), and much less time consuming to make. So, in honor of doughnut day, get baking! </span><br />
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<span style="font-family: inherit;"><i>Cinnamon and Sugar Buttermilk Baked Doughnuts</i></span></div>
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<b><u>Ingredients:</u></b><br />
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Nonstick cooking spray<br />
1 cup all purpose flour flour<br />
1 cup whole wheat flour<br />
1/2 cup granulated sugar<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
3/4 cup low-fat buttermilk <br />
2 large eggs<br />
1/4 cup honey<br />
2 tablespoons melted butter<br />
1 tablespoon vanilla extract<br />
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For Topping: <br />
Equal parts cinnamon and sugar<span style="background-color: white; line-height: 1.75em;"><span style="font-family: inherit;"><br /></span></span><br />
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<span style="background-color: white;"><b><u><span style="font-family: inherit;">Method:</span></u></b></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Combine flours and ingredients through salt in a large bowl, stirring well with a whisk.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">Add buttermilk mixture to flour mixture; whisk just until combined. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">Spoon batter into doughnut pans, filling two thirds full. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). </span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">Let cool in pan slightly, about 4 minutes, and then remove doughnuts </span>carefully from the pan.<span style="font-family: inherit;"> </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">While the doughnuts are still warm, roll them in cinnamon and sugar mixture to coat.</span></span></div>
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sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-44948797275502000292014-06-06T08:53:00.000-07:002014-06-06T08:55:06.576-07:00Pan Roasted Halibut with Blue Crab, Heirloom Tomatoes, and Horseradish Creme FraicheFor my birthday last week (happy 21st birthday to me!), Marco, gifted me the new <a href="http://www.theaoccookbook.com/">A.O.C. cookbook by Suzanne Goin </a>. I find it funny that all of the men in my life buy me cookbooks... I wonder what they're trying to say?! Without surprise, the new <a href="http://www.theaoccookbook.com/">A.O.C. cookbook</a> is amazing. It's focused on seasonal dishes that all have that amazing Suzanne Goin touch and I seriously want to make every single dish in it... so I think I will! Annnnd since Marco and I have birthdays only 5 days apart, it was pretty easy to find an occasion for such a feast....<br />
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With such fantastic culinary inspiration, what better reason to kick off dining <i>al fresco</i> on the veranda than my best friends birthday dinner?! Dining outside is one of my favorite things in the world. There is something truly special and romantic about watching the sunset, eating good food, drinking good wine an breathing the fresh summer air (or whatever air it is we breath here in Los Angeles). I just love it. And since Marco is also one of my favorite things (people) in the world, I got this ginger (blonde) bum in the kitchen (um... yeah, just kitchen) and got to work. And I prepared a pretty perfect summer menu, if I do say so myself. We started dinner with a butter lettuce salad with grapefruits, avocado, shallots, and pistachios (Rich hates salad with fruit and he said it was one of his favorite salads EVER). For the main course, I prepared a pan roasted halibut with blue crab, heirloom tomatoes, and horseradish creme fraiche. It was so simple, but yummy! Light, fresh, and full of flavor! And for dessert I made a cantaloupe sorbet (Sorry Rich, he hates melon). But if you love melon, you love sorbet, and you love fun, you can find the recipe <a href="https://www.blogger.com/blogger.g?blogID=8403897945939379043#editor/target=post;postID=136212133253562839;onPublishedMenu=posts;onClosedMenu=posts;postNum=4;src=postname">HERE</a>!)<br />
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<i>Pan Roasted Halibut with Blue Crab, Heirloom Tomatoes, and Horseradish Creme Fraiche</i></div>
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<b><u>Ingredients:</u></b><br />
6 filets of halibut, 5-6 ounces each<br />
1 tablespoon grated lemon zest<br />
4 tablespoons fresh lemon juice<br />
1 tablespoon thyme leaves<br />
4 tablespoons fresh parley, finely chopped<br />
1 tablespoon shallot, finely diced<br />
1 1/2 tablespoons red wine vinegar<br />
1 tablespoon balsamic vinegar<br />
1/2 cup plus one tablespoon olive oil<br />
3/4 pound blue crab meat, steamed and picked over***<br />
3/4 cup creme fraiche (sour cream or plain greek yogurt can be substituted if you must)<br />
1 tablespoon prepared horseradish<br />
2 pounds heirloom tomatoes<br />
1 bunch of arugula<br />
Kosher salt and freshly ground pepper<br />
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<i>***I could not find blue crab meat anywhere, so I just bought king crab legs and used the meat from those. I am not a big seafood person, so I am not sure what the difference is, but I will tell you, the king crab was delicious!</i><br />
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<i>Also, for three people, I cut this recipe in half. </i><br />
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<b><u>Method:</u></b><br />
Season the halibut with the lemon zest, thyme, and 2 tablespoons of chopped parsley. Cover and refrigerate for at least 4 hours or over night. If you are familiar with Suzanne Goin's recipes, almost everything she makes needs to be marinated for at least this long, so <i>PLAN AHEAD!</i><br />
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Remove the fish from the refrigerator 15 minutes before cooking to bring it to room temperature.<br />
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Place the shallot, both vinegars, and salt and pepper into a small bowl and let it sit for 5 minutes. Whisk in 6 tablespoons of olive oil and set aside.<br />
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In another small bowl, toss the crab meat (gently) with one tablespoon of creme fraiche, the lemon juice, 1 tablespoon of olive oil, and the remaining 2 tablespoons of chopped parsley. Taste for balance and seasoning... the crab meat may or may not need to be salted.<br />
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Combine the remaining creme fraiche, (yes, in ANOTHER bowl) horseradish, 1/4 teaspoon salt, and a little pepper.<br />
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Season the fish with salt and pepper. Heat a large sauté pan over high heat for 2 minutes. Swirl in the remaining 2 tablespoons of olive oil, and carefully lay the fish in the pan. It will smoke, but do not move the fish. Cook 3-4 minutes, until browned. Turn the fish over, lower the heat to medium low, and cook for a few more minutes until just cooked through. Do not overcook the fish. It will continue cooking when you remove it from the heat and will be flakey and opaque in the center when it is done.<br />
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While the fish is cooking, arrange the sliced heirloom tomatoes and arugula on large dinner plates. Spoon the vinaigrette over the tomatoes and arugula. Place the halibut in the center, arrange spoonfuls of crab on top of the fish. Dollop each fillet with a heaping spoonful of horseradish creme fraiche (you could seriously put the horseradish creme fraich on a shoe- it is so delicious, so don't be stingy!)<br />
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Enjoy!<br />
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<i>annnnnd HAPPY BIRTHDAY, MARCO!</i><br />
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-25273627535844942582014-06-05T12:37:00.000-07:002014-06-05T12:42:01.910-07:00Green Minestrone for a Summertime ColdWanna know what's worse than sweating in 90 degree weather.......??<br />
Sweating in 90 degree weather because you have a fever and feel like death.<br />
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UGH!<br />
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Summertime colds are the very worst time. They are way worse than winter colds because at least when you have a winter cold you can wear sweatpants.<br />
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In front of me I have two glasses of OJ because one is obviously not enough, 5 dogs piled on my lap, 97 or so crumpled up tissues, a scary movie playing on netflix because only scary movies are appropriate for me to watch in my current state of horror, and one Bon Appetite Magazine from which I found the recipe for my only reason for surviving today...<br />
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<i>Green Minestrone. </i></div>
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It is soup for summertime colds and it is delicious. Like, really, really delicious. It is quick to make, so you don't have to have the stove top on all day long. And it is packed with bright, seasonal produce and herbs!<br />
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<b><u>Ingredients:</u></b><br />
6 tablespoons olive oil, divided<br />
2 leeks, white and pale green parts only, chopped<br />
1/2 fennel bulb, chopped<br />
1 small yellow onion, finely chopped<br />
1 clove garlic, minced<br />
2 celery stalks, thinly sliced<br />
4 cups veggie broth or chicken broth<br />
2 carrots, peeled and thinly sliced lengthwise on a mandolin<br />
1 1/2 cups green peas (fresh or frozen)<br />
1 1/2 cup fresh parsley leaves<br />
1/2 shallot finely chopped<br />
1/4 red onion, thinly sliced<br />
Shaved parmesan to serve, optional<br />
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<b><u>Method</u></b>:<br />
Heat 2 tablespoons of olive oil over medium heat and cook the leeks, onion, fennel, and celery until softened, but not taking on any color, about 5 minutes. Add the garlic and cook for about 30 seconds before adding the broth and bringing to a boil. Reduce heat and simmer until vegetables are tender, about 10- 15 minutes.<br />
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Add the carrots and the peas and simmer until the carrots are tender, about 5 minutes. Season with salt and pepper.<br />
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While soup is cooking, process the parsley and the remaining 4 tablespoons of olive oil in a food processor to a course paste and transfer to a small bowl. Mix the shopped shallot into the parsley paste.<br />
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Serve the soup topped with the parsley pesto, thinly sliced red onion, and shaved parmesan.<br />
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-55237741389097449662014-06-04T17:37:00.000-07:002014-06-04T17:37:41.803-07:00Fudgesicles!<span style="font-family: inherit;">Remember when you were a kid and your mom would strip you down to your undies and send you out into the backyard with a popsicle in one hand, which would of course turn you into a stick mess from head to toe, and a water gun in the other, eventually bringing your brothers to their watery death? Ok, so that was my mom and my childhood, but it was a good one and my brothers DID deserve to die. Growing up in Arizona, we would literally spend every waking hour outside in the pool, running through the sprinklers, and trying to drown each other with the garden hose. Without water, there is no life... especially during an Arizona summer. Or an Arizona winter. Or any time in Arizona. It's a friggin' desert. I am sure that most of us have our most fond childhood memories of summer because being a kid in the summertime is the very best time to be a kid! No school, loose bedtimes and all the icy, sweet treats you can handle! Sounds a lot like my life now.... you know, no school, very loose bedtimes and I usually lose count of how many popsicles I consume in a day when it is hot outside. Seriously, there are popsicle sticks piling up everywhere. And I am a sticky, blonde mess.</span><br />
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<span style="font-family: inherit;">I have always been a sucker for fudgesicles (once you go fudge, it's hard to budge), but lemme tell you.... those things are filled with more crappy ingredients than a box of blue box blues (also delicious...) And while they may only be 100 calories, I would rather put 157 calories of pure organic sugar in my body than all of that crap... Because I live in Los Angeles, love Gwyneth Paltrow, and have lots of free time on my hands. Plus, I took the time to read the ingredient label. I'm still sounding out half of the words...</span></div>
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<span style="font-family: inherit;"><i>"</i><span style="background-color: white;"><i>nonfat milk, sugar, corn syrup, whey, high fructose corn syrup, water, palm oil, cocoa processed with alkali, tricalcium phosphate, mono and diglycerides, cellulose gum, guar gum, malt powder, salt, polysorbate 80, polysorbate 65, carrageenan"</i> </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Yup..... Those are the ingredients in one fudgesicle! Am I crazy or should the ingredients be far more simple? Perhaps "fudge" and "</span>sicle" would do? </span><span style="background-color: white;"><span style="font-family: inherit;">Since I couldn't find any pre-made </span>sickle's<span style="font-family: inherit;"> I came up with my own </span>recipe<span style="font-family: inherit;"> consisting of milk, sugar, chocolate, vanilla, butter, and cornstarch. That's it!</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">So, break out your popsicle molds! These </span>fudge<span style="font-family: inherit;"> </span>popsicles<span style="font-family: inherit;"> are creamy, chocolatey, and made from scratch! <b>NOTE: </b>No brothers were harmed in the making of this </span></span>recipe.<br />
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<span style="background-color: white;"><i>Fudgesicles!</i></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><b><u>Ingredients:</u></b></span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">1/4 cup semi-sweet chocolate chips</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">2/3 cup granulated sugar</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">2 tablespoons cornstarch</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">3 tablespoons unsweetened all natural </span></span><span style="background-color: white; font-family: inherit;">cocoa powder</span></div>
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<span style="background-color: white; font-family: inherit;">2 1/2 cups organic whole milk </span></div>
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<span style="background-color: white; font-family: inherit;">1 teaspoon pure vanilla extract</span></div>
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<span style="background-color: white; font-family: inherit;">1 tablespoon unsalted butter </span></div>
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<span style="background-color: white; font-family: inherit;"><br /></span></div>
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<span style="background-color: white; font-family: inherit;">Popsicle mold</span></div>
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<span style="background-color: white; font-family: inherit;">Sticks</span></div>
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<span style="background-color: white; font-family: inherit;"><b><u>Method:</u></b></span></div>
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Combine chocolate chips, cocoa powder, milk, sugar, and cornstarch in a medium saucepan. Heat over medium heat, stirring constantly, until all ingredients are melted and combined. Continue stirring until the mixture has thickened, about 10 minutes. Remove from heat and stir in butter and vanilla extract. </div>
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Let the mixture cool for about 30 minutes. Pour into popsicle molds, insert sticks, and freeze until completely frozen before serving! </div>
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Enjoy!</div>
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sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-1362121332535628392014-06-04T11:33:00.000-07:002014-06-04T11:33:02.701-07:00Cantaloupe Sorbet Hellllllo Summer!<br />
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While most years I feel like I greet summer with a bit of a scowl, I am beyond ready for it this year! I have been missing BBQs and bikinis and ice cream like nobodies business. I have even died my hair blonde to be more like the sun. Yes, that is correct. I am a ginger no more! So, what now? Am I <i>blonde in the kitchen</i>? The answer is no. I am ginger in my soul and in my roots (which are very visible thanks to the super cool dye job from Mary) and therefor, a ginger in the kitchen I shall remain. (Though Rich insists I be blonde <i>everywhere</i> else).<br />
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With the heat of summer on its way (who am I kidding... the heat is HERE), I figured there is no better time than now (after a slight 2 month vacay from my blog. Oops...) to start diving into some fun summer recipes! There is nothing that tickles my fancy more than homemade ice cream, but this is the first time I have made sorbet! Shocking, I know. It had just never even crossed my mind, but I am so glad that it did because holy hot weather, this sorbet is AMAZING and makes me so excited to start trying some new flavors. It is so easy to make and requires very few ingredients, so no sweaty trip to the market needed!<br />
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<a href="http://3.bp.blogspot.com/-af2mXpkm1w4/U49ZKcu4XHI/AAAAAAAAC3A/feT-AH4JTeQ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-af2mXpkm1w4/U49ZKcu4XHI/AAAAAAAAC3A/feT-AH4JTeQ/s1600/photo.JPG" height="640" width="640" /></a></div>
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<i>Cantaloupe Sorbet</i></div>
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<b><u>Ingredients:</u></b></div>
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1 small cantaloupe melon</div>
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1/4 cup sugar</div>
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2 tablespoons organic honey</div>
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Juice of 1/2 lemon</div>
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<b><u>Method:</u></b></div>
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Remove the rind and seeds, and chop the melon into 1 inch cubes. Toss with sugar and honey and let sit for about 30 minutes. Place melon and sugar in a blender and blend until very <i>very</i> smooth. Add lemon juice to taste and freeze in an once cream maker according to the manufacturers instructions. Place in the freezer to finish freezing. </div>
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Enjoy!</div>
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sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-15841193980641694022014-04-18T12:45:00.001-07:002014-04-18T12:45:18.630-07:00Olive Oil Cake with Vanilla Gelato and Balsamic ReductionI'm not going to lie... I have been skeptical for a while on this one. I don't question many italian dishes. In fact, I don't really question <i>anything</i> Italian! My favorite foods, favorite wines, and my favorite men are all italian, which are pretty much the most important things in a girl's life. Butttt, olive oil? In a cake? Meh.<br />
<br />
Then I remembered a stop that Richard and I made while we were traveling through Modena, Italy. We were lucky enough to take a private tour of <a href="http://www.villasandonnino.it/index.html">Villa San Donnino</a>, where we learned about the process of making "<i>Aceto Balsamico Tradizionale.</i>" At the end of our tour, we enjoyed a tasting of several different vinegars aged 6, 12, and 25 years. Needless to say, they were absolutely to die for. For our last tasting, we were served the 12 year balsamic drizzled on top of vanilla gelato. (Now you see where I am going with this....)<br />
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I have always loved balsamic vinegar, but having it on top of vanilla gelato it is a whole different ball game. This quickly became one of my favorite desserts, so while I was totally knocking this whole olive oil cake thing, I realized the following:<br />
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1. Gelato + Balsamic vinegar= delicious.<br />
2. Olive oil + Balsamic vinegar= delicious.<br />
<br />
Therefore..... yep. It's all happening.<br />
<br />
This cake is not too sweet and perfectly tender. The olive oil contains natural emulsifiers, which improves the cakes moisture and texture. It is absolutely delicious on it's own, or amazing topped with fresh fruit, ice cream, or whipped cream. It can really be the perfect base for just about any topping! My only tip is to be patient, when I say to mix for 10 minutes, mix for the full 10 minutes. You will end up with a deliciously dense and extremely moist cake!<br />
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<a href="http://1.bp.blogspot.com/-Bgw6MENntJA/U1F7SjMvjJI/AAAAAAAAC0s/1Vi5gTUuk2Y/s1600/photo+46.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Bgw6MENntJA/U1F7SjMvjJI/AAAAAAAAC0s/1Vi5gTUuk2Y/s1600/photo+46.JPG" height="640" width="640" /></a></div>
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<i>Torta all' Olio di Oliva</i></div>
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<b><u>Ingredients:</u></b></div>
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8 tablespoon unsalted butter (1 stick) at room temperature</div>
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1 cup all purpose flour</div>
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1/2 cup whole wheat pastry flour (or you can use only all purpose flour)</div>
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1 1/2 cups sugar</div>
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2 large eggs</div>
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1/2 cup good quality extra virgin olive oil</div>
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1 cup 2% milk</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon kosher salt</div>
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<b><u>To serve: </u></b></div>
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Vanilla gelato </div>
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Balsamic reduction</div>
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<a href="http://1.bp.blogspot.com/-qhYpcavEL5Q/U1F9FCWr0oI/AAAAAAAAC04/5odSQTLnD4s/s1600/photo+47.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qhYpcavEL5Q/U1F9FCWr0oI/AAAAAAAAC04/5odSQTLnD4s/s1600/photo+47.JPG" height="640" width="640" /></a></div>
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<b><u>Method:</u></b></div>
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Grease an 8 inch cake pan and preheat your oven to 300 degrees with a rack placed in the middle. </div>
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In the bowl of a stand mixer, combine the butter and sugar and whisk until light and fluffy, about 10 minutes. Add the eggs, one at a time, mixing until just combined. With the mixer running on medium speed, add the olive oil in a steady stream and then continue mixing for another 10 minutes. </div>
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Sift together the flour, salt, and baking soda. Add one third of the flour mixture to the egg mixture and mix to incorporate the ingredients. Then, add one third of the milk, followed by another third of the flour mixture. Mixing until just combined each time. Repeat this pattern until all ingredients are combined and then mix on medium speed for another 10 minutes. </div>
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Pour the batter into the prepared cake pan and bake for about 40 minutes or until the top is browned and the edges of the cake are starting to pull away from the sides of the pan. Transfer to a cooing rack and let cool. </div>
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To serve, dust the cake with confectioner's sugar and cut into slices. I topped the cake with vanilla gelato and a balsamic reduction (or a balsamic glaze which can be purchased at most grocery stores if you do not want to make it your self.) This cake is also amazing with fresh fruit and whipped cream!</div>
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<i>(Read more about our trip to Modena <a href="http://gingerinthekitchen.blogspot.com/2014/01/guancialino-di-maiale-allaceto.html">HERE.</a>)</i></div>
sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com1tag:blogger.com,1999:blog-8403897945939379043.post-15377401878746014352014-04-05T11:20:00.001-07:002014-04-05T11:23:35.165-07:00Funfetti Birthday Cake Ice Cream<span style="font-family: Courier New, Courier, monospace;">I'm not really a birthday cake person. I know, I have lost my mind. Here's the thing... to me, the best part of birthday cake is the ice cream that goes on top. So, obviously the best and most logical thing to do is mush them both together (frosting, sprinkles, and all!) and make, well, for lack of a cooler thing to say.... a party... in your mouth! I am so serious. This is so good. </span><br />
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<a href="http://1.bp.blogspot.com/-CE8k6LNhlEs/U0BGX5xssuI/AAAAAAAACzY/BVv8t-1fWpg/s1600/photo+44.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CE8k6LNhlEs/U0BGX5xssuI/AAAAAAAACzY/BVv8t-1fWpg/s1600/photo+44.JPG" height="640" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Ingredients:</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 22px;">2 cups heavy </span><span style="line-height: 22px;">cream</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">1 cup whole milk</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">3/4 cups sugar</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">2 tsp vanilla</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">1 tsp salt</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">2 cups funfetti cake, baked according to boxes instructions and broken into small pieces (not crumbs)</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">3/4 cup vanilla frosting (I used pink because it is pretty!)</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">1/2 cup rainbow sprinkles</span></span></div>
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<span style="line-height: 22px;"><b><u><span style="font-family: Courier New, Courier, monospace;">Method:</span></u></b></span></div>
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<span style="line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">In a mixing bowl, combine 2 cups cream, salt and vanilla. Set aside. </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">In a small saucepan, combine sugar and 1 cup milk. Stir constantly over medium heat until sugar has dissolved. </span><span style="line-height: 22px;">Cover with plastic wrap and place in fridge for 2-3 hours until cooled. Once the mixture has chilled, f</span><span style="line-height: 22px;">ollow the instructions of your ice cream maker to make the base ice cream. </span><span style="line-height: 22px;">With 5 minutes left of churning, add in your sprinkles.</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">Meanwhile, put your icing into a pastry bag with any sized tip you like. </span><span style="line-height: 22px;">Once your ice cream is done, gently stir in your chunks of cake. </span><span style="line-height: 22px;">Spoon one layer of ice cream into your container. Then, a</span><span style="line-height: 22px;">dd one layer of frosting from your pastry bag. You'll be doing 3 layers total so make sure you only use about a third of your frosting. </span><span style="line-height: 22px;">Repeat with a layer of ice cream. And a layer of frosting. </span><span style="line-height: 22px;">Add your last layer of ice cream and top with your last layer of icing.</span></span></div>
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<span style="line-height: 22px;"><span style="font-family: Courier New, Courier, monospace;">Freeze for 2 hours (more for firmer ice </span></span><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">cream) and enjoy!</span></span></div>
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-49931212241830935742014-04-02T17:00:00.002-07:002014-04-02T17:16:29.466-07:00Töltött Káposzta- Hungarian Stuffed CabbageIn so many many ways, I am a carbon copy of my mother. I ended up with so many of her traits, mannerisms, and special quirks (umm... like my love for <i>pretty things... furry four legged things... and men just like my father.</i>) But, one thing that I got from my dad was my passion for cooking.<br />
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Just like his mother (my grandmother), my father is not just a cook, but a phenomenal chef. I mean, when my Dad had the day off work, we knew dinner would be something special that night. (Except that time he made spinach soup... which is something we will never let him live down). My Hungarian grandmother, Ama, as we like call her, is probably the best chef that I have ever met in my life. And, since she taught my dad everything she knew... my dad was able to teach it to me. Now, it probably would have been better if I had been eager to learn how to cook when I was a bratty teenager <i>before</i> moving to LA, but no. I chose to learn over many panicked phone calls after moving to Los Angeles and having no idea how to feed myself!<br />
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When I was fresh to LA and missing my family, I would always cook Paprikash (now one of Rich's favorites too... I will post the recipe one day, I promise). For me, hungarian food has always had a way of making me feel right at home. Now that I'm married and not so lonely, I almost always cook something Hungarian when Rich and I are craving comfort food, just like my dad... and my Ama. So... when Richard and I both woke up with nasty colds this morning (UGH!) and could use a little comforting, that is exactly what I decided to do....<br />
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Töltött Káposzta, or Hungarian stuffed cabbage, is actually not something that my dad made often, but the great thing about Hungarian food is that the flavors are always the same. It's what Anthony Bourdain refers to as peasant food, and as you can imagine, back in the day peasants only had access to very limited ingredients, usually of the root vegetable variety. The cabbage (a staple of Hungarian cuisine) is stuffed with beef, paprika, onions, caraway seeds (you'll see, keep reading)... So, since I was itching to try something new, this seemed like just the dish... something new with a little taste of home to treat the adventure in my spirit and the sniffle in my nose.<br />
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Now, don't be intimidated... there are a lot of ingredients, and a lot of steps, but if you have the time, this dish is actually much easier than it seems... and HOLY DELICIOUS!<br />
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<a href="http://2.bp.blogspot.com/-IZG_s8SqtXA/UzyoQ-vpoCI/AAAAAAAACy8/ZIVbNTB5Jgo/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IZG_s8SqtXA/UzyoQ-vpoCI/AAAAAAAACy8/ZIVbNTB5Jgo/s1600/photo.JPG" height="480" width="640" /></a></div>
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<i>Töltött Káposzta</i></div>
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<i><br /></i></div>
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<b><u>Ingredients:</u></b><br />
<b>For the cabbage leaves-</b><br />
1 head of cabbage<br />
3 bay leaves<br />
1/2 teaspoon whole black peppercorns<br />
1/2 teaspoon caraway seeds<br />
1 cup apple cider vinegar<br />
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<b>For the meat filling- </b><br />
1/2 onion, diced<br />
1 pound ground beef (preferably grass fed)<br />
4 cloves garlic, minced<br />
1 large egg<br />
1 tsp caraway seeds<br />
3/4 cup rice<br />
Salt and cracked pepper to taste<br />
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<b>For the sauce- </b><br />
2 tablespoons olive oil<br />
1/2 onion, diced<br />
2 cloves garlic, minced<br />
1 bell pepper, thinly sliced<br />
10 ounces tomato paste<br />
16 ounces sauerkraut, drained (available at most grocery stores, I found it at Whole Foods)<br />
2 tablespoons Hungarian paprika<br />
1/2 tablespoon caraway seeds<br />
2 cups water<br />
Salt and cracked pepper to taste<br />
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<b>To garnish-</b><br />
Sour cream or greek yogurt (I always use greek yogurt!)<br />
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<b><u>Method:</u></b><br />
<b>For the cabbage leaves-</b><br />
Cut the core out of the cabbage. Put the head of cabbage, bay leaves, spices, and vinegar in a large stock pot and cover with cold water. Heat the ingredients on high and bring to a boil. Cook for 20- 30 minutes until the cabbage leaves have softened. Drain and let cool.<br />
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<b>For the meat filling and stuffing the cabbage-</b><br />
In a large bowl, combine meat, onion, egg, garlic, spices, and rice. Mix with your hands until just combined. Do not over mix.<br />
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Lay a single cabbage leave on your cutting board or work space. Remove any leftover hard stem that wasn't already removed when you cut out the core. Put a spoonful of meat filling the the center of the leaf. Fold the bottom (stem side) of the leaf up, each side in, and then roll the cabbage leaf up toward the unfolded part (have I lost you, yet?) You will then tuck the open end of the leaf into the roll. It should be pretty secured and look like a little envelope, or an innie belly button.<br />
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Continue to make the rolls until you are out of cabbage leaves, placing them in a baking dish as you go. Once finished, refrigerate the rolls while you prepare the sauce.<br />
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<b>For the sauce:</b><br />
Drain and rinse the sauerkraut. You do not want it to taste sour. Squeeze out the water and set aside.<br />
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In a large sauce pan, heat the olive oil over medium heat. Sauté the onion and bell peppers until translucent. Add spices and garlic and cook until fragrant.<br />
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Add the tomato paste and water. Bring the mixture to a simmer. If it is too think, add a little more water. Once the sauce is simmering, add the sauerkraut and cook for 20-30 minutes, letting the flavors deepen.<br />
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<b>To assemble-</b><br />
Preheat your oven to 425 degrees.<br />
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In a large baking dish, pour half of the sauerkraut sauce. Layer the cabbage rolls with the seam facing down/ towards you. You want to place them in fairly tight rows so that they will not loosen up while they are baking.<br />
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Pour the remaining sauce over the cabbage rolls, cover tightly with foil, and bake at 425 for 1 1/2 hours until the meat is cooked through and the rice is tender.<br />
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Serve topped with sour cream or greek yogurt!<br />
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-57401863619851384012014-04-01T15:46:00.000-07:002014-04-01T15:46:00.929-07:00Ricotta Gnocci with Spring Vegetables<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">Remember last summer, when my old man of a husband hurt his back and I spent the better part of a month making fun of him for being a baby? Well, turns out that karma is a bitch... a serious one, because this ginger has been stranded on the couch with a hurt back for the past two weeks! I know, I know... what a crazy thing to happen to such a young and able girl. But, it did happen and the absolute worst part has been trying to stay off my feet!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Usually, when I am sick or stuck at home, I take advantage of my free time by trying out new recipes, baking, and doing other fun things that require me to be on my toes. So, you can imagine that being stuck on the couch with doctor's orders to stay off my feet and out of the kitchen, has been nothing less than miserable. And a big, huge pain in the ass. Sometimes literally. Thankfully, rules are meant to be broken (for 30 minutes or less... while medicated). So, with my hubby home for lunch today, I figured I would whip a little something up... God knows he deserves it for putting up with my whining and constant begging for back massages. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">With spring being one of my favorite times for produce, I figured I would throw together something using some fresh, seasonal veggies. I love citrus, asparagus, and green peas... all of which were absolutely perfect tossed with some fresh, homemade ricotta gnocchi! The lemon zest made for a bright, springy pasta perfect with a glass of white wine! Hey, I gotta keep myself in good spirits somehow, right? (Did I mentioned medicated?)</span></div>
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<i><span style="font-family: Courier New, Courier, monospace;">Ricotta Gnocci with Spring Vegetables</span></i></div>
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<b><u><span style="font-family: Courier New, Courier, monospace;">Ingredients:</span></u></b></div>
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<span style="font-family: Courier New, Courier, monospace;">4 cups ricotta cheese</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 large eggs</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup grated parmesan cheese</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 teaspoons kosher salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup all purpose flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 bunch asparagus, trimmed and cut into bite sized pieces</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 small shallot, finely chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup green peas (if frozen, thawed)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 cup butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp olive oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Chopped fresh chives</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Finely grated lemon zest</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Grated parmesan </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt and freshly cracked pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Method</u></b>:</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: small;">FOR THE GNOCCHI-</span></h3>
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<span style="font-family: Courier New, Courier, monospace;">Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won’t hold together).</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with ½” round tip or a large resealable plastic bag.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: small;">VEGETABLES AND ASSEMBLY</span></h3>
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<span style="font-family: Courier New, Courier, monospace;">Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a ½” opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1” lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve ¼ cup cooking liquid.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Heat 2 Tbsp. oil in a large skillet over medium heat. Add shallot and cook, tossing occasionally, until soft, about 5 minutes; set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe adapted from Bon Apetit.</span></div>
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-24626415321322342692014-03-30T12:25:00.003-07:002014-03-30T12:46:47.974-07:00An Afternoon Tea for a Bride-to-be. <div class="separator" style="clear: both; text-align: left;">
A sunny, southern California afternoon and more tea sandwiches than anyone could have possibly handled made for an absolutely beautiful tea party to celebrate the upcoming nuptials for one of the most stunning brides! Custom tea flavored cocktails were crafted from <a href="http://theowlsbrew.com/">The Owl's Brew</a> and drank out of vintage teacups, while there were sweet, girly details to be enjoyed at every turn. It was such a pleasure to cater such a lovely event and I wish the absolute best for the happy couple!</div>
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<i>Congratulations Jackie & Jason!</i></div>
sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com14tag:blogger.com,1999:blog-8403897945939379043.post-48743233386911331532014-03-27T16:49:00.000-07:002014-03-27T16:49:05.520-07:00A Bridal Shower for Rebecca Grace!<div class="separator" style="clear: both; text-align: left;">
Showers are my favorite thing to cater. Bridal showers, baby showers.... if I could take a slice of pizza into the regular old "wash your body" shower, I <i>totally</i> would. I just love them! So, what better thing than to get to cater a beautiful bridal shower for one of my very best friends! </div>
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Rebecca's shower was lingerie themed, with the sweetest details and the yummiest food! I did everything bite sized (as I like to do) with an emphasis on seasonal and vegetarian! </div>
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It was the perfect day for the most lovely of brides!</div>
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<i>Cheers to my beautiful friend!!!!</i></div>
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com2tag:blogger.com,1999:blog-8403897945939379043.post-43647772419389113562014-03-27T16:28:00.000-07:002014-03-27T16:28:11.932-07:00Love, Marriage, & Catering!Is there anything better than a wedding?<br />
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Nope.<br />
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Ok... a few things may be tied in awesomeness (like dogs, and wine, and lilacs, and pizza...) But really, there is nothing better than a gathering of loved ones to celebrate love, drink champagne, dance, and eat delicious food!<br />
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<i>Delicious food.</i> That's where I come in...<br />
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Here are a few photos from a beautiful wedding that I catered a few weeks ago! I did a gorgeous, rustic spread of appetizers and small bites for an intimate wedding in Los Angeles. And, while it may have rained on the stunning brides wedding day, the ceremony had me weak in the knees. Swoon.<br />
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<i>Congratulations Rachael and Nathan!</i></div>
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0tag:blogger.com,1999:blog-8403897945939379043.post-74037945669759423242014-03-13T21:42:00.000-07:002014-03-13T21:44:52.450-07:00Caudalie Boutique Opening Event. The past two nights I catered two beautiful events for the opening of the new <a href="http://us.caudalie.com/">Caudalie Boutique</a> on Abbot Kinney in Venice. Caudalie is an amazing anti aging and skin care line that focuses on the use of grapes in their products. So, along with providing them with delicious small bites for their event, I also got the opportunity to create some fun, grape based, recipes. This star studded event was wonderful and I was thrilled to be a part of it!<br />
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I snagged this great photo from <a href="http://www.gettyimages.com/">Getty Images,</a> but there are many more to come...<br />
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I know you have probably missed me and my recipes a whole, WHOLE lot, but I have been a very busy bee lately!! More photos, recipes, and your favorite ginger... coming soon! (Promise.)<br />
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<br />sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com1tag:blogger.com,1999:blog-8403897945939379043.post-16757529056407126182014-01-27T19:59:00.000-08:002014-01-27T19:59:21.715-08:00Short Rib Bolognese<span style="font-family: Courier New, Courier, monospace;">I am less than thrilled to report that I have caught one of the nasty bugs that's floating around town. Yup, I currently have a 102 degree fever (which is not the kind of hot I like to be) and a very cranky attitude (which is not kind of bitchy I like to be.) And, while I am much more lucky than most and have the freedom in my schedule to indulge my immune system with 48 hours of couch ridden movie watching, I am still very mad. Sick and tired and mad... or as Rich would say, "Somebody please help me." </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Right now, there are two very big problems that I am having with being sick. Firstly, at this very moment in my fridge, there is a fresh black truffle from Burgundy, France. I know... I am one lucky ginger... (or "zhan-zhay" as I say when I'm being fancy.) You see, this truffle was bought to be shaved over <b><a href="http://gingerinthekitchen.blogspot.com/2013/07/uova-da-raviolo-kitchen-cartwheels.html"><span style="color: #674ea7;">uova da raviolo</span></a> </b>tonight at a dinner that I have been really been looking forward to hosting. A dinner that has been scheduled for nearly six weeks. A dinner that due to my germ-ridden-self, now has to be rescheduled. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Secondly, also calling my refrigerator home is a very large tupperware container filled with homemade pasta tossed with a decadent short rib bolognese. Why is this a problem? Because my sick ass is eating chicken soup instead. Ok, maybe I'm being slightly dramatic, but I had to tie my "poor me, I am sick" pity party to my bolognese recipe somehow, right? But, let's focus on what's important, shall we?</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Short rib bolognese. I know, I had never thought of it either... and neither had the sweet boy helping me at our butcher shop. His mind was blown when I told him why I had requested 2 pounds of short rib to be ground up for me. You see, Richard are I were at <a href="http://www.mccallsmeatandfish.com/"><span style="color: #674ea7;"><b>McCalls Meat & Fish Co.</b></span></a> last weekend and brought home short rib and gruyere sausages, which was one of the most delicious things that I have ever put in my mouth. And then these sausages got me thinking... why don't people use short ribs for everything!? Ok, maybe not everything, it would probably make a terrible face cream, plus it's pretty fatty and Pilates can only do so much... but, every once in a while, a little indulgence is good for you! And that, my friends, is how this recipe came into play. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Unless you are much fancier than I am and have a meat grinder at home (hint hint, dear husband,) you will need a butcher to grind the meat for you but, trust me when I say that, this is one of the tastiest, most decadent bolognese sauces that I have ever had... let alone made! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">You can, of course, substitute the ground short rib for a more traditional blend of ground beef, veal, and pork, but then you may as well make split pea soup with turkey bacon. And that, for me, is a fate worse than this immobilizing infection.</span><br />
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<i><span style="font-family: Courier New, Courier, monospace;">Homemade Fettuccine & Short Rib Bolognese</span></i></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Ingredients:</u></b></span><br />
<span class="quantity"><span style="font-family: Courier New, Courier, monospace;"><span class="quantity" style="letter-spacing: 1px;">2 Tbsp.</span><span style="letter-spacing: 1px;"> </span><span class="unit" style="letter-spacing: 1px;"></span><span class="name" itemprop="ingredients" style="letter-spacing: 1px;">extra-virgin olive oil</span><br /><span style="letter-spacing: 1px;">1 </span><span class="unit" style="letter-spacing: 1px;"></span><span class="name" itemprop="ingredients" style="letter-spacing: 1px;">medium onion, finely chopped</span><br /><span class="quantity" style="letter-spacing: 1px;">2</span><span style="letter-spacing: 1px;"> </span><span class="unit" style="letter-spacing: 1px;"></span><span class="name" itemprop="ingredients" style="letter-spacing: 1px;">celery stalks, finely chopped </span><br /><span class="quantity" style="letter-spacing: 1px;">2</span><span style="letter-spacing: 1px;"> </span><span class="unit" style="letter-spacing: 1px;"></span><span class="name" itemprop="ingredients" style="letter-spacing: 1px;">carrots, peeled, finely chopped</span><br /><span style="letter-spacing: 1px;">2 pounds ground short rib</span><br /><span class="quantity" style="letter-spacing: 1px;">1</span><span style="letter-spacing: 1px;"> </span><span class="unit" style="letter-spacing: 1px;">cup</span><span style="letter-spacing: 1px;"> </span><span class="name" itemprop="ingredients" style="letter-spacing: 1px;">dry red wine</span><br /><span class="quantity" style="letter-spacing: 1px;">3</span><span style="letter-spacing: 1px;"> </span><span class="unit" style="letter-spacing: 1px;">cups</span><span style="letter-spacing: 1px;"> </span><span class="name" itemprop="ingredients"><span style="letter-spacing: 1px;">(isn) beef stock or chicken stock, divided</span></span><br /><span class="quantity" style="letter-spacing: 1px;">3 Tbsp. </span><span class="unit" style="letter-spacing: 1px;"></span><span class="name" itemprop="ingredients" style="letter-spacing: 1px;">tomato paste</span><br /><span style="letter-spacing: 1px;">Kosher salt and freshly ground black pepper</span><br /><span class="quantity" style="letter-spacing: 1px;">1</span><span style="letter-spacing: 1px;"> </span><span class="unit" style="letter-spacing: 1px;">cup</span><span style="letter-spacing: 1px;"> </span><span class="name" itemprop="ingredients" style="letter-spacing: 1px;">whole milk</span></span></span><div>
<span class="quantity"><span style="font-family: Courier New, Courier, monospace;"><span style="letter-spacing: 1px;"><br /></span><span class="name" itemprop="ingredients"><span style="letter-spacing: 1px;">Homemade fettuccine... find my recipe <a href="http://gingerinthekitchen.blogspot.com/2014/01/fresh-pasta.html"><span style="color: #8e7cc3;"><b>HERE!</b></span></a></span></span></span></span></div>
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<span class="quantity"><span style="font-family: Courier New, Courier, monospace;"><span class="name" itemprop="ingredients"><span style="letter-spacing: 1px;">(if you must use store bought pasta, look for a fresh egg pasta!)</span></span><br /><span style="letter-spacing: 1px;">Finely grated Parmesan </span></span></span></div>
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<span class="quantity"><span style="font-family: Courier New, Courier, monospace;"><span style="letter-spacing: 1px;"><b><u>Method:</u></b></span></span></span></div>
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Heat the olive oil in a large, heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add the ground short rib and sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Make sure that you brown the meat all the way, that is where a lot of the flavor comes from! Add wine and reduce 2-3 minutes, stirring often and scraping up browned bits. Add tomato paste and then the stock, stirring to blend. Reduce heat to very low and gently simmer, stirring occasionally. As the liquid reduces, continue to add more stock. Cook for about 2-3 hours.</div>
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Bring milk to a simmer in a small saucepan and then gradually add it to the meat sauce. Cook, stirring occasionally, until the milk is absorbed, about 45 minutes. </div>
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Serve over pasta and top with freshly grated parmesan cheese. </div>
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<span style="letter-spacing: 0.04em; line-height: 1.333;">Makes about 8 servings. </span></div>
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sarah k.http://www.blogger.com/profile/17690318216125183652noreply@blogger.com0