tag:blogger.com,1999:blog-49771841635233418542024-03-13T09:40:45.689-07:00Lexi's KitchenLexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.comBlogger314125tag:blogger.com,1999:blog-4977184163523341854.post-82854049950425466802013-11-09T14:50:00.000-08:002013-11-09T14:50:16.032-08:00STEAMED CLAMS IN SPICY BRODETTO<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-N4W00CZL3rc/Uesf6YAx5VI/AAAAAAAACmQ/oqGqkMw7l3U/s1600/Clams+and+herbs+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-N4W00CZL3rc/Uesf6YAx5VI/AAAAAAAACmQ/oqGqkMw7l3U/s640/Clams+and+herbs+(7).JPG" width="640" /></a></div>
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Brodetto is Italy's version of Bouillabaisse. Most of these stews contain different types of fish and shellfish but I saw Mario Batali make this with only clams so I gave it a try. It's a spicy tomato based broth made only more delicious with the addition of Manila Clams and fresh herbs. Serve with crusty warm bread to soak up the broth.</div>
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MARIO BATALI'S STEAMED CLAMS IN SPICY BRODETTO</div>
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</span>2 teaspoons Red Pepper Flakes </span></div>
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<span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span>1 cup chopped fresh Basil </span></div>
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</span>1/2 cup chopped fresh Chives </span></div>
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<span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">·</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>1/2 cup fresh
Oregano leaves</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Heat a few tablespoons oil in a large skillet
over medium-high heat. Add red onion and cook one minute. Add sliced garlic,
scallions and salt, stirring occasionally, until scallions and garlic color
slightly, about 5 minutes. </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add clams, tomato puree, wine and
pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until
clams open, about 3-4 minutes. (Discard
any clams that don't open.) Uncover pan and add herbs; toss to combine. </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Divide clams evenly among bowls and
spoon broth over them. </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Serve with warm, crusty French bread.</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Recipe by Mario Batali</span></div>
<div class="MsoNormal">
<br /></div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com0tag:blogger.com,1999:blog-4977184163523341854.post-1786802841527907212013-08-31T16:00:00.000-07:002013-09-02T10:00:19.142-07:00PAN FRIED SEA BASS WITH HARISSA AND ROSES<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-knUUeuHFFzg/UiJnErYc00I/AAAAAAAACm0/Zg1Osh4ydEc/s1600/Seabass.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="http://4.bp.blogspot.com/-knUUeuHFFzg/UiJnErYc00I/AAAAAAAACm0/Zg1Osh4ydEc/s640/Seabass.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
I took a leap of faith and went exotic with this recipe. It started with spreading spicy African harissa paste and cumin on my sea bass. I let it marinate for a few hours. With a quick dusting of flour on my fish I pan fried it. This was really tasty right out of the pan.The harissa gave it a nice kick and paired perfectly with my bass. It was hard not to devour it. Now, back to the exotic....a sauce made with onions, vinegar, cinnamon, honey, currants, and rose water, spooned on the fish and then topped with cilantro and dried rose petals. It was sweet and sour, a little bit spicy and had a beautiful aroma of roses. Eating dried rose petals is just.... so....sexy!</div>
<br />
<br />
<div style="text-align: center;">
PAN FRIED SEA BASS WITH HARISSA AND ROSE</div>
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<span style="mso-bidi-font-weight: bold;"><br /></span><span style="color: red;"></span>
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3 tbsp harissa paste (store-bought...)<br />
1 tsp ground cumin<br />
4 sea bass fillets, about 1 lb / 450 g in total, skinned and with pin bones
removed<br />
all-purpose flour, for dusting<br />
2 tbsp olive oil<br />
2 medium onions, finely chopped<br />
6 tbsp / 100 ml red wine vinegar<br />
1 tsp ground cinnamon<br />
scant 1 cup / 200 ml water<br />
1 tbsp honey<br />
1 tbsp rose water<br />
scant cup / 60 g currants (optional)<br />
2 tbsp coarsely chopped cilantro (optional)<br />
2 tsp small dried edible rose petals<br />
salt and freshly ground black pepper</span> <br />
<br />
First marinate the fish. Mix together half the harissa paste, the ground
cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish
fillets and leave them to marinate for 2 hours in the fridge.<br />
<br />
Dust the fillets with a little flour and shake off the excess. Heat the
olive oil in a wide frying pan over medium-high heat and fry the fillets for 2
minutes on each side. You may need to do this in two batches. Set the fish
aside, leave the oil in the pan, and add the onions. Stir as you cook for about
8 minutes, until the onions are golden.<br />
<br />
Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and
plenty of black pepper. Pour in the water, lower the heat, and let the sauce
simmer gently for 10 to 15 minutes, until quite thick.<br />
<br />
Add the honey and rose water to the pan along with the currants, if using,
and simmer gently for a couple more minutes. Taste and adjust the seasoning and
then return the fish fillets to the pan; you can slightly overlap them if they
don’t quite fit. Spoon the sauce over the fish and leave them to warm up in the
simmering sauce for 3 minutes; you may need to add a few tablespoons of water
if the sauce is very thick.<br />
<br />
Serve warm or at room temperature, sprinkled with
the cilantro, if using, and the rose petals. <br />
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Recipe from Jerusalem a Cookbook </span></div>
<br />
<br />
<br />
<br />
<br />Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com1tag:blogger.com,1999:blog-4977184163523341854.post-61891040539725959452013-08-03T10:48:00.000-07:002013-08-31T13:27:35.800-07:00CRISPY CAULIFLOWER CAKES WITH HERB SAUCE AND ARUGULA SALAD<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-O64BGPoJi8Q/Uf04GoS1JLI/AAAAAAAACmg/gA7RTKkwndc/s1600/CAULIFLOWER+CAKES+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://1.bp.blogspot.com/-O64BGPoJi8Q/Uf04GoS1JLI/AAAAAAAACmg/gA7RTKkwndc/s640/CAULIFLOWER+CAKES+(6).JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Want to WOW both vegetarians and carnivores alike? Give this dish a whirl. Cauliflower, potato and shallots are roasted until tender and brown. With a quick pulse in the food processor they become soft and fluffy. Add some cheese, egg and spices, coat with Panko and Parmesan and bake in the oven until brown and crispy. Serve on a bed of arugula and tomato and top each cake with a lively sauce of sour cream, chives, parsley and garlic. Want a party in your mouth? Take a little bit of everything in one bite! </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
CRISPY CAULIFLOWER CAKES WITH HERB SAUCE AND ARUGULA SALAD</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span>Cakes:</span></div>
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<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">12 ounces cauliflower florets </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 (10-ounce) peeled baking potato, cut into 4 wedges </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 large shallots, halved lengthwise </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 tablespoons extra-virgin olive oil </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 ounces fontina cheese, shredded (about 1/2 cup) </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon chopped fresh thyme </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon black pepper </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large egg, lightly beaten </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup Panko (Japanese breadcrumbs), lightly toasted </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons grated Parmigiano-Reggiano cheese </span></li>
</ul>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Sauce:</span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons light sour cream </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons canola mayonnaise (such as Hellmann's) </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons chopped fresh flat-leaf parsley </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons minced fresh chives </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon black pepper </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 garlic clove, minced </span></li>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Salad:</span></div>
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<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 cups baby arugula </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup halved grape tomatoes </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons extra-virgin olive oil </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon fresh lemon juice </span></li>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Preparation:</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1. Preheat oven to 400°.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2. To prepare cakes, place
cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons
oil over vegetables; toss. Bake at 400° for 35 minutes or until tender,
stirring once. Place cauliflower mixture in a food processor; pulse 10 times or
until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2
teaspoon pepper, and egg, stirring well.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3. Combine Panko and Parmigiano-Reggiano
in a shallow dish. Using wet hands, shape cauliflower mixture into 8
(1-inch-thick) patties; dredge in Panko mixture. Place patties on baking sheet.
Bake at 400° for 25 minutes or until browned, turning once.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4. To prepare sauce, combine sour
cream and next 5 ingredients (through garlic) in a small bowl.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5. To prepare salad, combine
arugula, tomatoes, 2 teaspoons oil, and juice; toss well to coat. Place 1 cup
arugula mixture on each of 4 plates; top with 2 cakes and 1 tablespoon herb
sauce.</span></div>
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<span style="font-family: "Times New Roman","serif";">*To toast
panko, place in a large skillet, and cook over medium heat 3 minutes or until
browned, stirring frequently.</span></div>
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<span style="font-family: "Times New Roman","serif";">Recipe
from Cooking Light</span></div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com1tag:blogger.com,1999:blog-4977184163523341854.post-76054765985761154342013-07-21T10:06:00.000-07:002013-07-21T12:03:10.823-07:00SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZW5zLa2jAtU/UesQu2OLnEI/AAAAAAAAClo/SVjKQnV6Cac/s1600/Pasta+and+Smoked+Mozz+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-ZW5zLa2jAtU/UesQu2OLnEI/AAAAAAAAClo/SVjKQnV6Cac/s640/Pasta+and+Smoked+Mozz+(8).JPG" width="640" /></a></div>
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My love affair with Scamorza is just starting to bloom. Actually it is smoked Scamorza that I love. In May I had dinner at <a href="http://berreta/">Berreta</a> in San Francisco. Great restaurant! We ordered Zucchini Parmigiana with Scamorza and Basil. There was a creamy, smoky flavor that haunted me. I had to learn more. Scamorza is an Italian cow's milk cheese similar to mozzarella. When smoked it adds an amazing dimension to your dish. It melts well and imparts an alluring smoky flavor. This pasta dish combines the saltiness of the proscuitto, the creamy smoky flavor of the cheese and the celebration of seasonal asparagus. This recipe just took top spot in my favorite pasta dinners.<br />
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SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO</div>
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2 pounds asparagus, trimmed</div>
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3/4 pound spaghetti</div>
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4 TBSP. olive oil</div>
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4 garlic cloves, minced</div>
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Salt and freshly ground black pepper</div>
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6 ounces thinly sliced prosciutto, cut crosswise into strips</div>
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6 ounces smoked mozzarella cheese (smoked scamorza), diced (about 1 cup)</div>
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6 TBSP. thinly sliced fresh basil leaves</div>
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Cook the asparagus in a large pot of boiling slated water until crisp tender, about 2-3 minutes. With a slotted spoon, remove the asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1" pieces and set aside.</div>
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Return the water in the pot to a boil, adding additional water if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.</div>
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Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper to taste, and serve.</div>
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Recipe from Giada De Laurentis</div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com1tag:blogger.com,1999:blog-4977184163523341854.post-88860524689186419602013-07-06T14:06:00.001-07:002014-05-12T10:25:37.811-07:00GRILLED THAI CHICKEN BREASTS<div class="separator" style="clear: both; text-align: center;">
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<img src="http://s3.amazonaws.com/yummy_uploads2/blog/6078.jpg" style="height: auto; width: 100%;" /></div>
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<br />
Photo courtesy of <a href="http://www.theyummylife.com/Thai_Grilled_Chicken_Breasts">The Yummy Life.</a></div>
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There is a great blog I follow called <a href="http://www.theyummylife.com/Thai_Grilled_Chicken_Breasts">The Yummy Life.</a> Her recipes are always fantastic and she goes into great detail on how to prepare her dishes. I spotted this grilled chicken recipe on her <a href="http://www.theyummylife.com/Thai_Grilled_Chicken_Breasts">blog</a> recently and since I'm a Thai food nut I knew this would be good. It was way better than good. This was one of the best grilled chicken breasts that I have ever made. The coconut milk and salt work like magic making these breasts tender and juicy. Thai ingredients and herbs really pack in the flavor. You can marinate it for 2 hours or up to 24 hours. I recommend overnight for the best results.</div>
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GRILLED THAI CHICKEN BREASTS</div>
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6-8 boneless, skinless chicken breast halves</div>
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Marinade:</div>
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<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: justify;">
1 1/2 cups chopped fresh cilantro (leaves and tender stems)</div>
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3/4 cup canned coconut milk</div>
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10-15 fresh Thai basil leaves</div>
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1 large jalapeno or 1 small Thai chili, stem, seeds, and membrane removed</div>
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3 garlic cloves</div>
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2 slices fresh ginger (approximately 1/8" thick)</div>
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1 1/2 TBSP. kosher salt</div>
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1 1/2 tsp. freshly ground black pepper</div>
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3/4 tsp. ground coriander</div>
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2 tsp. packed brown sugar</div>
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Lime wedges for garnish</div>
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Put all the marinade ingredients in a blender or food processor and puree until smooth.</div>
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Arrange the chicken in a single layer in a glass dish and pour marinade over. Flip chicken to be sure marinade completely coats it. Cover and refrigerate for 2-24 hours. The longer the better.</div>
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Remove from marinade and grill. </div>
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Serve with lime wedges.</div>
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Recipe slightly adapted from <a href="http://www.theyummylife.com/Thai_Grilled_Chicken_Breasts">The Yummy Life.</a></div>
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<br />Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com1tag:blogger.com,1999:blog-4977184163523341854.post-2132886541908474862013-07-01T07:47:00.000-07:002013-07-01T17:49:41.954-07:00WATERMELON AND TOMATO GAZPACHO<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-RPXtqgxPD2w/UdGUU5pkfVI/AAAAAAAAClU/zE5rTP2-53U/s1600/Watermelon+gazpacho+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="http://3.bp.blogspot.com/-RPXtqgxPD2w/UdGUU5pkfVI/AAAAAAAAClU/zE5rTP2-53U/s640/Watermelon+gazpacho+(11).JPG" width="640" /></a></div>
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This gazpacho is summer in a bowl. Juicy watermelon is abundant at the Farmer's markets and with the heat wave we are having our tomatoes are ripe, red and waiting to be picked off the vines.<br />
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I served this as a light lunch but on the Fourth of July I will be serving this gazpacho in small tasting bowls. It will be the perfect pallet cleanser between chips and dips and food from the grill.<br />
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WATERMELON AND TOMATO GAZPACHO WITH FETA</div>
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<br /></div>
<div style="text-align: justify;">
1 garlic clove</div>
<div style="text-align: justify;">
1 small watermelon, or a section of a larger one, about 3 pounds, flesh removed from the rind, seeded, and cut into wedges<br />
2 ripe tomatoes, cored and cut into wedges </div>
<div style="text-align: justify;">
2 TBSP. lemon juice or to taste</div>
<div style="text-align: justify;">
Salt and black pepper</div>
<div style="text-align: justify;">
4 ounces crumbled feta cheese</div>
<div style="text-align: justify;">
1/4 cup olive oil</div>
<div style="text-align: justify;">
1/2 cup chopped fresh basil or mint, for garnish</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Put the garlic in a food processor and pulse a few times to chop it. Add the watermelon, tomatoes, and lemon juice, with a sprinkling of salt and pepper. You have two choices here: chunky or smooth. It all depends on whether you turn the machine on and leave it on, or just pulse a few times. Add a few ice cubes, one at a time, just enough to keep the machine working, and blend or pulse until smooth or chunky. Put the gazpacho in the fridge to chill a bit if you like, up to several hours.</div>
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Just before serving, taste the gazpacho and add more salt, pepper, or lemon juice as needed (remember you'll be adding feta, which is usually salty). Pour the gazpacho into 4 bowls, top with feta, drizzle with a few drops of olive oil, garnish with the herb and serve.</div>
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Recipe by Mark Bittman </div>
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Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com5tag:blogger.com,1999:blog-4977184163523341854.post-78079978161562179662013-06-29T17:47:00.000-07:002013-09-23T15:05:14.333-07:00SANGRIA<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Sk9Y29gvMsQ/Uc97aPXm2bI/AAAAAAAACk8/MSonIdNWir4/s1600/sangria+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Sk9Y29gvMsQ/Uc97aPXm2bI/AAAAAAAACk8/MSonIdNWir4/s640/sangria+(1).JPG" width="486" /></a></div>
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HELLO SUMMER.... BRING IT ON!</div>
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This bright and tasty Sangria has just the right balance of tart and sweet to make this your go-to summer drink. Sangria can be too sweet sometimes but with the additon of white rum you get the perfect combination of flavors and an extra punch too.</div>
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SANGRIA</div>
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<div style="text-align: justify;">
1 lemon</div>
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1 lime</div>
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1 orange</div>
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1/2 cup granulated sugar</div>
<div style="text-align: justify;">
1 cup orange juice</div>
<div style="text-align: justify;">
1 bottle dry red wine</div>
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1 1/2 cups white rum</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Slice lemon, lime, and the orange into thin rounds and put them in a large glass pitcher. Pour in the rum, wine, orange juice, and sugar. Chill for at least 2 hours.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Just before serving, crush the fruit with a wooden spoon and stir.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve over ice and garnish with some of the fruit.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Recipe adapted from <a href="http://bespangledjewelry.blogspot.com/2013/06/homemade-sangria-recipe-warning-not-for.html">bespangled</a>.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
</div>
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<div style="text-align: center;">
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Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com1tag:blogger.com,1999:blog-4977184163523341854.post-62948174328376218092013-06-24T10:07:00.000-07:002013-06-24T10:07:24.820-07:00PASTA WITH TOMATOES, TUNA, AND CAPERS<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rJ3uLhmgM9k/Uch02kiK0EI/AAAAAAAACko/SjpdINkU1pw/s1600/food+project+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="http://3.bp.blogspot.com/-rJ3uLhmgM9k/Uch02kiK0EI/AAAAAAAACko/SjpdINkU1pw/s640/food+project+(10).JPG" width="640" /></a></div>
<br />
This pasta dish comes together in practically no time and most of the ingredients are pantry staples. Saute onions, add canned tomatoes, cooked pasta, wine, capers, red chili flakes, basil, and some tuna packed in oil. Be sure to add the oil the tuna is packed in, it gives it a great flavor. This is good hot or served at room temperature<br />
<br />
We loved this recipe. It was chosen by Evi from <a href="http://fifthfloorkitchen.wordpress.com/">Fifth Floor Kitchen</a> as part of our <a href="http://thefoodmattersproject.com/">Food Matters Project.</a><br />
<br />
<br />
<div style="text-align: center;">
PASTA WITH TOMATOES, TUNA, AND CAPERS</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salt</div>
<div style="text-align: justify;">
2 TBSP. olive oil</div>
<div style="text-align: justify;">
1 onion, chopped</div>
<div style="text-align: justify;">
One 28-35ounce can tomatoes, chopped; include their juice</div>
<div style="text-align: justify;">
8 ounces any pasta, preferably whole wheat</div>
<div style="text-align: justify;">
1/4 cup white wine</div>
<div style="text-align: justify;">
One 6-ounce can tuna packed in olive oil</div>
<div style="text-align: justify;">
2 TBSP. capers</div>
<div style="text-align: justify;">
1/2 tsp. red chile flakes</div>
<div style="text-align: justify;">
Black pepper</div>
<div style="text-align: justify;">
1/2 cup chopped fresh basil</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bring a large pot of water to a boil and salt it. Put the oil in a large, deep skillet over medium-high heat. When it's hot, add the onion and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the tomatoes and their liquid and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, 10-15 minutes. Turn the heat down to low.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Meanwhile, cook the pasta in the boiling water until tender but not mushy (start tasting after 5 minutes), then drain, reserving some of the cooking liquid.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Return the sauce to medium-high heat. Add the pasta, wine, tuna with its oil, capers, and red chile flakes and cook and stir for another minute. Add a good sprinkle of black pepper along with the basil; toss well, adding a little of the cooking water if the sauce seems too thick. Taste and adjust the seasoning. Serve immediately or at room temperature.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Recipe by Mark Bittman</div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com0tag:blogger.com,1999:blog-4977184163523341854.post-88978686309405807552013-06-22T17:25:00.000-07:002013-06-30T17:12:20.337-07:00POLENTA GRATIN WITH MUSHROOMS AND FONTINA<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tL8X_7cIVe8/Ubcy6OsIcXI/AAAAAAAACkU/M5tymBILcFk/s1600/IMG_2810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-tL8X_7cIVe8/Ubcy6OsIcXI/AAAAAAAACkU/M5tymBILcFk/s640/IMG_2810.JPG" width="640" /></a></div>
<br />
If you have a fear of making polenta, don't like to spend the time it takes stirring to make it creamy, or you buy those tubes of pre-made polenta, then I'm here to change your life.<br />
<br />
This is an oven baked polenta that comes out creamy with only two stirs. Really! I didn't believe it until I tried it. All you do is put cornmeal, water and salt in a gratin dish. One stir. Bake for 45 minutes and add butter and Parmesan cheese. One more stir...that's it. You can choose your toppings. I used mixed mushrooms and Fontina cheese. My niece Brittany used zucchini, onions, and tomatoes. This was our main course for dinner but it would also make a nice side. I think it would even be good topped with cooked ground beef, cheese and a marinara sauce.<br />
<br />
<br />
<div style="text-align: center;">
POLENTA GRATIN WITH MUSHROOMS AND FONTINA</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1 cup corn meal (polenta)</div>
<div style="text-align: justify;">
4 cups water</div>
<div style="text-align: justify;">
Salt</div>
<div style="text-align: justify;">
4 TBSP. butter</div>
<div style="text-align: justify;">
1/4 cup milk </div>
<div style="text-align: justify;">
1/2 cup grated Parmesan cheese</div>
<div style="text-align: justify;">
10-12 oz. mushrooms (I used crimini and portobello)</div>
<div style="text-align: justify;">
1 clove garlic, minced</div>
<div style="text-align: justify;">
1 sprig fresh rosemary, minced (about 1/2- 1 tsp.)</div>
<div style="text-align: justify;">
1/4 pound Fontina cheese, sliced or Provolone grated</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat the oven to 350~. Put the corn meal in a 2 quart gratin dish, and stir in the water, milk, and 1 tsp. salt. Bake for 45 minutes. Stir in 2 TBSP. butter and the Parmesan cheese. Return to oven and cook 15 minutes more.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat 2 TBSP. butter in a non stick skillet over medium-high heat. Add the mushrooms and sprinkle with 1/4 tsp. salt. Cook, stirring frequently until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushroom are dry, about 5 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When the polenta is done, taste and add more salt if necessary. Scatter the cooked mushrooms over the top of the polenta and then tear the soft Fontina slices into shreds and distribute them over the top of the mushrooms. Return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Recipe adapted from <a href="http://circle-b-kitchen.squarespace.com/food-and-recipes/2013/3/4/meatless-monday-polenta-gratin-with-mushrooms-and-fontina.html">Circle B Kitchen</a></div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com0tag:blogger.com,1999:blog-4977184163523341854.post-40673173824269666002013-06-18T10:24:00.000-07:002013-06-18T10:24:02.928-07:00A DIFFERENT CAPRESE SALAD<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MQ7dag5oThQ/UEvRJLIl7CI/AAAAAAAACHo/H2xZawbEkyE/s1600/Patty+Pan+%2835%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="http://1.bp.blogspot.com/-MQ7dag5oThQ/UEvRJLIl7CI/AAAAAAAACHo/H2xZawbEkyE/s640/Patty+Pan+%2835%29.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
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<div style="text-align: center;">
It's almost summer and our tomato plants are just starting to produce. Every year it's different. We always plant a few of our favorite varieties but the rest of the hillside is full with volunteers. It's a guessing game as to what each plant will bear, a super fun game we get to play every year.<br />
<br />
We live on caprese salads all summer and this salad is a nice change from a traditional caprese.<br />
<br />
The tomato is wrapped in prosciutto, drizzled with olive oil and baked until the tomato is hot and the prosciutto is crispy. Serve it with fresh mozzarella and fresh basil.<br />
<br />
This week Laura of <a href="http://laurajanelli.com/tomato-carpaccio-the-food-matters-project/">Chef Laura at Home </a><br />
chose our Food Matters Project recipe from Mark Bittman's cookbook. Laura chose Tomato Carpaccio. You can find the original recipe <a href="http://laurajanelli.com/tomato-carpaccio-the-food-matters-project/">here.</a> For the other members take on this recipe click <a href="http://thefoodmattersproject.com/2013/06/16/1109/#comments">here.</a><br />
<br />
<br />
A DIFFERENT CAPRESE SALAD<br />
<br />
<div style="text-align: justify;">
Wrap ripe whole tomatoes in a thin slice of prosciutto. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Line a baking sheet with parchment paper. Put tomatoes on baking sheet and sprinkle with salt and pepper. Drizzle with olive oil and bake at 390~ for 10-15 minutes, depending on the size of tomato. Bake until tomato is hot and the prosciutto is crisp.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
To plate, take a fresh mozzarella ball and tear off pieces. Serve with tomato and fresh basil leaves. Drizzle with balsamic vinegar and freshly ground black pepper.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Recipe slightly adapted from <a href="http://www.onceuponaplate1.com/2012/08/what-tomato-caprese-salad-done.html">Once Upon a Plate.</a></div>
<br /></div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com2tag:blogger.com,1999:blog-4977184163523341854.post-46011109745332726212013-06-10T15:48:00.000-07:002013-06-10T15:48:48.114-07:00SPICY FRIED RICE WITH BEAN SPROUTS, CHICKEN, AND PEANUTS<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kwk_VCs-wBw/UbZTJ-wW1zI/AAAAAAAACkE/W0rFCcQp370/s1600/Kaffir+rice+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-kwk_VCs-wBw/UbZTJ-wW1zI/AAAAAAAACkE/W0rFCcQp370/s640/Kaffir+rice+(1).JPG" width="640" /></a></div>
<br />
This was a tasty and healthy fried rice recipe. It uses pad Thai ingredients (bean sprouts, fish sauce, and peanuts). This recipe was part of our Food Matters Project and was chosen by Keely of <a href="http://keelymarie.com/2013/06/09/thai-chicken-pineapple-purple-fried-rice/">Keely Marie.</a> I used chicken in mine, Mark Bittman suggests trying it with shrimp or tofu. Keely added pineapple to hers and she used purple rice! You can find her recipe <a href="http://keelymarie.com/2013/06/09/thai-chicken-pineapple-purple-fried-rice/">here.</a><br />
<br />
We had just pruned our Kaffir Lime tree so I added some leaves to the stir-fry and served it over a bed of leaves. It gave it a great lime flavor.<br />
<br />
<br />
<div style="text-align: center;">
SPICY FRIED RICE WITH BEAN SPROUTS, CHICKEN, AND PEANUTS</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
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<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3
tablespoons vegetable oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
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<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 carrot,
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<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 cups
bean sprouts</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">8 ounces
boneless, skinless chicken breast or thighs, cut into pieces of the same size</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
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<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups
cooked long-grain brown rice, preferably chilled</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 egg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
coconut milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons nam pla (fish sauce)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Salt and
black pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup
chopped peanuts</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
chopped fresh basil, preferably Thai</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 or more
small fresh hot green chiles (preferably Thai), seeded and sliced </span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Lime
wedges</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Put 1
tablespoon of the oil in a large skillet over high heat. When it’s hot, add the
scallions, carrot, and bean sprouts and cook, stirring occasionally, until they
soften and begin to brown, 3 to 5 minutes. Lower the heat if the mixture
threatens to scorch. Transfer the vegetables to a bowl with a slotted spoon.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add
another tablespoon of the oil to the pan, followed by the chicken pieces; cook,
stirring occasionally, over high heat until the chicken is no longer pink, 3 to
5 minutes. Add to the bowl with the vegetables, leaving as much oil in the pan
as possible.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Put the
remaining 1 tablespoon oil in the skillet, followed by the garlic. About 15
seconds later, begin to add the rice, a bit at a time, breaking up any clumps
with your fingers and stirring it into the oil. When all the rice is added,
make a well in its center and break the egg into it; scramble it a bit, then
incorporate it into the rice.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Return the
chicken and vegetables to the pan and stir to integrate. Add the coconut milk
and cook, stirring, until most of the liquid has boiled off, just a minute or
so. Add the fish sauce, then taste and season with salt and pepper. Turn off
the heat and stir in the peanuts, basil, and chiles. Serve with the lime
wedges.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Recipe by Mark Bittman </span></div>
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<![endif]-->Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com1tag:blogger.com,1999:blog-4977184163523341854.post-16384159986886670572013-06-03T12:52:00.000-07:002013-06-03T12:52:22.689-07:00PASTA WITH CANNELLINI BEANS AND SAUSAGE<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cDmj0vx2ffM/UazfSNvSefI/AAAAAAAACjo/o08u5xPm9VU/s1600/amaranth+greens+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-cDmj0vx2ffM/UazfSNvSefI/AAAAAAAACjo/o08u5xPm9VU/s640/amaranth+greens+(13).JPG" width="640" /></a></div>
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Our host of <a href="http://thefoodmattersproject.com/2013/06/02/cannellini-with-shredded-brussels-sprouts-and-sausage/">The Food Matters Project</a> this week is Erin of <a href="http://www.thegoodnesslife.com/blog/dinner/cannellini-with-shredded-brussels-sprouts-and-sausage/">The Goodness Life.</a> Erin chose Mark Bittman's recipe for Cannellini with Shredded Brussels Sprouts and Sausage. I used Amaranth Greens instead of Brussels Sprouts.<br />
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<a href="http://3.bp.blogspot.com/-t7496NxnCRw/UaziPcuFYUI/AAAAAAAACj0/ldG9Q1FUgtc/s1600/IMG_3632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="http://3.bp.blogspot.com/-t7496NxnCRw/UaziPcuFYUI/AAAAAAAACj0/ldG9Q1FUgtc/s640/IMG_3632.JPG" width="640" /></a></div>
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For about a month each year these greens show up at the Farmer's Market. Only one person grows Amaranth so when I see those beautiful greens any menu plans go out the window and these will appear on the table. You can read more about Amaranth Greens <a href="http://lexiskitchensb.blogspot.com/2012/04/amaranth-greens.html">here.</a><br />
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I added some orchiette pasta along with a spicy Italian turkey sausage, garlic, onions, wine, chicken stock, greens and fresh rosemary. It was an amazing one pot meal (I cooked everything in the pasta pot).<br />
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For Mark Bittman's recipe click <a href="http://www.thegoodnesslife.com/blog/dinner/cannellini-with-shredded-brussels-sprouts-and-sausage/">here.</a> For the other members take on this recipe click <a href="http://thefoodmattersproject.com/2013/06/02/cannellini-with-shredded-brussels-sprouts-and-sausage/">here.</a><br />
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PASTA WITH CANNELLINI BEANS AND SAUSAGE</div>
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Serves 6</div>
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Coarse salt and freshly ground pepper</div>
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8 ounces orchiette pasta</div>
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8 ounces hot Italian turkey sausage, casings removed</div>
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1 medium onion, diced</div>
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3 large garlic cloves, minced</div>
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1 tsp. finely chopped rosemary leaves</div>
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1 cup white wine</div>
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1 cup chicken stock</div>
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2-15 ounce cans Cannellinni beans, rinsed and drained</div>
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1 bunch Amaranth greens (or baby spinach)</div>
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olive oil </div>
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Fresh grated Parmesan cheese</div>
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Bring a large pot of water to a boil over high heat. Add salt and pasta. Cook pasta, stirring occasionally, until tender according to package directions.</div>
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Heat oil in a large sauce pan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until brown, about 5 minutes. Add onion, garlic, and rosemary and cook until onions are translucent, about 5 minutes. Add white wine, chicken stock and beans. Bring to a simmer, then add amaranth leaves and heat until wilted. Taste and season with salt and pepper. Stir in cooked pasta.</div>
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Ladle into bowls and serve with grated Parmesan cheese.</div>
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Recipe adapted from Buddy Valastro. </div>
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<br />Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com0tag:blogger.com,1999:blog-4977184163523341854.post-90997634835555611552013-06-02T13:15:00.000-07:002013-06-02T13:15:19.063-07:00VIETNAMESE PORK CHOPS<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-alL9_GV4Ft4/Uauc3RAb_eI/AAAAAAAACjI/Gz8NRN2a56I/s1600/pork+chop+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="http://4.bp.blogspot.com/-alL9_GV4Ft4/Uauc3RAb_eI/AAAAAAAACjI/Gz8NRN2a56I/s640/pork+chop+%25282%2529.JPG" width="640" /></a></div>
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No, it is not burned. Well maybe the eggplant in the background had a bit too much flame going on, but that pork chop had the most amazing caramelized char ever. This T-boned chop will be my go-to pork cut from now on. The bone helps keep the meat moist and juicy and the marinade is over the top delicious.<br />
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VIETNAMESE PORK CHOPS</div>
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1 small shallot, finely chopped</div>
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1/3 cup (packed) light brown sugar </div>
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1/4 cup fish sauce (nam pla or nuoc nam)</div>
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2 TBSP. unseasoned rice vinegar</div>
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1 TBSP. lime juice</div>
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1 tsp. freshly ground black pepper</div>
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4-1" thick-cut bone-in pork chops (about 2 1/2 lbs. total)</div>
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Lime halves for serving</div>
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Whisk shallot, brown sugar, fish sauce, vinegar, lime juice, and pepper in a shallow dish. Pour marinade in plastic bag and add pork chops. Refrigerate, turning bag occasionally for at least 2 hours and up to 24 hours.</div>
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Grill until cooked through, about 5 minutes per side.</div>
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Serve with lime halves.</div>
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Marinade can be reduced and served on the side but we didn't think it needed it.</div>
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Recipe adapted from Bon Appetit.</div>
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Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com0tag:blogger.com,1999:blog-4977184163523341854.post-55684851897052396702013-05-26T16:05:00.002-07:002013-05-26T16:06:44.205-07:00FATTOUSH<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fvyY6K4hkT8/UQ7mtWsTALI/AAAAAAAACV4/8vnislF-sGc/s1600/IMG_2141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-fvyY6K4hkT8/UQ7mtWsTALI/AAAAAAAACV4/8vnislF-sGc/s640/IMG_2141.JPG" width="640" /></a></div>
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This has been my year to focus on Middle Eastern Food. I love the combinations of fresh ingredients and herbs. My new cook book Jerusalem by Yotam Ottolenghi and Sami Tamimi has been amazing, not only to cook from but it is a great read too.</div>
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My favorite salad from the cook book is a spinach and date salad that I made <a href="http://lexiskitchensb.blogspot.com/2013/03/baby-spinach-salad-with-dates-and.html">here.</a> My second favorite salad came from a recipe in Eating Well, and it is for fattoush. Pita halves are sprinkled with sumac and toasted until golden and crisp. Broken pieces and added to romaine and diced vegetables. Thinly sliced mint rounds it out and it is tossed with a very light dressing of lemon juice, olive oil and sumac. This is the perfect summer salad and in a few months almost all of the ingredients will be growing in my garden!</div>
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FATTOUSH</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 2 6-inch
whole-wheat pitas, split</span>
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3
tablespoons extra-virgin olive oil, divided</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 1/4
teaspoons ground sumac, (see note), divided</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup
lemon juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2
teaspoon salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon freshly ground pepper</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large
head romaine lettuce, coarsely chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 large
tomatoes, diced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 small
salad cucumbers, or 1 large cucumber, seeded and diced (peeled if desired)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
thinly sliced red onion</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/3 cup
thinly sliced fresh mint</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Preheat
oven to 350°F.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place
pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil
and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and
crisp, about 15 minutes. When cool, break into bite-size pieces.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span>Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and
1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes,
cucumber, onion, mint and the pita pieces; toss to coat. Let </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> stand for 15 minutes before serving. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Recipe from Eating Well </span></div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com0tag:blogger.com,1999:blog-4977184163523341854.post-71457229394713602732013-05-20T07:55:00.001-07:002013-05-20T07:55:31.479-07:00CHOCOLATE TOFU ICE CREAM<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZGat-_zagxg/UZmL-Fr3PHI/AAAAAAAACio/8Nn1XVPwzEs/s1600/Tofu+Icecream+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="http://3.bp.blogspot.com/-ZGat-_zagxg/UZmL-Fr3PHI/AAAAAAAACio/8Nn1XVPwzEs/s640/Tofu+Icecream+(1).JPG" width="640" /></a></div>
<br />
Chocolate Tofu Ice Cream...I can't believe I said that, made that, and loved that! It was our <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe for the week. The recipe was chosen by <a href="http://fledglingfoodie.com/2013/05/19/the-food-matters-project-chocolate-tofu-ice-cream/">Meg of Fledgling Foodie</a>. No eggs, or cream, just four ingredients and better than regular ice cream.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-owuW5UmpU74/UZoy2c55HWI/AAAAAAAACi4/vE0pzSF7D5M/s1600/IMG_3611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-owuW5UmpU74/UZoy2c55HWI/AAAAAAAACi4/vE0pzSF7D5M/s640/IMG_3611.JPG" width="640" /></a></div>
<br />
I used dark chocolate from Trader Joe's, sugar, vanilla, and soft, silken tofu. In less than 10 minutes this was in the ice cream maker and ready to go. The tofu gave it a smooth, creamy texture. Right out of the ice cream maker it tasted like a cross between rich pudding and chocolate ice cream. That was our favorite time to eat it. After sitting in the freezer it hardened and was delicious too, only not as silky and creamy.<br />
<br />
This will be my go-to recipe from now on. It is perfect for a dinner party, just turn on the ice cream maker when you sit down for dinner. It is really rich so a small amount goes a long way making it perfect to serve in a pretty shot glass, demitasse or a small martini glass.<br />
<br />
For other takes on this recipe visit our blog <a href="http://thefoodmattersproject.com/2013/05/19/chocolate-tofu-ice-cream/">here.</a><br />
<br />
<br />
<div style="text-align: center;">
CHOCOLATE TOFU ICE CREAM</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3/4 cup sugar</div>
<div style="text-align: justify;">
1 pound soft silken tofu</div>
<div style="text-align: justify;">
8 oz. bittersweet chocolate, melted</div>
<div style="text-align: justify;">
1 tsp. vanilla extract</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Combine the sugar with 3/4 cup water in a small saucepan. Bring the mixture to a boil and cook, stirring occasionally, until the sugar dissolves. Let it cool a bit.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Put all of the ingredients (including the sugar syrup) in a blender and puree until it is completely smooth, stopping to scrape down the sides if necessary. Freeze in an ice cream machine according to the manufacturer's instruction. Or transfer the mixture to an airtight container and freeze until it is firm, at least 4 hours; then break into chunks and puree in the food processor. Or simply let thaw a bit and eat as soon as it's scoopable.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Recipe by Mark Bittman</div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com2tag:blogger.com,1999:blog-4977184163523341854.post-28140269154913854242013-05-14T19:11:00.002-07:002013-05-14T19:11:37.588-07:00SALMON WITH ORANGE-CHILI HOLLANDAISE SAUCE<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UZ9ZUu7gmIs/UZLm7GKSamI/AAAAAAAACiY/BVwjXmacE5w/s1600/Salmon+Hollandaise+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://4.bp.blogspot.com/-UZ9ZUu7gmIs/UZLm7GKSamI/AAAAAAAACiY/BVwjXmacE5w/s640/Salmon+Hollandaise+(8).JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
This was truly an amazing hollandaise sauce. It came together is a very interesting way. Our Food Matters Project recipe for this week was chosen by Sandra of <a href="http://meadowscooks.blogspot.ca/2013/05/japanese-spiced-roasted-beets-food.html">Meadows Cooks</a>. Sandra chose Mark Bittman's recipe for Japanese Spiced Roasted Beets. The recipe has you make a blend of pepper, sesame seeds, poppy seeds, orange zest and chili powder. You toss it with roasted beets or as Mark suggests, parsnips, potatoes, or squash. I made the spice blend but I didn't have "chili powder" in the traditional blend you find in markets but I did have California Chili Powder. I'm not sure what kind of chili was used but my blend was really spicy! I couldn't see it working with vegetables. It was spicy but had a great orange taste from the zest. I had planned on serving it on potatoes but I knew it wasn't going to taste good and I was serving it with a beautiful piece of baked salmon. So I went into rescue mode and I kept thinking about hollandaise. This blend was screaming "add me to hollandaise sauce". So I did and my husband declared this the best sauce I have ever made! In keeping with our healthy way of eating I only put a schmear of hollandaise on the side but let's just say... his was swimming in it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kYZx3lozSbE/UZLkzLNasWI/AAAAAAAACiI/Mg91DunPEcA/s1600/Salmon+Hollandaise+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-kYZx3lozSbE/UZLkzLNasWI/AAAAAAAACiI/Mg91DunPEcA/s640/Salmon+Hollandaise+%25286%2529.JPG" width="640" /></a></div>
<br />
I winged this recipe but here is what I did. Sliced orange under the salmon, coated the salmon with olive oil, salt and pepper and topped the salmon with sliced orange.<br />
<br />
Baked in a 350~ oven for 20 minutes.<br />
<br />
I made my fool proof hollandaise recipe which is Julia Childs recipe and you can find it <a href="http://lexiskitchensb.blogspot.com/2010/12/morning-after.html">here.</a> Instead of adding the cayenne pepper I added a tablespoon of the spice blend <a href="http://meadowscooks.blogspot.ca/2013/05/japanese-spiced-roasted-beets-food.html">here</a>, 2 tablespoons orange juice and 1 tablespoon lemon juice.<br />
<br />
This was (as I said) a rescue, if any of our members have leftover spice blend I highly recommend adding it to hollandaise. If you just want an amazing hollandaise sauce skip the blend and just add orange zest, orange juice, lemon juice and real chili powder or 1 pureed chipotle.<br />
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<br />Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com7tag:blogger.com,1999:blog-4977184163523341854.post-57147969462968572292013-05-07T17:54:00.000-07:002013-05-07T18:53:36.330-07:00MARINATED FENNEL AND GRAPEFRUIT SALAD<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Y6ri8wrAT9A/UYkEvap-FCI/AAAAAAAACfc/NDGhO2t2E8g/s1600/Fennel+grapefruit+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="http://2.bp.blogspot.com/-Y6ri8wrAT9A/UYkEvap-FCI/AAAAAAAACfc/NDGhO2t2E8g/s640/Fennel+grapefruit+(1).JPG" width="640" /></a></div>
<br />
This salad was inspired by Camilla from <a href="http://culinary-adventures-with-cam.blogspot.com/2013/05/food-matters-project-shrimp-grapefruit.html">Culinary Adventures with Camilla.</a> Camilla chose Mark Bittman's recipe for Stir-Fried Fennel and Pink Grapefruit for our Food Matters Project this week. I had never thought of using fennel and grapefruit together. It really works! Instead of a stir-fry I made a salad. I pulled up the last of the fennel growing wild on our hill and marinated it in lemon juice, lemon zest and olive oil. After marinating for 20 minutes the fennel is tossed with grapefruit segments, and topped with mint leaves, fennel fronds, goat cheese and a little more olive oil. A wonderful combination of flavors! I served it along side <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-swordfish-with-lemon-mint-and-basil-recipe/index.html">Grilled Swordfish with Lemon, Mint and Basil.</a><br />
<br />
Camilla has Mark's recipe with the shrimp in it <a href="http://culinary-adventures-with-cam.blogspot.com/2013/05/food-matters-project-shrimp-grapefruit.html">here.</a> For other variations on Mark's recipe please visit the <a href="http://thefoodmattersproject.com/2013/05/05/stir-fried-fennel-and-pink-grapefruit-with-shrimp/#comments">Food Matters Project.</a><br />
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<div style="text-align: center;">
<b>MARINATED FENNEL AND GRAPEFRUIT SALAD</b></div>
<div style="text-align: center;">
<b> </b> </div>
<ul>
<li><span style="line-height: 12.98611164093px;">1 large fennel bulb with fronds</span></li>
<li>1 tsp. lemon zest</li>
<li>2 Tbs. lemon juice</li>
<li>2 Tbs. olive oil</li>
<li>salt and pepper</li>
<li>1 ruby grapefruit</li>
<li>2-3 oz. soft young goat cheese (like chevre)</li>
<li>1/4 cup fresh mint leaves</li>
</ul>
<ol>
<li>Remove the stems from the fennel bulb. Reserve 2 Tbs. of fennel
fronds from the stems, and either discard or save the rest for another
use (it makes a good bed for baking a fillet of fish on top of). Halve
and cut the core out of the fennel bulb, then slice the fennel extremely
thinly with either a mandoline or a very sharp knife. </li>
<li>Toss the fennel with the lemon zest, juice, and olive oil, plus a
couple pinches of salt and a couple grinds of black pepper. Set the
fennel aside to marinate at room temperature for 15-20 minutes.</li>
<li>While the fennel is marinating, cut the peel and pith off of the
grapefruit and cut between the membranes to remove the segments.</li>
<li>When the fennel is done marinating, toss it gently with the
grapefruit segments and spread them out on a serving platter or in a
shallow serving bowl. Crumble the goat cheese over the salad, and
sprinkle the salad with the mint leaves and the fennel fronds. If you
wish, drizzle the salad with a bit more olive oil and additional salt
and pepper before serving, and then go ahead and serve.</li>
</ol>
<br />
Recipe from <a href="http://fiveandspice.com/2013/04/10/marinated-fennel-and-grapefruit-salad/">Five and Spice.</a>Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com6tag:blogger.com,1999:blog-4977184163523341854.post-20539814222243650742013-04-29T19:02:00.000-07:002013-04-29T19:02:24.278-07:00CHICKPEA SALAD WITH CASHEW CHUTNEY<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WaXcOsdGoxo/UX8hosOwM2I/AAAAAAAACfI/gVrRlvZucZI/s1600/IMG_2643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://2.bp.blogspot.com/-WaXcOsdGoxo/UX8hosOwM2I/AAAAAAAACfI/gVrRlvZucZI/s640/IMG_2643.JPG" width="640" /></a></div>
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This week Jessica of <a href="http://cheesepleasebyjess.blogspot.com/2013/04/chickpea-salad-with-mango-chutney.html">Cheese Please</a> is our Food Matters Project host. Jessica chose Mark Bittman's recipe for Chickpea Salad with Cashew Chutney. The recipe is quick and quite tasty. Cashews are toasted with cumin seeds and a dried Thai chili. All that goes in the blender with some garlic to make a finely ground mixture. It's then mixed with chickpeas, fresh mango, lime juice, and cilantro. The yogurt on top tempers the spice and gives it a delightful creaminess. It was the perfect side to a roasted chicken.<br />
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You can find the recipe at Jessica's blog <a href="http://cheesepleasebyjess.blogspot.com/2013/04/chickpea-salad-with-mango-chutney.html">here.</a> Our other members take on this recipe can be found <a href="http://cheesepleasebyjess.blogspot.com/2013/04/chickpea-salad-with-mango-chutney.html">here.</a>Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com5tag:blogger.com,1999:blog-4977184163523341854.post-13489231018558827092013-04-22T13:01:00.000-07:002013-04-22T13:01:28.616-07:00MEDITERRANEAN COBB SALAD<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fChC7HMGQHw/UXWKYS8tstI/AAAAAAAACeo/BLIhoeQL0UI/s1600/Med+Salad+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="http://4.bp.blogspot.com/-fChC7HMGQHw/UXWKYS8tstI/AAAAAAAACeo/BLIhoeQL0UI/s640/Med+Salad+(3).JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This very tasty salad was chosen by our <a href="http://thefoodmattersproject.com/">Food Matters Project</a> host Sara of <a href="http://www.pidgespantry.com/mediterranean-cobb-salad-food-matters-project/">Pidge's Pantry.</a> Mark Bittman put a healthy twist on the traditional Cobb salad and tops it with a caper-anchovy-parsley dressing that puts this salad in my top 10 best salads ever. </div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zgmdLyBitOU/UXWKz2pC7tI/AAAAAAAACe4/0gqmZg2RXGY/s1600/Med+Salad+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-zgmdLyBitOU/UXWKz2pC7tI/AAAAAAAACe4/0gqmZg2RXGY/s640/Med+Salad+(15).JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I followed Mark's recipe but added olives, boiled potatoes, avocado, and some shaved fennel. The dressing is made by putting oil, vinegar, parsley and capers in the blender for only 30 seconds. So easy, so good, and perfect for subbing your favorite ingredients.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
MEDITERRANEAN COBB SALAD</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1/3 cup olive oil</div>
<div style="text-align: justify;">
2 TBSP. wine vinegar</div>
<div style="text-align: justify;">
2-3 anchovy fillets, with a bit of their oil (or use more capers)</div>
<div style="text-align: justify;">
1 TBSP. capers, with a bit of their brine</div>
<div style="text-align: justify;">
2 TBSP. chopped fresh parsley</div>
<div style="text-align: justify;">
Black pepper</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8 cups chopped romaine lettuce</div>
<div style="text-align: justify;">
1 cup cooked or canned chickpeas or white beans</div>
<div style="text-align: justify;">
2 ripe tomatoes, chopped</div>
<div style="text-align: justify;">
1 small red onion, halved and thinly sliced</div>
<div style="text-align: justify;">
3 hard boiled eggs, chopped</div>
<div style="text-align: justify;">
1 avocado, cubed</div>
<div style="text-align: justify;">
olives</div>
<div style="text-align: justify;">
Gorgonzola cheese</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Combine the oil, vinegar, anchovies, capers, parsley, and black pepper in a blender and blend to a creamy emulsion, about 30 seconds. Taste and add more vinegar or pepper is desired.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Put the romaine in the center of a large platter and mound the ingredients around. Just before serving, drizzle the top with the vinaigrette, toss at the table and serve.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Recipe adapted from Mark Bittman</div>
<div style="text-align: justify;">
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Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com2tag:blogger.com,1999:blog-4977184163523341854.post-3064676239078766452013-04-15T10:55:00.000-07:002013-04-15T11:12:05.481-07:00SUPER-LEMONY GARBANZO BEANS<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UuyJ9t2wh3c/UWwgyjI5B6I/AAAAAAAACeY/ZzAohjDGSt0/s1600/IMG_3576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="http://1.bp.blogspot.com/-UuyJ9t2wh3c/UWwgyjI5B6I/AAAAAAAACeY/ZzAohjDGSt0/s640/IMG_3576.JPG" width="640" /></a></div>
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This delicious Middle Eastern side dish was inspired by our <a href="http://thefoodmattersproject.com/2013/04/14/super-lemony-kidney-beans/">Food Matters Project </a>recipe this week. Aura from <a href="http://dinnerwithaura.com/">Dinner With Aura</a> chose this weeks recipe Super-Lemony Kidney Beans by Mark Bittman. I substituted garbanzo beans for the kidney beans, left out the tomato paste and chile and sprinkled sumac over the finished dish. This recipe has a method for making "quick" preserved lemon. Normally when I make preserved lemons it's a month long waiting period however I have to say, Mark's quick method is pretty darn good. This recipe for the quick preserved lemons makes enough for leftovers. Keep a jar in the refrigerator, they get better with age and will keep for months. I love adding chopped preserved lemons to a pan sauce to serve over roast chicken or fish, or add some finely chopped lemons to hummus, gives it an extra kick!<br />
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These beans made a nice side dish for <a href="http://www.eatingwell.com/recipes/turkish_lamb.html">Turkish Lamb & Eggplant Kebabs.</a><br />
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You can find Mark's recipe using kidney beans on Aura's blog <a href="http://dinnerwithaura.com/2013/04/lubia-chalow-afghan-lemony-kidney-beans/">here</a> and for our other members take of the recipe click <a href="http://thefoodmattersproject.com/2013/04/14/super-lemony-kidney-beans/#comments">here</a>.<br />
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<div style="text-align: center;">
SUPER-LEMONY GARBANZO BEANS</div>
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6 lemons</div>
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Salt</div>
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1 onion chopped</div>
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2 TBSP. minced garlic</div>
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1 TBSP. cumin seeds</div>
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1 TBSP. mustard seeds</div>
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4 cardamon pods</div>
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1 cinnamon stick</div>
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1 pound garbanzo or chickpeas (rinsed and soaked over night)</div>
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Ground sumac for garnish</div>
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Heat the oven to 325~. Trim the ends from 4 of the lemons; quarter them, remove the seeds, and put them (rind included) in a food processor. Add the juice of the remaining 2 lemons to the food processor (again, without the seeds) along with 2 tsp. salt. Pulse several times to chop the lemons into bits but don't puree. Put the mixture in a jar and leave it on the counter while you cook the beans; shake it every once in a while.</div>
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Put the oil in a large ovenproof pot or Dutch oven over medium-high heat. When the oil is hot, add the onions and cook, stirring occasionally, until soft, 3-5 minutes. Add the garlic and cook for about a minute more. Stir in the cumin, mustard seeds, cardamom pods, and cinnamon stick. </div>
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Add the garbanzo beans and water to cover by about 2 inches. Bring to a boil, cover the pot, and bake for about 2 hours. After 2 hours, stir the beans and check to see if they are tender. Cook a little longer if they are not tender and make sure the beans are covered by 1 inch of water. When the beans are tender add 1/2 cup of the preserved lemons. Cover and continue cooking for another 30 minutes.</div>
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When the beans are completely tender and the liquid has thickened, fish out the cinnamon stick and cardamom pods. Taste and adjust seasoning, adding pepper, salt, and more lemons if you like.</div>
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Serve, garnished with ground sumac.</div>
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Beans can be made ahead of time and kept refrigerated for several days. Gently reheat before serving.</div>
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Recipe adapted from Mark Bittman </div>
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Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com4tag:blogger.com,1999:blog-4977184163523341854.post-36356332475157764192013-04-08T19:10:00.001-07:002013-04-08T19:10:58.647-07:00VEGETABLE FAJITAS<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BpqwgiU0wNY/UWNyibjoEsI/AAAAAAAACd8/Q6ogkgg8DoU/s1600/Fajitas+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://1.bp.blogspot.com/-BpqwgiU0wNY/UWNyibjoEsI/AAAAAAAACd8/Q6ogkgg8DoU/s640/Fajitas+(15).JPG" width="640" /></a></div>
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It's <a href="http://thefoodmattersproject.com/2013/04/07/not-your-usual-steak-fajitas/">Food Matters Monday</a>! This week Margarita of <a href="http://letscookandbefriends.blogspot.com/2013/04/not-your-usual-steak-fajitas.html">Let's Cook and Be Friends</a> chose Mark Bittman's recipe for <b>Not Your Usual Steak Fajitas.</b> Mark's recipe calls for beef or chicken and lots of vegetables. After a quick stir fry the ingredients are topped with a tequila-lime glaze. He suggests serving it with warm tortillas or over brown rice. </div>
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I was really looking forward to this recipe as I LOVE Mexican food. I'm not sure why but I had no energy all weekend. I didn't want to cook anything. I thought that maybe I would make this tomorrow and then I remembered the grilled vegetable bar at Whole Foods. And the cooked brown rice. And the guacamole....And I live 10 minutes away! I picked up a nice assortment of smoky grilled veggies. Carrots, chile peppers, pineapple, zucchini, onions, portabellos, pineapple, cooked brown rice and a scoop of guacamole. When I got home I sliced the veggies a little smaller and then put the pineapple in a pan with lime juice and tequila. When it reduced to a glaze I added the rest of the vegetables and warmed it all up. How easy is that? I did miss the beef but I needed a veggie meal after my not so healthy eating binge all weekend.</div>
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Great pick Margarita!</div>
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For the original recipe go to Margarita's blog <a href="http://letscookandbefriends.blogspot.com/2013/04/not-your-usual-steak-fajitas.html">here.</a> For all the other FMP members take on this recipe click <a href="http://thefoodmattersproject.com/2013/04/07/not-your-usual-steak-fajitas/">here.</a></div>
<br />Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com6tag:blogger.com,1999:blog-4977184163523341854.post-82568935596971085502013-04-01T05:25:00.000-07:002013-04-01T05:25:57.391-07:00REVERSE FONDUE<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-FneVG67ZECE/UVl30UhLvkI/AAAAAAAACc4/JrK8WbIJ8C0/s1600/reverse+fondue.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-FneVG67ZECE/UVl30UhLvkI/AAAAAAAACc4/JrK8WbIJ8C0/s640/reverse+fondue.JPG" width="640" /></a></div>
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This week I am hosting <a href="http://thefoodmattersproject.com/">The Food Matters Project</a> and I chose Reverse Fondue from Mark Bittman's cookbook. Mark says that you can use almost any type of cheese in this recipe and he suggests using a good aged cheddar or Gorgonzola. I went with the more traditional combination of Gruyere and Emmental. I really loved this recipe. It uses half the cheese that you would use in a traditional fondue and although you don't have that decadent feeling when you dip a piece of bread in a pot of warm cheese, you still get the flavors and none of the guilt. I also added a tablespoon of Kirsch (cherry brandy) to the sauce. It gives it a wonderful flavor.<br />
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<a href="http://1.bp.blogspot.com/-KptJ_JcN5pU/UVl6-EMnU6I/AAAAAAAACdA/U2yqV9jK54c/s1600/IMG_3539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-KptJ_JcN5pU/UVl6-EMnU6I/AAAAAAAACdA/U2yqV9jK54c/s640/IMG_3539.JPG" width="640" /></a></div>
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You roast a variety of vegetables and bread cubes and drizzle them with the fondue "sauce". I served this as a side dish but it would make a tasty vegetarian main course.<br />
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To see what the other members made this week click <a href="http://thefoodmattersproject.com/2013/03/31/reverse-fondue/">here.</a><br />
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REVERSE FONDUE</div>
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1 large head broccoli or cauliflower, cut into florets</div>
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2 large carrots, cut into chunks</div>
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1 large turnip, or small celery root cut into wedges</div>
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1 large onion, sliced into thick rings</div>
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Salt and black pepper</div>
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3 TBSP. olive oil</div>
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4 slices bread, preferably whole grain, cut into large cubes</div>
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1 cup dry white wine</div>
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1 tsp. cornstarch</div>
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8 ounces any cheese ( I used 4 oz. Gruyere and 4oz. Emmental grated)</div>
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<br />1 TBSP. Kirsch (cherry brandy)</div>
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Heat the oven to 450~ </div>
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Put the vegetables on a large rimmed baking sheet, sprinkle with salt and pepper, drizzle with the oil, and toss until well coated. Put the bread on a separate baking sheet. Roast both the bread and the vegetables, shaking the pans once or twice, until everything begins to brown, 15-20 minutes. Keep an eye on the bread; it may finish toasting before the vegetables are done. You want the vegetables mostly crisp tender and the bread still a little soft inside.</div>
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Meanwhile, put the wine and cornstarch in a saucepan over medium heat and bring to a slow bubble. Gradually stir in the cheese and cook, stirring almost constantly, until it melts and the sauce becomes creamy, about 5 minutes. Add the Kirsch. Adjust heat so the mixture does not boil.</div>
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Put the vegetables and bread on a serving platter or in individual bowls, drizzle with the fondue, and serve immediately.</div>
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Recipe from the Food Matters Cookbook by Mark Bittman</div>
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Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com9tag:blogger.com,1999:blog-4977184163523341854.post-64993978474299388252013-03-27T19:54:00.001-07:002013-03-27T20:14:55.901-07:00LENTIL, CHICKPEA, AND SPINACH STEW<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Wh8jBB7FOic/UVJ_kdFTApI/AAAAAAAACcc/mb7ZFIzR3Ww/s1600/IMG_2464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Wh8jBB7FOic/UVJ_kdFTApI/AAAAAAAACcc/mb7ZFIzR3Ww/s640/IMG_2464.JPG" width="640" /></a></div>
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This is a healthy and flavor packed Middle Eastern stew. Cumin, cinnamon, coriander, and cardamom are combined with onions, carrots and garlic. Add some lentils, chickpeas, spinach, and tomatoes and you have a hearty one pot meal in no time.<br />
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This weeks <a href="http://thefoodmattersproject.com/2013/03/24/dal-with-lots-of-vegetables/#comments">Food Matters Project</a> recipe was Dal with Lots of Vegetables. Anita from <a href="http://cookingpoetry.com/category/in_the_kitchen/">Cooking Poetry</a> chose our recipe and she made four different Indian dishes! Check out her blog and what she made <a href="http://cookingpoetry.com/food-matters-monday-indian-cuisine/">here.</a><br />
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Mark Bittman's recipe inspired me to make this stew. We loved this!<br />
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To see what the other members made this week click <a href="http://thefoodmattersproject.com/2013/03/24/dal-with-lots-of-vegetables/#comments">here.</a><br />
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<div style="text-align: center;">
LENTIL, CHICKPEA, AND SPINACH STEW</div>
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Olive oil<br />
1 medium onion<br />
2 large carrots<br />
3-5 large garlic cloves<br />
3 teaspoons <b>each </b>of cardamom and coriander<br />
2 teaspoons ground cinnamon<br />
1 scant teaspoon cumin<br />
1 scant teaspoon allspice<br />
1 cinnamon stick (optional)<br />
1 ½ cups lentils (brown or yellow preferred)<br />
4-5 cups filtered water<br />
1 28 ounce can of peeled, whole tomatoes<br />
Salt to taste<br />
Black pepper to taste<br />
14-16 ounces cooked chickpeas (either canned or pre-cooked)<br />
2 cups fresh spinach<br />
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Heat olive oil over a low flame in a large soup pot. As the oil heats, peel and chop the onions and carrots. <br />
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Raise the heat of the pan to medium. Add the onions and
carrots and stir well to begin cooking them. Cook for about five
minutes, stirring often, until softened.
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Lower the flame to low. Add the garlic and spices and stir
well. When the spices’ aroma begins to bloom (in about 30-60 seconds),
remove the pan from heat immediately and turn off the heat. Cook for 30
seconds to one minute more.<br />
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Add the lentils, canned tomatoes, cinnamon stick, 1
teaspoon of salt, pepper and water to the pot. Break up the tomatoes
and stir everything together really well.<br />
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Return pot to burner, and bring to a boil. Once stew is
boiling, drop the flame down to low and cook for 20-30 minutes more, or
until both carrots and lentils are tender.<br />
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Add the pre-cooked chickpeas. (If using canned, be sure to strain the liquid and rinse the chickpeas).<br />
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To finish, turn off the flame and add the spinach. The
residual heat will wilt the spinach, leaving it a bright green color
without overcooking it.<br />
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Recipe from <a href="http://westofpersia.wordpress.com/2010/05/24/one-pot-lentil-and-chickpea-stew-with-middle-eastern-spices/">West of Persia</a> Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com4tag:blogger.com,1999:blog-4977184163523341854.post-1912691280606314532013-03-18T09:27:00.000-07:002013-03-18T09:27:00.231-07:00HALIBUT PACKAGES WITH TOMATOES, CAPERS AND OLIVES<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-H13pK9B2xVo/UUZilCiJ5_I/AAAAAAAACb8/A8m473hLsJg/s1600/Halibut+in+packets+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="http://1.bp.blogspot.com/-H13pK9B2xVo/UUZilCiJ5_I/AAAAAAAACb8/A8m473hLsJg/s640/Halibut+in+packets+(17).JPG" width="640" /></a></div>
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What a nice little package this was! Our weekly <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe was chosen by our newest member Nancy of <a href="http://www.funkytownfoodies.com/2013/03/provencal-vegetables-with-chicken-in-packets/">Funkytown Foodies.</a> Nancy chose Mark Bittman's recipe- Provencal Vegetables and Chicken in Packages. It is a great sounding recipe and you can find it <a href="http://www.funkytownfoodies.com/2013/03/provencal-vegetables-with-chicken-in-packets/">here.</a> I was in the mood for fish and the Alaskan Halibut at the harbor looked fantastic!<br />
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Each package contained a piece of halibut, grape tomatoes, kalamata olives, capers, thyme, and sliced browned garlic. Right before closing the package you add a pat of butter and some white wine. A quick 10 minute blast in the oven and dinner is on the table. Super healthy, really quick and hardly any clean up! I served it over a bed of Armenian Rice Pilaf.<br />
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You can check out what our other members made <a href="http://thefoodmattersproject.com/2013/03/17/provencal-vegetbles-and-chicken-in-packages/">here.</a><br />
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HALIBUT PACKAGES WITH TOMATOES, CAPERS, AND OLIVES</div>
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Four 15" x 15" pieces of foil </div>
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4 halibut fillets (6 oz each)</div>
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1 TBSP. plus 4 tsp. olive oil, divided</div>
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2 garlic cloves, thinly sliced</div>
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1/8 tsp. red pepper flakes</div>
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1 cup grape tomatoes, halved (I left mine whole) </div>
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2 TBSP. capers, drained</div>
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8 large kalamata olives, quartered (mine were small so I cut them in half)</div>
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1/2 tsp. kosher salt</div>
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1/4 tsp freshly ground black pepper</div>
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8 TBSP. dry white wine</div>
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4 tsp. unsalted butter</div>
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8 fresh thyme springs<br />
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Heat oven to 450~.<br />
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In a small skillet, warm 1 TBSP. olive oil over medium heat. Saute sliced garlic and pepper flakes until garlic turns golden, about 1 minute. Remove skillet from heat and stir in tomatoes, capers and olives.<br />
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Place one piece of halibut in center of each foil square. Sprinkle with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 TBSP. wine, 1 tsp. butter and 2 thyme sprigs. Fold edges of foil to make a tight package.<br />
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Place packages on a large rimmed baking sheet; roast 10 minutes. Slit open with a knife and gently open.<br />
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Recipe adapted from Epicurious</div>
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Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com4tag:blogger.com,1999:blog-4977184163523341854.post-19193744666541863872013-03-16T16:10:00.000-07:002013-03-16T16:12:10.217-07:00BABY SPINACH SALAD WITH DATES AND ALMONDS<br />
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<a href="http://2.bp.blogspot.com/-FfTF1eASvBA/UTysbvzNsfI/AAAAAAAACbc/RGBqzjgeWQ4/s1600/med+meal+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="http://2.bp.blogspot.com/-FfTF1eASvBA/UTysbvzNsfI/AAAAAAAACbc/RGBqzjgeWQ4/s640/med+meal+(4).JPG" width="640" /></a></div>
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This salad is in my top five BEST salads ever. While immersing myself into Middle Eastern cuisine I came across this recipe in Jerusalem the Cookbook. The combinations of flavors are amazing. You give onions and dates a quick pickle in white wine vinegar, toast pita pieces with chopped almonds until brown and mix in ground sumac and chile flakes for a little spice. When ready to serve, toss everything together with fresh spinach, a small amount of olive oil, salt, and some lemon juice.<br />
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Give this a try...you will be amazed!<br />
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You can find ground sumac at any Middle Eastern Market or on-line. </div>
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<![endif]--><b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Baby
Spinach Salad with Dates & Almonds</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span></span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span></span></b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 tablespoon white wine vinegar</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 1/2 medium
red onion, thinly sliced</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 3 1/2 oz
pitted Medjool dates, quartered lengthwise</span>
</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 2
tablespoons unsalted butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 2
tablespoons olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 2 small
pitas, roughly torn into 1 1/2-inch pieces</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 1/2 cup whole
unsalted almonds, coarsely chopped</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 2
teaspoons sumac</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 1/2
teaspoon red pepper flakes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 5 ounces baby
spinach leaves</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> 2
tablespoons freshly squeezed lemon juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> salt</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Put the vinegar, onion, and dates in
a small bowl. Add a pinch of salt and mix well with your hands. Leave to
marinate for 20 minutes, then drain away any residual vinegar and discard.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Meanwhile, heat the butter and half
of the olive oil in a medium frying pan over medium heat. Add the pita and
almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita
is crunchy and golden brown. Remove from the heat and mix in the sumac, red
pepper flakes, and 1/4 teaspoon salt. Set aside to cool.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">When you are ready to serve, toss
the spinach leaves with the pita mix in a large mixing bowl. Add the dates and
red onion, the remaining olive oil, the lemon juice, and another pinch of salt.
Taste for seasoning and serve immediately.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Serves 4 </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Recipe from Jerusalem a Cookbook</span></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
Lexihttp://www.blogger.com/profile/14112172949298284847noreply@blogger.com0