tag:blogger.com,1999:blog-10628403419532466112024-03-12T19:49:10.637-07:00Hostess in RainbootsHostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1062840341953246611.post-46327243814420250242010-12-22T09:48:00.000-08:002011-01-24T11:45:02.499-08:00Roasted Chestnut Bisque<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TRAFRaY9eOI/AAAAAAAAAMc/sCqbNBcxW6E/s1600/Roasted+Chestnut+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TRAFRaY9eOI/AAAAAAAAAMc/sCqbNBcxW6E/s640/Roasted+Chestnut+Soup.jpg" width="424" /></a></div><br />
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Don't you just love when it's cold outside and all you want to do is curl up with a cup of coffee or hot chocolate and watch the fireplace? I do. I was perusing through some of my favorite blogs the other day when I ran across this <i><b>perfect winter soup</b></i> recipe and was inspired to try it myself (thank you P.C at <a href="http://therunawayspoon.com/blog/2010/12/chestnut-bisque/">The Runaway Spoon</a>). This is one thing that I absolutely love about the food blogging world, there are so many talented and professionally trained chefs out there that I am able to find great inspiration, fabulous cooking tips and techniques, and a few hilarious stories to enjoy. :)<br />
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I personally have never cooked with chestnuts, and have only ever eaten them while studying abroad in Spain (they love to roast them over an open fire around the holidays). AND, this was my first time ever using marjoram and OH MY GOSH, I can't believe I've been missing out on this fabulous herb! The minute I took it out of the package I was in love with the smell. I wanted to rub it all over my hands and arms (Blake was watching me in my nostalgia from the couch at this point and laughing at me). I mean, marjoram might be the best new food thing to happen to me in 2010! So again, thank you to P.C. at <a href="http://therunawayspoon.com/blog/2010/12/chestnut-bisque/">The Runaway Spoon.</a><br />
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<i><b>{Recipe}</b></i> <i><b>Roasted Chestnut Bisque</b></i><br />
<span style="font-size: x-small;">Adapted from The Runaway Spoon</span><i><b> </b></i><br />
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For the Bisque:<br />
<i><b> </b></i>* 1 medium-sized yellow onion<i><b> </b></i> <br />
* 2 carrots<br />
* 1 medium-sized leek<br />
* 1/4 cup olive oil <br />
* 4 cups chicken stock<br />
* 1 (7.4 ounce) jars roasted and peeled chestnuts<br />
* 6-7 sprigs marjoram<br />
* 1 1/2 cups heavy cream<br />
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For Marjoram Oil:<br />
* 6 Tblsp olive oil<br />
* 4 sprigs marjoram<br />
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Directions for Bisque:<br />
1.) Dice the onion, carrots and leek. Saute the vegetables in a large put with the olive oil over medium-high heat until soft and tender, and the onion and leeks are translucent. Add the stock, chestnuts and marjoram sprigs (count how many so you can take them out later). Bring to a boil, lower the heat, cover and simmer the soup for 45 minutes. Leave the soup to cool until it’s safe to put in the blender. Meanwhile, prepare the marjoram oil (see below).<br />
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2.) Fish out the marjoram stems, then transfer the soup to a blender in batches and puree until smooth. After blending each batch, pour the soup through a wire mesh strainer set over a large bowl and push the soup through with a wooden spoon or spatula. There won’t be much in the way of solids left behind, but straining the soup creates the velvety texture that makes this bisque so elegant. (For an even velvetier texture, you could push the soup through the strainer a second time).<br />
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3.) When ready to serve the soup, heat it gently over medium heat, stirring occasionally, but do not let it boil. Slowly stir in the cream, incorporating it fully into the soup, then warm through. Serve immediately drizzled with marjoram oil.<br />
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<b>For the Marjoram Oil:</b><br />
*6 Tablespoons olive oil<br />
*4 sprigs marjoram<br />
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1.) Heat the olive oil in a small saucepan just until bubbles appear on the surface and the oil is shimmering. Remove from the heat and leave to cool for two minutes, then drop in the marjoram sprigs, cover the pan and leave to cool.<br />
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2.) Strain the cooled oil into a jar or small spouted measuring cup for drizzling on the soup. The oil can be kept in an airtight jar for up to a week.Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com2tag:blogger.com,1999:blog-1062840341953246611.post-40911705094005291662010-12-14T09:42:00.000-08:002010-12-14T09:42:36.702-08:00My Faovrite Childhood Salad: Satsuma-Poppy Seed Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TQeMvPtaUpI/AAAAAAAAAL4/y3tjrinxC54/s1600/Mandarin-Poppy+Seed+Salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TQeMvPtaUpI/AAAAAAAAAL4/y3tjrinxC54/s640/Mandarin-Poppy+Seed+Salad+3.jpg" width="640" /></a></div><div style="text-align: center;">Please, let me begin by saying that I was <i>NOT</i> a salad eater until about college. I always found salads boring and at heart, I am a true carb lover. Pasta? Bread? YES, PLEASE! I grew up in a meat family, and my poor mom always fought to get a salad on the table that we would eat. I would fill up garlic bread first, then move around my plate to the protein, and last, the veggies. I can recall a few times where I was actually stuck at the table after everyone else was dismissed until I finished my vegetables. Being an extremely stubborn child, this would usually last for about 45 minutes or so (which is forever to a child). I would finally cave in, because of course my parents' patience was far superior to that of my own, and shove the vegetables down so I could go watch Home Improvement (my childhood crush was J.T.T). ;)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Then one day, my mom put this Satsuma-Poppy Seed Salad on the table. God bless her heart, she found a salad I would eat!!! I love avocado and satsumas, and she had found a way to serve them with spinach. I assume she is still pretty proud of herself for this salad (as she rightfully should be).</div><div style="text-align: left;"><br />
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</div><div style="text-align: center;">So yesterday I was at work and eating a satsuma when it hit me, I have not had this salad since I moved away from home. It was definitely time to go to the store and re-create it!</div><div style="text-align: right;"><br />
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</div><div style="text-align: left;"><i><b>{Recipe} Satsuma-Poppy Seed Salad</b></i></div><div style="text-align: left;"><i>Serves 4</i></div><div style="text-align: left;"><i><b> </b></i></div><div style="text-align: left;">Salad:</div><div style="text-align: left;"> * 1 small, roasted chicken (optional)</div><div style="text-align: left;"> * 7 cups spinach</div><div style="text-align: left;"> * 3 satumas</div><div style="text-align: left;"> * 1/2 avocado</div><div style="text-align: left;"> * 1/3 cup toasted sesame seeds</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Dressing: </div><div style="text-align: left;"> * 1/3 cup olive oil</div><div style="text-align: left;"> * 1/4 cup rice wine vinegar</div><div style="text-align: left;"> * 1/2 tblsp. sugar</div><div style="text-align: left;"> * 2 tblsp. poppy seeds</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1.) Remove meat from roasted chicken and discard skin (this salad usually does not contain chicken, but I chose to add it in last night in order to serve as a main dish).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2.) Peel and separate the satsumas and dice the avocado, set to the side</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3.) For dressing: whisk together olive oil, rice wine vinegar, sugar, and poppy seeds</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4.) Toss the spinach and chicken in a large bowl with the dressing. Add satsumas, avocado and sesame seeds to the top and enjoy!</div><div style="text-align: right;"><br />
</div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-91509438058999476842010-12-09T19:52:00.000-08:002010-12-09T19:53:46.419-08:00Fennel, Prosciutto and Pomegranate SaladFinally! Work is slowing down! WOO HOO!<br />
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I was able to come home early today and I decided to cook Blake a nice meal (since he's been the only one cooking for quite a while now). I decided to make seared duck breast in a Pinot Noir and Shiitake mushroom sauce, and nice light salad. The duck turned out beautiful and I received lots of compliments on it, unfortunately I was too hungry to stop and take pictures of it. :)<br />
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<a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TQD8VWhPqmI/AAAAAAAAALU/h694Bsm4JOQ/s1600/Pomegranate+Salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TQD8VWhPqmI/AAAAAAAAALU/h694Bsm4JOQ/s640/Pomegranate+Salad.jpg" width="640" /></a><br />
My best friend also came over for dinner and spent the evening hanging out with us. I'm sad to say that she's leaving in a few weeks to spend a couple of months traveling Asia, but I am extremely excited for her at the same time. We will actually be meeting her and her boyfriend in Bali for two weeks to relax and spend some time at sea (we're taking a boat trip around the island!). So, on the bright side, I won't have to live without her for too long!!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TQD8TSPn8eI/AAAAAAAAALQ/AxIP1unK94I/s1600/Pomegranate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TQD8TSPn8eI/AAAAAAAAALQ/AxIP1unK94I/s640/Pomegranate.jpg" width="640" /></a> Now, to give credit where credit is due, I found this recipe and somewhat altered it from one </div><div class="separator" style="clear: both; text-align: center;">of my favorite blogs, <a href="http://www.smittenkitchen.com/">Smitten Kitchen.</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i><b>{Recipe} Fennel, Prosciutto, and Pomegranate Salad</b></i></div><br />
* 2 cups very thinly sliced fennel bulb<br />
* 3 tablespoons extra-virgin olive oil, divided<br />
* 6 cups arugula (about 4 ounces)<br />
* 1 cup thinly sliced green onions<br />
* 1/4 cup thinly sliced mint leaves<br />
* 1 tablespoons champagne vinegar<br />
* 6 ounces thinly sliced prosciutto, torn into strips<br />
* 1/2 cup pomegranate seeds<br />
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1.) Combine fennel, arugula, green onions, and mint in large bowl; toss.<br />
2.) In a small bowl, whisk together vinegar, and olive oil. Pour over salad and toss again. Season with salt and pepper.<br />
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(Pretty simple, right?!) <br />
<div class="separator" style="clear: both; text-align: left;"><i><b> </b></i> </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-69756008815525517782010-12-05T20:32:00.000-08:002010-12-06T10:48:04.656-08:00A Weekend Getaway and Mushroom Picking<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TM-CT2Od9ZI/AAAAAAAAAJQ/cSF1ZNRC970/s1600/Mushrooms+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TM-CT2Od9ZI/AAAAAAAAAJQ/cSF1ZNRC970/s640/Mushrooms+6.jpg" width="424" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: center;">Oh wow, it has been <b>OVER A MONTH</b> since the last time I posted anything on here!!! Work has been overwhelmingly busy, and I haven't had a chance to cook at all. Lucky for me though, Blake loves to cook. He has been so sweet since I started working long hours and makes dinner for us almost every night (and I don't mean a pizza or a HungryMan). I'm a pretty lucky girl. </div><div class="" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><img border="0" height="424" nx="true" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TM-CVLWkXuI/AAAAAAAAAJU/Jm4-PNMmFZ4/s640/Mushrooms+7.jpg" width="640" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TM-CSZbzzqI/AAAAAAAAAJM/DlMcnHPTjBo/s1600/Mushrooms+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" nx="true" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TM-CSZbzzqI/AAAAAAAAAJM/DlMcnHPTjBo/s320/Mushrooms+5.jpg" width="320" /></a>I thought our trip to the Washington coast would be a good lee-way back into blogging. We spent a weekend in Longbeach, WA with blake's sister and husband, playing on the beach with our dogs, cooking, playing games, and <i><u>mushroom picking.</u></i> The mushroom picking was not planned until about 3 days before we left. I was surfing the web for things to do while in Longbeach, and it just happened to be mushroom celebration month. Perfect timing!</div><div class="" style="clear: both; text-align: center;"><br />
</div><blockquote><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TM-CpYfHNSI/AAAAAAAAAJg/p_fZVnzkL6o/s1600/Zeus.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" nx="true" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TM-CpYfHNSI/AAAAAAAAAJg/p_fZVnzkL6o/s400/Zeus.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">(Our crazy Yorkie, Zeus, on the beach)</span></i></td></tr>
</tbody></table></blockquote><div class="separator" style="clear: both; text-align: center;">The mushroom picking was quite an interesting experience. It felt like we were on a treasure hunt or Easter egg hunt, and it was just as exciting every time we would find another one. Our guide was a feisty little woman from Hungary who has quite a reputation for mushroom picking. Of course we had no idea what we were looking for, so we definitely had to follow her lead. We even ran across some of the psychedelic mushrooms (they look like the mushrooms from the Mario Bros. video games)! Our evening would have turned out much different if we didn't have our guide to turn us around.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TM-CJJHwWkI/AAAAAAAAAI8/R-MbgqXqCEc/s1600/Mushrooms+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nx="true" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TM-CJJHwWkI/AAAAAAAAAI8/R-MbgqXqCEc/s400/Mushrooms+1.jpg" width="265" /></a><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TM-CK1WyNGI/AAAAAAAAAJA/wDLgU4KSZUc/s1600/Mushrooms+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" nx="true" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TM-CK1WyNGI/AAAAAAAAAJA/wDLgU4KSZUc/s400/Mushrooms+2.jpg" width="265" /></a> <br />
<div class="separator" style="clear: both; text-align: left;"> <i> (Our Mario Bros. Mushroom) (Blake's sister with one of our giant mushrooms)</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Work is finally starting to slow down a bit, so I'm planning all sorts of goodies to start on for Christmas gifts. Apple butter<i>, </i>peanut butter brittle, apricot-bourbon mustard, who knows what else I'll dip my hands into. :) I mean, you can't forget about all of the holiday baking that will need to be done as well!<i> </i></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com1tag:blogger.com,1999:blog-1062840341953246611.post-25744537132942833702010-10-27T09:40:00.000-07:002010-10-27T09:40:45.947-07:00Halloween Cupcakes for Co-workers<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TMe4OoxSw_I/AAAAAAAAAIg/sR9qMnqYi-g/s1600/Halloween+Cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TMe4OoxSw_I/AAAAAAAAAIg/sR9qMnqYi-g/s640/Halloween+Cupcakes+2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">The holidays are upon us! And what better way to kick them off than with a treat to co-workers?! Having baked goods around the house is always a little dangerous in our home. We really don't need to have them lying around as snacks or food to pick at <i>{not very healthy}</i>. But, what does one do when she loves to bake??? Bring the goodies to work!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Halloween is such a fun time for baked goods. Sugar cookies, orange color frosting, snickers bars (my favorite), and to add to the list, <i><b>almond-hazelnut cupcakes with dark chocolate frosting</b></i>! Yum. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TMe4IYHCGzI/AAAAAAAAAIc/M17RJIBs8EA/s1600/Halloween+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TMe4IYHCGzI/AAAAAAAAAIc/M17RJIBs8EA/s640/Halloween+Cupcakes.jpg" width="540" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was perusing Martha Stewart's web-site the other day (this is kind of becoming a way to pass the time for me), when I came across this cupcake recipe. They immediately caught my attention because of their color, and I thought they would be perfect for Halloween. I had also just purchased this great little cupcake set (see wrappers and toppers above) from Sur la Table and needed to use them before the holiday passed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On another note - Blake and I are off the spend Halloween on the Washington coast. He found this great little house to stay in and we're going to go mushroom foraging!!! That is, if the weather doesn't decide to rain all weekend. Wish us luck and <b>HAPPY HALLOWEEN</b>!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><i><b>{Recipe} Almond-Hazelnut Cupcakes</b></i> (from www.marthastewart.com)</div><div class="separator" style="clear: both; text-align: left;"></div><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"> <div class="ms-col2-recipe-directions">Yield: Makes 16<br />
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<b>Ingredients</b><br />
<b> </b> <br />
* 1/2 cup whole unblanched almonds, toasted<br />
* 1/2 cup hazelnuts, toasted and skinned<br />
* 3/4 cup all-purpose flour<br />
* 3/4 cup cake flour (not self-rising), sifted<br />
* 1 1/2 teaspoons baking powder<br />
* 1/4 teaspoon salt<br />
* 1/2 cup (1 stick) unsalted butter, room temperature<br />
* 1/4 cup granulated sugar<br />
* 1/2 cup firmly packed dark-brown sugar<br />
* 3/4 cup milk<br />
* 4 large egg whites<br />
* Dark Chocolate Frosting (see recipe below)<br />
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<b>Directions</b><br />
<ol><li> <span>Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts. </span> </li>
<li><span>With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.</span> </li>
<li> <span>In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.</span> </li>
<li> <span>Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.</span> </li>
<li> <span>Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.</span></li>
</ol></div><span><br />
<br />
<i><b>{Recipe} Dark Chocolate Frosting</b></i></span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Makes about 5 cups<br />
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<b>Ingredients</b> <br />
<br />
*1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder<br />
* 1/2 cup plus 1 tablespoon boiling water<br />
* 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature<br />
* 1/4 cup confectioners' sugar, sifted<br />
* 1/4 teaspoon salt<br />
* 1 1/2 pounds best-quality semisweet chocolate, melted and cooled<br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><b> </b></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><b>Directions</b></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><b></b><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ol><li> <span>Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.</span> </li>
</ol><div class="content_origin"> <span class="pub_date"></span><span class="sub_offer"><a href="http://www.marthastewart.com/recipe/dark-chocolate-frosting#"><img border="0" height="1" src="http://s0.2mdn.net/1117732/1x1.gif" width="1" /></a></span></div><span></span></div></div><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"> </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span><br />
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<a href="http://www.marthastewart.com/recipe/dark-chocolate-frosting#ixzz13ZteBnwv" style="color: #003399;"></a> </span></div></div></div></div><span><i><b> </b></i><a href="http://www.marthastewart.com/recipe/almond-hazelnut-cupcakes?backto=true&backtourl=/photogallery/fancy-cupcakes#slide_3#ixzz13Zsdgp20" style="color: #003399;"></a> </span></div></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-71899659757703192112010-10-22T12:09:00.000-07:002010-10-22T12:13:22.589-07:00Pumpkin Pancakes and Halloween Flashbacks<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TLpcjjWEjcI/AAAAAAAAAH8/2lsWGOvdqWk/s1600/Pumpkin+Pancakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="640" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TLpcjjWEjcI/AAAAAAAAAH8/2lsWGOvdqWk/s640/Pumpkin+Pancakes+2.jpg" width="521" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">My first adventure cooking with pumpkins.<i><b> </b></i></div><div class="separator" style="clear: both; text-align: left;"><i><b><br />
</b></i></div><div class="" style="clear: both; text-align: left;">I actually had a lot of fun making these pancakes. I haven't carved or hollowed out a pumpkin in years, and having to do just that brought me back to when I was a little kid. It also made me think about costumes and trick-or-treating. Do you remember how much fun it use to be to try and decide what you were going to be for Halloween? Am I going to be a princess? A soccer ball? Minnie Mouse? A peacock??? (I was actually all of those, but not in the same year of course.) </div><div class="" style="clear: both; text-align: left;"><br />
</div><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TLpcHNvhAhI/AAAAAAAAAH0/DsrO8iZObTQ/s1600/Pumpkin+Pancakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="400" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TLpcHNvhAhI/AAAAAAAAAH0/DsrO8iZObTQ/s400/Pumpkin+Pancakes.jpg" width="265" /></a><br />
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My mom was truly amazing when it came to Halloween (and everything else for that matter, especially in my eyes).<i><b> </b></i>She actually <b>hand-made</b> almost every single costume I ever wore! Haha. If I can track down some pictures I will definitely post them on here. I know I'll never be the one to make my children their costume's, but I'm sure their grandma would jump at the chance. ;) Right mom?<br />
<div class="separator" style="clear: both; text-align: left;"><i><b><br />
{Recipe} </b><b>Pumpkin Pancakes</b></i> (adapted from Martha Stewart's Best Buttermilk Pancakes)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> * 2 small cooking pumpkins</div><div class="separator" style="clear: both; text-align: left;"> * 1 1/2 cup sugar </div><div class="separator" style="clear: both; text-align: left;"> * 2 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;"> * 2 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;"> * 1 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;"> * 1/2 t</div><div class="separator" style="clear: both; text-align: left;"> * 1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;"> * 3 tablespoons sugar</div><div class="separator" style="clear: both; text-align: left;"> * 2 large eggs, lightly beaten</div><div class="separator" style="clear: both; text-align: left;"> * 3 1/4 cups buttermilk</div><div class="separator" style="clear: both; text-align: left;"> * 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle</div><div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="ms-col2-recipe-ingredients"></div><div class="ms-col2-recipe-directions"> </div><div class="ms-col2-recipe-directions"></div><div class="ms-col2-recipe-directions"><i>Directions </i></div><div class="ms-col2-recipe-directions"><ol><li>Preheat oven to 350 degrees. </li>
<li>Cut pumpkins in half and remove insides. Cut off skin and cube the pumpkin "meat".</li>
<li>Put pumpkin on baking sheets and bake for 30 minutes. Remove baking sheets from over and allow pumpkin to cool. </li>
<li>Add pumpkin and 1 1/2 cup sugar into a food processor and blend. Add 1/4 cup buttermilk as needed to smooth out mixture.</li>
<li>Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, 1 1/2 cups of pumpkin puree, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. </li>
<li> Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. </li>
<li> Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. </li>
<li> Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.</li>
</ol></div><br />
<a href="http://www.marthastewart.com/recipe/best-buttermilk-pancakes-by-martha#ixzz137DgAhDR" style="color: #003399;"></a> </div></div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-10744121732001486992010-10-20T22:40:00.000-07:002010-10-20T22:40:50.584-07:00Nutty Granola<div class="" style="clear: both; text-align: left;">Breakfast parfaits may be one of my all time favorite breakfast dishes. They are so simple, yet <i><b>so delicious</b></i>. I made these over the weekend because for some unknown reason to man, Seattle has had the most beautiful Fall of any that I can remember, and parfaits to me are a sunny weather breakfast. :)</div><div class="" style="clear: both; text-align: left;"><br />
And when I say a beautiful Fall, I mean that we have had bright blue skies almost every single day (which is very unusual for Seattle)!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TL0XXjUoQWI/AAAAAAAAAIE/YjtQlQTRdfg/s1600/Granola+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="424" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TL0XXjUoQWI/AAAAAAAAAIE/YjtQlQTRdfg/s640/Granola+3.jpg" width="640" /></a></div><br />
I'm going to have to admit that I think breakfast may be my favorite weekend meal. I love it because it's a chance to actually <i>RELAX</i> and <i>ENJOY</i> your morning. You can lie in bed, sip coffee with your sweetie, spend time in the kitchen, and really use the time to decompress from the week. You don't have the stress of making it out of the door on time, wondering if you'll have time to grab a coffee before your first meeting, or just generally worrying about your to-do list for the day. <i> I'm starting to relax just thinking about it now.</i> <b>:)</b> </div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TLpccEsNGJI/AAAAAAAAAH4/ht-RrG5KzFM/s1600/Granola.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="424" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TLpccEsNGJI/AAAAAAAAAH4/ht-RrG5KzFM/s640/Granola.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">This recipe is extremely simple and takes hardly any time at all to make. It also turns into a great snack to have around your house (or bring into the office). Maybe I'll even make some and put it in a gift bag, what a great <i><b>gift {idea}</b><b>!!</b></i></div><div class="separator" style="clear: both; text-align: left;"><i><b> </b></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i><b>{Recipe} Nutty Granola</b></i></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"> * 3 cups oats</div><div class="separator" style="clear: both; text-align: left;"> * 1 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;"> * 1 1/4 cup maple syrup</div><div class="separator" style="clear: both; text-align: left;"> * 1/2 cup pistachios</div><div class="separator" style="clear: both; text-align: left;"> * 2/3 cup macadamia nuts</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1.) Preheat the oven to 350 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2.) In a large mixing bowl combine oats, cinnamon and maple syrup. Mix well to coat oats with maple syrup.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3.) Pour oats mixture onto two baking sheets and flatten out. Place into the oven. After 15 minutes, remove baking sheets from the oven and stir around oats so that most of the granola flips over and bake for another 10 min.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4.) Remove baking sheets from the oven and let cool. Pour granola into a large plastic bag with pistachios and macadamia nuts and shake (well) to combine. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can eat this as cereal, with your yogurt, or anything else you may want to try!</div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com2tag:blogger.com,1999:blog-1062840341953246611.post-4520435319659800252010-10-18T22:56:00.000-07:002010-10-18T23:01:15.446-07:00Family Time, Vanilla Bean Ice Cream and a Chocolate Chip Cookie in a Skillet<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TL0ot4c4m6I/AAAAAAAAAIU/pOOWXkC7JUI/s1600/Steph+&+London+Rainboots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TL0ot4c4m6I/AAAAAAAAAIU/pOOWXkC7JUI/s640/Steph+&+London+Rainboots.jpg" width="640" /></a></div><div style="text-align: center;"></div><br />
The last week or so has really had a lot of family time and it's been a ton of fun. My mom came over and brought Blake and I dinner and my little niece along with her to visit. I'm pretty sure she is the most adorable little girl I've ever seen, especially when she's walking our dogs. :)<br />
</div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TL0ox1q7DAI/AAAAAAAAAIY/uQdxLJL15JA/s1600/Steph+&+London.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TL0ox1q7DAI/AAAAAAAAAIY/uQdxLJL15JA/s640/Steph+&+London.jpg" width="640" /></a></div><br />
</div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TL0ox1q7DAI/AAAAAAAAAIY/uQdxLJL15JA/s1600/Steph+&+London.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
We went and played at the playground together that evening and it really made me think how precious the time spend with our family really is. Watching a toddler grow up is an amazing thing, their verbal progression to their coordination exponentially grows each time you see them. It's just such <i><span style="color: blue;">a fun and exciting thing to be a part of!!! </span></i><br />
<i><span style="color: blue;"> </span></i><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TL0Xi49caYI/AAAAAAAAAII/Sy6MXvCk7ZA/s1600/Cookie+Skillet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TL0Xi49caYI/AAAAAAAAAII/Sy6MXvCk7ZA/s1600/Cookie+Skillet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="426" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TL0Xi49caYI/AAAAAAAAAII/Sy6MXvCk7ZA/s640/Cookie+Skillet.jpg" width="640" /></a></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;"><i>{I have no idea how i got a picture before the ice cream started melting </i></div><div style="text-align: center;"><i>considering this was fresh out of the oven!}</i> </div><br />
I didn't actually make this dessert that same night, but I thought nothing much goes better with a little girl than a sweet chocolate chip cookie. Blake had been <i><b>w</b><b>anting chocolate chip cookies</b></i> for a few days, so when he said his sister and her husband were coming over for dinner I figured it was the perfect opportunity to make him some. Although, I did deviate from his desires and put the batter into a skillet and cooked it. OH MY GOSH! I've had the skillet cookies before at restaurants and they're always wonderful, but having one at home was the best! I topped it with some homemade vanilla bean ice cream and the four of us completely polished off the dessert! (And I'm pretty sure he was happy that I changed up his idea for chocolate chip cookies ever so slightly.) ;)</div><div class="" style="clear: both; text-align: left;"><br />
<br />
</div><div class="" style="clear: both; text-align: left;"><i><b>{Recipe} Chocolate Chip Cookie</b></i><br />
Yield: Two 9in. skillet cookies<i><b> </b></i></div><div class="" style="clear: both; text-align: left;">Ingredients:</div><div class="" style="clear: both; text-align: left;"> * 1 cup (2 sticks) salted butter, softened</div><div class="" style="clear: both; text-align: left;"> * 1/2 cup sugar</div><div class="" style="clear: both; text-align: left;"> * 1 1/2 cup <u>packed</u> brown sugar</div><div class="" style="clear: both; text-align: left;"> * 2 eggs</div><div class="" style="clear: both; text-align: left;"> * 2 tsp vanilla</div><div class="" style="clear: both; text-align: left;"> * 2 1/2 cups all-purpose flour</div><div class="" style="clear: both; text-align: left;"> * 1 tsp coarse sea salt (or Kosher salt)</div><div class="" style="clear: both; text-align: left;"> * 1 tsp baking soda</div><div class="" style="clear: both; text-align: left;"> * 1 1/2 tsp baking powder</div><div class="" style="clear: both; text-align: left;"> * 2 1/4 cup semi-sweet chocolate chips (I like Ghirardelli)<br />
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1.) Preheat oven to 350 degrees.<br />
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2.) Cream butter, sugar and brown sugar until it is nice and fluffy (about 5 minutes). Do not skimp on the time here, you want the mixture to be very light in color.<br />
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3.) Add eggs and vanilla to sugar mixture and beat for an additional 3 minutes.<br />
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4.) Add baking soda, baking powder, salt, and flour (slowly) until all ingredients except for chocolate chips are fully mixed together.<br />
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5.) Fold in chocolate chips and stir until evenly distributed.</div><div class="" style="clear: both; text-align: left;"><br />
6.) Add half of batter into a greased (with butter, Pam, or Crisco) 9 inch skillet and place in the oven for 13 min. Stick a toothpick into the center, if it comes out clean the cookie is done. (I left mine the <i>tiniest</i> bit gooey on the inside so the cookie didn't have a chance to dry out, plus it is just more fun to eat it that way). :)<br />
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<i><b>{Recipe} Vanilla-Bean Ice Cream </b></i><span style="font-size: x-small;">(recipe adapted from Emeril Lagasse courtesy of www.foodnetwork.com)</span><br />
Yield: About 1 quart ice cream<br />
Ingredients:<br />
* 4 cups half & half (I substituted non-fat half & half to make it a little healthier)<br />
* 1 cup sugar<br />
* 1/2 vanilla bean, split in half and scraped<br />
* 6 egg yolks<br />
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1.) In a saucepan, over medium heat, combine the hand & half, sugar, and vanilla bean with pulp. Bring to simmer.<br />
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2.) In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth.<br />
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3.) Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to a simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.<br />
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4.) Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture to prevent a skin from forming while cooling. Cool the mixture completely.<br />
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5.) Process the mixture according to your ice cream machines instructions.</div><div class="" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com3tag:blogger.com,1999:blog-1062840341953246611.post-65948156631859644492010-10-07T06:30:00.000-07:002010-10-08T09:34:43.117-07:00For a Good Friend: Strawberry-Rhubarb Pie<div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent>A good friend of ours recently had his birthday. I have heard him say on multiple occasions that he <u>hates</u> cake, but I still wanted to make him something for his birthday. Over football Sunday (one of the many) he told me that his favorite dessert is Strawberry-Rhubarb Pie. Well, that wasn’t too hard to figure out! And strawberry rhubarb pie is was he got. <span style="font-family: Wingdings;"></span></m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac></div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TKk2dyK3OwI/AAAAAAAAAHo/AdK91bhwlbs/s1600/Strawberry-Rhubarb+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TKk2dyK3OwI/AAAAAAAAAHo/AdK91bhwlbs/s640/Strawberry-Rhubarb+Pie.jpg" width="640" /></a></div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">Blake and I went down to the Pike Place Market the day before his birthday to pick up some fresh local strawberries and make a run through Sur-la-Table. I was <u>not</u> going to skimp on this pie. The market was a fun little trip and we were able to pick up some of the last fresh flowers of the season (you really can’t beat the flowers that are available at our market).</div><div class="separator" style="clear: both; text-align: center;"></div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">This was my first attempt at pie crust.. After reading horror stories on-line about so many failed attempts and <i>{literally} </i>tears shed over ruined crusts, I was a little intimidated to try one myself. Lucky for me I knew our friend wouldn’t give me too hard of a time if I screwed up (which I did, on the filling).</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TKqE5jizIfI/AAAAAAAAAHw/z-FiZW3LwSM/s1600/Strawberry+Rhubard.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TKqE5jizIfI/AAAAAAAAAHw/z-FiZW3LwSM/s400/Strawberry+Rhubard.jpg" width="303" /></a>All was going well, the crust rolled out nicely and fit into the pan almost perfectly, our kitchen wasn’t a total disaster and the pie was starting to fill our house with the beautiful smell of baked goods. Then it hit me. OH MY GOSH – I FORGOT TO ADD THE SUGAR TO THE FILLING! <b>I FORGOT TO ADD SUGAR </b>TO A <i><u>FRUIT PIE</u></i> FILLING AND THE PIE HARD ALREADY BEEN BAKING FOR 35 MIN!!!</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">So I came up with an excuse when I brought the pie out to everyone. . . . since I was serving a <a href="http://hostessinrainboots.blogspot.com/2010/10/lemon-curd-tart-with-raspberries-and.html">Lemon Curd Tart</a> as well, I didn’t want people to be on sugar overload. And due to the fact that it was a bunch of guys eating the tart, they didn’t even mind that it wasn’t very sweet, they preferred more savory food. AND THEN, the birthday boy told me loved it and ate almost a third of the pie!! Hahaha, I was off the hook and they didn’t even know I had messed up!<b> <i>Lucky me!</i> </b></div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
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</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">So here is the recipe for the Strawberry Rhubarb pie. I found it on <a href="http://www.foodnetwork.com/">www.foodnetwork.com</a> and it had been submitted by Valerie Enters. I followed is <u>almost</u> exactly (see story above for the embarrassing details) and it still turned out great. I even liked it and I have an ENORMOUS sweet tooth.</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
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</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><i>{RECIPE} Strawberry-Rhubarb Pie</i></b></div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">Yields: 9” pie</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">Ingredients</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">Crust:</div><div align="left" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"> * 2 cups all-purpose flour, plus additional flour as needed</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * ½ cup cake flour (recommended: Soft as Silk)</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 3 tsp. sifted powdered sugar</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * ½ cup butter flavored shortening (recommended: Crisco)</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1/4 cup salted butter</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * Pinch of salt</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 egg</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 2 tblsp vinegar</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * ¼ cup ice cold water</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">Filling:</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 2 ½ cups chopped red rhubarb, fresh</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 2 ½ cups de-stemmed and cut strawberries (large pieces)</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 ½ cup sugar</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 2 tblsp minute tapioca</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 tblsp all-purpose flour</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * ½ tsp lemon zest</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * ½ tsp lemon juice</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 teaspoon vanilla extract</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 2 tblsp butter, cubed small</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 egg white beaten with 1 tsp water</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b>Crust Preparation</b></div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">1.) Using a pastry blender (or kitchen aid/ mixture), blend the flours, sugar, shortening, butter, and salt. Blend until the mixture becomes chunky.</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">2.) Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients, incorporating all of the ingredients without overworking the dough. Toss a tiny but of additional flour over the ball of dough and wrap and chill, if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to a a bottom crust. Place into pie dish and let refrigerate (preferably overnight). </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">3.) When ready to cook, preheat oven to 375 degrees. You can use the other round disk to make a solid top for the pie, or checkerboard strips like I did.</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
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</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b>Filling Preparation</b></div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">1.) Mix the rhubarb, strawberries, <u>sugar</u>, tapioca, flour, zest and juice from lemon, and vanilla in a large bowl. Once all ingredients are well mixed, pour into chilled crust. Dot the top of the filling with little pieces of the butter. Brush edges of pie crust with egg white wash. </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">2.) Roll out the other pie crust (or roll and cut it) and place over filling. Crimp to seal edges. Brush the egg white wash over the top of the pie crust. Collar tin with foil and bake at 375 degrees for 45 – 50 minutes, or until the filling starts bubbling. Let cool before serving.</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">**I topped my pie with sifted powdered sugar (to try and make up for the lack of sugar) which you can do as well for decoration**</div><div class="separator" style="clear: both; text-align: center;"><br />
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<a title="For A Good Friend: Strawberry-Rhubarb Pie on Foodista" href="http://www.foodista.com/recipe/2QFPKSKN/for-a-good-friend-strawberry-rhubarb-pie" style="display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="For A Good Friend: Strawberry-Rhubarb Pie on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_2QFPKSKN_JGHW7ZXY" style="display: none;" /></a>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com3tag:blogger.com,1999:blog-1062840341953246611.post-68806871802651133842010-10-06T06:30:00.000-07:002010-10-06T08:13:18.685-07:00Lemon Curd Tart with Raspberries and Fresh Picked Huckleberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TKk2NQlxdaI/AAAAAAAAAHg/KEuMdgVfID0/s1600/Huckelberry+tart+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TKk2NQlxdaI/AAAAAAAAAHg/KEuMdgVfID0/s640/Huckelberry+tart+3.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <i>{The Last Few Days of Summer}</i></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div align="left" class="MsoNormal" style="text-align: left;">I’m sitting on a plane right now on my way to San Jose for work. I actually really enjoy flying, and this is a great time for me to catch up on some blog posts. I think this is actually the first time I’ve had a chance to really be relaxed while writing a post (usually work is calling my name or I’m about to fall asleep in my bed). </div><div align="left" class="MsoNormal" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TKk2KoNQxPI/AAAAAAAAAHY/R-CoRVHyMiE/s1600/Huckelberry+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TKk2KoNQxPI/AAAAAAAAAHY/R-CoRVHyMiE/s640/Huckelberry+tart.jpg" width="424" /></a></div><div class="MsoNormal" style="text-align: center;"> <i>{One man's trash can make a beautiful picture}</i></div><div class="MsoNormal" style="text-align: center;"><i><br />
</i></div><div align="left" class="MsoNormal" style="text-align: left;">Last weekend Blake and I spent Saturday with his family. We all drove up to Snoqualmie Pass (pronounced <b>snow-qwall-me</b> for those of you not from Washington State) to go huckleberry picking together. The drive up to the mountains was beautiful – the trees were just starting to change colors for Fall. We took a turn off of the highway and then followed a dirt road for about 3 miles up to the top of the mountain. We got out (I put my rain boots on), let the Yorkies out of the car and set out to find some huckleberries.</div><div align="left" class="MsoNormal" style="text-align: left;">Well, unfortunately for us we were about 2 ½ to 3 weeks too late for the berries. The season had JUST ended. <span style="font-family: Wingdings;">L</span> There were 5 of us hunting and we ended up with <b><i>only a cup and a half of huckleberries</i></b>!!! We finally threw in the towel and decided to have some lunch.</div><div align="left" class="MsoNormal" style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TKk2MP1jJ3I/AAAAAAAAAHc/UpLhY9WD80g/s1600/Huckelberry+tart+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TKk2MP1jJ3I/AAAAAAAAAHc/UpLhY9WD80g/s640/Huckelberry+tart+2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>{Our "hidden" lake}</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="MsoNormal" style="text-align: left;">Blake’s dad suggested we go to <i>a nearby lake for lunch</i> which was absolutely gorgeous. The camping area had already closed down for the season so we had to walk a little ways to get to the lake. We sat down and had some baguette sandwiches and truffle deviled eggs and let the dogs run free and swim in the lake. If you’ve never seen a wet Yorkie it’s pretty hilarious – they end up looking like little rat dogs. </div><div align="left" class="MsoNormal" style="text-align: left;">Somehow I was the lucky one who ended up with our cup and a half of huckleberries (which I wasn’t expecting since Blake’s sister and dad both love to cook). It wasn’t too hard to figure out what I wanted to make. I remembered seeing an image of a lemon curd tart with a berry swirl on top and I knew I was going to do the same.</div><div align="left" class="MsoNormal" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TKk2PJAozTI/AAAAAAAAAHk/KsaY42rcaNI/s1600/Huckelberry+tart+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TKk2PJAozTI/AAAAAAAAAHk/KsaY42rcaNI/s640/Huckelberry+tart+4.jpg" width="640" /></a></div><div align="left" class="MsoNormal" style="text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="text-align: left;">Our day up in the mountains and at the lake was one of the most relaxing days I’ve had in a long time. It was so nice to get out of the city and up into the fresh air while it was still warm out, and also be able to enjoy the beautiful Pacific Northwest. I can’t wait for huckleberry season to come again next year, but this time I’ll make sure to put it on everyone’s calendars for the end of August not September.</div><div align="left" class="MsoNormal" style="text-align: left;"><br />
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</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b><i>{RECIPE}</i></b> Lemon Curd Tart with Huckleberry Sauce</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">Yield: 6”in pie (3-4 people)</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">Ingredients: </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 tblsp fresh lemon zest</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 cup fresh squeezed lemon juice</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 1/3 cup sugar</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 4 large eggs</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 3/4 cup plus 2 tblsp unsalted butter, cut into 1/2” pieces </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> *1/3 cup sugar</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1/3 cup water</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 3/4 cup huckleberries</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> * 1 tblsp corn starch </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"> </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><i><u>Lemon Curd</u></i></div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">1.) In a medium size sauce pan over medium-low heat, whisk together the lemon zest, lemon juice, sugar and eggs. </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">2.) Once sugar has dissolved, reduce heat to low and add the butter. Whisk continuously until all butter has dissolved (10-15 minutes). Curd will become thick while you’re whisking and you will know it is done once you can see traces of your whisk in the curd.</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">3.) Remove curd from heat and pour through a fine sieve into a bowl. Curd can be used immediately or covered and stored in the fridge for about a week.</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
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</span></u></i></div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><i><u>Huckleberry Sauce</u></i></div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">1.) In a shallow pan, add water and sugar over medium heat. Stir mixture until sugar has dissolved (thus creating a simple syrup). </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">2.) Add huckleberries to the simple syrup, stirring occasionally. Once berries start to burst, use a potato masher to mash the rest of the berries to get all of the juice out..</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">3.) Once the berries have been mashed, pour sauce through a fine sieve (to get rid of the skin and seeds). Mix corn starch with 1/4 tblsp <u>warm</u> water and mix until corn starch is dissolved. Add sauce back into sauce pan along with the corn starch to thicken. Stir until sauce is combined and thick enough to spread (about 5 minutes). </div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">4.) Pour sauce slowly over lemon curd. Using a butter knife, swirl sauce.</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">Huckleberry sauce can also be stored for up to 3 days.<br />
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<a title="Lemon Curd Tart With Raspberries and Fresh Picked Huckleberry Sa on Foodista" href="http://www.foodista.com/recipe/2MN47L78/lemon-curd-tart-with-raspberries-and-fresh-picked-huckleberry-sa" style="display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="Lemon Curd Tart With Raspberries and Fresh Picked Huckleberry Sa on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_2MN47L78_JGHW7ZXY" style="display: none;" /></a>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com1tag:blogger.com,1999:blog-1062840341953246611.post-30097377853697220082010-10-03T21:03:00.000-07:002010-10-04T08:02:52.645-07:00Rice Pudding with Candied Butternut Squash and Toasted WalnutsAfter making <a href="http://hostessinrainboots.blogspot.com/2010/09/apple-butternut-squash-soup.html">apple-butternut squash soup</a> this week, I had about half of a squash left over. I had already made roasted squash and squash soup, so I decided it was time for a little dessert. I have actually never had rice pudding before, so I have absolutely no idea how I decided that's what I was going to make. Poor Blake was my taste tester for this one, but luckily he said the flavors turned out great (with the exception of slightly overcooking the pudding - luckily we found an easy fix). <br />
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Rice pudding is something that I will be making again soon. The richness of the cream and rice and sweetness of the candied butternut squash made me want to try this with all sorts of different kinds of fruit (caramelized apples anyone?). <br />
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So now for the reason why I overcooked the rice pudding . . . <i><b>{TOO MUCH </b><b>VINO}</b></i>. Time flies when you're having fun - and especially so when you're drinking good wine. Next time I need to make sure I set a timer instead of trusting myself to look at the clock. Once we realized the rice pudding was overcooked we just added a tiny bit of whole milk to the pudding and <u>all was well</u>. <b>:)</b><br />
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<i><b>{RECIPE}</b><b><br />
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Rice Pudding Ingredients:<i><b> </b></i><br />
* 1 cup arborio rice<br />
* 5 cups whole milk<br />
* 1 cup fat free half and half (may also substitute heavy cream)<br />
* 1/2 cup sugar<br />
* 4 large egg yolks<br />
* 1/2 tsp pumpkin spice (optional) <br />
* 1/4 cup toasted walnuts<br />
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Candied Butternut Squash Ingredients: <span style="font-size: x-small;">(adapted from Martha Stewart)</span><br />
* 1/4 cup orange marmalade<br />
* 1/3 cup sugar<br />
* 1 tablespoon fresh ginger, minced, peeled<br />
* Pinch of ground cloves<br />
* 2 tablespoons freshly squeezed lemon juice <br />
* 1 small butternut squash, (about 1 3/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)<br />
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<a href="http://www.marthastewart.com/recipe/candied-butternut-squash#ixzz11MIJYh9D" style="color: #003399;"></a> </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<a href="http://www.marthastewart.com/recipe/candied-butternut-squash#ixzz11MIJYh9D" style="color: #003399;"></a> </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><b><u>Candied Butternut Squash</u></b></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">1.) Combine marmalade, sugar, ginger, cloves, and lemon juice in a large pot. Add 2 1/2 cups water and bring to boil. Stir until the marmalade and sugar has dissolved. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<a href="http://www.marthastewart.com/recipe/candied-butternut-squash#ixzz11MIJYh9D" style="color: #003399;"></a> </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">2.) Add the butternut squash to the pot and stir to combine. Bring the mixture to simmer (NOT a boil) and partially cover with a lid. Stir occasionally, until squash is soft when pierced with a fork (About 35 minutes). Remove lid and continue to cook until the liquid becomes like a syrup. Remove from heat and serve warm over the rice pudding. <br />
<a href="http://www.marthastewart.com/recipe/candied-butternut-squash#ixzz11MIJYh9D" style="color: #003399;"></a> </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<a href="http://www.marthastewart.com/recipe/candied-butternut-squash#ixzz11MIJYh9D" style="color: #003399;"></a> </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<a href="http://www.marthastewart.com/recipe/candied-butternut-squash#ixzz11MIJYh9D" style="color: #003399;"></a> </div></div><u><b>Rice Pudding:</b></u><br />
1.) In a large pot, combine rice and whole milk and bring to a boil. Once milk is boiling, reduce heat to medium so that the mixture is simmering. Stir the rice occasionally so that it is all cooked evenly and does not stick to the side of the pot and burn.<br />
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2.) In a separate bowl, whisk together cream, sugar, egg yolks and pumpkin spice. Slowly add the cream mixture to the rice mixture while stirring constantly. <br />
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3.) Continue to stir rice occasionally for the next 15 to 20 minutes until liquid is fully absorbed by the rice.<br />
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4.) Once rice is done, ladle into ramekins and top with toasted walnuts and candied butternut squash<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-20863100909668577512010-09-30T21:15:00.000-07:002010-10-06T08:14:40.893-07:00Apple-Butternut Squash SoupI'm so happy it's finally Fall! Fall in Seattle is absolutely beautiful, unfortunately it only lasts for a few weeks (we really only have the rainy season for 8 months and the sun for 4 months . . . nothing in between). The color of the leaves are extremely vibrant, and set against the blue water of the bay and the lake, <i><b>there's nowhere I'd rather be</b></i>.<br />
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So, I've been waiting and waiting and WAITING for pumpkins to show up in the markets and grocery stores, but I finally caved when I realized Butternut Squash was available. Oh Butternut Squash. I definitely had a HUGE mishap a few years ago when I tried to make a soup with it (my poor parents were the taste testers), so I've stayed away from it for a while. It must have been the amazing mood the sun put me in yesterday, but I decided that it was time to conquer the squash.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TKVaMKuJveI/AAAAAAAAAHA/yIU8hdGI7QM/s1600/Butter.+Squash+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" px="true" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TKVaMKuJveI/AAAAAAAAAHA/yIU8hdGI7QM/s640/Butter.+Squash+3.jpg" width="640" /></a></div><br />
Lucky for me, two of my closest friends (one of which I hadn't seen in a few months) said they'd come over for dinner <i><b>{little did they know about my prior mis-hap}</b></i>. The soup ended up turning out great and my previous squash soup disaster was never mentioned. It's great how food can bring people together sometimes, and it's just amazing how you can pick up old friendships exactly where they left off. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TKVaO10_ozI/AAAAAAAAAHI/5m8dNHlMFnM/s1600/Butter.+Squash+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TKVaO10_ozI/AAAAAAAAAHI/5m8dNHlMFnM/s640/Butter.+Squash+5.jpg" width="424" /></a></div><br />
<b><i>{Recipe}</i></b>Apple-Butternut Squash Soup<br />
Ingredients: <br />
* 3 tblsp unsalted butter<br />
* 1 medium onion, diced<br />
* 1 2lb. butternut squash; peeled, seeded and diced (1" squares)<br />
* 4 golden delicious (or green apples); diced <br />
* 2 tsp coarse salt<br />
* 1/4 tsp ground coriander <br />
* 1/4 tsp ground ginger<br />
* 1/4 tsp pumpkin spice <br />
* 1/4 tsp cayenne pepper<br />
* 3 cups chicken broth<br />
* 1 cup water<br />
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1.) Melt 1 tblsp butter in a large saucepan over medium heat. Add onion. Cook onion, stirring occasionally until butter is melted. Cook onion until it begins to soften (a couple of minutes). Add in squash and 1 tblsp. butter and cook, for about 10 minutes. Stir squash occasionally.<br />
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<div class="separator" style="clear: both; text-align: center;"></div> 2.) Add apples, salt, coriander, ginger, cayenne pepper, pumpkin spice, and chicken broth to the squash mixture. Bring to a boil. Lower temperature to Low and simmer until vegetables become soft (about 30 minutes).<br />
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3.) Once vegetables are soft, pour mixture into a food processor. Process until mixture becomes a smooth texture, and return to saucepan (you may need to do this using two saucepans if you are making a large quantity of soup or have a small blender/food processor).<br />
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<div class="separator" style="clear: both; text-align: center;"></div>4.) Top with sour cream (if you choose), and enjoy!!!<br />
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<a title="Fall Apple-Butternut Squash Soup on Foodista" href="http://www.foodista.com/recipe/HCLHTB7L/fall-apple-butternut-squash-soup" style="display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="Fall Apple-Butternut Squash Soup on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_HCLHTB7L_JGHW7ZXY" style="display: none;" /></a>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com2tag:blogger.com,1999:blog-1062840341953246611.post-62010068450248142712010-09-19T20:19:00.000-07:002010-09-19T20:19:13.370-07:00Homemade Doughnuts<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TJbSjo_S4uI/AAAAAAAAAGw/tFr7Za0cwGc/s1600/Donuts+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TJbSjo_S4uI/AAAAAAAAAGw/tFr7Za0cwGc/s640/Donuts+2.jpg" width="640" /></a></div><br />
<i><b>YUM!!! </b></i>I posted a little while back about wanting to make doughnuts, and I FINALLY did so today. I've had the little <a href="http://www.surlatable.com/product/wilton+six+standard-doughnut+pan%2C+1%26%2334-+deep%2C+13%26%2334+long.do?keyword=donuts&sortby=ourPicks">doughnut tins</a> for a couple of weeks now, but just never got around to actually making them. I personally really like these doughnuts because they are baked instead of deep fried, so you don't feel quite so guilty when you have two . . . or three . . .or four. <br />
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And come on, who can really resist fresh made doughnuts whether they're deep-fried or not?!<br />
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I definitely filled the doughnut cups up too high and ended up only getting a hole on one side (whoops!). But nevertheless, all 24 doughnuts are gone (thankfully we had people over watching Sunday Night Football) and everyone said they turned out great. I also dusted cinnamon over the top of half of the doughnuts for some added flavor. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TJbPHd5KSpI/AAAAAAAAAGY/x7D8EJKU62o/s1600/Donuts+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TJbPHd5KSpI/AAAAAAAAAGY/x7D8EJKU62o/s640/Donuts+1.jpg" width="426" /></a></div><br />
The recipe I used for these was actually on the back of the tin, along with a frosting recipe that I slightly altered.<br />
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<i><b>{Recipe} Homemade Donuts</b></i><br />
<i><b> </b></i>* 1 1/4 cups cake flour, sifted<br />
* 1/2 cup granulated sugar<br />
* 1 1/4 tsp baking powder<br />
* 1/8 tsp ground nutmeg<br />
* 3/4 tsp salt<br />
* 1/2 cup buttermilk<br />
* 1 egg, lightly beaten,<br />
* 1 1/2 tbslp butter, melted<br />
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1.) Preheat oven to 435 degrees. <br />
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2.) In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, egg, and butter and stir until just combined. Fill each doughnut cup approximately 1/2 full.<br />
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3.) Bake 4-6 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish the doughnuts with glaze or sprinkles.<br />
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<i><b>{Recipe} Vanilla-Lemon Glaze</b></i><br />
<i><b> </b></i> * 1 cup confectioners' sugar<br />
* 2 tblsp milk<br />
* 1/2 tsp vanilla extract<br />
* 1 tbls lemon juice<br />
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In a small bowl, stir together sugar, milk, vanilla extract and lemon until sugar is completely dissolved. Use immediately to glaze doughnuts.Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-20097671582928558652010-09-19T19:25:00.000-07:002010-09-19T19:26:30.034-07:00Miso & Ginger Flank Steak<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Geez, I can't believe it's been 4 days since I've been able to update my blog! I've been running around like crazy and am trying to take some time to catch up. Last Thursday was another late night at work and I didn't want to be in the kitchen all night. I ran to the grocery store and grabbed some miso and flank steak and realized I was also going to need a glass of wine. :)<br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TJaQMyMnr9I/AAAAAAAAAGA/ZEKMlq6Xy4I/s1600/Miso+Steak.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TJaQMyMnr9I/AAAAAAAAAGA/ZEKMlq6Xy4I/s640/Miso+Steak.jpg" width="425" /> </a></div><div class="separator" style="clear: both; text-align: left;">My little brother is staying with use right now and I knew that <i><b>miso steak</b></i> was going to be out of his comfort zone (he's never had anything with miso in it before), but he ate a ton of the steak and actually liked it! I had to call my mom and let her know and she couldn't believe it either. His picky ways are changing . . . maybe he'll end up becoming a foodie as well!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe is very easy to make and extremely simple. It's a great preparation for flank steak and can be made in under an hour (including the time spent marinating) which is ideal for a busy week night. I hope you enjoy this as much as we did. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i><b>{Recipe} Miso-Ginger Flank Steak</b></i></div><div class="separator" style="clear: both; text-align: left;"> * 2 Tblsp miso paste</div><div class="separator" style="clear: both; text-align: left;"> * 1 Tbls ginger, grated</div><div class="separator" style="clear: both; text-align: left;"> * 1/4 cup sesame oil</div><div class="separator" style="clear: both; text-align: left;"> * 1/4 cup soy sauce</div><div class="separator" style="clear: both; text-align: left;"> * 1 1/2 lbs flank steak </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1.) Combine miso paste, ginger, sesame oil and soy sauce in a bowl and mix together. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2.) Rub mixture onto both sides of steak and place in a plastic bag. Place steak in the refrigerator and allow to marinate for 30 min.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3.) Remove steak from plastic bag and grill to your liking. If it is cold or raining out (as it has been here lately), you can pan sear the steak with a little sesame oil on the bottom of the pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-30431655262704204322010-09-19T19:01:00.000-07:002010-09-19T19:01:26.483-07:00Roasted Vegetables, Potatoes and Eggs<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">Ahhh, the weekend. It's Sunday night now, but I had a great weekend full of friends and family. On Saturday we had people over at our house to watch the UW Huskies game and have some breakfast. Cooking for a group of 10, I decided to make something less time-consuming so I would be able to hang out with everyone. Blake ran down the store and picked up some fresh vegetables and potatoes for me and I decided to do a roasted vegetable scramble.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="425" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TJaRf6LnC_I/AAAAAAAAAGQ/hGpLaEO4EII/s640/Egg+Souffle+2.jpg" width="640" /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The game went horrible for us (56-21), but breakfast was fun! The boys are <i><b>extreme</b></i> football fans (due to the amount of Fantasy Leagues they play in), but this allowed us girls catch up and talk about "girl things". And when I say extreme, I'm not kidding around. It's 6:45pm and ESPN and NBC have been on in our home since 9:00am . . . oh Sunday Night Football. Although, I can't complain. This did allow me to get all kinds of cooking done today. :)</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TJaRbKeYjBI/AAAAAAAAAGI/XsMhD8VPABg/s1600/Egg+Souffle+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TJaRbKeYjBI/AAAAAAAAAGI/XsMhD8VPABg/s640/Egg+Souffle+1.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><i><b>{Recipe} Roasted Vegetables, Potatoes and Eggs</b></i></div><div class="" style="clear: both; text-align: left;"> * Mini sweet pepper (you can also substitute bell peppers)</div><div class="" style="clear: both; text-align: left;"> * Asparagus</div><div class="" style="clear: both; text-align: left;"> * Red mini potatoes</div><div class="" style="clear: both; text-align: left;"> * 1 cup of olive oil</div><div class="" style="clear: both; text-align: left;"> * Eggs</div><div class="" style="clear: both; text-align: left;"> * 1 sprig of rosemary</div><div class="" style="clear: both; text-align: left;"> * Parmesan cheese</div><div class="" style="clear: both; text-align: left;"> * Salt and pepper to taste</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">I didn't specify the amount of ingredients for this recipe because it depends on how many people you're feeding as well as how many veggies you like in your eggs.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">1.) Preheat oven to 350 degrees. Dice up asparagus, and potatoes. Slice mini peppers into 1/8 inch slivers. Finely chop up rosemary.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">2.) Toss potatoes in a bowl with 1/2 cup olive oil and rosemary. Lay out on a baking sheet and put into oven.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">3.) Toss asparagus and peppers in a bowl with 1/2 cup of olive oil. Place asparagus and peppers on a baking and sheet and add to the oven. Bake for 40 minutes. Make sure the potatoes are cooked completely through before you remove them from the oven (about 40 minutes as well).</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">2.) Scramble eggs and add cheese. Fold in vegetables with eggs and enjoy.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-65694550779355346182010-09-15T12:00:00.000-07:002010-09-29T14:41:19.044-07:00Simple Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TJA9wLWXEVI/AAAAAAAAAEU/r1cNXbsRdqc/s1600/Tortilla+Soup+1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TJA9wLWXEVI/AAAAAAAAAEU/r1cNXbsRdqc/s1600/Tortilla+Soup+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TJA95SJwgaI/AAAAAAAAAE8/hhgd0gbw9Nc/s1600/Tortilla+Soup+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TJA920M_lCI/AAAAAAAAAEs/1n8tTYq1gJs/s1600/Tortilla+Soup+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TJA90sa5LYI/AAAAAAAAAEk/u1PcYtwH1Is/s1600/Tortilla+Soup+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TJA90sa5LYI/AAAAAAAAAEk/u1PcYtwH1Is/s1600/Tortilla+Soup+3.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TJA95SJwgaI/AAAAAAAAAE8/hhgd0gbw9Nc/s1600/Tortilla+Soup+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TJA95SJwgaI/AAAAAAAAAE8/hhgd0gbw9Nc/s640/Tortilla+Soup+6.jpg" width="640" /></a><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TJA90sa5LYI/AAAAAAAAAEk/u1PcYtwH1Is/s1600/Tortilla+Soup+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TJA936sLXeI/AAAAAAAAAE0/w0xFYRiXATo/s1600/Tortilla+Soup+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;">Since we got home from California (for my sister's wedding), my boyfriend has been feeling a little under the weather. He decided that he wanted to make some tortilla soup for dinner and I wasn't going to stand in his way. So while I was on one side of the kitchen baking <a href="http://hostessinrainboots.blogspot.com/2010/09/steve-os-whole-wheat-high-fiber.html">muffins</a>, he went to town on the soup.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TJA936sLXeI/AAAAAAAAAE0/w0xFYRiXATo/s1600/Tortilla+Soup+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TJA936sLXeI/AAAAAAAAAE0/w0xFYRiXATo/s640/Tortilla+Soup+5.jpg" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><i>(Homemade tortilla strips)</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chicken tortilla soup is by far the soup that is made the most in our home during the cold <span style="color: black;">Fall </span><span style="color: black;">and Winter </span>months. I don't know whether it's the spice or the heartiness of the soup that does it for us (probably a combination of both), but we seem to make this monthly. And you really can't go wrong when you're able to make something that tastes so good and remains <i><b>healthy!</b></i></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">As I've said, we make this soup A LOT, so we've had a ton of time to get it *just perfect* for us. Grilled corn (my addition), plus the eventual food processing of the entire soup (Blake's idea), leaves you with a hearty and filling dinner. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TJA920M_lCI/AAAAAAAAAEs/1n8tTYq1gJs/s1600/Tortilla+Soup+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TJA920M_lCI/AAAAAAAAAEs/1n8tTYq1gJs/s640/Tortilla+Soup+4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>(Avocado adds a nice cool and creamy touch to the soup)</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I hope you all enjoy this soup as much as we do! Please let me know how yours turns out (if you try the recipe) and if you come up with any other additions that might make this better. :)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><i><b>{Recipe} Simple Chicken Tortilla Soup</b></i></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"> * 2 chicken breasts</div><div class="separator" style="clear: both; text-align: left;"> * 1 16 oz. box chicken stock</div><div class="separator" style="clear: both; text-align: left;"> * 2 ears of corn</div><div class="separator" style="clear: both; text-align: left;"> * 1 large yellow onion, diced</div><div class="separator" style="clear: both; text-align: left;"> * 1 clove garlic, minced </div><div class="separator" style="clear: both; text-align: left;"> * 1 14.5 oz can of diced tomatoes </div><div class="separator" style="clear: both; text-align: left;"> * 1/2 tsp cumin</div><div class="separator" style="clear: both; text-align: left;"> * 1/4 tsp chili powder</div><div class="separator" style="clear: both; text-align: left;"> * 1/2 cup cheese (we like cotija, but feel free to use cheddar or jack for a stronger flavor) </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Garnishes:</div><div class="separator" style="clear: both; text-align: left;"> * 1 avocado</div><div class="separator" style="clear: both; text-align: left;"> * A few sprigs of fresh cilantro</div><div class="separator" style="clear: both; text-align: left;"> * Homemade tortilla strips </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1.) Cut up raw chicken into 1 inch squares</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2.) In the bottom of a large pot, combine chicken and 2 cups of chicken stock. Bring to a medium heat and allow chicken to cook (about 15 min) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3.) While chicken is cooking, <i><u>grill</u></i> the corn (adds a much better flavor - you can also do this before you start the chicken), dice up the onion and mince the garlic</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">4.) Add the rest of the chicken stock and diced tomatoes (including the liquid in the can), onion, garlic, cumin, and chili powder to the pot, and bring back to a medium heat</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5.) Cut off corn kernels and add to the pot. Let everything cook for about 30 minutes over medium to medium-high heat. This will allow the soup to thicken.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6.) You can enjoy the soup "as is" at this point, or you can put it all in a food processor (or blender if you don't have one) and then serve. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7.) Don't forget to add the garnishes!! You can use any, all, or none of the garnishes, it depends on your personal food preferences.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><i><b>{Recipe} Homemade Tortilla Strips</b></i></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"> * 4 corn tortillas</div><div class="separator" style="clear: both; text-align: left;"> * 1/2 cup grape seed oil (or you can substitute corn oil)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1.) Cut up tortillas in into thins strips about 1/4 inch think</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2.) In a medium frying pan, add grape seed oil and bring to a medium heat. You <u><i>MUST</i></u> use an oil with a high smoke/burning point so that the tortilla strips don't burn.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3.) Add in tortilla strips and wait until they are bubbling vigorously. At this point, turn over and cook the other side </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">4.) Remove from heat and add to soup! :)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com1tag:blogger.com,1999:blog-1062840341953246611.post-85095070476918983362010-09-14T20:13:00.000-07:002010-09-21T08:58:04.371-07:00Whole Wheat High-Fiber Applesauce Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TJAwdM41CfI/AAAAAAAAADk/vvWJ8mCTYsM/s1600/Applesauce+Muffins+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TJAwdM41CfI/AAAAAAAAADk/vvWJ8mCTYsM/s640/Applesauce+Muffins+5.jpg" width="640" /></a></div>I went to work this morning absolutely STARVING. I keep some cereal at my desk, but definitely wanted/needed something more today. It's always a struggle to run down to the coffee shop and find something healthy (I mean come one, we're talking about pastries here), so I decided when I got home today that I would make some muffins to bring into work with me for the rest of the week. Of course this is my goal, but things change quickly around our house and food disappears <i>fast</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TJAwmFjE1oI/AAAAAAAAADs/8dZxg9-Y98U/s1600/Applesauce+Muffins+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TJAwmFjE1oI/AAAAAAAAADs/8dZxg9-Y98U/s640/Applesauce+Muffins+2.jpg" width="425" /></a></div><div style="text-align: center;"> <i><b>{Yes, that is a cinnamon stick}</b></i></div><div style="text-align: center;"><i><b><br />
</b></i></div><div class="separator" style="clear: both; text-align: center;"></div>Luckily my boyfriend's dad, Steve-O, <span style="font-size: large;"><i><b>loves</b></i> </span>to cook, and he sent me this recipe back in February. I must give credit where credit is due, so Steve if you're reading this, thanks for the recipe. I can't believe that I still have it in my inbox, let alone that I haven't even made these yet! Somewhere in the back of my mind I must have known that I needed to have these around the house and stored the recipe away in a mental "do not delete" folder. I've tried the muffins before when we've gone to visit, so I can tell you that they are an amazing substitute to the "healthy" breakfasts served at mainstream coffee houses.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TJAxB81ImMI/AAAAAAAAAD0/BVD3F1KP83Y/s1600/Applesauce+Muffins+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TJAxB81ImMI/AAAAAAAAAD0/BVD3F1KP83Y/s640/Applesauce+Muffins+3.jpg" width="640" /></a></div><br />
The muffins came out of the oven and <i><u>they filled our kitchen with the smell of cinnamon and apple</u></i> (which was hard to do considering my boyfriend was making Chicken Tortilla Soup - I will post pictures and recipe later). The smell brought me straight into fall and made me want to bundle up in a sweater and make a fresh-brewed cup of coffee. Our summer has been pretty awful here in Seattle this year, so it's no surprise that fall may already be upon us (think pumpkin waffles, butternut squash soup, apple pie . . . <i><b>yum</b></i>). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TJAxypqAVDI/AAAAAAAAAD8/hAWJxBEoKSs/s1600/Applesauce+Muffins+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TJAxypqAVDI/AAAAAAAAAD8/hAWJxBEoKSs/s640/Applesauce+Muffins+1.jpg" width="640" /></a></div><br />
These muffins are PACKED with fiber, so I definitely won't be going hungry anytime before lunch. Not being hungry at work is key when you can't get away from your desk (ex: being stuck on long conference calls - especially early in the morning).<br />
**I'm just keeping my fingers crossed that they will last me even until Friday!!**<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TJAx9Fy2k5I/AAAAAAAAAEE/tFVmJPxuJFs/s1600/Applesauce+Muffins+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TJAx9Fy2k5I/AAAAAAAAAEE/tFVmJPxuJFs/s640/Applesauce+Muffins+4.jpg" width="424" /></a></div><div style="text-align: center;"></div><div style="text-align: left;"><b><i>{Recipe} Steve-O's Whole Wheat High-Fiber Applesauce Muffins</i></b></div><div style="text-align: left;">Ingredients: </div><div style="text-align: left;"> * 2 1/2 cups whole wheat flour</div><div style="text-align: left;"> * 2 tsp baking powder<br />
* 1/4 tsp baking soda<br />
* 1/4 tsp salt</div><div style="text-align: left;"> * 1/4 cup unsalted butter, melted<br />
* 1 cup unsweetened applesauce<br />
* 3 Tblsp fiber (powdered fiber)<br />
* 1 cup Splenda brown sugar<br />
* 1 egg, beaten<br />
* 1/2 cup buttermilk<br />
* 1 tsp vanilla<br />
* 1/4 tsp cinnamon<br />
* 1/8 tsp powdered ginger<br />
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<br />
1.) Preheat oven to 375 and grease 12-cup muffin tin or fill with muffin liners<br />
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2.) In a large bowl, mix together the following ingredients: flour, baking powder, baking soda, and salt<br />
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3.) In another bowl, whisk together melted butter, applesauce, fiber, brown sugar, egg, buttermilk, vanilla, cinnamon and ginger<br />
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4.) Fold wet mixture into dry mixture and stir until just combined. The batter will be <i>very </i>thick, but that is how it's supposed to be.</div><div style="text-align: left;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TJA755hSSTI/AAAAAAAAAEM/Mp7a-moCeIk/s1600/Applesauce+Muffin+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TJA755hSSTI/AAAAAAAAAEM/Mp7a-moCeIk/s320/Applesauce+Muffin+6.jpg" /></a></div><br />
</div><div style="text-align: left;">5.) Fill muffin tins or liners; bake for about 15 - 20 minutes or until muffins are puffed up and turning golden brown on top. You can double check by sticking a toothpick in the center of a muffin, if it comes out with nothing on it, then it is done. Serve warm if possible (even if that means re-heating once you get to work). ;)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Yield: 12 muffins<br />
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<a title="Whole Wheat High-Fiber Applesauce Muffins on Foodista" href="http://www.foodista.com/recipe/PPCNZZ4C/whole-wheat-high-fiber-applesauce-muffins" style="display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="Whole Wheat High-Fiber Applesauce Muffins on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_PPCNZZ4C_JGHW7ZXY" style="display: none;" /></a>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-6277718012168611342010-09-13T21:57:00.000-07:002010-09-15T19:10:11.907-07:00Quick Monday Night DinnerI've been out of town for the past week, so I haven't had a chance to cook or post anything new. Fortunately, it was for a GREAT reason. <i><b>MY SISTER WAS GETTING MARRIED</b></i> (and I had to be out of town for work for a few days as well). The wedding was a beautiful laid back setting on the beach, followed by an afternoon at the theme park with extreme roller coasters, and finished off with a nice dinner and of course, a wedding cake (pictures to follow). I will be sure to post more on this event <i>(I need to make sure I do the pictures justice), </i>but for now - a quick Monday night dinner.<br />
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I got home late tonight, and still have a bunch of work to complete, so when I headed to the store I knew I had to make something that was going to be quick and easy, and of course taste great. I decided on a little Mexican spice and a salad. I ended up making a cayenne-spiced chicken breast topped with queso fresco, avocado <i><b>{one of my favorite things}</b></i> and lime.<br />
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<div style="text-align: center;"> <i><b>{The Dish}</b></i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_guX_RZMD-u4/TI77K8dcMcI/AAAAAAAAAC8/8pJA2I6RApM/s1600/Cayenne+Chicken+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/_guX_RZMD-u4/TI77K8dcMcI/AAAAAAAAAC8/8pJA2I6RApM/s640/Cayenne+Chicken+1.jpg" width="640" /></a></div><br />
I'm a pretty big wuss when it comes to hot and/or spicy food, yet I love them both (an oxymoron perhaps?). This is why I topped the chicken with some avocado - it was a cool, subtle flavor that smoothed out the overall dish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TI77ScnxOtI/AAAAAAAAADE/YFDbGhlXrds/s1600/Cayenne+Chicken+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TI77ScnxOtI/AAAAAAAAADE/YFDbGhlXrds/s640/Cayenne+Chicken+2.jpg" width="640" /></a></div><br />
To go with the chicken, I made a white bean salad tossed with grape tomatoes, red onion, scallions, and lemon. Of course I needed something sweet to go with my dinner as well, so I sliced up a fresh nectarine (I'm bummed they are almost out of season). :(<br />
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<div style="text-align: center;"><i><b>{White Bean Salad}</b></i> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TI772DBcYbI/AAAAAAAAADU/Xv9guEhIvEw/s1600/+White+Bean+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TI772DBcYbI/AAAAAAAAADU/Xv9guEhIvEw/s640/+White+Bean+Salad.jpg" width="640" /></a></div><br />
The meal turned out great, and it only took me 50 minutes to prepare, take photos, eat, and clean up! You really can't beat that when you don't have much time to spare. :) <br />
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<i><b>{Recipe}</b></i> <b>Cayenne Spiced Chicken Breast</b><br />
Ingredients:<br />
* 2 chicken breasts<br />
* 1 tblsp Cayenne Pepper (although you may not want to use all of this)<br />
* 1/4 cup Olive Oil<br />
* Salt and Pepper to taste<br />
* 1 medium size Avocado<br />
* 1 Lime <br />
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1.) Butterfly both chicken breasts. Lightly sprinkle salt, pepper and cayenne pepper over both sides of the chicken breasts. With the cayenne pepper, be VERY CAREFUL to just <i>lightly</i> brush over the chicken. Unless you <i>REALLY </i>like your food hot, you don't want to over-do this. <br />
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2.) Layer the bottom of a frying pan with the olive oil and also squeeze the juice from the lime into the pan. Place each chicken breast in the pan and bring to medium-high heat.<br />
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3.) Cook the chicken for 7-8 minutes on each side so that the chicken cooks through, but also remains moist.<br />
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4.) While chicken is cooking, dice the avocado and crumble the queso fresco. <br />
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5.) Remove chicken from heat, add avocado and queso fresco. ENJOY!!!<br />
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<i><b>{Recipe} White Bean Salad</b></i><br />
Ingredients:<br />
<i><b> </b></i>* 1 can of White Beans<br />
* 1 bunch Scallions<br />
* 1 cup Cherry Tomatoes<br />
* 1 lemon<br />
* 1/4 cup Olive Oil<br />
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1.) Drain excess water from beans and rinse thoroughly under cold water. Allow beans to dry (2-3 minutes).<br />
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2.) Cut cherry tomatoes in half and dice scallions<br />
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3.) In a small-medium sized bowl, combine white beans, cherry tomatoes, scallions, and olive oil. Lastly, squeeze lemon over the top of ingredients.<br />
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4.) Lightly toss or stir ingredients to blend together and . . . ENJOY!!!Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-55807680541287393752010-09-09T09:03:00.000-07:002010-09-15T19:10:26.251-07:00It's a {Vietnamese} Labor Day Lunch<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TIWth-QqgQI/AAAAAAAAAC0/d7DXTIkKklo/s1600/Vermicelli+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TIWth-QqgQI/AAAAAAAAAC0/d7DXTIkKklo/s640/Vermicelli+Bowl.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Photos by <i><b>{Me}</b></i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, I know that I'm a little late in posting this, but I've been traveling for work all week and haven't had a chance to put the picture up yet. On Labor Day we had my family over for lunch and decided to do a little <i><b>Vietnamese</b></i> vermicelli noodle bowl with lemongrass chicken. My boyfriend made some imperial rolls (pork, ginger, garlic, and sesame oil ground into a paste and then rolled in rice papers and deep fried . . . <b>YUM</b>), and I made lemongrass chicken with shitake mushrooms. Everything came together nicely and my family was impressed with our Asian inspired lunch. As always, it's great when food brings you closer to those who matter the most. :)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-46855146457324912132010-09-07T14:04:00.000-07:002010-09-15T19:07:30.381-07:00Chocolate Chip Love<i><b>Wow</b></i>. I was searching through some of my favorite blogs last week and stumbled upon <a href="http://www.loveandoliveoil.com/2010/01/chocolate-chip-cookie-dough-truffles.html">this recipe</a> from Love & Olive Oil. I wasn't looking for treats to make or anything, but when I saw the pictures I knew I had to try them. For me, cookie dough is MUCH better than cookies and this recipe was perfect.<br />
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My boyfriend and I had {another} Italian dinner party this weekend and I thought these would be a great little dessert after a heavy meal. Dinner consisted of meatball sandwiches, risotto cakes, salad, asparagus with bacon and eggs, and dates stuffed with toasted pine nuts and a red wine reduction. To say the least, everyone was STUFFED after dinner, but still made room for a little dessert. The chocolate chip cookie dough truffles were a huge hit. A few of these little treats are (luckily) still in my refrigerator and I can't wait to have another one after dinner tonight.<br />
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<div style="text-align: center;"><i><b>{The Ingredients}</b></i></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TIWtNs4U20I/AAAAAAAAACk/ZHerDbRHTf4/s1600/Choc+Chip+Balls+-+Ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TIWtNs4U20I/AAAAAAAAACk/ZHerDbRHTf4/s640/Choc+Chip+Balls+-+Ingred.jpg" width="425" /></a></div><br />
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<div style="text-align: center;"><i><b>{The Dessert}</b></i></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TIWtRTXuYWI/AAAAAAAAACs/YZrEMuYKTFg/s1600/Chocolate+Chip+Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TIWtRTXuYWI/AAAAAAAAACs/YZrEMuYKTFg/s640/Chocolate+Chip+Balls.jpg" width="640" /></a></div><br />
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Enjoy! You know we all did. ;)<br />
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<strong><em>{Recipe} Chocolate Chip Cookie Dough Truffles </em></strong><br />
<em><span style="color: blue;"><span style="font-size: x-small;">Note: This recipe was found on </span><a href="http://www.loveandoliveoil.com/"><span style="font-size: x-small;">www.loveandoliveoil.com</span></a></span></em><br />
Makes approx. 3-4 dozen.<br />
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Ingredients:<br />
* 1 cup (2 sticks) butter or margarine, room temperature<br />
* 3/4 cup granulated sugar<br />
* 3/4 cup packed brown sugar<br />
* 1/3 cup milk or soy milk<br />
* 1 teaspoon vanilla<br />
* 2 1/2 cups all purpose flour<br />
* 1/4 teaspoon baking soda<br />
* 1 teaspoon salt<br />
* 1 cup mini semi-sweet chocolate chips<br />
* 14 oz dark chocolate candy coating<br />
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1.) Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. <br />
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2.) Cover and chill dough for 1 hour. <br />
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3.) When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.<br />
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4.) Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-8402539654639579342010-09-03T14:33:00.000-07:002010-09-21T08:57:19.794-07:00Lemon-Blueberry Sorbet<div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">A refreshing {end-of-summer} summer treat!!!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TIFp32zudAI/AAAAAAAAACc/8BxTDX-V-gM/s1600/DSC_0054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" ox="true" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TIFp32zudAI/AAAAAAAAACc/8BxTDX-V-gM/s640/DSC_0054.jpg" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Photos by <b><i>{me}</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made this sorbet last weekend and wanted to share a pitcure. It's an extremely refreshing sorbet and something everyone who like to use their ice cream maker should try!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Have a great Labor Day Weekend!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><i>{Recipe} Lemon-Blueberry Sorbet</i></b></div><div class="separator" style="clear: both; text-align: left;">Ingredients: </div><div class="separator" style="clear: both; text-align: left;"> * 6 cups fresh blueberries</div><div class="separator" style="clear: both; text-align: left;"> * 3 lemons</div><div class="separator" style="clear: both; text-align: left;"> * 1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;"> * 1/2 cup water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1.) In a medium size saucepan, add a tiny amount of water and blueberries to cover the bottom. Let simmer over medium heat until the blueberries begin to burst. Using a potato masher (or spoon if you don't have one), mash up all of the blueberries in the pan to get the juice out.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2.) Strain blueberry juice into a large bowl. Continue to follow step one, exculding any more lemons, until all of the blueberries have been juiced. Then place the bowl of juice into the fridge.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3.) In another saucepan, make a simple syrup by combining the sugar and water. Stir sugar until dissolved. Add the simple syrup to the blueberry juice in the fridge. Let mixture sit for at least an hour and a half to allow it to get cold before placing it in your ice cream maker.</div><br />
<a title="Lemon-Blueberry Sorbet on Foodista" href="http://www.foodista.com/recipe/LSKXJXPS/lemon-blueberry-sorbet" style="display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="Lemon-Blueberry Sorbet on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_LSKXJXPS_JGHW7ZXY" style="display: none;" /></a>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-73247013208457106432010-09-03T14:27:00.000-07:002010-09-15T19:11:37.544-07:00It's a meat{turkey}ball!Last night was book club (a few girlfriends and I use this as an excuse to get together, drink wine, and chat) and I brought turkey meatballs with marinara sauce. I've never made meatballs with turkey before, so I was expecting them to come out much more dry than regular meatballs. To my surprise, they turned out great! The girls in book club all seemed to enjoy them and my boyfriend ate the leftovers this morning for breakfast. :)<br />
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<tr><td style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TIFhah1EC4I/AAAAAAAAABM/lTZcCF7GF08/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" ox="true" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TIFhah1EC4I/AAAAAAAAABM/lTZcCF7GF08/s640/DSC_0014.jpg" width="424" /></a></div></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Yummm, who can resist wine and cheese?!</div></td></tr>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In book club, we all bring a dish to share with everyone. We had a fabulous Italian meat and cheese plate, gnocchi in tomato sauce, and a chilled cheese tortellini salad with mozzarella and basil (you can see these in my pictures below). In all, it was a fun night with the girls and we had some great food and wine.</div> <div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TIFnrVtGQDI/AAAAAAAAAB0/5zLVQcCuNXk/s1600/DSC_0032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" ox="true" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TIFnrVtGQDI/AAAAAAAAAB0/5zLVQcCuNXk/s640/DSC_0032.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TIFoMtCP2mI/AAAAAAAAAB8/nt1X0m8cOfg/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TIFoMtCP2mI/AAAAAAAAAB8/nt1X0m8cOfg/s640/DSC_0044.jpg" width="425" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-size: x-small;">Photos by <strong><em>{me}</em></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>{Recipe} Turkey Meatballs</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> * 2 lbs ground turkey</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> * 1/2 cup olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> * 1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> * 1 garlic clove - minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> * 1 tblsp. dried oregano</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> * 1 tblsp. dried basil</div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: red;">***Note: I do not actually measure when I am cooking (except for baking of course). The ingredient measurements are all a close estimate to what I used***</span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1.) In a large bowl mix with a wooden spoon: ground turkey, olive oil, garlic, and a slightly beaten egg. The egg and olive oil are what hold the shape of the meatball</div>2.) Stir in the oregano and basil<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3.) Roll mixture into 1" balls and place on a cooking sheet covered with wax or parchment paper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can either put the rolled balls into the freezer and save for up to 3 days, or cook them. I like to bake the meatballs because it is healthier than frying them. To do this, pre-set the oven to 350 before making the meatballs. Once you are ready, put the meatballs in the over for roughly 30 min (until the tops are brown).</div><br />
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<strong><em>{Recipe} Marina Sauce</em></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> * 2 small onions</div> * 2 carrots<br />
* 2 celery sticks<br />
* 1/2 cup olive oil<br />
* 1 large garlic clove<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> * 2 28 oz. cans of peeled, whole San Marzano tomatoes</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1.) Dice onions, carrots, celery</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2.) In a large pot, add olive oil, onions, carrots, and celery. Mince garlic and add to pot. Saute the ingredients for about 20 minutes on medium-low to sweeten.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3.) Add tomatoes and juices from the can to the pot and stir over medium. Keep the sauce over medium for another 20 minutes or so.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4.) Remove sauce from heat and blend together in either a blender or food processor</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5.) Add salt and pepper to taste</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com2tag:blogger.com,1999:blog-1062840341953246611.post-6378287577147418782010-09-01T14:07:00.000-07:002010-09-15T19:12:47.833-07:00Little TreatsWith Labor Day coming up this weekend, does that mean I have an extra day to throw a party and cook?! I think it does. ;)<br />
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While perusing through one of my favorite cooking stores on-line today, <a href="http://www.surlatable.com/">Sur la Table</a>, I found what may be one of the best things for baking I've seen in a while. When making bread (zucchini bread, banana bread, etc.) to give to friends, it's always difficult to find some sort of packaging that will protect your loaf and is pretty. Enter the Paper-Loaf Pans here. These little paper molds are grease-proof and oven-proof, so you can actually <i><b>BAKE</b></i> <i><b>YOUR BREAD </b></i>in them. And as an added bonus, they look great! Just add a cellophane bag around it and a cute bow.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_guX_RZMD-u4/TH675j9wG2I/AAAAAAAAAA8/644hyQv1aZ0/s1600/Paper+Loaf+Pans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_guX_RZMD-u4/TH675j9wG2I/AAAAAAAAAA8/644hyQv1aZ0/s320/Paper+Loaf+Pans.jpg" /></a></div><div style="text-align: center;"><br />
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</div>I also ran across some inspiration for my weekend baking . . . <i><b>mini doughnut trays</b></i>! This will be my first attempt at donuts, so wish me luck. It's time to start gathering recipes and understanding how these little guys are made! Old-Fashioned Glazed anyone?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TH68_Bjs1AI/AAAAAAAAABE/CvJtPTfVYEU/s1600/Doughnut+Trays.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TH68_Bjs1AI/AAAAAAAAABE/CvJtPTfVYEU/s320/Doughnut+Trays.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">On another note - Happy Hump Day everyone! :)</div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-75659035284955124562010-08-31T19:41:00.000-07:002010-09-15T19:13:43.546-07:00LeftoversNow the questions is, what to do with all of that bread I made? FYI - 2 loaves is WAY too much for two people. ;)<br />
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Well, I couldn't let me homemade bread go to waste, so I figured it was panini time! I know I cut a corner on this one, but I bought a pre-roasted chicken from the grocery store (what can I say, it was a long day at work . . . and a Monday). I decided on pesto, roasted tomatoes, mozzarella, and obviously roasted chicken.<br />
<div style="text-align: center;"><span style="font-weight: bold;"><br />
The Ingredients</span></div><br />
<a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TH2-FxrbpNI/AAAAAAAAAAs/wENAvk8mjSM/s1600/DSC_0947.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="213" id="BLOGGER_PHOTO_ID_5511770525415482578" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TH2-FxrbpNI/AAAAAAAAAAs/wENAvk8mjSM/s640/DSC_0947.jpg" style="display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" width="320" /></a><br />
A couple of guys were over for a Fantasy Football draft, so my panini's were scarfed down (always a good sign). I did however manage to get one picture . . .<br />
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<div style="text-align: center;"><span style="font-weight: bold;"><br />
The Panini<br />
</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TH2-sYIA_PI/AAAAAAAAAA0/in5hHemZ6Ec/s1600/DSC_0968.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="213" id="BLOGGER_PHOTO_ID_5511771188570946802" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TH2-sYIA_PI/AAAAAAAAAA0/in5hHemZ6Ec/s400/DSC_0968.jpg" style="display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" width="320" /></a><span style="font-size: 85%;">Photos by <span style="font-weight: bold;">{Me}</span></span><br />
<div style="text-align: left;"><br />
<strong><em>{Recipe} Pesto:</em></strong><br />
<div style="text-align: left;">* 1 cup tightly packed Basil<br />
* 1/4 cup Pine Nuts<br />
* 1 clove Garlic<br />
* 1/2 cup Olive Oil<br />
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1. Add basil, pine nuts, and finely chopped garlic clove (or put it through garlic press) into a mixer or food processor <br />
2. SLOWLY drizzle in olive oil until mixture becomes smooth and looks like a spread<br />
3. Enjoy on your favorite sandwiches and pasta<br />
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</div></div></div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0tag:blogger.com,1999:blog-1062840341953246611.post-46256887061775300932010-08-31T19:25:00.000-07:002010-09-15T19:15:30.727-07:00An {Italian} AffairWe had some friends over this past weekend for an Italian feast. I tried my hand at homemade bread and pasta noodles, along with Alfredo sauce, a fresh salad, and lemon-blueberry sorbet. The noodles turned out fabulous, I only wish my two little Yorkies didn't get a hold of half of the dough! Grrr. I must say, I had great recipes that were easy to follow - thanks to Jacques Pepin's "Complete Techniques" (a culinary masterpiece).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TH27XdIo5oI/AAAAAAAAAAU/6e2yobrqZkg/s1600/DSC_0910.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="425" id="BLOGGER_PHOTO_ID_5511767530603603586" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TH27XdIo5oI/AAAAAAAAAAU/6e2yobrqZkg/s640/DSC_0910.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Although I ended up with flour all over myself (what else can you expect?!) I had a lot of fun with the bread and noodles. Our guests were truly surprised when they didn't have to eat store bought. The evening was a last minute thing, but I think it was a lot of fun for everyone (excluding the dishes). It was great to dine with friends we hadn't seen in a while and catch up.</div><div style="font-weight: bold; text-align: center;"><br />
Homemade Pasta Noodles<br />
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</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_guX_RZMD-u4/TH27qqov_8I/AAAAAAAAAAc/8tjQLH9mowM/s1600/DSC_0925.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="425" id="BLOGGER_PHOTO_ID_5511767860645461954" src="http://1.bp.blogspot.com/_guX_RZMD-u4/TH27qqov_8I/AAAAAAAAAAc/8tjQLH9mowM/s640/DSC_0925.jpg" width="640" /></a><br />
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<a href="http://2.bp.blogspot.com/_guX_RZMD-u4/TH276akxorI/AAAAAAAAAAk/XQ3mkd6zN_4/s1600/DSC_0927.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="425" id="BLOGGER_PHOTO_ID_5511768131211731634" src="http://2.bp.blogspot.com/_guX_RZMD-u4/TH276akxorI/AAAAAAAAAAk/XQ3mkd6zN_4/s640/DSC_0927.jpg" width="640" /></a><br />
<span style="font-size: 85%;">Photos by <span style="font-style: italic;"><span style="font-weight: bold;">{me}</span></span></span><br />
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</div></div>Hostess in Rainbootshttp://www.blogger.com/profile/03571923547576903768noreply@blogger.com0