tag:blogger.com,1999:blog-70312330603455904702024-02-19T07:44:07.564-06:00Naked CookingMy Journey of Culinary Discovery.....Eat Well, Be Well, Be HappyKellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-7031233060345590470.post-59004523259102335842017-04-29T14:55:00.002-05:002017-04-29T14:56:41.813-05:00Baked Tofu Cakes with Pecans and Sundried Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe is an excellent way to spice up the blend and often overlooked vegetarian protein option - the TOFU! These tofu cakes look and taste so yummy that your friends and family won't even know that they are tofu if you don't tell them.<br />
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These cakes are 100% vegan and are really healthy for you. There's very little salt in this recipe because these flavorful cakes have so much aromatic herbs and intense sundried tomatoes in them that they don't need the extra salt to taste awesome. And they are baked, not fried. In fact, baking these cakes allow these cakes to hold their shape compared to pan frying them in oil. Baking them in the oven allows enough time for the tofu to hold the other ingredients in the patties together as it cooks and loses moisture. Pan frying these cakes on the other hand will make them fall apart because of the introduction of additional moisture from the pan-frying oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEWl3auBcFR_pMu1ND-xQFOartKNMFkfRBof9cok1JxbwdmZY_rqgVfUzaUoA1vErqzjXKHqK0PM7zgK2a3Vjtf6eIAeTkceb7A7OCD0CQJRD4w0PLwd9uvJqBoRc2HUKc3iLqf1Ngvc/s1600/20170429_120608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEWl3auBcFR_pMu1ND-xQFOartKNMFkfRBof9cok1JxbwdmZY_rqgVfUzaUoA1vErqzjXKHqK0PM7zgK2a3Vjtf6eIAeTkceb7A7OCD0CQJRD4w0PLwd9uvJqBoRc2HUKc3iLqf1Ngvc/s640/20170429_120608.jpg" width="640" /></a></div>
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These are oh sooooooooo good you have to try them today!<br />
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Yields: 12 cakes (~3 inches in diameter)<br />
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Cook Time: 25 minutes</div>
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Prep Time: 25 minutes</div>
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<b>Ingredients :<o:p></o:p></b></div>
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<br /></div>
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<b>Tofu Cakes:<o:p></o:p></b></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->1 package firm tofu (15 oz)</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->1 cup pecan nuts</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->½ cup sundried tomatoes in olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->1 cup whole peeled shallots</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->1 tablespoon dried thyme</div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->1 tablespoon dried oregano</div>
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<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->1 tablespoon dried parsley</div>
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<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->¼ teaspoon sea salt</div>
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<!--[if !supportLists]-->9.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->½ teaspoon ground black pepper</div>
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<b>Olive Oil Dressing
(optional):<o:p></o:p></b></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->1/3 cup extra virgin olive oil</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->3 gloves garlic, minced</div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->2 tablespoons dried parsley</div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->1/8 teaspoon sea salt</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->¼ teaspoon ground black pepper</div>
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<b>Method:<o:p></o:p></b></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>Place sundried tomatoes, shallots and dried
herbs into a food processor and blend into a smooth paste.</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>Then add chopped pecans, tofu, sea salt and
ground black pepper to sundried tomato and shallot mixture. Using a fork, mash
and blend well all ingredients. </div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>Next shape tofu mixture into patties. Line a
baking sheet with parchment paper.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>Scoop 1 heaping tablespoon of the tofu mixture
onto one hand. Then using the other hand, shape into a ball. Place onto baking
sheet and press down to form a disc with ~ 2.5 to 3 inches in diameter.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>When you are ready to prepare these cakes,
preheat oven to 425F. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>When oven is ready, place baking sheet on a
middle rack and back for 20-25 minutes.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>While tofu cakes are baking, prepare olive oil
dressing if desired.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>In a small shallow pan, over low heat, steep
garlic and parsley in your favorite extra virgin olive oil for about 2 to 3
minutes. Remove and set aside in a small bowl.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->9.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>When tofu cakes are done, plate them and drizzle
olive oil dressing all over cakes. </div>
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<b><i>Notes:<o:p></o:p></i></b></div>
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<!--[if !supportLists]--><i>1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>These tofu cakes can be made a day in advance
and baked when you are ready to have them.</i></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><i>2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span>I love
these tofu cakes with a light olive oil with garlic dressing. But feel free to
serve these savory cakes with your favorite sauces such as mayonnaise, pico de
gallo etc. I wouldn’t do tomato sauce though since we already have sundried
tomatoes in the cakes.</i></div>
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<i><span style="text-indent: -0.25in;">3.</span><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">These cakes can be served as appetizers or as
entrees with rice and other vegetable side dishes.</span></i></div>
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<br /></div>
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<br /></div>
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com4tag:blogger.com,1999:blog-7031233060345590470.post-24000281895566058942017-02-24T10:13:00.001-06:002017-02-24T12:19:44.556-06:00Spiced Edamame Stuffed Tofu<div dir="ltr" style="text-align: left;" trbidi="on">
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This simple little appetizer dish is so flavorful that I am confident that it can turn any non-tofu eaters into tofu-lovers. This dish is 100% vegetarian, vegan and sugar free. The dried shiitake mushroom that I have included in the stuffing gives the overall dish a umami oomph that is sure to wow your family and friends. They will never see beans and tofu the same way again!<br />
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A quick and easy appetizer that you can make even on a weeknight with some planning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWygWEm1eeEQyBKRfualpnQcy8S5mXO2C8C4P8jy-8jRZ852XLQAg3_Kac-1vOujwnl3qMpAKbmcsiihkkXN7AboBf05z7t2WDEd8WIfYZUPjgX99RZPfvDCTGFR-JvofFMLXPrg84aZM/s1600/Spiced+Edamame+Stuffed+Tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWygWEm1eeEQyBKRfualpnQcy8S5mXO2C8C4P8jy-8jRZ852XLQAg3_Kac-1vOujwnl3qMpAKbmcsiihkkXN7AboBf05z7t2WDEd8WIfYZUPjgX99RZPfvDCTGFR-JvofFMLXPrg84aZM/s640/Spiced+Edamame+Stuffed+Tofu.jpg" width="480" /></a></div>
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<span style="font-size: 10pt;">Serves 4 to 8</span></div>
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<b><span style="font-size: 10.0pt;">Ingredients:<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-size: 10.0pt;">Stuffing:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1 block of 14 oz
tofu (either firm or extra firm will work)<o:p></o:p></span><br />
<div style="text-indent: 0px;">
<span style="font-size: 10.0pt;"> (ideal starting size of tofu block = ~ 4 inches L x 3.5 inches W x 1.5 inches H)</span></div>
</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">½ cup shelled
edamame beans, thawed if frozen<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">¼ cup red bell
pepper, fine diced<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1 clove garlic<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1 small shallot<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1 dried small shiitake
mushroom<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">7.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1/8 teaspoon sea
salt<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">8.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1/8 teaspoon
ground pepper<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">Marinate:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">2 tablespoons
extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1 clove garlic<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1 teaspoon chili
flakes <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1 teaspoon smoked
paprika<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">1 teaspoon ground
cumin<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">½ teaspoon ground
turmeric<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">7.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">5 tablespoons
fresh cilantro, roughly chopped<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">8.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">Zest from 1 lemon<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">9.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 10.0pt;">2 tablespoons
lemon juice<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 10.0pt;">Method:<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">First, make
marinate. Put all marinate ingredients into a small food processor and grind to
combine completely. Marinate should be quite fluid. Set aside.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">Prepare tofu for
marinate. Slice the tofu into 2 layers lengthwise. Then cut each layer into 4
equal pieces. That will yield you 8 pieces of tofu. Place tofu in a single
layer on a sheet pan.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">Using a pastry
brush, spread marinate all over each piece of tofu (top and sides), cover sheet
pan with plastic wrap and let marinate for at least 2 hours. Best if you have
time to marinate overnight. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">When the tofu is
almost ready for use, start preparing the stuffing. In a small food processor,
grind the dried shiitake mushroom into a powder. Then add the rest of the
ingredients except the red bell peppers and grind to a paste, with still some
visible chunks of the edamame beans. Remove stuffing into a bowl and mix in the
diced red bell peppers.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">Brush any excess
marinate off the tofu. Then using a paring knife, lightly trace an inner
rectangle on the top of each piece of tofu, leaving about a ¼ inch of border
all around. Then using a little teaspoon, remove some tofu to create a shallow
rectangular hole for the stuffing. Save the tofu remnants for another dish like
a stir-fry. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">Set up your
steamer. (You can use a bamboo steamer over a Chinese wok or an electric
steamer or even a steamer basket in a pot.) <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">7.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">Stuff each piece
of tofu with about 1 to 1.5 tablespoons of the stuffing and place onto the dish
that is going to go into your steamer.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">8.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">Steam tofu for 10
minutes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 10.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">9.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 10.0pt;">Serve warm!<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-size: 10.0pt;">Notes/Tips:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">Omit or reduce the amount of
chili flakes if you plan to serve these to kids or friends and family who would
rather not eat spicy food. <o:p></o:p></span></div>
</div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com2tag:blogger.com,1999:blog-7031233060345590470.post-62555867670306758292016-04-20T19:50:00.001-05:002016-04-20T19:50:57.575-05:00Mashed Potatoes with Roasted Cauliflower and Caramelized Onions<div dir="ltr" style="text-align: left;" trbidi="on">
This is what I would like to call the "Prada" of mashed potatoes. Why go with a simple mashed potato when you can amp it up 10 notches to something that can look as elegant as this Roasted Cauliflower and Red Potatoes mash?<br />
<br />
This dish is about layering flavours. The first layer is your simple traditional mash potatoes. But instead of butter and cream, I chose to use coconut cream, which is healthier for you but still give you the creaminess of traditional mashed potatoes. I also kept the red skin on for both nutrition and color. The next layer is the roasted cauliflower which adds a hint of sweet nutty flavour to the potatoes. And finally the third layer is the caramelized onions with lots of yummy spices that rounds the flavor of this dish with a oh-so-umami yumminess!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfpb54cjsMHhRSNqUb2SSByNsfLvHKl0wisuDDkVl3wGAQZuiy9eoYnbIyNM0J2IoCr1dG-KQa06ONo_69mWAztysLaayHY-keiVKqEF3jKpv1ztsA0_K_5gRLEwwRrqvZmnJfY3NkPE/s1600/Potato+Cauliflower+Mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfpb54cjsMHhRSNqUb2SSByNsfLvHKl0wisuDDkVl3wGAQZuiy9eoYnbIyNM0J2IoCr1dG-KQa06ONo_69mWAztysLaayHY-keiVKqEF3jKpv1ztsA0_K_5gRLEwwRrqvZmnJfY3NkPE/s640/Potato+Cauliflower+Mash.jpg" width="640" /></a></div>
<br />
<b>Ingredients (serves 4 to 6 as a side):</b><br />
<br />
1. 6 medium sized red potatoes, scrubbed clean, skin on, quartered<br />
2. 3 tablespoons coconut cream<br />
3. 3 cups cauliflower bite-size florets<br />
4. 3 tablespoons grapeseed oil<br />
5. 1 medium onion, thinly sliced<br />
6. 1/4 teaspoon dried thyme<br />
7. 1/4 teaspoon dried mint<br />
8. 1/4 teaspoon sea salt<br />
9. 1/4 teaspoon ground black pepper<br />
10. 1/8 teaspoon cayenne pepper (optional)<br />
11. 2 cloves garlic, minced<br />
12. 3 tablespoons fresh parsley, finely chopped<br />
<br />
<b>Method:</b><br />
<br />
1. Preheat oven to 400F. The oven is for roasting the cauliflower.<br />
2. While oven is preheating, submerge potatoes in cold water in a large size pot and bring to boil. Cook for about 20 minutes until tender.<br />
3. While potatoes are cooking, prep cauliflower for roasting. In a mixing bowl, toss cauliflower florets with 1 tablespoon of grapeseed oil, a pinch of salt and a pinch of ground black pepper. Then spread florets on a baking sheet and bake in oven for 25 minutes.<br />
4. Once the potatoes are done, remove into a large mixing bowl and add coconut cream while hot. Mash potatoes with masher and set aside.<br />
5. In a saute pan, heat rest of grapeseed oil over medium heat and lightly caramelize onions. Add thinly sliced onions, garlic, thyme, mint, salt and pepper and cayenne pepper (if using) and cook over medium heat for about 10 minutes.<br />
6. Remove lightly caramelized onions into the mixing bowl with mashed potatoes.<br />
7. The cauliflower florets should be done by now. Remove from baking sheet into the mashed potato as well. Using a large wooden spoon, mix everything well together.<br />
8. Finish with fresh parsley and season with more salt and pepper to taste if needed.<br />
9. Serve warm or at room temperature.<br />
<br />
<br />
<br />
<br />
<br /></div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-73031980435378781302016-04-02T14:37:00.001-05:002016-04-02T14:37:22.471-05:00Aglio Olio Macaroni with Edamame and Artichoke Hearts<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe is a perfect way to amp up the traditional aglio olio recipe without spending too much money and is one of my favourite week night go-to one pot meals. It is so simple to make, so delicious and so healthy for you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXUymo32l2Nov0NccbKq1vGY1pXKyHFesCpsmpDs4TIEkUxygeIkK84_S5G40HSZEsdyir37WefdBSGVNnmsWpqaNeFVBLuaISNVWBC2bE8Ub5l79XyDe9YJlm0TGvA_PzCdy3FGthrA/s1600/Aglio+Olio+with+Edamame+and+Artichoke+Hearts+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXUymo32l2Nov0NccbKq1vGY1pXKyHFesCpsmpDs4TIEkUxygeIkK84_S5G40HSZEsdyir37WefdBSGVNnmsWpqaNeFVBLuaISNVWBC2bE8Ub5l79XyDe9YJlm0TGvA_PzCdy3FGthrA/s640/Aglio+Olio+with+Edamame+and+Artichoke+Hearts+1.jpg" width="640" /></a></div>
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The technique is the same as how you would make your traditional aglio olio. Slowly steeping a ton of fresh garlic and parsley in good flavourful extra virgin olive oil. For the pasta, I like something that cooks a little more quickly, and hence the macaroni instead of spaghetti. And I have transitioned to gluten free pasta these days. I find that staying away from gluten has helped ease my occasional lower back pain.<br />
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<b style="text-align: left;"><br /></b></div>
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<span style="text-align: left;">I love artichoke hearts but the fresh ones are such a pain to prep, with so many layers to peel and discard. And the canned ones always taste so briny. So I always prefer the frozen ones and I always make sure I have a stash of them on hand in my freezer at all times. They are so versatile....you can use them in stir-fries, in casseroles, in soups etc. </span></div>
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<span style="text-align: left;">As for the protein in this recipe, instead of shrimp, I decided to use edamame beans to keep the dish 100% vegetarian. The edamame beans also add a nice crunchy texture to the overall dish....simply perfect!</span></div>
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<b style="text-align: left;">Ingredients:</b></div>
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<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">1. 8 oz dried pasta of choice</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">2. 1½ heads of garlic, minced</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">3. 1/3 cup extra virgin olive oil</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">4. ½ teaspoon chili flakes</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">5. ¼ teaspoon ground black pepper</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">6. ½ cup flat leaf parsley, chopped</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">7. 1 cup shelled edamame beans</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">8. 8 oz frozen or fresh artichoke hearts</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">9. 1½ cups pasta water</span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -0.25in;">10. ½ teaspoon sea salt or to taste</span></div>
</div>
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<br /></div>
<div class="MsoNormal">
<b>Method:</b><br />
<span style="text-indent: -0.25in;">1. Bring to boil a medium pot of water, generously
salt water and cook pasta until 2 minutes shy of al dente.</span><br />
<span style="text-indent: -0.25in;">2. In a large sauté pan over medium heat, heat
olive oil for about 3 minutes. Add minced garlic, chili flakes and pepper and
turn heat down to low and let the garlic and chili flakes infuse the olive oil.
About 5 to 8 minutes.</span><br />
<span style="text-indent: -0.25in;">3. Add parsley and pasta, edamame beans and
artichoke hearts and pasta water to the sauté pan. Mix well to combine. Then
turn heat back up to medium and let the liquid reduce slowly until the pan is
almost dry.</span><br />
<span style="text-indent: -0.25in;">4. Season with salt to taste and serve!</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;"><br /></span></div>
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-65882092321980027942015-11-29T15:44:00.001-06:002016-10-02T10:23:00.162-05:00French Apple Tart (Recipe adapted from America's Test Kitchen)<div dir="ltr" style="text-align: left;" trbidi="on">
The long Thanksgiving weekend came and went again here in the US. There's always a big feast of yummy dishes and of course a lot of great times with friends and loved ones. I always get excited about Thanksgiving because I get to make extravagant dishes that I normally do not make on a regular weekday night or even a weekend night.<br />
<br />
This year, we had some steamed snow crab legs with a lemon garlic dressing, a trio squash soup with a hint of ginger, a sauteed kale with mushrooms and a savoury Japanese style soba noodles with black sesame seeds. And we topped the night off with a wonderful French Apple Tart.<br />
<br />
This recipe I can't take all the credit for. I adapted it from a recipe from the America's Test Kitchen. I have always been a big fan of apple pies and apple tarts. And I fell in love with this really simple recipe when I saw it on TV. And this is the season for apples so I thought why not make an apple tart instead of the traditional pumpkin pie? And it came out BEAUTIFULLY! So proud of myself!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIICh1TwTMPy2LOzOxDENPQJDsPNVGFGQh9A0vocqVdJAWV499wK1dF08MK3Ev8Kh_XfduEY4PNRZilhVn1JYY8XUJaFVqbI7Tcoxh76UoT4PnDEvm8HFbvn89x0RRxwNikoGw_DTFkhk/s1600/French+Apple+Tart+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIICh1TwTMPy2LOzOxDENPQJDsPNVGFGQh9A0vocqVdJAWV499wK1dF08MK3Ev8Kh_XfduEY4PNRZilhVn1JYY8XUJaFVqbI7Tcoxh76UoT4PnDEvm8HFbvn89x0RRxwNikoGw_DTFkhk/s640/French+Apple+Tart+1.jpg" width="480" /></a></div>
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But I couldn't make the recipe as is because it calls for sugar and butter. So I had to spend some time figuring out how to adapt it. Instead of refined sugar, I used coconut palm sugar instead. It gave the crust a darker color and also a more caramelized flavor which is awesome! And instead of butter, I used coconut oil instead and adjusted the flour amount to account for the difference in water content in coconut oil. I also further simplified the method by using apricot jam instead of apricot preserves and completely skipped the step of removing the water content from the apricot preserves in the original recipe.<br />
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<b>INGREDIENTS</b><br />
<b><br /></b>
<b>Crust (for a 8 inch pie crust):<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
7.7 oz
all-purpose flour or gluten free flour of choice<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2.25 oz
coconut palm sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ teaspoon
salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
10 tablespoons coconut oil, melted<a href="https://www.blogger.com/null" name="_GoBack"></a><o:p></o:p></div>
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<br /></div>
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<b>Filling<o:p></o:p></b></div>
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10 Golden
Delicious apples (about 6 ounces each), peeled and cored<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 tablespoons
coconut oil <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tablespoon
water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ cup
apricot jam (of which about 2 tablespoons for brushing tart)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
¼ teaspoon
salt<o:p></o:p></div>
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<br /></div>
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<br /></div>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">INSTRUCTIONS<o:p></o:p></span></b></div>
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1.<b> FOR THE CRUST: </b>Adjust 1 oven rack to
lowest position and second rack 5 to 6 inches from broiler element. Heat oven
to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add melted coconut
oil and stir with wooden spoon until dough forms. Using your hands, press two-thirds
of dough into bottom of 9-inch tart pan with removable bottom. Press remaining
dough into fluted sides of pan. Press and smooth dough with your hands to even
thickness. Place pan on wire rack set in rimmed baking sheet and bake on lowest
rack, until crust is deep golden brown and firm to touch, 30 to 35 minutes,
rotating pan halfway through baking. Set aside until ready to fill.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
2. <b>FOR THE FILLING: </b>Cut 4 apples
lengthwise into quarters and cut each quarter lengthwise into 4 slices. Melt 1
tablespoon coconut oil in good size skillet over medium heat. Add apple slices
and water and toss to combine. Cover and cook, stirring occasionally, until
apples begin to turn translucent and are slightly pliable, 3 to 5 minutes.
Transfer apples to large plate, spread into single layer, and set aside to
cool. Do not clean skillet.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
3.<b> </b>Cut remaining 6 apples into
1/2-inch-thick wedges. Melt remaining coconut oil in now-empty skillet over
medium heat. Add all but 2 tablespoons of apricot jam, apple wedges, and salt. Cook,
stirring occasionally, until apples are very soft, about 10 minutes.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
5. Remove apples to a bowl and mash apples to desired
consistency. If the apples gave off a lot of liquid, be careful to not dump all
the liquid into the bowl for mashing. You can the mashed apples to be thick and
not to liquid. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
6. Transfer mashed apple to baked tart
shell and smooth surface. Select 5 thinnest slices of sautéed apple and set
aside. Starting at outer edge of tart, arrange remaining slices, tightly
overlapping, in concentric circles. Bend reserved slices to fit in center. Brush
top of tart with remaining apricot jam. Bake tart, still on wire rack in sheet,
on lowest rack, for 30 minutes. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
7. Broil tart, checking
every 30 seconds and turning as necessary, until apples are attractively
caramelized, 1 to 3 minutes. Let tart cool for at least 1 1/2 hours. Remove
outer metal ring of tart pan, slide thin metal spatula between tart and pan
bottom, and carefully slide tart onto serving platter. Cut into wedges and
serve.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<b>Notes/Tips:<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
If you do not have a
tart pan with a removable bottom, do not fret that you have to invest in
another kitchen tool. You can use a regular 8-inch cake pan as well. You won’t
have the fluted edges but the tart is still going to taste awesome. Line the
cake pan with parchment paper. When the tart is done, you can lift the whole
tart out of the cake pan by pulling on the sides of the parchment paper and the
help of a spatula to support the bottom of the tart as you remove it from the
pan.</div>
<div class="MsoNormal" style="line-height: 19.2pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<b style="text-align: center;"><span style="line-height: 115%;"><br /></span></b>
<b style="text-align: center;"><span style="line-height: 115%;">TO
MAKE AHEAD: </span></b><span style="line-height: 115%; text-align: center;">The
baked crust, apple slices, and apple puree can be made up to 24 hours in
advance. Apple slices and apple puree should be refrigerated separately in
airtight containers. Assemble tart with refrigerated apple slices and puree and
bake as directed, adding 5 minutes to baking time.</span></div>
<br /></div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-84442643987612963272015-10-28T22:20:00.002-05:002015-10-28T22:20:54.670-05:00Lacinato Kale with Sundried Tomatoes and Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
2 of my favorite things on one plate! Shrimp and kale! Some people find kale a little less appetizing because of the occasional bitter (or like I would rather say "earthy") undertones. This dish uses the subtle sweetness of the shrimp to nicely balance the earthy undertones of the lacinato kale (or otherwise also known as Dino Kale). Topped with intensely flavorful sun-dried tomatoes, this is a dish I can chow down just on its own all by myself!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUhhZJ8UleGH_qgUtpm3F2lffPI85Jqljto4nTa3_NXp0ZlxfZIx4uN7Yfq5njgFwkHmhxacDgind4GQBcDypbrUD6iWnF_fSaYpVaqo3HYbcEKHFnQDVAQwx5y2bTt9P-z4xPAWT8iM/s1600/Kale+with+Sundried+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUhhZJ8UleGH_qgUtpm3F2lffPI85Jqljto4nTa3_NXp0ZlxfZIx4uN7Yfq5njgFwkHmhxacDgind4GQBcDypbrUD6iWnF_fSaYpVaqo3HYbcEKHFnQDVAQwx5y2bTt9P-z4xPAWT8iM/s640/Kale+with+Sundried+Tomatoes.jpg" width="640" /></a></div>
<br />
<b>Ingredients (serves 3 to 4):</b><br />
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1½ tablespoons extra virgin olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->3 tablespoons shallots, minced</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 tablespoons garlic, minced</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 tablespoons fresh thyme, chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->½ lb shrimp (41-50 count size works best),
deveined and peeled</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 tablespoons water</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->4 to 5 cups chopped Lacinato Kale (about ½ inch
wide)</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 tablespoons julienne cut
sundried tomatoes in olive oil (+ 1 tablespoon of olive
oil from the jar)</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->9.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 tablespoon chili powder</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->10.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 tablespoon honey</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method:<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->In a large skillet, heat olive oil over medium
to high heat.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Add shallots and garlic and half of the thyme
and sauté until fragrant. About 1-2 minutes.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Pad dry shrimp with some kitchen towels before
adding to skillet. Cook shrimp for about 4 minutes until slightly caramelized.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Remove shrimp from skillet, leaving some of the
oil, shallots and garlic in the skillet.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Add water to release the fond (flavorful bits)
from the skillet. Then add kale to wilt slightly before adding the sundried
tomatoes with the olive oil that was used to soak the sundried tomatoes<a href="https://www.blogger.com/null" name="_GoBack"></a>.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Sauté for about 4 minutes before adding in the
chili powder and the honey. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Return shrimp into skillet and mix well before
serving.</div>
8.<span style="font-size: 7pt; font-stretch: normal;">
</span>Serve it with your favorite paste, rice, quinoa
or other flavorful grains to make a complete meal!<br />
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<br /></div>
</div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-15537173487898176122015-08-11T23:15:00.001-05:002015-08-11T23:30:30.871-05:00Lemon Coconut Cream Caramel Nut Clusters<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Lemons...they make everything taste better! I love lemons, especially in a dessert or snack. They are so refreshing and always make the snack a great pick-me-up. Especially on a hot summer day, lemon bars are one of my favorite go-to snacks but they are quite laborious to make. So sometimes I settle for a store bought lemon coconut water. Then I thought why don't I come up with a quick and easy no-fuss snack recipe that celebrates the wonderful flavors of lemon and coconut. </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">These delightful lemony coconutty clusters are so refreshing that you really can't stop at just having one! They are dangerous! And I am hoping they can win the hearts of the judges at the <a href="http://www.godairyfree.org/news/snackable-recipe-contest" target="_blank"><span style="color: blue;"><b>Snackable Recipe Contest</b></span></a>, sponsored by <a href="https://www.facebook.com/sodeliciousdairyfree" target="_blank"><span style="color: blue;"><b>So Delicious Dairy Free</b></span></a> and hosted on the <a href="http://www.godairyfree.org/news/snackable-recipe-contest" target="_blank"><span style="color: blue;"><b>Go Dairy Free</b></span></a> website.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6TGCyWCrEjk8vA4GGSFIBuYoHxkqQ4Fb8hyphenhyphen8nQSD3HAdct311jcoyUkF_WDCt5dgICtDGCAPd1rRH5ozdGUei-QSLPqdIZSpZ6eOblYepYvfg4Im_IMaP3QeULpN0409qex1YAgXQso/s1600/Lemon+coconut+cream+caramel+nut+clusters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6TGCyWCrEjk8vA4GGSFIBuYoHxkqQ4Fb8hyphenhyphen8nQSD3HAdct311jcoyUkF_WDCt5dgICtDGCAPd1rRH5ozdGUei-QSLPqdIZSpZ6eOblYepYvfg4Im_IMaP3QeULpN0409qex1YAgXQso/s640/Lemon+coconut+cream+caramel+nut+clusters.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><b>Yield: Makes about 30 clusters<o:p></o:p></b></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><b>Prep time : 5 mins<o:p></o:p></b></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><b>Cook time : 30 mins</b><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:<o:p></o:p></b></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><u>Coconut Cream Caramel<o:p></o:p></u></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">½ cup So Delicious culinary coconut milk (original)</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">½ cup honey<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">1½ tablespoon coconut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">¾ teaspoon sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">1½ tablespoons lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><u>Nut Clusters</u><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">1 cup slivered almonds</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">½ cup shredded coconut</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">2 tablespoons lemon zest</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><b>Method:</b></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">To make coconut cream caramel sauce:</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">1. In a deep small to medium size sauce pot, brown honey over medium low heat for about 6 minutes until honey become a nice darker brown. Stir with a wooden spoon periodically for even browning.</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">2. Remove from heat and stir in coconut milk, coconut oil and sea salt. Using a whisk, combine thoroughly and return pot over medium low heat. Cook for 15 minutes, whisking regularly to reduce caramel sauce to a thick consistency.</span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">3. Add lemon juice and whisk to combine. Cook for another 5 minutes. Remove from heat and pour into a mixing bowl to cool to room temperature.</span><br />
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">To make nut clusters:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
1. In a shallow saute pan, over medium heat, toast slivered almonds and shredded coconut until fragrant and slightly brown. About 5 to 8 minutes. Remove from pan into a mixing bowl and stir in lemon zest.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
2. If caramel sauce was made ahead of time, remove caramel from fridge and microwave on high for about 45 seconds to melt before adding to nut mixture. Using a spoon, stir to combine well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
3. Line a baking sheet with parchment paper. Scoop teaspoon-size nut clusters onto the baking sheet. Refrigerate nut clusters for at least 4 to 5 hours before placing each one of them into a mini baking cup.</span><br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJ7nTdad0A0Ite60aGfquZ2FoeXoazfxkNukMW-tYj9frVdfkTTt2qN7rLBVeYXMru7AiMuo1r0EXsnR_-3R6AMpurxK4CS1z_yQsFWJcKicCDTvLVb9rUdlSqg4wzart29jYjsZTIQs/s1600/Lemon+Coconut+cream+caramel+nut+clusters+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJ7nTdad0A0Ite60aGfquZ2FoeXoazfxkNukMW-tYj9frVdfkTTt2qN7rLBVeYXMru7AiMuo1r0EXsnR_-3R6AMpurxK4CS1z_yQsFWJcKicCDTvLVb9rUdlSqg4wzart29jYjsZTIQs/s640/Lemon+Coconut+cream+caramel+nut+clusters+1.jpg" width="480" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>Recipe notes and tips:</i></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The caramel sauce taste better when it
is allowed to sit in the fridge overnight. So make it the night before or ahead
of time if you can. It cuts down the amount of time you need the next day to put everything together too!<o:p></o:p></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Check out other delicious dairy free recipes and snack recipes on </span><a href="https://www.facebook.com/sodeliciousdairyfree" style="font-family: Arial, Helvetica, sans-serif;" target="_blank"><span style="color: blue;"><b>So Delicious Dairy Free</b></span></a><span style="font-family: Arial, Helvetica, sans-serif;"> and </span><a href="http://www.godairyfree.org/news/snackable-recipe-contest" style="font-family: Arial, Helvetica, sans-serif;" target="_blank"><span style="color: blue;"><b>Go Dairy Free</b></span></a><span style="font-family: Arial, Helvetica, sans-serif;"> websites</span><span style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: Times, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7b2EnCU5HQBa265Gge06tU5QFwQQvHLrQClHDAsp43JXSYSAtHNgsDIicbGYbmmLuEYWq0jhNHX8pgWsqpBPUmcWDY-mUP3VB_s6KiFydSOn-vMTP5ofDWIa9RSN8fCTOYVv8lMkTfE/s1600/Snackable-Recipe-Contest-Badge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7b2EnCU5HQBa265Gge06tU5QFwQQvHLrQClHDAsp43JXSYSAtHNgsDIicbGYbmmLuEYWq0jhNHX8pgWsqpBPUmcWDY-mUP3VB_s6KiFydSOn-vMTP5ofDWIa9RSN8fCTOYVv8lMkTfE/s1600/Snackable-Recipe-Contest-Badge.jpg" /></a></div>
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-82054205734086528312015-07-08T20:00:00.002-05:002015-07-08T20:00:47.139-05:00Morel Mushrooms with Pan-Seared Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
Morel mushrooms...one of the most fragrant mushrooms in my opinion. But like most good things, fresh morel mushrooms are rare. They are usually available during the spring season and they are usually found in the wild and not farmed. And hence even during spring time, only a few grocers might bring them in or you can only find them at farmers' markets.<br />
<br />
The dried ones are available all year round though. They are still nice but for me, they just can't match up to the flavour and texture of their fresh counterparts. This spring, I chanced upon some fresh morels at the local grocer and so.....at a wimp, I bought a handful. It was going for almost $50 a pound.<br />
<br />
Morels are so flavourful that they don't really need too much seasoning to taste heavenly. So I got so Yukon gold potatoes, diced them up and simply pan-seared them with the fresh morels. Add a bit of salt and pepper and I got a plate of deliciousness!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQvt-390zK7twOIzUv1GmKPk0reekI8P_tQT17LSHUP0j9j9t25KXTLCKgRcs7nr_adLp64Lc-Nyo3cdu4pYe05oAOLdA69mBGzN1cUT0_OpZl2M0t8pT8bLPx0uk74FZ7C_ipM822Eg/s1600/Morel+Mushrooms+with+Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQvt-390zK7twOIzUv1GmKPk0reekI8P_tQT17LSHUP0j9j9t25KXTLCKgRcs7nr_adLp64Lc-Nyo3cdu4pYe05oAOLdA69mBGzN1cUT0_OpZl2M0t8pT8bLPx0uk74FZ7C_ipM822Eg/s640/Morel+Mushrooms+with+Potatoes.jpg" width="640" /></a></div>
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<b>Ingredients (appetizer for 2):</b></div>
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1. Handful of fresh morel mushrooms (about 4 to 6 ounces), halved or quartered</div>
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2. 1.5 cups small diced Yukon gold potatoes</div>
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3. 1 tablespoon grapeseed oil </div>
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4. Salt and pepper to taste</div>
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<br /></div>
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<b>Method:</b></div>
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1. Heat grapeseed oil in a saute pan over medium to high heat.</div>
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2. Add potatoes and pan-sear until slightly golden brown around the edges. Season lightly with salt and pepper. This will take a little bit of time. Be patient. Undercooked potatoes are not good eats.</div>
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3. Add fresh morels and saute for about 2-3 minutes. Season with salt and pepper to taste. </div>
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4. Serve warm!</div>
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Tip: If you have fresh herbs on hand, feel free to add some fresh thyme or parsley in there. Will be even more perfect!</div>
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-2144292214203279332015-03-23T23:07:00.001-05:002015-03-23T23:07:31.050-05:00Kale with Lemongrass<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJAvlBGtBUiXi1X0gFZCN8pLf_Uu-HKakHsYKPcXQOlI7Xok_IsG5Aw2jlq9xwYUbtf045HCqKHe8PJyhpXvsiy79IWA1wd2XUvIziW17oeZUaRta6VKQNrH-1g1qjb2lofPQHn6J1YM/s1600/Lemongrass+Kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJAvlBGtBUiXi1X0gFZCN8pLf_Uu-HKakHsYKPcXQOlI7Xok_IsG5Aw2jlq9xwYUbtf045HCqKHe8PJyhpXvsiy79IWA1wd2XUvIziW17oeZUaRta6VKQNrH-1g1qjb2lofPQHn6J1YM/s1600/Lemongrass+Kale.jpg" height="640" width="480" /></a></div>
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Kale is one of my favorite leafy greens. There are quite a few varieties that are readily available almost year round at the grocery stores and I love them all! If I have to pick a favorite, I would pick Lacinato Kale. This variety of kale is heartier than the green or red kale and is very good for saute. The green and red kale has more tender leaves and is also good for eating raw in salads. You can also lightly steam them before using them in a salad recipe. Any way you prepare them, kale is wonderful. And they are really good sources of Vitamin A, B6, C and K, potassium and magnesium.<br />
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<b>Yield: 5 to 6 servings</b><br />
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<div class="MsoNormal">
<b>Ingredients:</b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span>5 cups kale, chopped</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span>1½ cups carrots, julienned</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> </span>1 cup mushrooms, sliced</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;"> </span>2 stalks spring onion, sliced at an angle</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;"> </span>½ cup water</div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;"> </span>1 stalk lemongrass</div>
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<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;"> </span>5 cloves garlic</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal;"> </span>1 inch cube ginger</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->9.<span style="font-size: 7pt; font-stretch: normal;"> </span>1 medium shallot</div>
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<!--[if !supportLists]-->10.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 tablespoon grapeseed oil</div>
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<!--[if !supportLists]-->11.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Salt and pepper to taste</div>
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<b>Method:</b></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span>Place lemongrass, garlic, ginger and shallot in
a food processor and grind till fine. </div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span>In a pan over medium high heat, heat oil and sauté
mushrooms and carrots until mushrooms are soft and slightly brown. Season with
a pinch of salt and pepper.</div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> </span>Add lemongrass mixture and sauté for another 3
to 4 minutes until fragrant. Season with another pinch of salt and pepper.</div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;"> </span>Add kale and water and cook to slightly wilt.
About 3 minutes. Season further with salt and pepper to taste. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;"> </span>Turn off heat and add spring onions.</div>
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<span style="text-indent: -0.25in;">6.</span><span style="font-size: 7pt; font-stretch: normal; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Serve warm with rice or as a side dish. </span><span style="text-indent: -0.25in;"> </span></div>
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-22252364060335726092015-03-11T19:39:00.001-05:002015-03-11T19:39:06.119-05:00Quinoa and Roasted Vegetables Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Quinoa is a delicious and wonderful grain from South America. It has been relatively unknown until recent years. Not only has it become very popular here in the US, it is now also available in many other parts of the world including Asia. Restaurants from fine dining and casual family chain to fast food joints are starting to introduce quinoa on their menu is one way or another. The other day, my boyfriend and I were at the Cheesecake Factory for a very late night snack and guess what we got! A kale and quinoa salad! See what I mean....<br />
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Quinoa is the only plant-based food that provides a complete source of protein (i.e. all 9 amino acids). Since going onto a primarily plant-based diet, quinoa has become one of my key sources of healthy plant-based protein besides tofu.<br />
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This dish is nutritionally complete as a meal on its own. The sweetness from the honey complements the slight tang from the spicy mustard perfectly. Yummy both warm and chilled, this is the perfect dish to make in a larger quantity for dinner with leftovers to pack for a healthy lunch the next day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvqUeQ-Rk4xED4Twt3V3tsfihcptsm-gIsh7Wafg8LxiU6a7MgDHtEWSo_c0nLIq0ormlblIUeQOk2lm6Ygl0G-REXgxh8g3JWXVlc3CeZx9YJXDqhsHAOtEdMVFSjELV3ias9Pd6U5M/s1600/Quinoa+and+Roasted+Vegetables+Salad+-+Wai+Leng+Loke+(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvqUeQ-Rk4xED4Twt3V3tsfihcptsm-gIsh7Wafg8LxiU6a7MgDHtEWSo_c0nLIq0ormlblIUeQOk2lm6Ygl0G-REXgxh8g3JWXVlc3CeZx9YJXDqhsHAOtEdMVFSjELV3ias9Pd6U5M/s1600/Quinoa+and+Roasted+Vegetables+Salad+-+Wai+Leng+Loke+(7).jpg" height="640" width="480" /></a></div>
<b><br /></b>
<b>Preparation time : 30
minutes</b><br />
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<b>Cooking time : 30-40
minutes<o:p></o:p></b></div>
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<b>Yield : Serves 8 to 10</b><br />
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<b><br /></b></div>
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<b>Ingredients (Salad):</b></div>
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<!--[if !supportLists]-->1. 1.5 cups uncooked quinoa</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->4 cups cucumber, skin on, 1-inch dice</div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->3 cups cherry tomatoes, halved</div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->2 cups rainbow carrots, 1-inch dice</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->1 cup yellow bell pepper, 1-inch dice</div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->1 cup edamame beans, cooked till tender</div>
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<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->0.5 cups dried cranberries, rough chopped</div>
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<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->0.5 cups slivered almonds</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->9.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->0.25 cups oregano, basil and sage, fine chopped</div>
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<b>Ingredients
(dressing):<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->0.25 cups fresh lime juice</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->3 tablespoons honey</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->1 teaspoon mustard</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->1 cup olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
5. 1 whole head fresh garlic (roasted in oven for about 45 mins in foil, then mashed)</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="text-indent: -0.25in;">6.</span><span style="font-size: 7pt; font-stretch: normal; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">1.5</span><span style="text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">teaspoon salt</span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->1 teaspoon ground black pepper</div>
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<br /></div>
<div class="MsoNormal">
<b>Method:<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span>Preheat oven to 475F to roast garlic. While oven
is preheating, cut off the top of a whole head of garlic, drizzle in a little
olive oil and wrap in aluminum foil. Roast for about 45 minutes.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span>Next cook quinoa. Bring to boil 3 cups of water
and quinoa. Then reduce heat to low and simmer covered for about 15 to 20
minutes until all water has been absorbed. Then remove from heat and let sit
covered for another 10 minutes before fluffing with a fork.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> </span>While quinoa is cooking, prepare other
vegetables – cucumber, tomatoes, carrots and bell pepper.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;"> </span>Lay vegetables (ingredients 2 to 5) on a baking
sheet lined with parchment paper. Season with a little salt and pepper and
olive oil and roast in oven for 30 minutes. You can place it in the same oven
as the garlic. There should be more than 30 minutes left on the clock for the
garlic.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;"> </span>Now make dressing. Whisk all ingredients in a
mixing bowl until well combined and a temporary emulsion forms. Set dressing
aside.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;"> </span>Transfer quinoa to a large mixing bowl. Then add
cooked edamame beans, slivered almonds and cranberries. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;"> </span>Remove roasted vegetables and garlic from oven
and let cool for about 10-15 minutes. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal;"> </span>Then add roasted vegetables to quinoa and mix
well to combine. Add roasted garlic to dressing and whisk well to combine.</div>
9.<span style="font-size: 7pt; font-stretch: normal;"> </span>Then add dressing and chopped herbs to quinoa
salad and toss well to combine.<br />
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<br /></div>
</div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-11440726009829838572015-02-24T21:44:00.002-06:002015-02-24T21:46:00.647-06:00Grilled Squid with Spicy Roasted Potato and Broccolette Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXYv_TxU4UvLwIMlM1c94JcJpziF4E4L3dfeoXYk_z6QWTeNBS1ffL3fEHbumwHO-vgy7_GkaEqWdVwBk7PAGdB_BwGAGlLcGO-sHJO5OG_Ynp1FAj-UbueWA9aPw713x3Ux5mSYfi_k/s1600/Spicy+Roasted+Potatoes+with+Squid+and+Broccolette+Salad+-+Wai+Leng+Loke+(Kelly).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXYv_TxU4UvLwIMlM1c94JcJpziF4E4L3dfeoXYk_z6QWTeNBS1ffL3fEHbumwHO-vgy7_GkaEqWdVwBk7PAGdB_BwGAGlLcGO-sHJO5OG_Ynp1FAj-UbueWA9aPw713x3Ux5mSYfi_k/s1600/Spicy+Roasted+Potatoes+with+Squid+and+Broccolette+Salad+-+Wai+Leng+Loke+(Kelly).jpg" height="475" width="640" /></a></div>
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I have always enjoyed well prepared squid from time to time but I am not crazy about them because of too many bad experiences with overcooked squid. But as I wonder down the produce aisle at the grocery store today, I saw some really fresh and pretty looking squid. I had to get them. I didn't know what to do with them then but this is what I ended up making. The rest of the ingredients are staples in my kitchen and I put together this quick and easy week-night dish. It is not only yummy-licious but also a healthy complete meal with protein, carbohydrates and vegetables (something green ;)).<br />
<br />
The interplay of the different textures from the crispy roasted potatoes and the soft fresh squid was so delightful in every mouthful. You have to try this. I guarantee happy faces! Serve this as a one dish meal or an appetizer or just a healthy quick snack...<br />
<br />
<b>Preparation Time: 20 mins</b><br />
<b>Cooking Time: 30-40 mins</b><br />
<b><br /></b>
<b>Yield: Serves about 4 to 6 </b><br />
<br />
<div class="MsoNormal">
<b>Ingredients (for
salad):<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1.5 lb potatoes, cut into 1-inch cubes</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 teaspoon chilli powder</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 teaspoon ground black pepper</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 teaspoon salt</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->2 tablespoons grapeseed oil</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->10 oz fresh squid, sliced into 1-inch strips</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 lb broccolette, cut into about 1-inch florets
and stems</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Salt and pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients (for
dressing):<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->3 tablespoons lemon juice</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->5 tablespoons extra virgin olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->1 teaspoon mustard</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Salt and pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method:<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->1. Preheat oven to 425F. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: xx-small;"> </span>Combine chilli powder, ground black pepper, salt
and 1 tablespoon grapeseed oil in a mixing bowl and pour over potatoes and toss
well to combine. Lay potatoes on a baking sheet lined with parchment paper and
roast in oven for 30 minutes.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: xx-small;"> </span>On another baking sheet, lay broccolette and
season with a little salt and pepper and roast in the <span style="text-indent: -0.25in;">same oven for about 20
minutes.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: xx-small;"> </span>While potatoes and broccolette are roasting, cut
squid and dry completely with paper towels. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: xx-small;"> </span>Heat up a sauté pan or grill pan with the rest of the grapeseed
oil and grill squid for about 1-2 minutes. Do not overcook the squid because it
will become rubbery. Once the squid turns opaque, it is cooked and ready.
Remove from the pan as they become opaque and set aside. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: xx-small;"> </span>Next, make the dressing. Combine all ingredients
for dressing in a bowl and whisk well to combine and form a temporary emulsion.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: xx-small;"> </span>Once the potatoes and broccolette are ready,
remove from baking sheet into a large mixing bowl with the squid. Pour dressing
over and toss well to combine.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<span style="text-indent: -0.25in;">8.</span><span style="font-size: xx-small; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Serve warm or at room temperature. </span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<br /></div>
</div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-32588842478507949952014-11-20T22:58:00.000-06:002014-11-20T22:58:40.002-06:00Fresh Roasted Beet Salad<div dir="ltr" style="text-align: left;" trbidi="on">
My boyfriend loves beets. I don't use to cook with beets a lot because they tend to color my cutting board and knife red. But now I do. Not just because my boyfriend loves them but because they are delicious and I found a way to make sure that they don't stain my wooden cookware.<br />
<br />
Cooked beets do not "bleed" which means, peel them only after they are cooked. So bake or steam them with their skin on first. Then peel with a fork and the back of a butter knife or steak knife before slicing and using them in whatever dishes you are making.<br />
<br />
They are already very yummy on their own like that, after roasting or steaming. Below is a quick and easy way to prepare beets and enjoy the wonderful flavor that mother nature has given them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRafJN0l1136fcMtaDBrcopR9gRNVvf5wsQzJ1PgnXl-EUnvWEAuGdZEN6HwmdNYSjWMmDYXDcfQkjaqtimJBX1so_8aAitDPRc4tbzOYAmC8hh83L_I28SkcL3x2eICUjNake3wfzLo/s1600/20140920_142831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRafJN0l1136fcMtaDBrcopR9gRNVvf5wsQzJ1PgnXl-EUnvWEAuGdZEN6HwmdNYSjWMmDYXDcfQkjaqtimJBX1so_8aAitDPRc4tbzOYAmC8hh83L_I28SkcL3x2eICUjNake3wfzLo/s1600/20140920_142831.jpg" height="480" width="640" /></a></div>
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<b>Ingredients (serves 4 to 6):</b><br />
1. Fresh red beets (about 3 to 4 medium beets)<br />
2. 1/4 cup fresh mint and basil, chiffonade<br />
3. 4 tablespoon extra virgin olive oil<br />
4. 3 teaspoons fresh lemon juice<br />
5. 1 teaspoon honey<br />
6. Salt and pepper to taste<br />
<br />
<b>Method:</b><br />
1. Preheat oven to 425F.<br />
2. Trim the top and bottom of each beet and wrap all in aluminium foil. Place on a baking sheet and bake in oven for about 30 minutes.<br />
3. Whisk the rest of the ingredients in a mixing bowl until well combined.<br />
4. Remove from oven and remove from foil. Peel and slice into 1/2 inch thick slices.<br />
5. Arrange neatly on serving plate. Drizzle dressing and top with fresh mint and basil.<br />
6. Serve chilled or at room temperature.<br />
<br /></div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-14774337330594365262014-10-06T20:55:00.001-05:002014-10-06T21:13:24.235-05:00Thai Orange Sesame Wild Rice Salad<div dir="ltr" style="text-align: left;" trbidi="on">
This is a slight adaptation to a recipe that I have made before. Instead of ground beef, I am using a pack of original neat. neat is a healthy meat replacement that is soy free and gluten free. The product uses chickpeas and pecans instead of soy. It turn out super duper delish!<br />
<br />
This sweet and tangy one dish complete meal is a definite must try. Make a big batch and pack it for a healthy lunch at work!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDRrgVcJVzULm8LFIbTO-_NGYvHvd6xt8Dco7GSMagIJR8Q_0P4s-Ay8E9jnljWg-hX9t2EONvfJG1OXJ7VXtVB1g6CzePPrnUst30XkHXhNfbwaarIu2EgUgSPnHnsI6QFf02CcXb_w/s1600/Thai+Orange+Sesame+Wild+Rice+Salad+with+Original+Neat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDRrgVcJVzULm8LFIbTO-_NGYvHvd6xt8Dco7GSMagIJR8Q_0P4s-Ay8E9jnljWg-hX9t2EONvfJG1OXJ7VXtVB1g6CzePPrnUst30XkHXhNfbwaarIu2EgUgSPnHnsI6QFf02CcXb_w/s1600/Thai+Orange+Sesame+Wild+Rice+Salad+with+Original+Neat.jpg" height="480" width="640" /></a></div>
<br />
<b>Ingredients (serves about 6 to 8):</b><br />
4 cups cooked wild rice<br />
2 cups broccoli, cut into bite size florets<br />
1 cup yellow bell peppers, cut into bite size pieces<br />
1 cup red bell peppers, cut into bite size pieces<br />
1 cup carrots, cut into bite size pieces<br />
1 packet original neat, cooked per package instructions<br />
4 tablespoons finely chopped fresh Thai basil<br />
Salt and pepper to taste<br />
<br />
<b>Sauce (whisk together):</b><br />
4 tablespoons canola oil<br />
2 tablespoons sesame oil<br />
1 teaspoon orange zest<br />
3 tablespoons freshly squeezed orange juice<br />
3 tablespoons tamarind sauce<br />
2 tablespoons fish sauce<br />
1.5 teaspoon minced garlic<br />
1 teaspoon minced ginger<br />
0.5teaspoon chili flakes<br />
1 teaspoon ground pepper<b> </b><br />
<br />
<b>Method:</b><br />
1. First make sauce by whisking all sauce ingredients together in a bowl until well mixed.<br />
2. Prepare a packet of original Neat per instructions, like ground beef. Then set aside in a large mixing bowl.<br />
3. Prepare a steamer and lightly steam vegetables for until slightly tender but still crunchy (6 to 8 minutes). Add steamed vegetable immediately to Neat in the mixing bowl.<br />
4.Then add chopped Thai basil and sauce and mix well to combine thoroughly. Taste and season with salt and pepper if desired.<br />
5. Serve warm or room temperature or cold.<br />
<br /></div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-66665693412382773362014-08-27T18:30:00.001-05:002014-08-27T18:30:37.810-05:00Stewed Cannellini Beans in Citrusy Tomato Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
Cannellini beans are one of my favorite beans. They are creamy and so neutral in flavor that you can can add them to any recipes and they will taste amazing.<br />
<br />
This stewed bean recipe is a very easy dish to make on a weeknight or days when you just forgot to run to the grocery store and wants to make a home cook meal. I added a little twist to my recipe by steeping peel/skin from one whole orange in the tomato sauce. The subtle citrus flavor not only brightens the dish but also adds a refreshing depth of flavor to the beans.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1lS_EfZsKi6VfPmq-erHOyqwqDqSFBL_oW4UKUhDUVpKtQFOxSbid3xLfU6fgacr6A97pIBORjvB2gvolJj6U9O00Z0Zp9wR5AxlNhHgcAS1OdgPAUWj4XBj2Qr6I3CFry-qr3Z7TMY/s1600/Stewed+Cannellini+Beans+in+Citrus+Tomato+Sauce+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1lS_EfZsKi6VfPmq-erHOyqwqDqSFBL_oW4UKUhDUVpKtQFOxSbid3xLfU6fgacr6A97pIBORjvB2gvolJj6U9O00Z0Zp9wR5AxlNhHgcAS1OdgPAUWj4XBj2Qr6I3CFry-qr3Z7TMY/s1600/Stewed+Cannellini+Beans+in+Citrus+Tomato+Sauce+3.jpg" height="640" width="480" /></a></div>
<br />
Pair this with some brown rice or buckwheat noodles and you have a winning complete meal for a busy weekday!<b> </b><br />
<br />
<b>Ingredients (serves 4 to 5 as a side dish):</b><br />
1. 1 can diced tomatoes (14.5 oz)<br />
2. Skin from 1 orange<br />
3. 1/4 cup water<br />
4. 1 can cannellini beans (15 oz)<br />
5. 1 cup fresh herbs (basil and sage), chopped<br />
6. Salt and pepper to taste<br />
7. Extra virgin olive oil, drizzle <br />
<br />
<b>Method:<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></b><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1. <span style="font: 7.0pt "Times New Roman";"></span></span></span>Heat diced tomatoes, water and orange skin in a
saucepan over medium heat.<br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2. <span style="font: 7.0pt "Times New Roman";"></span></span></span>In the meantime, drain and rinse beans.
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3. <span style="font: 7.0pt "Times New Roman";"></span></span></span>Let sauce simmer for about 5 minutes and add
drained beans.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4. <span style="font: 7.0pt "Times New Roman";"></span></span></span>Cook over low heat for another 5 minutes before
adding fresh herbs. </div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
5. Season with salt and pepper to taste. Then drizzle with
extra virgin olive oil before serving.</div>
<br /></div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-45065716269504210202014-07-31T21:48:00.002-05:002014-08-27T18:31:38.191-05:00Steamed Edamame and Mushroom Dumplings<div dir="ltr" style="text-align: left;" trbidi="on">
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Check out another of my award winning recipe! My steamed edamame and
mushroom dumplings won the Magnacare Healthy Chef 2014 recipe contest. I
was thrilled beyond words when I got the news.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGHGvq3hVXLpqU2tBFMdQ-YOrKAFSlGux-NeAvRXmk0PXtyy1O-L34oWZHb46fDIIsUk6CYmc1-QDHw2wE4YjdkNNPPMGTTmpJvRuqp0hEeFGDzRJhXxidCDDcnN69o7iK08d9ArGB8s/s1600/Steamed+Edamame+and+Mushrooms+Dumplings+-+Wai+Leng+Loke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGHGvq3hVXLpqU2tBFMdQ-YOrKAFSlGux-NeAvRXmk0PXtyy1O-L34oWZHb46fDIIsUk6CYmc1-QDHw2wE4YjdkNNPPMGTTmpJvRuqp0hEeFGDzRJhXxidCDDcnN69o7iK08d9ArGB8s/s1600/Steamed+Edamame+and+Mushrooms+Dumplings+-+Wai+Leng+Loke.jpg" height="520" width="640" /></a></div>
<br />
These dumplings are extremely delightful and so easy to make. I made them on a week night after getting home from work. You can either steam them or boil them with some noodles and vegetables for a nice hearty dumpling noodle soup. <br />
<br />
I made a bunch of these for the contest and my boyfriend loved them. I
still remember him saying "this is a winner hunny" while he munch on
these dumplings non-stop. He is such a wonderful supporter....always
happy to be my taste tester.<br />
<br />
These are really yummy.....the edamame provides the right amount of crunch and the sweet daikon pairs perfectly with the mushrooms and aromatic flavors from the sesame oil, ginger and fresh chives. Be sure to try making them today!<br />
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</div>
<b>Ingredients (makes about 40 dumplings):
</b><br />
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>3 cups fresh mushrooms, chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 tablespoons fresh garlic, minced</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 tablespoon fresh shallot, minced</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 cup fresh daikon, fine diced</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>3 cups cooked edamame, lightly mashed</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 tablespoons fresh chives, chopped</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1½ teaspoons soy sauce</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1½ teaspoons sesame oil</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 teaspoon fresh ginger, minced</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>½ teaspoon ground pepper</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Wonton wrappers (about 40 pieces)</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Water </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method:</b></div>
<b>
</b><br />
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>In a sauté pan on medium to high heat, sauté
mushrooms with garlic and shallots. There’s no need to use oil here because the
mushrooms will start to release its own water to prevent sticking to the pan.
Sauté until mushrooms are tender about 5 to 8 minutes.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>While mushrooms cool to room temperature, prepare
other ingredients. Dice daikon and mash edamame beans and mince ginger. Combine
edamame beans, daikon and ginger in a medium to large size mixing bowl. Add
rest of the ingredients to mixing bowl and mix well. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Set up wonton wrapping station:</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Set up a little tray of water (for sealing
wontons)</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">b.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Set aside a plate for placing wrapped wontons</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">c.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Set aside a teaspoon for scooping filling</div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Mushrooms should have cooled by now. Add to
mixing bowl and mix well.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>To wrap wontons:</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Please a piece of wonton wrapper on one palm</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">b.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Spoon about ¾ teaspoon of filling onto the
center of the wonton wrapper. Using your index finger, dip into water and
lightly wet along all sides of the wonton wrapper. Then fold in half to form a
triangle. Make sure to lightly squeeze all air out of the wonton</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">c.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Pull the 2 corners of the triangle together and
seal with water to form the shape as shown in the picture. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Set up a steamer and steam wontons for about 15
to 20 minutes. Serve warm with your favorite dumpling sauce.</div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
Note: </div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
I prefer to use bamboo steamers and line them with large leafy greens so that </div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
everything on the steamer is edible!</div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
</div>
</div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-12586349131127495872014-07-22T21:15:00.001-05:002014-07-22T21:15:58.577-05:00Cinnamon and Cumin Roasted Carrots<div dir="ltr" style="text-align: left;" trbidi="on">
I love summer time! It is one of the best seasons for me to indulge in my kitchen, making simple yet super delicious dishes because the vegetables themselves are at their peak...very flavorful even on their own. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHiXUsZLSA9ApBfUOq69hpDzJrRVlsrQNcQBcF33sqfX9hn_ac4jdqVK-8v_2-SQ_YIg8lAl3S2ijpBSHKX9HzbzwQosaebFQ19EzuDzLm-T3wZwVCv12x6xRe8R1uyyXL652cyx-7H4/s1600/Roasted+Carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHiXUsZLSA9ApBfUOq69hpDzJrRVlsrQNcQBcF33sqfX9hn_ac4jdqVK-8v_2-SQ_YIg8lAl3S2ijpBSHKX9HzbzwQosaebFQ19EzuDzLm-T3wZwVCv12x6xRe8R1uyyXL652cyx-7H4/s1600/Roasted+Carrots.jpg" height="640" width="465" /></a></div>
<br />
This cinnamon and cumin roasted carrots is one of my all time favorite dishes. Its takes such a
short time to make but goes a long way in flavor and nutrition. The warm cinnamon makes it an ideal dish for breakfast....need that kick to start the day right. Also, I prefer to use bunch carrots with intact stalks for this dish because they do look a lot prettier like this. Remember, we eat with our eyes too!<br />
<br />
<b>Ingredients (serves 2-3):</b><br />
1. 7 whole carrots, with the stalk attached and trimmed<br />
2. 1/4 teaspoon ground cinnamon<br />
3. 1/4 teaspoon ground cumin<br />
4. 1/8 teaspoon salt<br />
5. 1/8 teaspoon ground black pepper<br />
6. 1/8 teaspoon onion powder<br />
<br />
<b>Method:</b><br />
1. Preheat oven to 400F<br />
2. Mix all seasonings together and rub over cleaned carrots<br />
3. Line a baking sheet with parchment paper and spread carrots evenly on baking sheet<br />
4. Bake in oven for about 18-20 minutes<br />
<br />
Ready to enjoy! <br />
<br /></div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-63826269995058308532014-07-09T20:31:00.002-05:002014-08-27T18:32:18.912-05:00Crunchy Green Beans with Mushrooms and Pecans<div dir="ltr" style="text-align: left;" trbidi="on">
Here is another take on my green beans with almonds recipe and it is also an award winning recipe with the Royalty Pecan Farms 2014 Recipe Challenge. It was place first in the most healthy recipe category. Try this today for a quick and easy yet flavorful and healthy dinner.<br />
<br />
The earthy flavor of the pecans pairs perfectly with the sweet green beans. The mushrooms add a different texture to the overall dish and the always lovely umami flavor. This dish will pair perfectly with your favorite noodles, or rice or even garlic toast. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVZnXhjE1zOtuXwlSs77poNB84-JZtpjcqaE-IDA37X0BqRL6L3nYCvagcvAaEdKk7TlwQRwa_s2ljGX6qpMDUfXTpfmIFwc0WvhxRMQlF7k3r8YDwOB9JCb6oM-wellhjqR5jfdJK0Y/s1600/Green+Beans+with+Pecans+(Wai+Leng+Loke+Kelly).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVZnXhjE1zOtuXwlSs77poNB84-JZtpjcqaE-IDA37X0BqRL6L3nYCvagcvAaEdKk7TlwQRwa_s2ljGX6qpMDUfXTpfmIFwc0WvhxRMQlF7k3r8YDwOB9JCb6oM-wellhjqR5jfdJK0Y/s1600/Green+Beans+with+Pecans+(Wai+Leng+Loke+Kelly).jpg" height="480" width="640" /></a></div>
<br />
<b>Ingredients (serves 3-4):</b><br />
1. 1 lb green beans<br />
2. 2 cups medium crimini mushrooms, thinly sliced<br />
3. 1/2 cup pecans, dry roasted and coarsely chopped<br />
4. 3 cloves garlic, finely minced<br />
5. 1 medium shallot, finely minced<br />
6. 1/2 teaspoon onion powder<br />
7. 1/2 teaspoon chili flakes<br />
8. Salt and pepper to taste<br />
9. 1 teaspoon extra virgin olive oil<br />
<br />
<b>Method:</b><br />
1. In a medium pot, bring to boil 2 to 3 cups of water depending on the
amount of green beans you are using. Add green beans and cook for about 5
minutes.
<br />
2. In the meantime, in a separate bowl, prepare an ice bath (i.e., add ice cubes and water into a bowl).<br />
3. In a saucepan, sauté garlic and shallots in 2 tablespoons of olive oil for about 2 to 3 minutes.<br />
4. The green beans should be done by now. If so, dish out and place into ice bath.<br />
5. Add mushrooms and chili flakes to sauté pan. Season with salt and pepper and cook covered for about 3 to 4 minutes.<br />
6. Drain ice bath and add the green beans back into the saucepan. Season
with onion powder. Stir-fry well to combine flavors. Cook covered for
another 2 to 3 minutes.<br />
7. Dish onto serving dish, drizzle with olive oil, and top with toasted pecans.</div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-91147216792034539422014-06-29T16:14:00.000-05:002014-06-30T12:03:35.894-05:00Sundried Tomato and Leek Gremolata with Shrimp Stuffed Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
These brings me back to Italy for sure. The intense flavor of the
sundried tomatoes is a perfect partner to the mild oniony flavor of the
leeks in this creative take on the traditional Italian gremolata.
Traditional gremolata is a simple yet delicious combination of parsley,
lemon zest and garlic. So instead of lemon zest, I am using sundried
tomatoes. And I added leeks for an extra punch in flavor and aromatics. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsZ_YHjAJHP1PdBlXhJRw5zbcxsNEyKarxq3wGVBmMKGSrNDtaQ6NEwwlDjUtU242Cxd569Kjm09oGHaulRfMWXQmT7ytPhf19T56OBm_RQYFcr_YVbxNssFGM6eLvz7Odh5FkKchgNE/s1600/Sundried+Tomato+and+Leek+Gremolata+with+Shrimp+Stuffed+Mushrooms+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsZ_YHjAJHP1PdBlXhJRw5zbcxsNEyKarxq3wGVBmMKGSrNDtaQ6NEwwlDjUtU242Cxd569Kjm09oGHaulRfMWXQmT7ytPhf19T56OBm_RQYFcr_YVbxNssFGM6eLvz7Odh5FkKchgNE/s1600/Sundried+Tomato+and+Leek+Gremolata+with+Shrimp+Stuffed+Mushrooms+%25284%2529.jpg" height="306" width="400" /></a></div>
<br />
And like I always like to do....to keep things light and healthy,
these stuffed mushrooms are steamed. Steaming preserves a lot more of
the nutrients as well as the intense flavors of the ingredients. Steaming also keeps the mushrooms juicy for a wonderful bite.<br />
<br />
These steamed stuffed mushrooms look elegant enough to serve at restaurants but they are so easy to make that they are also
perfect snacks for weeknights. Make them today for your next party and
be receive all the wows from your guests!<br />
<br />
<b>Ingredients (makes about 32 pieces, serves 8):</b><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>4 cloves garlic
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 cups flat leaf parsley</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 cups leek, washed and drained</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 cup Bella Sun Luci sundried tomatoes
marinated in olive oil</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 tablespoon fresh lemon juice</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>½ teaspoon ground black pepper</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>1 lb raw shrimp, peeled and deveined</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 lbs Crimini mushrooms, stems removed</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Extra virgin olive oil, drizzle</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method:</b></div>
<b>
</b><br />
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Blend ingredients 1 to 7 in a food processor
until it becomes quite a fine mash. Remove mixture from food processor into a
mixing bowl.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Place shrimp in food processor and pulse about 4
or 5 times until shrimp is fine diced but not mushy. Remove shrimp into mixing
bowl and mix well with the rest of the ingredients.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Stuff each mushroom generously with the sundried
tomato and shrimp filling and place onto a plate or bamboo steamer.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Prepare a steamer and steam stuffed mushrooms
for about 20 minutes. Garnish with some extra virgin olive oil and chopped
parsley. Serve warm or at room temperature.</div>
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-53879845925931756222014-06-24T20:02:00.000-05:002014-06-24T20:11:37.278-05:00Warm Melon and Daikon Salad with Spicy Honey Mustard Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
Melons are in season and I have been thinking hard about making something delicious with them. Melons are the sweetest when they are in season...and so I thought why not highlight that sweetness with some roasted daikon radish and contrast it with a spicy honey mustard dressing. The slight crunch from the roasted daikon also adds interesting texture to the overall dish.<br />
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This warm salad is amazing and can be served cold too. Every bite is delightful and definitely screams summer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnomeL3sU4oNwKnf7NPlXahjQL0JOItqC2BjsjcmrLeDEK0DZZjLWV85AhwVH0bbG67EcSk7ORTyfPZfL1fELzUb03Ep1BsOEQdD1j4GJ9q_lpUsfk0b4566r5GH4kf90aNExzn6XfYFY/s1600/Warm+Melon+and+Daikon+Salad+-+Wai+Leng+Loke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnomeL3sU4oNwKnf7NPlXahjQL0JOItqC2BjsjcmrLeDEK0DZZjLWV85AhwVH0bbG67EcSk7ORTyfPZfL1fELzUb03Ep1BsOEQdD1j4GJ9q_lpUsfk0b4566r5GH4kf90aNExzn6XfYFY/s1600/Warm+Melon+and+Daikon+Salad+-+Wai+Leng+Loke.jpg" height="300" width="400" /></a></div>
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<b>Ingredients (for salad)(serves about 4):</b><br />
1. 3 cups daikon, peeled and chopped into 1-inch cubes<br />
2. 2 cups honeydew melon, shaped into balls using a melon baller<br />
3. 2 cups cantaloupe melon, shaped into balls using a melon baller<br />
4. 2 teaspoons fresh chives, chopped <br />
5. Drizzle of grapeseed oil<br />
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<b>Ingredients (for dressing)(serves about 4):</b><br />
1. 1 tablespoon whole grain or dijon mustard<br />
2. 1 tablespoon honey<br />
3. 2 tablespoons lemon <br />
4. 3 tablespoons extra virgin olive oil<br />
5. 1/2 teaspoon chili flakes<br />
6. Salt and pepper to taste<b> </b><br />
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<b>Method:</b><br />
1. Preheat oven to 425 degrees fahrenheit.<br />
2. Peel and chop daikon. Drizzle with grapeseed oil, salt and pepper and roast in oven on a sheet pan for 30 minutes.<br />
3. While daikon is roasting, use a melon baller to make balls of honeydew melon and cantaloupe melon into a large mixing bowl.<br />
4. Make dressing by mixing all the ingredients for dressing in another mixing bowl and set aside.<br />
5. Chop and add chives to melon balls.<br />
6. When daikon is ready, remove from oven and add to melon balls. Then dress with dressing right away and toss well to coat.<br />
7. Serve warm. May be serve cold too but I prefer it warm.</div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-55932285583242198422014-06-02T22:50:00.001-05:002014-06-12T00:18:10.467-05:00Summer Flower Blooms with Sweet Vidalia Onions and Savory Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
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Please cast your vote for my recipe to make it the winner of the <a href="https://www.facebook.com/VidaliaOnions?v=app_1444762442434174&app_data=entry_id%3D58863413%26gaReferrerOverride%3Dhttp%253A%252F%252Fl.facebook.com%252Fl.php%253Fu%253Dhttp%25253A%25252F%25252Fa.pgtb.me%25252FlQNTbX%25253Fapp_data%25253Dentry_id%2525253D58863413%2526h%253DrAQHnL8FA%2526s%253D1" target="_blank"><span style="color: blue;"><b>Vidalia Onion Committee V Culinary Challenge Facebook page</b></span></a>. Select "<span style="color: blue;"><b>Vote Now</b></span>" and look for the Summer Flower Blooms with Sweet Vidalia Onions and Savory Mushrooms recipe.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUM6Hi4jCi9Mts_KvsWTG5dqB4beZW1qmol7htK5Jik5BxuXLO-Hp0scn9CRhiWV1f0_mD1Tytu9QHlpmAOCcVJOwyCkdA8_OVtmEvu80SYR56M3oFMGMELq1FAbUXDRrLl19G6qfSPs/s1600/Caramelized+Vidalia+Onions+2.jpg" height="640" width="480" /> </div>
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These are like blooms of summer flowers. The sweetness from the carefully caramelized vidalia onions pairs perfectly with the savory umami flavor of the saute crimini mushrooms. I prefer to use vidalia onions in this case because of the natural sweetness of the vidalia onions. They caramelized so perfectly and the natural sweetness is intense yet mellow...simply wonderful. There's no need for added sugar at all! Paired with a savory mushroom saute with parsley and hint of chilli flakes, its a mouthful of perfect sweet and savory goodness. </div>
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For the flower cups, I prefer to use phyllo pastry in the case rather than the thicker egg wonton wrappers because I didn't want the cups to outshine the filling. The thinness of the phyllo pastry adds just enough crunch to complement each bite but does not overwhelm each bite with too much dough and too little filling. </div>
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Make them bigger for a main dish or make them smaller as a perfect party finger food that is sure to impress. You can even make the filling ahead, say the day before your party. Then bake the cups the morning of. When it's time for the party, fill the cups and warm them up in the oven for about 5 minutes and you are all good to go. </div>
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<b>Ingredients (makes about 18 bigger entree size cups to 26 smaller finger-food size cups):</b></div>
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1. 4 tablespoons grapeseed oil </div>
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2. 2 medium to large onions, thinly sliced</div>
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3. 1 lb crimini mushrooms, diced</div>
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4. 1/3 cup curly parsley, chopped</div>
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5. 1/2 teaspoon chili flakes</div>
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6. Salt and pepper to taste</div>
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7. Phyllo pastry sheets, stacked together in 4 layers and cut into squares of 3X3 inches</div>
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8. Truffle oil (optional for drizzle)</div>
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<b>Method:</b></div>
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1. In a shallow saute pan, heat 2 tablespoons of grapeseed oil over medium/high heat. Sweat/Saute onions until they get translucent (edges of some pieces might brown a little and that's ok. In fact, that's what you want!). Then turn the heat to medium/low and slowly caramelize until onions are soft and has a light brown color and taste absolutely delicious. Season with salt as you go along as necessary and add water to the pan as necessary to prevent onions from drying out.</div>
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2. Remove the onions and set aside. In the same pan, add the remaining 2 tablespoons of grapeseed oil on high heat and saute mushrooms until tender and brown for about 8-10 minutes. Season with salt and pepper and chili flakes. Then add parsley at the end to lightly wilt. Leave mushrooms in pan and set aside.</div>
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3. Preheat oven to 375 degrees Fahrenheit.</div>
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4. Each flower cup consist of 4 to 5 pieces of phyllo pastry squares that you have already cut out. This is how you assemble the phyllo sheets to create the flower cup. Lay one sheet of phyllo square on your work surface and brush lightly with some grapeseed oil. Then lay the next sheet on top at a slight angle from the sheet below. Repeat for the next 2 to 3 sheets.</div>
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5. Line the inside of a mini muffin tin with each stack of sheets to form a cup and bake blind at 375 degrees Fahreheit.</div>
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6. Remove the flower cups and fill them with a teaspoon of caramelized onions and saute mushrooms each. </div>
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7. Drizzle with truffle oil if desired and serve warm. If not using truffle oil, you also have the option to serve these at room temperature.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39vGD5UgKFmzph_FiKMlFrs3fzNN4JmM5KjwvxKkjQlzkK_BAhPBmsa_K6onyMPzFW3EJXTeAxGkFmQXddnwl8ecdRc_uy8B-jIqCtkDUSLjt8lI7MNqa9GkanZmsVh2TU-xI5Tt7lfM/s1600/Caramelized+Vidalia+Onions+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39vGD5UgKFmzph_FiKMlFrs3fzNN4JmM5KjwvxKkjQlzkK_BAhPBmsa_K6onyMPzFW3EJXTeAxGkFmQXddnwl8ecdRc_uy8B-jIqCtkDUSLjt8lI7MNqa9GkanZmsVh2TU-xI5Tt7lfM/s1600/Caramelized+Vidalia+Onions+4.jpg" height="300" width="400" /></a></div>
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Trust me....once you start munching on these darlings, you cannot stop. If you like this recipe, please cast your vote on the <span style="color: blue;"><a href="https://www.facebook.com/VidaliaOnions/app_1444762442434174" target="_blank">Vidalia Onion Committee V Culinary Challenge Facebook page</a></span>. Select "Vote Now" and look for the Summer Flower Blooms with Sweet Vidalia Onions and Savory Mushrooms recipe.</div>
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-64459896822200961272014-05-29T20:56:00.001-05:002014-05-29T21:07:41.814-05:00Sweet Potato Pots of Gold<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMZxTfLeJt1VLeZUfJylfejS2HZwYxB-80BVdmLRmGle-WgrChul6R94FNYdzUBCHXU0qgKTO72K9v0M3jA75MjWOc0qcfnTxuhctvc0L20nggMfLsy6wp6hGmAm8pvYriSphiHyw0ws/s1600/POG+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMZxTfLeJt1VLeZUfJylfejS2HZwYxB-80BVdmLRmGle-WgrChul6R94FNYdzUBCHXU0qgKTO72K9v0M3jA75MjWOc0qcfnTxuhctvc0L20nggMfLsy6wp6hGmAm8pvYriSphiHyw0ws/s1600/POG+3.jpg" height="640" width="480" /></a></div>
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I call them pretty little Pots of Gold because they are! Impress your guests at your next party with these delightful and delicious darlings or make them for a perfect appetizer or snack.<br />
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I created 2 different versions - the Sweet version and the Savory version, so that there's a golden pot out there for everyone. I love them both and got awesome reviews on both. Once you start popping them, you really can't stop. The Savory Pots are filled with yummy Louisiana sweet potatoes, fresh herbs, garlic and ginger. The Sweet Pots are filled with yummy Louisiana sweet potatoes, toasted pecan nuts, cinnamon and nutmeg. <br />
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Try these for your next party....they are definitely dressed to impress!<br />
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<b>Ingredients for Savory Pots (makes about 32 pieces):</b><br />
1. 3/4 cup Louisiana sweet potatoes, cooked and mashed<br />
2. 1 teaspoon fresh minced garlic<br />
3. 1/2 teaspoon fresh minced ginger<br />
4. 1/4 cup fresh herbs (such as parsley, oregano, thyme and rosemary), finely chopped<br />
5. 1 teaspoon onion powder<br />
6. Salt and pepper to taste <br />
7. 32 sheets of wonton wrapper<br />
8. 32 pieces of fresh chives, cut to about 5-6 inches long<b> </b><br />
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<b>Ingredients for Sweet Pots (makes about 32 pieces): </b><br />
1. 3/4 cup Louisiana sweet potatoes, cooked and mashed <br />
2. 1/4 cup pecan pieces, lightly toasted<br />
3. 1 teaspoon ground cinnamon<br />
4. 1/8 teaspoon nutmeg<br />
5. 1/8 teaspoon salt<br />
6. 32 sheets of wonton paper<br />
7. 32 pieces of fresh chives, cut to about 5-6 inches long <br />
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<b>Ingredients for Spicy Mayo dip (optional):</b><br />
1. 1/2 cup mayonnaise<br />
2. 1 tablespoon chili oil or fried chili paste <br />
3. Salt and pepper to taste<br />
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<b>Method:</b><br />
1. Cook and mash sweet potatoes and divide into 2 mixing bowls, 3/4 cup each.<br />
2. If making Sweet Pots, in a saute pan, lightly toast pecan nuts until fragrant. Remove and set aside.<br />
3. For Savory Pots, mix ingredients 1 to 6 under Savory Pots in a mixing bowl. Mix well and season to taste with salt and pepper. Set mixture aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZGPg4hX8_WmNosqV2TMNJReWnK_w4x4xnqJhSsQNMPHmBWHC6p0_kc3BDwKVX_GALhTsOefntZs_H0zv5pXGyjzU6Q0rRdHnTlYxwUgvtkSIXSMVinuHfsmn4UBqL6dD0rFG4pLff_M/s1600/20140520_182319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZGPg4hX8_WmNosqV2TMNJReWnK_w4x4xnqJhSsQNMPHmBWHC6p0_kc3BDwKVX_GALhTsOefntZs_H0zv5pXGyjzU6Q0rRdHnTlYxwUgvtkSIXSMVinuHfsmn4UBqL6dD0rFG4pLff_M/s1600/20140520_182319.jpg" height="320" width="240" /></a></div>
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4. For Sweet Pots, mix ingredients 1 to 5 under Sweet Pots in a mixing bowl. Mix well and set mixture aside.<br />
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5. To wrap, place a piece of wonton wrapper in one palm, using a teaspoon, scoop about 3/4 teaspoon of either mixture onto the center of the wrapper.<br />
6. Wrap by pulling up the sides of the wrapper to form the shape of a little pot of gold.<br />
7. Close the top of the pot by tying with a piece of chive with 2 knots. Set aside on a tray (would be a good idea to separate the Sweet Pots from the Savory Pots as you continue to wrap.<br />
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8. In a wok or a shallow pan, heat up enough vegetable oil for a shallow fry.<br />
9. Once the oil is hot enough, lightly fry these little darlings for about 2 to 3 minutes each until golden brown. Remove onto a plate lined with paper towels to drain excess oil before serving.<br />
10. Serve warm with spicy mayo dip or your favorite dip!<br />
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-57857957577255373232014-05-19T17:48:00.004-05:002014-05-19T17:48:50.190-05:00Tomato and Avocado Stacked Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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A wonderful
non-cook recipe perfect for a date night. This simple yet elegant salad combines the sweet fresh flavor
of tomatoes with the creamy texture of avocados. The toasted almonds on top adds that surprising crunch to the overall dish. Dress it up with an
aromatic and savory toasted sesame oil salad dressing....Who would have though roasted sesame oil and avocados are a perfect match made in heaven? This is the definitely the perfect way to start a date, a good conversation.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnrSd-rW2IcHB3kkKoLt2RlV7Ue8W5k6T6GFVZYmuER_wGqfUuG-w6ZYF7i84MDUCckkR4DXZjC5icwOVk0IDd0WRwhYAIDjcoaiOI7rikYhKGXx8MHUITv-DEMQ2-0tA1acMq7Mvadw/s1600/Avocado+Tomato+Stacked+Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnrSd-rW2IcHB3kkKoLt2RlV7Ue8W5k6T6GFVZYmuER_wGqfUuG-w6ZYF7i84MDUCckkR4DXZjC5icwOVk0IDd0WRwhYAIDjcoaiOI7rikYhKGXx8MHUITv-DEMQ2-0tA1acMq7Mvadw/s400/Avocado+Tomato+Stacked+Salad.jpg" height="400" s5="true" width="300" /></a></div>
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<b>Ingredients (makes 8 to 10 servings):</b> </div>
1. 6 medium/large tomatoes, sliced horizontally<br />
2. 4 medium ripe California avocados, sliced<br />
3. 6 tablespoons mayonnaise<br />
4. 6 teaspoons vegan cheese<br />
5. 6 tablespoons dry roasted California almonds, roughly chopped<br />
6. 4 tablespoons white wine vinegar or lemon juice<br />
7. 4 tablespoons California extra virgin olive oil<br />
8. 4 teaspoons toasted sesame oil<br />
9. Salt and pepper to taste<br />
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<b>Method for dressing and topping:</b><br />
1. In a bowl, mix well vegan cheese and mayonnaise.<br />
2. Season with salt and mix well.<br />
3. In another bowl, add white wine vinegar or lemon juice, olive oil and sesame oil and mix well.<br />
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<b>Method to assemble salad:</b><br />
1. On a medium to large white shallow serving plate, lay 1 slice of tomato. <br />
2. Top with slices of avocado to cover the top of the tomato slice.<br />
3. Top with another slice of tomato.<br />
4. Garnish with 1/2 tablespoon of mayonnaise/cheese mixture.<br />
5. Drizzle with salad dressing and sprinkle chopped almonds over the top.<br />
6. Ready to serve!<br />
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<b>Nutritional value of one serving of this recipe:</b><br />
At
only 216 calories, each serving of this salad gives you 6.5g of dietary
fiber, 3.4g of protein, 13%* of your daily required Vitamin A and 26%*
of your daily required Vitamin C. <br />
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<span style="font-size: x-small;">* based on a 2,000 calories a day diet</span></div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-26528461238187292472014-05-13T00:31:00.000-05:002014-05-13T12:37:22.172-05:00Honey Dijon Grilled Shrimp with Spicy Apple and Kale Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Perfectly
grilled sweet shrimp with a side of crunchy and spicy salad and a sweet
and tart dressing...this is my entry to the Saucy Mama's food bloggers' recipe contest. </div>
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The Honey Dijon Dressing and the Balsamic Vinaigrette are the 2 of my favorite sauces out of the 6 sauces in the bloggers' kit. The sweet honey dijon and the tart balsamic vinegrette sparked my inspiration right away to compose a dish flavor that perfectly marries the sweet profile of the honey dijon dressing and the sour profile of the balsamic vinaigrette. </div>
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This grilled shrimp with spicy apple and kale salad dish showcases the
wonderful flavors of Saucy Mama's Honey Dijon Dressing and Balsamic
Vinaigrette. The natural sweetness of the shrimp is enhanced by the
honey dijon dressing that's infused with fresh garlic. The cloves,
coriander and cumin and maple syrup gives the balsamic vinaigrette an additional layer of unforgettable
sweet earthy flavor that balances the spiciness from the red fresno. And the crunch from the refreshing gala apples gives the dish a perfect texture contrast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOLhoeLcObhwqqiXsDWoceOUjuaL8OD577JLwy-Qu7EwDxmsNrykeoSeZ-DrTW9VLgbDkex4u0FhRJMDPFEbqDNDC_45Z1jzezcKuS8O-mqFF3FLIttESAnrg6TlhANuhwBmJlY9KW8E/s1600/Honey-Dijon-Grilled-Shrimp2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOLhoeLcObhwqqiXsDWoceOUjuaL8OD577JLwy-Qu7EwDxmsNrykeoSeZ-DrTW9VLgbDkex4u0FhRJMDPFEbqDNDC_45Z1jzezcKuS8O-mqFF3FLIttESAnrg6TlhANuhwBmJlY9KW8E/s1600/Honey-Dijon-Grilled-Shrimp2.jpg" height="300" width="400" /></a><b> </b><br />
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<b>Servings:</b> about 4<br />
(but feel free to grill up more shrimp than you need! there's never too many shrimps!)<br />
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<b>Prep time: 1 hour Cook time: 30 mins (including plating)</b><br />
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<b>Ingredients for Honey Dijon Grilled Shrimp (Serves about 4):</b><br />
1. ~ 2 lb medium/large shrimp (20-25 count), peeled and veins removed<br />
2. 1 cup Saucy Mama's Honey Dijon dressing<br />
3. 5 cloves fresh garlic, minced<br />
4. Handful of bamboo skewers<br />
5. Grapeseed oil <br />
<br />
<b>Ingredients for Spicy Apple and Kale Salad (Serves about 4):</b><br />
1. 2 gala apples, julienned<br />
2. 1 tablespoon lemon juice <br />
3. 2 cups lacinato kale, chiffonade<br />
4. 1 red fresno chilli, roasted and peeled, diced<br />
5. Salt and pepper to taste <br />
6. Handful of micro greens for garnish<br />
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<b>Ingredients for Sweet Balsamic Sauce for Salad:</b><br />
1. 1 cup Saucy Mama's Balsamic Vinaigrette<br />
2. 3 whole cloves<br />
3. 1/2 teaspoon whole coriander seeds<br />
4. 1/2 teaspoon whole cumin seeds<br />
5. 2 tablespoons maple syrup<br />
6. 2 teaspoons honey<br />
<br />
<b>Method:</b><br />
1. Make the balsamic sauce first. In a small pot, over low heat, slowly reduce the balsamic vinaigrette with the whole spices, maple syrup and honey until about 3/4 of the original volume <br />
2. Strain sauce over a fine sieve to remove the whole spices<br />
3. Whisk the sauce to form a nice emulsion and let sit to thicken<br />
4. Next mince garlic and add to honey dijon dressing and set aside for the garlic to infuse into the dressing<br />
5. Julienne apples and add lemon juice to it to prevent it from turning brown. Chiffonade kale and steam in a steamer for about 5 minutes until soften. Let cool before adding it to the apples<br />
6. Heat grill pan and brush with grapeseed oil. Grill red fresno chilli until skin bubbles. Let cool, then peel skin and small dice and add to apples and kale. Mix well and set aside<br />
7. Skewer shrimp and brush one side with honey dijon dressing and place dressed side on grill pan Brush the other side with dressing and grill each side for about 2 minutes each<br />
8. Remove shrimp from grill pan and plate with apple and kale salad and sweet balsamic sauce <br />
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Try this today for your summer day grilling party!</div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-3958699760274736622014-05-12T22:26:00.000-05:002014-07-09T19:46:22.992-05:00Spring Vegan Pizza with Homemade Thin Crust<div dir="ltr" style="text-align: left;" trbidi="on">
My first case of neat meat alternative just arrived 2 weeks ago. And I couldn't wait to try them on my homemade pizza crust. It was such a wonderful day this past Saturday......the sun was out and the temperature was perfect. It was the perfect day for al fresco dining, which was exactly what my boyfriend and I did.<br />
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A simple homemade thin crust, topped with fresh cherry tomatoes, chiffonade lacinato kale, sliced rainbow carrots and the Italian flavored neat, it was the perfect way to enjoy the beautiful day!<br />
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P.S. And yes, I confess....I do like my pizzas cheeseless and over-topped with stuff. I really do think that that's the only way to enjoy pizza!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImVqUviBS_O8dvmFrL-pirFfjtKsln2dspzt9rHZLx7G-2D7pZkeGWVkH8OyjvHMB6WUCHjYOKdn9kf4tdqGJ6D6GUM9woMKQn9VbmJFIN9OTnuDQWNx9BD88SgBcS0XBd5mg2lWycfg/s1600/20140504_171022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImVqUviBS_O8dvmFrL-pirFfjtKsln2dspzt9rHZLx7G-2D7pZkeGWVkH8OyjvHMB6WUCHjYOKdn9kf4tdqGJ6D6GUM9woMKQn9VbmJFIN9OTnuDQWNx9BD88SgBcS0XBd5mg2lWycfg/s1600/20140504_171022.jpg" height="640" width="480" /></a></div>
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The recipe below makes about 3 personal sized pizzas.<br />
<br />
<b>Ingredients (for pizza dough):</b><br />
1. 200g organic unbleached all-purpose flour<br />
2. 4g fine sea salt<br />
3. 2g white sesame seeds<br />
4. 1g instant dry yeast<br />
5. 140g warm water<br />
<br />
<b>Method (for pizza crust):</b><br />
1. Mix yeast and about 2 tablespoons of the warm water and set aside<br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>2. Pour rest of the water into flour and
mix until just combined and let sit for about 20 to 30 minutes<br />
3. <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Sprinkle sea salt over dough mixture and
pour the yeast mixture over the dough. Then add sesame seeds. Then using your
hands, mix dough lightly to combine the salt and the yeast into the dough<br />
4. Let rise for about 8 hours or overnight before shaping into
smaller size dough balls depending on the size of the pizza you want to make<br />
5. Refrigerate for about 30 minutes before using<br />
<br />
<b>Ingredients (for toppings):</b><br />
1. 1 cup cherry tomatoes, halved<br />
2. 1 cup rainbow carrots, sliced<br />
3. 2 cups kale, chiffonade<br />
4. 2.5 ounces (about 1/2 pack) of neat, cooked per package instructions<br />
5. 3 cloves of garlic, sliced <br />
6. Generous tablespoons of your favorite pizza or pasta sauce<br />
7. 2 teaspoons Italian seasoning<br />
8. Salt and pepper to taste<br />
9. Extra virgin olive oil<br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><b>Method (for assembling pizza): </b><br />
1. Preheat oven to 500 degrees Fahrenheit.<br />
2. Spread dough evenly and thinly on a piece
of parchment paper sized to fit a large cookie sheet<br />
3. Spread tomato sauce generously over the
pizza dough<br />
4. Lay ingredients randomly on pizza dough –
carrots, cherry tomatoes, kale and garlic. Sprinkle
generously the Italian seasoning over the top. Season pizza with salt and pepper<br />
5. Drizzle extra virgin olive oil all over the top<br />
6. Bake pizza in oven for about 10 minutes<br />
7. Remove from oven and sprinkle cooked neat generously over the top and drizzle with olive oil<br />
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Enjoy warm with a side of family and friends! </div>
Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0tag:blogger.com,1999:blog-7031233060345590470.post-76893171331617849182014-04-23T22:33:00.000-05:002014-04-23T22:33:17.002-05:00Mushroom Avocado Pizzette "Scoops"<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of my favorite party dishes to make because it never fails to please the crowd and I always get a lot of compliments for it. These pretty little pizzette "scoops" are not only extremely easy to make but also very easy and not messy at all to eat at a party or gathering. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOmuOalPw0o_NGPNKXeKBaUE0NDp-es489-cdwIghYjiSXWiiSXc_6td_BW-EHBYVRMXUr9kaIh8Hw1Sg9jAfmuAoUPVLRvSmMUTxzb9C6JMdw40n7aD6_pX3bce7CB3JK3zhI-wHGXg/s1600/20140420_204635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOmuOalPw0o_NGPNKXeKBaUE0NDp-es489-cdwIghYjiSXWiiSXc_6td_BW-EHBYVRMXUr9kaIh8Hw1Sg9jAfmuAoUPVLRvSmMUTxzb9C6JMdw40n7aD6_pX3bce7CB3JK3zhI-wHGXg/s1600/20140420_204635.jpg" height="300" width="400" /></a></div>
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The thin pizza crust is awfully light with big air pockets inside, giving it a delightful crunch that works perfectly with the creamy texture of the avocadoes and meaty texture of the Portobello mushrooms to give the guest an amazing mouth feel with every bite. <br />
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The lemony flavor in the avocado base also complements the umami flavor of the Portobello mushrooms wonderfully. The hint of black truffle oil at the end further highlights the intense umami flavor of the Portobello mushrooms in a way that no words can describe. Every bite is like a trip to culinary paradise. <br />
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Whether its for an intimate party of 4 or an exciting party of 20, this is an easy yet super elegant dish to make to impress your friends!<br />
<strong></strong><br />
<strong>Makes about 20 little Pizzettes</strong><br />
<br />
<strong>Ingredients (for pizzette thin crust):</strong><br />
1. 250 grams Bob's Red Mill organic unbleached white flour<br />
2. 175 grams warm water <br />
3. 5 grams fine sea salt<br />
4. 0.5 grams Bob's Red Mill active dry yeast<br />
<br />
<strong>Method for pizzette thin crust:</strong><br />
1. To make the pizza dough crust, first dissolve yeast in about 2 tablespoons of the warm water.<br />
2. Pour the rest of the water into a mixing bowl with the flour and mix until just combined.<br />
3. Cover mixing bowl and let mixture sit for about 20 to 30 minutes. Sprinkle sea salt over dough. Then add yeast mixture and lightly knead to combine all ingredients.<br />
4. Let dough proof/rise for about 1 hour before giving the dough a quick fold. Then let rise for another 8 to 10 hours until dough has doubled in size.<br />
5. Once the dough is ready for shaping, preheat oven to 500F.<br />
6. Portion out 20 portions of the dough (about 20 grams per portion) and shape them into round discs and lay them over the bottom of a mini muffin tray.<br />
7. Bake in oven for about 10 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xQ6lo6-DILmOR6GMKlK5AeAJQ-6IjcfBO2HVZFhH7-KGkizFIZTdE0Ze31HIbw9yqRWhKdADmiMI47bFGE6Wqt67-uFb-Egu5XhuQkxMoE6YWeOTw2F7pbkHuhyYn_XiENghyphenhyphenuOfKDY/s1600/20140420_203532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xQ6lo6-DILmOR6GMKlK5AeAJQ-6IjcfBO2HVZFhH7-KGkizFIZTdE0Ze31HIbw9yqRWhKdADmiMI47bFGE6Wqt67-uFb-Egu5XhuQkxMoE6YWeOTw2F7pbkHuhyYn_XiENghyphenhyphenuOfKDY/s1600/20140420_203532.jpg" height="300" width="400" /></a></div>
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<strong>Ingredients (for pizzette "scoops" filling):</strong><br />
1. 4 big Portobello mushroom caps, diced<br />
2. 5 cloves fresh garlic, minced<br />
3. 1 tablespoon Eden Foods Spanish extra virgin olive oil<br />
4. 2 large ripen avocados<br />
5. Juice from half a lemon<br />
6. Salt and pepper to taste<br />
7. 1 cup micro greens, for garnish<br />
8. Drizzle of black truffle oil<br />
<br />
<strong>Method for pizzette filling:</strong><br />
1. Heat olive oil in a sauté pan over medium heat and sauté mushrooms and garlic till mushrooms soften and becomes tender. Season with cayenne pepper, salt and pepper to taste.<br />
2. In a separate bowl, mash avocadoes together with the fresh lemon juice, salt and pepper.<br />
<br />
<strong>Method for assembling pizzette "scoops":</strong><br />
1. Remove pizzette bowls from the muffin try and place on a dish.<br />
2. Spoon about 1 tablespoon amount of avocado mixture into each pizzette bowl, then top with about 1 teaspoon amount of the sauté mushrooms and garnish with some micro greens.<br />
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Kellyhttp://www.blogger.com/profile/02721123093302942911noreply@blogger.com0