tag:blogger.com,1999:blog-73227408664159056922024-03-21T17:04:16.014-07:00Always Toast Your Nuts...A Martha Stewart wannabe cooks in a Chicago mini-kitchenKrissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-7322740866415905692.post-49746239563491513242014-04-13T11:52:00.000-07:002014-04-13T11:52:12.100-07:00What happened to your flan? <br />
I made flan and it was a disaster.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZblv51ViCVSSIpKJ-EsG4xNWDMHuKzHbGsC1lrNqUPxUIfWCjNOKWnnEpIgKHALKp897bs26h2_1uk6t3Ox7Yd_Yk7qeAqajk1YIiLzmdcjRoBfn8vqpbeMJqDIkcgGUNCKfg86Ft-O8/s1600/DSC_0256-33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZblv51ViCVSSIpKJ-EsG4xNWDMHuKzHbGsC1lrNqUPxUIfWCjNOKWnnEpIgKHALKp897bs26h2_1uk6t3Ox7Yd_Yk7qeAqajk1YIiLzmdcjRoBfn8vqpbeMJqDIkcgGUNCKfg86Ft-O8/s1600/DSC_0256-33.jpg" height="420" width="640" /></a></div>
<br />
So I'm being dramatic, it wasn't exactly a disaster...It tasted good. A toasty caramelized layer on top of essentially a blob of vanilla custard. Who doesn't like a blob of vanilla custard?<br />
<br />
But when I unmolded my flan, it was watery. As if some of the water in the pan I cooked it in had gotten into my ramekins...as if the flan hadn't completely set. Which is weird, because I cooked it about 20 minutes longer than the recipe called for (to account for my janky, inefficient apartment oven).<br />
<br />
The recipe was great. I followed a recipe from Bon Appetit for <a href="http://www.bonappetit.com/recipe/the-smoothest-flan">"The Smoothest Flan."</a> It was pretty smooth. And the caramelized top turned out beautifully, it tasted like creme brulee. Mmmmmmm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVNV9xl7kafcjm2-A7TTBp6m53cHPawSN9AIu-ASz5dySMm0NzirK8vY4w_u6W0JgfIixCmIij3b7m6edwfsSmjNHuZm5gsprwdhjpspgsUO8HVCz23xyukK4fnbWXAUDzCAhg_N-N1o/s1600/DSC_0212-29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVNV9xl7kafcjm2-A7TTBp6m53cHPawSN9AIu-ASz5dySMm0NzirK8vY4w_u6W0JgfIixCmIij3b7m6edwfsSmjNHuZm5gsprwdhjpspgsUO8HVCz23xyukK4fnbWXAUDzCAhg_N-N1o/s1600/DSC_0212-29.jpg" height="427" width="640" /></a></div>
<br />
So what happened? Any thoughts?<br />
<br />
Here's what you need:<br />
<ul>
<li>1/4 c. plus 1/3 c. sugar</li>
<li>2 large eggs</li>
<li>1 c. heavy cream</li>
<li>1 c. half-and-half</li>
<li>1 1/2 tsp. vanilla extract</li>
</ul>
Here's what you do:<br />
<ul>
<li class="step">
<div class="text" itemprop="recipeInstructions">
Preheat oven to
325°. Stir 1/4 cup sugar and 2 Tbsp. water in a medium heavy saucepan
over medium-low heat until sugar dissolves. Increase heat and boil,
occasionally swirling pan and brushing down sides with a wet pastry
brush, until caramel is medium-dark amber, 5–6 minutes. Working quickly,
divide caramel among ramekins, coating bottoms evenly. Let cool until
hard.</div>
</li>
<li class="step">
<div class="text" itemprop="recipeInstructions">
Gently whisk
remaining 1/3 cup sugar and eggs in a medium bowl. Add cream,
half-and-half, and vanilla; gently whisk to combine (do not aerate). Let
sit until sugar dissolves, about 5 minutes. Strain through a fine-mesh
sieve set over a medium pitcher to eliminate air pockets.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleKe2OYJUj4NU6_e3NncDiknUwc7mNrO_yupCeEPB73kM92rd5dXbTDsD1jKakSsgnmwP3LNALCOwN3sUutrz2meEQiC-mhdBMyL0B5zr_WcKneogUNp_Yk_MBVFUv0r5gLqSwPGtLm0/s1600/DSC_0207-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleKe2OYJUj4NU6_e3NncDiknUwc7mNrO_yupCeEPB73kM92rd5dXbTDsD1jKakSsgnmwP3LNALCOwN3sUutrz2meEQiC-mhdBMyL0B5zr_WcKneogUNp_Yk_MBVFUv0r5gLqSwPGtLm0/s1600/DSC_0207-24.jpg" height="427" width="640" /></a></div>
</div>
</li>
<li class="step"><div class="text" itemprop="recipeInstructions">
Place ramekins in a
<a class="zem_slink" href="http://en.wikipedia.org/wiki/Roasting_pan" rel="wikipedia" target="_blank" title="Roasting pan">roasting pan</a> lined with a kitchen towel; place pan on a large rimmed
baking sheet. Divide custard among ramekins. Pour hot water into
roasting pan to reach a little more than halfway up sides of ramekins.
Cover pan with foil, crimping to seal. Carefully transfer to oven; cook
for 25 minutes. Rotate pan. Cook until custard is set but center still
jiggles when dish is nudged, 20–25 minutes longer.</div>
</li>
<li class="step">
<div class="text" itemprop="recipeInstructions">
Uncover roasting
pan. Let flan cool in pan for 30 minutes. Remove ramekins and let cool
completely. Cover with plastic; chill overnight.</div>
</li>
<li class="step">
<div class="text" itemprop="recipeInstructions">
Let stand at room temperature for 10 minutes before serving. Unmold flans onto plates.</div>
</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfXH4fCqK8z8P3PAqRaWKE9SbVgoOhkIapRKtc2HSpmXXwR_KZFn9pFEAktsjW_8BlQyPpW2wLDVJp0GmDrF6bQ89OF9aWD1KU6vRyjHHFImBCckFqy8OzWdpyxfrx_kUlvQ9FYXKhvk/s1600/DSC_0255-32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfXH4fCqK8z8P3PAqRaWKE9SbVgoOhkIapRKtc2HSpmXXwR_KZFn9pFEAktsjW_8BlQyPpW2wLDVJp0GmDrF6bQ89OF9aWD1KU6vRyjHHFImBCckFqy8OzWdpyxfrx_kUlvQ9FYXKhvk/s1600/DSC_0255-32.jpg" height="427" width="640" /></a></div>
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
<a class="zemanta-pixie-a" href="http://www.zemanta.com/?px" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=f3b0d1a8-3eea-4f82-992c-d4c191154927" style="border: none; float: right;" /></a></div>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-7227283014054651562014-04-03T13:11:00.002-07:002014-04-03T13:11:38.015-07:00A Healthier Pesto Makeover - with Mustard Greens and Roasted Garlic!I am a pesto addict. Basil, olive oil, a little bit of cheese. It's like God on a baguette/pasta/chicken/anything.<br />
<br />
When I was in college and invincible (4 long years ago), I developed the most awful habit of grabbing a container of Buitoni pesto (still, to this day, the TASTIEST brand of pesto, in my opinion) and scooping it up with tortilla chips. Just straight. Pesto overload and my mouth loved it. I could eat the entire container in one sitting if I wanted to. BAD HABIT. Don't attempt at home. Don't let it happen to you.<br />
<br />
Long gone are the days of dipping Tostitos into pesto (that sounds kind of gross now). As I'm quickly aging to a ripe 25 years, I'm looking for healthier alternatives to my favorites. And with all of the olive oil, salt, and cheese that can be found in grocery store pesto, it's time I give my gal pal pesto a little makeover. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHntN-oY2qlVuhvDN38FRxdJ_RBend9lrF7oxKIIUi7qV33NjcNusEXW5RG11nqZc2YJ1mb_NhbRt5aE4b2RrsrkGNrb8ZL5JxDidIbeVWCwWGTnkZ6zNCHl7EoBnpMTX69ZxzT2DxWV0/s1600/photo+1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHntN-oY2qlVuhvDN38FRxdJ_RBend9lrF7oxKIIUi7qV33NjcNusEXW5RG11nqZc2YJ1mb_NhbRt5aE4b2RrsrkGNrb8ZL5JxDidIbeVWCwWGTnkZ6zNCHl7EoBnpMTX69ZxzT2DxWV0/s1600/photo+1-1.jpg" height="640" width="480" /></a></div>
<br />
I picked up this little recipe from Martha Stewart Living. It's her Mustard Green and Roasted Garlic Pesto. A pepperier mustard green replaces basil. And - now this is brilliant - Martha uses a heck of a lot of roasted garlic to replaces 75% of the oil you'd use in traditional pesto. It creates a creamy, hearty finish without the fat of oil and cheese.<br />
<br />
To make this weekday friendly, I roasted my garlic on the weekend. I scraped it from the garlic skins and kept it on a tupperware overnight. You could make the entire pesto on the weekend and toss it onto whatever you'd like - pasta, chicken, fish - for an even faster weeknight meal. I served mine with Trader Joe's Garlic and Basil Linguine. That stuff is too hard to say NO! to. <br />
<br />
And it was boyfriend approved.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6xIMx7tzC99PSaoaSaYkJ4FwzPJVxBcT1eIjvdFBqdrUMP_ptR-Qij9_FrhUMxesZWgAz-dKGtMwvxFUKVKFDIrEsWjGKwuWvBd_yFlDb0_2WuYlJIE3tY-AMu1gGtNgNavU5Khp_NM/s1600/photo+2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6xIMx7tzC99PSaoaSaYkJ4FwzPJVxBcT1eIjvdFBqdrUMP_ptR-Qij9_FrhUMxesZWgAz-dKGtMwvxFUKVKFDIrEsWjGKwuWvBd_yFlDb0_2WuYlJIE3tY-AMu1gGtNgNavU5Khp_NM/s1600/photo+2-2.jpg" height="640" title="" width="480" /></a></div>
<br />
<br />
TRT: 1 hour 15 min. <br />
<br />
Here's what you need:<br />
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first">
2 medium heads garlic</li>
<li class="ingredient">
1 1/4 ounces almonds, toasted and roughly chopped (1/4 cup)</li>
<li class="ingredient">
3 tablespoons extra-virgin olive oil</li>
<li class="ingredient">
1 ounce Pecorino-Romano cheese, grated (1/3 cup)</li>
<li class="ingredient">
1/2 large bunch mustard greens, stems discarded, roughly chopped (4 cups)</li>
<li class="ingredient last">
Coarse salt and freshly ground pepper</li>
</ul>
</div>
Here's what you do:<br />
<div class="item-list">
<ol class="content-multigroup-group-steps">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZXYUqrM-ge8RijqrnxeA6YhB1rv8cHBt_q-7ONs2ITO_j-f4JIYmO4B8KpCCGpnph2GhIaVs2UGr8IyCGKd9sdafo5q-V_9vo4AcXuiUTELtc2cRk3oK355brrSKTx4UsWA_u5U0QNI/s1600/photo+4-4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li class="step first">
Preheat oven to 375 degrees. Wrap garlic in foil, and roast
until flesh is completely tender, about 1 hour. Let cool completely.
Squeeze garlic from skins, discarding skins.<br />
</li>
<li class="step last">
Pulse garlic, almonds, oil, cheese, mustard greens, 1/4
teaspoon salt, pepper to taste, and 2 tablespoons water in a food
processor until a thick paste forms.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvgbPLwNCv7ZOHJehjzMdMUE0KaK2Y5ojkNBy7E7nGEqmDsgsixIgG5OUYjcMFzXFoK2N1pMglsa-rV1NGHFO1396XT3YSm0qWjqZs1K5AF3dD60ReNQaNWTYrSpbQlbx77qrqkhvzFQ/s1600/photo+3-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvgbPLwNCv7ZOHJehjzMdMUE0KaK2Y5ojkNBy7E7nGEqmDsgsixIgG5OUYjcMFzXFoK2N1pMglsa-rV1NGHFO1396XT3YSm0qWjqZs1K5AF3dD60ReNQaNWTYrSpbQlbx77qrqkhvzFQ/s1600/photo+3-3.jpg" height="632" style="cursor: move;" width="640" /></a></li>
</ol>
"Can I have some, too, mom?"<br />
<ol class="content-multigroup-group-steps">
</ol>
</div>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-31981081895530896632014-03-28T20:10:00.000-07:002014-04-02T12:04:48.398-07:00Lemony Chicken SouvlakiSome people might consider not posting on their blog in two months to be a failure. Those people would be right. Whatever. <br />
<br />
I exited my unemployment, taking a little hiatus from happy life in order to get back to work and make some money. I finished up a photography class and have just been generally really busy over the past few weeks. I have been cooking a lot, but not posting at all. I made a <a href="http://www.myrecipes.com/recipe/zucchini-onion-quiche-50400000122467/">caramelized onion quiche </a>that was bomb. I made an <a href="http://www.bonappetit.com/recipe/espresso-pound-cake-with-cranberries-and-pecans">espresso pound cake with cranberries and pecans</a>. And too many others to recount.<br />
<br />
Lately I have been using this bag of individually frozen chicken thighs to cook dinner. It saves me like...4 hours of defrosting chicken. These defrost well in the microwave. Actually, technically I don't think you need to defrost them, but tossing frozen thighs into the pan just feels weird. Plus, for this <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/lemon-chicken-souvlaki-00100000083201/index.html">chicken souvlaki</a> that I make tonight, they had to be cut up. But you should go check them out at Trader Joe's, in the frozen aisle. They're actually cheaper, pound for pound, and since they're individually frozen, you can cook up just one or two, or however many you need.<br />
<br />
Souvlaki...the fancy, Greek way of saying skewer/kebab. So underrated. And perfect for a quick and satisfying meal. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HQN8gSvJLC9fdZfGzmEmiYHv71xaY1s70q806MYPDTBovI87yq7wr_v8WQXcibYbRvKT2tx_zB4UDqt8W6qdP-200mE_sIA0RC8AxDRwTKcN3k7uLDiDgj-1OO4zk8KMIxbfbZf4w8A/s1600/pippy-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HQN8gSvJLC9fdZfGzmEmiYHv71xaY1s70q806MYPDTBovI87yq7wr_v8WQXcibYbRvKT2tx_zB4UDqt8W6qdP-200mE_sIA0RC8AxDRwTKcN3k7uLDiDgj-1OO4zk8KMIxbfbZf4w8A/s1600/pippy-3.jpg" height="400" width="282" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Somebody get this kid a kebab.<br />
<br />
I've been holding onto this recipe for 1 1/2 years, it was time to get on with it. <br />
<br />
<br />
Here's what you need:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFooXtunT6YTRbOtalZdrbu1Q3io5UEXokJGUycsPa154oAszGhw_uDNe9l4W5pkZd9xreVyWv0uQ4CIlkc_GVOOP5xbUJCsyp6VLadsbEKE4xDpdkTJZ1crQLVckECO_YJigyYnrP-h4/s1600/mint+and+celery-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFooXtunT6YTRbOtalZdrbu1Q3io5UEXokJGUycsPa154oAszGhw_uDNe9l4W5pkZd9xreVyWv0uQ4CIlkc_GVOOP5xbUJCsyp6VLadsbEKE4xDpdkTJZ1crQLVckECO_YJigyYnrP-h4/s1600/mint+and+celery-1.jpg" height="284" width="320" /></a></div>
<ul>
<li><span itemprop="ingredients">4 <a href="http://www.realsimple.com/food-recipes/ingredients-guide/celery-00100000062657/index.html">stalks celery, thinly sliced</a></span></li>
<li><span itemprop="ingredients">1/8 cup <a href="http://www.realsimple.com/food-recipes/ingredients-guide/mint-00000000039328/index.html">chopped fresh mint</a></span></li>
<li><span itemprop="ingredients">1/2 to 1 teaspoon crushed red pepper</span></li>
<li><span itemprop="ingredients">4 tablespoons <a href="http://www.realsimple.com/food-recipes/ingredients-guide/oils-00000000039335/index.html">olive oil</a></span></li>
<li><span itemprop="ingredients">2 teaspoons <a href="http://www.realsimple.com/food-recipes/ingredients-guide/lemons-00000000039324/index.html">grated lemon zest, plus 2 tablespoons fresh lemon juice and 2 lemons, halved</a></span></li>
<li><span itemprop="ingredients">kosher salt and black pepper</span></li>
<li><span itemprop="ingredients">6 <a href="http://www.realsimple.com/food-recipes/ingredients-guide/chicken-00000000039292/index.html">boneless, skinless chicken thighs (about 1 3/4 pounds), cut into 1 1/2-inch pieces</a></span></li>
<li><span itemprop="ingredients">1/2 <a href="http://www.realsimple.com/food-recipes/ingredients-guide/onions-00000000039337/index.html">small red onion, cut into 1 1/2-inch pieces</a></span></li>
<li><span itemprop="ingredients">4 pocketless pitas or flat breads, warmed</span></li>
<li><span itemprop="ingredients">2 ounces <a href="http://www.realsimple.com/food-recipes/ingredients-guide/feta-cheese-recipes-00100000074870/index.html">Feta, crumbled (1/2 cup)</a> </span></li>
</ul>
<br />
<br />
<span itemprop="ingredients"> </span><span itemprop="ingredients">Here's what you do: </span><br />
<ol>
<li>Soak 8 small wooden skewers in
water for at least 15 minutes. In a medium bowl, combine the celery,
mint, crushed red pepper,
2 tablespoons of the oil, 1
tablespoon of the lemon juice, and ¹/₄ teaspoon each salt and black
pepper.
</li>
<li>Heat grill to medium. In a second medium bowl, toss the chicken and onion with the lemon zest, the remaining 2 tablespoons
of oil and 1 tablespoon of lemon juice, ½ teaspoon salt, and ¹/₄ teaspoon black pepper.
</li>
<li>Thread the chicken and onion onto
the skewers and grill, uncovered, turning occasionally, until the
chicken is cooked through
and the onion is tender, 12 to 16
minutes. Grill the lemon halves until charred, 5 to 10 minutes.
</li>
<li>Top the pitas with the celery mixture, chicken, and Feta. Serve with the lemons.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymftjrA18BQfTFj-mq9oGTNwc6z0pjMhFkEDtfZsaFzZyhPF5DUXE_7BDE33ETvxzn6uMUBH44SKudeLtpqGhvJyxeflx_dt2xWfoG3h48BuY1PaXaeuuVOMtj0BF6JNPsMCAEazk_iI/s1600/chicken+souvlaki-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymftjrA18BQfTFj-mq9oGTNwc6z0pjMhFkEDtfZsaFzZyhPF5DUXE_7BDE33ETvxzn6uMUBH44SKudeLtpqGhvJyxeflx_dt2xWfoG3h48BuY1PaXaeuuVOMtj0BF6JNPsMCAEazk_iI/s1600/chicken+souvlaki-2.jpg" height="348" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Easy. Done in 30 minutes after I came home from Spinning class. Done and done.<br />
<br />
Important to note, though: this recipe is pretty high in fat. I could easily have halved the amount of olive oil used. You could also make with a chicken breast instead of a thigh if you're trying to avoid fats.<br />
<br />
Toodle-ooo!<br />
Have a wonderful weekend. Hopefully I'll be back here before long <br />
<br />Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-12188161436226646322014-01-29T11:11:00.000-08:002014-01-29T11:11:02.046-08:00Two easy, weeknight meals - Farro<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCNrSka-ZwfShtarCMfkaKNHw1KtcojF7EBAYUmekcoTkRL_IoxCzY05OTgA9KBOnGczAeg_ba7Cdi84amCfgJ-8A9xW2sWm2WiVReSQt_9EiTGO1S1Brpyjz-eMhMpE2SbH9-UFzzeg/s1600/DSC_0223.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCNrSka-ZwfShtarCMfkaKNHw1KtcojF7EBAYUmekcoTkRL_IoxCzY05OTgA9KBOnGczAeg_ba7Cdi84amCfgJ-8A9xW2sWm2WiVReSQt_9EiTGO1S1Brpyjz-eMhMpE2SbH9-UFzzeg/s1600/DSC_0223.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
You wake up early, race to work, work all day, hit the gym on your way home, run the dogs outside as soon as you get in the door, and then, just as you realize how excited you are to actually sit down an relax for a moment, you think, what the hell am I going to make for dinner?<br />
<br />
We're all in the same boat and I'm seasick....<br />
<br />
<br />
So to the rescue, two easy weeknight, vegetarian, and light dinners for you. I was lucky enough to stumble across both of these this week. The pasta I was actually able to make in great time after teaching my Tuesday night class ( I don't usually get home until 8:30 or 9)<br />
<br />
And both are from the lovely Martha Stewart Living. God I love that lady.... I've got my eye on <a href="http://www.marthastewart.com/1047459/whoopie-hearts-raspberry-meringue">these</a> treats for Valentines day...<br />
<br />
First off is this sweet potato and farro salad. I'm normally against salads for dinner...not filling enough...even a grain based salad like this....BUT farro surprised me. I've never actually eaten farro before this week. Did you know that farro is the oldest cultivated grain in the WORLD? You know it's got to be legit if it's still around and able to be made DELICIOUS. It's slightly high calorie, but it has twice the protein and fiber of wheat, so it fills you up without weighing you down.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xw0Slv058FMJ7K5JL_tZtMvbgOsMp00AJ3APdo-c6C0HOuBzGZyahMrWmURSJ38Tgue4Han3GY_YpyS1JPUL7tKCnYBPNqU8EEybx0oBL9uCv8Ti1SMuoNqmM5jUCjDI2XSZUp_BJbQ/s1600/DSC_0221.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xw0Slv058FMJ7K5JL_tZtMvbgOsMp00AJ3APdo-c6C0HOuBzGZyahMrWmURSJ38Tgue4Han3GY_YpyS1JPUL7tKCnYBPNqU8EEybx0oBL9uCv8Ti1SMuoNqmM5jUCjDI2XSZUp_BJbQ/s1600/DSC_0221.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
*Note: If you use bulk farro (or "regular" farro), this recipe could take up to an hour to make, as farro can take a whole 30-35 minutes to cook. I picked up some 10-minute farro from Trader Joes to speed along the process, and the whole recipe took about 30 minutes. <br />
<br />
A few more notes: Don't waste your time peeling the skins off the potatoes. They are nutritious and delicious. And don't skimp on the sprouts. I was able to find radish sprouts at my grocery store. They're tiny, but the pack a big bite. And an awesome contrast to the sweet potato. <br />
<h2>
<a href="http://www.marthastewart.com/1043844/roasted-sweet-potato-and-farro-salad">Roasted </a><a class="zem_slink" href="https://www.blogger.com/null" rel="itis" target="_blank" title="ITIS Taxonomy ID 30764">Sweet Potato</a> and Farro Salad</h2>
<br />
Here's what you need:<br />
2 lbs. sweet potatoes (4 medium...I used 3 and that was plenty), scrubbed and cut into 1-inch pieces<br />
3 cloves garlic, unpeeled<br />
5 T extra virgin olive oil<br />
coarse salt and pepper<br />
1 c. semipearled farro (7 ounces) <br />
grated zest and juice of 1 lemon<br />
1/2 c. lightly packed fresh dll, chopped<br />
1/2 c. radish or arugula sprouts or baby watercress<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5dIozP_FfOuu46mFdLjXFRs93KEX0hM0LaYlCC8AReDHyttnDNGE1PFY8E_qyESpocNEpaq15BW0sBJIcpy9CaTzJf5UaaK8uLi4RwCca_2vHvpYOCg-vxQwNBUonYNGrRxWPWYr3sU/s1600/DSC_0216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5dIozP_FfOuu46mFdLjXFRs93KEX0hM0LaYlCC8AReDHyttnDNGE1PFY8E_qyESpocNEpaq15BW0sBJIcpy9CaTzJf5UaaK8uLi4RwCca_2vHvpYOCg-vxQwNBUonYNGrRxWPWYr3sU/s1600/DSC_0216.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Here's what you do:<br />
Preheat the oven to 425 degrees. Put sweet potatoes and garlic on 2 rimmed baking sheets and drizzle with 3 T olive oil. Season wth salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.<br />
<br />
Meanwhile, cook your farro according to package directions. Drain and toss with remaining 2 T olive oil in a large bowl. Season with salt.<br />
<br />
When cool enough to handle, remove garlic from peels and mash with lemon zest and jice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4nXmGldt4GU1Mu8lmJepTm5PbIKDLruzDY9HrcxNENmLXQSP9DjmxVbCABDmOxxv11KhNssFlW1khtNpkq3zidzH3Dth9-8IYnCSPCfGO5op9cmWrOoij6M5y4hpzWcLjic6NcUaMDM/s1600/DSC_0222.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4nXmGldt4GU1Mu8lmJepTm5PbIKDLruzDY9HrcxNENmLXQSP9DjmxVbCABDmOxxv11KhNssFlW1khtNpkq3zidzH3Dth9-8IYnCSPCfGO5op9cmWrOoij6M5y4hpzWcLjic6NcUaMDM/s1600/DSC_0222.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
If farro's not your deal, try out this quick <a href="http://www.marthastewart.com/870132/lemon-parsley-and-parmesan-plus-pasta">lemon, parsley, parmesan, and pasta recipe. </a>The parsley and olive oil makes a bit of a parsley pesto. Personally, I think this recipe asked for a bit too much olive oil, it was puddling in the bottom of my pot. I replaced half of the extra virgin olive oil with a tuscan olive oil from Oh Olive (on Armitage in Lincoln Park) that added some extra flavor to the dish.<br />
<br />
<br />XOXO!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCNrSka-ZwfShtarCMfkaKNHw1KtcojF7EBAYUmekcoTkRL_IoxCzY05OTgA9KBOnGczAeg_ba7Cdi84amCfgJ-8A9xW2sWm2WiVReSQt_9EiTGO1S1Brpyjz-eMhMpE2SbH9-UFzzeg/s1600/DSC_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
<a class="zemanta-pixie-a" href="http://www.zemanta.com/?px" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=e5bcf145-66a4-4894-9cb9-50336f0c9be0" style="border: none; float: right;" /></a></div>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-80003972657325156532014-01-23T17:08:00.000-08:002014-01-23T17:08:00.174-08:00Rehabbed Cheddar BLT...and a confession<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDjfEFYPyKnVp0yzQgJZk0lxZ5u5Rq_N_1KWse8iXmhyJpV8xvEoTEfSIM9AteVzi2WKMj7Lx5dRIbF2DYsrq-d61LrfjRzWkMl-YuXwXDbilsKGnyoEQRrP1NN8zIMtmgbI5qIzclTo/s1600/DSC_0200.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDjfEFYPyKnVp0yzQgJZk0lxZ5u5Rq_N_1KWse8iXmhyJpV8xvEoTEfSIM9AteVzi2WKMj7Lx5dRIbF2DYsrq-d61LrfjRzWkMl-YuXwXDbilsKGnyoEQRrP1NN8zIMtmgbI5qIzclTo/s1600/DSC_0200.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I have something to admit. Something awful. Like third grade mandatory confession to the priest shameful.<br />
<br />
I came home from a demo shoot on Sunday afternoon. There was no food in the house. So we ordered a pizza for dinner. NBD.<br />
<br />
It was Monday when things went awry. I was walking home from a photography class. It was cold. And I was hungry. I hadn't had time to go grocery shopping. So I did the unthinkable. It looked so good. I walked into a <a class="zem_slink" href="http://en.wikipedia.org/wiki/KFC" rel="wikipedia" target="_blank" title="KFC">KFC</a>. Really, all I wanted was a biscuit. But you get drawn into buying all this chicken and mashed potatoes, and all these other goodies, too. <br />
<br />
I ordered a bucket with 8 pieces of chicken. The guy behind the counter said "The 10-pieces is a dollar less."<br />
<br />
I asked, "Why would it be a dollar less?"<br />
<br />
He said he had no idea. But I'm a sucker for a good deal. So I bought a giant bucket of greasy, hormone and whatever else fake stuff-filled chicken. It was delicious.<br />
<br />
And then I woke up Tuesday morning. Guess who felt like a boob? Me. A greasy, bloated, boob. <br />
<br />
I didn't look at that chicken all day. But we had so much chicken in our fridge.<br />
<br />
SO MUCH UNHEALTHY, NASTY, LEFTOVER CHICKEN. <br />
<br />
I didn't know what to do with it. But I really didn't want to waste it. Actually, I did. I wanted to throw it away and forget about the previous night. But my one night stand with KFC turned into a two day affair.<br />
<br />
This rehabbed <a href="http://www.myrecipes.com/recipe/cheddar-blt-panini-50400000132764/">cheddar blt panini from Cooking Light </a>would have been a healthy option, if it weren't for the fact that I used KFC chicken instead of a chicken breast. And you know what? It was delicious. And the spinach ALMOST made up for the fact that I used KFC chicken heated up in bacon grease.<br />
<br />
Oh my god.<br />
<br />
<br />
Just look at <a href="http://www.myrecipes.com/recipe/cheddar-blt-panini-50400000132764/">this recipe.</a> Use regular chicken. Don't go to KFC ever again. Then go to the gym. <br />
<br />
Here's what you need:<br />
<ul>
<li>3 bacon slices</li>
<li>2 6oz skinless, boneless chicken breast halves, halved lengthwise. </li>
<li>4 c baby spinach leaves</li>
<li>2 t. balsamic vinegar</li>
<li>3oz reduced-fat white cheddar cheese, shredded (3/4 c)</li>
<li>2 T 1/3-less fat cream cheese</li>
<li>4 2oz French bread rolls, halved lengthwise</li>
<li>tomato slices</li>
<li>cooking spray</li>
</ul>
<br />
Here's what you do:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRw9X5WO3LWqtdPfSC48q-zLn1WAf6jYyVIlTN4LlqaIIdLyvxG3VpG2NMZNwA3XkBLeRJc3g3otv1l6KhppOtoqq7qVsaQRkgP17UF4UHqjPd8cSRemhPRUaQS2k7PGtQK9MfDrAL7w/s1600/DSC_0187.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRw9X5WO3LWqtdPfSC48q-zLn1WAf6jYyVIlTN4LlqaIIdLyvxG3VpG2NMZNwA3XkBLeRJc3g3otv1l6KhppOtoqq7qVsaQRkgP17UF4UHqjPd8cSRemhPRUaQS2k7PGtQK9MfDrAL7w/s1600/DSC_0187.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon from pan and crumble (or chop). Add chicken to drippings in pan; cook 2 minutes on each side or until done. Remove chicken from pan. Add baby spinach to pan; cook 30 seconds or until spinach begins to wilt, stirring constantly. Stir in balsamic vinegar.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwqdH3jhvWGjA4a2jwgaHzYyHpDKwSn8VBo0NrLxP9pJQJ-UcSOXavFYRmvkz8qDH-LBCAtHg6Y8_OtrugM1XJ1Zls69tPjH3CTVRVDiB0rn-xOw9-3mLG-2yTBITUmHWRFMmhOjjqp8/s1600/DSC_0190.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwqdH3jhvWGjA4a2jwgaHzYyHpDKwSn8VBo0NrLxP9pJQJ-UcSOXavFYRmvkz8qDH-LBCAtHg6Y8_OtrugM1XJ1Zls69tPjH3CTVRVDiB0rn-xOw9-3mLG-2yTBITUmHWRFMmhOjjqp8/s1600/DSC_0190.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Combine cheddar cheese and cream cheese in a small microwave-safe bowl. Microwave at high 30 seconds or until melted; stir with a whisk until smooth. Stir in bacon. Spread cheese mixture evenly over cut sides of rolls. Divide tomatoes evenly over bottom halves of rolls; top with chicken and spinach mixture. Top sandwiches with top halves of rolls. Return pan to medium heat. Coat both sides of sandwiches with cooking spray. Add sandwiches to pan. Place a cast-iron skillet on top of sandwiches; press gently to flatten. Cook sandwiches 3 minutes on each side or until bread is toasted. Cut each sandwich in half diagonally.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU-rEnBLFwLrC0EmPsqpRFFZHHTk3uPRp6o14kJWVk-T17LNSM-N7A_2mBfujsb9ur-aMUh9Og5_B4jRsF_5f_eyU6m-TjWQoVOt5Quy-qpTfsS-8BvqW6YAaLbVZYa8oMpwgHtB5p3s/s1600/DSC_0199.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU-rEnBLFwLrC0EmPsqpRFFZHHTk3uPRp6o14kJWVk-T17LNSM-N7A_2mBfujsb9ur-aMUh9Og5_B4jRsF_5f_eyU6m-TjWQoVOt5Quy-qpTfsS-8BvqW6YAaLbVZYa8oMpwgHtB5p3s/s1600/DSC_0199.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
</div>
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
</div>
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
</div>
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
</div>
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
FYI...I used the black forest bacon from trader joes...it was delicious...slightly sweet. After you're done at the gym, go buy some. </div>
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
<br /></div>
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
<br /></div>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-17629176966878414712014-01-22T18:24:00.000-08:002014-01-22T18:24:04.999-08:00Ultimate Sticky Buns!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir11c0X_MnlBHauNKDuZWyqAokAeai6RECpWa_ugfxS7KEucOQ2nEzvhftCVaO_QloapNcyxNyQTgmxtsVC2Wc0_maGXl2Ygl-3wsvPifNZd9KYB59lnR_sDoxyhNDwkqn6foKvLow3G0/s1600/DSC_0231.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir11c0X_MnlBHauNKDuZWyqAokAeai6RECpWa_ugfxS7KEucOQ2nEzvhftCVaO_QloapNcyxNyQTgmxtsVC2Wc0_maGXl2Ygl-3wsvPifNZd9KYB59lnR_sDoxyhNDwkqn6foKvLow3G0/s1600/DSC_0231.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
If you're currently unemployed, like yours truly, these sticky buns are your best friends for a few reasons...<br />
<ol>
<li>You've gone to the gym, actually made the bed, and put the dishes in the dishwasher. these buns are a labor of love...what else are you going to do now? </li>
<li>There's about 1/2 stick of butter in each roll, so you know they'll make you happy.</li>
<li>Let's be real. You've got time to go to the gym tomorrow and work off 1/2 stick of butter. </li>
</ol>
These are a fun weekend project. Start them on Saturday afternoon, bake them up Sunday morning to enjoy with your coffee.<br />
<br />
This recipe comes from <a href="http://www.bonappetit.com/recipe/the-ultimate-sticky-buns">Bon Appetit</a>.<br />
<br />
Here's what you need:<br />
<br />
<h3>
Dough</h3>
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">2/3</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">whole milk</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">5</span>
<span class="unit">tablespoons</span>
<span class="name" itemprop="ingredients">sugar, divided</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1 3/4</span>
<span class="unit">teaspoons</span>
<span class="name" itemprop="ingredients">active dry yeast (from one 1/4-ounce envelope)</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">large eggs, room temperature</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2 3/4</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">unbleached all-purpose flour</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">kosher salt</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">(1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted</span>
</span>
</li>
</ul>
<div class="ingredient-set">
<h3>
Topping</h3>
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">1 3/4</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">chopped pecanst(about 8 ounces)</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">(1 stick) unsalted butter</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">3/4</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">(packed) dark brown sugar</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">3/4</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">heavy cream</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/3</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">honey</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/4</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">kosher salt </span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/4</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">finely grated orange zest (optional)</span>
</span>
</li>
</ul>
</div>
<div class="ingredient-set">
<h3>
Buns</h3>
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">(1 stick) unsalted butter, room temperature</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">(packed) dark brown sugar</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">3/4</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">ground cinnamon</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">freshly grated nutmeg</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/8</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">kosher salt</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity"></span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">All-purpose flour (for dusting)</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">large egg</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity"></span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">Coarse sea salt (such as Maldon)</span>
</span>
</li>
</ul>
</div>
<div class="ingredient-set">
Here's what you do: </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
<h3>
Dough</h3>
Heat milk in a small
saucepan over medium heat or in a microwave until an instant-read
thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup;
stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let
sit until yeast is foamy, about 5 minutes. Add eggs; whisk until
smooth. </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a
stand mixer fitted with a dough hook. Add milk mixture. With mixer
running, add 1/2 cup room-temperature butter, 1 piece at a time,
blending well between additions. Mix on medium speed for 1 minute. Knead
on medium-high speed until dough is soft and silky, about 5 minutes. </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagquk9U5LJu1aXRdavhhzzO2GMqy4FshPHAjl30OUA6_rnRh2GVAbDhwPJosJtB5tFlqs9XZJXXYiwN59-1p8a63TTkA8M52V3QMOe0mz2FrdH3noh24qGFfO2NTkrQ5oFbCt5y0oUC4/s1600/DSC_0153.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagquk9U5LJu1aXRdavhhzzO2GMqy4FshPHAjl30OUA6_rnRh2GVAbDhwPJosJtB5tFlqs9XZJXXYiwN59-1p8a63TTkA8M52V3QMOe0mz2FrdH3noh24qGFfO2NTkrQ5oFbCt5y0oUC4/s1600/DSC_0153.JPG" height="267" width="400" /></a> </div>
<div class="ingredient-set">
<br />
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
Brush a medium bowl
with some melted butter; place dough in bowl. Brush top of dough with
remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1
day ahead. Cover with plastic; chill.</div>
<br />
<div class="text" itemprop="recipeInstructions">
Let dough rise in a
warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2
hours if dough has been refrigerated).</div>
<br />
<div class="text" itemprop="recipeInstructions">
Chill dough for 2 hours.</div>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY98G59egC_WrszSFFW6emYJcrw6BKUwgWxbNVJp_yZOK2qmywYb1_l0x-rOIvZcOM0TrOXKMQbGVFrmXNKO3sZ4sucGvswqEUcMasbh80GTXHMWdafBy-sWJYeMAW4LifnWZ10vsCsYs/s1600/DSC_0158.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY98G59egC_WrszSFFW6emYJcrw6BKUwgWxbNVJp_yZOK2qmywYb1_l0x-rOIvZcOM0TrOXKMQbGVFrmXNKO3sZ4sucGvswqEUcMasbh80GTXHMWdafBy-sWJYeMAW4LifnWZ10vsCsYs/s1600/DSC_0158.JPG" height="267" width="400" /></a> </h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
Topping</h3>
<br />Preheat oven to
350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and
slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups
nuts aside for buns. </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOt7Z-u4eKZCb6DYbmU9bDQjeogT7vIOINzPGXjg4z3j3prvKVLZQT3nvTF4SEteA8ScmNLn33fJvLGMP74TZlhwMJtp6yxKfZcG-WlYlhCzt9jaq_oe9mVnecQ3m0Rn1bokS9hOBhSk/s1600/DSC_0161.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOt7Z-u4eKZCb6DYbmU9bDQjeogT7vIOINzPGXjg4z3j3prvKVLZQT3nvTF4SEteA8ScmNLn33fJvLGMP74TZlhwMJtp6yxKfZcG-WlYlhCzt9jaq_oe9mVnecQ3m0Rn1bokS9hOBhSk/s1600/DSC_0161.JPG" height="267" width="400" /></a><br /> </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
Melt butter in a
small heavy saucepan over medium heat. Stir in brown sugar, cream,
honey, salt, and orange zest, if using. Bring to a boil, reduce heat to
medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.
Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides.
Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom
of baking pan and let cool.
<br /> <br /><h3>
Buns</h3>
<br />Using an electric
mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher
salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling
aside. </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xYOqERGqhHk7FVDnzq81djxvUaWiIddPart6Jlh8RzGFz_2ASOv8c1zzG1ldt9sd6EWNWzs4f1zgJRTs_V9uaqi1OkuyBBEws9Y3nBQ12zmbIpfTxCqHbpNnG8d-BNBr23oVC1Jyoa8/s1600/DSC_0188.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xYOqERGqhHk7FVDnzq81djxvUaWiIddPart6Jlh8RzGFz_2ASOv8c1zzG1ldt9sd6EWNWzs4f1zgJRTs_V9uaqi1OkuyBBEws9Y3nBQ12zmbIpfTxCqHbpNnG8d-BNBr23oVC1Jyoa8/s1600/DSC_0188.JPG" height="267" width="400" /></a> </div>
<div class="ingredient-set">
<br /> </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
Punch down dough;
transfer to a floured work surface. Lightly dust top with flour. </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
Then click <a href="http://www.bonappetit.com/test-kitchen/how-to/slideshow/how-to-make-sticky-buns/?slide=1">here</a> for a guide on how to roll up your buns with filling and 3/4 c. pecans. These can be made ahead of time. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temp. </div>
<div class="ingredient-set">
<br /></div>
<div class="ingredient-set">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBFI-s9W7_JcpJKtzuAH15dWi3xeAru2_6dLUKGRdSLNK-KoTJBWYfOgbz2W8n4iYfw5xF99VyXwI4iB6mVdORBN-0kfI0phmFzyGVedOf02h7AiH3m0LJUQP5hGrEWMj4EjYJm-uz8s/s1600/DSC_0205.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBFI-s9W7_JcpJKtzuAH15dWi3xeAru2_6dLUKGRdSLNK-KoTJBWYfOgbz2W8n4iYfw5xF99VyXwI4iB6mVdORBN-0kfI0phmFzyGVedOf02h7AiH3m0LJUQP5hGrEWMj4EjYJm-uz8s/s1600/DSC_0205.JPG" height="267" width="400" /></a><br /> </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
Loosely cover pan
with plastic wrap or a kitchen towel. Let buns rise in a warm,
draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2
hours if dough has been chilled overnight. </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtVxFFQ75t6EMWECCVjAlXW255ssa6F9byqQgyiK6dG7CpXcRL_RRI0cuix8s4y3xQd5C9c699JsLlhyphenhyphen5Vc4vo2xgRKfjHdoO4ns1S1TWDyOBy-ZeU8-Wa8BAkNnw37AwJH0OrFy77uk/s1600/DSC_0207.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtVxFFQ75t6EMWECCVjAlXW255ssa6F9byqQgyiK6dG7CpXcRL_RRI0cuix8s4y3xQd5C9c699JsLlhyphenhyphen5Vc4vo2xgRKfjHdoO4ns1S1TWDyOBy-ZeU8-Wa8BAkNnw37AwJH0OrFy77uk/s1600/DSC_0207.JPG" height="267" width="400" /></a><br /> </div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
Arrange a rack in
middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a
small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway
through and tenting with foil if browning too quickly, until buns are
golden brown, filling is bubbling, and an instant-read thermometer
inserted into center of buns registers 185°, about 50 minutes. Let cool
for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over.
Let cool in pan on a wire rack.
<br /> </div>
<div class="ingredient-set">
Lightly sprinkle sea salt over. Serve buns warm or at room temperature.
<br />
</div>
<div class="ingredient-set">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOh3q3fUYk4b6x8KJqyDT411olquywGgr2bdfOOShDpjhtWb09pk2tSf-vAmCzmJP7xU5ZhxER2b3mWe6kfcDI0IsswK1VhflDry6trgjoycSk11BJ5Oe_rjKvQuRCQ-7mSwot3XEDpXU/s1600/DSC_0242.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOh3q3fUYk4b6x8KJqyDT411olquywGgr2bdfOOShDpjhtWb09pk2tSf-vAmCzmJP7xU5ZhxER2b3mWe6kfcDI0IsswK1VhflDry6trgjoycSk11BJ5Oe_rjKvQuRCQ-7mSwot3XEDpXU/s1600/DSC_0242.JPG" height="267" width="400" /></a></div>
<div class="ingredient-set">
<br /></div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
</div>
<div class="ingredient-set">
These killers have about 56g of fat PER bun. So please, handle with care. And then take your love handles to the gym.</div>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-17931591636652890982014-01-21T06:11:00.001-08:002014-01-21T06:45:41.561-08:00Slow Cooker is God - Pasta w/ Slow-Cooker Pork Ragu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuzpCVpR4Oj-VqvVSYIkil_YoUBo_NxB6m55v_B9l6XyRSeGlb3tDd5JVqjZuChjgPo9ERpb4Xlm6mIXN9oOTzkAkl20VZDJJKI8EZY9QUeg9ewBfQ8uvamAH4wo44gt_vWXJH230-yw/s1600/DSC_0149.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuzpCVpR4Oj-VqvVSYIkil_YoUBo_NxB6m55v_B9l6XyRSeGlb3tDd5JVqjZuChjgPo9ERpb4Xlm6mIXN9oOTzkAkl20VZDJJKI8EZY9QUeg9ewBfQ8uvamAH4wo44gt_vWXJH230-yw/s1600/DSC_0149.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Well it's been a little while since I've been on here...and I'm determined to not fall off again. Who wants to be a failure!?!?<br />
<br />
I've been busy...I went down to San Antonio last week to work on a demo for a potential television project...that basically means we produced a 5-ish minute video to give the network an idea of what a show/series could look like. I have to give a shout out to <a href="http://www.bluestarbrewing.com/">Blue Star Brewing Company.</a> The owners were kind enough to let us film a little scene in their eclectic space. When we walked in, a giant bus was just about to leave for the Spurs game...how can you not like a place that lets you drink and then offers a bus ride over to the game?! They have a main bar/dining area, a well-sized back room, and an upstairs balcony, where we filmed, decked with bicycles hanging from the walls.<br />
<br />
The scene was great, but the food was delicious. They make their own beer, obviously. And even me, a girl who prefers a riesling to beer any day, was delightfully surprised. I had an awesome pale ale. It was bright, crisp, and extremely refreshing. We ordered a bite to eat after filming, just some hummus and mac and cheese aps. Both amazing. We added pork to our mac and cheese. And left that meal soooo happy :)<br />
<br />
Thanks again to everyone at Blue Star Brewing Company!<br />
<br />
<br />
Onwards and forwards, a while back, I re-discovered my slow cooker. I mean, I know it's there, but it's all the way up there, sitting on top of our cupboards, above the fridge. So far away. I hardly ever use it. And then I determine to make something that requires it. I begrudgingly climb to the top of my fridge and pull it down, and then realize what I've been missing. Slow cooker is God.<br />
<br />
The amazing thing about the slow cooker is that it really doesn't have to be exact. You don't HAVE to take it out after exactly 5 1/2 hours. In fact, I let this cook on high for about 6 1/2 hours and only took it off when I came back from teaching bodypump. And it was AWESOME. And it's the easiest way to prepare fall off the bone pork. <br />
<br />
I made this <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-pork-ragu-pasta-00100000094062/">pasta w/ slow-cooker pork ragu </a>from Real Simple. It was so good, we actually finished all of the leftovers, despite making a ton and a half of it. This is a great spaghetti alternative to mix things up. I suggest you pull down your slow cooker and make this tonight....well, this afternoon so it has time to sit in your slow cooker :)<br />
<br />
<br />
<br />
TRT: 5 1/4 - 8 1/4 hours <br />
<br />
Ingredients:<br />
<ul>
<li><span itemprop="ingredients">1 large carrot, chopped</span></li>
<li><span itemprop="ingredients">1 medium onion, chopped</span></li>
<li><span itemprop="ingredients">2 cloves garlic, chopped</span></li>
<li><span itemprop="ingredients">2 tablespoons tomato paste</span></li>
<li><span itemprop="ingredients">1 teaspoon dried thyme</span></li>
<li><span itemprop="ingredients">1 teaspoon dried oregano</span></li>
<li><span itemprop="ingredients">kosher salt and black pepper</span></li>
<li><span itemprop="ingredients">1 14.5-ounce can diced tomatoes</span></li>
<li><span itemprop="ingredients">1 1/2 pounds boneless pork shoulder or butt, trimmed and cut in half</span></li>
<li><span itemprop="ingredients">3/4 pound fettuccine</span></li>
<li><span itemprop="ingredients">grated Parmesan, for serving</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGwurJ-mwiUbDyAzf6ixrrs7Nei_r3fSbjl87sarmhuEw40SBE_Ugu3w_zOGAaKz19LMdqRwpy8-5QZLO3xsKOSIIisf71kphLycOeqafcKa5G-xGxGY538KNeThUtCaG0VAut6G_gvs/s1600/DSC_0130.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGwurJ-mwiUbDyAzf6ixrrs7Nei_r3fSbjl87sarmhuEw40SBE_Ugu3w_zOGAaKz19LMdqRwpy8-5QZLO3xsKOSIIisf71kphLycOeqafcKa5G-xGxGY538KNeThUtCaG0VAut6G_gvs/s1600/DSC_0130.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span itemprop="ingredients"> In your slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, 3/4 tsp salt and 1/4 tsp pepper. Add the tomatoes and their juices. Add the pork and turn to coat. </span><br />
<span itemprop="ingredients"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLG6-P-yFUTKFLcwsLPos-2RbXHizq3MjVhNxjYAg6zOhxEQQ2eSFSlZ3BOc9yYT_vzU0Aljgbbdt-NSwM9lFyiiISS5syZ-lq1rWx5eGAOIUN0SGgWaUhLhDcD_qaYN00iOnQgJ57Ypk/s1600/DSC_0137.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLG6-P-yFUTKFLcwsLPos-2RbXHizq3MjVhNxjYAg6zOhxEQQ2eSFSlZ3BOc9yYT_vzU0Aljgbbdt-NSwM9lFyiiISS5syZ-lq1rWx5eGAOIUN0SGgWaUhLhDcD_qaYN00iOnQgJ57Ypk/s1600/DSC_0137.JPG" height="267" width="400" /></a><span itemprop="ingredients"> </span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span itemprop="ingredients">Cover and cook until the pork is very tender, on low for 7-8 hours or high for 5-6 hours. </span><br />
<span itemprop="ingredients"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQgJE9VN1jvJ0Z_8epslRLZR97xtM8Pdj1RHOWRsUtFa5oCvIcMkJElP3ZzkDV1DItKymhdO6myEXNtbmXJZNiRdJZnBpWie5kkLnD4LCklYJCvY2h5fqKtVhcJi4RR1WHTz6UEJveng/s1600/DSC_0142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQgJE9VN1jvJ0Z_8epslRLZR97xtM8Pdj1RHOWRsUtFa5oCvIcMkJElP3ZzkDV1DItKymhdO6myEXNtbmXJZNiRdJZnBpWie5kkLnD4LCklYJCvY2h5fqKtVhcJi4RR1WHTz6UEJveng/s1600/DSC_0142.JPG" height="267" width="400" /></a><span itemprop="ingredients"> </span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span itemprop="ingredients">Twenty minutes before serving, cook the fettuccine according to the package directions. Drain and return to the pot. Meanwhile, using 2 forks, shred the pork and mix it into the cooking liquid. Toss the pasta w/ the ragu and sprinkle with some Parmesan. </span><br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHU-VG4PuA_F0wJcprEKZvKSBoBeXis2jS1L0z8M_lPLjmybCyLVbEv_NOG4ZXsbziYehBS1JGrWFyz9G2jJTeGVYVGyDctbd-eKkwM4M9EEbE6tR1prw1tF3_BEvX02faaSso3QiL7o8/s1600/DSC_0151.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHU-VG4PuA_F0wJcprEKZvKSBoBeXis2jS1L0z8M_lPLjmybCyLVbEv_NOG4ZXsbziYehBS1JGrWFyz9G2jJTeGVYVGyDctbd-eKkwM4M9EEbE6tR1prw1tF3_BEvX02faaSso3QiL7o8/s1600/DSC_0151.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-57535885771165223622014-01-11T08:32:00.000-08:002014-01-11T08:32:15.585-08:00Pork Shoulder w/ Arugula Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciLdCHEF1cSru8p6fFXVd8QI34Ezvo00V34GJhY4HNe84RX9uPJsby8bv3Qcpl0iUdue-fSyANS34OrNgaU3F0rGj_Z62FUdBYWgxhKL4Jtr1Mow9cjGD8pQ1cUQRC-IWK2ZvsUCUl58/s1600/DSC_0120.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciLdCHEF1cSru8p6fFXVd8QI34Ezvo00V34GJhY4HNe84RX9uPJsby8bv3Qcpl0iUdue-fSyANS34OrNgaU3F0rGj_Z62FUdBYWgxhKL4Jtr1Mow9cjGD8pQ1cUQRC-IWK2ZvsUCUl58/s1600/DSC_0120.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I love the section of Bon Appetit where they share favorite recipes from some of the best restaurants in the US. Taking a peak inside their menus and making something put together by a great chef and having it come out just as awesome...makes me feel like I can actually cook.<br />
<br />
I chipped into this <a href="http://www.bonappetit.com/recipe/pork-shoulder-with-treviso-radicchio-and-balsamic-vinegar">pork shoulder with treviso radicchio and balsamic vinegar</a>. It came from a restaurant in NYC called Lupa. <br />
<br />
I know it calls for a lot of onions, but use them all. They'll cook down and they make life so much better.<br />
<br />
Start this recipe the day before you want to serve it so the spices have time to flavor the meat. <br />
<br />
Ingredients:<br />
<ul>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="name" itemprop="ingredients">kosher salt</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="name" itemprop="ingredients">(packed) dark brown sugar</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">ground ginger</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">ground coriander</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">freshly ground black pepper</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/4</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">ground cinnamon</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/4</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">cayenne pepper</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/8</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">ground cloves</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">3 1/2–3 3/4-pound boneless pork shoulder (Boston butt), trimmed, cut into 1 1/2'–2' cubes</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">3</span>
<span class="unit">tablespoons</span>
<span class="name" itemprop="ingredients">olive oil, divided</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">4</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">sliced onions (about 2 large onions)</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1 1/2</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">fruity white wine (such as Pinot Gris or Chenin Blanc)</span>
</span>
</li>
<li class="step">
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">low-salt chicken broth</span></span> </li>
</ul>
<br />
Mix first 8
ingredients in a large bowl. Add pork and toss to coat. Cover and chill,
tossing occasionally, at least 8 hours or overnight.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMpIGRvv_vXq_hD98wHj4m3jqspPB_7DvhxWdUttwellFdPIkFOQDrQVzOslkdNfLeEmis3vo_Lo-mUZbR8uWeVM_QncUIZj2NMzecQy39BuKGqUT-E4ULXcBspROupN-S8xizXNbud0/s1600/DSC_0054.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMpIGRvv_vXq_hD98wHj4m3jqspPB_7DvhxWdUttwellFdPIkFOQDrQVzOslkdNfLeEmis3vo_Lo-mUZbR8uWeVM_QncUIZj2NMzecQy39BuKGqUT-E4ULXcBspROupN-S8xizXNbud0/s1600/DSC_0054.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Heat 2 Tbsp. oil in a
large heavy pot over medium-high heat. Working in batches, brown pork
on all sides, lowering heat if meat begins to scorch, about 5 minutes
per batch. Using tongs, transfer pork to a medium bowl. Add remaining 1
Tbsp. oil and onions to pot; sauté until slightly softened and golden
brown, about 5 minutes. Add wine; cook, scraping up browned bits, until
reduced by half, about 2 minutes. Add broth; return pork to pot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTmj8eExpQDqbiyVpbrG75AC2K-vPb8D-XrRSKEcITR9dGn8-ucnTTAlr7rY2oUCHE3pLt0gDyGXrmYaLGg6zWVoFWOHl3S0BmSOwXSG_pWCD7S8fZpY722JzDj1XK3pTPS3bZCvVpeA/s1600/DSC_0102.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTmj8eExpQDqbiyVpbrG75AC2K-vPb8D-XrRSKEcITR9dGn8-ucnTTAlr7rY2oUCHE3pLt0gDyGXrmYaLGg6zWVoFWOHl3S0BmSOwXSG_pWCD7S8fZpY722JzDj1XK3pTPS3bZCvVpeA/s1600/DSC_0102.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Reduce heat to low,
cover pot, and simmer, stirring occasionally, until pork is tender,
about 2 hours. Reserve 3/4 cup braising liquid for radicchio. Set pork
in remaining liquid aside. DO AHEAD: Can be made 2 days ahead. Chill
pork and reserved 3/4 cup braising liquid separately (uncovered) until
cold, then cover and keep chilled. Rewarm before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBxWSonCiA4F3xfEkHdHkjgqBfM2wSsysfSq_qjVelS4zdPG6ZKSCyifCU3_13OMZi2wr4ADOp9oVjMffjJncfgBIu3d2YEOL-jWLCnvF2WpO-9ZiQcnU8rvPC_C4siOPXPzBLYGcDjE/s1600/DSC_0110.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBxWSonCiA4F3xfEkHdHkjgqBfM2wSsysfSq_qjVelS4zdPG6ZKSCyifCU3_13OMZi2wr4ADOp9oVjMffjJncfgBIu3d2YEOL-jWLCnvF2WpO-9ZiQcnU8rvPC_C4siOPXPzBLYGcDjE/s1600/DSC_0110.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The pork turned out delicious and the sauce was to die for. I made a few adjustments to this recipe because I couldn't find anything along the lines of radicchio for the salad, so I subbed in a little arugula salad with a mix of sweet fig balsamic vinegar and lemon-infused olive oil that I picked up at Oh Olive. Have you heard of it? It's the coolest little shop on Armitage that has a ridiculous variety of flavored and infused olive oils and vinegars.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouezU20I-qkAzq6leMJNwixvpIobRnY1WqDCINmjnhuTL7Q0TLRHlSC8tVPCAnLlqHSmtY7z4fhlOj7xWJmBIZMb0bfAP1sdzakSTmFX8ooCvdqnfvBclIUy9xTWdvieFkg_5YbSzgZQ/s1600/DSC_0123.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouezU20I-qkAzq6leMJNwixvpIobRnY1WqDCINmjnhuTL7Q0TLRHlSC8tVPCAnLlqHSmtY7z4fhlOj7xWJmBIZMb0bfAP1sdzakSTmFX8ooCvdqnfvBclIUy9xTWdvieFkg_5YbSzgZQ/s1600/DSC_0123.JPG" height="214" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Happy Saturday!<br />
<br />
<br />
<br />
<br />
<br />Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-10024605152816311022014-01-08T19:17:00.001-08:002014-01-08T19:17:26.758-08:00Winter Squash and Tofu Panang Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynG3M6L68LkAPRIkytd_RFrdkRvdYxE4zHwVzMkF4MDd-wCNugH9XLMJCY2-D8KozmZgjWn_UPmP9w5G6xW5xX4zqCLAB1y8zbJ8S4hLz1JKXPIwo183Yn8w4BRE6Iu6XcVJGYyUcwWI/s1600/DSC_0094.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynG3M6L68LkAPRIkytd_RFrdkRvdYxE4zHwVzMkF4MDd-wCNugH9XLMJCY2-D8KozmZgjWn_UPmP9w5G6xW5xX4zqCLAB1y8zbJ8S4hLz1JKXPIwo183Yn8w4BRE6Iu6XcVJGYyUcwWI/s1600/DSC_0094.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Hooray for healthy recipe #2 for the week...a delicious <a href="http://www.myrecipes.com/recipe/squash-tofu-panang-curry-50400000132765/">winter squash and tofu panang curry recipe from Cooking Light!</a><br />
<br />
For one year during college, when I was crazy, I was a vegan. It really wasn't healthier, I was just going through a phase, I suppose. I was lucky enough to live in a sorority house with a chef who didn't mind cooking a vegan dish every night (and I also wasn't the only vegan...). I ate a lot of tofu.<br />
<br />
Since gaining my sanity and re-introducing the wonders of cheese and steak back into my life, I haven't had tofu once. During the "year of darkness," I tried cooking with tofu a few times, but I always failed. I was never able to dry my tofu out enough to get that fried, browned exterior.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhadTeSAUCpvk6LBPg9jO0IeoIvu10_Fj51AlKjUzEfTp7amxVeI0icYdqnCYFcSJwb3gkdBoRg-69CZEQ7ThULNEtJysqpLAJkIDCyz9RCNfuMIZ1dlrgZLXrJQNqzsh9rEfchnyVWg/s1600/DSC_0060.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhadTeSAUCpvk6LBPg9jO0IeoIvu10_Fj51AlKjUzEfTp7amxVeI0icYdqnCYFcSJwb3gkdBoRg-69CZEQ7ThULNEtJysqpLAJkIDCyz9RCNfuMIZ1dlrgZLXrJQNqzsh9rEfchnyVWg/s1600/DSC_0060.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
But this time, a few years older and wiser, I did it! I think I owe it to the EXTRA EXTRA firm tofu I bought at Trader Joe's...and my excellent cooking abilities. The ingredient list looks long, but don't be intimidated. TRT: 1 easy hour.<br />
<br />
Ingredients:<br />
<ul class="textItems">
<li>1 3/4 cups water </li>
<li>1 cup uncooked brown jasmine rice </li>
<li>1 teaspoon minced peeled fresh ginger </li>
<li>1/4 teaspoon kosher salt </li>
<li>1/2 cup chopped cilantro </li>
<li>1 (14-ounce) block extra-firm tofu, drained and cut into 1-inch cubes </li>
<li>5 teaspoons canola oil, divided </li>
<li>2 tablespoons creamy peanut butter </li>
<li>1 1/2 tablespoons Thai red curry paste </li>
<li>1 teaspoon ground cumin </li>
<li>1 teaspoon ground coriander </li>
<li>1 (14-ounce) can light coconut milk </li>
<li>3 tablespoons lower-sodium soy sauce </li>
<li>1 tablespoon brown sugar </li>
<li>3 cups cubed peeled kabocha squash </li>
<li>1 cup chopped red bell pepper </li>
<li>1/3 cup sliced shallots </li>
<li>1 1/2 teaspoons grated lime rind </li>
<li>2 tablespoons fresh lime juice </li>
<li>1/2 cup fresh basil leaves </li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9PLFS_l2EVAufomW1MuqWMlB5O-rTIVnvoZF0fCI5-5mjhNgroGXLsKDzQ5dXw_Mo7h1K36fWty-cMeZZpLgCRMXf8meiH32Xao1bIeAc8Ko8uZJjqwUnO6rSIB-9VexRzh7juT9hLY/s1600/DSC_0072.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9PLFS_l2EVAufomW1MuqWMlB5O-rTIVnvoZF0fCI5-5mjhNgroGXLsKDzQ5dXw_Mo7h1K36fWty-cMeZZpLgCRMXf8meiH32Xao1bIeAc8Ko8uZJjqwUnO6rSIB-9VexRzh7juT9hLY/s1600/DSC_0072.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Combine first 4 ingredients in a saucepan. Bring to a boil; cover,
reduce heat, and simmer 35 minutes. Let stand 10 minutes. Add cilantro;
fluff rice mixture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepfKkVdMpZ1i9h7Kfg98zgErCcSN4KzSI-SBow5Ycsy-13Wvpd2JZ6OHS8OsfSXhxasCcC-Sp4_8tSlWCMEICA8XCb1melnSheAA3KiTAe3n11IG75Vwg9V5uR3zuUk75PS9nnf9_sZ4/s1600/DSC_0057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepfKkVdMpZ1i9h7Kfg98zgErCcSN4KzSI-SBow5Ycsy-13Wvpd2JZ6OHS8OsfSXhxasCcC-Sp4_8tSlWCMEICA8XCb1melnSheAA3KiTAe3n11IG75Vwg9V5uR3zuUk75PS9nnf9_sZ4/s1600/DSC_0057.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Place tofu on several layers of paper towels. Cover with
additional paper towels. Let stand for 30 minutes, pressing down
occasionally.<br />
<br />
Heat a wok or large skillet over medium-high heat. Add 1
tablespoon oil to pan; swirl to coat. Add tofu; sauté 8 minutes or until
golden brown, stirring occasionally. Remove tofu from pan; keep warm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_m7dGbkft1sk0ErwFiHbl4y8OqPs4CE-cPOlwAjlJPRMUJO3viVIPfIqb9riALWQQdMXABor6-nz0vg_lc8Oru3ml1hOXXuRnCiQ-_f3GrMXiwhgAHSTHk1XgSTSu5Zt1ifgKW4704w/s1600/DSC_0063.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_m7dGbkft1sk0ErwFiHbl4y8OqPs4CE-cPOlwAjlJPRMUJO3viVIPfIqb9riALWQQdMXABor6-nz0vg_lc8Oru3ml1hOXXuRnCiQ-_f3GrMXiwhgAHSTHk1XgSTSu5Zt1ifgKW4704w/s1600/DSC_0063.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Return pan to medium heat. Add remaining 2 teaspoons oil to pan;
swirl to coat. Add peanut butter, curry paste, cumin, and coriander;
cook 15 seconds. Add coconut milk, soy sauce, and sugar, stirring with a
whisk until smooth. Add squash, bell pepper, and shallots. Bring to a
boil; reduce heat, and simmer 15 minutes or until squash is tender.
Gently stir in tofu, rind, and juice. Cook 1 minute. Sprinkle evenly
with basil; serve over rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKh_Ir404DtfDcRUchPQZI5fVofDaA9nqubDiYOmj7fDehxPmUPMY8B0zMBAw4oFU1xKIcf8w06J4dy0yrNa_NMcgGOJqKZjzTpZCkI_LO6w82m_I9HPdhtnbuUtEvkkw-FGCQ89hZpQ/s1600/DSC_0078.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKh_Ir404DtfDcRUchPQZI5fVofDaA9nqubDiYOmj7fDehxPmUPMY8B0zMBAw4oFU1xKIcf8w06J4dy0yrNa_NMcgGOJqKZjzTpZCkI_LO6w82m_I9HPdhtnbuUtEvkkw-FGCQ89hZpQ/s1600/DSC_0078.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I have to give this recipe props. It was hearty, delicious, and perfectly spicy/peanut buttery. And the tofu was delish.<br />
<br />
Enjoy!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IeK47bBQPKRZvB_4x0yR23_UGU6II8Pi-iA3n54lXCvWo57F4fxNf1_Gb8EAoJen3H5_d3xvBd-afGMPXJhrQnwiowAsxkkKRRasZT4qMajH8DXnkrbN7rq5G0i2c-2oYnKKmG1hwNc/s1600/DSC_0085.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IeK47bBQPKRZvB_4x0yR23_UGU6II8Pi-iA3n54lXCvWo57F4fxNf1_Gb8EAoJen3H5_d3xvBd-afGMPXJhrQnwiowAsxkkKRRasZT4qMajH8DXnkrbN7rq5G0i2c-2oYnKKmG1hwNc/s1600/DSC_0085.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<br />
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com1tag:blogger.com,1999:blog-7322740866415905692.post-46133911787293765402014-01-07T17:02:00.001-08:002014-01-07T17:02:42.905-08:00Chocolate-Pistachio Sables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xN9IuLUBNOjMJAT7UCE5McDGBNzPGmGG9gUFsRx1DRYoqC-0qbSbTOyZq2YvfwPvoL9cKiEOgm8UWmy_jO1qhatfv4O3TR0Di92P4IdCdCbWieIkLM8o3DK7Wxrf2w_RwuqlAi2xBFs/s1600/DSC_0116.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xN9IuLUBNOjMJAT7UCE5McDGBNzPGmGG9gUFsRx1DRYoqC-0qbSbTOyZq2YvfwPvoL9cKiEOgm8UWmy_jO1qhatfv4O3TR0Di92P4IdCdCbWieIkLM8o3DK7Wxrf2w_RwuqlAi2xBFs/s1600/DSC_0116.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
For the past week I've been working from home on a new demo for a television program...it's also been too cold to go outside...which leaves me with the great luxury of baking much more than normal. The other day, I tried my hand at these chocolate-pistachio sables. Not because I like sables. To be honest, I had no idea what a sable was. But I had all of the ingredients in my cupboard. And the freeze and slice method with this dough sounded so ingenious...and totally obvious. You know those slice and bake cookies, or the break and bake cookies you get at the grocery store? Who knew you could make those at home...duh.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7W5jUPBilhToExSG_9F5aGb87gA96iTe8zkmuG0CTd93dKeQR93ElbOvSKRAKtdnWNsAn5-enuF09ekkOWiJsl0aVd6llDEvFYFACyooeWJm-6PmAVvIy6Ez9sFWDcI47YYHBRxiM2a8/s1600/DSC_0045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7W5jUPBilhToExSG_9F5aGb87gA96iTe8zkmuG0CTd93dKeQR93ElbOvSKRAKtdnWNsAn5-enuF09ekkOWiJsl0aVd6llDEvFYFACyooeWJm-6PmAVvIy6Ez9sFWDcI47YYHBRxiM2a8/s1600/DSC_0045.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
This recipe was from this past holiday season of Bon Appetit...in the holiday cookie section. A really easy recipe to whip up. And what I love is that you can make the dough ahead of time, and just slice whenever you want.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMElyqPGfuRztbo3xRuK85KKTfZTXevUMoTkoAAVjRQqu6zxErzEYiyJTmer5ju7Z37HIw1zFpYSH_7Z1SfYIhMiBqKxiQk2lJRgoh7_QvXJe1iFpjHrJ3sE27I5wnin_uC8n79RKPp5I/s1600/DSC_0049.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMElyqPGfuRztbo3xRuK85KKTfZTXevUMoTkoAAVjRQqu6zxErzEYiyJTmer5ju7Z37HIw1zFpYSH_7Z1SfYIhMiBqKxiQk2lJRgoh7_QvXJe1iFpjHrJ3sE27I5wnin_uC8n79RKPp5I/s1600/DSC_0049.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I was surprised, however, that these "cookies" did not expand or change shape as the cooked. It prompted me to figure out what the hell a sable is anyway. Turns out the sable is a French sugar cookie, with a sugary, salty, crumbly texture. It really is much like a biscuit, so don't expect a fluffy gooey cookie. Sable means sand. And while these taste a lot better than sand, they do have a crumbly texture. Boyfriend and I have been enjoying them with coffee.<br />
<br />
Ingredients:<br />
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">2½</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">all-purpose flour</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">½</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">unsweetened cocoa powder</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">¾</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">kosher salt</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">¼</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">baking soda</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1¼</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">(2½ sticks) unsalted butter, room temperature</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1¼</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">(lightly packed) light brown sugar</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">vanilla extract</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">large egg white</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">5</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">oz. bittersweet or semisweet chocolate, chopped</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">unsalted, shelled raw pistachios, coarsely chopped</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity"></span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">Flaky sea salt (such as Maldon)</span></span></li>
</ul>
<span class="ingredient"></span><br />
<span class="ingredient"></span><br />
<span class="ingredient"></span><br />
<span class="ingredient"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU__9ckWRfguWI5OYumYXIhpbMBWt91Nl7PUS0C18V4k7of7AGTMI79OyY57WMRgEiNsde4onJ0-zhCdrU9TYqfg_m6SZHMR6knuz3sFEKGq7Zi3ym6Dj06YxZwId6JEp1lzDQJjsQl0M/s1600/DSC_0020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU__9ckWRfguWI5OYumYXIhpbMBWt91Nl7PUS0C18V4k7of7AGTMI79OyY57WMRgEiNsde4onJ0-zhCdrU9TYqfg_m6SZHMR6knuz3sFEKGq7Zi3ym6Dj06YxZwId6JEp1lzDQJjsQl0M/s1600/DSC_0020.JPG" height="267" width="400" /></a> <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Whisk flour, cocoa
powder, kosher salt, and baking soda in a medium bowl. Using an electric
mixer on high speed, beat butter, brown sugar, and vanilla until light
and fluffy, about 4 minutes. Reduce speed to low and gradually add dry
ingredients; mix just to combine, then mix in egg white. Fold in
chocolate and pistachios.<br />
<br />
Divide dough into 4
pieces. Roll each piece into an 8”-long log about 1½” in diameter,
pushing dough together if it feels crumbly. Wrap tightly in parchment
paper and chill until firm, at least 4 hours. (The colder your dough,
the easier it will be to slice.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWFzAZi_-5F9-eXjzP-7Cllf_ihE96nhb-aB3u3j3GZBP29I8mrtp_VRukhlq5zxfwrMfWMisC5XSVgue9hyUFy_0-c7SJ3NWEalr8zcoxSe5LFvFwCHmu4fyuEJUdk7kfGMa1kchyeY/s1600/DSC_0040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWFzAZi_-5F9-eXjzP-7Cllf_ihE96nhb-aB3u3j3GZBP29I8mrtp_VRukhlq5zxfwrMfWMisC5XSVgue9hyUFy_0-c7SJ3NWEalr8zcoxSe5LFvFwCHmu4fyuEJUdk7kfGMa1kchyeY/s1600/DSC_0040.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Place racks in lower
and upper thirds of oven; preheat to 350°. Working with 1 log of dough
at a time and using a serrated knife, cut logs into ¼”-thick rounds and
transfer to 2 parchment-lined baking sheets, spacing ½” apart.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Yy5bvWzKZtIS6f_RzUi3Z1IlKfggCJ0esJidYE-Wp7u24gR3LU6zO-aYqKgW3X6xHpXzA6P9epv2bMa1g0DI8BBsZubITHiFMEVZAj1l3QlO7QQRFKmnUArVgZE87gQE5jRYd1V27g0/s1600/DSC_0048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Yy5bvWzKZtIS6f_RzUi3Z1IlKfggCJ0esJidYE-Wp7u24gR3LU6zO-aYqKgW3X6xHpXzA6P9epv2bMa1g0DI8BBsZubITHiFMEVZAj1l3QlO7QQRFKmnUArVgZE87gQE5jRYd1V27g0/s1600/DSC_0048.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Sprinkle cookies
with sea salt and bake, rotating baking sheets halfway through, until
set around edges and centers look dry, 10–12 minutes. Transfer to wire
racks and let cool.<br />
<br />
Each roll makes about 16 cookies. If you don't want to make all of the cookies, you can freeze them for up to 1 month. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECg5R1obX00DBQ5olAPm1ogi55-DSPXVFDQEI_-ThHHnKAe7cE-8UxrG0k-iixlKleG0gBJEmBg3mNX8qiQaLgkvtEVkkKel0I2bFZD2FQL5FAOzDoQ5L2UGhBJ2BXYA3evS7y5QfHcw/s1600/DSC_0051.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECg5R1obX00DBQ5olAPm1ogi55-DSPXVFDQEI_-ThHHnKAe7cE-8UxrG0k-iixlKleG0gBJEmBg3mNX8qiQaLgkvtEVkkKel0I2bFZD2FQL5FAOzDoQ5L2UGhBJ2BXYA3evS7y5QfHcw/s1600/DSC_0051.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHYQGtcXr07MpkWM6_zjOQdz_Ec50lzHMmN-nVG3dttjR7RO1sMx4TbZ8Cs6MzeJOvjk1kaiT4A4kEW-mZSkmoq_BeisdAb66_EyzOE50OAYx74lG3EWvskWLdwgKEWuiH7YqJMwZ9uw/s1600/DSC_0018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAakaAXxYY8dsAGfp1JgwO13VnojwlZFntoj7ETCLCvnsEhTAlKrOGBANDY4o-Rm7DjWv7LBTwvfiiOHa4ePm4lwVNuAR2XOD8JLBOIB39zE859BpVJeucWS8gsrkUec0mZfAv1kjiXs/s1600/DSC_0118.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeZFob-ip1b3hzcH3BM3fbw5NE8stXfp0nsB6sZhrezfzoq4geDR0Wgi746QTUTscfyD5oa6D0rVu6Qkt7r_QdK4tsERaMbPAlx_pGPJwd5leFBY_K2iKjpfEiFo1M6hBgZ4NHX_et68/s1600/DSC_0115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeZFob-ip1b3hzcH3BM3fbw5NE8stXfp0nsB6sZhrezfzoq4geDR0Wgi746QTUTscfyD5oa6D0rVu6Qkt7r_QdK4tsERaMbPAlx_pGPJwd5leFBY_K2iKjpfEiFo1M6hBgZ4NHX_et68/s1600/DSC_0115.JPG" height="267" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHmUSaWWH9NQae7P8l6kw8KYmK0uN0zjvt11pigffjO3T2cmbT4D8YM3ExEy_0fcaB8TbWTBAgw8kC-9rUAWO0HQrFKLyO2c_gANks1qIifWWbA0FiHZT0ToTZihxmy-zUw1NlheRoNo/s1600/DSC_0114.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHmUSaWWH9NQae7P8l6kw8KYmK0uN0zjvt11pigffjO3T2cmbT4D8YM3ExEy_0fcaB8TbWTBAgw8kC-9rUAWO0HQrFKLyO2c_gANks1qIifWWbA0FiHZT0ToTZihxmy-zUw1NlheRoNo/s1600/DSC_0114.JPG" height="267" width="400" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHYQGtcXr07MpkWM6_zjOQdz_Ec50lzHMmN-nVG3dttjR7RO1sMx4TbZ8Cs6MzeJOvjk1kaiT4A4kEW-mZSkmoq_BeisdAb66_EyzOE50OAYx74lG3EWvskWLdwgKEWuiH7YqJMwZ9uw/s1600/DSC_0018.JPG" height="267" width="400" /> <br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO1Olc0iXUEsyE9uhbtYjlfAcd0Evs9m5xe38Z7cugMslrzvfIAzRuUUXyLCvV7M-KXTx-ZQdvDkZV-BOAj1d3DHH3ECMyCrV5Qo4lpzhv0Sufm2kKynV70mknmajR2kFovXpqu92rgs/s1600/DSC_0021.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO1Olc0iXUEsyE9uhbtYjlfAcd0Evs9m5xe38Z7cugMslrzvfIAzRuUUXyLCvV7M-KXTx-ZQdvDkZV-BOAj1d3DHH3ECMyCrV5Qo4lpzhv0Sufm2kKynV70mknmajR2kFovXpqu92rgs/s1600/DSC_0021.JPG" height="267" width="400" /></a> <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
How can you say no to those eyes??? They just want a little taste.... :) And I totally got that yellow platter from anthro, on sale with an extra 50% off...it was like $15! Holla!</div>
<br />Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-44442516913701860092014-01-06T10:16:00.002-08:002014-01-06T10:16:23.880-08:00Kale Salad w/ Roasted Sweet Potato and Apple<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldiK7_MsVS9-ByxFLfOHUj-8kzM8noLTpUxJreAU7RNfEYsfqv2TC3uAffbpejv3GhYB4i0Zo2HC_ZJZLd5CplYIu5leXGOoLAz0qKyygfjszPp78SJA-OiaxCqj3KqGX7MtaF1CDgcA/s1600/DSC_0044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldiK7_MsVS9-ByxFLfOHUj-8kzM8noLTpUxJreAU7RNfEYsfqv2TC3uAffbpejv3GhYB4i0Zo2HC_ZJZLd5CplYIu5leXGOoLAz0qKyygfjszPp78SJA-OiaxCqj3KqGX7MtaF1CDgcA/s1600/DSC_0044.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Let's be honest. I'm 25. I'm gonna eat what I want, when I want. Because I teach 4 group fitness classes per week and spend the rest of my time running around the city. But still...there's going to be a day...within the next 5 years...that it hits me hard...in the stomach. And the thighs. So I probably should make more of an effort to incorporate healthy foods into my diet.<br />
<br />
When you love to cook, that's hard to do. I always want to try that other braised pork recipe or steak and whatever. And make cookies. And some 7 layer salted caramel chocolate cake. Or a pie. Mmmm pie....<br />
<br />
I'm going to make an effort to create two overly healthy, light meals per week. Not that we're gluttons the rest of the time, BF and I usually eat relatively healthy, and we're good about not over-eating. Unless it's pie. But I'm talking about more salads, fish, and vegetable-based cooking in general.<br />
<br />
So I've started this new effort with a <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/kale-salad-sweet-potato-apple-00100000108217/index.html">kale salad with roasted sweet potato and apple.</a> I'll be honest, my first thought was, a salad for dinner, without any kind of meat, that's dangerous. And won't fill me up. And Boyfriend will be cranky. But I have to hand it to <a class="zem_slink" href="http://www.realsimple.com/" rel="homepage" target="_blank" title="Real Simple">Real Simple</a> on this one. Boyfriend said it was a salad of all his favorite things rolled into one. That's good, right?<br />
<br />
And as an extra plus, this recipe was extremely quick and easy. I made it on a Sunday night, but this is definitely a Tuesday (or any other busy night) meal. <br />
<br />
Ingredients:<br />
<ul>
<li>2 sweet potatoes, cut into 3/4 inch pieces (no need to peel!)</li>
<li>6 T olive oil</li>
<li>Salt and pepper</li>
<li>3 T fresh lemon juice - I used about 5 T lemon juice...I like it lemony. </li>
<li>2 T Dijon mustard</li>
<li>2 bunches kale, thick stems removed</li>
<li>1 pink lady or honeycrisp apple, thinly sliced</li>
<li>1/4 cup chopped roasted almonds</li>
<li>4 oz shaved Pecorino or Parmesan cheese</li>
</ul>
Heat oven to 400 degrees. Toss the sweet potatoes with 2 T of oil and 1/4 t. each salt and pepper on a rimmed backing sheet. Roast, tossing the potatoes halfway through, until lightly browned and tender, 18-20 minutes. Let cool slightly. You can also toast your almonds at the same time (ALWAYS TOAST YOUR NUTS!). I used slivered almonds here, since I had two opened bags in my cupboard (woops!). With the oven at 400, you won't want your almonds in the over for more than 5 minutes. So keep a close eye on them.<br />
<br />
Meanwhile, whisk together lemon juice, mustard, 4 T olive oil, and 1/4 t. salt and pepper in a large bowl. Add the kale and rub together with clean hands to tenderize and coat the leaves. Because kale is such a tough, sturdy leaf, you'll really want to massage the dressing into the leaves to soften them up. You can also dress this salad up to 2 days in advance. Just add the remaining ingredients before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtzsAkatVq92Got1YCZRcDWIav4qC4T6pe5DXI_3XhSPaFxM_FLikO-ZZvRGru4yp1t-GguqHAMp_GGP3E0iw-vlVOT2CxZFqZXVm5ixN-dBU74YpfsA6eN02odL6ivnsx2Q5LnPC7JQ/s1600/DSC_0042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtzsAkatVq92Got1YCZRcDWIav4qC4T6pe5DXI_3XhSPaFxM_FLikO-ZZvRGru4yp1t-GguqHAMp_GGP3E0iw-vlVOT2CxZFqZXVm5ixN-dBU74YpfsA6eN02odL6ivnsx2Q5LnPC7JQ/s1600/DSC_0042.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Add the apple, almonds, and sweet potatoes and toss to combine. Serve topped with shaved Pecorino or Parm. <br />
<ul>
</ul>
<br />Fun with Food: Sweet potatoes are one of the most nutritional vegetables out there. The skin contains fiber, beta carotene, vitamins C and E, folate, potassium, and iron, so keep the skins on. But make sure to scrub them well to remove dirt and cow manure :)<br />
<br />
<br />
**The sodium count for this recipe can get pretty high. So be lenient on the added salt if you're watching sodium intake. <br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
</div>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-29825232481304241522014-01-04T08:16:00.001-08:002014-01-04T08:16:47.144-08:00Tandoori Chicken Thighs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuz7LsDa23SJteUMdDeF2zddR8iVoDpKqc4aeS10_sN0a6qzr8xErnAMaOOpCHcRdpLtz7H3bIWsLQKJNBunnyyROspIcfTSWXB507uxdB-JhvSk62_GPkCqF6tQJQ6BeX4Ns_02J-D0/s1600/DSC_0023.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuz7LsDa23SJteUMdDeF2zddR8iVoDpKqc4aeS10_sN0a6qzr8xErnAMaOOpCHcRdpLtz7H3bIWsLQKJNBunnyyROspIcfTSWXB507uxdB-JhvSk62_GPkCqF6tQJQ6BeX4Ns_02J-D0/s400/DSC_0023.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I'm a big fan of Cooking Light recipes. This one I've been holding onto since 2012...There are so many tandoori chicken recipes out there, and this may be one of the better ones that I've tried over the years. I think it might be because I actually took the time to let the chicken thighs marinate properly.<br />
<br />
This is a great recipe for busy people. I took about 10 minutes to prep the marinade before I left to teach Spinning, and when I came back from class, my chicken was ready to grill. Magic...<br />
<br />
On a side note, I really hate chicken thighs. They are 500 times greasier than chicken breast. I suppose I could have substituted chicken breasts, but chicken thighs really are A LOT cheaper. In fact, cooking light says that this recipe costs $9.85 to serve 4 people. And the serving size is accurate. We've got about 2 servings left over after BF and I chowed down. <br />
<br />
The chicken turned out very good...boyfriend approved in fact (and he HATES how greasy chicken thighs are...). But I had one issue with this recipe. My yogurt marinade immediately burned to my grill pan, sticking the chicken to the pan. I preheated my grill for about 15 minutes - I grilled the veggies before the meat. And I put oil in the pan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVI3qWAEDUJhuMRdj2t2CFuJYIygBX36cAo8hZN_I_5yzNWWElvr0a6kEeHp3W_sbXSKtNttmhCUbBeJv_Az6MHFb1s891ewtHFPWXSBRBh0opG0Ox6tYCYsySLhGawOEI1YazNMfWH0/s1600/DSC_0024.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVI3qWAEDUJhuMRdj2t2CFuJYIygBX36cAo8hZN_I_5yzNWWElvr0a6kEeHp3W_sbXSKtNttmhCUbBeJv_Az6MHFb1s891ewtHFPWXSBRBh0opG0Ox6tYCYsySLhGawOEI1YazNMfWH0/s400/DSC_0024.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I supposed I could have avoided this by wiping the majority of the marinade off of the meat before grilling it. But that sounds counter-intuitive. Why would you want to wipe it off? What good is that? <br />
<br />
Ingredients:<br />
<ul>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> plain 2% reduced-fat Greek yogurt</span> <span class="dollar"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> grated onion</span> <span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 tablespoons</span>
<span itemprop="name"> grated peeled fresh ginger</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> ground cumin</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> ground red pepper</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> ground turmeric</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">5 </span>
<span itemprop="name"> garlic cloves, minced</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">8 </span>
<span itemprop="name"> skinless, boneless chicken thighs</span> <span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> kosher salt</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> canola oil</span> </li>
</ul>
Combine the first 7 ingredients (through garlic) in a bowl and stir it up. Scrape the yogurt mixture into a gallon-sized zip-loc bag. Add the chicken to the yogurt mixture and seal. Marinate in the fridge for 2 hours....go to spinning class.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDU0b-xOda1tPZX93OvTQUxImxBUVFjtlO7q_eUnt15uqtyYl4QN_Imb2p9xSCWFM-ti0G2F6Fo5KEGG15zdmoZMium_Lt3DQBHW8v7gsTioLXOmvyBWoLChwLuRYrKUK6vlnkBOkfiYs/s1600/DSC_0016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDU0b-xOda1tPZX93OvTQUxImxBUVFjtlO7q_eUnt15uqtyYl4QN_Imb2p9xSCWFM-ti0G2F6Fo5KEGG15zdmoZMium_Lt3DQBHW8v7gsTioLXOmvyBWoLChwLuRYrKUK6vlnkBOkfiYs/s400/DSC_0016.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Come back from spinning, and take the chicken out of the bag. Sprinkle both sides of chicken evenly with salt. Preheat your grill pan to medium-high heat.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3eogyElrPUQvnV6OHPPIINEzyTv_mvCiFz_dcFRcwijWVvJ7Mf8JUogfwZOKctKEV-tMkIKUG6_CRBE00qMiaULc3c6bRD6dK2EirMNQgSBwDAWz3Wcen9XXYTFo7I9o14-mCmPiBnk/s1600/DSC_0018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3eogyElrPUQvnV6OHPPIINEzyTv_mvCiFz_dcFRcwijWVvJ7Mf8JUogfwZOKctKEV-tMkIKUG6_CRBE00qMiaULc3c6bRD6dK2EirMNQgSBwDAWz3Wcen9XXYTFo7I9o14-mCmPiBnk/s320/DSC_0018.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Grill your veggies before your meat. <br />
<br />
Brush the grill with oil. Arrange chicken on grill rack. Brush grill rack with a little oil. Arrange chicken on grill rack. Grill about 6 minutes each side, until done. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf167A_Fk23rsibcOFuteubw7I42jtZXLWXNZ8cVpyj5Igr2NsJEGMSPjNtqmMUPDJnCcGU2HexrDvF9ql0OTJZmDValdEdPWraS4DkVoCX0IhTs47SkfA2w5BgiXIqnydsuHA4r0eh40/s1600/DSC_0026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf167A_Fk23rsibcOFuteubw7I42jtZXLWXNZ8cVpyj5Igr2NsJEGMSPjNtqmMUPDJnCcGU2HexrDvF9ql0OTJZmDValdEdPWraS4DkVoCX0IhTs47SkfA2w5BgiXIqnydsuHA4r0eh40/s400/DSC_0026.JPG" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
* You can also broil tandoori chicken...that turns out nicely and
probably would have prevented my marinade burning issues as well.<br />
<br />
Fun Fact: The name "tandoori chicken" comes from "tandoor", the name of the cylindrical clay oven used to make it in India. The tandoor is associated with the Punjab region of India, and became popular when the Punjabi people re-setted in Delhi in 1947 with the partition of India - when Britain lost control of the "Indian Empire" and basically divided into India and Pakistan<br />
<br />
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-88505230640678628432014-01-02T20:42:00.001-08:002014-01-02T20:42:19.079-08:00There's something to be said about forgoing the dried-out bagel smothered with, yet hoping to be resuscitated by, excessive cream cheese for a thought-out, over the top breakfast. But who really wants to wake up at 8AM on a special day to make special breakfast?<br />
<br />
Enter: the baked french toast. Baked french toast starts on special day's eve. Prep your bread, let it soak overnight in a custard-like soup over night. Morning of, stumble to the kitchen and stick it in the oven. Don't forget to turn your oven on, if still drunk, and let the french toast cook until puffed up and golden brown.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHV5Yxy9MlJ-n2SVgPxP6zDnpNyAEBmyu1lWCNEL1ymNYnnI61PqDblG59uJeIYcjK4oHOiuqsMiEaT3K5adKhwanQEE6WaSe9XkUYmv1docI-K_mT9bdN_PWIF_naMenCtTFqT2LLdgU/s1600/DSC_0046.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHV5Yxy9MlJ-n2SVgPxP6zDnpNyAEBmyu1lWCNEL1ymNYnnI61PqDblG59uJeIYcjK4oHOiuqsMiEaT3K5adKhwanQEE6WaSe9XkUYmv1docI-K_mT9bdN_PWIF_naMenCtTFqT2LLdgU/s400/DSC_0046.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I made this <a href="http://www.bonappetit.com/recipe/baked-french-toast-with-pecan-crumble">Bon Appetit baked french toast with pecan crumble</a> for New Years Day breakfast. I didn't make the blackberry sauce that goes with it, just plain ol' maple for these midwesterners. It was exactly what the doctor ordered after a night of debauchery.<br />
<br />
Ingredients:<br />
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">pound</span>
<span class="name" itemprop="ingredients">loaf challah, sliced 1” thick</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity"></span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">Unsalted butter, room temperature (for baking dish)</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">4</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">large eggs</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">4</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">large egg yolks</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">heavy cream</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">whole milk</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">¼</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">sugar</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">vanilla extract</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">½</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">ground cinnamon</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">½</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">ground nutmeg</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">½</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">kosher salt</span>
</span>
</li>
</ul>
Pecan Crumble and assembly<br />
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">½</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">pecans</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit">tablespoons</span>
<span class="name" itemprop="ingredients">chilled unsalted butter, cut into pieces</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit">tablespoons</span>
<span class="name" itemprop="ingredients">light brown sugar</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">¼</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">kosher salt</span></span></li>
</ul>
<span class="ingredient"><span class="name" itemprop="ingredients"> </span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsb8palE0GNwvT__UNx6bp1EL2BPvmaVYCFnr0VQTn6rNsmzJSa10UAlC6gT_v0HjQLFLrZwFhFSj5XrGPQ8r7iWjVnhAMKz8n2d8CRYVWMx3OoZUbKNgw52tn6itOFFufwiIF75suVPw/s1600/DSC_0032.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsb8palE0GNwvT__UNx6bp1EL2BPvmaVYCFnr0VQTn6rNsmzJSa10UAlC6gT_v0HjQLFLrZwFhFSj5XrGPQ8r7iWjVnhAMKz8n2d8CRYVWMx3OoZUbKNgw52tn6itOFFufwiIF75suVPw/s400/DSC_0032.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span class="ingredient"><span class="name" itemprop="ingredients">I love challah bread. That just needs to be said. It's the best bread ever. Okay, so super easy: </span></span><br />
<br />
<span class="ingredient"><span class="name" itemprop="ingredients">On Special Day's Eve: </span></span><br />
Butter a 13x9” baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.<br />
<br />
Whisk eggs, egg
yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a
medium bowl. Pour over bread, pressing bread to help it soak up custard.
Cover and stick it in the fridge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3TLdlmB7ki2k6SpIaM8GWuvpOmI4yyG7bq0PI5aXG1-X4wRr0iICC0gONyCSWPa0MAKgWox3YciOWNskeBg_yhWdqDlwulw_UWv16GWeH8fynNHcnp2J4mzlxuoVsOi2Yke3IIQsujs/s1600/DSC_0038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3TLdlmB7ki2k6SpIaM8GWuvpOmI4yyG7bq0PI5aXG1-X4wRr0iICC0gONyCSWPa0MAKgWox3YciOWNskeBg_yhWdqDlwulw_UWv16GWeH8fynNHcnp2J4mzlxuoVsOi2Yke3IIQsujs/s400/DSC_0038.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Make the pecan crumble: Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped. Cover it and store in the fridge. <br />
<br />
Morning of:<br />
Scatter pecan
crumble over soaked bread. Place dish on a rimmed baking sheet and cover
tightly with foil. Bake until warmed through (a knife inserted into the
center should feel warm to the touch), 25–30 minutes. Remove foil and
bake until deeply browned, 35–40 minutes longer. Smother in syrup of your choice.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22XNAmc8eMuzVD4pZgsOg5PyXB6hdpdox4vn2BLzvjycpXu-5IylQDwFpCiXlEmCW2KxOfD0tkjgeTp4lIT-EOG4qkR39a63w6pZaazAxKRmkeVV33KAs2KRAIj3QKkqqaxtaqjpQkns/s1600/DSC_0040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22XNAmc8eMuzVD4pZgsOg5PyXB6hdpdox4vn2BLzvjycpXu-5IylQDwFpCiXlEmCW2KxOfD0tkjgeTp4lIT-EOG4qkR39a63w6pZaazAxKRmkeVV33KAs2KRAIj3QKkqqaxtaqjpQkns/s400/DSC_0040.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span class="ingredient"><span class="name" itemprop="ingredients">Fun Fact: REAL french toast...like in France....is called pain perdu, meaning "lost bread." Probably because they used old, stale bread, and soaked it in milk and eggs to soften it back up. If you let your bread sit out overnight, or at least get a little stale on the counter, it will more readily absorb the custard for extra softness.Slice it the night before (special day's eve eve), lay it on a baking sheet, and let it sit overnight on the counter.</span></span><br />
<br />
<span class="ingredient"><span class="name" itemprop="ingredients">Don't forget the bacon!</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pbgDOEMgp0VU_Q5ejoyHl3WcifmMj6DAP0GzlafFBurxJeYhY2ibAlBiX6ZQEf71A9mpuC_L5E6DpWREkkIZFyk-HPeaMJv6OKt07r9uHCHs2yDb2-23gCROYG50J27uRP_9fd-1GIk/s1600/DSC_0048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pbgDOEMgp0VU_Q5ejoyHl3WcifmMj6DAP0GzlafFBurxJeYhY2ibAlBiX6ZQEf71A9mpuC_L5E6DpWREkkIZFyk-HPeaMJv6OKt07r9uHCHs2yDb2-23gCROYG50J27uRP_9fd-1GIk/s400/DSC_0048.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlJFPeagCgNhGk4-I4gj1IP27fLWBtS1cVCF1EFnSml4HhSC5ZTn9PDJ4xj0QLcUgWj6A8__8QR-SW2rSGaO8CvhasYT_0675cGl2Yyjw8hOCpnSbH21_I9jXsZkmxmh8unNbaxC9wLA/s1600/DSC_0042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<br />
<br />
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com1tag:blogger.com,1999:blog-7322740866415905692.post-51674149670558825762014-01-01T16:41:00.000-08:002014-01-01T16:41:19.657-08:00New Years Dinner: Lamb Shanks w/ Pears and Pistachios<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZMG0t8iWI7FDHcE4_VxTEcvCxb51DcPN9CidEJpvpJHNC4ar-XJWb-xMhU-uNAZsUlfkWUD6M-P9gnbQnhn7nxdK1PD5aTP6QBr4z6AWANiMtO-nbuW-RS6iStCNPoH7QoYfXzhrBZg/s1600/DSC_0025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZMG0t8iWI7FDHcE4_VxTEcvCxb51DcPN9CidEJpvpJHNC4ar-XJWb-xMhU-uNAZsUlfkWUD6M-P9gnbQnhn7nxdK1PD5aTP6QBr4z6AWANiMtO-nbuW-RS6iStCNPoH7QoYfXzhrBZg/s1600/DSC_0025.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Well happy New Years to all of you! Cheers to a new year, filled with fun, health, and LOTS of risk-taking recipes.<br />
<br />
I'm taking a few weeks/a month off of freelancing, time to decompress after a stressful season of producing reality TV...oh the craziness. Now that I'm off, I'm planning on filling my days with yoga, working out, cooking, and perhaps taking a photography class. Life is so hard.<br />
<br />
To start 2014 out right, I took on a BIG recipe...<a href="http://www.bonappetit.com/recipe/lamb-shanks-with-pears-and-pistachios">lamb shanks with pears and pistachios</a>....from Bon Appetit. I've been holding onto this recipe since it was printed in 2011, no implications about my recipe "hoarding" behavior, as boyfriend puts it. <br />
<br />
Ok...so this recipe is not for the simple minded or faint of heart. This is a two-day recipe. You start it early for a big event...like New Years. You spend your time on it, get it right, because lamb shanks can be pricey. And if you're going to spend 2 days cooking meat, you better not screw up. Plus I'm unemployed...so I had time to kill. <br />
<br />
The recipe calls for 8 lamb shanks. I used 2, because there's no way boyfriend and I are going to eat 4 lambs shanks a pieces...although my kitchen assistants probably wouldn't mind.<br />
<br />
Here's the DL...<br />
<br />
Ingredients:<br />
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">8</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">medium lamb shanks (8–10 lb. total)</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/4</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">kosher salt plus more for seasoning</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">olive oil</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">chopped onion</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">chopped carrots</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">10</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">garlic cloves, thinly sliced</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1 1/2</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">teaspoons ground cardamom</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">3'–4' cinnamon stick</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">5</span>
<span class="unit">cups</span>
<span class="name" itemprop="ingredients">pomegranate juice</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">natural unsalted pistachios, toasted, divided</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">8 </span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">small whole Seckel pears, or 4 large Bosc pears, halved</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">rose water</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/4</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">chopped flat-leaf parsley</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/4 </span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">chopped fresh mint</span>
</span>
</li>
</ul>
Put your lamb shanks in a roasting pan and salt them. A LOT. Cover the pan loosely with foil and refrigerate overnight.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWmuUKe3dohH9WeyIfv03mB4CAIYcUP6Jg1WQDGXAv-44X_luW2w6pwc5UOBBTkJzx71S04Opy_HFeFO8vwloqAoJ1Y-O4-v8kpXkkoZ5l5TrPsMn1-oTzZodonDHv8D2l9GHJjUVqsM/s1600/DSC_0010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWmuUKe3dohH9WeyIfv03mB4CAIYcUP6Jg1WQDGXAv-44X_luW2w6pwc5UOBBTkJzx71S04Opy_HFeFO8vwloqAoJ1Y-O4-v8kpXkkoZ5l5TrPsMn1-oTzZodonDHv8D2l9GHJjUVqsM/s1600/DSC_0010.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The next morning, pre-heat your broiler. Broil the lamb shanks for about 15 minutes, turning periodically to brown on all sides. Mine didn't need to braise for QUITE as long, because I was only using 2 shanks.<br />
<br />
Reduce oven heat to 350 degrees. Heat the oil in a large roasting pan. Add your chopped onion, carrots, and garlic. Saute for 10 minutes, or until slightly browned. Add ground cardamom and cinnamon stick and season generously with salt. Can i just side track real quick to say that I had to go to 3 grocery stores to find ground cardamom. Don't bother with Trader Joes. I had to find it at Walmart. Ugh. And it is a surprisingly pricey spice. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-Tb_ewlnTiIGyNdycYv3JQAeH5szFWZVz4Bf4gZXMG30wPVzcg-862oDUKOqRRtTWEaawkZ4fU4Gnkp7ZNSTJB4z8XQ4DJ22Qvv7AwjTX6eOR82MwIYaiWryCSwDlWgwFAHtWAyM7Ak/s1600/DSC_0019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-Tb_ewlnTiIGyNdycYv3JQAeH5szFWZVz4Bf4gZXMG30wPVzcg-862oDUKOqRRtTWEaawkZ4fU4Gnkp7ZNSTJB4z8XQ4DJ22Qvv7AwjTX6eOR82MwIYaiWryCSwDlWgwFAHtWAyM7Ak/s1600/DSC_0019.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Anyway, stir in your pomegranate juice (go for the organic stuff) and 3 cups of water. Scrape up all the browned bits on the pan. Add 3/4 cup pistachios and
reserved lamb, with the meatier part of the shanks in the liquid
with bones facing upward. Cover the pan tightly with a double layer of foil. <br />
<br />
Move your roasting pan to the oven. Cook, basting and turning shanks every hour, for 3 hours. The meat should be tender and falling off the bone. I probably could have basted my shanks a little more than I did, so baste generously.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh96qHBx8xFFklTIUU4flxdtJiq61oXCa-VtkIvAwvWE9O4lWoPbE0mQq-PQOeNM0X1D8Qm_YZmptLcXenNXR4J-l-tEsj_kLW5pA3XapSkOSXYHa6LWtsfh5WK8KeuKo7ym1wM9AGUfY/s1600/DSC_0028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh96qHBx8xFFklTIUU4flxdtJiq61oXCa-VtkIvAwvWE9O4lWoPbE0mQq-PQOeNM0X1D8Qm_YZmptLcXenNXR4J-l-tEsj_kLW5pA3XapSkOSXYHa6LWtsfh5WK8KeuKo7ym1wM9AGUfY/s1600/DSC_0028.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Kitchen assistants wait patiently for lamb to cook.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_EI5-t0JqxYtAIK3zzsEjLlSERpoylNxRZimyAgpRbkodfh68swDcL0UFVKKRZYdd98saT0LUZ6CDB1E-JQkae_dRwBsOd8FovS4P8sQmejHJNIGiInGOc-5jnrJNJvB5KnefrPQYpM/s1600/DSC_0026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_EI5-t0JqxYtAIK3zzsEjLlSERpoylNxRZimyAgpRbkodfh68swDcL0UFVKKRZYdd98saT0LUZ6CDB1E-JQkae_dRwBsOd8FovS4P8sQmejHJNIGiInGOc-5jnrJNJvB5KnefrPQYpM/s1600/DSC_0026.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
After 3 hours, in which you clean the kitchen, bathroom, and mop the apartment floor, uncover the pan. Add your halved pairs. Make sure they're submerged in liquid. Let cool completely. Cover and chill overnight. Chop remaining 1/4 cup pistachios;
cover and store airtight at room temperature.<br />
<br />
The next day, about 45 minutes before you want to serve...<br />
<br />
Preheat the oven to 450. There will be a very thick layer of fat surrounding your meat. Scrape it off the surface of the liquid and get rid of it. Heat the lamb mixture over medium heat, occasionally shifting
shanks and stirring juices, until warmed through, 10–15 minutes. Remove the shanks, putting them on a large rimmed baking sheet. Spoon 1 cup braising
liquid over. Roast, basting occasionally, until glazed, 15–20 minutes.<br />
<br />
Meanwhile, add rose water to the roasting pan with the pears and bring to a simmer. Have you ever cooked with rose water? This was my first time. It adds a little hint of...something...to the dish, not sure exactly what. It's more of an aromatic than anything else. Smells like perfume. I bought mine at Williams Sonoma. Cook the sauce until it thickens, 10-12 minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTBTCYmZpZHI2wN_bboP2UhJDOUNmN8AkZlWnV_t_qIrGX6y8FFj4xC7Ig-CL84ASHzmdYb4RCKacb8SKnkPxb9DQn5MfV8_k9bJ6aln_H-5Rg05G7-69Kn7bPBkJM4cIhmuzSxcrqK4/s1600/DSC_0052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTBTCYmZpZHI2wN_bboP2UhJDOUNmN8AkZlWnV_t_qIrGX6y8FFj4xC7Ig-CL84ASHzmdYb4RCKacb8SKnkPxb9DQn5MfV8_k9bJ6aln_H-5Rg05G7-69Kn7bPBkJM4cIhmuzSxcrqK4/s1600/DSC_0052.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Remove the pears and set aside. Without pressing on the solids, strain the sauce into a bowl. Skim the fat from the surface. <br />
<br />
<br />
To serve, place a lamb shank in each bowl. Drizzle sauce over lamb. Sprinkle with herbs and reserved pistachios and serve with pears. Don't skip the mint. Mint is so awesome at bringing out the flavor of lamb.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4Q29M7FSFLaNEf8NIBUbX8JRaZnloxJQbioTZg6IpDYUQ6dP6zeE5ocjRmNkSZRAax2GYyJpVonRSZNeQfuryVQMN6i5UZsI-cdb7CF3_08Ks0xKytuIQUMcl8izKh4fL4hNFSN5_wk/s1600/DSC_0061.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4Q29M7FSFLaNEf8NIBUbX8JRaZnloxJQbioTZg6IpDYUQ6dP6zeE5ocjRmNkSZRAax2GYyJpVonRSZNeQfuryVQMN6i5UZsI-cdb7CF3_08Ks0xKytuIQUMcl8izKh4fL4hNFSN5_wk/s1600/DSC_0061.JPG" height="267" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I served this with some rolls and kale with almonds and raisins. I used <a href="http://www.bonappetit.com/recipe/swiss-chard-with-raisins-and-almonds">this recipe</a>, also from Bon Appetit, but used kale instead of swiss chard. And it was delicious. Bon Appetit has never steered me wrong yet. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIORUfdLengL58cJ0A_TmVoattk0nOAArgbiqz1IBrAosnMoMC1NSmFk_3Ciz9AQ9dzApTe_FkjDrmLrIhlWbO3hOC7QXsjt9gstzibATNunmEdHlaFb4j1M1BAHLllYt_eBzLDE-2E7w/s1600/DSC_0062.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIORUfdLengL58cJ0A_TmVoattk0nOAArgbiqz1IBrAosnMoMC1NSmFk_3Ciz9AQ9dzApTe_FkjDrmLrIhlWbO3hOC7QXsjt9gstzibATNunmEdHlaFb4j1M1BAHLllYt_eBzLDE-2E7w/s1600/DSC_0062.JPG" height="267" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
This was a looooong recipe, but really wasn't too hard. If you've got some time to invest, like this unemployed kiddo in Chicago, and want to impress some people, get at it.<br />
<br />
Now keep the champagne flowing, and I'll see you tomorrow with an easy make ahead New Years Day breakfast.<br />
<br />
And don't forget to watch the new season of "My Strange Addiction" tonight at 10E/9C on TLC...one of my latest and greatest projects!!!!Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com1tag:blogger.com,1999:blog-7322740866415905692.post-46089198580712686302013-12-25T16:38:00.001-08:002013-12-25T16:38:54.027-08:00Merry Christmas!Kale and spinach salad with apples and pomegranate...<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWHHvVen7njTzhT5k80Fsb5n9TJgRQvTvwVfh7A0IjGoQ8aiKu-UU4k3g_K4nGh2LKIz35pQtrsVXY7a3v7wPzexPPxNpEA80UmwCYDQqWbvf0wNyH65-6V36oa09dLxb_HpqmN8jZ-Q/s640/blogger-image--240083380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWHHvVen7njTzhT5k80Fsb5n9TJgRQvTvwVfh7A0IjGoQ8aiKu-UU4k3g_K4nGh2LKIz35pQtrsVXY7a3v7wPzexPPxNpEA80UmwCYDQqWbvf0wNyH65-6V36oa09dLxb_HpqmN8jZ-Q/s640/blogger-image--240083380.jpg"></a></div><div><br></div>...Potatoes Gruyere...<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsmY_AOFdoecQQAx2jVowRwoDAjFCV7kAMXnBI2uJiup7APB6uusx8J4uen7xaRVIOjcVzlZDzl4uE0oxraDyyfQvwP7Zbu0OgwTlMqxw95LFDfqjxxdj8FYsv0tx27l7FKEOcgg5pzE/s640/blogger-image--1052869581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsmY_AOFdoecQQAx2jVowRwoDAjFCV7kAMXnBI2uJiup7APB6uusx8J4uen7xaRVIOjcVzlZDzl4uE0oxraDyyfQvwP7Zbu0OgwTlMqxw95LFDfqjxxdj8FYsv0tx27l7FKEOcgg5pzE/s640/blogger-image--1052869581.jpg"></a></div><div><br></div>...and prime rib...<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PU8wh75aiH3BXW0bUVkizEmznOeQcusbxku70AufYLA6XGPDjyLlkKfEwm53LB8MK5V_aFOgTS3GHgvPz5W87QodI68Q-Gvaf89p799lzF-0F3TTcfOtepm-ig1oPUO7XNcEGVWKzDs/s640/blogger-image--1720404721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PU8wh75aiH3BXW0bUVkizEmznOeQcusbxku70AufYLA6XGPDjyLlkKfEwm53LB8MK5V_aFOgTS3GHgvPz5W87QodI68Q-Gvaf89p799lzF-0F3TTcfOtepm-ig1oPUO7XNcEGVWKzDs/s640/blogger-image--1720404721.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Eaten from my corner of the couch, pjs and bum style.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Have a happy, merry, lazy Christmas!</div>Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-22442006709982366192013-11-18T13:15:00.001-08:002013-11-18T13:15:49.575-08:00Follow Me on Bloglovin'!<a href="http://www.bloglovin.com/blog/11280771/?claim=ucdc2e9ux6w">Follow my blog with Bloglovin</a>Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-59620258059308227912013-11-17T19:38:00.000-08:002013-11-17T19:40:10.791-08:00I cooked just about nothing this week....And I hated it.<br />
<br />
I had a wonderfully planned out menu for this past week...plotting speedy meals on my busy nights and leaving one or two more taxing recipes for my freer nights. I even thought out far enough to make sure I was using up all of the ingredients that I bought for the week...no half-used onions sitting in the fridge until they have no taste.<br />
<br />
But then a shoot came up. Luckily it was local, but by the time I got home at 10pm every night, all I wanted was a slice of pizza or a handful of popcorn and my bed.<br />
<br />
Come Friday, when my days cleared up a bit, I realized I had a pork tenderloin that I left in the fridge that was ABOUT to go bad...if I left it for a few more days. As much as I hate eating the same base (chicken, beef, pork, pasta) two nights in a row, I hate wasting food and money even more.<br />
<br />
So I quickly threw together these two recipes:<br />
<br />
<a href="http://www.myrecipes.com/recipe/pork-tacos-mango-slaw-50400000130053/">Pork tacos w/ mango slaw</a><br />
<a href="http://www.myrecipes.com/recipe/spiced-pork-tenderloin-with-sauted-apples-10000002012820/">Spiced pork tenderloin w/ sauteed apples</a><br />
<br />
<br />
The pork tacos were totally BF friendly. He gobbled them up.<br />
<br />
I was a bigger fan of the spiced pork tenderloin. The mix of coriander, cinnamon, and nutmeg on the pork sounds strange, but added a perfect sweetness to the meat. And the apples with shallots were a nice side. I added these <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-potatoes-lemon-dill-00000000054470/">potatoes w/ dill</a> as a low-hassle side dish to the pork tenderloin. I got the potatoes in the oven first, and let them bake while I dealt with the pork. Both came out of the oven at approximately the same time for a well-rounded dinner.<br />
<br />
<br />
And I took no photos. Because I'm tired and lazy. So I leave you with these:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJCuLKv0OqrG4H-Jbul8NxRpIRbMzNDdD37ryW7DEeeJ7QsvM2SNXLHPaaR8U8S7x3EQd3ASigo71QKYw-PL5jKyVzt7cC0fsl7obNCp7gijDpx981AuU_A4sAzzTP9a8ebbRFh3nvvU/s1600/ellie+sleeping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJCuLKv0OqrG4H-Jbul8NxRpIRbMzNDdD37ryW7DEeeJ7QsvM2SNXLHPaaR8U8S7x3EQd3ASigo71QKYw-PL5jKyVzt7cC0fsl7obNCp7gijDpx981AuU_A4sAzzTP9a8ebbRFh3nvvU/s400/ellie+sleeping.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUm1sGXKrZobjNhA2EZ373uPjSrdpRFtUFg8Su4bIKV4MKnNHKEsyCdTyWOORVrmD3nWXVhQYLEpA-1TN6aDn5NH-YM6-M0GC0orDGvz2NcfOxsFXR7WXczJB8Gacg8hdzFqtmX2RqxU/s1600/pippen+sleeping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUm1sGXKrZobjNhA2EZ373uPjSrdpRFtUFg8Su4bIKV4MKnNHKEsyCdTyWOORVrmD3nWXVhQYLEpA-1TN6aDn5NH-YM6-M0GC0orDGvz2NcfOxsFXR7WXczJB8Gacg8hdzFqtmX2RqxU/s400/pippen+sleeping.JPG" width="300" /></a></div>
<br />
My two kitchen assistants, wiped out after worrying about the Chicago storms all day. <br />
<br />
Are you ever forced to abandon your meticulously anal weekly menu when things like work and life pop up? Do you hate it as much as I do? I'm going to be playing catch-up to get through my recipes for the week. Womp womp. Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-66754048265376578372013-11-10T19:34:00.002-08:002013-11-10T19:34:45.541-08:00Week of 11/3 HilightsAnd here's a quick look at a few of the other meals I cooked this week:<br />
<br />
<a href="http://www.realsimple.com/food-recipes/browse-all-recipes/skillet-poached-eggs-00100000066568/">Skillet-poached eggs with braised peppers and onions</a> - this is such a good idea, why hadn't I heard of this sooner?!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnS4qzXKMXMwZGyQXZaKgcTd8J1iPg13FdX1pgwivQsly78imx9mxmhPb1kDBNAIVhsjLbE17xPPqJxAlf83srvlFEjJ1KQUNxYutEmLGbo9zI_Au47KCtx652nEyJRKgWLCbRcgtSS0/s1600/IMG_1546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnS4qzXKMXMwZGyQXZaKgcTd8J1iPg13FdX1pgwivQsly78imx9mxmhPb1kDBNAIVhsjLbE17xPPqJxAlf83srvlFEjJ1KQUNxYutEmLGbo9zI_Au47KCtx652nEyJRKgWLCbRcgtSS0/s400/IMG_1546.jpg" width="300" /></a></div>
<br />
<a href="http://www.myrecipes.com/recipe/pappardelle-mushrooms-50400000124556/">Pappardelle with mushrooms</a> - quick and easy dinner<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqpcR0qe-oL3ll1XfBu4blJCcKO6cs_C__MWl16vVY0yfvQdyGoY639RUlxpXnjOTFPEWwxSIWE8lBDDrE1b3ORxzB2eJG24Yl4ariA4Gt6Khyphenhyphen5Zz7jgfdqNxwjpXX_cAlU2uRAZHpWg/s1600/IMG_1536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqpcR0qe-oL3ll1XfBu4blJCcKO6cs_C__MWl16vVY0yfvQdyGoY639RUlxpXnjOTFPEWwxSIWE8lBDDrE1b3ORxzB2eJG24Yl4ariA4Gt6Khyphenhyphen5Zz7jgfdqNxwjpXX_cAlU2uRAZHpWg/s400/IMG_1536.jpg" width="300" /></a></div>
<br />
Chicken paninis made with left-over rotisserie chicken - another easy one that anyone can throw together with whatever veggies you have in your fridge. It's amazing the power of a little panini press to turn a "just a sandwich" into a filling dinner. :)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZeNq0CrSJVEbNPJ6GJKbwihi5NmK3IDyGkIOozfn9yPUPWz8fNAwuBhnrSCed9yTqZI8T0da1QJpsaGaG3BmZDj8e5cLxnrzK7RF3DkA7xjaqG6Y0o-QgSYjD3_mUuCZiV5t3hb332c/s1600/IMG_1551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZeNq0CrSJVEbNPJ6GJKbwihi5NmK3IDyGkIOozfn9yPUPWz8fNAwuBhnrSCed9yTqZI8T0da1QJpsaGaG3BmZDj8e5cLxnrzK7RF3DkA7xjaqG6Y0o-QgSYjD3_mUuCZiV5t3hb332c/s320/IMG_1551.jpg" width="240" /></a></div>
<br />
<br />
Have a nice Sunday night!Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-70589921109332680772013-11-10T19:22:00.002-08:002013-11-10T19:22:57.415-08:00Sunday FundayI thought I was going to have to spend a lot more of my weekend working, planning for a shoot coming up next week. But surprisingly, I didn't have TOO much to do! So it didn't hurt all that bad when the pups woke me up at 7AM...why is it that they always find their way to me, pawing and whining, while BF is left peacefully sleeping? Such is the life of a dog mom....<br />
<br />
After a nice 90 minute yoga session, I spent the majority of the day planning out and prepping a nice Sunday meal. I love taking advantage of a few extra hours on Sunday to make something a little more complicated and lengthy. I have about 8 million recipes with 5 hour TRTs, and who would ever get around to making that during the week? (Unless it's winter and you've broken out the fanatabulous, magical slow-cooker)<br />
<br />
Here's what I had on the menu:<br />
<br />
<a href="http://www.bonappetit.com/recipe/braised-pork-shoulder-with-apple-cider-and-ginger-beer">Braised pork shoulder with apple cider and ginger beer</a><br />
<a href="http://www.bonappetit.com/recipe/brussels-sprouts-with-maple-syrup">Brussels sprouts with maple syrup </a><br />
Crustybread<br />
<a href="http://www.marthastewart.com/964319/sticky-toffee-pudding-toffee-sauce">Sticky toffee pudding with toffee sauce </a><br />
<br />
The braised pork shoulder was pretty easy to assemble. And I have to say, letting the pork sit at room temp for 2 hours soaking in the salt and pepper is something I would be tempted to skip over (because I'm impatient), but it made a really big difference in terms of the tenderness of the pork. Or at least I'm going to tell myself it made a big difference. Because I'm proud of myself for not skipping that step.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sBkSaex9eDfYXpbABjf3O258XzHh5qYXLoiuGpzP-cU_g0GEwv2z4DdxyaSIIiRMGMBLHZMzJN6oosLgEUBdhj4KKRVwpKKNi3QFrrSWUa8bBGv1IbM2ejPkDDXYcJRZTkVzhh64eOM/s1600/IMG_1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sBkSaex9eDfYXpbABjf3O258XzHh5qYXLoiuGpzP-cU_g0GEwv2z4DdxyaSIIiRMGMBLHZMzJN6oosLgEUBdhj4KKRVwpKKNi3QFrrSWUa8bBGv1IbM2ejPkDDXYcJRZTkVzhh64eOM/s400/IMG_1555.JPG" width="300" /></a></div>
<br />
I lined the pork with shallots, apples, and garlic before adding the cider, beer, and broth. Bring the pot to boil, and then stick it in the oven for at least 4 hours at 300F. (In this time, I was able to do a load of laundry, finish up some work, vacuum and straighten up the apartment. BOOM!)<br />
<br />
At that point, the recipe tells you to do things like cool the pork, put it in the fridge, etc. But I wasn't pre-braising my pork, I was serving it night-of, so I skipped that step. For the last 20 minutes in the oven, I hiked up the temp to about 325F and let it finish off.<br />
<br />
As I took the pork out of the pan, it was so soft and tender that it totally fell apart off the bone. Perfect. I'm glad I actually tied it up in twine (I'm prone to skipping things like that too. Don't skip.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHnoRytsTrpYxdNUDAIsba6O10Og5UX37aoxx2tMAv9iGC8z4idmixFQB2uDKVfcHmbC8XJqMSfqx_jtMT4ElgpOiwCDqmKGjEpRS0_NF_QoZMERZvf98KrFBpF8B0kCaNiL1r-DgqoY/s1600/IMG_1560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHnoRytsTrpYxdNUDAIsba6O10Og5UX37aoxx2tMAv9iGC8z4idmixFQB2uDKVfcHmbC8XJqMSfqx_jtMT4ElgpOiwCDqmKGjEpRS0_NF_QoZMERZvf98KrFBpF8B0kCaNiL1r-DgqoY/s400/IMG_1560.JPG" width="300" /></a></div>
<br />
So I strained the braising liquid, tossed the apples, shallots, etc, and boiled about 4 cups of the liquid down to 2 cups to create a thin sauce/gravy. The rest of the braising liquid, I just tossed.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKtr9G9-dtWhDFBf1SeG0VqC3A5u3HFivc6p788iS5Ydz8LLf_kHLRGAHehsTt8UgqbtE0TLUW1aT5dHso0IoXC5E5-UC9J4TnkLcqmkqA1tGk3I1DRxGkXq3wfUPwxYIqoe_Anc1G1o/s1600/IMG_1557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKtr9G9-dtWhDFBf1SeG0VqC3A5u3HFivc6p788iS5Ydz8LLf_kHLRGAHehsTt8UgqbtE0TLUW1aT5dHso0IoXC5E5-UC9J4TnkLcqmkqA1tGk3I1DRxGkXq3wfUPwxYIqoe_Anc1G1o/s400/IMG_1557.JPG" width="300" /></a></div>
<br />
As the sauce boiled down, I started working on the brussels sprouts. And I was surprised that they came together in only the 10 minutes it took to reduce the sauce! Saute the brussels sprouts until they crisp on the outside, about 8 minutes. Remove from pan. Melt the butter, maple syrup, and herbs in the pan, and then toss with the brussels sprouts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDjc6vVUryzuL5z3aoXxJYvow-3i2x4ctpgpC988V-nG0RmWMNVf-B8e9IkBbc2Z35b4ke6zzQZVstQpTelUcHiwBkI1op9uot6IH8aSf6zMbLANk8ZqNfPvhORnoY9IqZg91Ed7QH1g/s1600/IMG_1559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDjc6vVUryzuL5z3aoXxJYvow-3i2x4ctpgpC988V-nG0RmWMNVf-B8e9IkBbc2Z35b4ke6zzQZVstQpTelUcHiwBkI1op9uot6IH8aSf6zMbLANk8ZqNfPvhORnoY9IqZg91Ed7QH1g/s400/IMG_1559.JPG" width="300" /></a></div>
<br />
I served the meal with some left-over bread from earlier this week to round things out.<br />
<br />
Both the pork and brussels sprouts came together surprisingly quickly, and I was just as surprised as how easy this complex-tasting dessert came together while the pork cooked. Definitely soak the dates in coffee...it sounds weird, but it adds an interesting, earthy depth to the cake. Don't forget to top with EXTRA toffee sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO6EF3mmyB5uLnvmetMY7sGb3cWm3nrVoFHS1cszwCGpYSpvnbqWQXA-n1gnxusxWZXXMkK_MserAuT4Pdmi8jwRBANOo63ZEs3qzEFsZfhbXjzytGmnrnEO5WL6-FBtJJb__Zz_kGsg/s1600/IMG_1562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO6EF3mmyB5uLnvmetMY7sGb3cWm3nrVoFHS1cszwCGpYSpvnbqWQXA-n1gnxusxWZXXMkK_MserAuT4Pdmi8jwRBANOo63ZEs3qzEFsZfhbXjzytGmnrnEO5WL6-FBtJJb__Zz_kGsg/s400/IMG_1562.JPG" width="300" /></a></div>
<br />
Delish. This meal was so easy, but tasted so complicated and high-end, it would be the perfect meal to serve when having some friends over.Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-49551379079600135622013-11-03T16:30:00.000-08:002013-11-17T19:39:55.154-08:00Perfect Fall MealSo let's just pick up where I left off....A LOT has been going on over here in Chicago. Work has been wild, I've been travelling like crazy. So when I finally get home, I never feel like cooking. And then I look at the mile high stack of recipes I've been ripping out of magazines for the past several years (it actually is about 7 inches thick...I'm neurotic, I know), and I realize I need to get back to it. I've been cooking and baking several delicious recipes that I haven't been documenting, but this past weekend in Chicago seemed to be particularly perfect.<br />
<br />
The farmers' markets boxed up their tomatoes and pumpkins for the last time this season. I'm going to miss my Saturday morning trips, my fresh eggs, amazing tomatoes, grapes, oh just stop... :(<br />
<br />
On the bright side, I have a new kitchen assistant!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEKw1pns5xjxjygbGX6AwcIdmsddHcaYK8Ho6WT9mzlm82JdnBRm7pLtCYTKPn4rwDrU7E6orM-SNexd9QFDpI1l02F3yXfJpUTg8wijyXlHoTt0x0RaPzkmE3BRhG5VHhFqoiegnzeU/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEKw1pns5xjxjygbGX6AwcIdmsddHcaYK8Ho6WT9mzlm82JdnBRm7pLtCYTKPn4rwDrU7E6orM-SNexd9QFDpI1l02F3yXfJpUTg8wijyXlHoTt0x0RaPzkmE3BRhG5VHhFqoiegnzeU/s400/DSC_0003.JPG" width="400" /></a></div>
<br />
His name is Pippy (the little white one), and we adopted him from PAWs, a really great adoption shelter in Chicago. He's been with us for three weeks, an it's adorable to see him opening up a little more every day. He follows Ellie around wherever she goes, watching her to see what she does. They aren't best friends YET, but we do catch them snuggling together on the couch.<br />
<br />
The weather has been dropping and I have been digging up recipes for soups, stew, all things hearty and warm and filled with squash. I picked up a gorgeous butternut squash from the farmers' market and cooked up this <a href="http://www.marthastewart.com/870082/chickpea-and-butternut-squash-stew">chickpea and butternut squash stew by Martha Stewart. </a>Served with some crusty bread from <a href="http://www.pastoralartisan.com/">Pastoral</a>, this stew made a hearty and surprisingly filling Sunday night dinner.<br />
<br />
For dessert, I whipped up a surprisingly easy <a href="http://www.marthastewart.com/857768/pumpkin-mousse">pumpkin mousse</a> with whipped cream, also by Martha Stewart. The recipe was delicious, but I added some cinnamon and pumpkin pie spices to the mixture to heighten the flavor. And, of course, homemade whipped cream. It's so easy to make, why would you settle for the stuff in the can? Sugar, cream, and patience with an electric mixer (or a rag to clean up splatters)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEGMuY7-oHLULgRR8QrFyacpIOn1aKXygOiXIyqC_DInkdVAqTctABIFGymYEDsLg5P9hNMdh4agRZZ2walwT04NF2Yrai07OPQm0Z6JoO1QhMlQy94didyJ4DSs4qJBfo4-N9DA18cc/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEGMuY7-oHLULgRR8QrFyacpIOn1aKXygOiXIyqC_DInkdVAqTctABIFGymYEDsLg5P9hNMdh4agRZZ2walwT04NF2Yrai07OPQm0Z6JoO1QhMlQy94didyJ4DSs4qJBfo4-N9DA18cc/s400/DSC_0024.JPG" width="400" /></a></div>
<br />
<br />
<br />
<h3>
Chickpea and Butternut Squash Stew</h3>
Ingredients:<br />
<ul class="body-b checklist component-list">
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">1 medium <span class="mandelbrot_refrag"><a class="mandelbrot_refrag" data-ls-seen="1" href="http://www.marthastewart.com/275653/butternut-squash-recipes/@center/276955/seasonal-produce-recipe-guide?lc=int_mb_1001">butternut squash</a></span>, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">3 tablespoons extra-virgin olive oil</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">Sea salt</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">Freshly ground black pepper</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">2 medium <span class="mandelbrot_refrag"><a class="mandelbrot_refrag" data-ls-seen="1" href="http://www.marthastewart.com/dap/term/1930?lc=int_mb_1001">onions</a></span>, chopped (about 2 1/2 cups)</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">8 large cloves <span class="mandelbrot_refrag"><a class="mandelbrot_refrag" data-ls-seen="1" href="http://www.marthastewart.com/274936/garlic-recipes/@center/276955/seasonal-produce-recipe-guide?lc=int_mb_1001">garlic</a></span>, finely chopped</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">1/4 cup finely chopped flat-leaf parsley stems</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">1 1/2 teaspoons ground cumin</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">1 teaspoon paprika</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">3 medium carrots, cut into 3/4-inch cubes or irregular shapes</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">2 1/2 cups cooked <span class="mandelbrot_refrag"><a class="mandelbrot_refrag" data-ls-seen="1" href="http://www.marthastewart.com/dap/term/1119?lc=int_mb_1001">chickpeas</a></span> (either from dry beans or from two 15-ounce cans)</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">1 can crushed tomatoes (28 ounces)</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">4 teaspoons <a class="standard-link" data-ls-seen="1" data-om-url="870094/harissa" href="http://www.marthastewart.com/870094/harissa">Harissa</a>, or more to taste</span>
</li>
<li class="component checklist-item">
<span class="component-data checklist-item-data" itemprop="ingredients">1/2 cup flat-leaf parsley leaves, roughly chopped</span> </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtI1ZYbtd6V829U6EdCggZEm170Ns7fDMDvy2f0ZWBAc3pNV4NCMMEy-8jhtNrZnEYqdES75kQq1J6L3DKVDl5vSqAMSewYnj8sqDIdC7rVh9Kq-rozL7qH1cA82ezC0_cTZNWFkr9Z0/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtI1ZYbtd6V829U6EdCggZEm170Ns7fDMDvy2f0ZWBAc3pNV4NCMMEy-8jhtNrZnEYqdES75kQq1J6L3DKVDl5vSqAMSewYnj8sqDIdC7rVh9Kq-rozL7qH1cA82ezC0_cTZNWFkr9Z0/s400/DSC_0002.JPG" width="400" /></a></div>
<br />
Preheat oven to 375 degrees. Place squash on a baking sheet lined with
parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper.
Toss well and roast until golden brown, 45 to 50 minutes.<br />
<br />
In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add <span class="mandelbrot_refrag"><a class="mandelbrot_refrag" data-ls-seen="1" href="http://www.marthastewart.com/dap/term/1930?lc=int_mb_1001">onions</a></span> and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in <span class="mandelbrot_refrag"><a class="mandelbrot_refrag" data-ls-seen="1" href="http://www.marthastewart.com/274936/garlic-recipes/@center/276955/seasonal-produce-recipe-guide?lc=int_mb_1001">garlic</a></span>
and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and
cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or
water, if using canned chickpeas) to onion mixture. Bring to a boil over
high heat. Reduce heat to low and simmer, covered, until carrots are
tender, 10 to 12 minutes.<br />
<br />
Add tomatoes and <span class="mandelbrot_refrag"><a class="mandelbrot_refrag" data-ls-seen="1" href="http://www.marthastewart.com/dap/term/1119?lc=int_mb_1001">chickpeas</a></span>.
Raise heat to medium-high and simmer for 10 minutes. Stir in harissa
paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup
chickpea cooking liquid (or water). Simmer, uncovered, until flavors
meld, another 3 minutes. Season with salt and pepper to taste. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1ghavdDWhoR5eGlK0t2CQ3qENS4QgB9y3gCDu25wH6j1qRWCtluFFZsLtbydF5AxIdDZaUWU7ISR7pOn_xjLJWSvG14NIPvSDG20W4vIoyYRnnLMI4hRnchazAVuHMYZKpGQ8uOv3_M/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1ghavdDWhoR5eGlK0t2CQ3qENS4QgB9y3gCDu25wH6j1qRWCtluFFZsLtbydF5AxIdDZaUWU7ISR7pOn_xjLJWSvG14NIPvSDG20W4vIoyYRnnLMI4hRnchazAVuHMYZKpGQ8uOv3_M/s400/DSC_0019.JPG" width="400" /></a></div>
<br />
This dish comes together quickly, I'd definitely recommend it as a weeknight meal, too. And any leftovers just steep together for an enviable work lunch. I also thought leftovers might be good spooned over some pasta, but didn't get around to trying that. Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-58053656175734682942013-10-07T18:49:00.004-07:002013-11-17T19:39:23.855-08:00Delicious Honey-Marinated Pork w/ Gremolata<div class="separator" style="clear: both; text-align: left;">
</div>
Okay...so I know I haven't posted on this blog in forever...I've been busy with work, I've been traveling for work, I've been entertaining family in town...etc. etc. etc. all of the other things that happen in life. BUT I just made the most delicious honey-marinated pork. And if it's calling me back to the blog instead of watching The Voice, you know it's gotta be good.<br />
<br />
<br />
You should try this...tonight. Like now..<br />
<br />
And did you know...a gremolata is simply a chopped herb condiment. Try using that in a sentence today.<br />
<br />
Like "Gosh, this honey-marinated pork with gremolata is delish!"<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bonappetit.com/wp-content/uploads/2009/11/mare_honey_marinated_pork_with_gremolata_h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.bonappetit.com/wp-content/uploads/2009/11/mare_honey_marinated_pork_with_gremolata_h.jpg" /></a></div>
<br />
<br />
Here it goes:<br />
<br />
<br />
<h3>
Honey-Marinated Pork with Gremolata </h3>
Ingredients:<br />
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">12- to 14-ounce pork tenderloins, trimmed</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/3</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">honey</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">4</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">garlic cloves, minced</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="name" itemprop="ingredients">orange juice</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">(or more) fine sea salt</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="name" itemprop="ingredients">olive oil</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/4</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">dry white wine</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="name" itemprop="ingredients">finely grated orange peel </span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="name" itemprop="ingredients">chopped fresh thyme</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit">teaspoons</span>
<span class="name" itemprop="ingredients">chopped fresh rosemary</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2</span>
<span class="unit">teaspoons</span>
<span class="name" itemprop="ingredients">chopped fresh sage</span>
</span> </li>
</ul>
<br />
<ul>
<li class="step">
<div class="text" itemprop="recipeInstructions">
Place pork in
11x7x2-inch glass baking dish. Whisk honey, garlic, and orange juice in
small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 teaspoon
sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill
at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.</div>
</li>
<li class="step">
<div class="text" itemprop="recipeInstructions">
Preheat oven to
375°F. Transfer pork to plate; reserve marinade. Heat oil in large
ovenproof skillet over medium-high heat. Add pork to skillet. Brown on
all sides, turning often, about 4 minutes. Transfer to oven; cook until
instant-read thermometer inserted into center of pork registers 150°F,
15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve
skillet.</div>
</li>
<li class="step">
<div class="text" itemprop="recipeInstructions">
Pour reserved
marinade into same skillet; add wine. Boil gently until reduced to 1/2
cup, 3 to 4 minutes. Season with sea salt and pepper.</div>
</li>
<li class="step">
<div class="text" itemprop="recipeInstructions">
Mix orange peel,
thyme, rosemary, and sage in small bowl for gremolata. Cut pork
crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce
over pork. Sprinkle with gremolata and serve.</div>
</li>
</ul>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-42141426217574447212013-08-20T10:56:00.001-07:002013-11-17T19:39:08.642-08:00It's so not fall...So why is everyone posting photos of themselves wearing awesome fall sweaters and scarves and maroon pants? If I see another style post about the must-have fall booties, I'm going to vom.<br />
<br />
Yeah, yeah. I know it's almost the end of August. But let's not talk about it, mkay?<br />
<br />
Instead, let's talk about this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KZbE5gHePUMPepKalYthTTkDOodOFhrcNyD1xlR02sKb0IqeIUAkcNsrHoRruc1RPkWIn-v4wz56lU-ed_ahVqihCqFtSJP59I4NMvF_3ENoAdwMwXIYutE3ZqT3pVx6juYKJkWkQmE/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KZbE5gHePUMPepKalYthTTkDOodOFhrcNyD1xlR02sKb0IqeIUAkcNsrHoRruc1RPkWIn-v4wz56lU-ed_ahVqihCqFtSJP59I4NMvF_3ENoAdwMwXIYutE3ZqT3pVx6juYKJkWkQmE/s400/DSC_0019.JPG" width="400" /></a></div>
<br />
While hating on fall, I picked up some extra blueberries from the farmer's market and followed <a href="http://www.marthastewart.com/338989/blueberry-fool">this Martha Stewart recipe </a>to make a blueberry fool.<br />
<br />
I also made <a href="http://www.marthastewart.com/971782/milk-braised-pork-loin">this recipe for milk braised pork loin</a>. It was ZOMG good! After braising the pork, the milk thickens into a gravy with hints of rosemary and sage. Doesn't that sound delish? Yeah it does.<br />
<br />
Enjoy!<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;">
<a class="zemanta-pixie-a" href="http://www.zemanta.com/?px" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=0bac2663-71fc-4895-b3d7-ee3093ac7461" style="border: none; float: right;" /></a></div>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com2tag:blogger.com,1999:blog-7322740866415905692.post-17760361653528855052013-08-18T13:55:00.000-07:002013-08-18T13:55:38.837-07:00Fools....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioB8U3EWKl8AhyphenhyphenWASm8llzTg0fkTBjXn0FmfemaeZp-PCU4QI_PkkV8bD0q7WWy95RsHiHmTW2ehaEus0a9uaB1qOPlfZEI0XNg5R8wIsDT-QsHR5uHk9YU5CwJm38D0JDQbhJUaWKA0/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioB8U3EWKl8AhyphenhyphenWASm8llzTg0fkTBjXn0FmfemaeZp-PCU4QI_PkkV8bD0q7WWy95RsHiHmTW2ehaEus0a9uaB1qOPlfZEI0XNg5R8wIsDT-QsHR5uHk9YU5CwJm38D0JDQbhJUaWKA0/s400/DSC_0049.JPG" width="400" /></a></div>
<br />
I picked up some of these delicious strawberries at the farmer's market yesterday. Raise your hand if you agree that berries are the best produce you can find at a farmer's market. Better than the tomatoes, the peppers...maybe even better than the guy with all the cheeses.<br />
<br />
No, that's crazy talk.<br />
<br />
But the berries aren't to be missed when in prime time. So I chopped a few up for a quick, easy dessert.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YXMcjWtw_7Er32mOAk-5_j-KIw9vy8P4eBHpQ54Z48K9oXIOH0YtG5B8lpKrgLlx8tbtj8Vfruw9Q7GthttYh0HsLzJ_iHEbK9wORvKUoYs_HSQxS-X_5riq_QaQXriB95jS0ERRcVM/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YXMcjWtw_7Er32mOAk-5_j-KIw9vy8P4eBHpQ54Z48K9oXIOH0YtG5B8lpKrgLlx8tbtj8Vfruw9Q7GthttYh0HsLzJ_iHEbK9wORvKUoYs_HSQxS-X_5riq_QaQXriB95jS0ERRcVM/s400/DSC_0051.JPG" width="400" /></a></div>
<br />
Fools are so easy, you should make one now. You need three things: pureed fruit, sugar, and whipped cream. Here's a solid recipe I used from Bon Appetit:<br />
<br />
<br />
Ingredients:<br />
<br />
2 cups chopped, hulled fresh strawberries (about 8 oz.) plus 6 whole berries for garnish<br />
1 tablespoon sugar<br />
2 cups chilled heavy whipping cream<br />
Seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla bean paste<br />
3/4 cup homemade Strawberry Conserve (recipe below -- if using store-bought, use 1/2 cup, stirred to loosen)<br />
3
crisp ladyfingers (savoiardi, Boudoirs, or Champagne biscuits), crushed
(Crisp ladyfingers can be found at better supermarkets and at specialty
foods stores and Italian markets.)<br />
<br />
DIRECTIONS<br />
Place chopped strawberries in a small bowl. Sprinkle sugar over; let
sit, tossing occasionally, until juices are released and sugar is
dissolved, about 20 minutes.<br />
Beat cream and vanilla seeds in a large bowl until soft peaks form.
Add conserve; fold to blend. Add berries with juices; fold almost to
blend. Divide among bowls. Sprinkle crushed ladyfingers over. Garnish
with whole berries.<br />
<br />
<b>Strawberry Conserve<a href="http://www.amazon.com/gp/product/B00005NIND?ie=UTF8&tag=thebicom0c-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00005NIND" target="_self"><i></i></a></b><br />
Makes about 2 cups<br />
<br />
Ingredients<br />
4 cups fresh strawberries (about 1 pound), hulled, halved<br />
3/4 cup superfine sugar<br />
Peel (with white pith) of 1/2 lemon<br />
<br />
Directions<br />
Combine all ingredients in a heavy, wide pot. Cover; let sit at room
temperature, stirring occasionally, for 2 hours. (The berries will ooze
and sugar will dissolve.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SxiFSQF5gndS9jwAf5cA3E4GDeGPsRkeODMpW_wyikvJXeEVuhe1l3Lf-5VkmrcS0AR4VSQ-9EkZOrDwdjHhVJF0VmmmYZ-jSQgViPGB6fLJRQr5jgTnrLonUQqISIjsOuJJQAyQSs8/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SxiFSQF5gndS9jwAf5cA3E4GDeGPsRkeODMpW_wyikvJXeEVuhe1l3Lf-5VkmrcS0AR4VSQ-9EkZOrDwdjHhVJF0VmmmYZ-jSQgViPGB6fLJRQr5jgTnrLonUQqISIjsOuJJQAyQSs8/s400/DSC_0059.JPG" width="400" /></a></div>
<br />
Bring strawberry mixture to a simmer over medium heat. Cook, stirring
gently, until strawberries are just tender, about 3 minutes. Using a
slotted spoon, transfer strawberries to 1 pint jar. Continue simmering
liquid until it thickens into a syrupy consistency, 1-2 minutes. Discard
lemon peel and pour syrup over strawberries; seal and let cool to room
temperature. Chill for up to 1 month.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaaInDZlvUg6ZkO4V7XACDfI9qKxqSX6PLt6WXSUU0byHS4wbWZkToS0lR729k8OfqtSTcIkLO0SR-C9O7b14zAjvUdQ_7zyEx_YAoPsNBFDUvDCO7FtwHYeTs-mDLG0ZrZOy-y2SslY/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaaInDZlvUg6ZkO4V7XACDfI9qKxqSX6PLt6WXSUU0byHS4wbWZkToS0lR729k8OfqtSTcIkLO0SR-C9O7b14zAjvUdQ_7zyEx_YAoPsNBFDUvDCO7FtwHYeTs-mDLG0ZrZOy-y2SslY/s400/DSC_0060.JPG" width="400" /></a></div>
<br />
I don't think I took a photo of the finished product. I probably ate it all before I could get to that part.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftO33aHlT5xLU1gmXN7Pq4IarIl6IqGKf1de3JHu7up6M3X9JhVoOW20DDgZGd-krBzcNUUaiagaUJoLwCozxXBuWEU5lnF111iPspVeVWzK_QQsiZxh8lvAnOSFsgiV4AkBoAXwq41g/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftO33aHlT5xLU1gmXN7Pq4IarIl6IqGKf1de3JHu7up6M3X9JhVoOW20DDgZGd-krBzcNUUaiagaUJoLwCozxXBuWEU5lnF111iPspVeVWzK_QQsiZxh8lvAnOSFsgiV4AkBoAXwq41g/s400/DSC_0062.JPG" width="400" /></a></div>
<br />
<br />
And on a side note...if you're ever making a dessert that calls for whipped cream or would be exponentially better with whipped cream on top, please, for the love of god, make your own whipped cream. It takes 2 cups of heavy cream, 2 T of sugar, and like 7 minutes of your time. Store-bought whipped cream is a fallacy.<br />
<br />
Enjoy!Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-74615606913074955292013-08-04T08:14:00.000-07:002013-08-18T13:55:57.460-07:00Buckle up!BF's boss is heavily involved in a great organization called Ride For AIDs (www.rideforaids.org). This year, his team of cyclists raised a little under $50,000 for AIDs research. BF and I are thinking of riding with them next year. If you're in the Chicago area, you should too!<br />
<br />
His boss had a BBQ yesterday to celebrate the ride, and of course I seized upon the opportunity to try one of the gazillion recipes I'm hoarding on the bookshelf and came across this <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/peach-blueberry-buckle-00100000105376/index.html">peach and blueberry buckle from Real Simple</a>. It seemed like a great summertime option to cart on the bus all the way up to the Edgewater area, which is so far north it practically feels like the suburbs...<br />
<br />
On a side note, I totally bought the blueberries and peaches from TJs instead of trekking down to the farmers' market. And I kind of feel guilty...is that normal? With heading out of town for work again on Wednesday, I just didn't have the time....don't judge me.<br />
<br />
<br />
<h2>
Peach and Blueberry Buckle</h2>
TRT: 2 hours, 15 min.<br />
Ingredients:<br />
1 3/4 c. all-purpose flour, spooned and leveled<br />
<span itemprop="ingredients">2 teaspoons baking powder</span><br />
<span itemprop="ingredients">1/2 teaspoon fine sea salt or table salt</span><br />
<span itemprop="ingredients">8 tablespoons (1 stick) unsalted butter, at room temperature</span><br />
<span itemprop="ingredients">1 cup packed light brown sugar</span><br />
<span itemprop="ingredients">1 <a href="http://www.realsimple.com/food-recipes/ingredients-guide/eggs-00000000039308/index.html">large egg, at room temperature</a></span><br />
<span itemprop="ingredients">1/2 teaspoon <a href="http://www.realsimple.com/food-recipes/ingredients-guide/vanilla-00000000039384/index.html">pure vanilla extract</a></span><br />
<span itemprop="ingredients">1/2 cup <a href="http://www.realsimple.com/food-recipes/ingredients-guide/sour-cream-00000000039369/index.html">sour cream</a></span><br />
<span itemprop="ingredients">4 <a href="http://www.realsimple.com/food-recipes/ingredients-guide/peaches-00000000039344/index.html">peaches, each cut into 8 wedges (about 4 cups)</a></span><br />
<span itemprop="ingredients">1 pint <a href="http://www.realsimple.com/food-recipes/ingredients-guide/blueberries-00000000039268/index.html">blueberries</a></span><br />
<span itemprop="ingredients">1/3 cup <a href="http://www.realsimple.com/food-recipes/ingredients-guide/nuts-00000000039334/index.html">sliced almonds</a></span><br />
<span itemprop="ingredients">confectioners’ sugar, for dusting</span><br />
<br />
Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.<br />
<br />
In a separate bowl, beat the butter
and brown sugar with an electric mixer on medium-high until light and
fluffy, 2 to 3 minutes.
Beat in the egg and vanilla,
scraping down the sides of the bowl as necessary.
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfKtMN1xQYtAHFDuHF3Ap7UlYXSh4RBJRDew643J-rWj0MjphMgENaPVB7kJFl2708CYUEtH2unfF8z3nzLo4c5mzGSpLLeeTjOFQN1mhhg9SNIGPWQAhKJsI6ROinVhsxzEHeafp2gQ/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfKtMN1xQYtAHFDuHF3Ap7UlYXSh4RBJRDew643J-rWj0MjphMgENaPVB7kJFl2708CYUEtH2unfF8z3nzLo4c5mzGSpLLeeTjOFQN1mhhg9SNIGPWQAhKJsI6ROinVhsxzEHeafp2gQ/s400/DSC_0010.JPG" width="400" /></a><br />
<br />
Reduce mixer speed to low. Add half
the flour mixture, then the sour cream, and then the remaining flour
mixture, mixing well
between additions. Fold in the
peaches and blueberries. (Don’t worry if there seems to be too much
fruit in proportion to
batter. The batter will rise around
it while baking.)
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhGdD41AkMDHNj1oJJeh7CvsLbUE_p6qqi0K8bOQZG_SaBwyTAWNH8MV3B8HiyPFMMtK7ubfbLHc2Qj6Ik2_4jy5YJ-CI9vjkANxOUQiORDDt9zVCXUtG4o7MyG2DXliXyHDUzG0otl0/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhGdD41AkMDHNj1oJJeh7CvsLbUE_p6qqi0K8bOQZG_SaBwyTAWNH8MV3B8HiyPFMMtK7ubfbLHc2Qj6Ik2_4jy5YJ-CI9vjkANxOUQiORDDt9zVCXUtG4o7MyG2DXliXyHDUzG0otl0/s400/DSC_0013.JPG" width="400" /></a></div>
<br />
<br />
Transfer the batter to an
8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds.
Bake until a toothpick inserted
in the center comes out clean (aim
for the batter, not the fruit), 1½ hours to 1 hour, 45 minutes. Let cool
slightly. Dust
with the confectioners’ sugar and
serve warm<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIi_3ZfPAs2DYTBdZGZpebk9agqN5FY4Lst-6-BKufwYAYhDEqgapDyRKSwJslXUNarSC3RQIBbWiR3gvCkMjjy28L7CUBFvehCZK5-gEafIk6vp5yd1woxdmKESlC5hu3rSpMXHyIiKA/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIi_3ZfPAs2DYTBdZGZpebk9agqN5FY4Lst-6-BKufwYAYhDEqgapDyRKSwJslXUNarSC3RQIBbWiR3gvCkMjjy28L7CUBFvehCZK5-gEafIk6vp5yd1woxdmKESlC5hu3rSpMXHyIiKA/s400/DSC_0018.JPG" width="400" /></a></div>
Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0tag:blogger.com,1999:blog-7322740866415905692.post-47601393753661849142013-07-31T18:12:00.000-07:002013-08-18T13:56:22.246-07:00Citrus-Marinated Chicken Thighs w/ Apricot and Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
</div>
<br />
<br />
Working in the tv industry, I go through phases of intense traveling, home for barely a week at a time. And this last shoot was in Toledo, OH. Have you ever been to Toledo, Ohio? Don't go. I grew up in Cleveland...everyone says Cleveland is bad. But Toledo, it's worse. Like way worse. Makes Cleveland sparkle. It may actually be worse than Detroit, if that's possible. In fact, that should be Cleveland's new slogan...<br />
<div style="text-align: center;">
"Cleveland...hey, we're not Toledo."</div>
<div style="text-align: center;">
<br /></div>
<br />
Anywho, shoots are crazy. As planned as you can be, nothing ever goes to plan. And working 15 hour days 4 for a whole week, not working out, and quite possibly eating at Applebees 4 nights in a row wreaks havoc on not just my girlish figure, but life in general. So when I get home, I usually like to cook as much as possible.<br />
<br />
That's why tonight, I'm mixing up three awesome dishes... <a href="http://www.bonappetit.com/recipes/quick-recipes/2013/08/citrus-marinated-chicken-thighs">Citrus-Marinated Chicken Thighs</a>, <a href="http://www.cookinglight.com/food/recipe-finder/myplate-inspired-vegetable-sides-00412000082722/page38.html">Apricot, Cucumber, and Lime Basil salad</a> on the side, and a <a href="http://www.cookinglight.com/food/in-season/scb-desserts-00400000028023/page23.html">Blackberry Merlot Granita</a> for afterwards.<br />
<br />
Citrus-Marinated Chicken Thighs<br />
TRT: 50 minutes<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bonappetit.com/images/magazine/2013/08/citrus-marinated-chicken-thighs-646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Citrus-Marinated Chicken Thighs" border="0" class="featureimg" height="284" itemprop="image" src="http://www.bonappetit.com/images/magazine/2013/08/citrus-marinated-chicken-thighs-646.jpg" width="400" /></a></div>
<br />
Ingredients:<br />
1 bunch scallions, thinly sliced<br />
1/2 bunch cilantro, leave and tender stems only<br />
2 garlic cloves, chopped<br />
1 t. finely grated lime zest<br />
1 t. finely grated orange zest<br />
1/4 c fresh lime juice<br />
1/4 c. fresh orange juice<br />
1/4 c. reduced-sodium soy sauce<br />
2 T vegetable oil<br />
1 T kosher salt<br />
2 lb chicken thighs - the original recipe called for skin-on and bone-in, but I chose to use boneless nd skinless thighs instead: undoubtedly less flavorful, but I've got a weird thing about eating meat with bones still in...reminds me too much that it was once a living, clucking thing.<br />
<br />
<br />
Set aside 1/4 c. sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in blender until a coarse puree forms. Set aside 1/4 c of marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and chill for 20 minutes.<br />
<br />
Preheat broiler. Remove chicken from bag and discard marinade. Place on foil-lined broilerproof baking sheet;. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees, 12-15 minutes longer. Serve w/ reserved marinade and scallions.<br />
<br />
<br />
<br />
I have more side dishes waiting in line than I do sides on a dinner plate, so whenever I've got a nice long Sunday to cook, I like to add one in there...not that this salad side dish was hard or anything...<br />
<br />
Apricot, Cucumber, and Lime Basil Salad<br />
TRT: 10 minutes<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://img4-2.cookinglight.timeinc.net/i/2013/07/1307p76-apricot-cucumber-pluot-basil-salad-l.jpg?400:400" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apricot, Cucumber, Pluot, and Lime Basil Salad" border="0" height="400" src="http://img4-2.cookinglight.timeinc.net/i/2013/07/1307p76-apricot-cucumber-pluot-basil-salad-l.jpg?400:400" width="400" /></a></div>
<br />
*The original recipe called for "pluots," but let's be honest...I have no idea what a pluot is, nor would I be able to find one at the grocery store, so I just left them out.<br />
<br />
Ingredients:<br />
3 T fresh lime basil, thinkly sliced<br />
1 t champagne vinegar<br />
Dash of kosher salt<br />
Dash of freshly ground black pepper<br />
2 apricots, pitted and cut into thin wedges<br />
1/2 English cucumber, thinly sliced<br />
<br />
Combine all ingredients in a medium bowl; toss to coat well.<br />
<br />
I'll save that blackberry merlot granita post for another day. Now, I'm going to obsessively plan my meals for the rest of summer from my summer recipe stockpile. Yeah, I'm that crazy.<br />
<br />
Toodles!Krissyhttp://www.blogger.com/profile/05911411818182838692noreply@blogger.com0