tag:blogger.com,1999:blog-48845087002220324882024-03-18T23:07:29.610-04:00Taste the RainbowTaste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.comBlogger210125tag:blogger.com,1999:blog-4884508700222032488.post-50364482740577052212014-08-27T07:09:00.001-04:002014-08-27T19:15:05.582-04:00Boston's Freedom Trail and historic North End ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I was born just over the Zakim bridge in Boston, and I've lived here all of my life. However, I haven't taken the time to see what millions of people who come from all over the World come to see. At least not since I was a teen anyway. Oh, I go into Boston, just don't spend lots of time walking around and really appreciating it's beauty and history. Last week my sister and I did just that. We went on a walking/pizza tour of the Freedom Trail and North End. It was so much fun and we learned a lot.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">There are over 100 restaurants in the North End, in just 2 square miles. Most are quaint and small, but have fabulous food. The pictures I took are just a sampling of what you will find in this historic part of Boston.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's some pictures I took. Well, this is one that our Tour guide took in front of Paul Revere's House. You can no longer go inside, but it's a beautiful house even from the outside.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Boston's first building. You would walk by here with out ever giving it a second glance, never knowing. Most buildings here are not labeled or marked well.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Our first pizza stop was for a Sicilian slice. The lines are long even at 11am. So go early if you are going because this place makes their dough in the morning and once it's all gone, they close. No hours are posted here. But it's pretty safe to say, they don't stay beyond 2pm.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">A Sicilian slice right out of the oven at Galleria Umberto, well worth the 20 minute wait!</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The first Chocolatier and Printer, shops shared each side of the building. Both are museums now, re-enacting the process for the public for free. The first chocolate made here was a cocoa of sorts, or an aperitif.</span></div>
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<span style="font-size: large;">This picture below is not a full view of the Old North Church, because while it's historic, many people still live herer. And on this day in the neighborhood someone was moving and a big truck was parked and blocked my view. It's very beautiful in person though.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I love the story of The skinniest house in Boston. Andwho knew? A father left his land equally divided to his two sons. The older son built the house on the right, leaving no room (or so he thought), for his younger brother to build anything. But when the older brother went off to War, the younger brother built this narrow house and attached it to his older brother's big house. The entrance is through the alley, lol!</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Our tour guide Anna brought us our second slice of pizza from Regina's Pizzeria. She said the lines are so long and seating is really tight, so we ate in the Courtyard. It was a beautiful day a picnic too. Anna was born and grew up in the North End, but has since moved away. Her mother still lives there though and she was filled with trivia.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here is our slice from Regina's. It was heavenly. A nice, thin crust with sauce and melty cheese. I know, melty isn't a real word.... :)</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I love window boxes and this house looked so pretty, even with the grate on the window.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The shops are so quaint and the area is pristine.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The neighborhoods do not have any yards, so lots of roof top gardens appear.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Right behind this building to the right, you can see the harbor. Wouldn't it be so nice to live so close to it?</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">When you are in the North End, you feel very removed from the City, but if you look down the street, you can see how close we were.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">What tour would be complete without a trip to the oldest cemetery?</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">It's just a park now though....</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Our last stop, another tiny spot to have yet another slice of pizza. This one was the real favorite of my sister's and mine.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">We could barely finish it, but it was delicious. And that ended our day with a big smile and very full stomachs. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">If you are ever in Boston, consider a walking tour. It was great fun and even better food! </span></div>
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com1tag:blogger.com,1999:blog-4884508700222032488.post-21561414314482822652014-08-18T19:35:00.002-04:002014-08-18T19:35:18.982-04:00Pho1 Woburn, Ma. Vietnamese food at it's best...<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Yellow curry with pineapple, chicken and vegetables.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pho Ga ~ A delicious fresh noodle soup with chicken, rice noodles and herbs.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">But my absolute favorite dish is Spicy Basil Fried Rice ~</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8usbMKVtOmEluX99_9I6wiqnmz2ZVAjb9uS-kJPDZYpy2U5NU9SGaoOTVXq8ZwjB0qi6lJmz64guieaS0CukHxw6siUPe3xCMFfvp5c-ygcLkA8Ub5IK-rO0YVc11qVvFH9FigvqF30uK/s1600/ph5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8usbMKVtOmEluX99_9I6wiqnmz2ZVAjb9uS-kJPDZYpy2U5NU9SGaoOTVXq8ZwjB0qi6lJmz64guieaS0CukHxw6siUPe3xCMFfvp5c-ygcLkA8Ub5IK-rO0YVc11qVvFH9FigvqF30uK/s1600/ph5.jpg" height="320" width="252" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">If you are ever near Boston, do give this little gem of a restaurant a try and if not, run to your nearest Vietnamese restaurant. The food from that Country is outstanding.</span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com3tag:blogger.com,1999:blog-4884508700222032488.post-6699883354911895082014-08-04T20:39:00.002-04:002014-08-08T05:37:08.319-04:00Organic Tricolor Quinoa stir fry, easy, healthy & delicious <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">A couple of years ago, I tried white quinoa and was totally unimpressed. Although I wanted to have a healthy substitute for rice, quinoa didn't cut it. No matter what I did, it was not light and fluffy like rice. It was kind of mushy for me. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">So I decided to try this Organic Tricolor Quinoa from Trader Joe's. While the white grain is a little softer, the red and black grains are nice and crunchy. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I do my normal stir fry, just julienne my vegetables to about the same size, and give them a quick stir fry in a wok on high heat. All you need is a tablespoon of canola oil for your stir fry.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">To cook the quinoa, it's almost the same ratio as rice, two to one. But, there is a difference. I know this isn't common (or it could be), but I found that after I cooked the quinoa for 15 minutes and drain it in a fine mesh colander, it retains it's integrity and does not get mushy.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">So when your vegetables are tender, just add 1/2 cup of the cooked quinoa to your skillet and toss for one minute. An optional but delicious addition is to add a teaspoon of toasted sesame oil to the finished dish.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">If you'd like amounts of vegtables, here they are. You can mix and match whatever vegetables you have on hand, just keep them about the same size. You can also add cooked, cubed meat or 1/2 cup of black beans for protein.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 large onion, sliced thinly</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 large red pepper, sliced thinly</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 medium zucchini, julienned</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 medium carrot, julienned</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 large stalk of celery, thinly sliced on the diagonal</span><br />
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<span style="font-family: Times; font-size: large;">I've joined Foodie Friday today at: <a href="http://designsbygollum.blogspot.com/">http://designsbygollum.blogspot.com/</a></span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com1tag:blogger.com,1999:blog-4884508700222032488.post-38406208070320669712014-07-22T21:21:00.002-04:002014-07-22T21:29:33.055-04:00You say Tabbouleh, I say Taboule ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I was bringing lunch to the beach last weekend for about 6 friends and wanted something that would hold up for the day, or even a few (leftovers are so good). I decided on this Tabbouleh salad because of it's simplicity and thinking what a refreshing dish for one of my luncheon menu items. I also made Turkey wraps with red leaf lettuce, feta cheese, thinly sliced red onion and sliced fresh tomatoes. It made a nice lunch and it was so easy to do. My friends all said they loved it and I told them how easy it was to make. And I kid you not, because making the turkey wraps took far longer to make, lol! </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">I found a recipe with a boxed mix and decided to try it. So I bought a box of Near East brand and followed the directions on the box (so easy), and while it sat in my fridge for a half hour, I chopped the veggies and made the dressing.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's the recipe from the Sunkist site. I did adapt the amount of the dressing I used. I cut the olive oil to 1/3 cup and used only the juice of 3 lemons. Added a teaspoon of salt to the dressing too. I used this recipe because it called for boxed Tabbouleh/Taboule.</span><br />
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Ingredients:</h3>
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<li class="fontadj ingredient"><span itemprop="ingredients"> 1 box Near East<span class="regMark">®</span> Taboule mix (5.25 oz)</span></li>
<li class="fontadj ingredient"><span itemprop="ingredients"> 2 cups finely chopped fresh parsley (about 1 bunch)</span></li>
<li class="fontadj ingredient"><span itemprop="ingredients"> 1 cup finely chopped fresh mint (about 1 bunch)</span></li>
<li class="fontadj ingredient"><span itemprop="ingredients"> 1 1/2 cups finely chopped green onions (about 1 bunch)</span></li>
<li class="fontadj ingredient"><span itemprop="ingredients"> 1 1/4 cups finely chopped radish (about 1 bunch) * didn't use</span></li>
<li class="fontadj ingredient"><span itemprop="ingredients"> 2 1/2 cups vine ripened tomatoes (about 4 tomatoes) * I used roma</span></li>
<li class="fontadj ingredient"><span itemprop="ingredients"> 6 medium Sunkist<span class="regMark">®</span> Lemons, juiced * I used 3 lemons, juiced</span></li>
<li class="fontadj ingredient"><span itemprop="ingredients"> 1/2 cup cup extra virgin olive oil * I used 1/3 cup</span></li>
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Instructions: (Makes <span class="yield">4 servings</span>) </div>
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<li> Follow step #1 of the Taboule mix directions on the box. * I followed the directions on the box and then mixed the rest of the ingredients in.</li>
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<li> Stir in parsley, mint, green onion, radish (didn't use) and tomatoes.</li>
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<li> Mix in lemon juice and extra virgin olive oil.</li>
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<li> Toss, cover and chill for 1 hour or overnight.</li>
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<li><strong>Yields:</strong> </li>
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<li> 4 - 6 as a plated appetizer/salad.</li>
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<li> 6 - 8 servings as part of a multi course sit down meal.</li>
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<li> 15 - 20 for a pot luck buffet.<br /></li>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">*Tip on tomatoes. No matter what I am doing with fresh tomatoes, I always seed, salt, chop or slice and let drain for about 15 minutes and then pat them dry. In my opinion it helps make the tomatoes stand up longer in a recipe.</span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com6tag:blogger.com,1999:blog-4884508700222032488.post-21235165360732850012014-06-29T20:28:00.002-04:002014-06-29T20:28:50.402-04:00SK's Double Chocolate Banana Bread (adapted)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">When I see a post from Smitten Kitchen's blog, my eyes and ears perk up. And I usually like if not love most of the things that I have chosen to make from her.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">This one didn't disappoint either, it's delicious. It's really a chocolate lover's dessert, while the flavor of the banana shines through. The only change I made was to add chopped walnuts along with the semi-sweet chocolate chips. After all, what is banana bread without walnuts? </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's the link to the recipe:</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">http://smittenkitchen.com/blog/2014/03/double-chocolate-banana-bread/</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">And here is the picture of it right after I took it out of my oven.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQ3XsRMcdiO8cMhg4jDt0az8gYGZ7pIPTy38eTEZmvsWv-UL4wlTIaxL8mr8AQsrq0BaXTXnhEi0W14LkpR7ru14sC7kLOM0rkqnP6F_7F48gkwdkWKivj54fC6tCd1KP-J8yaaY1RUEk/s1600/double+chocolate+banana+bread+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQ3XsRMcdiO8cMhg4jDt0az8gYGZ7pIPTy38eTEZmvsWv-UL4wlTIaxL8mr8AQsrq0BaXTXnhEi0W14LkpR7ru14sC7kLOM0rkqnP6F_7F48gkwdkWKivj54fC6tCd1KP-J8yaaY1RUEk/s1600/double+chocolate+banana+bread+013.JPG" height="222" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">And a picture of it sliced. Yum! Oh it's so easy to make too.</span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com5tag:blogger.com,1999:blog-4884508700222032488.post-11280164874912643522014-06-07T14:52:00.001-04:002014-06-07T14:52:59.692-04:00Bermuda ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJBGh13V7h9LjWaWL9_hC_OqAq_JGhXaGjiThbaWmLTRgTnhwJXseoEK4BnSqaKwxoEQSClmXkwLcBxEVmM6V5QR1RacOskl2Q9YM7ObBHYyMTXwZGYzvg_ORD77MLoz_rZm7YLKnoDAr/s1600/bermuda+098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJBGh13V7h9LjWaWL9_hC_OqAq_JGhXaGjiThbaWmLTRgTnhwJXseoEK4BnSqaKwxoEQSClmXkwLcBxEVmM6V5QR1RacOskl2Q9YM7ObBHYyMTXwZGYzvg_ORD77MLoz_rZm7YLKnoDAr/s1600/bermuda+098.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Getting away on vacation is so nice, doing it on a cruise ship is the best ~</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Bermuda is gorgeous, a place to return to again and again.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Sun, surf and pink sand.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWJNjvidtalcPMm91fLuxyxb_LTzIeay70tw8JGV3fynjpnFI_rEwWjBtCptFHnu7OQuV-MxAjt6ND6weWmrR7D2ISC5-T-LNdwRFd2De4ondBlNz-g6ZA7pGAP5T1-X29OIymitUTxyn/s1600/bermuda2014+208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWJNjvidtalcPMm91fLuxyxb_LTzIeay70tw8JGV3fynjpnFI_rEwWjBtCptFHnu7OQuV-MxAjt6ND6weWmrR7D2ISC5-T-LNdwRFd2De4ondBlNz-g6ZA7pGAP5T1-X29OIymitUTxyn/s1600/bermuda2014+208.JPG" height="240" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">A beautiful blue lagoon.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEvLXecRFyxnBWDqmUB3urRQ7uCnTsiXzCBiTaqDXS7-cD9zW-PgKPqzjlBBhzRbOIazUe53R-ldn-ySZfKxK_7avmqizrlWu0VRRpU8Y8bBsqA8cM9WWB0Lz1laJDTLncfA8VlRPhKh4/s1600/bermuda2014+175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEvLXecRFyxnBWDqmUB3urRQ7uCnTsiXzCBiTaqDXS7-cD9zW-PgKPqzjlBBhzRbOIazUe53R-ldn-ySZfKxK_7avmqizrlWu0VRRpU8Y8bBsqA8cM9WWB0Lz1laJDTLncfA8VlRPhKh4/s1600/bermuda2014+175.JPG" height="240" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">And the most beautiful aqua blue ocean I have ever seen.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Back to reality now.... sigh!</span></div>
Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com4tag:blogger.com,1999:blog-4884508700222032488.post-45742678257786271542014-05-19T17:55:00.001-04:002014-05-19T17:55:49.850-04:00Thai Carrot, Ginger, Apple and Cilantro soup ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I belong to a board named chowhound.com and get many tips about restaurants, recipes and food in general. If you haven't heard of it, just google it.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">This recipe was submitted by juju, who got it from a cafetaria. It's her favorite carrot recipe. I needed a soup for work this week and made this little gem over the weekend. It caught my eye because I love anything with Thai flavors.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's the recipe:</span><br />
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Thai carrot ginger soup:</div>
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<br />3 lbs young carrots, peeled and rough chopped<br />1 lb onions, sliced thinly<br />1 stalk celery, sliced thinly<br />1 leek sliced thinly, washed<br />2” piece of ginger, peeled and chopped fine<br />2 cloves garlic<br />1 apple, ripe rough chopped with skin<br />1 stalk lemongrass, whole, bruised with a knife<br />1/8 lb butter, cubed</div>
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1 cup of chicken stock<br />½ tsp red thai curry paste<br />1 cup orange juice<br />½ bunch cilantro chopped<br />4 cans coconut milk<br />2 tbsp olive oil <br />Fish sauce to taste (around 2 Tablespoons)<br />Lime juice to taste</div>
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<br /> Method: <br />Add the butter and oil to a heavy bottom stock pot. Turn the heat on low. Add the onions, celery and leeks. Sweat out the onions, celery and leeks until fragrant and soft. Season with salt and pepper. Add the garlic, ginger and thai curry paste. Mix well and cook for two minutes. Next add the carrots and lemongrass. Cook for five minutes. Add the stock and coconut milk along with the orange juice and apple. Bring to a boil and season again with salt and pepper. Turn the heat to low and simmer for 40 minutes. Working in batches puree the soup in a blender. When it is smooth add the chopped cilantro and fish sauce and lime juice to taste. It usually only take a tsp of each.</div>
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I halved the recipe and it made plenty. It's really delicious, thanks juju.</div>
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com2tag:blogger.com,1999:blog-4884508700222032488.post-1735771249071270582014-05-15T04:47:00.001-04:002014-05-16T05:19:12.342-04:00Just peachy chicken thighs, easy week night dinner ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNysHwUvqzLhLuEgQAEUBHY2dq24AB2R5jsBe4OMQH7CWm_HjfcpNUSL4u-wM50fcucRXGGZDgBFBWz9kbHAFVfa04WvJRMYjgV08s_fe1weuDvfXRy_aT690YNNihK1WaMG-8A-TzeXc/s1600/peach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNysHwUvqzLhLuEgQAEUBHY2dq24AB2R5jsBe4OMQH7CWm_HjfcpNUSL4u-wM50fcucRXGGZDgBFBWz9kbHAFVfa04WvJRMYjgV08s_fe1weuDvfXRy_aT690YNNihK1WaMG-8A-TzeXc/s1600/peach.jpg" height="244" width="320" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Oh yes, another chicken recipe. I know, I know.... But, I really do like chicken thighs and easy recipes, so I played around and came up with this dish. And I wanted something for a warmer weather meal, and peaches are definitely a summer fruit here. </span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Although in this recipe I used peach (all fruit) preserves, peeled, chopped peaches would work just fine I think. Just adjust the sweetness by adding a little brown sugar to the peaches, if not really nice and sweet fruit is available. Not too sweet though as you want this to be a savory meal mostly. </span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">6-8 bone in, chicken thighs (fat trimmed)</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1/2 cup white wine</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1/2 cup peach preserve</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">3 cloves garlic, minced</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">2 T. fish sauce</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">3 T. olive oil</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 T. kosher salt</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 teaspoon freshly ground black pepper</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1-2 T. fresh rosemary, rough chop</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Prepare chicken:</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Add chicken, rosemary, salt, pepper and 1 T. olive oil in a large bowl, stir to combine.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">In a large skillet, heat olive oil on medium high heat. Add 1/2 chicken thighs, skin side down and brown for about 2-3 minutes. Turn chicken, and cook for an additional 2 minutes, remove chicken to a plate, set aside. Repeat with the second half of the chicken pieces. I do it in batches so the skin gets nice and golden brown. Remove second batch of chicken to plate and set aside. Take skillet off of heat and add garlic. Stir and let garlic get golden, watching that it doesn't burn. Place skillet back onto burner on medium heat, add wine, stir to deglaze. Add peach preserve and stir. Add chicken back into skillet, skin side up, turn to low and let simmer for about 10 minutes. Turn off stove and add the fish sauce. Stir to combine. Served over sugar snap peas or rice, this is a great and quick week night dinner!</span></span><span style="font-family: Times, "Times New Roman", serif; font-size: large;"> Yum ~</span><br />
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<span style="font-family: Times; font-size: large;">Joining Michael Lee West's Foodie Friday today </span><br />
<span style="font-family: Times; font-size: large;"><a href="http://designsbygollum.blogspot.com/">http://designsbygollum.blogspot.com/</a></span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com0tag:blogger.com,1999:blog-4884508700222032488.post-12221256495459258082014-05-03T06:06:00.000-04:002014-05-03T20:22:42.155-04:00Easy Rum Cake with Yogurt ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I keep a box of yellow cake mix in my house for times when I need a dessert yet have little time to do something more labor intensive. And that usually happens for one of my co-worker's Birthday celebrations </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">We've all heard of this cake, it's the one that PW made really famous a few years ago stating it was her MIL's Christmas Rum Cake. Well, no offense to anyone, but I'm sure her MIL's family got it from the 70's, when everyone was making the cake as it appeared on the bottle of Bacardi Rum. Anyhow, I believe she may have doctored it a little to call it her own. No harm done, it's a great little cake.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">But the night I went to make it, I didn't have a box of pudding mix in the house and decided to embellish this recipe myself, only in a different way. I was a little nervous doing it, because I had made this cake for my co-workers before and didn't want a disappointing dessert for the Birthday girl. Well this version didn't disappoint at all, and it's made with yogurt, which could be a little healthier (or not), too! Here's the recipe.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Preheat oven to 325 degrees and spray a bunt pan with cooking spray.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 box of yellow cake mix</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup of plain yogurt (I used Fage)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup of vegetable oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 cup water</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 cup sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 large eggs</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp. almond extract</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">In a large bowl, add all ingredients. With a hand mixer, blend for 2 minutes on medium speed. Pour mixture into the bunt pan and smooth with a spatula. Place in the oven on a rack in middle of oven. Let bake for 55-60 minutes, until cake is done. It should be pulling away from sides and spring back when touched. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">When the cake is baking, more so at the end of the baking time, I made the rum glaze. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1&1/2 sticks of butter</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 cup water</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3/4 cup dark rum</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Add the butter to a medium sauce pan and on medium heat, melt the butter. Add the water and sugar and stir. Bring to a boil, while stirring and cook for 5 minutes. You can't leave it by itself, as you want to make a caramel sauce/glaze. Let it cook for the full 5 minutes, keeping the heat on medium high to high. I cook it on high, while I continually stir with a spatula. Turn off heat and add rum, continually stirring as well, as it will steam and puff up. Turn the heat back on for 1 minute and the glaze with be thin and caramel colored.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Remove cake from oven and poke a few holes all over the bottom of the cake, with a cake tester, or a long toothpick. Then spoon some of the glaze all over the cake, even down the sides and middle tubular part. Wait five minutes and invert cake onto a cake plate. With the cake tester or long toothpick, poke lots of hole all over the top and top sides of cake. Spoon the rest of the glaze over the cake, letting it run down the sides.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Let cake cool and marinate for a couple of hours before serving.</span></div>
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com5tag:blogger.com,1999:blog-4884508700222032488.post-17159204016301870472014-04-29T06:09:00.001-04:002014-04-29T06:10:51.971-04:00Meatless Mondays.....<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I've been doing a lot less meat in my dinners lately. I usually have enough protein by adding legumes instead. But, this is my favorite vegetarian dinner by far. It's easy and filling too. Just delicious. It takes about 15 minutes for chopping and you can literally add any vegetables you want. Although, if you have things like broccoli and cauliflower on hand, just blanch them for a minute before stir frying them.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups of chopped or sliced vegetables (kept</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> uniform in size) </span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 T. olive oil</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">2 cloves of garlic, minced</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1/2 jalapeno, diced finely</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">2 compari tomatoes, or 1 medium tomato, cored and diced</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1/2 cup cooked white or brown rice</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 tsp of kosher salt</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1/2 tsp. of black pepper</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">My favorite mix of vegetables for this dish are red pepper, mushrooms, pea pods, onion and zucchini. </span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place skillet on stove top, turn to medium heat. Add oil and let heat until hot and add vegetables, sitr. Turn heat to medium low after 5 minutes. Add in jalapeno, stir again. Let cook for another 2 minutes. Add garlic and toss. Add chopped tomatoes and turn stove off. Add rice, salt & pepper, and stir again. Let sit another minute and transfer to plate.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">By the way, this is a very low calorie dinner. But, by no means does it taste low calorie. Does it look like you'll be deprived?</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">It's yummy and filling too~</span></div>
Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com0tag:blogger.com,1999:blog-4884508700222032488.post-15825703441374251302014-04-23T06:13:00.002-04:002014-04-28T17:55:33.935-04:00Make ahead Bacon and Cheese Potato Gratin ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">If you are like me and are having guests for either dinner or a Holiday, you love dishes that you make ahead. And there aren't many successful potato dishes to make ahead though, but this is one of them. I've made this dish for a few years now, and it works wonderfully!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I bake this dish half way the night before, covered in aluminum foil and then let it cool to refrigerate overnight. Then take it out of the refrigerator for an hour to let come to room temperature. Then I place it back in a preheated 350 degree oven, uncovered for 1 hour. No fussing, no trying to get everything done at the same time. It fits all of my categories, easy and excellent! The gruyere and bacon take it over the top too!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I don't recommend doing it more than one day in advance though. The color of the potatoes may turn brownish on you.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">If you have a food processor, this dish is extremely simple to make. If not, you can either thinly slice the potatoes or use a mandolin on a fine setting.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's the recipe:</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 cups of thinly sliced red bliss potatoes, (I don't peel them)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups of grated cheese, Swiss or Gruyere (even cheddar will work)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 cups whole milk or light cream (I use whole milk)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 large onion, finely chopped</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 lb. bacon, finely chopped</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 T. butter</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 T. vegetable oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 T. flour</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp. freshly grated nutmeg</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp. freshly ground black pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 T. kosher salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Preheat oven to 375 degrees Fahrenheit. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place a dutch oven on medium heat on stove top, add oil. Add chopped bacon and render fat, until almost gone and you are left with brown bacon meat. Turn heat down to low and remove bacon, set aside on a paper towel. Add chopped onion and cook for about 5 minutes to soften. Add butter and flour, stir and cook for just a minute. Add milk and stir, then add salt, pepper and ground nutmeg. Turn stove to medium heat while stirring and bring to a simmer. Add cheese a little at a time, stirring in between so it melts into sauce. Turn off heat.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put cleaned potatoes into your food processor until all are sliced and add into the cheese sauce. Stir with wooden spoon until all potato slices are covered. Stir in bacon bits. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pour potato mixture into a 9 x 13 (or similar) size baking pan and sprinkle with grated cheese. Cover with aluminum foil and bake for 1 hour. Take out of oven and let cool. Place into the refrigerator overnight.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Two hours before serving, bring potatoes out onto counter to bring to room temperature. One hour before serving, remove foil from potatoes and place into a pre-heated, 375 degrees oven for one hour. Take out of oven and let rest for 5 minutes. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">You can do this dish all at once, but it will need to cook for 2 hours. Remove foil the last half of baking though.</span><br />
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<span style="font-family: Times; font-size: large;">Adding this post to Rattlebridge Farms, Foodie Friday!</span></div>
Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com7tag:blogger.com,1999:blog-4884508700222032488.post-7185056909661814312014-04-17T20:15:00.001-04:002014-04-17T20:15:11.881-04:00Dark Chocolate Almond Macaroons ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Like many people, I love the Smitten Kitchen blog. She thinks of a new twist on even the simplest recipes, things that are right in front of your nose. Dark Chocolate Macaroons is just one example. I make the regular ones and dip them in chocolate and everyone loves them. But, these are taken to a new level of scrumptious.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I added my own flair, which I love as well. Instead of vanilla extract, I use almond extract. I wanted more of an almond joy kind of flavor! And these don't disappoint.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's the link to Smitten Kitchen's recipe, so you can decide for yourself. She uses a cookie scoop to make hers, but I used a rounded teaspoonful.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">http://smittenkitchen.com/blog/2014/04/dark-chocolate-coconut-macaroons/#more-11739</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">These are so easy to make and even easier to eat!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I'm linking this to Michael West's blog on Foodie Friday.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">http://designsbygollum.blogspot.com/</span></div>
Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com4tag:blogger.com,1999:blog-4884508700222032488.post-54430393472407899392014-04-13T19:49:00.002-04:002014-04-13T19:49:23.819-04:00Kathy's Italian Cookies ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">A co-worker Kathy gave me this recipe after she was sharing her story of making them for lots of family functions. I then begged her for the recipe. I love good Italian cookies and this one does not disappoint. The only thing I did differently was to add almond extract instead of anise and almond milk instead of regular milk in both the cookie and the frosting.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">I wanted an easy dessert for Easter and the added bonus for me is any recipe I can make ahead and freeze. So I made them yesterday and froze them and then today I defrosted two and had them 1/2 hr. after they defrosted. They are fabulous! Thanks Kathy ~</span><br />
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<span style="text-decoration: underline;">Ingredients</span><br />2 eggs<br />1 Tablespoon baking powder<br /> 2 teaspoons anise extract (or almond extract)<br />1 cup crisco<br /> 4 cups flour<br />1 cup sugar<br /> 1/2 cup milk (or almond milk)<br />
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<span style="text-decoration: underline;">For the Glaze</span><br /> 2 cups powdered sugar<br /> 2 - 3 Tablespoons milk<br /> 1 teaspoon anise extract<br />
<span style="text-decoration: underline;">Directions</span><br />
<ol>
<li>Preheat the oven to 350 degrees and line 2 baking sheets with parchment.</li>
<li>In a large bowl, beat together the eggs, sugar, extract and baking powder.</li>
<li>Add the crisco and milk, then the flouone cup at a time, until well combined.</li>
<li>Pinch off walnut-sized pieces of dough, and roll smooth between your palms. Flour your hands if the dough is too sticky. Arrange the balls of dough 2 inches apart on the baking sheets.</li>
<li>Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.</li>
<li>Remove from the oven, then transfer to a wire rack to cool.</li>
<li>Combine the glaze ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.</li>
<li>Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie. After every 3 cookies you dip, top with sprinkles or else they won't stick.</li>
</ol>
Makes around 30 cookies.<br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com3tag:blogger.com,1999:blog-4884508700222032488.post-73355569729369364072014-04-12T05:52:00.002-04:002014-04-12T05:57:20.858-04:00Real women love quiche ~ <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In the mid 70's, when I was a young bride, I watched Julia Child every afternoon. She didn't have a fancy show, it was also in my house at least, still black and white. But boy did she have character. She was easy to watch and mostly, she was funny. She never made her audience feel incompetent, or that something was too hard to make. She convinced me and many, many other women to get into the kitchen and cook good meals.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">One of my favorite things to make still is her quiche. It's not fancy and yet I find it sublime. I remember during the 80's, along came that cute cliche that "real men ate quiche". It was a great statement, but long before that statement, real women ate quiche too and adored it! I still do.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Thanks for the memories and the great food, Ms. Child.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's a link to her recipe for quiche. I added 3 roma tomatoes, sliced and salted, then patted dry.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">http://www.wgbh.org/articles/Recipe-Quiche-Lorraine-7087</span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com0tag:blogger.com,1999:blog-4884508700222032488.post-73581431986490792572014-04-05T12:38:00.001-04:002014-04-06T14:37:42.316-04:00Spicy Chicken Thai Soup from Allrecipes ~<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Yum!</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I was looking for a soup that had all of those luscious Thai flavors I love, while not having to go out to a Thai restaurant. I also needed it to be able to be made quickly, after all it was a week night. This soup filled all of my requirements. The only thing I changed about it was right at the end of cooking, I added 1 cup leftover cooked basmati rice and 2 cups of fresh, chopped spinach. I made it as an entrée and felt without those doing that, it is more of a soup to serve as an appetizer course. By the way, this soup is one of those dishes that tastes even better the next day, even though the flavors are spectacular from the start!</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I liked steeping the lemongrass, garlic and fresh ginger chunky with chicken stock separately and then straining it into the sautéed chicken, red onion and mushrooms. That way you don't have to chop and mince it, while still maintaining all the integrity of those great flavors. Makes for an easy dinner on a busy week night.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Here's the link to the recipe on how to make this wonderful soup.</span><br />
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<span style="font-family: Courier New; font-size: large;"><a href="http://allrecipes.com/recipe/spicy-chicken-thai-soup/">http://allrecipes.com/recipe/spicy-chicken-thai-soup/</a></span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Serve with thinly sliced jalapeno peppers and cilantro, if you like a little extra heat like me. </span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com0tag:blogger.com,1999:blog-4884508700222032488.post-88434036942105070122014-03-29T18:13:00.002-04:002014-03-29T21:36:46.314-04:00Quinoa with black beans, corn and cilantro ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I've been a fan of Southwestern flavors forever! Cumin, cilantro, black beans are some of my favorite ingredients. But, I haven't done much with quinoa. Oh I know, everyone jumped on the bandwagon long ago, touting it's a healthier alternative to rice. But, I cooked it once a long time ago and it really didn't make me swoon, not the way that rice or pasta does. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Anyway, I was visiting a friend recently and this is what she wanted to make for dinner. We've both been looking for healthy, meatless dinners and she chose this one from All Recipes. Well between us we made it, but I found the directions a little confusing and cooked the quinoa on it's own and when I reread the directions, it alluded to cooking it all in the same pan. Her dish came out wonderful and so I brought the recipe home to tinker with it a bit. I adapted it, to give it more of a kick with red pepper, extra cayenne and cumin. I also adjusted it to add quantities that I had on hand. So instead of 2 cups of corn, I added a one pound bag. I mean really, it's only an extra 1/2 of a cup.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">My note: The first batch I made, I cooked the quinoa seperately and drained about half of the liquid off after the 20 minutes it says to cook it. Then I added it to the sauteed vegetables. The second batch, I cooked it as the directions say below. Cooking the quinoa separately yielded a drier, fluffier grain, which I actually preferred. But it's up to yourself. Both tasted great and reheated well.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">This is an easy weeknight dinner that is healthy and delicious!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here is a link to the original recipe:</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">http://allrecipes.com/recipe/quinoa-and-black-beans/</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's my adapted recipe, which I doubled from the original.</span><br />
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2 chopped onions, roughly<br />
1 chopped red bell pepper<br />
6 cloves garlic, peeled and minced<br />
1&1/2 cups of uncooked quinoa<br />
3 cups of chicken broth<br />
1 Tablespoon of ground cumin<br />
1 tsp. cayenne pepper<br />
1 tsp. kosher salt<br />
1/2 tsp. ground, black pepper<br />
1 lb. package of frozen corn, thawed<br />
1 medium bunch of cilantro, chopped<br />
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<li><span class="plaincharacterwrap break">Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.</span></li>
<li><span class="plaincharacterwrap break">Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.</span></li>
<li><span class="plaincharacterwrap break">Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.</span></li>
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com1tag:blogger.com,1999:blog-4884508700222032488.post-78582723093530224452014-03-18T19:02:00.002-04:002014-03-18T19:05:50.113-04:00Chocolate Rum Cake ~ <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ever since I saw Pioneer Woman's blog post on her mother in law's Christmas rum cake, I was reminded that way back in the 70's it came from a well know rum bottle label. And there was a chocolate version too. So when I needed a cake to make for a co-worker's birthday I decided to make this one. I have been wanting to try the chocolate version, because this particular co-worker loves chocolate. The recipe is so easy to make and the extra bonus is it's a one pan dessert. After you drizzle some the glaze to the cake while it's still inverted, it slides right onto your cake platter when you tip it over too! Gotta love the ease of this recipe and the flavor is rather boozy, so you gotta love that if you want to love this cake.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">If you want to have an over the top cake to impress, just add a little dollop of real whipped cream. Yum!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Here's the link to the recipe.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">http://allrecipes.com/recipe/chocolate-rum-cake/</span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com105tag:blogger.com,1999:blog-4884508700222032488.post-60986499355547296492014-03-09T12:13:00.000-04:002014-03-09T19:13:09.064-04:00Blueberry Banana Nut Muffins ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I had bananas and fresh blueberries to use up and wanted to make some muffins. I searched for banana muffins and found most are about the same on Pinterest. Except, most say to add an extra banana. So instead of using 3 bananas, I used four. I also added a cup of fresh blueberries, which are a nice addition. With summer on the way and with fresh blueberry season, I'm betting these are over the top in the flavor department. And with only 3/4 cup of brown sugar, they are a very healthy dessert! Easy to put together and the kids will love them!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I always preheat my oven first, then get started on gathering my ingredients. So preheat oven to 350 degrees.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Start with:</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">11/4 cup flour</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3/4 tsp. baking soda</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp. four</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mix together, set aside.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 large egg</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup of blueberries</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup chopped walnuts</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 bananas, mashed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3/4 light brown sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp. vanilla</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">6 tablespoons of softened butter</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place butter, egg and brown sugar into mixing bowl. Cream together for 1 minute on medium speed. Add mashed bananas, nuts and vanilla. Stir.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Add blueberries to flour mixture and toss. Add 1/3 of the flour mixture into the wet mixture, with a spatular stir until just combined and repeat with the remaining flour mixture.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Spray 2 - 6 muffin/cupcake tins with an aerosol butter spray. Fill each tin 3/4 full. You should get 12 muffins.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Bake for 20-25 minutes, cool down. Turn muffin pans onto a tea towel and then on a baking rack to cool. This prevents them from sticking and also from over cooking. See how nicely the blueberries have cooked in the muffins?</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Yum! They freeze well too ~</span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com0tag:blogger.com,1999:blog-4884508700222032488.post-42095675467128039232014-03-03T18:32:00.001-05:002014-03-04T06:00:23.077-05:00Healthy eating, all day long without much work at all ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Breakfast:</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">This is an easy breakfast omelet, but most have 3 whole eggs and lots of cheese. But with a few tweaks it can easily be very low fat. Use 3 eggs, but only one of the yokes. Add a pinch of salt and a teaspoon of hot sauce or siracha, 1 tablespoon of cold water and whisk well. Turn your stove on medium heat and give your pan a quick spray with aerosol oil instead of butter. Pour egg in, let set up about a minute and add 1 cup of fresh, chopped baby spinach and one medium, chopped ripe roma tomato. Flip half over and sprinkle with 1 tablespoon of grated cheese. Place under broiler for 1 minute. Skip the bread, you won't need it, this hearty breakfast will fill you up.</span><br />
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<span style="font-family: Times; font-size: large;">Salad ~</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">It's cold and dark and miserable out there most </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">of the Winter here in the Northeast, but you can still have a healthy salad for lunch. Just be a little creative. Add edamame, blueberries, avocado, cucumber, spinach, organic heirloom tomatoes and lots of red leaf lettuce, even diced pear or fresh citrus. Use 2 tablespoons of light salad dressing and you have a wonderful meal! If you are worried about protein, add some rinsed black beans.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Dinner:</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Stir frys ~</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Treat yourself to a home cooked meal in 10 minutes with a stir fry!</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">I always have leftover rice, cooked lean protein or even black beans in my fridge. Use a tablespoon of olive oil to a heated wok or sauté pan and add in your veggies, cook on medium heat for 5-8 minutes. I add 1/2 cup of meat and rice, along with one teaspoon of siracha, catsup and sesame oil at the end! It's filling, easy and very tasty too! In my house, "fresh is best".</span><br />
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<span style="font-family: Times; font-size: large;">Enjoy ~</span></div>
Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com1tag:blogger.com,1999:blog-4884508700222032488.post-41797108021076642262014-02-25T05:47:00.001-05:002014-02-25T07:06:49.452-05:00Chocolate cake with Creamy Peanut Butter frosting ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">A friend's birthday inspired this dessert. She turns 60 today and loves chocolate. She also loves peanut butter. So I thought this combination would do nicely as a cake to celebrate her milestone.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I've made this cake many times in the past and it's my go to chocolate cake. It's so easy and delicious. You make it right in one bowl and turn the beaters on. I believe it's right from the back of the box of Hershey's cocoa, at least it used to be. I linked the chocolate cake recipe below.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">But for the frosting, here is the simple recipe.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 stick of butter</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup of peanut butter</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups of confectioner's sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 cup cream (I used almond milk)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cream all together in a mixer. Easy and a great spreadable frosting.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Recipe for cake, linked here.</span><br />
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http://saffron215.blogspot.com/2012/10/a-perfect-chocolate-cake.html<br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Laura will be here for dinner tonight and since it's a weeknight, here's my simple menu!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Spaghetti & Meatballs</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Garlic Bread</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Green Salad</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">And for dessert? Cake, of course. I hope you like it Laura, many happy returns.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Oh, I crushed a half of cup of peanuts and topped the cake. I just added whole ones around the bottom edge to cover up my holidays!</span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com3tag:blogger.com,1999:blog-4884508700222032488.post-10424395467245222232014-02-20T20:55:00.000-05:002014-02-20T20:55:11.935-05:00Decadent chocolate dipped peanut butter cookies ~<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I've been making this basic recipe for peanut butter cookies since the late 70's. It's easy and pretty healthy.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">But on Pinterest (oh how I love that place), some gal added a decadent level.... she dipped the edges in chocolate and then in finely chopped peanuts.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The thing I love about these cookies, is they are gift worthy, but are so easy to make. And they are delicious too!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Recipe:</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 egg</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup of peanut butter (I use creamy)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup of sugar</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 oz. melted chocolate chips (I used the microwave)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3/4 cup of finely chopped peanuts (I used Trader Joe's roasted)</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mix sugar, peanut butter and egg in a medium bowl. Place bowl, covered with plastic wrap in refrigerator for 1/2 hr. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Chop peanuts in food processor and set aside.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Fifteen minutes after the cookie dough is in the frige, preheat oven to 325 degree Fahrenheit. Line a 1/2 sheet pan with parchment paper.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Take cookie dough out of the refrigerator. Roll cookie dough by teaspoonful, into round balls. Place 2" apart on the cookie sheet. After all cookie balls are on sheet pan, take fork and press down to make a tic tac toe impression on top, while pressing down on dough.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place cookies in oven and bake for 15-18 minutes, until golden brown.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Remove cookies from oven and place on cooling wrack. Let cool for 1/2 hour. Melt chocolate. Set the bowl of chocolate and the bowl of peanuts next to each other on counter. Take each cookie and dip one edge in chocolate and then into peanuts. Turn cookie half way around and dip the second edge in chocolate and then into peanuts.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place cookies back on half sheet pan with parchment paper. When cookies are all dipped, place sheet pan in the fridge to cool cookies completely.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Store in a plastic container and store. Makes 18 cookies.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">And boy are they good! Yum ~</span></div>
Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com3tag:blogger.com,1999:blog-4884508700222032488.post-3911437995269533292014-02-17T16:30:00.001-05:002014-02-18T21:16:55.231-05:00Strega Prime Restaurant ~ <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I hardly ever go into Boston to a restaurant, even though I live about 7 miles from the the hub of things. Strega is a pretty famous Italian restaurant in Boston's North End and now it's sister restaurant, Strega Prime opened right around the corner from me without driving into the city. So, I thought I would give it a try. It is a bit pricey, but no driving into town or even paying extra for parking, which made it all worth it to me. They have a pre fixe lunch and dinner special and a friend and I decided to do lunch on President's Day.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">For $21 dollars, you get an appetizer, an entree and a dessert.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The appetizer choices were, lobster bisque, Caesar salad or Steak Tartare. We both went with the salad. I asked my server Joe to hold the croutons and bring the dressing on the side please. He was very nice and did as I asked.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Check out the size of the popover that came steaming from the oven with our salads. I hope you can see why I didn't want the croutons, even though they are probably fabulous. Our salads were very fresh and the popover was amazing.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The meal choices were, a Club Sirloin, Chicken Milanese, Fish and Chips or Papardelle. We both ordered the club sirloin that was served with rosemary salted fries. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Dessert choices were Ricotta cheesecake or Macaroons.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">We shared. The bland looking ones were actually almond marscarpone with dark chocolate centers and were heavenly.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The space itself was lovely, ornate yet in a sophisticated, sleek design. The linens were white, the service was excellent and we both decided we would love to come back. Although the food wasn't excellent, it was very good.</span></div>
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com2tag:blogger.com,1999:blog-4884508700222032488.post-71448601928485414142014-02-13T22:17:00.000-05:002014-02-13T22:17:05.602-05:00Like Lemon? Like Coconut? You'll love these lemon coconut bars....<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Two of my favorite flavors in one easy dessert.... so delicious too!</span><br />
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<span style="font-family: Times; font-size: large;">And easy to make? Oh yes, another of my favorite things.... homemade desserts that are super easy to make and taste fabulous!</span><br />
<span style="font-family: Times; font-size: large;"></span><br />
<span style="font-family: Times; font-size: large;">The shortbread crust comes together very easily, just make sure the butter is really cold. I cube it first thing and place in the freezer while I get all of the other ingredients together.</span><br />
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<span style="font-family: Times; font-size: large;">Here's the recipe, it comes from a friend Nancy, who found it on Pinterest.</span><br />
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<span style="font-size: large;"><br /><br />For the Crust<br />Ingredients:<br />2 cups unbleached or all-purpose flour<br />1 cup butter, very cold & cubed<br />1/2 cup confectioners sugar<br /><br />Instructions:<br />Preheat oven to 350 degrees F.<br /><br />Crust:<br />Place all ingredients into a food processor and pulse for 10-20 seconds, or until the butter is pea-sized. Mine took about 30 seconds.<br />Pour crust mixture into a sprayed 9" x 13" baking pan.<br />Place a piece of wax paper over the mixture and press until even and firm. Tip: Cover with wax paper (to keep it off your hands) and press until even and firm.<br />Place in a preheated 350 degrees F oven and bake for 15 minutes. Note: Crust will not be completely baked.<br /><br />For the Lemon Coconut Filling<br />Ingredients:<br />3 large eggs<br />1 1/2 cups granulated sugar<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />1/3 cup fresh or concentrated lemon juice (approximately juice of 2 lemons)<br />1 tablespoon lemon zest (I used the zest of 2 lemons)<br />3/4 cups coconut (I used sweetened)<br /><br />Instructions:<br />Place all ingredients, except for the coconut into a mixing bowl. <br />Beat on low until blended and then on medium speed for 3 minutes.<br />Pour the filling over the hot crust and sprinkle the bars with coconut.<br />Place in the preheated 350 degrees F oven and bake for an additional 20-25 minutes, or until the filling doesn't jiggle and the coconut is light golden brown.<br />I sprinkled with confectioners sugar.<br /></span></div>
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com1tag:blogger.com,1999:blog-4884508700222032488.post-85999866139471506722014-02-08T07:34:00.001-05:002014-02-08T07:34:11.545-05:00Ribollita ~ a soup that warms the coldest days....<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">I love soup in the Winter. And I love this Ribollita Soup. It's easy to make, but it does take a lot of chopping. So I make it when I know the weather will keep me inside for a few hours, like today. The weather station is calling for snow for most of the day and I am housebound. So, I'll make the best of it ~</span><br />
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<span style="font-family: Times; font-size: large;">I first had this soup at a little Italian Restaurant in the North End, Antico Forno. This isn't their recipe, but it comes close for me. I read and tried lots of variations of this recipe. Some regions of Italy use bread in the soup, this one does not. I like to thicken it with potato, which when diced really small so it disappears into the base of the soup when it's finished.</span><br />
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<span style="font-family: Times; font-size: large;">I use my immersion blender at the end to take half the chunkiness out of the ingredients. It still is plenty chunky, but if you don't want to do it, it's great on it's own. </span><br />
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<span style="font-family: Times; font-size: large;">Ingredients</span><br />
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<span style="font-family: Times; font-size: large;">1/4 lb. smoked bacon, diced</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">2 onions, sliced thinly</span><br />
<span style="font-family: Times; font-size: large;">4 carrots, diced</span><br />
<span style="font-family: Times; font-size: large;">3 stalks of celery, diced</span><br />
<span style="font-family: Times; font-size: large;">1 medium potato (yukon gold), diced finely (1/4 " inch thick)</span><br />
<span style="font-family: Times; font-size: large;">5 cloves of garlic, minced</span><br />
<span style="font-family: Times; font-size: large;">1 (28 ounce) can of ground tomatoes (I use Pastene)</span><br />
<span style="font-family: Times; font-size: large;">1 15 ounce can of small white beans, drained</span><br />
<span style="font-family: Times; font-size: large;">1 whole bunch of kale, washed and chopped</span><br />
<span style="font-family: Times; font-size: large;">1/2 large head of savoy cabbage, chopped</span><br />
<span style="font-family: Times; font-size: large;">6 cups of good chicken stock</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">2 Tablespoons olive oil</span><br />
<span style="font-family: Times; font-size: large;">1 Tablespoon kosher salt</span><br />
<span style="font-family: Times; font-size: large;">1 teaspoon black pepper</span><br />
<span style="font-family: Times; font-size: large;">1 teaspoon of crushed red pepper flakes</span><br />
<span style="font-family: Times; font-size: large;">Parmesan Cheese for sprinkling</span><br />
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<span style="font-family: Times; font-size: large;">Into a large dutch oven on medium heat, add oil and when it's hot, add bacon. Saute bacon on low heat, until it's golden brown, remove and set aside. Add onions, carrots, celery. Saute on low to medium heat for about 10 minutes, stirring every once in a while. Add garlic, potatoes, reserved cooked bacon, salt and pepper. Stir. Cook for a couple of minutes and stir. Add tomatoes and chicken stock and turn heat up to medium heat. Bring to a simmer and cook for about 15 minutes, stirring every once in awhile. Add chopped kale and cabbage. If you can't find savoy, just use any cabbage, except a red cabbage. Place lid on the soup, but don't seal it. Let simmer for another 15 minutes and add your drained beans. Give every thing a stir and adjust your seasoning. I like it a little kick in my soup, so I add a little extra pepper, both black and red.</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Let soup simmer for about 10 minutes longer, turn off heat and let sit for a bit. At this point, I take my immersion blender and blend the soup so it's very chunky, not smooth. </span><br />
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<span style="font-family: Times; font-size: large;">Serve hot with a big sprinkle of freshly grated parmesan cheese and crusty Italian bread!</span><br />
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Taste the Rainbowhttp://www.blogger.com/profile/12735347798641258202noreply@blogger.com4tag:blogger.com,1999:blog-4884508700222032488.post-8373166922243813702014-02-01T16:03:00.004-05:002014-02-01T16:05:33.145-05:00Ina Garten's French Chocolate Bark ~ adapted<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">It's nearing Valentine's Day and I thought this would be a nice gift for that someone special in your life.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">The thing that caught my eye when I watched Ina make it, was that it is just so darn easy to make. And with Ina Garten, I feel you can't go wrong in the flavor department. She spares no expense with her ingredients. Most of the time I can cut corners with her recipes, but this is one of those times I feel you cannot. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">These are fabulous chocolates, and I used whole salted cashews and papaya chunks from Whole Foods. I don't usually buy my ingredients there, but something special like this, I broke my own rules. And it was worth it, these chocolates are fabulous.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Ina used apricots, cranberries and cashews. The only thing that I noticed about the recipe, is that I had a lot of nuts and papaya chunks leftover. So, if you want to save a few dollars, you can cut back on the amounts you are buying.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I stored mine in the refrigerator overnight and they dulled just a bit. So if you are giving them as a gift, then make them the same day, which takes all of five minutes to do. Just store them in a cool place, but not in the refrigerator.</span><br />
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<span style="font-size: large;">Ingredients</span></h6>
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<li itemprop="ingredients"><span style="font-size: large;">8 ounces very good semisweet chocolate</span><span style="font-size: large;"> finely chopped</span></li>
<li itemprop="ingredients"><span style="font-size: large;">8 ounces very good bittersweet chocolate, finely chopped</span></li>
<li itemprop="ingredients"><span style="font-size: large;">1 cup whole roasted, salted cashews</span></li>
<li itemprop="ingredients"><span style="font-size: large;">1 cup chopped dried </span><span style="font-size: large;">apricots (I used dried papaya)</span></li>
<li itemprop="ingredients"><span style="font-size: large;">1/2 cup dried cranberries (I did not use)</span></li>
</ul>
<div class="col18 directions" itemprop="recipeInstructions">
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<span style="font-size: large;">Directions</span></h6>
<span style="font-size: large;">Melt</span><span style="font-size: large;"> the 2 chocolates in a heatproof bowl set over a pan of simmering water.</span><br />
<span style="font-size: large;">Meanwhile, line a </span><span style="font-size: large;">sheet pan</span><span style="font-size: large;"> with parchment paper. Using a ruler and a pencil, draw</span><span style="font-size: large;"> a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.</span><br />
<span style="font-size: large;">Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and </span><span style="font-size: large;">cranberries</span><span style="font-size: large;"> over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.</span></div>
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