tag:blogger.com,1999:blog-6069330983104928062024-03-14T01:06:29.024-07:00Oh, what's for dinner?Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-606933098310492806.post-50551087933990034442011-07-20T11:44:00.000-07:002011-07-20T11:46:30.199-07:00J-Dawgs special sauce!<div style="text-align: center;"><p style="color: rgb(0, 0, 153);">I saw this recipe on <a href="http://makemyselfathome.wordpress.com/2011/07/04/j-dawgs/">http://makemyselfathome.wordpress.com/2011/07/04/j-dawgs/</a><br /></p><p style="color: rgb(0, 0, 153);">and knew I had to save it.</p><p style="color: rgb(0, 0, 153);"><br /></p><p style="color: rgb(0, 0, 153);">Now does anyone know if they still sell morning star hot dogs anymore??</p><p style="color: rgb(0, 0, 153);">(that's when my husband gags at me even suggesting that) ;)</p><p><br /></p><p><br /></p><p>"(A half recipe is plenty for 4-6 dogs)</p> <ul><li>3/4 cup ketchup</li><li>3/4 cup brown sugar</li><li>1/4 cup honey</li><li>1 tsp. cider vinegar</li><li>1 tsp. soy sauce</li><li>1/2 tsp. onion powder</li></ul> <ol><li>Combine ingredients in a saucepan & heat just to boiling on medium heat.</li><li>Drizzle over your favorite grilled (George Foreman works just fine) <strong>Polish or beef hot dog</strong> (we went with the NYC cart-style Kosher dogs, to add a little East Coast twist to this Mountain West institution) in the best <strong>hot dog roll</strong> you can find. If your grocery store under-prioritizes hot dog rolls as much as ours does, you may end up with the lame white Wonder buns. That’s okay too. Just this once.</li><li>Top with your favorite hot dog condiments (I like banana peppers alone; My Husband The More Adventurous & Less Prone To Caring What His Breath Smells Like Because I’ll Still Kiss Him Afterwards Anyway likes <strong>banana peppers, diced onions, & a dill pickle spear</strong>). Just <em>please, </em>go without the ketchup this <em>one</em> time.</li><li>Savor."</li></ol></div>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-55234951643040298812011-07-20T11:35:00.000-07:002011-07-20T11:43:21.442-07:00Vegetarian Shepherd Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-YQ_T4IgjBZw/TichxlQKqtI/AAAAAAAAEt0/JiYZMOlpb-w/s1600/rtyrty.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 235px; height: 214px;" src="http://2.bp.blogspot.com/-YQ_T4IgjBZw/TichxlQKqtI/AAAAAAAAEt0/JiYZMOlpb-w/s400/rtyrty.jpg" alt="" id="BLOGGER_PHOTO_ID_5631506994747321042" border="0" /></a><br /><div style="text-align: center;"><p><strong>Ingredients</strong></p> <p><span style="text-decoration: underline;">Mashed potato topping</span>:<br />2-3 potatoes, for mashing (I just did instant)<br /> milk<br /> butter<br />any other item you like to add to mashed potatoes ( garlic and chives)</p> <p><span style="text-decoration: underline;">Mixed veggies of your choice, some suggestions</span>:<br />Broccoli<br />Cauliflower<br />*Carrots<br />*Celery<br />*Peas<br />Mushrooms<br />Okra<br />*Green Beans<br />*Zucchini, Squash<br />*Corn<br />Spinach<br />*Cabbage</p> <p><span style="text-decoration: underline;">Creamy pie filling</span>:<br />2 cans) Vegetable Broth or chicken broth: 1 can for pie filling, use rest for cooking the veggies<br />2 tbs butter<br />2 1/2 tbs flour<br />2/3 cup dry white wine (optional)<br />2/3 cup milk</p> <p><strong>Directions:</strong></p> <p> Preheat the oven to 375. Scrub then cut the potatoes into chunks. Boil until soft.</p> <p>While the potatoes are boiling, chop all other veggies and cook in a pan with vegetable broth (save 2/3 cup for later use), until they are soft (but not soggy).</p><p><br /></p><p>Drain the vegetables and set aside. Make the creamy filling by combining margarine, flour, 2/3 cup vegetable stock, wine, and non-dairy milk. Heat ans stir until thickened. Pour over veggies and mix.</p><p><br /></p><p>Make the mashed potatoes to your liking. I used some almond milk, garlic, and fresh chives. </p><p style="text-align: left;"> Put the veggie mixture in a baking dish. Spoon the mashed potatoes over the top of the veggies.</p><br /><br />Cook at 375 for 30-35, until golden.</div><br /><div style="text-align: center;">*I added some shakes of pwdr garlic, onion pwdr and pepper in both the broth and the veggies.<br /><br /></div><p style="text-align: center;"><a href="http://www.powered-by-produce.com/wp-content/uploads/2010/10/021.JPG"><br /></a></p>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-9959519521643948502011-06-20T17:01:00.000-07:002011-06-20T17:02:01.828-07:00I found a new website that seems to have a fair amount of recipes I would like with ingredients I already have: http://www.vegkitchen.com/recipes-galore/Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-40813031216229912472011-04-25T16:11:00.000-07:002011-04-25T16:17:18.467-07:00Indian burgers<p style="text-align: center; color: rgb(0, 0, 0);">So I got some of these awesome Indian veggie burgers from Trader Joe's and they are fantastic! So unique, I love them! But since I don't live anywhere close to a Trader Joe's I googled a recipe to make them. This is what I came across,</p><p style="text-align: center;"><span style="color: rgb(51, 51, 255);">This recipe is from</span>:http://www.dailygarnish.com/2011/01/homemade-vegetable-masala-burgers.html<br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="http://www.dailygarnish.com/wp-content/uploads/2011/01/IMG_6737-640x427.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_6737 (640x427)" alt="IMG_6737 (640x427)" src="http://www.dailygarnish.com/wp-content/uploads/2011/01/IMG_6737-640x427_thumb.jpg" border="0" height="318" width="474" /></a></p><p style="text-align: center;"><strong><u><br /></u></strong></p><p style="text-align: center;"><strong><u>Ingredients:</u></strong> (makes 6 burgers)</p><div style="text-align: center;"> </div><ul style="text-align: center;"><li>2 large carrots, cubed</li><li>2 medium potatoes (I used red potatoes), cubed</li><li>1/2 cup bell peppers, diced</li><li>1/2 cup corn kernels</li><li>1/2 cup edamame (shelled)</li><li>1/2 cup rolled oats</li><li>1 tbsp olive oil</li><li>1/2 tsp ginger</li><li>1/4 tsp mustard seed</li><li>1/2 tsp turmeric</li><li>1/4 tsp garam masala</li><li>1/2 tsp salt</li></ul><div style="text-align: center;"> </div><p style="text-align: center;"><strong><u>"To Prepare:</u></strong> Start by cubing the potatoes and carrots into small diced pieces. Try to make the cubes as consistent as possible, so that they will cook evenly in the pan. Over medium high heat, sauté the carrots and potatoes in a little bit of olive oil for about ten minutes, or until starting to brown.<br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">For the rest of the ingredients, I stuck with my Trader Joe’s theme. For the peppers, edamame, and corn – frozen is fine!</p><p style="text-align: center;">Once the potatoes and carrots are starting to get soft…</p><p style="text-align: center;">Go ahead and add the rest of the vegetables and cook until they are warmed. These burgers take a little more time than a <a href="http://www.dailygarnish.com/2010/05/vegan-bean-burger-recipe.html" target="_blank">bean burger</a>, since you need to cook the vegetables – but I promise the end result is totally worth it!</p><p style="text-align: center;">While the vegetables are cooking, go ahead and pull out your <a href="http://astore.amazon.com/thefrontburnerblog-20/detail/B001413A0Q" target="_blank">food processor</a>. The first item into the food processor is 1/2 cup of rolled oats…</p><p style="text-align: center;">Pour them in and pulse them to the consistency of a coarse flour.<br /></p><p style="text-align: center;">Add the vegetables once they are ready, along with the olive oil, salt, and the blend of spices. Spices are what make these burgers so delicious!</p><p style="text-align: center;">Alternate pulsing the food processor and scraping down the sides, in order to ensure that everything is mixed well. Combine until the veggies are chopped into teeny tiny pieces!</p><p style="text-align: center;">Wet your hands and form into patties. Using the same pan that you used to cook your vegetables, add a little more olive oil and cook the burgers over medium high heat.</p><p style="text-align: center;"><a href="http://www.dailygarnish.com/wp-content/uploads/2011/01/IMG_6684-640x427.jpg"><img style="background-image: none; border-width: 0px; border-style: none; border-color: -moz-use-text-color; padding-left: 0px; padding-right: 0px; display: inline; padding-top: 0px; width: 303px; height: 203px;" title="IMG_6684 (640x427)" alt="IMG_6684 (640x427)" src="http://www.dailygarnish.com/wp-content/uploads/2011/01/IMG_6684-640x427_thumb.jpg" border="0" /></a></p><p style="text-align: center;">When you make veggie burgers, you’re never quite sure until you FLIP whether or not they are going to hold together or crumble to bits. I am happy to report that these held together really well – probably my best to date! After a few minutes of cooking on one side, use a spatula to flip the patties over.<br /></p><p style="text-align: center;">Once they are cooked on both sides, they are ready to eat! Now tell me that my vegetable masala burger (right) doesn’t look ten thousand times more delicious than it’s frozen inspiration (left).</p><p style="text-align: center;">While yes – it was a bit more work than simply heating up a frozen burger – this recipe makes six patties! So you can easily make it once and freeze the rest to eat later in the week. Problem solved!"</p>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-77785404664183115932011-04-20T10:32:00.000-07:002011-04-20T10:50:32.531-07:00Grilled Artichokes with Raw Tomato Compote<div style="text-align: center;font-family:arial;"><span style="font-size:130%;">Don't let this fancy shmancy title scare you out of making this. It is super simple! Plus, the raw tomato compote is the best thing that's happened to artichokes since melted butter, people! Try it! Try it!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-hokqvYLquqY/Ta8ZkLq5bhI/AAAAAAAAAVg/RjRj7i_cGXk/s1600/Grilled%2BArtichokes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 225px; height: 281px;" src="http://3.bp.blogspot.com/-hokqvYLquqY/Ta8ZkLq5bhI/AAAAAAAAAVg/RjRj7i_cGXk/s400/Grilled%2BArtichokes.jpg" alt="" id="BLOGGER_PHOTO_ID_5597720971243515410" border="0" /></a></span><span style="font-size:130%;"><a href="http://www.wholeliving.com/recipe/grilled-artichokes-with-raw-tomato-compote">http://www.wholeliving.com/recipe/grilled-artichokes-with-raw-tomato-compote<br /></a></span></div><div class="ms-col2-recipe-ingredients" style="font-family:arial;"> <h2><span style="font-size:130%;">Ingredients</span></h2> <p><span style="font-size:130%;">Serves 4</span></p> <ul><li><span style="font-size:130%;">4 large artichokes (about 2 1/4 pounds)</span></li><li><span style="font-size:130%;">2 lemons, halved</span></li><li><span style="font-size:130%;">2 teaspoons extra-virgin olive oil</span></li><li> <span style="font-size:130%;"><a href="http://www.wholeliving.com/recipe/raw-tomato-compote">Raw Tomato Compote (see recipe below)</a></span> </li></ul> </div> <div class="ms-col2-recipe-directions" style="font-family:arial;"> <h2 style="font-family:arial;"><span style="font-size:130%;">Directions</span></h2> <ol style="font-family:arial;"><li> <span style="font-size:130%;"><span>Prepare a stove-top griddle or outdoor grill. Snap off the tough outer leaves of the artichokes and discard. Rub the exposed surfaces with a lemon half. Cut off about the top third of each artichoke with a sharp knife. Trim the ends of the leaves with scissors. Trim all but 1/2 inch of the stem. Using a stainless-steel knife or a curved "bird's beak" knife, pare the remaining stem.</span></span> </li><li> <span style="font-size:130%;"><span>Steam the artichokes for 20 minutes. When cool, halve each and, using a melon baller, scoop out the prickly hairs, or the choke, and keep scraping until no more fuzz is apparent. Brush the halves with olive oil.</span></span> </li><li> <span style="font-size:130%;"><span>Grill each side for 5 to 7 minutes, until the artichokes are nicely browned. Spoon the tomato compote into each half and serve.</span></span></li></ol><span style="font-size:130%;"><span style="font-family:arial;"> <span style="font-weight: bold;">Raw Tomato Compote</span><br />Ingredients</span></span><div class="ms-col2-recipe-ingredients" style="font-family:arial;"> <p><span style="font-size:130%;">Makes 1 1/2 cups</span></p> <ul><li><span style="font-size:130%;">1 garlic clove, finely chopped</span></li><li><span style="font-size:130%;">2 scallions, white part only, finely chopped</span></li><li><span style="font-size:130%;">2 teaspoons extra-virgin olive oil</span></li><li><span style="font-size:130%;">6 plum tomatoes, seeded and coarsely chopped</span></li><li><span style="font-size:130%;">1/2 cup coarsely chopped basil leaves</span></li><li><span style="font-size:130%;">2 teaspoons sugar</span></li><li><span style="font-size:130%;">1/4 cup good-quality wine vinegar</span></li><li><span style="font-size:130%;"> Kosher salt and freshly ground black pepper</span></li></ul> </div> <div class="ms-col2-recipe-directions"> <h2 style="font-family:arial;"><span style="font-size:130%;">Directions</span></h2> <ol style="font-family:arial;"><li> <span style="font-size:130%;">Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.</span></li></ol><span style="font-size:130%;"><span style="font-family:arial;">p.s. the raw tomato compote is good cold or warmed through. And is said to also be great served over fish or grilled bread, yum!</span></span><br /></div></div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-81525114524407182372011-03-14T15:34:00.000-07:002011-03-14T15:40:23.675-07:00Indian- Mattar Paneer<div style="text-align: center; font-weight: bold;"><span style="font-size:130%;"> Curried peas and cheese with rice</span><br /><ul class="rg_ul" pg="1" cnt="24"><span class="rg_ctlv"><li class="rg_li" row="1" style="width: 167px; height: 126px;"><a class="rg_l" style="width: 168px; height: 126px; margin-top: 0px; margin-left: 0px;" href="http://www.google.com/imgres?imgurl=http://1.bp.blogspot.com/__NcpVJL4Iig/SZxZ6rcQkOI/AAAAAAAABb8/cbIXRlAogm0/s400/curry_peas4.jpg&imgrefurl=http://checkitoutavesta.blogspot.com/2009/02/curried-potatoes-n-peas.html&usg=__KnWZgFmKBbMqfiH7A8Q8_aCIWQI=&h=300&w=400&sz=31&hl=en&start=1&sig2=jc0iclDgCc0cPSYamsHdWg&zoom=1&tbnid=HuoXUJTNFeiJnM:&tbnh=93&tbnw=124&ei=FJl-TebvFI32swON3KH0BQ&prev=/images%3Fq%3Dcurried%2Bpeas%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26sa%3DN%26rls%3Dorg.mozilla:en-US:official%26biw%3D1280%26bih%3D804%26tbs%3Disch:1&um=1&itbs=1"><img 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" class="rg_i" id="HuoXUJTNFeiJnM:l" style="width: 400px; height: 301px; display: inline;" /></a></li><div style="left: 131px; top: 200px; width: 259px; height: 281px;" initialized="1" class="rg_h" id="rg_h"><div class="rg_hc"><div class="std" id="rg_hy" style="font-size: 10px; padding: 0pt; display: none;"><br /></div><a href="http://www.google.com/imgres?imgurl=http://1.bp.blogspot.com/__NcpVJL4Iig/SZxZ6rcQkOI/AAAAAAAABb8/cbIXRlAogm0/s400/curry_peas4.jpg&imgrefurl=http://checkitoutavesta.blogspot.com/2009/02/curried-potatoes-n-peas.html&usg=__KnWZgFmKBbMqfiH7A8Q8_aCIWQI=&h=300&w=400&sz=31&hl=en&start=1&sig2=jc0iclDgCc0cPSYamsHdWg&zoom=1&tbnid=HuoXUJTNFeiJnM:&tbnh=93&tbnw=124&ei=FJl-TebvFI32swON3KH0BQ&prev=/images%3Fq%3Dcurried%2Bpeas%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26sa%3DN%26rls%3Dorg.mozilla:en-US:official%26biw%3D1280%26bih%3D804%26tbs%3Disch:1&um=1&itbs=1" class="rg_hl" id="rg_hl"><br /></a></div></div></span></ul><br /><div style="font-weight: normal;" id="ingredients"> <h3><span style="font-size:100%;">Ingredients</span></h3> <ul><li><span style="font-size:100%;">Onion, chopped -- 1</span></li><li><span style="font-size:100%;">Garlic, chopped -- 3 to 4 cloves</span></li><li><span style="font-size:100%;">Ginger, peeled, thinly sliced -- 1 tablespoon</span></li><li><span style="font-size:100%;">Oil -- 1/4 cup</span></li><li><span style="font-size:100%;"><a href="http://www.whats4eats.com/dairy/paneer-recipe">Paneer</a>, cubed -- 1 cup</span></li><li><span style="font-size:100%;">Peas -- 1 pound</span></li><li><span style="font-size:100%;">Tomato sauce -- 1 cup</span></li><li><span style="font-size:100%;">Water -- 1/2 to 1 cup</span></li><li><span style="font-size:100%;">Coriander, ground -- 1 tablespoon</span></li><li><span style="font-size:100%;">Turmeric -- 1 teaspoon</span></li><li><span style="font-size:100%;">Sugar -- 1 to 2 teaspoons</span></li><li><span style="font-size:100%;">Cayenne pepper -- 1/4 teaspoon</span></li><li><span style="font-size:100%;">Salt and pepper -- to taste</span></li></ul> </div> <div style="font-weight: normal;" id="method"> <h3><span style="font-size:100%;">Method</span></h3> <ol><li><span style="font-size:100%;">Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Set aside.</span></li><li><span style="font-size:100%;">Heat the oil over medium heat in a large skillet or wok. Add the paneer cubes and fry until lightly golden. Remove the paneer to a plate and set aside.</span></li><li><span style="font-size:100%;">Reduce the heat to medium low and add the onion puree. Sauté for 5 to 8 minutes, or until the onion loses its raw taste and the mixture cooks down.</span></li><li><span style="font-size:100%;">Add back the paneer and stir in the rest of ingredients. Simmer for 15 to 20 minutes, adjust seasoning and serve with <a href="http://www.whats4eats.com/breads/naan-recipe">naan</a> or <a href="http://www.whats4eats.com/breads/chapati-recipe">chapati</a>.</span></li></ol> </div> <div id="variations"> <h3 style="font-weight: normal;"><span style="font-size:100%;">Variations</span></h3> <ul style="font-weight: normal;"><li><span style="font-size:100%;">Aloo Matar: Substitute 1 to 2 cups of peeled, cubed potatoes for the paneer. Follow the same steps as above, browning the potatoes in the same way as for the paneer.</span></li><li><span style="font-size:100%;">Stir in 1 to 2 tablespoons of yogurt or cream at the end if you like.</span></li><li><span style="font-size:100%;">Add 1-2 teaspoons of paprika to the onion-spice puree if you like.</span></li><li><span style="font-size:100%;">Sprinkle the finished dish with a little <a href="http://www.whats4eats.com/sauces/garam-masala-recipe">garam masala</a> and some chopped cilantro.</span></li></ul><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chana Masala</span></span><br /><br /><span style="font-size:85%;"><span style="font-weight: normal;">Recipe from http://smittenkitchen.com/2010/02/chana-masala/</span></span><div style="text-align: center;"><span class="rg_ctlv"><br /></span><div style="text-align: center;"><span class="rg_ctlv"><li class="rg_li" style="width: 200px; height: 162px;"><a class="rg_l" style="width: 200px; height: 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" class="rg_i" id="PctkJ4YdHwrB-M:l" style="width: 374px; height: 239px; display: inline;" /></a></li><li class="rg_li" style="width: 200px; height: 162px;"><br /></li></span></div></div><br /><span style="font-size:100%;"><br /></span><p style="font-weight: normal;"><span style="font-size:100%;">1 tablespoon vegetable oil<br />2 medium onions, minced<br />1 clove garlic, minced<br />2 teaspoons grated fresh ginger<br />1 fresh, hot green chili pepper, minced<br />1 tablespoon ground coriander<br />2 teaspoons ground cumin<br />1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)<br />1 teaspoon ground turmeric<br />2 teaspoons cumin seeds, toasted and ground<br />1 tablespoon amchoor powder (see note)<br />2 teaspoons paprika<br />1 teaspoon garam masala<br />2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small<br />2/3 cup water<br />4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed<br />1/2 teaspoon salt<br />1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)</span></p> <p style="font-weight: normal;"><span style="font-size:100%;">"Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.</span></p> <p style="font-weight: normal;"><span style="font-size:100%;">Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long."</span></p><br /><br /><br /></div><br /></div>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-49977834114213172032011-02-11T14:38:00.000-08:002011-02-11T14:41:04.481-08:00Best Cashew Chicken<ul><li class="plaincharacterwrap">So this is supposed to be the best cashew chicken recipe- <a href="http://www.honeybearlane.com/search?updated-max=2010-04-07T06%3A00%3A00-07%3A00&max-results=7"><span style="font-weight: bold;">www.honeybearlane.com</span></a></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-r2188lfY1TA/TVW68l_81WI/AAAAAAAAEgw/7jxHJQCyZh8/s1600/sfdsdf.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 275px; height: 183px;" src="http://2.bp.blogspot.com/-r2188lfY1TA/TVW68l_81WI/AAAAAAAAEgw/7jxHJQCyZh8/s400/sfdsdf.jpg" alt="" id="BLOGGER_PHOTO_ID_5572565664096114018" border="0" /></a><br /><br /><ul><li class="plaincharacterwrap">2 heaping tablespoons cornstarch</li><li class="plaincharacterwrap"> 2 cups chicken broth</li><li class="plaincharacterwrap"> 6 tablespoons soy sauce (get low sodium kind)<br /></li><li class="plaincharacterwrap"> 1 teaspoon ground ginger</li><li class="plaincharacterwrap"> 1/2 teaspoon hot pepper sauce</li><li class="plaincharacterwrap">1-2 tablespoon Hoisin sauce (depending on how much you like it)<br /></li><li class="plaincharacterwrap"> 2 tablespoons olive oil</li><li class="plaincharacterwrap">1 tablespoon sesame oil<br /></li><li class="plaincharacterwrap"> 1 pound skinless, boneless chicken breast meat - cut into strips</li><li class="plaincharacterwrap"> 1 small onion, chopped</li><li class="plaincharacterwrap"> 1 or 2 green bell pepper, chopped in large pieces<br /></li><li class="plaincharacterwrap"> 1 (8 ounce) can sliced water chestnuts, drained</li><li class="plaincharacterwrap">1 (8 ounce) can sliced bamboo shoots<br /></li><li class="plaincharacterwrap"> 2/3 cup cashews (I like roasted and unsalted)<br /></li></ul> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, Hoisin, and hot sauce; set aside. Heat half of the oil (I mix the sesame and olive) in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside. </span></li><li><span class="plaincharacterwrap break"> Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, bamboo, water chestnuts, and cashews. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Serve with rice.</span></li></ol>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-49567304194389679752011-01-12T15:06:00.000-08:002011-01-12T15:07:32.980-08:00Lentil,Bean&Chard Soup<h3 class="post-title entry-title"> <a href="http://poppytalk.blogspot.com/2011/01/eat-more-soup-lentil-bean-chard-soup.html">Eat More Soup: Lentil, Bean & Chard Soup</a> </h3> By Jeannette Ordas of <a href="http://everybodylikessandwiches.com/" target="blank">Everybody likes Sandwiches</a><br /><br />Found this on http://poppytalk.blogspot.com/<br /><br /><a href="http://farm6.static.flickr.com/5129/5346466825_c6785f5d52.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 442px;" src="http://farm6.static.flickr.com/5129/5346466825_c6785f5d52.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;"><br /><br /><br />Lentil, Bean & Chard Soup</span><br />1 tablespoon olive oil<br />1 large onion<br />4 cloves garlic, minced<br />2 stalks celery, diced<br />1 small carrot, diced<br />1 large potato, diced<br />1/4 teaspoon dried red chili flakes<br />1/2 teaspoon dried thyme<br />1/2 teaspoon dried oregano<br />1 teaspoon smoked hot paprika<br />1 cup french green lentils, rinsed<br />1 large can of diced tomatoes<br />2 bay leaves<br />1 parmesan cheese rind (optional)<br />salt & pepper<br />1/4 cup diced ham or sausage (optional)<br />1 cup cooked pinto beans<br />1 bunch chard, tough ribs removed, sliced<br /><br />In a large pot, heat olive oil and saute onion, garlic, celery and carrot together for 5 minutes, stirring occasionally. Add in the potato, spices and lentils and stir about for a few minutes. Stir in the tomatoes, bay leaves, cheese rind (if using) and about 6 cups of water. Add 1-2 teaspoons of salt and a good grind of pepper, cover and bring to a boil. Reduce heat to a simmer and add in cooked pinto beans, ham or sausage (if using) and chard. Let cook for 20 minutes. Remove bay leaves and parmesan rind before serving and taste to see if more salt or pepper are needed. Serve with thick slices of country bread.Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-31036088140492446752010-11-22T18:18:00.000-08:002010-11-22T18:28:24.104-08:00Roasted Squash and Zucchini PastaI saw this on <a style="color: rgb(204, 0, 0);" href="http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/roasted-squash-and-zucchini-pasta/">Tasty Kitchen</a> when I was looking for a recipe to use squash with, I liked how it turned out. The rosemary is sooo divine smelling (and tasting)<br /><br /><div style="text-align: center;"><span style="font-size:78%;">Photo from Tasty Kitchen</span><br /></div><div style="top: 10px; right: 10px; bottom: 10px; left: 10px; width: auto; height: auto; display: block; text-align: center;" id="fancy_content"><img style="width: 368px; height: 274px;" alt="" id="fancy_img" src="http://static.thepioneerwoman.com/tasty-kitchen/files/2010/10/IMG_0043-800x597.jpg" /></div><br /><br /><ul class="ingredients" id="ingredients-95895"><li>1 whole Butternut Squash</li><li>1 whole Medium/large Zucchini</li><li>1 head Garlic</li><li>2 Tablespoons Olive Oil</li><li>2 sprigs Fresh Rosemary</li><li>12 ounces, weight Pasta, Such As Penne Or Farfalle</li><li>8 ounces, weight Fresh Mozzarella, Cubed</li><li>¼ cups Grated Parmesan Cheese</li><li> Salt And Pepper</li></ul> <h1 class="img h1-preparation-instructions">Preparation Instructions</h1> <p>Preheat the oven to 425 degrees and line a sheet pan with foil. </p> <p>Begin by washing and cutting the vegetables. Cut a squash in half, scoop out seeds, and dice into 3/4 inch chunks. I find it easier to remove the skin after dicing, so just dice the squash and then cut the thin slice of skin off. Cut the zucchini into similar sized chunks. Slice the top off the head of garlic so the individual cloves are exposed. </p> <p>Lay out the zucchini and squash on the pan, drizzle with olive oil, generously salt and pepper, and sprinkle chopped rosemary over the pan. Use your hands to toss the mixture together, coating vegetables with oil. For the garlic, drizzle oil over the top, salt and pepper, and wrap in foil and place in one corner of the sheet pan. Put pan into the oven for 20-25 minutes, or until vegetables are golden and soft. If the garlic isn’t soft yet, you can return it to the oven for another 5-10 minutes. </p> <p>While vegetables are roasting, boil salted water for pasta, cube the mozzarella into small pieces and grate the Parmesan. Cook pasta and drain, put into a large bowl, add the roasted vegetables and squeeze the garlic cloves out of the head of garlic. Add the cheeses and toss everything to combine, salt and pepper more if needed.<br /></p><p><br /></p><p><br /></p><p>Really yummy to eat with <a style="font-weight: bold; color: rgb(204, 0, 0);" href="http://yumappetizer.blogspot.com/2010/11/vegetarian-poppyseed-salad.html">THIS</a> salad!!!<br /></p>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-19107640075688764622010-10-26T18:41:00.000-07:002010-10-26T18:58:53.029-07:00Cilantro Lime Veggie bowlHave you ever eaten at Guru's?<br /><br />This is their veggie bowl......<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SthmwLCJsFc/TMeGIMAeuOI/AAAAAAAAER0/KHKxiN3Sej4/s1600/images.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 210px; height: 240px;" src="http://4.bp.blogspot.com/_SthmwLCJsFc/TMeGIMAeuOI/AAAAAAAAER0/KHKxiN3Sej4/s400/images.jpg" alt="" id="BLOGGER_PHOTO_ID_5532538142468258018" border="0" /></a>Well I am in love with their veggie bowl and tonight my mouth was watering for it so I decided to make a version of it. And it tastes pretty darn accurate if you ask me. Whether it is exact or not doesn't matter, this recipe will make you come back for more! ;) Remember to cut the veggies small- It's all in the texure --<br /><br /><br /><div style="text-align: center;"><br /><br /></div><div style="text-align: center;"><i>In a big saute' pan drizzle olive oil on the bottom, then throw in sliced carrots and let it cook for about 4 min.<br />Then throw in the rest of the veggies and spices and cook until the veggies are easy to bite.<br /><br />1 t salt<br />1/2 t pepper<br />Handful of snow peas,</i><br /><i> Handful of bean sprouts, </i><br /><i>2 carrots, </i> *important (cut like mini french fries)<br /><i>1 zucchini, </i>*important (cut like mini french fries)<br /><i>1/2 yellow squash </i>*important (cut like mini french fries)<br /><i>1/2 c green beans, </i><br /><i>1/4 corn,</i><br /><i> 1 can of diced tomatoes,</i><br /><i> 4-5 mushrooms, sliced</i><br /><i> artichoke hearts,</i><br /><i> edamame,</i> (optional- I didn't have any)<br /><br /><i style="font-weight: bold;">Cilantro Lime pesto Sauce: </i><br /></div><p style="text-align: center;">3 T olive oil<br />1-2 bunches of fresh cilantro (about 2 cups)<br />1/2 cup shredded parmesan cheese<br />1/4 cup pine nuts or dry roasted almonds<br />3 garlic cloves<br />2 T lime juice<br />zest of 1 medium lime<br />1 tsp fresh ground black pepper<br />1 tsp sea salt</p><div style="text-align: center;"> </div><p style="text-align: center;">Place nuts in a food processor and chop fine. Combine remaining ingredients in a food processor until the consistency of a thick pesto. Toss with pasta or serve as a dip or spread.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Mix the cooked veggies with the cilantro pesto and serve over hot rice!<br /></p>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-71730900149505305352010-07-26T16:39:00.000-07:002010-07-26T16:46:02.700-07:00Marybeths Meatless Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SthmwLCJsFc/TE4diV77naI/AAAAAAAAEKE/f1BxnNHAdTI/s1600/exps30423_TH1115229D19.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://1.bp.blogspot.com/_SthmwLCJsFc/TE4diV77naI/AAAAAAAAEKE/f1BxnNHAdTI/s400/exps30423_TH1115229D19.jpg" alt="" id="BLOGGER_PHOTO_ID_5498364670907227554" border="0" /></a><span style=";font-family:Marigold;font-size:100%;" >Sauce:<span style=""> </span>1 T. Chopped Onion<span style=""> </span><span style=""> </span>1 can of tomato sauce<o:p></o:p></span> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" >½ T Minced Garlic<span style=""> </span>½ Bay Leaf<span style=""> </span>2T Olive Oil<span style=""> </span> <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" >2 Whole Cloves<span style=""> </span>1 Qt. Tomatoes, chopped<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" >1/2 t. Basil, Oregano<span style=""> </span>¼ t Pepper<span style=""> </span><span style=""> </span>1 C. Water<span style=""> </span><span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" ><span style=""> </span>2 Beef Bouillon Cubes<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" >Filling:<span style=""> </span>20 Oz. Cottage Cheese<span style=""> </span><span style=""> </span>2 Eggs, beaten<span style=""> </span> <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" lang="IT" >½ C Parmesan Cheese<span style=""> </span>1/8 t. Pepper<span style=""> </span>¼ t. Nutmeg<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" >10 Oz. cooked (frozen) chopped Spinach<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" lang="IT" >Additional ingred:<span style=""> </span>½ lb. Mozzarella Cheese<span style=""> </span>Parmesan Cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:Marigold;font-size:100%;" >8 Oz. noodles, cooked.<span style=""> </span>Layer: Sauce, noodles, sauce, ½ Filling, Mozzarella, Repeat with noodles, top with Sauce, Mozzarella, and Parmesan. 9 X 13</span></p>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-73487656014150822352010-07-04T12:35:00.000-07:002010-07-04T12:38:06.798-07:00Huevos Rancheros<p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9WfLRtvPml0/Sg3H4hKX3CI/AAAAAAAABko/rQ9c4XlOYDo/s1600-h/huevos+rancheros+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_9WfLRtvPml0/Sg3H4hKX3CI/AAAAAAAABko/rQ9c4XlOYDo/s400/huevos+rancheros+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5336140907292384290" border="0" /></a></p><p>This is from http://www.favfamilyrecipes.com (as well as the photo)</p><p style="color: rgb(204, 0, 0);">"4 tostada shells (or corn tortillas baked at about 400-degrees until hardened)<br />1 can black beans<br />1 chili in adobo sauce, crushed (makes the beans spicier--if you want it mild leave this out)<br /> bacon, cooked <span style="color: rgb(51, 51, 51);">(Optional)</span> <span style="color: rgb(51, 51, 51);">or you can buy vegetarian fake bacon</span><br />cheddar cheese, shredded<br />tomatoes, diced<br />4 eggs, cooked sunny side up (I like it to be runny so you can dip the shell into it)<br />salsa<br />optional: green chilies, olives, avocado, sauteed onions and peppers<br /><br />Cook the black beans and chili in adobo sauce (optional) together in a small pot. Use a slotted spoon to scoop out and drain the beans. Layer the beans, bacon, cheese, tomato, eggs and salsa on the toastada shell and serve! You can also add the cheese on at the end at bake in the oven until the cheese is nice and melted. Add green chilies, olives, avocado, and/or onions and peppers to taste. :)"</p>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-50600240660223085572010-07-04T12:22:00.000-07:002010-07-04T12:24:48.985-07:00Guilt free pita pizzas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9WfLRtvPml0/S6A9mYDntmI/AAAAAAAAC7s/3swEwJMIU6E/s1600-h/IMG_3158.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_9WfLRtvPml0/S6A9mYDntmI/AAAAAAAAC7s/3swEwJMIU6E/s400/IMG_3158.jpg" alt="" id="BLOGGER_PHOTO_ID_5449423278620259938" border="0" /></a><br />I'm a fan of www.favfamilyrecipes.com. That's where I've found a lot of great recipes lately. Look at that picture! Doesn't that look so good right now? They've got a lot of great easy recipes. I think I'm going to make these today!<br /><br /><span style="color: rgb(102, 0, 0);">"These are pretty much the same thing as my </span><a style="color: rgb(102, 0, 0);" href="http://www.favfamilyrecipes.com/2009/03/350-calorie-pizzas.html">350-Calorie Pizzas</a><span style="color: rgb(102, 0, 0);">. They are just slightly different. I love these pizzas because you don't feel guilty after eating them!</span><br /><br /><span style="color: rgb(102, 0, 0);">1 pkg. flatbread pitas (the flatbread without the "pocket")</span><br /><span style="color: rgb(102, 0, 0);">pizza sauce</span><span style="color: rgb(102, 0, 0);"></span><br /><span style="color: rgb(102, 0, 0);">zucchini, sliced</span><br /><span style="color: rgb(102, 0, 0);">mushrooms, sliced</span><br /><span style="color: rgb(102, 0, 0);">mozzarella cheese, shredded</span><br /><span style="color: rgb(102, 0, 0);">tomatoes, sliced</span><br /><span style="color: rgb(102, 0, 0);">Italian seasoning</span><br /><span style="color: rgb(102, 0, 0);">Parmesan cheese</span><br />(I'm assuming you can just add whatever ingredients you wish)<br /><br /><span style="color: rgb(102, 0, 0);">On the flatbread, layer the pizza sauce, pepperoni, zucchini, mushrooms and cheese. Place sliced tomatoes over the top. Sprinkle on Italian seasoning and Parmesan cheese then bake at 375-degrees for about 8-10 minutes (until cheese is melted). Enjoy!"</span>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-61564441722439396662010-07-01T16:38:00.000-07:002010-07-01T16:40:22.015-07:00Vegetable panini<ul><li style="text-align: center;" class="ingredient"><img style="width: 469px; height: 352px;" src="http://img.foodnetwork.com/FOOD/2008/09/08/vegetarian_panini_lg.jpg" alt="Picture of Grilled Vegetable Panini Recipe" /></li><li class="ingredient">1/4 cup olive oil</li><li class="ingredient">2 small Japanese eggplants or 1 medium to large regular <a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;">eggplant</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" />, cut crosswise into 1/2-inch-thick slices</li><li class="ingredient">2 zucchini, cut crosswise into 1/2-inch-thick slices</li><li class="ingredient">1 small red onion, cut into 1/2-inch-thick slices</li><li class="ingredient">Salt and freshly ground black pepper</li><li class="ingredient">2 baguettes (each about 2 feet long)</li><li class="ingredient">1/2 cup Basil Pesto, recipe follows</li><li class="ingredient">8 ounces fresh water-packed mozzarella <a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;">cheese</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" />, drained, sliced</li><li class="ingredient">2 <a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent; border-top: medium none;">tomatoes</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" />, sliced</li><li class="ingredient">1/2 cup roasted red peppers</li><li class="ingredient">8 large basil leaves, optional</li></ul> <!--concordance-end--> <h2>Directions</h2> <div class="instructions"> <p> Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.</p> <p>Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)</p> <p> </p> </div> <!--concordance-begin--> <h2>Basil Pesto:</h2> <!--concordance-end--> <p> 2 cups fresh basil leaves</p> <p>1/4 cup toasted pine nuts</p> <p>2 garlic cloves, peeled</p> <p>1/2 teaspoon salt</p> <p>1/4 teaspoon freshly ground black pepper</p> <p>1/3 cup (about) extra-virgin olive oil</p> <p>1/2 cup grated Parmesan</p> <p>In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)</p> <p>Yield: 1 cup</p> <p>Prep Time: 10 minutes</p><p><span style="font-size:78%;"><br /></span></p><p><span style="font-size:78%;">http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetable-panini-recipe/index.html</span><br /></p>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-9219950969337316452010-07-01T15:57:00.000-07:002010-07-01T16:00:06.388-07:00No bake Lasagna!<span> This is such a yummy looking recipe-<br />Here is the link:<br /><a href="http://blogs.discovery.com/tlc-steamy-kitchen/2010/06/summer-time-lasagna.html">http://blogs.discovery.com/tlc-steamy-kitchen/2010/06/summer-time-lasagna.html</a><br /><br /></span><br /><p><img style="width: 420px; height: 280px;" class="alignnone size-full wp-image-9880" title="summertime-lasagne" src="http://steamykitchen.com/wp-content/uploads/2010/06/summertime-lasagne.jpg" alt="" /></p> <span><span style="font-size:130%;"><span style="font-weight: bold;">Summertime Lasagna</span></span><br />serve 4<br /></span><p>1 cup ricotta<br />1/4 cup grated Parmesan<br />3 tablespoons olive oil<br />Coarse salt and freshly ground pepper<br />8 lasagne noodles, broken into thirds, cooked according to package instructions and drained<br />1 minced garlic clove<br />2 pints cherry tomatoes, halved<br />2 small zucchini, thinly sliced<br />1/2 cup torn basil leaves </p><p>1. Combine ricotta, Parmesan and olive oil, and salt and pepper to taste. Set aside. </p><p>2. Heat oil in skillet over medium high and add garlic and tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl. </p><p> 3. Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl. </p><p>4. Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top. Garnish with basil and serve.</p>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-91321440371343886472010-07-01T15:29:00.000-07:002010-07-01T15:44:45.103-07:00Southwestern Eggrolls<span style="font-weight: bold;font-size:85%;color:black;" ><br /><br /></span><span style="font-weight: bold;font-size:85%;color:black;" >I love going to Chili's and ordering their southwestern eggrolls. It's one of my favorites. So when I came across this recipe on "Cooking Ventures" I was so excited!!</span><span style="font-weight: bold;font-size:180%;color:black;" ><span style="font-size:85%;"> And if you are vegetarian like me, you can leave the chicken out and add more veggies or just use a chicken substitute from Morningstar!<br /><br />He says he likes to dip it in spicy ranch.<br /><br /></span>Southwestern Eggrolls</span><br /><span style="font-size:85%;"></span><img alt="http://2.bp.blogspot.com/_SvC96b6Wgjs/ScvWkIxgnwI/AAAAAAAAAic/XOWiszki33w/s400/Chili%27s+Southwestern+Eggrolls.gif" src="http://2.bp.blogspot.com/_SvC96b6Wgjs/ScvWkIxgnwI/AAAAAAAAAic/XOWiszki33w/s400/Chili%27s+Southwestern+Eggrolls.gif" /><br /><br /><span style="color:black;">1 TBSP oil</span><br /><span style="color:black;">1 1/2 bunches scallions, finely chopped</span><br /><span style="color:black;">4 cloves garlic, minced</span><br /><span style="color:black;">1 tsp cumin</span><br /><span style="color:black;">1 tsp chili powder</span><br /><span style="color:black;">Pinch of cayenne (optional)</span><br /><span style="color:black;">1 15 oz can black beans, drained and rinsed</span><br /><span style="color:black;">3/4 of a cooked chicken breast, roughly chopped</span><br /><span style="color:black;">3 TBSP heated frozen spinach, drained</span><br /><span style="color:black;">1 small handful of fresh cilantro</span><br /><span style="color:black;">1/4 c water (or more, if needed)</span><br /><span style="color:black;">1 tsp kosher salt (1/2 tsp table salt)</span><br /><span style="color:black;">Black pepper to taste</span><br /><span style="color:black;">2 TBSP frozen corn</span><br /><span style="color:black;">2 TBSP red bell pepper</span><br /><span style="color:black;">2 c pepper jack cheese, freshly grated</span><br /><span style="color:black;">8 7" flour tortillas</span><br /><span style="color:black;">Oil for frying<br /><br /></span><span style="color:black;">Heat a skillet over medium heat with one tablespoon of oil. When hot, add the scallions and minced garlic and cook 2 to 3 minutes or until the scallions are soft. Add the cumin, chili powder, and cayenne (if using) and stir to combine. Cook one minute longer then scrape the mixture into a food processor.</span><br /><br /><span style="color:black;">To the scallion mixture in the food processor, add the drained and rinsed black beans, chicken breast, spinach, water, salt, and some pepper. Pulse a few times until the mixture is roughly chopped. Set aside.</span><br /><br /><span style="color:black;">Wipe out the skillet you cooked the scallions in, add a little more oil, and set the pan over medium heat. Cook the corn and red bell pepper for a couple of minutes then dump in the bean mixture from the food processor. Stir to combine and taste for seasoning. The mixture should be thick but if it seems rather dry, add another tablespoon or two of water. I usually end up adding more cumin and chili powder (and sometimes a little more salt) because I like my filling to have a rather robust flavor. Take the pan off the heat and let the mixture cool for a few minutes. After the mixture has cooled, add the pepper jack cheese and stir to combine.</span><br /><br /><span style="color:black;">Warm the tortillas per the package instructions. Spoon the filling into a 1/3 measuring cup and gently pack the filling. Dump the filling onto a warm tortilla and mold the filling slightly into an oblong shape. Fold in the sides and roll it up as if you were rolling a burrito. Insert a toothpick to keep the eggroll closed. Repeat until you have used up all of the filling.</span><br /><br /><span style="color:black;">Begin heating about 3" of oil (peanut oil works great) in a deep sauce pan. Begin preheating the oven to 200F. Insert a wire rack into a sheet pan and set aside. </span><br /><br /><span style="color:black;">Once the oil reaches 350F, add 2 or 3 eggrolls (depending on the size of your pan) and fry for about 5 minutes – turning often. The eggrolls are done when the outside is brown and crispy. Transfer the eggrolls to the rack in the sheet pan and place in the oven to keep warm while you are frying the rest of the eggrolls. When finished, serve with your favorite dipping sauce.</span><br /><br /><span style="color:black;">Note: if you want to bake them </span><span style="color:black;">Check out his <a href="http://cookingventures.blogspot.com/2009/07/oven-baked-chicken-chimichangas.html" target="_blank">Oven-Baked Chimichangas</a> for instructions on baking. </span><br /><span style="color:black;"><br /></span><span><span style="font-weight: bold;font-size:180%;color:black;" ><a href="http://cookingventures.blogspot.com/2010/03/southwestern-eggrolls.html"><span style="font-size:78%;">http://cookingventures.blogspot.com/2010/03/southwestern-eggrolls.html</span></a></span></span>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-56197329553687921252010-05-21T13:13:00.000-07:002010-05-21T13:15:04.128-07:00Pizza with eggplant and roma tomatoesToday over at Pioneer Woman's site, I was looking up some food recipes and came across this amazing looking Pizza!! Now who doesn't love pizza! For this recipe <a href="http://thepioneerwoman.com/cooking/2010/02/my-favorite-pizza/">Click Here</a><br /><br /><span class="horiz"><a href="http://www.flickr.com/photos/pioneerwoman/4364270576/" title="TPW_8107 by Ree Drummond / The Pioneer Woman, on Flickr"><img src="http://farm5.static.flickr.com/4071/4364270576_302751a2a4.jpg" alt="TPW_8107" height="333" width="500" /></a></span>Jennhttp://www.blogger.com/profile/16093173718173199727noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-6950023157504854862010-04-15T11:01:00.000-07:002010-04-15T11:05:58.146-07:00Cobby Chop Cobb Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S8dVgZ27BLI/AAAAAAAAAUk/U1CJQNW0SEo/s1600/HG%27s+Crazy-Delicious+Cobby+Chop.jpg"><img style="cursor: pointer; width: 213px; height: 152px;" src="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S8dVgZ27BLI/AAAAAAAAAUk/U1CJQNW0SEo/s400/HG%27s+Crazy-Delicious+Cobby+Chop.jpg" alt="" id="BLOGGER_PHOTO_ID_5460427088395437234" border="0" /></a><br /><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } A:link { so-language: zxx } --> </style> <p style="margin-bottom: 0in; line-height: 0.19in; text-align: center;"><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;"><span style="font-size:130%;">Can you tell I'm experimenting with Hungry Girl? Her recipes have not disappointed thus far!</span><b><br /></b></span></span></p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;"><b>HG's Crazy-Delicious Cobby Chop</b></span></span></p><p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">A Cobb Well Done! </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">Not to be Cobb snobs, but our Crazy-Delicious Cobby Chop is REALLY good. So good, in fact, that we couldn't even wait to debut it in the very first HG book, </span></span><em><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World</span></span></em><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;"> . So we ripped the recipe straight from the pages of the soon-to-be-released book, and here it is! GET EXCITED, PEOPLE!!!<br /><br /></span></span><em><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">Ingredients:</span></span></em><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;"><br />6 cups chopped romaine lettuce<br />4 oz. cooked boneless skinless lean chicken breast, chopped<br />4 slices (about 2 ounces) extra lean turkey bacon<br />1 cup cooked & chopped asparagus<br />1 cup chopped tomatoes<br />1/2 cup canned beets, drained & chopped<br />2 large hard-boiled egg white, chopped<br />¼ cup shredded fat-free mozzarella cheese<br />2 tsp. minced scallions<br /><br /></span></span><em><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">Directions:</span></span></em><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;"><br />Cook bacon according to package directions (either in a pan with nonstick spray, or in the microwave). Once cool enough to handle, chop and set aside. Place lettuce in a large bowl. Add your chopped ingredients by placing them on top of the lettuce in individual rows in this order: turkey bacon, cheese, asparagus, chicken, tomatoes, egg white, and beets. Sprinkle the scallions on top. Serve with your guilt-free dressing of choice (<a href="http://www.hungry-girl.com/girls/biteoutdetails.php?isid=1345" target="_blank">check out HG's latest grocery list for some of our faves</a>), and enjoy! MAKES 2 SERVINGS</span></span></p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;"><br />Serving Size: ½ recipe (without dressing)<br />Calories: 223<br />Fat: 3g<br />Sodium: 565mg<br />Carbs: 16g<br />Fiber: 6.5g<br />Sugars: 8g<br />Protein: 36g<br /><br /></span></span><em><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;">POINTS®</span></span></em><span style="font-family:Arial,sans-serif;"><span style="font-size:85%;"> value 4* </span></span> </p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-73428478743145940872010-04-15T10:14:00.000-07:002010-04-15T10:24:21.817-07:00HG's Bean and Cheesy Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S8dLs38RUAI/AAAAAAAAAUM/s1ciImbrq5Y/s1600/HG%27s+Lean+Bean+and+Cheesy+Enchiladas.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 162px;" src="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S8dLs38RUAI/AAAAAAAAAUM/s1ciImbrq5Y/s400/HG%27s+Lean+Bean+and+Cheesy+Enchiladas.jpg" alt="" id="BLOGGER_PHOTO_ID_5460416307513085954" border="0" /></a><br /><div style="text-align: center;">These are yummy and fast! Plus I don't feel guilty about them because of the fat-free cheese. You might be thinking... "fat free cheese? Ewww GROSS!!! Well it's free country and I choose fat free cheese. It melts. End of story.Now go make these and put them in your mouth...you'll thank me later.<br /><br /><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } A:link { so-language: zxx } --> </style> <p style="margin-bottom: 0in; line-height: 0.19in; text-align: left;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><b>HG's Lean Bean Cheesy Enchiladas</b></span></span></p><div style="text-align: left;"> </div><p style="margin-bottom: 0in; text-align: left;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><br />Whole 'Lada Love </span></span> </p><div style="text-align: left;"> </div><p style="margin-bottom: 0in; text-align: left;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Wanna stuff your face with a saucy smothered bean 'n cheese enchilada without a gazillion irritating calories and fat grams? Just whip up a batch of these Lean Bean Cheesy Enchiladas PRONTO!<br /><br /></span></span><em><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Ingredients:<br /></span></span></em><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 large corn tortillas (like <a href="http://www.missionmenus.com/pantry.aspx" target="_blank">Mission Super Size</a>) <span style="font-size:78%;">(i used tortilla factory smart and delicious fajita sized flour tortillas!)</span><br />1 slice fat-free cheddar cheese, cut in half<br />2/3 cup enchilada sauce<br />1/3 cup fat-free refried beans<br />1/4 cup shredded fat-free cheddar cheese<br />1/4 cup chopped onions<br />1 tbsp. taco sauce<br />1/2 tsp. taco seasoning mix, dry<br />Optional toppings: fat-free sour cream, chopped scallions<br /><br /></span></span><em><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Directions:</span></span></em><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><br />Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy! MAKES 2 SERVINGS</span></span></p><div style="text-align: left;"> </div><p style="margin-bottom: 0in; text-align: left;"><br /></p><div style="text-align: left;"> </div><div style="text-align: left;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Serving Size: 1 enchilada (half of recipe) </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Calories: 187 </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Fat: 2g </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Sodium: 976mg </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Carbs: 29g </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Fiber: 4g </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Sugars: 5g </span></span><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Protein: 12g </span></span><br /><br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><em>POINTS®</em> value 3* </span></span></div><p style="margin-bottom: 0in;"> </p></div>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-66993840411417887882010-03-30T13:04:00.000-07:002010-03-30T13:45:37.091-07:00Hungry Girl Baja Style Fish Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uw3CJBfDgpI/S7JfS85sVfI/AAAAAAAAAT0/_FjxejcBDtk/s1600/Hungry+girl+baja+fish+tacos.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="http://4.bp.blogspot.com/_Uw3CJBfDgpI/S7JfS85sVfI/AAAAAAAAAT0/_FjxejcBDtk/s400/Hungry+girl+baja+fish+tacos.jpg" alt="" id="BLOGGER_PHOTO_ID_5454526877889484274" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:arial;">Truth be told I loooove fish tacos, especially the Baja Style ones. However much I yearn to devour them I resist the temptation (yay for me!) because 1) they are battered and deep fried and 2) covered in a creamy sauce-need I say more? WEEEELLL, I discovered these wonderful beauties when I happened upon the Hungry Girl website. I'll start out by saying that HG is my new BFF-in the recipe sense that is-because her recipes are outta- this -world- yum-a-licious! Seriously these are the kind of recipes all of us are looking for: lower fat, lower calories, high in taste, and, most importantly, filling. And with all that going for me I happily ate two tacos with sides :) And in case you're wondering...I served up these tasty tacos with brown rice and some yummy black beans (scroll down for recipe). I cannot tell you how thrilled I was to walk away from my meal completely satisfied! Thanks Hungry Girl keep 'em comin'!</span> </span><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="font-family:arial;"><span style="font-size:100%;"><em><span style="font-size:11pt;">Ingredients:</span></em></span><span style="font-size:100%;"><br />1/3 cup fat-free mayonnaise<br />2 tbsp. fat-free sour cream<br />2 tbsp. chopped sweet or yellow onion<br />1/2 tsp. lime juice<br />Dash salt, or more to taste<br />Dash cayenne pepper<br />1 cup thinly sliced green cabbage (I used pre-shredded coleslaw mix)<br />1 tbsp. seasoned rice vinegar<br />1/2 cup Fiber One bran cereal (original)<br />1/4 tsp. garlic salt, or more to taste<br />1/8 tsp. onion powder, or more to taste<br />1/8 tsp. garlic powder, or more to taste<br />Black pepper, to taste<br />1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) {or just beat your own egg whites}<br />8 oz. raw cod, cut evenly into 4 strips<br />4 small white corn tortillas ( I love Tortilla Factory Handmade Style Corn Tortillas)<br />Optional: chopped cilantro, lime wedges, salsa</span></p> <p style="font-family:arial;"><span style="font-size:100%;"><em><span style="font-size:11pt;">Directions:</span></em></span><span style="font-size:100%;"><br />Spray the rack of either a broiler pan or toaster oven with nonstick spray, and line the bottom of the broiler pan/toaster oven with aluminum foil. Preheat oven/toaster oven to 450 degrees. </span> </p> <p style="font-family:arial;"><span style="font-size:100%;">To make the sauce, combine mayo, sour cream, onion, lime juice, salt, and cayenne pepper in a small bowl. Mix well and then refrigerate until ready to assemble tacos. In another small bowl, toss cabbage with vinegar until lightly coated. Refrigerate as well.</span></p> <p style="font-family:arial;"><span style="font-size:100%;">In a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Place crumbs in a medium bowl. Mix in garlic salt, onion powder, and garlic powder. Add as much salt, black pepper, and additional seasonings as you like.</span></p> <p style="font-family:arial;"><span style="font-size:100%;">Place egg substitute in another medium bowl. One by one, coat fish strips in egg substitute, give them a shake to remove excess egg substitute, then coat with breadcrumb mixture.<br /><br />Spray the tops of the breaded fish strips with a light mist of nonstick spray. Place them on the rack of the broiler pan/toaster oven. If using the broiler pan, place it in the oven. Cook for 12 minutes, or until the fish is cooked through and flaky and the tops are browned and crispy. </span> </p> <p style="font-family:arial;"><span style="font-size:100%;">Warm tortillas in the microwave for about 10 seconds. Set one fish strip in the middle of each tortilla. Top each piece of fish with one-fourth of the cabbage followed by one-fourth of the sauce. Serve with cilantro, lime wedges, and/or salsa, if you like. Chew!</span></p> <p style="font-family:arial;"><span style="font-size:100%;">MAKES 4 SERVINGS<br />Serving Size: 1 taco with sauce<br />Calories: 152<br />Fat: 2g<br />Sodium: 499mg<br />Carbs: 23.5g<br />Fiber: 5.5g<br />Sugars: 3.5g<br />Protein: 14g </span> </p> <p style="font-family:arial;"><span style="font-size:100%;"><em><span style="font-size:11pt;">POINTS®</span></em></span><span style="font-size:100%;"> value 2*</span></p><p style="font-family:arial;"><span style="font-size:100%;"><a href="http://www.hungry-girl.com/chew/chewdetails.php?isid=1874">hungrygirl.com</a><br /></span></p> <style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="font-family:arial;"><span style="font-size:100%;"><b>BLACK BEANS</b><br />1 teaspoon olive oil<br />2 cloves garlic, minced<br />1 teaspoon. ground cumin<br />1 14 oz. can black beans, rinsed and drained<br />1 8 oz. can tomato sauce diluted with water to make 1 1/2 cups<br />1 teaspoon salt<br />2 tablespoons. fresh chopped cilantro (optional)<br /><br />In a medium saucepan heat olive oil over medium heat add garlic and cumin and cooking until fragrant, 1-2 minutes. Add beans, diluted tomato sauce, and salt. Bring to a boil and then reduce heat to a simmer. Simmer for about 15 minutes or until tomato sauce starts to thicken...or to your liking. Just before serving stir in the cilantro.</span></p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-82241198299168498002010-03-29T15:40:00.000-07:002010-04-15T12:00:02.676-07:00Crockpot Cheeseburgers<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S7Ewlotoy4I/AAAAAAAAATE/j_ZkWCK9zMg/s1600/cheeseburger.jpg"><img style="cursor: pointer; width: 126px; height: 117px;" src="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S7Ewlotoy4I/AAAAAAAAATE/j_ZkWCK9zMg/s200/cheeseburger.jpg" alt="" id="BLOGGER_PHOTO_ID_5454194046864509826" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uw3CJBfDgpI/S7EwmATD-5I/AAAAAAAAATM/pDFhjxk253E/s1600/plus_sign.jpg.png"><img style="cursor: pointer; width: 89px; height: 124px;" src="http://3.bp.blogspot.com/_Uw3CJBfDgpI/S7EwmATD-5I/AAAAAAAAATM/pDFhjxk253E/s200/plus_sign.jpg.png" alt="" id="BLOGGER_PHOTO_ID_5454194053195496338" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Uw3CJBfDgpI/S7EwmeZk0MI/AAAAAAAAATU/KVaPThqwALI/s1600/crockpot2.jpg"><img style="cursor: pointer; width: 154px; height: 114px;" src="http://1.bp.blogspot.com/_Uw3CJBfDgpI/S7EwmeZk0MI/AAAAAAAAATU/KVaPThqwALI/s200/crockpot2.jpg" alt="" id="BLOGGER_PHOTO_ID_5454194061275877570" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S7Ew2il8KNI/AAAAAAAAATc/mAvGXgF1L9k/s1600/equals+sign.png"><img style="cursor: pointer; width: 83px; height: 116px;" src="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S7Ew2il8KNI/AAAAAAAAATc/mAvGXgF1L9k/s200/equals+sign.png" alt="" id="BLOGGER_PHOTO_ID_5454194337279387858" border="0" /></a><br /></div><span style="font-family:arial;"><br /></span><div style="text-align: center;"><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="margin-bottom: 0in;"><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } --> </style> </p><div style="text-align: center;"> <span style="font-size:180%;"><span style="font-family:arial;"><b>Crockpot Cheeseburgers!</b></span></span></div><p style="margin-bottom: 0in;"><span style="font-size:180%;"> </span> </p> <p></p> </div><span style="font-family:arial;"><br />I saw this on a lady's website...not sure where she got the recipe from. It sounded good enough to try. Serve it on some thinbuns or low-cal buns and this recipe is actually low-fat and sort of "good" for you-I'm still pondering and contemplating as to whether reduced-fat Velveeta, let alone regular Velveeta, is actually</span><span style="font-style: italic;font-family:arial;" > good</span><span style="font-family:arial;"> for you- but I'll let you be the judge.</span><br /><br /><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;">1 pound 96%/4% lean fat ground beef</span></span><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;"><br />1/2 tsp garlic salt </span></span> <span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;"><br />1/2 tsp black pepper<br /></span></span> <span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;">8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product </span></span> <span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;"><br />1 medium green pepper</span></span><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;"><br />1/2 medium onion<br /></span></span><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;">2 clove garlic cloves<br /></span></span><span style="color: rgb(0, 0, 0);font-family:arial;" ><span style="font-size:100%;">½ cup ketchup </span></span> <p align="LEFT" style="font-family:arial;"><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">Brown ground beef in skillet, season with garlic salt and black pepper. Drain the fat. Meanwhile combine peppers, onions, garlic, Velveeta, and ketchup in the jar of a blender and puree until smooth<br /></span></span></p><p align="LEFT" style="font-family:arial;"><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;">Combine the veggie-velveeta puree, ground beef and remaining ingredients in a crockpot and cook on low for 6-7 hours. Serve on burger buns or dinner rolls.</span></span> </p> <p align="LEFT" style="font-family:arial;"><span style="color: rgb(0, 0, 0);"><span style="font-size:100%;"><b>Makes: 16 servings, 1/4 cup servings</b></span></span></p><p face="arial" align="LEFT"><span style="font-weight: bold;">Easy Skillet Version</span>:</p><p face="arial" align="LEFT">Heat a medium sauce pan. Spray with non-stick cooking spray. Saute onion, garlic, and bell pepper until onion starts to brown, about 4-5 minutes. Transfer the saute mixture to the jar of a blender, along with the velveeta and ketchup. Puree until smooth. Set aside.<br /></p><p face="arial" align="LEFT">Brown the meat with the garlic salt and black pepper. Add the veggie-Velveeta puree to the pan, along with 1/4 cup water and mix well in pan. Bring the mixture to a boil and then reduce the heat to medium. Stirring occasionally, cook for additional 10 minutes, or until the sauce has thickened to you liking. Server on burger buns with lettuce, tomato and pickle.<br /></p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-73875370848219549502010-03-25T08:54:00.000-07:002010-03-25T09:20:15.438-07:00Cube Steak with Mushroom Sauce<div style="text-align: center;">Cube Steak is usually an economic choice when you want some beef but don't want hear the cash box ring out "cha-ching" for a nice fillet Mignon. The Mushroom sauce dresses up this humble steak a bit and makes the meal feel, all around, a little more luxurious. I found that serving it with mashed potatoes <a href="http://ohwhatsfordinner.blogspot.com/search/label/mashed%20potatoes%20with%20rosemary">(see recipe)</a> and steamed broccoli rounded out the meal nicely. Enjoy!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uw3CJBfDgpI/S6uK3pTEFRI/AAAAAAAAAS8/6v0ogc7RoaE/s1600/Cube+Steak+with+Mushroom+Sauce_eatingwell+2010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 308px; height: 308px;" src="http://4.bp.blogspot.com/_Uw3CJBfDgpI/S6uK3pTEFRI/AAAAAAAAAS8/6v0ogc7RoaE/s400/Cube+Steak+with+Mushroom+Sauce_eatingwell+2010.JPG" alt="" id="BLOGGER_PHOTO_ID_5452604462445368594" border="0" /></a><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } H3 { margin-bottom: 0.08in } --> </style> <h3 style="margin-top: 0in; margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Ingredients</span></span></h3> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">4 4-ounce cube steaks </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">3/4 teaspoon freshly ground pepper, divided </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1/2 teaspoon salt </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 tablespoons extra virgin olive oil, divided </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">8 ounces sliced mushrooms (about 2 1/2 cups) </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 large shallot, thinly sliced </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 tablespoon all-purpose flour </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 teaspoon chopped fresh thyme or 1/4 teaspoon dried </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1/2 cup dry sherry (see Note) </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1/2 cup reduced-sodium beef broth </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 tablespoons reduced-fat sour cream </span></span> </p> <ul><p style="margin-bottom: 0in;"></p></ul> <h3 style="margin-top: 0in; margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Preparation</span></span></h3> <ol><li><p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm. </span></span> </p> </li><li><p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce. </span></span> </p> </li></ol> <h3 style="margin-top: 0in; margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Nutrition</span></span></h3> <p style="margin-bottom: 0in;"><strong><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Per serving:</span></span></strong><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"> 268 calories; 12 g fat (3 g sat, 7 g mono); 56 mg cholesterol; 6 g carbohydrates; 29 g protein; 1 g fiber; 428 mg sodium; 684 mg potassium.</span></span></p><p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><a href="http://www.eatingwell.com/recipes/cube_steak_mushroom_sauce.html"><span style="font-size:130%;">Click here for original recipe: eatingwell.com</span></a><br /></span></span></p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-80089570227804191232010-03-15T22:12:00.000-07:002010-03-16T16:54:33.556-07:00Hilary's Heavenly Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uw3CJBfDgpI/S58UIvdzPUI/AAAAAAAAAS0/5yVgE_an0h8/s1600-h/Hilary%27s+Heavenly+Eggs.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 308px; height: 308px;" src="http://3.bp.blogspot.com/_Uw3CJBfDgpI/S58UIvdzPUI/AAAAAAAAAS0/5yVgE_an0h8/s400/Hilary%27s+Heavenly+Eggs.JPG" alt="" id="BLOGGER_PHOTO_ID_5449096214554557762" border="0" /></a><br /><p style="margin-bottom: 0in;"><br /></p><h3 style="margin-top: 0in; margin-bottom: 0in; text-align: center; font-weight: bold; color: rgb(0, 0, 0);font-family:arial;"><span style="font-weight: normal;font-size:100%;" >It seems an unusual combination: Marinara sauce, eggs, and toast...but truly it is heavenly! Once you can get past it try it over pasta! To try my first encounter with eggs and pasta for yourself <a href="http://ohwhatsfordinner.blogspot.com/search/label/Spaghetti%20with%20Frisee%20and%20Fried%20Egg">click here</a>. Eggs and pasta were made for each other, and made for you. Yum, yum!!!</span></h3><br /><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } H3 { margin-bottom: 0.08in } --></style><h3 style="margin-top: 0in; margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Ingredients</span></span></h3> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 tablespoons extra-virgin olive oil </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 medium onion, thinly sliced </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 cloves garlic, sliced </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 ounce pancetta, chopped (optional) </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">2 cups prepared marinara sauce </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">4 large eggs </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">6 large fresh basil leaves, torn into small pieces </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 tablespoon grated Parmesan cheese </span></span> </p> <p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1/4 teaspoon freshly ground pepper </span></span> </p> <p style="margin-bottom: 0in;"> </p> <div style="text-align: left;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">4 slices whole-wheat country bread, toasted or thin spaghetti</span></span><br /></div><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><br /></span></span> <h3 style="margin-top: 0in; margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Preparation</span></span></h3> <ol><li><p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Heat oil in large skillet over medium heat. Add onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes. </span></span> </p> </li><li><p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper. </span></span> </p> </li><li><p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">To serve, top each slice of toasted bread with an egg and sauce. Serve immediately. </span></span> </p> </li></ol> <p style="margin-bottom: 0in;"><br /></p> <h3 style="margin-top: 0in; margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Nutrition</span></span></h3> <p style="margin-bottom: 0in;"><strong><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Per serving:</span></span></strong><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"> 345 calories; 17 g fat (4 g sat, 8 g mono); 215 mg cholesterol; 38 g carbohydrates; 13 g protein; 6 g fiber; 767 mg sodium; 529 mg potassium.</span></span></p><p style="margin-bottom: 0in;"><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><a href="http://www.eatingwell.com/recipes/eggs_tomato_sauce.html"><span style="font-weight: bold;">eatingwell.com</span></a></span></span></p><br /><br /><h3 style="margin-top: 0in; margin-bottom: 0in;"><br /></h3>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-62126584156455737112010-03-08T12:03:00.000-08:002010-03-08T12:59:09.104-08:00Baked Lemon Pasta<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S5VcKETqzAI/AAAAAAAAASM/hLee7I_xhK8/s1600-h/baked+lemon+pasta_pioneer+woman.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_Uw3CJBfDgpI/S5VcKETqzAI/AAAAAAAAASM/hLee7I_xhK8/s400/baked+lemon+pasta_pioneer+woman.jpg" alt="" id="BLOGGER_PHOTO_ID_5446360652399168514" border="0" /></a><br /><style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } H5 { margin-bottom: 0.08in } --</style><h5 style="text-align: center; font-family: arial;">I love food. I love to make and eat food. Some food is just no good for you. And then that guilty feeling comes creeping in when you entertain a thought of eating food your fitness conscience would not approve of. You know that if you make said pasta dish that you will have to work out harder the next day. And then you will have to do some justifying and rationalizing about why you're not losing weight even thought you work out every day!!! Yes everyday...except Sunday. Sunday however doesn't count. It is a calorie free day; meaning you don't count calories that day so they don't count. This day I will make said pasta dish that has lots of sour cream and Parmesan and bad carbs. So I'll throw caution to the wind and eat this because it looks too stinkin' good not to pass up. </h5><br /><div style="text-align: center; font-weight: bold; font-family: arial;">...grrr. I'm feeling guilty already and it's not even Sunday!...<br /></div><br /><h5 style="font-family:arial;"><span style="font-size:100%;">Ingredients</span></h5> <p style="margin-bottom: 0in;font-family:arial;"><a name="ingredients-265"></a><span style="font-size:100%;">1 pound Thin Spaghetti</span></p> <p style="margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;">4 Tablespoons Salted Butter</span></p> <p style="margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;">2 Tablespoons Olive Oil</span></p> <p style="margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;">2 cloves Garlic, Minced</span></p> <p style="margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;">1 whole Lemon, Juiced And Zested</span></p> <p style="margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;">2 cups Sour Cream</span></p> <p style="margin-bottom: 0in;font-family:arial;"><span style="font-size:100%;">½ teaspoons Kosher Salt, Or More To Taste</span></p> <p face="arial" style="margin-bottom: 0in;"><span style="font-size:100%;">Plenty Of Grated Parmesan Cheese</span></p> <p style="margin-bottom: 0in; font-family: arial;"><span style="font-size:100%;">Flat-leaf Parsley, Chopped</span></p> <p style="font-family:arial;"><span style="font-size:100%;">Extra Fresh Lemon Juice</span></p> <h5 style="font-family:arial;"><span style="font-size:100%;">Preparation Instructions</span></h5> <p style="font-family:arial;"><span style="font-size:100%;">Preheat oven to 375 degrees. Cook spaghetti until al dente.</span></p> <p style="font-family:arial;"><span style="font-size:100%;">In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.</span></p> <p style="font-family:arial;"><span style="font-size:100%;">Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.</span></p> <p style="font-family:arial;"><span style="font-size:100%;">Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)</span></p> <p style="font-family:arial;"><span style="font-size:100%;">When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.</span></p> <p style="font-family:arial;"><span style="font-size:100%;">Serve with crusty French bread and a simple green salad.'</span></p><p style="font-family:arial;"><span style="font-size:100%;"><a style="font-weight: bold; font-family: arial;" href="http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/">Pioneer Woman</a><br /></span></p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.comtag:blogger.com,1999:blog-606933098310492806.post-56178589079800159632010-02-22T10:42:00.000-08:002010-03-01T12:19:59.106-08:00Fondue or FUN-DUE?<div style="text-align: center;"><div style="text-align: left;"><span style="font-family:arial;"><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-p.php?id=9541552"></script></span></div><p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt;" id="kslvid9541552"></p><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-p.php?id=9541552"></script><p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt; vertical-align: baseline; font-size: 0.75em; text-align: center; width: 424px; font-family: arial;">Video Courtesy of <a href="http://www.ksl.com/">KSL.com</a></p><br /><span style="font-family:arial;"><br /><br />My hubby and I are having some friends over for dinner. I kind of freak out as what to make when people come over. Not because I'm afraid that I won't make something good enough. I'm afraid it might be too exotic..."What if they don't like Saag Paneer?". Also, I already have a reputation of throwing fun dinner parties, so I don't want to disappoint. When I saw these recipes from the Melting Pot Restaurant, online (at Studio 5 none-the-less) I knew my worries were over.</span><span style="font-family:arial;"> This is going to be FUN!</span><br /></div><br /><div style="text-align: center;font-family:arial;"><span style="font-weight: bold;">Awesome Dinner Party Menu:</span><br /></div><div style="text-align: center; font-family: arial;"><a href="http://yumappetizer.blogspot.com/2010/02/avocado-egg-rolls.html">Avocado Egg Rolls</a><br />Garden Green Salad<br />Spinach and Artichoke Swiss Cheese Fondue and Fondue Bourguingon<br /><a href="http://ohwhatsfordessert.blogspot.com/2010/02/fondue.html">Flaming Turtle or White Chocolate Raspberry Fondue</a><br />(click on items for recipes)<br /></div><br /><div style="text-align: center; font-family: arial;">Posted below are four types of Fondue: Traditional Swiss Cheese, Spinach and Artichoke with Swiss or Cheddar, and Fondue Bourguingon (oil base, that I added on my own)...all recipes have a non-alcoholic version for those of you who are wary of cooking with wine.<br /></div><br /><span style="font-weight: bold;font-family:arial;" >Traditional Swiss Cheese Fondue</span><br /><br /><span style="font-family:arial;">Ingredients:</span><br /><span style="font-family:arial;">4 oz White Wine, white grape juice, or vegetable broth</span><br /><span style="font-family:arial;">8 oz 50% Gruyere Swiss Cheese 50% Emmenthaler Swiss Cheese</span><br /><span style="font-family:arial;">1 tsp minced Garlic</span><br /><span style="font-family:arial;">1/2 Lemon</span><br /><span style="font-family:arial;">1 tablespoon Kirschwasser Cherry Liquor, or additional grape juice</span><br /><span style="font-family:arial;">1 1/4 tsp Nutmeg</span><br /><span style="font-family:arial;">Ground Pepper</span><br /><span style="font-family:arial;">Method:</span><br /><span style="font-family:arial;">Using a double boiler. Place White Wine in top half of double boiler once it starts steaming. Then add minced garlic and squeeze the lemon into the liquid base. Then whip, or stir in cheese slowly until warm honey consistency. Add Kirschwasser and fold into cheese until blended. Add Nutmeg and a couple grinds of ground pepper.</span> If desired, transfer to a fondue pot that has a ceramic bowl set over a pot of boiling water. Light the heating element under pot and enjoy!<br /><br /><span style="font-weight: bold;font-family:arial;" >Spinach and Artichoke Cheddar Cheese Fondue</span><br /><span style="font-family:arial;">Ingredients:</span><br /><span style="font-family:arial;">4 oz vegetable broth, or beer</span><br /><span style="font-family:arial;">7 oz 80% Sharp Wisconsin Cheddar Cheese 20% Emmenthaler Swiss Cheese</span><br /><span style="font-family:arial;">1 tsp minced Garlic</span><br /><span style="font-family:arial;">3 oz cooked artichoke hearts</span><br /><span style="font-family:arial;">3 oz cooked spinach</span><br /><span style="font-family:arial;">grated Parmesan cheese</span><br /><span style="font-family:arial;">Ground Pepper</span><br /><span style="font-family:arial;">Method:</span><br /><span style="font-family:arial;">Using a double boiler. Place vegetable broth in top half of double boiler once it starts steaming.</span><span style="font-family:arial;">Then add minced garlic, artichoke heart and spinach into the liquid base.</span><br /><span style="font-family:arial;">Then whip, or stir in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).</span><br /><span style="font-family:arial;">Add a couple grinds of ground pepper blend, then garnish on top a little parmesan cheese.</span><br /><br /><span style="font-weight: bold;font-family:arial;" >Spinach and Artichoke Swiss Cheese Fondue</span><br /><span style="font-family:arial;">Ingredients:</span><br /><span style="font-family:arial;">4 oz vegetable broth</span><br /><span style="font-family:arial;">8 oz 50% Gruyere Swiss Cheese 50% Emmenthaler Swiss Cheese</span><br /><span style="font-family:arial;">1 tsp minced Garlic</span><br /><span style="font-family:arial;">3 oz cooked artichoke hearts</span><br /><span style="font-family:arial;">3 oz cooked spinach</span><br /><span style="font-family:arial;">grated Parmesan cheese</span><br /><span style="font-family:arial;">Ground Pepper</span><br /><br /><span style="font-family:arial;">Method:</span><br /><span style="font-family:arial;">Using a double boiler. Place vegetable broth in top half of double boiler once it starts steaming.</span><span style="font-family:arial;">Then add minced garlic, artichoke heart and spinach into the liquid base.</span><br /><span style="font-family:arial;">Then whip in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).</span><br /><span style="font-family:arial;">Add a couple grinds of ground pepper blend, then garnish on top a little Parmesan cheese </span><br /> <style type="text/css"> <!-- @page { margin: 0.79in } P { margin-bottom: 0.08in } H2 { margin-bottom: 0.08in } TD P { margin-bottom: 0in } H3 { margin-bottom: 0.08in } --></style><span style="font-weight: bold;font-family:arial;" lang="fr-FR"><br />Dippers for Cheese Fondue:<br /></span><span style="font-family:arial;">French Bread (the traditonal and 1st condiment)</span><br /><span style="font-family:arial;">Broccoli Florets</span><br /><span style="font-family:arial;">Mushrooms</span><br /><span style="font-family:arial;">Roasted New Potatoes</span><br /><span style="font-family:arial;">Asparagus cut into bite sized peices</span><br /><span style="font-family:arial;">Sugar Snap Peas</span><br /><span style="font-family:arial;">Cherry Tomatoes</span><span style="font-weight: bold;font-family:arial;" lang="fr-FR"><br /></span><span style="font-family:arial;">Baby Carrots</span><br /><span style="font-family:arial;">Zucchini cut into disks</span><br /><span style="font-family:arial;">Pita chips</span><br /><span style="font-family:arial;">Cooked shrimp</span><br /><span style="font-family:arial;">Cooked mini smoked sausages</span><br /><span style="font-family:arial;">Cut up rotissere chicken</span><span style="font-weight: bold;font-family:arial;" lang="fr-FR"><br /></span><span style="font-weight: bold;font-family:arial;" lang="fr-FR"><br /></span><h2 style="font-family:arial;"><span style="font-size:100%;"> </span> </h2><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;"><span style="font-weight: bold;">Fondue Bourguingon</span> (oil based fondue)<br />3 lbs. beef tenderloin, cut into bite size cubes</span></span>, or thin slices<br /><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">1 ½ cups vegetable, canola, or peanut oil</span></span> <p style="margin-bottom: 0in; font-weight: bold;font-family:arial;"><span style="font-size:100%;"><br /></span></p> <h3 style="margin-top: 0in; margin-bottom: 0in; font-family: arial;"> </h3><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Place the saucepan over a high heat. Pour in the oil and allow it to heat up until it's hot enough to cook the meat (test with a piece of meat or potato). Very carefully transfer oil to fondue pot. Light the flame and let the party begin. </span></span> <p face="arial" style="margin-bottom: 0in;"> </p> <h3 style="margin-top: 0in; margin-bottom: 0in; font-family: arial;"> </h3><span style="font-family:Arial,sans-serif;"><span style="font-size:100%;">Season the meat with salt and pepper.(optional). Skewer a piece of meat with fondue fork and dip into the sizzling oil. Cook it individual preference. Accompany the beef with your favorite sauces and condiments. Such as Creamy Mustard Sauce, Bearnaise Sauce, BBQ or Teriyaki Sauce. </span></span> <p style="margin-bottom: 0in; font-family: arial;"> </p> <p style="margin-bottom: 0in; font-family: arial;"><span style="font-size:100%;"><span style="font-family:arial;">* You c<span style="font-family:arial;">an also su</span>bstitute scallops, large shrimps, or pork fillet for the beef. Choose the dipping sauces accordingly.</span></span></p>Amberhttp://www.blogger.com/profile/17904480493986296215noreply@blogger.com