tag:blogger.com,1999:blog-30443817550266066642024-03-19T02:51:00.516-07:00The Bake-Off FlunkieRecipes from a would-be finalistTiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.comBlogger328125tag:blogger.com,1999:blog-3044381755026606664.post-43754651795708386162022-05-01T22:28:00.002-07:002022-05-01T22:28:49.310-07:00Closing Up Shop<p>Hi all! Happy May 2022! I'm posting this in case there is anyone who uses this blog as part of their recipe collection. At the end of this month (so May 31, 2022) I'm going to take down this blog. If anyone uses recipes directly from the blog via bookmarks or Pinterest pins, please print them out to save them. Cheers!</p>Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-82192024889253642082016-01-16T21:34:00.000-08:002016-01-17T08:45:15.049-08:00Lentil, Sweet Potato, and Kale Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwYvI7XbVR8D_GuU1HnwEHkwBNWRajea1fIr9P07RuA37tP7YamLhj0uCwK6J3unT8WlndaiZlmRirLjLaUgDI-keIXyEzszEruIp6c_UvJqYl8DXHUg0ygg7DOrce9GUEDxLGlMvc7ju/s1600/IMG_4129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwYvI7XbVR8D_GuU1HnwEHkwBNWRajea1fIr9P07RuA37tP7YamLhj0uCwK6J3unT8WlndaiZlmRirLjLaUgDI-keIXyEzszEruIp6c_UvJqYl8DXHUg0ygg7DOrce9GUEDxLGlMvc7ju/s400/IMG_4129.JPG" width="400" /></a></div>
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This recipe came up on my Pinterest feed and since I'm always looking for stuff that fits my new way of cooking for my husband's diabetes (I've also stopped eating nearly all sugar and carb-y stuff) I gave it a try. For the first go it was surprisingly tasty, and even though my husband confessed that he was a little afraid at first--because, you know, "lentil soup"--he was happy to eat leftovers.<br />
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Changes I made include using more chicken broth than in the original recipe, adding a bit of water (not in the original recipe), using more garam masala than in the original recipe, and <i>not</i> using the jarred roasted red peppers. The peppers just seemed weird to me. I also used coarsely chopped baby kale because that's what my store had, so simmering the stew after adding it ended up being too much, and it lost it's gorgeous bright green color. Next time (if I use the baby kale again) I'll add it after turning off the heat and just let the heat of the stew wilt it a bit. I guess I also used double the amount of kale than in the original recipe. Because I love kale. Oh, and I added garlic. Because I love garlic.<br />
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There is a note in the original recipe that you can try adding curry instead of the garam masala. I think that would also be really good, and you could probably add a variety of different herb combinations for nice variations.<br />
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<u>Lentil, Sweet Potato, and Kale Stew</u> (adapted from <a href="http://www.mezzetta.com/recipes/detail/sweet-potato-lentil-stew">Mezzetta.com</a>)<br />
<a href="https://sites.google.com/site/bofrecipes/lentil-sweet-potato-kale-stew">printable recipe</a><br />
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2 tablespoons olive oil<br />
1 small onion, diced<br />
1 rib celery, sliced<br />
1 carrot, diced<br />
2 cloves garlic, minced<br />
2-3 teaspoons garam masala<br />
1 cup green lentils, rinsed well<br />
6 cups chicken or vegetable stock<br />
1 cup water, if needed<br />
1 medium sweet potato, peeled and 1/2-in diced<br />
2 cups chopped baby kale<br />
salt and freshly ground pepper<br />
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1. Heat the olive oil in a medium sauce pan over medium to medium-low heat. Add the onion, celery, carrot, and garlic. Cook, stirring often, until the vegetables start to brown a bit, 8-10 minutes. Add the garam masala and cook for another 3-5 minutes.<br />
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2. Add the lentils and chicken stock, and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook for 10 minutes, stirring occasionally. Add the sweet potato and simmer an additional 10-15 minutes, or until the lentils and sweet potato are tender. ***This is where you may or may not need the water. Add it in if the stew looks too thick; if there isn't enough liquid the lentils won't cook properly***<br />
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3. Stir in the baby kale, remove the pot from the heat, and allow the kale to wilt for about 10 minutes. (If you are using mature kale, simmer for 5-7 minutes.) Season with salt and pepper.<br />
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Makes 4-6 servings.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-61098106588918826702015-03-22T21:39:00.000-07:002015-03-22T21:39:30.619-07:00Homemade Refried Black Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9thkLCoOqhueqtyWarL87c2ArarRT7XHGpdSOVzMfa_bPjzaXRVAsiLqUyoz-WJsXjmQ-8TVXEi_tg8YZTkUotV7cxaVC6RPWAsEYWQK3W-KH0Gj75a2ASYG_A_9vBS-Pz458kfPeGlQw/s1600/PART_1426826526117_20150319_141919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9thkLCoOqhueqtyWarL87c2ArarRT7XHGpdSOVzMfa_bPjzaXRVAsiLqUyoz-WJsXjmQ-8TVXEi_tg8YZTkUotV7cxaVC6RPWAsEYWQK3W-KH0Gj75a2ASYG_A_9vBS-Pz458kfPeGlQw/s1600/PART_1426826526117_20150319_141919.jpg" height="308" width="400" /></a></div>
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My last post, <a href="http://bakeoff-flunkie.blogspot.com/2015/03/basic-pressure-cooker-beans.html" target="_blank">Basic Pressure-Cooker Beans</a>, was sort of a "part 1" for this post. You can eat the delicious, healthy black beans you made in your pressure cooker as is, or you can make these homemade refried beans (of course, you can use pinto beans instead, if you want). I like to make my own refried beans for many of the same reasons I like to make my own beans from dry: it costs less, I control how much salt is in them, they have a better flavor, and I don't have to wonder if the can has BPA in it. Also, I can freeze the refried beans so they can be just as convenient as canned from the store.<br />
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Note: I use a food processor, but you can also mash them with a potato masher if you want. It will take longer, but it will also work (a good kitchen job for your kids ;)<br />
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<u>Homemade Refried Black Beans</u><br />
<a href="https://sites.google.com/site/bofrecipes/refried-black-beans" target="_blank">printable recipe</a><br />
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1 lb dry black beans<br />
1 1/2 teaspoon ground cumin<br />
1 teaspoon chili powder<br />
1 teaspoon dried oregano<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
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1. Cook the dry beans in a pressure cooker (method <a href="http://bakeoff-flunkie.blogspot.com/2015/03/basic-pressure-cooker-beans.html" target="_blank">HERE</a>).<br />
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2. Drain the cooked and cooled beans, reserving 1/4 cup cooking liquid. Combine the drained beans, cumin, chili powder, oregano, garlic powder and onion powder in the bowl of a food processor. Alternately pulse, scrape down the sides of the bowl, and run the processor until the beans are smooth. Add the reserved bean cooking liquid 1 tablespoon at a time to achieve the consistency you want.<br />
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Makes about 3 cups of beans.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com1tag:blogger.com,1999:blog-3044381755026606664.post-51550338592660170792015-03-19T13:51:00.000-07:002015-03-21T12:15:39.641-07:00Basic Pressure-Cooker Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGPfjU1yA6WEyhEnJBMrtlxP6J4TKuk6mSAK7A8WPYLm7ti0s-fM31ZEmSId7l2hWjanITxIyNvL_ghK_6c3wg2fu97EcMxfz0mhoj0hIDhDwCvJtzrGwevaZ4Jqz1HSZOMnwmPbgZM9A/s1600/PART_1426722008287_20150318_173737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGPfjU1yA6WEyhEnJBMrtlxP6J4TKuk6mSAK7A8WPYLm7ti0s-fM31ZEmSId7l2hWjanITxIyNvL_ghK_6c3wg2fu97EcMxfz0mhoj0hIDhDwCvJtzrGwevaZ4Jqz1HSZOMnwmPbgZM9A/s1600/PART_1426722008287_20150318_173737.jpg" height="243" width="400" /></a></div>
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I know this picture isn't sexy, but knowing how to have dry beans cooked and ready in less than an hour is very sexy. And useful. (Ok, Some bigger beans might take a little over an hour, but not much more. So still sexy, and still useful ;)<br />
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Here are the reasons I like to make my own beans from dry: it costs less, I control how much salt is in them, they have a better flavor and texture, dry beans last a long time (read "forever") in my pantry, and I don't have to wonder if the can has BPA in it. Also, I can freeze the cooked beans--whole or processed smooth--so they can be just as convenient as canned beans from the store.<br />
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<u>Basic Pressure-Cooker Beans</u><br />
<a href="https://sites.google.com/site/bofrecipes/basic-pressure-cooker-beans" target="_blank">printable recipe</a><br />
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1 lb dry beans<br />
2 quarts water<br />
1 tablespoon salt<br />
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1. Combine the dry beans, water, and salt in your pressure cooker; put on the lid and lock it down.<br />
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2. Bring to high pressure following the instructions for your unit, reduce the heat to maintain the pressure, and cook for 45-55 minutes. Let the pressure come down on it's own. Voila! Cooked beans.<br />
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Makes about 7 cups cooked beans.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-23605619298784929532015-03-11T08:17:00.002-07:002015-03-11T08:37:36.426-07:00Italian Meatballs with Simple Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskzjbiXXwA8ZpGUAh-F5v4DCm1raXFlQeMa7g-VSD8dkabvSmrL7l1wtuHRFd9w-5-swRzNxwOurVujhLVYb1807oTiOoOAIidcrkV9XTx_cGyD50RBSIZrDG0didOogMlO_RSqmG6uk4/s1600/PART_1425504044274_20150304_140113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskzjbiXXwA8ZpGUAh-F5v4DCm1raXFlQeMa7g-VSD8dkabvSmrL7l1wtuHRFd9w-5-swRzNxwOurVujhLVYb1807oTiOoOAIidcrkV9XTx_cGyD50RBSIZrDG0didOogMlO_RSqmG6uk4/s1600/PART_1425504044274_20150304_140113.jpg" height="246" width="400" /></a></div>
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Something very interesting has happened since I changed the focus of my blog from one of trying to keep up with food trends, trying to figure out what super "successful" food bloggers (however you quantify that--I was going by the number of Pins, Followers and FB Likes they had) were doing that I wasn't, trying to take gorgeous pictures that got accepted onto sites like FoodGawker and TasteSpotting, trying to post several times a week, and trying to get my cookbook written, to one of enjoying my blog, posting when I can, and putting my cookbook to bed (you can read about the changes I've made to my blog <a href="http://bakeoff-flunkie.blogspot.com/p/about-me.html" target="_blank">HERE</a>). My stress level (related to the blog--lol!) took a huge dive and I've had a crazy run of FB Likes in the last week and a half! I can't explain it except to say that the universe is a funny, funny place ;)<br />
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As I saw each of the more than 30 new FB Likes come across my notifications in the last two weeks, I figured I'd better get on it and post something new, since it's been almost two months since my last post (it's hard to believe it's been that long--doesn't life get so crazy??). So I present these Italian Meatballs with Simple Tomato Sauce for your viewing and tasting pleasure :) I've made these meatballs a gazillion times, but the sauce was born out of desperation on a night recently when I went to the pantry to grab a jar of my favorite store sauce (Classico Tomato Basil) and I was out.<br />
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Me: "Well, how hard can it be to make some sauce?" Yeah, totally not hard. This sauce is simple, flavorful, and if you do any cooking on a regular basis you probably already have everything you need in your kitchen. I will add that you can use the sauce as-is, or you can simmer the cooked meatballs in it for 10-20 minutes to give it a deeper, more complex (read "delicious") flavor.<br />
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We have eaten the meatballs and sauce just by themselves, on top of sauteed veggies, or over spaghetti squash (per my sweet husband's diet changes in the last year or so for his diabetes), and you can definitely eat them with pasta.<br />
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Notes: **I have found that for meatballs I like the Kraft Parmesan "shakey" cheese in the green canister; I save my fresh Parmesan for topping and salads and stuff. You can use fresh shredded if you want--if you do, increase the amount of cheese from 1/4 cup to 1/3-1/2 cup. **My dried Italian herb mixture has basil, oregano, sage, marjoram in it.<br />
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<u>Italian Meatballs with Simple Tomato Sauce</u><br />
<a href="https://sites.google.com/site/bofrecipes/italian-meatballs-with-simple-tomato-sauce" target="_blank">printable recipe</a><br />
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<u><i>for the meatballs:</i></u><br />
1 lb lean ground beef<br />
1 egg<br />
1/4 cup pizza sauce (I love this recipe)<br />
1/4 cup Kraft Parmesan cheese (see note above)<br />
1 teaspoon dried basil<br />
1/2 teaspoon coarse salt<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon garlic powder<br />
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<u><i>for the tomato sauce:</i></u><br />
2 teaspoons olive or avocado oil<br />
1 small onion, chopped (about 1 cup)<br />
3 cloves garlic, sliced<br />
2 28-oz cans diced or petite-diced tomatoes<br />
1 tablespoon balsamic vinegar<br />
1 1/2 tablespoons dried Italian herb mixture<br />
1 teaspoon coarse salt<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon red pepper flakes (optional)<br />
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Fresh shredded Parmesan cheese for serving<br />
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1. Heat your oven to 400deg. Line a baking sheet with foil and spray it lightly with non-stick spray.<br />
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2.Combine all of the meatball ingredients in a large bowl and mix well (I use my hands, and I wear latex gloves). Use a cookie scoop to portion out the mixture and roll into meatballs.<br />
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3. Place the meatballs on the prepared baking sheet and bake for 15 minutes. While the meatballs are in the oven, prepare the sauce:<br />
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4. Heat the oil in a medium pot over medium heat. Add the onion and garlic and cook, stirring often, until it's softened and starting to brown a bit, 5-8 minutes. Add the canned tomatoes (scraping up any browned stuff stuck to the bottom of the pot), vinegar, herbs, salt, pepper, and red pepper flakes (if using). Bring it all to a high simmer, cover and reduce the heat to maintain a low simmer, and cook for 15 minutes.<br />
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5. Use an immersion blender to blend the mixture to the consistency you want--I like an almost-smooth sauce. OR transfer the mixture to a blender in two batches and blend it to the consistency you want. **PLEASE be super careful if you use a blender--let the mixture cool a few minutes, remove the stopper in the top of the blender lid, and hold a folded towel over the hole before blending.<br />
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6. You can use the sauce now, or to give it a nice rich flavor, return the sauce to the pot (if necessary), add in the cooked meatballs and simmer, covered, for 15-20 minutes. Serve with fresh shredded Parmesan cheese.<br />
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Makes about 24 meatballs with sauce.<br />
<br />Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-83908838315862987452015-01-19T20:57:00.000-08:002015-01-20T16:28:19.717-08:00Simple Vanilla Muffins (also with chocolate chips)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuzbKkgt6-ZQSUir6L8Kk76K9vmZEogsLNrPhYtYDasQh_A_TnbVJDQww8B1u_cPiPJF3_1TCSXYyEnBi0td-fhTRyB9zaHImxALXkY62gftRCwio6ChaS7N64j7BNxHyjoyzbq602P6o/s1600/PART_1421724831035_20150119_135829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuzbKkgt6-ZQSUir6L8Kk76K9vmZEogsLNrPhYtYDasQh_A_TnbVJDQww8B1u_cPiPJF3_1TCSXYyEnBi0td-fhTRyB9zaHImxALXkY62gftRCwio6ChaS7N64j7BNxHyjoyzbq602P6o/s1600/PART_1421724831035_20150119_135829.jpg" height="283" width="400" /></a></div>
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Would you believe I took these pictures with my phone camera this morning? I've been putting off buying a new camera ever since my previous one took a dip in the Gulf of Mexico a few years ago because I could squeak by using my daughter's camera. But then she went and took her camera to college with her. So rude, right? But Yay! for camera phones! (<i>Honestly</i>, I'm so surprised the pictures turned out as well as they did...).<br />
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These vanilla muffins are so good. You can make them plain or add almost any kind of mix-in, like these Chocolate Chip ones I made this morning. I really want to try adding pineapple tidbits--when I was a senior in High School I'd get pineapple muffins at the cafeteria for breakfast and I remember them being so delicious. There are so many possibilities: Pineapple, Blueberries, Chopped Apple and Cinnamon, Chopped Dates and Orange, a dollop of jam before baking, <i>Sausage, Bacon and Fresh Thyme</i>...<i>so many possibilities</i>...<br />
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These muffins freeze beautifully. Simply pop a frozen muffin in the microwave for 30 seconds on half power (repeat if necessary) and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9__T8w3nOzAX3BSoQY4AIPimar-t9bwQcqXGw4qU52B1K4CDBqpRvD-KX6Y08BLGPnXDeCcGgrNyfFtNGidzDIFntSr3X5ZbdunKzW5wya1ZSPHfPgwEH-23UhUXGrmnDdPUUnUIqQMK/s1600/PART_1421724878348_20150119_140003-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9__T8w3nOzAX3BSoQY4AIPimar-t9bwQcqXGw4qU52B1K4CDBqpRvD-KX6Y08BLGPnXDeCcGgrNyfFtNGidzDIFntSr3X5ZbdunKzW5wya1ZSPHfPgwEH-23UhUXGrmnDdPUUnUIqQMK/s1600/PART_1421724878348_20150119_140003-001.jpg" height="268" width="400" /></a></div>
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<u>Simple Vanilla Muffins</u></div>
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<a href="https://sites.google.com/site/bofrecipes/simple-vanilla-muffins" target="_blank">printable recipe</a></div>
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10 oz all-purpose flour (about 2 cups-shake flour, scoop, level)</div>
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1/4 cup sugar</div>
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2 teaspoon baking powder</div>
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1/4 teaspoon table salt</div>
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1 cup milk (I use whole milk)</div>
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1/2 cup butter, melted and cooled</div>
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2 large eggs</div>
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2 teaspoons vanilla</div>
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<i>for chocolate chip muffins add:</i></div>
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1/4 cup mini chocolate chips</div>
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1. Heat your oven to 350 and line 15 muffin-pan cavities with muffin papers.<br />
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2. In a medium bowl combine the flour, sugar, baking powder, salt, and chocolate chips (if using) and whisk well to combine. In a separate medium bowl combine the milk, butter, eggs, and vanilla. Add the wet ingredients to the dry and mix until well blended.<br />
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3. Use a muffin scoop (or a 1/4-cup measuring cup) to scoop the batter into the prepared muffin. Bake for 15-18 minutes or until the muffins spring back when touched lightly. Remove muffins to a cooling rack to cool completely (if you can wait that long).<br />
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Makes about 15 muffins.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-79632060364756708302014-11-14T21:28:00.001-08:002014-11-14T21:30:14.916-08:00Tuna Burgers with Greens & Creamy Lemon Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Uos2CsCXNnGWOKBUoN5Rf3PRS1powu1tmzPsnqCek-fA4T-tQ8jF51Mb7V9fAHTBVk9mQnv3Vu23n87lyE7fkAID4HyB9FbJdYic2rkhSJw5GbL92O0UVP4lTAvKl2ToUsr2Wqz0cuSl/s1600/DSCF3836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Uos2CsCXNnGWOKBUoN5Rf3PRS1powu1tmzPsnqCek-fA4T-tQ8jF51Mb7V9fAHTBVk9mQnv3Vu23n87lyE7fkAID4HyB9FbJdYic2rkhSJw5GbL92O0UVP4lTAvKl2ToUsr2Wqz0cuSl/s1600/DSCF3836.JPG" height="300" width="400" /></a></div>
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This is one of my favorite recipes right now. The flavors in the burgers combined with the lemon vinaigrette are so delicious. Just yum!</div>
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I experimented with both regular canned tuna (in water) and white Albacore tuna, and my family and I decided that the white Albacore tuna was much more suited to making burgers. The regular tuna made a kind of mushy burger, which wasn't nearly as nice. </div>
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When you're prepping your ingredients, make sure to finely mince the veggies, since they don't have a lot of time in the pan. If you cut them too big they won't cook enough. Also, when draining your tuna, just give it a squeeze with the lid. If you <b><i>SQUEEZE </i></b>it with the lid too much liquid comes out and the tuna gets pretty dry.<br />
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Flipping the burgers takes a bit of finesse. I use two spatulas to flip the burgers over because when I used just one the burgers kept breaking. I use one spatula to scoop the burger out of the pan and then gently place it on the business-end of the other spatula, which is turned upside-down, and then I use the first spatula to slide the burger back into the pan. (Maybe I needed to take pictures...)<br />
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Also, the creamy lemon vinaigrette for this recipe is really, really good, and you should use it for other things besides these tuna burgers. I've been successful keeping left-over vinaigrette in the fridge for a couple of weeks.<br />
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Note: This recipe makes 4 tuna burgers. I always double it so we have left-overs.<br />
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<a href="https://sites.google.com/site/bofrecipes/tuna-burgers-lemon-vinaigrette" target="_blank">printable recipe</a><br />
<u>Creamy Lemon Vinaigrette</u><br />
<u><br /></u>1/4 cup olive oil<br />
1/4 cup white wine vinegar<br />
1/4 cup lemon juice<br />
1/4 cup sour cream<br />
1 teaspoon sugar<br />
1 teaspoon salt<br />
1/2 teaspoon fresh ground pepper<br />
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<u>Tuna Burgers </u><br />
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1/4 cup green or red bell pepper, minced<br />
1/4 cup onion, minced<br />
1/4 cup celery, minced<br />
1/4 cup panko bread crumbs<br />
2 1/2 teaspoons dried dill<br />
1 teaspoon dried oregano<br />
1 teaspoon dried basil<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon salt<br />
1/4 teaspoon fresh ground pepper<br />
1/8 teaspoon cayenne pepper, optional<br />
zest from 1 lemon<br />
2 whole eggs<br />
1 egg white<br />
6 oz frozen chopped spinach, thawed and squeezed<br />
1 12-oz can white Albacore tuna, drained<br />
Olive or avocado oil for cooking<br />
8 handfulls baby lettuce blend (2 handfulls for each burger)<br />
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1. For the vinaigrette, combine all of the ingredients in a medium bowl and whisk until well combined. Set aside. <b>Re-whisk before using</b>.<br />
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2. In a large bowl, combine the bell pepper, onion, celery, bread crumbs, dill, oregano, basil, garlic powder, salt, pepper, cayenne, lemon zest, eggs, egg white, and spinach; mix well until evenly combined. Add the tuna and mix carefully until evenly combined with the vegetable mixture (I like to leave some larger pieces of tuna intact).<br />
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3. Use a 1/2 cup measuring cup to measure out level 1/2-cup scoops of the tuna mixture to form 4 4-inch patties; let them rest for a few minutes on a cutting board or tray.<br />
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4. Heat 2-3 teaspoons oil in a 12-inch skillet over medium heat and carefully transfer 2 to 3 patties to the pan. Cook for 3-5 minutes, carefully turn them over, and then cook for 3-5 more minutes. Remove them to a plate and keep them warm. Add a little more oil to the pan if needed and repeat with the remaining patties.<br />
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5. Put the lettuce in a large bowl, add some of the creamy vinaigrette (this is to taste, meaning add as much or as little of the vinaigrette as you like), and gently toss with tongs to coat the lettuce evenly. Divide the lettuce between 4 plates, top the lettuce with a tuna burger, drizzle the burger with additional vinaigrette, and serve immediately.<br />
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Makes 4 servings, 1 tuna burger and 2 handfulls lettuce each. **My husband usually eats to burgers, so adjust the serving suggestion to your liking.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-46487974474011120752014-10-30T15:10:00.002-07:002014-10-30T15:27:27.893-07:00Double-Chocolate Cupcake Muffins (aka Science Fair Muffins)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_wTKdXCi8rkYfnoHjQrmwzMfGFPzTYSloxZuL9az7FSCAWQcWZ3Vj3XFtUFfCfNAt7Y5LPy6Szfa_lS4a7zZSw2iwqtt5PbTLlD6wrVr4jkpavgZ1cSk5nlbJ2ZE1ctyvV5sNlm_9fXu/s1600/DSCF3851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_wTKdXCi8rkYfnoHjQrmwzMfGFPzTYSloxZuL9az7FSCAWQcWZ3Vj3XFtUFfCfNAt7Y5LPy6Szfa_lS4a7zZSw2iwqtt5PbTLlD6wrVr4jkpavgZ1cSk5nlbJ2ZE1ctyvV5sNlm_9fXu/s1600/DSCF3851.JPG" height="288" width="400" /></a></div>
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I call these "cupcake muffins" because the only thing that makes them not cupcakes is that they don't have any frosting. And calling them muffins makes them appropriate for breakfast. Yep. You're welcome.<br />
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At my house we also call these "Science Fair Muffins" because my daughter used them as part of her science fair project last year. She wanted to find out what combination of baking soda and cream of tartar would give the same results as baking powder (which is baking soda already combined with an acid). I already have a <a href="http://bakeoff-flunkie.blogspot.com/2012/07/chocolate-muffins.html" target="_blank">chocolate muffin recipe</a> we like, but it uses baking soda and buttermilk (the acid), so it wouldn't work for her project. I fiddled around with the recipe until I had one that used baking powder and regular milk, and that's this one.<br />
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I won't go into all the details about her experiment because there are m-a-n-y, except to say that she and I (we took turns) ended up making nearly 20 batches of muffins--because the experiment had to be done three times (can you imagine my tears when I read that part of the instructions part-way through the experiment process?)--and that we didn't make chocolate muffins for a long time after that.<br />
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Here is one of the pictures she used on her display board. The differences are pretty interesting, huh?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9qLm-jP3HorDVlCgRxONZsXgV2umRY9LgJgZnuErYlpjPkCVuDpDL5dPBe6ws1ZKkwItJIhcj-lo-iqrm3pSnUMAmoVITGcbyrDJPx3sxaa-_XFaLOhxQ8QMlx_zSE35vRpxHS42DpLj/s1600/DSCF3279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9qLm-jP3HorDVlCgRxONZsXgV2umRY9LgJgZnuErYlpjPkCVuDpDL5dPBe6ws1ZKkwItJIhcj-lo-iqrm3pSnUMAmoVITGcbyrDJPx3sxaa-_XFaLOhxQ8QMlx_zSE35vRpxHS42DpLj/s1600/DSCF3279.JPG" height="266" width="400" /></a></div>
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She didn't place in the contest, which was disappointing, because we both thought it was an awesome experiment, complete with blind taste-testing performed by fortunate--or unfortunate, in the case of the muffins made with only baking soda-- friends and neighbors. Guess there just aren't enough food nerds in the Science Fair world...lol.<br />
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These muffins are definitely best the day they are baked, and the best way I've found to store extras is in a zip bag in the freezer. To thaw them without killing them I put one in the microwave upside-down on a napkin and zap it for 30 seconds on 30% power. Then I turn it over and zap it again for 30 seconds on 30% power. I know it's a bit specific, but it works.<br />
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Also, don't skip the sifting part of the instructions. Sifting the flour and cocoa powder through a fine-mesh sieve gives you a much more tender, moist, and lovely muffin. And, as always, I suggest weighing the flour and cocoa powder to get consistent results.<br />
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<u>Double-Chocolate Cupcake Muffins</u><br />
<a href="https://sites.google.com/site/bofrecipes/double-chocolate-cupcake-muffins" target="_blank">printable recipe</a><br />
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10 oz all-purpose flour, sifted (about 2 cups)<br />
1 1/2 oz cocoa powder, sifted (about 1/3 cup)<br />
3/4 cup white sugar<br />
2 teaspoons baking powder<br />
1/4 teaspoon table salt<br />
3/4 cup miniature chocolate chips<br />
1 1/3 cup milk<br />
3/4 cup butter, melted and cooled a bit<br />
2 eggs<br />
1 teaspoon vanilla<br />
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1. Heat your oven to 400 deg and line 20 cavities of 2 24-cavity muffin pans with paper liners.<br />
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2. In a medium bowl, combine all the dry ingredients and mix well. In another medium bowl whisk together the milk, butter, eggs, and vanilla. Add the milk mixture to the dry ingredients and mix well with a silicone spatula.<br />
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3. Use a muffin scoop or 1/4-cup measuring cup to scoop the batter into the paper-lined muffin pans. Bake for 18 minutes, or until a toothpick inserted in the middle comes out almost clean. Cool completely before eating so the paper comes off easily.<br />
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Makes 20 muffins.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com5tag:blogger.com,1999:blog-3044381755026606664.post-45301520077309305992014-10-20T08:49:00.001-07:002015-04-01T17:10:49.496-07:00Spinach-Mushroom Stuffed Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_Q3nS6dkwxS2ybP-gAA240059HqdLJ6Fnd8E6CShLoLiJxvtHOA24ILkYdjZNgHiXRz4Hnk2GucKh-chqmcaDxfVuTdmBQB8kNP_PsoOsmcvO4uwygb-gxOd4wlJEZEKUM_e2h_QeDhr/s1600/DSCF3830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_Q3nS6dkwxS2ybP-gAA240059HqdLJ6Fnd8E6CShLoLiJxvtHOA24ILkYdjZNgHiXRz4Hnk2GucKh-chqmcaDxfVuTdmBQB8kNP_PsoOsmcvO4uwygb-gxOd4wlJEZEKUM_e2h_QeDhr/s1600/DSCF3830.JPG" height="318" width="400" /></a></div>
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I love sweet potatoes, but I was an adult by the time I realized they are delicious. All my growing up the only sweet potatoes I encountered were from a can and covered with brown sugar and marshmallows, and I hated them. Then about 8 years ago my world was rocked when I was at a friend's house as she was starting dinner for her family, and part of dinner that night was baked sweet potatoes.<br />
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Wait. What?<br />
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Come to find out, not only are sweet potatoes are an amazing whole food, they are fantastic when roasted or baked or mashed with just a bit of butter, salt and pepper. They are also pretty easy on my husband's blood sugar, so there ya go: sweet potatoes are on my list of nearly perfect foods.<br />
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This spinach-mushroom variety is just one way to stuff sweet potatoes; you can easily change it up with black or white beans, quinoa, chopped roast beef, or sauteed zucchini or kale. Sweet potatoes are so amazing I think they can pull just about anything off.<br />
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I feel I should note that this spinach-mushroom filling can be split between 2-4 sweet potatoes, depending on how generous you are while stuffing. My husband and I easily share the filling between the two of us, and accompanied by a simple green salad with an oil/vinegar vinaigrette, it makes a filling meal.<br />
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<u>Spinach-Mushroom Stuffed Sweet Potatoes</u><br />
<a href="https://sites.google.com/site/bofrecipes/spinach-mushroom-sweet-potatoes" target="_blank">printable recipe</a><br />
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2-4 medium-sized sweet potatoes (see note above)<br />
1 tablespoon olive or avocado oil<br />
1/2 onion, diced<br />
2 cloves garlic, minced<br />
8 oz crimini mushrooms, rinsed and quartered<br />
2 big handfuls baby spinach, coarsely chopped<br />
2-4 teaspoons butter<br />
coarse salt and fresh ground pepper<br />
crumbled feta cheese<br />
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1. Heat your oven to 400deg. Scrub your sweet potatoes and prick the skin with a fork. Place the potatoes directly on the oven rack and bake for 30-35 minutes or until tender when tested with a fork.<br />
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2. Meanwhile, heat the oil in a 12-in non-stick skillet over medium heat. Add the onion and cook, stirring often, for 5-8 minutes. Add the garlic and cook about 1 minute. Add the mushrooms and cook, stirring often, until they have released most of their moisture and have begun to brown a bit (I actually turn up the heat a bit at this point because I like a lot of color development on my mushrooms), 8-10 minutes. Add the spinach, turn off the heat and stir, allowing the residual heat of the mushroom mixture to wilt the spinach.<br />
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3. Split open the baked sweet potatoes and use a fork to break up the inside. Add 1 teaspoon of butter and salt and pepper to your taste preference to each potato and mash it around. Stuff the potatoes with the mushroom-spinach mixture and top with the crumbled feta cheese.<br />
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Makes 2-4 stuffed potatoes.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-73059314880376157622014-10-14T13:00:00.002-07:002014-10-14T13:00:34.930-07:00Hummus Veggie Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGirzdiHHQ108PIeYH2nkJu562EZZSWi93nCOmVY74roRZdyzMRvuHhQtbgYwGV4KfcvziY4z0S0J6aa8xZ0yO9Y3AhiHy_ykm7fwySKXuL51aJI3iSUxZIPD07SX7RRsV1vEkxFFEH9h/s1600/DSCF3817-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGirzdiHHQ108PIeYH2nkJu562EZZSWi93nCOmVY74roRZdyzMRvuHhQtbgYwGV4KfcvziY4z0S0J6aa8xZ0yO9Y3AhiHy_ykm7fwySKXuL51aJI3iSUxZIPD07SX7RRsV1vEkxFFEH9h/s1600/DSCF3817-001.JPG" height="337" width="400" /></a></div>
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We love <a href="http://bakeoff-flunkie.blogspot.com/2012/05/hummus.html" target="_blank">hummus</a>, and after making it myself the store-bought stuff doesn't even come close to being delicious. One of our favorite ways to eat it is in Hummus Veggie Wraps. It's super simple: hummus, tortillas of your choice (I love Guerrero brand because they are thin as well as tasty), and assorted shredded or thinly sliced veggies of your choice. My typical wrap has spinach, carrots, zucchini, cucumber, radish, red onion.<br />
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Next time you have some hummus hanging around (I totally recommend my <a href="http://bakeoff-flunkie.blogspot.com/2012/05/hummus.html" target="_blank">hummus</a> recipe), try making veggie wraps for an easy, delicious, and very healthy lunch or dinner.<br />
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Enjoy!Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-20629573115288010462014-10-12T10:06:00.001-07:002014-10-12T10:06:49.037-07:00Spinach, Feta & Sundried Tomato Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7kistCabGQQZH19BSWwECGsZsaAtVIUyyVDnuPH6O8rbvhXJnT5DNLo8V8B-k1kQoqnQnha8lzIkMldGN8E4dEAtlPEczOWz5vOJz8sCScmFkEMECVxoLYu14HQ52Bi3RzAaDtW-5gI0/s1600/DSCF3806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7kistCabGQQZH19BSWwECGsZsaAtVIUyyVDnuPH6O8rbvhXJnT5DNLo8V8B-k1kQoqnQnha8lzIkMldGN8E4dEAtlPEczOWz5vOJz8sCScmFkEMECVxoLYu14HQ52Bi3RzAaDtW-5gI0/s1600/DSCF3806.JPG" height="346" width="400" /></a></div>
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I think I may have mentioned before how much I enjoy a bit of quinoa. ;)</div>
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Here is another lovely quinoa salad. This one has a red wine vinegar dressing instead of a balsamic vinegar dressing like the <a href="http://bakeoff-flunkie.blogspot.com/2014/10/basil-tomato-quinoa-salad.html" target="_blank">Tomato Basil Quinoa Salad</a> I adore. I feel I should admit that I took these pictures the day after I made the salad, which is why the spinach is a bit soft. If you eat this shortly after making it the spinach will be still be crisp (or however you describe fresh spinach).</div>
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I love the combination of flavors here, especially the feta and sun-dried tomatoes with the red wine vinegar. Super yum! And, again, I love that the quinoa doesn't wreck havoc on my husband's blood sugar :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrKtMbbGwAwneCQK98HNKrcR9ox23m4EAdpsAiRc1Ug6lo_OajFFXOyG8TcIsMSRZdSIvsg6yyxZsLD3lgMux-f4hSSGxbb_yhyGcMCVV-tSBifhDMMag2R_K_CCgrmw31jaYoVE8vGc4/s1600/DSCF3809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrKtMbbGwAwneCQK98HNKrcR9ox23m4EAdpsAiRc1Ug6lo_OajFFXOyG8TcIsMSRZdSIvsg6yyxZsLD3lgMux-f4hSSGxbb_yhyGcMCVV-tSBifhDMMag2R_K_CCgrmw31jaYoVE8vGc4/s1600/DSCF3809.JPG" height="298" width="400" /></a></div>
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<u>Spinach, Feta & Sun-Dried Tomato Quinoa Salad</u></div>
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<a href="https://sites.google.com/site/bofrecipes/spinach-feta-sundried-tomato-quinoa-salad" target="_blank">printable recipe</a></div>
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2 cups cooked quinoa, cooled to room temperature or cooler</div>
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2 handfuls baby spinach, coarsely chopped</div>
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1 medium cucumber, scraped and diced</div>
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2/3 cup diced red onion</div>
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1/2 cup crumbled feta cheese</div>
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1/3 cup chopped sun-dried tomatoes</div>
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1/4 cup red wine vinegar</div>
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3 tablespoons olive oil</div>
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1/4 teaspoon coarse salt</div>
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several grinds fresh black pepper</div>
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1. In a medium bowl combine the cooled quinoa, spinach, cucumber, red onion, feta cheese, and sun-dried tomatoes; mix well.</div>
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2. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper. Immediately pour the dressing over the quinoa mixture and mix to coat everything well.</div>
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3. Serve immediately or refrigerate until ready to serve.</div>
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Makes about 6 3/4-cup servings</div>
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<br />Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-23438248087699861112014-10-09T18:22:00.000-07:002014-10-09T18:22:16.186-07:00Basil Tomato Quinoa Salad<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSk0eAYxbBBzGQoE2AaS8JxwofZTk6ouDDsoYzaSiBncCCAAQsba8HhCE-8WtctPkMAJqPUI55u99uHfJsArIwZEC0aiOIZgOOCm0HNFcYrQaMklmbkfDoPRKLtZOWDGcjbOO2rKv7WcwZ/s1600/DSCF3534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSk0eAYxbBBzGQoE2AaS8JxwofZTk6ouDDsoYzaSiBncCCAAQsba8HhCE-8WtctPkMAJqPUI55u99uHfJsArIwZEC0aiOIZgOOCm0HNFcYrQaMklmbkfDoPRKLtZOWDGcjbOO2rKv7WcwZ/s1600/DSCF3534.JPG" height="301" width="400" /></a><br />
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I've been making a lot of quinoa salads lately, partially because I've fallen in love with quinoa and partially because it doesn't make my husband's blood sugar spike like pasta and rice. This Basil Tomato Quinoa Salad from <a href="http://www.iammarathonmama.blogspot.com/2011/10/scrumptious.html" target="_blank">Marathon Mama </a>was one of the first ones I tried. It is so, so delicious, and so, so easy to make, you should definitely try it. And I think if you're new to quinoa this is an especially good salad for you to get your feet wet with. Because of delicious and easy.</div>
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<u>Basil Tomato Quinoa Salad</u> (from <a href="http://www.iammarathonmama.blogspot.com/2011/10/scrumptious.html" target="_blank">Marathon Mama</a>) </div>
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(I made a few very minor changes)</div>
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2 cups quinoa, cooked and cooled</div>
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2 cups tomatoes, chopped (I seeded mine)</div>
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1/2 cup basil, chopped</div>
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1 can chickpeas, drained and rinsed</div>
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2/3 cup diced red onion</div>
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1/3 cup balsamic vinegar</div>
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3 tablespoons extra virgin olive oil (I used 4 tablespoons)</div>
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dash of maple syrup (I left this out)<br style="background-color: white; color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.4799995422363px;" />dash of coarse salt<br style="background-color: white; color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #333333; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.4799995422363px;" />Combine everything in a medium bowl until mixed well.</div>
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Makes about 6 1-cup servings.</div>
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Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-57052842600903615312014-10-05T12:50:00.000-07:002014-10-05T12:50:12.559-07:00Homemade Hot Chocolate Mix<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWE4ol1EUR__qENzZuIJCuDDZfPBnn_2rfRaGudHTGy6Xzf4W6c-cVHQOhruB6GYe74xRwTzQB0hkwB1WUzIPzzKsG-77C5idjL3uwBI_jZ2LgUc-kkiO2ZQ2HstEzliWL3synlzQXr7d/s1600/DSCF3449-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWE4ol1EUR__qENzZuIJCuDDZfPBnn_2rfRaGudHTGy6Xzf4W6c-cVHQOhruB6GYe74xRwTzQB0hkwB1WUzIPzzKsG-77C5idjL3uwBI_jZ2LgUc-kkiO2ZQ2HstEzliWL3synlzQXr7d/s1600/DSCF3449-001.JPG" height="338" width="400" /></a></div>
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I talked this Homemade Hot Chocolate Mix up a lot on my Facebook page back in February and then...no post. So everyone is so happy today!<br />
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This mix came about after I read the ingredients on a canister of commercial hot chocolate mix my daughter received as a gift. Gah! I make a lot of my mixes from scratch, so I knew there had to be a way to make a homemade hot chocolate mix that was tasty and didn't have all the extra semi-food and not-food ingredients.<br />
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Of course my first stop was Pinterest (good grief, where would we all be??). There were lots of recipes for homemade mixes, some of which I could tell by reading the recipe I wouldn't like, and some of which I actually tried. I wasn't super impressed with the ones I tried, and more important, my kids weren't super impressed.<br />
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So I set off to come up with a mix that I liked, my kids liked, and was easy to put together. Little did I know the quest I was creating for myself!<br />
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One of my biggest issues with the recipes I tried was the addition of chocolate chips to the mix, presumably to give the finished product a more rich, creamy taste. But I hated the chocolate chips because 1. they never dissolved all the way and the ones that made it into your mouth felt so weird on your tongue, and the ones that didn't make it into your mouth left an off-putting sludge in the bottom of the mug, and 2. they made the hot chocolate taste too much like chocolate chips.<br />
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Another issue had to do with the type of unsweetened cocoa to use. Some recipes were adamant that you only use Dutch-processed cocoa, and some recipes just used regular, raw cocoa. Did it matter? If so, why did it matter?<br />
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And yes another issue was the non-fat dry milk. Was one brand better than the others?<br />
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////I know. Why can't I just mix up the mix and be happy? Why do I always have to have so many questions? I have no answer for you other than I think it is a sickness of some kind.////<br />
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I don't know how much you want to hear about my experimenting, so I'll just say I mixed up many, <i>many </i>batches of hot chocolate mix, and had at least two taste tests with my fortunate (or unfortunate, depending on how good the samples were) family members. I came to these conclusions:<br />
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<b>1. No chocolate chips</b>. Doesn't matter if they are regular size, mini size, or pulverized-in-the-food-processor size. No chocolate chips. There are always some that don't melt all the way and I didn't like the flavor the chips added.<br />
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<b>2. Dutch processed cocoa</b>. Dutch processed cocoa is much more fine than raw cocoa (Hershey) so it dissolves better. The flavor is also better because of the way it is processed. You'll find there are many brands of Dutch processed cocoa; other than me telling you that you don't want a blend (Dutched and raw), and I recommend against buying the cheapest Dutch processed, you're a bit on your own choosing which one to use because it will come down to personal taste and how much money you are willing to spend. I tried several brands--from local stores and ordered from Amazon--and ended up being happy with a reasonably priced bag of Callebaut Royal Dutch Processed Cocoa I found at a baking and cooking super-store in Salt Lake City called Gygi.<br />
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<b>3. Country Fresh Non-Fat Dry Milk</b>. I actually can't take much credit for this one. My husband did a lot of research into dry milk so he could mix some up each day to keep in the fridge at work to use with his coffee and tea, and he found that Country Fresh brand was the best. I did try Carnation brand dry milk, and found it to be lacking compared to the Country Fresh. If you can't find canisters of Country Fresh in your stores you can buy it on Amazon.<br />
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<b>4. The sweetness is up to you</b>. When it comes to your own mix, the amount of sugar you'll use depends on how sweet you want your hot chocolate. Predictably, my kids liked more sugar than I did.<br />
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<b>5. The cornstarch is important</b>. Without the cornstarch in the mix your hot chocolate will not have the mouth-feel you're used to, especially if you're using hot water instead of milk.<br />
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<b>6. Weigh and Sift</b>. I've talked about weighing baking ingredients before. I also suggest you weigh these ingredients so you can have the same results each time you make up a batch of mix. I also suggest you sift the ingredients through a fine mesh sieve as you add them to your bowl--especially the cocoa, powdered sugar, and cornstarch--to make sure you are able to completely incorporate everything together.<br />
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<b>7. Not Swiss Miss</b>. This isn't going to taste like most commercial mixes, which is a good thing.<br />
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<b>8. Add-ins are awesome</b>. Feel free to add marshmallows or cinnamon or vanilla powder or stir it with a candy cane.<br />
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<b>9. Easy to make it your own</b>. Next to controlling the ingredients, the great thing about homemade mixes is that you can adjust them to suit your personal tastes and the tastes of your family. If you want the mix sweeter or less sweet, simply adjust the sugar. If you want a stronger hot chocolate, increase the amount of mix you add to the hot water or milk.<br />
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<u>Homemade Hot Chocolate Mix</u></div>
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<a href="https://sites.google.com/site/bofrecipes/homemade-hot-chocolate-mix" target="_blank">printable recipe</a></div>
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2 oz (about 3/4 cup) Country Fresh Non-Fat powdered milk</div>
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2 3/4 oz (about 3/4 cup) powdered sugar</div>
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1 3/8 oz (about 1/3 cup) Dutch process unsweetened cocoa powder</div>
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1/4 oz (about 2 teaspoons) cornstarch</div>
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1/4 teaspoon table salt</div>
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Using a fine mesh sieve, sift each ingredient into a medium bowl; whisk together until combined very well. Store in an air-tight container. Shake container before using.</div>
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Makes about 2 cups mix, or 6 servings hot chocolate.</div>
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***To make a cup of hot chocolate: Shake the container and measure 1/3 cup mix into a mug. Add 1 1/3 cups very hot water and stir very well until the mix is dissolved.</div>
Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-52369281960923845532014-10-04T16:20:00.000-07:002014-10-04T16:50:38.765-07:00Redefining this blogI haven't posted anything since last May, and I almost can't believe it's been that long! But then I think about what's happened in the last several months: my oldest graduated High School and we got her situated at Utah State University; I dramatically changed how and what I cook because of my husband's diabetes; I organized our annual neighborhood rodeo (which was rained out twice!); I started homeschooling my two younger girls (11 and 7-years old); my 11-year old started participating in horse shows with her pony; we went to The Grand Canyon for a super-fun vacation; I started a pony-ride business out of our property.<br />
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OK, I can see how it's been that long :)<br />
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Even though I haven't been posting I've been giving a lot of thought to this blog. Should I try to keep writing? Should I stop all together? Would anyone notice or care if I just stopped?<br />
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So first, why the blog? When I first started this blog it was to promote a cookbook I was putting together of the recipes I submitted to the Pillsbury Bake-Off contests. I never really made much progress on the book, and over the years came to the slow conclusion that it's very hard to be successful in the cookbook market, only one reason being the availability of free recipes on blogs. I finally admitted that the cookbook just wasn't going to happen.<br />
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If there wasn't going to be a cookbook I had to redefine the purpose of the blog, which was actually both easy and liberating.<br />
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The new blog: I've removed from the blog all extra stuff, ads, affiliate links, things trying to make money and drive traffic, and most all references to my book. From now on I will simply post recipes because they are tasty and I think other people will also like them. No stress and no pressure and no worrying about how many Pins or shares or number of Followers or number of FB Likes I have.<br />
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I'm happier already :)<br />
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Now on to the tasty stuff!<br />
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Coming next: Homemade Hot Chocolate Mix<br />
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Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com11tag:blogger.com,1999:blog-3044381755026606664.post-32648752789895485372014-05-14T09:48:00.000-07:002014-05-14T09:48:35.658-07:00Chickpea, Quinoa, Avocado Salad with Feta<div class="separator" style="clear: both; text-align: center;">
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This salad is loaded with power-house ingredients and with the lime vinaigrette it is so, so delicious! It was also incredibly easy to put together. So many good things!</div>
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The recipe is slightly adapted from <a href="http://www.twopeasandtheirpod.com/chickpea-avocado-feta-salad/" target="_blank">Two Peas and Their Pod. </a>The two changes I made was adding the quinoa (for more protein and yum'ness) and my lime vinaigrette, which I added because I wanted the salad to have a more complex flavor than with only the lime juice called for in the TPaTP recipe.</div>
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You could totally eat this on it's own for a complete meal, or serve it as a side dish. We ate it with some grilled salmon that I drizzled with a bit of extra lime vinaigrette. That was also completely divine.</div>
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If you haven't made the foray into the world of quinoa, this is a fantastic salad to start with.</div>
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<u>Chickpea, Quinoa, Avocado Salad with Feta</u> (adapted from <a href="http://www.twopeasandtheirpod.com/chickpea-avocado-feta-salad/" target="_blank">TPaTP</a>)</div>
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<a href="https://sites.google.com/site/bofrecipes/chickpea-quinoa-avocado-salad-with-feta" target="_blank">printable recipe</a></div>
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1 15-oz can chickpeas, drained and rinsed</div>
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1 cup cooked quinoa</div>
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2 avocados, pitted and diced</div>
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1/3 cup chopped cilantro</div>
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3 green onions, thinly sliced</div>
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1/3 cup crumbled feta cheese</div>
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1/4 cup olive oil</div>
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1/4 cup fresh lime juice</div>
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2 tablespoons white wine vinegar</div>
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1/2 teaspoons kosher salt</div>
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several grinds fresh black pepper</div>
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1. In a medium bowl combine the chickpeas, quinoa, avocados, cilantro, green onion, and feta. Gently mix and set aside.</div>
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2. In a small bowl combine the olive oil, lime juice, white wine vinegar, salt and pepper, and whisk very well. Drizzle about 3/4 of the vinaigrette over the salad and fold gently to coat everything evenly. Taste the salad and add additional dressing if you think it needs it. (I used my remaining dressing to drizzle over our grilled salmon.)</div>
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Makes about 5 3/4-cup (side-dish size) servings</div>
<br />Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-18644294045792927592014-05-12T21:30:00.000-07:002014-05-12T21:34:33.968-07:00Baked Blueberry Oatmeal (Vegan)<div style="text-align: center;">
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Back when I was in the throws of the holidays and it was right after we had moved so everything was insane, I remember saying to myself (more than once), "I can't wait for the holidays to be over, things will calm down and I can get some stuff done around here."</div>
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Hahahaha!! Bwa-hahahaha!!</div>
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Oh. My. Wow. I think life will never calm down around here, we will just go from one crazy, completely consuming thing to another. And yet I'm sure I would complain if life was boring, right?</div>
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The most imminent craziness is my oldest is graduating high school in 3 1/2 weeks. I have no idea how it happened. It's been, what, a month since she was born? And a bit of long-term craziness is we've made some changes to our diet. We had to finally get serious about my husband's diabetes (he's very fit, but has been betrayed by his genetics), I started Weight Watchers again (the old program, though, because I hate the new program) to lose the weight I gained over the last couple of years of moving and house-building and moving again, and my oldest has decided that she wants to "be able to win the Hunger Games and lift a hippo" and is working out and lifting like a mad woman.</div>
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The changes in our diet have thrown me a bit for a loop and I'm still trying to figure it all out. This recipe is something I tried as a way to meet all of our needs (my two little girls won't touch it...pffft!). My husband can eat a little, my daughter feels good about eating it, and it's only 3 WW points (old program) for me. It's dairy, egg, flour, and added-sweetener-free. And it's even tasty! Yes, I was surprised, as well.</div>
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I think I found the original recipe on Pinterest, but I didn't pin it, I just wrote it down, so I can't link back to it. Oops. But I've also seen lots of variations of this same thing, so maybe it's like pancakes or potato salad, and there are a million ways and recipes. I'm pretty sure the only thing I changed was to substitute frozen blueberries for the raisins called for (blueberries are so much nicer).</div>
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I should also say the original recipe was half this recipe and was made in an 8x8 pan. I did that at first, and then doubled it the second time and used a 9x13. I cut the pieces, wrapped them in plastic and put them in the freezer.</div>
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<u>Baked Blueberry Oatmeal (Vegan)</u></div>
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<a href="https://sites.google.com/site/bofrecipes/bakes-blueberry-oatmeal-vegan" target="_blank">printable recipe</a></div>
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5-6 medium over-ripe bananas, mashed</div>
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2/3 cup unsweetened applesauce</div>
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4 cups old fashioned rolled oats</div>
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1/2 cup almond milk (I used unsweetened)</div>
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2 teaspoons vanilla</div>
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2 teaspoons ground cinnamon</div>
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1/2 teaspoon kosher salt</div>
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2 cups frozen blueberries</div>
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Maple syrup for serving, optional (add 1 WW point (old program) for 1 TBL syrup)</div>
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1. Heat your oven to 350, and spray a 9x13 pan with non-stick spray.</div>
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2. Combine bananas, applesauce, oats, almond milk, vanilla, cinnamon, and salt in a large bowl and mix well. Add the blueberries and gently fold them in.</div>
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3. Transfer the mixture to the prepared pan and bake for 30-35 minutes or until the top is lightly browned in places and the oatmeal is firm when touched.</div>
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4. Cool to warm before cutting into squares. Serve with a drizzle of maple syrup if you want a bit of extra sweetness.</div>
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Makes 12 squares.</div>
Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-75564055061737223162014-03-31T22:03:00.000-07:002014-03-31T22:18:07.179-07:00Mom's Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RhIu6qRgtDESvmL1PR4gPeSvqm79h0EuwZPJIbt7VUvPEHx0zLRs9829dszYkjVE_BfcdEfU_6M7gO8hv_xprfWRe8HN3r1G_Wny0pgFbriirdGREo4-sAKyupgKzmafyXPOEp7FCeeY/s1600/DSCF3542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RhIu6qRgtDESvmL1PR4gPeSvqm79h0EuwZPJIbt7VUvPEHx0zLRs9829dszYkjVE_BfcdEfU_6M7gO8hv_xprfWRe8HN3r1G_Wny0pgFbriirdGREo4-sAKyupgKzmafyXPOEp7FCeeY/s1600/DSCF3542.JPG" height="320" width="400" /></a></div>
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Is it even possible to take a flattering picture of potato salad? I'm leaning towards, "no". lol ;) It sure is tasty, though! This isn't my mom's actual recipe, but it's as close as I've been able to come to recreating what I remember from my childhood, so I'll go ahead and give her credit ;)<br />
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This potato salad is really easy to put together, and the flavor is so good--so much better than anything you can buy pre-packaged or from your grocery store's deli counter (and you have the added bonus of knowing exactly what's in it). You can add other things like sliced black olives, diced hard-cooked eggs, even green peas to this recipe. It's all yum.<br />
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If you can make it ahead enough to let it chill for a few hours that's great, but I've also served it warm-ish because I was running behind, and it was also fantastic. Also, I recommend only using russet potatoes because they are more starchy, and some of the cooked potato mixes with the dressing and helps gives the salad it's gorgeous texture.<br />
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<u>Mom's Potato Salad</u><br />
<a href="https://sites.google.com/site/bofrecipes/picnic-potato-salad" target="_blank">printable recipe</a><br />
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5 pounds russet potatoes, peeled and diced<br />
3/4 cup mayonnaise<br />
3 ribs celery, minced<br />
1/2 medium onion, minced<br />
1 tablespoons dill relish<br />
1 1/2 teaspoon yellow mustard<br />
3/4 teaspoon white sugar<br />
1/2 teaspoon table salt<br />
1/4 teaspoon celery seed<br />
fresh ground black pepper as desired<br />
paprika for garnish, if desired<br />
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1. Cook diced potatoes in a large pot of salted boiling water until they are almost tender, about 15 minutes. (If you cook them too long you'll end up with potato mush when you stir in the dressing.)<br />
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2. While the potatoes are cooking, mix together the remaining ingredients, except the paprika, in a large bowl.<br />
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3. Drain the potatoes really well, but do not rinse them. Let cool for 5-10 minutes. Add the warm potatoes to the dressing and mix gently until the potatoes are evenly coated. Transfer to your serving bowl and sprinkle with paprika if desired. Chill for a few hours and serve cold, or serve warm.<br />
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Makes enough salad to serve 8-10.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-1484499747347605832014-03-20T19:45:00.002-07:002014-03-20T19:45:21.534-07:00Crispy Caramel Popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJPmzo0bSIx9pOyVfAd5kJ0cMBoHwhfLMc-wAsnU59S6-C5KSu4mGYCyZCXQBiciiwSbojSpwdz7RNASJGQWPD5qy2ZqN6sDwerF0PP-7xuXl-kKC1JOk_WSAsdJw2AyL1OXJCjk4Y1Se/s1600/DSCF3531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJPmzo0bSIx9pOyVfAd5kJ0cMBoHwhfLMc-wAsnU59S6-C5KSu4mGYCyZCXQBiciiwSbojSpwdz7RNASJGQWPD5qy2ZqN6sDwerF0PP-7xuXl-kKC1JOk_WSAsdJw2AyL1OXJCjk4Y1Se/s1600/DSCF3531.JPG" height="291" width="400" /></a></div>
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Caramel popcorn is amazing. I don't really like the sticky kind, but I love this crispy kind--like Cracker Jacks, only so much better. I got this recipe years ago from a friend, and the times I've made it it has worked out perfectly. I even made it once without a candy thermometer because I lost it in our recent move, and it <b><i>still</i></b> worked (I recommend a thermometer, though).</div>
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You can make it like this and leave it simple, or you can add nuts while mixing the hot caramel into the popcorn, or drizzle it all with melted chocolate after it's been baked and cooled--or both. If you can think of a mix-in, it will probably work. So delicious.</div>
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A great way to get plain popcorn for this recipe is to use the <a href="http://bakeoff-flunkie.blogspot.com/2014/03/brown-bag-microwave-popcorn.html" target="_blank">Brown-Bag Microwave Popcorn</a> method. It's easy with almost zero mess, and it's naked and ready for the caramel.</div>
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<u>Crispy Caramel Popcorn</u> (from the amazing Stephanie G.)</div>
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<a href="https://sites.google.com/site/bofrecipes/crispy-caramel-popcorn-1" target="_blank">printable recipe </a></div>
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1 cup brown sugar, packed</div>
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1/2 cup salted butter</div>
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1/2 teaspoon salt</div>
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1/4 cup light corn syrup</div>
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1/8 teaspoon cream of tartar</div>
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1/2 teaspoon baking soda</div>
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3 quarts plain popped corn</div>
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1. Heat your oven to 200 deg. Spray 2 baking sheets with non-stick spray.</div>
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2. In a medium saucepan over medium heat, combine the brown sugar, butter, salt, corn syrup, and cream of tartar until melted. Attach a candy thermometer and bring to a low boil, stirring often. Stirring constantly (but not vigorously), bring the temperature up to the hard ball stage (about 5 minutes), then remove from the heat. Immediately stir in the baking soda.</div>
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3. Immediately pour the hot caramel over the popcorn (PLEASE, PLEASE be careful here. The melted caramel is like lava and is 250deg. If it gets on you it will stick and burn) and stir it until the popcorn is evenly coated. (I use two silicon spatulas, one in each hand, to get the popcorn coated quickly, otherwise the caramel cools too fast and it has a harder time getting distributed.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXwXpSJ0TNv30N54oPT7r3sxTdCIL56Gk1PhAy1I_5Uz26sifsr8gP4NHu1EpfXw6pbVSDBgdB8cDomcivtruWswqlB_eoAU2uXDTIsfsSrrdkSd23sh6D4bY6cCpZYV-L_EJdhH5TUfd/s1600/DSCF3521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXwXpSJ0TNv30N54oPT7r3sxTdCIL56Gk1PhAy1I_5Uz26sifsr8gP4NHu1EpfXw6pbVSDBgdB8cDomcivtruWswqlB_eoAU2uXDTIsfsSrrdkSd23sh6D4bY6cCpZYV-L_EJdhH5TUfd/s1600/DSCF3521.JPG" height="302" width="400" /></a></div>
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4. Divide the caramel-coated popcorn between the two prepared baking sheets and spread it out in an even layer. Bake for 60 minutes, stirring after each 20 minutes. Transfer to waxed paper to cool completely and store in an airtight container.</div>
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Makes about 3 1/2 quarts caramel popcorn.<span style="text-align: center;"> </span></div>
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<br />Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com1tag:blogger.com,1999:blog-3044381755026606664.post-92210196514210648352014-03-18T12:44:00.001-07:002014-03-18T12:44:45.668-07:00Brown Bag Microwave Popcorn<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZasgWcNlmS8u2aZmx1wif7m1ush0gM7_lbPrEWlcrolBj4ZlU_8rJsBhAMOOX2WTO92wkc5UCNNMV4eqr4s-QvQA1GcBEvLj8DSMBFvb_jrGUrKqSH1TlfDa_oOZ6aybpIsidb4E9pdX/s1600/DSCF3512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZasgWcNlmS8u2aZmx1wif7m1ush0gM7_lbPrEWlcrolBj4ZlU_8rJsBhAMOOX2WTO92wkc5UCNNMV4eqr4s-QvQA1GcBEvLj8DSMBFvb_jrGUrKqSH1TlfDa_oOZ6aybpIsidb4E9pdX/s1600/DSCF3512.JPG" height="277" width="400" /></a></div>
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I first saw this idea for popping naked popcorn in your microwave on Pinterest about a year ago. At first I was skeptical, but then I remembered something in a fun science book my daughter has called "Why does popcorn pop?" Popcorn doesn't pop because of the oil or butter it's popped in, but because heating up the kernels causes the water inside each kernel to turn to steam, expand, and eventually burst the outer layer, called the pericarp.<br />
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Popping popcorn in a brown bag in your microwave is amazing because it is a lot cheaper than commercial microwave popcorn--even if you buy the expensive brand of popcorn, there is less to throw away than commercial microwave popcorn, you completely avoid all of the trashy ingredients and chemicals that are in the "butter" in commercial microwave popcorn, and you can put whatever you want on it. My favorites are plain, melted butter with salt, melted butter with salt and pepper, and melted butter with cinnamon and sugar. All huge wins. This is also how I make popcorn to use for Caramel Popcorn (recipe coming soon!).</div>
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The method I tried first said to put the popcorn in a brown bag and cook it on high for 2 minutes. Ever smell burned popcorn? Yeah. 2 minutes on high was a bit much. So, being the food geek that I am, I made 6 more bags of popcorn to figure out what was the right temperature and the right time to pop the most kernels without burning what was already popped. For my microwave, which is a 1200w unit, it ended up being 2 minutes on 70% power. You may need to experiment a bit with your microwave to find the right combination of time and power, since microwaves are all a bit different.</div>
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I also experimented with different amounts of kernels to see how far I could push it without the popcorn starting to burn and without having a ton of unpopped kernels:<br />
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<u>Totally Unscientific Brown-Bag Microwave Popcorn Experiment</u></div>
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1/4 cup kernels, 2 mins, 70% power = 8 cups popped<br />
1/2 cup kernels, 3:15 mins, 60% power = 10 cups popped<br />
1/2 cup kernels, 4:30 mins, 50% power = 11 cups popped<br />
1/2 cup kernels 4:45 mins, 50% power = 12 cups popped, almost burned</div>
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End the end I decided that it doesn't really save you anything to pop more kernels in the bag because you have more kernels that don't pop, and an increased chance of the popcorn burning while you try to pop as many kernels as you can. So If I want lots of popcorn, I do two (or more) batches of 1/4 cup kernels.<br />
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Of course, then I had to take it further and test brands of popcorn. Is the more expensive brands worth buying? I bought Orville, Pop Secret, Jolly Time, and Great Value (Wal-Mart). I popped 1/4 cup kernels of each brand for 2 minutes at 70% power. I found that Orville and Pop Secret popped up the biggest and tasted the best, Jolly Time popped up surprisingly small and tasted fine, and the Great Value label from Wal-Mart not only popped up small, but also tasted stale and and was super disappointing. My conclusion is buying the more expensive brand is better--it will still be less than buying commercial microwave popcorn, and you'll also get all of the benefits I listed above.<br />
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<u>Brown-Bag Microwave Popcorn</u><br />
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1 brown lunch sack<br />
1/4 cup unpopped popcorn kernels<br />
toppings of your choice<br />
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Put the popcorn kernels in the brown back and fold down the top several times. Put the bag in your microwave with the back standing up. Cook for 2 minutes on 70% power. **There is a lot of steam in the bag once the popping is done, so be super careful when you open it up. Top with melted butter and salt, or other toppings of your choice and enjoy!<br />
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(Remember you may need to experiment with your microwave for time and power.)<br />
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Makes about 8 cups popped corn.</div>
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Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-37450533095191466222014-03-14T12:42:00.000-07:002014-03-14T12:42:03.146-07:00Pies for Pi Day!Today is 3/14, which means it's Pi Day! In honor of such a great day, here are some pies from my archive. Also, a friend over at <a href="http://bakingbanquet.blogspot.com/" target="_blank">Baking Banquet</a> makes a ton of pies, especially frozen pies, so head over there for some more Pi Day love! Enjoy, and eat some pie!<br />
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<a href="http://bakeoff-flunkie.blogspot.com/2009/05/dons-apple-pie.html" target="_blank">Don's Apple Pie</a><br />
This was one of my very first posts (and the pictures show it...lol...) I can't find the picture files on my computer, but click on over and you'll see how tasty it is :)<br />
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<a href="http://bakeoff-flunkie.blogspot.com/2010/12/cranberry-apple-pie.html" target="_blank">Cranberry-Apple Pie</a><br />
This pie is so delicious.<br />
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<a href="http://bakeoff-flunkie.blogspot.com/2013/01/skillet-sausage-pie.html" target="_blank">Sausage Pie</a></div>
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This is one of our family favorites. So easy and delicious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlMuJZr12bpzhTkHWkhE2zyd-TcVf7hx0NPbfxUcO4vC_99zRyalf5M4WWcJe1RTmaWw98do6YGjhrKQzl7zXEoLH926OCAwI2CYn6-6jHfkqGeWr_0czyMYv_zYFCXYjy2eO3Cv9u0ny/s1600/IMG_0875-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlMuJZr12bpzhTkHWkhE2zyd-TcVf7hx0NPbfxUcO4vC_99zRyalf5M4WWcJe1RTmaWw98do6YGjhrKQzl7zXEoLH926OCAwI2CYn6-6jHfkqGeWr_0czyMYv_zYFCXYjy2eO3Cv9u0ny/s1600/IMG_0875-001.JPG" height="297" width="400" /></a></div>
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<a href="http://bakeoff-flunkie.blogspot.com/2013/01/rustic-apple-crostata.html" target="_blank">Rustic Apple Crostata</a></div>
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A tart is just a flat pie, right? It's hard to mess up a crostata, you should totally try this, even if you think you're pie-challenged.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHByCYDw8STzgUvxn8Aihi7-NYX9zu8Rf0pfCIR2Pm3D4Nq9aN0yQp3PRk1_GmjpF1RPZvzEEyj2rISn5PKjcUlG4TKvZ5fA01ap0oKzeUtOAXLxtLEYHfEmOj5vZLCALldVt_f_NrbzP/s1600/DSCN0061-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHByCYDw8STzgUvxn8Aihi7-NYX9zu8Rf0pfCIR2Pm3D4Nq9aN0yQp3PRk1_GmjpF1RPZvzEEyj2rISn5PKjcUlG4TKvZ5fA01ap0oKzeUtOAXLxtLEYHfEmOj5vZLCALldVt_f_NrbzP/s1600/DSCN0061-002.JPG" height="358" width="400" /></a></div>
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<a href="http://bakeoff-flunkie.blogspot.com/2009/11/spinach-artichoke-tart.html" target="_blank">Spinach-Artichoke Tart</a></div>
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Another flat pie. And perfect for an appetizer.</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddAZdKbjVu2is7bfYoGC617F90_AbFl5sSXPkFYeQqaiH6dxNdKXAR4XFg4fk0hMJf9jG_DSCRGfAU3QNTTrQ_RzXyKrQA3sdzrLwumDf0nK96_QOiAtNyDnVYI08iUJ0M9kbXn2KTkWB/s1600/IMG_5728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddAZdKbjVu2is7bfYoGC617F90_AbFl5sSXPkFYeQqaiH6dxNdKXAR4XFg4fk0hMJf9jG_DSCRGfAU3QNTTrQ_RzXyKrQA3sdzrLwumDf0nK96_QOiAtNyDnVYI08iUJ0M9kbXn2KTkWB/s1600/IMG_5728.JPG" height="300" width="400" /></a></div>
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<a href="http://bakeoff-flunkie.blogspot.com/2010/01/swiss-and-caramelized-onion-tarts.html" target="_blank">Swiss and Caramelized Onion Tarts</a></div>
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Again. A pie-ish thing ;) And another great appetizer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBwsbJ50YOheS8UeXBnxeSpS8eLSqP7ktEcmOas-g4n-yOE0BNPLqrVuoY2d4hCICCR7Gw1RCHe_7g972zoOwG2Tg9hTjffiF7b8oLFm9960KQh1BW_-SD4XhvtOtPuPBIAtNrAqxlkil/s1600/IMG_6996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBwsbJ50YOheS8UeXBnxeSpS8eLSqP7ktEcmOas-g4n-yOE0BNPLqrVuoY2d4hCICCR7Gw1RCHe_7g972zoOwG2Tg9hTjffiF7b8oLFm9960KQh1BW_-SD4XhvtOtPuPBIAtNrAqxlkil/s1600/IMG_6996.JPG" height="300" width="400" /></a></div>
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<br />Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-29864811715398520282014-03-01T16:02:00.003-08:002014-03-01T16:09:52.770-08:00Unstuffed Cabbage with Quinoa<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeH-n7QAzV4z1O7JiWUW6H1X680kSYKX7UPHAChtGDf2qz4HDO-8xe3meyrovxOMu8hFG1VZCCAhMm_JGZ3bKg-RoV5uu9I-3AGDRuJRrAqsgdOatKSEtlD9PFdZXTIV0uMMDzBMegcuh/s1600/DSCF3505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeH-n7QAzV4z1O7JiWUW6H1X680kSYKX7UPHAChtGDf2qz4HDO-8xe3meyrovxOMu8hFG1VZCCAhMm_JGZ3bKg-RoV5uu9I-3AGDRuJRrAqsgdOatKSEtlD9PFdZXTIV0uMMDzBMegcuh/s1600/DSCF3505.JPG" height="368" width="400" /></a></div>
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This is a recipe from a friend. She told me it was part of an effort to try to find healthier versions of recipes she loved as a kid in the 70's. It's taken me longer than is reasonable to finally try it, but I'm so glad I did! It is really, really good. I made a couple changes from her recipe: I chickened out on using the whole can of tomato paste (I used half), I didn't simmer it as long as she indicated because my cabbage was done sooner, and instead of serving it with rice we ate it over quinoa because it's easier on my husband's blood sugar than rice.</div>
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Even if you think you don't like cabbage this might be a really good recipe for your to try. After all the simmering the flavor of the cabbage mellows a lot and just blends with all the other flavors in the dish. I've decided that next time I make it I will double the recipe and freeze a bunch in portions for easy lunches and quick dinners. I love recipes I can make into my own frozen meals--so much better tasting, better for you, and cheaper than buying frozen meals at the store.</div>
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I didn't mention that this is very, very easy to make. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfRteY007A2a640qAp_s7RQFfQMQ5YtM0zwv6gtmWPdbOssow4O_yc2DiMiqajoSEGN1Rxw9iEBhyphenhyphenmjNozWv4MO8f0Gm9noAOh2yFPVQjGVhQ9ll4V88nOcI3VwyeAFJTZr8dxkT6YUgL/s1600/DSCF3503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfRteY007A2a640qAp_s7RQFfQMQ5YtM0zwv6gtmWPdbOssow4O_yc2DiMiqajoSEGN1Rxw9iEBhyphenhyphenmjNozWv4MO8f0Gm9noAOh2yFPVQjGVhQ9ll4V88nOcI3VwyeAFJTZr8dxkT6YUgL/s1600/DSCF3503.JPG" height="288" width="400" /></a></div>
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<u>Unstuffed Cabbage with Quinoa</u> (adapted from Women's Day or Family Circle, date unknown)</div>
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<a href="https://sites.google.com/site/bofrecipes/unstuffed-cabbage-quinoa" target="_blank">printable recipe</a></div>
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1 lb lean ground beef</div>
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1 onion, diced</div>
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3 cloves garlic, minced</div>
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1 28-oz can diced tomatoes</div>
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3 tablespoons tomato paste</div>
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1 1/2 teaspoons dried parsley</div>
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1 1/4 teaspoons salt</div>
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fresh ground black pepper to taste</div>
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1 teaspoon dried oregano</div>
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1 teaspoon sugar</div>
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4 cups shredded green cabbage, about 1/2 head</div>
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1 cup uncooked quinoa</div>
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1/2 teaspoons salt</div>
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thinly sliced green onions for serving, optional</div>
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1. In a 12-in non-stick skillet over medium heat, brown and crumble the ground beef until no longer pink; drain fat, if necessary. Add the onion and garlic, and cook, stirring often, 5 minutes. Add the diced tomatoes, tomato paste, parsley, salt, pepper, oregano, and sugar. Mix welll to fully incorporate the tomato paste. Bring to a simmer and cook for 5 minutes.</div>
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2. Stir in half of the shredded cabbage, and cover and cook for 15 minutes. Stir in the remaining cabbage, and cover and cook an additional 15-20 minutes, or until the cabbage is tender. </div>
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3. While the cabbage mixture simmers, in a medium pot, bring the quinoa, salt, and <b>1 1/3 cups water </b>to boil. Reduce the heat to maintain a simmer, cover, and cook for 15 minutes. Let rest 5 minutes.</div>
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4. Serve the cabbage mixture on top of the cooked quinoa or mix them both together before serving. Serve with the thinly sliced green onions, if desired.</div>
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Makes about 6 servings (1 cup cabbage mixture to 1/2 cup quinoa)</div>
Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-66837625811303228682014-02-21T20:41:00.001-08:002014-02-21T21:19:32.338-08:00Italian Cheese-Stuffed Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ1sypuinZFZZiam-Kf7zeQHNWql7l43So-ZmeQEi1u9geOKP4KlLwoJ9u8m-HYZpNhDX2oxrYRV0EYE-Vu-mtykjp2P4faruo7q2VpQcwdIsKfc7q0RucBnmyoiNpowo1lgB1pRIKlkf/s1600/DSCF3476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ1sypuinZFZZiam-Kf7zeQHNWql7l43So-ZmeQEi1u9geOKP4KlLwoJ9u8m-HYZpNhDX2oxrYRV0EYE-Vu-mtykjp2P4faruo7q2VpQcwdIsKfc7q0RucBnmyoiNpowo1lgB1pRIKlkf/s1600/DSCF3476.JPG" height="298" width="400" /></a></div>
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This recipe takes meatloaf to a flavorful, cheesy new level. I've been making this for 12(?) years, and we still love it. The original recipe came from one of those little recipe booklets that sit at grocery store check-out lines. (I used to have a real addiction problem when it came to those little booklets...) If you don't want to mess with the swirl of cheese inside, you can just form the meat mixture into a loaf and cook it that way. I've also made this into mini-meatloaves and meatballs (formed around a small square of cheese), and it's always a great thing.<br />
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I know this post would benefit from step-by-step pictures of how to roll the cheese up inside the meat mixture, but I didn't get any this time, and I <i>really</i> want to share this recipe with you. I'll update the post with some pictures one of the next times I make it. In the meantime, I'll try to be super clear on the rolling-up process. It's not hard. You can totally do it.<br />
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I used my <a href="http://bakeoff-flunkie.blogspot.com/2014/01/homemade-pizza-sauce.html" target="_blank">favorite pizza sauce</a> for this, but you can use store-bought if you have it. Though this homemade recipe is so good and easy you won't want to use store sauce ;) I also want to say that since I hate touching raw meat and having to get it out from under my fingernails, I wear disposable latex gloves. I only want to use one pair, so I get everything ready for assembly so I don't have to take off the gloves to get anything or tear more foil.<br />
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Sometimes I also add black olives and chopped, roasted red bell peppers to the cheese filling. It's also super-yum. I should also tell you that sometimes the cheese will break through and bubble out. Even after all these years of making it I've been unable to tell why it does sometimes and doesn't other times. So be prepared for the cheese to make a break for it, just in case. It's not as pretty when it happens, but it's still just as tasty.<br />
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A fun historical fact: Back when my husband and I were just starting to date, he was at my house and he was hungry. I told him I had some of this meatloaf in the fridge. He made himself a sandwich with a slice of the meatloaf and two slices of bread. Yep. I'm pretty sure that's when he knew he wanted to marry me.<br />
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<u>Italian Cheese-Stuffed Meatloaf</u><br />
<a href="https://www.blogger.com/1%201/2%20lbs%20lean%20ground%20beef%201%20cup%20dried%20Italian-style%20bread%20crumbs%201/2%20cup%20shredded%20fresh%20Parmesan%20cheese%201%201/2%20teaspoons%20dried%20basil%202%20eggs%202%20cloves%20garlic,%20minced%201/2%20teaspoon%20salt%20Fresh%20crack%20black%20pepper%20to%20taste%201%20cup%20pizza%20sauce,%20divided%201%201/2%20cups%20shredded%20mozzarella%20or%20provolone%20cheese%20%201.%20Heat%20your%20oven%20to%20375.%20Line%20a%20baking%20sheet%20with%20foil%20and%20spray%20with%20olive%20oil%20or%20non-stick%20spray.%20Tear%20a%20second,%20large%20sheet%20of%20foil%20and%20set%20it%20aside.%20%202.%20In%20a%20large%20bowl,%20combine%20the%20ground%20beef,%20bread%20crumbs,%20Parmesan%20cheese,%20basil,%20eggs,%20garlic,%20salt%20and%20pepper,%20and%201/2%20cup%20of%20the%20pizza%20sauce.%20Mix%20well%20with%20a%20rubber%20spatula%20or%20your%20hands%20(I%20think%20hands%20work%20best.%20Yes,%20I%20wear%20my%20latex%20gloves).%20%203.%20On%20the%20second%20sheet%20of%20foil,%20shape%20the%20beef%20mixture%20into%20a%20rectangle%20that's%20about%2012x10-inches.%20(Still%20have%20my%20latex%20gloves)%20Top%20with%20the%20cheese%20leaving%20a%201/2-inch%20border%20all%20around.%20Starting%20at%20a%20short%20end,%20roll%20up%20the%20meatloaf%20jelly-roll%20style.%20The%20easiest%20way%20to%20do%20this%20is%20to%20use%20the%20foil%20as%20a%20guide:%20as%20you%20pick%20up%20the%20edge%20of%20the%20foil%20the%20meatloaf%20will%20want%20to%20automatically%20roll%20in%20on%20itself.%20As%20you%20roll%20it%20up%20try%20to%20keep%20it%20pretty%20tight%20on%20itself.%20When%20you've%20finished%20rolling%20it%20up,%20seal%20the%20seam%20%20and%20both%20ends%20by%20gently%20squishing%20the%20meat%20together.%20Transfer%20the%20meatloaf%20to%20your%20prepared%20baking%20sheet,%20seam%20side%20down.%20%20%204.%20Bake%20the%20meatloaf%20for%2040%20minutes.%20Remove%20from%20the%20oven,%20spread%20the%20remaining%201/2%20cup%20pizza%20sauce%20over%20the%20top%20and%20sides,%20and%20return%20to%20the%20oven%20for%2015-20%20minutes,%20or%20until%20the%20loaf%20is%20thoroughly%20cooked%20in%20the%20center%20(about%20160deg).%20Let%20the%20meatloaf%20rest%20for%208-10%20minutes%20before%20slicing.%20%20Makes%20about%208%201-slice%20servings." target="_blank">printable recipe</a><br />
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1 1/2 lbs lean ground beef<br />
1 cup dried Italian-style bread crumbs<br />
1/2 cup shredded fresh Parmesan cheese<br />
1 1/2 teaspoons dried basil<br />
2 eggs<br />
2 cloves garlic, minced<br />
1/2 teaspoon salt<br />
Fresh crack black pepper to taste<br />
1 cup <a href="http://bakeoff-flunkie.blogspot.com/2014/01/homemade-pizza-sauce.html" target="_blank">pizza sauce</a>, divided<br />
1 1/2 cups shredded mozzarella or provolone cheese<br />
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1. Heat your oven to 375. Line a baking sheet with foil and spray with olive oil or non-stick spray. Tear a second, large sheet of foil and set it aside.<br />
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2. In a large bowl, combine the ground beef, bread crumbs, Parmesan cheese, basil, eggs, garlic, salt and pepper, and <b>1/2 cup</b> of the pizza sauce. Mix well with a rubber spatula or your hands (I think hands work best. Yes, I wear my latex gloves).<br />
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3. On the second sheet of foil, shape the beef mixture into a rectangle that's about 12x10-inches. (Still have my latex gloves) Top with the cheese leaving a 1/2-inch border all around. Starting at a short end, roll up the meatloaf jelly-roll style. The easiest way to do this is to use the foil as a guide: as you pick up the edge of the foil the meatloaf will want to automatically roll in on itself. As you roll it up try to keep it pretty tight on itself. When you've finished rolling it up, seal the seam and both ends by gently squishing the meat together. Transfer the meatloaf to your prepared baking sheet, seam side down.<br />
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4. Bake the meatloaf for 40 minutes. Remove from the oven, spread the remaining 1/2 cup pizza sauce over the top and sides, and return to the oven for 15-20 minutes, or until the loaf is thoroughly cooked in the center (about 160deg). Let the meatloaf rest for 8-10 minutes before slicing.<br />
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Makes about 8 1-slice servings.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-75420152997024751392014-02-10T20:38:00.004-08:002014-02-10T20:38:52.277-08:00Lembas Bread (Elvish Traveling Bread)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKB1x7s7Ey-oFCG59DD87qiahSoTusC0dRbAfWNaUSAhVRYSiJZtqmAAIALBoQAx-Q3lk-uTnaY2-2BAlqnWxJ5sRigitUpnTS-fdJZXsEWtTxvOeGFIf_LITl24e0PmxCmevrvZzwyoj/s1600/DSCF3422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKB1x7s7Ey-oFCG59DD87qiahSoTusC0dRbAfWNaUSAhVRYSiJZtqmAAIALBoQAx-Q3lk-uTnaY2-2BAlqnWxJ5sRigitUpnTS-fdJZXsEWtTxvOeGFIf_LITl24e0PmxCmevrvZzwyoj/s1600/DSCF3422.JPG" height="307" width="400" /></a></div>
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I've mentioned before that my teenage daughter is becoming quite the rock star in the kitchen. She's been learning how to cook more and more things and we are going to start ramping it up, since she's leaving for college in the fall (Ahhh! It's totally freaking me out.). Last week she used her kitchen skills to make this lembas bread. It was quite dramatic since she wouldn't tell me what she was making until it was finished. It was really fun to watch her make it :)</div>
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I should note she found the recipe on Tumbler, and doesn't know where it came from before that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59Evmew5L7BFLQsYp2BZYsOBQFDDbX_FTI9OEmacPY3vr1RybCZCfKJu78roQQa6H7cGu_4tX7XLKvB2Zlj4oKDtL7jOkVZG8vdcicAX5dhCzytltnxh7diQyLhOUpNDaJZfHbZmxn6gh/s1600/DSCF3424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59Evmew5L7BFLQsYp2BZYsOBQFDDbX_FTI9OEmacPY3vr1RybCZCfKJu78roQQa6H7cGu_4tX7XLKvB2Zlj4oKDtL7jOkVZG8vdcicAX5dhCzytltnxh7diQyLhOUpNDaJZfHbZmxn6gh/s1600/DSCF3424.JPG" height="276" width="400" /></a></div>
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For those of you who aren't Lord Of the Rings fans, lembas bread is Elvish traveling bread. Apparently it is so magical that one bite is enough to satisfy the hunger of a fully grown man. But not Hobbits, as they can easily pound down several of them at a time ;)</div>
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Ahhh...Love these movies.<br />
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Turns out, lembas bread is basically a scone. A delicious, tender, lightly-cinnamony scone. They were so delicious it was hard for me to stop after one. Or two. I stopped after two. Until the next morning when I had another one.<br />
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<u>Lembas Bread</u> (Elvish traveling bread)<br />
<a href="https://sites.google.com/site/bofrecipes/lembas-bread" target="_blank">printable recipe</a><br />
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2 1/2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
1/2 cup butter, softened<br />
1/3 cup packed brown sugar<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon honey<br />
2/3 cup heavy whipping cream, plus extra if necessary<br />
1/2 teaspoon vanilla<br />
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1. Preheat your oven to 425. Line a baking sheet with a Silpat liner or parchment paper.<br />
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2. In a large bowl, mix together the flour, baking powder, and salt. Add the butter and mix with a hand mixer until the mixture looks like fine granules. Add the sugar and cinnamon and mix well.<br />
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3. Add the honey, heavy cream, and vanilla, and mix well with a fork until a thick dough forms. If the dough is too dry, add more cream, 1 tablespoon at a time until the dough comes together.<br />
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4. Turn the dough out onto a work surface lightly dusted with flour. Roll the dough out to 1/2-inch thick. Cut the dough into 3-inch squares and transfer them to the prepared baking sheet. Lightly cut a criss-cross, corner to corner, with a sharp knife, careful to not cut all the way through.<br />
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5. Bake for 10-12 minutes, or until the dough is set and lightly golden. Cool completely before eating (If you can wait).<br />
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Makes about 9 lembas breads.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-46255284167291648032014-02-07T09:03:00.003-08:002014-02-07T09:03:38.775-08:00Why I index my cookbooks and magazines<div class="separator" style="clear: both; text-align: center;">
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It may be very nerdy, but I index my cookbooks and cooking magazines. I started doing it years ago after I got tired of not being able to find recipes I knew I'd seen...somewhere....in one of my cookbooks or magazines. I got a little notebook and started indexing, one book at a time. I do the indexing, I flipped through the pages and if a recipe looked interesting I wrote down the name of the recipe and the page it was on. For such a simple idea, it has made a world of difference. Now when I am planning my menus, or am looking for a specific recipe I know I wanted to try, I flip through my index book (now books) and I can find it pretty fast.<br />
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If you feel like you can never find a recipe you're looking for like I used to, consider indexing your cookbooks and magazines--you might find that you love it!Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0tag:blogger.com,1999:blog-3044381755026606664.post-8148837391478761892014-02-06T09:59:00.002-08:002014-02-06T09:59:45.341-08:00Simple Sauteed Carrots & Fennel<div class="separator" style="clear: both; text-align: center;">
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I recently drove a few towns over to a fancy grocery looking for Dutch-processed cocoa to use in my quest to find a delicious homemade hot chocolate mix, and I came across these gorgeous carrots:</div>
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Aren't they fantastic? I may have squee'd ever so softly when I saw them. I was so excited I had to buy some. I wanted to use them in a way that highlighted their amazing colors, so I just sauteed them in a pan with some chopped fennel and a bit of olive oil. And butter. It's a simple, fast way to prepare carrots for a side dish. </div>
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We put in a huge garden area when we built our house, and I'm so excited to add these to our list of things we'll grow. Love. Them. Fennel and carrots are both spring and fall veggies, so if you plant a garden you can plant both at the same time to be able to enjoy together.</div>
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<u>Simple Sauteed Carrots & Fennel</u></div>
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<a href="https://sites.google.com/site/bofrecipes/simple-sauteed-carrots-fennel" target="_blank">printable recipe</a></div>
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2 teaspoons olive oil<br />
1/2 small bulb fennel, chopped (remove core before chopping)<br />
6 medium carrots, scraped and sliced about 1/4" thick<br />
kosher salt and fresh cracked white pepper to taste<br />
2 teaspoons butter<br />
chopped fennel fronds for garnish, if desired<br />
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Heat the olive oil in a large non-stick skillet until hot. Add the fennel and carrots and cook, stirring often, until starting to soften, about 3 minutes. Add the salt and pepper, and continue cooking, stirring often until the vegetables are tender and starting to brown, about 5 more minutes. Add the butter to the skillet and stir until melted. Serve sprinkled with chopped fennel fronds, if desired.<br />
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Makes 4 side-dish servings.Tiffiny Felixhttp://www.blogger.com/profile/12499334112784136033noreply@blogger.com0