tag:blogger.com,1999:blog-87270993501668394392024-03-05T09:23:24.606-08:00FLAvOR FoodieIt's all about the foodie experience...recipes I've tried, restaurants I like (and some I don't), and other useful foodie tidbits. Come along with me as I share my experiences!Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.comBlogger274125tag:blogger.com,1999:blog-8727099350166839439.post-2770693227278538412014-10-11T16:21:00.000-07:002014-10-11T16:21:51.346-07:00Sarah’s Breakfast Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, sans-serif;">1 cups whole-wheat flour</span></div>
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<span style="font-family: "Arial","sans-serif";">½ cup all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¼ cup ground flaxseed<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¼ oat bran<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¾ teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¾ teaspoon cinnamon
(optional)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">4 TBS unsalted butter,
room temperature*<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¼ cup coconut oil<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¼ cup applesauce<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¾ cup packed dark-brown
sugar <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">2 large eggs<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">1 teaspoon pure vanilla
extract<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">2 cups rolled oats<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">½ cup roasted, unsalted
almonds, chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¼ cup raw pumpkin seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">¼ cup raw sunflower
seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">1/3 cup shredded
unsweetened coconut<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">1/3 cup golden raisins <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">1/3 cup dried
cranberries<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">1. Preheat oven to 350
degrees. Whisk together flours, flax, oat bran, baking soda, cinnamon and salt
in a large bowl.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">2. Beat butter and oil
in a large bowl with a mixer until light and fluffy. Add applesauce and sugar;
beat until well combined. Add eggs, 1 at a time, beating well after each. Add
vanilla; beat until just combined.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Slowly add flour
mixture, and beat until well combined. Add oats, almonds, seeds, coconut,
raisins and cranberries, and beat to combine.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">3. Scoop dough by the
tablespoon onto parchment-lined (or silicone pad lined) baking sheets. Bake
until golden and firm, 12-14 minutes. Let cool completely.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">* NOTE: I usually adjust
the combination of butter, oil (canola and/or coconut) and applesauce depending
on what I am making them for or what I have on hand. I recommend using at least
the 4 TBS of butter for taste, but I have made these with only a mix of coconut
and canola oil (total of ¾ cup oil) and they still come out very good. <o:p></o:p></span></div>
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Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-90085204754642222552013-06-20T12:04:00.000-07:002013-06-20T12:04:00.777-07:00Pine State Biscuits - Portland, OR<div dir="ltr" style="text-align: left;" trbidi="on">
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Amazing biscuit sandwiches! The biscuits are oh so buttery and they don't skimp on the fillings (feeling the bacon love?). Their biscuits with gravy are mouth watering as well. It can take a while for me to order since there are so many delicious options. It is a "must visit" when in PDX. Pine State Biscuits has been added to my favorite list and I can't wait to go back...again and again!<br />
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<a href="http://www.urbanspoon.com/r/24/1539091/restaurant/Alberta/Pine-State-Biscuits-Portland"><img alt="Pine State Biscuits on Urbanspoon" src="http://www.urbanspoon.com/b/link/1539091/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0Northeast Alberta Street, Portland, OR, USA45.5590925 -122.651268245.536857 -122.6916087 45.581328 -122.6109277tag:blogger.com,1999:blog-8727099350166839439.post-15804809460030017212013-06-17T07:49:00.001-07:002013-06-20T11:51:32.892-07:00La Magie Bakery - Bend, OR<div dir="ltr" style="text-align: left;" trbidi="on">
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Great selection of fancy, delectable dessert in a neat old building downtown. However, I was not impressed with their breakfast items. I had the marionberry french toast, which while the toast itself was very good, the filling was overly sweet and still a bit cold, and it was served swimming in a bowl of syrup (I think it was typical pancake syrup...not even real maple syrup). The dish was just overly sweet and not executed properly. My husband's chicken and pumpkin waffle had a nice mild pumpkin flavor and the chicken had a slight spice to it which was a nice compliment to the waffle. However, at $12.50, we felt it was overpriced for what you got. I recommend sticking to their baked goods.<br />
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<a href="http://www.urbanspoon.com/r/89/1658126/restaurant/La-Magie-Bakery-Bend"><img alt="La Magie Bakery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1658126/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0Bend, OR 97701, USA44.1137409 -121.2630259999999743.382742400000005 -122.55391949999996 44.8447394 -119.97213249999997tag:blogger.com,1999:blog-8727099350166839439.post-37434502233214435172013-02-05T12:46:00.000-08:002013-02-05T12:46:00.070-08:00Spiced Cranberry Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">These muffins smell and taste like fall - though don't wait that long to make them - they are too good for that. The ginger, cinnamon and cranberries compliment each other wonderfully and the canola oil lends to a super moist muffin. I hope you enjoy these as much as we did!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cups all-purpose flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cups whole wheat pastry flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tablespoon baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon baking soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons ground cinnamon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoons ground ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup milk (or milk alternative - soy or almond)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 large eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup canola oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup coarsely chopped fresh cranberries (leave some whole)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup coarsely chopped walnuts, toasted </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup brown sugar, packed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup granulated sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 375 degrees F.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Line 10 muffin cups with paper liners. Stir together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, walnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Spoon the batter into the paper liners, filling each one about 3/4 full. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.</span><br />
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Adapted from: http://www.foodnetwork.com/recipes/barefoot-contessa/cranberry-harvest-muffins-recipe/index.html</span></i></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-83662638995955389292013-02-01T12:35:00.000-08:002013-02-01T12:35:00.292-08:00Espresso Kissed Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">These brownies are amazing! Great chocolate flavor with just the right amount of coffee to bring some intensity to the chocolate. One of my tasters called it a <u>chocolate brownie dream</u> and added that she was eating it slowly so that the taste wouldn't leave her mouth. Now that is a compliment if I have ever heard one. Hope you enjoy them as much as she did!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Nonstick cooking spray</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup unsalted butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup granulated sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup unsweetened cocoa powder </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 packet Starbucks VIA Instant Coffee</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons pure vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon fine sea salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 large eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup unbleached all-purpose flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup mini semi-sweet chocolate chips</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">Place an oven rack in the center of the oven and preheat the oven to 350 degrees F. Coat an 8-inch by 8-inch pan with cooking spray. </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">Melt the butter in a medium saucepan over medium-low heat (or double-broiler style). Add the sugar and stir until the mixture is hot, 2 to 3 minutes. Remove from the heat. Stir in cocoa, instant coffee, vanilla, salt, and baking powder until well mixed. Stir in eggs until blended. Stir in flour and chocolate chips. Pour the batter into the prepared pan and smooth the top. Bake until the edges are set and a toothpick inserted in the center comes out with moist crumbs, 20 to 24 minutes.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">Cool in the pan on a wire rack. Cut into squares and share the love!</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span>
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 22px;">Adapted from: http://www.cookingchanneltv.com/recipes/dark-chocolate-espresso-kissed-brownies-with-chocolate-mascarpone-frosting-recipe/index.html</i><br />
<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span>
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Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-21803371334982331282013-01-28T11:39:00.000-08:002013-01-28T11:39:00.136-08:00Red Lentil and Squash Curry Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Most red lentil stews I have made don't incorporate many vegetables, but with both squash and greens in this one it is a keeper in our house. Not to mention the great flavors that I spices lend to the stew. If you are looking to make this dish a bit richer and creamier, try adding some coconut milk - I used 1-2 tablespoons per serving. Enjoy!</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 TBS Extra virgin olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 large onion, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 garlic cloves, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-2 tbsp curry powder </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp garam masala (or more to taste)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp ground ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 cups low-sodium broth</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup red lentils</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cups cooked butternut squash or pumpkin, pureed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cup greens of choice (I used spinach)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt & black pepper, to taste</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a large pot, heat the EVOO over medium heat; add the chopped onion and minced garlic. Saute for about 5 minutes. Stir in the curry powder, garam masala and ginger and cook another 1-2 minutes (this really livens up the spices so don't skip this step). Add the broth and lentils and bring to a boil. Reduce the heat and simmer for 10 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Stir in the squash puree and greens. Cook over medium heat for about 5-8 minutes or until heated through and the lentils are tender. Season with salt and pepper to taste.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serves 3-4, depending on how hungry you are ;-)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Adapted from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/</i></span><br />
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Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-46101681320433842712013-01-24T11:17:00.000-08:002013-01-24T11:17:00.068-08:00Crock-Pot Balsamic Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">I love the fresh tomato flavor of this dish - no tomato paste taste here. However, I did find the "sauce" a bit thin to serve over pasta, so I recommend draining the diced tomatoes in an effort to make it a bit thicker. Otherwise, it was a delicious change from your standard tomato-based pasta dinner and super quick and easy to prepare. Enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 lbs boneless, skinless, chicken breasts or thighs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">28 oz can diced tomatoes, drained</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium onion thinly sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 garlic cloves, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup balsamic vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp. olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp each: dried oregano, basil, and rosemary</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp thyme</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">ground black pepper and salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cooked angel hair pasta for serving</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pour the olive oil on bottom of slow cooker, add chicken then salt and pepper each breast. Place the sliced onion on top of chicken then put in all the dried herbs and garlic. Pour in the vinegar and top with tomatoes. Cook on high for 4 hours or low for 6-8 hours (until the chicken is tender and cooked through and the sauce has thickened a bit), serve over angel hair pasta.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4-6</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Minimally adapted from: http://skinnyms.com/slow-cooker-balsamic-chicken/</span></i><br />
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Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-2691354528199771242013-01-21T04:08:00.000-08:002013-01-21T04:08:00.042-08:00Creamy Chicken Soup with Vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, 'Times New Roman', serif;">Super quick, healthy and delicious, this soup is a great addition to my weekday recipe box. The curry flavor is fairly mild, but if you are not a fan of curry just leave it out. We enjoyed it with some rustic bread for a filling supper. Enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 large carrots, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 large onion, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cup cooked chicken, shredded</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon mild curry powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cups chicken stock or low-sodium broth</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt and freshly ground pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup coconut milk (full-fat) or half-and-half</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons cornstrach</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup frozen baby peas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup frozen corn</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon finely chopped flat-leaf parsley (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a medium saucepan, heat the olive oil over moderate heat. Add the carrots and onion and cook over moderate heat, stirring, until slightly softened, about 4 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the stock and season with salt and pepper. Simmer over moderate heat until the vegetables are tender, about 5 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dissolve the cornstarch in the coconut milk to make a slurry (a fork works best here). Stir the slurry into the soup along with the peas and corn and simmer over low heat until slightly thickened, about 8 minutes. Add the chicken and cook just until heated through, 2 to 3 minutes. Stir in the parsley and serve .</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Adapted from: http://www.foodandwine.com/recipes/creamy-chicken-soup-with-baby-peas-and-carrots</span></i></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-48658518047232570882013-01-17T13:21:00.000-08:002013-01-17T13:21:00.150-08:00Turkey Tikka Burgers<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="line-height: 25px;"><span style="font-family: Georgia, Times New Roman, serif;"></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">This is one of my favorite Rachel Ray recipes and is my go-to turkey burger recipe. They are fairly spicy (if you don't like spicy use a mild curry paste), juicy, and have a wonderfully unique combination of flavors that my family and I love. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tablespoon olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 lbs ground turkey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 scallions, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 inches ginger root, grated (no need to peel it!)8</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 garlic cloves, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons chopped red bell peppers</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons chopped fresh cilantro</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon red curry paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon McCormick's Montreal Brand steak seasoning</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup plain yogurt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">olive oil (for drizzling)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 whole wheat buns, split</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">mango chutney</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">lettuce, sliced tomatoes, and sliced cucumbers</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Heat the olive oil in a large nonstick skillet over medium heat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mix the turkey, scallions, ginger, garlic, bell pepper, cilantro, curry paste, grill seasoning, and yogurt together. Form into 4 large patties. Cook the burgers in the hot skillet, approximately 5 minutes on each side.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Place burgers on bun bottoms; spread mango chutney on bun tops. Top the burgers with lettuce, tomato, and sliced cucumber; set bun tops in place.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">*Note: </span><span style="font-family: Georgia, 'Times New Roman', serif;">I find it best to keep my ginger root in the freezer so I always have some on hand and it is much easier to grate when it is frozen. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><i>Original recipe by Rachel Ray, www.foodnetwork.com. </i></span></span><br />
</div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-20887298805232226242013-01-13T13:10:00.000-08:002013-01-13T13:10:00.510-08:00Dark Chocolate Pistachio Biscotti<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">I always think of biscotti as taking so much work and time, but with this recipe they are super easy and quite delicious. I gave these out around Christmastime and everyone loved them. I also made a version using toasted almonds instead of the pistachios and dried cranberries in place of the chocolate chunks. Both were savored to the last crumb. Enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cups all purpose flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup dark chocolate chunks (I use the 365 brand ones that are dairy free)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup shelled pistachios</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg beaten with a little warm water (for egg wash)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 325.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with a wooden spoon or slightly damp hands until all the flour is incorporated. Turn the dough out on a lightly floured surface and knead for a minute until smooth (don't over knead as that will make them tough).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Divide the dough in half and form each half into a long log, about 10-by-2-inches. I find it is easiest to do this on a lined (parchment or silicone mat) baking sheet rather than trying to move the logs to a baking sheet once formed. Brush with egg wash.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bake for 20-25 minutes. Remove from oven, let cool for 10 minutes, and then carefully slice the logs diagonally with a serrated knife into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional 20-25 minutes or until golden, flipping cookies over halfway through.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Makes approximately 2 1/2 dozen biscotti. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Slightly adapted from: http://www.eatliverun.com/dark-chocolate-pistachio-biscotti/</i></span></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-30255770162644972192013-01-10T12:57:00.000-08:002013-01-10T12:57:00.761-08:00Mini Flourless Chocolate Cakes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">I made these cakes for my daughter's first birthday party and everyone loved them! They are super rich and chocolaty. The original recipe called for frosting as well (I used a <a href="http://www.foodnetwork.com/recipes/alton-brown/chocolate-frosting-for-devils-food-cake-recipe/index.html" target="_blank">Chocolate Buttercream</a> instead), but they didn't need it. The frosting actually takes away from the flavor of the cake. They are best completely cooled (or chilled) and dusted with cocoa powder or powdered sugar. Enjoy! </span><br />
<br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 eggs, room temperature</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup granulated sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups semi-sweet or bittersweet (or a combo) chocolate chips</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 ounces butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 350.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Melt the chocolate and the butter together over very low heat. Set aside to cool slightly. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">While that’s melting, whip the eggs with a mixer at high speed until they start to become thick and pale, then add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony (this takes a little while - be patient it is worth the wait).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it’s air.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Pour batter into mini-muffin tins that have been lined with paper cups. Bake for 9-11 minutes or just until set and let cool in the tins for another 10 minutes before gently popping them out of the tin.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Makes approximately 36-40 mini-cakes, 18 cupcake-size cakes, or 2-regular round cakes. </span><br />
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br /></i><i style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br /></i><i style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Adapted from: http://www.eatliverun.com/mini-flourless-chocolate-cakes-with-buttercream-frosting/</i></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-78004025507643862742013-01-07T12:37:00.001-08:002013-01-07T12:39:30.697-08:00Vegetable Quinoa Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: Georgia, Times New Roman, serif;">I was a bit concerned that this soup would not be flavorful enough for myself and my husband, but we really enjoyed it. He kicked it up a bit by adding some heat to it (chipotle or cayenne pepper). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The soups was surprisingly filling and had a great fresh taste. You can mix it up by changing/adding the vegetables - maybe add some mushrooms - and by changing the type of beans - red kidneys instead of garbanzos. Enjoy!</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoons olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium onion, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 medium carrots, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 zucchini, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups frozen green beans, broken or cut into 3/4-inch pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">32 ounces vegetable or chicken broth </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-15 ounce can diced tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 bay leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon dried thyme</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp dried basil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups cooked red quinoa*</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-15 oz can garbanzo beans, drained and rinsed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt and black pepper, to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Heat the olive oil in large, heavy-bottomed stockpot over medium heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, zucchini, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 15 to 20 minutes. Stir in the cooked quinoa and garbanzo beans and season with salt and pepper, to taste. Serve warm.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">*Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15-20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Adapted from:</i> http://www.twopeasandtheirpod.com/vegetable-quinoa-soup/</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-64264153234474595152012-12-07T07:31:00.000-08:002012-12-07T07:31:00.296-08:00Pumpkin Ginger Pancakes with Granola<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Have you every wondered why we don't make holiday "themed" foods other times of the year? Why should you wait until fall to make pumpkin pancakes? Well, I don't think you should have to, but if you are going to wait, these pancakes are worth it. Richly spiced and full of pumpkin flavor they are a great weekend morning treat. Enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="itembody3">1 1/2 cup all-purpose flour</span><br />
<span class="itembody3">2 tablespoons firmly packed brown sugar</span><br />
<span class="itembody3">1 teaspoon baking powder</span><br />
<span class="itembody3">1/2 teaspoon baking soda</span><br />
<span class="itembody3">1/2 teaspoon ground cinnamon</span><br />
<span class="itembody3">1/2 teaspoon ground ginger</span><br />
<span class="itembody3">1/4 teaspoon ground nutmeg</span><br />
<span class="itembody3">1/4 teaspoon salt</span><br />
<span class="itembody3">1 large egg</span><br />
<span class="itembody3">3/4 cup milk (soy works just fine)</span><br />
<span class="itembody3">3/4 cup canned pumpkin</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons butter or butter substitute, melted</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://flavorfoodie.blogspot.com/2012/12/pumpkin-spice-granola.html" target="_blank">Pumpkin Spice Granola</a> (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Maple syrup for serving</span><span style="font-family: Georgia, Times New Roman, serif;"><br />
<br /><b>Directions</b><br /><span class="itembody3">In a large bowl, stir together flour, brown sugar,
baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another
bowl, mix egg, milk, pumpkin, and butter until well blended. Stir egg
mixture into flour mixture just until evenly moistened. </span><span class="itembody3"><o:p></o:p></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat
(350°); when hot, coat lightly with butter/oil. Spoon batter in 1/3-cup portions onto griddle. Sprinkle with granola. Cook until pancakes are browned on the bottom and edges
begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other
side, 2 to 3 minutes longer. Serve warm with butter and maple
syrup. <o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Adapted from: http://www.myrecipes.com/recipe/pumpkin-ginger-pancakes-with-ginger-butter-10000001011247/</i></span><br />
<br /></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-81935870242868111862012-12-05T07:21:00.000-08:002012-12-05T07:21:00.231-08:00Pumpkin Spice Granola<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">This granola just smells like the holidays! I had to restrain myself from digging into the stuff right out of the oven ;-) It tastes like a combination of pumpkin pie and cinnamon rolls...now how amazing does that sound?! It is great tossed into Greek yogurt, sprinkled on pancakes, or just eaten right out of the jar. Enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups rolled oats (use gluten-free oats if needed)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup raw walnuts, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup unsweetened shredded coconut</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup pepitas (pumpkin seeds, raw)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp cinnamon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp ground nutmeg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp ground ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp allspice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup agave</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp melted coconut oil (or melted butter or canola oil)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp pure vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup dried cranberries</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b>:</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 325F. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, stir together the oats, walnuts, shredded coconut, pepitas, cinnamon, nutmeg, ginger allspice, and salt. In a small bowl whisk together the agave, coconut oil, water and vanilla extract. Pour this mixture over the dry ingredients and stir until all the dry ingredients are well coated.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Transfer the mixture to a baking sheet lined with a silicone pad or parchment paper and spread into a thin, even layer. Bake for 25-30 minutes (or until lightly golden brown), gently stirring every 10 minutes to ensure even browning. Allow to cool completely before stirring in the dried cranberries. Store in an air-tight container in the fridge or at room temperature.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Yield - about 4 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-size: x-small;"><span style="font-family: Georgia, Times New Roman, serif;">Adapted from: http://www.eatliverun.com/pumpkin-crunch-granola/</span><span style="font-family: Georgia, Times New Roman, serif;"> and http://ohsheglows.com/recipage/?recipe_id=6034451. </span></span></i><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-18902263111252649842012-12-03T06:48:00.000-08:002012-12-03T06:48:00.221-08:00Southwest Quinoa Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I threw this together last minute for a cocktail party and received rave reviews! Most people ate it as a dip with tortilla chips, but it can be eaten just as is or served with chopped fresh spinach for a refreshing, super healthy lunch. Enjoy!</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 cups cooked red quinoa, cooled <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¾ cup chopped red bell pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¾ cup frozen fire roasted corn, thawed (you can buy this a
Trader Joe’s)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¼ cup finely chopped onion (red or yellow)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¾ cup low/no sodium canned black beans, drained and rinsed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¾ to 1 cup chopped fresh cilantro<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp ground cumin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp ground coriander<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1/8 tsp cayenne (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Zest and juice of ½ a lime<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 TBS rice wine vinegar (red wine or
cider vinegar will work as well)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 TBS olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine all ingredients in a large bowl and toss gently. The salad can
be served immediately or chilled for later. </span><o:p></o:p></div>
</div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-91594892653840160972012-12-01T11:45:00.000-08:002012-12-01T11:45:00.955-08:00Jicama Slaw<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Have I told you how much I love the food processor?! It makes recipes such as this one come together in a snap - along with other yummy things like <a href="http://flavorfoodie.blogspot.com/2012/08/hummus-aka-hummous.html" target="_blank">hummus</a> and carrot-apple-raisin salad just to name a few...I could just go on and on. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I served this slaw alongside <a href="http://flavorfoodie.blogspot.com/2012/11/crock-pot-beef-or-pork-carnitas.html" target="_blank">Beef Carnitas</a>. It was so light and refreshing, plus it added a nice crunch to a meal that would have otherwise been a little mono-textured (I doubt that is a real word, but it is most fitting). This slaw would also be a great accompaniment to my <a href="http://flavorfoodie.blogspot.com/2012/11/jerky-turkey-burgers.html" target="_blank">Jerky Turkey Burgers</a>, <a href="http://flavorfoodie.blogspot.com/2012/09/southwest-turkey-and-black-bean-burgers.html" target="_blank">Southwest Turkey and Black Bean Burgers</a>, <a href="http://flavorfoodie.blogspot.com/2012/07/spicy-tequila-lime-chicken.html" target="_blank">Spicy Tequila Lime Chicken</a>, or <a href="http://flavorfoodie.blogspot.com/2012/09/black-bean-burgers.html" target="_blank">Black Bean Burgers</a>. Enjoy!</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 small jicama, peeled</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 carrots, peeled (or about 1 cup baby carrots)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 scallions, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 - 1 cup chopped fresh cilantro </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif;">Dressing</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 TBS olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 TBS lime juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp chile flakes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp chili powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 TBS rice wine vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Shred the jicama and carrots in a food processor. Transfer to a large bowl and stir in the scallions and cilantro. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a small bowl which together all the ingredients for the dressing. Pour over the jicama mixture. Adjust seasonings as needed. It's that simple!</span></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-55158488843074845162012-11-29T07:16:00.000-08:002012-11-29T07:16:00.556-08:00Crock Pot Beef (or Pork) Carnitas<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, 'Times New Roman', serif;">Spice up your life with this no-fuss, tasty crock-pot recipe! It is great served with some Jicama Slaw (check back in a few days for the recipe) or black beans and rice. Enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 -2 lbs flank steak (a pork loin works great too and is less $$)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 yellow onion, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 bell peppers (any color), cut into strips</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 jalapeno, seeded and chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif;">spice rub</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tsp chili powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp cumin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp onion powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp garlic powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp cayenne pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mix together all spices in a small bowl. Rub the spices all over your flank steak - all of the spice mixture (no kidding around here)! Then, place your steak at the bottom of your crock pot.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn the crock-pot on LOW and cook for 8 hours.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">After 8 hours, shred the meat in the crock pot (two forks work great). It should be incredibly easy to shred. Keep the meat in the crock-pot until ready to serve - it will reabsorb some of the juices (and spices).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve in corn or flour tortillas with any or all of the following: cilantro, salsa, cheese, black beans, sour cream, shredded lettuce, and/or diced avocado. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 6-8.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Time: 15 minutes active; 8 1/4 hours total</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-size: x-small;">Slightly adapted from: <a href="http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/">http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/</a></span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div>
<br /></div>
</div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-11328722622912408612012-11-27T07:03:00.000-08:002012-11-27T07:03:00.346-08:00Chipotle Red Lentil Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Spicy, super filling, and "nutty" tasting. I know "nutty" sounds a bit weird, but we loved the flavor and texture - so did my 9 month old! This is a great recipe for meatless Monday or any day that you want to serve plain old lentils in a new, delicious way. Enjoy!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 cups red lentils<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 small onion, diced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1-14.5 oz can of diced tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp ground cumin<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 Tbsp chipotle pepper powder OR 1
chipotle pepper in adobo, finely minced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsp agave nectar (or honey)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 cup chicken stock (homemade preferred)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup water</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp fresh black pepper </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup coconut milk (regular, not
low-fat OR use yogurt, low-fat is fine)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup chopped cilantro<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">hot cooked brown rice for serving, optional</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Add the lentils, onion, tomato, cumin,
chipotle powder and agave nectar to the slow cooker. Pour in water and stock.
Stir everything together. Cover and cook on HIGH for 3-4 hours or LOW 8-9. Turn the slow cooker off.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Carefully, with an immersion blender,
purée the soup until it is as smooth as you like it. If you like it a bit chunky I recommend setting aside a small portion before
pureeing so that some chunkiness is left (stir it back in once you are done with the immersion blender . Stir in the coconut milk and salt to taste. Serve over rice and topped with fresh cilantro. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Adapted from: <a href="http://www.soupchick.com/2012/02/recipe-for-chipotle-red-lentil-and-tomato-soup.html#more">http://www.soupchick.com/2012/02/recipe-for-chipotle-red-lentil-and-tomato-soup.html#more</a></i></span></div>
</div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-30356611244807872402012-11-25T11:06:00.000-08:002012-11-25T11:06:00.906-08:00Slow-Cooker Chicken Tikka Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, 'Times New Roman', serif;">Tired of left-over turkey already?? Then here is answer. Initially, I was put off by all the prep that appeared to go into this recipe. What is a slow-cooker for if I still have to spend quite a bit of time at the stove? Well, it really wasn't that bad and the result was worth the effort - yummy! This recipe seemingly serves an army and is full of flavor. Enjoy!</span><br />
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<br /></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the chicken:</span></div>
</div>
<div class="WordSection2">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 – 2 ½ lbs boneless, skinless chicken thighs or breasts<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon ground coriander<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon ground cumin<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup yogurt (soy yogurt works great as well)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon butter* <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the sauce:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons butter*<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1 large onion, peeled and diced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 cloves garlic, peeled and minced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1-2 teaspoons kosher salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large piece of ginger (2-3 inches in size), minced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons garam masala<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 – 28 oz can crushed tomatoes<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon sugar <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 whole jalapeno, washed, stem removed and pierced several times with a
sharp knife<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3/4 cups coconut milk (or half-and-half)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1 ½ teaspoons cornstarch <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To Serve (optional):<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Hot cooked brown rice - I prefer peas mixed into mine ;-)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Chopped cilantro<o:p></o:p></span></div>
</div>
<span style="font-family: Georgia, Times New Roman, serif;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Mix the coriander and cumin into the yogurt and pour it over the
chicken, stir gently until all the pieces are evenly coated. Cover and let marinade
for at least 4 hours, but up to two days before proceeding.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Melt 1/2 tablespoon
the butter in a large saute pan over medium heat. Raise the heat to medium high
and quickly brown about 1/2 of the chicken. Transfer browned chicken to the
slow cooker as it is finished, using another 1/2 tablespoon of butter for the second batch; transfer remained cooked chicken to the slow-cooker. <o:p></o:p></span></span></div>
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<br /></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Return the pan to
the heat and add the remaining 2 tablespoons of butter and the olive oil.
Add the onions, garlic, and 1 teaspoon of kosher salt, then stir. Cook,
stirring frequently, until the onions begin to lightly brown and start to become translucent.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Stir in the garam
masala and ginger and cook until fragrant (about 1 minute) before raising the
heat to high and adding the crushed tomatoes and sugar. Stir well, scraping
the caramelized bits from the bottom of the pan and bring to a boil. Pour the suace over
the chicken in the slow-cooker and add the jalapeno pepper.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Cover and cook on
LOW for 5 hours, or until the chicken is very tender and shreds easily.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial;">Use a fork or
whisk to stir the cornstarch into the coconut milk until smooth.
Pour into the slow-cooker and stir gently until the color is even. Replace the
lid and let cook for 10 minutes or until bubbly around the edges. </span>Serve over hot
rice topped with a generous amount of chopped cilantro.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;">*</span><i>For those of you that don’t include dairy in your diet you can
substitute Earth Balance Buttery Sticks and/or Extra Virgin olive oil in place
of the butter. The coconut milk makes up for the richness lost by excluding the butter. <o:p></o:p></i></span></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Adapted from: <a href="http://tastykitchen.com/blog/2011/10/slow-cooker-chicken-tikka-masala/">http://tastykitchen.com/blog/2011/10/slow-cooker-chicken-tikka-masala/</a></i></span></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-25230598127339308762012-11-19T12:10:00.000-08:002012-11-19T12:10:00.205-08:00Figgy Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, 'Times New Roman', serif;">This is a healthy and hearty rendition of a classic banana bread. Great with a cup of coffee for breakfast or as an afternoon snack - we all need something a bit healthy before going into our feasting out at Thanksgiving. If you are not a fan of figs or don't have any on hand you can use chopped dates or raisins...but, trust me, it won't be as good. I added walnuts for a bit of crunch and additional nutrition (Omega-3's anyone?). Enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">INGREDIENTS</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup milk ( I used almond milk)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup firmly packed brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoons olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cups mashed ripe bananas </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 cups whole wheat flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tablespoon baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup dried figs, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup walnuts, toasted and chopped (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">DIRECTIONS</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat an oven to 350 degrees F. Lightly grease one loaf pan.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mix together the eggs, milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Pour batter into prepared pan.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.</span><br />
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<i><span style="font-size: x-small;">Originally posted at: <a href="http://allrecipes.com/recipe/fig-and-banana-loaf/">http://allrecipes.com/recipe/fig-and-banana-loaf/</a></span></i></div>
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Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-77892692379404675422012-11-17T11:59:00.000-08:002012-11-17T11:59:00.072-08:00Jerky Turkey Burgers <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Are you looking for a kicked up turkey burger? Then you need to try this one! It has great flavor along with a bit of heat. Enjoy!</span><br />
<br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/3 pound ground turkey breast (dark meat is fine too)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 garlic clove, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 scallions, thinly sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 serrano or jalapeno pepper, seeded and minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-inch piece of ginger root, grated</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoons dried thyme </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon allspice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon nutmeg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon coarse black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">extra-virgin olive oil </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 ripe lime</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif;">For Serving (optional, but highly recommended): </span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">hamburger buns (I prefer wheat)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">lettuce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">tomato slices</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">mango chutney or hot pepper jelly</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat a large nonstick skillet over medium heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties. Drizzle the pan with a touch of oil. Place patties in the hot pan and cook 6 minutes on each side or until cooked through (no pink). Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves, thick slices of tomato and a dollop of mango chutney or hot pepper jelly.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-size: x-small;"><i><span style="font-family: Georgia, Times New Roman, serif;">Adapted from: </span><a href="http://www.foodnetwork.com/recipes/rachael-ray/jerky-turkey-burgers-with-papaya-salsa-recipe/index.html">http://www.foodnetwork.com/recipes/rachael-ray/jerky-turkey-burgers-with-papaya-salsa-recipe/index.html</a></i></span><br />
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Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-5425245783298154752012-11-15T07:31:00.000-08:002012-11-15T07:31:00.300-08:00My Favorite Pizza Dough (No Knead!)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">After trying many a recipes for pizza dough this one, with a blend of whole wheat and white flour, is my favorite. It is not to heavy, rises well, and crisps up without need to be overcooked (a had a lot of trial and error here...luckily my husband isn't too picky otherwise we would have been throwing out a lot of pizza dough). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">It is great for pizzas, calzones, flatbreads, breadsticks, etc. I make it without kneading it (that is one of my favorite things about the recipe, besides the flavor of course). It can be kept in the refrigerator in a zip-top plastic bag for up to 3 days or frozen for up to 3 months. Enjoy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 3/4 cups white flour </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups whole wheat flour)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup olive oil (original recipe had 2 tbsp oil)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/3 cup warm water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 packet yeast (1/4th oz)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp sea salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a mixing bowl, whisk together all the dry ingredients. Stir in the water and olive oil using a wooden spoon. You may need to use your hands to incorporate the last bit of flour. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cover the bowl with a dish towel and let rise for about 2 hours or until it has doubled in size. After the dough has doubled in size, cut in half or fourths. You can now store it in a zip-top bag in the refrigerator or freezer. When using freshly made dough roll it out, cover it with your favorite toppings and bake at 425 for 10-15 minutes. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">If you are using <b>dough from the refrigerator</b>, let it sit out on the counter in the plastic bag for about an hour, then proceed with rolling, topping, and baking as indicated above. If you are using <b>dough from the freezer</b>, I suggest moving it to the refrigerator the night before so it can thaw. Once it is fully thawed, proceed using the direction for dough from the refrigeration as indicated above. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Makes enough for 2 large pizzas or 4 small pizzas. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i><span style="font-size: x-small;">Minimally adapted from: <a href="http://www.eatliverun.com/the-best-pizza-dough/">http://www.eatliverun.com/the-best-pizza-dough/</a></span></i></span><br />
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Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-13682190037593686862012-11-13T07:21:00.000-08:002012-11-13T07:21:00.334-08:00Chicken Tortilla Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Quick, filling, and flavorful, this soup is a must to add to your recipe box. Most of the ingredients are items I typically have on hand so I can throw this together in a flash. Plus, it is a great way to use up leftover corn tortillas or stale tortilla chips. Enjoy! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TBS Oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/3 pound chicken breasts, cut into bite size pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon poultry seasoning (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon cumin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium zucchini, small dice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium yellow onion, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cloves garlic, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 chipotle in adobo peppers</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-28 oz can stewed tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-8 oz can tomato sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 cups chicken stock</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups fresh or frozen corn kernels, defrosted</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 red bell pepper, diced</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">4 cups corn tortillas, roughly chopped (or tortilla chips, crushed)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-15 oz can black beans, drained and rinsed (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif;">Optional garnishes:</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">shredded cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sour cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">cilantro, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">red onion, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">chopped cilantro</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">avocado, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Heat a large soup pot over medium-high heat. Add 2 tablespoons oil to the hot soup pot then add the chicken. Season it with poultry seasoning, cumin, salt and pepper. Cook until lightly browned. Add the red bell pepper, zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium-low.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Stir in the corn, black beans (if using) and tortillas. Simmer until the tortillas have broken down and thickened the soup, about 10-15 minutes. Serve with any or all of the suggested garnishes.</span><br />
<br />
<i style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Adapted from: <a href="http://www.foodnetwork.com/recipes/rachael-ray/why-the-chicken-crossed-the-road-santa-fe-tastic-tortilla-soup-recipe/index.html">http://www.foodnetwork.com/recipes/rachael-ray/why-the-chicken-crossed-the-road-santa-fe-tastic-tortilla-soup-recipe/index.html</a></i></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-44709495637549441342012-11-11T04:02:00.000-08:002012-11-11T04:02:00.493-08:00Honey Soy Crock-Pot Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">I adapted this recipe to reduce the sodium, sweeten it up a bit (where's the honey?), and add some more veggies (which you can steam in the slow cooker!). I also desired a thicker sauce so I added some cornstarch near the end of the cooking process. This is a great family meal that is healthy and easy. Enjoy!</span><br />
<br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 ½ pound Boneless Chicken Thighs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup Low Sodium Soy Sauce (Gluten-Free if desired)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3-1/2 cup Honey or Agave (or combo)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup Rice Vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cloves Garlic, Minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon Ginger, Minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon Chili Garlic Sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons Dijon Mustard</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons Ground Black Pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TBS cornstarch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">For Serving:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 whole Yellow/Orange Bell Pepper*, Thinly Sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 whole Red Bell Pepper*, Thinly Sliced </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 ½ Tablespoon Sesame Seeds </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Steamed Broccoli*</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cooked Brown Rice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Place chicken in slow cooker.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a small bowl whisk together soy sauce, honey, rice vinegar, garlic, ginger, chili garlic sauce, mustard, and black pepper. Pour over chicken in slow cooker. Cook chicken on low for 5 hours. Ladle out about a 1/2 cup of the broth from the slow cooker and whisk in the cornstarch. Add the mixture back to the slow cooker and cook on low for 1 hour or until thickened. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Shred chicken in the slow cooker.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve over cooked rice with bell peppers and broccoli. Garnish with sesame seeds.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4-5. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">*You can steam the broccoli and bell peppers in the slow cooker if desired, just place the vegetable in a steamer basket and place them on top of the chicken for the last 30 minutes of the cooking time. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Adapted from: <a href="http://tastykitchen.com/recipes/main-courses/slow-cooker-honey-soy-chicken/">http://tastykitchen.com/recipes/main-courses/slow-cooker-honey-soy-chicken/</a></i></span></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0tag:blogger.com,1999:blog-8727099350166839439.post-79855937646079285952012-11-09T16:56:00.000-08:002012-11-09T16:56:00.115-08:00Tandoori-Style Turkey Burgers<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Exotic burgers make dinner fun again. These burgers are nicely seasoned (not overpowering or too spicy) and are such a nice change from a plain old turkey burger. We served them with sweet potato fries. Enjoy!</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 pounds ground turkey (preferable dark meat)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 scallions, thinly sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons freshly squeezed lemon juice (from 1 lemon)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon paprika</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons ground cumin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon ground cardamom</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon cayenne pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coarse salt and ground pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cucumber, peeled, halved and thinly sliced lengthwise </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup fresh cilantro sprigs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Whole Wheat Buns and slices of tomato for serving</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mango chutney, optional</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Heat grill or non-stick pan to medium-high. In a medium bowl, place turkey, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Gently form mixture into 4 patties. </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cook patties in preheated grill or pan until opaque throughout, approximately 6-8 minutes per side. Server on whole wheat buns with slices of cucumber, cilantro, and tomato. For an extra kick top the patties with a dollop of mango chutney. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Slightly adapted from: <a href="http://www.marthastewart.com/314660/tandoori-style-chicken-burgers?czone=food/best-grilling-recipes/grilling-recipes&center=276943&gallery=275667&slide=281615">http://www.marthastewart.com/314660/tandoori-style-chicken-burgers?czone=food/best-grilling-recipes/grilling-recipes&center=276943&gallery=275667&slide=281615</a></i></span></div>
Sarahhttp://www.blogger.com/profile/00796625419624446789noreply@blogger.com0