tag:blogger.com,1999:blog-75974924060901856472024-03-05T20:25:38.572-05:00Veggie by SeasonAshleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.comBlogger748125tag:blogger.com,1999:blog-7597492406090185647.post-47162762125885407632015-07-17T08:00:00.000-04:002015-07-17T08:34:46.925-04:00Morning Glory Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw41jfsi1X-JjIH-mWmfY2ORpmfRJOaCrBOmbWf_E_PVV8vv21LmaHOY2And_d8rjzYuW6j6d3YJKnkif2ZzR8nLthsNSSVK-lPyxXb-3z5DKIWO1RUI4NDmMWSTtJFha-xgb1GJcyR7C/s1600/morning+glory.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw41jfsi1X-JjIH-mWmfY2ORpmfRJOaCrBOmbWf_E_PVV8vv21LmaHOY2And_d8rjzYuW6j6d3YJKnkif2ZzR8nLthsNSSVK-lPyxXb-3z5DKIWO1RUI4NDmMWSTtJFha-xgb1GJcyR7C/s320/morning+glory.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
I was never a huge muffin fan growing up, but then everything changed. When I was pregnant, muffins became my absolute favorite food group. After every normal check-up I stopped by the Panera down the street for a Pumpkin Muffy, and a few days a week in the afternoon I opted for a low-fat blueberry muffin from Dunkin' Donuts. But I said yes to any muffin at any time. I don't consume quite as many muffins these days but my love for them hasn't waned a bit over the last four years.<br />
<br />
I know muffins can get a bad rap as breakfast or even a snack food because there can be so much hidden sugar and fat, but these muffins are a bit on the healthier side. Muffins have become a rare brunch treat for me, but they can certainly be a more common breakfast given the right ingredients.<br />
<br />
I first made these muffins about 8 years ago with the Tuesdays with Dorie blogging group, and have tweaked the recipe and made them many times since. I know, who tweaks a Dorie recipe? I felt there was a bit too much sugar, plus I like more whole wheat in my baked goods, and finally I upped the carrot substantially. Over the years as I've tested out Carrot Cake recipes and Oatmeal Raisin Cookie recipes (my husband's favorite cake and cookies, respectively) we've discovered that we do not care for cinnamon and vanilla extract paired together. I also prefer to give my cinnamon a little oomph with a slight hint of ginger, but nutmeg is also lovely with the right recipe.<br />
<br />
I've since made these muffins several times for family and friends and they're always a big hit!<br />
<br />
<div style="text-align: center;">
Morning Glory Muffins</div>
<div style="text-align: center;">
adapted from Dorie Greenspan <u><a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?ie=UTF8&qid=1437134991&sr=8-1&keywords=baking+from+my+home+to+yours">Baking From My Home To Yours</a></u></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 1/2 cups all-purpose flour</div>
<div style="text-align: left;">
1 1/2 cups whole wheat pastry flour</div>
1 tbsp. baking powder<br />
1 1/2 tsp. ground cinnamon<br />
1/2 tsp. ground ginger<br />
1/4 tsp. baking soda<br />
1/4 tsp. salt<br />
1/2 cup sugar<br />
2 tbsp. molasses<br />
2/3 cup canola oil<br />
2 large eggs<br />
3/4 cup milk<br />
2 cups loosely packed shredded carrots<br />
1/2 cup shredded unsweetened coconut flakes<br />
1/2 cup raisins (or cranberries or a mix)<br />
1/3 cup pecans, toasted and chopped<br />
<br />
Preheat the oven to 375* degrees<br />
Line 12 muffins tins with liners or grease if not using liners<br />
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt<br />
Whisk to combine<br />
In the bowl of a stand mixer combine sugar, molasses and canola oil<br />
Add in the eggs and beat until incorporated<br />
Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated<br />
Mix in the shredded carrot<br />
Using a rubber spatula, gently fold in the coconut, raisins/cranberries, and nuts.<br />
Divide the batter evenly among the muffin cups<br />
Bake for about 20 minutes, then remove the muffins to a wire rack to cool completelyAshleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com6tag:blogger.com,1999:blog-7597492406090185647.post-13891058197226618442015-07-15T08:00:00.000-04:002015-07-15T08:00:00.948-04:00Baked Samosa Patties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1I60_y0awmDFAV4u3q_ZJwX3e2l1wU5hvExwfULAchVcKo694cEJek30GTVs4PbMMtWM30XfkTDcYv4Y3FUfRXBcCPcOD2ttrOrhUOBO6eUzyLtHNKuG45mQRBX0dQCRZAVlVA-tRfz6/s1600/samosa+patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1I60_y0awmDFAV4u3q_ZJwX3e2l1wU5hvExwfULAchVcKo694cEJek30GTVs4PbMMtWM30XfkTDcYv4Y3FUfRXBcCPcOD2ttrOrhUOBO6eUzyLtHNKuG45mQRBX0dQCRZAVlVA-tRfz6/s320/samosa+patties.jpg" width="320" /></a></div>
<br />
When we moved to Michigan I didn't know a single person here. I'm no stranger to moving to a new city, so I got right down to friend-making business. I joined several meet-up groups, my sorority alumni group, a great church, and gained friends as I began working. After a few months I became good friends with a woman I met and we decided to start a book club. After a few more months of collecting new friends and inviting them to join, we created a great group of 5 - soon to be 6 members.<br />
After chatting over email we discovered that in our group there was a vegan, 2 vegetarians, a gluten-free woman and 2 omnivores. We knew we wanted to have our book club meetings at each others homes and make it a pot-luck, so we all had our work cut out for us with regard to food choices. Then one woman suggested we theme each book club so the food matches the book! It's been a culinary challenge that I am happy to take on!<br />
For the last meeting we read my selection, <u><a href="http://www.amazon.com/Martian-Andy-Weir/dp/0553418025/ref=sr_1_1?ie=UTF8&qid=1436876927&sr=8-1&keywords=the+martian">The Martian</a></u>, which I highly recommend. So obviously for the theme, it had to be potatoes! My first instinct was baked samosas with wonton wrappers... but they're not vegan or gluten free! Then I saw gluten-free prepared dough at the store, but that's not vegan! So finally I decided to buy GF flour and use Earth Balance and olive oil in my dough. Sadly, the dough was a bit brittle and I was unable to mold it, so we had samosa tostatas.<br />
With a few pounds of potatoes left and a strong craving for more samosas it finally hit me - samosa patties! I wish I had the idea before book club, but I'm glad it occurred to me because these were delicious! The filling is all that really matters in a samosa, so the absence of a wrapper was no big deal. They're also much healthier without the dough and being fried. We topped these with a bit of leftover mango chutney and served them alongside some crispy chickpeas and roasted cauliflower.<br />
<br />
Our next theme is "heavenly food" - and vegan/GF suggestions?<br />
<br />
<div style="text-align: center;">
Baked Samosa Patties</div>
<div style="text-align: center;">
<a href="http://www.jamieoliver.com/recipes/vegetables-recipes/baked-veggie-samosas/#YeBLEf8FzIuC1Uet.97">adapted from Jamie Oliver</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
2 lbs. russet potatoes, peeled and diced</div>
<div style="text-align: left;">
2 c. cauliflower florets</div>
<div style="text-align: left;">
2 tbsp. olive oil, divided</div>
<div style="text-align: left;">
1 small yellow or red onion, diced</div>
<div style="text-align: left;">
3 garlic cloves, minced</div>
<div style="text-align: left;">
1 serrano pepper, seeds and ribs removed, minced</div>
<div style="text-align: left;">
1" of fresh ginger root, grated</div>
<div style="text-align: left;">
3 tsp. curry powder (I love TJ's)</div>
<div style="text-align: left;">
1 tsp. ground cumin</div>
<div style="text-align: left;">
1/2 tsp. groud turmeric</div>
<div style="text-align: left;">
1/2 tsp. fennel seeds</div>
<div style="text-align: left;">
1 c. frozen peas</div>
<div style="text-align: left;">
1 lime, juiced</div>
<div style="text-align: left;">
Kosher salt</div>
<div style="text-align: left;">
Fresh black pepper</div>
1-2 tbsp. earth balance buttery spread (optional)<br />
<br />
Preheat oven to 425*<br />
Place potatoes in a pot of cold water, salt generously, cover and bring to a boil.<br />
Uncover and cook for 5 minutes, add cauliflower and cook for another 5 minutes.<br />
Drain in a colander and set aside.<br />
While potatoes cook, add 1 tbsp. olive oil to a saute' pan over medium heat.<br />
Add onion, garlic and serrano pepper, season with salt and cook for 5 minutes, until onions begin to brown.<br />
Add drained potato/cauliflower mixture to a mixing bowl, mash with a potato masher until vegetables are all slightly broken down.<br />
Add onion mixture, ginger, curry powder, cumin, turmeric, fennel seeds, peas and lime juice, gently fold ingredients into potato mixture.<br />
Taste and adjust seasonings, adding pepper and if desired, earth balance.<br />
Mixture should be a bit pasty but still have small chunks of potato and cauliflower, mash with a spatula as needed.<br />
Line a cookie sheet with foil, grease with remaining 1 tbsp. olive oil.<br />
Form mixture into about 8 patties, shaping into discs with hands (if it's still too hot to handle, refrigerate for 10 minutes), place on cookie sheet.<br />
Bake for 15 minutes, then flip patties gently and cook for another 10 minutes.<br />
Remove from heat, serve with chutney or raita.<br />
<br />
*Another option is to pan-fry the patties in a bit of oil rather than bakeAshleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1tag:blogger.com,1999:blog-7597492406090185647.post-34498169421837579812015-07-13T08:00:00.000-04:002015-07-13T09:26:31.633-04:00Baked Falafel <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZ9hZpWgeoe7D1-dJtymVsRfq8XGhxZfPff5Ao02EGnDzwMyS7e6gcgUqLjLRO41HWhciLLePzWaSbhnyFqUw3JAWm1c6TNhQSFRO127m4l5gf6BxVmwKuqzv-58OOD7pU5SfOj9jjvsU/s1600/falafel+mango+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZ9hZpWgeoe7D1-dJtymVsRfq8XGhxZfPff5Ao02EGnDzwMyS7e6gcgUqLjLRO41HWhciLLePzWaSbhnyFqUw3JAWm1c6TNhQSFRO127m4l5gf6BxVmwKuqzv-58OOD7pU5SfOj9jjvsU/s320/falafel+mango+chutney.jpg" width="320" /></a></div>
<br />
I can remember when I had falafel for the first time, it changed my life. I was 22 and living in Bloomington, IN (such a wonderful place to live, by the way). I was starting to try more and more ethnic food and found that the possibilities were endless when you stepped outside Italian (what I grew up eating) and American style cooking. My husband and I grabbed lunch at a Lebanese restaurant and after perusing the menu, falafel sounded like something we'd like. They were absolutely amazing, crunchy with so much flavor! I immediately went home and tried to recreate them with canned chickpeas. I attributed the mushy texture to the fact that I baked them rather than fried them. From then on I decided it was best to just buy falafel.<br />
<br />
Fast forward a few years to my husband and I watching Diners, Drive-Ins and Dives before bed one night. It's our guilty pleasure, what can I say? I wouldn't eat half the things showcased, but there are occasional gems and we always try to make it to those restaurants when we are in a new city. Guy was at a falafel joint and as the chef was showing him his falafel recipe it all made sense - you don't use cooked chick peas! You start with dried, soak for 12-24 hours, and throw them in the food processor to get the little nutty bites. My mind was blown, and it made total sense! The only problem? I had the world's worst, loudest, and smallest food processor in the world. So I mostly continued to buy falafel.<br />
<br />
Then last December for our 7th wedding anniversary, my parents bought JJ and me the mother of all food processors. I was elated, finally a chance to make proper falafel! Since then I haven't looked back, they're a weekly staple in our home. And the baked version tastes almost as crisp and flavorful as the fried, a win in my book! I serve these with many different sauces and sides, such as baba ganoush, tahini sauce, tzatziki or chutney (pictured here).<br />
<br />
<div style="text-align: center;">
Baked Falafel</div>
<div style="text-align: center;">
from <a href="http://markbittman.com/recipe/baked-falafel-with-tahini-sauce/">Mark Bittman</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 3/4 c. dried chickpeas</div>
<div style="text-align: left;">
2 garlic cloves, chopped</div>
<div style="text-align: left;">
1 small onion, quartered</div>
<div style="text-align: left;">
1 tbsp. cumin</div>
<div style="text-align: left;">
Cayenne to taste</div>
<div style="text-align: left;">
1 c. flat leaf parsley</div>
<div style="text-align: left;">
Salt and fresh ground black pepper</div>
<div style="text-align: left;">
1/2 tsp. baking soda</div>
<div style="text-align: left;">
1 tbsp. fresh lemon juice</div>
<div style="text-align: left;">
1/4 c. olive oil</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place chickpeas in a large bowl and cover with about 5-6 c. of water, cover and periodically check on the beans for 12-24 hours, until soft enough to squish with your fingers.</div>
<div style="text-align: left;">
Preheat the oven to 400*</div>
<div style="text-align: left;">
Drain chickpeas, place in a food processor with the garlic, onion, cumin, cayenne, parsley, salt, pepper, baking soda and lemon juice.</div>
<div style="text-align: left;">
Pulse until the ingredients are finely minced, but not pureed. </div>
<div style="text-align: left;">
Stop and scrape down sides as needed, add 2 tbsp. olive oil.</div>
<div style="text-align: left;">
Taste and adjust seasonings</div>
<div style="text-align: left;">
Line a baking sheet with foil or parchment, grease with olive oil.</div>
<div style="text-align: left;">
Use a 1/4 or 1/3 measuring cup, pack the mixture in then release into your hands to roll into a patty, place on the baking sheet and continue until you're out of chickpeas. </div>
<div style="text-align: left;">
Brush the tops of the patties with oil then place in the oven.</div>
<div style="text-align: left;">
Bake for 10-15 minutes, then flip and bake for another 10-15 minutes, depending on the thickness of the falafel.</div>
<div style="text-align: left;">
Remove from the oven and serve with pita and accompaniments.<br />
<br /></div>
<div style="text-align: left;">
<br /></div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com0tag:blogger.com,1999:blog-7597492406090185647.post-29583219926923388092015-07-10T08:00:00.000-04:002015-07-10T09:11:49.134-04:00Vegan Stuffed Cabbage Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HTtwppS_BDTYAhph2kFUqsMhY8A9VIINZPiNLHP8lU0UUGs8xmcblZ6pPnH5r8QF3Y_75YBCA0Aqjd63UTVp_fHOmXuy8Wq9oYxUkjtQKUvm5aqqUnUNaBIvAnkYpBCRT5vwLkICJg0l/s1600/stuffed+cabbage+casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HTtwppS_BDTYAhph2kFUqsMhY8A9VIINZPiNLHP8lU0UUGs8xmcblZ6pPnH5r8QF3Y_75YBCA0Aqjd63UTVp_fHOmXuy8Wq9oYxUkjtQKUvm5aqqUnUNaBIvAnkYpBCRT5vwLkICJg0l/s320/stuffed+cabbage+casserole.jpg" width="240" /></a></div>
<br />
<br />
Hello out there! Thank you so much for sticking with this blog during my 1 year hiatus (or maybe you just forgot to delete me from your reader - either way, thanks!)<br />
<br />
It's been quite a year and I'll skip the details but we moved away from Idaho in August and landed in Michigan! I definitely left a huge piece of my heart there and vow to one day have an 208 area code once again. However, we're close to family now and west Michigan really is a treasure trove of beautiful nature and some amazing produce. We have truly enjoyed settling into life here and I feel fortunate and comfortable calling it home.<br />
<br />
My cooking and eating habits have also evolved a bit more over the last year and I'm leaning much more toward vegan. I hope to take the leap soon and become 100% vegan at home with small variations for eating out, but it's a work in progress. I've also been in therapy for my eating habits (as many of you might remember, I'm maintaining an 85-90 lb. weight loss). Most of the time I'm in a healthy place where I don't over analyze each morsel of food that I consume. It's quite freeing to not be in a "constantly dieting" mindset. If you have an eating disorder, whatever it may be, I cannot tell you how beneficial therapy is. I'd also be happy to chat with anyone with questions, feel free to email me!<br />
<br />
So I'm sure in the coming months I'll delve more into Michigan, veganism, EDs, our amazing travels out west and more. I recently accepted a part time job as my baby is now in pre-k and my hope was to be part time once she started kindergarten. I'm trying to slow down a bit and be more mindful of what I devote my time to. My blog brings me happiness, a creative outlet, so I decided it was time to resurrect it!<br />
<br />
So on to this recipe! For the last 8 months I've subscribed to an organic produce delivery and almost every week there is a head of cabbage in my green box. I love slaw salads, but my husband and daughter do not. I googled cabbage recipes and of course stuffed cabbage was most common. Making stuffed cabbage rolls can be daunting, so I decided to do a deconstructed casserole version. And since I made it the first time, I've made it with a few variations, such as quinoa for the rice (we prefer rice) and quorn or beyond meat crumbles for the tempeh (we prefer tempeh). I also have found a great use for leftover Chinese take-out rice - this casserole! It's very hearty, filling and comforting and can take as little as 15 minutes to make, depending on your ingredients (quick rice, no bake-off). I top mine with a <a href="http://www.amazon.com/Parma-Vegan-Parmesan-Original-7oz/dp/B00BWVXFDU">vegan "parm"</a> made with walnuts and nutritional yeast (hence the green looking topping), but we've also had it dolloped with goat cheese or parmigiano reggiano. You can truly customize this with pantry staples and your taste.<br />
<br />
**I'd love to be more active in the blogging community. If you'd like to leave your blog in the comments, I'll be sure to add you to my reader and start some conversations**<br />
<br />
<div style="text-align: center;">
Stuffed Cabbage Casserole</div>
<div style="text-align: center;">
Veggie by Season original recipe</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 tbsp. olive oil</div>
<div style="text-align: left;">
1 head of cabbage, about 3 lbs., diced </div>
<div style="text-align: left;">
1 large onion, finely diced</div>
<div style="text-align: left;">
3 garlic cloves, minced</div>
<div style="text-align: left;">
1 28 oz. can tomatoes (I prefer whole San Marzano with basil)</div>
<div style="text-align: left;">
2 c. prepared brown rice (or quinoa, I use short grain brown)</div>
<div style="text-align: left;">
1 package of tempeh, crumbled (or faux beef crumbles)</div>
<div style="text-align: left;">
2 tbsp. dried oregano</div>
<div style="text-align: left;">
1 tbsp. fennel seeds</div>
<div style="text-align: left;">
Salt and pepper</div>
<div style="text-align: left;">
Crushed red pepper flakes, to taste</div>
<div style="text-align: left;">
Parmigiano-Reggiano, Goat Cheese, or omit for vegan</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat oven to 400*</div>
<div style="text-align: left;">
Preheat large, deep, oven-safe skillet over medium-high heat with olive oil.</div>
<div style="text-align: left;">
Add cabbage and onion, toss and cook frequently until vegetables begin to caramelize, about 8-10 minutes. </div>
<div style="text-align: left;">
Add garlic and a heavy pinch of salt and continue to cook for another 2-3 minutes. </div>
<div style="text-align: left;">
Add tomatoes (if whole, squish by hand or use a blender to reach desired consistency), rice, tempeh, oregano, fennel, crushed red pepper flakes and fresh ground black pepper. </div>
<div style="text-align: left;">
Turn heat to low, stir well to distribute, taste and add salt as necessary.</div>
<div style="text-align: left;">
Top with cheese, if desired, and place skillet into the oven. </div>
<div style="text-align: left;">
Bake for 20 minutes, or until edges crisp and mixture is bubbly.</div>
<div style="text-align: left;">
Serve immediately with additional pepper flakes and cheese. </div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com5tag:blogger.com,1999:blog-7597492406090185647.post-81806506245439726102014-06-29T13:17:00.000-04:002015-05-14T09:46:05.957-04:00Pasta with Mushrooms and Artichokes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXY2VvYQ9-EIaYe_d6DQMz1aq5WrvfWJSDJmFebiw3Wa7a8YH1tm8uH-EJqjP9Z38MC3bK4KujHrOdI1lXQgLR9bxfnoknxYfTuGhtkWEJ6tsoc808cv8jHHTXKpQSwmXjZYSKRQiYWFA/s1600/giadapasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXY2VvYQ9-EIaYe_d6DQMz1aq5WrvfWJSDJmFebiw3Wa7a8YH1tm8uH-EJqjP9Z38MC3bK4KujHrOdI1lXQgLR9bxfnoknxYfTuGhtkWEJ6tsoc808cv8jHHTXKpQSwmXjZYSKRQiYWFA/s320/giadapasta.jpg" width="240" /></a></div>
<br />
The night before Thanksgiving I knew I had to make a pasta dish for carbo loading purposes. While we weren't with the whole family at the Cincinnati Thanksgiving 10k, we did run the 5k in Boise (plus I added another 3.1 around the block to get the true T-day 10k feeling). It was my first time pushing Violet in the jogging stroller during a race and we had so much fun together. The Boise race was dog friendly so she was entertained as we ran past them and they ran past us.<br />
<br />
While I'm a marinara lover through and through, I didn't want something so acidic before the race. I found this pasta dish from Giada DeLaurentiis that included mushrooms, artichokes AND marsala, three of my absolute favorites. The only changes I made were reducing the cream/using half and half and I used <a href="http://www.amazon.com/Reese-Grilled-Marinated-Artichokes-7-5-Ounce/dp/B001HTP2VA/ref=sr_1_21?s=grocery&ie=UTF8&qid=1386438160&sr=1-21">marinated grilled artichokes</a> for a bit more flavor in the sauce. If you haven't tried these artichokes, I highly recommend you do, they were amazing!<br />
<br />
<div style="text-align: center;">
Pasta with Mushrooms and Artichokes</div>
<div style="text-align: center;">
slightly adapted <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/thimbles-with-mushrooms-and-artichokes-recipe/index.html">from Giada DeLaurentiis</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
3 tbsp.. olive oil<br />
1 small onion, finely chopped<br />
1 lb. mushrooms, cleaned and chopped<br />
Kosher salt<br />
1 c. dry Marsala wine<br />
1 lb. short cut pasta<br />
1 jar of grilled artichokes in marinade<br />
3/4 c. grated parmesan<br />
1/2 c. half and half<br />
chopped flat leaf parsley<br />
1 tsp. fresh black pepper<br />
Crushed red pepper flakes, if desired<br />
<br />
Bring a large pot of water to a boil, add salt and drop in pasta, cook to al dente, drain and set aside.<br />
Heat olive oil in a large, deep skillet over medium heat.<br />
Add onion and cook for a minute, add mushrooms and saute' until water has evaporated and mushrooms have cooked down, about 10 minutes.<br />
Season with salt and pepper, add Marsala and continue cooking until half the wine has evaporated.<br />
Add pasta, artichokes, half of the parmesan and half and half to the skillet, toss with the mushrooms to mix and heat through.<br />
Top with remaining parmesan, parsley and crushed red pepper flakes.<br />
<br />
***Stop back every day until Christmas Eve for 12 new cookie recipes!***</div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com6tag:blogger.com,1999:blog-7597492406090185647.post-54885647663532198672014-06-28T19:46:00.000-04:002015-05-14T09:35:48.629-04:00Mushroom Stout Pie with Potato Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN1B0f5gvim_lNKQR21pP0jTQiXpBdcYQKcRVizyN0R2RF9NFu6TvVbhWfppyb7DXpEmAMwT9yAMvmpferO0mfZQ05v5-wE4qZ3fF2kxGzu_w4IKn7DCXcj5AeSKrzGNyYZ_ChHZ5O2jH/s1600/mushroomsdumplings1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN1B0f5gvim_lNKQR21pP0jTQiXpBdcYQKcRVizyN0R2RF9NFu6TvVbhWfppyb7DXpEmAMwT9yAMvmpferO0mfZQ05v5-wE4qZ3fF2kxGzu_w4IKn7DCXcj5AeSKrzGNyYZ_ChHZ5O2jH/s1600/mushroomsdumplings1.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
We've had a few dreary, rainy days this week in Boise so I jumped at what is probably my last chance to make a warm and hearty stew before summer really sets in. I have truly embraced the potato while living out here, so potato biscuits were right up my alley. The filling was hearty and filling but very healthy. The recipe is written for either kidney beans or tofu, so I decided on kidney beans as I always have them in the pantry but rarely find much use for them outside of Minestrone and Veggie Burgers.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAcla68H3kXyBEc2Tk5_elk_6fgwfwoFewNkbD_d977-mrsQZ15dXprR2OV6RSf3P9xhkzXhsqNhT8OEgKpZVkPwtMzlKFgDtlXbZbHsMd456DOpgGGleEjOTn9X-gvrKBwzH98pR7hCx/s1600/mushroomdumplings2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAcla68H3kXyBEc2Tk5_elk_6fgwfwoFewNkbD_d977-mrsQZ15dXprR2OV6RSf3P9xhkzXhsqNhT8OEgKpZVkPwtMzlKFgDtlXbZbHsMd456DOpgGGleEjOTn9X-gvrKBwzH98pR7hCx/s1600/mushroomdumplings2.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Mushroom Stout Pie with Sweet Potato Biscuits</div>
<div class="separator" style="clear: both; text-align: center;">
adapted from <a href="http://www.theppk.com/2013/03/mushroom-stout-pie-with-potato-biscuits/">Post Punk Kitchen</a> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
3 c. vegetable stock</div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp. olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
1 large onion, diced</div>
<div class="separator" style="clear: both; text-align: left;">
4 garlic cloves, minced</div>
<div class="separator" style="clear: both; text-align: left;">
8 oz. cremini mushrooms, sliced</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp. dried rosemary</div>
<div class="separator" style="clear: both; text-align: left;">
2 tsp. dried thyme</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 lb carrots, peeled and sliced</div>
<div class="separator" style="clear: both; text-align: left;">
10 oz. stout beer </div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp. tomato paste</div>
<div class="separator" style="clear: both; text-align: left;">
Fresh black pepper</div>
<div class="separator" style="clear: both; text-align: left;">
Salt</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 c. AP flour</div>
<div class="separator" style="clear: both; text-align: left;">
3 c cooked kidney beans</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
for the biscuits</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 c. AP flour</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp. baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp. salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 c. mashed sweet potato (baked off the previous night, fork mashed)</div>
<div class="separator" style="clear: both; text-align: left;">
3 tbsp. olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
3/4 c. nonfat buttermilk</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat a Dutch oven over medium heat, saute' onions in olive oil until translucent, about 5 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
Add a pinch of salt and garlic, cook for one minute and stir to ensure garlic doesn't burn.</div>
<div class="separator" style="clear: both; text-align: left;">
Add mushrooms, celery, thyme, rosemary and saute' for an additional 5-7 minutes, until mushrooms begin to brown and release liquid.</div>
<div class="separator" style="clear: both; text-align: left;">
Add carrots, stout, tomato paste, pepper and salt, bring to a simmer and reduce liquid by half, add vegetable stock and cover. Simmer for five minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
Mix flour into one cup of cold water with a fork, be sure there are no lumps. Slowly add to pot, whisking with a fork. Add the kidney beans and stir well, turn heat off and keep covered. </div>
<div class="separator" style="clear: both; text-align: left;">
Preheat oven to 425*</div>
<div class="separator" style="clear: both; text-align: left;">
Make biscuits - sift flour, baking powder and salt into a large bowl. </div>
<div class="separator" style="clear: both; text-align: left;">
In another bowl, use a fork to mix potatoes, olive oil and buttermilk. </div>
<div class="separator" style="clear: both; text-align: left;">
Make a well in the flour bowl and add potato mixture, mix gently with a fork until dough forms, knead a few times but be careful to not overmix. </div>
<div class="separator" style="clear: both; text-align: left;">
Drop heaping spoonfulls of dough onto stew around the pot.</div>
<div class="separator" style="clear: both; text-align: left;">
Bake for 25 minutes, until biscuits are puffy and stew is bubbly.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com5tag:blogger.com,1999:blog-7597492406090185647.post-68028967930988791382014-05-01T14:49:00.001-04:002015-05-14T09:35:48.676-04:00Vegetarian Buffalo "Chicken" and Spiced Brown Sugar Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-S5081Y3f-CetK0ryMssdbY8ESXj9rvtmgOVxsNvixqsjrw-Wx5NPprFfrdcD2AD9HkXVCO_t3Z5SEF726cSaLmcSpg4fXlce6AgsLvZ1rNY5hngw833Nq-Fvs0x4mXW6PXHBNLk7w9V/s1600/brown+sugar+waffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-S5081Y3f-CetK0ryMssdbY8ESXj9rvtmgOVxsNvixqsjrw-Wx5NPprFfrdcD2AD9HkXVCO_t3Z5SEF726cSaLmcSpg4fXlce6AgsLvZ1rNY5hngw833Nq-Fvs0x4mXW6PXHBNLk7w9V/s1600/brown+sugar+waffles.jpg" height="240" width="320" /></a></div>
<br />
Well I can't believe it's been 4 months since I blogged last! Where has the time gone? Due to a new job, no daylight for photographing food, writing two novels, editing said novels and just overall being burnt out, this blog obviously took a hiatus. Oh, and Trader Joe's opened so I fell victim to the ease of delicious prepared food. However, I am taking a break from their Spelt Risotto and Sweet Potato Gnocci to start cooking a bit more from scratch. If you're still with me, thank you :) I appreciate your readership!<br />
<br />
I probably first heard of chicken and waffles when I moved to North Carolina for college, and it seemed so weird to me. We rarely had fried chicken growing up, and our waffles were always at breakfast smothered in syrup and fruit. However, I saw them recently in a magazine and decided the sweet and savory combo sounded fantastic. I try to limit our fake meat consumption to once a week, and Trader Joe's chickenless fingers are my husbands favorite fake meat. We love any and all Buffalo chicken combinations, so I figured using a sweeter waffle then dousing these with buffalo sauce would taste great.<br />
<br />
I used this recipe for Spiced Brown Sugar Waffles from Williams-Sonoma for the waffle portion of this meal as it turned up in a search for sweeter waffles. These waffles were delicious, just sweet enough with a hint of spice. They take a few extra steps, but it's worth it for a crisp outside and fluffy inside. If you decide to go with a traditional waffle, you may want to drizzle some maple syrup along with buffalo sauce, or skip the buffalo sauce all together (but....don't). My husband liked to make his waffle and chicken into a sort of taco, but these were delicious any way you make them. I served these with a bacon-less wedge salad on the side.<br />
<br />
<div style="text-align: center;">
Vegetarian Buffalo "Chicken" and Spiced Brown Sugar Waffles</div>
<div style="text-align: center;">
<a href="http://www.williams-sonoma.com/recipe/spiced-brown-sugar-waffles.html">waffles from Williams-Sonoma</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 package chickenless chicken nuggets or tenders</div>
<div style="text-align: left;">
1/2 c. buffalo sauce</div>
<div style="text-align: left;">
4 waffles, recipe below</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3 eggs, separated</div>
<div style="text-align: left;">
1 3/4 c. buttermilk</div>
<div style="text-align: left;">
1 stick butter, melted (or canola oil, I used 50/50)</div>
<div style="text-align: left;">
1/2 tsp vanilla extract</div>
<div style="text-align: left;">
1 3/4 c. unbleached all purpose flour</div>
<div style="text-align: left;">
1 tsp. baking soda</div>
<div style="text-align: left;">
1/2 tsp. salt</div>
<div style="text-align: left;">
3/4 tsp. ground cinnamon</div>
<div style="text-align: left;">
1/2 c. firmly packed brown sugar</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cook chickenless tenders according to package directions. </div>
<div style="text-align: left;">
While chicken cooks, prepare waffles.</div>
<div style="text-align: left;">
Preheat waffle iron to medium-high heat.</div>
<div style="text-align: left;">
Whisk together egg yolks, buttermilk, butter and vanilla.</div>
<div style="text-align: left;">
Sift flour, baking soda, salt, cinnamon and sugar together, stir into wet mixture .</div>
<div style="text-align: left;">
In another bowl, beat egg whites until peaks form, fold into other mixture until just incorporated.</div>
<div style="text-align: left;">
Grease waffle iron, spoon batter onto iron (about 1/3-1/2 c. depending on iron) and cook until golden, about 5-6 minutes.</div>
<div style="text-align: left;">
Keep warm on a plate covered with foil until serving. </div>
<div style="text-align: left;">
Serve with chickenless tenders, a drizzle of buffalo sauce and maple syrup, if desired.</div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com23tag:blogger.com,1999:blog-7597492406090185647.post-10254105111395438802013-12-13T16:07:00.000-05:002015-05-14T09:35:48.459-04:00Red Velvet Shortbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGJ3TfSDm3-ldB0rO3LYEcWUjFpQobfHzEMeEZBx-a9aDZiLkt5Q8q_jABqgktDhediEOvt-XOFSxlJmCjpNlx3V4-XAaGLkOQeLruE-DsqPA1bSX6f-y18LNy-ECPUItaIDSUCYolEZn/s1600/redvelvetshortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGJ3TfSDm3-ldB0rO3LYEcWUjFpQobfHzEMeEZBx-a9aDZiLkt5Q8q_jABqgktDhediEOvt-XOFSxlJmCjpNlx3V4-XAaGLkOQeLruE-DsqPA1bSX6f-y18LNy-ECPUItaIDSUCYolEZn/s1600/redvelvetshortbread.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
As I was browsing cookie recipes on the Better Homes and Garden's website (how I got there, I have no idea!) I saw this recipe and knew it would be perfect for my dad. His favorite cookies tend to be shortbread or my un-iced gingerbread men/sugar cookies. His favorite nut is the pistachio, and these suggest dipping the cookie in either sprinkles or pistachios. I did make two versions, one with sprinkles and one with pistachios. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The red velvet aspect makes it more festive and the subtle hint of cocoa powder makes them taste just like red velvet cake. If you don't have time to make them for Christmas, they'd also be perfect for Valentine's Day! (I doubled this recipe the first time, then tripled it the second, you will get about 15-18 cookies per single recipe below)</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Red Velvet Shortbread Cookies</div>
<div class="separator" style="clear: both; text-align: center;">
directions rewritten, recipe from <a href="http://www.bhg.com/recipe/cookies/red-velvet-shortbread-cookies/">Better Homes and Gardens</a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 1/4 c. all purpose flour</div>
<div class="separator" style="clear: both; text-align: left;">
1/3 c. sugar</div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp. unsweetened cocoa powder</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 tsp. salt</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 c. butter</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp. red food coloring</div>
<div class="separator" style="clear: both; text-align: left;">
3 oz. white chocolate, chips or chopped</div>
<div class="separator" style="clear: both; text-align: left;">
Finely chopped pistachios (about 1/2 c.) or nonpareils (about 2 tbsp.)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Cream butter and sugar, add salt cocoa powder and red food coloring, mix well.</div>
<div class="separator" style="clear: both; text-align: left;">
Gently fold in flour until it is absorbed. </div>
<div class="separator" style="clear: both; text-align: left;">
Lay a piece of plastic wrap out and form dough into a log, tightly wrap and refrigerate for 1 hour.</div>
<div class="separator" style="clear: both; text-align: left;">
Preheat oven to 325*</div>
<div class="separator" style="clear: both; text-align: left;">
Line a cookie sheet with parchment.</div>
<div class="separator" style="clear: both; text-align: left;">
Slice cookies 1/4" wide and place 2" apart on cookie sheet.</div>
<div class="separator" style="clear: both; text-align: left;">
Bake for 18-20 minutes, until puffed and set, cool on a wire rack to room temperature. </div>
<div class="separator" style="clear: both; text-align: left;">
Melt white chocolate in a small dish, dip cookies in chocolate and then sprinkle with nuts or nonpaerils, lay on plastic wrap to dry, about an hour. </div>
<div class="separator" style="clear: both; text-align: left;">
Place in an airtight container for up to a week.</div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com4tag:blogger.com,1999:blog-7597492406090185647.post-87304903337353019142013-12-13T14:47:00.000-05:002015-05-14T09:35:48.759-04:00Black and White Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSGerEqSPCU6POjah0YZFJgjLHl35n80od-f1rlCaK9ltJPzi4CvB8gJe_suEXhsjFRSIorcu17gc8U7MpJ4ixhHXkXA3CJZGovYI9BFScY1X0e0EQ4KO8XNYu51_s1vXvDJEuRV6gKNY/s1600/blackwhite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSGerEqSPCU6POjah0YZFJgjLHl35n80od-f1rlCaK9ltJPzi4CvB8gJe_suEXhsjFRSIorcu17gc8U7MpJ4ixhHXkXA3CJZGovYI9BFScY1X0e0EQ4KO8XNYu51_s1vXvDJEuRV6gKNY/s320/blackwhite.jpg" width="320" /></a></div>
<br />
<br />
For a few years I've been wanting to make black and white cookies but they seemed intimidating. They're the kind of thing that if you screw it up, people will notice. They have such a distinct flavor and look and when they're good, they're GOOD. They're more of a cake-cookie than a hard, sturdy cookie and the secret getting the perfectly flat top is flipping them over and icing the bottom!<br />
<br />
My older sister is a big black and white cookie fan so I decided to bite the bullet and try out black and whites for her Christmas cookie package. I used Smitten Kitchen's recipe and steps exactly so I would not mess up a single step. I'm not going to rewrite them because they're long and involved, I'll just give you a link to the recipe. Make these! Make them now! <a href="http://smittenkitchen.com/blog/2008/09/black-and-white-cookies/">Smitten Kitchen's Black and White Cookies</a>Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com9tag:blogger.com,1999:blog-7597492406090185647.post-11830802466056782302013-12-12T17:18:00.000-05:002015-05-14T09:35:48.472-04:00Fruitcake Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqeuFXVMTkCyI3nOjJl7EG2YnOnVwQJuKSTHOKgflAlmkw3RZihOQj9kkxnFoVQ8ftmh5ubx7fOWyIACQ08KIkmPF0YNE_MKaliBVW3cR6CGbe_d1EtZbdJPsK3Q1tjZebZ_SZhxvmDu5/s1600/fruitcake+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqeuFXVMTkCyI3nOjJl7EG2YnOnVwQJuKSTHOKgflAlmkw3RZihOQj9kkxnFoVQ8ftmh5ubx7fOWyIACQ08KIkmPF0YNE_MKaliBVW3cR6CGbe_d1EtZbdJPsK3Q1tjZebZ_SZhxvmDu5/s320/fruitcake+cookies.jpg" width="240" /></a></div>
<br />
<br />
Starting in late October, I create a document where I copy and paste Christmas cookie ideas for the year. I generally try to make about 6-8 of the old favorites and 6-8 new cookies. Since my Kitchenaid mixer didn't make it to Boise, along with my rolling pin, silpat, cookie cutters and a few other baking essentials, I had to rethink the list. While I normally make Gingerbread men cut outs, sugar cookie Christmas trees, chocolate sugar cookie snowflakes and spritz cookies, they weren't an option this year.<br />
<br />
As I was noting recipes I thought to myself how it would be fun to make a certain cookie that each member of my family would really like. So over the next few days you'll see different cookies that I made hoping to make each family member feel extra special!<br />
<br />
First up is my husband! He is one of the only people I know who love fruitcake. Seriously... So when I saw these Ina cookies I knew they'd be a hit with him. I made a few small changes to the original recipe. First, I couldn't get dried figs at the store and I didn't feel like trying another so I used dates. Turns out my husband prefers dates! Next, I soaked the fruit/nuts in Bourbon rather than sherry. Lastly I left out the candied cherries and used dried cherries instead. Do not be afraid of these cookies, yes Fruitcake is a polarizing thing, but they're so good! They plethora of dried fruit and nuts is just lightly held together with a brown sugary dough, totally delicious!<br />
<br />
<div style="text-align: center;">
Fruitcake Cookies</div>
<div style="text-align: center;">
loosely based on <a href="http://www.foodnetwork.com/recipes/ina-garten/fruitcake-cookies-recipe/index.html">Ina Garten's recipe</a> </div>
<br />
1 c. diced dried dates<br />
1 c. diced dried apricots<br />
1/2 c. golden raisins<br />
1/2 c. dried cherries, chopped<br />
1/2 c. dried cranberries<br />
3 tbsp. Bourbon<br />
1 tbsp. fresh squeezed lemon juice<br />
1 tbsp. lemon zest<br />
3/4 c. chopped pecans<br />
1 c. butter, softened<br />
1/2 tsp. ground cloves<br />
2/3 c. light brown sugar, packed<br />
1 large egg<br />
2 2/3 c. all purpose flour<br />
<br />
Toss dried fruit and pecans in a bowl, drizzle with bourbon, lemon juice and zest, add a pinch of kosher salt.<br />
Cover and let fruit sit overnight at room temperature.<br />
Cream butter and sugar in a large mixing bowl.<br />
Add egg and cloves, mix well.<br />
Add flour and mix until it is just combined, do not overmix.<br />
Add fruit mixture and gently fold to distribute evenly.<br />
Chill dough for at least one hour.<br />
Preheat oven to 350*<br />
Scoop dough by heaping tablespoons full into palms, roll into a ball then gently flatten into a disc, place 2" apart on a parchment lined cookie sheet.<br />
Bake for 15-17 minutes until golden brown.<br />
Cool on a metal rack and store in an airtight container for up to a week.Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com3tag:blogger.com,1999:blog-7597492406090185647.post-36611246735097067062013-12-03T18:52:00.001-05:002015-05-14T09:35:48.585-04:00White Cheddar Beer Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix55Tb0sGsTCpjFALCPlkSBKByUq6zPtnnY6PIk7kvZhxNOkLLJ6s53qO6pM62vrRDjR0iNpMWnw-jB40p9wsQMRVEbE-T1V8zz4TQHasg8VNyoCiQAVQdtq6koGNPoxPUR3PkGpDCpZzA/s1600/c47c6afc587411e3acbe12888ece96fe_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix55Tb0sGsTCpjFALCPlkSBKByUq6zPtnnY6PIk7kvZhxNOkLLJ6s53qO6pM62vrRDjR0iNpMWnw-jB40p9wsQMRVEbE-T1V8zz4TQHasg8VNyoCiQAVQdtq6koGNPoxPUR3PkGpDCpZzA/s1600/c47c6afc587411e3acbe12888ece96fe_6.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
(from my Instagram: ashmelzorn)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Back in October when my family took a trip to Oregon we visited Deschutes Brewery in Bend, Oregon. We began our meal with their Beer Cheese and pretzel dip which was insanely memorable. The cheese was a melted white cheddar laced with beer and there was coarse stone ground mustard rimming the bowl. When you swiped the pretzel through the mustard and into the cheese it was phenomenal. When it came time to make our Thanksgiving menu, I mentioned turning the beer cheese dip into a mac and cheese. I've had mac and cheese with mustard powder as an ingredient in the past, so I knew if I kept it subtle we'd have a winning dish. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttb_5gz5buyvDpBk_ImR1B_B_eV9bYGsm2FhIpGB5NKlgNuOK1RE8gsn0sSxDXIkJ3Y2DtfXv8QJQhREOc_cIhGrdNSYZehuGUq2K6pCaUvMjtV_9H1Wl8fZZDQ1HnFFrzKxsrDq8Uetg/s1600/thanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttb_5gz5buyvDpBk_ImR1B_B_eV9bYGsm2FhIpGB5NKlgNuOK1RE8gsn0sSxDXIkJ3Y2DtfXv8QJQhREOc_cIhGrdNSYZehuGUq2K6pCaUvMjtV_9H1Wl8fZZDQ1HnFFrzKxsrDq8Uetg/s320/thanksgiving.jpg" width="320" /></a></div>
<div style="text-align: center;">
(Thanksgiving plate, mac and cheese is at twelve o'clock)</div>
<br />
I used somewhat local Tillamook White Cheddar, which is delicious. We chose the Fat Tire Amber Ale because I'm not a fan of IPAs, which the dip used (we bought a 6-pack so I didn't want to get shorted out of the leftover beer!) This mac and cheese got better with each plate of leftovers! The beer taste was a little stronger and we declared it the best mac and cheese I've ever made!<br />
<br />
<div style="text-align: center;">
White Cheddar Beer Mac and Cheese</div>
<div style="text-align: center;">
Veggie by Season original</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
12 oz. short cut pasta (we used shells)</div>
<div style="text-align: left;">
Kosher salt</div>
<div style="text-align: left;">
2 tbsp. butter</div>
<div style="text-align: left;">
1/2 large or 1 small yellow onion, minced</div>
Black pepper<br />
3 tbsp. flour<br />
1 c. beer of choice<br />
1 c. 2% milk<br />
2 tbsp. coarse ground mustard (I like inglehoffer from World Market)<br />
12 oz. fresh grated sharp white cheddar<br />
<br />
Preheat oven to 400*<br />
Bring a large pot of water to a boil, salt and add pasta, cook to al dente, about 8-10 minutes.<br />
Heat a shallow skillet over medium-low heat, melt butter and add onions<br />
Saute' onions for 2-3 minutes, until translucent, season with salt and black pepper.<br />
Add flour, whisk to cook for a minute then turn heat up to medium-high.<br />
Add beer, whisk flour clumps into beer and reduce liquid by half.<br />
Add milk and bring mixture to a simmer, turn heat off.<br />
Add mustard and cheese, use a spatula and stir using a figure-eight motion.<br />
Taste cheese sauce and add more salt and pepper if necessary.<br />
Drain pasta and pour into a baking dish, add cheese sauce and stir well to combine.<br />
Bake for 15-20 minutes, or until desired brownness and crunch.Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com3tag:blogger.com,1999:blog-7597492406090185647.post-11375192226542247782013-11-27T09:17:00.001-05:002015-05-14T09:35:48.465-04:00Whiskey Apple Soda<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdIovD9aaxpTS48eWcf0Bt84-ugm2eGD_W_eSNZQyw565X60cC9JqZ3oFfNvkR7CnYnHiWvZpQgK1aVqagchgwvPG7lMXLD2UhmnjnbxouEggLb74sBmBovm1Nr2_sOft_X_WkyyFqfkg/s1600/whiskeyapplecider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdIovD9aaxpTS48eWcf0Bt84-ugm2eGD_W_eSNZQyw565X60cC9JqZ3oFfNvkR7CnYnHiWvZpQgK1aVqagchgwvPG7lMXLD2UhmnjnbxouEggLb74sBmBovm1Nr2_sOft_X_WkyyFqfkg/s320/whiskeyapplecider.jpg" width="239" /></a></div>
<br />
'Twas the week of Thanksgiving and I'm not with my family...so I'm drinking to dull the pain. Just kidding! I was browsing the Williams-Sonoma website for Thanksgiving recipe ideas and came across the Whiskey Apple Cider recipe. It included Bourbon (JJ's favorite) and Ginger Beer (my favorite) so I declared it the Official Cocktail of Thanksgiving 2013. Of course I had to test it out first just to be sure, and it's a winner! The bourbon is a bit strong but I always find bourbon to be strong. I diluted mine a bit with the ginger beer and loved it. I think this would also be a nice punch option if diluted a bit as well for a Fall party.<br />
<br />
I hope everyone has a happy and safe Thanksgiving. If you want to follow my cooking you can get updates on twitter (@veggieash) and instagram (@ashmelzorn) where I've been posting some recipe trials as well as my NaNoWriMo updates - I won!<br />
<br />
<div style="text-align: center;">
Whisky Apple Soda</div>
<div style="text-align: center;">
from <a href="http://www.williams-sonoma.com/recipe/whiskey-apple-soda.html">williams-sonoma</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Ice as needed</div>
<div style="text-align: left;">
2 oz. bourbon</div>
<div style="text-align: left;">
3/4 oz apple juice/cider</div>
<div style="text-align: left;">
1/2 oz. ginger beer</div>
<div style="text-align: left;">
1 oz. soda water</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Fill a shaker with ice, add bourbon, apple juice and ginger beer.</div>
<div style="text-align: left;">
Shake well for 5 seconds, strain into a glass.</div>
<div style="text-align: left;">
Top with soda water and serve immediately. </div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com2tag:blogger.com,1999:blog-7597492406090185647.post-27916863719205308642013-11-25T09:58:00.000-05:002015-05-14T09:35:48.525-04:00Rosti Casserole with Baked Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPos1Yk0aJNB2v2dj3lpJ_rxUwPUdADM08FtD9dP6Sxdgiv8rYUA82mOkwo4qHe2A5Sud-0GPN_g02QODWc1Px_GRmH_iDqzzXkY11K8ALR0VELCia8JDEEe0TXkKFoccunFiFj1FuBl8/s1600/rosti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPos1Yk0aJNB2v2dj3lpJ_rxUwPUdADM08FtD9dP6Sxdgiv8rYUA82mOkwo4qHe2A5Sud-0GPN_g02QODWc1Px_GRmH_iDqzzXkY11K8ALR0VELCia8JDEEe0TXkKFoccunFiFj1FuBl8/s320/rosti.jpg" width="320" /></a></div>
<br />
When I looked in the Thanksgiving grocery store circular there was an ad on the front page - 10lb. bags of Idaho Potatoes for $.99! It took everything in me to not buy ten bags, I can't pass up a good deal! I'm usually one to spend a bit more on Yukon Golds (my favorite) or small red potatoes but I've been trying to give the Russet some love. I've been reading more and more about the benefits of potatoes, even white potatoes. While we still love and eat sweet potatoes/yams often, I'm trying to incorporate more regular potatoes into our diet.<br />
<br />
I stumbled across this recipe on the Cooking Light website and thought it would be a nice lighter meal as we gear up for Thanksgiving. The recipe calls for frozen shredded potatoes but that's not happening! I also skipped on the turnip just because I had so many potatoes to use. I cooked the eggs almost entirely through as we're not drippy yolk fans but other than that made the recipe as written. The only change I would make is to use a larger, more shallow pan to maximize crisp crust.<br />
<br />
<div style="text-align: center;">
Rosti Casserole with Baked Eggs</div>
<div style="text-align: center;">
from <a href="http://www.myrecipes.com/recipe/rsti-casserole-with-baked-eggs-10000001949711/">Cooking Light</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
10 oz. low-fat Greek yogurt (I use Fage 2% plain)</div>
<div style="text-align: left;">
2 tbsp. unbleached all purpose flour</div>
<div style="text-align: left;">
5 oz. grated Gruyere cheese</div>
<div style="text-align: left;">
1 tbsp melted butter</div>
<div style="text-align: left;">
1 1/4 tsp. salt</div>
<div style="text-align: left;">
1/2 tsp. ground black pepper</div>
<div style="text-align: left;">
1/4 tsp. fresh grated nutmeg</div>
<div style="text-align: left;">
2.5 lbs. fresh shredded potatoes (I shredded them directly into a colander, added a pinch of salt, tossed and squeezed out the moisture) or 1 30 oz. package of frozen shredded hash brown potatoes</div>
<div style="text-align: left;">
8 large eggs</div>
<div style="text-align: left;">
1-2 tsp Fresh or dried chives</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat oven to 400*</div>
<div style="text-align: left;">
Combine yogurt and flour in a large mixing bowl, whisk well. </div>
<div style="text-align: left;">
Add Gruyere, butter, chives, salt, black pepper and nutmeg, whisk well. </div>
<div style="text-align: left;">
Add potatoes and fold until they are well coated in the yogurt mixture.</div>
<div style="text-align: left;">
Spread evenly into a 13x9 baking dish (or larger if you want more crisp edges).</div>
<div style="text-align: left;">
Bake for 30 minutes, or until bubble.</div>
<div style="text-align: left;">
Remove from oven, use a spoon to create 8 divots and crack an egg into each divot.</div>
<div style="text-align: left;">
Return to oven and bake for another 10-20 minutes, until eggs are cooked to desired doneness.</div>
<div style="text-align: left;">
Sprinkle with fresh pepper and more chives.</div>
<div style="text-align: left;">
Serve immediately. </div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com2tag:blogger.com,1999:blog-7597492406090185647.post-55556937911292286802013-11-18T09:24:00.001-05:002015-05-14T09:35:48.634-04:00Baked Samosas<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cEuOIx1KoB-ATEjgtl-i3okDq3ocBtDzJnScRVZNxJWo21_Go7TTYcXVMGADDMghBlCtMHiouuCFjUR0ulzD98g-9z3YaZx8iQRtsu4jsNEK4mX5yEiWTIXpFjLAuxVjpXatfcFYzww0/s640/blogger-image-499259173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cEuOIx1KoB-ATEjgtl-i3okDq3ocBtDzJnScRVZNxJWo21_Go7TTYcXVMGADDMghBlCtMHiouuCFjUR0ulzD98g-9z3YaZx8iQRtsu4jsNEK4mX5yEiWTIXpFjLAuxVjpXatfcFYzww0/s320/blogger-image-499259173.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I love Indian food but hate paying for take out. I've been trying more and more to make it at home but it never tastes quite as authentic. Sometimes I think my 'make your own take-out' meals aren't *as* good because I don't use butter/oil/sugar with reckless abandon the way restaurants do. My absolute favorite Indian appetizer is the Samosa. Generally they're fried dough pockets full of curried potatoes, peas and onion and they're served with a chutney of some sort. These are of course healthified by using wonton wrappers and baking rather than frying the samosas. However they still have the same delicious flavor and crunch of their less-healthy original version. </div>
<div class="separator" style="clear: both; text-align: left;">
I</div>
<div class="separator" style="clear: both; text-align: left;">
made a simple pear-raisin chutney and would have preferred something not so chunky. A sweet chutney condiment definitely lessens the heat and saltiness of these and adds a nice balance. I used large wonton wrappers but you could also make these bite-sized for appetizers and go with the small squares. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Baked Samosas</div>
<div class="separator" style="clear: both; text-align: center;">
adapted from <a href="http://www.foodnetwork.com/recipes/wolfgang-puck/potato-and-pea-samosa-recipe/index.html">Foodtv</a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
2 large Idaho Russet potatoes</div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp. olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
1 yellow onion, medium dice </div>
<div class="separator" style="clear: both; text-align: left;">
3 garlic cloves, minced</div>
<div class="separator" style="clear: both; text-align: left;">
1 c. frozen peas</div>
<div class="separator" style="clear: both; text-align: left;">
1" square nub of fresh grated ginger root</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp. ground cumin</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp. ground coriander</div>
<div class="separator" style="clear: both; text-align: left;">
2 tsp. salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp. pepper</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp. spicy curry powder</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 c. cilantro leaves, minced</div>
<div class="separator" style="clear: both; text-align: left;">
1 package wonton wrappers</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mango, Date, Pear or Tamarind Chutney, if desired</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat oven to 400*</div>
<div class="separator" style="clear: both; text-align: left;">
Wash and dry potatoes, pierce with a fork and wrap in aluminum foil.</div>
<div class="separator" style="clear: both; text-align: left;">
Bake until cooked through, about 60 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
Cool, peel and discard skins, then dice potatoes (they'll crumble some, it's ok), add to a large mixing bowl</div>
<div class="separator" style="clear: both; text-align: left;">
Heat a skillet over medium, add oil, onions and garlic. </div>
<div class="separator" style="clear: both; text-align: left;">
Saute for 5 minutes, until softened, add cumin, coriander, salt, pepper, curry powder and peas.</div>
<div class="separator" style="clear: both; text-align: left;">
Pour into mixing bowl with potatoes and gently toss to combine. </div>
<div class="separator" style="clear: both; text-align: left;">
Lay wonton wrappers out on a dry surface, keep a small bowl of water closeby</div>
<div class="separator" style="clear: both; text-align: left;">
Add 1/4 c. spoonfuls to the wonton, then use finger to paint water around the edges, fold over and close.</div>
<div class="separator" style="clear: both; text-align: left;">
Place on parchment lined cookie sheet.</div>
<div class="separator" style="clear: both; text-align: left;">
When you're finished with all samosas, place in the oven and bake for 10-20 minutes, until golden brown and crisp. </div>
<div class="separator" style="clear: both; text-align: left;">
Serve immediately. </div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com3tag:blogger.com,1999:blog-7597492406090185647.post-84458630680062997272013-11-14T12:12:00.001-05:002015-05-14T09:35:48.746-04:00Pimento Cheese Layered Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2oDExyYeKsl59hH_gT39T3PFBPPepZc2OUN0Ar-sl3dlulhyDfYKYkmWRg-juSvW-Ak3pwXVS-z9GOGA4wQNH-Vv91g6unTk1ZvvTu8yOI7Yq_ZjdFhGwEQOn2jdRtfMn5j4AoUo1c53/s1600/IMG_4021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2oDExyYeKsl59hH_gT39T3PFBPPepZc2OUN0Ar-sl3dlulhyDfYKYkmWRg-juSvW-Ak3pwXVS-z9GOGA4wQNH-Vv91g6unTk1ZvvTu8yOI7Yq_ZjdFhGwEQOn2jdRtfMn5j4AoUo1c53/s320/IMG_4021.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
After recently making the Mexican Layered Cornbread I've been playing around with the method to make a few varieties. One of my favorite easy weeknight dinners is black-eyed peas in the crock pot with cornbread and a vegetable. To give this cornbread recipe a southern flair, I came up with a pimento cheese type filling. This cornbread was so delicious, we devoured it. I can't wait to come up with many more!<br />
<br />
<div style="text-align: center;">
Pimento Cheese Layered Cornbread</div>
<div style="text-align: center;">
adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/layered-mexican-cornbread-recipe/index.html" style="color: #b0bf2d; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px; text-decoration: none;">Food Network</a></div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1 c. all purpose flour</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1/2 c. cornmeal</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
2 tbsp. baking powder</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
2/3 c. milk</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
2 eggs</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1/2 tsp. salt</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1/3 c. nonfat Greek yogurt</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1 tbsp. honey</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
<span style="font-size: 14px; line-height: 22.390625px;">1 14 oz. can creamed corn</span></div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1/2 c. corn kernels (defrosted, if frozen)</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
<span style="font-size: 14px; line-height: 22.390625px;">1/2 c. grated cheddar cheese</span></div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
<span style="font-size: 14px; line-height: 22.390625px;">1/2 c. grated Monterrey cheese</span></div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1 c. pimentos or minced roasted red peppers</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1 tbsp. lemon juice</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
1/4 tsp. cayenne pepper</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
<br /></div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
<br /></div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Preheat oven to 350*</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Grease a 8"x8" square or 10" round pan, set aside.</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
In a large bowl, whisk together milk, eggs, salt, yogurt and honey.</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Add flour, cornmeal and baking powder.</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Fold in creamed corn and corn kernels.</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Pour 2/3 of the mixture into the pan, spread in an even layer.</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Toss pimentos with cayenne and lemon juice.</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Top with the cheddar and pimento mixture, then add remaining batter, spread evenly over top.</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Bake for 35-40 minutes, or until golden on top and a toothpick stuck into the center comes out clean.</div>
<div class="separator" style="clear: both; color: #6e4013; font-family: 'century gothic', sans-serif; font-size: 14px; line-height: 22.390625px;">
Cool for 10 minutes, then slice and serve warmed.</div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com2tag:blogger.com,1999:blog-7597492406090185647.post-29967199789838193752013-11-11T12:10:00.002-05:002015-05-14T09:35:48.547-04:00Curried Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6GQjR2gmNxUBWdDFLljdMhdG5piHXWX18y0AAS8rocmDb7xX2PPfxo5XLtayXp6Vq7izKLIKgjc8oZK8jzTXQ48j4tpK49Bb-R5IDhHHRw_Yhgst-m6Y8gVdlQg2ACo4UAPSkjBuZ1L7/s1600/IMG_4016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6GQjR2gmNxUBWdDFLljdMhdG5piHXWX18y0AAS8rocmDb7xX2PPfxo5XLtayXp6Vq7izKLIKgjc8oZK8jzTXQ48j4tpK49Bb-R5IDhHHRw_Yhgst-m6Y8gVdlQg2ACo4UAPSkjBuZ1L7/s320/IMG_4016.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This November marks my third attempt at NaNoWriMo (aka National Novel Writing Month). The goal is to write 50,000 words of nonfiction during the month of November. That averages out to 1,666 words a day. I am up to 34,000 words right now with 20 days to go so I'm in great shape. This is why I am able to blog. It's been quiet since November started around here and that's my reason! I did "win" in 2010 and got to about 20,000 words last year before I fizzled out. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It's an interesting concept to write a novel alongside 200,000 strangers. Many of them become virtual friends when it's over (or real friends if you go to a city write-in event). I just hope and pray that when November ends and my novel is ready for my first revision the nightly dreams about my characters end. I thought pregnancy dreams were vivid and non-stop - they were nothing compared to this! I'm happy to share my writing with anyone who'd like to constructively criticize, so shoot me an email if you're interested :) </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This soup powered me through a solid two hours of writing, it's so simple but full of flavor with some delicious spice and heat. It's also light and healthy so I didn't feel so guilty dunking my cheesy cornbread into it (recipe will be up next!). An option to make this a velvety smooth soup is to puree it, but I liked the little bits of texture and color. I added to this as I went along so I encourage you to do the same, start cautiously with the spices and add more as you please. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Curried Pumpkin Soup</div>
<div class="separator" style="clear: both; text-align: center;">
Veggie by Season original</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp. olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
1 small yellow onion, minced</div>
<div class="separator" style="clear: both; text-align: left;">
2 medium carrots, peeled and minced</div>
<div class="separator" style="clear: both; text-align: left;">
3 garlic cloves, minced</div>
<div class="separator" style="clear: both; text-align: left;">
4 c. vegetable stock</div>
<div class="separator" style="clear: both; text-align: left;">
1 28 oz. can pumpkin puree</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 c. split red lentils</div>
<div class="separator" style="clear: both; text-align: left;">
Kosher salt </div>
<div class="separator" style="clear: both; text-align: left;">
Black pepper</div>
<div class="separator" style="clear: both; text-align: left;">
1-3 tsp. curry powder (<a href="http://www.worldmarket.com/product/world+market%C2%AE+large+hot+curry+powder+spice+bag.do">I use the spicy kind of World Market</a>)</div>
<div class="separator" style="clear: both; text-align: left;">
1/2-1 tsp. pumpkin pie spice (I use Trader Joe's)</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 c. roasted pumpkin seeds toasted with a sprinkle of curry powder</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Heat a dutch oven over medium heat. </div>
<div class="separator" style="clear: both; text-align: left;">
Add olive oil, onion, carrots and garlic. </div>
<div class="separator" style="clear: both; text-align: left;">
Season with kosher salt and black pepper, stir and cook for 5 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
Add vegetable stock, pumpkin, lentils, 1 tsp. curry powder and 1/2 tsp. pie spice, stir and bring to a boil.</div>
<div class="separator" style="clear: both; text-align: left;">
Reduce heat to low and simmer for 20 minutes, taste and add more curry, pie spice and salt/pepper as needed.</div>
<div class="separator" style="clear: both; text-align: left;">
Ladle into a bowl and top with roasted pumpkin seeds.</div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1tag:blogger.com,1999:blog-7597492406090185647.post-37800854354934880412013-11-05T19:13:00.002-05:002015-05-14T09:35:48.591-04:00Sweet Potatoes with Cranberries and Cilantro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLtBLGZlFb7x0ckII1re-kqZ_BNjG9nm_-gz8s0z5-TgUVpy7yxa8QdIaLTUCWHoEFESeNarOwGYTXgxkDn2vb7JGJQVZ5OOrQ0Stn0xK7UG1YATQ9UHBPXfS_FyhuXQdnysXBO2LoD76/s1600/IMG_4012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLtBLGZlFb7x0ckII1re-kqZ_BNjG9nm_-gz8s0z5-TgUVpy7yxa8QdIaLTUCWHoEFESeNarOwGYTXgxkDn2vb7JGJQVZ5OOrQ0Stn0xK7UG1YATQ9UHBPXfS_FyhuXQdnysXBO2LoD76/s320/IMG_4012.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
As I said in my recent Brussels Sprouts post, I've been working my way through many of the delicious looking recipes in the November Everyday Magazine issue. There are many foods that Violet has loved one day and hated the next, but sweet potatoes have always been a trusty fall-back food for me. I was worried she might not like the cilantro mixed in with the potatoes, but she gobbled it right up. The lime zest and juice adds a great brightness and the cranberries are plump and sweet from the cooking method. I think next time I make this I might actually use fresh cranberries, but if they're out of season, dry are fine. We all loved this dish, and it might end up making it back to our Thanksgiving table! </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Thanks to all who entered the give-away, our winner is Carrie. Please email me at veggiebyseason@gmail.com. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Sweet Potatoes with Cilantro and Cranberries</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.rachaelraymag.com/recipe/sweet-potatoes-with-cilantro/">from Everyday Nov 13</a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
2/3 c. dried cranberries</div>
<div class="separator" style="clear: both; text-align: left;">
3 tbsp. olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
3 tbsp. fresh lime juice</div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp. sugar (omitted with dried cranberries, would use with fresh)</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp. lime zest</div>
<div class="separator" style="clear: both; text-align: left;">
3 1/2 lbs. sweet potatoes cut in 3/4" cubes</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 tsp. ground coriander</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 tsp. ground cumin</div>
<div class="separator" style="clear: both; text-align: left;">
Salt and pepper</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 c. chopped cilantro</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat oven to 450*</div>
<div class="separator" style="clear: both; text-align: left;">
In a small saucepan, bring cranberries, lime juice, sugar and 1/4 c. water to a boil, add zest and cover, remove from heat.</div>
<div class="separator" style="clear: both; text-align: left;">
In a large bowl, combine sweet potatoes, coriander, cumin and 3 tbsp. olive oil, toss to coat potatoes. </div>
<div class="separator" style="clear: both; text-align: left;">
Spread on a large sheet pan and roast for 15 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
Pour cranberry mixture on potatoes, toss to coat.</div>
<div class="separator" style="clear: both; text-align: left;">
Roast for another 15 minutes, until potatoes are tender.</div>
<div class="separator" style="clear: both; text-align: left;">
Remove from heat and toss with cilantro, serve. </div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com4tag:blogger.com,1999:blog-7597492406090185647.post-32811330867774844162013-10-31T15:00:00.005-04:002015-05-14T09:35:48.560-04:00Quinoa Portabello Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxU_TI1kEI_oDyLjqNW6Y9FW2V2hbA8N9n1bzzVeGdsGrmjtz3oAdksCCQqCQ-UWxwuBtfK1i6oN3KWMl25oYbDv34HrEzKV6F5r_tPpI-EqqJVsBDCHJSa9R9n939jvn1nSFC9YllCFR/s1600/IMG_4003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxU_TI1kEI_oDyLjqNW6Y9FW2V2hbA8N9n1bzzVeGdsGrmjtz3oAdksCCQqCQ-UWxwuBtfK1i6oN3KWMl25oYbDv34HrEzKV6F5r_tPpI-EqqJVsBDCHJSa9R9n939jvn1nSFC9YllCFR/s320/IMG_4003.JPG" width="240" /></a></div>
<br />
Last weekend, my family took a weekend trip out to Oregon. We've constructed a Top 10 Out-West Bucket List, and were able to check two off that list. We had only planned to attend an Oregon Ducks Football game, but when the game time was changed from 1pm to 7pm, we had a whole day to fill. We left Friday afternoon and drove to Bend, OR, a beautiful town in central Oregon, just to the east of the Cascade Mountain Range. Oregon is known for it's breweries, so I looked online for one that had both great beer and food, and I chose Deschutes Brew Pub.<br />
<br />
We had a seriously delicious meal that began with a soft pretzel with mustard/beer cheese dip, a winning combination. I had a pint of the Jubeleale, the spicy amber Christmas beer, which was great. For my entree, I ordered off the specials menu, something I rarely do. There was a black bean burger on the regular menu, but the Quinoa Portabello Burger special caught my eye. The burger was full of mushroom flavor, and it held together surprisingly well considering quinoa can be crumbly. There was a melted Havarti cheese on top, with a smear of garlic aioli and baby arugula tossed in a balsamic vinaigrette, red onion and tomato perfectly topped the burger. Both JJ and I would absolutely go back and try everything else on the menu!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FMHFVq09ZWj-lwLQNM0S5-ztTyjmAMex4Dljffp33mbQ-sOY64br5D9GRUiV-Dk6mSE9fCM-A6xqO8gaZgxzckS16CO7XHxwQ98Ec876hYGUtAQMnQe-fMqxrnqwpwZkxH_BkbIZxiG4/s1600/IMG_4011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FMHFVq09ZWj-lwLQNM0S5-ztTyjmAMex4Dljffp33mbQ-sOY64br5D9GRUiV-Dk6mSE9fCM-A6xqO8gaZgxzckS16CO7XHxwQ98Ec876hYGUtAQMnQe-fMqxrnqwpwZkxH_BkbIZxiG4/s320/IMG_4011.JPG" width="240" /></a></div>
<br />
<br />
<div style="text-align: center;">
Quinoa Portabello Burgers</div>
<div style="text-align: center;">
adapted from Deschutes Brew Pub</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 c. quinoa, rinsed</div>
<div style="text-align: left;">
2 c. vegetable stock</div>
<div style="text-align: left;">
1 tbsp. butter</div>
<div style="text-align: left;">
2 portabello caps, wiped and gills removed. chopped</div>
<div style="text-align: left;">
1 small yellow onion, minced</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
2 tbsp. balsamic vinegar</div>
<div style="text-align: left;">
Kosher salt and black pepper</div>
<div style="text-align: left;">
1/2 tsp. dried thyme</div>
<div style="text-align: left;">
1 egg</div>
<div style="text-align: left;">
1/4 c. breadcrumbs (I used oat flour)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Four ciabatta rolls</div>
<div style="text-align: left;">
4 oz. Havarti cheese</div>
<div style="text-align: left;">
4 tomato slices</div>
<div style="text-align: left;">
1 oz. baby arugula tossed with 2 tbsp. balsamic vinaigrette </div>
<div style="text-align: left;">
Garlic aioli (or mayo mixed with 1 grated garlic clove)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bring the vegetable stock to a boil in a small pot, add quinoa, cover and turn to simmer.</div>
<div style="text-align: left;">
Cook for 15-20 minutes, until water is absorbed and quinoa has sprouted its tail. </div>
<div style="text-align: left;">
Heat a skillet over medium, melt butter, add mushrooms, onion and garlic, saute' for 10 minutes, until vegetables begin to caramelize and moisture has cooked out.</div>
<div style="text-align: left;">
Add balsamic vinegar, turn heat off and stir to deglaze pan.</div>
<div style="text-align: left;">
Add quinoa, mushroom mixture, salt, pepper, thyme, egg and breadcrumbs to a bowl, mix well and place in the refrigerator for an hour.</div>
<div style="text-align: left;">
Heat oven to 400*</div>
<div style="text-align: left;">
Spray a cookie sheet with nonstick spray.</div>
<div style="text-align: left;">
Form burgers into 4 equal sized patties (I used a 3/4 c. measuring cup) and place on baking sheet.</div>
<div style="text-align: left;">
Bake for 20-25 minutes, until outside is brown and crisp and inside is cooked through.</div>
<div style="text-align: left;">
Place cheese over burger to melt. </div>
<div style="text-align: left;">
Place burger on a bun, top with tomato, arugula and garlic aioli</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
Some photos from our weekend, beautiful Crater Lake where Violet saw snow for the first time, and the Oregon Ducks game! </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXDKXH8f3ond7B0WJcjqkoL_gqKzJPbI5LtFPFqi8b3lVeaYy-oGKveVvF8sDwh0HS9HXrQoMv0S2cErNaRi5Nr-jLcmb5hJLsx0k79mOiWELJUCKZLAALDVLuLYPMmdSVinbgjZPnCSZ/s1600/IMG_3951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXDKXH8f3ond7B0WJcjqkoL_gqKzJPbI5LtFPFqi8b3lVeaYy-oGKveVvF8sDwh0HS9HXrQoMv0S2cErNaRi5Nr-jLcmb5hJLsx0k79mOiWELJUCKZLAALDVLuLYPMmdSVinbgjZPnCSZ/s320/IMG_3951.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvWQtcSY0XynGdNJA-cB9UexIBsEsxFHLy0zmc35-V7xvkxB1ZGFS2S5ydG2Jnpmv7Kg2POJQDlQqDuqg8NcukSLEz9gju1kitO3DzSe6Z_IBKB0eKrMOulsulCBv8X8i4lY57eDx7WJh/s1600/IMG_3955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvWQtcSY0XynGdNJA-cB9UexIBsEsxFHLy0zmc35-V7xvkxB1ZGFS2S5ydG2Jnpmv7Kg2POJQDlQqDuqg8NcukSLEz9gju1kitO3DzSe6Z_IBKB0eKrMOulsulCBv8X8i4lY57eDx7WJh/s320/IMG_3955.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wP_sw5ximraNYunzvo2ApXW3g-Lo4rx7sWcXEc2Kxe-turtPRjALGT_2hBmOsGfFxOOT15GSSsJUfJ5K59CZzd3qiPQUFMiTpge-hb8xtz6mM5EXhonIhsj-VoStP5Lsct8DiZd7f8mt/s1600/IMG_3969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wP_sw5ximraNYunzvo2ApXW3g-Lo4rx7sWcXEc2Kxe-turtPRjALGT_2hBmOsGfFxOOT15GSSsJUfJ5K59CZzd3qiPQUFMiTpge-hb8xtz6mM5EXhonIhsj-VoStP5Lsct8DiZd7f8mt/s320/IMG_3969.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFJx4QtaH_gs2WfqyYH3mDdmboPDorhu19IzB00-4pKOj_0rFPtEpDgVgBfHw9oRdsvSoxmjkMxCwTodwqrkGhuY9lcTrcCk-zDy3tTD9fcBCcZNZJfjw0u9Ve8giWQf5VmtuIL1dhoAV/s1600/IMG_3991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFJx4QtaH_gs2WfqyYH3mDdmboPDorhu19IzB00-4pKOj_0rFPtEpDgVgBfHw9oRdsvSoxmjkMxCwTodwqrkGhuY9lcTrcCk-zDy3tTD9fcBCcZNZJfjw0u9Ve8giWQf5VmtuIL1dhoAV/s320/IMG_3991.JPG" width="320" /></a></div>
<br />
Stop by tomorrow for a give-away, I picked up a few things to share on our trip at a very special place!Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1tag:blogger.com,1999:blog-7597492406090185647.post-87972281962745766872013-10-28T08:00:00.000-04:002015-05-14T09:35:48.764-04:00Manchego-Almond Brussels Sprouts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnm2K1UddamBkGcEgT-vq_xaC0ITaXQc_MWbFgnlMbF4iBJrrtcpimHguHPNacPRJV2Nd-dT_c-pHBBTfCwyNrK99NHpMgoSyunuLNJxR5TY6le3ZqWbuuc8wuPVoF_h0GO8aUdTxz55aU/s1600/IMG_4000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnm2K1UddamBkGcEgT-vq_xaC0ITaXQc_MWbFgnlMbF4iBJrrtcpimHguHPNacPRJV2Nd-dT_c-pHBBTfCwyNrK99NHpMgoSyunuLNJxR5TY6le3ZqWbuuc8wuPVoF_h0GO8aUdTxz55aU/s320/IMG_4000.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Get your tiny violin ready, because I'm about to get a pity party started. For the past 27 years, I've spent my absolute favorite holiday with my family, Thanksgiving! It's the one holiday that we all make it home for, it's filled with traditions and it's always such a good time. On Wednesday, I go with my Dad to pick up the race bibs, then bake all of the desserts for Thanksgiving, on Thursday, the whole family runs the Cincinnati T-day 10k race through downtown, then we have close family friends over for dinner, and watch football, Friday we go cut our Christmas tree, and I spend time with friends who are also in town for the holiday, Saturday we decorate the tree and watch the rivalry games - Ohio State vs. Michigan and FSU vs. Florida. It's probably my favorite week of the entire year. And this year, we won't be there. ::Tears::<br />
<br />
Hopefully this will be our one and only immediate-family-only Thanksgiving ever. In order to make it a little less devastating, I am trying to focus on the positive, and recreate a Cincinnati T-day in Boise. For starters, we're going to run the Boise T-day 5k (but we might have to run an extra 5k to make it official), then we're going to Skype the family, watch football, and I'll be making my first ever total Thanksgiving dinner. One thing that has got me excited for that is the new Rachael Ray Everyday magazine issue. My awesome friend got a subscription for me, and this month's issue blew me away. I've been drooling over the Thanksgiving section, and plan to make a few of the sides in advance to help narrow down exactly what we'll be eating on November 28.<br />
<br />
A few weeks ago, we took a fun trip that I'll post about soon, and I was able to get a stalk of Brussels sprouts on the stalk - I was ecstatic, no, seriously. I chose to make this dish out of the Nov. Everyday issue, checking to see if it would be a Thanksgiving Day contender. Sadly, it wasn't my favorite Brussels sprouts preparation ever, but they were interesting. I've never had lemon with Brussels sprouts, and I'm not totally sure I liked it, I'm more of a balsamic and blue cheese fan, something earthy rather than bright and acidic. But I did love the almonds and manchego, so it wasn't a total loss.<br />
<br />
***Come back on Thursday, October 31 for a fun Halloween giveaway***<br />
<br />
<div style="text-align: center;">
Manchego-Almond Brussels Sprouts</div>
<div style="text-align: center;">
from November 2013 Everyday Magazine</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
2 lbs. Brussels sprouts, trimmed and halved</div>
<div style="text-align: left;">
3 tbsp. vegetable oil</div>
<div style="text-align: left;">
Salt and pepper</div>
<div style="text-align: left;">
1/3 c. sliced almonds</div>
<div style="text-align: left;">
1 lemon, zested and 1 tbsp. juice</div>
<div style="text-align: left;">
1 oz. shaved manchego (I think I used closer to 2 oz.)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat oven to 450*</div>
<div style="text-align: left;">
Toss Brussels sprouts with oil, salt and pepper on a cookie sheet.</div>
<div style="text-align: left;">
Roast for 10-15 minutes, then toss in almonds and roast for another 5-10 minutes, until sprouts begin to crisp and are tender.</div>
<div style="text-align: left;">
Remove from oven and transfer to a bowl, toss with lemon juice and zest, shave in cheese and gently toss, serve immediately. </div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1tag:blogger.com,1999:blog-7597492406090185647.post-35492644688612221822013-10-24T18:43:00.000-04:002015-05-14T09:35:48.579-04:00Hominy and White Bean Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8I8soldVru0FV2lJ_xhWvHEKCyDtc66hlzOmDUJnA41DuWE7eE0_Y_JgYoSM-tFcOGLiKgkW1gmdL_YjT9008RgTGWZCr6fBxXZepPZwoaVMVp75AYlpeiC54z_2GUiZINbUh6Y-Yy04u/s1600/hominy+white+bean+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8I8soldVru0FV2lJ_xhWvHEKCyDtc66hlzOmDUJnA41DuWE7eE0_Y_JgYoSM-tFcOGLiKgkW1gmdL_YjT9008RgTGWZCr6fBxXZepPZwoaVMVp75AYlpeiC54z_2GUiZINbUh6Y-Yy04u/s320/hominy+white+bean+stew.jpg" width="320" /></a></div>
<br />
'Tis the season for chicken and white bean chili recipes to float around, am I right? I was searching for a vegetarian version of the popular dish, and found this recipe on the Cooking Light website. There are a few differences though, namely it's not a while chili, there is a broth base, not a creamy one. This recipe also calls for hominy, an interesting, different addition to chili, and finally, it has a bright, lighter flavor profile from the cilantro and fresh lime.<br />
<br />
The only change I made to this recipe was omitting the field roast faux sausage/soy-chorizo it called for. I felt like the beans provided enough protein, and I'm doing my best to avoid most processed meat substitutes. Not only is it cheaper, but I feel better about the least processed ingredients as possible in our diet. Lastly, I also added some chopped yellow bell peppers, just because I had two one hand that needed to be used up asap. I think the only change I might make in the future, would be to add some chunks of avocado to the top, and a nice dollop of light sour cream (and un-veganize it).<br />
<br />
<div style="text-align: center;">
Hominy and White Bean Chili</div>
<div style="text-align: center;">
adapted from Cooking Light</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
4 c. cooked cannelini beans (or 2 15 oz. cans)</div>
<div style="text-align: left;">
1 tbsp. olive oil</div>
<div style="text-align: left;">
1 large onion, chopped</div>
<div style="text-align: left;">
3 garlic cloves, minced</div>
<div style="text-align: left;">
2 poblanos, seeded and diced</div>
<div style="text-align: left;">
2 yellow bell peppers, seeded and diced</div>
<div style="text-align: left;">
2 tsp. chili powder</div>
<div style="text-align: left;">
2 tsp. ground cumin</div>
<div style="text-align: left;">
1 1/2 c. vegetable stock</div>
<div style="text-align: left;">
1 tsp. dried oregano</div>
<div style="text-align: left;">
2 tsp. hot sauce (we love Cholula)</div>
<div style="text-align: left;">
1 15 oz. can hominy, drained</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Garnishes:</div>
<div style="text-align: left;">
sliced green onion</div>
<div style="text-align: left;">
chopped cilantro</div>
<div style="text-align: left;">
lime wedges</div>
<div style="text-align: left;">
avocado chunks</div>
<div style="text-align: left;">
sour cream</div>
<div style="text-align: left;">
shredded Monterrey Jack cheese</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat a large Dutch oven over medium heat, add oil, bring to temperature.</div>
<div style="text-align: left;">
Add onions, saute' for 3-4 minutes, until edges begin to brown, add garlic, poblanos and yellow bell peppers, saute' for another 5 minutes. </div>
<div style="text-align: left;">
Add chili powder and cumin, stir to toast spices, add vegetable stock, oregano, hot sauce and hominy. </div>
<div style="text-align: left;">
Add half of the beans to the pot, mash the remaining half with a fork, then add to the pot.</div>
<div style="text-align: left;">
Bring to a boil, cover, reduce heat and cook for 20 minutes. </div>
<div style="text-align: left;">
If desired, add onion and cilantro to the pot, or reserve for topping.</div>
<div style="text-align: left;">
Ladle chili into bowls, top with garnishes and serve immediately.</div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1tag:blogger.com,1999:blog-7597492406090185647.post-76194146834973017362013-10-22T16:20:00.002-04:002015-05-14T09:35:48.713-04:00Pumpkin Soup with Brown Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr_CEELAYE1N9KoVXtskU0Boe4TMk6W9Nqr8Oym_stzlJ_OLMBI9tyKlySZtHILcmQ_hvmbmNKTqWjYzBGj-q2xn-Jmwga7mYpGJBcGxI-7CeZssYP2O70m71hyphenhyphen28sfIe39nYK9qbpUAY/s1600/pumpkin+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr_CEELAYE1N9KoVXtskU0Boe4TMk6W9Nqr8Oym_stzlJ_OLMBI9tyKlySZtHILcmQ_hvmbmNKTqWjYzBGj-q2xn-Jmwga7mYpGJBcGxI-7CeZssYP2O70m71hyphenhyphen28sfIe39nYK9qbpUAY/s320/pumpkin+soup.jpg" width="239" /></a></div>
<br />
I feel like I'm constantly on the hunt for Pumpkin soup that is flavorful and not full of cream. This soup was full of flavor, an assortment of vegetables, herbs, and just a dollop of creme fraiche and a swirl of brown butter, which added tremendous flavor. The only problem, once again, was the fact that I don't have my blender or food processor here in Boise, so I had to use canned pumpkin and leave my vegetables finely minced. In the future, I'd love to try it with a fresh baked pumpkin with sage.<br />
<br />
I loved how this soup was completely savory, no hint of sweetness or even spices that remind you of sweet pumpkin (cinnamon, ginger) just a hint of fresh nutmeg at the end. I also am so glad that I have gotten over my fear of butter consumption. Funny, it never bothers me when I eat cookies, but excess butter in my food makes me feel like I'm over-indulging. However, I did cut back the amount from the recipe.<br />
<br />
<div style="text-align: center;">
Pumpkin Soup with Brown Butter and Creme Fraiche</div>
<div style="text-align: center;">
<a href="http://www.williams-sonoma.com/recipe/pumpkin-soup-with-brown-butter-and-creme-fraiche.html">adapted from Williams-Sonoma</a></div>
<br />
1 28 oz. can pumpkin puree<br />
1 sprig of fresh sage leaves<br />
4 tbsp. butter<br />
1 leek, white and green parts, finely minced<br />
2 carrots, peeled and finely minced<br />
2 shallots, finely minced<br />
1 small yellow onion, finely minced<br />
6 garlic cloves, finely minced<br />
6 c. vegetable stock<br />
1 bouquet garni (4 parsley sprigs, 4 thyme sprigs, 1 bay leaf, tied in cheesecloth)<br />
1/2 c. creme fraiche<br />
Freshly grated nutmeg, for serving<br />
Kosher salt and black pepper<br />
<br />
In a Dutch oven over medium heat, melt 2 tbsp. butter.<br />
Add leek, carrots, shallots, onions, season with salt and pepper.<br />
Cook, stirring often, until vegetables are tender, about 10 minutes.<br />
Add garlic, stir and cook for about a minute.<br />
Add the pumpkin puree, stock, bouquet garni, stir and taste, adjust seasonings.<br />
Cover and simmer for 20 minutes, remove the bouquet garni.<br />
Blend soup in batches, if desired.<br />
Heat a small saucepan over medium-low heat, add 2 tbsp. butter, cook and swirl until butter begins to brown and smells nutty, about 3-4 minutes.<br />
Ladle soup into bowls, top with a dollop of creme fraiche, swirl in a bit of the butter, and grate fresh nutmeg on top, serve immediately.Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1tag:blogger.com,1999:blog-7597492406090185647.post-16586802485300406602013-10-21T14:40:00.000-04:002015-05-14T09:35:48.486-04:00Moroccan-Spiced Vegetarian Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlDzUJij24AdLojo_Uz-9AQ_I0rK9GdDfgtbjVqzCkeQhgndGd-EfnI5AmaEeqsoVKy9dlArdlbiDwhHzg1_J6MOtWyX9yMz702J_4WIRVr5n0W7zi_UYwKnYZXQV2CvU-qoKsPfrCZhr/s1600/moroccan+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlDzUJij24AdLojo_Uz-9AQ_I0rK9GdDfgtbjVqzCkeQhgndGd-EfnI5AmaEeqsoVKy9dlArdlbiDwhHzg1_J6MOtWyX9yMz702J_4WIRVr5n0W7zi_UYwKnYZXQV2CvU-qoKsPfrCZhr/s320/moroccan+chili.jpg" width="239" /></a></div>
<br />
This recipe caught my eye as I perused the Williams-Sonoma recipe bank last week. It had all of the things I was looking for, spicy, warm, comforting, squash-filled and healthy! I love when a dish that is fulfilling is also healthy. The leftovers made for a delicious lunch the next day.<br />
<br />
I made a few small changes from the original recipes, beginning with the initial steps. I don't have a blender here in Boise, so I used chili powder instead of making the chili-garlic puree. I also used golden raisins rather than prunes, personal preference, dried beans instead of canned, and quinoa as a base to soak up the spicy, tomato broth. I also topped the chili with a dollop of green yogurt.<br />
<br />
While I would consider this more of a stew than a chili, it was so perfectly balanced flavor-wise. Though it calls for 10 garlic cloves, it doesn't seem overpowered in the last bit, the spices are complimentary, and the sweet squash and fruit keep it from being too savory. This will definitely be a new go-to for our Sunday stews.<br />
<br />
<div style="text-align: center;">
Moroccan-Spiced Vegetarian Chili</div>
<div style="text-align: center;">
<a href="http://www.williams-sonoma.com/recipe/moroccan-spiced-vegetarian-chili.html">adapted from Williams-Sonoma</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 tbsp. EVOO</div>
<div style="text-align: left;">
1 small yellow onion, chopped</div>
<div style="text-align: left;">
6 garlic cloves, thinly sliced</div>
<div style="text-align: left;">
1 tbsp. ancho chili powder</div>
<div style="text-align: left;">
1 1/2 tsp. ground turmeric</div>
<div style="text-align: left;">
1 1/2 tsp. ground cinnamon</div>
<div style="text-align: left;">
1 1/2 tsp. ground cumin</div>
<div style="text-align: left;">
1 1/2 tsp. ground coriander</div>
<div style="text-align: left;">
1 28 oz. can crushed tomatoes</div>
<div style="text-align: left;">
1 butternut squash, 1 1/2 lbs., peeled and cubed</div>
<div style="text-align: left;">
2 c. cooked chickpeas</div>
<div style="text-align: left;">
2 medium zucchini, cut in 1/2" dice</div>
<div style="text-align: left;">
1/3 c. sliced apricots</div>
<div style="text-align: left;">
1/3 c. golden raisins</div>
<div style="text-align: left;">
2-3 c. vegetable stock</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat a large Dutch oven over medium heat, add onions and sliced garlic.</div>
<div style="text-align: left;">
Cook for 3-5 minutes, until they begin to caramelize on the edges.</div>
<div style="text-align: left;">
Add chili powder, turmeric, cinnamon, cumin, coriader, stir well to toast seasonings. </div>
<div style="text-align: left;">
Add tomatoes and squash, turn heat to low, cover and cook squash for 15 minutes.</div>
<div style="text-align: left;">
Add chickpeas, zucchini, apricots, raisins, stir well to combine, cover and cook for another 15 minutes. </div>
<div style="text-align: left;">
Taste, adjust seasonings, and add stock if stew is too thick. </div>
<div style="text-align: left;">
Serve over rice, quinoa, cous cous, or any other starch, top with a dollop of Greek yogurt. </div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1tag:blogger.com,1999:blog-7597492406090185647.post-22310740333418738732013-10-16T12:43:00.000-04:002015-05-14T09:35:48.513-04:00Gruyere and Olive Tapenade Grilled Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieL4HYRD19WMgy-M7VABGoLTATVuFODZSYj0u5mWhYaC_K0H6-fFAEVzGGPBRADomQpkrsGkFtQ2jP9iPNulcZlT1GRKNZn4hByu5eSzgBGzOyRmrXX1NHV0BnjB9EM1KqEOw4TYI7zW3/s1600/grilled+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieL4HYRD19WMgy-M7VABGoLTATVuFODZSYj0u5mWhYaC_K0H6-fFAEVzGGPBRADomQpkrsGkFtQ2jP9iPNulcZlT1GRKNZn4hByu5eSzgBGzOyRmrXX1NHV0BnjB9EM1KqEOw4TYI7zW3/s320/grilled+cheese.jpg" width="320" /></a></div>
<br />
I've never been a huge grilled cheese fan, I find it to be too plain. I love sandwiches with a variety of flavors to balance each other out. A few years ago, it seemed like grilled cheese was becoming trendy, and I saw many varieties with tomato and bacon added. It sounded good, if you're a bacon eater, but I am not. I came across this recipe on the Cooking Light website, and it seemed like the perfect vegetarian take on the bacon and tomato version. The olive tapenade adds a delicious salty flavor, the gruyere is sharp and nutty, the fresh tomato adds acidity and texture, and the sun dried tomatoes add a sweetness that balances all of the other ingredients. We enjoyed this sandwich with soup for lunch, though it would also make a fantastic easy dinner.<br />
<br />
<div style="text-align: center;">
Grilled Gruyere and Olive Tapenade Sandwiches</div>
<div style="text-align: center;">
slightly adapted from <a href="http://www.myrecipes.com/recipe/grilled-gruyere-olive-tapenade-50400000115203/">Cooking Light</a>, makes 2 sandwiches</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
4 slices of thick, multigrain bread</div>
<div style="text-align: left;">
2 oz. shaved Gruyere cheese</div>
<div style="text-align: left;">
1 beefsteak tomato, sliced</div>
<div style="text-align: left;">
12 kalamata olives (I used 6 kalamata and 6 jumbo green olives)</div>
<div style="text-align: left;">
6 sun dried tomato halves</div>
<div style="text-align: left;">
1 garlic clove</div>
<div style="text-align: left;">
1 tsp. butter or nonstick cooking spray</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat a nonstick skillet over medium-low heat</div>
<div style="text-align: left;">
Finely chop olives and sun dried tomatoes, add to a small dish, grate in garlic clove, toss to combine. </div>
<div style="text-align: left;">
Divide olive mixture in half between two pieces of bread, place in the skillet.</div>
<div style="text-align: left;">
Top olive mixture with Gruyere cheese, then place 2 slices of tomato on each piece of bread.</div>
<div style="text-align: left;">
Top each sandwich with a second slice of bread, then place a cover on the pan.</div>
<div style="text-align: left;">
Cook for 2-3 minutes, until bread is toasted and slightly brown, gently flip and cook for another 2-3 minutes on the other side, until toasted.</div>
<div style="text-align: left;">
Remove from the pan, slice in half and serve.</div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com3tag:blogger.com,1999:blog-7597492406090185647.post-89019843646938892013-10-15T16:41:00.002-04:002015-05-14T09:35:48.771-04:00Tomato and Mozzarella Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpX4k2yxJU1d5D1YqtJYekc9skn5yivnhpCvpPaF9sjf6VL0CsAQ8MWNPzq8v5TWcv4kBWnPcyfuqrvCXyuc3OMXJ9TrH6vfHNA_z1Z2CVojWoSDGIlb1bt54vTK7jW6HhKqnpT-qRBN7/s1600/tomato+risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpX4k2yxJU1d5D1YqtJYekc9skn5yivnhpCvpPaF9sjf6VL0CsAQ8MWNPzq8v5TWcv4kBWnPcyfuqrvCXyuc3OMXJ9TrH6vfHNA_z1Z2CVojWoSDGIlb1bt54vTK7jW6HhKqnpT-qRBN7/s320/tomato+risotto.jpg" width="320" /></a></div>
<br />
This past week, I did something that I haven't done in a few months, probably since we were living in Jacksonville. I went through some of my favorite websites and blogs (cookbooks are in storage, I'm really missing the Moosewood ones!) and printed out dozens of recipes and put them in a folder. On Friday, I went through the recipes and picked out six to make for dinner each night this week (we leave for a weekend trip on Friday!) It has been so nice to have a new variety of things, especially this risotto.<br />
<br />
I made a few small changes from the original, a Cooking Light recipe, specifically adding some wine, using diced canned tomatoes, and a grate of Parmesan to finish the dish. The flavors were delicious, basically a caprese salad, but warm and comforting, a nice way to taste the best flavors of summer in the cooling fall weather!<br />
<br />
<div style="text-align: center;">
Tomato and Mozzarella Risotto</div>
<div style="text-align: center;">
<a href="http://www.myrecipes.com/recipe/tomato-mozzarella-risotto-50400000123591/">slightly adapted from Cooking Light</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1 tsp. butter</div>
<div style="text-align: left;">
1 tsp. olive oil</div>
<div style="text-align: left;">
1/2 small yellow onion, minced</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
1 c. arborio rice</div>
<div style="text-align: left;">
1/4 c. dry white wine</div>
<div style="text-align: left;">
1 c. canned, diced tomatoes</div>
<div style="text-align: left;">
3 c. vegetable stock, warmed</div>
<div style="text-align: left;">
2 c. fresh baby spinach leaves</div>
<div style="text-align: left;">
1 dozen basil leaves, roughly chopped</div>
<div style="text-align: left;">
2 oz. fresh mozzarella, chopped</div>
<div style="text-align: left;">
1 oz. fresh grated parmesan cheese</div>
<div style="text-align: left;">
Kosher salt and black pepper, to taste</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat a shallow skillet over medium heat.</div>
<div style="text-align: left;">
Add butter and olive oil, melt together, then add onion and garlic, saute for 5 minutes.</div>
<div style="text-align: left;">
Add rice, stir to gently toast for 2 minutes.</div>
<div style="text-align: left;">
Add white wine, when liquid has reduced to half, add tomatoes and about 1/2 c. stock.</div>
<div style="text-align: left;">
Once stock is absorbed, add another 1/2 c., continuing to stir rice every minute or two and adding more stock, as needed.</div>
<div style="text-align: left;">
After about 20 minutes of adding stock and stirring risotto, turn heat off.</div>
<div style="text-align: left;">
Fold in spinach and basil leaves, then add mozzarella and parmesan and gently fold.</div>
<div style="text-align: left;">
Taste and add more salt, if necessary, it might be salty enough, season with black pepper.</div>
<div style="text-align: left;">
Serve immediately.</div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1tag:blogger.com,1999:blog-7597492406090185647.post-56818262893352978292013-10-05T10:09:00.000-04:002015-05-14T09:35:48.641-04:00Baked Quinoa with Zucchini, Corn and Basil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qvzdVhehHFqiYsICuo7A7tS2Uoci1JFQCxQiXmh8ezHQCQy5L2CG4ZCE6HmksQfk6eDmF3IBuGHXFMKNeKrSbYIQsi7jLLJStxmviSdYnS9vUod6SQW01qmUhEhNiN7Bfny-G2vwsY6o/s1600/baked+quinoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qvzdVhehHFqiYsICuo7A7tS2Uoci1JFQCxQiXmh8ezHQCQy5L2CG4ZCE6HmksQfk6eDmF3IBuGHXFMKNeKrSbYIQsi7jLLJStxmviSdYnS9vUod6SQW01qmUhEhNiN7Bfny-G2vwsY6o/s320/baked+quinoa.jpg" width="320" /></a></div>
<br />
As I was perusing Williams-Sonoma's recipes last week for some dinner ideas, I came across this Baked Penne with Corn, Zucchini and Basil. It was the perfect way to marry the fleeting summer produce with a warm, wintery recipe. Because there was no real vegetarian protein, and already starch from corn, I substituted quinoa for the pasta. I also used canned, diced tomatoes rather than fresh, just because I had them on hand.<br />
<br />
This is another great casserole meal to keep in mind for freezer stocking, baby/sick meals, or just something warm, hearty and healthy to cook for your own family! Now please excuse me while I go huddle in the corner with my space heater, we had our first frost last night.<br />
<br />
<div style="text-align: center;">
Baked Quinoa with Zucchini, Corn and Basil</div>
<div style="text-align: center;">
<a href="http://www.williams-sonoma.com/recipe/baked-penne-with-corn-zucchini-and-basil.html">adapted from Williams Sonoma</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 c. quinoa, rinsed well</div>
<div style="text-align: left;">
3 c. vegetable stock</div>
<div style="text-align: left;">
1 tbsp. olive oil</div>
<div style="text-align: left;">
2 ears of corn, kernels cut off</div>
<div style="text-align: left;">
1 small yellow onion, diced<br />
2 garlic cloves, minced<br />
3 medium zucchini, sliced into half moons<br />
1/4 c. dry white wine<br />
1 15 oz. can diced tomatoes<br />
12 large basil leave, torn<br />
2 tbsp. grated parmesan cheese<br />
1 c. shredded mozzarella cheese<br />
<br />
Bring vegetable stock to a boil in a stock pot, add quinoa, turn heat to low and cover, cook for 15 minutes.<br />
While quinoa cooks, heat a large skillet over medium heat, add olive oil and corn kernels, saute for 5 minutes, then add onion, garlic and zucchini.<br />
Season with salt and pepper, and continue to saute for another 10 minutes, until vegetables are softened and beginning to brown a bit.<br />
Add white wine, scrape bits off the bottom of the pan, when wine has evaporated for the most part, add diced tomatoes, and turn heat off.<br />
Preheat oven to 400*<br />
Fluff quinoa with a fork, then add to the skillet with vegetables, gently mix, then add torn basil leaves and gently mix once more.<br />
Transfer to a casserole dish, sprayed with nonstick cooking spray.<br />
Top with parmesan and mozzarella in a layer on top.<br />
Place in the oven, and bake for 15-25 minutes, until cheese are beginning to brown and crisp.<br />
Serve immediately. </div>
Ashleehttp://www.blogger.com/profile/10358817278582941254noreply@blogger.com1