tag:blogger.com,1999:blog-74922317848330232892024-02-20T13:07:14.381-08:00The Semi-Vegetarian CookThe Semi-Vegetarian Cook is a blog based mainly on the vegetarian diet, but is for anyone who loves to learn, cook, eat and have fun in the process.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.comBlogger191125tag:blogger.com,1999:blog-7492231784833023289.post-54203774835485449882011-12-19T21:46:00.000-08:002013-09-09T22:15:24.803-07:00Honey Applesauce Cake Recipe and My 200th Blog Post!!!!!<div class="separator" style="clear: both; text-align: left;">
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The following recipe is for Honey Applesauce Cake I found in an old cook book I was given by my mother-in-law called The Culinary Art Institute Encylcopedic Cook Book. I believe I have posted another recipe from this book and it is amazing. It's one of those books that you come across that is sitting there collecting dust until you awaken it from it's slumber and open it, its stiff spine creaking as you do so.... And though the pages are starting to fall apart and the binding glue is dry and brittle, you find these amazing little gems, recipes that have been long forgotten (some well deserved), but others just waiting to be brought to life again</div>
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This recipe is one of those gems. I actually entered it in the state fair over the summer and got first place for it. I made a few of my own adjustments such as exchanging raisins for cranberries, nut meats for almonds and using star thistle honey. This would make a great gift giving bread/cake. To give as gifts, simply use small aluminum loaf pans. This cake is super moist, but it dries out quickly so you will want to eat within 1-2 days and keep well wrapped in saran wrapped. <br />
I have split the recipe into two large loaf pans before, but not small ones yet, so you may need to keep a close eye on them if you choose to do this as the baking time I listed below is just an estimation.<br />
<br />
<br />
<strong>Makes:</strong> 1 8x8 cake or 4 to 5 small loaf cakes (depending on the size of the pans)<br />
<strong>Prep Time:</strong> 10 minutes<br />
<strong>Bake Time:</strong> 50-60 minutes, less if you are making mini loaves<br />
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<strong>Directions:</strong><br />
<br />
2 1/4 cups flour - sifted <br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1/2 tsp cloves <br />
1 cup dried cranberries<br />
1 cup roasted almonds - coarsely chopped<br />
1/2 cup butter - softened<br />
1 cup honey - star thistle or clover <br />
1 egg - well beaten<br />
1 cup chunky applesauce<br />
<br />
<br />
<strong>Directions:</strong><br />
Pre-heat oven to 350. <br />
Sift 2 cups flour with soda, salt, cloves and cinnamon. Mix remaining flour with cranberries and almonds until lightly coated. <br />
<br />
With a hand mixer on medium speed, cream together honey and butter until fluffy. Add egg and beat until mixture is well blended and mostly smooth. Add cranberries and almonds - stir. Mix in flour mixture and applesauce alternately in small batches, beating well after each addition. <br />
<br />
Grease 8x8 loaf pan or 4-5 small loaf pans. Pour batter into pan/s and place into oven.<br />
If using 8x8 dish, bake 50 to 60 minutes or until toothpick comes out clean. <br />
If making mini loafs - time will vary depending on the size of pans you use. Check after 20-25 minutes to see how far along they are - checking every 5 minutes or so, bake until toothpick comes out clean or lightly springs back when you touch the center.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com5tag:blogger.com,1999:blog-7492231784833023289.post-44628645088009119262011-12-19T21:37:00.000-08:002011-12-19T21:37:13.167-08:00Happy Holidays And Tasty TreatsOne thing I love about the holidays are the get togethers and the sharing of food. Whether they be sweets or savory dishes, the traditions are deep and the variety of recipes are abundant. Though I love to bake and make sweet treats, when it comes to concocting my own recipes, cooking is definitly more my forte. So more times than not, when baking, you will see I mainly share my favorite recipes from other bakers and books that I have come across over the years. The great things about Holiday baking is the sharing that goes along with it and honestly it does'nt really matter who or where you got the recipe from as long as you put yout heart into it.<br />
Who does'nt love getting something homemade let alone something sweet that's home made!? They make great tasty Christmas Gift's for those you may want to give just a little something to like your neighbors or your mailman. So I encourage you, if you have'nt already, to dig out your favorite recipes old and new and share a few with others. The following recipe I have added is a new addition to my baking repetiore "Honey Applesauce Cake". I hope you enjoy it :)Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-44219929602079112472011-11-21T20:23:00.000-08:002011-11-21T20:23:35.127-08:00Tangy Red Mashed Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMo1j4nD06MjNRYhfE79D-hDd1ZEXJtBmCUm-2s4UmXSCzUVawzrFf18l9SKNW8X0MwV2Eeob1bg3O4BoZiVBAxOUAAUiLOULcbJARdXVhZyd1gBDJv0nU_jrOwmGVp95MXPTeNjzSDQ/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMo1j4nD06MjNRYhfE79D-hDd1ZEXJtBmCUm-2s4UmXSCzUVawzrFf18l9SKNW8X0MwV2Eeob1bg3O4BoZiVBAxOUAAUiLOULcbJARdXVhZyd1gBDJv0nU_jrOwmGVp95MXPTeNjzSDQ/s320/036.JPG" width="320" /></a></div><br />
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Mashed potatoes are one of my all time favorite side dishes and occasionally main dishes. I had purchased some beautiful red potatoes at the produce market the other day and knew just what I wanted to do with them. Mashed potatoes of course! Only these are not your ordinary mashers. I decided to add a little goat cheese and sour cream for some extra flavor. <br />
If you are vegan or lactose intolerant you can most definitly substitute the dairy for non-dairy sour cream and even a little vegan butter if you prefer. They won't have quite the same flavor, but they'll still be pretty tasty. Also if you have a big crowd coming over, this recipe can easily be doubled or tripled. <br />
<br />
Prep Time: 10 minutes<br />
Cook Time: 20-25 minutes<br />
Serves: 6<br />
<br />
<strong>Ingredients:</strong><br />
<br />
6 cups red potatoes (about 7 medium) - peeled if desired and cut into cubes<br />
<br />
4 cloves garlic - peeled<br />
<br />
2/3 cup sour cream - plus more as needed<br />
<br />
4 ounces goat cheese - crumbled<br />
<br />
3 tbs milk - plus more as needed<br />
<br />
1/8 tsp ground white pepper<br />
<br />
2 tsp salt - plus more to taste<br />
<br />
2 tbs chives - chopped<br />
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<strong>Directions:</strong><br />
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Fill a 5 quart pot 2/3rds full with water add 2 tsp salt. Bring to boil and gently add in potatoes. Loosely cover and cook about 20 minutes or until fork tender. Drain water. Keep potatoes in pot and goat cheese and sour cream. Cover and let sit for about two minutes to help the cheese melt. Remove lid add remaining ingredients and mash until reaches desired consistency adding more milk or sour cream as needed and salt to taste.<br />
Transfer to a serving bowl and enjoy.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-80700949888986455892011-11-21T20:19:00.000-08:002011-11-21T20:20:41.993-08:00Brandy and Vanilla Cranberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTx7fNb25flZ0gfL7VRThqZMpZTLnekd9Ph2AyTNtAgnbZik2J5-RbE_4Z54SYchzae7DAsMJiNmqHcUsi4BguUPRHcivm-To4UPZg6UCBa2QKohOHDagwE7-_2mKBS0pq96Y0FrgDV4/s1600/067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTx7fNb25flZ0gfL7VRThqZMpZTLnekd9Ph2AyTNtAgnbZik2J5-RbE_4Z54SYchzae7DAsMJiNmqHcUsi4BguUPRHcivm-To4UPZg6UCBa2QKohOHDagwE7-_2mKBS0pq96Y0FrgDV4/s320/067.JPG" width="320" /></a></div><br />
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Cranberry sauce is one of those Turkey day traditions. You can't have the Turkey or Tofurkey without it. I normally have neither of the above and I still love the cranberry sauce. Like most people I grew up with the typical canned version that plops into the dish with a sucking sound as you attempt to remove it from it's tin can. Though I still enjoy it on occasion, in the last few years, I have learned to make my own. And let me tell you, the possibilities are endless. In my version I have added a little brandy and some vanilla bean. The smell was so delicious as I was simmering it that I had to restrain myself from just grabbing a big spoon and devouring the molten cranberry mixture. <br />
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<strong>Makes:</strong> About 2 1/4 cups<br />
<br />
<strong>Cooking time:</strong> 12-15 minutes<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 pound bag fresh cranberries - thawed if they were frozen<br />
<br />
1 cup sugar <br />
<br />
1/4 cup brandy<br />
<br />
1/4 cup water<br />
<br />
Zest of one orange<br />
<br />
Juice of one orange - about 1/2 cup<br />
<br />
1/2 of a vanilla bean - split and seeded<br />
<br />
a pinch of allspice<br />
<br />
<strong>Directions:</strong><br />
<br />
In a medium sauce pan add water, sugar brandy, orange juice and zest. Bring to a light boil. In the mean time - Open the bag of cranberries, rinse and remove any shriveled or rotten ones and any stems you may find.<br />
For the vanilla pod cut in half and set the other half aside for a later use. To get out the seeds, split the pod in half lengthwise, scrape out the seeds with a knife blade or spoon.<br />
Once the liquid mixture has come to a boil gently add in cranberries, vanilla seeds and pod and allspice. Stir well, reduce heat and bring to a simmer. Cover half way with a lid and simmer until berries have burst and mixture has slightly thickened, about 10 - 12 minutes. Remove from heat, let cool for a half an hour, remove vanilla pod and refrigerate until chilled - about 1 hour. Mixture will continue to thicken as it cools.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com2tag:blogger.com,1999:blog-7492231784833023289.post-16574238879372895462011-11-21T19:02:00.000-08:002011-11-21T19:03:23.819-08:00Is It Thanksgiving Already?!?!It's amazing how time flies! Whether your having fun or not, this time of year always tends to take it's sweet time getting here, then one day, bam! It's right in front of you. It's two days before thanksgiving and I still have yet to decide what I'm making. Though luckily I am not the one who slaves all day, my mom does, but I still like to take a few additions over to ease her load. I have added a few sides I hope you enjoy.<br />
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I also owe all of you you an explanation as to my lack of posts over the last several weeks. November marks the National Writing Month (NONOWRIMO) and at the last moment, I decided to sign up for it. As some of you may know, I also enjoy creative writing and have been working on my first novel. It has been a long dragging on process with little progress. So I knew that I needed some kind of motivation to finish what I have been dying to do. I decided signing up was just what I needed. Needless to say my blogging has fallen a little on the way side in hopes that I can finish the first draft of my book by the end of the year. However, that does not mean I will not be blogging, as I most certainly will be! I am obviously just in the works of finding the balance of having one more item on my plate.<br />
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So again, I thank you for your patience and if you are in need of some thanksgiving side dishes, then I have just what you need. I love to add my own flair to things and that is just what I did with these traditional recipes. I hope you enjoy them as much as I do and I wish you all a wonderful Thanksgiving!!! And if you are a black Friday shopper like myself, maybe I'll see some of you Salemites out in the wee hours of the morning ;)<br />
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Sincerely,<br />
Your food friend Rachel :)Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-44526258378023814552011-10-27T18:02:00.000-07:002011-10-27T18:02:45.371-07:00Spiced Poached Pears with Earl Grey Whipped Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-NShaOk9tMNUhS9UGZSKioIUsXTbu-rRVq_JDM2hYS2ZhblZBINrUwAvrCjpz9h8GDKdLDMW5Bv2tLSIno0zW5AlBITxgOFMhaRd1kqQMLH4o6viQ6KMdPb1q8LkyGw2TCKP_W66t5w/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-NShaOk9tMNUhS9UGZSKioIUsXTbu-rRVq_JDM2hYS2ZhblZBINrUwAvrCjpz9h8GDKdLDMW5Bv2tLSIno0zW5AlBITxgOFMhaRd1kqQMLH4o6viQ6KMdPb1q8LkyGw2TCKP_W66t5w/s320/015.JPG" width="320" /></a></div><br />
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Pears are in season and my new favorite recipe for them is poached pears. <br />
Often you will see them poached in wine, or some alchaholic infused syrup. Not that wine drenched pears does'nt sounds delcious, but I wanted to make these afforadble and with common items most people may have already in their pantry. I also wanted to use spices that I think compliment the flavor of the pears. <br />
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I started with a simple syrup and infused it with a variety of my favorite spices that give it that comforting fall feel and taste that is great for an evening in dessert or a quick sweet treat to finish off the evening after a meal with friends and family. <br />
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<strong>Serves:</strong> 4<br />
<br />
<strong>Prep Time:</strong> 10 minutes<br />
<br />
<strong>Cook Time:</strong> 20 minutes<br />
<br />
Ingredients:<br />
<br />
4 Bosc Pears - ripe, but still slightly firm - peeled, quartered and cored<br />
<br />
3 cups water<br />
<br />
1 cup sugar<br />
<br />
6 whole cloves<br />
<br />
4 whole cardmom pods<br />
<br />
1/2 a vanilla bean - split down the center and seeded<br />
<br />
1 stick of cinnamon<br />
<br />
<strong>Directions:</strong><br />
<br />
<strong>To seed your vanilla bean:</strong><br />
The seeds are the most flavorful part of the vanilla bean so you want to get out as many of them as possible to release their delicious vanilla-ie flavor. Take your vanilla bean and cut in half; set aside one half for a later use. With the remaining half, take a small sharp knife and split down the center length wise. With the blade of your knife, flatten the pod and scrape the seeds off of each bean half. Place the seeds and the pod into the pot with the poaching liquid.<br />
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<strong>To Make Poaching Liquid:</strong><br />
In a medium sized pot, add all ingredients except for the pears. Bring to a boil, stirring to dissolve the sugar. Reduce heat, cover pan and let spices steep for about 5 minutes.<br />
<br />
Peel pears, cut off the stems and bottoms. Cut them in half length wise, then cut in half again. With a pairing knife, cut out the core from each quarter. Gently place the pear quarters into the pot of liquid with a slotted spoon. Increase heat and bring to a boil, let cook for two minutes. The reduce heat again and cover pears. Let simmer for 10 mintues.<br />
Remove from heat and let sit for 5 minutes before serving. Place four pear quarters into a bowl with a slotted sppon and adding a little syrup to each bowl - if desired. Top with Earl Grey whipped cream (recipe below) and enjoy!<br />
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<br />
<br />
<strong>Earl Grey Whipped Cream</strong><br />
<br />
Making your own whipped cream is one of my favorite things to do when whipping up a quick dessert (no pun intended ;). It's also an easy way to impress your friends. Really all it is is heavy whipping cream, vanilla and sugar. The nice thing about making your own, is you can make as little or as much as you like and you can flavor and sweeten it to your liking. Some of my favorite ways are to infuse the cream with other flavors before whipping it. As in this recipe, I have steeped earl grey tea in the cream. However, you can flavor it with just about anything from Grand Marnier, to Cinnamon or even mint. My other favorite version is instead of uusing early grey tea, use orange spice tea. This too goes really well with the pears.<br />
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<strong>Ingredients:</strong><br />
<br />
1/2 cup heavy whipping cream<br />
<br />
2 tbs sugar<br />
<br />
1 tsp loose earl grey tea leaves<br />
<br />
<strong>Directions:</strong><br />
<br />
In a small bowl or cup, place whipping cream and tea. stir together place in microwave and heat for 20 seconds. Add sugar and stir to dissolve. Place cream back in fridge to chill and steep for 45 minutes. When ready to whip cream. Place a strainer over a large glass bowl. Strain tea from cream. With a hand mixer, whip cream until peaks are left standing when you remove the beaters - about 60-90 seconds.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-20475040735423141102011-10-19T20:41:00.000-07:002011-10-19T20:46:00.383-07:00Kicking Roasted Red Pepper and Tomato Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMKoVnxELj9rhx7NX438uIfYXRONpLEToeYDn9J9Mu0JCVj29I80kLFgA2ZUWY7Th9P6Q8MJbo3gBt2UnPDR4E1LPo9D3mTihKakQkH3ICQlUyDaIQlfwX0drMELjt4I_Ej_8UUYPoLg/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMKoVnxELj9rhx7NX438uIfYXRONpLEToeYDn9J9Mu0JCVj29I80kLFgA2ZUWY7Th9P6Q8MJbo3gBt2UnPDR4E1LPo9D3mTihKakQkH3ICQlUyDaIQlfwX0drMELjt4I_Ej_8UUYPoLg/s320/009.JPG" width="320" /></a></div><br />
This is a simple soup that really packs a punch and makes a great partner to grilled cheese. The idea of this soup is to focus on the natural flavors of the tomato and peppers with just a touch of cream for richness. The jalapeno in this recipe takes it up a notch from your normal tomato soup, but if you prefer, you can omit it or only add half the pepper instead.<br />
<br />
<strong>Note:</strong> If you prefer to keep the cream out of this recipe, simply add a little more vegetable broth in it's place.<br />
<br />
<strong>Prep Time:</strong> 5 minutes<br />
<br />
<strong>Cook Time:</strong> 1 hour<br />
<br />
<strong>Serves:</strong> 3-4<br />
<br />
<strong>Ingredients:</strong><br />
<br />
6 small or 4 medium sized red and yellow bell peppers (half of each)<br />
<br />
6 medium sized tomato's<br />
<br />
4 cloves of garlic<br />
<br />
1 small jalapeno - optional<br />
<br />
1 1/2 cups vegetable broth - plus more as needed<br />
<br />
1/3 cup heavy cream<br />
<br />
salt and pepper to taste<br />
<br />
olive oil<br />
<br />
<em>For Garnish:</em> 1 small yellow pepper - finely chopped - if desired <br />
<br />
<strong>Directions:</strong><br />
<br />
Preheat oven to 425. Line a large baking sheet with tin foil and coat with a thin layer of olive oil or cooking spray. Remove any stems from the vegetables then place tomato's, bell peppers and jalapeno on baking sheet. Lightly drizzle with olive oil. Wrap garlic cloves in a small piece of tin foil. Place on baking sheet. Remove the garlic after 15 minutes. Keep roasting the remaining vegetables until the pepper skins are golden to dark brown and the tomato's skins have burst open (about 25-30 minutes total). Remove vegetables from oven. Cover them with another piece of tinfoil and let steam for about 10 minutes. <br />
<br />
Uncover vegetables and remove seeds from peppers. Remove garlic cloves from their skins. Place the juices from the baking pan, the peppers, tomatoes and garlic into a blender or food processor. Blend until smooth. Pour mixture through a strainer pushing through with a spoon, as needed, into a medium sized pot. On low-med heat bring to a simmer and partially cover. Stirring occasionally cook until mixture slightly thicken - about 15 minutes. Add broth, cream, salt and pepper, stir and cook for 5 more minutes. Taste and season with more salt and pepper as needed. If you like your soup a little thinner you can add more vegetable broth - if desired. Remove from heat.Top with chopped yellow pepper and serve with grilled cheese.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com4tag:blogger.com,1999:blog-7492231784833023289.post-39762813907131547842011-10-19T19:22:00.000-07:002011-10-19T19:22:35.514-07:00Soup's On!!In case you have'nt noticed there's been a little theme with by recipes lately... It's all about the soup baby! Fall and winter are the perfect seasons for soup and we are just in the beginning of it. Though honestly to me any time is soup time, but there's something about the crisp, cool air and the changing of leaves that creates a hankering for something warm and soothing in even those who claim to not be fans of the often brothy substance. <br />
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While everyone's garden's are full of fall vegetable bounty now is the perfect time to whip up a few new treats. Keep your eye's peeled for more upcoming soup recipes throught the seasons and if there is ever one you are desiring to try, let me know and will do my best to fufill that soupy desire of yours.<br />
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Have a Happy Fall my foodie friends! I hope you enjoy the soups and stews I have created and will continue to throughout :)Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-48189448062173966162011-10-10T21:31:00.000-07:002011-10-10T21:33:12.654-07:00Curried Lentil Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjn02DmLkkzqfVFjGGSLU8hahpaCP49XSs5NbBthXfjvypC50UUHbto8uAaEEWA9DAn0e7yf6Wm2IWXv6Jo1opptmP0YXJbbJoJraWe3I69m_JPm26daaOxEX4NoNyj-2WDBzXlj9BuI/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjn02DmLkkzqfVFjGGSLU8hahpaCP49XSs5NbBthXfjvypC50UUHbto8uAaEEWA9DAn0e7yf6Wm2IWXv6Jo1opptmP0YXJbbJoJraWe3I69m_JPm26daaOxEX4NoNyj-2WDBzXlj9BuI/s320/054.JPG" width="320" /></a></div><br />
Ever since I made the recipe for Curry Dahl (Lentils) a while back, I have been trying to think up other recipes to incorporate them into. My Moms favorite soup is lentil and while I was visiting with her the other day, she gave me a packaged one to try. I simmered it up with some chopped onion, garlic carrots and celery. It was a hearty Italian style Lentil soup, which was good and all, but I realized that I much prefer the pairing of Indian flavors with lentils. That is how I came up with this next recipe. <br />
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I call this recipe a stew because the consistency is in-between that of a traditional Dahl and your typical vegetable soup. Loaded with fresh vegetables and lots of Indian flavor, this is a hearty dish that is great served on it's own or atop a mound of white or saffron rice. Add some store bought Naan (unless you have time to make your own) or some toasted pita and you have a full meal.<br />
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This is also a very versatile recipe in the sense that you could throw any veggies of your choice in the mix. Just keep in mind that you might have to alter your cooking time depending what you use. I love the fennel in this because it gives it a unique twist with it's slightly licorice flavor and aroma. <br />
<br />
As many of you know I like to make larger portions so that I have some to last Brandon and I throughout the week for lunches and such. However, if you prefer, you can split this recipe in half or you can spoon you can do as I did and freeze half of it for one of those nights when you don't feel like doing much of anything other than throwing something in the microwave and vegging on the couch.<br />
<br />
<br />
<strong>Cook Time: </strong><br />
<br />
<strong>Serves:</strong> 10 with rice , 6-8 without rice<br />
<br />
<strong>Prep Time:</strong> 20 minutes<br />
<br />
<strong>Cook Time:</strong> 50-60 minutes<br />
<strong></strong><br />
<strong>I</strong><strong>ngredients:</strong> <br />
<br />
2 cups each - red potatoes, carrots, celery and onion - peeled and chopped into bite sized pieces<br />
<br />
2 fennel bulbs - core and stems removed and cut into bite sized pieces (reserve stalks for making vegetable broth)<br />
<br />
2 cups tomato's - cut into bite sized pieces<br />
<br />
4 cups vegetable broth<br />
2 cups red lentils - picked through rinsed and soaked for 15 minutes<br />
1 15 ounce can coconut milk - about 2 cups<br />
1 1/2 tsp cumin<br />
<br />
1 heaping tbs yellow curry powder<br />
<br />
2 1/2 tsp garam masala<br />
<br />
1 tsp ground coriander<br />
<br />
1 whole bay leaf<br />
<br />
1/4 tsp ground pepper - plus more to taste<br />
<br />
1 tsp salt - plus more to taste<br />
<br />
Olive oil - for cooking<br />
<br />
Cilantro - chopped (if desired)<br />
<br />
4 cups cooked basmati or saffron rice for serving - if desired<br />
<br />
<strong>Directions:</strong><br />
In a large soup pot, on medium heat, add 1 tbs olive oil, a large pinch of salt and all vegetables, except for the tomatoes. Cover and stirring occasionally, cook until they are mostly tender (they should still have a little crunch to them) - about 12-15 minutes. Add tomato's and cook an additional 2 minutes. <br />
<br />
Add broth, all the spices spices and lentils - stir well to incorporate all the spices. Cover and let simmer until lentils are tender - about 30 minutes. Add in coconut milk and season to taste as needed; simmer another 2 minutes. Remove from heat and serve. Top with fresh, chopped cilantro - if desired.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-88744981659014587552011-09-24T15:08:00.000-07:002011-10-19T19:10:47.986-07:00Recipe - Cheese Tortellini Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwkgcQYv-FNX_rsD-h5d0abGntU7OQ0F03tbJMa3TH6ArKUtP8s-1ocxIKbMyZnz0AfR_rczu2i_l6_jjbf6VLOs1OAgj6JU_-8Um1IapklYoa9gUEK2w6YcfbZlXBadgAazOxtbkj-8/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwkgcQYv-FNX_rsD-h5d0abGntU7OQ0F03tbJMa3TH6ArKUtP8s-1ocxIKbMyZnz0AfR_rczu2i_l6_jjbf6VLOs1OAgj6JU_-8Um1IapklYoa9gUEK2w6YcfbZlXBadgAazOxtbkj-8/s320/023.JPG" width="320" /></a></div><br />
<br />
<strong>Prep Time:</strong> 10 minutes<br />
<br />
<strong>Cook Time:</strong> 35-45 minutes <br />
<strong></strong> <br />
<strong>Makes:</strong> 6 servings<br />
<strong></strong> <br />
<strong>Ingredients:</strong><br />
<br />
1 6-8 ounce pouch dried cheese ravioli. <br />
<br />
½ tsp each dried basil, thyme, oregano, parsley and tarragon<br />
<br />
1 whole bay leaf<br />
<br />
1/8 tsp red pepper flakes<br />
<br />
½ tsp salt plus more to taste as needed<br />
<br />
1/8 tsp white pepper<br />
<br />
5 cups vegetable broth<br />
<br />
3 heaping tbs tomato paste<br />
<br />
1 medium onion – finely chopped <br />
<br />
1 medium sized fennel bulb – finely chopped<br />
<br />
1 large tomato – finely chopped<br />
<br />
1 large bell pepper - finely chopped<br />
<br />
2 carrots - peeled and shredded<br />
<br />
olive oil<br />
<br />
Parmesan cheese - optional<br />
<br />
1-2 tbs fresh thyme or basil - finely chopped (if using thyme, only use 1 tbs as it can be a little over- powering)<br />
<br />
<strong>Directions:</strong><br />
<strong></strong> <br />
In a large pot on medium heat, add 2 tbs olive oil. Saute all veggies except for the tomato, until mostly tender, about 7-8 minutes. Add tomato, cook another 3 minutes. Add in broth, tomato paste, all the dried herbs, salt and pepper. Bring to a boil then reduce heat and simmer for about 5 minutes. Add in pasta, cover and let simmer until it is tender about 15-20 minutes. Remove from heat stir in fresh thyme or basil - if desired. Remove bay leaf before serving. Top with some grated Parmesan cheese and you are set. Enjoy! :)Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-45713187688424267942011-09-24T15:06:00.000-07:002011-09-24T15:07:21.810-07:00It's Better Homemade - My Endeavors in Replicating a Packaged Product - "Cheese Tortellini Soup"A couple weeks ago, I was perusing the food aisle at Cost Plus (World Market) and I came across a section of packaged soups and chili mixes. You know the kind that have all the ingredients neatly placed in a single pouch so all you have to do is throw it in a pot of hot water, add in a few ingredients and your good to go. Well I purchased a few different one's (including a cheese tortellini soup mix for those nights I am in need of a quick dinner fix. So the other nigth I i cooked one up and it was actually pretty darn tasty which got me thinking... If I could get something that good in a package, I sure as heck could create something just as tasty without one. <br />
In my shopping endeavors throughout the week I picked up all the ingredients I would need. I found a beautiful bulb of fennel and a large beefsteak tomato at the farmer market and picked up the rest of what I needed at the grocery store. I laid out all my ingredients, pulled out a few herbs and spices and put my skills to the test.<br />
<br />
My goal - to recreate the tortellini soup from scratch (minus the pasta). <br />
The results - a rich tomato and herb broth exploding with the fresh taste of garden vegetables and tender Parmesan filled ravioli.<br />
The general consensus (from me and my husband, Brandon) - it was even better because, 1. It has fresh tender vegetables that aren't reconstituted like you would find in the package. 2. It has a hearty and satisfying homemade taste that you just can't get with a packaged product.<br />
The reason I chose to use the dried pasta is because this soup needs to simmer a bit and by using the dried tortellini, you get a heartier soup as the starch from the pasta helps thicken the broth and the tortellini also absorbs allot of the broths flavor while it cooks. <br />
<br />
Because this is a simmered dish, I use dried herbs, but for an extra bit of fresh garden flavor, you can toss in some fresh chopped herbs of your choice (I prefer basil or thyme) at the end. This gives it another layer of flavor, but if you don't have any fresh herbs it is great without too.<br />
<br />
A few great things about this soup - <br />
1. This is a low stress meal. Meaning once you've saute up your veggies, you just throw all the ingredients in the pot, cover and let it simmer. <br />
2. It takes less than an hour to make and has a slow simmered taste as if you've been slaving all day. 3. It is versatile - you can use pretty much any vegetables you may already have handy, such as squash, zucchini, beans, etc…<br />
4. For the seasonings - this recipe uses pantry staples that most people are likely to already have at home. So you can cook this recipe up any time you desire for a fairly affordable price without having to go out and buy a whole bunch of seasonings you will rarely use.<br />
<br />
Cheese Tortellini Soup recipe - in following postRachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-81554570665665388492011-09-17T17:47:00.000-07:002011-09-17T17:52:31.370-07:00Creamy Basil and Artichoke Dip<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinUKUj6F3XOhSax7wNIBYr0aPO72LTWuX57G4N9eej7QidaP-XQkhyphenhyphenAoGQrGtVoS-i-pirKMPFoGqg1Ey0UTzHKpeuf-V4VSDAuGStsuoTbwXWpISaOHhOnDv3hp7OIMvWjxAqJi46jQ/s320/dip+2.JPG" width="240" /></div><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">This is a variation of my famous (ok, not really, but one day maybe) creamy artichoke dip. I was heading over to my brother John’s house for a barbeque the other night and I knew just what to make. I had some fresh basil and tomatoes just begging to be used so I came up with a little variation on my classic recipe. I hope you enjoy it as much as we all did.</span><br />
<br />
<span style="font-family: Calibri;">If you would like my classic recipe, you can search for it under the key word "artichoke".</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">P.S. Please excue the blurry picture. All I had was my camera phone at the time. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;"><strong>Prep time:</strong> 10 minutes:</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;"><strong>Cook time:</strong> 20-25 minutes</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;"><strong>Serves:</strong> 6-8 appetizers</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><o:p><span style="font-family: Calibri;"> <strong>I</strong></span></o:p><span style="font-family: Calibri;"><strong>ngredients:</strong></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 cup mayonnaise</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 1/4 cup grated parmesan cheese</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 8 ounce package cream cheese - softened</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4-5 cloves garlic – finely chopped</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 15 ounce can artichoke hearts - drained and chopped</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 table spoons fresh basil – finely chopped</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Salt and pepper to taste</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 roma tomatoes – thinly sliced</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 loaf of italian bread cut into 1/2 thick slices and, or corn chips to serve with the dip</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;"><strong>Directions:</strong></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Pre-heat oven to 400. Coat a 9x9 baking dish with oil or cooking spray - set aside. In a large bowl blend cream cheese and mayonnaise together until creamy. Mix in parmesan cheese, garlic, salt and pepper. Stir until well blended. Add artichoke hearts and 1 ½ tbs of basil. Mix well until artichoke hearts are broken up and blended in. Mixture should be about the consistency of soft oatmeal. <span style="mso-spacerun: yes;"> </span>If mixture seems to moist, add more parmesan cheese. If mixture is too dry, add in a little more mayonnaise. Season to taste with salt and pepper. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Spread mixture into baking dish. Bake for about 15 minutes, remove from oven. Place tomato slices neatly over the top. Place back in oven and bake another 5-7 minutes until edges of dip are golden brown and bubbly. Remove from oven, drizzle with a little ovlive oil and top with remaining basil.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div>Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-92077379923943337512011-09-14T20:59:00.000-07:002011-09-14T21:00:17.651-07:00Spaghetti With Roasted Tomato & Goat Cheese Cream Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlX3ne_gZF1ILVZaUw60pnU8PPVf1xquwakSJYUr4cCK_tIZmlzvTvvxaeY7wXvNmsfsKXfdZlJze_JNecEzhbAfzr4gUDLG7nQwd4otq8A0fz4BHFrP_Gur-RtH7Elj3OZDXUIvMdqGM/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlX3ne_gZF1ILVZaUw60pnU8PPVf1xquwakSJYUr4cCK_tIZmlzvTvvxaeY7wXvNmsfsKXfdZlJze_JNecEzhbAfzr4gUDLG7nQwd4otq8A0fz4BHFrP_Gur-RtH7Elj3OZDXUIvMdqGM/s320/022.JPG" width="320" /></a></div><br />
Summer time is coming to an end, but that doesn't mean garden time is over just yet. Depending on your climate, there are still late summer veggies coming in and fall veggies are now in bloom. One thing that's in season right now are tomatoes. Every garden I have passed within the last few weeks is exploding with them. Several of the gals at my work have been bringing in baskets full of the beautiful red, orange and yellow gems. Today there just happened to be a large bowl of beautiful red and gold cherry tomatoes sitting there for the taking. Just glancing at there shiny skins, looking like freshly polished treasures glinting in the late after noon sun peaking through our second story window, I was inspired to make a new pasta sauce. So I snatched up a few handfuls on my way out the door. <br />
<br />
I decided to roast them to let their sweet juices and earthy garden flavors burst from their plump little packages. Then I simmered them with a little balsamic vinegar, goat cheese and cream. I added in some fresh chopped herbs from my garden and the result was a flavor packed and fresh sauce exploding with umami. I tossed in some spaghetti and had a delicious dinner with my husband. The great thing about this sauce is - by roasting the tomatoes, you get allot of those great flavors and natural sugars to come out without having to slow simmer your sauce all day long. Add in the goat cheese for some zing along with some fresh chopped herbs and you have a savory sauce that you can pair with pretty much any pasta of your choice. I happened to be in the mood for spaghetti, but you could do gnocchi, paperdelle, even rotini. Whatever you use it on, I hope you enjoy.<br />
<br />
<br />
<br />
Note: If you don't have cherry tomatoes you can use any kind you like, just adjust the cooking time as needed depending on the tomato size.<br />
<br />
<br />
<br />
<strong>Prep time: </strong>10 minutes<br />
<br />
<strong>Cook time:</strong> 30-40 minutes<br />
<br />
<strong>Makes:</strong> about 2 cups<br />
<br />
<br />
<strong>Ingredients:</strong><br />
<br />
2 cups cherry tomatoes<br />
<br />
2 cups chicken or vegetable broth<br />
<br />
1 tsp corn starch<br />
<br />
2 tbs olive oil<br />
<br />
Salt and Pepper - to taste<br />
<br />
4 tbs (about 3 ounces ) goat cheese<br />
<br />
1 tbs heavy cream<br />
<br />
2 tsp balsamic vinegar<br />
<br />
1 tsp fresh thyme - finely chopped<br />
<br />
1 tsp fresh rosemary - finely chopped <br />
<br />
2 tsp fresh basil - finely chopped<br />
<br />
Fresh grated Parmesan cheese - if desired<br />
<br />
<strong>Directions:</strong><br />
Preheat oven to 400 degrees. In a shallow baking dish or baking sheet lined with tin foil, toss tomatoes with olive oil, salt and pepper. Place into oven and roast tomatoes until they have burst open and juices are flowing into the pan (about 15 minutes). <br />
<br />
Place a food mill or sieve over a large pot. Pour tomatoes and juices into the strainer and push through the juices and pulp of the tomatoes. Discard the skins and anything that did not get through the strainer. Bring tomatoes to a simmer over medium low heat - stir in balsamic vinegar and all but 2 tablespoons of broth. In a small bowl, whisk corn starch into remaining 2 tablespoons of broth. Stir into sauce mixture, season with salt and pepper and let sauce simmer (stirring occasionally) until it has slightly reduced and thickened - about 10 minutes. if sauce starts to splatter while cooking, loosely cover with a lid.<br />
<br />
While sauce is simmering, bring another large pot of salted water to a boil and cook your pasta. Cook according to package directions. Drain and set aside - covered ( if pasta is done before your sauce). <br />
<br />
Once sauce has reduced, add goat cheese and whisk until melted, add cream and whisk until sauce is smooth. Simmer another 2 minutes. Remove from heat, stir in herbs, add pasta and toss together. Top with a little fresh grated Parmesan - if desired. Serve and enjoy.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-43814854671216508522011-09-04T01:50:00.000-07:002011-09-04T01:50:08.588-07:00Vanilla Pineapple Sangria<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlCwYgS2q8uf2fwAylzhEi_E4yiadygSHFhhDzGKLJlIvnE1bJXG6CmccOgqK9UnDtBlOiE6rLczx6VJxl5DA7dJOXGtzniW-4J2PTN3R5VKGsVjQbbtE9KLYBMaW10WwXXWqFKsJgYc/s1600/338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlCwYgS2q8uf2fwAylzhEi_E4yiadygSHFhhDzGKLJlIvnE1bJXG6CmccOgqK9UnDtBlOiE6rLczx6VJxl5DA7dJOXGtzniW-4J2PTN3R5VKGsVjQbbtE9KLYBMaW10WwXXWqFKsJgYc/s320/338.JPG" width="240" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">This sangria has a nice vanilla flavor to it, with the help of vanilla agave nectar, that pairs nicely with the mild flavors of pineapple and mango. Add the spice of a Serrano chili and you have unique and flavorful sangria with a little kick. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">If you can’t find vanilla agave nectar, you can add some vanilla extract to regular flavored nectar. I tried this first with a little gingerale and if you like yours extra sweet, this is the way to go. However, if you prefer a little less sweetness , you can use club soda. You could even do half and half if you like.</span></div><br />
<b style="mso-bidi-font-weight: normal;">Prep Time: </b>5 minutes + 30 minutes chill time<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b><br />
<br />
<b style="mso-bidi-font-weight: normal;">Serves: 6-8 </b><br />
<br />
<b style="mso-bidi-font-weight: normal;">Ingredients:<o:p></o:p></b><br />
<br />
2 bottles semi-sweet white wine such as gewürztraminer or riesling <br />
<br />
¼ cup vanilla agave nectar ( if you cannot find vanilla, add 2 tsp vanilla extract to ¼ plain agave nectar)<br />
<br />
½ cup white rum<br />
<br />
1 ½ cups fresh mango chunks, frozen is fine too if thawed first <br />
<br />
<o:p> </o:p>1 ½ cups fresh pineapple chunks, frozen is fine too if thawed first <br />
<br />
<o:p> </o:p>1 serrano chili cut in half<br />
<br />
3 cups club soda or gingerale<br />
<br />
<br />
<br />
<b style="mso-bidi-font-weight: normal;">Directions:</b><br />
Place fruit, chili, agave nectar and rum into a 2 quart pitcher, smash fruit with <span style="mso-spacerun: yes;"> </span>a large spatula or spoon and blend ingredients together. Add in wine and one cup of club soda or gingerale. Stir well. Refrigerate for at least 30 minutes and up to 24 hours. Before Serving add in remaining club soda or gingerale. Serve and enjoy!<br />
Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-46653730991012341592011-09-04T00:55:00.000-07:002011-09-04T00:56:39.083-07:00TropiKill Punch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrtW85Fv6m9e98z5SrX6GxunSzII1vAfjAVKli5E5bmDem1LxSiwwckYF_lDF8VnOKHGqNj0YkoNa7m47FP9FP3otvF_KYmji56vGamVR9gkUWiLcdRh9As1QgzKSZUFI61EfVMX37u4/s1600/Tropikill+punch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrtW85Fv6m9e98z5SrX6GxunSzII1vAfjAVKli5E5bmDem1LxSiwwckYF_lDF8VnOKHGqNj0YkoNa7m47FP9FP3otvF_KYmji56vGamVR9gkUWiLcdRh9As1QgzKSZUFI61EfVMX37u4/s320/Tropikill+punch.JPG" width="240" /></a></div><br />
<br />
I decided to name this drink TropiKill Punch with the help of my husband Brandon, because for one it sounded cool, but two because it is easy to put down a few of these drinks without even realizing it. So enjoy, but be careful because they can sneak up on you! Also, if you prefer to make more than one drink at a time, you can double or triple the ingredients to make as much as you like. <br />
<br />
<strong>Prep Time:</strong> 5 minutes<br />
<br />
<strong>Serves:</strong> 1<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 large splash of Triple Sec<br />
<br />
1 shot (3 ounces) Vanilla Vodka<br />
<br />
1 shot (3 ounces) Cherry Berry Pucker<br />
<br />
1/3 cup Pineapple Juice<br />
<br />
<strong>Directions:</strong><br />
Pour all ingredients into a shaker or small pitcher filled with ice. Mix well until chilled strain and serve.<br />
<strong>Note:</strong> If you prefer ice in your drink (like I sometimes do), place a handful of ice in a large glass, pour ingredients over ice stir well and serve.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-91970005344998639212011-09-03T23:25:00.000-07:002011-09-03T23:25:38.114-07:00Peachy White Sangria<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/AVvXsEhkbbvtDfzGGVCL6bJ4dfs04nnCQqa5R-x8KJ3ilaav3_IsLYyoo6DsOzqZqBzrNI48WWCCCC0oJGVroasJEK4ODAmNePLLRhEm96hmqiCq2F3ny-LV_0LlcE12eLkc0TOiVTpCUmaOUFs/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbbvtDfzGGVCL6bJ4dfs04nnCQqa5R-x8KJ3ilaav3_IsLYyoo6DsOzqZqBzrNI48WWCCCC0oJGVroasJEK4ODAmNePLLRhEm96hmqiCq2F3ny-LV_0LlcE12eLkc0TOiVTpCUmaOUFs/s320/010.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<strong>Ingredients:</strong><br />
<br />
2 bottles semi-sweet white wine such as Gewurztraminer or Riesling<br />
<br />
1/2 cup spiced rum<br />
<br />
2 peaches thinly sliced<br />
<br />
2 plums thinly sliced<br />
<br />
3/4 cup peach juice concentrate<br />
<br />
2 cups sparkling water or club soda<br />
<br />
2-3 tbs agave nectar or honey - optional<br />
<br />
<br />
<br />
<strong>Directions:</strong><br />
<br />
<br />
<br />
In a large pitcher, add fruit juice concentrate, half of the sparkling water, fruit and rum. With a large spoon or spatula, mix until juice is well blended and lightly smash the fruit to release some of the juices. Pour in wine and stir well. Chill for at least a half an hour. The longer it sits, the more the flavors can mingle.<br />
<br />
Before serving, mix in remaining half of water and agave nectar, if desired. If you like yours extra fizzy, add more sparkling water to taste.<br />
<br />
<br />
Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-53212566401402050382011-09-03T23:06:00.000-07:002011-09-14T20:13:29.737-07:00There's Nothing Like A Few Good Drinks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeWQUDuUkg4YWNX2YmfY7YO9A1dMUD8rGwWj8NgaGmEfAbHzsL7gN1lnIF0c7DnYvh3BcNk1NpC9fkVa7XI1k5RpVKMM5aePyAq3R0FVE7Aw5EmBwPay5K1V6EBVHmkw4vH95O2KHf-Y/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeWQUDuUkg4YWNX2YmfY7YO9A1dMUD8rGwWj8NgaGmEfAbHzsL7gN1lnIF0c7DnYvh3BcNk1NpC9fkVa7XI1k5RpVKMM5aePyAq3R0FVE7Aw5EmBwPay5K1V6EBVHmkw4vH95O2KHf-Y/s320/007.JPG" width="320" /></a></div><br />
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<br />
It's Labor Day Weekend which means one last chance to throw that big summer bash or just a small get together with a few friends. Whatever you decide, it never hurts to have a few good drinks around. I've mixed up a few drink ideas that are perfect for pretty much any occasion. Since my tooth is mainly sweet, when it comes to drinks, I like them a little sugary. However, these recipes are easily adaptable to suit most people's tastes. Simply use a dryer wine for the sangria's and add less juice for the cocktail.<br />
<br />
A few weekends back, Brandon (my husband) and I went out with a few friends to a local tapas and wine bar <em>Andaluz</em> in downtown Salem, Or<em>.</em> I was excited to try some of their sangria and I'd heard great things about their tapas. The small dishes were great,with offerings like their tortilla (it's like a Spanish version of quiche) and some amazing ribs with a zingy homemade barbecue sauce (according to Brandon and my friend Connie). Their Sangria on the other hand was sadly the worst I have ever had. It tasted like watered down flat white wine with a few berries floating in it for affect, which really didn't help. I was disappointed and left with a wanting for something fruity and refreshing, like sangria is supposed to be. We decided to head out to the store and acquire ingredients to make our own sangria.<br />
<br />
I've mixed up two different white wine sangria's. Once with a peachy pizazz and the other with the use of vanilla rum, has a delicious and unique flavor. With these recipes, though I have used white wine, you could easily substitute for red. Plus, you can add as little or as much sweetener as you like. I also used a semi-sweet wine, but if you prefer yours a little dyer, you can substitute with a dry wine.<br />
Or if you want something a with a little more kick to it, you will love my TropiKill Punch (the name was Brandon's idea). Whichever you try I hope you enjoy. Drink recipes to follow...Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-57275309856291209032011-08-26T00:20:00.000-07:002011-08-29T20:12:08.917-07:00Button Mushrooms in White Wine and Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWMAQBQ7O7yhqgcZluzAQzhaSt9aPQ6DRvksLwKe9byTl-k82ync45-EEQtXL6d2qf62OhkcAy378MTpgp0PVmQceF8_ObwD3YfMZXtxD2DLjoyqM5sB1SL4lNYUPPIGr6u7CfetbUNg/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWMAQBQ7O7yhqgcZluzAQzhaSt9aPQ6DRvksLwKe9byTl-k82ync45-EEQtXL6d2qf62OhkcAy378MTpgp0PVmQceF8_ObwD3YfMZXtxD2DLjoyqM5sB1SL4lNYUPPIGr6u7CfetbUNg/s320/009.JPG" width="320" /></a></div><br />
<br />
One of my favorite mushroom experiences in life (and no I don't mean the phsycadelic kind) has definitely been with button mushrooms. I was 16 and on one of my summer vacations visiting my bestie Charllain. We decided to go for lunch at her mom's work (Pietro's pizza). Charllain had ordered sauteed mushrooms to which I raised my nose in the air and said in a valley girl tone, "Uh, yuck! Mushrooms are disgusting", to which Charllain replied... Ok well I don't exactly remember what she said, but it was something like, "well I think they're good so I'm ordering them". I just sat there in disagreement waiting to see what these mushrooms were all about.<br />
<br />
When they arrived sizzling and drenched in wine and butter, I couldn't resist trying one. The taste was savory, they were loaded with flavor and the texture was firm yet slightly tender. I never knew that mushrooms could taste this good. I ended up eating most of them, to which Charllain had to point out, to prevent me from eating all of them. I think she got a few ;) To this day I still think about those mushrooms, the flavor, the texture and just being amazed that something I thought I hated, could taste so delicious. <br />
<br />
The other day when I happened by the mushrooms in the grocery store, my eyes instantly fell to the baby button mushrooms. The rest is history... I didn't know exactly what was in the original recipe, but I had a good idea. The result was a bowl of piping hot mushrooms in a bubbling wine and butter sauce top with Parmesan cheese. I now have two favorite mushroom experiences. Whether you are a mushroom fan or not, I encourage you to gives these a try. <br />
<br />
<strong>Prep Time</strong>: 5 minutes<br />
<strong>Cook Time:</strong> about 10 minutes<br />
<br />
<strong>Ingredients:</strong><br />
<br />
2 cups baby (small) button mushrooms - scrubbed and ends of stems trimmed or stems removed all together (whichever you prefer)<br />
<br />
3 tbs butter<br />
<br />
1/3 cup semi-dry white wine - Sauvignon Blanc, Chardonay or Dry Reisling<br />
<br />
pinch of salt and white pepper<br />
<br />
1 tbs basil - finely chopped<br />
<br />
2 tbs grated Parmesan cheese<br />
<br />
<strong>Directions:</strong><br />
<br />
In a medium sized saute pan, add 2 1/2 tbs butter and cook until melted and bubbling, do not let brown, add mushrooms and saute for about 2-3 minutes until heated through. Add salt, pepper and wine; simmer until reduced down - about 3 more minutes. Add in remaining butter and basil. Cook just until butter melts. Remove from heat, top with cheese and serve. This would be a great accompaniment to the Ricotta Gnuddi recipe I recently posted or any other pasta or salad dish you prefer. Enjoy!<br />
<br />
Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-13114339130737176432011-08-13T22:56:00.000-07:002011-08-29T20:19:33.024-07:00Fresh Ricotta and Roasted Vegetable Sandwhiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sAnoA3A9o0Lp_VyQfL7yjXU-CqDe6fqlcJalnLxj7IDqK0e-C5F-ngO_hYN9EXEdnBkOJXhEwWz3L0hJdeN-sFfA6ot2cy31UMyjlhDmjpe8E1ffrSsHafSBysNOaesadTPMOuHjipM/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sAnoA3A9o0Lp_VyQfL7yjXU-CqDe6fqlcJalnLxj7IDqK0e-C5F-ngO_hYN9EXEdnBkOJXhEwWz3L0hJdeN-sFfA6ot2cy31UMyjlhDmjpe8E1ffrSsHafSBysNOaesadTPMOuHjipM/s320/009.JPG" width="320" /></a></div><br />
<br />
This recipe found in Sarah Moulton's "Every Day Family Dinners", is how I found the ricotta cheese recipe. The roasted vegetables pair great with creamy light flavor of the ricotta cheese. Put it on some whole grain or artisan bread and you have a delicious and unique sandwich that's sure to become one of your new favorites. This recipe may seem deceiving, but it is very easy and fairly quick to make (less than an hour). while you are slicing and roasting your vegetable you can start cooking the cheese and have it drained and ready by the time the veggies are cooked and cooled. Lay out all the ingredients to make a sandwich making line and everyone can assemble their own.<br />
<br />
The original version of this recipe asks for roasting tomatoes, zucchini and eggplant. However, the great thing about this recipe is that is it so versatile you can pretty much use whatever vegetables your heart desires. The one's I listed above where what I had on hand and I'm glad I did. Roasting the onion brought out a nice sweetness that accompanies the mild flavor of the squash and the light nuttiness of the potato's. <br />
But the moral to the story here is, don't feel like you have to use just what I've listed. Though if you do I'm sure you'll love it. Enjoy!<br />
<br />
<strong>Prep & Cook time:</strong> about 50 minutes total<br />
<br />
<strong>Makes:</strong> 5 large sandwiches or 10-12 small sandwiches - depending on the size of bread you use<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 batch of fresh ricotta cheese (recipe below)<br />
<br />
3 medium sized white or gold potatoes - thinly sliced<br />
<br />
3-4 medium sized pattipan or yellow squash - thinly sliced<br />
<br />
2 medium yellow onions - cut into about half in thick slices<br />
<br />
5 gloves of garlic - whole still in the skin<br />
<br />
olive oil<br />
<br />
salt and fresh ground pepper<br />
<br />
Bread your choice - ( I prefer artisan style bread, whatever looks good at the store at the time, but you can use whole grain bread or thinly sliced Italian bread works great too)<br />
<br />
<strong>Directions:</strong><br />
Preheat oven to 400.<br />
Line two baking sheets with tin foil and spray or rub down with a thin layer of oil.<br />
Place squash and potato's slices into a large bowl, drizzle with olive oil (2-3 TBS), season with salt and pepper and toss with hands or tongs . Spread out vegetables onto both pans - leaving a space big enough for the onions on one of the sheets. It is ok if the veggies over lap one another, but spread them out as much as possible. Place the onion on the sheet and drizzle with olive oil and season with salt and pepper. Take a small piece of foil and wrap garlic gloves with it. Place garlic on sheet if any room or right on the oven rack is fine too.<br />
<br />
Places veggies in oven and roast for 20-25 minutes or until golden and cooked through - removing the garlic after 15 minutes. Remove from oven and let cool long enough to handle.<br />
<br />
If your bread is not already presliced, cut into 1/4 to 1-2 thick slices. <br />
<br />
Take you ricotta cheese, season with salt and pepper. Peel the cloves of garlic and add to the mixture. With a fork smash and mix the garlic into the cheese. Set a side.<br />
<br />
<strong>To assemble sandwhiches:</strong><br />
There is no exact art or measurement to making these. Simply take your bread, spread a layer of cheese on one side of the bread, layer desired amount of veggies and top with other slice of bread or if you desire, like my husband does, you can eat them open faced. These are also great made and eaten the next day too (just make sure all ingredients are completely cooled first if you are going to do this, in order to prevent soggy bread).<br />
Serve with a side salad and your favorite side dish and you have a great meal for lunch or dinner. <br />
<br />
<strong>Ricotta Cheese Recipe</strong><br />
<br />
<br />
<strong>Makes:</strong> About 1 cup<br />
<br />
<strong>Prep/Cook Time:</strong> 35-45 minutes <br />
<strong>Ingredients:</strong><br />
<br />
4 cups milk - whatever your preference <br />
<br />
1/2 cup heavy cream<br />
<br />
pinch of salt<br />
<br />
1 1/2 tbs fresh lemon juice<br />
<strong>Directions:</strong><br />
Line a sieve with paper tiles or cheese cloth, place over a large bowl and set aside. In a medium sized pot (3-4 quarts), slowly bring milk, cream and salt to a rolling boil - stirring occasionally. Reduce to a simmer and stir in lemon juice. Let simmer until mixture curdles - about 2 minutes. <br />
Pour mixture into sieve and let strain for at least 15 minutes and up to 30 minutes. If you like your ricotta drier, let cheese strain for up to one hour. Remove cheese from strainer and place in a bowl. Serve warm or if not using right away cover and place in fridge. For freshest results use within 2-3 days. <br />
<br />
<br />
<strong>Here are some great flavor variations:</strong><br />
Roasted Garlic Ricotta - Add 4-5 cloves of roasted garlic and a large pinch of white ground pepper. Smash garlic into cheese season with white pepper and salt to taste.<br />
<br />
Lemon Garlic Ricotta - Follow the above recipe for roasted garlic ricotta then add 2 tsp fresh grated lemon zest. <br />
<br />
<br />
Herbed Ricotta - Add 1-2 tsp each of fresh basil, thyme and rosemary - finely chopped. Season to taste with salt and fresh ground pepper.<br />
<br />
<br />
<br />
<br />
Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com3tag:blogger.com,1999:blog-7492231784833023289.post-66031634778287592812011-08-06T01:21:00.000-07:002011-08-06T01:29:55.477-07:00Lemon and Garlic Ricotta Gnudi with Basil Brown Butter<div class="MsoNormal" style="margin: 0in 0in 10pt;">If you have never made pasta before and even if you have, this is definitely one to try. Gnudi is similar to gnocchi, but tends to be more tender. The outside gets slightly firm with a touch of chewiness, while the center is light and creamy. You can make this pasta the day before, just let it come to room temperature before cooking. Add a light sauce, even just a little good quality olive oil, salt and pepper and you are golden. Serve with a salad and a light dessert, and you have a flavorful and filling dish without being overly heavy like some pasta dishes can be. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFj4xVLa6gHTr0q80rCXI3gxtX7w5EAHN8r9gHQ4I5Q0nBgnd-5HE7YPQnanafFdtNd3vQrAZoRRti4pxt8YsXQ_63GY8jCtlGY_WgE_UCPcHXxoyHrSHRtq1xtb2djR7uVjYlbtX_ZQ/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFj4xVLa6gHTr0q80rCXI3gxtX7w5EAHN8r9gHQ4I5Q0nBgnd-5HE7YPQnanafFdtNd3vQrAZoRRti4pxt8YsXQ_63GY8jCtlGY_WgE_UCPcHXxoyHrSHRtq1xtb2djR7uVjYlbtX_ZQ/s320/019.JPG" width="320" /></a></div><br />
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<span style="font-size: large;"><b>Lemon and Garlic Gnudi</b></span><br />
<span style="font-size: large;"><b> </b></span><br />
<b>Prep Time:</b> 30 minutes, plus 90 minutes resting time <br />
<br />
<b>Cook time:</b> 10 minutes or less<br />
<br />
<b>Serves:</b> 2 good sized portions or 4 smaller servings/appetizers<br />
<br />
<b>Ingredients:</b><br />
<br />
1 cup fresh ricotta <br />
<div style="text-align: left;"><br />
</div>5 cloves roasted garlic - mashed</div><div class="MsoNormal" style="margin: 0in 0in 10pt;">1 1/2 tsp fresh grated lemon zest<br />
<br />
Large pinch of kosher salt and fresh ground pepper</div>2 eggs plus 1 yolk<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">½ tsp fresh grated nutmeg</div><div class="MsoNormal" style="margin: 0in 0in 10pt;">¾ cup white flour – sifted - plus more as needed<br />
<br />
4 cups semolina flour</div><br />
Line a small cake pan or deep dish pan with just enough semolina flour to coat the bottom - set aside.<br />
Add garlic and all remaining ingredients except for the flour into the ricotta cheese. Whisk together until fluffy and ingredients are well blended.<br />
<br />
Gently fold in white flour until a soft dough forms, adding more flour as needed until dough is just thick enough to form soft balls. Use floured hands and gently roll into small balls (no bigger than the size of a quarter), slightly flatten with fingers. Gently place pasta into semolina flour in one single layer. Pour enough semolina flour over pasta to completely cover. Place a sheet of parchment paper or tin foil over the layer then start another, adding more semolina flour and covering the pasta in the same manner.<br />
<br />
Once you have made all the pasta, gently cover dish with saran wrap and place in fridge for at least one hour, but up to 24 hours. When ready to cook pasta, remove from fridge and let rest for about 30 minutes to come to room temperature or close to.gently remove pasta from flour. You can reuse the remaining flour, just pour back into bag, though you may need to sift first to remove any lumps. <br />
<br />
Start to make your butter sauce while you are boiling the water. Recipe below.<br />
<br />
Bring a large pot of water to a rapid boil, add a large pinch of salt and gently place pasta into water using a slotted spoon. Cook just until pasta starts to float to the top, removing them with a slotted spoon as soon as they float to the surface - about 2 minutes. Place in a large serving dish and cover until sauce is ready.<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
<br />
<br />
<span style="font-size: large;"><b>Basil and Brown Butter Sauce</b></span><br />
<br />
<b>Prep time: </b>less than five minutes<br />
<b> </b><br />
<b>Cook Time: </b>5-10 minutes<b><br />
</b><br />
<br />
<br />
<b>Ingredients: </b><br />
<br />
6 tbs unsalted butter<br />
<br />
1/4 tsp salt<br />
<br />
fresh ground pepper to taste <br />
<br />
2 tbs fresh basil, plus additional for topping - finely chopped<br />
<br />
Fresh grated parmesan cheese - if desired <br />
<br />
<b>Directions:</b><br />
In a medium sized sauce pan, melt butter on medium heat. Stirring frequently to prevent burning - adjust heat as needed. Butter should start to rapidly bubble and turn a light golden brown - about 3-4. Turn heat to low and add basil. Cook for 30 seconds, then quickly remove from heat pour over gnudi and gently toss. Top with additional basil and parmesean cheese if desired. Enjoy!! :)<br />
<br />
<br />
</div>Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-63888737309905816032011-07-31T00:45:00.000-07:002011-08-14T10:10:49.756-07:00Making Fresh Ricotta Cheese<div class="separator" style="clear: both; text-align: center;"><br />
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A new favorite recipe I recently discovered is one for making fresh ricotta cheese. I've always been interested in trying to make homemade cheeses and this is my first endeavor. After reading the recipe and making it for the first time, I realized how simple it is to make and how much better it tastes when made fresh. Below is the recipe I found in one of my favorite cook books by my favorite chef Sarah Moulton - <i>Every Day Family Dinners.</i> <br />
<br />
It is a great basic recipe and as I have discovered, it is very easy to make your own variation. I like mine with a little extra salt and some fresh ground pepper. The original recipe asked for whole milk, but as I drink skim milk, that is what I had on hand the next time I made it. I cut out a good amount of calories and I didn't even notice a difference in flavor. <br />
<br />
Next time you go grocery shopping, pick up an extra quart of milk, some heavy cream and a lemon and you'll be ready to make your own ricotta. You can add fresh ricotta to any recipe you desire. In my next few posts a will share a few recipes that use ricotta that you are sure to love as much as I do. A Lemon Ricotta Gnudi and Roasted Vegetable and Ricotta Sandwiches.<br />
<br />
Classic Ricotta (listed below) is made simply without any seasonings other than salt, however it is so simple and fun to try making your own variations that before you know it you'll have several favorites. <br />
I have listed a few ideas below as well. This recipe is also very easy to double up, so if you want more than just one cup, simply duplicate the recipe as many times as you need to get the desired amount. <br />
<br />
<div style="text-align: center;"><b>Ricotta Cheese</b></div><br />
<b>Makes:</b> About 1 cup<br />
<br />
<b>Prep/Cook Time:</b> 35-45 minutes <br />
<br />
<b>Ingredients:</b><br />
<br />
4 cups milk - whatever your preference <br />
<br />
1/2 cup heavy cream<br />
<br />
pinch of salt<br />
<br />
1 1/2 tbs fresh lemon juice<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitffwrFaIhjTiwWYSw4Drf_Mq0D8dBYJ8ayGlujbOzSv0wtdP-LIU1TLd4i9KL71xQg3_fN_aDAV3OlNdJX33AawLyDH5JWDCJWypeP9il8Niudfpy82pHph1k_EKxs7dAJdjJU34bKg8/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitffwrFaIhjTiwWYSw4Drf_Mq0D8dBYJ8ayGlujbOzSv0wtdP-LIU1TLd4i9KL71xQg3_fN_aDAV3OlNdJX33AawLyDH5JWDCJWypeP9il8Niudfpy82pHph1k_EKxs7dAJdjJU34bKg8/s320/024.JPG" width="320" /></a><br />
<br />
<br />
<br />
<b>Directions:</b><br />
<br />
Line a sieve with paper tiles or cheese cloth, place over a large bowl and set aside. In a medium sized pot (3-4 quarts), slowly bring milk, cream and salt to a rolling boil - stirring occasionally. Reduce to a simmer and stir in lemon juice. Let simmer until mixture curdles - about 2 minutes. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9r2qJcXdP3HXuV_QrfsSdAtkuyAhtoUeADQpTERdzmNmPuAEPHSK3CKzaS6iuD1jsOevi_tIka-G4X4ecEBClwhLMLi4ebX9bvcjuCnRX0ZzTEISS5U6dYEVV8ogxhhPrCNTmkN-oUc/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9r2qJcXdP3HXuV_QrfsSdAtkuyAhtoUeADQpTERdzmNmPuAEPHSK3CKzaS6iuD1jsOevi_tIka-G4X4ecEBClwhLMLi4ebX9bvcjuCnRX0ZzTEISS5U6dYEVV8ogxhhPrCNTmkN-oUc/s320/028.JPG" width="240" /></a><br />
<br />
Pour mixture into sieve and let strain for at least 15 minutes and up to 30 minutes. If you like your ricotta drier, let cheese strain for up to one hour. Remove cheese from strainer and place in a bowl. Serve warm or if not using right away cover and place in fridge. For freshest results use within 2-3 days. <br />
<br />
<b>Here are some great flavor variations:</b><br />
<br />
<b>Roasted Garlic Ricotta</b> - Add 4-5 cloves of roasted garlic and a large pinch of white ground pepper. Smash garlic into cheese season with white pepper and salt to taste.<br />
<br />
<b>Lemon Garlic Ricotta</b> - Follow the above recipe for roasted garlic ricotta then add 2 tsp fresh grated lemon zest. <br />
<br />
<b>Herbed Ricotta</b> - Add 1-2 tsp each of fresh basil, thyme and rosemary - finely chopped. Season to taste with salt and fresh ground pepper.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-4658418794800374542011-07-23T22:47:00.000-07:002011-09-06T23:54:57.148-07:00Raspberry and Marscapone Mousse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYnyeuUPSMjxR1uk64hngZa8bNXNC79UabViQWjRfIAXJQuabjhgk1gw2mzZWku2OKH0Jbx0n9dY4tzezv-UBlCHQ7kXAN_xvDHdH69HSCo8Hs_NI_deuuhDETlRa25A6EjwZ3we50LU/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYnyeuUPSMjxR1uk64hngZa8bNXNC79UabViQWjRfIAXJQuabjhgk1gw2mzZWku2OKH0Jbx0n9dY4tzezv-UBlCHQ7kXAN_xvDHdH69HSCo8Hs_NI_deuuhDETlRa25A6EjwZ3we50LU/s320/018.JPG" width="320" /></a></div><br />
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If you are in the mood for something sweet, tangy and super easy to whip up (no pun intended ;) then you will love this recipe. It's a great finish to any meal and a great summer dessert.<br />
<br />
<b>Prep Time:</b> 10 minutes <br />
<br />
<b>Serves:</b> 6<br />
<br />
<b>Ingredients:</b><br />
<br />
1 Cup heavy whipping cream<br />
<br />
1/4 cup plus 1 tbs sugar<br />
<br />
1 tsp vanilla<br />
<br />
1 8 ounce container marcaspone cheese<br />
<br />
2 cups fresh raspberries - or frozen and thawed if fresh are not available<br />
<br />
<br />
<b>Directions:</b><br />
<br />
In a small bowl add raspberries and 1 tsb sugar, slightly mash berries with a fork to release juices - set aside. <br />
To make mousse: In a large bowl add heavy cream, vanilla and remaining sugar. With a hand mixer on high, whip cream until thick and fluffy. Add in marscapone cheese and whip until well blended (about 15-20 seconds). Gently spoon berries into bowl with mousse mixture being careful to keep out as much juice as possible. Set remaining berry juice aside. Gently fold in berries. Spoon mixture into bowls and drizzle a little bit of remaining juice on each serving. Serve and enjoy! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiE3MZMBlYO7OlMFzzaVQGSelzZ6lfzRlFheBA2JdOupoDS2I6Rniabzqf2lMb_ZLAIczSb5PjzEGZcgIxXa_JlSuUJ3HZLV5_G9RJtC_ZLsvdie4gdIgJhUAwEA40phG7bdigDyUeco0/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiE3MZMBlYO7OlMFzzaVQGSelzZ6lfzRlFheBA2JdOupoDS2I6Rniabzqf2lMb_ZLAIczSb5PjzEGZcgIxXa_JlSuUJ3HZLV5_G9RJtC_ZLsvdie4gdIgJhUAwEA40phG7bdigDyUeco0/s320/023.JPG" width="240" /></a>Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-88475223404499095392011-07-16T00:33:00.000-07:002011-07-16T01:11:28.110-07:00Quick and Easy - Salsa Verde<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKogy8VZusgZiHKbl4BhLkwREuKiBmNTx4Pc89vtGbYa2QqxUbOXeYLLZMSfDYlRATqCHnyRV4oiPPUzXsPtEfpbskj2pHQsNLFZOkFYg_upBjXPSJIRCiSrLx7h8ivvvtkJOEYpXKhEI/s1600/160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKogy8VZusgZiHKbl4BhLkwREuKiBmNTx4Pc89vtGbYa2QqxUbOXeYLLZMSfDYlRATqCHnyRV4oiPPUzXsPtEfpbskj2pHQsNLFZOkFYg_upBjXPSJIRCiSrLx7h8ivvvtkJOEYpXKhEI/s320/160.JPG" width="320" /></a></div><br />
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This is a quick and easy recipe, and a great way to add a little zing to many dishes or just have with chips and a Corona.<br />
<br />
<strong>Ingredients:</strong><br />
<br />
8 medium sized tomatillo's rinsed and halved<br />
<br />
1 large clove of garlic<br />
<br />
1/4 cup roughly chopped cilantro<br />
<br />
pinch of salt and pepper<br />
<br />
1 1/2 tbs sweet and sour mix<br />
<br />
1 1/2 tbs Jalapeno - minced<br />
<br />
<strong>Directions:</strong><br />
In a blender add all ingredients. Blend on medium speed until all ingredients are finely chopped. Serve with chips, on top of taco's, fajitas or anything else you want to add a little zing to.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-13655882538136867972011-07-15T18:10:00.000-07:002011-07-16T01:19:06.602-07:00Black Bean and Quinoa Burgers with Garlic Chipotle Mayo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVETv6Jy-nH8-ITd6E5ggZLhyphenhyphenQzWKIrRZIt_h873_8Xvge4DFvSuelERs4Bs0YkKtltRR2zsMQkxGwrgNCzeZ2esoGEKIFCx1_NuL-sxub3aiLctxBS_wuLwZzSZdyYVv9Toe_NQfuXH4/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVETv6Jy-nH8-ITd6E5ggZLhyphenhyphenQzWKIrRZIt_h873_8Xvge4DFvSuelERs4Bs0YkKtltRR2zsMQkxGwrgNCzeZ2esoGEKIFCx1_NuL-sxub3aiLctxBS_wuLwZzSZdyYVv9Toe_NQfuXH4/s320/014.JPG" width="320" /></a></div><br />
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I love veggie burgers, but sadly I have mostly been turned off by flat, dried out and frozen varieties you get in a box. Don't get me wrong, if cooked right and with the proper toppings, some varieties can taste well ok... Or if your lucky, on occasion you can find a local resataraunt that makes their own, but many times even they serve just plain ol frozen garden burger's. So my thought is, if I'm gonna have a veggie burger, why not have a home made one? You can put whatever you want in it. Plus, if you make your own, you can make them as thick or thin as you want and I can gaurantee they will be hearty, satisfying and super flavorful.<br />
<br />
I decided to whip up a version using quinoa. It's hearty, good for you and you can flavor it pretty much, however you like which makes it a great accompaniment to beans which also works great in burgers. With is recipoe as with most of mine, you can switch it up and put pretty much whatever you like in it to make your own version. As I tend to add a southwestern flare to allot of my recipes I decided to add red pepper and onion along with a little spicy chili powder for an extra kick of flavor. <br />
<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 small onion - chopped<br />
<br />
1 red bell pepper - chopped<br />
<br />
4 cloves garlic - chopped<br />
<br />
2 cups cooked seasoned quinoa (recipe below)- cooled and drained of any excess water<br />
<br />
2 cups black beans<br />
<br />
1/2 cup rolled outs - plus extra if needed<br />
<br />
1 egg<br />
<br />
1 tsp hot chili powder or chipotle tabasko sauce<br />
<br />
A large pinch or to of salt and pepper, plus more to taste as needed<br />
<br />
<br />
<strong>Directions:</strong><br />
<br />
On med-low heat saute garlic, onion and pepper until mostly tender - they should still have a little crunch to them - about 5 minutes. Set aside and let cool.<br />
<br />
<strong>To cook quinoa:</strong> bring 2 1/2 cups water to boil. Add quinoa, a large pinch of salt and pepper and the 1/2 tsp of the chimayo/hot chili powder. Cover for five minutes. Remove lid stir and continue to cook until water is absorbed and quinoa is cooked through - about 12-15 minutes. Drain any excess water. Set aside in fridge to cool down. <br />
<br />
<strong>To make burger mixture: </strong><br />
In a large bowl add black beans, tabasko or chili powder and a large pinch each of salt and pepper. With hands, mash beans until mostly smashed and seasonings are blended in, you will want some chunks of beans remaining for texture. Blend in Quinao and oats - taste mixture for level of seasoning and dd more to taste if needed. Blend in egg, cover mixture and let sit in fridge to firm atleast 1/2 an hour or up to overnight.<br />
<br />
<strong>To prepare burgers:</strong><br />
Heat pan to medium heat and add 1-2 tbs oil. Take a plate or cooking sheet and line with parchment paper or saran wrap. Take burger mixture and form into even sized patties, about 8-10 depending on the size and thickness you like. I make mine about 4 inches round and 1/2 inch thick. Gently place patties in pan one at a time. Don't overcrowd your pan. These tend to be a little soft so it's best to cook no more than 2-3 at a time. <br />
<br />
<br />
<strong>Garlic Chipotle Mayo</strong><br />
<br />
3/4 cup mayonnaise<br />
<br />
pinch of salt and pepper<br />
<br />
5-6 dashes chipotle tobasko sauce<br />
<br />
3 cloves garlic - finely minced<br />
<br />
<strong>Directions:</strong><br />
<br />
In a small bowl blend together all ingredients. Cover and set in fridge for atleast a half an hour. When assembling burgers, spread desired amount of mayo on bread or bun.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0tag:blogger.com,1999:blog-7492231784833023289.post-14060811741929659372011-07-03T01:22:00.000-07:002011-07-03T01:37:30.811-07:00Roasted Potatoes with Garlic & Chive Sour Cream Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1NopldPwrk-yXBxgyspkNZAOBRX5WF8Eo_GaXbDYbRSaQpCtRmdQyOy5l-xowgzTXbhtDa9322ZfwStIwNG0V_rrSb1FlU4qlpr3_SX0yXjoM-bEq5v8jxa4ZKW41lU7ldMywXaMhHE/s1600/081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1NopldPwrk-yXBxgyspkNZAOBRX5WF8Eo_GaXbDYbRSaQpCtRmdQyOy5l-xowgzTXbhtDa9322ZfwStIwNG0V_rrSb1FlU4qlpr3_SX0yXjoM-bEq5v8jxa4ZKW41lU7ldMywXaMhHE/s320/081.JPG" width="320" /></a></div><br />
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The weather is getting warmer which means we often start to eat things that require less cooking or turning on the oven because your house already feels like one. However, if you can stand the heat in your kitchen ;D Then in my opinion, there is never a wrong time to roast veggies. Though the time of year will change the variety of veggie you will have on hand one that is a year round staple are potatoes. In the recipes I used white potatoes, but Yukon gold or baby potatoes (halved or quartered depending on their size) would work great as well. Raosted veggies are almost always great just by themselves, but when you add a sauce or topping their flavors can be even more elevated. With these potatoes, I added a punch of garlicky flavor by adding a creamy sour cream sauce with garlic and chives.<br />
<br />
<strong>Prep Time:</strong> 15 minutes<br />
<br />
<strong>Cook Time:</strong> 45-60 minutes<br />
<br />
<strong>Makes:</strong> 6 Servings<br />
<br />
<br />
<strong>Roasted Potatoes</strong><br />
<br />
<strong>Ingredients: </strong><br />
<br />
6 medium sized white potatoes - Cut into small similar sized pieces<br />
<br />
1 small shallot - chopped<br />
<br />
3 tbs olive oil<br />
<br />
salt and pepper - to taste<br />
<br />
<strong>Directions: </strong><br />
<br />
Preheat oven to 400. In a large bowl toss together salt, pepper, olive oil and potatoes. Spread potatoes on an oil coated baking sheet. Bake until crispy (about 40-60 minutes depending how crispy you like them) turning potatoes occasionally - if needed. Remove from over and let sit 10 minutes. Drizzle sour cream sauce over potatoes and serve. <br />
<br />
<br />
<strong>Garlic & Chive Sour Cream Sauce</strong><br />
<br />
1/2 cup sour cream<br />
<br />
1/4 cup milk<br />
<br />
1 Tbs chives - chopped<br />
<br />
salt and pepper - to taste <br />
<br />
2 cloves garlic - finely chopped - if you don't like a lot of garlic, only add 1 clove <br />
<br />
<strong>Directions: </strong><br />
In a small bowl or measuring cup, whisk together all ingredients until smooth and creamy. Mixture should be just thin enough to drizzle over potatoes. If mixture seems to thick, whisk in more milk 1 tbs at a time until desired consistency. Set aside until ready to use. The longer this sits, the more the flavors will be able to develop. This can be made up to a day ahead. If mixture thickens up while in the fridge, whisk in more milk a little bit at a time to thin back out. Drizzle over potatoes and serve.Rachel Blairhttp://www.blogger.com/profile/00935274199842523862noreply@blogger.com0