tag:blogger.com,1999:blog-1459818923032727042024-03-18T14:52:29.166-07:00Boomerang KitchenUnknownnoreply@blogger.comBlogger264125tag:blogger.com,1999:blog-145981892303272704.post-58116442925997651332024-02-07T22:44:00.000-08:002024-02-13T17:35:33.324-08:00Vegetarian Split Pea Soup<p> A friend gave us a shopping bag of split peas, lentils, and beans that they decided they were not going to use. Not wanting this all to go to waste, I resolved to find ways to utilize these legumes. I decided to begin with the two bags of dried split peas. Then, this being a chilly December, I started with the most obvious of choices: split pea soup. I've made this recipe a few times, tweaking it a bit each time, until I got it to where I felt it should be.</p><p>Some people like a smooth split pea soup but that's not the way I grew up eating it. With the omission of the ham that was present in my childhood bowl of soup, it's nice to have something to bite into. This recipe also includes chunks of Yukon Gold potatoes which impart a creaminess to make this feel more like a real meal that feels satisfying and warming. The ground cumin and a pinch of cayenne adds a rich, warm earthiness to the soup.</p><p>Two things to monitor in this recipe: salt and time.</p><p><b>Salt</b>: The traditional ham or ham hock added a lot of salt to the soup. Start with the 2 teaspoons in the beginning and you can add more to taste in step 6. Also, pay attention to the amount of salt in the store-bought broth. </p><p><b>Time</b>: Prepare this soup in the morning, let the flavors marry all day, and serve that night. Or, better yet, prepare after dinner for tomorrow's dinner. This way the flavors calm down and blend and the soup is more integrated. The soup can also be stored in an airtight container in the fridge for about three days. It can also be frozen.</p><h1 style="text-align: left;"><b style="background-color: white;"><span style="color: #38761d;">Vegetarian Split Pea Soup </span></b></h1><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li><b>Olive oil</b> - 1/4 cup</li><li><b>Split green peas </b>- 1 1/2 cups, dried</li><li><b>Yukon Gold potatoes</b> - 2 medium, peeled and diced</li><li><b>Yellow onion</b> - 2 medium, peeled and diced</li><li><b>Carrots</b> - 4, peeled and cut into bite-sized pieces</li><li><b>Celery</b> - 4 stalks, cut in half lengthwise and chopped</li><li><b>Sea salt </b>- about 2 teaspoons</li><li><b>Black pepper</b> - 1 teaspoon</li><li><b>Italian seasoning</b> - 1 tablespoon</li><li><b>Ground cumin</b> - 1 1/2 teaspoon</li><li><b>Cayenne</b> - 1 pinch</li><li><b>Garlic</b> - 4 cloves, minced</li><li><b>Dried thyme</b> - 1 teaspoon</li><li><b>Vegetable broth</b> - 2 32 oz Tetra Pak boxes (or 8 cups if using canned or homemade)</li><li><b>Bay leaves</b> - 2</li><li><b>Lemon juice</b> - from 1/2 lemon (optional)</li></ul><div><br /></div><div><b>Directions:</b></div><div style="text-align: left;"><ol style="text-align: left;"><li>Place the dried split peas in a large bowl. Cover with water and soak for at least 4 hours and up to 8 hours. </li><li>Prep all vegetables. Drain the split peas into a colander and rinse. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskr4yg8ohdadgJj-Jdgey4rPhBrjJd0PvGI9__bo5EypRYArSj2W4qWa41tnnG9KdgJZZlBEgiPWQxZHiyPUD03hK5w-5ul_Ztl3OKOjtZGA47tlVKQaZaP2kVQ6ampNKwoGBP0l2IXoCKI6unw4spDJESrN5gi3eu5QlCbGntz8nWctgV_KYJr-t0aM/s4032/IMG_4265.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Prepped ingredients" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskr4yg8ohdadgJj-Jdgey4rPhBrjJd0PvGI9__bo5EypRYArSj2W4qWa41tnnG9KdgJZZlBEgiPWQxZHiyPUD03hK5w-5ul_Ztl3OKOjtZGA47tlVKQaZaP2kVQ6ampNKwoGBP0l2IXoCKI6unw4spDJESrN5gi3eu5QlCbGntz8nWctgV_KYJr-t0aM/w400-h300/IMG_4265.JPG" width="400" /></a></div><br /></li><li>Heat the olive oil a deep stock pot over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook until vegetables are softened and onions begin to turn golden (about 10 minutes). You will see how the salt forces the veggies to give up their water which will steam. This is a good sign.</li><li>Add garlic, Italian seasoning, cumin, and thyme, and cook, stirring constantly, for a minute or two.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKMKVf5N2CDorWCCNR4_HI78wQC6bFqPEiwn0-uG72n_sjtCVKquaKJsaKjIsrsQwP6ir_XYvV_vcfViVW_7YFzA1QkcS2X4WsvD6jeN1u3oSact1vCLJIEt85r01GNH-oOBlu_WIA6HzDgtqM-jqs99_xg8pCgdpBHcv7VlMP93VmJCpLmOa2K93Mms/s4032/IMG_4267.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Additions" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKMKVf5N2CDorWCCNR4_HI78wQC6bFqPEiwn0-uG72n_sjtCVKquaKJsaKjIsrsQwP6ir_XYvV_vcfViVW_7YFzA1QkcS2X4WsvD6jeN1u3oSact1vCLJIEt85r01GNH-oOBlu_WIA6HzDgtqM-jqs99_xg8pCgdpBHcv7VlMP93VmJCpLmOa2K93Mms/w240-h320/IMG_4267.JPG" title="Spices and herbs" width="240" /></a></div><br /></li><li>Add the potatoes, split peas, and bay leaves. Add the vegetable stock. Bring to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to low and simmer uncovered for 60-90 minutes (check by sampling the peas to see if they are softened after 60 minutes). While cooking, the soup should just be bubbling but not rapidly boiling. Cook until split peas are cooked down and softened and soup has thickened. Stir occasionally. Add more broth (or water) if it gets too thick. Remove the pot from the heat and let it cool a bit. Remove and discard the bay leaves. Add the lemon juice (and zest) and the pinch of cayenne.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQaJRSdVm4iuZBT_fcfga5JBSQCiNA5Fo_jjJuH-SiVA5nvChocqCR4pYyV1yFEMpwb8vjXHv_6RUtrZcq-uD2kgybewruoIAOoz30xJly3Ac82vNaHyN4S4Sr1NWER7MUCOFI_LdM11T3IXKxtNmIjrnKe4oslIMMH04NSZEP3npj_XRvmMnez-Mgro/s4032/IMG_4268.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Next step" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQaJRSdVm4iuZBT_fcfga5JBSQCiNA5Fo_jjJuH-SiVA5nvChocqCR4pYyV1yFEMpwb8vjXHv_6RUtrZcq-uD2kgybewruoIAOoz30xJly3Ac82vNaHyN4S4Sr1NWER7MUCOFI_LdM11T3IXKxtNmIjrnKe4oslIMMH04NSZEP3npj_XRvmMnez-Mgro/w240-h320/IMG_4268.JPG" title="Just before broth - added split peas" width="240" /></a></div><br /></li><li>Using an immersion blender or a blender, puree a portion of the soup to your liking. Taste for salt and pepper. </li><li>Turn off heat and let ingredients marry. </li><li>When ready to serve, reheat (about 20 minutes) over medium-low heat stirring regularly to prevent sticking. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW61fBonwLjnAaIMF5Znm5xiv5nxzIQVbhQ17tldNwXX61ahWQdA0brz1P4C8J5ppLCx88f65JJ7qgxcQSvWhnKcDKUgMrbVQyIa53imvVQTPFUNbCJ8BNCnB0A-YKn0P-QszFj0Ja0E2_61pSglGUO5BMvelTgvtSI2uGUJrx3rRn3E13QdFqawqIjkw/s4032/IMG_4293.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Bowl of soup" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW61fBonwLjnAaIMF5Znm5xiv5nxzIQVbhQ17tldNwXX61ahWQdA0brz1P4C8J5ppLCx88f65JJ7qgxcQSvWhnKcDKUgMrbVQyIa53imvVQTPFUNbCJ8BNCnB0A-YKn0P-QszFj0Ja0E2_61pSglGUO5BMvelTgvtSI2uGUJrx3rRn3E13QdFqawqIjkw/w240-h320/IMG_4293.JPG" title="Finished product" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5atGJ_6gCGb72o0IdGj3-ABftA8BB0nIYmW3MP3wfgSnJzLQ2gsH4H3LBDk6u3AVVEpE78EofQsXx8WBh3DMKInUfwyTavRKbExiiJPJMkyHjpJV4Mp8604sn1wceloxpBGrcm47-Gr4zn_607EglyKVk5f0mvWw97vCN2tCHB5FbiC0Uj3rlNEJBMeI/s4032/IMG_4295.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Soup in bowl" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5atGJ_6gCGb72o0IdGj3-ABftA8BB0nIYmW3MP3wfgSnJzLQ2gsH4H3LBDk6u3AVVEpE78EofQsXx8WBh3DMKInUfwyTavRKbExiiJPJMkyHjpJV4Mp8604sn1wceloxpBGrcm47-Gr4zn_607EglyKVk5f0mvWw97vCN2tCHB5FbiC0Uj3rlNEJBMeI/w300-h400/IMG_4295.JPG" title="Ready for dinner" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></li></ol><div class="separator" style="clear: both; text-align: left;">Original inspiration: <a href="https://www.chelseasmessyapron.com/vegetarian-split-pea-soup-recipe/" target="_blank">https://www.chelseasmessyapron.com/vegetarian-split-pea-soup-recipe/</a></div><br /><div><br /></div></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-44325844223322249072023-11-02T12:21:00.000-07:002023-11-02T12:21:16.797-07:00Instant Pot Applesauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwtR2QGjvHKXdtxKP7vs2frZmtSSJjvMZDjDyL9_kPRJV54rdjvHgT-hN_WXrTlX0CgHJ9tWpLaqF0kAuipl8z0ySRAdeZSco3e0ktdGVng8mM2OQIQ1ARodUIe8gZRA3cB_IcWXFcw4-0cE24zINdpKS3vzG5Z2X2Mr3NO1Mb8nIlDp2mO3omqvDz3A/s4032/IMG_3952.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwtR2QGjvHKXdtxKP7vs2frZmtSSJjvMZDjDyL9_kPRJV54rdjvHgT-hN_WXrTlX0CgHJ9tWpLaqF0kAuipl8z0ySRAdeZSco3e0ktdGVng8mM2OQIQ1ARodUIe8gZRA3cB_IcWXFcw4-0cE24zINdpKS3vzG5Z2X2Mr3NO1Mb8nIlDp2mO3omqvDz3A/s320/IMG_3952.JPG" width="240" /></a></div> I am fortunate to have a very prolific apple tree in my backyard. While I've made applesauce at home before, I did it the old fashioned way. Another way to make <a href="https://belleofthekitchen.com/crockpot-cinnamon-applesauce-recipe/" target="_blank">homemade applesauce is with the crockpot</a> but it will take a number of hours. Using the Instant Pot is the quick and easy way to turn apples into applesauce. <p></p><p>The apples don't have to be perfect. If you have a tree (or access to imperfect produce) you can trim around the imperfections, bird beak stabs, and other natural pitfalls.</p><p>This could not be an easier recipe and it doesn't take a lot of time. But there are two things to consider in order to make it how you like it: sugar and cinnamon. The recipe I found online called 2 tsp. of brown sugar but many of the comments said it was just as good without sugar (plus some apple varieties are sweeter than others). As for the cinnamon, the original recipe called for 1 tsp. but I decided to dial that back because, to me, cinnamon can overwhelm. So you will need to make this a few times and figure out what tastes best to you. </p><p>The applesauce will keep in the fridge for awhile. You can also <a href="https://boomerangkitchen.blogspot.com/2012/09/canning-applesauce.html" target="_blank">can the applesauce</a> for later use.</p><h1 style="text-align: left;"><b><span style="color: #bf9000;">Instant Pot Applesauce</span></b></h1><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxbu8QtDJBy1tuaiafqtPZTSocVOb1szM6Vjx7njexgaSk9xLD_1Gg2gWqIZLu82WvNgDRZtrtU7-H9Cn2z5PI0PAQnW6SZgwECNQ1y1f4Oa6fK2ePghMie2-GoqDGr60cc5pWzwngImEh8QY2wRs5tCygitP69gsPAU5hLPQ5ZO1E_Foo8Mkz8siS14/s4032/IMG_3948.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxbu8QtDJBy1tuaiafqtPZTSocVOb1szM6Vjx7njexgaSk9xLD_1Gg2gWqIZLu82WvNgDRZtrtU7-H9Cn2z5PI0PAQnW6SZgwECNQ1y1f4Oa6fK2ePghMie2-GoqDGr60cc5pWzwngImEh8QY2wRs5tCygitP69gsPAU5hLPQ5ZO1E_Foo8Mkz8siS14/s320/IMG_3948.JPG" width="240" /></a></div><b>Ingredients:</b><p></p><p></p><ul style="text-align: left;"><li><b>Apples</b> - 3+ lbs. (any variety) peeled, cored, and chopped</li><li><b>Cinnamon</b> - 1/4 tsp. (1/2 tsp. if you like more cinammon)</li><li><b>Water</b> - 1/2 cup</li><li><b>Salt</b> - dash</li></ul><div><b>Instructions:</b></div><div><ol style="text-align: left;"><li>Prepare apples</li><li>Combine all ingredients in an Instant Pot and stir to mix</li><li>Pressure cook on high for 5 minutes</li><li>When done, let sit for 10 minutes</li><li>Carefully, release the rest of the steam with the valve</li><li>Stir with a whisk</li></ol><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrtEAi1bhaKdxOy8Jy-aj05wWNkJAXZi4MeuZwZW5H1Y5-qhwcWV_B2zK4vGBr94RJHxsbLfrakcVwXXzAXbS1m7ydoL4wJAnVZGbdRYGiWZVZ1eciKmXiU5YThRh5GAasGIhmoKvua24EXhNp544RDj8MieUVKqck0Tycb1CsmWC9jP74xRhvl-tCGk/s4032/IMG_3949.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrtEAi1bhaKdxOy8Jy-aj05wWNkJAXZi4MeuZwZW5H1Y5-qhwcWV_B2zK4vGBr94RJHxsbLfrakcVwXXzAXbS1m7ydoL4wJAnVZGbdRYGiWZVZ1eciKmXiU5YThRh5GAasGIhmoKvua24EXhNp544RDj8MieUVKqck0Tycb1CsmWC9jP74xRhvl-tCGk/s320/IMG_3949.JPG" width="240" /></a></div><br /><br /><div><br /></div></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-20967638213624486682023-08-17T22:00:00.000-07:002024-03-07T14:46:43.546-08:00Spiced Shrimp with Orzo<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50A-M-B1U6-Np6Y8isZ2Mg1nICptzAN2xvZo5-1sC6459kzVxFkEDWoAR_SyLiM1hRqUwnUcX8M_JnubnHyOUi1chjail03JN2frNMzFR3O_3LWuzHI7yP__nqfgvj0nt53HML-5oYdFJnk4xo9KUh6q-6sH2C3Fut-QwHXIyrVxYgJzUm1tXJZ1XkbM/s4032/IMG_2981.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50A-M-B1U6-Np6Y8isZ2Mg1nICptzAN2xvZo5-1sC6459kzVxFkEDWoAR_SyLiM1hRqUwnUcX8M_JnubnHyOUi1chjail03JN2frNMzFR3O_3LWuzHI7yP__nqfgvj0nt53HML-5oYdFJnk4xo9KUh6q-6sH2C3Fut-QwHXIyrVxYgJzUm1tXJZ1XkbM/w480-h640/IMG_2981.JPG" width="480" /></a></div><br />This is a recipe that nicely blends spicy, salty, briny, and creamy all in one. Orzo is the great pasta base which absorbs some of the competing flavors. Spicy shrimp makes a nice contrast to the briny capers and the tart lemon juice. Parmesan and Mascarpone cheeses finish out the creaminess. <p></p><p>For the spicy shrimp, the original recipe called for Calabrian chili paste. I tend to favor harissa as the best substitute. One could also use Sriracha, Sambal Oelek, or Gochujang.</p><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li>Shrimp - 20 oz., tails off and deveined </li><li>Garlic - 2-3 cloves, minced</li><li>Chili paste - 1 Tbsp.</li><li>Orzo - 1 cup</li><li>Capers - 4 Tbsp. rinsed</li><li>Parmesan - 3/4 cup, grated</li><li>Zucchini - 2, sliced</li><li>Lemon - 1, juiced</li><li>Mascarpone - 1/4 cup</li></ul><div><b>Directions:</b></div><div><ol style="text-align: left;"><li>Fill medium pot 3/4 way up with salted water. Turn on high heat and bring to a boil.</li><li>Grate the Parmesan.</li><li>Halve the zucchini lengthwise then thinly slice crosswise.</li><li>Quarter and deseed the lemon. Squeeze all sections into a small bowl removing any seeds. </li><li>Dry the defrosted shrimp with paper towels and place them in a large bowl. Mince the garlic into the bowl and add the chili paste. Drizzle with olive oil (about 1 Tbsp) and stir to mix. Season with salt and pepper. Set aside</li><li>Add the pasta to the boiling water and cook 9 minutes. When done, drain pasta in a colander.</li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdJwUw3UL41O_sXukFKbFsO_mChiA6ZXh4gL50VGVQQAjlfiwucmYqi3JufAfvzU4X0tYGGADZaygUfgzF4K3yTBMhEf0wRyrsnjZa-EyEapQtjNsU9ouLqMXKyWyh4B4JYt8eRXGte52Sl9l2fStaTJRUdsKw_UkX7nzN2Bj5yWB1Mjfhxx8b4co72E/s4032/IMG_2979.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdJwUw3UL41O_sXukFKbFsO_mChiA6ZXh4gL50VGVQQAjlfiwucmYqi3JufAfvzU4X0tYGGADZaygUfgzF4K3yTBMhEf0wRyrsnjZa-EyEapQtjNsU9ouLqMXKyWyh4B4JYt8eRXGte52Sl9l2fStaTJRUdsKw_UkX7nzN2Bj5yWB1Mjfhxx8b4co72E/s320/IMG_2979.JPG" width="240" /></a></div>In a 12" skillet, heat 1 Tbsp. olive oil over medium high heat. Add the sliced zucchini in a single layer and cook, without stirring, for 3 minutes (until lightly browned). Continue to cook, stirring occasionally, for another 3 minutes. Transfer cooked zucchini to a bowl and cover with foil.</li><li>Wipe the skillet with a paper towel. Reheat the skillet with olive oil. Add the spiced shrimp and cook, without stirring, 3 minutes per side. <br /></li><li>While shrimp cook, return orzo to the pot and stir to mix. Add the mascarpone, capers, Parmesan cheese, and lemon juice. Taste and season with salt and pepper. Turn on a low heat to help melt the mascarpone and get it to mix with the pasta. </li><li>Serve the pasta mixture in a pasta bowl and top with the finished shrimp. Sprinkle some dried parsley on top for color. </li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFhwyfOStaFNsSFuX6cVzt1Y-7g-PPhMhgJcFPsCbNLgYEVtYeiFpFKoXtOaJS8gWhMsXH_ZYMGYaBdYY5NRcmSMjjNb8weFw7a0TR0KjBays-yYF8JpipBznJF--7N09wIeGTo02wHOmQ4cAHuBTKHdNn1a_L4nd-mpaltVr28S6znYDPc33dJ3eYS0/s4032/IMG_2980.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFhwyfOStaFNsSFuX6cVzt1Y-7g-PPhMhgJcFPsCbNLgYEVtYeiFpFKoXtOaJS8gWhMsXH_ZYMGYaBdYY5NRcmSMjjNb8weFw7a0TR0KjBays-yYF8JpipBznJF--7N09wIeGTo02wHOmQ4cAHuBTKHdNn1a_L4nd-mpaltVr28S6znYDPc33dJ3eYS0/w480-h640/IMG_2980.JPG" width="480" /></a></div><br /><div><br /></div></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-19412051050993192432023-08-17T21:34:00.000-07:002023-08-17T21:34:33.353-07:00Suisun Valley AVA Wineries<div style="text-align: left;">I recently purchased some wines online and noticed that the appellation of origin was the Suisun Valley here in California. Even though I like to think I know a lot about wine, I had never seen this appellation listed on a bottle of wine before. I'd never heard of the Suisun Valley which, I discovered is about an hour or so (depending on traffic) from the East Bay. So I decided to do a bit of research. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The <a href="https://suisunvalley.com/about-suisun-valley/" target="_blank">Suisun Valley website</a> says it best:</div><h3 style="text-align: left;"><span style="background-color: #fcf3e6; color: #333333; font-size: 16px;"><blockquote><span style="font-weight: normal;"><span style="font-family: inherit;"><i>The Suisun Valley appellation was established in 1982, and is nestled between two coastal mountain ranges, southeast of Napa Valley. We offer a very diverse agricultural region. We have approximately 10 wineries, our vineyards grow 23 different wine grape varieties, and we’re best known for our Petite Sirah, Merlot, and Cabernet Sauvignon. We have many farm stands, which sell everything from fruits and vegetables, to dried fruits, nuts and freshly produced olive oils. All of our fruits and vegetables are grown in the excellent soils located between the eastern slope of Mount George Range and Twin Sisters, on family farms. Many of these farms have been handed down for generations. We have regular, seasonal events that are fun and laid-back, while we offer visitors our world-class wines, as well as our farm fresh, diverse fruits and vegetables.</i></span></span></blockquote></span><blockquote><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><i>We’re very easy to find, just off the I-80 freeway in Fairfield. Suisun Valley’s wineries are so close together that it’s easy to navigate the Suisun Valley “Loop.” Directional signs make it even easier. Each winery offers a unique tasting experience. With genuine hospitality and quality wines, Suisun Valley is sure to be a favorite destination.</i></span></span></blockquote></h3><div style="text-align: left;"><b>Summary</b></div><div style="text-align: left;">There are only 10 wineries (as of 2023). It's all still rustic and rural. A transplanted Napa wine maker described the Suisun region as how Napa was the 1970s (pre-"Judgement of Paris" covered in the <a href="https://en.wikipedia.org/wiki/Bottle_Shock" target="_blank">2008 film <i>Bottle Shock</i></a>). Tasting fees are still reasonable and one gets a genuine experience most of the time. You only need to purchase one $20 bottle of wine to waive the modest tasting fee. This will be a fun region to watch grow over the next few decades. Right now, it's a steal and well worth investigating. Our haul:</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguh8kW1p94deeqBAEZuKRhq67G3YXc1nmV_JzDIZnB2UmewwKSaDwusnCpl36YDXMmwUfg7rpopskNwjcOrTXl0CuiKGhA-8cstzAS7SecFJAUmsjWHtGnsPsUmG0oHLJTmO1glAOkTlZLe5iS6MMsQtru2Ano1XrJ7oZ2z0GOjIeOSqPLslhiqk6ZIE8/s4032/IMG_2889.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Picture of the wines we brought home" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguh8kW1p94deeqBAEZuKRhq67G3YXc1nmV_JzDIZnB2UmewwKSaDwusnCpl36YDXMmwUfg7rpopskNwjcOrTXl0CuiKGhA-8cstzAS7SecFJAUmsjWHtGnsPsUmG0oHLJTmO1glAOkTlZLe5iS6MMsQtru2Ano1XrJ7oZ2z0GOjIeOSqPLslhiqk6ZIE8/w480-h640/IMG_2889.JPG" title="Our haul" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Suisun City</b></div><div style="text-align: left;">We spent two nights at a generic but nice waterfront hotel in Suisun City, which is a funky little town that has not changed much in the last 30 years and I'd love to explore more of it. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTicmdF-7mCLS4otJxmxOE20nkECNuxeDe8nBItskKp9WELWfsIqmIBIF9-FXLWx2G41LeG7d9gGo3bTJVyia6kPi9o2pxS_7KyskPMB6qLHciUWF1VfF5mhyAWKeUBtnUZYRQ7ojk3sZApdEnpBzDlmwY0I0xKk3OskVoLhwCPu9cAiIDMeCdCpIlTT8/s4032/IMG_2878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTicmdF-7mCLS4otJxmxOE20nkECNuxeDe8nBItskKp9WELWfsIqmIBIF9-FXLWx2G41LeG7d9gGo3bTJVyia6kPi9o2pxS_7KyskPMB6qLHciUWF1VfF5mhyAWKeUBtnUZYRQ7ojk3sZApdEnpBzDlmwY0I0xKk3OskVoLhwCPu9cAiIDMeCdCpIlTT8/w300-h400/IMG_2878.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgyWSp9IOGUPj8Sr6sylWnO0WrtZtrw3F05UvYNkAGpuHH2dtyPhTWuCw5zCZXueUyZJjH1fA5LSsj91Fti8JPXXdp7TuctRm_z08phg4ohsNHJ7qysSheMqQOULd96tO1SwZps444ZqQq0F5DERIgygNZy84Rat5KsXKwEpnNN-NCl2PALj5lwURkpo/s4032/IMG_2877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgyWSp9IOGUPj8Sr6sylWnO0WrtZtrw3F05UvYNkAGpuHH2dtyPhTWuCw5zCZXueUyZJjH1fA5LSsj91Fti8JPXXdp7TuctRm_z08phg4ohsNHJ7qysSheMqQOULd96tO1SwZps444ZqQq0F5DERIgygNZy84Rat5KsXKwEpnNN-NCl2PALj5lwURkpo/w300-h400/IMG_2877.JPG" width="300" /></a></div><br />The city has a little under 30,000 residents but that number will grow due to the new housing developments are being built on the east side of town. I expect the wine region will also grow just as we've seen in the Livermore Valley. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Most of the small number of wineries here <b>are only open on weekends</b>. Here are the wineries we visited during our exploratory visit:</div><div style="text-align: left;"><br /><b>Wooden Valley Winery</b></div><div style="text-align: left;"><span><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><a href="https://www.woodenvalley.com/">Wooden Valley Winery</a> has been in business for over 90 years. It's a generations-old winery that started back in 1933 with Italian immigrants Mario and Lena Lanza who moved from Oakland to the Suisun Valley and began growing grapes after the Prohibition. Some wines are labeled under the Lanza label and the rest are the Wooden Valley label. We had a nice visit in their tasting room, but there are also outside picnic tables that one could take advantage of. There is a nice display on the back wall of the tasting room that describes the local history as it pertains to growing grapes for wine. We took home of their Sauvignon Blanc.</span></span></span></div><div style="text-align: left;"><span><span face="Arial, sans-serif" style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><b>Mangels Vineyards</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvfJw4pAk71SUOGXKnnjZlbS1aC3-Nr9sKKAbBzbc2Z1dsFthGb08LrYhJrcDShUZDXT2xNEgR1z96WL3dusp4-D__Mcaa8UbmL7ifYdup2CDupGy1H1cGGw26EExij6jEAIweS2es2KTRQd0-EDl7Uj_s1D-BKe64dHb9U9SRviURPuU-FgvU4OqBjQ/s4032/IMG_2873.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvfJw4pAk71SUOGXKnnjZlbS1aC3-Nr9sKKAbBzbc2Z1dsFthGb08LrYhJrcDShUZDXT2xNEgR1z96WL3dusp4-D__Mcaa8UbmL7ifYdup2CDupGy1H1cGGw26EExij6jEAIweS2es2KTRQd0-EDl7Uj_s1D-BKe64dHb9U9SRviURPuU-FgvU4OqBjQ/w150-h200/IMG_2873.JPG" width="150" /></a></div><a href="https://www.mangelsvineyards.com/">Mangels</a> was our favorite winery of the visit. The winery itself seems like it used to be a small roadside market made out of cinder blocks and a glass wall looking out onto the parking lot and Suisun Valley Road. It's a relaxing, unpretentious place. You can sit at one of a few casual tables and go at your own pace. Most wines are between $20-$25 a bottle. We brought home the Coara Red Blend and the Tempranillo. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iSE5tEB4dDzYVuKObtl6tFrQBaduADZwzZ4f2iXc3s8zmKPuWzrLeTfgIblZpBwEITWfl3G1uCDl4YqWQMVPkbHpaTxcLOZiG4rpIH1lUQarQuDS2bXZs5eMWO8-Rd_xDhct9ciMkvF6VQS1RV0LZXj-_QDoHwTvxWaOdDAX6zNaO3a7o5G2O8MU_Rw/s4032/IMG_2874.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iSE5tEB4dDzYVuKObtl6tFrQBaduADZwzZ4f2iXc3s8zmKPuWzrLeTfgIblZpBwEITWfl3G1uCDl4YqWQMVPkbHpaTxcLOZiG4rpIH1lUQarQuDS2bXZs5eMWO8-Rd_xDhct9ciMkvF6VQS1RV0LZXj-_QDoHwTvxWaOdDAX6zNaO3a7o5G2O8MU_Rw/w150-h200/IMG_2874.JPG" width="150" /></a></div>Suisun Creek Winery</b></div><div style="text-align: left;"><a href="https://www.suisuncreekwinery.com/" target="_blank">Suisun Creek Winery</a>, up the road from Mangels, is easy to miss. The signage is not the best. You will feel like you're driving into someone's private residence. But go past the houses and you'll find a metal refurbished airplane hanger where they have their tasting room. One side of the hangar is open and you look out of their vineyard. Tasting there is a homegrown experience. We went home with a couple bottles of their Chardonnay.</div><div style="text-align: left;"><br /><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjZjv59Oqol83KciLQvAVm2I41C4mkrn0grQQwYOiR87_OGrm-9P3HljYjkPUsHIO6eKEuGOrYSRk6aWRQYA4ULIT6hm9HqBMfrkIf_sAnc32gCpKFHJiNYXVf5mBUlPd-lsEL-wmqx22dyf4KWT6M4tpjNn5T9YBt27k-R7HrRwofZUhLnhswyi9Hgg/s4032/IMG_2875.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjZjv59Oqol83KciLQvAVm2I41C4mkrn0grQQwYOiR87_OGrm-9P3HljYjkPUsHIO6eKEuGOrYSRk6aWRQYA4ULIT6hm9HqBMfrkIf_sAnc32gCpKFHJiNYXVf5mBUlPd-lsEL-wmqx22dyf4KWT6M4tpjNn5T9YBt27k-R7HrRwofZUhLnhswyi9Hgg/s320/IMG_2875.JPG" width="240" /></a></div><b>Suisun Valley Coop</b></div><div style="text-align: left;">The <a href="https://suisunvalleywinecoop.com/">Suisun Valley Coop</a> houses three different wineries under one roof: Sunset Winery, Blacksmith Winery, and King Andrew Winery. It's another cool and quirky place (next to <a href="https://pioneertaproom.com/" target="_blank">Pioneer Brew Pub</a>) where you can sit at a table and staff will come around a pour whatever wines they are pouring that day (the line up changes). We brought home some King Andrew Albarino and Petite Sirah.<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Bally Keal</b></div><div style="text-align: left;">I have to admit that I dismissed <a href="https://www.ballykeal.com/" target="_blank">Bally Keal</a> during my initial research. They have this Celtic theme coupled with an opulent Tuscan-looking tasting room and event center. It all seemed out of place in rural Suisun Valley and it all just smacked of someone with too much money on their hands. But we went there anyways because it was open earlier than some of the others. I have to say that we were pleasantly surprised and we would return again. Despite the over-the-top buildings, the staff was very down-to-earth and we were told that founder Joe Cassidy might come into the tasting room in jeans with a tool belt around his waist. We never saw him but that description helped dispel my biases. The wines are pricier but we still went home with a couple of bottles of their Rose.</div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Vezer Family Vineyard</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BLi4R3yV3Ot31Sty7m_pSdZv16iyhIfxmAbglaPyzZV3n4hYxroLTyJsZizE1FY2WFu57jxTTwjpNUAOMBahcNbaOoc1yu8SmJZOuUXB0uZlKXSGFENIxOcD1zINQaxgbY1eRB6WDPDVVjJBM-vaeLJZv4MF8rjpwJvbljNFpVtnwlIczPydliywAHg/s4032/IMG_2879.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BLi4R3yV3Ot31Sty7m_pSdZv16iyhIfxmAbglaPyzZV3n4hYxroLTyJsZizE1FY2WFu57jxTTwjpNUAOMBahcNbaOoc1yu8SmJZOuUXB0uZlKXSGFENIxOcD1zINQaxgbY1eRB6WDPDVVjJBM-vaeLJZv4MF8rjpwJvbljNFpVtnwlIczPydliywAHg/w150-h200/IMG_2879.JPG" width="150" /></a></div>The<a href="https://shop.vezer.com/" target="_blank"> Vezer Family Winery</a> is a bit more complicated but the wines are worth the effort. First off, there are two locations. We first visited the Blue Mansion tasting room north of town. <br />We tasted there and were directed to the other tasting room a bit south, and close to what felt like a small town center. We sat at some couches and tasted some very good wine. We came home with a Verdhelo and a Gary & Jack Red Blend. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79DffA8Hyam5pQN7Zg1A8aiAYlNC3PPoDErNHcjeHvqLt2dyR8KFxhlrD5Pzz3jPuYhfJx9duNbVJbeNtFBrtKlRi-JFinunk4S_Uo84Oj_W0qWfHy1mAbh1Y7q8NBN1dmoLBBNTXilxlC_j39EWeIMcT2yG0BYSwilcqyzTUltTM8me28LUafAwjSYg/s4032/IMG_2880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79DffA8Hyam5pQN7Zg1A8aiAYlNC3PPoDErNHcjeHvqLt2dyR8KFxhlrD5Pzz3jPuYhfJx9duNbVJbeNtFBrtKlRi-JFinunk4S_Uo84Oj_W0qWfHy1mAbh1Y7q8NBN1dmoLBBNTXilxlC_j39EWeIMcT2yG0BYSwilcqyzTUltTM8me28LUafAwjSYg/w240-h320/IMG_2880.JPG" width="240" /></a></div></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Tolenas Vineyards & Winery</b></div><div style="text-align: left;"><a href="https://www.tolenaswinery.com/" target="_blank">Tolenas</a> was a treat. It's in the backyard of a historic house with several large old-growth trees providing shade. The staff was pleasant and low-key. We loved that we could spend more than one hour under the shade trees enjoying the wine at an unhurried pace. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Caymus-Suisun Winery</b></div><div style="text-align: left;">This was the most unique experience of the Valley. <a href="https://www.wagnerfamilyofwine.com/come-visit/caymus-suisun/" target="_blank">Caymus-Suisun</a> is an established winery in Napa and also part of the Wagner Family of Wines. They have been expanding into the Suisun Valley. They recently built a state-of-the art building designed by the architect who designed the new Apple stores. But given the over-the-top building and the high tasting fees, we figured out a way taste some $200+ bottles of wine and still waive the tasting fee by purchasing some, yes, expensive wines but I think we still came out ahead. We brought home some Chardonnay and a Merlot.</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMOMm20EM5n-Zd_tkcPtykgbAtzqYN0vLk2wswvzK3AP44_4-V05jYBiUF308WLmgH239Vw4ssy6etc8avGnT65xJA7stpP8wmLcANyfkxxHhgaFYmq2u6eXQel8PD2MyhI904yqEmvxnMn8H8B3--7elfrsk9pnBwPsHmJCJujrYw06V-9cFqJFEWawU" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="1500" data-original-width="2248" height="268" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMOMm20EM5n-Zd_tkcPtykgbAtzqYN0vLk2wswvzK3AP44_4-V05jYBiUF308WLmgH239Vw4ssy6etc8avGnT65xJA7stpP8wmLcANyfkxxHhgaFYmq2u6eXQel8PD2MyhI904yqEmvxnMn8H8B3--7elfrsk9pnBwPsHmJCJujrYw06V-9cFqJFEWawU=w400-h268" width="400" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw0sMInsOiGQxC1OxeVZYRpqqtAEGFDojMM99io8umX1eYGi3E0Nx-KfUL_ZKz86oXWIuOxNTT6vAnGCsHLHmRQovV6LpFvxvsomOvlUc-XG4FWWDgGQ4aWw_NM0xd2xw6j3pCCpnY-kXKAFkXGp1KYN-ThCLVwTuI5ViSF8K9Hwc75CRs7xtdUvBXh0/s4032/IMG_2883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw0sMInsOiGQxC1OxeVZYRpqqtAEGFDojMM99io8umX1eYGi3E0Nx-KfUL_ZKz86oXWIuOxNTT6vAnGCsHLHmRQovV6LpFvxvsomOvlUc-XG4FWWDgGQ4aWw_NM0xd2xw6j3pCCpnY-kXKAFkXGp1KYN-ThCLVwTuI5ViSF8K9Hwc75CRs7xtdUvBXh0/w300-h400/IMG_2883.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPtlD8Xk6BPV_8AyXtG7jy3uS9xDN6GYjQ7JdBcVtlt8kg4CPoeoBDFEpBqLz2uMRUIlw190wxDPPThH_B5_RD3b-Hm8rCZJmImVGy69OQ3YFgWFUETf90NX8T2CJDz5vCi7VZF7sJj_zlZeqeGWiT19lgHAFae97BdDa67VQIJsS9NpL9EJe0l_RVfI/s4032/IMG_2884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPtlD8Xk6BPV_8AyXtG7jy3uS9xDN6GYjQ7JdBcVtlt8kg4CPoeoBDFEpBqLz2uMRUIlw190wxDPPThH_B5_RD3b-Hm8rCZJmImVGy69OQ3YFgWFUETf90NX8T2CJDz5vCi7VZF7sJj_zlZeqeGWiT19lgHAFae97BdDa67VQIJsS9NpL9EJe0l_RVfI/s320/IMG_2884.JPG" width="240" /></a></div><br /><div style="text-align: left;">If you visit Suisun Valley, it's best to avoid the area when there's high heat. Also, don't miss the many fruit and vegetable stands around town selling farm fresh produce from the area. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p style="text-align: left;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-2952801750461213772023-07-08T12:21:00.004-07:002023-07-08T12:21:59.742-07:00Banana Muffins<p>Here is a cardinal rule you should have in your kitchen: <i>Never throw away old bananas</i>.</p><p>Everyone's tolerance for aging bananas is different. My tolerance to continue eating bananas after the brown spots have begun to appear is higher than the other member of my house. But there is that point when no one in the house is interested in eating a mottled-skin banana that's going to be mushy and starchy. That's exactly when this new cardinal rule needs to kick in. It is the moment where you tell yourself that these are going to into my banana muffin recipe. All you need is a minimum of three overripe bananas. If you have four or five, no problem. The more overripe the bananas are, the better. </p><p>This is a simple recipe which doesn't take a lot of time to make. The ingredients are pretty simple and straightforward. These will last awhile if stored in a closed plastic bag. They also freeze well. </p><p>This recipe was one I found online. I made them once and decided to cut back on the sugar. The most recent time I made these (and took the photos), I decided to add some currants to batter and then I sprinkled a few on top prior to getting placed in the oven. This is completely optional but do consider adding other ingredients such as: crushed nuts, chocolate chips, raisins, dried cranberries, etc. </p><h1 style="text-align: left;"><span style="color: #b45f06;">Banana Muffins</span></h1><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li>1/2 cup (8 tbsp.) unsalted butter, softened</li><li>1/3 cup sugar</li><li>2 eggs</li><li>3-4 very ripe bananas, peeled</li><li>1 tsp. vanilla extract</li><li>1 1/2 cup all-purpose flour</li><li>1 tsp. baking soda</li><li>1/2 tsp. salt</li></ul><p></p><p><b>Instructions:</b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 350 degrees. Line a 12-count muffin tin with paper liners.</li><li>In a large bowl, mix the softened butter and sugar. Add 2 lightly-beaten eggs and stir to mix.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYpSkduKdt_FD3UwaOhyeJ6urjgqudMpbsw2d3CiES0y89nlX02CDlJx5-RpbPu5CbjgkTeOV9mrFLHlePZXtC6OBB4nXACC2OcrSu14pDeIn51fr-TUGHnSN5ZMqr7RgS7DdzBYLeATkm4R0ohlBNj1rWAqCHoFNKdlNVL3fz7rUbMDRIT_eWXbROts/s4032/IMG_2841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYpSkduKdt_FD3UwaOhyeJ6urjgqudMpbsw2d3CiES0y89nlX02CDlJx5-RpbPu5CbjgkTeOV9mrFLHlePZXtC6OBB4nXACC2OcrSu14pDeIn51fr-TUGHnSN5ZMqr7RgS7DdzBYLeATkm4R0ohlBNj1rWAqCHoFNKdlNVL3fz7rUbMDRIT_eWXbROts/s320/IMG_2841.JPG" width="240" /></a></div><br /></li><li>In a separate bowl, add chunks of bananas and vanilla extract and mash together with a fork. Add to the butter/sugar bowl and stir to mix.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkiNMrTG3Dhf148-DvlQmLsXxvCVu1BWRLrGSdZTv8azxc8ELppVqsqTeJ85TnFY1NYHQ5LqoafVx3c9DHPauWMh2BBB9HUXEuGJfCZYnwtizdh-1LxZLHivljj1J3_ZI5NwjbN7lwnYHV0K6dFoFsZIpWDtjuipKmdLL3uW1ctL9MmXoQ4TxGSgAUJA/s4032/IMG_2843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkiNMrTG3Dhf148-DvlQmLsXxvCVu1BWRLrGSdZTv8azxc8ELppVqsqTeJ85TnFY1NYHQ5LqoafVx3c9DHPauWMh2BBB9HUXEuGJfCZYnwtizdh-1LxZLHivljj1J3_ZI5NwjbN7lwnYHV0K6dFoFsZIpWDtjuipKmdLL3uW1ctL9MmXoQ4TxGSgAUJA/s320/IMG_2843.JPG" width="240" /></a></div><br /></li><li>In a separate, larger, bowl, whisk together the flour, baking soda, and salt. Stir to mix and add to the banana bowl. Using a hand mixer on low, combine all ingredients until well mixed. </li><li>Ladle the mixture into the paper liners. Fill to about a quarter inch under the rim line.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpRlKhoM8oEH2CwRVdmuxESFSV8UNBetYzsdnjd9hQTR25sW8k8ZkrlEDN0bLQcEHx2L48UJiEpXTn9r_pFdiFG6vOFJh9w6a_EPPTGHuLSGwRF3sQDXHtIZ1hMly2waZycStOHO04WPfEY6gprztAAdDxY69MxBluvWYD92cmfNoI6WVV_clbul4N-g/s4032/IMG_2844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpRlKhoM8oEH2CwRVdmuxESFSV8UNBetYzsdnjd9hQTR25sW8k8ZkrlEDN0bLQcEHx2L48UJiEpXTn9r_pFdiFG6vOFJh9w6a_EPPTGHuLSGwRF3sQDXHtIZ1hMly2waZycStOHO04WPfEY6gprztAAdDxY69MxBluvWYD92cmfNoI6WVV_clbul4N-g/w400-h300/IMG_2844.JPG" width="400" /></a></div><br /></li><li>Bake in the oven for 30 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.</li><li>Remove from oven and let the muffins cool in the pan for 5 minutes before removing the muffins. Cool muffins and a cookie rack. </li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCazJOzJ151r_r2DB7SBBxdJuSQjmjyxvaXM_gjjRioP9JP9At7nW6xhkxEKWQ415DZT-yuG7JHheIjmaXFwsvXUjXzr2jnOEMdZqtzbU2YUJGUa8uKeNYSHv5RPwXY1vffipC47kA6rT_llaFZkH0AxBAmAonurLS33qSe3MOUMbGEyY1CFnEPwFlwQ/s4032/IMG_2845.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked muffins" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCazJOzJ151r_r2DB7SBBxdJuSQjmjyxvaXM_gjjRioP9JP9At7nW6xhkxEKWQ415DZT-yuG7JHheIjmaXFwsvXUjXzr2jnOEMdZqtzbU2YUJGUa8uKeNYSHv5RPwXY1vffipC47kA6rT_llaFZkH0AxBAmAonurLS33qSe3MOUMbGEyY1CFnEPwFlwQ/w300-h400/IMG_2845.JPG" width="300" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-64094435466885899612022-12-17T23:16:00.001-08:002022-12-18T18:15:30.660-08:00Trader Joe's Wine Deals<p></p><br />For the last number of months I've been making a concerted effort to increase my wine knowledge. I've enjoyed wine for many years and I have been getting some very high quality wines from Sonoma County and the Livermore Valley via the "more than one" wine clubs we belong to. We also get wines from a San Francisco <a href="https://www.themanual.com/food-and-drink/what-is-negociant-wine-buyer/" target="_blank">wine negociant</a> who sells his wine online under two different names. <p></p><p>As a part of my recent wine education, I read <a href="https://www.amazon.com/Wine-Simple-Approachable-World-Class-Sommelier/dp/1984824252/" target="_blank">Aldo Sohm's <i>Wine Simple</i></a>, which is a book that I would highly recommend if you want to learn more about wine making and the various varietals there are around the world. Living in California, it's easy to just drink great California wines. You really don't need to venture any further since there is so much great wine right here. But this book really pushed me to expand my wine knowledge and explore other countries and varietals. I've been exploring French Bordeaux wines and new varietals such as Nero D'Avolo, Nebbiolo, and Barolo. </p><p>But at the same time as I've been exploring wines that might be considered at more of the top end, I've found a few websites that unearth some great, inexpensive wines that I've also been tasting and enjoying. </p><p>If you are lucky enough to live close to a Trader Joe's, then you have a great source of good, inexpensive wine. Think good quality weeknight wines that won't break the bank. </p><p>Here are a few inexpensive wines from Trader Joe's that I've tried recently:</p><p><b>Epicuro Primitivo </b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAuwk-c3VLyCWcI3UlWlHIyUX35oN86SBxk73ioxgci7jeM3Ob7VfvAFAIQjrzfxZMdDhz6ZJAAaNGguBADswrCCG-HtFbs7jE3-My2YBAYLi9wQsGSoy_x3OfDc5sSdWkX8ezwVJzC1kbSpBOVw55W4VB7rLh1oML3m27ILL1ytlP2vh87na2Ndi/s4032/IMG_2250.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAuwk-c3VLyCWcI3UlWlHIyUX35oN86SBxk73ioxgci7jeM3Ob7VfvAFAIQjrzfxZMdDhz6ZJAAaNGguBADswrCCG-HtFbs7jE3-My2YBAYLi9wQsGSoy_x3OfDc5sSdWkX8ezwVJzC1kbSpBOVw55W4VB7rLh1oML3m27ILL1ytlP2vh87na2Ndi/w150-h200/IMG_2250.JPG" width="150" /></a></b></div><b><br /></b><p></p><div class="separator" style="clear: both; text-align: center;"><b></b></div><p>This wine was $5.99. Primitivo thrives in California where it's known as Zinfandel. The varietal is originally from Croatia. This Italian wine is lighter than the over-the-top California fruit bombs Zins, but it had a nice nose. It is dark fruit forward with a nice finish that was slightly peppery. Perfect for a rainy, cold November weeknight pasta dinner. I would get this wine again in the future for weeknight meals. If you don't believe me, <a href="https://www.thekitchn.com/best-cheap-red-wine-at-trader-joes-23099457" target="_blank">check out this review</a>.</p><p><b>Epicuro Nero D'Avalo</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhTA3xixVccUf0pecBQsIisSGyyoNoV2i2bZv98vSdV147Mu1wNE9kWSuj08wxyutnV8HyhbC24i-eFWT6buG2QmsbnTWHbeuRm-mLsEZI5KuWtAemVHqTCAhzjEYkeRXf3Kugx40H8w9kAIS_Gt0gse6b70q8R_TJUTnEttPR8GJlqvCU3BoxU6NRP" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTA3xixVccUf0pecBQsIisSGyyoNoV2i2bZv98vSdV147Mu1wNE9kWSuj08wxyutnV8HyhbC24i-eFWT6buG2QmsbnTWHbeuRm-mLsEZI5KuWtAemVHqTCAhzjEYkeRXf3Kugx40H8w9kAIS_Gt0gse6b70q8R_TJUTnEttPR8GJlqvCU3BoxU6NRP=w150-h200" width="150" /></a></div><p></p><p>This was $4.99. Nero D'Avalo is the name of the grape grown in the Sicilian region of Italy. Unlike Primitivo/Zinfandel, this varietal is pretty unknown here but there are a small number of California winemakers experimenting with it. Despite the dark garnet color ("nero" means black in Italian), the wine is pretty smooth with lot of dark cherry fruit up front. Then it briefly turns a bit bitter like a prune. But the medium tannins on the finish clear it all out. This was very drinkable but not my favorite. But if you're curious to try wine from a grape you've never heard of this is an affordable adventure. I think this would go well with that weeknight pizza you either made or brought home. </p><p><b>Chateauneuf-du-Pape</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikU1aTKayO3XQHnD36AWL1bYEl7p8_lpuY79tvlbjzEoXIOIjQy_Ey5eQy-rWUk4-s05hzGro2wCMcjLDcKX1STbHmQTN42hnA2PcDsWpIkSNp2Wp2VTMMeQK655sLRKi5i4jx4qV5HI4iMwpROeFDFP3ahrGGteIWWq0hdzaKu1xroiTjQQV02o46/s4032/IMG_2341.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikU1aTKayO3XQHnD36AWL1bYEl7p8_lpuY79tvlbjzEoXIOIjQy_Ey5eQy-rWUk4-s05hzGro2wCMcjLDcKX1STbHmQTN42hnA2PcDsWpIkSNp2Wp2VTMMeQK655sLRKi5i4jx4qV5HI4iMwpROeFDFP3ahrGGteIWWq0hdzaKu1xroiTjQQV02o46/w150-h200/IMG_2341.JPG" width="150" /></a></div><br /><p>This wine was $13.99. It's a Grenache-based, Southern Rhone blend. Chateauneuf-du-Pape is the name of the large appellation that produces almost as much wine as the Bordeaux region. The main grapes that are grown in the appellation are Grenache, Syrah, and Cinsault. This TJ's steal is 50% Grenache, 25% Syrah, 15% Mouvedre, and 10% Cinsault. This wine easily competes with $40 bottles of similar wine. It is a very approachable and friendly wine with lots of red fruit flavors and a touch of leather and herbs. It opens up with time after you have bottle open. I would suggest decanting or at least uncorking for an hour before serving. I will definitely be picking this one up again. </p><p><b>Pontificis GSM Red Blend</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOl88zb2cOUsBVmJ4pvUvjlU9uDNeF2awKpEQiLp5dZx_bEdVXsHc1J95PMn7E-pUUBuXI5F5YCm6hbsByLI8F4RSdlmRnEaIaPS7xOZ6i1TVVuGxK8lAw5hz_8HjRuyG61NX6jKIyObplVo5xxJKjjfWRD-J462tQLKTJn-zrUXQSuPeylppBP_H/s4032/IMG_2344.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOl88zb2cOUsBVmJ4pvUvjlU9uDNeF2awKpEQiLp5dZx_bEdVXsHc1J95PMn7E-pUUBuXI5F5YCm6hbsByLI8F4RSdlmRnEaIaPS7xOZ6i1TVVuGxK8lAw5hz_8HjRuyG61NX6jKIyObplVo5xxJKjjfWRD-J462tQLKTJn-zrUXQSuPeylppBP_H/w150-h200/IMG_2344.JPG" width="150" /></a></div><br />This wine was $6.99. This wine is from the large Languedoc-Roussillon region in Southern France. GSM is shorthand for the red blend that uses Grenache, Syrah, and Mourvedre grapes. These Grenache-based blends are common in Southern France (including the wine above). This wine is 40% Grenache, 35% Syrah, and 25% Mourvedre. The Grenache is the lightest in color but it adds a lot of fruit flavor. Syrah provides the ruby red color and the darker fruit flavors like plum and blueberry. Mourvedre is similar to Syrah but it adds some tannins and counterpoints to the Syrah. Each winemaker can experiment with the blends to try to get the wine they want. This was a very enjoyable wine. Good fruit flavors and very pleasant to drink. Another wine I will be picking up again for a weeknight dinner. <p></p><p>Those are just a few of my recent tastings. I will continue to post more. Let me know if you have an TJ favorites. </p><p>Here are some links you can also explore:</p><p><a href="https://www.reversewinesnob.com/search/label/trader-joes/">https://www.reversewinesnob.com/search/label/trader-joes/</a></p><p><a href="http://thefermentedfruit.com/guide-to-trader-joes-wine-prices-top-selections/">http://thefermentedfruit.com/guide-to-trader-joes-wine-prices-top-selections/</a></p><p><a href="https://thekrazycouponlady.com/tips/store-hacks/trader-joes-wine">https://thekrazycouponlady.com/tips/store-hacks/trader-joes-wine</a></p><p><a href="https://vinopointer.com/our-lucky-13-most-recent-reviews-of-wines-from-trader-joes/">https://vinopointer.com/our-lucky-13-most-recent-reviews-of-wines-from-trader-joes/</a></p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-59333787914235749292022-10-28T10:43:00.002-07:002022-11-11T21:11:26.232-08:00Making Passion Fruit Juice<p>A friend recently asked me if I'd like some passion fruit. "Sure," I said but then I thought to myself, "Now what?" I knew she had passion fruit growing over a trellis in their backyard. But that's about all I know about passion fruit (except that it's the P in POG--that delicious tropical juice they serve on Hawaiian Airlines). </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVGUEEHGlN7WwCRxM8nRFY4S62avIx2Tno8kx3MUkC37nbrCXtpaBJNyaNGF5muwuMaT-EyCD1ohuDFbCB3W9GJY_1938e_8V-6GaHyOK5l_NIdC1TkVhlqklqG75AFUrKAEI-QxntaUSpGjUlQQYL5I19nZftblzN6a1T0OEjSQ6oVmP4T0GQK4Z/s4032/IMG_2223.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVGUEEHGlN7WwCRxM8nRFY4S62avIx2Tno8kx3MUkC37nbrCXtpaBJNyaNGF5muwuMaT-EyCD1ohuDFbCB3W9GJY_1938e_8V-6GaHyOK5l_NIdC1TkVhlqklqG75AFUrKAEI-QxntaUSpGjUlQQYL5I19nZftblzN6a1T0OEjSQ6oVmP4T0GQK4Z/s320/IMG_2223.JPG" width="240" /></a></div>She dropped off eleven of them and said to wait until they got a little wrinkly--like a raisin--which took about a week. So that gave me some time to do some internet research. After my research, I decided to make passion fruit juice which was so refreshing and delicious. <p></p><p>But first, depending on where you live you may not have ever seen a passion fruit. They are usually not carried by most supermarkets. In my online research, I learned that if you don't have a friend with a passion fruit plant you can actually <a href="https://www.etsy.com/search?q=passion%20fruit&ref=auto-1&as_prefix=passion%20fruit" target="_blank">buy passion fruit on Etsy</a> (I haven't tried it...yet). But you can look at the photos to get an idea of what they look like outside and in. Everything on the inside is edible but the skin is not. The seeds are edible and high in fiber. </p><p>The fruit is considered a tropical fruit and it seems to have originated in the southern countries of South America but it now grows in many locations across the globe. It goes by many names around the world. The moment I cut into my first passion fruit I could smell the tropical aromas. I thought to myself, "This SMELLS like Hawaii."</p><p>Now, to turn that juice into pulp into juice you need some additional ingredients:</p><p><b>Water</b>: The juice is naturally on the thick side so water helps to dilute the juice. </p><p><b>Sweetener</b>: Sugar is most obvious choice. But depending on your personal health plan you could go for honey, simple syrup, or any of the non-sugar sweeteners that are out there. What's nice here is that you are in control of the sweetness. </p><p><b>Optional additional flavorings</b>: Some of things that people like to add to their passion fruit juice are: mint leaves, lime juice, and Angostura bitters.</p><h1 style="text-align: left;"><b><span style="color: #ffa400;">Passion Fruit Juice</span></b></h1><div>Here's how I made my first batch of passion fruit juice:</div><div><br /></div><div><b>Wait</b> - Until the fruit is wrinkly. As it gets wrinkly, the fruit gets heavier with pulp.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPhgui64hP7UzLWQFCbODkAFzk1Dt64H5H7FR9DcvssXrwFFeRG4AxfkCn4FkK0Nal8qRs3Ij67qYpd76e0fvmUQL-FfdUFOkCKkr82nv8JbzdyzXNFwliW8wTBGJ9dOFDRbpJcBji0gCMUrHxeMReAmvpvYZOTLIlqwhSfISS10WyiC1ysHNLf_E/s4032/IMG_2225.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPhgui64hP7UzLWQFCbODkAFzk1Dt64H5H7FR9DcvssXrwFFeRG4AxfkCn4FkK0Nal8qRs3Ij67qYpd76e0fvmUQL-FfdUFOkCKkr82nv8JbzdyzXNFwliW8wTBGJ9dOFDRbpJcBji0gCMUrHxeMReAmvpvYZOTLIlqwhSfISS10WyiC1ysHNLf_E/w240-h320/IMG_2225.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGZErq6DSuQKVOEG3qP-Qwrw72Nr_Q3wFlNxCUXw0vVpLiDYrLV7yqIWn8cibPwGomkkIKPYUW79WSzVuqKgNxKM4SY8kthpHzQ543LzLAD7tU9kl7QfN6kWCupSHhAq-4g1T_5mZEmxuj8IpBSN2jo_Ad13UoYUPzaQrkgUVQQlfJZQU2GTAQnqY/s4032/IMG_2226.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGZErq6DSuQKVOEG3qP-Qwrw72Nr_Q3wFlNxCUXw0vVpLiDYrLV7yqIWn8cibPwGomkkIKPYUW79WSzVuqKgNxKM4SY8kthpHzQ543LzLAD7tU9kl7QfN6kWCupSHhAq-4g1T_5mZEmxuj8IpBSN2jo_Ad13UoYUPzaQrkgUVQQlfJZQU2GTAQnqY/w240-h320/IMG_2226.JPG" width="240" /></a></div><b><br />Cut</b> - Crosswise near the top so you don't lose as much pulp. I cut the fruit crosswise near the top. That gives you a nice cup of skin and you can scoop out the bulk of the pulp with a spoon. If there's any pulp in the top part you can scoop that out too. Eleven fruit gave me 1 1/2 cups of pulp.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJaxYfDA_apnOfB4yyjSb5jvB5JXL7WbDmb_IlxBYW-VTfmBmSNTGGLyVjZoTgjSl5OaxJLWfKY6qPmw9OZ4yaTPMO0DWYkWJvtyrqJfnOxCciY_uDW8F5liPzmGSb2cl2LhizVOVSpWSs_VudbaVCxPgpAO1feo6rtn7dprnyoT2v2hOBXEYMYg2/s4032/IMG_2227.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJaxYfDA_apnOfB4yyjSb5jvB5JXL7WbDmb_IlxBYW-VTfmBmSNTGGLyVjZoTgjSl5OaxJLWfKY6qPmw9OZ4yaTPMO0DWYkWJvtyrqJfnOxCciY_uDW8F5liPzmGSb2cl2LhizVOVSpWSs_VudbaVCxPgpAO1feo6rtn7dprnyoT2v2hOBXEYMYg2/w240-h320/IMG_2227.JPG" width="240" /></a></div></div><div><b>Pulse</b> - Put the pulp into a blender or food processor and give it a couple of pulses. You want to break things up but you don't want to break up the seeds too much. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBboZzaq9YL5ULUvNlZ5dk8MyC067ylkjlPqR3XFctuQ36ElE7FTBKjcnUPbas7dEW2EJLZri9EDjstZe5-YEgF1fI58zTxBgcGr8aOrc5PotqM20leaU-GlpmxQCYeNAJ8obM1zFz8wHzicoO-yItXia6KR2nQQ4CC43Yv_Mi0BHWK_TngRlodIl/s4032/IMG_2230.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBboZzaq9YL5ULUvNlZ5dk8MyC067ylkjlPqR3XFctuQ36ElE7FTBKjcnUPbas7dEW2EJLZri9EDjstZe5-YEgF1fI58zTxBgcGr8aOrc5PotqM20leaU-GlpmxQCYeNAJ8obM1zFz8wHzicoO-yItXia6KR2nQQ4CC43Yv_Mi0BHWK_TngRlodIl/s320/IMG_2230.JPG" width="240" /></a></div><b>Strain</b> - Put the pulsed pulp through a fine mesh sieve. Use the back of spoon to get more juice out. Let it sit for a bit before you discard the seed pulp.</div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><br /><b><br />Water</b> - I added 2 cups of water.<br /></div><div><br /></div><div><b>Sweetener</b> - I added 1/2 cup <a href="https://www.africanbites.com/how-to-make-simple-syrup/" target="_blank">simple syrup</a>.</div><div><br /></div><div>The results were delicious and healthy. I had a glass of the juice after returning home from a long hike and it was so refreshing. You can keep the juice in the fridge for a week or two, at the most. But as it sits it will separate. Don't worry, just stir it up with a wooden spoon and you're good to go. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGfBFNNOmoHToizl4T5beargkPQGFPJorQOJu0MjGwqy2Sv6-WfXYY_ULv5sSPly620RQwEA6CfDVUpLgWhTrGeDot0nq_4GywSph63W1PAvniKwxKfX07dv0GoRjtqXI-tSoEvPhkvyMGP4Y31_3uGUxMLIhdMYgqLpgWrX9oIBqHMMxsKPn891i/s4032/IMG_2235.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGfBFNNOmoHToizl4T5beargkPQGFPJorQOJu0MjGwqy2Sv6-WfXYY_ULv5sSPly620RQwEA6CfDVUpLgWhTrGeDot0nq_4GywSph63W1PAvniKwxKfX07dv0GoRjtqXI-tSoEvPhkvyMGP4Y31_3uGUxMLIhdMYgqLpgWrX9oIBqHMMxsKPn891i/w300-h400/IMG_2235.JPG" width="300" /></a></div></div><div><br /></div><div>Now I must confess that once I had this tropical juice, I was reminded of the <a href="http://boomerangkitchen.blogspot.com/2014/05/spicy-tantra-martini.html" target="_blank">excellent tropical martinis we had in Puerto Rico</a> with another couple (pre-hurricanes) that consisted of chili-spiced vodka and tropical fruit juice. We had them over for dinner shortly after I made this first batch of passion fruit juice so I made us the martini using passion fruit juice instead of guava juice. It was delicious and it took us back to those days in Puerto Rico. </div><div><br /></div><div><br /></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-47903787919739919292022-09-23T21:19:00.002-07:002023-01-14T18:44:58.959-08:00Oven Roasted Romanesco<p>Perhaps you have seen Romanesco before. That strange fractal looking vegetable. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHlkoGE04FJ8s0q27MO3YijDeMQMqlsHk-w_0vZLldh7ukRVsZTAO46Uz-1YSUpxntu7GGbWLxyAXhFppr4CVtvQrfxMa9A8fdIQ2AcbYK_HiRmNYTWJc1WX-5lrYSTrXpO2LSqdhEhvJ74pFcj3Nx7vygeGb44GHYd4OmtE-oVQEsA7UlUfmJHvM/s4032/IMG_2171.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHlkoGE04FJ8s0q27MO3YijDeMQMqlsHk-w_0vZLldh7ukRVsZTAO46Uz-1YSUpxntu7GGbWLxyAXhFppr4CVtvQrfxMa9A8fdIQ2AcbYK_HiRmNYTWJc1WX-5lrYSTrXpO2LSqdhEhvJ74pFcj3Nx7vygeGb44GHYd4OmtE-oVQEsA7UlUfmJHvM/w300-h400/IMG_2171.JPG" width="300" /></a></div><p>I think it's a cool looking vegetable, but I can imagine that it may be intimidating to some. One may look at it and assume if it looks strange it must taste strange. Well, that Romanesco is related to both broccoli and cauliflower. They are all part of the Brassica family. </p><p>What does it taste like it? Taste can be subjective, but, to me, Romanesco tastes more like broccoli than cauliflower. But it's somewhat of a blend of both. It's structure is more like a cauliflower. But I think the flavor leans more toward broccoli. While the taste may be similar, the texture is not like broccoli. </p><p>But don't let the alien shape put you off. Romanesco is a tasty vegetable. This is a great and approachable side dish for whatever your main is. Give it a try!</p><h2 style="text-align: left;"><b><span style="color: #274e13;">Oven Roasted Romanesco</span></b></h2><p><b>Ingredients:</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQC2CunwMIyFtBGUYmgXZkOT7q8hzie7US3XEjC9w9IkGTBNGjaDDwWr5mZumQ3GPrPrCaRs3Oe7Ta4UKLsCm0V7OfK1b5P1wkVJ4sgt4_P-3ZXTOJ9Gto1vWMvitG0isx86O7GhserYtwAOpSQdMgcT-WGWcSa0Q8i_Yaq94CIdCG6eVQtZ0d-7hF/s4032/IMG_2172.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQC2CunwMIyFtBGUYmgXZkOT7q8hzie7US3XEjC9w9IkGTBNGjaDDwWr5mZumQ3GPrPrCaRs3Oe7Ta4UKLsCm0V7OfK1b5P1wkVJ4sgt4_P-3ZXTOJ9Gto1vWMvitG0isx86O7GhserYtwAOpSQdMgcT-WGWcSa0Q8i_Yaq94CIdCG6eVQtZ0d-7hF/s320/IMG_2172.JPG" width="240" /></a></div><ul style="text-align: left;"><li><b>Romanesco</b> - 1 head, cut into large chunks</li><li><b>Olive oil</b></li><li><b>Panko bread crumbs</b> - 3-4 tablespoons</li><li><b>Flaky sea salt </b>(Maldon) - about 2 pinches</li><li><b>Black pepper</b> - to taste</li><li><b>Red pepper flakes</b> - to taste</li><li><b>Butter</b> - 1 Tbsp.</li><li><b>Parmesan cheese</b> - 1-2 Tbsp. finely shredded</li><li><b>Herb or herb mixture</b> - 1/2 tsp. </li></ul><div><br /></div><div><b>Directions:</b></div><div><ol style="text-align: left;"><li>Preheat oven to 400 degrees.</li><li>Rinse Romanesco and cut or break florets into a large bowl.</li><li>Drizzle generously with olive oil and stir to mix.</li><li>Transfer to a sheet pan (keeping some space between each floret) and season with black pepper and flaky salt.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWROP0LHXoODYqMb5Y1286DicmWiuHO4PY3f4N6vb_6qJ_2KjKYUcik423MD1Cc9ZIrxAgnaA6geshHPE7PwdZZ3mO5nF0CYwcT1X726sXMhH7kX94qFIJ1tmms1x26EfurZiz13_SnvZWN5vdA99Ao9UxXWZyZfDgIwfxwW1hFfMAtL8lSLZp-qt1/s4032/IMG_2173.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWROP0LHXoODYqMb5Y1286DicmWiuHO4PY3f4N6vb_6qJ_2KjKYUcik423MD1Cc9ZIrxAgnaA6geshHPE7PwdZZ3mO5nF0CYwcT1X726sXMhH7kX94qFIJ1tmms1x26EfurZiz13_SnvZWN5vdA99Ao9UxXWZyZfDgIwfxwW1hFfMAtL8lSLZp-qt1/w150-h200/IMG_2173.JPG" width="150" /></a></div></li><li>Place in oven for 20-30 minutes. Keep an eye on it as ovens vary.</li><li>In a small saucepan, melt the butter and add the breadcrumbs. Stir frequently until bread crumbs are toasty brown (it will take just a few minutes).</li><li>Remove the pan from heat and let cool.</li><li>Shred the Parmesan cheese.</li><li>Add the herb mixture and red pepper flakes to the bread crumbs. </li><li>Plate the roasted Romanesco and generously sprinkle the panko-cheese mixture over the top (you will likely have left over bread crumbs). </li><li>Plate the roasted Romanesco and generously sprinkle with the bread crumb mixture (you will likely have leftovers).</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0MeOXTfV9jlCy260TVMeuv1XDU-thsg7Qw4hG9gNaeklWzpBlV91RXueawZhfCNd0ej3owCyeHAiQ0iTmy4SM02H53d5SqxmgS2CstmUCWMP3-MffYPEKJWj27-48plCJ8GdcNAb0aRc8o0GWZ0lGPkw69ojqYRsrSwI8A4Zz7NIk-VQ17_b5gXP/s4032/IMG_2174.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0MeOXTfV9jlCy260TVMeuv1XDU-thsg7Qw4hG9gNaeklWzpBlV91RXueawZhfCNd0ej3owCyeHAiQ0iTmy4SM02H53d5SqxmgS2CstmUCWMP3-MffYPEKJWj27-48plCJ8GdcNAb0aRc8o0GWZ0lGPkw69ojqYRsrSwI8A4Zz7NIk-VQ17_b5gXP/w150-h200/IMG_2174.JPG" width="150" /></a></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/AVvXsEjX1RO5B9SaE58pzaVshVtrux3MTgldJ_VEoNuhIuYKxdKdvwRiYddi7RmGSbUnRaFhB8aqR1fsbnxFrjHmUAnhXvaDC7mcyoZ2acOSbnnfKKaA6pC0Cw13P05HCOotHT0JOHAfBk0w-jWNijNqn1HOsoLYV9WrK-6878g7e2u5Ef95SNvh0ySeCDbM/s4032/IMG_2175.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1RO5B9SaE58pzaVshVtrux3MTgldJ_VEoNuhIuYKxdKdvwRiYddi7RmGSbUnRaFhB8aqR1fsbnxFrjHmUAnhXvaDC7mcyoZ2acOSbnnfKKaA6pC0Cw13P05HCOotHT0JOHAfBk0w-jWNijNqn1HOsoLYV9WrK-6878g7e2u5Ef95SNvh0ySeCDbM/w480-h640/IMG_2175.JPG" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRImT0pumtaMrgX6QHW-WYUItInielg8CHswm2_4eahkajXcjZbR8phNiO_KXd_OsxYuek3H0BguOBUqSjM34YEpfoSU6OO8OoHSVP-hLsW3-cuqj6CouSs8aKKwasHH5m_vbDXLXS_J_YBV4b155ESSWAeAORsnUqbCTtd1KW93acYkPtGLqsN4i/s4032/IMG_2176.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRImT0pumtaMrgX6QHW-WYUItInielg8CHswm2_4eahkajXcjZbR8phNiO_KXd_OsxYuek3H0BguOBUqSjM34YEpfoSU6OO8OoHSVP-hLsW3-cuqj6CouSs8aKKwasHH5m_vbDXLXS_J_YBV4b155ESSWAeAORsnUqbCTtd1KW93acYkPtGLqsN4i/w480-h640/IMG_2176.JPG" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> </div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-44242453270002997982022-06-18T15:39:00.002-07:002022-06-18T16:08:46.944-07:00Quinoa Vegetable Salad with Roasted Garbanzo Beans<p> We were first introduced to quinoa while on a hiking trip in Peru back in 2002. Our guide would pack all of the ingredients and when we stopped for lunch, he'd throw all of the ingredients into a bowl and prepare the hiking group with a salad similar to this one. It was a nice, light lunch salad that we'd enjoy along with some cheese and bread and other local snack foods. Quinoa was available in the US, but it was still relatively new at the time. </p><p>This salad is pretty easy to make but it will still be a crowd pleaser. It's light and healthy yet the quinoa and roasted garbanzo beans give it some satisfying toothiness. It's a good dish to bring to a pot luck. Also perfect for a picnic or concert food. It's a ready-made side salad for weeknight meals. You can also use it as a base for your main protein (I think this would make a nice base for cooked fish or shrimp). You could also make this on a Sunday and then you've got your work week lunch pretty much done. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbCnjiR7sU3KiLGk7M4BXUUJ9KrwmYKXrr-LB5J7hsQvWU-XPPgcgEeT3KP887MSj0zoWljeltSquuAF3Xw1n2-HIZXU_-wP2ThLJtoVs2PqWjmn8AUMMVIyQygBrs9uhg2epbe5mBhD7UqRsmk9qDgxkrEYnYmVxxZPFs-EzJAGzvpu7nwDklog4/s4032/IMG_1869.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbCnjiR7sU3KiLGk7M4BXUUJ9KrwmYKXrr-LB5J7hsQvWU-XPPgcgEeT3KP887MSj0zoWljeltSquuAF3Xw1n2-HIZXU_-wP2ThLJtoVs2PqWjmn8AUMMVIyQygBrs9uhg2epbe5mBhD7UqRsmk9qDgxkrEYnYmVxxZPFs-EzJAGzvpu7nwDklog4/w150-h200/IMG_1869.jpg" width="150" /></a></div><br />Most of the quinoa you find in the store is plain light brown in color. That's called white quinoa. That will work for this recipe but there is also black and red quinoa. Using the red or a mix of all three gives this salad creates a lot visual interest and makes it more colorful. <p></p><p>You can think of this recipe as a starting point. There are many ingredients that could be used instead of or in addition to. You can create your own personal favorite. Scallions, edamame, chopped olives, pimentos, roasted red bell pepper, and much more could be used. </p><p><br /></p><h1 style="text-align: left;"><b><span style="color: #bf9000;">Quinoa Vegetable Salad with Roasted Garbanzo Beans</span></b></h1><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li><b>Quinoa</b> - 1 cup uncooked, tri-colored preferred</li><li><b>Water</b> - 2 cups</li><li><b>Lemon juice</b> - 1/4 cup (about 1 large lemon)</li><li><b>Olive oil</b> - 1/4 cup</li><li><b>Red wine vinegar</b> - 1 tablespoon</li><li><b>Garlic</b> - 2-3 cloves, minced</li><li><b>Salt</b> - 1/2 teaspoon</li><li><b>Black pepper</b> - freshly ground to taste</li><li><b>Garbanzo beans</b> - 1 15 oz. can, drained</li><li><b>Cucumber</b> - 1 medium, seeded</li><li><b>Red onion</b> - 1 medium</li><li><b>Red bell pepper</b> - 1 medium</li><li><b>Parsley</b> - finely chopped leaves, about 1 cup</li><li><b>Feta</b> - crumbles, about 1 cup</li><li><b>Finishing salt</b> - to taste (optional)</li></ul><div><b>Directions:</b></div><div><ul style="text-align: left;"><li>Preheat oven to 425 degrees.</li><li>Drain garbanzo beans in a colander. When drained place on some double thick paper towels. Cover to the top with paper towels. Gently roll beans around to get as dry as possible.</li><li>In a bowl, add lemon juice, oil, salt, red wine vinegar, and minced garlic. Add in fresh black pepper to taste. Whisk the dressing to mix and set aside.</li><li>Add beans to a medium bowl and drizzle with olive oil. Season with salt and pepper (you can add any other herb or herb mix as well). Stir to mix. </li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GD1uj0nBsXgZ0InOQ39I0hI3cu2DeLc3KgLGIgnrhVm3oYCnVTR0uVqN--_mhuvIwoQXGpE24vJbrv653bhI0BB5e8TBbbcSUq_RGks5fuuCO0SD0GGeoJDIREwqMNpZmKmzVnDFitYKWo3ia10nJrDFsPM84bA6nnuS07UCLYAmkv7tFO6278MM/s4032/IMG_1866.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GD1uj0nBsXgZ0InOQ39I0hI3cu2DeLc3KgLGIgnrhVm3oYCnVTR0uVqN--_mhuvIwoQXGpE24vJbrv653bhI0BB5e8TBbbcSUq_RGks5fuuCO0SD0GGeoJDIREwqMNpZmKmzVnDFitYKWo3ia10nJrDFsPM84bA6nnuS07UCLYAmkv7tFO6278MM/s320/IMG_1866.jpg" width="240" /></a></div>Line a cookie sheet or sheet pan with parchment paper. Pour the beans onto the paper and spread to a single layer. Place in the oven for 11 minutes. At 11 minutes, take beans out and with a spoon, move the beans around. Return to the oven for another 11 minutes. </li><li>Finely chop red onion and place in a large bowl.<br /></li><li>Seed and chop cucumber into small bite-sized chunks and add to bowl.</li><li>Seed and chop red bell pepper into small bite-sized chunks and add to bowl.</li><li>Finely chop the parsley leaves and add to the bowl.</li><li>Rinse the quinoa in a colander and let it drain for a bit. Combine the quinoa and water in a medium saucepan and, with high heat, bring to a boil. Reduce the heat once boiling but maintain a gentle boil. Keep reducing the as the quinoa absorbs the water. Once all of the water is absorbed, about 7-10 minutes, remove from heat, cover, and let rest for at least 5 minutes. Remove cover and let quinoa cool.</li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlrOMM2ZAM7jvIv-Se2ZaJIjVbqglweVAJuTxCErCSjV_9Lgeq4q1Uqct8U8Uz0f929X9zpin0SGVOuI3mSs56xsXOH9UnuOyFT3HWJeqx5_AARUJnVev9qgpA9eU1w76zyAasGo7hjvZwbfCTc07GtpS0nlcPXm42j82bVNhtLg8Eu_KvpqpL5Y4/s4032/IMG_1868.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlrOMM2ZAM7jvIv-Se2ZaJIjVbqglweVAJuTxCErCSjV_9Lgeq4q1Uqct8U8Uz0f929X9zpin0SGVOuI3mSs56xsXOH9UnuOyFT3HWJeqx5_AARUJnVev9qgpA9eU1w76zyAasGo7hjvZwbfCTc07GtpS0nlcPXm42j82bVNhtLg8Eu_KvpqpL5Y4/s320/IMG_1868.jpg" width="240" /></a></div></li><li>Add the feta crumbles.</li><li>Once the quinoa is cool, add it to the large bowl and begin gently mixing all of the ingredients together. Add half of the dressing and mix well. Add the rest of the dressing and continue to mix. Let the salad rest for 10 minutes before serving. </li><li>Once plated, add a few pinches of finishing salt (Maldon or other fine salt flakes).</li><li>Serves about 4 dinner-sized portions or 8 smaller side salads. It will last in the fridge for about four days.</li><li>Pairs well with a Roreo Arneis bottle of wine.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1rNj96ExLowtqpjgU8qZUMGJdHQnfhF7VmWx2paopBjx_H8cniNetjnqDEjaL_KlIU6cwuTsH-m4j1HFArVVvcHWz_fpN-2weRgVZePXRBFbG3f2BFAQSFNfzJ_szJpIujhzzdzkSUeuAGITvOsGoVSqPSqDIjPwp-P1mBXKuLvS45DrDuJUoa8P/s4032/IMG_1895.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1rNj96ExLowtqpjgU8qZUMGJdHQnfhF7VmWx2paopBjx_H8cniNetjnqDEjaL_KlIU6cwuTsH-m4j1HFArVVvcHWz_fpN-2weRgVZePXRBFbG3f2BFAQSFNfzJ_szJpIujhzzdzkSUeuAGITvOsGoVSqPSqDIjPwp-P1mBXKuLvS45DrDuJUoa8P/w300-h400/IMG_1895.jpg" width="300" /></a></div><br /></li></ul></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-51263759649609755252022-02-13T15:34:00.005-08:002022-02-24T18:05:53.993-08:00Crispy Sheet Pan Meatballs with Salsa Verde Sauce<p> If you're a vegetarian, imagine the surprise on people's faces when you serve flavorful meatballs as an appetizer at your next event. You can do exactly that thanks to the availability of plant-based ground meat. Maybe you think that's unlikely because you've had "veggie" meat products in the past and not been impressed. Well that's understandable, because the tempeh or tofu meat substitutes of past were a far cry from the real thing. But the latest wave of plant-based meat is engineered to closely replicate the taste and texture of meat. As you will see, some meat eaters can't tell the difference. </p><p>Welcome to the expanding world of plant-based meat. The two big companies are <a href="https://www.beyondmeat.com/" target="_blank">Beyond Meat</a> and <a href="https://impossiblefoods.com/">Impossible Foods</a> but others are also trying to break into the market. We've tried both and prefer the flavor and texture of Beyond--but that's our personal preference. </p><p>At a dinner party a few years ago, I was tasked with bringing an appetizer. During some internet searching, I discovered <a href="https://www.bonappetit.com/recipes/recipe-of-the-day-recipes/slideshow/23-recipes-one-bite-appetizers">this Bon Appetit web site</a> (lots of great ideas to explore) and decided to try the meatball recipe and it was a hit (I used beef). Since then, I've made it more than once and it's always well-received. The flavorful salsa verde sauce is the secret magic. This is a versatile sauce that can be used for a variety of purposes. I have topped roasted salmon fillets with it. Drizzle it over rice or a grain side. You will likely have some leftover sauce so keep it.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisJ4CeoJlAWqwL69vt5uJF8ToIaBfnxAGVOCJb2GXC8Ah9DCQiUKMOgONEijcPKUb4AnXMy-aeZFs1Q9Y7MgYxwuH-QTHA_E1MY1gxrH-fSei-TGxAx5oBZcnw-ftb_IcnlOHGDzjPLK7D_7z7sQjp7nPifduyzA3PpYSAx5eUG7duX6bpoQRTkEvm" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="470" data-original-width="470" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEisJ4CeoJlAWqwL69vt5uJF8ToIaBfnxAGVOCJb2GXC8Ah9DCQiUKMOgONEijcPKUb4AnXMy-aeZFs1Q9Y7MgYxwuH-QTHA_E1MY1gxrH-fSei-TGxAx5oBZcnw-ftb_IcnlOHGDzjPLK7D_7z7sQjp7nPifduyzA3PpYSAx5eUG7duX6bpoQRTkEvm" width="240" /></a></div>Meanwhile the plant-based meat market has been spreading and evolving. At first, the two big companies started with burgers. These are now available in most supermarkets. But breakfast sausage and dinner sausages soon followed. Beyond Meat recently teamed up with <a href="https://www.kfc.com/menu/beyond-fried-chicken/6-piece-beyond-nuggets-combo">KFC to offer Beyond Chicken</a> on their menu. More recently, ground meat was an option and it's available in convenient one-pound packages. <p></p>Once the ground meat came on the market, I thought of the meatball recipe that I had made before and wondered how it would taste with plant-based ground beef. So I did a test run and was very happy with it. Then I made two batches--one beef and one Beyond beef--and served them both (on separate plates) to a dozen meat-eating friends. I said that they were the same recipe but one had a variation. They wanted to know what the variation was but I told them I wanted them to identify their favorite first. Most said they both were equally good but some said they preferred the Beyond version. Then I told them the difference between to the two plates of meatballs. <div><br /></div><div>So it doesn't matter if you eat meat or not, these are tasty meatballs that you can serve to your friends and family. This works with beef or plant-based ground beef. Your choice. </div><div><h1 style="text-align: left;"><br /></h1><h2 style="text-align: left;"><b><span style="color: #7f6000; font-size: x-large;">Crispy Sheet Pan Meatballs with Salsa Verde Sauce</span></b></h2><p><b><u>Ingredients:</u></b></p><p></p><ul style="text-align: left;"><li><b>Garlic</b> - 4 cloves peeled, divided</li><li><b>Parsley</b> leaves - 2 cups packed (you can also add in basil, cilantro, or dill)</li><li><b>Capers</b> - 3 tbsp., drained</li><li><b>Pistachios</b> - 1/4 cup (walnuts, peanuts, pine nuts can also be used)</li><li><b>Egg</b> - 1 large</li><li><b>Paprika</b> - 1 tbsp.</li><li><b>Salt</b> - 1 tsp.</li><li><b>Olive oil</b> - 3 tbsp. plus 1/2 cup, divided</li><li><b>Panko bread crumbs </b>- 1 cup</li><li><b>Plant-based ground meat</b> - 1 lb.</li><li><b>Lemon</b> - 1</li><li><b>Black pepper</b> - to taste </li></ul><div><br /></div><div><b>Instructions:</b></div><div><ol style="text-align: left;"><li>If the ground meat is frozen, let it defrost overnight in the refrigerator.</li><li>Preheat oven to 425 degrees.</li><li>Get out one large bowl (for the meatball mixture) and one medium bowl (for the salsa verde). Mince two cloves garlic into each bowl.</li><li>Finely chop the parsley and place half into each bowl. </li><li>Finely chop the capers and place two thirds into the large bowl and the remaining one third into the small bowl.</li><li>Place the pistachios in a seal-able sandwich bag. Seal it getting out as much air as possible. Lay it flat on a cutting board and use the handle end of a large knife the break up the nuts into smaller chunks. Pour them out on the cutting board and continue to chop if needed. Add the chopped nuts to the large bowl.</li><li>To the large bowl, add salt, paprika, 1 tbsp. olive oil, and crack open the egg on the mixture. Whisk to mix ingredients. </li><li>Add panko bread crumbs to the large bowl and mix it in.</li><li>Wash your hands and add the ground meat to the large bowl. With your hands, gently mix together the ingredients until incorporated.</li><li>Line a sheet pan with foil or parchment paper. Drizzle about 2 tbsp. on the pan and use a brush or your finger to spread the oil around the pan.</li><li>Roll mixture into golf ball-sized balls and place on sheet pan about one inch from each other. You want 20-24 meatballs.</li><li>Place in the oven and cook for 6 minutes. Remove from oven and roll balls over. Return to oven and cook another 6-7 minutes.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFo3IVE4kgDD9ctd37AFGm0TCheOi7YvlWlcyt4_Qo_kXoJeGljZ0IPeephosTrf2roQu364Lv-U9qpKoNfA_LVEuqIk6axkgHPrwcRSM6q8Oqy0qWCRbOzlzS4ft5w5yehM2OHPiOFAytUz0Dofavy76gXgComEKhQvp-QIvlUTJLldyO7uEtWuwm=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFo3IVE4kgDD9ctd37AFGm0TCheOi7YvlWlcyt4_Qo_kXoJeGljZ0IPeephosTrf2roQu364Lv-U9qpKoNfA_LVEuqIk6axkgHPrwcRSM6q8Oqy0qWCRbOzlzS4ft5w5yehM2OHPiOFAytUz0Dofavy76gXgComEKhQvp-QIvlUTJLldyO7uEtWuwm=w150-h200" width="150" /></a></div><br /></li><li>As the meat cooks, finish preparing the salsa verde. Zest the lemon and add it to the small bowl. Halve the zested lemon, juice both halves, and add it to the bowl. Add 1/2 cup olive oil. Salt and pepper to taste. Stir to mix.<br /><br /></li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjhTbFPyyyfbko5W07it3chPh539bfj7mJQiEYm9pJNxmHyl8RtIj5wQYX328M5srfGQmxHFIBD5dT3tYwsCD8XrtO-oF8GD5_7L9yPzoJjNI4KaTRCOqS3Eqtr90jJDW0rNLg6ava5F1MIKWeR0_vSm6VX8UPp4VLrVBdDj_uZr3yZ_fUYSx38SPK_=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjhTbFPyyyfbko5W07it3chPh539bfj7mJQiEYm9pJNxmHyl8RtIj5wQYX328M5srfGQmxHFIBD5dT3tYwsCD8XrtO-oF8GD5_7L9yPzoJjNI4KaTRCOqS3Eqtr90jJDW0rNLg6ava5F1MIKWeR0_vSm6VX8UPp4VLrVBdDj_uZr3yZ_fUYSx38SPK_=s320" width="240" /></a></div>Transfer the meatballs to your serving dish/platter. Spoon the salsa verde sauce over the meatballs. Put the remaining sauce in a small bowl and put it out with the meatballs so people can add more. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizKf_evmj3D5MxBUc8dRQo4n5Ss6DtN7z2sZX975ARSfGviy1BRda5T-BUdYxtOlb2b89nwUvUmse_t6hX8MTjx1bFAVl1lNOH7tZsRys55oRMITRSHD5JYUTMPwvQHpbbH53CDxGWD210C7t9Q5S5Rp5b1_jfdSvp_YTEhiYKVVCUP0py6ypQOlOs=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizKf_evmj3D5MxBUc8dRQo4n5Ss6DtN7z2sZX975ARSfGviy1BRda5T-BUdYxtOlb2b89nwUvUmse_t6hX8MTjx1bFAVl1lNOH7tZsRys55oRMITRSHD5JYUTMPwvQHpbbH53CDxGWD210C7t9Q5S5Rp5b1_jfdSvp_YTEhiYKVVCUP0py6ypQOlOs=w300-h400" width="300" /></a></div></li></ol></div><p></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-17921699959451110022022-01-14T20:45:00.003-08:002022-08-16T18:51:35.525-07:00Farro Grain Bowls<p> We have been getting more and more into grain bowls. We have to give credit to <a href="http://www.blueapron.com">Blue Apron</a> for this. They started putting grain bowls in rotation over the last number of months and we've been getting into them (we are occasional users of Blue Apron). I'm at the point now where I have the basics down and I make a grain bowl on my own about once a week for dinner (and there are often some leftovers for lunch the next day). Here's what I've learned...</p><p><b>Farro</b> - At the heart of a grain bowl is, obviously, a grain. Farro is the grain of choice these days for me (although brown rice, quinoa, and others could work). Farro is a very hearty and filling grain that satisfies your hunger. It contains more fiber than most of the other popular grains and it contains lots of protein and antioxidants. I knew about farro but shied away from it because I didn't know how to prepare it. I figured that it must be like wild rice and take an hour to cook (not a good work night dinner option). But I have since learned that is not the case. All you need is 20 minutes once you've got a pot of boiling water. </p><p>So get yourself a bag of pearled farro. I'm currently working through a bag of pearled farro from <a href="https://foodtolive.com/shop/italian-organic-pearled-farro/">Food to Live</a> that I got on Amazon. <a href="https://www.bobsredmill.com/organic-farro.html" target="_blank">Bob's Red Mill</a> has a farro (not pearled or semi-pearled so it takes 30 minutes to cook). To prepare farro (for 2 people), you only need 1/2 cup. Bring a medium pot of water to a boil and add the farro. Let it boil for 20 minutes and then drain into a colander. Set the farro aside. Done!</p><p>What else goes in a grain bowl?</p><p><b>Vegetables</b> - The next most important ingredients in the grain bowl are the vegetables. Grain bowls are a great way to use up leftover veggies from the fridge. But these are my "usuals" these days (Again, for 2 people):</p><p></p><ul style="text-align: left;"><li><u>Radishes</u> - about 4 - cut in half and then sliced into half moons (Optional: soak radish slices in some vinegar that just barely covers them for 10 mins. to a few hours. Drain vinegar before adding to bowl).</li><li><u>Carrots</u> - 1 to 2 - peeled and cut in half and then sliced into half moons.</li><li><u>Scallions</u> - 4 - 6 - chopped.</li><li><u>Celery</u> - 1 to 2 stalks - cut in half lengthwise and then sliced into bite-sized pieces.</li></ul><div>Other options:</div><div><ul style="text-align: left;"><li><u>Zucchini</u> - about 1/2 - thinly sliced and browned in a pan with a bit of olive oil</li><li><u>Butternut squash</u> - small dice roasted in the oven for 20 minutes</li><li><u>Broccoli or cauliflower</u> - about 1/4 to 1/2 head - cut into florets and browned in a broiler with some olive oil.</li><li>Spinach or other greens</li><li>Cucumbers - Persian or regular</li></ul></div><p><b>Fruit</b> - Fruit adds some softness and sweetness to counteract the hearty grain. Raisins are an obvious choice but my better half is not a raisin fan. But we've discovered that currants are an acceptable alternative. </p><p></p><ul style="text-align: left;"><li><u>Currants</u> - about 1/4 cup (Raisins are an option, too)</li><li><u>Fuyu persimmons</u> - 1 large or 2 small - peeled and diced</li><li><u>Pears</u> - when in season - cored, sliced, and diced (same with apples)</li><li>Just use whatever fruit is in season.</li></ul><p></p><p><b>Cheese</b></p><p></p><ul style="text-align: left;"><li><u>Feta</u> - about 1 and 1/2 oz. - I go with a small handful crumbled per person - Feta is our #1 choice due to its creaminess and saltiness. </li><li><u>Goat cheese</u> - very creamy and satisfying.</li></ul><p></p><p><b>Nuts</b></p><p></p><ul style="text-align: left;"><li><u>Sunflower seeds</u> - about a handful</li><li><u>Pistachios, peanuts, pine nuts, walnuts</u> - roughly crumbled</li></ul><p></p><p><b>Binder</b></p><p></p><ul style="text-align: left;"><li><u>Creamy dressing</u> - We like the Goddess dressing from Trader Joe's. We also make our own Green Goddess dressing from <a href="https://www.penzeys.com/online-catalog/green-goddess/c-24/p-313/pd-s">Penzey's</a>.</li><li>See below for other ideas on a binder. </li></ul><p></p><p><b>Toppers</b></p><p></p><ul style="text-align: left;"><li><u>Soft cooked eggs</u></li></ul><p></p><p>Bottom line: Just Google Farro grain bowls and you will see lots of options. Create a menu that works for you and adjust accordingly. See below for more ideas. </p><p>Here was the last version I made (no two versions are the same--use up leftover veggies and fruit to create different combos.<br /></p><p><b>Ingredients:</b></p><div class="separator" style="clear: both; text-align: center;"></div><p></p><p></p><ul style="text-align: left;"><li>Pearled farro - 1/2 cup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPKDjRoda6-6ufXJzXnAOYll2gZ5RoPGk0j8SxE24Uen8MEvsKDNMMvRoz3Ct_faw-j9NiImCGeJ_9tOPaPTfB5vt1reY7r-QD4BuJA_2EIYzVgJeox6F9ozi3_EduHPijuqmdiODzd2Mt_ZGObzFD6_fBnFx0BsMjn8977RX6PzZFTOGHr1l7Lz5-=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPKDjRoda6-6ufXJzXnAOYll2gZ5RoPGk0j8SxE24Uen8MEvsKDNMMvRoz3Ct_faw-j9NiImCGeJ_9tOPaPTfB5vt1reY7r-QD4BuJA_2EIYzVgJeox6F9ozi3_EduHPijuqmdiODzd2Mt_ZGObzFD6_fBnFx0BsMjn8977RX6PzZFTOGHr1l7Lz5-=w300-h400" width="300" /></a></div></li><li>Radishes - about 4 sliced and soaked in vinegar for at least 10 minutes (optional)</li><li>Celery - 1 large stalk, halved lengthwise and chopped</li><li>Scallions - 4-6, chopped</li><li>Fuyu persimmon - 2, peeled and diced</li><li>Feta - about 2 oz. crumbled</li><li>Sunflower seeds - 2 handfuls</li><li>Eggs - 2</li><li>Goddess Dressing - 4 tablespoons</li></ul><div><b>Directions:</b></div><div><ul style="text-align: left;"><li>Fill a medium pot 3/4 of the way up with lightly salted water and bring to a boil. </li><li>Once boiling, add the eggs and cook for 6-7 minutes. Use a slotted spoon to remove the eggs and transfer them to a bowl with ice and water. <b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDCLOSoCCrAMrqiH2z0oEfDvUhmddcQAL-90uz0dCzpjkule68iPHpsT__zpUlxPUcEbLDfZFRFFfc1QanM5DjsopQJSybkUSs47Db1nC-aaLsUSSbDrjMjc88jCq51q1xTsRq8lTuvTZa6qTm-aDdXeWCEM370KDuaOHMge0eksvkViw4RiiQ4b0P=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDCLOSoCCrAMrqiH2z0oEfDvUhmddcQAL-90uz0dCzpjkule68iPHpsT__zpUlxPUcEbLDfZFRFFfc1QanM5DjsopQJSybkUSs47Db1nC-aaLsUSSbDrjMjc88jCq51q1xTsRq8lTuvTZa6qTm-aDdXeWCEM370KDuaOHMge0eksvkViw4RiiQ4b0P=w300-h400" width="300" /></a></b></li><li>Halve the radishes and slice half moons and place in a prep bowl with some vinegar.</li><li>Rinse the farro and add it to the same pot of boiling water. Cook, uncovered, for 20 minutes. Turn off heat. Drain the farro into a colander then transfer back to the pot and set aside (off the residual heat). </li><li>As the farro is cooking, prep the rest of the ingredients.</li><li>Peel and slice the carrot.</li><li>Chop the celery and scallions.</li><li>Peel and dice the persimmons. </li><li>Peel the eggs. </li><li>Drain the farro into a colander and return it to the pot with the heat off.</li><li>Add some olive oil to the farro in the pot. Add the carrots and celery and stir to mix. Add remaining prepped vegetables and fruit and stir to mix.</li><li>Add sunflower seeds and crumbled feta and stir to mix.</li><li>Divide between two bowls or plates and top with Goddess dressing and 1 halved egg to each bowl. Sprinkle eggs with salt and pepper. </li></ul><div>Here are a few other websites with other ideas and approaches:</div></div><div><br /></div><div><a href="https://feelgoodfoodie.net/recipe/farro-grain-bowl/">Feel Good Foodie's Farro Grain Bowls</a> - The compartmentalizing makes for a nice presentation.</div><div><a href="https://runningonrealfood.com/mediterranean-farro-salad-bowls/">Running on Real Food's Mediterranean Farro Salad</a> - A different twist (Tahini as the binder!).</div><div><a href="https://www.midlifecroissant.com/southwestern-farro-bowl/">Southwestern Farro Bowl</a> - A Southwestern take (another interesting dressing recipe).</div><div><a href="https://myeverydaytable.com/trader-joes-farro-grain-bowl-recipe/">Trader Joe's Farro Grain Bowl Recipe</a> - If you're lucky enough to have a Trader Joe's here's a simplified version (Binder is tahini and pesto).</div><div><a href="https://www.verywellfit.com/herbed-farro-salad-4122184">Herbed Farro Salad with Pomegranate and Feta</a> - A simpler version but uses pomegranate molasses to flavor the farro (this is one a coworker likes to make).</div><div><a href="https://whatsgabycooking.com/summer-grain-bowl-with-green-goddess-feta-dressing/">Summer Grain Bowl with Green Goddess Feta Dressing</a> - A seasonal (summer) take on the farro bowl. Lots of great recipes for vinaigrettes and dressings to boot. </div><p></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-55049893000986277882021-12-19T17:47:00.001-08:002021-12-19T21:28:40.323-08:00Instant Pot Homemade HummusI think I may be the last person in this country to purchase an Instant Pot. About two years ago, I finally got one. I haven't really used it extensively but, I've started experimenting with it as a rice cooker (Not convinced it's better than traditional stove top rice). I read an article on using it for hard boiled eggs which I did and it turned out well. But this will be my first post that incorporates the use of my 3 quart Instant Pot Lux Mini!<br />
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After I got it, I checked out a few Instant Pot books from the library and decided to start with some homemade hummus. I started with <a href="https://www.amazon.com/Cooking-Your-Instant-Pot%C2%AE-Mini/dp/1454931922/ref=sr_1_2?dchild=1&keywords=Cooking+with+your+Instant+Pot&qid=1594438353&sr=8-2" target="_blank">Helen Schlueter "Cooking with Your Instant Pot."</a> The hummus was a good starting point but as I looked online I realized some additional ingredients were needed. Lessons were learned. I looked at some online recipes and patched together a recipe that I tweaked each time I made it. <br />
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But first a word about tahini. Tahini is pureed sesame seeds and oil. Supermarket tahini (Joya is the most common brand) can difficult to deal with because the oil rises to the top and the puree is a sticky, gooey glob. There are <a href="https://food52.com/hotline/21070-is-the-any-way-to-blend-a-jar-of-separated-tahini-without-making-a-mess-of-it" target="_blank">some ideas here</a> for dealing with tahini. But traditionally, I keep tahini in the back of the refrigerator and if I needed to use it, I would let it sit out for an hour or two. But then I read <a href="https://food52.com/hotline/13187-should-i-refrigerate-tahini-when-does-it-expire" target="_blank">this article</a> online that says you can keep the tahini in the pantry. There will still be separation but it will be easier to stir and mix. <br /><br /> I make this recipe and freeze large cubes using <a href="https://www.amazon.com/Bakerpan-Silicone-Stackable-Squares-Cavities/dp/B07FMG8T99/">these silicone ice cube trays</a>. Freeze overnight or for a few days and then pop them out and transfer them to a freezer bag. This way, you can have some hummus whenever you want or need it. When needed, pop a cube or two in the microwave. Add a drizzle of olive oil and stir to mix. <div><br /></div><div>As an example, I use this frozen hummus whenever I have <a href="http://boomerangkitchen.blogspot.com/2016/02/roasted-beets-on-hummus.html">this as a side dish</a> for dinner. If you are not freezing, then transfer to a serving bowl, drizzle with oil, and sprinkle some paprika, za'atar, or aleppo pepper on top.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPTMQ0gRegsC5F3hEByj1_nFxN3shH_z20MyufXzahNO_H6DcWS7a_cde7UNlKYst9N9Y06YHG8wS29dgl9hKYL_5F0lQ54x1WLKkKtOUnk2f3MAulHfJb9APWYZn9N15gPZrbHFjYIc/s1600/IMG_0912.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPTMQ0gRegsC5F3hEByj1_nFxN3shH_z20MyufXzahNO_H6DcWS7a_cde7UNlKYst9N9Y06YHG8wS29dgl9hKYL_5F0lQ54x1WLKkKtOUnk2f3MAulHfJb9APWYZn9N15gPZrbHFjYIc/s320/IMG_0912.jpg" width="240" /></a></div>
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<span style="color: #bf9000;">Instant Pot Hummus</span></h2>
<b>Ingredients:</b><br /><ul><li>8 oz. dried garbanzo beans</li>
<li>3 garlic cloves, minced</li>
<li>2 teaspoons salt, divided</li>
<li>1/2 teaspoon pepper</li><li>1/2 cup tahini</li><li>4 tablespoons lemon juice (about 1 lemon)</li>
<li>Red pepper flakes, to taste</li><li>1/4 tsp. salt</li>
<li>Olive oil</li></ul><ul>
</ul>
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<b>Directions:</b></div><div><ul style="text-align: left;"><li><span style="text-align: left;">Place dried garbanzo beans into the Instant Pot. Add 1 teaspoon salt and 4 cups of water and let it soak for 10-12 hours. </span></li>
<li>When complete, drain the beans in a colander (but don't rinse them).</li>
<li>Return the beans to the Instant Pot, add minced garlic, 1/4 tsp. black pepper, 1/4 cup olive oil, and 4 cups water to the pot. Stir to mix.</li>
<li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgd_mq21LJvE1r8zPvBEc7Ytv_W-YdaaYwFkCQG9RRMWlTvKUckT4yGGHZ20Z5hD4a0y4w-dZw3CwXk1rxQQmtAqjU7EAOWG57j_QavIs3Cy9qw67H6vCCZQ8rndIU-YUG_Qg-cVSnCzDbk1R8G-__CN5vBJbhsIvYgfqHPK_eyXAk4U154yjAWg7D3=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgd_mq21LJvE1r8zPvBEc7Ytv_W-YdaaYwFkCQG9RRMWlTvKUckT4yGGHZ20Z5hD4a0y4w-dZw3CwXk1rxQQmtAqjU7EAOWG57j_QavIs3Cy9qw67H6vCCZQ8rndIU-YUG_Qg-cVSnCzDbk1R8G-__CN5vBJbhsIvYgfqHPK_eyXAk4U154yjAWg7D3=s320" width="240" /></a></div>Seal the Instant pot and set the venting valve to the Sealing position.</li>
<li>Set it to pressure cooker for 25 minutes.</li>
<li>Once complete, let it sit and vent naturally for 30 minutes before turning the valve to the release position.</li>
<li>Carefully remove the lid and drain beans into a colander with a large bowl underneath to capture the water in order to reserve it. This will be used later to thin the hummus.</li>
<li>Once drained, place the cooked chickpeas, the second 1/4 tsp. black pepper, salt, red pepper flakes, tahini paste, and lemon juice into a food processor.<br /></li>
<li>Process until smooth. Scrape down sides.</li>
<li>With the processor running, add reserved water (a little at a time--use a 1/8 measuring cup) until desired consistency is reached.</li><li>Taste and adjust seasoning to your taste. </li></ul></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigcXRDdBt5lq-fWaiyc9gxUyVdCiI-myEiLTOY9IB7pt4VW_rmhXH8cs3reDk_qizkM9iwKI4iD1a1qZ2iC9XXgFzUxL9VNMrJMoy53qEfe6Wy0nkIGm6jaIVX9TCviOTXQBmzU3jpbhzK6vWECVxaolAGpQo09QvSSUPXPDhdSV7QS5mt66Wt7wMU=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEigcXRDdBt5lq-fWaiyc9gxUyVdCiI-myEiLTOY9IB7pt4VW_rmhXH8cs3reDk_qizkM9iwKI4iD1a1qZ2iC9XXgFzUxL9VNMrJMoy53qEfe6Wy0nkIGm6jaIVX9TCviOTXQBmzU3jpbhzK6vWECVxaolAGpQo09QvSSUPXPDhdSV7QS5mt66Wt7wMU=s320" width="240" /></a></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-89229111369982050572021-03-06T13:02:00.003-08:002022-10-08T21:36:18.961-07:00Cilantro Rice<div style="text-align: left;">Cilantro. Some people love it. Some people hate it. Few foods seem to have such a range of opinions. Some of it might be based in the fact that a certain percentage of the population can't taste the ingredient that turns off some people. </div><p>As Lynda Baslev wrote in<a href="https://www.npr.org/templates/story/story.php?storyId=127092887" target="_blank"> this NPR story</a> about cilantro:</p><p style="text-align: left;"><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 17px;"></span></p><blockquote>Like politics and religion, cilantro elicits strong opinions. People love it or hate it. For some, it's an acquired taste, thus attracting its share of proselytizing converts, such as myself. </blockquote><p></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbapHVvLlHVWD4dOy-FLACHQwVbKdn9SmMdvMwXuraL2si9klBslYtSYeIB63qOYtSgUH3WLPY4Jzs2_-6jWJjk-QHYU5Q7ei_yW8WrjvD4sxyWUCD20EQqmeJcT7pcZk2-jCeGzshCOE/s2048/IMG_1286.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbapHVvLlHVWD4dOy-FLACHQwVbKdn9SmMdvMwXuraL2si9klBslYtSYeIB63qOYtSgUH3WLPY4Jzs2_-6jWJjk-QHYU5Q7ei_yW8WrjvD4sxyWUCD20EQqmeJcT7pcZk2-jCeGzshCOE/s320/IMG_1286.jpg" /></a></div>I, too, have had a love/hate relationship with cilantro. I can pick it up as I taste Mexican dishes where it adds an aromatic nuance. I've also had it overpower a dish with soapy flavor that I find objectionable. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Regardless of where you fall on this spectrum, give this a try. There are elements that you will have to adjust for your kitchen and taste preferences, but this one recipe where, for me, cilantro totally rocks<br /> it. The original recipe called for 1 jalapeno but I like more spice.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I've made this a number of times. For two people, it's more rice than you need for one night so it has become a perfect side dish to heat up mid-week. </div><div style="text-align: left;"><br /></div><h1 style="text-align: left;"><span style="color: #38761d;">Cilantro Rice</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZtqMcGoNxOUJv3MJrejWi6dUymSPwRpTXGPc1Wr8un6U1NRCpGCCfp5haRH4YirXKFZEpaCM4j6gv9eK6amDT_av8ujIhPzVpz6HpVJWueFTFKUbhYkDPq-Q30LxFNEMBWN6Yn52IW0/s2048/IMG_1287.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZtqMcGoNxOUJv3MJrejWi6dUymSPwRpTXGPc1Wr8un6U1NRCpGCCfp5haRH4YirXKFZEpaCM4j6gv9eK6amDT_av8ujIhPzVpz6HpVJWueFTFKUbhYkDPq-Q30LxFNEMBWN6Yn52IW0/s320/IMG_1287.jpg" /></a></div></h1><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li><b>Cilantro</b> - 1 large bunch, stems and leaves, coarsely chopped</li><li><b>Rice</b> - 1 1/2 cups (I used Thai Jasmine rice)</li><li><b>Kosher salt</b></li><li><b>Scallions</b> - 3-5 depending on thickness, cleaned and roughly chopped</li><li><b>Jalapenos</b> - 2 stemmed, seeded, and roughly chopped</li><li><b>Garlic</b> - 4 cloves peeled</li><li><b>Olive oil</b> - 2 tablespoons</li><li><b>Lime juice</b> - 2 teaspoons</li><li><b>Salt</b></li></ul><div><b>Instructions:</b></div><div><ul style="text-align: left;"><li>In a medium saucepan heat 2 cups of water over high heat. Add 1 teaspoon salt and rice. Stir to mix. Bring to a simmer, stirring occasionally, then cover and turn heat to low. Leave the cover on for 10-12 minutes.<br /></li><li>In a food processor or blender, add the cilantro, scallions, jalapeno, garlic, 1/2 teaspoon salt, 1/4 cup water, olive oil. Puree the mix until smooth. </li><li>When rice is done, remove the saucepan from the heat and turn off heat. Drape a kitchen towel over the saucepan and place the cover back on. Let sit for 5 minutes.</li><li>Gently fluff the rice with a fork. Add the cilantro puree and lime juice to the rice and gently mix the rice and puree together with a wooden spoon. </li><li>Serve with lime wedges.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhbRZfxA6eCxDrUxSmhjLYnqA8SSdBk3NEkBXeexODGAOW1EEf4I0SkeL_Byv6X1lcU2U5RuZ-lwVZDQYQrIj2ZZMW8CmVnF6Govp6rrX9roHBG5EPTqi5Yd3Sw-TBo-JUIikbwpp_Zk/s2048/IMG_1288.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhbRZfxA6eCxDrUxSmhjLYnqA8SSdBk3NEkBXeexODGAOW1EEf4I0SkeL_Byv6X1lcU2U5RuZ-lwVZDQYQrIj2ZZMW8CmVnF6Govp6rrX9roHBG5EPTqi5Yd3Sw-TBo-JUIikbwpp_Zk/w300-h400/IMG_1288.jpg" width="300" /></a></div></li></ul></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-43695823830276730832020-12-27T13:32:00.000-08:002020-12-27T13:32:17.048-08:00Mustard Roasted Salmon with Lingonberry Sauce<p> I was digging around the back of the fridge and discovered a jar of lingonberry preserves. The reason I even have a jar of lingonberry preserves is due to the fact that the recipe below was my go to salmon recipe for quite awhile. It was adapted from a recipe I saw in Bon Appetit magazine. It is a festive (yet easy) dish that I have served for company on more than one occasion. In fact, some close friends we made this for created their alternative to this dish by using chipotle raspberry sauce in lieu of the lingonberry.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59GGwlz4F1EmLFngcDPufbDZgt3nxZtgRxSp-eK-3Jh5mqjLBEg44A4UJ0WwjZ65IuP4fDStMHi8G10VIDDAhkb4SFCb6-IJLQVbckbXa1GCekdgHRETEo_OmALvJ0zBxWD_2FBCjM30/s2048/IMG_1234.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59GGwlz4F1EmLFngcDPufbDZgt3nxZtgRxSp-eK-3Jh5mqjLBEg44A4UJ0WwjZ65IuP4fDStMHi8G10VIDDAhkb4SFCb6-IJLQVbckbXa1GCekdgHRETEo_OmALvJ0zBxWD_2FBCjM30/s320/IMG_1234.jpg" /></a></div><p></p><p>Upon finding the jar, I did a quick check to make sure I had the other ingredients on hand. I did so I decided to bring this back and serve it for dinner recently. It was like pulling out that record/CD that you used to listen to all the time but haven't for many years. I was surprised that I hadn't already posted it here. </p><p>You may or may not be able to find lingonberry preserves at your supermarket. It can be ordered via Amazon. </p><p>Lingonberry jam is a very popular condiment in the Scandanavian countries. Because of that, you may very find a jar at your local Ikea store.</p><p>A hearty side of roasted potatoes or a saute of leafy greens are two good choices for a side dish.</p><p><br /></p><p><span style="color: red; font-size: large;"><b>Mustard Roasted Salmon with Lingonberry Sauce</b></span></p><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li><b>Dijon mustard </b>- 1 Tbsp.</li><li><b>Butter</b> - 2 Tbsp (divided)</li><li><b>Salmon fillets</b> - 2</li><li><b>Shallots</b> - 1 medium, peeled and finely chopped</li><li><b>Lingonberry preserve</b>s - 2 Tbsp.</li><li><b>Raspberry vinegar</b> - 2 Tbsp.<b> </b></li></ul><div><b>Directions:</b></div><div><ul style="text-align: left;"><li>Preheat oven to 450 degrees.</li><li>In a small prep bowl, melt 1 Tbsp. butter and add mustard. Stir until well combined.</li><li>Oil a Pyrex baking dish and place salmon fillets skin side down. Sprinkle lightly with salt. </li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZe9seKs2VyqeyTBUOWAj3_yV7I7CisWGDMA9pP7fxuwuwOl-s2r4pAJI41e_tb0ZYy7qFU589MnfIHcVTtC3CXK1DES11lb8HXT6XJ1XkGrIfp3mHl11wcX1YsXnPqXtHxj8J9kM3LUE/s2048/IMG_1229.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZe9seKs2VyqeyTBUOWAj3_yV7I7CisWGDMA9pP7fxuwuwOl-s2r4pAJI41e_tb0ZYy7qFU589MnfIHcVTtC3CXK1DES11lb8HXT6XJ1XkGrIfp3mHl11wcX1YsXnPqXtHxj8J9kM3LUE/w150-h200/IMG_1229.jpg" width="150" /></a></div>Spoon mustard/butter mixture over the top of the salmon and spread it out across the whole fillet. <br />Season generously with freshly cracked black pepper. Place in the oven for 15 minutes until mustard starts to brown (start monitoring at 11 or 12 minutes)--Fish may need a bit of browning under the broiler at the end (optional).</li><li>As salmon cooks, heat remaining tablespoon of butter in a smaller saucepan over medium heat. Add chopped shallots and saute for a few minutes until slightly softened.</li><li>Add the lingonberry preserves and the raspberry vinegar and stir until mixture is smooth. Remove from heat. </li><li>When the fish is cooked, remove from oven and let cool for a few <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Qdmh6-jGzSABDFySkFxFTD6XnuwoIIsUAL9Gg8nVmPtWQINwXDMDvHydLBh03KWQbkbBq-ucj6W-FgA2MQQsjvqj12NIFk0Dtj5zpFqGcZvgmFtL473aFTpl0tdkoRfXV4z9hI_2OpM/s2048/IMG_1230.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Qdmh6-jGzSABDFySkFxFTD6XnuwoIIsUAL9Gg8nVmPtWQINwXDMDvHydLBh03KWQbkbBq-ucj6W-FgA2MQQsjvqj12NIFk0Dtj5zpFqGcZvgmFtL473aFTpl0tdkoRfXV4z9hI_2OpM/w150-h200/IMG_1230.jpg" width="150" /></a></div>minutes. Plate and spoon lingonberry sauce over the top and spread it across the entire fillet.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwD1vWMe3RtkaVY5rwyS5jkynIGSun4suC2AiBadOoSmq9cYPHaDARtGQkNCQLDe_JOiXHulX70-uSWRivR2jII8RHMMeRLSctcHHE4wc7j_Rxc2XaXcBh44GEoZebf3PjeaKDly72yc/s2048/IMG_1232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwD1vWMe3RtkaVY5rwyS5jkynIGSun4suC2AiBadOoSmq9cYPHaDARtGQkNCQLDe_JOiXHulX70-uSWRivR2jII8RHMMeRLSctcHHE4wc7j_Rxc2XaXcBh44GEoZebf3PjeaKDly72yc/s320/IMG_1232.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1S-SQ4lL9oYuJS5_6x3LOxu-FFcGkz2yyI5zoBjOqE9Ourki0vQidtE4F6Y0B4BXv8RT6jIP1gX7KbabiLWhiMVHGhmU_rTEJ-n3dpc9veqOBmj2jzxgoaaWJlvTFZ2yNsfLGeLJddk/s2048/IMG_1231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1S-SQ4lL9oYuJS5_6x3LOxu-FFcGkz2yyI5zoBjOqE9Ourki0vQidtE4F6Y0B4BXv8RT6jIP1gX7KbabiLWhiMVHGhmU_rTEJ-n3dpc9veqOBmj2jzxgoaaWJlvTFZ2yNsfLGeLJddk/s320/IMG_1231.jpg" /></a></div><br /></li></ul></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-24387986682969651012020-11-11T11:31:00.001-08:002020-11-11T11:31:24.082-08:00Cheddar and Jalapeño Sourdough<p> I had planned on learning how to bake bread once I was retired but COVID-19 changed all that. At the start off the stay-at-home order, a friend reached out and asked me if I was interested in some sourdough starter. He assured me that baking bread was not that hard and that he would share <a href="https://bakerbettie.com/no-knead-sourdough/" target="_blank">a beginner's no-knead recipe</a> and some YouTube videos. We even had a Zoom session one evening as he was prepping the ingredients. </p><p>A few days later, he dropped off a small baggie of sourdough starter and I followed his directions on getting it established in my quart Bell jar. About 3 days later I had a 3/4 full jar of ripe, bubbly starter. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Lst3gUr1-_1iqQrwKzVB612rkKo4qB-hUTC4Misg4v1x__S5ax6QVfkx0RlTqeEaYs45FHUWLoYeMLMo5ao9q_iq9-dC5_DbBThx45-_De1UYGO3aYpLF27wSoiGBMdM7IIQ-Gu4Ce0/s2048/IMG_1173.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Lst3gUr1-_1iqQrwKzVB612rkKo4qB-hUTC4Misg4v1x__S5ax6QVfkx0RlTqeEaYs45FHUWLoYeMLMo5ao9q_iq9-dC5_DbBThx45-_De1UYGO3aYpLF27wSoiGBMdM7IIQ-Gu4Ce0/s320/IMG_1173.jpg" /></a></div>My first number of loaves turned out quite well. I gave most of them away to neighbors and friends. Once I got the hang of it, I did have a few less than stellar loaves until I figured out that I was letting the bulk ferment go too long. Once I got back into following the time parameters, the bread was back on track. <p></p><p>I won't go into the step-by-step of making the sourdough (just follow the link above) but I will say that once I had the basics down, I ready to branch out. At first I was thinking about an olive loaf but I wondered how much olives to add. Was a certain type of olive better than others? When do you add it in? So I got online a did some research. I found <a href="https://www.pantrymama.com/flavored-sourdough/" target="_blank">this website</a> and once I saw the cheddar and jalapeño bread I knew that was the one I wanted to try first. </p><p>This bread is intoxicating and no butter is needed when eating a slice. The smell of baking bread is already wonderful but the addition of cheese and jalapeños puts it over the top.</p><p><span style="color: #ffa400; font-size: x-large;">Cheddar</span><span style="font-size: x-large;"> and </span><span style="color: #38761d; font-size: x-large;">Jalapeño</span><span style="font-size: x-large;"> Sourdough</span></p><p><b>Ingredients:</b><br /></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlv7gmcV8xpQWk3SJ23sTtWXFPDoH-MUqLGBoUdk2wMGk6HJK657FZkbt82iotjZNujWoD5jzD2kN2wkFkONP1XVWrLC0M9d9zzZwc9VBsQZPCLhxgtCXRaFpxpnwjZ6M8_kR0DE9WJyQ/s2048/IMG_1175.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlv7gmcV8xpQWk3SJ23sTtWXFPDoH-MUqLGBoUdk2wMGk6HJK657FZkbt82iotjZNujWoD5jzD2kN2wkFkONP1XVWrLC0M9d9zzZwc9VBsQZPCLhxgtCXRaFpxpnwjZ6M8_kR0DE9WJyQ/s320/IMG_1175.jpg" /></a></div>Ingredients for sourdough bread</li><li><b>Cheddar cheese</b> (sharp preferred) - slightly heaping 1/2 cup cubed<br /></li><li><b>Jarred pickled jalapeños</b> - heaping 1/3 cup coarsely chopped</li></ul><div><b>Directions:</b></div><div><ul style="text-align: left;"><li>Prepare sourdough as usual</li><li>Add the cheese and jalapeños just after the initial mix of ingredients<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_Nfi5mJJNYKYUZnNSYgaPaxiVjow2UT1svdGxsyUegYlLR-tLAt3YFuJXgdrm1AjJCwt1kBeMNEtI9muAxG1d5mTysVzcE7ySFvWxCcK4EYIumw1NaHkh5qT1TxHvum-nYrclz5gc2Y/s2048/IMG_1180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_Nfi5mJJNYKYUZnNSYgaPaxiVjow2UT1svdGxsyUegYlLR-tLAt3YFuJXgdrm1AjJCwt1kBeMNEtI9muAxG1d5mTysVzcE7ySFvWxCcK4EYIumw1NaHkh5qT1TxHvum-nYrclz5gc2Y/w480-h640/IMG_1180.jpg" width="480" /></a></div><br /></li></ul></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-61017250578670355822020-10-11T16:47:00.001-07:002020-10-11T16:47:42.416-07:00Egg Salad with Capers, Dill, and Lemon<p>The eggs salad sandwich brings back childhood memories. If you grew up in the 60s, this was probably part of your school lunch or a simple dinner from time to time. Likely served on Wonder bread to boot. Although every mother may have had her twist on the recipe, I am certain all of our childhood egg salads were more alike than unique. The allure of egg salad continues to this day. If you search of egg salad on the internet, you will find that nearly every one of them has the word "classic" in the title as if it would be unheard of the vary egg salad or try something new. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7i3TpQWnxlekVwSULFWWVKNPWiBFGHk_2kWM3b9x4iDyqzHnMmO5hqw50Gd3MEahyphenhyphen6EFPfdEjZCAIyY9tG5tii2RqAXdZ7ZDQ45JTP7g2ZjnLTJ8gD2vLHxbITdUtG0wXjHrsYyZulA/s2048/IMG_1166.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7i3TpQWnxlekVwSULFWWVKNPWiBFGHk_2kWM3b9x4iDyqzHnMmO5hqw50Gd3MEahyphenhyphen6EFPfdEjZCAIyY9tG5tii2RqAXdZ7ZDQ45JTP7g2ZjnLTJ8gD2vLHxbITdUtG0wXjHrsYyZulA/s320/IMG_1166.jpg" /></a></div>I have a few paper notebooks where I tape recipes from magazines or newspapers that look interesting to me. I was looking through them trying to find some simple meals I could make for a friend going through chemo and radiation. This recipe caught my eye and I decided to give it a trial run. <p></p><p>While waiting for the eggs to cool after hard boiling them, I was trying to decide how to chop the eggs. The recipe suggested using a potato masher but I don't have one of those. So I decided to use the wooden bowl and knife set I got as a Christmas present. The set is from <a href="https://hollandbowlmill.com/" target="_blank">Holland Bowl Mill</a> out of Holland, Michigan and they make high quality wooden bowls and they also have the Mezzaluna knife. The bowl features the chopping knife designed to work right in the bowl. The idea is that you can chop your green salad right in the salad bowl. In addition to salads, it turned out to that the bowl and the scalloped knife was the perfect way to chop the eggs. </p><p>This recipe still has a lot of same ingredients as the classic egg salad but it does have some new twists.</p><p><span style="color: #f1c232; font-size: x-large;"><b>Egg Salad with Capers, Dill, and Lemon</b></span></p><p><b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li><b>Mayonnaise</b> - 1/2 cup</li><li><b>Capers</b> - 4 tbsp. rinsed and chopped</li><li><b>Dijon mustard</b> - 4 tsp.</li><li><b>Dill</b> - 4 tsp. fresh chopped</li><li><b>Lemon zest</b> - from 1 medium to large lemon</li><li><b>Eggs</b> - 8 hard cooked, peeled and chopped</li><li><b>Radishes</b> - 2-4 thinly sliced</li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qTehZFTfEFtlJ6ox_Ure0ES6hDt1kbSLYl1kFdrjurDhErf3f4MScyrDLOwt7GHquOstz9walPu5bkWtyVz2MeV6sG3Cr7pAifJ8QCzZPOF_qp-4sZcy9n-g4vzHeOPnl0deYaeOPzs/s2048/IMG_1169.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qTehZFTfEFtlJ6ox_Ure0ES6hDt1kbSLYl1kFdrjurDhErf3f4MScyrDLOwt7GHquOstz9walPu5bkWtyVz2MeV6sG3Cr7pAifJ8QCzZPOF_qp-4sZcy9n-g4vzHeOPnl0deYaeOPzs/s320/IMG_1169.jpg" /></a></div><b>Romaine lettuce leaves</b> - 4 washed, dried, and cut to fit</li><li><b>Buns</b> - 4 high quality buns (ciabatta, brioche, etc.)</li><li><b>Salt </b>- start with a generous pinch<b> </b></li><li><b>Black pepper</b> - 1/2 tsp. </li></ul><div><b>Instructions:</b></div><div><ul style="text-align: left;"><li>Hard boil eggs and let cool.</li><li>In a medium bowl whisk together mayonnaise, capers, mustard, dill, and lemon zest.</li><li>In a separate bowl, coarsely chop eggs.</li><li>Thinly slice radishes.</li><li>Add chopped eggs to mayonnaise mixture and stir to mix. Add black pepper and salt to taste. </li><li>Cut buns in half and place cut side up on a cookie sheet. Broil in an oven until lightly toasted. </li><li>Spread some egg salad mixture on the bottom layer bun. Top with sliced radishes and lettuce. Top with more egg salad and add the top bun.</li><li>Serves 4</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCkkvbEqlbWEcfy3mv7NY9eWIF2uZ3Vj4kkt-JOz7UuwPc7hTDAnjcJIlU7W_ftZvAJbG-yDXHb0c1i6x2tmaDxhxJOiiFzbSM9sAGa2HN4cT6S7S-pAte-OaNVM21F2CkXNSoclkxWU/s2048/IMG_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCkkvbEqlbWEcfy3mv7NY9eWIF2uZ3Vj4kkt-JOz7UuwPc7hTDAnjcJIlU7W_ftZvAJbG-yDXHb0c1i6x2tmaDxhxJOiiFzbSM9sAGa2HN4cT6S7S-pAte-OaNVM21F2CkXNSoclkxWU/w640-h426/IMG_0139.JPG" width="640" /></a></div><br /><div><br /></div></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-9635557982775729412020-06-25T22:05:00.002-07:002020-12-20T15:09:26.795-08:00Pan Seared Halibut with Lemon/Caper SauceMost every week we get some fresh salmon from our local Farmer's Market. There's one stand that just sells fish and seafood. Recently, with shelter-in-place, we've been trying to venture out and get a second fish. We've tried sole, cod, and halibut. The halibut was the best surprise. Yes, I've had it before but it's been awhile and, when I've had it, it's been in restaurants. The surprise came from the fact that halibut is so meaty. It's meatier than chicken. It approaches pork or turkey in terms of density.<br />
<br />
Halibut is not cheap but you don't need as much due to the meatiness. You can fill in the smaller fish portion with your sides/salads.<br />
<br />
Once I got the halibut, I searched online for various ways to prepare it. I started <a href="https://www.afamilyfeast.com/pan-seared-halibut-lemon-caper-sauce/" target="_blank">with this excellent recipe</a> and it was an instant hit in our house. We love capers and we have a lemon tree in the backyard. But when I went to make it a second time, I knew that I needed to adapt the recipe for two people.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0F27ff1Vu2YZBy1QPC5c-cySOE-hntFIcCCSPjLfQJBt9RfTmuuyetDH3qlC9V-hyYi2UlAufPLe_bDRo-6iC_sxyWbY5igRAnBQEwGgD8rNjlitMfAAiccPD4pIJ-kP0DMtB78c23s/s1600/IMG_1023.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0F27ff1Vu2YZBy1QPC5c-cySOE-hntFIcCCSPjLfQJBt9RfTmuuyetDH3qlC9V-hyYi2UlAufPLe_bDRo-6iC_sxyWbY5igRAnBQEwGgD8rNjlitMfAAiccPD4pIJ-kP0DMtB78c23s/s400/IMG_1023.jpg" width="300" /></a><br />
The best pan to use for this is a <a href="https://boomerangkitchen.blogspot.com/2017/08/carbon-steel-pans.html" target="_blank">carbon steel pan</a>. You can get it pretty hot and it will brown the fish nicely. If you don't have one, you can also use cast iron or an enameled iron skillet (like Le Creuset). A traditional non-stick with work if that's all you have.<br />
<br />
It's important to have the skin removed. If you buy from a fish market, ask them to skin it for you. Skinning halibut at home is not easy. It's best left to a professional.<br />
<br />
<h2>
<span style="color: #6aa84f;">Pan-Seared Halibut with Lemon/Caper Sauce </span></h2>
<b>Ingredients:</b><br />
<br />
<ul>
<li>1/2 lb. (or slightly more) fresh <b>halibut</b>, skinned</li>
<li>2 tbsp. <b>butter</b>, divided</li>
<li>2 cloves <b>garlic</b>, minced</li>
<li>1 tbsp. <b>lemon juice</b></li>
<li>1 tbsp. <b>capers</b>, rinsed</li>
<li>small handful flat leaf <b>parsley</b>, chopped</li>
<li>1/4 cup <b>white wine</b></li>
<li>1-2 tbsp. <b>olive oil</b></li>
<li>Kosher <b>salt</b></li>
<li>Freshly ground <b>black pepper</b></li>
<li>2 <b>lemon slices</b>, as garnish</li>
</ul>
<h2>
<span style="color: #6aa84f;">Pan Seared Halibut with Lemon Caper Sauce</span></h2>
<h2>
</h2>
<b>Directions:</b><br />
<br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEaGTh1HHxgBBIC-CnsNNwzoL0oQtjW_Po3cAv8CgHRcC_HsON6LWEcamYg01Obu80MfdSYVmhFys9qdnszmRLeWW3dZjSNo3OSRK_L2qN9KMd4A5mbJNT-yGRjkMnBYqMPHTraRziVU/s1600/IMG_1024.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEaGTh1HHxgBBIC-CnsNNwzoL0oQtjW_Po3cAv8CgHRcC_HsON6LWEcamYg01Obu80MfdSYVmhFys9qdnszmRLeWW3dZjSNo3OSRK_L2qN9KMd4A5mbJNT-yGRjkMnBYqMPHTraRziVU/s400/IMG_1024.jpg" width="300" /></a>
<li>Rinse and dry the halibut fillet and cut into two portions. Sprinkle some salt over the top.</li>
<li>Place 1 tablespoon of butter along with some olive oil in a skillet over medium high heat. Swirl the butter around. Once fully melted and hot, add the fish, salted side down and set a timer for 5 minutes. Leave the fish untouched. Sprinkle the other side of fish with a little salt.</li>
<li>Once time is up, carefully turn over the fish and set the timer for another 5 minutes.</li>
<li>Add the two lemon slices to the pan to cook along with the fish. </li>
<li>When time is up, use a spatula to remove the fillets to a dinner plate. Retrieve the lemon slices and place them on top of the fillets.</li>
<li>Lower heat to medium and add the minced garlic and cook for about 1 minute, stirring constantly.</li>
<li>Add the wine and cook to evaporate for a few minutes. Add the lemon juice, capers, and parsley and stir to mix.
</li>
<li>Add the final tablespoon of butter to melt and stir to mix with all of the other ingredients. Use a spatula, to add the fish back to the skillet. Spoon some sauce over the top of the fish.</li>
<li>Remove fillets and plate on dinner plates. Spoon a little sauce over the top.</li>
<li>Optional: You will have leftover skillet sauce. If you are doing a side or rice, grains, or roasted vegetables, you can also add some of the lemon/caper sauce to the side dishes to tie everything together. </li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-1626036919203845282020-05-10T12:52:00.001-07:002020-05-10T12:52:29.267-07:00How to Get Fava Beans Out of the PodRight now is one of our favorite times of the year: fava bean season.<br />
<br />
Whenever we find fava beans at the Farmer's Market we buy a big bag. When buying fava beans, you should figure about a pound per person. That may seem like a lot but a good portion ends up in the compost bin.<br />
<br />
I suspect that some people may be put off by fava beans because of the amount of work it takes. I have to agree with that objection on a certain level. I've already described how time consuming it is to prep fava beans.<br />
<br />
Frozen fava beans can be found but it's not really the same as fresh. Depending on what you're making, frozen fava beans can be an option. But fresh fava beans, simply prepared, cannot be beaten.<br />
<br />
So the first step with fava beans is to remove the beans from the pod. If you look this up online, most websites will talk about pulling down the fibrous seam from the stem to the end (sometimes called "pulling down the zipper"). Online all of this easy and painless but in reality it doesn't always work so seamlessly. You end up still peeling some parts of the bean and putting in some hard work.<br />
<br />
I used to do it that way until a coworker introduced me to a new way to do the first step in processing fava beans. It significantly cuts down the prep time. So let me introduce this new method to you. But, like learning to play an instrument, it will take some practice to master. But once you get it down, the overall prep time will be greatly reduced.<br />
<br />
Let's dive in:<br />
<h2>
<b><span style="color: #38761d;">How to Get Fava Beans Out of the Pod</span></b></h2>
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmZnGGEWTNuqmXkB47ROQXQ2UXG2dv1ykgNM6nIohUE0kvEVKnFuFs_IDaAfQf5Vz1TCjNvZUchqgFF-eAEXVGXuu5mBqiKrj78nZpCSOd91bJ5g96MPunWRefzs8HG4N__9mcSvOADc/s1600/IMG_0967.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmZnGGEWTNuqmXkB47ROQXQ2UXG2dv1ykgNM6nIohUE0kvEVKnFuFs_IDaAfQf5Vz1TCjNvZUchqgFF-eAEXVGXuu5mBqiKrj78nZpCSOd91bJ5g96MPunWRefzs8HG4N__9mcSvOADc/s320/IMG_0967.jpg" style="cursor: move;" width="240" /></a>
<li>Pick up a fava bean and work from end to the other.</li>
<li>Locate the first bean in the pod with your fingers. </li>
<li>Place your two thumbs on the bean in the pod. One entire side of the bean should be covered by your thumbs. The orientation is that your thumbs are closest to your body. The rest of your fingers are wrapped around the outside of the bean.</li>
<li>Your index fingers should be just outside the top and bottom of the bean with most of the bean uncovered by your fingers on the opposite side.</li>
<li>In one fluid motion, push out the bean with your thumbs into a small bowl. Be forewarned, sometimes the bean shoots out like a bullet. </li>
</ol>
<div>
I prefer fava beans recipes that are simple. As Chef Linton Hopkins says in one of the links below, "I like fava beans (sauteed) with fresh olive oil, lemon, and sea salt--simple."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXYt9zeUGrPdnRyHlRtcbDQPsvg1S1m6a_2DWGoe5OQk_l2FOALrwu4SkkeuBnA1XSV0cdl8y7W8TTDmortHxwVnvOukf3GywMUSaYXizEdXO3SSHav06FJiLLqnPz92ZlABwodyeHQU/s1600/IMG_0966.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXYt9zeUGrPdnRyHlRtcbDQPsvg1S1m6a_2DWGoe5OQk_l2FOALrwu4SkkeuBnA1XSV0cdl8y7W8TTDmortHxwVnvOukf3GywMUSaYXizEdXO3SSHav06FJiLLqnPz92ZlABwodyeHQU/s320/IMG_0966.jpg" width="240" /></a>Recipes:</div>
<div>
<br /></div>
<div>
<a href="http://boomerangkitchen.blogspot.com/search/label/fava%20beans" target="_blank">Alice's Fava Beans</a></div>
<div>
<br /></div>
<div>
<a href="https://www.foodandwine.com/chefs/how-to-cook-fava-beans" target="_blank">17 Chefs on Their Favorite Way to Cook Fava Beans</a></div>
<div>
<br /></div>
<div>
<a href="https://www.epicurious.com/ingredients/fava-bean-recipes-gallery" target="_blank">19 Fava Bean Recipes That Are Ready for Spring</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-17053869461456354672020-05-03T14:59:00.002-07:002020-05-25T18:47:14.321-07:00Roasted Cauliflower with ToumI recently discovered toum. So, how do I describe this delicious concoction. Toum is perhaps best described as a garlicky spread with the consistency of mayonnaise. It's sometimes called Lebanese Garlic Sauce because it's used in a variety of Lebanese dishes. Toum can be used as a spread on food, a dip for many things, or, in this recipe, a flavorful coating on roasted vegetables.<br />
<br />
Toum is an ancient condiment that has been used in Middle Eastern cooking for centuries. It is a staple condiment that is ever-present in the Lebanese fridge like we would always have mustard or mayonnaise on hand.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZWl9O8Gb0I0i5rSt9y3YRMVjf_j4hG8VBAH_oQdhU9sl8bJAMKxLL0nh1T0vAAm4ViwvJS__cv-UKFQP2VdBIoJrjpWqDhFEhC_QRYNhNaAS_Vwm-Lmixw7IwyBxrWIP-df-LGRGNtQ/s1600/IMG_0929.GIF" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZWl9O8Gb0I0i5rSt9y3YRMVjf_j4hG8VBAH_oQdhU9sl8bJAMKxLL0nh1T0vAAm4ViwvJS__cv-UKFQP2VdBIoJrjpWqDhFEhC_QRYNhNaAS_Vwm-Lmixw7IwyBxrWIP-df-LGRGNtQ/s400/IMG_0929.GIF" width="300" /></a></div>
<br />
I encountered toum while preparing for a dinner party. We had found an article in a Bon Appetit magazine that featured a traditional Lebanese dinner. The toum was part of a marinade for chicken skewers (for our carnivore friends). In Lebanon, the dish is called Shish Tawook or Shish Taouk. For the leftover toum, the recipe said to serve it in a small bowl as a dip for pita bread.<br />
<br />
The recipe said the toum could be made a few days in advance and just kept in fridge. So I made my first batch a few day ahead and once I took my first taste of it after making it for the first time, I was sold. It was SO good.<br />
<br />
I had plenty of leftover toum following the dinner party. So I began to find other uses for it and I discovered how versatile it is. I subbed out the mayo on a on fish sandwich (or cut it 1:1 with mayo to infuse a garlic supercharge to regular mayo). It also makes a tangy dip for crackers or veggies when snacking. But I think the real magic happens when you add it to roasted vegetables just before serving. Think roasted carrots, potatoes, parsnips, and my new favorite, cauliflower. Now cauliflower may not always be the most popular of the vegetables, but roasting cauliflower brings out a nutty flavor and the toum makes the perfect coating.<br />
<br />
While doing some research on toum, I found that this version is not 100% authentic. The Lebanese don't use the egg whites. I tried to make it the traditional way a few times. The first attempt was a complete failure. The mixture "broke" and it ended up going down the disposal. I had better luck on my second attempt but it was then I realized that this version is "no fail" version due to the addition of the egg whites. That means less waste and frustration on your first try.<br />
<br />
Toum will keep in the fridge for several weeks.<br />
<br />
<h2>
<span style="color: #b45f06;">Toum</span></h2>
<div>
<b>Ingredients</b><span style="color: #b45f06;">:</span></div>
<ul>
<li><b>Garlic</b> - 6-8 cloves </li>
<li><b>Egg whites</b> - 2 large</li>
<li><b>Lemon juice</b> - 2-3 tablespoons</li>
<li><b>Neutral oil</b> - 1 1/2 cup (Canola or vegetable oil is best)</li>
</ul>
<b>Directions:</b><br />
<ul>
<li>In a food processor, pulse garlic, egg whites, and lemon juice until a paste begins to form</li>
<li>Turn food processor on continuous and VERY SLOWLY drizzle in half of the oil (you want the thinnest stream of oil you can manage going into the processor--it should take several minutes)</li>
<li>Turn off processor and scrape down the sides of the bowl</li>
<li>Continue to VERY gradually add the rest of the oil with the processor on</li>
<li>Add some salt</li>
<li>Continue to run the processor until the mixture thickens and becomes light and airy </li>
</ul>
<h2>
<span style="color: #b45f06;"><br /></span></h2>
<h2>
<span style="color: #b45f06;">Roasted Cauliflower with Toum<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtCgv85CDTRDj7qiMaqvyde8ooTKWkPu1bqGVSdRnJU5jI3FtD0XLKxt_ac0uOv9HrZES_otsRrbiYgBylPo6mL7vfW_6slvNbAiEOgG9XpLCO8_eOKMpB719SxX9rBXBHLDS5lSVUIk/s1600/IMG_0958.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtCgv85CDTRDj7qiMaqvyde8ooTKWkPu1bqGVSdRnJU5jI3FtD0XLKxt_ac0uOv9HrZES_otsRrbiYgBylPo6mL7vfW_6slvNbAiEOgG9XpLCO8_eOKMpB719SxX9rBXBHLDS5lSVUIk/s400/IMG_0958.jpg" width="300" /></a></div>
</span></h2>
<ul>
</ul>
<div>
<b>Ingredients:</b><br />
<ul>
<li><b>Cauliflower</b> - 1 large, cut into florets</li>
<li><b>Olive</b> <b>oil</b></li>
<li><b>Salt and pepper</b> - to taste</li>
<li><b>Toum</b> - 1 Tablespoon</li>
</ul>
<div>
<b>Directions</b>:</div>
<div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMThQdgqrh4Ir_I7HLzRwmrGXlJ6pw7UKHd34rpmPG9_oZRAjvz9SUKnmhxAZOQd-vnNW2weETPWZV9rAn4WE36FZaJSP22xlSqpMUp7yI9se-JzPUNHSkRwkJojegWSxZmn7I7W_jjk/s1600/IMG_0959.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMThQdgqrh4Ir_I7HLzRwmrGXlJ6pw7UKHd34rpmPG9_oZRAjvz9SUKnmhxAZOQd-vnNW2weETPWZV9rAn4WE36FZaJSP22xlSqpMUp7yI9se-JzPUNHSkRwkJojegWSxZmn7I7W_jjk/s400/IMG_0959.jpg" width="300" /></a>
<li>Pre-heat oven to 425 degrees</li>
<li>Cut cauliflower into florets and place in a large bowl</li>
<li>Drizzle oil over florets</li>
<li>Salt and pepper to taste</li>
<li>With a large spoon, mix the florets to evenly coat</li>
<li>Add more oil and salt and pepper if needed</li>
<li>Line a cookie sheet with parchment paper</li>
<li>Spread florets on sheet and spread around evenly and in one layer</li>
<li>Roast in the oven 25-30 minutes until there is some browning on the edges (toss and turn the florets about halfway through)</li>
<li>When done, remove from the oven and return florets to the large bowl</li>
<li>Add toum to the bowl and stir to coat</li>
<li>Serve immediately as a side</li>
</ul>
</div>
</div>
<div>
Resources:</div>
<div>
<a href="https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/" target="_blank">Lebanese Garlic Sauce from Feel Good Foodie</a></div>
<div>
<a href="https://www.youtube.com/watch?v=ufDD773NQMY" target="_blank">YouTube Demonstration with Chef Kamal</a></div>
<div>
<a href="https://www.seriouseats.com/recipes/2018/01/toum.html" target="_blank">Traditional Toum from Serious Eats</a><br />
<a href="https://cosetteskitchen.com/toum" target="_blank">Toum from Cosette's Kitchen</a></div>
<ul>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-38342689835784700472020-03-21T14:37:00.003-07:002024-02-08T22:28:38.999-08:00Seared Tilapia with Creamy Curry SauceThis is my version of a recent Blue Apron meal that we had. It's an easy weeknight meal that only uses one pan and one skillet. We loved the mixture of textures and flavors. Tilapia is easy to find either fresh or frozen.<br />
<br />
The toughest part may be finding the curry paste. I found a jar of Mae Ploy at my local Safeway that should last a decade. I also see <a href="https://www.amazon.com/Mae-Ploy-Yellow-Curry-Paste/dp/B000EICISA" target="_blank">it's available on Amazon</a> (I want to also try the bottled yellow curry sauce at Trader Joe's).<div><br /></div><div><b>UPDATE</b>: I finally tried the TJ's Yellow curry sauce. By itself, it's just OK but I did two Tbsp. each of the TJ's Yellow curry sauce with Kraft Ranch dressing and it was pretty close. I think I prefer the Mae Ploy curry paste. But the TJ's sauce can be a fine substitute--just mix it with Ranch dressing. <br />
<br />
Tilapia is farmed in other countries but the Monterey Bay Aquarium's Seafood Watch website gives most <a href="https://www.seafoodwatch.org/seafood-recommendations/groups/tilapia/overview?q=Tilapia&t=tilapia" target="_blank">tilapia a favorable rating</a>.<br />
<br />
<h2>
<span style="color: orange;">Seared Tilapia with Creamy Curry Sauce</span></h2>
<b>Ingredients:</b><br />
Serves 2<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-N6o50yf-Z2BehXURyGPEkd9yngtHjtnwHF3HK5E5W3V7vBrqVgXoHNZFXon7QA1qWKibuWSPRx3qG3-xfM0PgjGAqo2RRtYl_KtMnTFYQrCYNziZv9_boctiYi2ZOYo-MncJ6nFUkg/s1600/IMG_0062.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-N6o50yf-Z2BehXURyGPEkd9yngtHjtnwHF3HK5E5W3V7vBrqVgXoHNZFXon7QA1qWKibuWSPRx3qG3-xfM0PgjGAqo2RRtYl_KtMnTFYQrCYNziZv9_boctiYi2ZOYo-MncJ6nFUkg/s320/IMG_0062.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what I found at my local supermarket.</td></tr>
</tbody></table>
<ul>
<li><b>Tilapia fillets</b> - 2 </li>
<li><b>Baby bok choy</b> - 2-4 depending on size</li>
<li><b>Jasmine or white rice</b> - 1/2 cup</li>
<li><b>Garlic</b> - 2 cloves</li>
<li><b>Rice flour</b> - 1/4 cup</li>
<li><b>Curry powder</b> - 1 Tbsp.</li>
<li><b>Ranch dressing</b> - 3 Tbsp. </li>
<li><b>Yellow curry paste</b> - 1 tsp. </li>
<li><b>Sesame oil</b> - 1-2 Tbsp. </li>
<li><b>Roasted peanuts</b> - small handful</li>
</ul>
<div>
<b>Directions:</b></div>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPVwWyKxzwoff3hab3i7rgv4PiqA0aozVzShW5v4A7i1VXNJs7YblAVRmG79KyxExQLtGSKLpgJnYvwRpQbuD1t0Z2EMyQu_hNlxK4aVXpQVdet8-rVtiUPTs27_sZpXMMHjb73RLBKc/s1600/IMG_0061.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPVwWyKxzwoff3hab3i7rgv4PiqA0aozVzShW5v4A7i1VXNJs7YblAVRmG79KyxExQLtGSKLpgJnYvwRpQbuD1t0Z2EMyQu_hNlxK4aVXpQVdet8-rVtiUPTs27_sZpXMMHjb73RLBKc/s320/IMG_0061.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You want a skillet full of bok choy.</td></tr>
</tbody></table>
<ol>
<li>Wash and dry bok choy. Thinly slice discarding the root ends.</li>
<li>Add 1 cup of water and a pinch of salt to a medium pot over high heat. Add the rice and bring to a boil. Once boiling, reduce heat to low, cover, and cook without stirring for 12 minutes. Turn off when done and fluff with a fork.</li>
<li>Roughly chop garlic and peanuts separately. Set each aside in small prep bowls.</li>
<li>Heat a medium skillet with some olive oil over medium heat. Add the bok choy and garlic then add some pepper. Cook, stirring frequently, until softened and leaves are wilted (about 2-3 minutes). When done, spoon the bok choy into a large bowl and cover to retain heat. </li>
<li>Add ranch dressing and yellow curry paste to a small bowl and whisk together with 1 teaspoon water. Set aside and let flavors marry.</li>
<li>Place the curry powder and flour on a dinner plate and mix together with a salad fork. Dredge fish into the mixture until thoroughly coated on both sides. </li>
<li>Reheat same skillet over medium high heat with a little olive oil. Add the coated fish and cook 4-6 minutes per side until lightly browned and cooked through.</li>
<li>Add the bok choy to the finished rice pan and stir to mix. Drizzle the sesame oil into the rice mixture and stir to coat. </li>
<li>Plate a bed of rice/bok choy mix, top with cooked tilapia, spoon the curry sauce across the top of the fish and rice mixture. Sprinkle chopped peanuts over the top.</li>
</ol>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18xKNvVoXbylpkBoPrg0QVgRyF9Pcm5XRNw4-yM02DaqGM_mO9gGwsXG5-gyeH3LnonjBvFaPgPNzO-rWIK-AUU3zazsGDwHLocmuErTFeVwIo6SGcxehlN4c8Oe3f9JdOnt_Ie2titI/s1600/IMG_0063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18xKNvVoXbylpkBoPrg0QVgRyF9Pcm5XRNw4-yM02DaqGM_mO9gGwsXG5-gyeH3LnonjBvFaPgPNzO-rWIK-AUU3zazsGDwHLocmuErTFeVwIo6SGcxehlN4c8Oe3f9JdOnt_Ie2titI/s640/IMG_0063.JPG" width="640" /></a></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2XZFIa9r13zicTvc216K21LhAbCAumQ2ONwWmE7JjRhAo37MlL0rZ-ZV2VLvn4VOqd0L40x65i3UYu38WwVrYCBTBjENrPPjygJSWZyysP_d7vefMMHfAgf3B7jVwRCX2YBHJvKxCQQ/s1600/IMG_0065.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2XZFIa9r13zicTvc216K21LhAbCAumQ2ONwWmE7JjRhAo37MlL0rZ-ZV2VLvn4VOqd0L40x65i3UYu38WwVrYCBTBjENrPPjygJSWZyysP_d7vefMMHfAgf3B7jVwRCX2YBHJvKxCQQ/s640/IMG_0065.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_HNgQsbTxzO0Qwg2JBzhz3GyPmHAp2pPAPLWeposo0jTy-gxLle_YBj2ln-uH91S2Suhu-MFReZiJsIZPL-aNNV3V0MGAiFcpdfkMjtFNIQakBmuUrhip6fuS_IvNTbDwf6xJcVs_ks/s1600/IMG_0064.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_HNgQsbTxzO0Qwg2JBzhz3GyPmHAp2pPAPLWeposo0jTy-gxLle_YBj2ln-uH91S2Suhu-MFReZiJsIZPL-aNNV3V0MGAiFcpdfkMjtFNIQakBmuUrhip6fuS_IvNTbDwf6xJcVs_ks/s640/IMG_0064.JPG" width="640" /></a></div>
<div>
<br /></div><div>Pair with a Sauvignon Blanc.</div><div><br /></div><div>(Updated Feb. 2024)</div><div><br /></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-85676507744342923862019-11-15T22:01:00.001-08:002019-11-16T10:34:38.651-08:00Persimmon, Blue Cheese, and Pistachio SaladThere are times when simple is better. If you're a home cook you might follow your own catalog of recipes and/or you may be the home cook who likes to follow the recipes of others in cookbooks, magazines, and blogs. But there are those times when you realize that you don't always need a recipe. You just need to follow a basic structure.<br />
<br />
The basic structure for this posting is: Fruit, cheese, and nuts topped with a simple vinaigrette.<br />
Let's look more closely at the ingredients.<br />
<br />
<div style="text-align: center;">
<b>Fruit</b> = sweet</div>
<div style="text-align: center;">
<b>Cheese</b> = fatty, savory, and salty</div>
<div style="text-align: center;">
<b>Nuts</b> = crunchy, chewy, and salty</div>
<div style="text-align: center;">
<b>Vinaigrette</b> = flavorful, oily, and a bonding element across all of the above tying it all together</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_eAuvHFXOdXkqWjlPtxGo77-Uk8zhY29hfXLU7QOybQXDGrd9qsvAz2IRRT6COhm9tcMjP0GTvVHInoB1K-d8GIFN2OxUnObwX1AMSHo0WlFFmV3GolU-U_tgxAp3mA52e-ht9_ikXI/s1600/IMG_0647.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_eAuvHFXOdXkqWjlPtxGo77-Uk8zhY29hfXLU7QOybQXDGrd9qsvAz2IRRT6COhm9tcMjP0GTvVHInoB1K-d8GIFN2OxUnObwX1AMSHo0WlFFmV3GolU-U_tgxAp3mA52e-ht9_ikXI/s400/IMG_0647.jpg" width="300" /></a>This all started when a friend recently told us that his Fuyu persimmon tree was full of ripe fruit and he had a bag of persimmons for us from his backyard.<br />
<br />
I originally went to my catalog recipe for <a href="http://boomerangkitchen.blogspot.com/2011/11/persimmon-grilled-cheese.html" target="_blank">Persimmon and Grilled Cheese Sandwich</a> but I wanted something fresher and lighter.<br />
<br />
We had recently checked out a Bon Appetit magazine from our library and there was an article in there that laid out the structure. I took that and ran with it.<br />
<br />
But you can apply the same structure with other similar ingredients:<br />
<br />
<div style="text-align: center;">
<b>Fruit</b> = Persimmon, apple, pear, oranges, Clementines</div>
<div style="text-align: center;">
<b>Cheese</b> = Blue cheese, Gouda, Parmesan, ricotta</div>
<div style="text-align: center;">
<b>Nuts</b> = Pistachios, hazelnuts, cashews, peanuts, walnuts, pecans</div>
<div style="text-align: center;">
<b>Vinaigrette</b> = Any neutral oil, a neutral vinegar (rice wine), and seasoning (garlic, herbs, mustard, etc.)</div>
<br />
For the vinaigrette, I used one of many in my catalog but next time I might use a different one.<br />
Again, the structure is loose. Don't follow this verbatim but adapt as I did.<br />
<br />
<h2>
<span style="color: orange;"><b>Persimmon, Blue Cheese, and Pistachio Salad</b></span></h2>
<b>Ingredients:</b><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiWw7LHtOFLAWmcxJ-kfKREY2A560mJet9DSOnMz1JhrEC6dZbUve_Ef1E5_nmfFtXhIrtkJ3vdiCStp4TcjTumqOPRC6_QBXW3Zs1CEpt2BF-4mRR9nYGFGEGht-ssNOEqUmFyGFUw0/s1600/IMG_0646.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiWw7LHtOFLAWmcxJ-kfKREY2A560mJet9DSOnMz1JhrEC6dZbUve_Ef1E5_nmfFtXhIrtkJ3vdiCStp4TcjTumqOPRC6_QBXW3Zs1CEpt2BF-4mRR9nYGFGEGht-ssNOEqUmFyGFUw0/s640/IMG_0646.jpg" width="480" /></a>
<li><b>Fuyu persimmons</b> - 3 ever so slightly ripe, peeled and sliced</li>
<li><b>Pistachios</b> - about 2 Tbsp. roasted and salted</li>
<li><b>Blue cheese</b> - crumbled</li>
<li><b>Simple vinaigrette </b>- see below</li>
</ul>
<br />
<div>
<b>Vinaigrette:</b></div>
<div>
<ul>
<li>1/4 cup white wine or rice wine vinegar</li>
<li>1 Tbsp. Dijon mustard</li>
<li>1 tsp. honey</li>
<li>1 small clove garlic, minced</li>
<li>1/2 cup oil</li>
<li>black pepper and salt to taste</li>
</ul>
</div>
<br />
<div>
<b>Directions:</b></div>
<div>
<ul>
<li>Thoroughly mix the vinaigrette ingredients with a whisk and let sit for a period of time</li>
<li>Cut off the top and bottom of the persimmon and peel off the sides. Cut into slices. Distribute slices on a dinner plate.</li>
<li>Crumble cheese on top</li>
<li>Sprinkle the pistachios over everything</li>
<li>Drizzle vinaigrette over the salad</li>
</ul>
</div>
<br />
Enjoy.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-89653503094452058432019-09-28T13:26:00.004-07:002022-08-03T19:39:02.396-07:00Pan Seared Gnocchi with Leeks & TomatoesWhen you think of Italian food you probably go to pizza, spaghetti, and other pastas. Further down the list, and too often overlooked, is gnocchi. Gnocchi (pronounced N'YAW-key) comes from the Italian word <i>nocca</i>, meaning knuckle. Gnocchi, as food author <a href="https://www.amazon.com/s?k=mark+bittman" target="_blank">Mark Bittman</a> describes it, is:<br />
<blockquote class="tr_bq">
<i>"A simple Italian dumpling made from cooked potatoes, flour, and sometimes an egg. They're boiled and sauced."</i></blockquote>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXqohXIvquuUBCFXma7wUCRSLiG8sXQaqXCtlUVDBIQ3Jn0mYFebMED-C4fugrsPPeGerIvOI5ldgDTnN8youO8dr4WuBBG805ZYu2rJE447fv4UnxAy2lH90LIwsZlqweUA81wNl3co/s1600/IMG_0602.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXqohXIvquuUBCFXma7wUCRSLiG8sXQaqXCtlUVDBIQ3Jn0mYFebMED-C4fugrsPPeGerIvOI5ldgDTnN8youO8dr4WuBBG805ZYu2rJE447fv4UnxAy2lH90LIwsZlqweUA81wNl3co/s320/IMG_0602.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One popular brand available.</td></tr>
</tbody></table>
One hopes they should be readily available in most supermarkets (depending on location). Take some<br />
time next time you're in your pasta aisle to look for them. They're usually in a plastic tray and come in 2 cup servings.<br />
<br />
Since I've been serving gnocchi, I've always "boiled and sauced" it with pesto, tomato sauce, or olive oil. I was recently reading an <a href="http://www.eatingwell.com/" target="_blank">Eating Well magazine</a> and found a recipe that called for crisping the gnocchi in a skillet with olive oil. No boiling needed. The pan searing adds a nice toothy texture but the "potato pillow." as it's often described, still absorbs the flavors that you add. I'm a convert! This is a great simple weeknight meal and the common denominator is the crispy gnocchi. The most basic recipe would be to add either pesto or a tomato sauce for the most simple and quick meal. You can play with adding basil leaves, mushrooms, onions, sun dried tomatoes, whatever you have in the fridge.<br />
<br />
I adapted the Eating Well recipe as a starting point but decided to start fairly true to the original.<br />
<br />
<h2>
<span style="color: #b45f06;">Pan Seared Gnocchi with Leeks and Tomatoes</span></h2>
<b>Ingredients</b>:<br />
<br />
<ul>
<li><b>Gnocchi</b> - 1 package (15-17 oz.)</li>
<li><b>Leeks</b> - 2 medium, cleaned and sliced</li>
<li><b>Cherry tomatoes</b> - 1 pint basket, halved</li>
<li><b>Garlic</b> - 1-2 cloves, minced</li>
<li><b>White wine</b> - 1/4 cup</li>
<li><b>Parmesan cheese</b> - 1/3 cup finely shredded</li>
<li><b>Butter</b> - 2 tbsp. </li>
<li><b>Olive oil</b></li>
<li><b>Salt</b></li>
<li><b>Pepper</b></li>
<li><b>Red pepper flakes</b> (optional)</li>
</ul>
<div>
<b>Directions</b>:</div>
<div>
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgen86P8ugIQyOmlod9ljdWVRfAVzqEaHmdPRW2o7zCxwKTR00AcMcQryaW-3gB2B7ujlMxK2SWH5kP6lMk-N2bCzuE7lmML4OdYfswelPgqNWwYm8YBBKTm_SVASNEUQ9Eset4L2dAvlI/s1600/IMG_0598.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgen86P8ugIQyOmlod9ljdWVRfAVzqEaHmdPRW2o7zCxwKTR00AcMcQryaW-3gB2B7ujlMxK2SWH5kP6lMk-N2bCzuE7lmML4OdYfswelPgqNWwYm8YBBKTm_SVASNEUQ9Eset4L2dAvlI/s320/IMG_0598.jpg" width="240" /></a>
<li>Heat a tablespoon of oil in a 12" skillet over medium high heat. Add gnocchi. Use a spatula to create a single layer. Let sit untouched for at least 5 minutes. Add some salt and pepper while it cooks. Shake pan to turn over the gnocchi and use the spatula to turn over any that need turning. Let the other side sit undisturbed for a period of time. Continue to shake the pan until the gnocchi has gently browned. Total time around 10-15 minutes. As you shake the pan you will hear the difference as the gnocchi gets crispy. When sufficiently crispy (but not blackened) transfer to a bowl and set aside.</li>
<li>Reduce heat to medium. Add more olive oil to the skillet and add the sliced leeks. Cook for a few minutes until they begin to soften, about 2-3 minutes. The rings will start to separate.</li><li>Add the halved tomatoes and stir to mix. Add the minced garlic and stir until fragrant. Add butter and wine and cook for a few minutes. The tomatoes should just start to soften. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexzJZ85A5UL69yqf1HUw_AfCH_V5xf3dG6Wyf6LC8AUWKAh4cYmrl218ueS1FwAJCEXXpcOU66BhF-Nn8XEddyEycOKb7izj7qzeEj1VItOpwGhznKdRd4W7gS5TPjp00ezO9nIBEIkk/s1600/IMG_0599.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexzJZ85A5UL69yqf1HUw_AfCH_V5xf3dG6Wyf6LC8AUWKAh4cYmrl218ueS1FwAJCEXXpcOU66BhF-Nn8XEddyEycOKb7izj7qzeEj1VItOpwGhznKdRd4W7gS5TPjp00ezO9nIBEIkk/s200/IMG_0599.jpg" width="150" /></a></li><li>Return the gnocchi to the skillet and stir until everything is coated. </li>
<li>Turn off heat. Add Parmesan cheese and stir to mix. Plate and top with some black pepper or red pepper flakes. Garnish with more shredded cheese, some dried herbs such as parsley, basil, or a mix. </li>
</ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiui9FF2vlv90WbXcspZkz0Ognfo-FHxYEzu_rDWMxs7qJ5Y-G3veK54BU6cppJuT5a9CEIpPb7RwAwA7g14l26lecj7Wd67rEHUHsZaFVWQO8aJgOnlgSi8y_IftUuiWPb0qQ5tiMQRBM/s1600/IMG_0600.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiui9FF2vlv90WbXcspZkz0Ognfo-FHxYEzu_rDWMxs7qJ5Y-G3veK54BU6cppJuT5a9CEIpPb7RwAwA7g14l26lecj7Wd67rEHUHsZaFVWQO8aJgOnlgSi8y_IftUuiWPb0qQ5tiMQRBM/s400/IMG_0600.jpg" width="300" /></a> Serves 2-4<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJhLLHZiz-nUAE_LvSrWzS5iRcqQYRmcaEDTHhRKuDOb2C3N7cYaxKRn4jJmcBcG8mINQooU4zeRkOgxeQul7A9NjedGhrrtw8mtWeoRUKmFkZQB5lrpw9bYZVbS8szKZBFckN9Mmt1o/s1600/IMG_0601.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJhLLHZiz-nUAE_LvSrWzS5iRcqQYRmcaEDTHhRKuDOb2C3N7cYaxKRn4jJmcBcG8mINQooU4zeRkOgxeQul7A9NjedGhrrtw8mtWeoRUKmFkZQB5lrpw9bYZVbS8szKZBFckN9Mmt1o/s640/IMG_0601.jpg" width="480" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-65850308517740492042019-09-20T22:07:00.000-07:002019-09-21T12:34:52.287-07:00Tomatillo Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1u1EzN39CeoyoKcQu5LSkb2lrrjZlUVnfc_OBOF8OuHsO-s3w1DQ2UhWwaHY4cEy7BwYNQmdPSwzxMNBBIx6fa-27B1tTq-Y0xbiG_MdutshA95r1C2gOqRdgW2o7vX4PlwZitvn0is/s1600/IMG_0567.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1u1EzN39CeoyoKcQu5LSkb2lrrjZlUVnfc_OBOF8OuHsO-s3w1DQ2UhWwaHY4cEy7BwYNQmdPSwzxMNBBIx6fa-27B1tTq-Y0xbiG_MdutshA95r1C2gOqRdgW2o7vX4PlwZitvn0is/s200/IMG_0567.jpg" width="150" /></a>This is the time of year in California when everyone's trees and gardens are in full production. Peaches, corn, plums, tomatoes, cherries, you name it. There's so much you have to eat it, preserve it, or give it away to your friends, colleagues, or neighbors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKdQt_o9RnkCHz-BivXN-BeaklQ7kcFPCFD0T4ezKcZjrPFsXtk3A-6V-cmqywX1jLKj1PRrAKu1AcNn_I9WSjjlHecIEheozTfzF6O3nCgVM6bpp3ZQW6bqL_i8efs0aLkEPeLl8A8I/s1600/IMG_0571.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKdQt_o9RnkCHz-BivXN-BeaklQ7kcFPCFD0T4ezKcZjrPFsXtk3A-6V-cmqywX1jLKj1PRrAKu1AcNn_I9WSjjlHecIEheozTfzF6O3nCgVM6bpp3ZQW6bqL_i8efs0aLkEPeLl8A8I/s200/IMG_0571.jpg" width="150" /></a>Such a bounty was found at my workplace. I noticed a big basket of freshly picked tomatillos in the lunch room. I kept my eye on them and by Friday afternoon they were still there. So I ended up taking the whole thing home which turned out to be two pounds worth. I stopped by the grocery store on the way home for cilantro and Serrano chilies. I made this salsa on a Sunday afternoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9wC4EQ0bx3YvV4PC9FELjGgHDxsjfmt4m6poqQr31epy_FESRLkV4H4HsTmq0wJVKD74BUohmwmz6n0_7j0cwIwyVWyXrFGLoPzu-1xtv4owitADr7IKSq9nQ2172drE38UyE2InRW4/s1600/IMG_0569.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9wC4EQ0bx3YvV4PC9FELjGgHDxsjfmt4m6poqQr31epy_FESRLkV4H4HsTmq0wJVKD74BUohmwmz6n0_7j0cwIwyVWyXrFGLoPzu-1xtv4owitADr7IKSq9nQ2172drE38UyE2InRW4/s200/IMG_0569.jpg" width="150" /></a>A few lessons were learned with this preparation. Turns out those tomatillos were from a co-worker's garden. And, as it turned out, we both made salsa verde over the weekend but didn't realize it until she brought me a jar on Monday morning. I had also brought in a jar of my salsa to share with my office mates. So we did a salsa tasting contest at a department meeting. We didn't tell people who made which of the salsas but we supplied some tortilla chips and asked them for comments, input, and a vote for their favorite.<br />
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The results taught me:<br />
<b>Roast the tomatillos</b> - I roasted the tomatillos which gave me an advantage. She followed a different recipe which had you boil the tomatillos along with jalapeno peppers. Taste testers commented that mine was "sweeter" and "more flavorful." The little black flecks in the salsa improves the visual appeal.<br />
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<b>Don't skip cilantro and garlic</b> - Garlic and cilantro add more depth and flavor. Even though there's certain part of the population that will say they don't like cilantro, it can't overpower everything else in the salsa. The cilantro will be a distant, unidentifiable flavor. My co-worker skipped these two ingredients.<br />
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<b>Add a finishing liquid</b> - Let's face it, when you take your salsa verde out of the fridge is shouldn't have the consistency of cold oatmeal. That's where my co-worker won a few votes (including mine!). I had both salsas in the fridge overnight but I gave them a few hours of room temperature treatment before the meeting so that the flavors would come through more for both. But I also wanted mine to be more like a chunky salsa. Her salsa had a consistency that looked more like commercial salsa verde right out of the fridge.<br />
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We compared notes after the meeting. She let know that she poured the finished salsa from the food processor into a warm skillet with 2-3 tablespoons of olive oil. She said she read online that the olive oil helps with a smooth consistency and adds an attractive shine or sparkle. I came home and gave it a try with my remaining salsa. If you look online, you'll see some recipes call for water, lime juice, or broth.<br />
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Finally, if you don't can your salsa, you can also freeze it. I poured the finished product into ice cube trays and froze them for a few days before I popped them into a freezer storage bag for future use.<br />
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Oh, and of the 11 people in my work department, my salsa won 7-4.<br />
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<h2>
<b><span style="color: #93c47d;">Tomatillo Salsa</span></b></h2>
<b>Ingredients</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCNyfxkiSTMAkj8zKCJSmc9HfI-nrkbsQ28TRfcIn040YfUe4dDsRIfuCOS7Jx8wymVWC7DSwOndwB7uhsai6utmzBL1KkijEdfvuAAx5DKn-Bd61GXoRRNQV3sGDZYJgx_XLd1oOsgA/s1600/IMG_0570.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCNyfxkiSTMAkj8zKCJSmc9HfI-nrkbsQ28TRfcIn040YfUe4dDsRIfuCOS7Jx8wymVWC7DSwOndwB7uhsai6utmzBL1KkijEdfvuAAx5DKn-Bd61GXoRRNQV3sGDZYJgx_XLd1oOsgA/s400/IMG_0570.jpg" width="300" /></a><br />
<ul>
<li><b>Tomatillos</b>, 1 pound, husked, rinsed, halved</li>
<li><b>Onion</b>, 2 medium yellow, diced</li>
<li><b>Garlic</b>, 2 cloves, chopped</li>
<li><b>Serrano chili</b>, 2 halved and seeded (optional)</li>
<li><b>Cilantro</b>, leaves and stems</li>
<li><b>Salt</b></li>
<li><b>Olive oil</b></li>
</ul>
<div>
<b>Directions</b></div>
<div>
<ol>
<li>Line a sheet pan with foil and turn on broiler.</li>
<li>Halve the tomatillos and put them cut side down on the sheet pan and broil for 5-7 minutes. You want some browning to occur (and they will get mushy).</li>
<li>Place all ingredients (except olive oil) in a food processor and puree until smooth.</li>
<li>Heat skillet with 2-3 Tbsp. olive oil. Gently pour in the salsa into the skillet and stir until salsa and oil are uniform. </li>
<li>Turn off heat and let cool. </li>
</ol>
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Note: Everybody's heat tolerance is unique. So you have to figure out what works for you. If you love salsa, you probably already like spice and heat. To my taste, jalapenos have unfortunately been bred to be about as spicy as a bell pepper. So I usually don't use them anymore. Serrano chilies have a bit of a kick. Most of the heat is in the seeds, so regardless of the pepper you can leave the seeds in or out. </div>
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Also, the heat dissipates with time. When I tasted immediately after preparation it was very spicy. But a day or two later the heat was less intense.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-4200530081729565602019-08-03T15:44:00.000-07:002019-08-03T15:45:30.262-07:00Creamy Summer Cucumber, Radish, & Tomato SaladSummer time is here. We've been enjoying the plentiful summer fruit this year at the Farmer's Market. White nectarines, strawberries, and pluots have been our favorites. Summer brings hot weather, pot lucks, and outdoor dining.<br />
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This is a quick and easy summer salad that's perfect for a potluck or picnic.<br />
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<h2>
<span style="color: #6aa84f;">Creamy Cucumber, Radish, & Tomato Salad</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhcKhhimXN3AXujcnxsjAkAmLCLie7JI9K7FaePe2ig3nUn3t9CSoLok6PQ91RQo3XojY3eV-J0KSH87p97DLktdOalqRpfsY5D9_VTQYYsnxET8YX89KlJa89i6nDvW7GZUS7pyWR3U/s1600/IMG_0500.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhcKhhimXN3AXujcnxsjAkAmLCLie7JI9K7FaePe2ig3nUn3t9CSoLok6PQ91RQo3XojY3eV-J0KSH87p97DLktdOalqRpfsY5D9_VTQYYsnxET8YX89KlJa89i6nDvW7GZUS7pyWR3U/s400/IMG_0500.jpg" width="300" /></a></div>
<b>Ingredients:</b><br />
<ul>
<li>1 English cucumber, seeded and diced</li>
<li>1 pint cherry tomatoes, quartered</li>
<li>1 bunch radishes, diced</li>
<li>1/2 medium red onion, finely diced</li>
<li>1/4 teaspoon salt</li>
<li>1/2 teaspoon black pepper</li>
<li>1 tablespoon lemon juice</li>
<li>2 tablespoons dill, roughly chopped</li>
<li>2 tablespoons chives, chopped</li>
<li>4-6 ounces feta, crumbled</li>
<li>1/2 cup mayonnaise</li>
</ul>
<div>
<b>Instructions:</b></div>
<div>
<ol>
<li>Prepare all vegetables in place in a large bowl. Start with tomatoes. I cut them in half "south pole to north pole" and the again "across the equator." Seed them as best as possible to reduce water content and let them drain in a colander while you prepare the rest of the ingredients.</li>
<li>Whisk mayonnaise with lemon juice, salt, and pepper.</li>
<li>Add mayonnaise mixture to the vegetable bowl and toss to coat.</li>
<li>Add feta and herbs and toss to mix. </li>
<li>Place salad in the refrigerator for at least 30 minutes.</li>
<li>Garnish with plenty of dill and chives. </li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-145981892303272704.post-16766184040861662422019-05-28T22:03:00.005-07:002023-07-02T20:18:17.432-07:00Spinach & Arugula Salad with Nectarines and ChickenIt's stone fruit season here in California. Over the last few weeks we have been getting nectarines at our farmer's market and enjoying them whole and cut up in yogurt for lunch. We came home to some nectarines that were approaching over ripeness. So I got online to see what I could find about ways to incorporate nectarines into our dinner.<br />
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I found <a href="https://www.tasteofhome.com/recipes/nectarine-arugula-salad/" target="_blank">this salad</a> as a starting point but I had to adapt it to what we had in the fridge. This recipe is pretty flexible and forgiving. You can substitute or try new ingredients which is exactly what I did.<br />
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Here's how it unfolded:<br />
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We had both arugula and spinach so I combined them for the salad. But if you could do this recipe with either or try some lettuce.<br />
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The online recipe called for blue cheese. We didn't have any but I substituted some shredded salty Manchego because that's what we had. I can imagine using crumbles of blue or Gorgonzola cheese or even goat cheese. But, you need a strong, salty cheese to counter the sweetness of the nectarine.<br />
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The original recipe also called for toasted pine nuts. In the interest of time, I skipped this step but I can imagine how a salty, crunchy nut would add some texture (and protein) to the salad. One could use chopped peanuts, cashews, or walnuts.<br />
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The original recipe did not include any chicken. But I went ahead and lightly browned some Tofurky Chick'n that I had described in an <a href="http://boomerangkitchen.blogspot.com/2018/09/chicken-and-cucumber-salad-with-parsley.html" target="_blank">earlier post</a> to top the salad in order to add that toothy component that meat provides. The Tofurky product is a really good chicken substitute. But if you eat meat, I can imagine pulling some shredded chunks from a supermarket rotisserie chicken on top. The warm meat (or "meat") is a nice contrast to refrigerator cold produce in the rest of the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJiIdzrw7qUanXQFrHfBXzX-inktfrJSjxVJQ0soMMMBnpGWSYYrQGBhE_sBMLUyRSHsPJI8uZMhMnNkGVOwPGHQtdBlONvUUvDKlN0Vd7g4cfEEhzfFoPTptYREMJiizJlOYhMDi4m4/s1600/IMG_0398.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJiIdzrw7qUanXQFrHfBXzX-inktfrJSjxVJQ0soMMMBnpGWSYYrQGBhE_sBMLUyRSHsPJI8uZMhMnNkGVOwPGHQtdBlONvUUvDKlN0Vd7g4cfEEhzfFoPTptYREMJiizJlOYhMDi4m4/s200/IMG_0398.jpg" width="150" /></a>The raspberry vinegar is also something you might not have in your pantry. I happened to have some because of a gift from a friend who lives in Sonoma County near <a href="https://www.kozlowskifarms.com/" target="_blank">Kozlowski Farms</a>. But, if need be, you can use your red wine vinegar.<div>
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Be creative!</div><div><br /></div><div>Serves 2. <br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>Raspberry vinegar, 2 tablespoons</li>
<li>Sugar, 1 teaspoon</li>
<li>Olive oil, 3 tablespoons</li>
<li>Dijon mustard, 1 tablespoon</li>
<li>Black pepper, 1/2 teaspoon</li>
<li>Salt, 1 large pinch</li>
<li>Arugula or spinach, 4 cups (about 2-3 small handfuls of each)</li>
<li>Nectarines, 2, each sliced into 8 sections</li>
<li>Blue cheese, 4 oz.</li>
<li>Rotisserie chicken, 1-2 cups shredded meat (if using Chick'n: about 4 oz. lightly browned in a small skillet).</li>
</ul>
<div>
<b>Directions:</b></div>
<div>
<ul>
<li>In a small bowl combine the first six ingredients. Whisk together until well blended</li>
<li>Place the arugula/spinach in a large bowl</li>
<li>Prep the cheese and lightly brown the chicken in a skillet</li>
<li>Pour the dressing over the greens and toss to coat (the greens will wilt once the dressing is on them).</li>
<li>Add the cheese and toss to coat</li>
<li>Plate the salad and top with nectarine slices and chicken</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73NZusryyWW0RxpQJvsGLunbUe3BSlPYGuEvMTEXiaPLLC320RO1SOvR9uPwlbJzO3EA_VxRpHRIqALXo-0fY09a0F5qI5Y1sdTGv16VZ433EG-_YRBzYYO4SPklkz-ndTCPjZjBOyLc/s1600/IMG_0400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73NZusryyWW0RxpQJvsGLunbUe3BSlPYGuEvMTEXiaPLLC320RO1SOvR9uPwlbJzO3EA_VxRpHRIqALXo-0fY09a0F5qI5Y1sdTGv16VZ433EG-_YRBzYYO4SPklkz-ndTCPjZjBOyLc/w480-h640/IMG_0400.jpg" width="480" /></a></div>
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</div>Unknownnoreply@blogger.com0